North American

Pumpkin Lasagna

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Pumpkin Lasagna.jpg
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Bourbon Chicken

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.

Ingredients

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  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • Bourbon Chicken.jpg
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    Creamy Macaroni and Cheese (w/ Ham)

    This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

    MacNCheese.jpeg
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    Creamy Corn Pasta

    A tasty summer pasta recipe, courtesy of The New York Times.

    Fine sea salt
    12 ounces dry orecchiette or farfalle
    1 tablespoon olive oil, plus more for drizzling
    1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
    2 large ears corn, shucked and kernels removed (2 cups kernels)
    ½ teaspoon ground black pepper, more for serving
    3 tablespoons unsalted butter
    ½ cup grated Parmesan cheese, more to taste
    ⅓ cup torn basil or mint, more for garnish

    Creamy Corn Pasta.jpg
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    Easy Shrimp Scampi

    Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

    Serves 2

    2 tablespoons butter
    2 tablespoons extra-virgin olive oil
    4 garlic cloves, minced
    ½ cup dry white wine or broth
    ¾ teaspoon kosher salt, or to taste
    ⅛ teaspoon crushed red pepper flakes, or to taste
    Freshly ground black pepper
    3/4 pounds large or extra-large shrimp, shelled
    ⅓ cup chopped parsley
    Freshly squeezed juice of half a lemon

    Shrimp Scampi.jpeg
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    Sephardic Charoset

    A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

    This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

    Sephardic Charoset
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    Chicken Pot Pies

    This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

    • Pie crusts (we like bottom crusts as well as on top)
    • 4 Tablespoons Butter
    • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
    • 2 rotisserie chickens, Shredded
    • 1/2 cup Flour
    • 3+ cups Chicken Broth, Plus More If Needed
    • Salt And Pepper, to taste
    • Chopped Fresh Thyme To Taste
    • 1 cup Cream
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    Menu for the week of Mardi Gras (Feb 24)

    Sat: Shrimp and grits (use Shrimp and Grits Recipe instead of Shrimp a la plancha and Grits with Creole Chutney) w/ salad
    Sun: Fried Chicken w/ Dill Cucumber Salad, Deviled Potato Salad or Deviled Egg Potato Salad {Creamy & Chunky!}
    Mon: Fried chicken cobb salad (lettuce, tomato, red onion, avocado, bacon, hard-boiled egg, fried chicken)
    Tue: Gumbo w/ white rice, green veg
    Wed: Sloppy Joe on hamburger buns w/ pickles and onions, potato salad, green veg
    Thus: Gumbo and/or leftover sloppy joes
    Fri: Out or leftovers

    Fried Chicken

    Menu for the week of June 22 (Mexican)

    Sat: Team BBQ: carne asada, pollo asado, flour tortillas, red onion, portobellos, poblanos, sour cream, queso fresco, black beans, rice, hatch peppers, salsa (J make hot sauce in AM)
    Sun: fish tacos
    Mon: Nachos (carne asada, cheese, pickled jalapenos, black bean leftovers; diced tomato, avocado)
    Tue: Taco salad with chicken, avocado, queso fresco, fried tortillas
    Wed: Breakfast tacos (eggs, chorizo, potatoes, cheese, fixins)
    Thus: Steak fajitas (and leftover fish?) with corn on the cob
    Fri: Fajitas again

    Summer Squash and Basil Pasta

    A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

    ¼ cup olive oil
    8 garlic cloves, thinly sliced
    2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
    Kosher salt
    1 teaspoon Aleppo-style pepper, plus more for serving
    8 ounces paccheri, fusili, or other non-noodle pasta
    2 ounces Parmesan, grated (about ½ cup), plus more for serving
    1 tablespoon fresh lemon juice
    ½ cup basil leaves, divided

    Heat oil in a large skillet over medium.

    Summer Squash Pasta
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