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Dinner, Entrees, Lunch, Soup

Spicy Corn & Potato Chowder

November 1, 2017

Corn & Potato Chowder

It’s that time of year to start experimenting with new soup recipes, and I thought I would try to merry corn and potato chowder because I couldn’t decide which one I wanted to make.  And of course if you follow my food blog, you will see I like to spice things up a bit on occasion!

Corn & Potato Chowder

If you are not into spicy food, I would recommend only using 1 red fresno pepper, or none at all.  This soup will still have tons of flavor without the peppers.

 

Print Recipe
 Spicy Corn & Potato Chowder Recipe
Spicy corn and potato chowder with bacon and chives.
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Instructions
  1. If you want to speed up the process for the soup, cook the diced potatoes in the microwave for about 5 to 8 minutes, or put in the oven for about 20-30 minutes at 400 degrees.
  2. Cook the bacon in the over or in skillet and place on paper towels to get all the grease out and set aside.
  3. In a large pot, cook the chopped onions with a bit of olive oil on medium heat and cook until onions are translucent.
  4. Add the chicken or vegetable broth and chopped potatoes; bring to a boil and let simmer for about 10 minutes. If you did not pre-cook the potatoes, you will want the potatoes to simmer another 10 minutes or so.
  5. In a cup whisk the milk and flour together and pour into the potato mixture.
  6. Add the corn, red fresno peppers, pepper jack cheese, heavy cream, bacon, salt and pepper and stir. Then let simmer for another 10 to 20 minutes before serving. You can add some of the chives into the soup while simmering and use the rest as garnish.
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Dinner, Entrees, Lunch, Side Dishes, Soup

Tortellini Soup

September 21, 2017

tortellini soup

It’s that time of year for fall cooking!  Yesterday it was overcast and cool most of the day, and I was craving soup.  In looking at what I had in my kitchen, I decided to make Tortellini Soup which I love.  I never met a soup I didn’t like though.  Soups are comfort food to me, and they are easy to make.

tortellini soup

I always have white cannellini beans on hand which is a staple for Italian soups, and I use them often.  Of course, it’s hard to see from the pictures that they are in the soup.

I did not have carrots in the frig, but that is something I normally would put in this soup.  It tastes just as good without them, but if you had them I would definitely add them.  The great thing about soups, is that you can almost throw anything in a soup, and it will taste good.

 

Print Recipe
 Tortellini Soup
This Tortellini Soup is easy to make and tastes great!
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pot, cook the chopped onions and minced garlic on medium heat with a very small amount of olive oil.
  2. Add the zucchini and herbs, then cook for approximately 5 minutes or until onions are translucent.
  3. Add broth, diced tomatoes and white cannellini beans and the rest of the spices and stir.
  4. Add the tortellini and kale and cook at low heat covered for approximately 20 to 30 minutes.
  5. Serve with grated Parmesan cheese on top!
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Brunch, Entrees, Gluten Free, Healthy Cooking, Lunch, Pasta, Salads

Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

Print Recipe
 Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
 Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
 Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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Brunch, Lunch, Pasta, Side Dishes

Caprese Pasta Salad

September 30, 2016

We had a community get together recently for end of summer, and I decided to make a caprese pasta salad.  I always love caprese salads, so this is just a different take on it!

GourmetGirlDoesRE

Ingredients:

  • Penne or Bow Tie Pasta (1 package)
  • 2 to 3 tablespoons pesto
  • 2 to 3 tablespoons mayo
  • Heirloom cherry tomatoes to give more color (if you cannot find them just use cherry or grape tomatoes) – one large container or 2 small containers
  • 1 package of basil (remove leaves from stem)
  • 1 small package of pine nuts (about 1/3 cup)
  • 2 containers of Mozzarella Balls
  • 1/2 to 1 cup parmesan cheese
  • salt and pepper to taste

See my pesto recipe below!

Directions:

  1.  Cut cherry or grape tomatoes in half and set aside.
  2. Cook pasta per package instructions, drain and place in bowl.
  3. Immediately add the pesto and mayo.  It’s easier to mix when the pasta is still warm.
  4. Add the rest of the ingredients except for the basil and Mozzarella balls.  Wait to add when the pasta has cooled down to add the Mozzarella balls.  Do not add the basil leaves until you are ready to serve otherwise they will wilt.
  5. Refrigerate for at least 10-20 minutes before serving.

Pesto

Pesto Recipe

  • 2 cups fresh basil leaves (about 1 large bunch)
  • 3 cloves garlic
  • ½ cup pine nuts (or walnuts)
  • 3/4 cup freshly grated hard cheese such as Parmigiano-Reggiano or Pecorino-Romano cheese, or a combo of the two
  • ½ cup olive oil
  • Kosher salt to taste

Directions:

  1. Combine all the ingredients except the oil and cheeses in a food processor. Pulse until the pesto is blended into a slightly coarse paste.​
  2. Transfer to a bowl and stir in the oil and cheeses.​
  3. To serve with pasta, you can toss the cooked pasta directly with the pesto. Or, if you want to thin out the pesto sauce a little, add a spoonful or two of the hot pasta water to the pesto, then toss with the cooked pasta and serve right away.

 

Dinner, Lunch, Side Dishes

Brussel Sprouts with Bacon and Maple Syrup

May 11, 2016

My brother-in-law makes the best bacon with sugar and garlic, and it inspired me to try brussel sprouts with bacon and maple syrup.  It turned out pretty darn good if I don’t say so myself.  My husband loved it as well.  This is a very easy recipe and can go with just about anything.

GourmetGirlDoesRE

Ingredients:

  • 1 pound of brussel sprouts cut in half
  • 1 package of bacon
  • 1/3 to 1/2 cup maple syrup
  • 2 to 3 tablespoons olive oil
  • 1/3 cup pine nuts (optional)

Direction:

  1. Cook the bacon either in the oven or stove top and make on the crispy side.
  2. Place cooked bacon on a paper towel to soak up the grease and let it cool down.
  3. Crumble bacon and set aside.
  4. Saute the brussel sprouts in the olive oil over medium heat for approximately 10-15 minutes.
  5. Add the bacon, pine nuts and maple syrup and simmer at a lower heat for about 5 to 10 minutes and serve!
Appetizers, Lunch, Pasta, Side Dishes

Thai Noodle Salad

May 6, 2016

I recently had a broker open at one of my listings, and I decided to make my famous Thai Noodle salad that I have perfected over the years.  I served it in Chinese Food Boxes that I got at Michaels and put my logo on it.  This could be a great appetizer though for any party.

GourmetGirlDoesRE

Ingredients:

  • 1 package of spaghetti noodles (this time I tried the short spaghetti noodles because I thought they would be easier to eat as an appetizer)
  • 1/3 to 1/2 package julienned carrots
  • 1/3 to 1/2 package of sliced red cabbage
  • fresh cilantro to taste
  • 1/2 to 1 full cup of peanuts
  • 1 to 2 red bell peppers cut into thin julienned slices
  • 3 to 4 scallions, chopped
  • 1/2 cup peanut butter
  • 1/2 cup chili sauce or sriracha sauce (more if you like really spicy)
  • 1/2 to 1 full cup seasoned rice vinegar
  • 2 tablespoons sesame seed oil (optional)
  • 1 to 2 tablespoons Bragg’s Amino Acid or low sodium soy sauce
  • 1/3 cup honey

Directions:

  1. To make the sauce, whisk the peanut butter, chili/sriracha sauce, rice vinegar, honey, soy sauce and sesame seed oil.  Set aside.
  2. Cook the spaghetti noodle per package instructions; drain and then place in a large bowl.
  3. While the pasta is still warm add the sauce along with all the other ingredients and mix well.
  4. Garnish with Cilantro and/or more peanuts.

This can be made a day before.  The noodles end up soaking up the liquid, so you can make more sauce or what I have done when I am in a hurry is just put some rice vinegar in it and mix right before you are ready to serve.

Comfort Food, Dinner, Entrees, Lunch

Chicken Pot Pie

February 3, 2016

I absolutely love puff pastry, so I decided replace the traditional pie crust you would use in a chicken pot pie recipe with the puff pastry.  This is really easy to make, and you can any vegetables you want, or even make it a vegetarian dish!

GourmetGirlDoesRE

Ingredients:

  • 1 package puff pastry from the frozen food section (or if you prefer pie crust, you can get that in the frozen food section as well)
  • 1 cooked chicken breast cut into bite size pieces
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1/2 cup chopped celery
  • 1/3 to 1/2 cup chopped mushrooms (optional)
  • 1/2 cup chopped onions
  • 3 to 4 tablespoons butter
  • 1 teaspoon celery seeds
  • 1 tablespoon thyme or 3 to 4 swigs of fresh thyme
  • salt and pepper to taste
  • 1 3/4 cup low sodium chicken broth
  • 2/3 cup milk
  • 1/3 cup flour

Directions:

  1. Thaw the puff pastries either the day before in the frig, or 30-40 minutes at room temperature before you start cooking everything.
  2. Bake the chicken breast at 350 for 20-30 minutes with a bit of olive oil, salt and pepper.  Once done, let cool and then cut into bit size pieces.
  3. In a skillet cook the butter and onions until translucent and then start slowing adding the flour as you stir.  If it gets too dry, add a small amount of the chicken broth to mixture until it’s thick.
  4. Add the rest of the chicken broth, milk and other ingredients and cook at low heat for approximately 10 minutes.
  5. Remove mixture from stove and then add it to the ramekins.  This recipe makes 2 servings for the large ramekins I used (5″).  If you also have the large ramekins, you can double the recipe to make more.  If you have smaller ramekins you could probably get 4 servings instead of 2.
  6. Take one of the puff pastry packages and roll place onto a floured surface and roll out a bit.  Then cut into a square that will easily fit over the ramekin.  Refrigerate the rest of the puff pastry that you do not need and use it for something else later.
  7. Slice a few slits into the top so that the puff pastry and then brush some egg mixture to the entire puff pastry.
  8. Place the ramekins on a cooking sheet and place in the over at 375 for 30-40 minutes.
  9. Let sit for 5-10 minutes.  You may even want to cut open the pie and let sit because it will still be very hot.

 

Dinner, Entrees, Lunch

Chicken Fried Rice

February 1, 2016

I was craving Chicken Fried Rice this week, so I decided to make it with kale and a fried egg on top!  This is a really quick and easy recipe if you do not have a lot of time and need to cook something fast.

GourmetGirlDoesRE

Ingredients:

  • 3 cups cooked brown or white rice
  • 2 to 3 cooked chicken breast, chopped into bite size pieces
  • 1 to 2 cups of frozen peas
  • 1 cup carrots, chopped (buy them frozen, buy them in a package in the salad section, or buy a whole carrot and chop it yourself)
  • 2 to 3 cups mushrooms, chopped
  • 3 cups kale, chopped or baby kale from salad bag
  • 1/2 white onion, chopped
  • 1 to 2 scallions (optional)
  • 3 tablespoons sesame seed oil
  • 1 teaspoon ginger powder (optional)
  • 2-3 tablespoons Bragg’s Amino Acid or low sodium soy sauce
  • 2-3 tablespoons teriyaki sauce
  • 2 eggs, beaten (optional if you would rather have it in the fried rice instead of cooking a fried or pouched egg to put on top)
  • salt and pepper to taste

Directions:

  1. Bake the chicken in the oven at 350 for 25-30 minutes.  Once done, let cool and then cut into bite size pieces.
  2. Cook the rice and set aside per package instructions.  I like to buy brown rice from the freezer section from Trader Joes.  There are 3 pouches in a box.
  3. In a wok or large frying pan, add the sesame seed oil, white onions, carrots and mushrooms until onions are translucent.
  4. Add the soy sauce and teriyaki sauce along with the peas, kale, chicken and rice.
  5. Cook mixture for approximately 10 minutes or so until all the flavors are all blended together.
  6. Add scallions at the very end if desired.
  7. If you wanted to have the eggs cooked into the fried rice instead of frying an egg and putting it on top, beat the eggs and add at step 3 before you add everything else in and make sure the egg is cooked before adding everything else.
  8. Serve with your favorite chili sauce if you like things spicy.

 

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