Marinated Skirt Steak

I have a beautiful skirt steak from the farmers market that I have been saving for the perfect summer night dinner.  A peppery marinade followed by a quick sear on the grill is all this long thin cut will need, and it’s budget friendly as well!  Our dinner for two is served with roasted Dutch marble baby potatoes and mixed veggies.

Ingredients:

  • 1 lb. skirt steak
  • 1 tbsp. mixed peppercorns
  • 1 tbsp. whole coriander seeds
  • 1 tsp. fennel seeds
  • 1/4 tsp. salt
  • 1 tbsp. red pepper flakes
  • 1 tbsp. brown sugar
  • 2 tbsp. garlic oil (infuse olive oil with warm garlic cloves)
  • 1 package Dutch marble baby potatoes
  • your favorite mixed veggies

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Preparation:

To make the rub, toast the peppercorns, coriander and fennel seeds in a small skillet until fragrant (1-2 minutes).  Use a mortar and pestle to coarsely crush the toasted mixture with the salt, red pepper flakes, brown sugar and olive oil.

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Coat both sides of the steak with the rub, cover with plastic wrap and refrigerate for several hours before grilling.

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One hour before dinner, toss the baby potatoes with olive oil, whole cloves of garlic and a few sprigs of fresh rosemary.  Roast the potatoes for about 45 minutes at 400°.

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Heat the grill (or if indoors heat a heavy skillet) and coat with cooking spray.  Cook the steak 3 minutes per side, then transfer to a serving dish and cover with foil.

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To keep the juices in the meat, rest covered at least 5 minutes before serving.

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It’s perfect!  Slice the steak thin on the diagonal and serve.

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Mmmm!  This is a very lively marinade!  I love the bold flavor of the peppercorns, coriander and fennel!

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Here’s to warm summer evenings and another great dinner on the grill!

The Extruded Noodle ©

joycebug

Posted in #dashdiet, Dash Diet Friendly, Farmers Market Favorites, For the Grill | Leave a comment

Homemade Fettuccine – Italian Sunday Dinner

I’m very proud of this fettuccine, it’s the best batch that I have made so far!  I used a blend of whole wheat pastry flour, Italian “00″ flour and bread flour.  The exact weights are listed below.  The equipment you see in the photos include my Kitchenaid® mixer, pasta roller and cutter attachments, and wood drying rack.  I made the following for 4 people but it would easily have served twice as many.  Just look at those noodles!

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  • 175 g. whole wheat pastry flour
  • 175 g. Italian “00″ flour
  • 270 g. bread flour
  • 1/2 tsp. salt
  • 3 eggs
  • about 12 tbsp. ice water

Whisk together the flours and salt.  Beat the eggs in the bowl of a stand mixer, then gradually add half of the flour mixture on low speed with the paddle attachment.  Increase to speed 2 and begin adding the water, 1 tbsp. at a time with the remaining flour until you have a dry dough that holds together when you squeeze it (you may not need all of the water).  It will resemble pie dough.

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Press the dough into a ball and divide it into 6 pieces.  Work with one section at a time and keep the remaining dough covered with a dish towel.  Flatten each piece of dough into a disc and pass it through the pasta roller on the widest setting, #1.  Fold the dough in half and pass it through again.  Continue folding and rolling the dough on setting 1 until you have a smooth sheet of pasta, it will take 6-8 passes.  Now increase the setting to #2 and pass the dough through in a single layer, no folding after this point.  Continue increasing the setting from #2 to #3, then #4 with 2 passes each.  You will have a long, supple sheet of pasta.  Lay it on a floured dish towel and if extra long, cut the sheets in half.

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When you have rolled all six pieces of dough into sheets, switch to the cutter attachment.  Pass each sheet through the cutter and hang on a rack to dry.  Cook within 1 hour or refrigerate.

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Fill a large pot with water, bring to a rolling boil and salt generously.  Add the pasta and cover the pot to keep the water at a boil.

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Cook for 3 minutes then drain well and top with your favorite sauce.  Finish with a little olive oil and toss well.

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Our homemade fettuccine was the centerpiece of this week’s Italian Sunday Dinner.  Tossed with San Marzano tomato sauce and drizzled with oil, we served up a wonderful meal of pasta, meatballs and sausage.  Don’t forget the grated cheese, and the wine!

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The Extruded Noodle ©

joycebug

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You may also like…..

http://www.extrudednoodle.com/2014/01/10/italian-meatballs-perfect-every-time/

See my entire collection of favorite Italian Sunday Dinner recipes

http://www.extrudednoodle.com/category/italian-sunday-dinner/

 

Posted in Comfort Food, Healthy Italian Favorites, Italian Sunday Dinner, Pasta | Leave a comment

Sea Scallops with a Champagne Citrus Glaze

It’s a beautiful summer night and I have something special planned for dinner.  Plump sea scallops, broiled and drizzled with a champagne and citrus reduction.  For sides I will serve delicate white and sweet potato cakes, and roasted asparagus wrapped in prosciutto.  It all comes together in 30 minutes.  Here’s how to make this simple yet elegant dinner for your special someone!

Let’s begin by gathering the ingredients.

  • 1/2 lb. sea scallops (if frozen, thaw ahead of time)
  • 1 cup orange juice
  • 1 cup champagne (or use white wine)
  • fresh herbs for garnish

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  • 1 cup frozen white hash brown potatoes
  • 1 cup coarsely grated sweet potato
  • 2 tbsp. flour
  • 1 egg, beaten
  • salt and pepper
  • olive oil

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  • 1 bunch of asparagus (choose young, thin spears)
  • 1/8 lb. prosciutto

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Prepare the asparagus by washing and trimming off the bottom 3″.  Bundle 2-3 asparagus spears together and wrap in slices of prosciutto.  Arrange the bundles in a baking dish coated with cooking spray and roast at 350º for 30 minutes.

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Combine the champagne and orange juice in a small saucepan.  Simmer on low until reduced to about 1/2 cup.

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Toss together the hash browns, grated sweet potato, beaten egg, flour, salt and pepper.  Form into balls, heat a skillet with a little olive oil and add the potato cakes.  Cook on medium low heat for 20 minutes, pressing down with a spatula and adding more olive oil as needed.  Turn every 5 minutes.

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Arrange the scallops in a baking dish coated with cooking spray, don’t crowd them.  Broil on high for a total of 5-7 minutes, turning once.  Don’t overcook!

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Here is our beautiful entrée, plated and drizzled with the citrus glaze.  Serve with additional glaze for dipping.

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The potato cakes are crisped to perfection.

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The asparagus is infused with great flavor from the prosciutto.

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Now just pour the wine, dinner is served ♥  Try it at home tonight, you’ll get rave reviews!

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The Extruded Noodle ©

joycebug

Posted in #dashdiet, Dash Diet Friendly, Dinner for two, Seafood | Leave a comment

Banana Walnut Waffles

We’re starting our Sunday with a plate of healthy and satisfying Banana Walnut Waffles.

Ingredients:

  • 1-1/2 cups Heart Smart Bisquik®
  • 1-1/2 cups 100% whole wheat pancake mix (I used 365)
  • 1 egg
  • 2 cups 1% milk
  • 1/2 cup toasted walnuts
  • 1 ripe banana
  • 1/2 tsp. vanilla extract
  • pinch of nutmeg and cinnamon

Pulse the walnuts 3-4 times in a food processor.  Mash the banana and sprinkle with nutmeg and cinnamon.  Add the banana, egg and vanilla to the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add 1-1/2 cups of milk, then gradually add the pancake mix.  Blend just until moistened, then stir in the remaining 1/2 cup milk and the processed walnut.

Pour the batter onto the waffle iron and cook for 3 minutes.  Yield, 8 waffles.

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 The Extruded Noodle ©

joycebug

Posted in #dashdiet, Breakfast, Dash Diet Friendly, Whole Grains | Leave a comment

Shrimp Corn Chowder gets a Seasonal Makeover

My Shrimp Corn Chowder is getting a makeover!  We are fortunate to live near several local farms, and the first sweet corn of the season has just become available.  I was inspired to make a chowder using picked today, locally grown corn and veggies!  Support your local farmers market and give this easy recipe a try.

Ingredients:

  • 8 ears of corn
  • 4 tbsp. unsalted butter
  • 1/4 water
  • salt and pepper
  • 8 oz. uncooked shrimp, peeled and cut into 3/4″ pieces
  • 1 tsp. olive oil
  • 2 slices of nitrite free bacon
  • 3/4 cup minced vegetables (I used zucchini, yellow squash, red and green bell pepper, celery, garlic, and shallots)
  • paprika
  • cayenne pepper
  • 3 cups low fat and low sodium chicken stock
  • 1/3 cup 1% milk
  • 1 tsp liquid smoke
  • 3 tbsp. rum

Preparation:

First remove the husks from the corn.  Run the knife down the cob, cutting half way through the kernels.  Then cut one more time, close to the cob.

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Sautée the corn for 10 minutes in a large skillet with 4 tbsp. unsalted butter, 1/4 cup water, salt and pepper.  By the way, if you love creamed corn make a double batch.  This is the real thing!

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Next, cook the bacon in a clean skillet, and drain on paper towels.  Reserve the bacon fat.

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Cook the minced vegetables in the reserved bacon fat for 2 minutes and set aside.

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Sprinkle the shrimp with paprika and cayenne, and sautée quickly with 1 tsp. olive oil and 1 tsp. liquid smoke, stirring constantly.  Remove from the skillet and set aside.

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Warm the chicken stock in a sauce pot, and add all of the corn and vegetables.  Simmer for 15 minutes on low heat, then stir in the 1% milk.  Just before serving add the cooked shrimp and finish with the rum.

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Ladle into bowls and top with the bacon.

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This recipe makes about 4 servings.  It’s a great light lunch or first course for dinner.  It tastes even better the next day.

The Extruded Noodle ©

joycebug

 

Note:  This is a makeover of a recipe from one of my early posts.  I made the original  with frozen corn kernels and creamed corn from a can.  Using fresh picked sweet corn was amazing but if it’s winter in your part of the world by all means use what is available!

http://www.extrudednoodle.com/2013/02/13/shrimp-corn-chowder/

 

Posted in Comfort Food, Dash Diet Friendly, Farmers Market Favorites, Seafood, Soup | Tagged | Leave a comment

BBQ Chicken Drumsticks

No vacation is complete without shopping for unique kitchen gadgets.  I picked this one up on our recent trip to Maine.  Can you guess what it’s for?

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This nifty item is called a Chicken Leg Griller, and it holds the chicken legs in a vertical position (no turning required).  I couldn’t wait to get home and take it for a test drive.  We picked up some chicken drumsticks at the farmers market and I coated them with a spicy rub.  They were cooked on the grill over indirect heat.  What a great summer meal!

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The Rub:

  • 2 tbsp. brown sugar
  • 2 tbsp. cup paprika
  • 1 tbsp. black pepper
  • 1 tbsp. coarse salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. celery seed
  • 1/2 tsp. cayenne pepper

Whisk it all together!

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Generously coat all of the chicken pieces with the rub.  Here’s where the new gadget comes in.  Drumsticks are suspended straight up.

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To accommodate the height of the drumsticks I removed the grate from one side of my gas grill, and lit the other side.  The chicken sits in its holder on the side without the grate.  The heat from the opposite side cooks the chicken.  Of course you can make this recipe without the chicken leg griller, just use indirect heat as I did, but don’t remove the grate and turn the chicken during cooking.

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Cover the grill and cook for 45-60 minutes or until the internal temperature reaches 180º.

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It smells amazing, doesn’t it look good?  Time to plate and serve.

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Using a dry rub creates a crispy skin on the outside, and keeps the meat nice and juicy on the inside.

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The Extruded Noodle ©

joycebug

Farm fresh poultry is the best in the world.  The chicken used in this recipe was locally raised by Baffoni’s Poultry Farm, one of our Farmers’ Market favorites!  Go and visit their page and tell them The Extruded Noodle sent you :-)

www.baffonispoultryfarm.com

Posted in Chicken, Chicken Dinner, Comfort Food, Farmers Market Favorites, For the Grill | Leave a comment

Very Veggie Pizza with Cauliflower Crust

It’s a very veggie pizza!  OK, there’s bacon but other than that…  If you’re low carbing try this and see just how easy it is to make.  A great way to use up the leftover vegetables in your fridge.

Ingredients:

  • 1/2 head grated cauliflower
  • 2 cloves thinly sliced garlic
  • 1 cup grated Parmesan cheese
  • 1 beaten egg
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1/2 sweet onion, sliced thin
  • 1/2 bell pepper, sliced thin
  • any leftover veggies you have in the fridge
  • more parmesan cheese for topping
  • 2 strips of bacon

Preparation:

Grate the cauliflower into a large bowl.  Season with salt and pepper and sauté in a large skillet with a little olive oil for 5 minutes.  Set aside to cool.  Whisk together the egg, 1 cup of cheese, salt and pepper, garlic and Italian seasoning.  Add the cooled cauliflower and mix well.  Transfer the cauliflower mixture to an oiled pizza stone and roll or pat it into a thin round.  Try to keep the edges tight to avoid burning, but if it does get singed you can easily trim it away before serving.  Bake at 400º for 30 minutes.

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While the “crust” is baking, prepare the toppings.  This is a great way to clean out your fridge, use any leftover veggies you like.  First, cook 2 strips of bacon in a skillet, drain on paper towel and chop or crumble.

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Cook the onion and bell pepper in the same skillet.  I also had some leftover zucchini and broccoli, use any vegetables that you like, just cook them first!

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When the crust has been baked, brush the top with a little more olive oil, then top with your favorite pizza sauce, or BBQ sauce.

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Now layer on the veggies, the crumbled bacon and more cheese.

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Finish the pizza under the broiler for 5 minutes, watch that the top doesn’t get singed.  Trim the burned edges before serving.

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Slice into wedges and use a thin spatula to serve.

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Try this!  You are going to be surprised at how delicious it is.

Like this recipe? 

Check out BBQ Chicken Flatbread with Cauliflower Crust

http://www.extrudednoodle.com/2013/10/12/bbq-chicken-flatbread-with-cauliflower-crust/

For more detailed instructions on making the crust see the original Pizza with Cauliflower Crust

http://www.extrudednoodle.com/2012/11/08/meaty-pizza-with-cauliflower-crust/

 

 

Posted in #dashdiet, Dash Diet Friendly, Eat your Vegetables, Low Carb | Leave a comment

Ham and Cheese Calzones

Calzones are perfect for all your family parties, buffets and holiday get togethers.  Make this impressive ham and cheese calzone for your 4th of July celebration!  The recipe makes 2 good size calzones, plenty of slices to feed a crowd.  Yes, you can buy the dough but homemade is always best.

Dough Ingredients:

  • 1/2 cup whole wheat pastry flour
  • 4 cups bread flour
  • 1 cup fully active sourdough starter
  • 1 cups warm water
  • 2 tsp. instant yeast
  • 1-1/2 tsp. salt
  • 2 tbsp. olive oil

Filling Ingredients:

  • 1/2 Vidalia onion sliced thin and sautéed in a little olive oil, salt and pepper
  • 1/2 carton white button mushrooms sliced thin, sautéed in a little olive oil, salt and pepper
  • 1/2 lb. Virginia ham, sliced thin (about 16 slices)
  • 16 slices of Provolone cheese, coarsely shredded
  • Italian seasoning.

Preparation:

Mix together all of the dough ingredients in the bowl of a stand mixer, add up to 1/2 cup more water if needed to form a smooth soft dough.  Knead for 5 minutes on speed 2.  Transfer the dough to a large bowl coated with olive oil.

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Cover the dough with plastic wrap and let it rise until doubled, about 1-1/2 hours.  While the dough is rising, slice and sauté the mushrooms and onions in a little olive oil, salt and pepper, then set aside to cool.

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OK, that’s more than doubled!  This dough is ready.  Gently deflate the dough, tuck the sides underneath and pat into a round.  Cover and let it rest for another 10 minutes.

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Oil a large cutting board and divide the dough into 2 pieces.

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Using an oiled rolling pin, roll each piece into a long rectangle.  Brush with olive oil and sprinkle with Italian seasoning.

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Layer with ham, onions, mushrooms and cheese, leaving a 1″ border all around.

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Now roll up each calzone starting at the long side, and pinch the seams to seal.  Tuck in the ends.

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Line a large baking sheet with parchment paper and coat with cooking spray.  Place each calzone seam side down on the baking sheet, leaving space in between for the dough to expand.  Cover with plastic wrap and let rise again for 30 minutes.

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Preheat the oven to 350°.  Brush the calzones all over with an egg wash made from 2 tbsp. egg white and 1 tbsp. water.  Use a fork or pie docking tool to pierce the top at 1″ intervals.  This allows steam to escape during baking and helps the calzones to keep their shape.

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Bake for 30 minutes, the tops should be lightly browned (for a darker color use a whole egg, instead of whites in your egg wash).  Cool in the pan 20 minutes then transfer to a rack.

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Cool completely before slicing.  Arrange on a platter for a beautiful presentation.

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Happy Fourth of July from The Extruded Noodle ©

joycebug

Posted in Bread, Comfort Food, Dash Diet Friendly, Sourdough | Tagged , , , | Leave a comment

Apple French Toast Bread Pudding Casserole

CAM00113aApple French Toast Bread Pudding Casserole!  This is another old standby that can be made ahead to feed a crowd in the morning.  The recipe will fill a 9 x 13″ baking dish plus a smaller 9 x 9″ baking dish.  The Sweet Bread is home made, it’s a delicious recipe and really makes this dish special.  If you are short on time use a good quality store bought egg enriched bread such as challah or brioche.

Ingredients:

  • 1 large loaf of sweet bread or egg enriched bread, cut into 1″ cubes
  • 12 eggs
  • 3-1/2 cups milk
  • 2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups brown sugar
  • 1 cup (2 sticks) butter
  • 4 tbsp. maple syrup
  • 5 large apples, peeled and sliced
  • cooking spray

The Sweet Bread used in this recipe can be found here

http://www.extrudednoodle.com/2014/06/13/braided-sweet-bread/

 

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Preparation:

Melt the butter, sugar and syrup in a sauce pan.  Prepare a 9 x 13″ baking dish, and a 9 x 9″ baking dish.  Coat the baking dishes with cooking spray and distribute the melted butter mixture between the 2 dishes.  Spread the apple slices over the butter mixture.  Top with the sweet bread cubes.  Whisk together the eggs, milk, vanilla, nutmeg and cinnamon.  Pour the egg mixture over the top of each dish and sprinkle with additional cinnamon.

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Coat the underside of two sheets of aluminum foil with cooking spray (so it doesn’t stick when you bake in the morning), and cover the baking dishes.  Press down gently, to submerge the bread in the egg mixture.  Refrigerate overnight.  In the morning, bake 25 minutes covered at 350º.  Gently remove the foil (it should lift right off) and bake for another 25 minutes.

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Leftovers (if you have any) taste even better the next day.  Cover and refrigerate, or freeze in individual servings.  I froze mine in individual serving Pyrex dishes and it defrosted beautifully.  Nice to have on hand for hectic mornings!

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Serve with maple syrup and toasted walnuts.

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 The Extruded Noodle ©

joycebug

Posted in Breakfast, Comfort Food | Leave a comment

Blueberry Glazed Chicken

Blueberries and chicken?  During our recent trip to Maine it seemed that every restaurant had some version of Blueberry Glazed Chicken on the menu, everything from sweet blueberry honey glaze, to the alarming blueberry habanero!  I couldn’t wait to try my own blueberry experiment when we got home, a nice balance of hot and sweet.  I made a small batch, wondering if hubby and I would like it.  Read on to see how it turned out!

Ingredients:

  • 1 cup of fresh blueberries, washed and stems removed
  • 1 tbsp. brown sugar
  • 2 tbsp. champagne vinegar
  • 2 tbsp. red wine vinegar
  • 1 clove garlic, minced
  • 1 shallot, sliced thin
  • 1/2 jalapeno pepper, minced
  • 1/2 tsp. cumin
  • 1/2 tsp. ground coffee
  • 1/8 tsp. cayenne
  • chicken leg quarters

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Combine all of the ingredients in a small, heavy saucepan.

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Simmer on low for 2 hours, covered, and set aside to cool.

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Puree the cooled blueberry mixture in a food processor.

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Now return it to the saucepan.

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Roast the chicken leg quarters for one hour, on an oiled stoneware baking sheet.

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After an hour, brush the glaze all over the chicken and bake for another 15 minutes, turning and basting with glaze every 5 minutes.

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There was plenty of glaze left over, enough to handle twice as much chicken.

 

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Now for the verdict.  How did it taste?

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It was delicious!  A tasty balance of hot and sweet, there was a hint of blueberry but it was not pronounced in the finished product.  Serve a little of the glaze on the side for dipping.

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My husband thought it was delicious and really different from our usual dinners.  I’ll be doing this one again, maybe next time on the grill!

The Extruded Noodle ©

joycebug

 

Posted in Chicken, Chicken Dinner, Comfort Food, Dinner for two | Tagged , , | Leave a comment

Egg, Bacon, Cheese and Hash Brown Casserole

Enjoy an easy brunch with this make ahead casserole.  This generous recipe will fill a 9 x 13″ baking dish plus a smaller 9 x 9″ baking dish (I love having a backup).  At about 18-20 servings, it feeds a crowd.

Ingredients:

  • 32 oz. bag frozen hash brown potatoes
  • 2 lbs. bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 18 eggs
  • 2-1/2 cups 1% milk
  • 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic
  • 1/4 tsp. cayenne
  • 1/4 tsp. paprika

Preparation:

The night before, cook the bacon and drain on paper towels.  Crumble or chop the bacon and set aside.  In the bowl of a stand mixer, combine the eggs, milk, salt and seasonings.  Beat well with the whisk attachment.

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Coat a 9 x 13″ baking dish, and a 9 x 9″ baking dish with cooking spray.  Spread the hash browns, bacon and half of the cheese in the 2 baking dishes.  Pour the egg mixture over the top, and sprinkle with the remaining cheese and more paprika.

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Cover the baking dishes with foil and refrigerate overnight.  The next morning, bake uncovered at 350º for 50-55 minutes or until the top is set and golden.

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This one dish meal has made become a brunch favorite at our house.  Freeze leftovers in individual portions for an easy grab and go breakfast!

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The Extruded Noodle ©

joycebug

Posted in Breakfast, Comfort Food | Leave a comment

Braided Sweet Bread

Braided Sweet Bread The Extruded Noodle 026aA beautiful fragrant loaf infused with lemon and cardamom.  Braided Sweet Bread is an Easter tradition at our house, and it also makes the most wonderful French Toast!  Give it a try, it’s as easy as braiding your hair!

In a small saucepan, whisk together the following ingredients over low heat.   Continue stirring just until the sugar has dissolved, about 5 minutes.  Do not boil.  Set aside to cool.

  • 1-1/3 cups 1% milk
  • 1/2 cup sugar
  • 2 tbsp. unsalted butter
  • 1/2 tsp. powdered lemon peel
  • 1/2 tsp. powdered cardamom
  • 1/2 tsp. salt

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Whisk together 4-1/2 cups bread flour and 2-1/4 tsp. active dry yeast.  When the milk mixture has cooled to room temperature, combine it with the flour, yeast and one beaten egg.  Knead the dough on speed 2 for 5 minutes.  It will be smooth and supple.

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Transfer the dough to an oiled bowl, turning to coat.

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Cover with plastic wrap and let it rise for 1 to 1-1/2 hours.

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When the dough has doubled, divide it into 3 equal portions.  Gently roll each portion into a long rope, about 20″ long and 1-1/2″ wide.  Lay the ropes side by side on a cutting board.  Now braid the dough, and tuck the ends underneath.

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Transfer the braid to a baking sheet coated with cooking spray, or use a non-stick baking mat.  Cover the braid with plastic wrap and allow it to rise for another 30 minutes.  Meanwhile, preheat the oven to 375º.  Just before baking, whisk together 1 tbsp. of egg white with a little water.  Brush over the entire loaf and bake on the middle rack for 25 minutes.

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Just look at that oven spring!  Transfer the loaf to a rack and cool completely.

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This large beautiful loaf will feed a crowd!  Did I mention that it makes great French toast?

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The crumb!

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 The Extruded Noodle ©

joycebug

 

Posted in Bread, Holiday Favorites | 1 Comment

Grilled Chuck Steak

Grilled Chuck Steak.  An economical cut of meat marinated and tenderized to perfection.  We got our 14 oz. chuck steak at the farmers market this weekend.  It is defrosting in a marinade of red wine with sweet onions and garlic.

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Marinate for a total of 4 hours turning the meat after 2 hours.  Tenderize the entire surface of the steak on both sides.

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Heat the grill, and brush a little oil on the grates.

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I have a few Brussels sprouts tossed with olive oil on the grill too!  Lower the heat to medium and cook the steak 5 minutes on each side, turning once. 

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DO NOT poke the meat with a fork, move it around or press on it with the spatula.  Don’t do it!  Just cook 5 minutes per side, turning ONCE.

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Now transfer the steak to a plate and cover it with foil.  Rest covered for 5 minutes before serving.  Don’t skip this step!  It will keep more of the juices in the meat, instead of running all over your plate.

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Set your timer for 5 minutes and go plate your side dishes.  Here are our grilled Brussels sprouts and Parmesan Potato Crisps (link below).

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After a 5 minute rest you are ready for that first slice.  It’s perfect!

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Cut across the grain into thin slices and serve immediately.  Our first steak of the season!

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The Extruded Noodle ©

joycebug

 

Get the recipe for Parmesan Potato Crisps here

http://www.extrudednoodle.com/2014/05/31/parmesan-potato-crisps/

Shout out!  The steak in this post came from one of our favorite local farms, AMCC Cattle Co.  Visit their Facebook page and tell them The Extruded Noodle sent you!

https://www.facebook.com/pages/AMCC-Cattle-Company

 

Posted in Dash Diet Friendly, Farmers Market Favorites, For the Grill | Tagged , | Leave a comment

Parmesan Potato Crisps

Crispy, baked potato rounds.  A nice easy side for your summer dinners!  They can also be done on the grill, but tonight I popped them in the oven.

Ingredients:

  • 1 large baking potato
  • salt and cayenne pepper
  • paprika
  • grated parmesan
  • olive oil

Preparation:

Line a baking sheet with foil and brush with olive oil.  Slice the potato thin, and arrange on the baking sheet.  Brush the tops with more olive oil, then sprinkle with salt, pepper, paprika, and grated parmesan.

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Preheat the oven to 425º and bake for 25-30 minutes.

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The edges will be nice and crispy.

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Great with burgers, steaks and all your favorite summer meals!

The Extruded Noodle ©

joycebug

Posted in Comfort Food | 1 Comment

Meatball Sub Skewers

Aren’t these fun?  These meatball sub skewers were an instant hit at our house!  This recipe makes 3 servings of 2 skewers each.

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Ingredients:

For the Bread Dough:

  • 1-1/2 cups bread flour
  • 1-1/2 cups whole grain flour
  • 1 tsp. instant yeast
  • 1-1/4 tsp. salt
  • 1 to 1-1/4 cups warm water
  • olive oil
  • 1/2 of a large egg, for the egg wash

For the Meatballs:

  • 1/2 lb. 90% lean ground beef
  • 1/2 cup tomato sauce
  • 3/4 cup whole wheat seasoned breadcrumbs
  • 1/2 of a large egg

For the Sauce:

  • 1 large can tomato sauce
  • 2 tsp. tomato paste
  • 3 garlic cloves, minced
  • 1 tsp. olive oil
  • 2 tsp. sugar
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/4 tsp. black pepper

Preparation:

Whisk together the flours, yeast and salt.  Place 1 cup of warm water in the bowl of a stand mixer with the dough hook attachment.  Gradually add the flour on speed 1, with more water if necessary.  Increase to speed 4 and knead the dough for 5 minutes.  It will be smooth and supple.

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Place the dough in a large bowl coated with olive oil, turning to coat on all sides.  Cover with plastic wrap and let it rise for 2 hours.

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Soak 6 wooden skewers in water for an hour (so they don’t catch fire in the oven).  Mix together all of the meatball ingredients.  Form into 1″ meatballs and refrigerate until ready.

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Heat a small saucepan, and add the olive oil, garlic and tomato paste.  Cook for 2 minutes, stirring constantly then add the rest of the sauce ingredients.  Cover and simmer on low for 1 hour.

When the dough has risen, divide it into 6 pieces.

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Take your time to roll, squeeze and stretch each portion into a long 1″ thick rope.  If the dough is resistant, cover and let it rest for a few minutes then continue rolling.

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Preheat the oven to 350º and line 2 baking sheets with parchment paper.  Thread the skewers, alternating the dough with the meatballs like this.

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Brush the top of the dough with egg wash.  Bake for 30 minutes.

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Remove from the oven, and use a spatula to transfer the skewers to a serving dish.

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Top the skewers with sauce.

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Serve with extra sauce and parmesan cheese.

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I was really excited to try this recipe and it was so much fun to make!  They came out delicious and we gobbled them up in minutes!

The Extruded Noodle ©

joycebug

Posted in Bread, Comfort Food, Whole Grains | Leave a comment

Multigrain Bread

This bread was inspired by an old episode of Baking with Julia titled “Pumpernickel Bread with Lauren Groveman”.  While I’m not a big fan of pumpernickel bread, I was intrigued by the technique she used to shape the dough.  The finished loaf was perfectly formed and had a nice dense crumb.  I am using this technique with my favorite multigrain loaf recipe.  Thanks to my Extruded Photographer (a/k/a Hubby) for capturing all of the steps, which are better explained in photos than in words.  Here is a link to the episode, check it out!

http://video.pbs.org/video/2256396741/

Ingredients:

  • 44 g whole grain Kamut© flour (about 1/3 cup)
  • 88 g whole grain wheat flour (about 2/3 cup)
  • 300 g white bread flour (about 2 cups)
  • 1 tsp. salt
  • 2-1/4 tsp. instant yeast
  • 1/4 cup 100% hydration rye starter (optional)
  • 1 cup warm water
  • olive oil

Preparation:

Combine all of the dry ingredients in a large bowl and whisk together.  Place the water and the rye starter in the bowl of a stand mixer with the dough hook attachment.  With the mixer on low, gradually add the flour mixture until combined, if more water is needed add 1 tbsp. at a time.  Knead the dough on speed 2 for 5 minutes.

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The kneaded dough will be smooth and supple.  Oil a large bowl with 1-2 tbsp. oil.  Transfer the dough to the bowl, turning to coat.

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Cover with plastic wrap and allow the dough to rise for 1 hour or more until doubled in size.

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Gently deflate the dough and place on an oiled cutting board or silpat® baking mat.  I like using the silpat® because it can be lifted, loaf and all onto a baking sheet.  Roll the dough into a rectangle, about 3/4″ thick.

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Starting at the short side, fold over the end of the dough, pinching to seal the edges with your fingertips.

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Fold again.

20130929_54blAnd pinch.

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And fold.

20130929_56blAnd pinch.

20130929_57blAll the way to the end.

20130929_58blNow pinch the edges closed.

20130929_59blTurn the loaf seam side down and tuck the ends inside like this.

20130929_60blNice and tight.

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Cover the loaf with plastic wrap and let it rise for another 30 minutes.

 

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Preheat the oven to 450º.  Brush the loaf with warm water and score the top.

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Bake for 10 minutes at 450º, then reduce the oven temperature to 350º and bake for an additional 30 minutes.

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Allow the bread to cool completely before slicing.

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A delicious, perfectly shaped loaf!  Here’s the crumb!

The Extruded Noodle ©

joycebug

Posted in Baking, Bread, Sourdough, Whole Grains | Tagged , , | 1 Comment

Glazed Salmon with Orzo and Zucchini

Heart healthy salmon with a sweet maple glaze, whole grain orzo and tasty zucchini with a cheesy breadcrumb topping.  This week’s Dinner for Two is on the table in 30 minutes!  Here’s what you will need…

Ingredients:

For the Salmon:

  • 2 salmon fillets, about 6 oz. each
  • 2 tbsp. whiskey
  • 2 tbsp. real maple syrup
  • 1 tbsp. brown sugar (or brown sugar Splenda)
  • olive oil

For the Zucchini:

  • 1 medium zucchini, sliced into 1/3″ rounds
  • cayenne pepper
  • paprika
  • grated parmesan cheese
  • whole wheat breadcrumbs
  • olive oil

Salmon with Orzo and Zucchini The Extruded Noodle 006a

For the Orzo:

  • 3 oz. whole wheat orzo
  • 1/2 cup low sodium vegetable broth
  • 1-1/2 cups low sodium chicken broth
  • 1 tsp. olive oil
  • cayenne pepper
  • flat leaf parsley

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Preparation:

Preheat the oven to 400º.  Combine the vegetable broth, chicken broth and pinch of cayenne in a sauce pot, and bring to a boil.  Whisk together the whiskey, maple syrup and brown sugar.

Slice the zucchini into 1/3″ rounds.  Line a baking sheet with foil and brush with olive oil.  Arrange the zucchini slices on the baking sheet.  Brush the tops with olive oil, then sprinkle with paprika, cayenne, parmesan and breadcrumbs.  Put the zucchini in the oven.

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When the broth is boiling, add the orzo.  Reduce heat to low and stir frequently until all of the liquid is absorbed.  Toss with 1 tsp. olive oil.

Quickly sear the salmon on both sides in a hot skillet coated with olive oil.  Remove the skin and transfer to a baking dish.  Top with the maple glaze and bake for 20 minutes.

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Everything should finish at the same time.  Garnish with Italian parsley and serve.

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Another fast and easy weeknight dinner for two!

The Extruded Noodle ©

joycebug

This meal is DASH Diet friendly!  #dashdiet

 

Posted in #dashdiet, Dash Diet Friendly, Dinner for two, Low Sodium, Seafood | Leave a comment

Crockpot Pulled Pork

This is THE best melt in your mouth pulled pork!  Don’t be tempted to rush the recipe, 12 full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had.

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.  Ours was 4 lbs.

BBQ Dinner The Extruded Noodle 006aMake the Rub

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 2 tsp. salt
  • 1/2 tsp. pepper

Rinse the meat and pat dry.  Whisk together all of the dry ingredients and rub all over the roast.  Slice a large sweet onion and spread it on the bottom of a slow cooker and place the meat on top.

 

Make the Sauce:

  • 3/4 cup apple cider vinegar
  • 4 tbsp. low sodium Worcestershire sauce
  • 1-1/2 tsp. red pepper flakes
  • 1-1/2 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper

Whisk together all of the sauce ingredients and pour half of the mixture over the pork.  Don’t be tempted to add more, the pork and onions will create their own liquid.  Cover and cook 12 hours on low.

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At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  To plate, heat the reserved sauce in a small pan.  Remove the meat to a cutting board and shred with 2 forks.  It should be falling apart tender.  Transfer to a serving dish and spoon a little of the reserved sauce over the top.

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Serve on Kaiser rolls with your favorite BBQ sauce!

joycebug

The Extruded Noodle ©

 

Posted in Comfort Food, Crockpot, Dash Diet Friendly | Tagged , | Leave a comment

Boar Chops

So what exactly is a Boar Chop?  We asked our local farmer at PV Farm Stand, who explained politely that boar is an ahem, “intact” male pig.  Does it taste like a pork chop?  Yes, but boar has a more intense flavor and color, and a higher fat content.  The way pork chops used to be when I was a kid.  I knew this was going to be a special meal!

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Did I mention they were huge?

I made a simple preparation, dipping the chops in low fat milk and coating them generously with seasoned whole wheat breadcrumbs.  After baking to an internal temperature of 150° they came out beautifully golden brown and juicy!

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This was a real treat.  Farmers Market Season is upon is and we love giving a shout out to our local farms.  Please go over to PV Farm Stand’s page and check out their all natural and grain fed meats!

https://www.facebook.com/PVFarmStand

http://pvfarmstand.com

 

DSCN4536 2014 The Extruded Noodle

Posted in Farmers Market Favorites | Tagged , | Leave a comment

Baked Redfish with Brown Basmati Rice and Asparagus

One fish, two fish, red fish…..  I love Dr. Seuss!  So you know when I saw Redfish at the farmers market I had to try it.  What is Redfish?  Our vendor said it’s a common name for several species of fish, this one is red drum.

Red Fish The Extruded Noodle 002aIt was a busy weeknight and I didn’t want to search out recipes, so I went with the tried and true.  The way my mother (and everyone else’s mother) made fish, baked with a topping of Ritz cracker crumbs and butter.  To healthy up the old recipe, I used Smart Balance butter spread and Whole Wheat Ritz crackers.

Ingredients:

The Fish:

  • 10 oz. Redfish (or substitute any flaky white fish)
  • 1/2 sleeve (about 1 dz.) Whole Wheat Ritz crackers, pulsed in the food processor
  • 2 tbsp. Smart Balance spread
  • olive oil

The Rice:

  • 1/4 cup brown basmati rice
  • 1 tsp. Smart Balance spread
  • 3/4 cup water
  • 1 packet sodium free chicken bouillon
  • pinch of cayenne

The Asparagus:

  • 1 bunch of asparagus, washed and trimmed
  • 2 tbsp. olive oil
  • salt and pepper

Preparation:

Start the rice first.  Heat a small sauce pan, and add the rice and tsp. Smart Balance.  Cook for 1 minute, stirring constantly.  Add the water, bouillon and cayenne pepper.  Bring to a boil, then cover and simmer on lowest heat for 50 minutes.  Preheat the oven to 350º.  Brush a glass baking dish with olive oil and arrange the fish in a single layer.

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Top with 1/2 tsp. pats of Smart Balance and spread evenly with the Ritz cracker crumbs.  Put the fish in the oven when the rice has 25 minutes left to cook.

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About 10 minutes before the rice and fish are done, sauté the asparagus in a skillet with a little olive oil, salt and pepper.

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Dinner is served!

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The sides!

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Look how moist the fish is!

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We don’t often see Redfish in our area but if we do I will definitely buy it again!

Dr Seuss

 The Extruded Noodle ©

Posted in #dashdiet, Dash Diet Friendly, Dinner for two, Farmers Market Favorites, Seafood | Tagged , | Leave a comment