Culinary Quirks

Sesame crusted, sriracha drizzled ahi tuna.

Mandarin sesame steamed jasmine rice.

Broccoli braised with sesame oil and topped with toasted almond slivers.

Salmon with Penzey’s Northwoods seasoning.

Warm kale and potato salad inspired by Foodie Lawyer.

Butter Paneer & Balti Potatoes.

Paneer is homemade and seasonings are mostly from Penzey’s.

Inspired by Edible Garden.

CLT.

Yep. You read that right.  No bacon here, this is smoked coconut, arugula, tomato and mayo nestled into chewy ciabatta baguette.

Cheesy Butternut Cauliflower Casserole.

Rotisserie Chicken.

Granny Smith & Sage Sausage Stuffing.

Casserole—build a quick rue, add milk and cheese (I used gruyere swiss blend) and cook to thicken. Mix cheese sauce with a pound of pureed butternut squash and a pound of cauliflower florets.  Pour into casserole dish and bake at 350 for 45 minutes. 

**because the butternut puree is so creamy, you really don’t need much cheese sauce.  Maybe I used 1/2 cup of cheese & 1 cup milk?

Stuffing was prepared on Thanksgiving and tucked safely away in my freezer.

Rotisserie chicken courtesy of the local grocery store.

Jerk Turkey Chili

Inspired by CHOW.

Brown butter brussels sprouts with toasted pecans and parm served over Trader Joe’s Perline & Proscuitto Pasta.

Homemade gnocchi, red sauce, meatballs, and herbed parmesan breadsticks.

Gnocchi inspired by 101 Cookbooks.

Breadsticks inspired by Farm Chicks Kitchen

Rustic Steak Pizza with skillet pumpkin chipotle sauce, roasted garlic, caramelized onion, mashed sweet potato, fontina, parm, cilantro and finished with a smoky sweet BBQ sauce swirl.

Kind of Cuban Pizza
with chicken, minced onion, chopped kosher dill pickles, swiss, cilantro and finished with a mustard swirl.