Bacon Fried Collard Greens

In the spirit of St. Patrick's Day I figured I would make something as green as the emerald isle. But... I have to be honest... I'm not a drop Irish and I know next to nothing about Irish cuisine.

But when I found collard greens in the produce section I figured I'd add a Southern Twist to March 17th! This is a really easy recipe, and it doesn't take Irish Luck to perfect it. If I had to compare Collard Greens to another vegetable I would say they are similar to spinach. That said, collard greens have a unique bite & subtle sweetness to them. They also stay firmer when cooked compared to spinach.

Hope you enjoy this side and have a Happy St. Patty's Day!!

Ingredients:

Collard Greens (chopped)--- 1 LB
Slab Bacon--- 3/4 CUP
Onion (chopped)--- 1/2 CUP
Salt and Pepper--- To Taste
Water or Stock--- 2 CUPS
Olive Oil--- 1 TBSP

STEP BY STEP:

• Cut onion and bacon. Bacon should be cut into thin slices about the size of a postage stamp.

• Add oil to large, hot pan and saute for 5 minutes

• Cut greens into long 1" wide strips then slice across  until you have small pieces 

• Add greens to pan and saute for 2 minutes to give the leaves a slight crispy texture.

• Add 2 cups of water to the pan. Season with salt and pepper. Cover, and let simmer for 1 hour.

• Strain extra water and let greens cool for a few minutes.

Enjoy!

How to Make a Pie Crust

Ingredients: Yields two 9" crusts

All Purpose Flour--- 2.5 CUPS
Salt--- 1 TSP
Butter (diced)--- 1 CUP (two sticks)
Cold Water--- 3/4 CUP

STEP BY STEP:

• 1. Mix flour and salt in a large bowl

• 2. Dice butter and add to flour. Using a hand-held pastry blender, cut butter until pea-sized and somewhat mixed with the flour.

• 3. Add water butter/flour mixture and knead until a solid dough ball has formed. Add a few more pinches of flour if dough is sticky.

• 4. Press dough into a large patty and wrap in wax paper. Refrigerate for at least 1 hour before use.  

Chicken Pot Pie

Happy Pi Day (3/14)! One of our awesome fans of the blog asked if I could make a pie for Pi Day and I figured a Chicken Pot Pie is a great dinner to kick off the week!

Growing up near Lancaster County I've always associated Pot Pies with Pennsylvania Dutch Cooking. And it's only appropriate I'm making a Penna. Dutch inspired dish for Pi Day- because they definitely know how to make a pie! Aside from Chicken Pot Pies, they are well known for fresh fruit pies, whoopie pies, and last but not least: Shoo-Fly Pie. Whether it's a pie for dinner or dessert, I hope you enjoy the day!

Ingredients:

9" Pie Crust--- 2
Non-Stick Spray
Egg--- 1

For the filling:

Boneless, Skinless Chicken Breast--- 1.5 to 2 LBS
Carrots (chopped)--- 1 CUP
Potatoes (chopped)--- 2 Medium Sized
Celery (chopped)--- 2 Stalks
Onion (chopped)--- 1 CUP
Garlic (minced)--- 2 Cloves
Olive Oil--- 2 TBSP
Water--- 3 CUPS
Salt & Ground Pepper--- Pinch of each

For the Bechamel/White Sauce:

Salted Butter--- 2 TBSP
All Purpose Flour--- 2 TBSP
Milk--- 1 CUP

STEP BY STEP:

• 1. Make a Pie Crust-- For Recipe click HERE

• 2. Cut Onion and garlic. Add olive oil to hot Dutch Oven or Pot and saute onion and garlic until tender.

• 3. Cut carrots, potatoes and celery and add to pot. 

• 4. Add water, salt and pepper to pot and bring to a simmer. Keep pot covered for about 15 minutes.

• 5. Cut chicken breast into small pieces (about 1") and add to pot. Keep water simmering for another 5 minutes or until the chicken is cooked through. Once cooked, reduce heat to Low.

• 6. Make Bechamel or White Sauce by melting butter in a sauce pan. Medium heat should work. Once melted, add flour and whisk until there are no more lumps. Initially, this is a roux.

• 7. Microwave milk for about 20 seconds to warm it up. Add milk to roux and stir untl mixture is thickens.

•  8. Add white sauce to chicken pot and stir until evenly mixed. Feel free to add a few more pinches of flour if you like a really thick sauce.

• 9. Preheat Oven to 375F

• 10. Roll out enough pie dough to have a regular crust as well as a top crust.

• 11. Line a pie pan with non-stick spray then cover with dough for the crust

• 12. Add flour to the bottom of the pie dough as to not have a soggy bottom then pour chicken filling into the pan.

• 13. Make an egg wash and brush the rim of the crust. Place top crust over the pie and crimp edges. Remove extra dough if necessary. Cut an "X" in the middle of the top crust and brush top with egg wash

• 14. Bake at 375F for 20 minutes. Remove once top crust is golden brown. Let cool 5 minutes before serving.

Papa Joe's Pizzelles

My Poppop (also known as Papa Joe) makes these Italian cookies for just about any occasion. Before I went back to Penn State, I wanted to learn his recipe (and also take a few cookies back with me!) My Italian side of the family hails from the Abruzzo region of Italy- in the province of Teramo to be specific. Pizzelles originated in this central region of Italy so I like to think our recipe is traditional.

He adds anise flavoring to make them really authentic. If you've never tasted anise it has a flavor similar to a fennel bulb. But after a quick google search, anise doesn't come from fennel. (The Plant Science Major side of me was curious)

One setback of making pizzelles is that you need a Pizzelle Maker or at least a waffle iron with a pizzelle setting. These makers run for about $30 but they are a good investment especially if you plan on making dozens and dozens of these cookies. And a well built pizzelle maker will last you a while; my Poppop's  has to be over 10 years old.

My Poppop's Cuisinart Pizzelle Maker

Hope you enjoy this family favorite! 

Ingredients: Yields about 7 dozen cookies

All Purpose Flour--- 3.5 CUPS
Baking Powder--- 1 TBSP
Eggs--- 6 (large)
Sugar--- 1.5 CUPS
Butter---1 CUP
Anise Extract--- 2 TBSP
Non-stick Spray


STEP BY STEP:

• 1. Melt butter and mix with eggs and sugar. Should have a smooth and pale yellow color.

• 2. Add flour and baking powder until evenly mixed. (Add about 1/2 cup of Flour at a time)

• Lastly, add the anise and mix until smooth. Be sure to not leave any flour lumps in the batter. Should be the same consistency as pancake batter.

• Heat pizzelle maker and cover irons with non-stick spray

• Dollop pizzelle batter onto the bottom iron and press down with the top iron 
• Most pizzelle makers have a light to indicate when fully cooked

• Carefully remove pizzelle from the iron (should be somewhat flimsy like a pancake)

• Let pizzelles cool until firm. For the best flavor, store pizzelles in a cookie tin and let season over night. 

In Italy, these cookies are served after dinner with wine.

CRS Meal Week 4: Bean Soup with Chayote Squash

My roommate did a semester long study-abroad in the Dominican Republic. Along with great stories he brought back a new knowledge of some great Caribbean foods. He introduced me to chayote squash which I find to be a cross between a squash and a cucumber.

Chayote Squash

Although it's a tropical fruit, this squash is really easy to prepare. It also has a mild flavor and adds a great texture to this dish. This combination of beans, veggies and rice is a nice well rounded meal.

Ingredients: Serves 2-3

Onion (chopped)--- 1 CUP
Garlic (minced)--- 1 Clove
Olive Oil--- 2 TBSP
Beans--- 16 oz Can
Water--- 2 CUPS
Chili Pepper (chopped)--- 1 Medium-sized
Diced Tomatoes--- 15 oz Can
Chayote Squash (cubed)--- 1 Large
Cilantro (chopped)--- 1 TBSP
Rice--- 1 CUP (uncooked)

STEP BY STEP:

• 1. In a rice cooker or medium sized pot, make rice (should yield about 2 CUPS cooked)

• 2. Cut onion and garlic. Heat a large skillet to Medium heat and saute onion and garlic until tender

• 3. Peel and cut squash. Also cut pepper and tomatoes if using fresh veggies.

Looks kind of like unripe honey dew

• 4. Add beans, pepper, tomatoes, squash and water to skillet. Bring to a simmer and cover for 1 hour.

• 5. Squash should be fork-tender once fully cooked.

• 6. Serve soup over rice. Cut cilantro and garnish top of the dish

Enjoy!

Garlic Dijon Pork Tenderloin

Does Rachel Ray own the rights to the saying, "30-minute meals?" If that's the case, try this *35* minute meal!

This is a great weeknight dinner idea- all you need to do is season and roast the pork. Because I had some time in the morning I decided to make homemade sauerkraut to go with the pork!

Ingredients:

Pork Tenderloin--- 1 LB
Garlic (chopped)--- 3 Cloves
Dijon Mustard/ Spicy Brown Mustard--- 2 TBSP
All Purpose Flour--- 2 TBSP
Red Pepper Flakes--- 1 TBSP
Rosemary Flakes--- 2 TSP
Thyme Flakes--- 2 TSP
Sea Salt--- 2 TSP
Ground Pepper- 1 TSP
Olive Oil--- 2 TBSP

STEP BY STEP:

• Coat the bottom of a 9" x 13" baking dish with olive oil. Preheat oven to 350F

• Place tenderloin in dish. Cut slits into pork and stuff with garlic

• Rub pork with mustard

• Mix flour with other seasonings. Sprinkle mixture over pork.

• Bake pork at 350F for 30 minutes. Let cool for 5 minutes once roasted. 

Serve with sauerkraut and applesauce-- Enjoy!

Chicken Cacciatore

This weekend, we had Italian Wedding Soup to start our Sunday dinner. I decided to make chicken cacciatore- a dish with a rich tomato flavor to complement the mild but savory meatball soup. Cacciatore is Italian for "hunter" or "hunter-style". I find it funny that in Italy, a hunter's meal seems so flashy. In Pennsylvania, a hunter-style meal would most likely have venison or wild turkey! Either way hope you enjoy!

Ingredients:

Boneless Chicken Thighs--- 4 LBS
All Purpose Flour--- 1/2 CUP
Crushed Tomatoes--- 32 OZ Can
Diced Tomatoes--- 16 OZ Can
Onion (chopped)--- 2 Medium
Garlic (minced)--- 3 Cloves
Red Bell Pepper (chopped)--- 1 Large
Basil (crushed)--- 2 TBSP
Oregano (crushed)--- 2 TBSP
Chicken Stock--- 3/4 CUP
White Wine--- 3/4 CUP
Salt and Ground Pepper--- Pinch
Olive Oil--- 2 TBSP

STEP BY STEP:

• 1. Cut onion, pepper and garlic

• 2. Mix flour, salt and pepper. Toss chicken in flour until completely coated.

• 3. Heat a large frying pan to Medium- High. Oil pan once hot and saute chicken until flour coating is light brown.

• 4. Remove chicken and let rest. In the same pan, saute onion, pepper and garlic until tender. 

• 5. In a large pot, add chicken, onion, pepper, garlic and canned tomatoes.

• 6. Add stock and wine to pot. Bring sauce to a simmer and let reduce for 20 minutes or until desired thickness.

• 7. Season with basil, oregano, salt and pepper.

Serve with pasta, risotto or bread to sop up extra sauce! Enjoy!