roasted green beans [a revelation]

this past weekend my lovely friend deborah served up some massively delicious green beans which she had roasted..right?  i mean who doesn't love a roasted veggie?  but green beans?  this was new..and the kids couldn't get enough.  the recipe is a cinch.  oven to 400..wash and snip your beans placing them in a shallow roasting pan.   drizzle olive oil and toss in minced garlic, salt and pepper to taste..AND the big secret..lemon zest!!  toss twice during your roasting time at 12 minute intervals and @30 minutes later..voila..deeelish!

a dinner party?

this weekend i am having a dinner party! oh..what to cook?

i do love having people over, but like many of you i imagine, entertaining is intimidating due to the fact that it is on the host to provide something delicious for her guests. so i thought i would share a recipe for pork shoulder stew which we enjoyed over our christmas holiday at judith's house in seattle. judith says making this is easy peasy with a slow cooker (which i do not have) and i can verify how yummy it is.

i borrowed this recipe from the delish.com website which is a good place to start..but judith had some suggestions to add to this base. add something sweet like apple or orange juice and some carrots..which will bring out the sweetness of the pork. and in the end add some cannelini beans..and serve it with creme fraiche cilantro, and polenta, or grits as a side.

Ingredients

8 cup(s) (2-3 medium bulbs) thinly sliced fennel
1/4 cup(s) chopped fennel fronds
1 medium onion, halved and thinly sliced
2 1/2 pound(s) pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
1 1/2 teaspoon(s) kosher salt, divided
1 1/2 teaspoon(s) freshly ground pepper, divided
2 tablespoon(s) extra-virgin olive oil, divided
3/4 cup(s) dry white wine, such as Sauvignon Blanc
4 clove(s) garlic, minced
1 tablespoon(s) finely chopped fresh rosemary
2 teaspoon(s) finely chopped fresh oregano
1 can(s) (28-ounce) whole tomatoes, drained

Directions

Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
Sprinkle garlic, rosemary, oregano, and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
Cover and cook for 5 hours on high or 7 to 8 hours on low. Stir the stew well to combine; serve garnished with the reserved fronds.
i will let you know how it turns out!

4 weeks of dinner {recipes+shopping lists = genius}

how often do you think to yourself..oy! time to make dinner? what..again? aren't you just so sick of making dinner? ok so you're a saint! you looove making dinner for your family..but not me! no way Giuseppe!

so..back in september i noticed that real simple magazine had printed a 4 week dinner menu plan with recipes..photos..and shopping lists! oh i love you so much i think i wanna marry you!

so ok it took me until now ( 5 months..not bad)to start it..but it is so great. i take the list to the market..and i don't have to think, or be creative! yay! and then i come home on monday with everything i will need for 5 nights of dinners. and not only are the different than anything i would have ever dreamed up on my own..my family loves me for giving them something yummy and NEW! the big thing is that i have given you a link to the recipes, photos etc on the real simple website..but if you can get a reprint from the mag i highly recommend it..as it is so much prettier!

giada's yummy sticky chicken

last night we ate a wonderful meal that included giada di laurentis' delicious chicken legs. this is a very simple recipe that your kid's can help you make, and will L-O-V-E to eat! you can't beat that with a stick. and so, i thought i would share the recipe with you here. have fun!

Sweet & Sticky Chicken Drumsticks

from Giada's Kitchen by Giada de Laurentiis

1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup light brown sugar, packed

1/4 cup soy sauce

5 fresh rosemary sprigs

5 garlic cloves, halved

10 to 12 chicken drumsticks

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley leaves

Combine the vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken to the bag and seal, squeezing out as much air from them as possible. Marinate in the refrigerator for 2 hours.

Preheat oven to 450 F. Line a rimmed baking sheet with aluminum foil.

Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.

Meanwhile place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Sprinkle the chicken with the sesame seeds and chopped parsley before serving.

portobello sandwich

this past weekend, my little girl was inspired to create a little luncheon sandwich of her own creation...
she thought to make melted mozzerella with pesto on a baguette. we made the melts in the frying pan with some olive oil. i decided to add slices of sauteed portobello, and a light side salad of mixed greens daikon and carrots..fantastique! do try this one at home..simple and so yummy.