Author: westyn

Cheesy Scalloped Potato, Broccoli and Ham Casserole




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I know that “Healthy” and “Cheesy” don’t usually go together, but trust me, these do. Plus, veggies, which I’ve been trying to eat in some capacity at every meal. This winter has been unbelievably cold and snowy, and we’ve made some stick-to-your-ribs meals that come together pretty easily, warm you up really well and leave enough for lunch the next day, too. Here’s one of them.

  • 2 cups fully cooked, diced ham
  • 2 lbs. potatoes, washed, peeled and sliced very thin (a mandoline helps a lot – just be careful!)
  • 2 heads broccoli, washed and cut into florets
  • 2 garlic cloves, chopped
  • 1/4 vidalia onion, diced
  • 2 tbsp. butter
  • 5 tbsp. flour
  • 2 cups grated cheddar, or cheese of choice
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 2 pinches nutmeg
  • 1 tsp. kosher salt
  • 1/2 tsp. white pepper

1. Heat the oven to 375.

2. In a French oven, heat butter over medium-high heat. Add the onion and garlic, stir, then cook until translucent, approx. 4-5 minutes.

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Chinese Pork Dumplings


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If I could pick one food to eat for the rest of my life (pasta is a given), it would be these. I love dumplings, especially the really good ones. Unless you live in a city, good-quality dumplings are really hard to find – most of the ones I order around here are either too thick, not flavorful enough, or some sort of variation on Asian pierogies.

That said, these are fantastic. Perfect consistency, great filling, light and super tasty. Brendan and I made them together, and it was amazing how many of them we got out of 1 lb. of pork. I gave in and stuck to the basics with this recipe, but I’m already planning what version we’re going to make next. These were a really fun kitchen project, AND they froze really well too. Who needs city Chinese food?? Ok, me. I do. But when I can’t have it, this is a pretty great substitute.

CHINESE PORK DUMPLINGS (makes a ton. Freeze whatever you don’t make in an airtight container)

  • 1 lb. ground pork
  • 3 scallions, green parts only, thinly chopped
  • 1 tbsp. sesame oil
  • 1 egg
  • salt & pepper to taste
  • 1 tsp. minced ginger
  • Pot Sticker wrappers (I found these at a little Asian specialty store)

1. In a large bowl, combine the pork, scallions, sesame oil, salt & pepper and minced ginger. Mix to combine.

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Creamy Tomato Pasta with Artichokes




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My mom had a pretty rough time throughout December, so before I went away for Christmas, my parents, my sister and I all made a Saturday afternoon lunch and just hung out for a while. My mom’s a vegetarian, and we all needed some comfort food, so this pasta and artichokes in a creamy tomato sauce was perfect. Everything tastes better when you eat it with your family. <3

CREAMY TOMATO PASTA WITH ARTICHOKES (4 servings)

  • 2 garlic cloves, chopped
  • 2 shallots, sliced pretty thinly
  • 1/2 vidalia onion, diced
  • 1 tbsp butter
  • 1 tbsp EVOO
  • 1 14 oz. can artichoke hearts, quartered
  • 1 14-oz can chunky crushed tomatoes
  • 2 fresh tomatoes, chopped and seeded
  • 1/2 c. white wine
  • 1/2 c. heavy cream
  • handful of flat-leaf parsley, chopped
  • freshly grated parmesan (about 1/3 C., plus more for topping)
  • Kosher salt to taste
  • 1 lb. linguini

1. Melt the butter and EVOO over medium heat. Add the chopped shallots and onion, cook until translucent, approx. 5-7 minutes.

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2. Add the wine, stir everything together and keep stirring sporadically until the alcohol has burned off.

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3. Add the artichokes (drained).

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4. Add the chopped tomatoes and let them cook a bit until their skins are looser.

5. Add the can of chunky crushed tomatoes, then the cream, stir everything together.

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6. Get your pasta water up to boiling, then cook your pasta. Reserve about a cup of the pasta water before draining.

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7. Stir in the handful of chopped parsley, about 1/3 c. freshly grated parmesan cheese, then taste and season as needed. Thin with the pasta water if needed.

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8. Add the pasta to the saucepan, combine everything so the pasta is evenly coated.

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9. Serve and enjoy (my mom got the “You’re the Best” plate, of course).

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Mushroom “Meatballs”




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These were the first thing Brendan ever made me, and they’re one of my very favorites. Meatballs are one of the best foods ever, but these are vegetarian, and they honestly stand up to the real thing. Plus, anytime I get Bren in the kitchen is a done deal. He’s an awesome cook.

MUSHROOM “MEATBALLS” (makes about 20 – recipe via allrecipes.com)

  • 1 lb. white mushrooms, finely chopped
  • pinch salt
  • 1 tbsp. butter
  • 1/2 c. yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 C. quick-cook oats
  • freshly grated parmesan cheese
  • 1/2 C. bread crumbs
  • 1/4 C. chopped flat-leaf parsley
  • 2 eggs, divided
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • pinch cayenne pepper
  • pinch dried oregano
  • 1 tbsp. EVOO

1. Finely chop mushrooms, then heat the 1 tbsp. EVOO in a large skillet over medium. Add mushrooms and a pinch of salt, cook and stir until the liquid has evaporated.

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2. Add butter to the mushrooms, cook until golden brown.

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3. Add onion to the mushroom mixture and cook until it’s translucent, approx. 5 minutes. IMG_6834

4. Remove from heat, add garlic and stir approx. 90 seconds. Add mixture to a mixing bowl.

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5. Mix in the oats, approx. 1/3 C. parmesan, bread crumbs, parsley and, when the mixture is cool, 1 egg. Add the salt pepper, cayenne pepper and oregano, then mix until combined. Stir in the other egg.

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6. Heat oven to 450. Line a baking sheet with parchment paper, then roll the mixture into little meatballs.

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7. Bake for approx. 15 minutes or until mushrooms are golden brown. Eat alone or over pasta – these are the bomb.

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Loaded Baked Potato Soup


IMG_6896This “Arctic Freeze” makes me want to get into pjs, curl up under a blanket and eat a big bowl of soup. You know, pretty much like last year.  I love loaded baked potato anything, and now’s the perfect time of year for this soup. It was comfort food to the extreme, keeps amazingly well, is thick and rich and totally indulgent.  Plus, bacon. Mmmmmm.

LOADED BAKED POTATO SOUP (serves 6)

  • 3 lbs. potatoes, peeled and cut into 1/2 in. chunks
  • 2 tbsp. butter
  • 1 tbsp. EVOO
  • 6 cups chicken stock
  • 2 leeks, white and light green parts sliced
  • 5 cloves garlic, chopped
  • bay leaves
  • 5 strips bacon, cooked until crispy
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 dashes nutmeg
  • 1.5 tsp. kosher salt
  • chopped chives
  • sour cream for garnish (optional)

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Out With the Old, In With the New

2014 Highlights:

Dad’s retirement. Girls’ Gift Exchange. Cape May winter weekend. Inaugural Scranton Half Marathon. Parade Day Rooftops. Modest Mouse at Ommegang. Otesaga in Cooperstown. Garden parties. Hosting Mother’s Day Brunch. Cape Cod. Biking, hiking, running, flying. Girls’ Lake Weekend. Jazz on the river. Strawberry Picking. Blueberry Picking. Brendan’s first MLB game. Diamond Club seating with the girls. Pittston Tomato Fight. New Apartment. New Car. New hair color. Cohabitation. Brendan meets Abe Lincoln.  Gibbons visit from Colorado. Puerto Rico for EM and Kristina’s wedding. Colorado for Christmas.

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Wishing everyone a healthy, happy, dream-fulfilling year. 2014 was wonderful, but I’m feeling like 2015 is bringing a lot of positive events with her.

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The Best Meals I Ate In 2014

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Clockwise from top right:

 

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Clockwise from top right:

 

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Clockwise from top right:

 

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Clockwise from top right:

 

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Butterscotch Baked French Toast




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My parents were hosting a brunch the day after the stateside celebration of my cousin EM and Kristina’s wedding, and my mom was all, “Just bring something over that everyone will like. Brunch starts at 11.” So, since A. I planned on being mildly hungover B. I love sleep, especially on the weekends, more than anything, and C. I still wanted to make something good, I started searching for make-ahead brunch meals that I could put together the night before and just throw it into the oven the next morning. When I found Smitten Kitchen’s “boozy baked french toast,” the words read like a song. This was the one.  I love Smitten Kitchen, and I love anything that tastes this good with minimal effort, and I especially love the post-event rehash with some of my favorite trash-talkers (my family).

If you’re looking to throw together something that requires little effort the day before, but is hands-down amazing – and also may or may not soak up your New Year’s hangover – this french toast is here to save the day.

BUTTERSCOTCH BAKED FRENCH TOAST (serves 6, generously – barely adapted from Smitten Kitchen)

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Colorado Christmas

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Brendan and I just got back from 9 days in Colorado – one of the best weeks of 2014, by far. We flew into Denver, spent the night and the next morning in Boulder with my college roommate Meri, her husband Tim and their three kids (my favorites), then picked up Brendan’s brother Kyle and drove out to their hometown, Grand Junction, on the western slope. Then, we drove down to Pagosa Springs for skiing, hot spring-ing and relaxing, then up to Telluride for Christmas, then finally back to Brendan’s hometown for a night out with his friends before flying out of DIA the next day. WHAT A WEEK.  Colorado is my favorite state in the country, and it was so great to be back there, getting to see where Bren grew up, spending time with his family and just being able to kick back for a while. The pace of life out there is so much more manageable; people are healthy, fun and active; the culture is smart and progressive; and don’t even get me started about how unbelievably gorgeous every single part of that state is.

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Favorite Holiday Appetizers




Holiday Appetizers

Looking for some holiday appetizer ideas? Look no further. These are some of my very favorite, tried-and-true, crowd-pleasing apps. Get ready to be really popular and whatever party you’re going to. Happy Holidays!

Pear, Prosciutto and Honeyed Goat Cheese Apps with Thyme
Pear, Prosciutto and Honeyed Goat Cheese Apps with Thyme
Roasted Chickpeas
Roasted Chickpeas
Spinach and Artichoke Dip
Spinach and Artichoke Dip

 

Polenta Fries with Sage
Polenta Fries with Sage
Mini Potato Pancakes with Toppings Bar
Mini Potato Pancakes with Toppings Bar
Salmon Appetizers with Cucumber, Red Onion, Dill and Creme Fraiche
Salmon Appetizers with Cucumber, Red Onion, Dill and Creme Fraiche