Green Beans with Shallots and Almonds

The other night, I wanted to create an easy vegetable side dish to help compliment my main dish; not overpower it. This dish was able to accomplish just that.  Nothing too fancy or complicated- just good, clean flavor. Although this recipe is done in the oven, you could also cook it in the skillet and saute the green beans until they cook through. However, you have to do a little more work on your part to keep an eye on them and stir regularly. 

1 lb. green beans, ends trimmed and cleaned 

1 tbs. extra virgin olive oil 

2 large shallots, roughly chopped 

Salt and Fresh ground black pepper to taste 

1/2 c. sliced, toasted almonds

• Preheat oven to 425 and grease an 8x8 pan with non stick cooking spray. 
• In a medium bowl, toss green beans with everything but almonds. 
• Pour mixture into greased baking pan and bake 15-20 minutes or until green beans are tender and shallots are softened. 
• Toss with sliced, toasted almonds prior to serving. 

Mixed Berry Shortcakes

With the recent abundance of fresh berries in the Chicago Land area and the unusually warm spring weather, I wanted to take advantage of both aspects while on my spring break. I decided to whip together Strawberry Shortcakes- a summer favorite. But, since I like to put little spins on comfort foods, I add a variety of berries to my shortcakes (for color and flair) and put lemon zest in my shortcake recipe- gasp! Though these aspects can easily be omitted, you may want to try it out for size- you may be pleasantly surprised. 

Shortcakes 

2 c. all purpose flour 

1 tbs. baking powder 

1/2 tsp. salt 

1/4 c. white sugar (plus more for later)

1 lemon, zested 

8 tbs. unsalted butter, chilled and cubed 

2/3 c. half and half or heavy cream (plus more for later)

Berry Mixture 

1 lb. fresh strawberries-washed, dried and hulled

2 tbs. white sugar (or more if desired)

1/2 pint fresh, clean blueberries (if desired) 

1/2 pint fresh, clean raspberries (if desired) 

Whipped Cream Mixture

1 c. heavy whipping cream 

2 tbs. white sugar 

1/2 tsp. pure vanilla extract

•  Preheat oven to 350 and spray a large cookie sheet with non stick cooking spray. 
• For shortcakes, in a medium bowl, whisk together flour, powder, salt, sugar and lemon zest to combine. 
• Using a pastry blender, mix in cubed, chilled butter until mixture is crumbly. 
• Make a well in the center of the mixture and add half and half. Stir to combine. 
• Once dough is moist and incorporated, turn onto a floured surface. 
• Using hands or a rolling pan, pat/roll dough into a circle or rectangle. 
• Using a biscuit cutter or simply a glass or mug, cut dough out into circles. 
• Place each circle spaced apart evenly on prepared cookie sheet. 
• Bake shortcakes for 15 minutes or until tops are lightly golden brown. Cool. 
• Combine strawberries with desired amount of sugar in a bowl and set aside for 30-60 minutes to macerate (softens the berries and release their juices.) 
• For the whip cream mixture, place beaters and preferably a glass or stainless steel bowl into your freezer for 10-20 minutes prior to whipping cream. 
• Once beaters and bowl are thoroughly chilled, beat whip cream on medium high speed to form stiff peaks. 
• Fold in sugar and vanilla extract and chill until ready to serve. 
• When ready to serve shortcakes, for the berry mixture, use a potato masher and gently  mash strawberries just to break up slightly and release any further juices. 
• Stir in other berries if desired. 
• Split each shortcake in half.  Top each half with a generous dollop of whipped cream and a heaping spoonful of berries. 
• Sandwich together halves of shortcake and serve. 

Asiago Scalloped Potatoes

The restaurant where my husband and I had our wedding rehearsal dinner was where we fell in love with cheesy scalloped potatoes (we were fortunately already in love with each other.) I was never that big a fan of scalloped potatoes because whenever I had eaten them they were under or over cooked or just plain bland. Fortunately, I have been determined to create a better and tastier scalloped potato recipe. This particular recipe has you cook the potatoes on the stovetop to tenderize them prior to baking them. In comparison to just baking the potatoes, the stovetop component makes a big difference. Another key is to keep the potato slices thickness consistent. You can do this by using a food processor or mandoline slicer. 

2 tbs. unsalted butter 

1 medium onion, thinly sliced or chopped

2 garlic cloves, minced 

1 tsp. coarse salt 

1/2 tsp. fresh ground black pepper 

2 1/2 lbs. russet potatoes, peeled and sliced (about 1/8" thick)

1 c. low sodium chicken broth 

1 c. heavy cream 

1/2 c. fresh grated Parmesan cheese

1 1/2 c. shredded Asiago cheese 

• Preheat oven to 425 degrees and grease an 8x8 pan with non stick cooking spray. 
• Melt butter in a dutch oven over medium high heat. 
• Add onion and cook stirring occasionally to soften (4-5 minutes.) 
• Add garlic, salt and pepper and cook until fragrant. 
• Add sliced potatoes, chicken broth, cream and Parmesan cheese. Bring a to simmer. 
• Cover and reduce heat to medium low and simmer until potatoes are almost tender when pierced with knife, about 10 minutes.  
• Transfer mixture to baking dish and sprinkle top evenly with shredded Asiago cheese. 
• Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. 
• Cool slightly prior to serving. 

Recipe inspired by but with variations from "Cook's Illustrated" March 2003 magazine edition. 

Pork Chops with Apples and Goat Cheese

You may be thinking- apples and goat cheese....together? 
Well, whether or not you believe me, it's an amazing combination! Though it might appear to be, this is not a sweet pork dish. In fact,  this dish is very subtle, mild and creamy with the addition of goat cheese. I was initially skeptical when I saw the ingredients too, but don't be a critic until you've tried it! 

1 package thin sliced, boneless pork chops 

3/4 c. all purpose flour 

1 tbs. canola oil 

3 Gala or Braeburn apples, peeled cored and thinly sliced 

3/4 c. low sodium chicken stock 
1/2 c. dry white wine

1 tsp. ground cinnamon 

2 tbs. unsalted butter, divided 

 Crumbled goat cheese for topping

• In a large skillet, heat canola oil over medium heat. 
• Trim any excess fat off pork chops and season both sides with salt and pepper. 
• Pour flour into a shallow bowl. Dredge pork chops into flour mixture and ensure both sides are well coated. 
• Place in hot skillet and saute pork until lightly browned on both sides. 
• Remove chops  from skillet and place onto a serving platter. (Pork will saute' quickly but may still be pink. However, as it sits, it will warm through. )
• Leave oil and drippings in skillet. 
• Add 1 tbs. butter to skillet and melt over medium high heat. 
• Add apple slices and saute 3-5 minutes to soften. 
• Add chicken stock, wine, remaining 1 tbs. butter and cinnamon; stir to combine. 
• Increase heat to high and bring mixture to a boil. 
• Once boiling,  reduce heat and simmer until mixture is reduced by half. 
• Pour apple mixture and sauce over top of pork then top with crumbled goat cheese. 

Inspiration (but with variations) from Robert Irvine's food network show "Dinner Impossible." 

Broccoli Cheddar Twice Baked Potatoes

Twice Baked Potatoes are a wonderful side dish. I've made  a lot of twice baked potatoes already in my life, and most of the time, they came out nicely. But, a few months ago,  I discovered a simple, yet brilliant extra step from "Cook's Illustrated," magazine that drastically improved my twice baked potatoes. The key is to oil the skins prior to baking, and once you scoop the flesh out of the skins after baking, you return just the skins to the oven to crisp up prior to filling them. It doesn't even take more time because you have to prepare and taste the filling anyway. Genius, delicious and easy! 

4 Large Russet Potatoes 

1 bunch Broccoli Florets, chopped  

3 green onions, chopped 

1 garlic clove, minced 

1 tbs. unsalted butter, melted 

1/2 c. sour cream 

1/3 c. half and half 

1 tbs. Ranch Dressing 

1 c. shredded Sharp Cheddar Cheese

Salt and fresh ground black pepper to taste

• Preheat oven to 400 and line a large jelly roll pan with aluminum foil. 
• Scrub, dry and lightly rub each potato skin with canola or vegetable oil. 
• Place on baking sheet spaced apart and bake 1 hour or until potatoes cam be cut easily. 
• Cut potatoes in half and allow to cool 10-15 minutes. 
• Meanwhile, place broccoli florets in a microwave safe bowl. Add 1-2 tbs. water to bowl. 
• Cover bowl with plastic wrap and microwave 2-3 minutes (or depending on the strength of your microwave- more or less) to steam broccoli florets so they are softened. 
• Place broccoli florets onto a cutting board and roughly chop. Set aside. 
• Once potatoes have cooled slightly, scoop out 3/4 of the flesh from each skin and place potato flesh into a large mixing bowl.
• Return potato skins to oven and bake 8-10 minutes while you prepare potato filling. 
•  Beat potatoes with electric mixer to soften and break up lumps. 
• Add melted butter, garlic, sour cream. half and half and ranch dressing. Mix until smooth and incorporated. 
• Add chopped broccoli and onions; mix to combine. 
• Stir in shredded cheese and season to taste with salt and pepper. 
• Remove skins from oven and place filling by mounded spoonfuls into each skin. 
• Return filled potatoes  to oven and bake 10-15 minutes or until filling is warmed and beginning to lightly brown around edges. Serve warm.