Savory Oatmeal

A little while ago Shelby said we should eat more oatmeal. She's a fan of the steel cut oat variety and will make a batch ahead of time and eat portions over a couple of days. After making some one day she said we should try to make a dinner with it. I said, "Sure."

So we did.

View fullsize

One version of the oatmeal I made was with some sauteed garlic, onion and thyme. I topped it with some green bell pepper, mushrooms, tomatoes and more onion. It's easy, toss it all in a pan. After a couple of minutes scoop in some oatmeal and mix it together.

View fullsize

The finished product can look and include whatever you like. I'm a believer that if you put garlic and onion on something it'll taste good, no matter what it is!

View fullsize

We still had some oatmeal so tried something else. This one included garlic, onions, and mushrooms again but also a dollop of yellow miso. I mixed it all together, topped it off with some more mushrooms chive, and a soft fried egg. This ended up being Shelby's favorite.

View fullsize

The miso was perfect with the slightly sweet steel-cut oats. I've tried a few more recipes too, I think I'll get them written up. I recently made a couple with some shrimp too. Stay tuned!

National Grilled Cheese Day

12 April celebrates that sandwich everyone loves: Grilled Cheese! What's not to like? Toasty, buttery bread held together by melting, delicious cheese!

I guess if you don't like or can't eat cheese that makes a difference.

You're not just stuck with plain ole American "cheese" either. You can put whatever you like in them: cheddar, Gouda, mozzarella--whatever you like.

I like putting sauteed mushrooms in mine or maybe some deli meat that I tossed on the skillet to to get a little Maillard reaction going on. Then put the meat between the bread. Here's a mushroom grilled cheese I like to make:

Another method I've been using lately is involves the waffle iron. Basically the waffle iron becomes a panini press! Shelby was browsing through Pinterest and saw a bunch of people using their waffle irons to do all kinds of crazy stuff. This is what you get:

Here's how you make it:

1. Butter the outsides of the bread you're using (any type you can squeeze between the waffle iron.
    
2. I used roast beef in this sandwich, wrap the roast beef around the cheese you're using. Put the meat and cheese in between the bread slices. Place a couple of slices between the bread and meat too if you want it extra melty.
    
3. Place in the preheated waffle iron and close it. I put an iron skillet on top of my waffle iron to keep it pressure on the sandwich. You probably don't need to do this, I just like to make sure it gets really smushed down in there.
    
4. It won't take long to brown the bread and melt the cheese, approximately 2 minutes.

That's it! You end up with a tasty, fancified grilled cheese.

Enjoy!

Burgers, kinda like how we used to cook them

So we had some good beer, good ground Angus, Smoked Gouda and Mushrooms. Let’s make a burger! Shelby actually asked me to make the beef patties the way I used to years ago before we got all fancy pants. Basically sprinkled the beef with garlic powder, salt, and pepper—that’s it. I did season the pan with some chopped onion and garlic but it was just like how I used to make a ground steak. We used to cook everything in a pan—no grill, no Dutch ovens or Crock pots.

I sauteed some mushrooms for her and a little onion. Covered the pan with a little beer to melt the smoked Gouda and done. I guess that part was kinda fancy.

i<3food

Long Division at Olde Towne Tavern

We headed over to Phoebus, VA to watch Long Division play at Olde Towne Tavern. The tavern is tucked away in the old part of Hampton that in the right light would make you think you’ve stepped back in time a little bit. Very cool. Inside it was small, but still roomy if that makes sense. Good size bar, a couple of pool tables and seating throughout. We found a table and sat down.

Once we settled in we checked out the menus. Shelby had already looked online (she’s good about that) and was excited about getting the in-house chips. They served them in little tins and were pretty good. I put a little malt vinegar on mine. We ordered Crabcake Stuffed Mushrooms as an appetizer and those were very tasty. Good size and very moist. I’d order them again.

I ordered The Fishermans Platter—fried clams, fish, oysters, scallops and shrimp. Shelby ordered the pan seared scallops. The star of this mix was the fried shrimp. Fat, juicy and they almost melted in my mouth. They weren’t over breaded either. Next time I’m in that place, I might just order a big plate of these.

If you’re in the Hampton Roads area—Phoebus in particular—check out Olde Towne Tavern. It’s in a cool little town right on the water across from Fort Monroe. Check out Long Division’s music too, one of the best bands in the area.

Olde Towne Tavern - 31 E. Mellen St., Hampton, VA. 23663. 757-251-2636.

i<3food

T-Bone Dinner!

T-Bones for dinner! Sauteed mushrooms and onions with a wine reduction. Love Saturday nights.

Chicken Piccata with Mushrooms

Chayce and I were out for a little bit last night and when we came back Shelby was finishing up something new in the house: Chicken Piccata. She recently discovered Cuisinart’s “Cook & Shoot" page after we bought a new Cuisinart blender. Basically, you look through the recipes customers have submitted over the years and if there isn’t a photo accompanying it, you cook the meal, shoot it and submit your photo. Each photo you send in puts you in a weekly drawing for a Cuisinart product. Neat.

It’s a good excuse to try out new recipes too. Shelby kicked it off here, so I guess it’s my turn next :)

Shelby’s recipe is an adapted version of one she found on Cuisinart’s page and William-Sonoma’s. She also added mushrooms because mushrooms are good with anything! The sauce was great, and I wish there was a gallon of it.

Chicken Piccata with Mushrooms

Ingedients

2 Chicken breasts, de-boned, skinless if preferred
Flour for dredging (salt, pepper, paprika)
2 tbsp Olive Oil
8 oz Mushrooms (sliced or whole)
2 tbsp capers
1/2 medium Onion, finely diced
1-2 Lemons, juiced
1/2 cup White Wine
1/2 cup Chicken Stock
2 tbsp butter
1-2 tbsp fresh chopped parsley
Salt and Pepper to taste

Instructions

You don’t have to, but most piccata recipes pound the chicken breasts to flatten and tenderize the meat.

Dredge the chicken breasts the flour mixture, then place in pan with heated olive oil. Cook both sides until browned and cooked through.

Place chicken to the side in a container wrapped with foil to keep warm.

Add a little more oil and brown your mushrooms; salt and pepper

Add the rest of the oil and toss in the pan your onion, capers, lemon juice, and wine, and broth. Bring to a low boil, stir and scrap pan to get the bits into your sauce.

Reduce heat to simmer and add butter, stir until melted. Add salt and pepper if desired. Garnish sauce with  parsley and stir.

Slice chicken (or keep pieces whole), plate and dress with sauce.

Venison Bourguignon

Dinner Christmas Eve—Venison Bourguignon