What the heck is stoup?

That is the question my husband asked when I said I was making stoup for dinner. Stoup is a word coined by Rachel Ray which is thicker than soup and thinner than stew. This stoup called for broccoli rabe, not one of my favorite veggies. My husband on the other hand loves it and of course he loves sausage. To my surprise, the finished product is delicious and has made it into our regular dinner rotation.

Sausage-and-Broccoli Rabe Stoup courtesy of Everday with Rachel Ray April 2010

Serves 4

Salt & Pepper
1 large head broccoli rabe, cut into 2 inch pieces
2 Tbsp olive oil
1 pound sweet Italian sausage
1 large onion, chopped
3 garlic cloves, chopped
1/8 tsp nutmeg
4 cups low sodium chicken stock
28 oz. diced tomatoes, with juices (I used fresh)
15 oz. canned Cannellini beans, rinsed
1.5 cups wagon wheel pasta
grated pecorino-romano cheese

Bring a medium pot of water to a boil, salt, add broccoli rabe and boil for 3 minutes. Drain and cool.
In a soup pot, heat oil over medium-high heat. Add the sausage and cook until browned, crumbling with spoon. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with nutmeg and salt and pepper to taste. Add the chicken stock, tomatoes and two cups of water; cover and bring to boil. Stir in Cannellini beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally, until pasta is done. Top with cheese and serve.

Product review: Nature's Pride Premium Harvest Buns

As part of the Foodbuzz Tastemaker Program I received three packages of the Nature's Pride Premium Harvest Hamburger Buns and Deli Rolls. These included the 100% Whole Wheat Bakery Buns that I used to make the Jerk Chicken Sandwich pictured above. I enjoyed all three rolls I sampled but the 100% Whole Wheat were the best. These buns are 100% natural. They are firm and did not get soggy when I added the chicken and condiments. They are also more filling than the normal packaged bun.

For an easy weeknight dinner I marinated chicken breasts in a bottled jerk marinade sauce and then grilled them. I topped each piece with a slice of jack cheese and melted it. To assemble the sandwich I spread the bottom bun lightly with mayo, added a tomato slice, the chicken breast and topped it with lettuce and the top of the bun.

Click here for a link to Nature's Pride

Belated Anniversary Cake

The end of September was the 1 year anniversary of Big Head and the Kitchen. Unfortunately, my computer died out on me and I could not even post! I got a new laptop and was able to save the pictures of the recent food I made so here is my anniversary cake.

This cake is a simple teabread that you can use any kind of berry you like in. I had received currants and gooseberries in my CSA box so that is what I choose to use. Gooseberries and currants are both tart in taste so the sweet crumb topping really balanced them out. I hope you enjoy!

Adapted from 500 Fabulous Cakes and Bakes

Makes 8 pieces

4 Tbsp butter at room temperature

3/4 cup sugar

1 egg at room temperature

1/2 cup milk

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup fresh berries of your choice

For the topping

1/2 cup sugar

1/3 cup all-purpose flour

1/2 tsp cinnamon

4 Tbsp butter cut into pieces

Preheat the oven to 375 degrees. Grease a 9-inch baking dish. Cream butter with sugar until light and fluffy. Add the egg, and beat to combine, then mix in the milk until well blended. Sift the flour, baking powder and salt and stir in enough to blend ingredients. Add the berries and stir. Transfer to the baking dish.

For the topping, place the sugar, flour, cinnamon and butter into a mixing bowl. Cut in with a fork until the mixtures resembles coarse bread crumbs. Sprinkle the topping over the mixture in the baking dish. Bake until skewer inserted in the center comes out clean, about 45 minutes. Serve warm or room temperature.

Grilled Chinese Sweet and Sour Pork Kabobs

If you read my blog you have probably been wondering where I have been, or at least what have I been cooking? Beside my normal Monday through Friday work routine I have spent my summer laying by the pool, going to the beach and cooking the simplest dinners possible!

This kabob recipe comes from Coastal Living magazine. Not the first place one would think of to find great recipes but in every issue there is a full menu for a beach inspired meal. These kabobs are a great way to use some of the fresh peppers and onions I have been getting from my CSA and grill a simple yet fulfilling meal.

Recipe courtesy of Coastal Living Magazine

Serves 6

Kabobs
18 wooden skewers (soaked in water for at least 30 minutes)
1 large can pineapple chunks in juice, drained
2 Tbsp soy sauce
2 Tbsp Sake (rice wine)
1.5 Tbsp fresh grated ginger
1 tsp sesame oil
1 tsp sugar
2 lbs. pork loin, cut into 1.5 inch cubes
2 green bell peppers, cut into 1.5 inch pieces (I used Poblanos for some spice)
1 red bell pepper, cut into 1.5 inch pieces
1 red onion, cut into 1.5 inch pieces

Sweet and Sour Sauce
1/2 cup ketchup
1/2 cup rice vinegar
1/2 cup pineapple puree
2 tsp Worcestershire sauce
1/2 cup packed brown sugar
2 tsp cornstarch

Place 1 cup of the pineapple chunks in a blender with 1 tablespoon water and puree. Combine 3 tablespoons pineapple puree with soy sauce and next four kabob ingredients in a large bowl. (Save remaining puree for Sweet and Sour Sauce.) Add pork and marinade for 1 hour.

Prepare Sweet and Sour Sauce by stirring together first five ingredients in a medium saucepan over medium heat. Combine cornstarch and 1 tablespoon warm water; whisk into ketchup mixture. Bring to a boil; boil 1 minute.

Remove meat from marinade, discarding marinade. Thread pork onto skewers, alternating with peppers, onion and remaining pineapple.

Grill kabobs on greased grill rack over medium heat for 5 minutes. Brush kabobs with Sweet and Sour Sauce, and grill 5 minutes or until done. Plate over brown rice and serve remaining sauce on side.

Roasted Beet & Arugula Salad With Goat Cheese & Avocado

This year I decided to become a member of a local CSA. CSA stands for Community Supported Agriculture in which members support a local farm by purchasing a share of the season's crop. Each week you go pick up your box that is loaded with freshly harvested fruits and vegetables. One of the reasons I decided to try it out is that I spend half my grocery budget on fresh fruits and vegetables so why not give that money to a local farmer in these tough economic times? Living in the "Garden State" I know that once summer hit I would be stopping at the farm stand at least once a week anyway.

The first month of our CSA has been spent experimenting with a lot of new vegetables that I have never ate, much less prepared before. Beets showed up right away and I was stumped. My only experience with beets is as a child eating pickled beets at Easter or at a salad bar. As an adult even the smell of them turned me off. I knew there had to be a more appealing way to prepare them. I came across this recipe from Giada and was so excited to try it. Not only could I use the beets from my CSA but also the fresh arugula and other lettuces I received. I made a few adjustments and this salad turned out amazing. Beets are no longer the enemy!

Adapted from Giada's Family Dinners by Giada De Laurentiis

Serves 2 meal size salads

1/4 cup balsamic vinegar
3 tbsp finely chopped shallots
1 tbsp honey
1/3 cup olive oil
salt and freshly ground pepper
3 medium beets, peeled and each cut into 6 wedges
4 cups arugula and other lettuces, torn
1/2 cup toasted hazelnuts, coarsely chopped
1/4 cup dried cranberries
1/2 avocado, peeled, pitted and cubed
4 oz, goat cheese, coarsely crumbled

Preheat oven to 400 degrees. In a medium bowl, whisk vinegar, shallots and honey to blend. Gradually whisk in the oil. Season with salt and pepper to taste. In another medium bowl, toss the beets with enough dressing to coat. Place them in a foil packet, seal tightly and place on a baking sheet. Roast beets 30 minutes. Uncover and continue roasting until slightly caramelized, shaking them up occasionally, another 25 minutes. Set aside and cool completely.

In a large bowl, toss arugula and other lettuces, hazelnuts and cranberries with the remaining vinaigrette to coat. Mound the salad on plates, arrange beets around the salad. Sprinkle the avocado and goat cheese on top and serve.

Frozen Strawberry Fluffy Stuff

June is when fresh locally grown strawberries are available in New Jersey. This Spring has been exceptionally warm for us and this frozen dessert is the perfect way to cool down. I made this for Mother's Day and everyone really enjoyed it.

Recipe courtesy of Paula Deen's Chocolate Celebration magazine

Makes 1 (10-inch) cake

1 cup all-purpose flour
1/2 cup chopped hazelnuts
1/4 cup firmly packed brown sugar
2 tbsp unsweetened cocoa powder
6 tbsp butter, melted
1 (10 oz.) package frozen sweetened sliced strawberries, thawed
2 cups heavy whipping cream
1/2 cup sugar
1 tbsp Frangelico liqueur
Fresh strawberries for garnish

Preheat oven to 350 degrees. In a medium bowl combine flour, hazelnuts, brown sugar and cocoa. Add butter, stir to combine. Spoon mixture into ungreased baking sheet and bake for 20 minutes, stirring halfway through. Let cool.

In a large bowl combine strawberries, cream, and sugar. Beat a medium-high speed with an electric mixer until stiff peaks form. Stir in liqueur.

Sprinkle 2/3 of flour mixture into the bottom of an ungreased 10-inch spring form pan. Spoon strawberry mixture over flour mixture. Sprinkle evenly with remaining flour mixture. Cover and freeze over night. Slice and garnish with fresh strawberries to serve.

Pineapple Jerk Chicken and Rice

Besides the turquoise waters, white sand beaches and friendly locals one of the best things about Jamaica is their famous jerk seasoning. Jerk seasoning is a combination that includes super spicy scotch bonnet peppers, allspice, cinnamon and garlic as well as other herbs and spices. We were married in Negril, Jamaica in 2008 and look forward to returning every year and sampling the best local foods including jerk pork and chicken dishes. When I saw this recipe I could not wait to make it for us.

Fresh pineapple was not in season when I made this recipe so I used chunks canned in juice instead which worked perfectly. You can also adjust how spicy you like it by leaving the seeds in the jalapeno. I opted for extra spicy!

Adapted from Everyday With Rachel Ray magazine April 2010 issue

Serves 4

2 cups brown rice
2 cups low sodium chicken broth
1/4 cup extra virgin olive oil
1 onion, chopped
1 jalapeno pepper, finely chopped
1 1/2 pounds boneless, skinless chicken breast cut into 1 inch pieces
salt and pepper
1 large can Dole pineapple chunks in juice, drained
1/2 cup Lawry's island jerk marinade
1 15oz can black beans rinsed
1/2 cup chopped, fresh cilantro

In a large pot brown rice over medium-high heat in a small amount of oil. Add 2 cups low sodium chicken broth, stir and return to boil. Cover, reduce heat to low and cook for 45 minutes. Do not lift the lid!

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until onion is browned, transfer to a bowl.

Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5-7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over rice.

Wild Rice Soup

This winter my Mom went on a trip to Minnesota where she spent a little over a week visiting with friends, playing in the snow and cooking. One of the recipes she brought back was this great recipe for Wild Rice Soup. Most wild rice you will find in your local store comes from Minnesota and is a filling and healthy ingredient.

My Mom and her friends made some adjustments to the original recipe, using fresh mushrooms instead of canned and swapping a red bell pepper for green. Once I got a hold of the recipe I followed their changes as well as using low sodium mushroom soup and low sodium chicken broth. While not low in calories it is surprisingly not a heavy, thick soup. Next time I make this I plan on adding some fresh herbs to it, perhaps some Rosemary.

Makes 10 cups

1/2 cup wild rice
1 pound bacon
1 cup onion, chopped
3/4 cup celery, chopped
1/3 cup red pepper, chopped
1 large (32 oz) carton low sodium chicken broth
2 10 oz cans cream of mushroom soup (I used the Campbells version that is low sodium for casseroles)
10 oz fresh sliced mushrooms
1 pint half and half

Wash wild rice well and boil in water for 15 minutes, drain, rinse and set aside.

Cut bacon into 2 inch pieces and fry until crisp in a large pot. Remove bacon from pot, reserving 3 tablespoons of drippings. Saute onion, celery and pepper in bacon drippings until onion is transparent. Add rice, broth, soup, mushrooms and cooked bacon. Cover and cook over low heat for 1 hour.

Before serving, add half and half and heat through.

Shrimp Fra Diavolo

My husband and I don't eat very much seafood, neither of us cares for fish besides sushi and he has some shellfish allergies. Shrimp is one form of fish we can both enjoy. A couple times a year we head to Vincent's Clam Bar in Queens, NY to enjoy their very, very spicy version of Shrimp Fra Diavolo. This Valentines Day I decided to make this dish myself using fresh shrimp from our local seafood store.

This recipe was very easy and I wanted to serve it over linguine so I added additional crushed tomatoes to the sauce. Feel free to adjust the spice to your own tastes.

Adapted from Giada De Laurentiis

Serves 4

1 pound large shrimp peeled and deveined
1 tsp salt
2 tsp dried crushed red pepper flakes
3 Tbsp olive oil +
1 medium onion sliced thin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
1 cup dry white wine
3 garlic cloves chopped fine
2 Tbsp Italian seasoning
1 pound whole wheat linguine

Cook linguine per package directions. In a bowl, toss shrimp with salt and the red pepper flakes. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 or 2 minutes. Transfer shrimp to a plate and set aside.

Add the onion to the same skillet with 1 to 2 teaspoons of olive oil if needed, and saute until translucent. Add the diced and crushed tomatoes with their juices, wine, garlic and Italian seasoning. Simmer until the sauce thickens slightly about 10 minutes.

Return the shrimp and any accumulated juices to the tomato mixture, toss to coat and cook for about 1 minute. Add the cooked linguine and toss the the entire mixture to distribute evenly. Plate and serve.

Risotto with Butternut Squash

Two words come to my mind when I think of risotto; delicious and stirring! I love risotto no matter what is in it. As a matter of fact the single best meal I ever ate in a restaurant was a wild mushroom risotto with truffles. I like my risotto a little cream but not soupy. To be honest though this is only the second time I made risotto myself, I dread the stirring! I have many recipes that take longer to prep and cook but the thought of 20-30 minutes just standing there and stirring discourages me. This month I picked up Everyday With Rachel Ray magazine and this recipe was the first thing I turned to. I decided to go for it. Half an hour of stirring later we had an incredibly satisfying meal. I still won't be making risotto on a weekly basis but will try some new recipes for it in the future.

Adapted from Everyday With Rachel Ray magazine March 2010

Serves 4

2.5 cups low sodium chicken broth
4 Tbsp butter
1.5 cups grated butternut squash
1 onion, finely chopped
1.5 cups arborio rice
1/2 dry white wine
3/4 cup grated Parmesan cheese
Fresh ground pepper

In a sauce pan bring chicken broth and 2.5 cups of water to a boil; cover and simmer.

In a large saucepan, melt 1 tablespoon butter over medium heat. Add the grated squash and cook, stirring frequently, until soft about 5 minutes; transfer to a bowl. Add 2 tablespoons butter and the onion to the saucepan and cook, stirring, over medium heat until the onion is softened about 8 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Add the wine and cook, stirring constantly, until evaporated.

Stir in 1/2 cup of the hot broth mixture, bring to a simmer and cook, stirring and adjusting the the heat as needed to maintain a low simmer, until the liquid is absorbed, about 2 minutes. Keep repeating, adding 1/2 cup of the broth at a time and allowing the liquid to be absorbed, until the rice is tender about 20-30 minutes.

Add the cooked squash and the remaining 1 tablespoon butter. Stir in 1/2 cup Parmesan cheese and season with pepper. Sprinkle each individual dish with extra Parmesan before serving.

Fennel-Crusted Pork Tenderloin

I have already made this recipe twice and I think I was so excited to eat it that I completely forgot to snap a picture. Luckily I finally remembered and believe me you want to try this recipe! Your kitchen will smell so good while it is cooking you will be salivating.

From Williams-Sonoma Weeknight

Serves 4

1 large lemon
1.5 Tbsp fennel seeds
1 tsp salt
2.5 tsp coarsely crushed black peppercorns
3 large garlic cloves, finely chopped
1.5 Tbsp olive oil
1.25 lbs pork tenderloin

Squeeze from lemon1 tablespoon of juice into bowl. Add fennel seeds, salt, pepper, garlic, and oil and stir to combine. Place the pork in a roasting pan and rub all over with the mixture. Let stand at room temperature for 5 minutes.

Preheat the oven to 425 degrees. Roast the pork until it is browned on the outside and barely pink in the center. A meat thermometer inserted should read 145-150 degrees, about 15 minutes total. Transfer the meat to a cutting board, tent with foil, and let stand 10 minutes. Slice into half inch width pieces and serve.

Steak Au Poivre

Steak Au Poivre is one of those classic recipes I have always wanted to try. I really enjoy beef and this recipe was rich and filling. It seems fancy yet is very simple to prepare.

Adapted from Williams-Sonoma Simple Suppers

Serves 4

1 Tbsp peppercorns
1 Tbsp coarse sea salt
4 6 oz. rib-eye steaks about 1 inch thick
3 Tbsp unsalted butter
1 Tbsp Canola oil
2 thinly sliced shallots
5 oz. fresh cremini mushrooms, sliced
1/3 cup Grand Marnier cognac
1/3 cup half and half
Fresh ground salt and pepper

Coarsely crush peppercorns and mix with salt. Pat the mixture firmly and evenly on both sides of the steaks.

In a large frying pan over medium-high heat, melt 2 tablespoons of butter with the oil. Add the steaks and cook, turning once, 6-8 minutes total for medium-rare. Transfer steaks to a platter and tent with aluminum foil.

Add the remaining 1 tablespoon butter to the pan and place over medium heat. Add the shallots and mushrooms and saute' until softened, about 1 minute. Stir in the Grand Marnier and half and half, bring just to a boil, stirring up the browned bits on the pan bottom. Lower the heat and simmer until slightly thickened, about 1 minute. Season with salt and pepper. Place steaks on plates and spoon sauce with shallots and mushrooms over them.

Chili-Rubbed Pork With Corn Salsa

So you may have noticed I haven't posted a new recipe in several weeks. I have been cooking and I have been photographing, it's sitting down and blogging that I can't seem to get around to. So thanks to the latest snow storm here I am home from work early and ready to try to catch up.

This recipe for pork tenderloin was delicious! Wonderful flavors but not to spicy. The corn salsa balances the flavors out. I chose to serve this with roasted sweet potatoes to make the dish even more colorful.

Adapted from Williams-Sonoma Simple Suppers

Serves 4

1.5 lbs pork tenderloin
2 Tbsp olive oil
Fresh ground salt and pepper
2 tsp chili powder
1 cup low sodium canned corn
3/4 tsp ground cumin
1 small yellow onion, chopped
1 large tomato, seeded and chopped
Juice from 1 lime

Preheat oven to 425 degrees. Rub the pork with 1 tablespoon of the oil, then generously season with salt, pepper and chili powder. In a large frying pan over medium-high heat warm the remaining tablespoon of oil. Add pork to brown on all sides about 5 minutes total. Transfer pork to a shallow roasting pan. Reserve frying pan and drippings. Roast the pork until internal thermometer reads 145-150 degrees, about 20 minutes. Transfer pork to cutting board and cover with aluminum foil, let stand for 10 minutes.

While the pork rests, add the corn, onion and cumin to the drippings in the frying pan and place over medium-high heat. Cook until corn is lightly browned about 3-4 minutes, stirring. Remove from heat and stir in the tomato and lime juice. Season with salt and pepper. Cut the pork into thin slices and serve with warm salad.

Zesty Chicken Soup

I am continuing on my mission to make a soup every week of this winter. This week I choose this chicken soup, full of veggies and a nice kick from the diced green chilies. My husband and I really enjoyed it.

Adapted from Taste of Home Casseroles, Slow Cooker & Soups, Zesty Chicken Soup

Yields 3 3/4 quarts

1 pound boneless skinless chicken breasts
4 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 Tbsp oil
1 can Rotel or other Mexican style diced tomatoes
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
3 medium carrots, sliced
1 can white corn
1 can (4 oz) chopped green chilies
3 tsp ground cumin
2 tsp chili powder
1 tsp dried basil
Shredded cheddar cheese

Place chicken in a soup pot, add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes. Remove chicken; cut into 1/2 inch cubes. Return to cooking liquid.

In a large skillet, saute the onion, celery and garlic in oil until tender; add to the soup pot. Stir in the tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Top soup with grated cheddar and serve.

Lentil Soup

With all the cold weather in the last month soups have been on my menu every week. This lentil soup is a warm and filling.

Lentils are not something I thought I would like. They don't exactly look appealing and in the past I never liked bean soups. Once I tried this recipe I discovered I really like lentils. It is easy to make, budget friendly and can be made in under an hour.

Recipe courtesy of Giada De Laurentiis Lentil Soup

Serves 6

2 Tbsp olive oil
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
freshly ground salt and pepper
1 (14 oz) can diced tomatoes
1 pound dried lentils
11 cups low sodium chicken broth
4 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat oil in large soup pot over medium heat. Add onion, carrots and celery. Add garlic, salt and pepper and saute until all veggies are tender, about 5 - 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until lentils are almost tender, about 30 minutes.

Stir in pasta. Simmer until pasta is tender but still firm to the bite, about 8 minutes. Spoon into bowls and top with grated Parmesan to serve.

Chicken Lettuce Wraps

I am a big fan of the South Beach Diet way of eating. I know simple carbs are my weakness and am always on the look out for dishes that really satisfy me without the carbs. In recent years I have seen different versions of lettuce wraps on more and more menus. PF Chang's are my personal favorite and this recipe is based theirs. It appears on the menu as an appetizer but my husband and I really enjoy this a meal.

Adapted from P.F. Chang's Soothing Chicken Lettuce Wraps

Serves 2 dinner portions

1 head iceberg lettuce
8 fresh mushrooms, minced
1 tsp cornstarch
2 tsp rice wine
2 tsp water
salt and pepper
1.5 pounds ground chicken
5 Tbsp oil
1 tsp fresh grated ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies
1 (8oz) can bamboo shoots, minced
1 (8oz) can water chestnuts, minced
1/4 cup chopped unsalted peanuts

Cooking Sauce
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp rice wine
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

Mix all ingredients for cooking sauce in a bowl and set aside.

In a medium bowl, combine cornstarch, rice wine, soy sauce, salt, pepper, and chicken. Stir to coat thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinade.

Heat wok over medium high heat. Add 3 Tbsp oil, then add marinated chicken and stir fry for 3-4 minutes remove from pan and set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies and onion; stir fry about 1 minute. Add mushrooms, bamboo shoots and water chestnuts; stir fry additional 2 minutes.

Return chicken to wok. Add mixed cooking sauce and peanuts. Cook until thickened and hot.

Spoon into lettuce leaf and roll.

Crostata with Caramelized Onions, Mushrooms and Goat Cheese

Many months ago I remember seeing a recipe for a crostata that Giada De Laurentiis made and thinking that that would be a fun appetizer to try to make. There is only one problem; pie crusts are my greatest cooking disaster to date! For Christmas Eve this year I was in charge of bringing an appetizer and I wanted to make something new for my husband's family. I went back to the crostata recipe and decided to cut a corner by using store bought pie crust. To make up for the lack of orginality I really changed up the ingredients to include creamy goat cheese as well as Jarlsberg Swiss. Since our Italian families do not eat meat on Christmas Eve I also omitted the pancetta. My remake of this recipe came out great and can't wait to make it again.

Inspired by Crostata with Mushrooms and Pancetta by Giada De Laurentiis

Makes 2 crostatas

Package of 2 Pillsbury refridgerated pie crusts
1 tsp chopped fresh rosemary
3 large sweet onions sliced
1 cup sliced baby bella mushrooms
1 large shallot minced
1/2 cup crumbled goat cheese
1/2 cup grated Jarlsberg Swiss cheese
1/4 tsp fresh ground black pepper

Preheat oven to 400 degrees. In a large skillet saute onions until carmelized over medium heat. Add a sprinkle of sugar if needed. Remove onions from pan, set aside. Add sliced mushrooms, shallots and rosemary cook until mushrooms are tender. In a large bowl toss carmelized onions, mushroom mixture, goat cheese and black pepper until blended. Roll out each pie crust and sprinkle half of veggie mixture on the center of each crust leaving a 2 inch border. Sprinkle each veggie mixture with the grated Swiss. Fold the border up and over the veggies forming a crust. Transfer each to a baking stone and bake for about 30 minutes until crust is golden. Slice and serve warm.