New url....

I changed the name of my blog from VIC Special Shopper to Tarheel Bread a while ago.  Tarheel Bread is the name of my pretend sandwich shop on Franklin Street with sandwiches named after all my college buds.   The name, VIC Special Shopper, was appropriate given the blog was about meal planning around the weekly VIC specials, but a bit boring, and I am happy to finally use my sandwich shop name.  Thanks to my Type A personality, the mis-matched blog name and web address irked me.  So, without further ado....here is the new Tarheel Bread!  You can find me at: tarheel-bread.blogspot.com with more meal planning ideas. 

Quesadilla Deliciousness

So my last post was in December.  I have no excuses other than I'm pregnant, have a 21 month old and work full time.  So when I'm not chasing a wannabe superman,working, going to the grocery store, or trying to get a pink nursery put together, I am usually on the couch with my feet up.  Each week I keep meaning to come back to the blog, but when the weekend comes it is 10:00 on Sunday night before I know it.  But I must tell you about our dinner tonight -- especially with Cinco de Mayo upon us.  The recipe comes from the March 2007 issue of Real Simple.  Although these days this is the norm, especially when a Mexican dish is involved, I could show zero restraint and went back for a full plate of seconds -- I needed the sides of salsa and avocado to up my vegetable intake. 

Quesadilla Pie
Ingredients (bags of shredded cheese are buy one, get one; avocadoes are 2 for $4, and zucchini is $1.79/pound)

• 1 10-ounce can green or red enchilada sauce (I used the green enchilada sauce)
• 1/4 cup heavy cream (I used half and half because we already had some in the fridge)
• 4 8-inch flour tortillas
• 2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top (I used 2 cups for everything)
• 1 3 1/2- to 4-pound rotisserie chicken, shredded
• 1/2 small red onion, finely chopped
• 1 zucchini, quartered lengthwise and thinly sliced (I doubled the zucchini and may have even used 2 and a half)
• 1 cup of your favorite salsa
• 1 avocado, diced
• 1 cup fresh cilantro leaves

Directions

 1.Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.

 2.Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.

 3.Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more. (I baked mine a little longer -- probably 20 minutes covered and 15 minutes uncovered -- because I got carried away with the vacuum trying to remove the Otis tumbleweeds taking over my hall.)

 4.Slice into wedges and serve with the salsa, avocado, and cilantro

Not Quite As Planned

I knew it was a bad sign when my immersion blender started smoking.  And an even worse sign that it blew up in my face.  I ignored the signs and proceeded with my Oreo balls.  I got the recipe from a girl at work.  She explained that you put a bag of Oreos in the food processor and chop them up.  Then mix them with a block of cream cheese and roll into little balls.  Put the balls in the fridge for at least an hour to chill.  Then melt white chocolate chips in the microwave, and using a toothpick, dip the balls in the chocolate.  Place the deserts on a cookie sheet lined with wax paper to cool in the fridge or freezer and voila, you have Oreo balls.  Sounds easy enough.  Here is what Oreo balls are supposed to look like...

image from Better Homes and Garden

Here is what mine looked like.

This one's pretty.

Maybe it's because I couldn't melt the chocolate.  The first bag of chips ended up like this.  

You may think the brown is milk chocolate, but it's not.  It's all white chocolate.  Why was it so hard for me to melt chocolate chips?  In a microwave?  I tried the second bag on the stove and then again in the microwave with a slightly better result, but nowhere near the smooth and creamy melted chocolate I had envisioned.  The balls would just crumble and stick when I tried to coat them in the non-smooth, non-creamy melted chocolate.  I just received confirmation that they taste ok though.  Colin's going back for #2.  

Oh well.  On to my next venture with the tried and true chocolate chess pie.  I'm responsible for desert tomorrow at my mother-in-law's and don't want to disappoint.  At least I've done this one before.  The recipe is said to be that of the famed Angus Barn.  I have made this numerous times, but can never recreate the deliciousness that is the Angus Barn Chocolate Chess Pie.  They must not tell all their secrets.

Angus Barn Chocolate Chess Pie

• 3/4 c. butter
• 1 1/2 squares unsweetened chocolate
• 1 1/4 c. sugar
• 1/4 c. light corn syrup
• 3 eggs - lightly beaten
• 1/8 t. salt
• 1/2 t. vanilla
• 1 deep dish pie shell - I'm sure they make theirs from scratch

Melt butter and chocolate in double boiler or microwave (I had much better luck with the microwave melting this go round).  

Whisk or spoon remaining ingredients and blend into cooled butter/chocolate mixture and turn into pie shell.  Bake at 350 for about an hour or until set.

Oh and sorry for my lack of VIC Special research.  From now until Christmas we'll be cleaning out the freezer...

Lofty Aspirations

Last night I had big plans.  We were going to have a fire, take the Christmas card picture, I was going to make soup and Colin was going to fry oysters.  Had the fire, made the soup , fried the oysters, and attempted to take the Christmas card pic...  

Brought Colin into the room, 

and managed to get Otis to lie down,

but this one would not sit still.

Otis really wanted his picture taken, but 

 Colin thought it would be more fun to throw the mistletoe.

At least the soup was a success,

so here's the recipe for it.  Colin's sister forwarded it to me on Sunday saying it was great.  She added a 1/2 lb. of browned ground sausage, a dash of worcestershire, and doubled the broth by using 4 cups of vegetable broth and 4 cups of chicken broth.  I did the same, but forgot the worcestershire, and it was extremely tasty.  I also needed 5 leeks to make the 1 1/2 cups chopped instead of the 2 mentioned in the recipe.  I added the browned sausage to the pot after putting in the rosemary, garlic and mushrooms.  It went especially well with a grilled pimento cheese today at lunch.  Baby bella mushrooms and 32 oz. chicken and vegetable stocks are on VIC special, so I guess it qualifies for the blog.

Barley Stew with Leeks, Mushrooms, and Greens

1 tablespoon olive oil, divided

1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)

1 8-ounce container sliced crimini (baby bella) mushrooms

2 garlic cloves, pressed

2 1/4 teaspoons minced fresh rosemary

1 14.5-ounce can diced tomatoes in juice

1 cup pearl barley

4 cups (or more) vegetable broth

1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and saute until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Bon Appétit

December 2009

In Honor of Thanksgiving...

I can't even try to pretend that I've analyzed the specials and concocted recipes for the week.  I'm saving up for my mom's Thanksgiving cooking and refuse to step foot in the craziness that is the Harris Teeter.  There will be a lot of improvising at our house until Thursday, but if you will be in the kitchen and are in need of some guaranteed to impress recipes for your Thanksgiving feast or otherwise here are my faves.  Compliments of my mother...

Twice Baked Mashed Potato Casserole

I've only made this once.  I called my mom for the recipe and she didn't have one.  She said she just adds everything "to taste."  As I was making it I asked her if she thought I had used enough butter and sour cream, and she said I should probably double it.  So, it may not be the healthiest dish on the table, but it will not disappoint.

• 6 large baking potatoes
• 8 oz. sour cream
• 1/2 c. butter
• salt
• white pepper
• Velveeta cheese
• paprika

Peel, cube and boil potatoes.  Drain and mash potatoes adding the butter, sour cream, salt and white pepper.  Put potatoes into a greased 2 1/2 quart casserole, top with cheese -- mom will cut the Velveeta into small rectangles and kind of make a sun on top (the casserole she uses is round).  Bake at 350 for 30 - 45 minutes until cheese melts. Sprinkle with paprika to make it pretty.

Sweet Potato Souffle

I love simple yams, brown sugar and marshmallows, but this is definitely a favorite.  I think the coconut in the topping is what makes it so good.

• 2 - 29 oz cans sweet potatoes, drained
• 1/2 c. sugar
• 1/2 t. salt
• 1/3 stick melted butter
• 2 eggs, beaten
• 1/2 c. milk
• 1 t. vanilla
• 1/4 t. nutmeg
• 1/4 t. cinnamon

Mix potatoes and all other ingredients.  Put into a greased casserole dish.  Top with this topping:

• 1/2 c. light brown sugar
• 3 T. self rising flour
• 1/2 c. chopped walnuts or pecans
• 1/2 c. coconut
• 1 1/2 T. melted butter

Mix all together and sprinkle over potatoes.  Bake for 30 minutes at 350.

Ok...my stomach is officially growling.  Happy Thanksgiving!

Boursin

I tried to capture the delisciousness of the Boursin and sun dried tomato pasta, but the picture does not even begin to do it justice. 

Nor do these longing eyes...

If I'd bought enough Boursin, I'm pretty sure I could eat it every night this week.  It is THAT good.

Finally!

In case you couldn't tell, I tend to be somewhat of a procrastinator.  I will do anything other than the thing I need to do...laundry, dishes, vacuum, etc.  So you would think I would have a spotless house and piles of neatly folded, clean laundry.  I wish.  I suppose could clean my kitchen now instead of post these recipes, but I've done enough procrastinating for one weekend.   So here you go....

VIC Specials for the week....

What I'll be buying:

• Asparagus
• Broccoli Crowns
• London Broil
• Boneless Chicken Breasts
• Boursin Cheese

And here's what I'll be making...

Monday - Bow Tie Pasta with Asparagus, Sun-Dried Tomatoes and Boursin

This recipe comes from Mary Corpening Barber and Sara Corpening Whiteford's Bride and Groom First and Forever Cookbook.  I can't say enough good things about this cookbook.  You feel like you know Mary and Sara after following their manageable yet gourmet recipes.  This dish is one of my absolute favorites, mainly because of the Boursin.  As Mary and Sara explain it adds a touch of magic to anything.

• 1/3 c. pine nuts (I always forget these for some reason)
• kosher salt
• 8 ounces bow tie pasta
• 14 medium asparagus spears, peeled (I never peel mine), and cut into 1 1/2 in. pieces
• 1 T. olive oil
• 4 large cloves garlic, minced
• 1/3 c. drained oil-packed sun-dried tomatoes, chopped
• 1/4 c. shredded parmesan cheese, preferable parmesan-reggiano
• 2 oz. garlic and fine herb Boursin
• 1 T. chopped fresh dill or 3/4 t. dried dill weed
• 3/4 t. lemon pepper
• optional - fresh flat leaf parsley for garnish

Toast pine nuts in dry skillet over medium heat, shaking constantly, for about 4 minutes, until evenly toasted on all sides.  Set aside.

Fill a large saucepan 3/4 of the way full with water.  Bring to a boil over high heat and then add kosher salt.  The Corpenings suggest adding 1 1/2. t. salt for every quart of water.  Add the pasta and cook, until barely tender (8 - 10 minutes).  Add the asparagus and cook until tender-crisp (about 1 - 2 minutes).  Drain the pasta and asparagus, reserving 3/4 c. of the cooking water (kind of hard to remember to do this when you're concentrating on everything else).  

Set the pan over medium heat and add the olive oil.  Add garlic and cook until fragrant and lightly browned - about 1 - 2 minutes.  Return the pasta and asparagus to the pan, then add the reserved water.  Add the tomatoes, Boursin, Parmesan, dill and lemon pepper and toss to combine.  Stir in the pine nuts.  Season with kosher salt to taste and more lemon pepper if necessary.

Divide the pasta between two bowls and garnish with parsley if desired.  Serve immediately.  Warning: you will be tempted to eat both servings if you make this while your husband is at the Y...

Tuesday -- Beef Fajitas

As you can see, I found this recipe on Chaos in the Kitchen.  It calls for skirt steak, but London Broil should work just as well.  Pay special attention to her directions for cutting the meat "across the grain."  She said it will make the difference between chewy and tender fajitas. 

Wednesday - Fajita Leftovers

Thursday - Lemon Garlic Chicken

I found this in Make it Easy.  One of my friends from college, Lindsay Boner, actually submitted it.  Thanks Lindsay!!!  Looks delicious and healthy!

• 3 chicken breasts
• 2 T. olive oil
• Salt and pepper to taste
• Juice of 2 lemons
• 3 garlic cloves, crushed
• 3 T. fresh oregano leaves (or less if doing ground oregano spice)

Place chicken in casserole dish.  Pour olive oil over it and sprinkle with salt and pepper.

Add garlic, lemon juice and oregano.

Bake at 350 for 25 - 30 minutes, until chicken is cooked.

Lindsay notes this goes well with a box of Middle East couscous and steamed broccoli.