Curried Mussel Chowder

There's a couple inches of snow outside.  It's cold.  And I hate it.

I've never been a fan of this type of weather.  Even growing up in upstate New York.  I hated it.  Andy even says I have a permanent scowl on my face when the temperature drops below 32 F.  I guess I just like my sunshine and warm weather.  Can you blame me?

One thing I do like during this time, though, is curling up to a nice warm bowl of chowder.  There's just something so comforting about it.  I decided to switch up the normal clam for some mussels and a healthy dash of curry powder.  The result?  Andy thinks it's the best bowl of soup I've made to date.  Right on!

Ingredients:

3 slices of thick-cut bacon, cut into thin strips
1 carrot, peeled and diced
1 shallot, diced
1 celery stalk, diced
1 lb. new potatoes, diced
2 tablespoons flour
1 cup white wine
3 parsley stems
1 bay leaf
pinch of dried thyme
pinch of black pepper
2 tablespoons unsalted butter
1 tablespoon curry powder
pinch of dried fennel
3 garlic cloves, smashed
pinch of saffron
5 cups of milk
1 cup of heavy cream
1 cup frozen corn
1 lb. shucked mussels (I bought them this way because it was easier, but you could certainly steam them and take them out of the shell on your own)
salt, to taste
chopped parsley, for garnish
baked naan, for serving

I love this because it's also a one pot meal.  Most soups are, right?  Right.  The less dishes I/Andy have to wash, the better.

Heat a large stockpot under medium high heat.  Add bacon strips and render until all of the fat is released and bacon is crispy.  With a slotted spoon, remove bacon to a paper towel-lined plate.  Reserve for garnish.

Add carrot, shallot, celery, and potatoes to the bacon fat.  Coat well and sweat for about 2-3 minutes.  Sprinkle vegetables with flour and cook for another minute.  Add wine and bring to a boil, stirring constantly to prevent lumps.  When mixture is thick, add in parsley stems, bay leaf, thyme, black pepper, butter, curry powder, fennel, garlic, saffron, milk, and heavy cream.  Bring to a boil, then reduce to a simmer for about 30 minutes, stirring occasionally.

About 2-3 minutes before serving, add your mussels (if they're already shucked, they should already be cooked, so you're only warming them) and your frozen corn.  Cook until warmed through.  Season with salt and pepper, to taste.

Ladle soup into bowls and garnish with reserved bacon and chopped parsley.  Serve with naan bread.

This seriously hit the spot!  We've got leftovers and I don't foresee them lasting much longer than 48 hours!  Hope you guys are staying warm =)

Boiled Lobster Tails w/ Herbed Wine Cream Sauce, Corn, & Roasted New Potatoes

Lobster is one of those deals that come about on a whim in our house.  It's something we have on occasion when we're feeling like treating ourselves. 

And why not treat ourselves in an end of the year celebration?  I mean, the world didn't end, so why not celebrate with lobster, right?!

Ingredients:

Boiling Liquid:

2 cups white wine
1 cup seafood stock
2 cups water
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
4-5 parsley stems
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon black peppercorns
1/2 teaspoon dried tarragon
4 lobster tails
salt and pepper, to taste
2-4 tablespoons unsalted butter

Herbed Cream Sauce:

1 cup reduced lobster stock (reserved boiling liquid)
1 tablespoon unsalted butter
1 tablespoon flour
1/2 cup heavy whipping cream
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped

2 cups frozen or fresh corn, cooked

1 lb. new or red potatoes, quartered
salt and pepper, to taste
2 tablespoons olive oil

Preheat oven to 425 F.

Combine the the potatoes, olive oil, salt, and pepper.  Place in a single layer on a baking sheet and bake for about 20-25 minutes, stirring occasionally, until potatoes are a nice golden brown.

In a medium stockpot, combine the wine, seafood stock, water, onion, carrot, celery, parsley stems, bay leaf, thyme, peppercorns, and tarragon.  Bring mixture to a boil and add lobster tails.  Cook for about 6-8 minutes, or until shells are a bright red color and flesh is just cooked through.  Remove the tails and transfer to a cutting board.  Carefully cut each lobster tail in half and transfer to a bowl with 2-4 tablespoons unsalted butter.  Toss in the butter until well coated, then set aside.

Strain the cooking liquid and reserve about 2 cups.  Reduce liquid to about 1 cup. 

In a small bowl, combine the flour and the 1 tablespoon of butter to form a paste.  Whisk into the reduced stock and bring to a boil.  Let mixture slightly thicken, then add heavy whipping cream.  Reduce mixture until it is at desired sauce consistency.  Stir in parsley and chives and season with salt and pepper, to taste.

To plate, mound the potatoes and corn in the center of the plate.  Top with a couple of lobster tail halves.  Then top lobster with sauce.

This was definitely delicious!  The lobster was naturally buttery and the sauce complimented it very well!  Andy has been in the mood for corn lately, so I included that with the simply roasted potatoes and it was both a filling and satisfying weeknight meal! 

How do you like to have your lobster?

NY Strip Steaks w/ Port Wine Shallot Butter

While blogs all over are showcasing turkey this, and turkey that, I thought I'd take a different turn.  Do something completely off the Thanksgiving track.  Steak and frites. 

Anyway, this is another simple, yet fancy meal that can be made any day of the week!

We make beurre blancs for a lot of things on our menu at Jack Fry's.  We do a country ham beurre blanc to go with oysters, a sage beurre blanc for the filet, and a tomato and chive beurre blanc for our salmon.  All of which are A-MAZING.  But I may be partial since I work there.

So it's almost second nature to me to present a dish with a beurre of some sort included as the sauce.  One of the easiest and tastiest sauces you can make, in my opinion.  I mean, really, who doesn't like something covered in butter?  Probably a health nut... but good for us, we're not of that population.

Ingredients:

2 NY strip steaks
salt and pepper, to taste
1 tablespoon olive oil

Port Wine Shallot Butter:

1/4 cup port wine
1 small shallot, minced
1/2 cup veal/beef stock
1/4 teaspoon cracked black pepper
1/2 cup unsalted butter, cubed
1 tablespoon fresh parsley, chopped
salt and pepper, to taste

Preheat oven to 425 F. 

Heat a large oven-proof skillet (a cast iron works great for this) under medium high heat and add olive oil.  Season steaks with salt and pepper on both sides and add to pan.  Sear until nice and caramelized.  Flip steak over and transfer to oven to finish cooking to desired doneness.  We like a good medium rare-medium in our house.  Let rest for about 3-5 minutes before serving.

While the steak is finishing in the oven, you can start your sauce.  Heat a medium saucepan under medium high heat.  Add red wine, shallot, stock, and cracked pepper.  Reduce mixture to about 2 tablespoons.  Turn heat down to low and whisk in butter, a couple cubes at a time, being sure not to add more until the previous cubes are almost fully incorporated.  Continue until all butter is added.  Strain sauce of solids, if desired.  Stir in fresh parsley and season with salt and pepper, to taste.

Top steak with butter sauce and serve with a side of your choice - we did frites.  Dig on in!

This is definitely something so simple and quite delicious!  We don't indulge in red meat a lot in our house, but when we do, we do it right!

Hope you all have a great holiday weekend!

Pork Chops w/ Stuffed Rosti Potatoes & Cherry Confit

Our AC has been out since Friday.  Apparently the motor went out on it.  Not the best couple of days in the house.  Especially because when I step outside, it feels 20 degrees cooler out there than in our house!  However, hope is not lost because the repairman is due to be here shortly and we should be back in the cool air (hopefully) in no time!

I had my little sister and her boyfriend over for dinner and game night last night.  We sat on the porch (because it was too hot to eat inside lol) and had this lovely pork chop meal!  While I didn't win ANY of the games we played, (I should have won Clue - but someone didn't realize he had a card that I guessed!) we had a lot of fun and it was great to see them!

This meal is just a little bit fussy, but a lot of things can be made ahead so really, it's not that bad!

Ingredients:

Stuffed Rosti Potatoes:

2 large Idaho potatoes, peeled and julienned
1/2 cup Parmesan cheese, grated
salt and pepper, to taste
2 tablespoons unsalted butter
3/4 cup goat cheese
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh chives, chopped

4 bone-in pork chops
 olive oil, for rubbing
salt and pepper, to taste

Port Wine Sauce:

1/2 cup ruby port wine
1 & 1/2 cup beef stock
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon unsalted butter

Cherry Confit:

1/4 cup red onion, minced
1 tablespoon unsalted butter
1/4 cup dried cherries
1 tablespoon brandy
1 tablespoon port wine sauce
1/2 teaspoon sherry vinegar

To prepare the potatoes, combine the potatoes, parmesan cheese, salt, and pepper in a large bowl.  Preheat oven to 350 F.

Melt the butter in a large cast iron skillet under medium high heat.  Add potato mixture and pack down with the back of a spoon into one even layer.  Cook until potatoes start to brown.

Flip the potatoes over and place the pan in the oven.  Cook until potatoes are crisp, flipping once in between (about 20 minutes per side). 

Let cool slightly.  Cut the potatoes into two round halves.  On one side, spread the goat cheese.  Top with the chopped rosemary and chives.  Place the other potato half on top to form a "sandwich".

In a medium saucepan, combine the beef stock and port wine sauce.  Bring to a boil.  In a small bowl, make a slurry with the cornstarch and cold water.  Add to saucepan and cook until mixture starts to thicken.  Keep warm until service.  Before plating, mount sauce with butter for a shinier appearance and added flavor.  Season with salt and pepper, to taste.

To make cherry confit, heat the butter in a medium saute pan under medium high heat.  Add red onion and cook until softened, but not browned.  Add cherries.  Add brandy and flambe (carefully tip pan toward flame if you have a gas range, if not, just bring a match or long lighter close to pan until flame comes up).  Cook until flame runs out.  Stir in port wine and vinegar and cook until almost dry.  Keep warm until service.

Preheat a grill to medium high.  Rub pork chops with olive oil and season with salt and pepper, to taste.  Grill chops to desired doneness, about 4-5 minutes per side for a good medium.

Cut the potatoes into wedges and place in center of plate.  Lean pork chop against the potatoes and top with port wine sauce.  Sprinkle some cherries around plate.  Voila! 

There's tons of different flavors going on here.  Savory, sweet, delicious! 

Enjoy guys!

Potato & Red Pepper Hash

Yesterday was my first day.  First day stepping foot inside of a restaurant to see about a job in the kitchen.  The first day stepping foot on campus for culinary school classes.  It was the first day that I've been completely confident doing what I'm doing.  And it was great.  It was a great feeling to be pleasantly nervous. 

I was a bundle of nerves stepping foot into Jack Fry's.  It was thanks to a good friend of ours, Terry, that I even got this opportunity.  While our meeting was a quick one, I appreciated the fact that the chef took time out of his busy day to meet with me and give me this chance.  I have to call back Friday to see when he can fit me in, but it would be at least a 12-week internship-type deal.  I'm truly grateful for the chance to gain some restaurant experience. 

Walking into the classroom for the first time, was much of the same.  A bundle of nervousness.  It was a Basic Nutrition class, so there were a mixture of upper-level students.  And turns out, I was the only first quarter culinary student in there.  The only person not wearing a uniform.  So I kind of felt a little out of place - but after Saturday (my culinary lab), I'll have my uniform, and I won't feel like such an outcast.  Besides my initial fear, the nutrition class is pretty much a science class, so I felt comfortable with most of the material, being a former Biology major.  There's some fun projects coming up - including a recipe book (which I'm most excited about), so I'm excited to learn.  Friday and Saturday are the classes I'm most looking forward to though - Basic Culinary Theory and the Lab to go with it.  So I'll be sure to do a full report next week on those two!

Anyway, you came here for the food right?  We've been eating a lot of breakfast-for-dinner type meals lately.  I don't know why, but I don't see any complaints from Andy - seeing as he'll usually have two platefuls when I decide to do this! 

I love making hashes or potato-type dishes for breakfast.  They're easy, filling, and so versatile.  I had some sweet peppers from our CSA that needed to be used up, and so I thought this was a perfect fit!

Ingredients:
Adapted from Seasaltwithfood's Recipe 

about 5 Idaho potatoes, peeled and cubed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, chopped
3 garlic cloves, minced
1 sweet red pepper, seeded and chopped
salt and pepper, to taste

Bring a large pot of salted water to a boil.  Add potatoes and cook for about 20-25 minutes, or until almost fork tender.  You want them to disintegrate when you touch them!  Drain.

Heat the oil in a cast iron skillet over medium heat until hot.  Add the onion and peppers. Cook for about 5 minutes, or until starting to soften. Add garlic and stir for another minute or so, until fragrant.  Transfer the onion mixture to small bowl and set aside.

Add butter to the skilled with the remaining oil and heat over medium-high heat until butter foams. Add potatoes and make sure they are in an even layer on the skillet.  Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes.  Carefully turn the potatoes and repeat until browning until all sides are golden brown and crisp.

Stir in the onion-pepper mixture and carefully toss until all is combined. Season with salt and pepper to taste.  Serve with some sausage and eggs for a complete breakfast!

Garlic & Dill Roasted Root Vegetables

If you haven't noticed, there's a couple of changes around these parts!  Obviously, the header is new - I couldn't resist using some of our engagement photos (with our photographer's permission of course!) to make a new header for the blog!  These two are definitely two of my favorites!

Also, thanks to all of you for the input about a possible blog name change in the future - Feeding Andy is definitely a top contender.  

Anyway, let's get to why you came!  The food!  

Every now and then, my crisper drawers and pantry get overloaded with vegetables.  What's my favorite thing to do with vegetables?  Roast them!  It's so easy, and I just love the way roasted vegetables taste.  Throw in a few herbs and even better!

Ingredients:

2 large new potatoes, cut into 1/4 to 1/2 inch cubes

4 garlic cloves, minced

2 tablespoons olive oil

salt and pepper, to taste

1/4 cup fresh dill, chopped

1 large turnip, peeled and cubed (same as the potatoes)

2 large carrots, peeled and sliced

2 large beets, peeled and cubed (again, same as the potatoes - and don't be afraid to get a little red)

Preheat oven to 375 F and line a baking sheet with aluminum foil.

Add potatoes, garlic, turnip, carrots, and beets to the baking sheet.  Drizzle with olive oil and toss to coat.  Spread into an even layer on the baking sheet.  Season with salt and pepper.

Roast vegetables for about 30 minutes, or until browned and vegetables are tender.

Place vegetables in a large bowl and stir in chopped dill.

The dill definitely brings this side to a whole new level.  It's such a unique flavor and I loved having it in something other than some ranch dressing or tartar sauce!

What do you do when you're overloaded with vegetables?

Tempeh Stir Fry

I'm happy to say that this Tuesday morning started off a lot better than yesterday's dog fiasco.  The only thing wrong with today (so far) is that Andy happened to take my keys with him to work!  But I didn't have to work today, so it wasn't like I needed them for anything.  And it gives us an excuse to have lunch together so he can give me my keys back.  So win-win if you ask me =)

And boy is it a hot one!  Almost as hot as yesterday's heat index of 114 F!  Seriously?  114!  And as of right now, it's a heat index of 111 F.  Will. NOT. Be. Running. Outside. Today.  As much as I hate running on the treadmill, my butt is not going to be found passed out on the sidewalk (which I know it will be if I attempt to run outside!).

Anyway, we've been trying to eat a little bit healthier around these parts, but still wanting to get our protein in.  Tofu really isn't an option right now for us, I'm still quite unsure about it - I know, I know - it takes on the flavor you put it in and all that jazz, and eventually I'll get over this hump, but right now, we're both on the fence about tofu. 

I've been hearing a lot of good things about tempeh - which can best be described as a soybean cake, so I figured we could safely give that a try!  Whole Foods had a couple different varieties, so we opted for 2 packs of Vegetable Blend Tempeh.  Andy was still a little leary about it, but I told him to trust me on this one!

Ingredients:

Adapted from Post Punk Kitchen's recipe

1 cup chopped collard greens
1 cup chopped kale
2 8 oz. packages Vegetable Medley Tempeh
2 tablespoons soy sauce
juice from 1 lemon
1 cup water
2 tablespoon olive oil, divided
1 shallot, sliced
4 garlic cloves, minced
small handful of cilantro, minced
1/2 teaspoon fennel seed
3 Thai chiles, chopped
salt and pepper, to taste
2 golden beets, peeled and cubed
2 medium red potatoes, scrubbed and cubed
Barbecue Sauce, optional

Preheat oven to 400F.

Line a baking sheet with aluminum foil and spread beets and potatoes on sheet in a single layer.  Season beets and potatoes with salt and pepper.  Toss with 1 tablespoon of olive oil and bake for about 25 minutes, or until potatoes are golden brown. 

Meanwhile, bring a large pot of salted water to a boil and add collard greens and kale.  Simmer for about 8-10 minutes.  Drain greens and set aside.

Crumble up the tempeh into 1/2 inch pieces and place in a large skillet under medium high heat.  Add 1 cup of water, soy sauce, and lemon juice.  Cover and bring mixture to a boil.  Simmer for about 10 minutes, stirring occasionally until most of the liquid is gone.

Lower the heat and push tempeh to one side of the skillet.  Add remaining tablespoon of olive oil on the bare side of the skillet and add shallots, chiles, and garlic.  Sauce for about 1 minute, or until fragrant.  Mix garlic and shallots in with the tempeh and saute for about 4-5 minutes.

Stir in cilantro, fennel seed, and greens.  Cook for 10 more minutes before mixing in beets and potatoes.  Cook until heated through, about 2-3 minutes and serve!  Top with your favorite barbecue sauce, if desired.

This meal exceeded every expectation in my book.  The only thing Andy thought was somewhat off about it was the beets, but he's not as big of a fan of beets as I am, so that's completely understandable.  But he actually liked the tempeh!  So that's a win in my book.

This definitely won't be the last time I ever try tempeh, it's my vegetarian protein of choice as of right now =)

Have you guys tried tempeh?  What's your favorite way to have it?


See you guys tomorrow!

Secret Recipe Club: Creative Culinary's Grapefruit, Ginger & Honey Flank Steak

After doing my usual stumbling of food blogs one day, I came across a link for the Secret Recipe Club.  It's a group of bloggers that post a recipe from an assigned food blog every month.  The idea is genius!  #1, you get to discover someone new each month.  And #2, someone gets assigned your blog, so you get to see your recipes done their way.  It's win-win!  To find out more, visit here.

So I decided to join last month and this month would be my first post.  I received the blog Creative Culinary for my assignment.  I'd never been to this blog before, but I knew it was somewhere that I'd be back to again and again.  It was so hard to choose a recipe - because they all looked so good!  Then I came across the Grapefruit, Ginger, & Honey Flank Steak.  I knew it would be a hit just from the name.  So that was my chosen recipe!

Ingredients:
Adapted from Creative Culinary's recipe


2 tablespoons olive oil
juice from 1 orange (I mistakenly bought a giant orange instead of a grapefruit - apparently I wasn't reading the tags correctly, hehe)
1 tablespoon honey
1 teaspoon grated fresh ginger
1 teaspoon ground coriander
about 1 teaspoon kosher salt
freshly ground black pepper
2 lbs. skirt steak (I already had some skirt steak in the freezer, so I used it instead of flank)

In a medium bowl, combine the olive oil, orange juice, honey, ginger, coriander, salt, and pepper.

Lightly score the skirt steak both horizontally and vertically on both sides.

Add skirt steak to a resealable plastic bag and pour in marinade.  Refrigerate at least 4 hours or overnight.

Light a charcoal grill under medium high heat.  Grill skirt steak for about 5 minutes per side for a good medium rare.

Let steak rest for about 5 minutes and slice against the grain.


I really enjoyed this meal and thought it was the perfect weeknight meal!  It was one of those things you could just throw together in the morning for the marinade, come home from work, and within 30 minutes, you've got dinner!  I'll definitely be back to Creative Culinary's blog for more fantastic recipes like this!  So if you haven't stopped by there, you really should - and check out the other Secret Recipe Club members too!


If you're interested in joining, head on over here.  Hopefully I'll see you guys next month!!



Creamy Carrot Soup

Today, in most parts of the U.S., is just another Friday.  But here, in Louisville, KY (and well, most parts of Kentucky in general) it's more like a holiday!  What "holiday" you ask?!  Why it's Kentucky Derby weekend!  Louisville seriously gets their party on.  Most places of employment have a 4 day weekend (or others just make sure to ask for the days off!).  Celebrities come into town and all that jazz.  All for a couple of horse races that take maybe 2 minutes to finish!  But you know, I don't think it's really all about the horse races (although it is tradition) more than it is about getting all dressed up and drinking.

And the hats!  When most people think of the Kentucky Derby, I think a Derby hat is one of the first things that come to mind! 

While I won't be donning a Derby hat this year (nor have I ever) I'll be spending today at Churchill Downs for the Oaks - sipping Mint Juleps and looking as good as I can (seriously, my dress is hella cute!) and hopefully meeting up with some friends!  My sister has offered to give us a ride down there (she's freakin' awesome!) and hopefully we'll end up finding a ride back home, too - so no worries of being unsafe!

Anyway, we've got a Derby party to attend to on Saturday and I need to bring something with me!  So help me out and vote in this week's poll!



This is not really a Derby recipe, but I was really in the mood for soup, so soup it is!


Ingredients:
Adapted from The Meaning of Pie's recipe

1 small onion, diced
2 ribs of celery, chopped
2 tablespoons unsalted butter
5 large carrots, peeled and sliced
1 white potato, cubed
4 cups chicken broth
1 to 2 teaspoons hot sauce (like Tabasco or Sriracha) 
1 teaspoon Worcestershire sauce
3 bay leaves
1 teaspoon sugar
Salt and Pepper
1/4 teaspoon cayenne pepper
1/2 cup milk

In a large Dutch oven, melt the butter under medium high heat.  Add onions and celery and cook until softened, about 5 minutes.

Add in carrots, potatoes, and chicken broth.  Simmer for about 5 minutes or so.

Stir in Tabasco, Worcestershire sauce, bay leaves, sugar, salt, pepper, and cayenne.  Let simmer on medium to medium low for about 30 minutes.

Remove bay leaves and blend up soup with an immersion blender until you reach your desired consistency.  Slowly stir in the milk until incorporated.  Ladle soup into bowls and serve with a drizzle of olive oil and garnish with croutons.

This was a quick one-pot meal that was a really tasty lunch!  Now, if you'll excuse me - I'm heading to the Oaks!  Have a great weekend guys!

New Potatoes

As our vacation is rapidly coming to a close, it always seems like the weeks away from work, school, other obligations, etc... are the ones that go the quickest.

Such a sad fact of life, but one we all have to live with. I guess it really rings true that "time flies when you're having fun".


Fun is definitely what we've been having. (FYI, this is totally Andy's first ever blog appearance! I figure he might as well be put on here, because the blog is basically about him, kinda sorta!)

Andy and I have been getting to spend a lot of time with eachother, without having to work around our differing work/school schedules. Yesterday we went down to Slade, KY and visited Red River Gorge.

It's absolutely beautiful down there. And we almost didn't get there. Andy decided that he would try to remember how to get there without a map, and let's take into consideration he hadn't been down to the Gorge in about 10+ years.

Yeah, you can see where this is going. We ended up taking an exit nowhere near where we were supposed to be, which led us to taking an impromptu tour of the Kentucky amish and redneck country for about 45 minutes before we ended up back on the highway. Yeah... I was not amused.

But through hell and high water, we arrived at our destination, later than we had hoped, but still in one piece and without any reenactment of the movie Wrong Turn.

Albeit, I'm not a very outdoorsy kind of person, but I enjoyed myself. We went hiking (and I'm very surprised I'm not sore all over today), sightseeing, took pictures of various things, etc.

It was a good trip and I wish we could have the time to do more of that kind of stuff with each other, but for right now, we'll take it when we can.


Here's just a simple new/red potato recipe for today... we've got tons of potatoes coming in every week in our CSA, so I've been trying to figure out ways of using them up!


Ingredients:

5 new potatoes, scrubbed
1 tablespoon italian seasoning
5 fresh basil leaves, chopped
1 tablespoon butter, quartered
salt and pepper, to taste

Preheat oven to 400 F.

In a medium bowl, combine all ingredients until well coated. Transfer to a roasting dish and bake for about 25-30 minutes, or until potatoes are tender.

Serve whole, mashed, sliced, however you like your potato. I prefer to eat them slowly while they are whole.

With simple ingredients, simple technique, this dish is definitely full of flavor and an easy side to whip up on a busy day! Enjoy and have a great weekend!