Crest Cottage Creations

Food, Family, and Fun in our little cottage…

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Macaroni Monday: Chicken and Broccoli Fettuccine Alfredo

One of John’s favorite meals is Fettuccine Alfredo.  I never really made it in the past, because that much dairy rarely agreed with my stomach.  Once we switched over to raw, grassfed dairy, my belly stopped having temper tantrums, but I forgot all about poor John’s favorite.  Until… I ordered cream and decided to take the plunge.  I used this recipe for the sauce, mostly. 
First, I melted down tons of butter.
Then, I smushed up lots of garlic and added it to the butter.
When it smelled delicious, I added in the raw milk cream and warmed it up.
While this was going in, I cut up some chicken thighs.  Usually, I buy whole chickens because they are more cost effective, but sometimes the thighs are a good price so I grab them for a special dinner.  The can be used the same way breasts are used, but are much, much juicier.
Back to the meal.  I melted down some chicken fat that I skimmed off of the top of stock in a separate pan from the sauce.
When it was nice and hot, I added the chicken to the pan.
 After the chicken was cooked, I added in some frozen broccoli.
At this point, the macaroni was cooked, the sauce was cooked, and the chicken/broccoli mixture was cooked.  The only thing left to do was mix it together!
I left the heat on low for a few minutes to help the sauce marry the other ingredients. 
I served it up with tons of parmesean cheese and a kale/tomato salad.  Mmmmm!


Cheesey Broccoli Bite Re-do

Last March I attempted to make Cheesey Broccoli Bites, but I forgot an important ingredient.  They were still delicious, but I never tried to make them again.  Last week, I was making a list of foods that would be good to make now and freeze for after the baby comes, and I remembered this.  I made it again, doubling the recipe, and stuck them in the freezer.  
First, I shredded up a 1/2 lb of raw milk cheddar.
Then, I added in tons of frozen broccoli.
Once it was all shredded and chopped, It went into a huge bowl with breadcrumbs, eggs, and some sea salt.
I shaped them into meatball-type bites, and froze them on a cookie sheet.  Once I bake them, I’ll let you know how they come out!
This post was shared with Make Ahead Monday and Fat Tuesday!


Lemon Risotto with Roasted Broccoli

When I posted my meal plan on Monday, I mentioned that Monday was going to be risotto with roasted broccoli/asparagus/carrots.  It turned into lemon risotto with roasted broccoli.  Why?  Because roasted broccoli makes everything delicious.  
The risotto was based on Giada’s Lemon Risotto.  
First, I brought a quart of chicken stock and 1/4 cup of lemon juice to a boil, and then reduced it to a simmer. 
While that was going on, I melted 2 tablespoons of butter in another pot.  
When it was melted, I sauteed some chopped up onions until they were nice and soft.
Then, I stirred in 1.5 cups of Arborio rice.
I added in 1/2 cup of lemon juice and stirred until it was absorbed.  During this step, I added in my secret ingredient.

What is it?  The rinds of Parmesan Cheese.  I add it to the pot while the rice cooks and it makes it SO creamy and delicious!

Then came the part that people hate about making risotto.  I stirred in the chicken stock/lemon juice mixture, 1/2 cup at a time.  
After about 20 minutes, it was rich and creamy.
While all of this stirring was going on, I roasted broccoli with a little olive oil and salt at 400*.
The finished product?

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Cheesey Broccoli Bite Fail!

So.  This isn’t really a faaaaiiiill per say, because it is still really yummy.  It is more of a “failure to read” on my part.  I just realized this as I re-read the recipe in order to post it.  Let me explain…
You may have noticed my love for our new freezer.  We keep it well-stocked with all kinds of goodies and are always on the lookout for new ideas.  I stumbled upon this recipe for Broccoli and Cheese Nuggets and I was sold. 
First, I shredded up lots of raw milk cheddar cheese.  

Then, I added in 3 eggs.

1 big bag of frozen broccoli got chopped up and added in.

Then, I mixed it all together.

The mixed up yumminess was formed into nuggets and frozen.  The problem was, they didn’t really stay together.

We did bake a few of them to see how they were.  They were supposed to bake at 375*  for 15 minutes, get flipped, and bake for 10 more minutes.  Check out the original recipe to see what they were SUPPOSED to look like.  Ours didn’t look like that.  In fact, we couldn’t flip them at all.  They just cooked for about a half hour on one side and we called it a day.

Tasty like crazy, yes.  Nuggets, no.  Not at all.  In fact, they tasted like this!!

As I read the original recipe, I realized that we didn’t add the breadcrumbs!  The original recipe called for BREADCRUMBS.  I feel so silly, but I had to share it.  I can’t be the only person that does ridiculous things like this, and I want you to know, you are not alone!


Broccoli and Cheese Strudel

I found this recipe in my recipe binder.  I’m not sure where it is from nor how old it is.  I do know that I started the binder when I moved out on my own (early 2006, I think), so it is somewhat more recent than that.  
To make this go more quickly, I chopped up an onion and 3 garlic cloves earlier in the morning.  When it was time to make dinner, I sauteed them in some butter.  
When it was smelling yummy, I added a bag of frozen broccoli.  I did have fresh, but I had it in mind for another meal.  I sprinkled some salt on top, too.
When it was all melded up, I removed it from the heat and let it cool down a bit.  In the meantime, I rolled out a sheet of phyllo dough. 
FYI-  Phyllo dough is really really tough to work with.  It did get better the more I worked with it, though.  I mixed 1/2 an egg with some melted butter and brushed the sheet with it.  Then I repeated it 4 more times so I had a total of 5 sheets ready to go.  
Once the broccoli mixture was cooled, I added in 2 cups of shredded cheese (Pecan Jack and Garlic Chive Cheddar) and the other half of the egg.  
I poured the mix onto the bottom of the phyllo stack.  I only used about half.  
I rolled it up, and it popped!  If you are trying this at home, that’s not supposed to happen. 
I took the other half of the mixture and stuffed it into these super cool premade spinach phyllo cups that my dad bought me.  
I baked it up for a half hour at 350*. 
SUPER YUM!  This made enough for John and I to have for dinner AND there are enough bowls for John to take for lunch.  Aside from the phyllo difficulties, this was super easy.  Next time, I think I am going to make it more like a stromboli with pizza dough, but I will make it reeeeally thin.  


Roasted Veggies with Quinoa and Leftover Dressing

I wasn’t even planning on sharing this meal with you.  As I took the pictures, I thought, this is going to be boring, why am I wasting my time with photos?!  What I thought was just going to be a simple, thrown together meal of old standards and leftovers turned out to be PHENOMENAL.  
I might be exaggerating, but probably not.
It was just roasted veggies (carrots and broccoli)
 and served it over quinoa.  The thing that brought it from boring to awesome?  The leftover Meyer Lemon-Vinegar dressing from this post
This post was featured on Fight Back Fridays at Food Renegade!

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Quick and Easy Leftover Sauce

In yesterday’s compost post I mentioned that we use produce scraps in other recipes.  This is one of them!  This pesto-esque sauce is so delicious, easy, and versatile that it has become one of our go-to recipes when I don’t feel like cooking.  It also freezes quite well!
First I gather the ingredients.  When I chop of broccoli for roasted veggies I save the stems and freeze them.  Any green veggie is really perfect.  This time, I used some spinach that was starting to turn with the broccoli stems.  Other than that, you need some parsley, olive oil, balsamic vinegar, garlic, and lemon.  Although the vinegar, garlic, and lemon are all optional.
First, boil some well-salted water and plunge the broccoli stems (other other greens) into it.  When they are soft, remove them.
While that is cooking, smash up some garlic.  The beauty of this recipe is that you can use as much or little as you want.  This particular time, we were going out afterward and did not want to be all garlicky, so we used only 2 cloves.  In the past, we have garlicked it ALLL up.  Your choice.
Add that, along with some parsley,
and balsamic vinegar
to a blender.  I use about 1.5/2 Tablespoons of each, but depending on your mood you can make it a more garlicky sauce, a more vinegary sauce, or a more lemony sauce. 
Once the broccoli is soft, add it to the blender.  Mix, drizzling in Olive Oil to help it along and to get the right consistency.
Squeeze some lemon juice on in there as well, to perk it up.  As you can see, I also added some sea salt to the mix. 
When it is well-blended, you are done!
Serve it with pasta (reuse that broccoli boiling water!) and freeze some for later!

This post was featured on Midnight Maniac Meatless MondaysHealthy Kids at Creating Nirvana, and the Pennywise Platter on The Nourishing Gourmet!