Brussels Sprout & Almond Salad

Life has gotten busy. And unfortunately this little blog suffers first.

  Work has picked up, with closings and new clients. The season truly has brought out the buyers and people are ready for fresh starts in new homes. Lucky me. 

And then there are the little people. I thought I was busy when they were babies, but toddlers require much more attention (I basically walk around with four arms wrapped around my two legs). And with nap time disappearing with one of them (in serious mourning), the days longer. 

SO, free time for writing, reading a magazine, and watching garbage has gotten harder. And I hate to say that plowing through a Vogue in my half hour of "quiet time" with a diet coke feels really great. 

I have still been putting cooking on my priority list, so that gives me something to share with you besides great ways to entertain toddlers (combine this & this for hours of fun) and this salad is a real winner. Just a few ingredients with plenty of crunch and the perfect side for outdoor BBQs. 

Brussels Sprout & Toasted Almond Salad
Imperfect Polish 2015
serves 4

1/2 cup almonds chopped, slivered or sliced (marcona are best if you have them)
1/3 cup light mayo
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup apple cider vinegar
1/4 cup olive oil 
2 pounds Brussels sprouts, stems removed and thinly sliced
1/4 cup grated Parmesan cheese
salt & pepper

Scatter almonds on a pan over medium heat on the stove. Toast, tossing every minute or so, until lightly toasted on all sides. Remove from heat and let almonds cool on a plate. 

In a small bowl, whisk together the mayo, mustard, honey, and vinegar. Add salt and pepper to taste and whisk in the oil slowly until combined. Taste and adjust for seasoning. 

In a large salad bowl, add the Brussels sprouts, almonds, and cheese. Dress with desired amount of vinaigrette (you may have more than you need, use on any other salad that week) and toss to coat. 

Enjoy! 
xo
Erin 

Chicken Parmesan

I feel like most of my cooking lately has been all about the classics. And making them really good. Or really easy. Either way, there is not a whole lot of creativity happening here, just my versions of foods we all love made simply and deliciously. Chicken Parm is classic American Italian and because everyone loves it, I made it for a dinner party last weekend. I also made it in advance, which is HUGE in my world right now. Little people are not the best sous chefs, so putting this together during nap time was essential. And it was great. Make this before you serve or even the day before, explanation below. Also, I use a ton of help from the store on this to save time. If you are not into saving time then feel free to whip up your own tomato sauce or bread crumbs. I envy you. This recipe is very "as you go" so you cannot mess it up, I promise you. Try it and you will rock it. 

(How bad are my photos lately? Lighting is everything and obviously my kitchen is not great)

Chicken Parmesan 

Imperfect Polish 2015

serves 6-8 (make more or less and just adjust ingredient amounts)

2 cups panko bread crumbs

4 eggs, lightly beaten

1 cup of flour

salt, pepper, dried oregano, dried rosemary

8 thin cut boneless skinless chicken breasts (if your store does not carry this, you can buy 3 lbs of chicken and do this) 

Olive oil 

Butter 

2 jars of your favorite marinara sauce (I like San Marzano)

1 1/2 cups shredded provolone cheese 

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese 

Place the bread crumbs, eggs, and flour in their own shallow bowl or plate. Season each with salt, pepper, a couple of pinches of oregano and rosemary. 

Dredge each chicken piece in the flour, shaking off the excess. Then coat in the egg, then place in the bread crumbs to coat well. Place on a cooling rack or parchment lined tray. Repeat with all of the chicken. 

Place a large skillet on the stove with enough olive oil to coat the bottom well and a couple of pats of butter over medium heat. Once the pan is hot, cook the chicken in batches until golden brown on each side and cooked through. About 3-4 minutes a side. Place the cooked chicken on a cooling rack. If working with a lot of chicken, you can also do this in multiple pans. Change out the oil/butter of each pan after 2-3 rounds of chicken in it. 

(Make Ahead Note: you can make the chicken in advance, let cool, and place in the fridge until ready to assemble and bake the entire dish. Can be done up to two days before) 

In a large roasting pan (you might need two), spread a thick layer of marinara sauce on the bottom. Layer the chicken along the top and sprinkle with the mozzarella and provolone cheese. Dot a bit more sauce around the edges of the chicken and on the top, then sprinkle with grated Parmesan. 

(Make Ahead Note: You can assemble this a couple hours before your event and bake off when ready. This can also be frozen at this point and then thawed a baked when you want it. If bringing this to a friend, stop at this point as well and have them bake off when ready to eat)

Place the pan in a 400 degree oven and bake until bubbling and golden brown, about 20 minutes. 

Enjoy! 

xo

Erin 

Tomato Soup & Grilled Cheese Croutons

Dunking a hot grilled cheese in comforting tomato soup is as classic as it gets. Or course Ina thought up the idea to make croutons out of the grilled cheese. This vegetarian meal is perfect for the current cold weather. The soup is flavored with saffron, which is a pricey ingredient, but so worth it. There are very few ingredients in the entire recipe, so a little splurge on the saffron won't hurt too much. I made the recipe exactly as written, except I used extra sharp cheddar instead of Gruyere. This will be on heavy rotation for the coming months. 

Easy Tomato Soup & Grilled Cheese Croutons
Barefoot Contessa Foolproof 2012
serves 4 to 6

For the soup: 

3 tablespoons olive oil
2 onions, chopped
3 cloves of garlic, minced
4 cups chicken stock
1 - 28oz can crushed tomatoes
Large pinch of saffron threads (in the spice aisle)
1/2 cup orzo
1/2 cup heavy cream

For the croutons: 

4 slices country white or sourdough bread
2 tablespoon melted butter
4 oz Gruyere cheese, grated (I used cheddar)

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. 

Meanwhile, fill a pot with water, add 2 teaspoons salt, and bring to a boil. Add the zoo and cook for 7 minutes. (It will finish cooking in the soup) Drain the orzo and add it to the soup. Stir in the cream, return soup to a simmer, and cook for 10 more minutes, stirring frequently. 

Heat a panini grill.* Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile the cheese on two of the slices. Place the remaining two slices on top of the cheese, buttered sides up. 

Grill the sandwiches for about 5 minutes, until nicely browned. place on a cutting board, allow to rest for 1 minute, and cut into 1 inch cubes. 

Serve soup hot with the croutons scattered on top. 

*If you do not have a panini grill, use a frying pan and place a plate on top of the sandwich. Turn the sandwich over once toasted on one side and repeat on the other until cheese is melted and both sides are nicely browned. 

Enjoy! 
xo
Erin 

Fresh Summer Pasta

My mom made this delicious pasta when I visited recently. It is one of her go-to recipes since it can be made in advance, uses the best of summer ingredients, and always is loved by her guests. Make it to your taste and enjoy the freshness and sweetness of summer's favorite fruit, the tomato. 

Fresh Tomato Pasta 

serves 4

2-3 large tomatoes, chopped

handful of fresh basil, chopped

2 cloves of garlic, smashed and finely minced

8-10 ounces brie or fresh mozzarella cheese, chopped

4 tablespoons olive oil 

salt and pepper

crushed red pepper (optional)

1 lb. fine linguine

In a large bowl, add all the ingredients except for the pasta. Season with salt and pepper to taste. Add crushed red pepper to taste if you want some heat. Let sit at room temperature for one hour and up to all day. 

Cook the pasta according to package instructions, drain, and pour over the sauce. Toss to combine until cheese is melted and sauce and pasta are well mixed. 

Serve immediately with some cracked black pepper on top and crusty bread to soak up all that lovely sauce. 

xo

Erin 

Lemon, Avocado, and Bacon Salad

When I do have the chance to make a meal these days, especially when I am home alone with the little guy, it makes me feel like I just conquered the world. Timing is everything in the kitchen and let's just say when Tommy needs to eat or burp or one of the other things that make him happy, I am not too worried about getting much else done. Plus, let's not forget that once you make it, you must have the time to eat it. 


Ditto goes for blogging, so in the meantime I am going to be posting recipes (when I actually cook something) on Imperfect Polish. But you can always search Forks & Amusement for recipe ideas. 


I saw a version of this recipe pinned a few times on Pinterest, and one day when he went done for what seemed like a long nap I went for it. I used what I had and got a fresh, satisfying and delicious lunch that I even got to enjoy after nap time. Just a few ingredients that could be substituted easily with what you have, this makes a great lunch or dinner. Add some grilled chicken and it would be perfect for a summer dinner out on the patio. 


Lemon, Avocado, and Bacon Salad
Forks & Amusement 2012
two large servings, multiply to make a bigger batch


half pound of pasta, such as elbows, wheels, anything you want

juice of one juicy lemon

pinch of red chili flakes (optional)

teaspoon of Dijon mustard

a couple good gluts of olive oil

salt and pepper
4 slices of good quality bacon, cooked and crumbled
avocado, diced
chopped cilantro, parsley or basil, whichever you have on hand
grated Parmesan cheese, although any cheese you love would be delicious




Cook pasta according to instructions on the box. 


Meanwhile, whisk together the lemon juice, chili flakes, mustard, olive oil and season with salt and pepper. Add to a large bowl. 


Once pasta is done, rinse with some cold water and drain well. Toss in to the bowl with the dressing and add the rest of the ingredients. Stir to combine and season to taste. Top with Parmesan cheese and serve. 


Enjoy! 
xo
Erin