Delightful Dishes

I am absolutely positively in love with Walmart’s new line of dishes from The Pioneer Woman, Ree Drummond. You can get yours here. It’s literally like Ree climbed into my head and created my dream line of dishes to perfectly complement my home. See for yourself, you’ll be drooling too. 

    
     

 Like what you see? Have you ever made a recipe from our blog? Well we have some EXCITING NEWS! Beauty & The Butcher is hosting it’s first giveaway!  

 You could win this adorable butter dish or another piece from the new collection of dishes by The Pioneer Woman, available at Walmart

Here’s how to enter: First make sure you’re following @beauty_and_the_butcher on Instagram. Then choose your favorite recipe from the blog, post a picture of the dish, tag us & three friends in the photo, and the grand prize could be yours! All entries must be submitted by October 12th! 

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Roast Chicken 

 
Some (especially Ina Garten’s husband Jeffrey) would argue that there is nothing more comforting than a roast chicken with vegetables. After smelling my house while this was in the oven, I’d have to agree with them. Sure, you can buy a rotisserie chicken from the grocery store but it’s just not the same, and not nearly as delicious.

So I implore you to try this simple recipe and you won’t be sorry. Feel free to make it your own, increase the quantity of ingredients to feed a larger crowd or add different veggies, slices, herbs, etc. Let’s get started!  

INGREDIENTS 

  • 2tablespoons unsalted butter
  • 1 ½ pounds small red potatoes (about 15)
  • 1 pound medium carrots (about 6)
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 3 ½- to 4-pound chicken
  • 1 lemon
  • 8 sprigs fresh thyme

INSTRUCTIONS 

  • Place the butter on a plate and set it aside to soften. 
  • Heat oven to 425° F (I used the convection setting and it worked beautifully) and begin preparing the vegetables. Scrub the potatoes. Peel the carrots, halve them lengthwise, and cut them crosswise into 2-inch pieces.
  • Place the vegetables in a large roasting pan or baking dish and toss with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. 
  • Remove the neck and the bag of giblets from inside the cavity of the chicken and discard them. (Thankfully, my chicken didn’t come with any of these but just in case…)
  • Pat the bird dry with paper towels.
  •  Prick the lemon several times with a sharp knife and place it in the chicken along with the thyme.
  •  Rub the outside of the chicken with the softened butter and season with ½ teaspoon salt and ¼ teaspoon pepper. 
  • Tie the legs together with kitchen twine or a handy reusable silicone kitchen tie like I have, found here. Place on top of the vegetables in the roasting pan. It should look like this!Like my roasting pan? It’s Rachel Ray stoneware, get your own here!
  • Put the chicken in the oven and roast until the vegetables are tender, the chicken is golden brown, and the juices run clear when the thigh is pierced with a fork, 65 to 75 minutes. (If you use an instant-read thermometer, it should register 165° F when inserted in the thickest part of the thigh.) 
  • Let the chicken rest for at least 10 minutes before carving.  
  • Serve & enjoy!  

Crazy for the Caprese! 

  
For many of you, summer is almost over. Hopefully though you still have a few remnants remaining, namely, tomatoes and fresh basil. Let’s put them to good use!

To me there is no salad more refreshing than a traditional Caprese. Italians call it “Insalata Caprese”, meaning “Salad of Capri” and it’s a simple salad, made of sliced fresh mozzarella, seasonal tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish) like most salads. 

You can serve it in domino layers on a platter or make a little tower like I’ve don’t in the picture. For extra flavor, I like to drizzle it with balsamic vinegar or better yet, a balsamic glaze {made from reducing the vinegar over heat until it thickens and becomes slightly sweeter}. Mangia!

To Die For Tomato Tart…

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So don’t get me wrong, my goat cheese and tomato tart is super delicious. However, this one almost puts it to shame. The combination of the sweet carmelized onions, light buttery crust, tart juicy tomatoes, and the rich nutty flavors from the three cheeses are to die for. It’s a fairly simple recipe, a definite crowd pleaser, and also happens to be vegetarian if you’re concerned about that sort of thing. (As I think to myself in my best caveman voice, “Me like meat”) The butcher doesn’t love tomatoes but as soon as he bit into this he immediately said, “This is fantastic!” So here’s the recipe.

Beauty & The Butcher’s To Die For Tomato & Onion Tart

3 Tablespoons Butter
2 Large Sweet Onions Sliced Thin
Salt & Pepper to taste
2 Storebought Pie Crusts…obviously you could make your own but why?
2 cups of two to three grated cheeses of your choice (I used what I had on hand, a sharp white cheddar, Parmesan, and fresh mozzarella)
2 cups (or more) Cherry Tomatoes (yellow Or Red)
About a dozen fresh Basil Leaves, Chiffonade

Heat a large pan over medium-low heat. Add the butter, onions, salt, and pepper and cook for about 20 minutes, stirring occasionally, until the onions are soft and deep golden brown.
Preheat the oven to 450 F.
Lay pie crusts onto a shallow sheet pan (I used my pampered chef stone) Sprinkle the cheeses over the entire crust, lay on the caramelized onions, then put the tomatoes over the cheese.
Mix an egg and a few splashes of milk in a bowl and using a pastry brush, brush it over the crust around the edge of the tart. Bake for 15-20 minutes, until the tomatoes are starting to burst apart & the crust should be deep golden brown.
Remove the tart from the oven and let it to sit for at least 5 minutes so the juices can firm up. Sprinkle the fresh basil all over the top. Cut into squares and try to get a piece for yourself before the vultures in your house descend upon it!!!

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Blue Ribbon Chili

 Today our congregation had a chili cook off. My mom’s “Shocking Good” (a play on her last name, Schochler) hot & spicy turkey chili from the Schochler Pennsylvamia Kitchen was a big hit and there wasn’t a drop left in the crock pot! And no, in case you were wondering, I did not enter. I’m still relatively scarred from a family cheesecake competition…

I asked her if she could send me the recipe and she replied that she didn’t have one. 

“Mom, you gotta give me something. Just try” I guess I know where I get it from now, always struggling to give you people measurements and what not. 

This is what I got via text message…

“I just got in from taking your grandmother back to the nursing home. I can give you a list, but measurements differ depending on quantity you want.”

So my friends, here’s the list, but you’re on your own when it comes to quantity and measurements. Just wing it I guess…

  • Ground turkey or beef
  • 1 can tom paste
  • Lg can crushed tomatoes 
  • Lg can diced tomatoes 
  • Lg can chili beans or red kidney or assorted combo
  • Garlic
  • Onions
  • Half small can of adobo Chilis
  • Cumin
  • Chili powder 
  • S & P
  • Coriander 

“Thanks mom. But can you give me a little more, like the process you go through when making it?” Now I’m thinking maybe she just doesn’t want to give me her prize winning recipe…So she responds…

“Sauté onions and garlic first. Then add ground meat and cook with adobo chilis plus all dry spices. Add all cans with liquid. As you cook you may need to add little bit of water if tomato paste is too thick. Taste to adjust seasonings. Always better the 2nd day! How’s that?”

I sent her a thumbs up emoji (which probably just looked like an alien with a square around it since she most likely has not updated her iPhone software to include the emoji keyboard…4 parents and my husband is a lot of technology to manage, aye aye aye) and said, “Perfect mom, just perfect. And so was the chili!”

vegan fiesta!!!

  
So yesterday I shared with you the story of the Sanibel Sprout and the delicious meal I had prepared by the chef & owner, Nikki. She told me that she is a firm believer in seasoning. I agreed with her wholeheartedly, I’ve always said I feel that anything can taste good as long as it is prepared and seasoned well. 

(Some people prefer a little too much seasoning, and salt my food right in front of me…eye roll…no comment…)

Nikki’s taco salad with walnut “taco meat” was so very flavorful that when you took a bite you tasted cumin, chili powder, and sea salt, not walnuts. It actually tasted like ground taco meat. But lighter and more heart healthy. But the cashew “queso” topping? That really blew my mind, I had no clue how it even existed and I decided I had to try making it for myself. I did a little research and experimenting and came up with my own concoctions for both. Unfortunately I didn’t take pictures as I went along, sorry, but trust me it’s really easy. But there are pictures of the finished product! 

First, the taco meat.

Ingredients

  • 2 C whole walnuts (if you only have chopped on hand that’s OK just don’t pulse them as much in the food processor so that they don’t get too fine…like Brad Pitt)
  • 3 teaspoons chili powder (all spices are to taste; you may want a little more or a little less…as I tasted I felt it couldn’t get enough cumin so I kept adding until the flavor was just right)
  • 4 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • pinch of cayenne pepper
  • 1 tb olive oil (I omitted this when making it for friends who are not eating any kind of oils, I just put a little water in instead, but I do think the oil is helpful in binding the mixture together and enhancing the flavor.)

Instructions

Combine all ingredients in a food processor, and pulse until it’s the consistency of ground meat.

Taste test, and add more spices if you’d like.

This is totally optional but I think totally a must to a) feel like you’re eating taco mea and b) completely fool your butcher husband…Heat mixture in a skillet over medium-low heat for about 5 minutes. Your house will smell like you’re having a fiesta!  

  
 
I love a colorful salad so I out all sorts of toppings out; black olives, red & yellow bell peppers, fresh diced tomatoes, shoestring carrots, seasoned kidney beans, sunflower seeds, organic blue corn tortilla chips, and, my personal favorite, big hunks of avocado!But the real star of the dish and the perfect finishing touch? The cashew queso! Which, by the way, also doubles as a dressing for the salad which was especially nice for our non oil eating amigos. I’m really getting into this fiesta thing now! 

Ingredients 

  • 1 cup cashews, soaked for at least 3 hours, drained, and rinsed.
  • 3 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/3 cup nutritional yeast…(I had to go to the health food store to find this…it smells awful and I don’t know why it was necessary but it just was. Note to self: do more research on nutritional yeast and follow up with blog post about said ingredient) 
  • 1 cup water
  • 3/4 teaspoon kosher salt
  • 2 tablespoons lemon juice

Instructions

Blend all of the ingredients together in a blender until smooth and queso like. Make sure to scrape down the sides and that it’s really blended all the way through, you don’t want any little cashew chunks.  This makes about 2 cups and the queso sauce will keep in the fridge for up to 5 days.

 You could just spoon the sauce over your salad but where’s  the fun in that?! Or….you could put sauce into a ziplock bag, snip the tip, and artfully pipe over your salad for a beautiful finish to the meal. There was plenty of queso left over too, so we took some of those beautiful organic blue corn tortilla chips and dipped them right in there. Take that nacho cheese!  

The butcher and I aren’t quite ready to go completely meatless or dairy free yet, but we are definitely cutting back and making better choices. This dish is so delicious it doesn’t even feel like a sacrifice! Taco salad for all!

   

pho sho…

Last night we enjoyed some delicious pho with some of our best friends. It was delightful. But you might be asking yourself, what IS pho?  


Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, herbs, and traditionally beef or chicken although vegetarian options are just as delicious. The hearty soup originated in Northern Vietnam during the 20th century. Pho was originally sold at dawn and dusk by roaming street vendors, who amazingly shouldered mobile kitchens on poles across their backs. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. Boy does that sound heavy! Thankfully now it’s much more widely available and no poles are necessary, you can go to your local pho eatery and order a bowl. (Our favorite spot is Pho 88 on Mills Avenue in Orlando for you local folks)


 
       

But what if you don’t have a pho eatery near you, or you want to try making it at home? Now you can! You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, clear broth. I like my Pho without Sriracha or Hoisin sauce (or “the brown stuff” as the butcher calls it)…I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma.

There are 2 very important steps to a clear but intense broth – 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor.

INGREDIENTS:

1 whole (preferably organic) chicken (4-5lbs)

1 whole onion, unpeeled and cut in half

3-inch chunk of ginger, unpeeled

{Broth spices}

2 tbl whole coriander seeds

4 whole cloves

2 whole star anise

2 tbl raw sugar 

2 tbl fish sauce…be sure to choose a fish sauce light in color, it should look like brewed tea….anything darker than that (looking like Coca Cola) is inferior quality.

small bunch of cilantro stems only, tied in bunch with twine

1 lb dried rice noodles 

{Table Accompaniements}

2 cups bean sprouts 

cilantro tops – leaves and tender stems

1/2 lime, cut into 4 wedges

Sriracha hot sauce

Hoisin sauce

sliced chili or jalapeño (for the brave people out there)

DIRECTIONS:

Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. Slice ginger into thick slices. I know this may seem tedious but trust me it’s worth it for the rich flavor it produces!

Fill a large pot or Dutch oven with water and boil. With a sharp knife, carve the chicken breast meat off and reserve. Or just marry a butcher. With the rest of chicken whacking hard through the bones to get sections about 3″ big. The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). You can even whack several places along the bone just to expose more marrow. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface. Drain and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water. (If making vegetarian pho, this step can be skipped and just use vegetable broth or make your own veggie stock) 

Add chicken, chicken breast meat, onion, ginger and all of the broth spices in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.
Strain the broth, discarding solids. Prepare noodles as per directions on package. Ladle broth, add shredded chicken breast and soft noodles in each bowl. Have all the table accompaniements at table for each person to add to their bowl based on individual taste. Even though your broth may not be as clear, you can also make this recipe in your crock pot and come home to the delicious aromas of Vietnam!  
 It was PHO yummy! Photastic! Can I have pho mo?! I could do this all day…

We also had some DELICIOUS spring rolls with a to die for peanut sauce but that’s another recipe for another day!