Tag: Dinner

Black Truffle Chicken Pasta

Black Truffle Chicken Pasta

Creamy, dreamy and completely decadent. You’ll think you’re at a restaurant with this easy black truffle chicken pasta. Made with cream and caramelized cremini mushrooms, this pasta is the perfect indulgence, and we all need to indulge sometimes. It may sound a little lavish, but 

Root Vegetable & Goat Cheese Galette

Root Vegetable & Goat Cheese Galette

Farmer’s fresh root vegetables steal the show in this rustic galette!

Caramelized Onion Tarte Tatin

Caramelized Onion Tarte Tatin

I was having a few friends over for dinner and was really craving the flavors of French onion soup – the meaty, yet sweet cooked down onions. It’s summer and wasn’t exactly a soup kind of day, so I tried to get creative about how to have these same flavors but something that fit our meal and time of year better. I didn’t want to just serve caramelized onions to I thought, why not make it into a tart? And that I did, and i couldn’t be more excited about it. At this particular dinner it happened to be made as a side dish, but it completely stole the show! A few weeks later, I had over a vegetarian friend and decided to make the tarte tatin as the main dish served alongside a salad and asparagus. Once again, it was completely devoured. She even request that I make it the next time she comes.

This is the perfect dish, that is extremely versatile. It can be a main or a side, served warm or room temp. Can be served on a plate to share with a pretty presentation or pre-sliced to bring out to a picnic. It is light, making you go back for an extra slice, but is jam packed with yummy-goodness. I can’t wait for you all to make it and let me know what you think!

Caramelized Onion Tarte Tatin

Ali Fagan
Melt in your mouth, sweet, yet, savory onion tart that everyone will love!
Prep Time 20 mins
Total Time 40 mins
Course dinner, Side Dish
Cuisine French
Servings 6 people

Ingredients
  

  • 1 tsp unsalted butter plus 2 tbsp
  • 3 sweet yellow onions 1 cut into thin strips & 2 cut into 8 wedges each
  • 1 clove garlic minced
  • 3 sprigs thyme
  • salt and pepper to taste
  • ½ cup red wine
  • ¼ cup beef stock
  • 2 tsp balsamic glaze
  • 2 tbsp granulated sugar
  • cup shredded gruyere cheese
  • 10 inch pie crust approx. 16 oz (recipe coming soon!)

Instructions
 

  • Preheat oven to 375 F (190 C).
  • Start by preparing your onions. Peel all three onions and thinly slice one of the onions into long thin strips. Slice the other two into 8 wedges each by cutting the onion in half lengthwise, in half again, and then again. Try to keep the wedges of onion intact.
  • Heat a medium sized skillet over medium to high heat. Add 1 teaspoon of butter. Begin to brown the butter by letting it completely melt and start to bubble and foam.
  • Once the butter has browned, add the minced garlic to the skillet. (You will know the butter is browned when the bubbles begin to disappear, the milk solids have dropped to the bottom and turned a golden to dark brown and there is a nutty aroma in the air.) Using a spatula to stir occasionally to ensure that the garlic does not burn, cook until fragrant, about 30-60 seconds.
  • Remove the thyme leaves from the stem and add them along with the thinly sliced onions to the skillet. Reduce the heat to medium and saute them until the onions are translucent, about 2 minutes. Add in the red wine and beef stock. Increase the heat to bring the liquids to a boil. Once boiling, lower the heat to a simmer and reduce until one fourth of the liquid remains. Stir the onions around occasionally. Once reduced, turn off the heat and mix in the balsamic glaze and reserve on the side.
  • While the wine and stock are reducing, heat a large cast iron skillet. Add 2 tablespoons of butter and brown it, as you did above. Turn the heat off and sprinkle the granulated sugar over the skillet. Add the in the onion wedges, with one side of the wedge face down, in a single layer. You should be able to almost fill the surface of the skillet with a single layer of wedges. Turn the heat on to medium high and cook, undisturbed, around 3-5 minutes or until golden. Using a spatula, tongs or fork, carefully flip each onion wedge. Cook for another 2-3 minutes and turn off the heat.
  • In an even layer, top the wedges with the reserved caramelized thinly sliced onions. The caramelized onions should also fall into the gaps between the wedges. Sprinkle with gruyere cheese.
  • Roll out the cold pie crust into a circle just smaller than the size of your cast iron on a lightly floured surface. Carefully lift up the dough and place it on top of the onions and cheese in the cast iron skillet. If it ok if it is not perfect, patch up any small holes by pinching it together with your fingers. The crust should be sitting close to the edges of the cast iron.
  • Place the skillet in the oven and bake until the crust is golden, around 15-20 minutes. Remove the skillet from the oven, let it sit and cool for 20-30 minutes. To flip the tarte tatin out of the cast iron, hold a plate or cutting board that is larger than the cast iron on top of the skillet. Holding the plate or board tightly and the skillet in the other hand, quickly but carefully flip the cast iron over. Lift the cast iron up, leaving the tart on the board or plate. If any pieces of onion got stuck to the skillet, simply scrape them out and place them back onto the tart. Enjoy warm or at room temperature.
Award Winning Banh Mi Inspired Blended Burger

Award Winning Banh Mi Inspired Blended Burger

this burger won the 2021 professional chef category of The Mushroom Council & Food Network’s Blended Burger Contest!

Creamy Sun-dried Tomato Chicken

Creamy Sun-dried Tomato Chicken

A chicken dish so full of flavor, you’ll keep coming back!

The Easiest Weeknight Pizza

The Easiest Weeknight Pizza

You know those nights when you couldn’t be fussed to make a whole big dinner but still want something filling and homemade. Usually when this feeling hits me, I tend to think “let’s just order in”.. come on, we’ve all been there. Then I tell myself not to be lazy, even though ordering in has its time and place, I like to make it something a little special, a time to try something new or enjoy a dish I haven’t yet quite figured out in the kitchen yet.

Enter – the easiest weeknight pizza. This dough could be as simple as 3 main ingredients: GF flour (or fav flour of choice), baking powder and greek yogurt. This is a recipe that I adapted from one on Buzzfeed years ago, but I have changed it around, adjusted as needed and spice up in various ways depending on what I’m using it for. The dough could be used for any sort of flatbread. If used for pizza, I like to add spices to make it much more flavorful and this recipe shows my basic flatbread pizza dough.

As mentioned, this is my “easiest” weeknight pizza and therefore topped with staples in my refrigerator, but feel free to get creative and top with whatever you like, are craving or simply need to clear out of your fridge! This pizza is supposed to feel rustic, fun and topped with whatever you like – have fun with it!

The Easiest Weeknight Pizza

Ali Fagan
Forget frozen pizza!! This recipe is so quick and easy! Top it with your favorite pizza toppings or simply use as a flatbread on the side of any meal!
Prep Time 20 mins
Total Time 45 mins
Course dinner, Side Dish
Cuisine Italian
Servings 2 pizzas

Ingredients
  

Dough

  • 1 cup gluten free flour plus additional for dusting
  • ¾ cup greek yogurt
  • 1 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 tsp olive oil

Additional (optional)

  • 4 tbsp pizza sauce store bought or homemade
  • 5 oz mozzarella
  • 2 tbsp pesto
  • Fresh basil

Instructions
 

  • In a medium sized bowl, mix together the flour, greek yogurt, baking powder, oregano, garlic powder, and salt. At first the dough may seem crumbly but keep mixing until a sticky ball has formed. The dough should be slightly sticky, but if it is too sticky to form a ball, add additional flour a tablespoon at a time. If the dough is not coming together enough, add additional yogurt a tablespoon at a time. Once the ball has formed, refrigerate the dough for 30 minutes.
  • While the dough is refrigerating, prepare your toppings. In this case, as I was making a simple pizza with sauce and pesto that I already had in my fridge, I only had to chop up my mozzarella and pick my basil.
  • Once the dough has firmed up slight in the refrigerator, lightly dust your counter or a large cutting board with flour. Remove the ball of dough from the bowl and cut it in half using a knife. Using a rolling pin, or your hands (what I did here, remember: easy), roll out or push down the dough to make 2 round disks. The dough should be as wide as a large skillet.
  • Heat a large skillet with about 1 teaspoon of olive oil over medium to high heat. Once the oil is glistening, place one of the pizza doughs into the skillet. Let it cook, undisturbed for 2-3 minutes. The dough may bubble slightly, this is perfectly fine. At this point, the bottom of the dough could be slightly golden, appear more dried and may have brown spots. Flip over the dough, add your desired toppings, in this case – half of the pizza sauce, mozzarella, dollops of pesto and fresh basil. Cook around 2-3 more minutes or until the cheese has melted to your desired consistency. Repeat with the remaining pizza dough.

Notes

If you do not need to eat gluten free, feel free to substitute all purpose flour for the GF flour.
For this recipe, I used dried oregano and garlic powder to add some flavor to the dough, feel free to leave it out or use whatever spices you like that work with your toppings!
Keyword dinner, easy, pizza

Salmon Poke Bowl

Salmon Poke Bowl

Homemade poke bowl thats better than takeout! Top with your favorites and customize it to be your own!