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Entrées Featured Recipes

Portobello Mushroom and Creamy Clam Sauce Dinner

Portobello Mushroom and Creamy Clam Sauce Dinner | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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So hearty and delicious!

Here is an easy seafood recipe!


Credit: ericarobbin.com

Ingredients


PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
– 2 pounds clams in shells, rinsed clean
– Water, for boiling
– 1/4 cup butter, unsalted
– 3-5 garlic cloves, finely chopped
– 1 cup fresh portobello mushrooms, sliced
– 1/2 cup heavy whipping cream
– 1/4-1/2 teaspoon garlic salt, to taste
– 1/2 teaspoon ground pepper

Directions


PORTOBELLO MUSHROOM AND CREAMY CLAM SAUCE DINNER:
1. Steam clams in pan of shallow water until they just begin to open.
2. Drain water, reserving a few tablespoons, and set clams aside.
3. In the pan, melt butter and cook over medium heat until light brown.
4. Add garlic and cook until just beginning to turn golden.
5. Add mushroom and cook on medium heat until just tender.
6. Add cream, garlic salt, and pepper.
7. Deshell clams and add to mushroom mixture along with a few tablespoons of clam juice.

 

Enjoy! Let me know what your favorite summer seafood dishes are in the comments below!

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Entrées Featured Recipes

Chicken Salad Sandwich

Chicken Salad Sandwich | Erica Robbin

  • Servings: 2
  • Difficulty: Easy
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Easy and versatile!

One of the easiest sandwiches to make, perfect for tea parties. You can use different types of nuts and different fruits.


Credit: ericarobbin.com

Ingredients

    CHICKEN SALAD SANDWICH:
  • 1/4 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 cup cooked chicken, shredded
  • 1/4 cup slivered almonds or walnuts
  • 1/4 cup celery, chopped
  • 1/4 cup grapes or apples, chopped
  • 1/4 cup house greens (optional)
  • 4 slices bread, sourdough or wheat as desired

Directions

    CHICKEN SALAD SANDWICH:
  1. Mix mayonnaise, mustard, lemon juice, and garlic together.
  2. Add to shredded chicken, nuts, celery, and fruit, mix until well incorporated.
  3. 3. Layer sandwich mixture and greens onto bread.


DSC06419

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Entrées Featured Recipes

Samgyeopsal

Samgyeopsal | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Easy and delicious¡

Samgyeopsal is one of those recipes that looks and taste complex, but it actually isn’t difficult to make. It’s a traditional Korean dish and the flavor mostly comes from the pork, which caramelizes as it cooks, giving it a depth of flavor. Even though the star ingredient is fried pork, Samgyeopsal also taste surprisingly fresh with all the crispness of the vegetables you wrap with it, like a lettuce wrap essentially.

Just make sure you get the correct pork though because that makes the biggest difference.


Credit: ericarobbin.com

Ingredients

    SAMGYEOPSAL:
  • 3 lbs pork belly (not tripe), cut into bite-sized pieces
  • Lettuce leaves, bib or Boston variety is best
  • Garlic, sliced, either raw or lightly cooked in leftover pork fat
  • Jalapeños, sliced
  • Kimchi, can lightly fry in pork grease
  • Sesame seeds for garnish
  • BEAN PASTE:

  • 3 cloves garlic, minced
  • Sesame oil
  • Sesame seeds
  • Bean paste (see photo below)

Directions

    SAMGYEOPSAL:
  1. Fry pork belly and discard fat while cooking in shallow pan until golden brown and cooked through. Garnish with sesame seeds.
  2. Lightly fry garlic and kimchi in pork fat (optional).
  3. BEAN PASTE:

  4. Mix garlic, sesame oil, sesame seeds, and bean paste together.
  5. ASSEMBLY:

  6. Layer pork, garlic, jalapeños, kimchi onto lettuce, top with bean paste mixture, fold and enjoy!

Bean Paste | Erica Robbin

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Entrées Featured Recipes

Salmon with Fresh Lemon Dill Sauce

Salmon with Fresh Lemon Dill Sauce | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
  • Print

A fresh take on fish!

Enjoy this recipe! Salmon is one of my favorite types of fish and the tanginess of the lemon dill sauce cuts through the richness nicely.


Credit: ericarobbin.com

Ingredients

    SALMON:
  • 2-4 salmon filets
  • 2-4 tablespoons unsalted butter
  • 4-8 cloves garlic, sliced thinly
  • Olive oil
  • Salt and pepper to taste
  • LEMON DILL SAUCE:

  • 4-8 tablespoons unsalted butter
  • 4-8 tablespoons heavy whipping cream
  • 1-2 tablespoons fresh dill
  • 4-8 tablespoons lemon juice
  • Dash of salt

Directions

    SALMON:
  1. Preheat oven to 350 degrees F (177 C) or heat grill.
  2. Cut a slit into the middle of each salmon filet and stuff with 1 tablespoon of butter and sliced garlic cloves.
  3. Drizzle each filet with olive oil and season with salt and pepper.
  4. Bake/grill each side just until cooked through, being careful not to overcook or let fat ooze out too much.
  5. LEMON DILL SAUCE:

  6. Over med-high heat, cook remaining butter until bubbly.
  7. Add whipping cream and dill, heat through.
  8. Add lemon juice and dash of salt and cook until slightly thick.
  9. ASSEMBLY:

  10. Drizzle sauce over salmon and enjoy!

DSC03574 2

Categories
Desserts Entrées Featured Recipes Side Dishes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!

Ingredients

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar

Directions

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Enjoy!

Sweet and Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard | Erica Robbin

Categories
Entrées Featured Recipes

Calabacitas

Calabacitas | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

The ultimate comfort food.

It’s that time of year when all the late summer and early autumn harvests start ripening to their full fruition. This includes squash, corn, and chiles.

Calabacitas is a dish that uses those lovely vegetables and this version is how my family typically makes it, but you can tailor it to however you like. I like to add seasonings in stages, while cooking the meat and while adding vegetables.

Some people prefer it thick, some prefer it a more soupy texture, there are several ways to make it.


Credit: ericarobbin.com

Ingredients

    CALABACITAS:
  • 1 lb ground hamburger meat, lean, optional
  • 1 tablespoon butter
  • 2 corn cobs of fresh kernels (canned is ok)
  • 5-7 garlic cloves, minced
  • 1/2 white or yellow onion, diced
  • 2 zucchini, sliced
  • 2 yellow crookneck squash, sliced
  • 1/2-1 tomatoes, cored, deseeded, diced
  • 1/4-1/2 cup roasted hatch green chile
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • 1-2 teaspoons oregano
  • 1-2 teaspoons menudo seasoning
  • Other options: shredded cheddar cheese, thyme, Italian seasoning, diced bell peppers, diced jalapeños

Directions

    CALABACITAS :
  1. Fry hamburger meat and some seasonings over med-high heat until cooked through, drain fat, set aside.
  2. In a separate pan, cook butter and corn until roasted, where almost some kernels are almost burnt and that’s ok, it adds flavor.
  3. Then add garlic, let it roast more.
  4. Then add onion, zucchini, and yellow squash, cover and let cook until just barely done.
  5. Stir in green chile, then tomato while cooking on a low simmer.
  6. Lastly add meat and additional seasonings as desired, continue to simmer until all is tender but color remains.

Calabacitas | Erica Robbin

Calabacitas | Erica Robbin

Categories
Entrées Featured Hors d'œuvres Recipes

Nintendo Game Inspiration: Dumplings from Overcooked!

Dumplings fit into the category of dim sum, which is a type of Chinese cuisine that is prepared as bite-sized portions cooked in a steamer and served onto small plates.

My sister and I saw the bamboo steam at the Asian market and both said “Overcooked!” so we each bought one to try it out just like the game.

Up to this point in my life, now an adult gamer, inspired by recipes from video games, I had no idea how fun and easy it was to use a bamboo steamer much less make dumplings or even pot stickers, fish, or steamed vegetables for that matter!

So here is another video game inspired recipe, I hope you enjoy!

Overcooked! Video Game

Overcooked!

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

  • Servings: 1-4
  • Difficulty: Easy
  • Print

Dumplings are so easy to make!

So much easier than I ever thought to make!


Credit: ericarobbin.com

Ingredients

    NINTENDO GAME INSPIRATION: DUMPLINGS FROM OVERCOOKED!:
  • A plate
  • 1-2 lbs meat or vegetables of choice such as beef, shrimp, pork, fish, or shiitake mushrooms, carrots, cabbage, chopped (I used cooked pork belly)
  • 1-2 teaspoons all-purpose flour
  • 2-4 tablespoons scallions, chopped
  • 3-4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1-2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Dumpling wrappers (I made homemade ones using this recipe for Dumpling Wrappers)

Directions

    NINTENDO GAME INSPIRATION: DUMPLINGS FROM OVERCOOKED!:
  1. Soak your steamer a few hours or overnight.
  2. Mix meat and vegetables of choice, coat them with the flour (mixer!).
  3. Add scallions, garlic, ginger, soy sauce, sesame oil, salt, pepper.
  4. Add a dollop of filling onto dough wraps and shape.
  5. Place parchment/lettuce/bok choy/cabbage lined bamboo steamer in shallow skillet filled with water to about 1-2″ high (don’t allow water to touch food).
  6. Place dumplings onto lined steamer, cover, and bring to a boil.
  7. Cook by steaming about 10-15 minutes.
  8. Plate the dumplings.
  9. Take the plate to the service delivery window on time, you want a good tip from your customers!

Let me know if you have ever tried making these! You can also make pot stickers and steam any fish or plain vegetables in much the same way. These were tasty, next time I’ll make my dumpling dough much much thinner though!

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

Here is a how to basic video about using a bamboo steamer.

And here are 10 Ways to Fold Dumplings.

I also didn’t realize that Simply Ming from back in the 90s Food Network era has a YouTube channel as well, so here is his recipe for pot stickers.

We were reminded of the days of Yan Can Cook and his motto “If Yan can cook, so can you!” Here is his video, so much joy in cooking!

Nintendo Game Inspiration: Dumplings from Overcooked! | Erica Robbin

 

Categories
Entrées Featured Recipes

Dover Sole Pan-Seared with Lemon Butter Sauce

Dover Sole Pan-Seared with Lemon Butter Sauce | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
  • Print

So delicate and satisfying.

The RL Restaurant-Chicago is one of my favorite restaurants. From the ambiance to the menu. It’s a relaxed, yet polished, club-like atmosphere, consistent with the Ralph Lauren brand. And when I say club, it’s more like leveled-up country club, not a dance club.

They serve so many delicious menu items, my favorites being the lobster bisque and the Dover Sole which is pan-seared and served with a Myer lemon butter sauce. It’s so good!

So here is my attempt to make something like it, at least something reminiscent to enjoy at home.


Credit: ericarobbin.com

Ingredients

    DOVER SOLE PAN-SEARED WITH MEYER LEMON BUTTER SAUCE:
  • 2-4 dover sole filets
  • 2-4 tablespoons flour
  • 1/2 teaspoon salt and pepper, to taste
  • 1 egg, beaten
  • 2-4 tablespoons unsalted butter
  • LEMON BUTTER SAUCE:

  • 4-8 tablespoons unsalted butter
  • 4-8 cloves garlic, finely minced
  • 4-8 tablespoons heavy whipping cream
  • 4-8 tablespoons lemon juice
  • Dash of salt

Directions

    DOVER SOLE:
  1. Dip each filet into egg, then flour/salt/pepper mixture.
  2. Heat pan with butter and sear each side over med/high heat just until cooked and crust is golden.
  3. LEMON BUTTER SAUCE:

  4. Over med-high heat, cook butter until bubbly.
  5. Add garlic, cooking just slightly.
  6. Add whipping cream and lemon juice, heat through until slightly thick.
  7. Add salt to taste.
  8. ASSEMBLY:

  9. Drizzle sauce over dover sole, garnish as desired, and enjoy!

Ralph Lauren Restaurant | Erica Robbin

So what do you think? Close enough?

 

Chicago is a fun place to visit, there’s always so much to do, from theatre, to museums, pizza parlors, and of course art around the city like the bean.
Chicago | Erica Robbin

Sewing Machine Shop, Chicago | Erica Robbin

Sewing Machine Shop, Chicago | Erica Robbin

Miniatures, The Art Institute of Chicago | Erica Robbin

The Bean, Chicago | Erica Robbin
The Bean, Chicago

Let me know if you’ve ever dined at the Ralph Laurent restaurant and if you’ve tried the sole? Was I close?

Categories
Entrées Featured Recipes

New Mexico Style Chile Rellenos

New Mexico Style Chile Rellanos | Erica Robbin

  • Servings: 4-8
  • Difficulty: Moderate
  • Print

That cheesy middle, the New Mexico flavor of roasted chile, so yummy!

I love chile, especially the heat and flavor of it. This recipe is a traditional New Mexico style dish in which roasted green chiles are stuffed with cheese, coated with a batter and fried to a medium crunch, and smothered in red chile.

Chiles that come from Hatch, New Mexico are exceptionally wonderful. They are grown under prime conditions. The flavor and heat is pretty consistent compared to other places you might get them from. Definitely better than the watery generics you might find in a can. “Big Jim” is the typical type of chile you would use. This type of chile was introduced in the 1970s by New Mexico State university and are great for rellenos because of their large size.

If you are worried about cheese leaking out when you fry them, have no fear. This type of coating and method actually helps prevent that and any cheese that escapes out will get fried along with the coating, just like a cheese crisp cracker.

This recipe is made from Anaheims grown from my garden. Mine were not really hot but the flavor was pretty good.


Credit: ericarobbin.com

Ingredients

    NEW MEXICO STYLE CHILE RELLENOS:
  • 8-16 roasted green chiles, Big Jim is best, but Anaheim and poblanos work well too
  • 6 – 8 ounces blocked cheese such as colby jack, cheddar jack, or mild/medium cheddar, cut into length-wise pieces to fit into each chile
  • 1/2 – 3/4 cup all-purpose flour, divided, cake flour is excellent to use if you have it, crust puffs up better
  • 1/4 – 1/2 teaspoon salt
  • 1 – 2 eggs, separated, with egg whites beaten to a light foam, then stir in yolks
  • Vegetable oil for frying

Directions

    NEW MEXICO STYLE CHILE RELLENOS:
  1. Cut a small sliver into side of chile, slide in cheese.
  2. Coat each stuffed chile with flour.
  3. Combine egg mixture with 1/2 cup flour and salt.
  4. Dip each chile into batter.
  5. Fry until golden on each side, drain on paper towel.
  6. ASSEMBLY:

  7. Drizzle red chile over top (see my New Mexico Style Red Chile recipe) and enjoy!

New Mexico Style Chile Rellenos | Erica Robbin

New Mexico Style Chile Rellenos | Erica Robbin

New Mexico Style Chile Rellenos | Erica Robbin

What is your favorite Mexican-style dish?

New Mexico Style Chile Rellenos | Erica Robbin
Categories
Entrées Featured Recipes Side Dishes Toppings & Fillings

New Mexico Style Red Chile

New Mexico Style Red Chile | Erica Robbin

  • Servings: 4-8
  • Difficulty: Easy
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The flavor of New Mexico, a traditional chile sauce.

This is a red chile sauce (otherwise known as chile itself) and is different from chili, as in chili beans, which is typically prepared with the addition of tomatoes and such.

It goes well over New Mexico Style Chile Rellenos, be sure to check out my recipe. It’s great in enchilada, over tacos/taco salad, over breakfast eggs, beans, sopaipillas, with tortillas, or even on its own, especially if you fry a little bit of pork cubes to go in it.


Credit: ericarobbin.com

Ingredients

    NEW MEXICO STYLE RED CHILE:

  • 1 cup diced pork (optional)
  • Drizzle vegetable oil, if not using pork fat
  • 2-4 tablespoons flour
  • 2-4 cloves garlic, finely minced
  • 12 dried New Mexico red chile pods, soaked in water overnight, drain, reserving water, then blend in blender until a smooth consistency (use some remaining reserved water to achieve a smooth texture)
  • Salt to taste
  • Dried oregano (optional)

Directions

    NEW MEXICO STYLE RED CHILE:
  1. Cook pork over medium heat, drain, and set aside.
  2. Heat a couple teaspoons of pork fat or drizzle oil and stir in garlic
  3. Add flour, constantly stirring until a roux is formed, may add reserved chile water if needed
  4. Add blended red chile, may continue to add reserved water and cook down to desired consistently.
  5. Heat thoroughly and add diced pork.

Categories
Entrées Featured Recipes

Nintendo Game Inspiration: Pizza from Overcooked!

Nintendo Game Inspiration: Pizza from Overcooked! | Erica Robbin

  • Servings: 1-4
  • Difficulty: Easy
  • Print

Pizza inspired recipe from the game Overcooked!

Ok, Overcooked! is one of the best games ever made. I admit, we play it all day and way past midnight sometimes, it’s so addicting. Time really flies when you’re having fun!

It’s also a game that tests your relationships, family and friends. If you want to see someone through all seasons of life, through all emotions, happy, excited, frustrated, sad, mad, you’ll get it all in this game. Time runs out and you’ll see it all after just a few rounds. Hehe.

Here is my recipe for the homemade pizza from the first game. We beat the first game several months ago. That spaghetti monster was most difficult though! I love the music, especially how it speeds up at the end when time is running out! We’re on the 2nd edition now, special editions like the Campfire CookOff and Surf ‘n’ Turf.

I used the breadstick dough from my breadsticks recipe:
Easy Garlic Parmesan Breadsticks

I used the tomato sauce from my recipe:
Garden Fresh Tomato Sauce from Scratch


Credit: ericarobbin.com

Ingredients

    NINTENDO GAME INSPIRATION: PIZZA FROM OVERCOOKED!:
  • A plate
  • Pizza dough (my recipe: Easy Garlic Parmesan Breadsticks)
  • Pizza sauce (my recipe: Garden Fresh Tomato Sauce from Scratch) but you could certainly use just tomatoes, just roast them in the oven at different stages for depth of flavor
  • Cheese, grated or chopped in this case, any variety such as mozzarella, colby jack, cheddar
  • Toppings as desired, perhaps sausage just like in the game

Directions

    NINTENDO GAME INSPIRATION: PIZZA FROM OVERCOOKED!:
  1. Preheat oven to 400 degrees F (204 C).
  2. Layer pizza sauce, cheese, and toppings over dough.
  3. Bake directly on rack until cheese is melted and cooked through (this depends on what dough you use, I lightly prebake mine when making homemade by itself on a pan, then layer ingredients, then bake it again to finish it directly on the rack so it isn’t soggy).
  4. Remove the pizza using the plate.
  5. Deliver on time to the service window to fulfill the order before it falls off and you lose all your tips!


Homemade Pizza | Erica Robbin

Homemade Pizza & Spaghetti Sauce | Erica Robbin

Overcooked! Video Game

Happy gaming! What level are you on?

Nintendo Game Inspiration: Pizza from Overcooked! | Erica Robbin

 

Categories
Entrées Featured Recipes

Bacon-Wrapped Stuffed Chicken

Bacon-Wrapped Stuffed Chicken | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

A savory meal with only 3 ingredients!

This yummy meal-sized portion of one my most popular pins on Pinterest, Bacon-Wrapped Chicken, as an appetizer. Basically the same thing, only a larger cut of chicken for a meal instead of an hors d’oeuvre. It’s so easy to prepare!


Credit: ericarobbin.com

Ingredients

Directions

    BACON-WRAPPED STUFFED CHICKEN:
  1. Preheat oven to 350 degrees F (177 C).
  2. Cut each breast into thirds, horizontally.
  3. Spread cream cheese between each layer.
  4. Wrap each stuffed chicken breast with bacon cross-ways, like the letter X.
  5. May make a few diagonal cuts into top of chicken and add a dollop of cream cheese in between center cuts for pretty.
  6. Bake for about 25-40 minutes until cooked through.

Bacon-Wrapped Stuffed Chicken | Erica Robbin

Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin

Enjoy!