Beef Stroganoff - Mary Beth

One of my favorites... rarely do I actually spring for filet (replace with meat of your choice), but if you do you will be rewarded in serious deliciousness...

1 lb filet (cut 2" long and 1/4" wide)
3 T butter
1 small onion, finely chopped
1 lb mushrooms, thinly sliced
1/2 C beef broth
1 T dijon mustard
1/4 C heavy cream
1/2 C sour cream
2 tsp flour
2 T minced fresh dill
2 T minced fresh parsley
8 oz medium egg noodles

Heat large non-stick skillet over high heat.  Sear meat on all sides, set aside.
In a clean wide skillet, heat butter.  Sweat onions, add mushrooms and saute until deep golden, about 20 minutes.
While this is cooking combine broth, mustard, heavy cream and sour cream. 
Lower heat, add flour and cook stirring for a minute
Whisk in liquids and any meat juices and simmer without boiling until sauce thickens, about 5 minutes.
Return meat to sauce and heat without boiling. Season with salt and pepper.
Stir in dill and parsley and spoon over noodles.

Jambasta (Jambalaya Pasta) - Heather Broad

This is much easier than it looks - and it doesn't take long either. This is my go-to meal when we have last minute company coming over for dinner. It looks like you worked all day...

Ingredients:

• Salt
• 1 pound penne rigate
• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
• 1/2 pound andouille sausage, casings removed and meat diced
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• 1 poblano chile, chopped
• 1 small red bell pepper, chopped
• 2 celery ribs from the heart, with greens, chopped
• 1 medium onion, chopped
• Freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer (about two-thirds of a bottle)
• 1 cup chicken broth
• One 14.5-ounce can crushed tomatoes
• 2 tablespoons hot sauce, such as Frank’s RedHot or Tabasco (eyeball it)
• 2 tablespoons chopped fresh thyme
• 1/2 pound skinless, boneless chicken breast, diced
• 1/2 pound medium shrimp, peeled and deveined, tails removed
• 1/4 cup heavy cream (eyeball it)
• 2 scallions, thinly sliced

Directions:

1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
2. While the pasta works, heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan, and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm. Stir in the cream and add the pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage

Spice Up Your Life Stir Fry

Spice Up Your Life Stir Fry- found this somewhere on-line

• 1/2 cup unsalted dry roasted peanuts
• 2 teaspoons hot chili sauce
• 3/4 cup coconut milk (optional if you want to avoid fat, skip it)
• 2 tablespoons soy sauce
• 1 tablespoon ground coriander
• 1 pinch ground turmeric
• 1/2 teaspoon cumin
• 1 tablespoon dark brown sugar
• 3 tablespoons sesame oil
• 3 -4 scallions, thinly sliced
• 1 clove garlic, thinly sliced
• 1 large carrot, cut into fine strips
• 1 yellow bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 zucchini, cut into fine strips
• 1/2 cup sugar snap pea, trimmed
• 1 cup mushroom
• 9 ounces canned chestnuts OR bamboo, drained
• 2 teaspoons grated fresh gingerroot
• 1 lime, juice and zest of
• 1 tablespoon chopped fresh cilantro
• salt and pepper
• lime slice, to garnish (optional)

Directions:

Prep Time: 15 mins

Total Time: 30 mins

1. Put the peanuts in a plastic baggie and beat with a meat tenderizer/muddler.
2. Put into a small pan - the hot chili sauce, coconut milk, soy sauce, ground coriander, ground turmeric, cumin, and dark brown sugar.
3. Set over low heat and simmer gently for 3-4 minutes. Set aside and keep warm until required.
4. Heat the sesame oil in a wok or large, heavy-bottomed skillet.
5. Add the shallots, garlic and stir-fry over medium heat for 2 minutes.
6. Add the carrot, bell peppers, zucchini,and sugar-snap peas to the pan and stir-fry for 2 more minutes.
7. Add the mushrooms, chestnuts/bamboo, ginger, lime rind and juice, and fresh cilantro and stir-fry briskly for about 5 minutes, or until the vegetables are cooked, yet crisp.
8. Season to taste with salt and pepper.
9. Divide the stir-fry among 4 warmed serving plates and garnish with slices of lime and peanuts sprinkled.
10. Enjoy!

Poached Salmon with Creamy Herb Sauce

2 small lemons
8 sprigs dill, plus some for garnish
1/2 small onion, cut into thick slices and rings separated
2 C plus 1 TBSP water
1 C dry white wine
2 1/4 tsp salt
1 1/4 lb salmon
1/2 C mayo
1/4 C sour cream
1/3 C assorted fresh herbs chopped (such as chives, dill, tarragon, thyme)
1/4 tsp black pepper

*Thinly slice 1 lemon.  In 12" skillet, add lemon, dill, onion, 2 C water, wine, 2 tsp salt.  Cover and heat to boiling over high heat.
*Place salmon in skillet, skin side down.  Cover and cook until cooked through, about 7-9 minutes
*remove and pat dry.  Remove skin.
*While salmon is cooking, grate 1 tsp zest and 2 TBSP juice from other lemon, stir in mayo, herbs, sour cream, pepper, 1 TBSP waterand 1/4 tsp salt.

Serve salmon with sauce.  Mmmmmm it was good.  I got the recipe from one of those 'Schucks Cooks' books...

Enjoy!

Welcome to Dish the Delish!!

Hello All!
I don't know about you, but I am constantly looking for new recipes to make for my family, or to improve on ones I already have. 
I thought I would start a blog that we could all log in to and post a recipe that was delish!  Doesn't that sound like so much fun?  I always wonder what is cooking in other people's kitchens too...

If you go to blogger.com the email is yothisisdelish@gmail.com (don't laugh - it took me almost an hour to find an available email address that made a little sense - plus YO - I was born in Jersey so back off).
The password is: marybeth

So here we go!  I will start with a poached salmon I made last night.  I was super easy and super yummy. 
I hope you guys will all join in and LET'S GET COOKING!!

Mary Beth