Smoked Ham and Peas Fettuchine

Dinner 10.01.2012: Smoked Ham and Peas Fettuchine

Smoked Ham and Peas Fettuchine

Smoked Ham and Peas Fettuchine (olive oil, 1/4 onion small dice, kosher salt, ~1/2 cup chicken stock, ~3/4 cup heavy cream, black pepper, lemon zest, smoked ham, green peas, chopped parsley) - sweat onion in a little olive oil and salt until starting to soften. Add chicken stock, reduce. Add heavy cream, reduce. Season with black pepper and lemon zest. Add ham; stir to heat through. Adjust seasoning. Add peas and chopped parsley. Toss with al-dente Fettuchine
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Capicola and Melted Tomatoes Spaghetti

Dinner 10.31.2012: Capicola and Melted Tomatoes Spaghetti

Capicola and Melted Tomatoes Spaghetti

This is such a perfect sauce. It combines the sweetness of the tomatoes with the savoriness of the capicola. You can also use prosciutto or salami if you don't have capicola on hand.
Melted Tomatoes (olive oil, cherry tomatoes (halved) or diced tomatoes, kosher salt, dried oregano) - cook on low heat until desired consistency has been reached.

Capicola and Melted Tomatoes Sauce (olive oil, onion small dice, minced garlic, chicken stock, chopped capicola, melted tomatoes, black pepper, grated parmesan, chopped parsley) - toss with al-dente spaghetti.

Capicola and Melted Tomatoes Spaghetti

Capicola and Melted Tomatoes Spaghetti

Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Dinner 10.30.2012: Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Butternut Squash Sauce Linguine and Brussels Sprouts with Bacon

Butternut Squash Sauce (roasted butternut squash, water, kosher salt, pepper, creme fraiche or heavy cream, nutmeg) - combine roasted butternut squash and water in a blender or food processor until smooth. Add more water if needed. Season with salt and pepper. Transfer to a small saucepan, gently heat and stir in creme fraiche or heavy cream. Add nutmeg and adjust seasoning. Spoon over al-dente linguine.

Brussels Sprouts with Bacon (olive oil, chopped bacon with most fat removed, thinly sliced brussels sprouts, kosher salt, pepper) - render copped bacon with a little olive oil in a non-stick pan until starting to crisp. Pour off excess bacon fat and wipe out pan with a paper towel to remove most bacon fat. Add a little olive oil to pan and add sliced brussels sprouts to the bacon. Season with a little kosher salt and pepper. Sauté until brussels sprouts starting to brown stirring frequently. Reduce heat to low, put a lid on the pan and steam until tender. Add a little chicken stock or water if too dry. Adjust seasoning and serve.

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Lemon Pepper) - season fillets with salt and lemon pepper. Sear skin side up in nonstick pan with a little olive or grape seed oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven.

Cinnamon and Ginger Roasted Carrots and Apples

Dinner 10.24.2012: Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples (olive oil, peel and roll-cut carrots, peel and slice apples about the same size a s carrots, kosher salt, ground cinnamon, ground ginger, brown sugar, little orange juice optional) - sauté carrots in a non-stick pan with a little olive oil until starting to brown. All apples, leason with salt, ginger and cinnamon; add 2 Tbs orange juice, toss and roast @ 375F until tender (about 20 minutes).

Fennel and Turkey Sausage Penne

Dinner 10.23.2012: Fennel and Turkey Sausage Penne

Fennel and Turkey Sausage Penne

Fennel and Turkey Sausage Penne

Turkey Sausage (3/4 lb ground turkey seasoned with, kosher salt, pepper, ground fennel seed, 2 minced cloves of garlic, 1/2 Tbs chili powder, 1/2 Tbs paprika) - mix ingredients with spoon so the mixture stays xxx. Cook in a non-stick pan with a little olive oil until starting to brown and cooked through.

Fennel-Marinara Sauce (olive oil, 1 small-med fennel bulb thinly sliced, kosher salt, 1 cup chicken stock, 1 cup marinara sauce, little sugar, grated parmesan cheese, chopped parsley) - in a stainless sauce pan sauté sliced fennel in a little olive oil until starting to brown. Season with a little salt. Add chicken stock and reduce about 1/4. Add marinara and gently simmer for 5-10 minutes. Add cooked turkey sausage and heat through. Season to taste with kosher salt and sugar. Sauce should not be too thick - pasta will absorb quite a bit of the liquid - add starchy pasta water if needed. Add al-dente pasta, toss, add grated parmesan, toss, serve and garnish with parmesan and chopped parsley.

Penne (8oz = 2 servings) - cooked al-dente in salted water. Reserve 1 cup of starchy pasta water to think sauce if needed. Strain pasta and toss with sauce.

Fennel and Cumin Roasted Cauliflower

Dinner 10.23.2012: Fennel and Cumin Roasted Cauliflower

Fennel and Cumin Roasted Cauliflower

Roasted Cauliflower (1 head cauliflower cleaned and cut into bite size pieces, ground cumin, ground fennel, kosher salt, pepper, olive oil) - in a large non-stick pan heat olive oil, add cauliflower and season with spices. Add more olive oil if cauliflower looks 'dry'. Toss occasionally and when pieces starting to brown (about 10 mins) finish roasting in preheated oven @ 400F for about 30 mins.

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Dinner 2012: Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Roasted Sweet Potato and Mushroom Cream Sauce (olive oil, sweet potatoes, mushrooms, red onion, kosher salt, pepper, chicken stock, dried thyme, heavy cream, parsley, starchy pasta water, grated parmesan)

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Everyday Seasoning) - season fillets with salt and pepper. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven.

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Dinner 10.15.2012: Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Yes, once again I made spaghetti bolognese (either that or meatballs). It's just too good (and quick) not to!

Sun-dried Tomato Pesto Bolognese (olive oil, minced onion, kosher salt, ground sirloin, pepper, chicken stock, marinara sauce, sun-dried tomato pesto, little tomato paste, chopped parsley, minced garlic, grated parmesan)

Roasted Brussels Sprouts (Brussels sprouts, olive oil, kosher salt, pepper) - cut ends of Brussels sprouts, remove outer leafs and cut in half. Season with salt and pepper and toss with olive oil. Roast at 400F for about 30 minutes turning once after 15 mins.

Turkey Sausage and Brussels Sprouts Penne

Dinner 10.13.2012: Turkey Sausage and Brussels Sprouts Rigatoni

Turkey Sausage and Brussels Sprouts Penne

I love Brussels sprouts, but in the past I only cooked them one way: with bacon and red wine vinegar. It is truly a delicious way of preparing them, but often the Brussels sprouts were simply undercooked and eventually I stopped making them because they never turned out right. So, when I went to the market a few days ago I came across fresh Brussels sprouts trees for only $2.99! Needless to say I stuck one in my cart and here we are - first Brussels sprouts recipe of the season.

This combination was inspired by a recent recipe published in Sunset magazine prepared with (purchased) Spicy Pork Sausage and Chard. It is very seldom that I make an actual recipe - rather I read a lot of them and them come up with my own combinations.

Mild Turkey Sausage Recipe
To check the seasoning mix all ingredients and cook a little of the mixture in a pan. Feel free to increase spices :)

• 1 lb ground turkey
• 2 large garlic cloves, minced or mico-planed
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoons ground cumin
• 1 teaspoons salt
• little crushed red pepper (optional)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper

Mix all ingredients well. In a large, heavy-bottom sauté pan heat a little olive oil and cook the turkey sausage mixture in 2 batches; you do not want to 'crowd' the pan, otherwise the turkey will steam rather then brown nicely. Using a wooden spoon break up the mixture in bite size pieces. Once cooked through remove with a slotted spoon and repeat with second batch. Remove cooked sausage, wipe out pan with a paper towel and reuse for Brussels sprouts.

Turkey Sausage and Brussels Sprouts Penne (2+ servings)

• Cook pasta in salted water while making the sauce.
• 8 oz (1/2 box) Rigatoni
• Heat a little olive oil in a heavy-bottom saute pan, add Brussels sprouts, little salt and pepper and sauté until white parts starting to soften (~5 mins).
• olive oil
• 2-3 cups  thinly sliced brussels sprouts
• kosher salt
• black pepper
• Add chicken stock and gently simmer until starting to reduce a little. 
• 1+ cup chicken stock
• Add pre-cooked chicken sausage and heat through. Make sure there is some liquid left in the pan - if not add a little more stock. Once you toss the mixture with the pasta it will absorb quite a bit of it.
• 1/2+ precooked turkey sausage
• Add al-dente pasta, stir, garnish with sliced almonds and parmesan.
• precooked, al-dente pasta
• sliced almonds
• grated parmesan

Turkey Sausage and Brussels Sprouts Penne

Spaghetti with Vodka Sauce

Dinner 10.9.2012: Spaghetti with Vodka Sauce

Spaghetti with Vodka Sauce

I only have about one cup of marinara left, but with the vodka and heavy cream it makes enough sauce for two servings. And may I add that this sauce is delicious!

Spaghetti with Vodka Sauce

• Gently simmer marinara and vodka until it starts to thicken ~15-20 minutes.
• 1 cup plain marinara sauce + 1/4 cup water - 
• 1/2 cup vodka
• Adjust seasoning with salt and sugar
• kosher salt
• sugar
• Add as little or as much cream as you like, but ideally it should have a nice and light color
• ~1/4 cup heavy cream
• Toss with al-dente pasta and garnish with grated parmesan cheese
• grated parmesan

Salmon, Lemon Rice with Peas and Roasted Carrots

Dinner 10.8.2012: Salmon, Lemon Rice with Peas and Roasted Carrots

Salmon, Lemon Rice with Peas and Roasted Carrots

Lemon Rice with Peas (olive oil, rice, kosher salt, lemon zest, frozen peas) - briefly toast rice with a little bit of olive oil. Add water and salt and cook as per package instructions. When the rice is cooked to hour liking add grated lemon zest and frozen peas; fluff with a fork; return lid and let peas heat through.

Roasted Carrots (olive oil, carrots, kosher salt, pepper, chopped parsley) - heat olive oil in a pan and roast carrots on the stove top over medium-high heat. Sprinkle with a little kosher salt; stir regularly until softened. Toss with chopped parsley.

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Lemon Pepper, slice of lemon) - season fillets with salt and pepper. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven. Garnish with lemon slice.

Turkey and Artichoke Pizza

Dinner 10.6.2012: Turkey and Artichoke Pizza

Turkey and Artichoke Pizza

Pizza is quickly made with store purchased (TJs) pizza dough. Make sure to plan ahead a little and let the dough rise for at least one hour in a warm place (oven).

Turkey and Artichoke Pizza (pizza dough, flour, tomato sauce, fontina cheese, mozzarella cheese, chopped sliced turkey, marinated artichokes, sliced red onion, olive oil, dried thyme) - let dough rise in a warm place - oil bowl with olive oil and cover bowl with a wet towel so it won't dry out. Roll/stretch into desired shape/thickness (I like a thin crust), let rest, add toppings and bake on pre-heated metal cookie sheet at 475F (preheated) 7-12 minutes. Brush the crust one more time with olive oil. Serve immediately!

Enjoy!

The best way to make the pizza is to pre-heat the cookie sheet in the oven while stretching the dough on a well floured (or semolina) pizza peel; add the toppings, brush the crust with olive oil. It is important to work quickly since the dough tends to stick to the peel after a few minutes. With a few quick jerks of the peel loosen the pizza and slide it on the pre-heated cookie sheet. Bake immediately.

Smoked Salmon Linguine with Petit Peas

Dinner 10.03.2012: Smoked Salmon Fettuccine with Petit Peas

Smoked Salmon Linguine with Petit Peas

Smoked Salmon Fettuccine with Petit Peas - 2 servings
Make the sauce while cooking 8oz fettuchine (1/2 package) in boiling, salted water. Drain and toss with sauce immediately.

• 1 1/2 tbl olive oil - heat olive oil in a heavy-bottom sauté pan and sweat onions with a little salt for about 5 mins without browning
• 1/4 cup red onion or 1 shallot, minced
• kosher salt
• 1/2 cup heavy cream - add cream and pasta water and gently simmer until slightly reduced and thickened
• 1/2 cup starchy pasta water
• 1/2+ pc lemon zest - add lemon zest and frozen peas. Stir and gently simmer until peas are heated through, about 1-2 minutes.
• 1/2-3/4 cup petite peas, frozen
• ~3 oz smoked salmon, chopped - add salmon, heat through; stir in parsley and adjust seasoning AFTER adding salmon (salt and lemon zest)
• parsley, chopped
• parmesan, grated - serve and garnish with parsley, parmesan, and lemon slice
• lemon slice

Smoked Salmon Linguine with Petit Peas

Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Dinner 10.02.2012: Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Caramelized Onion and Roasted Red Pepper Pasta - 2 servings
Make the sauce while cooking 8oz of tube shaped pasta (1/2 package) in boiling, salted water. Drain and toss with sauce immediately.

• 1+ tbs olive oil - in a heavy bottom (pref. stainless steel) sauté sliced onion over low heat with the oil, butter and a little kosher salt.  Caramelizing onions can take a little while so expect this to take at least 30 minutes.
• 1 tbs butter
• 1 large yellow onion, thinly sliced
• kosher salt
• 1+ cup chicken stock - add stock and gently simmer until staring to simmer. 
• 1 large red pepper, roasted and thinly sliced - add peppers, vinegar fennel seeds. Heat through and adjust seasoning.
• 2 tbs balsamic vinegar
• 1/2 tsp fennel seed, cracked
• parsley, chopped - toss with al-dente pasta and garnish with parsley and parmesan.
• parmesan, grated

Pan-roasted Ahi Tuna

• olive oil
• ahi tuna steaks
• kosher salt
• black pepper

Season tuna steaks on both sides with kosher salt and pepper. Sear one side in oven-proof pan with a little olive oil, turn over, sear for another minute and finish roasting in pre-heated oven @ 375F for 6-10 minutes (depending on thickness of steaks).

Caramelized Onion and Roasted Red Pepper Pasta, Ahi Tuna

Swedish Meatballs with Sweet Potato Gratin

Dinner 10.01.2012: Swedish Meatballs with Sweet Potato Gratin

Swedish Meatballs with Sweet Potato Gratin

As I was plating last night's dinner I realized that there was a little too much cream and no fresh greens whatsoever on the plate, but I got so carried away with it being October despite the thermometer hitting 100F in the afternoon that I completely forgot about something not cooked in a heavy cream sauce. Were the two dishes complementary at all you may ask? Well, maybe not so much, but Swedish meatballs are delicious and it can't hurt to practice sweet potato gratin for the upcoming holiday season.

Swedish Meatballs (1LB ground sirloin, 3/4C breadcrumbs soaked in milk, 1 egg, kosher salt, pepper, 1/4t+ ground nutmeg, 1/4t ground allspice) - make bite-size meatballs and brown with a little olive oil on all sides; finish baking at 375F until cooked through ~15 mins.

Sauce (2T butter, 2T flour, 2C chicken stock, kosher salt, 1/4C sour cream or creme fraiche) - melt butter; add flour and stir with wooden spoon. Cook for about 1 minute - consistancy should be like wet sand. Add cold stock and whisk vigorously. Simmer for 10-15 mins adding more stock if too thick. add sour cream/creme fraiche and season to taste with kosher salt. Return meatballs and heat through - serve with preserved lingonberries or cranberries.

Sweet Potato Gratin (heavy cream, thinly sliced sweet potatoes, ground ginger, ground allspice, ground cinnamon, ground nutmeg, brown sugar, pinch of kosher salt) - in an overproof pan/saucepan gently simmer the sliced sweet potatoes in the heavy cream with all spices until potatoes are starting to soften. Sprinkle with a little brown sugar and finish baking them at 375F until tender and starting to brown.

Melted Tomatoes, Spaghetti, Chicken

Dinner 9.30.2012: Melted Tomatoes, Spaghetti, Chicken

Melted Tomatoes, Spaghetti, Chicken

Melted Tomatoes (olive oil, vine ripened tomatoes cut into wedges, kosher salt, bundle of fresh thyme or dried thyme, minced garlic) - cook on low heat until desired consistency has been reached - stir occasionally and never simmer! Add minced garlic 10 mins before serving. Toss with al-dente spaghetti  and garish with grated parmesan and chopped basil.

Pan-roasted Chicken (little olive oil, kosher salt, TJs Lemon Pepper Seasoning) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Soy and Garlic Salmon, Lemon Pasta, Sesame Green Beans

Dinner 9.29.2012: Soy and Garlic Salmon, Lemon Pasta, Sesame Green Beans

Soy and Garlic Salmon, Lemon Pasta, Sesame Green Beans

Soy and Garlic Salmon Marinade (soy sauce, lemon juice, sugar minced garlic) marinade salmon fillets for at least 30 mins. Season with kosher salt and TJs Lemon Pepper Seasoning. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn them over and finish ~8 min @375F oven. Garnish with lemon slice.

Lemon Pasta (olive oil, lemon juice, little salt, little starchy pasta water, chopped parsley) - mix ingredients and toss with al-dente pasta. Serve immediately.

Sesame Green Beans (blanch beans in salted water, finished in pan with olive oil, kosher salt, pepper, squeeze of lemon juice, finish with sesame seeds)

Bacon, Tomato, Spinach Eggs, Potato Hash

Breakfast 9.29.2012: Bacon, Tomato, Spinach Eggs, Potato Hash

Bacon, Tomato, Spinach Eggs, Potato Hash

Bacon, Tomato, Spinach Eggs (butter, eggs, kosher salt, fried chopped bacon, chopped tomatoes, chopped spinach, grated cheddar cheese)

Potato Hash (potatoes) - I used roasted potatoes from the day before, chopped them and fried them in a little olive oil.

Breaded Pork Chops, Roasted Bacon Potatoes, Cucumber Salad

Dinner 9.27.2012: Breaded Pork Chops, Roasted Bacon Potatoes, Cucumber Salad

Breaded Pork Chops, Roasted Bacon Potatoes, Cucumber Salad

Roasted Bacon Potatoes

• Render 3 slices of bacon in non-stick pan until starting to crisp. Drain on paper towels and let cool. Cut into lardones (slices).
• Simmer baby red potatoes with kosher salt, black pepper corns, bay leaf and fresh or dried thyme until almost cooked through) - drain, let cool, cut into quarters. Start pan-rosting potatoes with a little olive oil, kosher salt and black pepper. When starting to brown finish for 10-20 mins @375F or until done. Toss with bacon slices and chopped parsley.

Breaded Pork Chops (thin pork chops; kosher salt, pepper, flour, egg wash, panko bread crumbs, ; lemon slices; olive oil) - cook breaded pork chops in a little olive oil until nicely browned, turn over and cook second side. Be sure to have enough oil in the pan other wise the breadcrumbs will not brown. Drizzle with a little lemon juice.

Cucumber Salad (thinly sliced cucumbers; mixed greens; olive oil, kosher salt, pepper, honey, red wine vinegar, dried dill, Dijon mustard, minced red onion) - make dressing and toss with cucumber slices. Serve over mixed greens.

Savory Braised Cabbage, Chicken and Macaroni

Dinner 9.24.2012: Savory Braised Cabbage, Chicken and Macaroni

Savory Braised Cabbage, Chicken and Macaroni

Savory Braised Cabbage (olive oil, 2 slices chopped bacon trimmed of fat, 1/2 onion small dice, white wine, 1 small green cabbage sliced, 1 med/small apple diced, kosher salt, sugar, 1 bay leaf, 2 whole allspice, 2 whole cloves, cinnamon stick or ground cinnamon, water, apple cider and/or white balsamic vinegar)

Pan-roasted Chicken (little olive oil, kosher salt, pepper) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Macaroni - cook macaroni on salted water until al-dente and drain. Fry with a little olive oil, butter, and kosher salt until nicely browned. sprinkle with chopped parsley.

Shrimp Cocktail with Avocado

Appetizer 9.22.2012: Shrimp Cocktail with Avocado

Shrimp Cocktail with Avocado

Shrimp Cocktail with Avocado (cocktail sauce, prepared horseradish, any size shrimp, avocado slices, lemon slices) - adjust cocktail sauce with horseradish and lemon juice. Serve in a pretty glass and enjoy.

Spaghetti and Meatballs

Dinner 2012: Spaghetti and Meatballs

Spaghetti and Meatballs

Yes, another dinner consisting of spaghetti and meatballs, but what can I do if it is just SO GOOD!

Meatballs (olive oil, ground sirloin, Panko bread crumbs, kosher salt, pepper, dried thyme, Dijon mustard, egg) - mix all ingredients with your hands until will blended. Heat the oil in a nonstick pan until shimmering. Form 2-bite meatballs (golf ball size) and cook on all sides until nicely browned and just about cooked through. Remove meatballs.

Tomato Sauce (white wine, marinara sauce, kosher salt, sugar, minced garlic, chopped basil, parmesan cheese) - deglaze 'meatball' pan with white wine and reduce, scraping all caramelized bits. Add marinara sauce, minced garlic and a little water, stir. Add meatballs and gently simmer a few minutes, season sauce to taste with salt and a little sugar. Toss sauce with al-dente spaghetti and top with grated parmesan and chopped basil.

Roasted Broccoli, Garlic Linguine, Chicken

Dinner 2012: Roasted Broccoli, Garlic Linguine, Chicken

Roasted Broccoli, Garlic Linguine, Chicken

Roasted Broccoli (olive oil, broccoli crowns, kosher salt, pepper, parmesan cheese) - in a bowl toss broccoli with olive oil and season with salt and pepper. Roast 30 mins at 425F turning broccoli occasionally. Return to roasted broccoli to bowl, sprinkle with parmesan and toss.

Garlic Linguine (pasta, starchy pasta water, kosher salt, pepper, garlic flavored olive oil or olive oil and minced garlic, chopped parsley) - cook pasta al dente, drain, toss with olive oil, garlic, a little salt and chopped parsley. Add a little starchy pasta water if too dry. Serve immediately.

Pan Roasted Chicken (little olive oil, kosher salt, pepper, grated Toscana cheese) - season chicken breasts with salt ant pepper and sear one side in pan with a little olive oil, turn over, sprinkle with a little cheese and roast @ 375F for 12 minutes.

BBQ Chicken, Coleslaw and Sweet Potato Fries

Dinner 2012: BBQ Chicken, Coleslaw and Sweet Potato Fries

BBQ Chicken, Coleslaw and Sweet Potato Fries

Creamy Coleslaw (shredded carrots and cabbage, mayonnaise, Dijon mustard, kosher salt, sugar, white balsamic vinegar, poppy seeds) -  mix well and let marinade for at least one hour.

Sweet Potato Fries (sweet potatoes pont neuf, olive oil, kosher salt, pepper, minced garlic, chopped parsley) - toss potatoes with olive oil, salt and pepper, spread out on a cookie sheet covered with baking paper and roast @ 475F for 30 mins. Move fries every 10 mins. When done sprinkle with garlic and parsley.

BBQ Chicken (little olive oil, kosher salt) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes. Brush chicken with BBQ sauce and add a little sauce to pan to warm.

BBQ Chicken, Coleslaw and Sweet Potato Fries

Creamy Cauliflower Mac 'n Cheese

Dinner 2012: Creamy Cauliflower Mac 'n Cheese

Creamy Cauliflower Mac 'n Cheese

Creamy Cauliflower Mac 'n Cheese

• kosher salt
• 1 med/large head cauliflower - cut into even, bit-size pieces and blanch in salted water for 4 mins. Drain.
• olive oil - saute in a little olive oil until starting to brown. Set aside.

Cheese Sauce

• 2 T butter - melt in heavy-bottom sauce pan until bubbling
• 2+ T flour - add, stir with wooden spoon, cook for 1 min. Should resemble thick paste.
• 2.5+ C 2% milk, cold - whisk in. Bring to boil stirring constantly. Reduce heat and simmer 10-15 mins stirring occasionally adding more milk if too thick. Turn off heat.
• 2 C jack cheese, grated - add cheese and stir until melted.
• 2 T Dijon mustard - add mustard, stir.
• 1/2 C Cream Fraice - add and stir
• Kosher salt - season to taste

• 8oz dry pasta - short tube shaped. Cook until al-dente in salted water. Drain and briefly rinse under cold water to remove some starch and stop cooking process.

While cooking cheese sauce cook pasta. Toss pasta with sauteed cauliflower and cheese sauce, transfer into a over-safe dish, sprinkle with (pank0) bread crumbs and bake at 375F for 30-40 mins.

Pan Roasted Chicken (little olive oil, kosher salt, TJs All Purpose Seasoning) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Creamy Cauliflower Mac 'n Cheese

Quick Spaghetti Bolognese

Dinner 2012: Quick Spaghetti Bolognese

Quick Spaghetti Bolognese

This is a quick and simple tomato bolognese that is just as tasty as one that has simmered on the stove all day.

Quick Spaghetti Bolognese (olive oil, ground sirloin, kosher salt, dried thyme, plain marinara sauce, little water, sugar, minced garlic) - Toss with al-dente spaghetti and top with grated parmesan and chopped parlsey.

Quick Spaghetti Bolognese

Braised Pork and Slaw Sandwiches

Dinner 2012: Braised Pork and Slaw Sandwiches

Braised Pork and Slaw Sandwiches

Braised Pork (olive oil, kosher salt, pork shoulder, sliced fennel, sliced onion, bay leaf, TJs AllPurpose seasoning, water, Belgian Ale beer) - after searing braise pork @ 325F for about 3 hours or until tender.

Creamy Coleslaw (shredded carrots, cabbage and red onion, mayonnaise, Dijon mustard, kosher salt, sugar, white balsamic vinegar, poppy seeds)

Serve on fresh rolls with garlic aioli mustard, arugula, and BBQ sauce. Yum!

Cashew Stirfry with Chicken

Dinner 2012: Cashew Stirfry with Chicken

Cashew Stirfry with Chicken

Chicken Marinade (2 chicken breast cut into bite- size pieces, little olive oil, kosher salt, minced ginger) - marinade chicken for at least 30 mins and saute in a little olive oil until just cooked. Set aside.

Rice - cook as per package instructions.

Sauce (.75 cup reduced-sodium chicken broth, 1.5 tablespoons soy sauce, 1.5 teaspoons cornstarch, 1 teaspoon sugar)

Cashew Stirfry (blanched green and yellow beans, sliced red peppers, sliced mushrooms, cashews, minced ginger, minced garlic) - saute beans, peppers and mushrooms in a little olive oil and kosher salt until starting to get tender. Add ginger and garlic. Add sauce, stir until thick. Add chicken to heat throught. Sprinkle with chopped cashews and serve with rice.

Cashew Stirfry with Chicken

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Dinner 2012: Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops

• Stuffing (olive oil, spinach, kosher salt, chopped fontina cheese, chopped sun-dried tomatoes (dry, not in oil)) - sauté spinach in a little olive oil and kosher salt. Let cool and finely chop. Mix with cheese and sun-dried tomatoes. With a shark knife cut a pocket in each of the pork chops preferably a bit more in the center then I did) with an opening of about 1-1.5 inches. Stuff chops with the filling and close with metal skewers or truss with cooking twine.
• Marinade for Pork Chops (little olive oil, kosher salt, TJs Lemon Pepper, lemon juice, little dried thyme) - only use enough olive oil to make the marinade stick to the stuffed pork chops and marinade them for at least 30 mins. Sear one side in ovenproof pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Kale Spaghetti (olive oil, chopped onion, kosher salt, chopped kale, white wine, little water, red pepper flakes, squeeze of lemon) - sauté onions with a little olive oil and salt until starting to brown. Add kale, cook for a few minutes stirring occasionally, deglaze with white wine and let reduce a little. Season with a little more salt and red pepper flakes, add lit and braise until kale is soft - about 15 mins. If getting too dry add a little water. Finish with a squeeze of lemon juice. Toss with al-dente spaghetti and serve immediately.

Melted Tomatoes (olive oil, halved cherry tomatoes, kosher salt, minced garlic, bundle of fresh thyme) - cook on low heat until desired consistency has been reached - stir occasionally and never simmer!

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Fontina Stuffed Pork Chops with Kale Spaghetti and Melted Tomatoes

Seared Tuna with Zucchini-Mushroom Spaghetti

Dinner 8.28.2012: Seared Tuna with Zucchini-Mushroom Spaghetti

Seared Tuna with Zucchini-Mushroom Spaghetti

Seared Tuna (olive oil, tuna steaks, kosher salt, TJs All Purpose Seasoning, lemon juice) - sear on both sides - center should be pink. Drizzle with fresh lemon juice and fresh chopped parsley.

Zucchini-Mushroom Spaghetti (olive oil, quartered mushrooms, roll-cut zucchini, kosher salt, pepper, chopped parsley, marinara sauce, little sugar, starchy pasta water) - toss with al-dente spaghetti and garnish with chopped parsley and grated parmesan.

Linguine in Cheese Sauce with Broccoli, Chicken and Fried Onions

Dinner 8.27.2012: Linguine in Cheese Sauce with Broccoli, Chicken and Fried Onions

Linguine in Cheese Sauce with Broccoli, Chicken and Fried Onions

Linguine in Cheese Sauce (butter, flour, 2% milk, heavy cream, onion, thyme bundle, kosher salt, pepper, nutmeg, cheese (aged cheddar, provolone, swiss), lemon zest)

Broccoli (olive oil, broccoli, kosher salt, lemon zest)

Chicken (little olive oil, kosher salt, TJs All Purpose Seasoning) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Fried Onions (olive oil, sliced onion)

Cauliflower Curry over Rice

Dinner 8.23.2012: Cauliflower Curry over Rice

Cauliflower Curry over Rice

Cauliflower Curry (olive oil, cauliflower, kosher salt, broccoli, carrots, halved cherry tomatoes, chicken stock, light coconut milk, curry powder, TJs All Purpose Seasoning, lemon zest, chopped basil)

Roasted Chicken (little olive oil, kosher salt, TJs All Purpose Seasoning) - season chicken breasts and sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Rice (olive oil, rice, kosher salt) - in a nonstick sauce pan heat a little olive oil and parch (cook rice until it turns transparent), add water and kosher salt and cook until desired doneness is reached.

Cauliflower Curry over Rice

Baked Ziti with Mushrooms

Dinner 8.22.2012: Baked Ziti with Mushrooms

Baked Ziti with Mushrooms

Sauteed Mushrooms (olive oil, sliced mushrooms, kosher salt, chopped parsley) - sauteed mushrooms in a nonstick pan, remove and reuse pan for meatballs.

Meatballs (olive oil, ground sirloin, Panko bread crumbs, kosher salt, pepper, dried thyme, Dijon mustard, egg) - mix all ingredients with your hands until will blended. Heat the oil in a nonstick pan until shimmering. Form 2-bite meatballs (golf ball size) and cook on all sides until nicely browned and just about cooked through.

Tomato Sauce (marinara sauce, kosher salt, sugar, chopped basil) - add marinara sauce to meatballs, gently simmer a few minutes, season sauce to taste. Add sauteed mushrooms, al-dente penne, and chopped basil. Stir and top with grated cheese (mozzarella, aged cheddar, etc) and bake @ 375F for ~ 30 minutes.

Baked Ziti with Mushrooms

Basil Pesto with Lemon Pepper Chicken and Heirloom Tomato Salad

Dinner 8.20.2012: Basil Pesto with Lemon Pepper Chicken and Heirloom Tomato Salad

Basil Pesto with Lemon Pepper Chicken and Heirloom Tomato Salad

Basil Pesto (basil, garlic, sliced almonds, grated parmesan, olive oil, kosher salt, pepper, lemon juice and zest) - I use my Breville Controll Grip chopper attachment to make the pesto.

Lemon Pepper Chicken (little olive oil, kosher salt, lemon-pepper from TJs, lemon juice) - 'massage' marinade into chicken and let marinade for at least 30 mins. Sear one side in pan with a little olive oil, turn over and roast @ 375F for 12 minutes.

Heirloom Tomato Salad (heirloom tomatoes, chopped basil)

Dressing (olive oil, red wine vinegar, kosher salt, pepper, Dijon mustard, honey) - toss with tomatoes and let sit at room temp for 20 mins. Serve on a bed of arugula.

Heirloom Tomato Salad