Salsa-Fresca Linguine with Chicken

Dinner 4.30.2012: Salsa-Fresca Linguine with Chicken

Salsa-Fresca Linguine with Chicken

Salsa-Fresca Linguine (diced tomatoes, onion, chopped cilantro, kosher salt, pepper, line juice, olive oil, dash of sugar) - combine and let stand 30 mins at room temp. Toss with hot, al-dente pasta.

Pan-Roasted Chicken (olive oil, chicken breast, kosher salt, pepper, New Mexican Spice Mix) - sear one side in pan, flip and bake @ 375F for about 12 minutes.

Roast Beef and Horseradish Linguine with Asparagus

Dinner 4.24.2012: Roast Beef and Horseradish Linguine with Asparagus

Roast Beef and Horseradish Linguine with Asparagus

Roast Beef (T-bone steak, salt, pepper) - grill steaks to you liking; preferably medium rare; let cool. You can als0 use any leftover meat you may have or use 'roast beef'.

Horseradish Linguine with Asparagus (olive oil, sliced red onion, kosher salt, chicken stock, heavy cream, prepared horseradish, salt pepper, dried thyme, pre-cooked/grilled asparagus, diced green onion) - toss with al-dente Linguine; garnish with grated Parmesan and green onion.

Asparagus (asparagus, balsamic vinegar, olive oil, kosher salt, pepper, grated parmesan) - grill or roast @ 375F until desired tenderness is reached.

Roast Beef Sandwich

Lunch 4.29.2012: Roast Beef Sandwich

Roast Beef Sandwich

I know this sandwich does not look like much, but I used a lemon and thyme compound butter to give the baguette a little color and tons of flavor - it was warm with a tender crumb and had a nice crunch on the grilled surface. The horseradish-Dijon-mayo-spread gave just the right amount of spice and seasoning to the left-over, thinly sliced T-bone steak which was a great stand in for roast beef.

Roast Beef Sandwich (roast beef, lettuce, baguette)

Horseradish Sauce (horseradish, mayonnaise, kosher salt, pepper, dried thyme, little lemon infused olive oil)

Banana Pancakes and Broccoli-Cheddar Eggs

Breakfast 4.29.2012: Banana Pancakes and Broccoli-Cheddar Eggs

Banana Pancakes and Broccoli-Cheddar Eggs

I know the picture is not pretty and was more like an afterthought, but the pancakes and scrambles eggs were super yummy!

Banana Pancakes (pancake mix, sliced bananas, butter, maple syrup)

Broccoli-Cheddar Eggs (butter, eggs, kosher salt, peppers, blanched broccoli, grated cheddar cheese, tomato sauce)

Spaghetti with Panko-Almond Chicken

Diner 4.27.2012: Spaghetti with Panko-Almond Chicken

Spaghetti with Panko-Almond Chicken

Tomato Sauce (olive oil, minced garlic, fresh thyme, marinara sauce, chicken stock, heavy cream, kosher salt, sugar, butter) - gently simmer sauce to thicken. Toss with al-dente spaghetti and garnish with grated parmesan and chopped parsley

Panko-Almond Chicken (chicken breast, kosher salt, pepper, Dijon mustard, Panko bread crumbs, ground almonds, olive oil) - sear one side in pan, flip and bake @ 375F for about 12 minutes.

Blanched Broccoli - drop broccoli crowns in boiling salted water and cook until desired tenderness is reached. Shock under cold water to stop cooking. I top them with butter and pop them in the microwave for 30-60 sec to reheat and melt butter.

Red Curry Fish Stew with Basil and Bok Choy

Dinner 4.26.2012: Red Curry Fish Stew with Basil and Bok Choy

Red Curry Fish Stew with Basil and Bok Choy

Red Curry Fish Stew with Basil and Bok Choy

• Whisk together stock, coconut milk, and curry paste. Briefly heat over med-high heat until boiling. Add ginger, sugar, and lime juice. Reduce heat to a simmer.
• 1 can (13.5 oz.) reduced-sodium chicken stock
• 1 can (14.5 oz.) coconut milk
• 1 to 2 tbsp. red curry paste
• Add ginger, sugar, salt, and lime juice, then reduce heat to a simmer.
• 5 quarter-size slices fresh ginger
• 2 tablespoons sugar
• kosher salt
• Juice of 1 lime
• Add bok choy, basil, and sprouts and cook 2 minutes.
• 1 small to medium bok choy
• 1 cup mung bean sprouts
• 4 fresh basil leafs (chopped)
• Reduce heat to low and add seafood. Stir gently to combine and cook fish until opaque, 3 to 5 minutes.
• 8 oz mixed seafood (TJs seafood medley) like squid, shrimp, scallops, etc.
• 4 ounces firm white fish such as black bass or tilapia, cut into cubes

Serve with a side of Jasmin rice.

Basil Pesto Linguine with Thyme-Meatballs

Dinner 4.24.2012: Basil Pesto Linguine with Thyme-Meatballs

Basil Pesto Linguine with Thyme-Meatballs

Originally the plan was to make a Red Curry Fish Stew with Basil, but since I was not able to find red curry past in either of the two major grocery stores I went to I had to quickly change plans. I grabbed ground sirloin and broccoli and off I went. Can you guess what tomorrows dinner post will be?

Basil Pesto Linguine (olive oil, basil, parsley, garlic, kosher salt, parmesan, almonds, lemon zest) - toss with al-dente pasta and a little parmesan. Add starchy pasta water if too dry. Garnish with grated Parmesan and sliced almonds.

Thyme-Meatballs (ground sirloin, kosher salt, pepper, egg, Panko bread crumbs, fresh thyme, parmesan)

Blanched Broccoli - drop broccoli crowns in boiling salted water and cook until desired tenderness is reached. Shock under cold water to stop cooking. I top them with butter and pop them in the microwave for 30-60 sec to reheat and melt butter.

Spaghetti with Tomato Sauce and Chicken Meunière

Dinner 4.24.2012: Spaghetti with Tomato Sauce and Chicken Meunière

Spaghetti with Tomato Sauce and Chicken Meunière

Spaghetti with Tomato Sauce (olive oil, minced garlic, fresh thyme, marinara sauce, chicken stock, heavy cream, kosher salt, sugar, chopped roasted vegetables optional, butter) - gently simmer sauce to thicken. Toss with al-dente spaghetti and garnish with grated parmesan

Chicken Meunière (olive oil, chicken cutlets, kosher salt, pepper, flour, butter, chopped parsley, lemon)

The sauce is perfect without the addition of the roasted vegetables, but I had some left over form another recipe and since I don't like wasting food of any kind I added them to the sauce which was perfect!

Orecchiette Pasta with Caramelized Onion, Spinach and Goat Cheese

Dinner: 4.23.2012: Orecchiette Pasta with Caramelized Onion, Spinach and Goat Cheese

Orecchiette Pasta with Caramelized Onion, Spinach and Goat Cheese

I had some pre-cooked pasta left over form the other night so I make a quick pasta dish with caramelized onion, spinach and goat cheese. Granted, the roasted beets were not a perfect match in this dish, but I just had to add a little color ;)

Chicken (olive oil, bite-size chicken, salt, pepper) - set aside cooked chicken, and reuse pan to make sauce.

Orecchiette Pasta with Caramelized Onion, Spinach and Goat Cheese (olive oil, sliced red onion, kosher salt, fresh thyme, chicken stock, chopped spinach, goat cheese) - add pre-cooked chicken and pasta to reheat and garnish with goat cheese and roasted beets.

Orecchiette Salad with Roasted Vegetables and Chicken

Dinner 4.21.2012: Orecchiette Salad with Roasted Vegetables and Chicken

Orecchiette Salad with Roasted Vegetables and Chicken

This is a great pasta salad for warm summer evenings. You can roast any vegetables you like. I think you will be seeing many variations for this salad over the coming summer months.

Orecchiette Salad Dressing (olive oil, white balsamic vinegar, kosher salt, pepper, Dijon mustard, herbs de Province, sugar/honey, little water)

Roasted Vegetables (olive oil, kosher salt, pepper, fresh thyme)
Brush vegetables with marinade and roast @375F to desired doneness. You can use any vegetable you like - I just happen to have mushrooms, zucchini and tomatoes.

Pan-roasted Chicken (olive oil, herbed salt, pepper) - sear one side in pan, flip and bake @ 375F for about 15 minutes. Top with blue cheese after 10 minutes.

Cook pasta to desired doneness; drain and briefly rinse with cold water to wash off excess starch and stop the cooking process. Shake off water. Toss with chopped roasted vegetables, chopped chicken, chopped parsley, pepper jack cheese, and dressing. Serve immediately.

Best Popovers

Breakfast 4.21.2012: Best Popovers

Best Popovers - ever.

Popovers

• Combine ingredients and mix well.
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• Preheat oven to 450F. Heat muffin or popover tins for 5 mins. Drop butter pieces in cups - butter must bubble. If not return to oven and heat a little longer. Brush inside of tins with hot bubbling butter. Evenly distribute batter; bake @ 450F for 12 mins; reduce heat to 375F and bake another ~ 25 mins or until nicely browned. Eat immediately.
• 2 tablespoons unsalted butter cut into 6 pieces

Serve with butter and jam - yum!

Best Popovers - ever.

Spinach Salad with Pickled Beets and Goat Cheese, Salmon

Dinner: 4.19.2012: Spinach Salad with Pickled Beets and Goat Cheese, Salmon

Spinach Salad with Pickled Beets and Goat Cheese, Salmon

Spinach Salad - toss spinach with dressing and garnish with almond slices, goat cheese and pickled beets.

Dressing (olive oil, white balsamic vinegar, kosher salt, pepper, sugar, herbs de Province, Dijon mustard)

Pickled Beets (roasted beets) - cover beets in aluminum foil and roast for 30-60 minutes until soft @ 375F. Let cool, peel, cut into desired size.
Beet Marinade (hot water, red wine vinegar, kosher salt, sugar, fresh thyme) - marinade for a min. of 30 mins.

Salmon (olive oil, salmon fillets, kosher salt, pepper) - start on stove top, flip and finish ~4-10 min @375F oven.

Parmesan-Linguine (grated parmesan, black pepper, starchy pasta water) - melt the grated cheese with hot starchy pasta water, add black pepper and toss with al-dente linguine. Serve immediately.

Bacon and Mushroom Cream Sauce Linguine with Roasted Sweet Potatoes

Dinner 4.17.2012: Bacon and Mushroom Cream Sauce Linguine with Roasted Sweet Potatoes

Bacon-Mushroom Cream Sauce Linguine with Roasted Sweet Potatoes

Bacon and Mushroom Cream Sauce Linguine (olive oil, bite-size chicken, kosher last, pepper, sliced mushrooms, sliced red onion, bacon with fat trimmed, fresh thyme, white wine, chicken stock, heavy cream, starchy pasta water, grated parmesan) - toss with al-dente linguine and garnish with chopped parsley and grated parmesan.

Roasted Sweet Potatoes (olive oil, sweet potatoes large dice, kosher salt, pepper, fresh thyme) - start on stove top in a large, nonstick pan and when they are staring to brown finish roasting in the oven for about 20 mins @ 375F.

Chicken Caesar Salad with Focaccia

Dinner 4.12.2012: Chicken Caesar Salad with Focaccia

Chicken Caesar Salad with Focaccia

Caesar Salad Dressing
This dressing is easy to make and so much better than the bottled stuff!

• Whisk egg and lemon juice until well combined.
• 1 small egg
• squeeze lemon juice
• Add minced anchovy and garlic to egg and combine.
• 1 anchovy fillet, minced
• 1 large garlic clove, minced
• Slowly drizzle oil into egg mixture while whisking vigorously making an emulsion. Mixture should become thicker and lighter in color.
• 1/2-3/4 vegetable oil (Saffola)
• Adjust seasoning and keep in refrigerator until needed.
• lemon juice
• Kosher salt and pepper

Focaccia
Click here for instructions and link to recipe.

Pan-roasted Chicken (olive oil, herbed salt, pepper) - sear one side in pan, flip and bake @ 375F for about 15 minutes. Top with blue cheese after 10 minutes.

Focaccia made from Semolina-Pizza Dough

Dinner: 4.12.2012: Focaccia

Focaccia made from Semolina-Pizza Dough.

Focaccia

• Use freshly made semolina-pizza dough or if using retarded (refrigerated) dough let come to room temperature.
• 1/2 of semolina-pizza dough recipe
• Combine olives, thyme, salt and oil.
• Kalamata olives, chopped
• fresh thyme
• kosher salt
• olive oil
• Brush pie tin or cookie sheet with olive oil, dust with semolina. Spread dough to desired thickness. Dimple surface with fingers and let rest for 5 mins. Brush with olive mixture and bake in preheated oven @ 375F for 20-40 minutes (depending on thickness) until nicely browned.

Focaccia made from Semolina-Pizza Dough.

Fontina, Mushroom, and Turkey Semolina-Pizza

Fontina, Mushroom, and Turkey Semolina-Pizza

Fontina, Mushroom, and Turkey Semolina-Pizza

Pizzas are great! No tomato sauce needed - just top it with what ever you have leftover and it will be delicious!

Fontina, Mushroom, and Turkey Semolina-Pizza (1/2 semolina-pizza dough, fontina cheese, parmesan, sauteed mushrooms with thyme, sauteed shallots with tomatoes or bruschetta, turkey, fresh thyme, olive oil) - bake in a pre-heated oven @ 500F for 8-10 minutes. Brush crust with olive oil.

Pizza Margarita with Olives on Semolina-Pizza Dough.

Fontina, Mushroom, and Turkey Semolina-Pizza.

Chicken and Carrot Curry over Linguine

Dinner 4.09.2012: Chicken and Carrot Curry over Linguine

Chicken and Carrot Curry over Linguine

Curries are great: easy to make, delicious, and you can use any vegetable you want - just be sure to add the ones that take longer to cook first and the ones that are quicker or just need to be reheated last.

Chicken and Carrot Curry over Linguine

• Saute the chicken in a saute pan until starting to brown and just cooked through. Cook in 2 batches to not crowd the pan. Remove *chicken from pan and set aside.
• olive oil
• 2 chicken breasts, small, bit-size pieces
• kosher salt and pepper
• Reuse chicken pan. Sweat onion with a little salt until starting to soften. 
• 1/2 onion, sliced vertically
• Add carrots and cook until starting to soften.
• 3 large carrots
• Add ginger, garlic, and curry powder and cook until fragrant (about 1 min.)
• 1 inch ginger, minced
• 2-3 garlic cloves, minced
• ~1/2 - 1 tbs curry powder
• Add coconut milk, stock, green onions, and adjust seasoning with Kosher salt and pepepr. Gently simmer (lid) for a few minutes until carrots are cooked to your liking.
• 1 cup coconut milk
• ~1/2 cup stock, more as needed
• 2 green onion, bias-cut
• Add chicken and blanched green beans and heat through
• return *sauteed chicken to reheat and finish cooking
• green beans (blanched)
• Serve over rice or pasta (if you are a cyclist ;) and garnish with chopped green onion.

Chicken and Carrot Curry over Linguine

I'm so lucky I get to eat leftovers - every day!

Lunch: 4.09.2012: Sicilian Tuna with Green Beans and Linguine

My Typical Lunchbox: Sicilian Tuna with Green Beans and Linguine.

I am so lucky! Not only do I get to cook every day, but I also get the best lunches the next day. Don't worry, I will not start posting pictures of my leftover lunch boxes, but when I popped the lid off the container and the briny scent of capers, olives, and celery hit my nose I automatically grabbed my phone to snap a picture. This is an example of a typical lunch. So, when you spend 30 minutes at night making a healthy and delicious dinner you most likely will end up with free lunch that will make your coworkers envious ;)

Keep on  cooking!

Sicilian Tuna with Green Beans and Linguine

Dinner 4.08.2012: Sicilian Tuna with Green Beans and Linguine

Sicilian Tuna with Green Beans and Linguine

Sicilian Tuna Marinade

• Combine all ingredients in a mortar and pestle or finely mince. Brush steaks on both sides and marinade at least 30 minutes at room temperature.
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 anchovy fillets, chopped
• 1-2 garlic cloves, chopped
• 2 teaspoons fresh oregano or thyme, chopped
• 2 tuna steaks, preferably albacore about 1 inch thick
• Grill or sear tuna, turning once, until pale pink in center, 5 to 7 minutes. 

Sicilian Sauce with Tomatoes, Black Olives, and Capers

• Sweat celery until starting to soften.
• 2 tablespoons extra-virgin olive oil
• 2 celery ribs, small dice
• kosher salt
• pepper
• Add remaining ingredients and gently cook until tomatoes soften and sauce becomes fragrant.
• 2 ripe tomatoes, small dice
• 1 garlic clove, minced
• 1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
• 2 tablespoons small capers, drained and chopped
• 3 tablespoons basil or green onion, chiffonade
• 1 tablespoons fresh lemon juice
• Spoon over tuna and garnish with chopped green onion.

Green Beans (blanched in salted water, finished in pan with olive oil, kosher salt, pepper, and lemon juice)

Sicilian Tuna with Green Beans and Linguine

This dinner was inspired by:
http://www.epicurious.com/recipes/food/views/Sicilian-Tuna-355420

Sun-dried Tomato and Mozzarella Eggs with Bacon

Breakfast 4.08.2012: Sun-dried Tomato and Mozzarella Eggs with Bacon

I was too hungry to worry about my plating ;)

Sun-dried Tomato and Mozzarella Eggs (butter, eggs, kosher salt, pepper, diced sun-dried tomatoes, diced mozzarella, chopped parsley)

Tomato-Bolognese Leftover

Dinner 4.06.2012: Tomato-Bolognese Leftover

Tomato-Bolognese Leftover

Frozen leftover Tomato-Bolognese comes in really handy on days when I don't have time to cook dinner. And if it I don't have enough I just add a little plain marinara sauce. Simple and delicious!

Tomato-Bolognese Leftover (leftover sauce, marinara sauce) - garnish with grated parmesan and chopped parsley

Chicken, Squash and Tomato Pasta with Feta Cheese

Dinner 4.04.2012: Chicken, Squash and Tomato Pasta with Feta Cheese

Chicken, Squash and Tomato Pasta with Feta Cheese

Squash and Tomato Pasta with Feta Cheese

• Cut chicken breasts into bite-size pieces. Sear one all sides until just cooked through. Remove and set aside.
• olive oil
• chicken
• Kosher salt and pepper or herbed sea salt
• Saute the squash and tomatoes to desired doneness. Season.
• olive oil
• squash, roll-cut
• cherry tomatoes, halved
• chopped parsley
• crushed red pepper flakes
• Kosher salt and pepper
• Return cooked chicken. Add stock and reduce a little. Toss with al-dente pasta; stir, sprinkle with Feta cheese and finish under broiler until cheese is browned.
• stock/starchy pasta water
• Feta cheese

Chicken, Squash and Tomato Pasta with Feta Cheese

Linguine with Asiago-Fennel Chicken Sausage, Fennel, and Portobello Mushroom

Dinner 4.03.2012: Linguine with Asiago-Fennel Chicken Sausage, Fennel, and Portobello Mushroom

Asiago-Fennel Chicken Sausage, Fennel, and Portobello Mushroom

Linguine with Asiago-Fennel Chicken Sausage, Fennel, and Portobello Mushroom
For some reason the chicken sausage I used (Sagg's) really stuck to my stainless saute pan (and I do know how to use one properly ;). So, next time I will use a non-stick pan to avoid having to spend 23 minutes scrubbing.

• Brown sausage pieces; remove and set aside.
• olive oil
• chicken sausage, cut into bite-size pieces (I used Sagg's Fennel and Asiago Chicken Sausage)
• Saute fennel and mushrooms with a little salt and pepper. Add fennel seeds.
• 1 fennel bulb, cleaned and thinly sliced
• 1 portobello mushroom, sliced into bite-size pieces
• kosher salt
• pepper
• crushed fennel seeds
• Return cooked sausage and add cream. Gently simmer until thickened. Add a little starchy pasta water if needed.
• 1/2 cup heavy cream
• ~ 1 cup chicken stock or starchy pasta water, as needed
• Turn off heat. Add a little grated parmesan. Add spinach and gently stir.
• grated parmesan
• 2 cups, fresh spinach leafs, coarsely chopped
• Toss with al-dente linguine. Garnish with grated parmesan and fennel fronds.
• grated parmesan
• fennel fronds, chopped

Simple Beef and Bean Chili

Dinner 3.02.2012: Simple Beef and Bean Chili

Simple Beef and Bean Chili - over pasta :)

Is it unethical to serve chili over past? Not if you are a cyclist! And it is pretty good as well, just make sure you make the chili a bit more 'wet' since the past will absorb some of the liquid.

Simple Beef and Bean Chili

• Sweat first then slightly brown onions and green peppers.
• olive oil
• 1/2 large red onions, small dice
• 1/2 green pepper, small dice
• kosher salt
• Remove onions and green peppers; set aside. Increase heat, add ground beef and cook until starting to brown. Breaking up ground beef as desired.
• 1 pound ground sirloin
• Add minced garlic; stir until  fragrant.
• 3 garlic cloves, minced
• Return onion and green peppers. Add remaining ingredients.
• ~1 tbs chili powder
• ~1/4+ tsp ground cumin
• ~1/2 teaspoon sweet paprika
• 1 14-ounce can diced (fire-roasted) tomatoes in juice
• 1 14-ounce can kidney beans, drained
• ~2+ cups stock - add gradually as needed
• kosher salt
• Gently simmer for 45 mins or until beans are cooked to your liking.

Optional toppings:

• Sour cream
• Grated cheddar cheese
• Chopped green onions
• Chopped fresh cilantro

Enjoy!

Chicken in Mushroom-Mustard-Cream Sauce

Dinner 4.01.2012: Chicken in Mushroom-Mustard-Cream Sauce

Chicken in Mushroom-Mustard-Cream Sauce

Broccoli (blanch in salted boiling water)

Mushroom-Mustard-Cream Sauce ((olive oil, mushrooms, chopped parsley), onion small dice, butter, flour, chicken stock, heavy cream; Dijon mustard, kosher salt, pepper, sauteed mushrooms, blue cheese) - saute mushrooms first; remove; sweat onions ...

Pan-roasted Chicken (olive oil, herbed salt, pepper) - sear one side in pan, flip, sear 2nd side; place in sauce and bake @ 375F for about 15 minutes. Top with blue cheese after 10 minutes.

Linguine - cook al-dente; toss with a little olive oil, grated parmesan and chopped parsley

Chicken in Mushroom-Mustard-Cream Sauce (baked).

Mushroom-Cream Sauce; Pan-roasted Chicken.

Spinach Salad with Bruschetta Toast and Poached Eggs

Lunch 4.01.2012: Spinach Salad with Bruschetta Toast and Poached Eggs

Spinach Salad with Bruschetta Toast and Poached Eggs

Bruschetta Toast (toast, herd/compound butter, TJs Bruschetta)

Poached Eggs (eggs, white vinegar or white balsamic) - in a sauce pan bring water to a gently simmer, add enough vinegar so you can taste just a little in the water. swirl the water until you get a 'funnel' in the center. Crack the egg into a small bowl (I use a 1/3 cup measuring cup) before dropping it into the center of the 'funnel'. Cook the egg for 2-2.5 minutes in hot water; make sure it does not come to a simmer. Remove egg with a slotted spoon and drain water on paper towels.

Spinach Salad/Salad Dressing (olive oil, white balsamic vinegar, Dijon mustard, kosher salt, pepper, honey, herbs de province) - or you can use any dressing you like.

Toss the salad (I used spinach, but you can use what you want) with a little dressing; put a bed of salad on the plate, top with slice of toast, herb butter, Bruschetta, turkey, more salad, poached egg and season with Salt and pepper. Simple, but simply good!

Popovers

Breakfast 4.01.2012: Popovers

Popovers

Popovers - these are my favorite and a great breakfast alternative to scrambled eggs.

• Combine ingredients and mix well.
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• Preheat oven to 450F. Heat muffin or popover tins for 5 mins. Drop butter pieces in cups - butter must bubble. If not return to oven and heat a little longer. Brush inside of tins with hot bubbling butter. Evenly distribute batter; bake @ 450F for 12 mins; reduce heat to 375F and bake another ~ 25 mins or until nicely browned. Eat immediately.
• 2 tablespoons unsalted butter cut into 6 pieces