Turkey, Provolone and Spinach Sandwich

Lunch: Turkey, Provolone and Spinach Sandwich

Turkey, Provolone and Spinach Sandwich

Nothing fancy about a turkey sandwich, but it is nice to know what you are eating at lunch time - only god knows what's really in soup at the deli around the corner ...

Turkey, Provolone and Spinach Sandwich (bread, turkey, cheese, mustard, mayonnaise, tomato, cucumber, spinach, Caesar dressing)

Mushroom-Tomato Bolognese

Dinner 5.29.2012: Mushroom-Tomato Bolognese

Mushroom-Tomato Bolognese

I never seem to get tired of this quick and hearty meal. Nor sure how many times I have posted this recipe or a version of it:

Mushroom-Tomato Bolognese

Sauteed Mushrooms (olive oil, sliced mushroooms, kosher salt, pepper) - saute until starting to brown; remove, sear sirloin mixture.

Sirloin Mixture (olive oil for searing, ~1lb ground sirloin, Panko bread crumbs, kosher salt, pepper, dried thyme, egg, Dijon mustard) - mix all ingredients. Heat the oil in a sauce pan until shimmering. With your hands simply take bite-size pieces of the meat mixture and drop them into the pan. Cook them on all sides until staring to brown.

Mushroom Marinara Sauce (chicken stock, marinara sauce, dried thyme, pepper, little sugar) - gently simmer for about 30 mins. Toss with al-dente spaghetti and garnish with grated Parmesan and chopped parsley.

Mushroom-Tomato Bolognese

Fennel Salad and Honey-Marinated Salmon

Dinner 5.28.2012: Fennel Salad and Honey-Marinated Salmon

Fennel Salad and Honey-Marinated Salmon.

Fennel Salad (thinly sliced fennel bulbs, thinly sliced red onion, bias-cut celery, orange section, raisins or chopped apricot, poppy seeds)

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

Honey-Marinated Salmon (honey, juice and zest from one lemon, fresh rosemary sprig) - heat honey, add remain. ingredients, let cool, strain, marinade salmon for 1 hour.

Fennel Salad with Orange Sections.

French Omelette

Breakfast 5.28.2012: French Omelette

French Omelette

Once you get the hang of it a French omelette is the easiest and most delicious thing you could possible make with nothing but a little butter, salt and eggs. Add cheese and fresh herbs to step it up a notch.

French Omelette (butter, eggs, kosher salt - grated cheese, fresh herbs) - the trick to a great French omelette is a hot, nonstick pan, not to get the bottom browned, and keeping the inside nice and creamy. Heat a nonstick pan; let the butter get hot and bubble but not brown; add broke up eggs; with a rubber spatula keep pushing back sides, tilt pan to let uncooked egg 'run' to exposed pan and let egg 'set'. Turn off heat as soon as egg is almost set but still wet on top. Add cheese and chopped herbs. With rubber spatula fold 1/3 of omelette, tilt pan and slide on plate folding over the other 1/3 with edge of pan. Sprinkle with more fresh herbs and eat immediately. Easy!

Parsley-Sunflower Pesto Linguine and Roasted Asparagus

Dinner 5.26.2012: Parsley-Sunflower Pesto Linguine and Roasted Asparagus

Parsley-Sunflower Pesto Linguine and Balsamic-Roasted Asparagus

Parsley-Sunflower Pesto (italian parsley, little spinach, olive oil, kosher salt, pepper, lemon juice, grated Parmesan, roasted sunflower seeds)

Balsamic-Roasted Asparagus (marinade: balsamic vinegar, olive oil, kosher salt - grated parmesan, lemon juice) - roast asparagus @ 375F until tender; garnish with grated parmesan and lemon juice.

Balsamic-Roasted Asparagus with Parmesan and Lemon

Carrot Riso-tto

Dinner 5.25.2012: Carrot Riso-tto

Unfortunately, I do not have a picture of this pasta risotto (De Cecco 'Riso' pasta prepared with the risotto technique, which can be used to cook pretty much any short shaped pasta). But let me tell you it was very delicious and I will post a picture very soon!

Carrot Riso-tto

• In one sauce pan heat the chicken stock/water 50/50:
• hot chicken stock/water
• In the other sauce pan sweat the chopped onion with a little kosher salt until it becomes translucent:
• olive oil
• chopped onion
• kosher salt
• Add the chopped carrots and keep cooking until starting to soften and brown:
• chopped carrot
• Increase heat, add pasta, stir and cook until it is starting to toast. Add more olive oil if needed. Add hot stock, stir constantly, keep adding hot stock/stirring until pasta is cooked to your liking (al-dente):
• riso pasta
• Decrease heat, add grated parmesan, keep stirring; add more stock if too thick. Add a little butter. Texture should be like thick, flowy lava - not lumpy and not too thin.
• parmesan
• butter 

Enjoy!

Squash and Roasted Red Pepper Pasta Salad with Meatballs

Dinner 5.23.2012: Squash and Roasted Red Pepper Pasta Salad with Meatballs

Squash and Roasted Red Pepper Pasta Salad with Meatballs

Squash and Roasted Red Pepper Pasta Salad (rotini, roasted red peppers, roasted yellow squash, cheddar cheese, green onion, chopped parsley)

Dressing (olive oil, red wine vinegar, honey, kosher salt, black pepper, dried thyme, Dijon mustard, little water) - toss with pasta salad ingredients and let sit at room temp. for 50 mins - stir occasionally.

Meatballs (ground sirloin, egg, panko bread crumbs, kosher salt, pepper, dried thyme, grated parmesan, Dijon mustard) - combine ingredients, make meatballs, sear on all sides until nicely browned and cooked through. These meatballs are also great when simmered in a zesty marinara sauce and served with spaghetti.

Squash and Roasted Red Pepper Pasta Salad with Meatballs

Provolone and Prosciutto Stuffed Chicken Breast on Spinach

Dinner 5.22.2012:  Provolone and Prosciutto Stuffed Chicken Breast on Spinach

Provolone and Prosciutto Stuffed Chicken Breast on Spinach

Provolone and Prosciutto Stuffed Chicken Breast (chicken breast, prosciutto, provolone cheese, kosher salt, pepper, Dijon mustard, grated parmesan, Panko bread crumbs)

Spinach (olive oil, fresh spinach, kosher salt, pepper)

Linguine Cacio Pepe (grated pecorino cheese, starchy pasta water, freshly ground black pepper, kosher salt, starchy pasta water) - add hot pasta water to cheese, whisk until melted, season and toss with al dente Linguine.

Chicken and Beef Stock

Technique: Chicken and Beef Stock

Chicken and Beef Stock

I use a lot of stock for making pan sauces. Typically, store-bought stocks are way too expensive and really don't taste that great. I have been making my own stock for a couple of years now and it is so much better tarting and virtually free. I save/freeze beef bones from grilled steaks and pork chops, roasted chicken carcass, turkey necks, etc., put them all together in a big pot with water and vegetables and gently simmer it for 4-5 hours; poor off the stock and make a remoulage (which is simply adding more water to the leftover, cooked down vegetables and bones and gently simmer that for another couple of hours to extract all of the flavor).

Chicken and Beef Stock (been bones, chicken carcass, etc. water, carrots, celery, onion with skin, parsley, black pepper corns, bay leaf optional) - gently simmer 4-5 hours; poor off stock through a fine mesh strainer; refill pit with fresh cold water and gently simmer remoulage for another 2-3 hours. Makes about 12+ cups stock. Let the stock cool and skim off hardened fat. I even use a chinoise (super fine mesh strainer) to filter out even more impurities.

Frozen Chicken/Beef Stock.

Roast Chicken, Roasted Vegetables, Greek Pasta Salad

Dinner 5.20.2012: Roast Chicken, Roasted Vegetables, Greek Pasta Salad

Roast Chicken with Roasted Vegetables and Greek Pasta Salad

Roast Chicken (whole chicken, kosher salt) - dry chicken; sprinkle generously with kosher salt. Roast @ 450F for 20 mins; reduce temp. to 400F and roast another ~ 45 mins.

Roasted Vegetables (potatoes, carrots, olive oil, kosher salt, pepper, tried thyme) - roast for about 45 minutes @ 375F until tender.

Greek Pasta Salad (olive oil, red wine vinegar, honey, kosher salt, pepper, dried thyme, little water) - (tomatoes, cucumber, black olives, feta cheese) - toss dressing and vegetables with rinsed and cooled pasta; let sit at room temperature for 30 minutes; add a little feta cheese and sprinkle with a little chopped parsley.

Roasted Chicken (kosher salt).

Salmon Scramble with Feta Cheese and Avocado

Breakfast: 5.20.2012: Salmon Scramble with Feta Cheese and Avocado

Salmon Scramble with Feta Cheese and Avocado (olive oil, sliced red onion, butter eggs, kosher salt, pepper, feta cheese, pre-cooked salmon, sliced avocado, chopped parsley)

Parsley-Pesto Linguine with Salmon Fillets

Dinner 5.16.2012: Parsley-Pesto Linguine with Salmon Fillets

Parsley-Pesto Linguine with Salmon Fillets

I love pestos because they are easy to make, nutritious, delicious, and cheap! You don't necessarily have to use basil - most of the time I either use spinach or parsley or a combination of the two.

Parsley-Pesto Linguine (parsley with stems, olive oil, lemon juice, kosher sale, garlic, roasted sunflower seeds, grated parmesan) - combine all ingredients in a food processor. Season to taste. Toss with al-dente pasta and add a little starch pasta water if it becomes too thick.

Salmon Fillets (olive oil, salmon fillets, kosher salt, pepper) - sear skin side up in nonstick pan (little olive oil) until nicely browned. Then turn them over, top with garlic-herb butter and lemon slices and finish ~6-8 min @375F oven. Garnish with parsley pesto.

Parsley-Pesto with roasted sunflower seeds.

Thyme-Marinara Chicken with Roasted Eggplant and Mozzarella

Dinner 5.15.2012: Thyme-Marinara Chicken with Roasted Eggplant and Mozzarella

Thyme-Marinara Chicken with Roasted Eggplant and Mozzarella

Roasted Eggplant.

Roasted Eggplant (olive oil, peel and diced eggplant, kosher salt, pepper) - roast @375F for about 20 minutes. Be sure to cover your baking sheet with baking paper, otherwise the eggplant will stick and you will have a mess!

Thyme-Marinara (olive oil, fresh thyme, sliced garlic, plain marinara sauce, dried thyme, kosher salt, sugar)

Pan-Roasted Chicken (olive oil, kosher salt, pepper) - sear one side in pan, flip and roast @ 375F for about 12 minutes.

First start with roasting the eggplant and then make the thyme-marinara. Sear the chicken breasts on both sides, place in marinara, add roasted eggplant, top with Panko bread crumbs and mozzarella and bake for 15 minutes @ 375F. Enjoy!

Sprinkle with Panko and mozzarella and bake @ 375F for ~15-20 mins.

Thyme-Marinara with Chicken and Roasted Eggplant

Thyme-Marinara Sauce

Mushroom and Meatball Spaghetti

Dinner 5.11.2012: Mushroom and Meatball Spaghetti

Mushroom and Meatball Spaghetti

Admittedly - this is a terrible picture, but the flavor was amazing non-the-less!

Meatball (olive oil for searing, ~1lb ground sirloin, Panko bread crumbs, kosher salt, pepper, dried thyme, egg) - mix all ingredients. Heat the oil in a sauce pan until shimmering. With your hands simply take bite-size pieces of the meat mixture and drop them into the pan. Cook them on all sides until staring to brown. Remove 'meatballs', pour off excess fat, and reuse pan for making the tomato sauce (see below), return meatballs to sauce and gently simmer for about 30 mins.

Mushroom Marinara Sauce (olive oil, sliced mushroooms, kosher salt, fresh thyme sprigs, white wine, chicken stock, marinara sauce, dried thyme, pepper, little sugar, mock-meatballs) - gently simmer for about 30 mins. Toss with al-dente spaghetti and garnish with grated Parmesan and chopped parsley.

Marinated Chicken, Asparagus, Garlic Linguine

Dinner 5.11.2012: Marinated Chicken, Asparagus, Garlic Linguine

Marinated Chicken, Asparagus, Garlic Linguine

Marinated Chicken (olive oil, kosher sale, pepper, chopped parsley, lemon juice, minced garlic) - sear one side in pan, flip and roast @ 375F for about 12 minutes.

Roasted Asparagus (asparagus, kosher salt, pepper, balsamic vinegar) - roast at 375F until tender, sprinkle with shaved parmesan and lemon juice.

Garlic Linguine (olive oil, minced garlic, fresh thyme, kosher salt, fresh chopped parsley) - warm olive oil, garlic and thyme until fragrant. Toss with al-dente linguine.

Marinated Chicken, Asparagus, Garlic Linguine

Black Beans, Cilantro-Lime Rice, Guacamole, Chicken

Dinner 5.08.2012: Black Beans, Cilantro-Lime Rice, Guacamole, Chicken

Black Beans, Cilantro-Lime Rice, Guacamole, Chicken

Cilantro-Lime Rice (brown rice, water, lime juice, kosher salt, chopped cilantro)

Black Beans (drained canned black beans, olive oil, chopped onion, water, kosher salt, chopped tomato, chopped cilantro)

Guacamole (avocado, lime juice, kosher salt, pepper, minced red onion, cilantro)

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

Mushroom Linguine

Dinner 5:06.2012: Mushroom Linguine

Mushroom Linguine

Mushroom Linguine (olive oil, sliced mushrooms, kosher salt, pepper, chopped parsley, white wine, heavy cream, starchy pasta water, grated parmesan) - toss with al-dente linguine. Garnish with chopped parsley and grated parmesan

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

Carnitas Tacos, Cilantro-Lime Rice, Beans

Dinner 5.05.2012: Carnitas Tacos

Carnitas Tacos, Cilantro-Lime Rice, Beans

Carnitas  (olive oil, pork shoulder or ribs, water, cinnamon stick, kosher salt, bay leaf, ground cumin) - brown pork, then braise ~ 3 hours @ 375 F until tender.

Cilantro-Lime Rice (brown rice, water, lime juice, kosher salt, chopped cilantro)

Beans (drained canned pinto or black beans, olive oil, chopped onion, water, kosher salt, chopped tomato, chopped cilantro)

Carnitas.

Carnitas Tacos, Cilantro-Lime Rice, Beans.

Best Guacamole

Dinner 5.05.2012: Guacamole

Best Guacamole - ever!

Guacamole (avocado, lime juice, kosher salt, pepper, minced red onion, cilantro)

Tomato-Butter Sauce Fusilli with Broccoli and Chicken

Dinner 5.04.2012: Tomato-Butter Sauce Fusilli

Tomato-Butter Sauce Fusilli with Broccoli and Chicken

Tomato-Butter Sauce Fusilli (olive oil, minced garlic, fresh thyme, marinara sauce, chicken stock, heavy cream, kosher salt, sugar, butter) - warm garlic in olive oil until fragrant. Add rest of ingredients and gently simmer sauce. Add cold butter and stir to melt butter and thicken sauce. Toss with al-dente pasta and garnish with grated 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.

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

Pickled Red and Golden Beets

Dinner 5.04.2012: Pickled Red and Golden Beets

Pickled Golden Beets

First wrap beets in aluminum foil and roast at 375F until tender - depending on size 30-50 mins. Let cool, peel, and cut into bite size pieces.

Pickled Red Beets (chopped roasted beets, red wine vinegar, kosher salt, sugar, fresh thyme, red onion, boiling water)

Pickled Golden Beets (chopped, roasted beets, white balsamic vinegar, kosher salt, brown sugar, chopped dried apricots)

Pickled Red Beats

Potato Salad with 'Fleischpflanzerl'

Dinner 5.02.2012: Potato Salad with 'Fleischpflanzerl'

Potato Salad with 'Fleischpflanzerl' and Roasted Carrots.

Potato Salad (red potatoes, fresh thyme, black pepper corns, bay leaf) - gently simmer until tender; drain; briefly rinse under cold water; peel some of the skin off; break apart or cut into desired chunks.

Dressing (mayonnaise, Dijon mustard, kosher salt, pepper, pickle juice, chopped pickles, parsley, hard boiled egg, black olives optional) - toss with warm potatoes; let sit for 30 mins at room temp.

'Fleischpflanzerl' (ground sirloin, egg, bread crumbs, kosher salt, pepper, leeks or green onion)

Roasted Carrots (olive oil, roll-cut carrots, kosher salt, pepper, chopped parsley)

Potato Salad with 'Fleischpflanzerl' and Roasted Carrots.