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

Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Dinner 8.19.2012: Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Roasted Fennel and Cherry Tomatoes (olive oil, fennel, kosher salt, cherry tomatoes, red pepper flakes, minced garlic, fresh chopped oregano, chicken stock) - start roasting fennel with olive oil and a little salt in ovenproof pan on stove top. Add tomatoes, garlic, red pepper flakes, garlic and oregano, stir, roast @ 375F for 10 mins, stir, add chicken stock, roast another 10 mins or until fennel is tender. Immediately spoon sauce over al-dente capellini pasta.

Shrimp (shrimp, TJs all purpose seasoning, ground coriander, kosher salt) - marinade shrimp for at least 30 mins and sauté on a little olive oil on both sides.

Capellini - this pasta is very fragile so immediately after draining put on plates and spoon sauce over.

Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Eggs with Roasted Vegetables

Breakfast 8.19.2012: Eggs with Roasted Vegetables

Eggs with Roasted Vegetables

Eggs with Roasted Vegetables (butter, eggs, kosher salt, pepper, chopped roasted vegetables, mozzarella, chopped basil)

Grilled Filet, Vegetables Skewers, Riata

Dinner 8.18.2012: Grilled Filet, Vegetables Skewers, Riata

Grilled Filet, Vegetables Skewers, Riata

Vegetables Skewers (zucchini, red peppers, small button mushrooms, cherry tomatoes, red onion, olive oil, kosher salt, TJs lemon pepper) - Soak bamboo skewers for at least 30 mins in warm water so they won't burn in the grill.  Cut vegetable in equal sizes and marinade for at least 30 mins. Arrange vegetables equally on skewers (can be done a day ahead) and grill to your liking.

Riata (whole milk yoghurt, grated salted drained cucumber, minced garlic, olive oil, kosher salt, pepper, little lemon juice and zest) - mix ingredients well and served cooled.

Grilled Filet (filet. kosher salt, pepper) - season filets with salt and pepper and grill to your liking.

Grilled Filet, Vegetables Skewers, Riata

Pasta Salad with Heirloom Tomatoes, Salmon

Dinner 2012: Pasta Salad with Heirloom Tomatoes, Salmon

Pasta Salad with Heirloom Tomatoes, Salmon

Pasta Salad with Heirloom Tomatoes (rotini pasta, heirloom tomatoes, mozzarella, fresh chopped basil)

Dressing (olive oil, kosher salt, pepper, red wine vinegar, honey, dried thyme, Dijon mustard, little water)

Salmon (olive oil, kosher salt, TJs all-purpose seasoning) - sear one side in a nonstick pan with a little olive oil, turn and sear second side (2-3 mins per side). Thick steaks/fillets: sear one side in pan with olive oil, turn over and roast @ 375F for 8-12 minutes.

Vodka Pasta with Asparagus and Lemon-pepper Chicken

Dinner 8.16.2012: Vodka Pasta with Asparagus and Lemonpepper Chicken

Vodka Pasta with Asparagus and Lemon-pepper Chicken

Vodka Sauce (plain marinara sauce, vodka, heavy cream, kosher salt to season, grated parmesan, basil chiffonade) - gently simmer marinara and vodka for about 20 mins. Stir in heavy cream; heat through. Adjust seasoning. Toss al-dente penne with sauce; stir in chiffonade basil and top with grated parmesan.

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.

Asparagus (asparagus, balsamic vinegar, olive oil, kosher salt, pepper, lemon juice, grated parmesan) - marinade asparagus in balsamic vinegar, olive oil, kosher salt and pepper. Roast @ 375F until desired tenderness is reached. Finish with lemon juice and grated parmesan.

Fennel, Roasted Red Pepper and Fava Bean Linguine

Dinner 8.17.2012: Fennel, Roasted Red Pepper and Fava Bean Linguine

Fennel, Roasted Red Pepper and Fava Bean Linguine

Fennel, Roasted Red Pepper and Fava Beach Linguine (olive oil, thinly sliced fennel and red onion, kosher salt, white wine, chicken stock, heavy cream, starchy pasta water, roasted red pepper, lemon zest, black pepper, chopped parsley, fava beans, grated parmesan) - toss with al-dente linguine and top with grated parmesan and chopped parsley.

Endive and Fennel Salad with Salmon Cakes

Dinner 8.14.2012: Endive and Fennel Salad with Salmon Cakes

Endive and Fennel Salad with Salmon Cakes

Endive and Fennel Salad (red and white endive, fennel, chopped parsley)

Dressing (olive oil, red wine vinegar, kosher salt, pepper, mayonnaise, Dijon mustard, honey, dried dill, fennel frawns)

Salmon Cakes (canned salmon in water well drained, bread crumbs, kosher salt, lemon pepper, egg, chopped parsley, lemon zest, lemon juice, extra breadcrumbs for encrusting)

Salmon and Shrimp in a White Wine and Zesty Lemon Cream Sauce

Dinner 8.10.2012: Salmon and Shrimp in a White Wine and Zesty Lemon Cream Sauce

Salmon and Shrimp in a White Wine and Zesty Lemon Cream Sauce

Salmon and Shrimp in a White Wine and Zesty Lemon Cream Sauce (olive oil, minced red onion, kosher salt, white wine, heavy cream, pad of butter optional, black pepper, lemon zest, bundle of fresh thyme, little starchy pasta water, shrimp, bits size salmon, grated parmesan) - toss with or spoon over thin al-dente spaghetti and garnish with grated parmesan.

Salmon and Shrimp in a White Wine and Zesty Lemon Cream Sauce

Salmon and Shrimp in a White Wine and Zesty Lemon Cream Sauce

Vodka Penne with Lemon-pepper Chicken

Dinner 8.08.2012: Vodka Penne with Lemon-pepper Chicken

Vodka Penne with Lemon-pepper Chicken

Vodka sauce is something one usually buys in a jar, but since I made a large pot of marinara sauce today what better day than trying out a new recipe: Vodka sauce. It was delicious!

Vodka Sauce (plain marinara sauce, vodka, heavy cream, kosher salt to season, grated parmesan, basil chiffonade) - gently simmer marinara and vodka for about 20 mins. Stir in heavy cream; heat through. Adjust seasoning. Toss al-dente penne with sauce; stir in chiffonade basil and top with grated parmesan.

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.

Corn and Tuna Linguine

Dinner 8.06.2012: Corn and Tuna Linguine

Corn and Tuna Linguine

Corn and Tuna Linguine (olive oil, chopped onion, kosher salt, heavy cream, canned or frozen corn, fresh chopped parsley, black pepper, starchy pasta water, lemon zest, canned tuna in water, grated parmesan) - toss with al dente linguine and garnish with grated parmesan and chopped parsley. after adding the tuna and parmesan do NOT simmer the sauce - just gently heat it through.

Corn and Tuna Linguine

Mushroom, Ham and Cheese Eggs

Breakfast 8.05.2012: Mushroom, Ham and Cheese Eggs

Mushroom, Ham and Cheese Eggs

Mushroom, Ham and Cheese Eggs (butter, eggs, kosher salt, sauteed mushrooms, rosemary ham, provolone cheese, pepper, chopper parsley) - served with toast and melon slice.

Salmon, Classic Rice, Broccoli

Dinner 8.04.2012: Salmon, Classic Rice, Broccoli

Salmon, Classic Rice, Broccoli

Classic Rice (olive oil, diced carrots, kosher salt, long grain rice, water, frozen peas)

Broccoli (steamed broccoli)

Beurre Blanc (olive oil, minced shallot, kosher salt, white wine, cold butter, lemon juice optional)

Salmon (olive oil, fresh or frozen salmon well drained if frozen/padded dry, kosher salt, lemon pepper from TJs, lemon juice) - sear one side in a nonstick pan with a little olive oil, turn and sear second side (2-3 mins per side). Thick steaks/fillets: sear one side in pan with olive oil, turn over and roast @ 375F for 8-12 minutes. Drizzle with fresh lemon juice and fresh chopped parsley.

Prosciutto-Melon Salad

Dinner 8.04.2012: Prosciutto-Melon Salad

Prosciutto-Melon Salad

Prosciutto-Melon Salad (honeydew melon, prosciutto, fresh basil, fig-balsamic vinegar, kosher salt, olive oil)

Pasta Salad with Roasted Tomatoes and Meatballs on Arugula

Dinner 8.03.2012: Pasta Salad with Roasted Tomatoes and Meatballs on Arugula

Pasta Salad with Roasted Tomatoes and Meatballs on Arugula

Roasted Tomatoes and Red Onions (olive oil, quartered tomatoes, sliced red onion, kosher salt) - start roasting in pan and finish in 375F oven.

Pasta Salad (al-dente pasta, feta cheese, chopped black olives, basil chiffonade, arugula)

Dressing (olive oil, red wine vinegar, kosher salt, pepper, herbs de Province, Dijon mustard, honey, little water)

Meatballs (ground sirloin, Panko breadcrumbs, egg, kosher salt, pepper, Dijon mustard, dried thyme)

Let tomatoes and onions cool to room temperature. Toss with pasta, cheese, olives, and dressing. Scoop past salad on a bed of arugula; top with cooled meatballs and basil chiffonade.

Enjoy.

Pan con Tomate on Toast

Dinner 8.02.2012: Pan con Tomate on Toast

Pan con Tomate on Toast

Pan con Tomate is a very popular tapa in Spain - not on whole wheat toast obviously, but that was all I had at the time.

Pan con Tomate (tomatoes, kosher salt, olive oil, basil and mozzarella are optional) - half ripe tomatoes and use a grater to remove fresh; discarding the skin. Add a little olive oil and season to taste with kosher salt. Spread on thin toasted slices of bread.

Pork Chop with Avocado Salsa

Dinner 8.01.2012: Pork Chop with Avocado Salsa

Pork Chop with Avocado Salsa

Pork Chop (pork chop, kosher salt, paprika, chili powder, black pepper, lemon juice, little olive oil) - 'massage' spices into pork chops and let marinade for at least 30 mins. Thin chops: sear one side in pan with olive oil, turn and sear second side (2-3 mins per side). Thick chops: sear one side in pan with olive oil, turn over and roast @ 375F for 8-12 minutes.

Avocado Salsa (chopped avocado, chopped tomato, minced red onion, kosher salt, pepper, lime juice, chopped cilantro, little olive oil) - mix ingredients well and adjust seasoning.