Wednesday, August 26, 2015

italian drunken noodles... 25 minutes


the goods:

olive oil
1 pound spicy Italian sausage (casings removed if not bulk)
1 onion, quartered and thinly sliced
1 and 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
4 garlic cloves, squeezed through a garlic press
1/2 cup whit wine
1 can (28 ounces) diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
1/4 cup fresh basil leaves, julienned, divided
8 ounces pappardelle noodles
Parmesan, for serving



Bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain.

Place a large, heavy-bottom pan over medium-high heat; add about 2 tablespoons of olive oil. Once the oil is hot, crumble the sausage into the pan. While it browns, break it into small chunks with a wooden spoon. Once it's cooked through, transfer to a bowl with a slotted spoon. Add the onion into the pan with the sausage drippings, and allow it to caramelize and become golden for about 5 minutes. Add salt, Italian seasonings, and black pepper; stir to combine. Add sliced bell peppers and allow to saute with the onion for about 2 minutes until slightly tender. Add in the garlic and stir until it becomes fragrant. Add wine and allow to reduce. Then add tomatoes and juices and return sausage back into the pan. Stir to combine, and allow it to gently simmer for 3-4 minutes. Remove from heat and drizzle with olive oil. Add the chopped parsley and half of the basil and stir to combine.
Add cooked noodles directly into the sauce, using tongs, gently toss. Serve topped with fresh basil and Parmesan.

Monday, August 24, 2015

Italian pot roast... 4 hours


the goods:

1 beef chuck roast
1 jar roasted red peppers
1 jar artichoke hearts, drained
6 whole sundried tomatoes (jarred in oil)
1 yellow onion, peeled and quartered
14 ounces beef stock or broth
1 tablespoon parsley flakes
3 garlic cloves, peeled
1/2 cup red wine
1 tablespoon flour
salt and pepper to taste
12 ounces egg noodles
fresh parsley, minced


Preheat oven to 275 degrees. In a large, heavy pot, place the chuck roast. Pour on red peppers, artichoke hearts, and the sundried tomatoes, plus a tablespoon of the oil from the sundried tomatoes. Add the onion, garlic, and beef broth, then place the lid on the pot and bake for 4 hours.
With a slotted spoon, remove the peppers, artichokes, onion, garlic, and sundried tomatoes and place in a tupperware. Remove the meat and place in a separate container. Cover the containers of meat and veggies and refrigerate them several hours, or overnight. Place the lid on the pot and refrigerate several hours, or overnight.
When you're ready to serve the roast, remove the meat and veggies from the fridge and microwave them until reheated. Cook egg noodles according to package instructions. Drain and set aside.
Remove the pot from the fridge and carefully skim off the solidified fat from the top of the cooking liquid. Discard the fat. Mix flour with 1/4 cup cooking liquid and set aside.
Add wine to the cooking liquid and then bring to a boil over high heat. Boil the liquid for several minutes, until it reduces by half. When bubbles appear all over the surface of the liquid, drizzle in the flour paste.
Arrange noodles on a large platter and arrange chunks of meat and peppers and artichokes and garlic and onions all around. Spoon the gravy over the top and garnish with fresh parsley.

Thursday, August 20, 2015

crash hot potatoes and grilled artichokes - BEST SIDES


the goods:

crash hot potatoes:
12 whole new potatoes
3 tablespoons olive oil
kosher salt and black pepper to taste
minced rosemary or other herb of choice

grilled artichokes:
artichokes
olive oil
grated romano cheese
minced garlic
fresh parsley, minced


crash hot potatoes: In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 20 minutes. Preheat oven to 450 degrees. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Drizzle the tops of the potatoes with olive oil and sprinkle with salt, pepper, and rosemary. Bake for 20-25 minutes.

grilled artichokes: Trim and halve artichokes and slowly boil them until tender, about 30 minutes. Let cool so you can handle them. Then remove choke and prickly leaves. Place in a bowl and drizzle olive oil all over. In a small bowl combine romano cheese, garlic, and parsley and season with salt and pepper. Stuff mixture between leaves. Place on a hot grill turning them over until cheese gets crusty and garlic cooks, it takes a few minutes.

Saturday, June 27, 2015

chopped thai shrimp salad... 20 minutes


the goods:

garlic lime dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
juice from 2 limes
2 tablespoons water
1 tablespoon honey
2 cloves of garlic
1 serrano pepper, stemmed, seeded, and roughly chopped
1 cup cilantro
1/2 teaspoon salt

salad:
3 garlic cloves, minced
1 serrano pepper, stemmed, seeded, and minced
1 pound baby shrimp, peeled and deveined
4 cups spinach, chopped
1 cup carrots, julienned (I buy a bag of pre-cut ones)
2 cups edemame, shelled and cooked
3/4 cup cashews, or slivered almonds, or pepitas (depending on what kind of nut you have lying around)
wonton crisps


To make the dressing: pulse all ingredients except herbs together in a food processor. Add the herbs and pulse a few times just to chop up. Set aside.
Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and serrano pepper and stir-fry for 1 minutes or until fragrant. Add the shrimp, sprinkle with a little salt and turn up the heat a little bit. Saute for a few minutes until the shrimp is pink and no longer translucent. Remove from pan and set aside to cool.
Toss the spinach, carrots, and edamame together. Top with nuts, shrimp, dressing, and wontons.

Thursday, June 25, 2015

chicken supreme pasta bake... 35 minutes

I know this doesn't look like much, but it has the flavors of pizza, and my husband actually ate leftovers (that never happens with pasta)!
the goods:

1 pound rotini pasta (or fusilli), cooked according to package instructions
2 cups cooked chicken, cubed (I took mine off a rotisserie chicken)
3 tablespoons butter
1/2 onion, chopped
1 green bell pepper, seeded, and diced
1 garlic clove, minced
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 and 1/2 cup shredded cheddar cheese
1 and 1/2 cups shredded mozzarella cheese
1 can (14.5 ounces) diced tomatoes, drained
oregano

Preheat oven to 350 degrees. In a large skillet melt butter and saute onion, green bell pepper, and garlic for 2 minutes. Stir in flour and cook another 2 minutes, Whisk in chicken broth. Stir until it thickens slightly. Whisk in sour cream and add 1 cup cheddar cheese and 1 cup mozzarella cheese. Stir until melted. Add cooked pasta, chicken, and tomatoes. Season to taste with salt and pepper.
Spoon into a greased baking dish. Top with remaining cheese and sprinkle with oregano. Bake for 20-25 minutes.

Tuesday, June 23, 2015

crispy honey-chipotle chicken tacos with cilantro lime rice... 45 minutes

I know this list of ingredients is ridiculously long, but I promise it is worth it!

the goods:

3 chicken breasts, sliced into strips
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
2 eggs, whisked
1 cup panko bread crumbs
1/2 cup plain bread crumbs
1/4 cup butter, melted
1/2 cup honey
1/4 cup brown sugar
2 garlic cloves, pressed through a garlic press
3 tablespoons ketchup
3 chipotles in adobo sauce, pureed in a food processor until smooth
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
1/2 cup water
1 tablespoon plus 1 teaspoon cornstarch
1 cup rice, cooked according to package instructions
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon lime zest
ranch dressing (I use homemade) for drizzling
flour tortillas, warm
cilantro leaves, for garnish
lime wedges, for serving


Preheat oven to 450 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Set aside.
In a shallow bowl, whisk together flour, salt, pepper, and cayenne.
In another shallow bowl, add the eggs.
In a third shallow bowl, combine the panko and plain bread crumbs.
Taking each chicken strip, dredge in the flour, then place in the egg and turn to coat, let any excess drip off. Then transfer to the bread crumb mixture, evenly coat and press to adhere. Place the chicken strips on the prepared baking sheet. Drizzle the melted butter over the top of the chicken strips and bake 8-10 minutes on each side or until chicken has cooked through and is crispy. Remove from oven.
While chicken is baking, prepare the sauce: In a large saucepan combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce heat to low.
Submerge each chicken strip into the sauce, and place on a plate.
Combine cooked rice with cilantro, lime juice, lime zest and a dash of salt and pepper.
Assemble tacos by layering rice, chicken, drizzle of ranch dressing, squeeze of lime juice (from wedge), and cilantro.

Monday, June 22, 2015

southwestern chopped salad... 20 minutes


the goods:

1 chicken breast, pounded to an even thickness
1 tablespoon chili powder
1 head romaine lettuce, chopped
1 red bell pepper, chopped
1 cup cherry or grape tomatoes, halved
1 can (15 ounces) black beans, rinsed and drained
1 avocado, peeled, pitted, and diced
1/3 cup roasted and salted pepitas (or sunflower seeds if you can't find them)
tortilla strips
cilantro leaves

dressing:
1 avocado, peeled and pitted
1 jalapeno, stemmed, seeded, and ribs removed
1 garlic clove
1/4 cup cilantro
1/4 cup sour cream
1/4 cup salsa
1/4 cup milk
2 tablespoons olive oil
1/2 teaspoon sugar
juice from 1 lime
1/4 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon pepper
1/8 teaspoon paprika
couple dashes of hot sauce


Add all the dressing ingredients to a food processor and pulse until smooth. Chill in the refrigerator.
Preheat and lightly oil grill. Season chicken breast with chili powder and grill for 3 minutes on each side until cooked through. Transfer to a cutting board to rest.
Combine salad ingredients in a large bowl. Chop up chicken breast and add to salad. Top with tortilla strips and cilantro leaves. Serve with dressing.