skirt steak with polenta and roasted tomatoes... 35 minutes

the goods:
2 pints grape tomatoes
1 bunch callions, white and green parts seperated and cut into 1-inch pieces
2 tablespoons olive oil
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated parmesan
1 and 1/2 lbs. skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar



Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender amd some skins have split 15 minutes; toss with scallion greens.

Heat remaining tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper; add to skillet. Cook, turning once 5-7 minutes on each side for medium-rare (depending on the thickness of your particular steak). Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).



Meanwhile, add 1 teaspoon salt to boiling water; gradualy whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Add vinegar to skillet, and boil over high heat until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak.

Slice steak and serve with vinegar sauce, polenta, and tomatoes.

lemon-roasted chicken with dilled orzo... 30 minutes

I love this dish - you just put it in the oven and walk away...


the goods:
1 chicken cut into 10 pieces
(a regular 8 piece cut plus cutting the breasts crosswise to ensure even cooking)
6 garlic cloves, smashed with the blade of a knife
3 lemons (2 quarterd and 1 squeezed)
1 teaspoon dried oregano
1 tablespoon, plus one teaspoon olive oil
1 cup orzo (orzo is a rice-like pasta, found mostly in the pasta section)
1/2 teaspoon dried dill

Preheat oven to 450 degrees. Set a large saucepan of water to boil.

On a large, rimmed baking sheet, toss together chicken, garlic, quartered lemons, oregano and one teaspoon oil, squeeze third lemon over chicken; season with salt and pepper. Roast chicken skin side up, until golden and cooked through, 25 to 30 minutes.

Meanwhile, generously salt boiling water. Add orzo, and cook for about 7 minutes; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.

Drizzle chicken with pan juices, and serve with lemons, orzo and a green salad.

orange chicken stir-fry... 35 minutes

the goods:
1/3 cup cornstarch
2 cups orange juice
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup honey
4 garlic cloves, minced
1 to 2 teaspoons red pepper flakes
1 tablespoon vegetable oil
2 to 3 boneless chicken breasts, cut crosswise into 1/2 inch wide strips
1 head broccoli, cut into florets
1 pound carrots (about 5), peeled and thinly sliced on the diagonal
cooked rice



Place cornstarch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk soy sauce, vinegar, honey, garlic, and red-pepper flakes; season with salt.

In a 5-quart nonstick pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).



Add broccoli, carrots, and 1/2 cup water to pot. Cook partially covered, until water evaporates and broccoli is bright green, 3 minutes. Add reserved chicken and cornstarch mixture (it may need to be whisked again to reincorporate); bring to a boil. Cook until chicken is done and sauce has thickened, 2 to 3 minutes. Serve over rice.

pork chops with apples... 25 minutes

This is really easy. Buy one of those great Rice-A-Roni wild rice box mixes and make it... then top it with these fabulous pork chops and perfectly sauteed apples. MMMM... I'm licking my chops just talking about it!


the goods:
3 teaspoons vegetable oil
1 shallot, minced
2 boneless pork chops
2 teaspoons all-purpose flour
1 to 2 Granny Smith apples, peeled, cored and cut into 1/2-inch wedges

In a small saucepan, heat 1 teaspoon oil over medium-low. Add shallot; cook, stirring until soft, 2 to 4 minutes. Add rice, water and seasoning according to box instructions. Cook accordingly.

Meanwhile, in a large skillet, heat remaining 2 teaspoons oil over medium-low heat. Season pork with salt and pepper and dust with flour. Place pork in skillet, and arrange apple wedges in a single layer around it. Cook until pork and apples are golden brown, 5 to 7 minutes, and turn over. Cook until pork is cooked to desire, 2 to 3 minutes more.

Be careful not to over-cook your pork as it will make it tough.

vegetarian chili... 30 minutes

Now don't get me wrong... we like our meat! But my home-grown Texas boy has fallen in love with this no-meat chili in a bad way! He can't get enough! It's so hearty that you won't even notice you are eating your veggies. The plus side - it makes for great leftovers!


the goods:
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernals, thawed

toppings:
Avocado
Sour cream
Cheese
Tortilla chips
Scallions

1. In a 5-quart heavy soup pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onions begin to soften, about 4 minutes.

2. Add carrots, chili powder and cumin. Cook, stirring occasionally (be careful not to let the spices burn onto the bottom of the pan), until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 to 2 cups water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Serve with desired toppings.

What's for dinner?

Last night I taught a cooking class on soup and it occurred to me that so many women out there are searching for new and easy recipes! Since I am constantly trying and editing new recipes, I've decided to share.

To food lovers (such as myself), moms, wives, sisters (especially my sister Jenni, who always inspires and encourages me)... this is for you.

Welcome to my foodie blog.