South Beach Turkey Swedish Meatballs

Here's a yummy, healthy, easy dinner.  There is no breading, so this is very light but still full of flavor and juice.  This was hubby, kid and leftover (microwave reheatable) approved!

South Beach Turkey Swedish Meatballs

1 lb ground turkey
1/2 cup minced white onion
3/4 tsp salt
1/3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground black pepper

1-2 tbsp extra-virgin olive oil

1/2 cup low fat sour cream
2 cups chicken broth
3 tbsp chopped parsley

Combine ground turkey, onion and spices, and roll into 1" meatballs.  In a nonstick skillet over med-high heat, add olive oil, and cook meatballs until browned, 2-3 minutes per side (6-8 minutes total), and then set aside.

In same skillet, add chicken broth and allow to reduce by half (about 5 minutes), then whisk in sour cream and let simmer for another 1-2 minutes.  Add parsley and stir to incorporate.

Plate meatballs with sauce overtop.

Feta and Oregano Stuffed Chicken Breasts

This recipe is an adaptation of Chicken Chevre, with a greek twist.  I grow fresh oregano in my raised garden out back, and right now even in early spring, I have an abundance of it.  This is a really nice, juicy baked chicken recipe that can come together in a matter of minutes.

Feta and Oregano Stuffed Chicken Breasts

2-3 bone-in, skin on chicken breasts
1/4 cup crumbled feta cheese
2 garlic cloves, minced
4-5 sprigs fresh oregano, leaves reserved
juice 1/2 lemon
1 tbsp olive oil
1 tsp balsamic vinegar
salt and pepper to taste

Preheat oven to 400 degrees.

Rinse and gently pull skin away from 3 of the 4 sides of the chicken breast, being careful not to detach the 4th side.  Pat chicken dry and move to a 9x12 glass baking dish.  Drizzle lightly with olive oil, and season outside and inside of the skin lightly with salt and pepper.

Meanwhile in a small mixing bowl, combine remaining ingredients to create a stuffing.  Gently tuck the stuffing under the skin of the chicken, smoothing the skin overtop.  Finish with a light drizzle of olive oil and balsamic vinegar overtop.

Bake for 30-35 minutes, or until internal temperature reads about 150.  Allow chicken to rest for 5-10 minutes, lightly covered with foil, the chicken will rise to about 160 degrees without drying the meat.

I served this alongside the Squash and Zucchini Salad.  It was a delicious variation of one of our all time favorites.

Easy Crockpot Rotisserie Chicken

This is a really easy method for creating a rotisserie-style chicken in your crockpot at home.

Easy Crockpot Rotisserie Chicken

1 whole chicken (mine was about 5 lbs)
salt, pepper and garlic salt

6-8 tin foil sheets, crumpled into balls, about 2-3" in diameter

Rinse and pat chicken dry inside and out.  Season evenly with salt, pepper and garlic powder, on skin, inside cavity and under skin (if desired).

Set foil balls into base of crockpot.  Place chicken, breast side down, on top of foil balls.  (Foil balls elevate chicken so that the fat drains off, and meat is not saturated/mushy by the time its cooked).

Cook on high for 5-6 hours, or low for 8-9 hours.

Enjoy alongside your favorite side dishes.  I have also used this for shredded chicken that I needed for a Chili recipe...to be shared later.

Yummy Beef Stroganoff

I looked in my fridge last week and saw two lonely ribeye steaks staring back at me.  What was I going to do with them?  I didn't want to do a traditional steak and a potato.  So what...  What, what, to do??  I have no idea where the idea for Beef Stroganoff came from, but there it was in my head.  So I searched for a good recipe, that had most if not all of the ingredients I had on hand...

And I found a really yummy one, courtesy of Paula Deen...  How can you go wrong?

Beef Stroganoff

Here's what I used:

1.5 lbs cubed round steak (I cubed my ribeye steaks
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and Pepper
Garlic Powder
1 cup sour cream
1 bag egg noodles

Here's what I did:

Set a large stock pot to boil with enough water to cook egg noodles.  Season water with salt once it reaches a boil.  Add noodles and cook until al dente.  Set aside.

Season the steak strips with salt, pepper and garlic powder, then dust with flour. In a large nonstick pan,  brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.


This was a big hit.  For an extra burst of flavor, a little shredded parmeson on top is, how you say, magnifique.  ;)

Potato Gratin

I recently came to my own blog site looking for a recipe I was sure I had shared in the past.  Shocked not to find it, I have to add it now.  These are a staple in my house.  By now I have basically memorized this recipe, and can throw in curve balls here and there, given what I have on hand in the fridge, and how inspired I'm feeling.  I give you a really smashing, basic Potato Gratin (courtesy of Williams-Sonoma) with slight modifications for helpful hints, and CHEESE.


Potato Gratin

1 1/2 tsp unsalted butter, room temperature
2 lb Yukon Gold or Russet potatoes, peeled, sliced thin (about 1/8")
2 cloves garlic, minced
1 cup heavy cream
1 1/2 cups half and half
3/4 tsp kosher salt
fresh ground pepper
(1/2 cup shredded cheddar/jack cheese, optional)

Preheat oven to 400.  Grease a 2 qt baking or gratin dish with butter.

In a heavy saucepan, over med-high heat, add cream, half and half, garlic, salt and pepper (about 10 twists of a peppermill, or about 1/2 tsp).  Add potatoe slices carefully, making sure they don't stick together as you add them to the pan.  Let mixture reach a boil, then lower heat and simmer for 10-12 minutes, stirring gently (so that you don't break the slices).

Carefully transfer potatoes and cream to baking dish, arranging in layers.  Add generous sprinkle of cheese throughout, and on top (optional).

Bake about 15 minutes, until potatoes are tender, and slightly browned.

Chicken and Broccoli Casserole

Every now and then I think back to my childhood, and remember my favorite meals that my mom used to make.  Tuna Melts, Sloppy Joes...and Chicken and Broccoli Casserole.  I have made a few modifications to this recipe over the years, but the flavors and textures remain the same.  This is a relatively easy recipe, sure to please even the picky little ones in your family.

Chicken and Broccoli Casserole

3 boneless, skinless chicken breasts
2 -3 large broccoli crowns, flourettes only
1-2 medium onions, chopped
2 cans cream of chicken soup
1 cup milk
2 cups shredded cheddar/jack cheese
3 tsp unsalted butter
1 tbsp olive oil
1/2 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 degrees.

Season chicken breasts with salt, pepper and garlic powder.  Meanwhile, set a non-stick skillet on medium to medium-high heat with olive oil.  Once oil has thinned, add chicken breasts and brown both sides, 8-10 minutes.  Then remove chicken to a plate to rest.

In same pan, add onions and cook until translucent and slightly carmelized, 5-7 minutes. 

Then add soup, milk, butter, and remaining seasonings, and stir until smooth.  Consistency should be of a thin gravy, not lumpy (aside from onions).  If its too thick, add a little bit more milk until it is thinned out.  Adjust seasonings to your taste.  Add 1/2 of the cheese at this point, and stir until incorporated.

Meanwhile, chop chicken into cubes, and then add into sauce.

In a 9x12 glass baking dish, lay broccoli flourettes in an even layer across the bottom.  Pour sauce/chicken mixture over broccoli, make sure all broccoli is covered.  Sprinkle remaining cheese overtop.

Cook for 20-25 minutes, or until slightly browned and bubbly. 

Serve with freshly steamed basmati rice (add a touch of butter and garlic salt to water, prior to boiling for a nice hint of flavor).

Slow Cooker Beef Stew

I believe I have posted a recipe similar to this one before, but I think this version is an improvement.  Mainly because I brown and coat the meat prior to adding it to the cooker which adds a layer of flavor and richness to this otherwise very simple recipe.

Slow Cooker Beef Stew

1.5 lbs cubed beef for stew

1/2 cup AP flour
1 tsp salt
1/2 tsp pepper
3 tbsp olive oil

1 bag baby carrots (about 2 cups)
4 red potatoes, skin on, cubed
2 celery stalks, chopped
1 medium white onion, chopped
1 tbsp worchestershire sauce
1-2 cups vegetable or beef broth

In a gallon sized ziplock bag add flour, salt and pepper.  Shake to mix evenly.  Add beef and shake to coat.

Meanwhile, in a nonstick skillet, add olive oil over medium-high heat.  Once oil has thinned, add beef and flour from bag and brown for 5-7 minutes, or until slightly browned.  If all oil is absorbed quickly, drizzle a bit more so that the mixture incorporates into a thick gravy texture.

Combine all ingredients in crock pot and cook on LOW for 7-8 hours, or HIGH for 4-5.  The texture should be rich and thick.

Crockpot Salsa Chicken

Oh, hi.  Its been a while, yes?  I could list excuses, but I won't.  But I promise, they're all good ones!  In fact, this recipe is a good one too.  So good I had to pop in and post it! 

Crockpot Salsa Chicken

Here's what I used:

4-5 boneless skinless chicken breasts
1 cup good salsa (I used Jack's "Garden Fresh Gourmet" Special Salsa in Medium)
1 cup water + 3 cubes bullion (OR) 1 cup Chicken Stock
1 green bell pepper, rough chopped
1 large onion, rough chopped
1/2 lb cherry/plum tomatoes, stewed (instructions below)
1 tbsp minced garlic
1 tsp salt
1 tsp Tony Chacheries (or other cajun seasoning)
1/2 tsp black pepper
1 tbsp cumin

For Plating: white rice, shredded mexican cheese blend and lite sour cream. 

Here's what I did:

Prepare the tomatoes by adding them to boiling water.  Allow water to return to a boil, and then remove from heat.  Gently peel away skin from the tomatoes, and set aside.

In the crockpot, add all ingredients, and cook on high for 5-6 hours, or low for 8-9 hours.

As a final step, remove chicken and chop into 1" slices, cubes, or shred with two forks, if desired.

We served this with white rice, and several typical "mexican" toppings or fixings.  Feel free to add what your group would enjoy.  Fresh chopped cilantro and jalapeno's would be a really nice addition.

Lemon Garlic Salmon with Asparagus

Hello there!  Suffice to say its been a while, and we've been really busy around here.  I will post some pictures of my 8 day trip to New Mexico with my Dad and Sister.  It was fabulous.  The scenery was breathtaking.  And the New Mexican Cuisine was inspiring.  I will definitely be looking for ways to incorporate some truly inspired dishes into my lineup.

But last night, I pulled out a beautiful huge salmon filet that we picked up at Costco this week.  I cut it in half, to make two large filets (they filled up an entire cookie sheet...that large).  And I began dressing it with finery...

Lemon Garlic Salmon with Asparagus

Here's what I used:

1-2 large Salmon Filets (about 4-6 oz per person)

juice 1 lemon

4-5 garlic cloves, minced

2 tbsp unsalted butter, softened

S&P

1 lb fresh asparagus

Here's what I did:

Preheat oven to 500/Broil, with oven rack at top level (this should allow for 2-3" space for salmon to sit while broiling).

Line a cookie sheet with foil, to save on cleanup.  Place salmon, skin side down, and then drizzle with lemon juice.  Add garlic and softened butter, evenly distributed.  Finally season with salt and pepper.  Allow to sit for 10-15 minutes at room temperature - this will give the lemon juice a bit of time to marinate the fish.

Meanwhile, prepare the asparagus.  In order to remove the stemmy, tough ends of the asparagus, take each spear between your hands, and snap them in two.  The spear should break at the point where the stemmy/tough part begins.  Discard the tough, stemmy end.  Set medium sized saucepan to boil with asparagus spears and a little salt. Allow them to simmer for 6-8 minutes, or until tender, but still al dente. 

Once salmon is in the oven, allow to broil for 6-10 minutes, depending on thickness of filets.  Mine were only about 1/2 - 1" thick, so I cooked them for 7 minutes.  You're not looking for a crusty brownish finish here, but more of a soft frothy one.  The edges may brown more than the center, but that's fine.

Allow salmon to rest for a few minutes, while removing asparagus from heat.  Blanch the asparagus in the pan by running the pan under cold water for 1 minute.  Then remove asparagus to a serving dish, and dress with 2 small pats of butter, and a sprinkle of salt and pepper.

Serve salmon alongside asparagus.  This would go wonderful with a nice Chardonnay.  :)

Pan Roasted Chicken with Mushroom Quinoa Risotto

I have been looking for a good recipe to use Quinoa, and I think I have found it!  I was excited about using Quinoa (pronounced "kee-noa") for the first time.  Quinoa is a gluten-free grain, high in essential amino acids and a complete protein source - making it an excellent choice for vegetarian's as well as health-conscious folks looking to make the best choices in their food selections.

My inspiration for this recipe was a Bon Appetit recipe, that I altered in a few ways.  I first reduced the amount of white wine, and replaced 1/2 of the quantity with chicken broth.  Also, shitake mushrooms are hard to come by, so I substituted white button mushrooms for them.  Finally, I added chicken breasts to pair with the risotto to make it a more complete "dinner".

Pan Roasted Chicken with Mushroom Quinoa Risotto

Here's what I used:

4 boneless, skinless chicken breasts
2 tsp dried thyme
1/4 cup dry white wine
1/4 cup chicken broth
1 tbsp olive oil
S&P

1 cup dried, rinsed quinoa
2 cups water
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp dry thyme
1 med onion, chopped
1 tsp chopped garlic (1 clove)
6-8 button mushrooms, stemmed, sliced thin
6-8 oz package bella (crimini) mushrooms, stemmed, sliced thin
shredded parmesan (topping, optional)

Here's what I did:

First I added olive oil to a non-stick skillet and set to medium heat.  Meanwhile I rinsed, patted dry, and seasoned the chicken breasts with thyme, salt and pepper.  Once oil is heated, add chicken (should sear) for 3-4 minutes per side.  Once a light browning has been achieved, add the white wine and chicken broth, and let cook for another 6-8 minutes, flipping 1-2 times.

Meanwhile, set a medium pan to boil with water and salt for quinoa.  Add rinsed quinoa and cook for 13 minutes at a simmer, covered, or until all liquid is absorbed.  Remove from heat.

Once chicken is well-cooked, or has reached an internal temperature of 160, remove from heat and set aside.  Add olive oil to same pan with juices from chicken remaining.  Saute onions for 5 minutes, add garlic and cook for another 30 seconds.  Add mushrooms and thyme, and saute until mushrooms are heated through.  At this point, add white wine and chicken broth, and let simmer for 3-5 minutes, or until liquid becomes slightly thicker. 

Add mushroom mixture to quinoa pan, and incorporate all ingredients.

Plate mushroom quinoa with chicken.  The original recipe suggests topping this with grated parmesan, however we did not really like that combination.  So I would suggest trying it out to see if you like it, otherwise omit.

Spaghetti and Meatballs All'Amatriciana

Nick had his eye on a past issue of Bon Appetit magazine, when my dad planned to come over last night to help me finish my homemade drapery panels (see yesterday's post here).  He made two trips to the store to get what he needed, and the most incredible aromas wafted upstairs into our bedroom while my dad and I furiously ironed and steamed the stubborn wrinkles out of my Home Depot drop cloths...

Meanwhile the banging of pots, hiss of steam and insanely yummy scents of what awaited us quickened our resolve to finish my latest project.

These spicy, rich, decadent meatballs may be the best I've ever had.  No joke.

Spaghetti and Meatballs All'Amatriciana

Here's what he used for the Meatballs:
6 ounces uncured applewood-smoked bacon (about 6 slices), diced
2 large garlic cloves, minced
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)
2 large eggs
1/2 cup coarsely grated onion
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Sauce:
2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
2 large garlic cloves, peeled
6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
1 tablespoon (or more) extra-virgin olive oil
3 cups finely chopped onions
1 1/2 teaspoons dried crushed red pepper
2 cups dry white wine
1 tablespoon minced fresh marjoram

Pasta:
1 1/2 pounds spaghetti
2 to 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh marjoram
Freshly grated Parmesan cheese

Here's what he did:

Pulsed bacon in a blender/processor, and ground it into a coarse paste. Transfered to large bowl. Mixed beef and with remaining meatball ingredients and let rest for a few minutes.

Using moistened hands  roll meat mixture into 2-inch meatballs, cover with plastic wrap and chill until ready to cook.

Meanwhile, puree tomatoes with juice and garlic for sauce in batches in blender until smooth. Cook bacon in large (nonstick, if available) pot over medium heat until crisp; transfer bacon to plate.  Add 1 tbsp of oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes.  Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

Finally, cook spaghetti in pot of boiling salted water until just tender. Drain and transfer to a large bowl. Toss with 2 tablespoons oil and marjoram. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

This one was outstanding!

Flank Steak Fajitas Adobo on Black Bean and Goat Cheese Tostadas

We celebrated my dad's 63rd birthday last weekend.  My dad is from south Texas, so Tex-Mex food is in his blood.  What better way to celebrate than to make everyone some healthy, super yummy Fajita Tostadas??

Flank Steak Fajitas Adobo

1 large flank or skirt steak (1.5 - 2 lbs)

1/2 tsp kosher salt

1/4 cup lime juice (3-4 limes)

2 tsp vegetable oil

1 tbsp cumin

1 tbsp ancho or new mexico chili powder

6 cloves garlic, peeled

2 chipotle chiles in adobo sauce

ground black pepper

Blend all ingredients but steak in a blender until a smooth paste.  Coat all sides of steak, cover and refrigerate for 6 hours or overnight, turning 1-2 times.

Place flank steak on direct high heat, searing for 3 minutes per side.  Spoon 1-2 tbsp of leftover marinade on meat when flipping over.  Grill one more minute for rare or 2 minutes per side for medium rare.  Let steak rest under foil for at least 5 minutes on a cutting board or in a baking dish.

Thinly slice steak across the grain in thin strips (about 1/8"), and place in warmed serving dish.

Black Bean and Goat Cheese Tostadas

I think I have covered these before, but the final product was dressed more for this occasion, so I'll repost and add what changed.  This served 7 adults, so I will put in the quantities that fed our number of people.  Generally, 1 to 2 tostadas per person is a good estimate.

12 8" whole wheat tortillas

2 tsp olive oil

1 large clove garlic, minced

2 cans black beans, drained and rinsed

8 oz plain goat cheese, crumbled

1/2 head romaine lettuce, thin chopped

4 roma tomatoes, diced

6 scallions, thin sliced

2 limes, cut in wedges

Preheat oven to 400 degrees.  Cover oven rack with foil, to provide optimal area for tortillas to cook quickly.  If you're only making a few, you can use a baking sheet, but this is a great idea for larger quantities.

Spray both sides of tortillas lightly with cooking spray, and place in oven.  Bake until lightly puffed and brown, about 10 minutes.

Heat oil in medium saucepan over medium heat.  Add garlic and cook 1 minute.  Stir in beans, and heat until warmed through.  Season with salt and pepper to taste, and turn off heat.

Top tortillas with beans and cheese crumbles; bake until cheese is melty, about 5 minutes.  Remove from oven, and set out for guests.  Make lettuce, tomatoes, scallions, lime wedges and Fajitas Adobo available for each person to create their own tostada.

Enjoy!

Homemade Pizza!

While on vacation with my husband's family, my sister-in-law Judy turned me on to a fun, easy, inexpensive dinner idea.  Making our own pizza!  Sydney loves to sprinkle the cheese on, and place the pepperoni's with me.  Its like a crafts project with food.  ;)  While the cost probably comes out close to your nearest delivery joint, I guarantee that the fun of making your own is enough to give it a try.  And the best part, is that the toppings are completely yours to choose...


Homemade Pizza

Here's what I used:

12" prepared pizza dough (I used a precooked Harris Teeter dough)
16 oz shredded part-skim mozzarella cheese
14 oz jar Ragu Homestyle Pizza Sauce
1 Roma tomato, sliced into rounds
1 stem fresh basil (about 8-10 leaves)
1 package turkey pepperoni

Here's what I did:

Follow directions for your dough.  Mine was ready to dress, so I preheated the oven to 375 and got to pizza making!

Nick likes pepperoni while I prefer the more vegetable and herb pizza, so I did a half and half.  First I used about 1/2 of the Ragu sauce (which is very good, I was shocked at the flavor of this.  You can taste the oregano and seasonings) and spread it evenly to about 1" of the edge all around the pizza.  Next, add the cheese in an even layer, using the entire bag.  I then dressed my side with the tomato slices, and placed one basil leaf atop each tomato slice, and added pepperoni to the other side.

Bake for 8-10 minutes, or until cheese is bubbly and crust is lightly golden brown on the edges.

Chicken Piccata with Spinach Fettucine

This recipe is one of my favorites, it never fails to please.  It also keeps well, and the breaded cutlets make an excellent snack or sandwich later.  I have made this for fancy dinner parties, intimate dinners for two, family gatherings, etc. and in all cases, it was a winner.  I like to pair it with Colavita Fettucine Nests because the dried pasta ends up so tender, and the nests are perfectly divided into quanties for each person.  So if I have 2 people, I use 2-3 nests, and so on...and the proportions work well.

Chicken Piccata with Spinach Fettucine (for 2)

Here's what I used:

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour (bowl #1 for dredging)
1 extra-large egg (bowl #2 for dredging)
1/2 tablespoon water
3/4 cup italian bread crumbs (bowl #3 for dredging)
Olive Oil
3 tablespoons unsalted butter
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine

Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Here's what I did:

Preheated oven to 400 degrees.

For preparation, I first rinsed, dried, and then pounded the chicken breasts to 1/4" thickness, by placing the breasts individually in a large ziplock bag, and then pounding flat with a mallet (you can also use the bottom of a drinking glass).  I also set up the three shallow bowls for dredging the chicken.  In the first bowl, mix flour, 1/2 tsp salt and 1/4 tsp pepper.  In the second bowl, beat egg and water together.  Fill the third bowl with bread crumbs.

Prior to dredging the chicken, season both sides of each breast with salt and pepper.  Then, dredge each chicken breast in the Flour, then Egg, and finally Bread Crumb Bowls.  If there are any bare spots, re-dredge with egg, and then bread crumbs to ensure an even coating.

Once chicken is fully breaded, heat 1 tbsp olive oil in non-stick skillet over medium heat, 2 minutes per side.  Then add to a cookie sheet and allow to bake in oven for 5 to 10 minutes.

Meanwhile, set a large stockpot of water to boil for the pasta.  Cook pasta as directed, for an al dente finish.

For the sauce, over medium heat, melt 1 tbsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.

Plate pasta, with chicken overtop, and then drizzle with sauce.  Add chopped parsley overtop for garnish.

This is an instant classic.  Enjoy!

Slow Cooker Pork Masala with Red Potatoes and Baby Carrots

I have a back issue of Bon Appetit with a Child Friendly Chicken Masala that I have been wanting to try.  I have always loved Indian food, but Nick has a real aversion to anything he thinks may be "curry-like".  So I was thinking a child friendly version may be just the ticket to introducing him to the cuisine.  Additionally, if its a little toned down on spices, the chances are higher that Sydney will like it too.

On to the modifications, I made more than a few.  I converted the recipe from a traditional oven to slow cooker.  I used pork tenderloin instead of chicken. I substituted sour cream for plain yogurt, and dried onion flakes instead of fresh chopped.  I also added vegetables and white pepper.

Slow Cooker Pork Masala with Red Potatoes and Baby Carrots

Here's what I used:

1 2 lb pork tenderloin, cut into fist-sized chunks
1/2 bag baby carrots (or enough to cover bottom of slow cooker)
3 large red potatoes, skin on, cut into 1" pieces
1/4 cup chopped fresh cilantro leaves
1 tbsp garam masala (Priya brand, found in my local grocery international section)
2 tsp kosher salt
2 cloves garlic, crushed
1 tsp white pepper
2 tbsp dried chopped onion
1 cup sour cream
3 tbsp olive oil

Here's what I did:

Combine all ingredients in slow cooker, and cook on HIGH for 4-5 hours, or LOW for 8-10.  Just prior to serving, remove pork and cut into 1" or bite sized pieces, and then add them back into the cooker.

Serve over Basmati or Long Grain rice.

I am soooo pleased with this one.  My first foray into any sort of Indian fare, and it was really successful.  Spices were right on.

Championship BBQ Rub

Ok, I had to wrestle this one from my husband's crinkled, dog-eared, often immitated, never duplicated (well, actually we often copy the pages so he doesn't get them sticky w/ BBQ sauce)...favorite BBQ book of all time: Barbecue Secrets: Unbeatable Recipes, Tips and Tricks from a Barbecue Champion by Ronnie Shewchuk. 

This rub has soooo many applications.  We've used it for every sort of chicken, whole, wings, breasts, you name it.  We've used it for pork chops.  Steaks.  On burgers.  Its just an amazing staple rub to have on hand.  And to give as gifts.  Yes gifts.  As in people will wonder what exactly makes the food SO good, can I please have some, I will love you forever.

Which is why, to bring this full circle, I had to make a few promises to Nick, in order for him to allow me to "release" his favorite rub.  He even wanted me to change one ingredient in the list, just to make it a *little* bit different.  Um, no.  Its published in a book, you did not dream it up - I will share it with whoever wants a copy of this TO DIE FOR BBQ Rub.  So without further ado, here's an amazing all-purpose BBQ rub...

Championship BBQ Rub
 
Here's what we used:
 
1/3 cup black pepper

1/4 cup celery salt
1/3 cup chili powder
1/4 cup garlic salt
1/4 cup onion salt
1/3 cup paprika
1 cup sugar
1/4 cup Tony Chachere's (or other cajun seasoning mix)

Here's what we did:

Simply combine all ingredients in a mixing bowl, and then store in an air tight container.  This keeps well for 4-6 months...until it runs out.  We make several batches a year and then use as needed until its gone.  And we give a lot away...usually after a BBQ.

One great, easy way to apply this is to take your protein, brush with a thin layer of Yellow Mustard, and then sprinkle an even layer of BBQ Rub on top.  *Oops, that's another BBQ Secret*.

Homemade Chicken Noodle Soup

About a week ago, a hex hit my house.  As in, my nearly 2 year old daughter and my husband both came down with a bug that knocked them out of commission for nearly a week.  Somehow, miraculously, I was unscathed.  I think it was so that someone other than the dogs could keep them alive.  I don't think Maddy or Jazzy could cook food, go get gatorade, spoon mylanta, or attend to the myriad of other things that were going on in the house...so lucky me.  I did make a huge portion of Homemade Chicken Noodle Soup, complete with homemade egg noodles to sustain my poor, sick babies...and it lasted a good week.  I just poured out the remaining 2-ish cups of it last night.

This recipe is fairly easy, just requires that you taste your stock to ensure it has enough flavor for you, and add to it as you see fit for your taste.

Homemade Chicken Noodle Soup

Here's what I used:

1 5 lb whole chicken fryer
1 bag baby carrots (or 4-5 peeled/chopped large carrots)
4 stalks celery, chopped
2 medium onions, chopped
4 sprigs fresh oregano, leaves only
S&P
Chicken Bullion

Egg Noodles (recipe below or store bought)

Here's what I did:

Preparation for this recipe consists of chopping all vegetables, and feel free to add veggies that you like to this, and omit what you don't.  Also, rinse and pat dry the chicken, discarding innards.  At this point, I cut the chicken into 4 main pieces, breasts, and thigh/legs.  Alternately, you can buy a chicken already cut up, to save on time.

Then, in a large stockpot, place chicken and all vegetables.  Add cold water, until chicken pieces are fully covered.  Allow chicken and vegetables to boil on med/high for about 20-25 minutes.  Remove chicken at this point, and take off and discard skin and bone.  Chop chicken into bite-size pieces, and add back into stockpot.  Set eat to a low simmer.

At this point, take a taste of the stock.  Its probably pretty bland.  Add salt, pepper and chicken bullion cubes or powder until you reach desired flavor profile.  Add cajun seasoning if you want a little more kick.

Homemade Egg Noodles

Here's what I used:

2 cups AP Flour
3 large eggs, beaten

Here's what I did:

I used my Kitchen Aid mixer, and simply added the flour and eggs to the bowl, and used paddle attachment for 30 seconds.  I did not need to add any extra water or flour to get the right consistency.  Test dough with finger, if its too sticky/gooey, add flour by the tbsp until dough is tacky, but not gooey.  If its in small balls, add water by the tsp until dough begins to bind together.

Remove dough from mixer, and hand knead into a ball.  Wrap with saran wrap and let sit for 15 minutes to 2 hours (as time permits).  You can make dough ahead of time, and then begin the soup.  That way, as soup boils, you can be forming your noodles. 

At this point, I again used my Kitchen Aid mixer, and added pasta roller attachment to the front.  Divide dough into 6 even sections, and keep unused sections covered by saran wrap or dish towel until ready to use.  Generously flour the dough, and feed it through the roller, starting at the widest section, #1, and continuing twice per setting until #4.  Continue this for all sections of dough, laying flattened pieces down on a floured surface, and covering with a dish towel.

Once all sections have been flattened, I added my linguine pasta cutter attachment.  Feed each section of dough through the pasta cutter, and then hang the pasta groups to dry.  I have a pasta drying rack, but you can also drape the noodles over the side of a large mixing bowl until ready to add to the soup.

Now, by this point, the soup should be ready for the noodles.  I simply took each section of fresh noodles, and with kitchen shears, cut the noodles over the stockpot, and let them fall into the soup below.  I made each set of noodles about 2" long.  I did this with all groups of noodles, and then let simmer for 5 minutes.

Test your noodles to ensure they're fully cooked.  If you opt to make them by hand, make sure the dough is rolled out very thin, and then hand cut with a butter knife.  These may take longer to cook, as they will probably be thicker.

Again, check seasoning and adjust to your liking.

Sydney was requesting "nooo-ols" for days afterwards.  This keeps and microwaves beautifully, so it provided us with 4-5 days of soup for both Nick and Sydney.

Slow Cooker Pulled Pork Tacos with Cilantro Lime Sauce & Corn and Black Bean Salsa

I must again give credit to someone else for a recipe.  As a final hurrah while my little sister was in town, my brother and sister in law had us all over to their house for pork tacos.  I had heard much about them, and while optimistic - had never actually had pork tacos.  Let me say right now, I am now a believer, and not an italicizer.  I can say with certainty that I would make these again, and again, and again.  And yes, I had FOUR of these puppies that night.  At the time I said I would repent by skipping dessert.  But by the time dessert came, I had that too.  We were celebrating though, so its ok, right??

Slow Cooker Pulled Pork Tacos

Here's what they used:

1 4lb pork roast
1 cup medium salsa
3/4 cup brown sugar
3/4 cup 7-Up

Here's what they did:

Put roast in crock pot. Mix other ingredients together and pour over roast. Cook on low for 8 hours. Shred when done.

Yea, that's it.  Hahaha.  So easy its funny.

This was served buffet, or "make your own", with the following choices:

Pan-Warmed Corn Tortillas (we used a cast iron skillet, but a non-stick skillet will also work.  Keep them warm between the folds of a clean dishtowel until serving)
Corn and Black Bean Salsa (recipe to follow)
Grated Cheddar/Monterey Jack Cheese Blend
Green Onions
Shredded Romaine Lettuce
Cilantro Lime Sauce (recipe to follow)

Cilantro Lime Sauce

This may have been my favorite part of this recipe.  Tangy, zippy, perfectly topped each little dainty taco.  I think I have had dreams about this in the 2 days since we had it...

Here's what they used:

1 pkg Hidden Valley Ranch dressing mix
3/4 cup mayo
3/4 cup sour cream
1/2 cup buttermilk
1/3 bunch cilantro
2 cloves garlic, minced
1 tbsp salsa verde (green salsa)
1 lime, zest and juice
**add 1/2 of a fresh jalapeno for HEAT
Here's what they did:

Add dressing ingredients in blender and mix well. Make ahead and chill for several hours.

Are you seeing a theme here?  EASY.  And delicious.

Corn and Black Bean Salsa

While we added this to our tacos, it is also delish with chips, or just warm corn tortillas, scooping up portions as an appetizer.

Here's what they used:

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tbsp minced garlic
1/4 cup lime juice
1 avocado - peeled, pitted, and diced
2 tbsp olive oil, or to taste

Here's what they did:

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve. I would also add S&P to taste, and adjust flavors to your liking.

So the theme of that meal was not only DELISH but EASY.  Easy, easy, easy.  Enjoy!!

Chicken, Mussel and Scallop Paella

My sister was in town from accupuncture school for Easter and spring break and specifically requested my Dad's Paella.  In turn, my Dad had received Iranian Saffron from a friend who had done some travelling, and he was excited to use it.  Saffron must be used sparingly, and tends to be costly, but you need so very little of it...and the result is really impressive and different from your standard fare.

Paella usually has chicken as well as several seafood components.  Choose your favorites and mix and match!

Chicken, Mussel and Scallop Paella

Here's what we used:

3 boneless skinned chicken breasts – cut in 1” cubes
4 medium sized andouille sausage – sliced about ¼” thick
4 Tbsps olive oil
1 cup chopped onion
2 cloves garlic
1 ½ cups of medium or long grain white rice
1 tsp salt
1 tsp pepper (I generally pepper to taste – I like a bit of heat in the dish)
1 tsp saffron threads
4 cups chicken broth
1 lb of shrimp – shelled and deveined
1 lb of scallops – small Patagonia scallops are great for this
1 lb of fresh mussels
2 cans artichoke hearts – cut into ½” cubes
1 jar pimentos - chopped
½ cup of peas (we used frozen)
Several springs fresh rosemary
Optional – 8 lobster or crab claws

Here's what we did:

In a large flat bottom pan (I use a special covered paella pan but any large flat bottomed pan with a lid will work), brown chicken in olive oil. Once chicken is brown add onion and garlic, cooking all til brown. Remove from pan and reserve – save some of the pot liquor for the next step.

Add rice to pan and cook until golden and transparent. Add salt, pepper and chicken stock bringing all ingredients to a boil – dissolve saffron threads and add chicken, onion and garlic back to pan. Cover and cook on low for 30 minutes.

Add shrimp, scallops, mussels, artichoke, pimentos, peas and lobster/crab (optional) to pan. Cover and let steam for 20 – 30 minutes (check to see when mussels have opened – good sign its ready). Let the paella rest covered for about 10 minutes before serving. Garnish with parsley or cilantro (adds a nice flavor).

Serve with fresh lemon slices. The ingredients are pricy but the end result is fantastic – ensure you taste along the way to bring out the flavors you enjoy. The smell of the finished paella is worth the price alone!

On my honor, I do swear...

To post the recipes for several DIVINE Easter Recipes that occurred at my home yesterday.

They include a RIDICULOUS Bacon-Infused Deviled Egg, Chicken, Scallop and Mussel Paella and Parmesan Tomato Mixed Green Salad.

Now to hunt down the recipes to share...

I hope everyone had a wonderful weekend!!