Crunchy Corn Meal Coated Tilapia Taco

If you have not yet tried a fish taco and you think it sounds a little strange, try these and I am certain that you will become a fan! This technique is also a great way to incorporate more fish into the weekly dinner rotation and, because they are so similar to fried chicken tenders, chances are your kids will like them too!

Fish tacos are frequently topped with crunchy cabbage and thinly sliced red onion. The combination of the texture of the cabbage and bite of the onion is a great combination with the fried fish. I thinly shredded 1/2 cabbage and added it to a bowl with 1/2 red onion, also sliced thin. In addition, I made a batch of roasted tomato, onion and garlic and serrano pepper salsa.  Simply cut vegetables into half or quarters depending on their size and place them on a foil lined baking sheet.  Season with a little canola oil, salt and pepper and place under the broil until they are soft and charred on the edges.  Let cool until easily handled and place them in a food processor with fresh lime juice, salt and cilantro.  Process until well incorporated. 

 

For the star of the fish tacos, the fish, I used a tilapia filet which works perfectly here because it is a mild, firm, white fish, but if you have another you prefer such as cod, grouper or even catfish, feel free to substitute. I set up a breading station with flour, 1 beaten egg and corn meal/flour. Tilapia filets have a natural score down the middle which makes them easy to cut in half creating a more manageable "fish finger" to fry. Dredge each fish finger in the flour, then dunk in the beaten egg, and finally coat each piece with the cornmeal/flour. Fry in about an inch or two of hot oil for about 5 minutes or so on each side or until they are golden brown and crispy. Drain on a paper towel and immediately season with sea salt.

When it is time to assemble the tacos, warm a flour tortilla over a gas burner set to low until warm, or in a dry warm frying pan. Place the crispy fried fish on the flour tortilla and top with the cabbage, red onion and salsa. A dollop of sour cream finishes it off.

Seared Ahi Tuna with Panko and Black Sesame Seeds

Looking back over the last ten months, it seems I make this at least once a month.  Obviously, it is one of my favorite meals and, seriously, it is by far one of the simplest to make! To me, what makes this dish irresistible is the clean, fresh, of-the-sea flavors of the tuna which, at the same time, is also meaty, rich and full of that elusive satisfying quality. Served warm, at room temperature or even ice cold (especially good in the summer) with the crunchy contrast of crispy lettuce, the warmth of creamy wasabi, the earthy saltiness of soy sauce and a final punch of Asian chili sauce it is simplicity at its most delicious.

One of the keys to a successful seared Ahi Tuna dish is to purchase the highest quality and supremely fresh tuna you can get your hands on. I purchased a 1/2 pound Ahi tuna loin steak which had been frozen but, living in the midwest, that's probably your best bet.

I started by preheating a skillet large enough to adequately accommodate the tuna steak. I lightly coated the fish with some hoisin sauce, seasoned it with sea salt and pepper and rolled it in a combination of black sesame seeds and panko bread crumbs. Next, I added about 1 tablespoon of oil to the hot pan and just when it began to smoke, I introduce the fish. I cooked it about 2 minutes per side and promptly removed it to waiting plate. Allow to cool slightly and enjoy immediately, or refrigerate and serve cold.  In either case, it is fabulous placed atop a bed of lettuce with a choice of condiments including pickled ginger, soy sauce, srirachi and wasabi.

Spaghetti with Hearty Meat Sauce

Something as innocent as this glorious hearty meat sauce on spaghetti, who could ever imagine it could be the source of arguments for the past 15 years.  This "meat sauce" has been my mother's "lasagna sauce" for as long as I can remember.  The problem is that I do not believe there is a difference between meat sauce for pasta and the sauce used for lasagna.  My mother, however, insists that this sauce should not be used as a condiment for spaghetti because it is for lasagna.  To me, it doesn't make sense.  Isn't lasagna just a spaghetti in a different shape.  Why can't the same sauce that is layered between larger and flatter sheets of spaghetti be used as the sauce in spaghetti and meat sauce.  I realize it seems very simple and perhaps idiotic to you, the reader.  However, my mother's opinionated nature keeps her from seeing the ridiculousness of the discussion.  Regardless, I was able to scam a Tupperware (really it was a cool whip container) full of meat (I mean lasagna) sauce with which I could do as I pleased.  So, of course, I put it over spaghetti. 

Meat (I mean lasagna) Sauce

1/4 cup olive oil

1/2 cup onion, chopped

1 clove garlic, minced

2 tablespoons parsley, chopped

1/2 lb. ground chuck

1/4 pound ground pork

1 can Italian tomatoes

2 cans tomato paste

2 tablespoons sugar

1 tablespoon salt

2 teaspoons dried oregano

2 teaspoons dried basil

1/4 teaspoon pepper

In 1/4 cup hot oil in a Dutch oven, saute onion, garlic and parsley until onion is tender.  Add chuck and pork; saute until well browned.  Add tomatoes, tomato paste, sugar, salt, oregano, basil and pepper; mix well, cutting tomatoes with a knife and fork.  Bring to a boil.  Reduce to a simmer, cover and stir occasionally for 3 hours.  Serve over hot spaghetti with a fresh grating of Parmesan cheese.  

Cheesesteak Sub

A cheesesteak to rival the best restaurant sandwich is but moments away and easy enough to do right in your own kitchen.  A couple of night's ago I also prepared a New York strip steak which I savored along with the Balsamic Roasted Potato Spinach Salad I wrote about.  I wrapped and refrigerated the remaining steak for the next night in anticipation of this submarine masterpiece.  After removing the steak from the fridge it was easy to slice in thin slices along with some sweet onion and a sharp cheddar cheese.  In a hot saute pan, I cooked the onion in a little butter for just a moment until they softened and just started to caramelize.  Then into the pan with the sliced steak just to warm it a bit.  After loading it all onto a french baguette I placed it in a hot oven, open faced, until the cheese melted.  I added a little mayo and a slather of horseradish and cheesesteak perfection was achieved.   

Baby Spinach Salad with Balsamic Roasted Potatoes, Parmesan Bits and Sweet Dijon Balsamic Vinaigrette

If you think back (if you are old enough) to the 1970's, spinach salads were all the rage.  Since then, they seem to have fallen out of fashion, though, you know how people say that everything comes back into style if you just wait long enough?  I aim to ensure spinach salad will so be the "it" salad on restaurant and home kitchen plates everywhere.  

This salad was a fabulous mix of potatoes roasted with balsamic and olive oil, crispy rendered bacon and, not wanting to let the bacon fat go to waste, a few sauteed cremini mushrooms right in the same pan.  A few slices of sweet onion and some bit flaked off a block of Parmesan cheese along with a vinaigrette made from Dijon, garlic, honey, balsamic and olive oil and it's a hearty and filling dinner salad and you won't even miss the steak!

Stir Fry of Chicken, Broccoli and Cashews

Stir fries are such a great weeknight meal because they can be made with any sort of meat including pork, beef or chicken as well as various seafood like shrimp or scallops.  It goes even quicker if you have leftover roast chicken or some remaining steak from the weekend bbq.  Because of the versatility of the ingredients a stir fry can be made to please practically anyone's taste.  I tend to purchase boneless skinless chicken breasts and keep them in the freezer for just this reason.  When I have a hankering for take-out made-in I thaw a chicken breast in the microwave in a matter of minutes and poach it in some simmering salted water for about 20 minutes until cooked through.  Let rest on plate until cool enough to handle and shred into bite sized pieces.  When it's time to stir fry, it will only take a fraction of the time because the chicken is already cooked.  You could even freeze the cooked and shredded chicken in a small container and it's that much easier for you to prepare a fabulous, healthy and delicious weeknight meal on a moment's notice. 

Stir Fry of Chicken, Broccoli and Cashews
1 boneless skinless chicken breast, cooked and shredded
1 cup broccoli florets
1/4 cup cashews
1/2 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon corn start
2 tablespoons rice vinegar
1 tablespoon Asian chili sauce
drizzle of toasted sesame oil

In a mixing bowl combine 1/4 cup water with cornstarch, soy sauce, chili sauce, rice vinegar and sesame oil.  Set aside.  In a large skillet or wok heat about 2 tablespoon canola oil and add onions.  Stir fry for 1-2 minutes.  Add broccoli, cashews, garlic and ginger and continue to stir fry for a few minutes until vegetables are tender.  Add chicken and soy sauce mixture and stir to combine.  If sauce is too thick once it comes to a boil, add a few tablespoons of water to thin.  Let simmer on a  low heat for about 5 minutes.  Serve hot and a bed of steamed Jasmine rice.

Nan's Tried and Tried and Tried Again, But Still True BBQ Chicken and Potato Salad

Wow, this is one of my one of my favorite dinners that Nan makes (you can see why, right)!  If there is a downside, it seems to be Nan's favorite dinner to prepare, as well.  I think I have probably featured these exact recipes many, many times so far this year, but this is "Amy's Dinner" afterall and this is, in fact, what Amy had for dinner....again! Kidding aside, they are excellent recipes and have certainly stood the test of time in our family, so I do hope you will give them a try at your house as well.  

We grilled skin on, bone in chicken pieces over an indirect flame on a gas grille for approximately 40 minutes total. Starting with the skin side down and over indirect heat to prevent flame-ups from burning the chicken pieces, grill them until the skin has rendered its fat and becomes crispy, about 20 minutes. Flip them over and cook for another 20 minutes or until the internal temperature reaches 165- 170 degrees. If using BBQ sauce, brush on the chicken during the last 10 minutes of grilling.

My mom has been making this potato salad forever! It is a basic recipe, but a perfect application for the phrase "an oldie but a goodie". Place scrubbed whole red potatoes in a sauce pan with cold water and heat until boiling. Turn the temperature down and cook the potatoes at a simmer until they are fork tender or about 15-20 minutes. Drain them in a colander and let them cool. Once cooled, peel them if desired, and cut them into a medium dice. Add chopped celery, chopped onion and one chopped hard cooked egg. Stir in enough mayonnaise, a little vinegar and some olive oil to bring the salad together and season with salt and pepper. Chill until ready to serve and garish with a traditional sprinkle of paprika.

The sweet and sour green beans is also a recipe from my childhood. Interestingly, we never have them unless it is with this exact dinner. I think because, strange as it sounds, the sweet and sour vinaigrette tastes so good when drizzled over the potato salad. Weird, I know, but someone tried it once years ago and ever since then, everyone eats it that way. It is one can of green beans and one can of wax beans, drained and placed in a large mixing bowl. Then, add about 1/2 of an onion, chopped and sprinkle with about 1 teaspoon of salt. Combine 1/2 cup canola oil, 1/2 cup apple cider vinegar and 1/2 cup sugar and combine well until the sugar dissolves. Pour over the beans and stir to combine. While this salad is delicious when made early in the day, it is best when it has the chance to sit in the refrigerator over night.

Finally, the deviled eggs. Boil the raw eggs until they are hard cooked, about 20 minutes or so. Rinse them under cold water to cool them down and to prevent them from over cooking and developing that unattractive green ring. Peel the eggs and cut them in half lengthwise. Place the hard cooked yolks in a bowl and combine with mayonnaise, a drizzle of apple cider vinegar and salt and pepper (I like to add a little Dijon mustard...Mom does not). Refill the eggs with the yolk mixture, chill and sprinkle with paprika as a garnish. Another fabulous dinner by Nan!

French Onion Soup

I spent a delightful Saturday decorating the house for fall; changing table clothes, swapping white airy curtains for heavy warm winter ones, pumpkins galore, etc., etc.  At the end of busy yet very satisfying autumn afternoon, I could think of no better evening meal than a bowl of body and soul warming French Onion Soup.  Honestly, I really did have the thought in the back of my mind that I would be able to whip up some homemade beef stock, as a base for this satisfying soup, in the same amount of time it takes to make chicken stock.  However, I was in for a rude awakening when I found that beef stock is indeed an all day affair.  The roasting of the bones, the hours upon hours of sloooowwww simmering, the straining, refrigerating, defatting and on and on it goes. That, my friends, may (or may not) be a project for a deeply frigid snowy winter day.  Instead, I opted for the much simpler version which did not disappoint in the least!

French Onion Soup
2 large onions, peeled, halved and thinly sliced
2 tablespoons butter
2 tablespoons olive oil
fresh thyme
1 tablespoon flour
1 tablespoon cognac
1/2 cup white wine
4 cups beef stock (I used Kitchen Basics)
salt and pepper

In a large heavy bottomed dutch oven, melt butter and olive oil together over medium heat.  Add onions and stir to combine.  Cover and let onions caramelize for approximately 45 minutes, stirring every 10 minutes or so to prevent onions from scorching on the bottom of the pan.  Once the onions have caramelized to a golden brown, add 1 tablespoon of flour and combine with the onions.  Add cognac and white wine, bring to a simmer and let reduce for about 5 minutes.  Add beef stock and season with salt and pepper.  Bring to a simmer, cover and let flavors gently combine for about 20 minutes.  Serve hot in crocks with croutons and melted gruyere. 

Croutons and Melted Gruyere
sliced french baguette
shredded Gruyere

Preheat oven to 425 degrees.  Place sliced french baguette on a baking sheet and toast for 5 minutes on each side.  Turn oven to the broil setting and place croutons in each crock of soup and cover with shredded Gruyere cheese.  Place crock on a baking sheet and toast under the broiler under cheese is melted and bubbly and bread is nicely charred.  Serve immediately.     

Oven Roasted Ribs, Twice Baked Potatoes and Sweet and Sour Slaw

I was treated to this ridiculously gorgeous and down right tasty meal at Mom's last evening!  Used to be that I cooked for her on most Friday night's, but the winds of change have reversed our Friday night roles.  I have to admit that, while I really do love to come home at the end of the day and unwind while chopping, slicing, dicing and sauteing, it is such a treat to enjoy some fine home cookin' made by someone else.  That fact that it's my Mom is a huge bonus!!

Easy Oven Roasted Ribs

1 rack baby back ribs
1 bottle of BBQ Sauce (I used Sweet Baby Ray's)
2 tablespoons BBQ dry rub

Preheat oven to 350 degrees. Season ribs with dry rub on both sides. Place on an aluminum foil lined baking sheet and slather with BBQ sauce. Cover tightly with aluminum foil and roast in the oven for 2 hours. Remove from oven, uncover and brush with additional BBQ sauce. Place ribs under the broiler, turning once, until brown and crusty.


Twice Baked Potatoes
For the twice baked potatoes I baked a russet potato in a 350 degree oven for 1 hour. Cut it in half lengthwise and remove the pulp to a large mixing bowl. Then, add a couple tablespoons of butter and a splash or two of milk and stir vigorously until beautiful smooth and fluffy mashed potatoes have been created. Refill the empty baked potato shells with the mashed potatoes and place in baking dish. Cover with grated cheddar cheese and garnish with paprika. Bake in a 350-375 degree oven for about 10-15 minutes, or until the cheese has melted and the potatoes are heated through.

Sweet and Sour Cole Slaw
I am particularly fond of this Sweet and Sour Cole Slaw recipe because it is cold and crisp and it goes so well with the flavors of the pork. Combine 1 1/2 bags of prepared cabbage with carrots with 1 small diced onion, 1/2 cup canola oil, 3/4 cup sugar, 1/2 teaspoon celery seed (which Nan leaves out because I despise celery seed), 2 tablespoons chopped parsley, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, 1/2 cup cider vinegar and 1 teaspoon salt. Stir well and refrigerate over night for best flavor.

Taco Salad

So, after making the old time crunchy tacos the other night, I had an abundance of seasoned ground pork leftover.  At the same time, it seemed that it was about time to have a salad for dinner.  Once a week or so I generally substitute meat, starch, veggie dinner for a "dinner salad".  Perfect timing to incorporate the remaining taco tasties into my weekly supper salad!  Now, I will not profess to be making any sort of an attempt at passing this salad off as health food, but I still like to believe it is a "healthier" way to enjoy the leftover taco fixings from earlier in the week. 

Tortilla chips in a heat proof round shallow baking dish topped with seasoned ground pork and cheddar cheese. Placed in a 425 degree oven for about 5 minutes or until meat is heated through and the cheese is melted.  Remove from oven (careful, the dish is hot) and top with shredded lettuce and a combination of chopped tomatoes, onions, and avocados.

Crunchy Tacos wtith Charred Peach Habanero Salsa

Sometimes I feel like I get caught up in trying to combine "outside the box" ingredients to create a more original Mexican influenced dish and, while quesadillas, fajitas, burritos and enchiladas are still the bomb(s), back to basics tacos are where it's at for me right now! It has been quite a while, if at all in the past 10 months that I've been writing this blog, since I have made a straight shooting taco.  The only twist, if you can call it that, is that I swapped out ground beef for ground pork which takes the crunchy taco to new levels of deliciousness.  One time I realized I had no ground beef in the freezer, but I did have some ground pork leftover from a meatloaf made earlier in the week.  I figured I'd give it a try, like how bad could it be?!  It has a much richer, fuller and more luscious (if that doesn't sound too stupid) flavor and texture than boring old ground beef.  Without a doubt that was the best taco ever!  Now I don't use anything but...unless all I have is beef...but I really, really try to use pork instead. Try it, I highly recommend it!

I won't bore you with writing a recipe for a taco.  Brown the pork (or beef), add a packet of taco seasoning (don't forget the secret ingredient...a squirt of ketchup) and stuff a warmed taco shell as you desire.  I will share the salsa recipe I made with the one little habanero from my garden that I have been fiercely protecting from early fall frosts in hopes it would ripen before the deep freeze.  Beware, this a fabulously tasty salsa but it also packs quite a punch!

Charred Peach Habanero Salsa
1 peach, halved and pit removed
1 large tomato, quartered
1/2 small red onion
1 garlic clove
1 small habanero pepper
juice of 1/2 lime
salt
fresh cilantro

Preheat the broiler.  Place peach and tomato on a foil lined baking sheet and season with canola oil and salt.  Broil until soft and edges of nicely charred. Allow to cool for about 5-10 minutes. Add tomato, peaches, onion, garlic, lime juice, habanero and cilantro to a food processor.  Process until ingredients are all well combined and you reach the desired consistency.  Enjoy!

Amy's Chicken Cacciatore - Command Performance

Honestly, I really do not eat leftovers in the exact same form on the second night very many times.  I try to do my best to reinvent the previous night's ingredients so that neither I, nor regular readers, get bored with the same dishes.  However, as we know, rules are meant to be broken.  Therefore, here is night 2 of Chicken Cacciatore served over pasta with a fresh shaving of parmesan cheese.  Truth be told, this truly tasty time tested classic was even better the second night.  So, sometimes, plain old unadorned leftovers are a perfectly delightful.

Amy's Chicken Cacciatore

chicken pieces, bone-in (you can use any pieces you prefer)
3 cloves garlic, minced
1/2 onion, large dice
1 red bell pepper, large dice
3/4 cup white wine
1 large can whole Italian tomatoes (best quality)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano (not sure if it's authentic, but I'm an oregano addict)
1 teaspoon fresh rosemary, minced

Brown chicken pieces in a large skillet with high sides in butter and olive oil until well browned. Remove chicken pieces to a plate and reserve. Add onions, red bell pepper and garlic to the pan and cook for several minutes until softened. Add salt and pepper, oregano, red pepper flakes and rosemary. Stir to combine and cook until fragrant. Add wine and let reduce for about 5 minutes. Next, add tomatoes, breaking them up in pan. Return the chicken to the pan and bring it up to a boil. Put the lid on and reduce to a simmer. Let cook for about 30 minutes with the lid on and an additional 20 minutes without the lid. Serve hot over spaghetti with freshly grated Parmesan cheese.

Amy's Chicken Cacciatore

Definitely one of my favorite's growing up and, for some reason, not one that I make very often.  So, I figured I would give it try last night.  It was just as delicious as I remembered and it was actually much easier to make than I anticipated.  After browning the chicken, it's really a matter of just assembling the rest of the ingredients and letting it simmer away.  You simply must serve it over pasta to absorb the fabulous white wine scented tomato broth!

Amy's Chicken Cacciatore
chicken pieces, bone-in (you can use any pieces you prefer)
3 cloves garlic, minced
1/2 onion, large dice
1 red bell pepper, large dice
3/4 cup white wine
1 large can whole Italian tomatoes (best quality)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano (not sure if it's authentic, but I'm an oregano addict)
1 teaspoon fresh rosemary, minced

Brown chicken pieces in a large skillet with high sides in butter and olive oil until well browned.  Remove chicken pieces to a plate and reserve.  Add onions, red bell pepper and garlic to the pan and cook for several minutes until softened.  Add salt and pepper, oregano, red pepper flakes and rosemary.  Stir to combine and cook until fragrant.  Add wine and let reduce for about 5 minutes.  Next, add tomatoes, breaking them up in pan.  Return the chicken to the pan and bring it up to a boil.  Put the lid on and reduce to a simmer.  Let cook for about 30 minutes with the lid on and an additional 20 minutes without the lid.  Serve hot over spaghetti with freshly grated Parmesan cheese.

Grilled Tomato and Eggplant Salad with Goat Cheese on Garlic Bread Crostini

I was anxiously anticipating, what I reluctantly believed to be, my final opportunity of the year to fire up my barely used Weber charcoal grill and gently grill this glorious T-Bone steak over a wood fueled fire to primal perfection. But, alas, the typical windiness of a late afternoon autumn day in northern Indiana almost foiled my farewell feast. Though I was hesitant to light the coal and allow the free flying ashes to set ablaze my mother's neighborhood which, like so many areas in this part of the country, is a tinderbox due to a serious lack of precipitation, I was glad to have the BBQ safety net that is the gas fired grill waiting on stand by. 

To accompany this carnivores delight, some grilled veggies including eggplant, onion, tomato, mushrooms, and sweet red pepper. Chopped and combined with olive oil, balsamic vinegar, salt, pepper, chopped fresh parsley and fresh goat cheese, spooned over grilled garlic bread.  A simple spread made from butter, olive oil, a hint of lemon juice, a tiny pinch of cayenne pepper and a healthy sprinkle of salt all combined and schmeared, yes schmeared, all over a crusty French baguette and grilled to crunchy deliciousness.   

Roast Sliced Chicken, Bacon, Avocado, Tomato, Onion and Cheddar Cheese Sandwich

After a ridiculously long day of working around the house, doing errands and no holds barred shopping, I was too pooped to party....or cook in this instance.  For some, reason which eludes me, sandwiches are regularly considered bourgeoisie.  Regardless of this proclamation, I am proud to declare my whole hearted love of  all types of meat and varieties of veggies shoved between two pieces of bread.  My latest masterpiece is this delicious, healthy and simple sandwich (on freshly made Amish whole wheat bread which I had just purchased earlier in the day) of roasted chicken, bacon, avocado, tomato, onion and cheddar cheese.  YUM!

The Death Dinner or Layered Taco Dip and Buffalo Wings

Growing up this was a favorite frivolous Friday night dinner but as us kids got a bit older and started counting calories, we began to realize that this meal, delicious as it was, was not exactly diet food. In certain dramatic teenage fashion we began to call it "the death dinner" to get our point across. We must not have made much of an impression because I now that I am 41 years old my mom still makes this for me on Friday night, though now I don't care quite so much about the lack of health benefits! 

In a baking, dish layer 1 can of refried beans on the bottom.  Next, top that with 1 pound of browned ground beef with taco seasoning.  I do find that it works best if you add a couple of tablespoons of tomato paste or a few squirts of ketchup to the beef while it is browning with the taco seasoning in order to give it a little body and some thickness.  On top of the ground beef, layer about 1/2 jar of your favorite salsa.  Finally, top it off with enough shredded cheese to cover the top.  Bake it in a 400 degree oven for about 20-30 minutes or until it is bubbling and the cheese is melted.  Let it sit for about 15 minutes before cutting into it, otherwise, it will run all over the place. Serve it with tortilla chips, sour cream and hot sauce.  

Buffalo Chicken Wings

1 package chicken drummettes
1 tablespoon dry rub
1/4 cup hot sauce (Frank's or Louisiana)
2 tablespoons apple cider vinegar
3 tablespoons butter
salt
pepper

Preheat oven to 425 degrees. Place chicken drummettes on a parchment lined rimmed baking sheet and pat them very dry. Season with salt, pepper and your favorite dry rub. Place them in the oven and bake for 15 minutes, turn them over and bake for 15 minutes more. Make the sauce by heating the hot sauce and vinegar in a saucepan over a medium flame. Just before tossing with the wings and serving, turn the burner off and whisk in the butter. Do not let the sauce come to a boil after adding the butter or it will become greasy. Whisking the butter in off the heat will make a nicely incorporated sauce. Toss wings and sauce together and serve hot with blue cheese or ranch dip with sliced raw vegetables.

Roast Chicken, Apple, and Pecan Salad

Most nights I feel like fixing a proper dinner for myself.  You know, a meat, a starch and a vegetable. I really do find it relaxing and a great way to unwind to chop and saute and roast.  The sounds and the aromas are almost intoxicating and sometimes I could compare its ability to melt away the angst of day like a good stiff evening cocktail.  Then there are nights when the thought of cooking is more than I can bare.  That's when a hearty salad such as this is the perfect solution.  A couple of pieces of oven roasted chicken, cooled and shredded, added to crisp romaine leaves, sweet sliced apple and crunchy warmed pecans with a sprinkle of sharp cheddar is one of my favorites and ideal for this time of year.  All it needs is to be dressed with a little red wine vinegar and drizzle of really good olive oil, salt and pepper and you can relax knowing you have a great dinner and no pots and pans to clean!

Steak, Roasted Red Pepper and Black Olive Quesadilla with Roasted Tomato, Onion and Garlic Salsa

Ok, maybe not the prettiest dinner that's ever come out of my kitchen but that just means it's beauty lied beneath the surface inside this tasty quesadilla.  I know, lately I have been all about the fast and easy dinner and this is yet another.  You will recall that I had a lovely pan seared strip steak the other night and despite my best efforts to devour the entire side of beef, a little piece remained unconsumed.  Though not quite enough to make a juicy cheese steak sub, but just enough for a thin, yet flavor packed, quesadilla with sweet roasted red peppers, briny black olives and a touch of sharp cheddar cheese.  Where there is a quesadilla there must be a salsa and chip accompaniment.  So, in keeping with the hint of sophistication created thus far, I gussied up the same old, same old salsa in favor of this one with the deeper, more concentrated taste of roasted vegetables.   

Roasted Tomato, Onion and Garlic Salsa
2 tomatoes, quartered
1 red onion, quartered
3 garlic cloves, skin on 
1 serrano chili pepper, whole
juice of 1/2 lime
salt
pepper

Preheat the broiler and place the vegetables on a foil lined baking sheet.  Season them with a little canola oil, salt and pepper.  Cook under the broiler for approximately 5-10 minutes (though with broilers, cooking times vary wildly) or until the tomatoes turn a bit brown on the edges.  Let cool for a few minutes before adding all of the ingredient to the food processor.  Be certain to the remove the skins from the garlic before adding to the processor.  Season with salt and pepper and the lime juice.  Process until well combined.  Serve warm, at room temperature or even cold after refrigeration with tortilla chips for dipping.    

Barbecue Smashed Potatoes with Sliced Seared Strip Steak

I was definitely in the mood for a meaty pan seared steak last night, but I wanted to give a try to a new "Rachael Rayish" potato dish that had been floating around in my mind.  I am not the biggest fan of a potato in the form of mashed or baked (I do hold french fries and potato chips in very high regard) but, still, every so often I get a hankering for a good spud.  I say this dish is in style of Rachael Ray because she has a tendency to make one ingredient or dish take on the flavors of another.  Imagine burgers that taste like shrimp scampi, for example, or say pasta that reminds you of a Reuben sandwich.  Anyway, you get the idea.  So, these Barbecue Smashed Potatoes are my homage to Rachael Ray and the whole meal was done, you guessed it, in under 30 minutes!

Barbecue Smashed Potatoes
Red Bliss Potatoes
bacon, sliced into thin strips
Worcestershire sauce
bottled barbecue sauce
mild cheddar cheese, shredded
jalapeno pepper slices
sour cream

The recipe is in the free form style.  You really do not need to measure the ingredients, it is best when you add a little of this and a bit of that.  In a sauce pan, cover potatoes with cold water, bring to a boil, reduce to a simmer and cook for approximately 15-20 or until potatoes are fork tender.  Drain and reserve.  Preheat the oven to 425 degrees. In a cast iron skillet brown the sliced bacon to render the fat and crisp the bacon.  Add the potatoes directly to the pan with the bacon and drippings.  Smash down each potato with a potato masher.  Drizzle over a some Worcestershire sauce, a little barbecue sauce and season with salt and pepper.  Stir to combine the ingredients and distribute the bacon.  Sprinkle over some cheddar cheese and jalapeno slices.  Bake in the oven for about 15 minutes or until heated through and cheese is melted.  Let rest a few minutes before serving.  Delicious with dollop of sour cream over the top!  

Chicken and Pea Pod Fried Rice

I am sure I have exalted the virtues of the ordinary roasted chicken and the infinite culinary possibilities that lie within the leftovers so many times this year that I may be nearing redundancy.  Nonetheless, I just do not ever tire of the delicious, inexpensive, healthy and ridiculously easy meals that can be made with the humble chicken as its main ingredient. Just by keeping a few items of fresh produce and some basic pantry staples on hand, anyone, and I really mean anyone, can zip in the door from work or a day running the kids around and doing errands and have dinner on the table in no time and with very little effort.

Chicken and Pea Pod Fried Rice
1 cup leftover chicken, cubed
1 cup leftover white rice
1/4 cup sliced carrots
1/2 cup chopped onion
1 handful snap or snow pea pods
3 cloves garlic
1 egg
1 tablespoon Hoisin
1/4 cup soy sauce
2 tablespoons rice wine vinegar
hot sauce, to taste   

Combine the Hoisin, soy sauce, rice wine vinegar and hot sauce and set aside. In a large skillet or wok preheated over medium heat with several tablespoons of canola oil, begin by stir frying the onions and carrots for several minutes.  Next, add the garlic followed by the pea pods and rice.  Continue stir frying until ingredients are combined and heated through.  Make a well in the middle by pushing the rice up around the edges of the pan and scramble the egg right in the well.  Once cooked, stir to combine with the rice. Add the hoisin mixture and combine well.  Let cook for several minutes for flavors to come together and serve with extra hot and soy sauce on the side.     

I am not really sure anymore if Lasagna is actually an Italian dish or if it just something us American's invented as yet another conduit for pasta, cheese, and sauce.  Whoever it was that can claim responsibility deserves some sort of recognition.  I mean, besides pizza (which is my favorite AmerItalian food) what could be more fulfilling both nutritionally and soulfully than tender pasta layered with zesty and, just a little spicy, hearty tomato meat sauce, delicately held together with mild, melted, molten mozzarella cheese and all gently baked to warm soothing perfection until each ingredient joins together as one lusciously decadent meal!  

Lasagna Sauce
1 small onion, small dice

½ pound bulk Italian sausage
½ pound ground beef
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon sugar
½ teaspoon red pepper flakes
Salt and pepper, to taste
Olive oil
1 large can crushed tomatoes

In a sauce pan, heat several tablespoons of olive oil and sauté onion until translucent. Add Italian sausage and ground beef and cook along with the onions being certain to break apart the meat with a spatula. When sausage and beef are cooked through, add garlic, dried oregano, red pepper flakes and salt and pepper. Sauté for a minute or two before adding the crushed tomatoes, ½ can of water and sugar. Bring to a boil, reduce to a simmer and let sauce cook for 45 minutes. Remove from heat and let set aside for use in the lasagna.

Lasagna Filling
1 container ricotta cheese
1 egg
2 cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 box Lasagna noodles, no cook

In a mixing bowl, combine the ricotta cheese and egg. Stir well to combine. Set aside for use in the lasagna. In separate bowls, place mozzarella and Parmesan cheeses and set aside for use in the lasagna.

Assembly
Preheat oven to 375 degrees. In an 8x8 glass pan, spoon ½ cup lasagna sauce into the bottom of the pan to coat it evenly. Place 2 lasagna noodles, side by side, on top of the sauce. Smooth ½ of the lasagna filling over the sauce and sprinkle with 1 cup mozzarella cheese. Cover the mozzarella cheese with sauce and top with 2 lasagna noodles. Top the lasagna noodles with the remaining ricotta filling and cover with sauce. The final layer will begin with 2 lasagna noodles, then the remaining sauce, the second cup of mozzarella cheese and topped off with the Parmesan cheese.

Cover the pan with aluminum foil and bake for 50-60 minutes. Remove foil and back an additional 5-10 minutes to allow the cheese to brown. Let rest 15 minutes before serving.



Roast Chicken with Rice and Gravy

If I had to pick my favorite old fashioned, comfort food type meal it would definitely be roasted chicken and fluffy white rice with gravy and little salad with oil and vinegar.  Something about all those tasty flavors together is just the best. I was dying to have this dinner but as yesterday afternoon progressed and I was out doing errands, I realized I was running out of time to roasted my own chicken at home before it would be time for bed. So,  I will admit, however, while I was at Sam's Club, I decided to pick up one of their rotisserie chickens and make my life easy.  By adding a few homemade side dishes and an easy and delicious gravy, I turned that humble chicken into a fantastic dinner.  

Perfect Rice
1 cup white rice
2 cups water
1 tablespoon butter
salt
pepper

Melt butter in a saucepan over medium heat and add the rice.  Stir completely to coat each grain of rice with the butter.  Season with about 1/2 teaspoon salt and some fresh ground pepper. Add 2 cups of water, cover with a lid and cook without peaking for 18 minutes.  Remove from heat and let rest for 5 minutes.  Fluff with a fork and serve. 

Easy Gravy 
1 tablespoon butter
1 tablespoon flour
1 cup of chicken stock
pan drippings from roasted chicken
salt
pepper

In a sauce pan combine butter and flour and cook over medium heat for about 1-2 minutes until raw flour taste is gone.  Whisk in the chicken stock and pan drippings and simmer for about 5-10 minutes until thickened.  Season with salt and pepper.  If it gets too thick add a bit more stock.  If too thin simmer a tad longer until it reaches the perfect consistency.     

Mom's Super Secret Chili

No better way to end a week than to be treated to Mom's Super Secret Chili!  Not only is this chili the perfect combination of beefy goodness, tangy tomato, exquisite seasoning, and tasty toppings it also has the exact combination of spicy heat to warm you from your tippy toes to the top of your hairy head. Problem is, Mom has been working diligently to perfect the recipes in anticipation of throwing her chef's hat into a cooking contest or two, therefore, she will not divulge the chili recipe!!  No worries for you, however.  Though it may not be the soon-to-be award winning chili recipe from my Mom, I am delighted to provide you with my recipe for Amy's own darn good attempt at making chili.   Enjoy!

Amy's Chili

1 2lb. chuck eye roast or steak
1 small white onion, chopped
1 green pepper, chopped
1 garlic clove, finely chopped
2 tablespoons chipotle chili powder
2 tablespoons ancho chili powder
1 teaspoon cocoa
1 teaspoon sugar
1 tablespoon Mexican oregano
1/2 box beef stock
1 small can tomato paste
1 large can crushed tomatoes
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 can dark red kidney beans
salt
pepper

Heat 2 tablespoons canola oil in a heavy bottom dutch oven over medium high flame. Cut the chuck eye roast into 2 inch cubes and place in the dutch oven to brown well on all sides. Remove the beef and place it on a plate and reserve juices. Reduce heat to medium and add the onions and green pepper. Cook for a about 2-3 minutes and add the garlic. Stir to combine and be careful not to burn the garlic. Add the chili powders, cocoa, sugar, oregano and salt and pepper to taste. Stir well to combine. Again, be sure not to have the dutch oven too hot; you don't want the spices to burn just toast to release some of the oils and flavor. Next, add 1/2 box of good quality, low sodium, beef stock and scrape the bottom of the dutch oven to pull up all of the flavorful bits on the bottom. Add 1/2 to 1 full can of tomato paste, depending on how thick you like your chili. I recommend starting with 1/2 can and adding more as you proceed. Work the tomato paste into the vegetables and beef stock. Add the crushed tomatoes, apple cider vinegar, Worcestershire sauce the reserved beef with the juices back to the dutch oven. Combine well, bring to a boil, reduce to a simmer, cover and let cook for 2 hours.

After 2 hours remove the large beef chunks from the chili and shred. Return the beef back to the pot with the drained kidney beans and cook, covered, for an additional 1/2 hour. Serve with various condiments included shredded cheese, sour cream, hot sauce, chopped onion, or guacamole. Enjoy!



Skirt Steak Soft Taco

Skirt steak, despite it being quite a tasty cut of beef, is not as widely available as I think it should be.  As a matter of fact, I am unable to find it in any of our local supermarkets.  I ask, but they tell me that a corporate office somewhere decides what cuts of meat each store will receive.  I have even offered to call and put in a request, to the chief butcher in charge, but I am told that my pleas will fall on deaf ears. I always wonder the chefs and cooks on Food Network are talking about when they proclaim "just ask your butcher" to cut a roast a particular way or to "make friends with the butcher".  Seems to me the day of the neighborhood butcher is either long gone, or it only exists in larger urban areas.  Anyway, back on track, I am able to get an organic skirt steak from Yoder's Meat Market, a local Amish grocer.  The only down side is that they are always sold in the frozen state. Regardless, skirt steaks are always a flavorful, robust steak that do well in a wet marinade or with a dry rub.  They are particularly good as an ingredient in fajitas and tacos.  Don't overcook though, it should be prepared as you would a flank steak and sliced against the grain and on the bias. 

Skirt Steak Soft Taco
1 skirt steak (marinaded or dry rubbed)
sliced red bell pepper
sliced onion
colby jack cheese
cilantro
sour cream
flour tortillas

Pat the skirt steak dry from any left over marinade if using wet ingredients or season with a dry rub,  as you prefer.  Cook on an indoor grill pan or an outdoor grill for approximately 4 minutes per side or until meat is medium rare.  Do not overcook.  Let rest 10 minutes before slicing.  Meanwhile, saute onions and pepper in a skillet over medium high heat with about 1 tablespoon of canola oil. Heat the flour tortillas until warm and soft and fill with sliced skirt steak and sauteed peppers and onions.  Additional toppings can include shredded cheese, sour cream, fresh cilantro, hot sauce and salsa.    

Just Because It's a Sandwich Doesn't Mean It Can't Be Fabulous

Ok, so the truth be told, I started a new job this week and, as expected, I do not have enough time at the end of the work day to prepare a dinner to my usual standards.  Though my attempts earlier in the week have been fairly respectable, I have been up too late doing dishes and cleaning up the kitchen.  Therefore, since last night was Survivor night and I did not want a sink full of dirty pots and pans to deal with, I took the wussy way out and fixed a sandwich for dinner.  That does not mean, however, that I took two ugly pieces of standard white bread and slapped a piece of bologna down with a squirt of hot dog mustard as a condiment.  I at least stopped at the supermarket and purchased a loaf of lovely peasant bread along with some fresh assorted deli meats including smokehouse ham, oven roasted turkey, Genoa salami and provolone cheese.  The key to the perfect crispy lettuce topping is to shred very thinly with a sharp knife, then top it with ripe tomato and some thin rounds of onion.  A little mayonnaise on both slices of bread, a sprinkle of oregano and a drizzle of olive oil and red wine vinegar and I was almost feeling pretty good about my lazy Wednesday night dinner.  I promise I won't make it a habit though.  

Good 'Ol Fried Chicken

There is nothing, in my opinion, as delicious as a good piece of fried chicken.  Emphasis on the word "good".  To me, good fried chicken has the crispiest of skin which is gently fried to crunchy perfection and seasoned only with salt.  One could compare the fried chicken skin I'm talking about to chicken bacon. Equally as important is the tender, juicy meat which is in no way dried out.  Although there are many schools of thought on the ideal coating for fried chicken, for me the best has always been the way my mama does it.  A piece of chicken with a scant coating of flour and into a shallow pan with and inch or so of hot oil.  Flip each piece over after a few minutes and, thereafter, turning on a regular basis until the chicken is evenly golden brown and cooked thoroughly on the inside.  While still hot and glistening with oil, season fairly liberally with salt. I eat mine with a healthy serving of green salad because the ruffage counterbalances the fried food calories making this chicken almost healthy....right?      

Chicken and Soba Noodle Stir Fry

This is the perfect meal to prepare when you want to clean out the refrigerator of all the leftover vegetable odds and ends which seem to congregate in the crisper bins.  A great light dinner or lunch on it's own, but add some cooked chicken cubes or strips of beef and, in no time at all, you have a hearty, delicious and healthy dinner.  I had some soba noodles in the pantry which I was delighted to use, but you can certainly substitute spaghetti noodles, lo mein noodles, white or even brown rice without sacrificing any flavor.  You can also feel free to use the vegetables you have already have.     

Chicken and Soba Noodle Stir Fry
1 cup cubed cooked chicken
broccoli florets
sliced carrots
drained water chestnuts
green pepper, diced
onion, diced
1 tablespoon freshly grated ginger
2 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1 teaspoon Asian hot sauce (optional)
soba noodles

Cook soba noodles according to the directions on the package, drain, rinse with cold water and drain again.  Set aside.  Combine soy sauce, vinegar and hot sauce in a bowl.  In a large skillet heat 2 tablespoons canola oil until hot.  Add prepared vegetables and stir fry for several minutes until soft.  Add ginger and garlic and cook until fragrant.  Add cooked, cubed chicken and stir to combine with other ingredients until heated through. Add soy sauce mixture and soba noodles and toss to combine well.  Cooking stir frying until ingredients are combined and heated through.  Serve immediately with a little extra hot sauce and soy sauce on the side.  

Reprise - Easy Chicken Enchiladas with Salsa Verde

You may recognize this Easy Chicken Enchilada with Salsa Verde dinner from one I made for myself just a few weeks ago.  Proof positive of how simple and delicious they were, Mom requested them that we make them for last night's Sunday night family dinner sans the family, however.  Just the pared down family dined as my brother was home tuned into the Ryder Cup, so it was just me, my sister and Mom.  We made it really simple on ourselves and took help from a Sam's Club rotisserie chicken and store bought Salsa Verde.  For detailed instructions on putting together this tasty Mexican favorite check out my Chicken Enchiladas from earlier last month.

Pork and Black Bean Burrito

I can not think of anyone I know who does not like a burrito. Whether stuffed with chicken, beef, pork or just beans, it is certainly one of the favorites on the menu in Mexican restaurants and taco stands. But if you don't have a great Mexican restaurant in your area, or you just want to be able to recreate one of your favorite south of the border treats at home, give a burrito a try. If you have leftover pork, (like I did after making Cuban Style Slow Roasted Mojo Pork the other night) use it but you can also substitute store bought rotisserie chicken, sliced steak from yesterday's cookout or even some seasoned and browned ground beef. If you have vegetarian friends, or you happen to be a non meat eater yourself, leave the meat out all together and stuff your burrito full of black beans or even refried beans. 

Do like I did and fill your burrito with pork, left over black beans, shredded cheese, avocado, tomato, onion, jalapeno slices, black olives, sour cream, hot sauce and salsa.  Don't limit yourself to these ideas, but feel free to experiment and use any ingredient from your refrigerator or pantry that sounds tasty.  Think outside the box and enjoy! 

Cheater, Cheater, "East Coast Subs" and Fries Eater

Carry-out night!  I actually tried to get a reservation to go to the newly opened Alfresco Dining at The Carriage House where I have been dreaming about the crispy crust of their authentic pizza from the outdoor wood fired oven for weeks. However, whomever answered the phone when I called Friday afternoon did not have "the book", couldn't give me the available reservation times and wanted to call me back, etc., etc., etc.  Way too much trouble!  So instead I spent the afternoon shopping and when I returned home, many hours later, my poor tired self just wanted to kick back, take a night off from kitchen duty, have a glass (or two..or three) of wine, indulge in some junkie type food and emerse myself in a chick flick (Nights of Rodanthe which, btw, I really loved but figured out half way through).  Although admittedly a quite pathetic way to spend a Friday night, it was marvelous nonetheless! 

Cuban Style Slow Roasted Mojo Pork

Besides the beautiful weather and great shopping, another wonderful aspect of south Florida is the enormous variety of ethnic cuisines available.  Influenced by the strong and growing Cuban population, it has become one of the most popular foods of the region, in part, because of the explosion of flavors from garlic, fresh citrus juices and oregano you get with each bite.  Some may be under the misconception that Cuban food is spicy, but it is not (though I find a little dash of hot sauce is an excellent condiment). It is somewhat surprisingly heavy on garlic but that flavor is somehow balanced by the acidity of the citrus juices and sweetened by the long slow cooking processes.  The version I created is inspired by some of my very favorite meals enjoyed at "Havana"  in West Palm Beach, FL. It is by no means authentic, but it is a pretty good mid western reproduction, if I do say so myself.  

Cuban Style Slow Roasted Mojo Pork

Pork
1 pork shoulder roasted (boston butt or picnic shoulder)
2 tablespoons of chili powder (chipotle, ancho, pasilla)
1 tablespoon cumin
1 teaspoon coriander
2 tablespoons oregano
1 tablespoon salt
1 teaspoon pepper

Preheat oven to 300 degrees.  Place pork roast in a heavy dutch oven.  Combine spices together in a small bowl and rub over all sides of the pork roast.  Spoon over 2 -3 tablespoons of mojo (recipe follows).  Cover with a tight fitting lid and roast in the oven for 3 hours or until pork is fork tender and falling apart.  Remove from dutch oven and let rest on a plate covered loosely with foil for about 20 minutes.  Slice and serve with black beans*, white rice and some extra mojo with sauteed onions. 

Mojo

zest of 1 orange

juice of 1 orange

zest of 1 lime

juice of 2 limes

1/4 cup red wine vinegar

4 large garlic cloves, minced

1 tablespoon oregano

1 teaspoon salt

1/2 teaspoon pepper

Combine ingredients together in a medium mixing bowl.  After adding several tablespoons to the pork before cooking retain the remaining mojo.  After removing the pork from the oven, slice 1/2 of a red onion and place the slices in the mojo for 20 minutes.  Just before serving the pork, heat a skillet with a tablespoon of canola oil over medium heat.  When pan is hot, quickly pour the mojo and onions into the pan and saute for a minute or two until the onions are soft.  Serve as a condiment with the sliced pork. 

*P.S. - If you would like the recipe for the black beans you can find it right HERE.