"Amy's Dinner"

New Year's Eve Ciopinno and the "365 Days of What I Have For Dinner" Finale!

2011-01-01T16:55:00.000-08:00

Isn't it a really great feeling when you set out to do something that often ends up being a bigger commitment than originally thought and half way through you're not sure if you can pull it off, but you stick to it anyway and in the end the finished product is even better than you could have possibly ever imagined? That's precisely how I am feeling tonight! I set out on a whim last New Year's Day to blog about what I, a relatively normal person (who, admittedly, is obsessed with cooking) could realistically put together every night for dinner (for 1 year) that was easy, healthful, budget conscious and delicious. The goal, I guess, was to complete the challenge, contribute something that the readers would actually enjoy and perhaps gleen some useful information from, to have fun and to meet other fabulous foodies. Well, I completed the task (YAY!), I had more fun than I honestly would have thought, I met so many fantastic people and I hope you, the reader, enjoyed it too and perhaps took away a tasty recipe at the same time.

So, now that the year is over, what does that mean for "Amy's Dinner"? First and foremost, it means a cookbook!!! I hope. Beyond that, I don't know. I am certain that I want to continue cooking, writing recipes and photographing, but I am not sure exactly how to proceed with the blog. What do you think? As the reader you are the one who is important and I would like to get some input and receive suggestions from you. I have thought about gimmicks (a traditional or regional recipe from each state) but, honestly, that feels a little fake and forced. Perhaps I could write some more detailed instructions based on dishes requested by you, the reader. I could include a shopping list, additional photos, maybe a video or two and detailed instructions with corresponding photos. Does that sound interesting? Let me know....SERIOUSLY! Perhaps I should continue with another "365 Days of What I Have for Dinner". It's up to you! Feel free to comment here, send me an email to kitchencentsability@gmail.com or leave a comment on my facebook page. In any case, I think I'll take a few weeks off to regroup and maybe redesign the page a bit. I'll plan on being back the middle of January! Thank you for reading, it never ceases to amaze me that people are actually out there visiting. I am sooooo appreciative of each reader and commenter! Thanks, again, and HAPPY NEW YEAR!

Ciopinno

1 onion, halved and sliced

1 fennel bulb, sliced

2 cloves garlic, minced

1 teaspoon hot pepper flakes

1/3 cup olive oil

1 tablespoon tomato paste

1/2 cup dry white wine

1/2 box good quality fish stock (Kitchen Basics is a good brand)

1 can best quality crush or whole tomatoes

fresh thyme

fennel frons, chopped

fresh parsley chopped

1/2 pound shrimp, shelled and cleaned

1 tilapia fillet, cut in 2 inch cubes

1 pound mussels, cleaned

4 crab claws, cracked

In a large dutch oven, heat olive oil and hot pepper flakes over medium high heat. Saute onions and fennel for about 10 minutes until cooked down and soft. Add garlic and saute for just a minute to release the aroma. Incorporate tomato paste and season with salt and pepper. Deglaze the pot with white wine and let the alcohol cook down for about 3 - 5 minutes. Add fish stock, canned tomatoes and thyme, breaking up the tomatoes with a wooden spoon. Bring to a boil and reduce to a simmer. Let broth simmer for approximately 20 - 30 minutes.

Just before serving, turn the heat up until broth rapidly boils. Add crab claws, cover and simmer for 5 minutes or so. Next add fish, shrimp and mussels. Nestle the seafood in the broth so that they are virtually covered. Cover and let cook for about 5 minutes or until fish and shrimp is cooked through and the mussels have all opened (discard any which have not). Garnish with fennel frons and fresh parsley.

Steak and "Cook's Country" Crunchy Potato Wedges

2010-12-31T07:41:00.000-08:00

For those of you who are passionate about potatoes, these Crunchy Potato Wedges are sure please your palette! Here in South Bend, IN our local supermarket makes a spud similar to these and I have experimented many times with my own variation in a feeble attempt to achieve the same equally flavorful and crispy exterior coating and the complimentary fluffy potato pulp inside, to no avail. Then, while browsing my local Sam's Club just a little while ago, I was perusing the culinary publications, as per my normal routine, and I was instantly awestruck by this recipe in Cook's Country magazine. It appeared to be the perfect technique for recreating my favorite 'taters at home. I was obsessed and could not wait until an opportune time to test the test kitchen's recipe would arise. I had already decided I would be dining on a meaty steak (pan seared in a cast iron skillet) and could think of no better accompaniment then these crunchy potato wedges. Hands down, bar none, absolutely the best potato I have ever eaten!!! It is a few more steps, granted, then simply baking a potato in the oven and plopping on a pat of butter and spoonful of sour cream, but I cannot stress how worth it the additional work is!

Crunchy Potato Wedges ...a recipe from Cook's Country
From the episode: Family Supper
Serves 6

Ingredients

4 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

Instructions

1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.

2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)

3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)

4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.

Wilted Spinach Chicken Salad with Lots of Tasty Bits

2010-12-30T09:13:00.000-08:00

One of my very pet peeves is wasting food. Though it seems that no matter how hard I might try, I consistently seem to have more food in the refrigerator than I can work into my meals. This is especially true when in comes to vegetables. Just recently, I had the best intentions to try out some new ways to eat brussel sprouts, despite my general dislike for them. I was even looking forward to enjoying them roasted with some sort of sweet and sour type glaze, so I bought a big bag and tucked it neatly into the vegetable drawer. There the bag stayed until I just found them, unopened and well beyond their prime. So, when I purchased a super sized bag of spinach greens at the supermarket this week, I was bound and determined not to waste one iron filled leaf. I still have some left, but this wilted spinach salad was a great way to incorporate more spinach into your diet.

Wilted Spinach Chicken Salad
1 cup shredded chicken
1/2 bag spinach
thinly sliced sweet onion
1/4 cup cashew nuts (walnuts, pecans or other nut can be substituted)
1/4 cup dried cherries (raisins or cranberries can be substituted)
4 cremini mushrooms, sliced
1 clove garlic, minced
salt and pepper
Blue Cheese Vinaigrette

In a skillet, saute mushrooms in olive oil and season with salt and pepper. Add garlic and stir well to prevent garlic from burning. Quickly add dried cherries and cashews to the pan and toss to combine. Cook just long enough to warm the nuts and plump the cherries. Set aside in a separate bowl for just a minute. Add spinach to the hot pan and just toss to slightly wilt the spinach. Add to a large salad bowl and top with mushrooms, cashews, cherries and onions. Dress with blue cheese vinaigrette and enjoy.

Blue Cheese Vinaigrette
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
crumbled cooked quality blue cheese such as Maytag
salt and pepper

Combine honey with the vinegar and season with salt and pepper. Slowly drizzle in the olive oil to form and emulsion. Stir in crumbled blue cheese.

Sausage Ragu with Penne

2010-12-29T07:33:00.000-08:00

A hearty and satisfying pasta meal which is perfect for a cold winter's night and easy enough to make anytime! Make sure to freeze any leftovers from previous meals not matter how small. You never know when it will come in handy. A tiny amount of marinara sauce from my Christmas Eve meal was just the perfect amount to bring this dish together with no extra effort.

Sausage Ragu
1/2 pound bulk Italian sausage
1/4 cup onion, fine chop
1/4 sweet red pepper, fine chop
1 garlic clove, minced
1/2 teaspoon red pepper flakes
splash of dry white wine
1 tablespoon tomato paste
1 cup tomato sauce
fresh spinach leaves, to taste
salt and pepper
1/2 box penne pasta

In a large skillet, saute onions, sweet red pepper, red pepper flakes and garlic in olive oil until softened. Add sausage and brown in the pan until cooked through, about 10-15 minutes. Deglaze the pan with a splash of white wine and scrape to remove any remaining brown bits. Add tomato paste, tomato sauce and season with salt and pepper. Stir to combine and let simmer for about 15 minutes. Taste and adjust seasonings. Toss in a handful or two of fresh spinach leaves. Add pasta directly to the sauce in the pan and toss to combine. Serve hot with a shaving of parmesan cheese.

Now That's A Pizza Pie!

2010-12-28T07:11:00.000-08:00

Pizza is one of my all time favorite foods! Used to be that I thought I could only get really good pizza from a pizza parlor, but with this dough recipe from Chris Bianco that I found in "The Gourmet Cookbook" and some leftover marinara you can absolutely create some delicious pies right in your own kitchen. The one I made for dinner last night is topped with just fresh mozzarella cheese and shards of parmesan reggiano. The possibilities are endless, however! Substitute my ingredients for your own favorites and create your own Hawaiian Pizza, BBQ Chicken Pizza, Seafood Pizza, Cheeseburger Pizza or any other combination you dream up. While I cooked this one on a pizza stone in a 450 degree oven, I have also used this dough recipe for pizza on the grill and it worked out even better!

Basic Pizza Dough ...adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"
1 (1/4-ounce) package active dry yeast
1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging
3/4 cup warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.

Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.

To shape the dough, do not punch down. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes before preparing as desired.

Super Simple Chicken Enchiladas

2010-12-27T13:27:00.000-08:00

One of my favorite meals is always the one that follows a roast chicken dinner. Many times I crave a dish, such as this, which is comprised of shredded chicken but, honestly, I don't have the time or the inclination to roast a chicken in advance of preparing a meal. However, the convenience of having cooked chicken handy right in the refrigerator is indeed invaluable. It is so versatile that it lends itself to a multitude of cuisines from Indian to Italian to Thai to Mexican and countless others as well. Don't worry though, if you have a hankering for these easy chicken enchiladas and you did not have a roast chicken last night, this is a perfect time to take some help from the store in the form of a rotisserie chicken. Just bring it home, let it cool just until is it easily handled and shred. In a real pinch and have no time to get to the store? Simply thaw a boneless skinless chicken breast in the microwave, poach in salted water, shred and mix in a bowl with green tomatillo salsa.

Easy Chicken Enchiladas

1 cup shredded chicken

3/4 cup favorite jarred Salsa Verde

jarred taco sauce

1 cup shredded Monterey Jack cheese

corn or flour tortillas

shredded cheese or queso fresco, crumbled (Mexican crumbling cheese)

lettuce, shredded

1 teaspoon cider vinegar
tomato, diced
red onion, diced
black olives, sliced
pickled jalapeno slices
fresh cilantro

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly brush each side of corn tortillas with canola oil and stack them on the the parchment lined baking sheet. Warm in the oven for about 5 minutes or until pliable. Meanwhile combine shredded chicken, 1/4 cup of Monterey Jack cheese and 1/4 cup salsa verde in a mixing bowl. Fill each warmed tortilla with 1/3 of chicken mixture, roll tightly and place in a small casserole dish, seam side down. Cover with remaining salsa verde, taco sauce and Monterey Jack cheese. Bake for approximately 20-30 minutes or until hot and bubbly and cheese is melted. Let rest 10-15 minutes before serving. Serve over shredded lettuce dressed with hint of vinegar and seasoned with salt. Top with queso fresco, tomato, onion, olives, jalapeno and fresh cilantro.

Christmas Prime Rib of Beef

2010-12-26T07:48:00.000-08:00

A very merry Christmas was celebrated at Nan's yesterday! We had a wonderful holiday and Santa was very good to all. After a day of setting up computers and installing batteries and troubleshooting various electronic devices, my favorite gift was that I was able to enjoy this perfect Christmas dinner prepared by mom!! This gorgeous standing rib roast cooked to a beautiful blushing pink, crispy potato skins and her famous dill marinated vegetables was the ideal Christmas dinner.

Standing Rib Roast

1 5-6 lb. standing rib roast, bone-in

salt

pepper

garlic powder

Preheat oven to 500 degrees. Place standing rib roast in a roasting pan and season liberally with salt, pepper and garlic powder. Place roast in the oven for 15 minutes to form a crust. Turn the oven down to 350 and roast and additional 15-20 minutes per pound. The roast is a perfect medium rare when the internal temperature reaches 125 degrees. Remove roast from the oven, tent with foil and let rest for 30 minutes before carving.

Potato Skins

6 large baking potatoes

butter

olive oil

salt

pepper

Bake potatoes until tender and let cool until easy to handle. Cut in half lengthwise and remove the potato pulp (reserve for another use). Cut each potato half in half again. In a small sauce pan, melt several tablespoons of butter and olive oil. Brush each potato skin with the butter and olive oil mixture and season liberally with salt and pepper. Bake in the oven until crispy (about 20-30 minutes depending on the temperature of the oven).

Dill Marinated Vegetables

Cut up broccoli, cauliflower, carrots, fresh mushrooms, cucumbers and any other favorite fresh vegetables, into bite size pieces. Place in a large mixing bowl. Prepare marinade.

Marinade
1 cup canola oil
1 cup apple cider vinegar
1 teaspoon pepper
1 tablespoon dill (fresh or dried, if using fresh increase amount)
1 tablespoon garlic salt
1 tablespoon sugar
1 teaspoon salt

Mix ingredients together and pour over vegetables. Mix well and chill for at least 6 hours and preferably overnight.

Chicken Parmesan with Lemon and Garlic Scented Broccolini

2010-12-25T08:07:00.000-08:00

Because I (and I'm sure others, too) have been over indulging in rich food and tasty sweet treats thus far this holiday season, I decided a Christmas Eve meal with a nod to the flavors of Italy would be a perfect change of pace. After all, Christmas day will be all the rich and creamy crab dip appetizer followed by my very favorite savory standing rib roast. This easy and delicious taste of Italy was a great way to kick off our family's Christmas celebration.

Chicken Parmesan
chicken breasts, boneless and skinless
flour
1 egg, beaten
panko bread crumbs
parmesan cheese
fresh mozzarella cheese
marinara sauce
olive oil
salt and pepper

Preheat oven to 400 degrees. Place each chicken breast between 2 pieces of parchment paper and pound out to 1/4 inch thickness. Set up a breading station with a plate of flour, a shallow dish with beaten egg and a little water, and a plate of bread crumbs seasoned with parmesan cheese and salt and pepper. Dredge each chicken breast through the flour, coat with the egg and dredge in the bread crumbs. Saute in a olive oil in a large preheated skillet. Brown each side of the chicken for about 3-4 minutes, then top with marinara sauce, mozzarella cheese and freshly grated parmesan cheese. Place skillet in the oven and bake for 15 minutes or until cheese is melted. Serve atop a serving of spaghetti.

Marinara Sauce
1/3 cup olive oil
2 garlic cloves, minced
2 large cans of San Marzano tomatoes
1 tablespoon sugar
2 teaspoons salt
large bunch of fresh basil, torn

In a large sauce pot, place cold olive oil and garlic. Turn heat on and gently bring up to temperature. When garlic begins to sizzle add the tomatoes, salt and sugar. Mash the tomatoes with a potato masher, your hands, or the back of a spoon until the sauce is a nice chunky consistency. Bring to a boil, reduce to a gentle simmer and cook for 30-40 minutes, stirring occasionally. Turn off heat and add fresh torn basil. Stir to combine.

Tuscan White Bean Dip

1 can cannellini or great northern beans, drained and rinsed

1 clove garlic, minced

1 tablespoon fresh rosemary

1 tablespoon meyer lemon zest

juice of half a meyer lemon

2 tablespoons olive oil

salt and pepper

Place all ingredients into a food processor and process until smooth. Taste for seasoning and adjust of necessary. Place in decorative serving bowl and garnish with meyer lemon slice, a sprig of fresh rosemary and a drizzle of best quality olive oil.

I saw Ina Garten make a version of these sticky buns on her show "Barefoot Contessa". I love the idea of using buttery, flaky puff pastry as an alternative to the more traditional yeast dough. In this version, I changed up the ingredients a bit to make them more of a dessert than a breakfast item.

Orange, Dark Chocolate, Hazelnut Sticky Buns ... inspired by Ina Garten
1 sheet puff pastry, thawed but still very cold
1/4 cup orange marmalade
1/2 large Giardelli dark chocolate bar, roughly chopped
1/2 cup chopped hazelnuts
3 tablespoons butter
1/4 cup brown sugar

Preheat oven to 375 degrees (400 if you are not using a convection oven). In a mixing bowl, beat together 3 tablespoons of room temperature butter with the brown sugar until smooth. Place a small spoonful of the butter in each of six cups of a muffin pan. Top the spoonfuls of butter with hazelnut pieces. Unroll the puff pastry sheet on a floured work surface. Brush lightly with melted butter. Spread the orange marmalade over the pastry leaving a 1 inch border all the way around. Sprinkle over chopped dark chocolate and any remaining hazelnut pieces. Gently roll in the form of a jelly roll, finishing with the seam on the bottom. Trim off 1/2 inch piece from each end. Cut the roll in half and then cut each half into thirds. You will have 6 equal sized buns. Place each bun with the spiral side up on top of the spoonfuls of butter in the muffin pan. Gently press down so they fit snuggly in the cup. Place the muffin pan on a parchment lined baking sheet and bake for approximately 30 minutes or until pastry is puffed and firm to the touch. Remove from oven and let cool for just 5 minutes. Turn buns out onto parchment paper and evenly distribute sticky topping. Enjoy!

Just a Sandwich

2010-12-24T06:57:00.000-08:00

Yes, indeed, I took the easy way out for dinner last night. In anticipation of a weekend full of cooking and a day consumed almost entirely by wrapping, I chose to forgo the stove, the oven and the pots and pans and assemble a sandwich instead.

I layered fire glazed ham, oven roasted turkey and a slice or two of Genoa salami on crusty peasant bread. In my opinion, every good sandwich needs a crunch element too! I sliced vine ripened tomato, sweet onion and crunchy lettuce and dressed them with a vinaigrette made from olive oil, red wine vinegar, garlic, Dijon, honey. oregano and salt and pepper. I placed the dressed veggies atop some aged Vermont cheddar and, finally, gave the bread a little schmear of mayonnaise. Yum! Anyway, who says you need to cook every night to get a good meal?

Hoisin Beef with Aromatic Jasmine Rice

2010-12-23T07:36:00.000-08:00

If your Christmas Day feast does not happen to end up like the one on "A Christmas Story" and you don't get to enjoy Chinese food from the only open restaurant because the dog ate the turkey you may, at some point, want to indulge by your own choice anyway. By making your favorite Chinese food at home, you can include your favorite ingredients, control the amount of heat, and I am certain it will be much healthier and equally delicious.

Hoisin Beef
your choice of steak (flank, sirloin, filet, etc.)
1/4 soy sauce
2 tablespoon rice wine vinegar
1 garlic clove, minced
1 teaspoon red pepper flakes
bottle hoisin sauce

In a zip lock bag, combine soy sauce, rice vinegar, garlic and red pepper flakes. Add the steak, turn to coat and marinate for 30 mins. to several hours. Heat a heavy bottom skillet over medium high heat. Lightly brush a the steak with hoisin sauce and pan sear for approximately 4 minutes per side for medium rare. Let the meat rest for 10 minutes before slicing. Thinly slice and serve with Jasmine rice.

Roasted Chicken Salad with Bourbon Soaked Raisins, Toasted Cashews and Parmesan Croutons

2010-12-22T07:44:00.000-08:00

Last night was salad night. As you know by now, I am not a huge fan of the cooked green vegetable, so every so often I feel like I should supplement my diet with a dinner salad. I think, when making salad, it is important to consider the textures and flavors of the ingredients to make the salad interesting. You will want to have a serving of protein (meat, chicken or beans) and a good ratio of vegetables, fruit and nuts as well so that each mouthful is chock full of different textures and tastes. If it sounds like the components would compliment each other and taste good on a dinner plate, then they should work well in the salad. I chose to include some of the prominent flavors and ingredients associated with colder months including a roasted boneless skinless chicken breast, bourbon soaked raisin, homemade croutons, toasted cashews and maple Dijon vinaigrette, here's how I did it.

I simply seasoned a boneless skinless chicken breast with salt, pepper and olive oil and roasted it in the oven at 375 degrees for about 40 minutes. You can certainly use a bone in piece of chicken or take the help from the grocery store and include their rotisserie chicken. While the chicken roasted, I had plenty of time to prepare and assemble the rest of the ingredients. I started by making the vinaigrette. Making vinaigrette at home is one of the best suggestions I can give you. It is so easy to do, it gives you control of the ingredients and it is so much more delicious than any salad dressing out of a bottle. Start by grating a small garlic clove into a bowl, add about 2 tablespoons of Sherry vinegar (you can also use balsamic, red wine, champagne or whatever vinegar you like), 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup (not the maple flavored pancake type, but the real thing), pinch of salt and pepper and about 3-4 tablespoons of extra virgin olive oil. Whisk the ingredients together until they thicken or emulsify. Set aside to allow the flavors to develop.

The next step was to make the croutons. I had just purchased a loaf of crusty, dense, French bread which I sliced and cut into cubes. After I drizzled the bread cubes with olive oil, seasoned them with salt and pepper and sprinkled over some finely grated parmesan cheese I placed them on a baking sheet. The croutons will be perfectly delicious after about 10-15 minutes in a 425 degree oven. Remove from oven and allow to cool.

Even if you purchase nuts which have already been toasted, nothing can improve the flavor and texture of a nut more than waking them up with some heat from the oven or a dry skillet. I already had the oven fired up, so I added about 1/4 cup of cashews to a sheet pan and heated them for about 5-10 minutes. Be careful, though, and do not let them burn. Remove from oven and allow them to cool.

Ok, the rest of the process simply involves washing and chopping. I prepared 1/4 of a head of red romaine lettuce by chopping, rinsing and running it through the salad spinner until very dry. Nothing will ruin a salad faster than wet lettuce which will make everything else soggy and limp. I placed the lettuce in a large mixing bowl and topped it with raisin I let soak in bourbon for 30 minutes to plump, sweet white onion, English cucumber and extra sharp Vermont cheddar cheese. When the cashews and croutons had cooled, I added them to the bowl as well.

After the 40 minutes or so that the chicken spent roasting in the oven, I removed it and allowed it to cool for about 10-15 minutes. Once cooled, I added the chicken to the mixing bowl with the other salad bits and pieces. To dress, sparingly drizzle vinaigrette over salad and toss thoroughly to coat. Add vinaigrette a little bit at a time and toss after each addition until it is properly dressed. Serve on chilled dinner plates. Delicious and nutritious!

Chili Chicken Taco

2010-12-21T07:44:00.000-08:00

More tacos... I should add up the exact number of times I have eaten tacos (or some variation thereof) this year. I just can't help it, though. They are just such a great "go to", tasty meal to come home to at night. I always have the ingredients on hand which makes whipping them up any night of the week super easy!

Chili Chicken
1 cup shredded chicken
1 clove garlic, minced
2 tablespoons ancho, chipotle and pasilla ground chili powder
1 tablespoon Mexican oregano
1 tablespoon tomato paste
1/2 chicken stock
salt and pepper

Saute garlic, chili powders and oregano in 1 tablespoon canola oil to bring out the essence of the chili. Add tomato paste and saute for a minute and incorporate into the garlic and spices. Add shredded chicken, stir to combine and pour in chicken stock. Bring to a boil, reduce to a simmer and let cook for approximately 10-15 minutes or until sauce has reduced and thickened. Great for use as a filling in tacos when topped with sauteed onions, peppers and salsa on a warmed corn tortilla!

Pre-Christmas Hot Dogs, Baked Beans and Cole Slaw

2010-12-20T16:33:00.000-08:00

If it were not for this lovely chocolate Christmas tree cake with peppermint icing, one may not even know we are only a week away from Christmas day, based on Nan's choice of dinner fare last evening. While others may be dining on a pre-holiday meal choc full of flavors of the season such as a smokey glazed ham or a prime rib of beef or even roast turkey, but not at Nan's. She chose to take a culinary departure from the norm and served up a fun (and delicious) way to kick off a week of non stop eating!

Creamy Cool Coleslaw

1 package shredded cabbage
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Combine mayonnaise, cider vinegar, sugar, salt and pepper in a small mixing bowl and incorporate into shredded cabbage. Refrigerate for several hours before serving.

Smoky Hot and Sweet Baked Beans
1 can vegetarian baked beans
2 slices thick peppered and smoked bacon, cut into 1/4 inches pieces
1/4 cup red onions, small dice
1 garlic clove, minced
2 tablespoons chipotle puree
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon cider vinegar
salt
pepper

Preheat oven to 350 degrees. In a bean pot or sauce pan, slowly heat bacon to render fat until crispy. Add onions and cook until transparent. Add garlic and saute just a minute or until fragrant and remaining ingredients and stir to combine. Bring to a simmer and remove from heat. Place in the oven and cook for approximately 30 minutes or until bubbly. Let sit a few minutes before serving.

Copycat Recipe Weekend - The Big Mac

2010-12-19T11:34:00.000-08:00

When I was growing up the Big Mac was the ultimate burger. Back then, in the 80's, it was still a substantial sized burger, unlike today's slider version, and it even had it's own theme song. Remember "two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun"?

I guess that's really all that needs to be said, but I'll elaborate anyway. I made two relatively small hamburgers patties and cooked them in a skillet for about 3 minutes per side. I placed the cheese over the burgers while in the skillet so it could melt. Meanwhile, I made the sauce (see below). Next, the assembly. Oh, first the bun. I had to sacrifice two buns, the top an bottom from one and half of the top of a second bun. Then, on the bottom bun, a spoonful of sauce, chopped onions, pickle slices and lettuce. Place one of the patties on top and place the middle portion of the bun over that burger patty. Dress that one just like the other with sauce, onions, pickles, lettuce and the second patty. Top it with the top portion of the bun and enjoy!

Special Sauce
1/4 cup mayonnaise
2 tablespoons ketchup
dash Worcestershire sauce
teaspoon sweet pickle relish
teaspoon dill pickle relish
1/2 teaspoon garlic powder
salt and pepper

Combine the ingredients together in a mixing bowl. Let sit in the refrigerator for 10-15 minutes to allow the flavors to meld. Also great on corned beef sandwiches!

Copycat Recipe for Bang Bang Shrimp

2010-12-18T15:34:00.000-08:00

Is there anyone out there who does not love Bonefish Grill's Bang Bang Shrimp? I cannot imagine that there is. If you like shrimp and you like a bit of a kick you are sure to think this is one of best seafood dishes ever. I have tried to recreate their famous Bang Bang shrimp several times, have researched every recipe out there and have made some successful and some unsuccessful prototypes. This time, according to my dining partner, I came as close as possible to recreating an exact replica without it actually being the read deal. The secret to making it really authentic is deep frying the shrimp as opposed to pan frying. I have pan fried on each previous attempt, but this time I used to handy dandy Cuisinart deep fryer. A huge difference! Try it, and let me know what you think!

Because the shrimp will cook so quickly, once you get them in the pan, you want to have the sauce ready and standing by to pour over the freshly fried shrimp. In a mixing bowl combine 1/2 cup mayonnaise, a tablespoon or so of horseradish, 1/4 cup sweet Asian chili sauce and a few tablespoons of hot Asian chili sauce or Srirachi (if you want to start out a bit more cautious, add 1 tablespoon at a time of the hot sauce and taste. Add more until it's a spicy as you like it). That's it! Combine well and set aside until the shrimp is ready.

I purchased one pound of raw, shell-on USA shrimp and cleaned, de-veined and removed the shell at home. Next step is to toss the shrimp in some cornstarch which, when fried, will give the shrimp a nice crisp coating without it being too heavy. Cook the shrimp in the deep fryer for about 3 minutes total. Place the shrimp in a large mixing bowl while they are still hot and pour over the Bang Bang sauce. Toss well to coat, adding more sauce if necessary and tumble out onto a bed of crispy shredded iceberg lettuce. Top with a sprinkling of green onions and chopped fresh cilantro.

Roasted Chicken with Rice and Gravy

2010-12-17T07:36:00.000-08:00

If I had to pick my favorite home cooked type meal, the kind of meal that your mom made for you, it would definitely be this one. Simply prepared roasted chicken pieces and perfectly steamed rice with gravy is delicious, nutritious and, to me, the ultimate in comfort food. A great weeknight dinner that practically cooks itself. Keeping individually wrapped pieces of chicken in the freezer and a well stocked pantry makes this a terrific "go to" meal anytime.

Roasted Chicken Pieces
Variety of white and dark chicken pieces, skin-on and bone-in
butter
olive oil
salt and pepper

Preheat oven to 375 degrees. Pat chicken pieces dry and place in an oven and stove top proof roasting pan (stove top proof so you can make the gravy right in the same pan the chicken roasted in and scrape up the tasty bits). Season with a drizzle with a little olive oil, a pat of butter and a generous sprinkle of salt and pepper. Roast in the oven for approximately 30 minutes depending on the size of the chicken pieces, or until the internal temperature reaches 165 degrees.

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

Melt butter in a saucepan (in the chicken roasting pan) 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 or water
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.

Panko Crusted Salmon with Sesame Noodles and Cucumber Salad

2010-12-16T08:52:00.000-08:00

A nice light and much healthier meal last night to break up some of the, shall we say, substantial dinners I have been indulging in over the holiday season thus far. This is my favorite way to eat salmon right now. The bit of bite from the dijon and wasabi, tempered by the honey and the hint of panko crunchiness is delicious and would have been perfect with just the cucumbers and perhaps a bit of Jasmine rice. For my taste, the cold sesame noodles were overkill in the flavor department and I was not wild about the peanutty taste with the salmon. I did enjoy them, however, on their own and do intend to try them again, but perhaps with the addition of chicken instead.

Sweet Wasabi Mustard Glaze

salmon fillet
1 teaspoon wasabi paste
1 tablespoon Dijon mustard
1 tablespoon honey
panko break crumbs
salt
pepper

Preheat oven to 400 degrees. Place heavy bottomed, oven proof saute pan in the oven and preheat for approximately 20 minutes. Meanwhile, combine wasabi paste, mustard and honey in a small bowl. Pat salmon dry, season with salt and pepper and liberally brush with mustard wasabi glaze. Press panko bread crumbs firmly into the flesh of the fish so that it sticks to the glaze. Remove the saute pan, carefully, from the oven and add 1 tablespoon of canola oil. Place salmon, skin side down, in the pan and return to the oven. Cook for approximately 12 - 15 minutes or until center is pink and the bread crumbs turn golden brown.

Cold Sesame Noodles
lo mien noodles (cooked, drained and rinsed)
2 tablespoons peanut butter
splash water
1 garlic clove, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
dash sesame oil
1 teaspoon honey
1 teaspoon asian chili paste
2 scallions, minced

In a mixing bowl combine peanut butter and water until it reaches the consistency of thick cream. Add garlic, ginger, soy sauce, rice vinegar, sesame oil, honey, chili paste and 1 scallion and stir to combine. Combine peanut sauce and cold noodles together. Garnish with additional scallions.

Asian Cucumber Salad
1 hot house cucumber (peeled, if desired, halved and sliced)
1 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
dash sesame oil
garlic chili paste, optional

Place prepared cucumber in a mixing bowl. In a separate bowl combine remaining ingredients and pour over cucumbers. Stir well to combine. Serve cold.

Steak Tostadas

2010-12-15T07:40:00.000-08:00

I have always either purchased pre-made tostada shells, which I don't particularly like because they are usually broken in tiny pieces and they taste like cardboard, or I fry fresh corn tortillas. However, frying has not always worked for me because the corn tortillas sometimes get soggy and not crispy enough or they burn on the edges or they are too greasy. Last night I thought I would test out an oven technique thinking that perhaps a slower heating of the tortilla would result in an even crispy result. Happily, it did!

I placed two fresh corn tortillas on a parchment paper lined baking sheet and brushed them lightly with canola oil (if you are feeding a bigger crowd, you can certainly prepare as many at one time as your sheet pan will allow). I placed them in a 350 degree oven for about 10-12 minutes turning them often. When finished, the result was a substantial, non-greasy, very crispy tostada shell without frying and much less expensive than buying the boxed variety in the store. Top them with anything from ground browned meat, chicken, turkey or pork, shredded chicken or sliced steak. Chop a variety of vegetables such as tomato, onion, fresh cilantro and include shredded cheese, hot sauce, salsa, and home made guacamole.

The Best Guacamole

ripe avocado
serrano pepper, finely diced
red onion, finely diced
garlic clove, minced
cilantro, chopped
pinch cumin
lime juice
salt

In a bowl combine serrano pepper, red onion, garlic, cilantro, lime juice, cumin and salt. Fold in avocado, mashing with a fork to incorporate well with other ingredients and to reach desired consistency. Taste for seasoning and adjust accordingly.

Cheese Steak Sandwich

2010-12-14T07:09:00.000-08:00

A cheese steak to rival the best restaurant sandwich is but moments away and easy enough to do right in your own kitchen. Any cut of steak works perfectly well including flank, skirt, strip, or for a special treat, rib eye. Simply cook off the steak as you normally would (preferably on the grill weather permitting or skillet seared in the winter). Let the steak rest for about 10 minutes then slice very thin. Meanwhile, in a hot saute pan, saute the onion and sliced green pepper 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 cheese steak perfection was achieved.

Potato Pancakes

2010-12-13T15:57:00.000-08:00

I can remember my mom making these potato pancakes from as far back as my memories go. The authentic version calls for grated raw potato but we have always found this to be a great use for leftover mashed potatoes. Fortunately, I had lots of mashed potatoes after the Braised Country Ribs and Mashed Potatoes dinner we enjoyed just the other night. Instead of trying to resurrect the fluffiness of the mashed potatoes to enjoy with the rest of the leftovers I was heating up, I decided to reach back into the memories of meals past and recreate the delicious potato pancakes I recall so well.

Potato Pancakes
leftover mashed potatoes
1 egg
a little grated onion
bread crumbs
butter

Preheat a large skillet and about 2 tablespoons of butter. In a mixing bowl combine the mashed potatoes, egg, grated onion and bread crumbs. When the pan is hot, drop a heaping tablespoon of potatoes into the pan and mash them down to form a pancake. Let cook for about 5-10 minutes on medium low heat without moving them in order to ensure the formation of a nice crust. Carefully flip them over and finishing cooking on the other side. Traditionally served with apple sauce or sour cream, but I like ketchup.

Banana Caramel Cashew Bread

2010-12-12T15:22:00.000-08:00

This cold and snowy Sunday afternoon was the ideal time to spend making some Christmas treats. One of my favorites, Banana Caramel Cashew Bread, is a moist and sweet treat with the just the right amount nutty saltiness from plump cashews.

Banana Caramel Cashew Bread (makes 3 mini loaves)
3/4 cups sugar

1/2 stick butter, softened

1 egg
3 very ripe bananas, mashed
1/4 cup sour cream
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking soda

1 teaspoon salt

1/2 cup cashews, chopped
1/2 cup caramel bits

Heat oven to 350 degrees with rack in the lowest position. Grease mini loaf pans with butter. Mix sugar and butter in a large bowl. Stir in egg and mix until very well blended. Add bananas, sour cream and vanilla and beat until smooth. Stir in flour, baking soda and salt until just combined, being sure not to over mix or bread will toughen. Stir in nuts and caramel pieces. Divide batter among 3 pans and bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes. Loosen bread from sides of the pan, remove from pan and cool bread on wire racks. Once cool, wrap tightly and store at room temperature for up to 4 days, refrigerate for up to 10 days or freeze for up to 1 month.

Slow Apple Cider Braised Country Pork Ribs and Sauerkraut

2010-12-12T13:14:00.000-08:00

To me, there are few better aromas than the slightly pungent but equally enticing smell of sauerkraut slowly simmering on the stove while nestled around some meaty country pork ribs. Particularly on a cold evening. So on this second consecutive wintery and snowy weekend in a row, it seemed the perfect time to indulge in a pot of this ultimate comfort food. What better to serve this meal with than a side of billowy and buttery fluffy mashed potatoes?!

Country Pork Ribs and Kraut Braised in Apple Cider

1 large jar of German sauerkraut (not Bavarian which is sweet)

country pork spare ribs
1 granny smith apple, peeled, seeded and cut into eighths
1 McIntosh apple, peeled, seeded and cut into eighths
apple cider
dry white wine

2 tablespoons fennel seed, coarsely cracked

coarse ground pepper
sea salt

Preheat oven to 350 degrees. In a large oven proof skillet or dutch oven heat 2 tablespoons olive oil over medium high heat until just smoking. Combine fennel, salt and pepper and liberally season pork ribs. Place ribs in hot skillet and brown on all sides. Remove ribs to a plate. Add apples to the skillet and cook just a minute to two to absorb some of the flavor in the pan. Add about 1 cup of white wine and deglaze the pan. Add sauerkraut and pork ribs back to the pan and pour over enough apple cider to cover half way up the ribs. Tightly cover and cook in the oven for 1 1/2 to 2 hours or until pork is tender and falls off the bone.

Buttermilk Mashed Potatoes

Yukon Gold potatoes

milk

buttermilk
butter

salt

pepper

Place potatoes in a large saucepan and cover with cold water. Place over a high burner and bring to a boil. Turn heat down to keep potatoes at a gentle boil and cook for approximately 15 minutes or until they are fork tender. Heat a couple of tablespoons of butter and a 1/2 cup milk or so together. Drain potatoes and return to hot pot. Pour milk and butter mixture over potatoes and mash together. Add several tablespoons of buttermilk and stir vigorously. Add salt and pepper to season and stir to combine. Serve immediately.

Ultimate Nachos

2010-12-11T10:53:00.000-08:00

What to do with a some leftover pork taco meat from the day before? I had the usual dinner at my mom's on Friday and she suggested we make nachos from my leftover ground pork taco meet because it is one of her favorites and something she would not ordinarily make for herself, or if she does she swears that she can never make them to her liking. So when ever she needs a fix it's Amy to the rescue. By the way, the only reason my nachos might be better, in her eyes, is because she is always stingy on the cheese due to her fear of too many calories, too much fat, yadda, yadda, yadda, while I (when it comes to nachos) am concerned only with the taste. The key to delicious nachos is cheese and plenty of it. Also it's a good idea to layer the chips, meat, cheese, onions and jalapeno slices on a baking sheet, pop it in the oven to melt the cheese and heat everything up. Then top it with some freshness! A fresh salsa or relish on top is a great contrast to the rich warm meltiness. I like to make a chunky salsa of chopped tomato, avocado, black olives, fresh cilantro, salt and lime juice. Top it all with a little hot sauce and maybe some sour cream!

Pork, Beans and Rice Burrito

2010-12-10T07:49:00.000-08:00

Who does not love 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. Consider using leftover pork from a roast, store bought rotisserie chicken, sliced steak from yesterday's cookout or even some seasoned and browned ground beef or pork. 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, refried beans, rice and lots of vegetables.

Do like I did and fill your burrito with ground pork, black beans, white rice, shredded cheese, 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!

Pasta with Chicken and Sundried Tomatoes

2010-12-09T07:28:00.000-08:00

This pasta dish actually is based on a recipe my mom made for years called Joy's Pasta. I believe the Joy to be Regis Philbin's wife...don't ask me where in world she would have obtained this recipe, I have no idea. I have adapted it quite a bit over the years and, in fact, I don't really think I ever make it the same way twice. Actually that's a good thing because it is a recipe which you can easily alter to fit your likes and dislikes as well as the ingredients you happen to have available. This current version is on the spicy side, but you can reduce the amount of hot pepper flakes or eliminate them completely.

Begin by bringing a large pot of water to boil and cooking the rotini or bowtie or penne pasta according to the instructions on the package. When the pasta is cooked to al dente (don't overcook because it will finishing in the pan later on), drain it and set aside.

In a large skillet heat 2 tablespoons of olive oil and add sliced boneless skinless chicken breast. Season with salt and pepper and continue to sautee until cooked through. Remove from the pan and set aside. Next, add some large diced onion, a couple of minced garlic cloves and a heaping teaspoon to the same pan and saute to for a few minutes. Add about 1/2 cup of broccoli florets followed by 1/4 cup sliced sun dried tomatoes packed in oil (* if you missed it, I made some oven dried balsamic glazed tomatoes just the other day and have included that recipe below), and saute for several minutes. Add the cooked chicken back into the pan with the bowtie pasta and toss all to combine well.

To the skillet, add 1/2 cup white wine, about 1/2 a carton of chicken stock and a splash of balsamic vinegar and stir to combine. Let simmer for about 10-15 minutes and serve hot with freshly grated parmesan cheese. Also, this is one of those dishes that is even better the next day.

Balsamic Glazed Oven Dried Tomatoes

plum tomatoes, halved lengthwise
balsamic vinegar
olive oil
salt
pepper

Preheat oven to 275 degrees. Place the tomatoes on a parchment lined baking sheet and drizzle with balsamic vinegar, olive oil and season with salt and pepper. Toss to evenly coat each tomato. Roast in the oven for approximately 4-5 hours or until they are caramelized and dehydrated but still plump. To store, cover with olive oil, place in an airtight container and store in the refrigerator.

Sticky and Hot Chipotle Maple Chicken Wings

2010-12-08T08:33:00.000-08:00

So, a little junk food indulgence here, but that's ok once in a while, right? It's the holidays after all. If you can't go calorie commando this time of year, when can you? These crispy fried chicken wings coated in a thick sticky sweet and blazingly hot sauce was the perfect pub food treat that I was craving! They would also serve as great little appetizers for a seasonal cocktail party or make 'um by the boat load for Sunday football parties.

Sticky and Hot Chipotle Maple Chicken Wings
whole chicken wings
canola oil
flour
salt
4 chipotle chilis in adobo, minced
2 tablespoons butter
1/4 cup vinegar
2 tablespoons pure maple syrup

Heat a large dutch oven with enough canola oil to safely deep fry until the oil reaches 350 degrees. Lightly coat the chicken wings with flour and deep fry in batches, if necessary, turning once until chicken is golden brown and cooked through. Drain on a paper towel and season well with salt. Set aside while making the sauce. In a small sauce pan heat chipotles, maple syrup and vinegar and bring to a simmer. Let simmer for several minutes until sauce begins to thicken. Turn off heat, add butter and incorporate well into the sauce. Place chicken wings in a large bowl and drizzle over the chipotle maple sauce. Toss well and serve hot.

Balsamic Glazed Oven Dried Tomato and Carmelized Green Pepper and Onion Pizza

2010-12-07T08:42:00.000-08:00

In anticipation of the 3 or 4 solid days of lake effect snow which was predicted to torment northern Indiana, I took an obligatory trip to Sam's Club over the weekend to stock up on the essentials and the desirables. Looks like we stacked up about 12 inches in all, but since it has been spread out over a few days the impact has not been catastrophic. However, despite a forecasted respite for the next couple of days, another significant snow event is predicted for the upcoming weekend, but I digress. The original point was that while I was at Sam's, in addition to t.p., paper towels, wine (you can't have a snow storm without wine), and cleaning supplies, I also picked up a package of beautiful plum tomatoes. As I determined after arriving home and unpacking the deluge of items from my Jeep, it would be rather difficult for me to consume all 24 tomatoes chopped up in my salad or simply sliced on my tuna sandwich. I decided to devote one of these snowy days to oven drying a portion to chewy, sticky, sweet jeweled perfection for use throughout the week. First up, a pizza. Simple toppings of hot pepper spiked garlic olive oil, caramelized green pepper and onion and these little tomatoey lovelies made a superb homemade pizza, without any specialized equipment or ovens.

Balsamic Glazed Oven Dried Tomatoes

plum tomatoes, halved lengthwise

balsamic vinegar

olive oil

salt

pepper

Hot Pepper Spiked Garlic Olive Oil

1 cup olive oil

4 or 5 garlic cloves, smashed

1 teaspoon hot pepper flakes

Place all ingredients together in a cold sauce pan. Turn heat to low and bring up to temperature together. Let garlic sizzle gently for a couple of minutes but do not brown. Turn off heat and let oil steep to develop the garlic and hot pepper flavors. Mash garlic into oil and use as a condiment for pizza or salad dressing.

Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"

1 (1/4-ounce) package active dry yeast

1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging

3/4 cup warm water

1 1/2 teaspoons salt

1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

To shape the dough for grilling, do not punch down dough. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes and prepare per recipe.

Lasagna

2010-12-06T12:03:00.000-08:00

Did you know that, according to Wikipedia, lasagna's origins lie in the cuisine of the ancient Greeks? But then there is also a claim that a lasagna recipe was featured in the first cookbook ever published in England, thus leading to an urban legend that in the British Isles were responsible for the dish. Regardless of where it came from, we all agree that it is a classic meal consisting of alternate layers of pasta, cheese, sauce, and often other ingredients. 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.

Meat 'n Potatoes

2010-12-05T11:33:00.000-08:00

Meat and potatoes is a classic and every now and then, nothing satisfies that way a perfectly cooked steak can. Admittedly, filet mignon is probably not the cut of beef that most people would choose when feeding a family of 5 on an ordinary weeknight. However, it can most definitely be a realistic alternative for those times when you feel like splurging a bit, though still not breaking the piggy bank!

Filet is most often my steak of choice because they are portioned to a reasonable serving size, they are extremely tender requiring little preparation, and are still substantial enough to handle a marinade. One of the best ways to purchase the traditionally more expensive cuts of meat is to purchase in bulk from your local warehouse where the savings is substantial over the mainstream grocery store chains. The key is buy in large quantities and repackage at home into individual servings and store in the freezer for use at your convenience. They are very easy to thaw in the refrigerator overnight or even in the microwave immediately prior to cooking and serving.

I seasoned this 6oz. filet with salt and pepper only on all sides and heated a heavy bottom oven proof saute pan over med high heat until a tablespoon of olive oil just starts to smoke. Cook the steak on both sides approximately 3 minutes each and transfer the pan to a preheated 425 degree oven for approximately 5-8 minutes for rare and 8-10 minutes for medium. Remove from pan and allow to rest on a serving plate for 10 minutes prior to carving.

For these potato skins, I used a large Idaho baking potato which I washed thoroughly and baked for 1 hour in a 350 degree oven. Baking the potato in the oven ensures a light, fluffy texture with the crispiest skin. However, if you are in a time crunch, you can cook the potato in the microwave for about 4-6 minutes on high depending on the size of the potato. Allow to cool for about 10-15 minutes or until it is cool enough to handle. Cut the potato in half lengthwise and carefully scoop out the potato pulp being sure to leave most of the potato intact in the shell. (Hint: save the pulp you scooped out, it makes a delicious potato pancake which is so tasty in the morning with a fried egg!) Place the potato shells in a baking dish and drizzle with melted butter and olive oil. Sprinkle with salt and pepper and bake for about 30 min. at 425 degrees. Obviously, this is the basic technique for making potato skins but the topping possibilities are endless. Try them with crumbled bacon, green onions and melted cheddar or stuff with broccoli and cheese or even chili. Smaller potatoes work great too as an appetizer.

Crunchy Fish Tacos

2010-12-04T11:43:00.000-08:00

If you are one of those who have not yet tried a fish taco because you think it sounds a little strange, test out these and I am certain that you will become a fan! Use this technique as 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!

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 panko. 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 panko. 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, guacamole, a dollop of sour cream finishes and a good shake of hot sauce finishes it off.

The Best Guacamole

ripe avocado
serrano pepper, finely diced
red onion, finely diced
garlic clove, minced
cilantro, chopped
pinch cumin
lime juice
salt

Hearty Beef Vegetable Soup with Goat Cheese Topped Garlic Toasts

2010-12-03T12:56:00.000-08:00

I woke up yesterday morning to a beautiful coating of fresh snow and immediately decided that it was the perfect day to pull out my very favorite hand hammered copper Italian soup pot and labor over some hearty beef vegetable soup. After a quick jaunt to the grocery store for a substantial soup bone, fresh vegetables and some beef suitable for a long, slow simmer, I raced back home and got cracking.

Hearty Beef Vegetable Soup
1 beef soup bone
2 pound chuck roast, 2 -3 inch cubes
1 large can whole tomatoes
6 cups water
3 carrots, sliced into half moons
1 lb. green beans, 1 1/2 in pieces
1/2 cabbage, sliced
1/2 bag frozen corn
1/2 bag frozen peas
bundle fresh thyme
1 or 2 bay leaves
1 tablespoon Old Bay seasoning
plenty of salt and pepper, to taste

In a large dutch oven or soup pot heat several tablespoons of olive oil and brown meat on all sides. Season well with salt and pepper. Add can of tomatoes and water, bring to a gentle simmer, partially cover and let cook approximately 3 hours. Remove beef from pot and shred into bit size pieces. Return to pot with green beans, carrots and cabbage. Add more water, if necessary. Bring back to a simmer, cover and cook for 30-45 min. Add peas, corn, thyme, Old Bay, salt and pepper and simmer for an additional 20 - 30 minutes. Let cool slightly before serving with goat cheese topped garlic toasts.

Goat Cheese Topped Garlic Toasts
1 container Chevre
1 baguette
1 garlic clove, halved
olive oil
salt and pepper

Preheat oven to 425 degrees. Slice baguette, place on a foil lined baking sheet and drizzle with olive oil, salt and pepper. Toast in the oven for approximately 10 minutes. Rub each slice of bread with the exposed half of a garlic clove and top with a generous schmear of goat cheese.

BBQ Macaroni and Cheese

2010-12-02T14:58:00.000-08:00

This may sound a bit unusual and, to be sure, I was not completely convinced of the results when I started making this but I just had a feeling, so I went with it. I had a couple of the country ribs with bbq sauce left over from dinner the other night and wanted to make something with them other than pork tacos. Having recalled recently watching an episode of The Neely's in which they made BBQ Spaghetti the wheels in my head started to turn. If macaroni and cheese is delicious as an accompaniment to all sorts of barbecued food including chicken, meatloaf, etc. and noodles are apparently good with BBQ sauce, then (recalling the transitive rule from algebra) would not it be reasonable that BBQ pork ribs shredded and mixed into the macaroni and cheese would be delicious too? Oh, yes, it was! Though decadent, unnecessary and not very sophisticated, it was by far one of the tastiest dishes I have made in a long time! I highly recommend you give it try the next time there's some left over bbq'd ribs hanging around.

BBQ Macaroni and Cheese
rotini pasta or other small pasta (macaroni, mini penne, etc.)
1 cup leftover bbq pork rib meat, shredded
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded cheddar cheese
1/2 cup shredded gruyere cheese
1 teaspoon chili powder
1/4 cup grated romano cheese
1/4 cup panko
smoked paprika

Preheat oven to 375 degrees. Cook pasta according to directions on the package. Drain and set aside. In a sauce pan melt butter over medium heat and combine with flour. Let cook for a minute to cook out any taste of raw flour. Add milk and stir well to remove lumps. Season with salt, pepper and chili powder. Bring to a simmer and thicken just slightly. Remove from heat and stir in cheddar and gruyere cheeses. Stir in shredded pork and pour macaroni mixture into a casserole or baking dish. Top with panko, romano cheese and smoked paprika. Bake for approximately 30-45 minutes or until cheese is bubbly and heated through. Serve immediately with hot sauce and a green salad.

Asian Country Pork Ribs with Vegetable Fried Rice

2010-12-01T08:23:00.000-08:00

Is it any wonder that rice is actually a staple in many parts of the world? It is so versatile, inexpensive (if you stick with long grain variety) and comfortingly good, both for you and in taste! One of my favorite nights of the week is always the one after I have had rice for dinner because it's the ideal time to make fried rice. You really want to use day old rice that has had the chance to dry out a bit so it does not stick together when fried. Instead of making the traditional pork fried rice, I used the rice to make a simple vegetable fried rice side dish and incorporated an Asian flavors in these slow cooked country ribs for an easy meal that does not taste at all like leftovers.

Asian Country Pork Ribs
1 package country pork ribs
salt
pepper
garlic powder
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1/2 cup bottled smokey bbq sauce
2 tablespoons soy sauce
1/4 cup rice vinegar
2 tablespoons hoisin sauce
1/4 teaspoon toasted sesame oil

Preheat oven to 275 degrees. Season pork ribs with salt, pepper and garlic powder, wrap in foil and bake on a foil lined baking sheet for 2 hours. Meanwhile, combine garlic, ginger, bbq sauce, soy sauce, rice vinegar, hoisin and sesame oil in a bowl. After 2 hours, carefully unwrap the pork ribs and baste one side with the bbq sauce. Return to the oven for 30 minutes, uncovered. Turn over, baste the other side of the pork ribs and cook for a final 30 minutes. Garnish with sesame seeds and green onions.

Vegetable Fried Rice
1 cup rice, day old
1 egg
1 carrot, shredded
1/2 cup cabbage, shredded
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon hot sauce
2 tablespoons rice vinegar
1 tablespoon honey

In a large skillet or wok, heat several tablespoons of canola oil the garlic and ginger over gentle heat until it sizzles. Turn up heat to medium high and add rice, stir frying constantly. Make a well in the center of the rice by pushing it out to the side of the pan and add the egg in the center of the well. Scramble the egg and gradually incorporate it into the rice. Combine soy sauce, hot sauce, rice vinegar and honey and add it to the pan. Stir fry to evenly distribute the sauce over the rice and let cook for a minute or two until well combined and heated through. Turn off heat and add carrots and cabbage (I add them off the heat so they wilt slightly but still maintain crunchiness) and stir to combine well. Serve immediately and garnish with green onions.

Red Wine Braised Chicken with Mushrooms and Onions

2010-11-30T14:34:00.000-08:00

It is anticipated that the weather is going to drastically change from the lovely, mild fall we have been experiencing thus far to the wild, wicked winter weather to which I have grown accustomed since moving to South Bend five years ago. Therefore, a very short window of opportunity was available to complete the Christmas decorating and hang the outside lights before such a task will surely result in frostbite. So out came the bags and boxes of ornaments, lights, bows and bells from the closet, garage and attic. I frantically put away the remaining autumn and Thanksgiving decor and replaced it with the glimmering, glitter of Christmas spirit. However, while innocently adorning the front shrubs with white lights, I subtle wrong move caused an unexpected and unexplainable injury to my knee which rendered me immobile last evening and the better part of the today (I am currently, however, on the mend). I had already thawed a chicken breast for dinner, so a fast browning in a skillet and a quick braise in some red wine made dinner a breeze. I still had to clean up, but since this quick and easy meal is made virtually in one pan, my limping self had it under control in no time.

Red Wine Braised Chicken with Mushrooms and Onions
1 chicken breast, bone-in and skin on
5 or 6 cremini mushrooms, quartered
1/2 onion, medium diced
2 tablespoons butter
2 tablespoons flour
1 cup red wine
1/4 cup brandy
fresh thyme
salt and pepper

Coat chicken in flour and season with salt and pepper. In a medium skillet, brown chicken in melted butter until golden brown. Remove chicken from pan and set aside. Add mushrooms, onions and thyme to pan and saute until softened. Return chicken to the pan, turn off stove flame, pour brandy over and flambe. Once flames subside, add red wine, turn heat back on, bring to a simmer, cover and cook until chicken reaches 165 degrees (about 30-40 minutes). Serve over fluffy white rice.

Garlicky Sauteed Shrimp with Mustard Horseradish Sauce

2010-11-29T16:43:00.000-08:00

Peel 'n' eat shrimp is a favorite that goes back to the youngest days of my childhood. Sitting around a newspaper lined picnic table while peeling and eating mountains of steamed shrimp and washing it down with an ice cold beer is almost as popular in Baltimore as a crab feast. While it is impossible to get steamed crabs here in the midwest, shrimp is as abundant as beef (well, almost) so I can indulge my seafood cravings with some succulent shrimp anytime!

Garlicky Sauteed Shrimp
1 pound raw, shell-on shrimp (USA)
1 garlic clove, minced
1 teaspoon Old Bay
2 tablespoons butter

In a large saute pan, gently warm the garlic in butter until it begins to sizzle. Add the shrimp, shell on, and gently sautee over medium heat until pink and cooked through, but not overcooked (about 3 minutes). Place on a platter and enjoy immediately.

Mustard Horseradish Sauce
1 tablespoon sour cream
1 tablespoon mayonnaise
1 tablespoon horseradish
1 tablespoon Dijon Mustard
dash Worcestershire sauce
salt and pepper

Combine all in a bowl and refrigerate for about 30 minutes before serving to let the flavors come together. Serve with warm Garlicky Sauteed Shrimp. Also delicious with crab, fried oyters or even steak!

Simple Beef Enchiladas

2010-11-28T16:39:00.000-08:00

After two nights of turkey dinner, I was dying for something a little more zippy! However, as most, I was out shopping for a large chunk of the day and did not have much time, many ingredients or the desire, quite frankly to prepare an involved dinner. Thank goodness for the frozen individual servings of ground beef I keep in the freezer. After thawing it in the microwave for about 3 minutes and browning it in the pan, it was just a matter of assembling these fantastically simple beef enchiladas, heating them through in the oven and enjoying in less time it would have taken to even pick up carry-out.

Easy Chicken Enchiladas with Green Sauce

1/2 pound ground beef
3/4 cup favorite jarred Salsa Verde
1 cup shredded Monterey Jack cheese
corn tortillas
queso fresco, crumbled (Mexican crumbling cheese)
lettuce, shredded
1 teaspoon cider vinegar
tomato, diced
red onion, diced
black olives, sliced
pickled jalapeno slices
fresh cilantro

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly brush each side of corn tortillas with canola oil and stack them on the the parment lined baking sheet. Warm in the oven for about 5 minutes or until pliable. Meanwhile brown ground beef and combine with 1/4 cup of Monterey Jack cheese and 1/4 cup salsa verde in a mixing bowl. Fill each warmed tortilla with 1/3 of beef mixture, roll tightly and place in a small casserole dish, seam side down. Cover with remaining salsa verde and Monterey Jack cheese. Bake for approximately 20-30 minutes or until hot and bubbly and cheese is melted. Let rest 10-15 minutes before serving. Serve over shredded lettuce dressed with hint of vinegar and seasoned with salt. Top with queso fresco, tomato, onion, olives, jalapeno and/or fresh cilantro.

Leftover-palooza

2010-11-27T15:52:00.000-08:00

If it's possible, I think the food multiplied itself overnight and we actually had more leftovers on day 2 than we had on Thanksgiving day. I have never really understood the philosophy behind making new dishes out of the leftovers. To me it's the best meal of the year and if there is enough left, you get to have it twice. Why turn perfectly delicious turkey and stuffing into something else when it is so delectable as is? I don't get it, but to each his own, I suppose. Anyway two turkey dinners and two more turkey sandwiches with cranberry sauce later, I declare that I have had my fill of turkey until this time next year!

A Thanksgiving Feast

2010-11-26T15:30:00.000-08:00

I was fortunate to enjoy an epic Thanksgiving feast yesterday at my mother's home! Honestly, I think it was the tastiest meal I can recall having in a very long time, if ever! She handled most of the heavy lifting including the turkey (a 22 pounder stuffed with a bouquet of fresh herbs and citrus and hand massaged with softened butter ), her traditional stuffing, some fabulous mashed sweet potatoes from a recipe she found in one of her favorite Kennedy family cookbooks, our pot of Baltimore pork and sauerkraut and a new fabulous addition, bourbon cranberry sauce. My brother contributed the slow simmered southern green beans with bacon (my favorite) and I brought along this years dressing recipe of choice, chorizo corn bread, buttermilk mashed potatoes and a hot spinach dip hors d'oeuvre.

Chorizo Corn Bread Stuffing
1 pound of bulk chorizo sausage
1 small loaf cornbread, unsweetened and crumbled
1 small loaf sourdough bread, cubed and toasted
1 small onion, diced
2 celery stalks, diced
3 cups chicken stock
1 egg, beaten
3/4 stick butter
salt and pepper

In a very large skillet, saute onion and celery in butter until soft and translucent. Turn up heat to med high and add chorizo, breaking up with a fork into small pieces. Cook until browned and cooked through, remove from heat and let cool slightly. Place bread cubes and crumbled corn bread in a large mixing bowl and add chorizo mixture, egg and chicken stock. Stir to combine well. Place in a large butter baking dish and cover with aluminum foil. Bake at 400 for 30 minutes covered, remove foil and bake an additional 15 minutes or until top is browned.

Buttermilk Mashed Potatoes
3 pounds Yukon gold potatoes, washed
3/4 stick butter
1 cup milk
1 cup buttermilk
salt and pepper

Place potatoes in a large pot and cover with cold water. Bring to a light boil and cook until potatoes are fork tender, about 20 minutes. Drain potatoes and, when cool enough to handle, pass each one through a potato ricer or food mill. Add warmed milk and butter, salt and pepper and whip together. Add buttermilk and whip again until potatoes are fluffly, creamy and lump free.

Hot Spinach Dip

1 package frozen chopped spinach

1/2 block cream cheese

3 oz. grated Gruyere

1/4 cup milk

1/4 onion, diced

1 garlic clove, minced

1 tsp. red pepper flakes

1 tsp. Worcestershire sauce

olive oil

salt and pepper

Thaw frozen spinach and sqeeze out all excess water, set aside. In a sauce pan, saute onions, red pepper flake and garlic in a little olive oil. Add spinach and stir to combine. Place spinach mixture in a strainer to drain excess liquid. In same pan heat milk and melt in cream cheese. Add spinach back to the pan, turn off heat and add half of grated Gruyere, Worcestershire and salt and pepper. Stir well to combine and place in a small baking dish. Cover with remaining Gruyere cheese and sprinkle with paprika. Bake at 400 for about 15 minutes until hot and bubbly.

BBQ Pork Rib Soft Taco

2010-11-25T13:22:00.000-08:00

You know the night before Thanksgiving you don't want to eat anything that resembles turkey and stuffing in any way, shape or form so as to not interfere with the high expectations placed on the feast of the year. I figured BBQ pork ribs were certainly a far cry from Thanksgiving dinner, so they would be a safe bet for a couple of pre-Thanksgiving dinners. I originally had them in their original oven roasted from on Tuesday night. The leftovers made a perfect filling for a soft taco last night. I just shredded the meat from the bone and heated it gently in a skillet. Then filled warmed flour tortillas with the pork meat, shredded colby jack cheese, thinly sliced red onion, diced avocado and jalapeno slices.

Super Simple Oven Roasted Baby Backs

2010-11-24T15:54:00.000-08:00

You know, sometimes there is nothing more enjoyable and, in the end, more gratifying than spending an afternoon in the yard babysitting a low and slow rack of ribs smoking over an open flame. Then there is winter and the times during a busy week when you want to statisfy a craving for moist, succulent, sweet, sticky bone sucking goodness without all the time and work involved with cooking them on the grill. Here is a ridiculously easy way to cook baby backs in the oven with results that are amazingly good.

Easy Oven Roasted Ribs
1 rack baby back ribs
1 bottle of BBQ Sauce (I used Sweet Baby Ray's)
1/2 cup Whiskey
2 tablespoons BBQ dry rub

Preheat oven to 325 degrees. Season ribs with dry rub on both sides. Combine BBQ sauce and whiskey. Place ribs 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.

Steak with and Salad with Chipotle Ranch Dipper

2010-11-23T15:36:00.000-08:00

I have been making sure that all dinners this week have little or nothing to do with turkey or anything resembling turkey so as not to lessen the impact of Thanksgiving dinner. I decided that a basic steak and salad dinner was the way to go last night, with pork to follow just before the big day. This was a perfect little New York strip steak that I purchased from Meijer for about $5.00. I seasoned it with salt, pepper and garlic powder and seared it in a hot pan for about 4 minutes on each side. After letting it rest for 15 minutes or so, I sliced it and served it along side a deliciously spicy and perfectly creamy chipotle ranch sauce (a teaspoon of chipotle in adobo sauce mixed with bottled Marzetti Ranch dressing). A crispy tossed salad rounded out this simple but satisfying meal.

Beef and Soba Noodle Stir Fry Bowl

2010-11-22T15:22:00.000-08:00

Currently my favorite take-out, made-in meal. This stir fry of vegetables, beef (or chicken) and soba noodles is the perfect healthy, satisfying and insanely tasty meal that takes no time at all to prepare. The trick is to prepare all of the ingredients before beginning to cook because once you start stir frying it only takes a minute or two from start to finish. Also great about making your favorite take-out meals at home is that you control the ingredients, so you know exactly what is in it and you can make it specifically to your liking. In my case that means extra spicy!

Beef and Soba Noodle Stir Fry Bowl

soba noodles
cooked steak or chicken (sliced)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 carrot, shaved into long ribbons
1/2 cup cabbage, shredded
1 yellow pepper, thinly sliced
1 green onion, sliced
1/4 cup soy sauce
1 teaspoon hot Asian chili sauce
2 tablespoons rice vinegar
dash toasted sesame oil
chopped fresh cilantro
2 tablespoons chopped peanuts

Cook, drain and rinse soba noodles according to the directions on the package. In a large skillet or wok heat several tablespoons of canola oil and add garlic and ginger. Cook until fragrant, but do not burn. Add vegetables and stir fry until softened. Add beef or chicken and noodles and cook until heated through. Add soy sauce, vinegar, hot sauce and sesame oil. Turn heat to low and warm through for approximately 5 minutes. Serve with chopped fresh cilantro, green onion and peanuts.

Easy, Healthier Chicken Parmesan

2010-11-21T20:07:00.000-08:00

I really do not know how I would get by in the kitchen without boneless skinless chicken breasts. They are definitely a freezer necessity due to their versatility in taking on flavors from many types of food, they thaw in the microwave in no time flat and they have a really quick cooking time too. I spent the day in Shipshewana, IN yesterday, one of my favorite shopping and perusing jaunts, and arrived home late, tired and supremely starved. Fortunately for me, I was able to whip up an easy marinara sauce from a can of tomatoes in the pantry, pull some fresh mozzarella from the refrigerator, and a frozen chicken breast from the freezer. While the real deal chicken Parmesan is one of my favorite meals, I was not about to break out a breading station and trash my kitchen late last night in pursuit of a perfectly golden brown sauteed piece of chicken. I did, however, crave a tasty meal and still wanted those same chicken Parmesan flavors. The result was my lazy man's (or woman's in this case) chicken Parmesan which is also easy and much healthier than the traditional version.

I knew I would need something to soak up the tomato sauce so, I also prepared a bit of linguine according to the directions on the packet as well as a quick marinara. To prepare, start with a large sauce pan, cold, and about 1/4 cup of olive oil and 1-2 minced cloves of garlic. Add the garlic to the cold olive oil in the cold pan and then turn on the heat. Allowing the garlic to come up to temperature really infuses the oil with the garlic flavor. I also like to add about 1/2 - 1 teaspoon of hot pepper flakes as well, but that's optional. After the garlic begins to sizzle, but before it turns brown, add 1 large can of whole tomatoes. I like to use a potato masher to break up the tomatoes, but you can also squeeze them between your fingers, which is kind of fun too, or poke them with a fork. Add 2 teaspoons of salt, 1 tablespoon of sugar and a grinds of fresh cracked pepper. Let simmer for about 15-20 minutes, or until it has reached the proper consistency, and remove from the heat. Stir in about 1/2 cup of chopped fresh basil and you have a fabulous all-purpose marinara sauce.

To prepare the chicken part of the chicken Parmesan, I thawed the boneless skinless chicken breast in the microwave without cooking the edges and placed it between two pieces of parchment paper. I pounded the chicken breast with a rolling pin to an even thickness of about 1/4 - 1/2 inch and placed it in a small baking dish, uncooked. On top of the raw chicken breast I poured over the chunky tomato sauce and topped it with sliced fresh mozzarella and freshly shaved Parmesan cheese. After covering the dish with aluminum foil, I placed it in a preheated 400 degree oven for about 20 minutes. I removed the foil and let it cook, uncovered for an additional 20 minutes or until the top was bubbly, brown and the chicken was cooked through.

Chunky Sloppy Joe Ultimate Nachos

2010-11-20T16:29:00.000-08:00

What to do with a little bit of leftover sloppy joe? I had dinner at my mom's after work on Friday and she suggested we make nachos from the leftover sloppy joe she had remaining from Thursday night's dinner. She loves nachos and swears that she can never make them to her liking. So when ever she needs a fix it's Amy to the rescue. By the way, the only reason my nachos might be better, in her eyes, is because she is always stingy on the cheese due to her fear of too many calories, too much fat, yadda, yadda, yadda, while I (when it comes to nachos) am concerned only with the taste. The key to delicious nachos is cheese and plenty of it. Also it's a good idea to layer the chips, meat, cheese, onions and jalapeno slices on a baking sheet, pop it in the oven to melt the cheese and heat everything up. Then top it with some freshness! A fresh salsa or relish on top is a great contrast to the rich warm meltiness. I like to make a chunky salsa of chopped tomato, avocado, black olives, fresh cilantro, salt and lime juice. Top it all with a little hot sauce and maybe some sour cream!

Burrito Thursday!

2010-11-19T15:49:00.000-08:00

Everyone loves 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 seasoned ground pork which I plucked from the freezer, 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, refried 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. Yum!

Pan Fried Chicken and Smashed Red Potatoes

2010-11-18T17:03:00.000-08:00

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 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.

The potatoes arose from having two leftover boiled and quartered red potatoes which I had seasoned with a bit of vinegar, olive oil and salt. The original intention was to make potato salad as an accompaniment for my BBQ Pork on a Bun the other night before I realized I had some of the Au Gratin Potatoes left over. So, not wanting the au gratins to go to waste I placed the boiled red potatoes in the refrigerator overnight. In a cast iron skillet I browned some bacon and onions and placed the potatoes in the pan and let them brown before turning them. As the pan began to dry out a bit, I added a bit of beef stock (which I just happened to have available, though chicken stock or water would have worked fine as well) and let them them simmer for just a bit until they were heated through. Simple, but delicious!

Sunday's BBQ Pork on a Bun

2010-11-17T15:13:00.000-08:00

Leftovers! There was simply too much food leftover from mom's delicious Sunday night dinner of BBQ Pork, Southern Green Beans with Bacon and Au Gratin Potatoes, not to take a night off and enjoy that which was already prepared.

BBQ Pork

3 1/2 lb. boneless Boston butt
salt
1 teaspoon Asian chili sauce
1 teaspoon celery seed
1 cup ketchup
1/4 Worcestershire sauce
1/4 cup cider vinegar
2 teaspoons brown sugar
1 cup water

Place pork roast in a large pot and cover with cold salted water. Bring to a boil and reduce heat to an easy simmer. Cover and let cook for 2 hours. Remove pork and reserve 1 cup of the cooking liquid. Cut pork into thin slices and place in a shallow roasting pan. In a mixing bowl combine the reserved cooking liquid, 1 teaspoon salt and the remaining ingredients. Stir well to combine. Pour the sauce over the pork and cover the roasting pan with aluminum foil. Bake, covered, for 30 minutes at 350 degrees. Remove foil and back an additional 10 minutes uncovered.

Southern Green Beans with Bacon
green beans
2 slices smoky bacon, chopped
1/2 onion, chopped
1 garlic clove
pinch chili flakes
chicken stock
butter
salt and pepper
cider vinegar

In a large pot render bacon until crispy. Add onion and chili flakes and cook for several minutes or until onions are translucent. Add garlic and green beans and toss together to combine ingredients. Cover beans with chicken stock, cover pot and cook for approximately 20-30 or even 40 minutes, depending on how soft you like your green beans cooked. Drain green beans and top with butter, salt and pepper and a dash of cider vinegar.

Blue-plate Special Hot Roast Beef with Gravy and Ketchuped French Fries

2010-11-16T15:08:00.000-08:00

An old time, comfort food, blue-plate diner special! Roast beef, left over from an earlier eye roast dinner, sliced thin and heated in the gravy. Generally served over a piece of standard white bread (making a hot roast beef sandwich), but I did not have any on hand and decided against purchasing and entire loaf just for one piece. Anyway, I surely did not need the extra calories and carbs. Served along side hot salty french fries seasoned with vinegar and covered in ketchup! Not the most dainty or lovely of dinners, but it sure was tasty and perfect on a cold autumn evening.

BBQ Pork, Southern Green Beans with Bacon and Au Gratin Potatoes

2010-11-15T15:44:00.000-08:00

My mom, who hosts dinner for our family (most) every Sunday night, has become frustrated lately by the prospect of coming up with new and delicious recipes to prepare each and every week. She tries to stick to slow cook or one pot type meals so that she does not spend the entire day in the kitchen (though, regardless she still does and no one understand why) but that tends to limit the number of dishes on the weekly meal rotation. However, she recently recalled this recipe which we all used to enjoy way, way back, so she scoured the archives and was able to locate this recipe of unknown origin. My brother contributed the perfectly cooked southern green beans with bacon and the heart stopping potatoes au gratin, which are based on a classic casserole recipe of frozen hash brown potatoes combined with cream of mushroom soup, mayonnaise and cheddar cheese topped with french fried onions, dots of butter and garnished with paprika, are a rotation standard.

BBQ Pork
3 1/2 lb. boneless Boston butt
salt
1 teaspoon Asian chili sauce
1 teaspoon celery seed
1 cup ketchup
1/4 Worcestershire sauce
1/4 cup cider vinegar
2 teaspoons brown sugar
1 cup water

Southern Green Beans with Bacon
green beans
2 slices smoky bacon, chopped
1/2 onion, chopped
1 garlic clove
pinch chili flakes
chicken stock
butter
salt and pepper
cider vinegar

Roasted Beef, Spinach Gratin and Maple Chipotle Butternut Squash and Potatoes

2010-11-14T11:58:00.000-08:00

My favorite thing to do on Saturday afternoon, after all the shopping and housework has been done, is to spend a few hours preparing an old fashioned comforting meal. One of my favorites is roast beef and though I have had difficulties lately finding a cut in the supermarket that I find to be tender, flavorful and reasonably priced, this eye of the round played the part fairly well. I would have preferred it to be more rare and could have prevented it from being overcooked had I checked the temperature before the hour I estimated it would take. It was just over 3 lbs, so at 20 minutes per pound, I estimated it would be properly cooked after an hour. I should have check at 45 minutes, because the thermometer already indicated it was overcooked when I check, but not catastrophically. Regardless, it was a delicious meal, just be sure to check the temperature about 3/4 of the way through the estimated cooking time.

Roast Beef

1 eye of the round roast
1 tablespoon fresh rosemary, finely chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Preheat oven to 375 degrees. Place roast beef on a rack in a roasting pan. Combine remaining ingredients and slather on all sides of the meat. Place in the oven and roast for approximately 20 minutes per pound or until internal temperature reaches 125 degrees for medium rare. Let rest 15 minutes before carving.

Spinach Gratin
1 package frozen chopped spinach, thawed and dried
1/4 cup onion, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon flour
1 cup milk
salt and pepper
pinch cayenne
pinch nutmeg
pinch paprika
1/2 cup grated Parmesan, divided
1/4 panko bread crumbs

In a sauce pot melt butter and saute onions and garlic for several minutes until translucent. Season with salt and pepper. Add flour, stir well to combine and look cook for about 1-2 minutes to remove raw flour taste. Add milk and whisk together to avoid lumps. Bring to a light simmer and let cook until slightly thickened. Add spinach, cayenne and nutmeg. Turn off heat and add 1/4 cup of grated cheese. Spoon into casserole dish, top with remaining cheese, bread crumbs and a little paprika. Bake at 375 degree for approximately 15 minutes or until golden brown and hot and bubbly.

Maple and Chipotle Roasted Butternut Squash and Potatoes

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon chipotle peppers in adobo

2 medium red potatoes, quartered

1 small butternut squash, peeled, seeded and cut int 1 inch cubes

salt and pepper

Place potatoes and butternut squash on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss well to combine. In a small bowl, combine chipotle and maple syrup and drizzle over potatoes. Toss again to combine. Roast in same oven as roast beef for approximately 1 hour, tossing once.

Good 'Ole American Cheeseburger

2010-11-13T14:52:00.000-08:00

I know I have said it before, but I am now certain, this is the final grilled burger of the season. This crazy and most unusual warm weather (Friday was 72 degrees) gave me the opportunity to extend grilling season until almost Thanksgiving! A notion that was previously unheard of!! In fact, many years passed we already had snow on the ground by this time. Back to reality though as the bottom is falling out today, by tomorrow it will only be in the 40's and snow is in the forecast for Thursday. So I'll take mother nature's gift and squeeze in another double cheese topped, flamed grilled Friday night burger.

BBQ Chicken Pizza

2010-11-12T15:14:00.000-08:00

Generally, my favorite pizza is the traditional Margherita. Though now running a close second is this BBQ Chicken version I fashioned for dinner last night. Despite a tough fought battle, without a doubt the best pizza ever is still of the thin crackly crust variety simply topped with fresh tomato sauce, verdant sweet basil and mild fresh mozzarella with a few shards of Parmesan tossed on for good measure. A while back, however, I was intrigued by the idea of using my leftover BBQ chicken to recreate a more famous version, I think made popular by California Pizza Kitchen. My incarnation used smoky bbq sauce, a combination of mild mozzarella and smoked gouda, sweet peppers, onions, and jalapeno slices. It was simply decadent! Now, I go out of my way to have plenty of left over chicken just so I can look forward to my new (almost) favorite pizza, the BBQ Chicken Pizza.

To assemble the pizza, spread the dough with the BBQ sauce or other sauce of your choice. Top with leftover bbq chicken or other shredded chicken such as a store bought rotisserie. Place several slices of fresh mozzarella on with some smoked gouda, sliced sweet onion, sweet peppers, spicy pickled jalapenos and a grating of Parmesan cheese. Bake in a hot 500 degree oven for approximately 15-20 minutes. Let cool slightly before slicing and eating.

Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"

1 (1/4-ounce) package active dry yeast
1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging
3/4 cup warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

Simple Oven Roasted Whole Chicken

2010-11-11T15:31:00.000-08:00

In my opinion, there are few things more delicious than a simple, but flavorful, oven roasted chicken. I had been day dreaming about this chicken all day long, knowing it was in the refrigerator just across the room waiting for me to escort it home and roast it until it is the envy of all other roasted chickens. The moist, tender, flavorful meat and the crispy, salty skin is utterly fabulous as is but it is also a great base ingredient for a multitude of other recipes. While I was in heaven just enjoying this chicken with no embellishment for dinner, tomorrow night it has a date with some pizza dough and BBQ sauce for my current favorite BBQ Chicken Pizza. If time permits, it is also going to turn exotic and transform itself into Curried Chicken Cashew Raisin Salad for a brown bag lunch.

Simple Roasted Chicken
1 3 1/2 - 4 lb chicken (preferably free range and organic)
olive oil
salt
pepper
garlic powder
cumin
chili powder

Preheat oven to 425 degrees (400 degrees for a convection oven). Clean, rinse and pat dry the chicken and place on a rack set inside a roasting pan, breast side down. Drizzle with olive oil and season with a dry spice rub. Roast for 20 minutes with the breast down. Turn chicken over and roast 20 minutes more with the breast side up. Finally turn chicken breast down for 10 minutes and once more with breast side up for 10 minutes. Check chicken for doneness with an instant read thermometer placed in the thigh. Let chicken rest for 20 minutes before carving.

Grilled Meatball and Mozzarella Sandwich

2010-11-10T14:03:00.000-08:00

While, I must admit that in the past, I have actually made Spaghetti and Meatballs for dinner primarily to feed myself that night but with a definite "leftover meatball sub" ulterior motive. However, I have always been bothered by the way the bun became soggy as a result of the marinara sauce blanketing the meatballs despite preventative toasting or broiling of the bun or heating the wrapped sandwich in the oven. Another problem which arose when making meatball subs at home was that very first bite caused the innards of the sandwich to shoot out the other end (insert inappropriate potty joke here) leaving you with an empty (soggy) bun and a pile of gooey cheese covered meatballs on your plate. However, not to be deterred, I have found a solution which resulted in an even better sandwich than the original and without the soggy bun and the pile of evacuated meatballs.

Start by cutting cold leftover meatballs into 1/4 inch slices. Next, slather garlic butter on the outside of two pieces of Italian bread just as you would with plain butter were you making a standard grilled cheese sandwich. Place a generous mound of shredded mozzarella cheese on the inside of each piece of bread and top with the sliced meatballs. Close the sandwich making certain the garlic buttered bread is facing out. Heat a skillet over medium heat. Place sandwich, garlic buttered side down, in the skillet and cover with a lid. Check sandwich after several minutes and flip over to other side when first side is golden brown. Replace lid and let cook several more minutes. Sandwich is done to perfection with both sides are golden brown, meatballs are heated through and the cheese and melted. Heat a bowl of home made marinara sauce and serve along side for dipping!

Spaghetti Marinara with Meatballs

2010-11-09T15:08:00.000-08:00

A simple and delicious marinara sauce served over steaming spaghetti with meatballs! One of my favorite dinners because, to me, it is the definition of comfort food. It makes you feel good, like you have accomplished something when you have finished making it. Bonus, is that it gives you so much food for the money. I purchased 1 lb. of ground chuck, which was on sale for about $2.94/lb, from which I made 4 golf ball sized meatballs and froze the other 1/2 lb. for another use. Plus 1 pound of pasta which is about $1.00 and a can of tomatoes which is about $1.89, except that I scored a rare can of actual San Marzano DOP certified tomatoes. Even using the Rolls Royce of tomatoes, I still only shelled out about $5.00.

To make this versatile marinara sauce start with a large sauce pan, cold, and about 1/4 cup of olive oil and 1-2 minced cloves of garlic. Add the garlic to the cold olive oil in the cold pan and then turn on the heat. Allowing the garlic to come up to temperature really infuses the oil with the garlic flavor. I also like to add about 1/2 - 1 teaspoon of hot pepper flakes as well, but that's optional. After the garlic begins to sizzle, but before it turns brown, add 1 large can of whole tomatoes. I like to use a potato masher to break up the tomatoes, but you can also squeeze them between your fingers, which is kind of fun too, or poke them with a fork. Add 2 teaspoons of salt, 1 tablespoon of sugar and a grinds of fresh cracked pepper. Let simmer for about 15-20 minutes, or until it has reached the proper consistency, and remove from the heat. Stir in about 1/2 cup of chopped fresh basil and you have a fabulous all-purpose marinara sauce.

The meatballs start with 1 pound of ground beef in a large bowl. To the ground beef add 1 clove minced garlic, a few tablespoons of finely chopped onion, 1 teaspoon Worcestershire sauce, 1/4 cup chopped fresh parsley, 1/4 cup fresh grated parmesan cheese, 1 egg, 1/4 - 1/2 cup bread crumbs and salt and pepper to taste. Combine well, but be careful not to overwork the meat which will cause it to become dense and dry. Place meatballs on a baking sheet and cook in a 375 degree oven for about 20-30 minutes. Turn the marinara sauce back on and bring to a simmer. Remove the meatballs from the oven and place in the marinara sauce to finish cooking or for just another 10 minutes or so. Serve over the pasta of your choice and top with freshly grated parmesan cheese.

Beef Stew

2010-11-08T16:53:00.000-08:00

I really do not intend to sound ungrateful or unappreciative of the effort my dear mother makes every Sunday to prepare a fabulous meal for the family. However, I am sure when you were growing up there were a few meals that when your mom told you that's what you were having for dinner, you would like nothing better than to run down the street and join the neighbors, regardless of what they were serving. No matter how appreciative you may be, there are always going to be meals you just don't like, right? Well, I really do not care for beef stew...ok, I can not stand the sight of beef stew. I know I am in the minority of the people out there, but I can't help it. Beef stew and Pot Roast, both strike fear in the center of my being at just hearing the sound of the words. I know my mother is going to kill me when she reads this, not that it's a secret. Believe me, she knows I don't like it, but you see the weight my opinions have in the family.

While I have this aversion to beef stew, I am actually fairly fond of Beef Bourguignon, a bit of a fancier version of a standard beef stew which is a long slow braise of beef in red wine with carrots, mushrooms and onions.

I prefer to purchase a whole cut of meat and portioning it into the desired size in my kitchen, as opposed to buying the precubed stew beef found in most grocery stores. Most times I prefer larger pieces of meat than is available in the supermarket. I also like to see and be in control of the ingredients I use rather trust a package of cubed mystery meat. For this particular occasion, I bought a 1.25 lb beef shoulder roast which I cut into about 2 inch cubes and tossed in a light coating of flour. Heat about 1/4 cup of olive oil in a large dutch oven over medium high heat. Add the floured cubes of meat to the pot and brown on all sides (be sure not to overcrowded the pot to encourage browning and avoid steaming the meat). Remove the beef from the pot and set aside.

To the dutch oven, add 2 minced cloves of garlic, 1 package of sliced cremini mushrooms (white button mushrooms can be substituted), about 5 or 6 carrots cut into 2 inch pieces (if you have small baby carrots, they can certainly be used instead), 1 bag of frozen cippolini or pearl onions and 1 small can of tomato paste. Saute for about 5 to 10 minutes. Next, add about 1/2 bottom of Burgundy wine (hence, the name Beef Bourguignon), or any other red wine you have on hand, and 1 box of beef stock. At this point, I recommend you make a slurry of 1/4 cup of water to 1 heaping tablespoon of cornstarch, mix well and add to the stew in order to thicken the gravy as it cooks in the oven. (Note: I did not add the slurry at this point yesterday, but when the stew came out of the oven, I noticed the gravy was a bit thin. I did add some cornstarch when I was reheating it on the stove just before it was time to eat and it worked perfectly, thickening the gravy just enough.) Return the beef to the pot, season liberally with salt and pepper and about 2 tablespoons of fresh rosemary, if available. Bring it to a boil, cover and finish cooking in a 275 degree oven for about 2 1/2 hours.

You can certainly add potatoes to the stew, which will also add to the thickening of the gravy and simply serve with some good bread. However, I decided to leave the potatoes out of the stew in favor of serving it over fluffy buttermilk mashed potatoes. To make the potatoes, I washed and peeled 6 Yukon gold potatoes, placed them in a saucepan and covered them with cold water. Bring up to a light boil and cook for about 15 minutes or until the potatoes are fork tender. Drain the potatoes, add them back to the hot sauce pan and add about 3/4 cup of milk and 2 tablespoons of butter. Mash the potatoes and incorporate well with the milk and butter. Add about 1/2 cup of buttermilk and a liberal seasoning of salt and pepper. Stir to combine and serve hot with the beef Bourguignon.

Soba Noodle and Steak Stir Fry Bowl

2010-11-07T15:02:00.000-08:00

Usually, when I have leftover flank steak, I make fajitas and or steak sandwiches but lately I have been obsessed with Asian food. I can't seem to get enough. So I was excited to use up the remaining steak from Friday night's dinner in this Soba Noodle, Steak and Vegetable Stir Fry Bowl. It was also the perfect meal for a Saturday night because I had been out shopping all day and didn't roll through the door until almost 8:00pm. Starving and worn out, I was so happy I had something this easy, healthy, and delicious for dinner.

Soba Noodle and Steak Stir Fry Bowl
soba noodles
left over steak or chicken (sliced)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 carrot, shaved into long ribbons
1/2 cup cabbage, shredded
1 yellow pepper, thinly sliced
1 green onion, sliced
1/4 cup soy sauce
1 teaspoon hot Asian chili sauce
2 tablespoons rice vinegar
dash toasted sesame oil
chopped fresh cilantro

Cook, drain and rinse soba noodles according to the directions on the package. In a large skillet or wok heat several tablespoons of canola oil and add garlic and ginger. Cook until fragrant, but do not burn. Add vegetables and stir fry until softened. Add beef or chicken and noodles and cook until heated through. Add soy sauce, vinegar, hot sauce and sesame oil. Turn heat to low and warm through for approximately 5 minutes. Serve with chopped fresh cilantro and green onion.

Flank Steak, Sauteed Mushrooms and Onions and Spinach Salad

2010-11-06T17:17:00.000-07:00

A true steak house meal for a fraction of the cost of eating out and, I guarantee, a million times better! While flank steak is not a common cut of beef on steak house menus, it is a great alternative for the home cook to use when recreating a restaurant experience at home. It is a relatively inexpensive steak which is full of flavor and fabulously tender, provided it is given proper treatment. Marinate the steak for at least 4 hours but the longer, the better. A simple combination of well seasoned olive oil, red wine, soy sauce, worcestershire sauce, honey, garlic and green onions will impart tremendous flavor. Be certain not to cook this cut of meat beyond medium rare to guarantee the most tender slices. Speaking of slices, it is imperative that the slices be paper thin and cut against the grain of the beef. Follow these simple steps and whether you cook flank steak on the grill or in a hot cast iron pan on the stove, you are sure to enjoy a superbly flavorfull and mouthwateringly tender steak.

Chicken Fried Jasmine Rice

2010-11-05T16:16:00.000-07:00

Most of the time, when I make rice for dinner, I am sure to have extras in order to fix some version of fried rice the following night. Fried rice is best prepared with rice that is a day old because it tends to loose its moisture and will be less likely to stick together. It is helpful to prepare all of the ingredients before starting to cook because once the process begins there is very little time from start to finish. Start with having your left over rice ready to go and then mince 1-2 cloves of garlic and about a 1 inch knob of fresh ginger and set aside. Next, chop about a 1/4 cup of onion and other vegetables you wish to include such as broccoli, celery, carrots, or cabbage. Dice 1 cooked boneless skinless chicken breast into small cubes (you can also substitute rotisserie chicken, or left over chicken/game hen as well). In a small bowl combine 1/4 cup of soy sauce with 1 tablespoon of rice wine vinegar, 1 teaspoon of chili garlic paste and 1 teaspoon of sweet chili sauce. Crack 1 egg in a small bowl and whisk to break up the yolk and combine well with the whites.

Now, preheat a large skillet (or wok if you have one) over medium high heat with 2 tablespoons of peanut or canola oil. When the pan is nice and hot add the whisked egg to the pan and scrabble (this should only take about 10-15 seconds). When finished set aside for use at the very end. To the same pan, add the vegetables and the chopped onion and stir fry for a minute or two. Next add the garlic and ginger being careful not to let them burn and again stir fry for a few minutes. Add the chopped chicken, followed by the rice and stir to combine and warm through. Place the reserved scrabbled egg back in the pan and thoroughly incorporate in the fried rice. Pour over the soy sauce mixture, turn off the heart and toss, being sure to remove any tasty brown bits from the bottom of the pan. Serve hot with soy and hot sauce on the side.

Bourbon Teriyaki Salmon

2010-11-04T19:20:00.000-07:00

Oh yes, after the Halloween candy dinner and the election return Supremely Sophisticated French Fry Nachos, I was definitely in need of some healthier choices for dinner. Based on my experiences, there are people who like potatoes and then there are others who seek comfort in rice based dishes. I am the later! Not that I have anything against potatoes...I mean, I did just feature Sophisticated French Fry Nachos (and the sophisticated version, at that) but the hard cold reality is that one of my very favorite meals is roasted chicken with white rice and a tossed salad with oil and vinegar dressing. Can't really explain it, it's just that the richness of the chicken with the bland yet fulfilling rice and the tart salad is just the perfect combination of comfort and deliciousness at the same time. Running a close second is salmon and rice! This particular incarnation of salmon is equally delicious, decadent and downright healthy. Just what I needed and, more importantly, wanted!

Bourbon Teriyaki Salmon
1 salmon fillet
1/2 cup Bourbon (Maker's Mark, in this instance)
1/4 cup soy sauce
1 tablespoon, fresh grated ginger
1 tablespoon, fresh grated garlic
1 teaspoon Asian garlic chili sauce
1 tablespoon honey

Season salmon fillet with salt and pepper. In a small mixing bowl combine Bourbon, soy sauce, ginger, garlic, chili sauce and honey. In a ziplock bag, marinate the salmon in the bourbon soy sauce mixture for approximately 1 hour. Preheat oven to 425 degrees. Place a skillet over medium heat with a tablespoon of canola oil. After draining the salmon of the marinade and patting dry, add the fish to the skillet, skin side down. After about a minute or so, place the salmon in the oven and finish cooking for approximately 15 minutes. Serve over Jasmine rice, garnished with sesame seeds and freshly sliced green onions.

May I Introduce, the Supremely Sophisticated French Fry Nachos?

2010-11-03T16:47:00.000-07:00

The ultimate in 'election returns' snack food! I must admit, that I really enjoy watching the election returns and, since I get a feeling similar to that you get when watching your favorite team play for a bowl title, it is a situation that requires the appropriate food. This is not a time for a proper dinner consisting of a meat, a starch and a veggie. Absolutely not! This is, however, the perfect occasion to practice up on your favorite football fare....Super Bowl, after all, is only a few months away. This is my morphed version of the two favorite foods that I can not get enough of....french fries and nachos. (Drum roll, please) May I introduce you to the supremely sophisticated French Fry Nacho platter! Frozen crinkle cut french fries, cooked in the oven according to the directions on the package, then topped with cheddar and mozzarella cheese, chopped tomato, jalapeno and onions. Then shoved back in the oven for 5 or 10 minutes until the cheese resembles molten lava oozing down a mountain (of fries) and the whole thing becomes one homogeneous mass. A little drizzle of hot sauce and a sprinkle of fresh chopped parsley doesn't hurt either!

Post Halloween Diet Dinner

2010-11-02T15:34:00.000-07:00

After I indulged in a Halloween dinner of candy, spiced red wine, an enormous sub, chips, homemade onion dip and an after work jaunt to Hacienda for Birthday chips and salsa last night, I was definitely in need of a plate of a green leafy healthy salad. That it is exactly what I, therefore, fixed for dinner. A freshly rinsed and chopped head of green leaf lettuce with a little ham, turkey, cheese, onion and raisins topped (lightly) with red wine vinegar and a sprinkle of garlic rosemary olive oil. Delicious! Though I will admit that I woke up starving at 3am, but I figured I had plenty of candy calories stored that my metabolism could gobble up, so I decided that I would not venture into the kitchen and feed my hunger because I could actually loose weight while I was sleeping. Jury is still out on whether my theory actually worked.

Halloween Candy, Of Course!

2010-11-01T15:45:00.000-07:00

Yup, I am sure that I am not alone in that a substantial part of my evening meal was, in fact, comprised of candy. Candy and a strange spiced wine called "Witches Brew" which was heated on the stove, as directed, to a quite comforting warm temperature but not boiled. The hint of cinnamon and clove was actually nice, initially, but quickly became icky. I then abandoned the Witches Brew for the much more upscale Beringer Pinot Noir which was my mother's contribution to the Halloween feast hosted by my brother.

In addition to the Twix and Witches Brew, I did actually make a substantial and quite tasty submarine sandwich for all of us to enjoy in between trick or treating and answering the doorbell. The photo, however, is the tiny piece I was able to wrap up for next day's lunch. I totally forgot to take a photo which really bums me out because it was a nice sandwich! I purchased these enormous 2 feet long sandwich rolls from Jimmy Johns for less than $1, a bargain by any measure. A healthy heaping handful of turkey, ham, salami, baby swiss cheese, lettuce, onion and tomato made this picture perfect and, were it not for the Witches Brew, I would have remembered to snap that photo to prove it.

Crunchy Corn Meal Coated Tilapia Taco

2010-10-31T11:26:00.000-07:00

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.

Seared Ahi Tuna with Panko and Black Sesame Seeds

2010-10-30T15:34:00.000-07:00

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

2010-10-29T16:07:00.000-07:00

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

2010-10-28T15:38:00.000-07:00

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

2010-10-27T16:51:00.000-07:00

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

2010-10-26T15:32:00.000-07:00

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

2010-10-25T15:48:00.000-07:00

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

2010-10-24T10:52:00.000-07:00

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

2010-10-23T15:29:00.000-07:00

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

2010-10-22T16:22:00.000-07:00

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

2010-10-21T15:51:00.000-07:00

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

2010-10-20T15:49:00.000-07:00

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

2010-10-19T17:18:00.000-07:00

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

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

2010-10-18T16:46:00.000-07:00

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

2010-10-17T15:16:00.000-07:00

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

2010-10-16T16:50:00.000-07:00

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

2010-10-15T19:50:00.000-07:00

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

2010-10-14T15:53:00.000-07:00

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

2010-10-13T15:28:00.000-07:00

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

2010-10-12T15:41:00.000-07:00

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.

2010-10-11T15:40:00.000-07:00

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

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

2010-10-10T15:55:00.000-07:00

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

Mom's Super Secret Chili

2010-10-09T16:41:00.000-07:00

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

2010-10-08T16:19:00.000-07:00

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

2010-10-07T15:28:00.000-07:00

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.

"Amy's Dinner"

New Year's Eve Ciopinno and the "365 Days of What I Have For Dinner" Finale!

Steak and "Cook's Country" Crunchy Potato Wedges

Wilted Spinach Chicken Salad with Lots of Tasty Bits

Sausage Ragu with Penne

Now That's A Pizza Pie!

Super Simple Chicken Enchiladas

Christmas Prime Rib of Beef

Chicken Parmesan with Lemon and Garlic Scented Broccolini

Just a Sandwich

Hoisin Beef with Aromatic Jasmine Rice

Roasted Chicken Salad with Bourbon Soaked Raisins, Toasted Cashews and Parmesan Croutons

Chili Chicken Taco

Pre-Christmas Hot Dogs, Baked Beans and Cole Slaw

Copycat Recipe Weekend - The Big Mac

Copycat Recipe for Bang Bang Shrimp

Roasted Chicken with Rice and Gravy

Panko Crusted Salmon with Sesame Noodles and Cucumber Salad

Steak Tostadas

Cheese Steak Sandwich

Potato Pancakes

Banana Caramel Cashew Bread

Slow Apple Cider Braised Country Pork Ribs and Sauerkraut

Ultimate Nachos

Pork, Beans and Rice Burrito

Pasta with Chicken and Sundried Tomatoes

Sticky and Hot Chipotle Maple Chicken Wings

Balsamic Glazed Oven Dried Tomato and Carmelized Green Pepper and Onion Pizza

Lasagna

Meat 'n Potatoes

Crunchy Fish Tacos

Hearty Beef Vegetable Soup with Goat Cheese Topped Garlic Toasts

BBQ Macaroni and Cheese

Asian Country Pork Ribs with Vegetable Fried Rice

Red Wine Braised Chicken with Mushrooms and Onions

Garlicky Sauteed Shrimp with Mustard Horseradish Sauce

Simple Beef Enchiladas

Leftover-palooza

A Thanksgiving Feast

BBQ Pork Rib Soft Taco

Super Simple Oven Roasted Baby Backs

Steak with and Salad with Chipotle Ranch Dipper

Beef and Soba Noodle Stir Fry Bowl

Easy, Healthier Chicken Parmesan

Chunky Sloppy Joe Ultimate Nachos

Burrito Thursday!

Pan Fried Chicken and Smashed Red Potatoes

Sunday's BBQ Pork on a Bun

*Blue-plate Special* Hot Roast Beef with Gravy and Ketchuped French Fries

BBQ Pork, Southern Green Beans with Bacon and Au Gratin Potatoes

Roasted Beef, Spinach Gratin and Maple Chipotle Butternut Squash and Potatoes

Good 'Ole American Cheeseburger

BBQ Chicken Pizza

Simple Oven Roasted Whole Chicken

Grilled Meatball and Mozzarella Sandwich

Spaghetti Marinara with Meatballs

Beef Stew

Soba Noodle and Steak Stir Fry Bowl

Flank Steak, Sauteed Mushrooms and Onions and Spinach Salad

Chicken Fried Jasmine Rice

Bourbon Teriyaki Salmon

May I Introduce, the Supremely Sophisticated French Fry Nachos?

Post Halloween Diet Dinner

Halloween Candy, Of Course!

Crunchy Corn Meal Coated Tilapia Taco

Seared Ahi Tuna with Panko and Black Sesame Seeds

Spaghetti with Hearty Meat Sauce

Cheesesteak Sub

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

Stir Fry of Chicken, Broccoli and Cashews

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

French Onion Soup

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

Taco Salad

Crunchy Tacos wtith Charred Peach Habanero Salsa

Amy's Chicken Cacciatore - Command Performance

Amy's Chicken Cacciatore

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

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

The Death Dinner or Layered Taco Dip and Buffalo Wings

Blue-plate Special Hot Roast Beef with Gravy and Ketchuped French Fries