Bacon Roasted Pork Loin

Bacon is magical. It takes something that is already delicious (a pork tenderloin) and makes it truly wonderful. The bacon gets nice and crisp on the outside, while the pork on the inside remains incredibly moist and tender. This is truly the best pork tenderloin I have ever tasted. Even the next day, when I put the tenderloin, sans bacon, on a salad, the meat was so amazing and perfect. This dish looks beautiful, and is super easy to make, the prep takes about 5 minutes. So the next time you need to special up a dish, remember, bacon makes it better.

Bacon Roasted Pork Loin:
2 pork tenderloins, 1 lb each
6 slices of center cut bacon, or other thick sliced
Salt, Pepper
1/2 tsp of rep pepper flakes
2 large onions
3 cloves of garlic

Pre-heat the oven to 425 degrees. Season the pork tenderloins with salt and pepper. Push them together and wrap the bacon around the tenderloins. Place in a 9 by 13 baking dish bacon seam side down, sprinkle with red pepper flakes. Chop onions and garlic and and add to dish. Roast for 20 minutes, then lower heat to 350 and continue roasting until cooked just too 140 degrees, about 10-15 minutes. Broil for a few minutes to crisp the bacon. To serve slice in between the bacon slices.

Happy Eating.

Chicken Tetrazzini

I love a good casserole, they are so hearty and filling and can warm you from the inside. I was looking for something creamy and delicious, that wasn't a million calories, when I stumbled across this casserole from Cooking Light, which inspired me to make my own version. I added a substantial amount of broccoli to really stretch the dish and so that I could eat a gigantic portion guilt free. A piece the size in the picture below (1/6th of the casserole) is under 350 calories, a very reasonable dinner portion. So enjoy some deliciousness absolutely guilt free (and eat the leftovers for lunch).

Chicken Tetrazzini:
2 heads of broccoli, chopped and steamed
1/2 lb of angel hair pasta, broken in half and cooked
2 chicken breasts, cooked and shredded (I boiled mine)
1/2 tbsp of butter
1 small onion
1 package of mixed gourmet mushrooms
1/2 tsp of salt
1 tsp of pepper
1 tsp of garlic powder
1/4 cup of sherry wine
1/3 cup of flour
2 1/2 cups of chicken broth
1/2 cup of reduced fat, shredded, mozzarella cheese
1/4 cups of plain bread crumbs
1/4 cup of Parmesan

First, prep work, cook the chicken, broccoli and pasta (this could be done in advance too). Pre-heat the oven to 350 degrees. Spray a 9 by 13 inch baking dish with non-stick and add pasta, broccoli, and chicken and mix together. Heat a large skillet over medium heat and melt butter, chop onion and add to butter. Chop mushrooms and add as well, add salt, pepper, and garlic powder. Cook until onions soften, about 3 minutes, add sherry and cook until absorbed, about 1 minute. Slowly stir in flour, mixing constantly, cook for 3 minutes, stirring to ensure flour doesn't burn, this will be very thick. Stir in stock and bring to a boil then reduce heat to low, stir until smooth. Add in mozzarella and stir until melted. Pour mixture over the noodle mixture and stir to combine. Top with bread crumbs and Parmesan cheese. Bake for 30 minutes. Let stand for a few minutes before serving.

Happy Eating.

Beef and Potato Hash

The use everything up experiment continues, and I have to say I feel proud. I have not only managed to make some delicious meals, our fridge is near empty and devoid of perishables, and not because we have thrown out what went bad, but because we have used everything! We really need to go shopping now, but I've learned a valuable lesson in using what you have, and hopefully the dinners from this week can help me to buy less and use everything up to decrease what I waste.

Beef Potato Hash:
2 large russet potatoes
2 yellow onions
2 bell pepper
1 small hot pepper
1 tsp chili powder
1/2 tsp garlic powder
1 tbsp of worchestershire sauce
1 can/bottle of beer
8 oz of ground beef
Canola oil
Salt, pepper, Tabasco

Heat the a thin layer of oil over high heat in a large skillet. Chop potatoes into small cubes and add to the pan. Cook, stirring occasionally until potatoes begin to brown, about 4-5 minutes, then lower heat to medium. Chop onions into small squares and add to the pan , cook until onions soften slightly, about 3 minutes. Chop the peppers (hot and bell) and add to the pan, stir to combine, raise heat to high and cook 1 minute, then stir in the chili powder, garlic powder, Worcestershire sauce and half the beer. Bring to a boil and reduce heat to allow beer to simmer, cook until the liquid has absorbed. Add ground beef and stir in. Add remaining beer and cook until absorbed and potatoes are tender. Serve with sunny side up eggs. Potatoes will need to cook about 30 minutes total, depending on how small you chopped them.

Happy Eating.

Soy Glazed Flank Steak

This is my favorite summer dinner, not necissarly flank steak, or this particular marinade (although both are delcious), but meat, onions, peppers, and corn, all grilled. It's absolute summer perfection, with almost no clean up after (always a plus). I could eat charred onions every single day, it just doesn't get any better, unless you are adding them to a delicious steak. This dinner is so easy to throw together and so incredibly delicious, it will taste like you must have worked hard, but really, it's just a great piece of meat, cooked to the right temperature and the summers best produce, shining on it's own.

Soy Glazed Flank Steak:
1/4 cup of soy sauce
1 tbsp of Worcestershire sauce
1 tbsp rice wine vinegar
2 cloves of garlic, smashed
1/2 tsp of salt
1 tsp of pepper
2 tsp of sesame oil
1/2 tsp crushed red pepper
1 flank steak, about 1 lb
Salt, Pepper

For Serving:
1 Onion
2 Bell Peppers
Corn
Butter

In large ziplock bag, mix together the soy sauce, Worcestershire, vinegar, garlic, salt, pepper, sesame oil, and red pepper. Lightly salt and pepper the flank steak on both sides. Add to the plastic bag, and shake and rub the steak, so the marinade distrubes over the meat. Refridgerate overnight overnight. Pre heat the grill, and let meat sit on the counter. Cut the onion into thick slices. Remove the stem and seeds from peppers, by cutting the top off and pulling out the ribs and seeds. Shuck the corn and lightly butter. Wrap corn individually in tinfoil. Place corn on the top wrap of the grill and onion slices and peppers in the back of the grill. Cover and cook 5 minutes. Remove steak from bag and shake off the excess marinade. Put steak on the grill and cook 6-7 minutes each side (medium rare). Flip the onion and peppers when appropriate, and rotate the corn. When meat is finished let rest 5 minutes. Remove corn, peppers, and onions from the grill (I like mine onions/peppers very charred, if you like them less burnt remove sooner). Slice steak against the grain. Serve steak with onions, peppers and corn.

Happy Eating.

Beeriyaki Stir Fry

I don't know what it is about summer, but it just makes me want beer, to drink and to cook with. This delicious concoction is a mixture of beer brats and a shrimp stir fry, and it is suprising and delicious. This fun combination is a great easy week night dish. You may have noticed that I have been a little shrimp happy lately, and that is because I made an awesome supermarket discovery, the un-peeled un-deviened non-frozen shrimp that I used to buy (and peel and devein myself) are the same price as the frozen, peeled and deveined shrimp. Amazing! So much easier (and less work) to un-thaw, than to peel and devein. So let the shrimp-a-poluzza continue.

Beeriyaki Shrimp and Sausage:
1/2 lb of shrimp
1 pork sausage (big link)
1/2 bottle of beer
1 tbsp of sriracha
2 tbsp of lime juice
1 bell pepper
1 cup of broccoli, chopped
1 cup of sugar snap peas
1/2 jalapeno
2 tbsp of teryaki sauce
2 tsp of cornstarch
1/4 cup of panko bread crumbs
Canola oil for cooking
salt, pepper
Rice for serving

In a medium sized bowl mix the beer, Sriracha, and lime juice. Season lightly with salt and pepper, add shrimp and refridgerate for about 20 minutes. Heat a large skillet over medium-high heat and add sausage to brown. Remove sausage from pan (does not need to be cooked through), and set asside. Coat the bottom of the pan in oil. Chop pepper, broccoli and add to the pan. Add snap peas whole to the pan. Mince jalapeno and add to the pan. Cook, stirring occasionally until vegetables are browning slightly, then reduce heat to medium low. Chop the seared sausage as small as you can and add to the veggies. Drizzle the mixture with the teryaki sauce and stir to combine. Add the shrimp, reserving the marinade. While the shirmp are cooking, whisk the cornstarch into the marinade. Add to the pan and turn heat to high, bring everything to a boil and stir until the sauce thickens. Remove from heat and stir in the panko, season with salt and pepper to taste. Serve with rice.

Happy Eating.

Sriracha Lime Shrimp

I love a meal that I can make super fast. Sometimes (believe it or not) I don't feel like cooking and I jsut want something delicious to be done already. I love a meal that I can throw a couple of things in a bag, go change, come back and cook it it about 10 minutes. It's good to have a few of those in your back pocket for lazy days or days you are so hungry you can't wait for dinner to be done. This shrimp meal is delicious, healthy and super fast. Just serve up the shrimp with sauteed veggies and chinese noodles (which cook in three minutes, so perfect for a fast meal). Or if you can't wait for the onions to soften, toss the shrimp and noodles with some lettuce and additional lime, and spritz of olive oil for a fast and delicious salad.

Sriracha Lime Shrimp:
1 tbsp of Sriracha Sauce
1 lime, juiced and zested
1 lb of shrimp, peeled and deveined
1/4 tsp of salt
1/2 tsp of pepper
1 tsp fresh ginger, grated
1/2 cup of vegetable stock or 1 tbps of canola oil for cooking

Place peeled and deveined shrimp in a plastic bag. Stir together the Sriracha, lime juice, sal, pepper, and ginger. Add to the shrimp. Let marinade for 30 minutes to an hour. Heat a skillet over medium-high heat. Add vegetable stock (to boil) or oil (to pan fry). When skillet is hot, add shrimp and cook stirring frequently until they are cooked through, about 4 minutes. Serve with chinese noodles and sauteed vegetables (I used a pepper-onion-mushroom medley). Enjoy.

Happy Eating.

Spring Pesto Pasta Salad

This weather could not be more perfect! The warm, the sunshine, the fresh veggies(my farmers market opens this weekend!), the promise of summer being right around the corner. For me, that means it's time to put away those heavy sauces and stir up some light and deliciously fresh tasting pasta salads. This is a springy derevation of my classic favorite, which I will have to share at some point, but while I am obsessing over the lovely asparagus in the markets right now, I have this bit of bright deliciousness for you to enjoy.

Spring Pesto Pasta Salad:
1/2 box of whole wheat pasta, twists or penne
1 1/2 cups of aspargus, about half a bunch
1 cup of mushrooms
1/2 cup vegetable stock
1 cup of cherry tomatoes, halved
1 cup of spinach
1/4 cup of Pesto sauce
1/4 cup Parmesan cheese
A few fresh basil leaves
Salt and Pepper
Olive oil non-stick spray

Cook the pasta according to package directions. Heat a large skillet over medium heat and coat with non-stick. Chop aspargus into bite size pieces, each stalk should be in about 4 pieces. Add to the pan, add mushrooms as well. Cook until asparagus begin to stick and crisp, then add vegetable stock, reduce heat to low and coninue cooking until asparagus are tender, about 5 minutes. Add halved cherry tomatoes and spinach, cook until spinach begins to wilt, about 1 minute. Add cooked pasta and pesto sauce. Remove from heat and toss until combined, stir in basil and cheese. Season with salt and pepper. Serve with additional parmesan, warm or chilled.

Happy Eating.

Garlic Pesto

It's been raining a lot, but it's also warmer and even the rain (which reminds me flowers will be blooming) makes me want to scream Spring is here! And eat a bunch of fresh green things. Yum! As soon as I smelled this basil, I knew I had to eat it, and what better way to eat it than in a delicious pesto sauce. The amazing thing about homemade pesto (besides how delicious and easy it is) is how vibrant the color is, the jarred stuff is all dark and oily, but not this. This looks like all the beautiful and exceptionally appetizing light, bright green. If the smell doesn't make you want to dive in, the color definitely will. This makes enough for 3 or 4 batches of pasta, or you can make 1 batch of pasta and use the rest to marinate meats, make salad dressings, spread on sandwiches, etc. It also freezes well, if you would like to have it keep awhile longer, just freeze it in chunks, I have heard that usisng ice cube trays is a great way to freeze individual servings.

Garlic Pesto Sauce:
2 cups basil
1 cup parsley
1/2 cup pine nuts
3 garlic cloves
1/4 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 cup olive oil
1-3 tbsp of water
1/4 cup parmesan cheese
1 squeeze lime juice
Tortellini or other pasta for serving.

Pre-heat the oven to 350 degrees. Toast the pine nuts in the oven until fragrent and slightly browned, careful not to burn, about 5 minutes. Add the basil, parsley, garlic, and pine nuts to a food processor and blend until chopped. Add in salt, pepper, and red pepper flakes. Turn the food processor on and stream in the olive oil until it's well incorporated. Stream in water, if the mixture is too thick. Add cheese and lime juice and blend until incorporated. Adjust seasoning as necessary. Stir a few spoonfulls into cooked pasta over low heat, adding a little at a time (you can always add more, you can't add less).

Happy Eating.

Shrimp Tacos

Two simple and delicious dips now get to become a delicious and fun dinner, with some super easy shrimp tacos! Up the easy factor by making the dips the night before (and then just try to save at least a little to have with dinner). This fresh feast takes about 10 minutes to make (if the dips are done, slightly longer if not) and is tastier and healthier (not to mention with way less salt) than what you'll find at the average taco/fajita serving restaurant. I am calling these tacos, because I used the really little tortillas, and I am usually a hard shell taco kind of girl, but with the peppers and onions they are probably more in the fajita camp, either way they are delicious.

Shrimp Tacos:
1 tbsp of olive oil
2 bell peppers, your choice of color
1 large yellow onion
1 lb of shrimp, peeled and deveined
1/2 tsp salt
1 tsp of pepper
1/2 tsp of chili powder
1/2 lemon, juiced
8 small flour tortillas
Queso Fresco, Sour Cream, Guacamole, and Salsa Verde for serving

Pre-heat the oven to 400. Heat half the olive oil in a large skillet over medium-high heat. Slice the onion and peppers into thin strips, add the the pan and season with 1/2 tsp of pepper, and 1/4 tsp of salt. Cook until peppers and onions are soft but with a little bite, about 6 minutes, stirring occasionally to prevent total burning (a little char is delcicious). Remove peppers and onions from pan and set asside. Add remaining olive oil. Season shrimp with chili powder, 1/2 tsp of pepper, and 1/4 tsp of salt. Toss them in the juice. Add to the pan and sautee until pink and curled. Use the oven to warm the tortillas. I like mine a little crispy, but if you don't watch them carefully, they heat fast. Serve tacos a la cart style with queso, sour cream, guacamole, and salsa verde. Enjoy!

Happy Eating.

Cornmeal Crusted Tilapia

My seafood adventures continue. Trying to find new and fun ways to make a satisfying meal for a fish lover (me) and a not so much (the boyfriend). After spending 15 minutes in the super market convincing him he would like tilapia and that it was very mild, I figured I better make it very delicious. What is better than crusted and fried? How about the appearance and taste of being crusted and fried, while still being extremely healthy and not a million calories. Perfection. The tilapia is mild and firm, which makes it a perfect fish for crusting, I choose cornmeal for a little texture, flavor, and whole graininess. This delicious dinner was done in about 10 minutes too (well the asparagus took a little longer than that, but you could choose a super fast side), so this dinner is perfect for a lazy and healthy week night meal.

Cornmeal Crusted Tilapia:
2 tilapia fillets, a little less than a pound
1/4 cup of cornmeal
1/4 tsp of salt, plus additional
1/2 tsp of pepper, plus additional
1 tbsp of fresh parsley, chopped
1/2 a lemon
1 1/2 tbsp of canola oil, approximately

Slice the tilapia fillets along the natural split, so you have four pieces. Squeeze lemon juice over the fillets on both sides and lightly salt and pepper. In a bowl mix together the cornmeal 1/4 tsp of salt, 1/2 tsp of pepper, and the parsley. Dredge each piece in the cornmeal mixture on both sides. Heat the oil in a large skillet, enough to coat the bottom of the pan. When the oil is hot, add the two larger pieces and cook for 3 minutes. Add the smaller pieces and and flip the larger pieces. Cook for 1 1/2 minutes then flip the smaller pieces, cook everything for another 1 1/2 minutes. In case that was confusing, the larger pieces cook for 3 minutes on each side, and the smaller pieces cook for about 1 1/2 minutes each side. Serve and enjoy.

Happy Eating.

Turkey with Mushroom Pan Gravy

The cold rages on and on. This winter has been impossible long, leading me to cook hearty meal after hearty meal. A lot of times, they take time. You need a few hours to roast, or a day to slow cook, an hour or more to do a pasta bake. Sometimes that's too slow. So here is something that took me about 35-40 minutes from start to finish. It's fast, easy and so warm and comforting, a delicious pan roasted turkey breast with gravy! I served mine with roasted Brussels sprouts and a grain medley I picked up at Wegmans (it's the golden jewel blend, if you have a Wegmans, and I highly recommend it). Turkey breast makes a great change from chicken breast, a lot more flavorful (and bigger). All and all a great, easy, and fast week night dinner.



Turkey with Mushroom Pan Gravy:
1 1.5 lb split turkey breast
1 tsp of salt
1 tsp of pepper
1/2 tsp of dried thyme
1/2 tsp of dried rosemary
1 tbsp of olive oil
1 shallot
2 cloves of garlic
2-3 cups of low sodium chicken broth, divided
1 cup of Shitake mushrooms
2 tbsp of flour
1/2 tbsp of butter

Heat oil in a medium pan, over high heat. Season the turkey breast with salt, pepper, thyme and rosemary. Place the breast in the hot pan, skin side down, and brown for about 3 minutes, until skin is caramelized. Meanwhile, mince the garlic and shallot. Flip the turkey over and add the garlic and shallot to the pan, lower the heat to medium-low. Cook until the garlic is fragrant, about 30 seconds, then pour in 1 cup of chicken broth. Cover pan and simmer turkey breast until it is cooked through (internal temperature of 160 degrees), about 30 minutes (will vary based on size). If at any point in the cooking process the broth has all cooked out, add more broth to keep the turkey moist, I added an additional half cup of broth about 5 minutes before my turkey was done. After turkey is cooked through, remove from pan and cover with tinfoil to let rest. Add the mushrooms to the pan and cook uncovered, until any remaining broth has evaporated and mushrooms are tender, about 2 minutes. Whisk in the flour until incorporated. Add 1 cup of broth to the pan and bring to a boil. Whisk until well combined and mixture has thickened. Remove from heat and whisk in the butter. Adjust seasoning to taste. Slice turkey, and serve with gravy on top or on the side. Enjoy.



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Brown Sugared Pork Loin

This recipe is beyond simple. It's also beyond delicious. And the very simple reason for that is the meat thermometer. I am currently in love with my meat thermometer, it ensures that you have a perfectly cooked roast every time. I don't have any kind of fancy thermometer, just a cheap and pointy thing you shove into the meat every so often. So get yours out, or go buy one, check it obsessively, and roast something to to it's exact delicious temperature. Also remember, the internal temperature will rise a little while resting. I highly recommend reading/browsing the Field Guide to Meat for more information and temperature times, it also has really handy charts of pretty much every conceivable cut of meat. It is truly amazing how much better meat tastes when it's cooked perfectly.



Brown Sugar Pork Loin:
1 2-3 lb boneless pork loin
3 yellow onions
3 cloves of garlic
2 tbsp of brown sugar
1 tsp of salt
1/2 tsp of pepper
1/2 tsp of paprika
1/2 cup of chicken stock
2 tbsp of olive oil

Pre-heat the oven to 425 degrees. Chop the onions and mince the garlic, put them in the bottom of a small casserole dish. Mix together the sugar and spices. Rub the pork with the spice mixture so that all parts are covered, sprinkle any remaining mixture over the onions. Put the pork on top of the onions and drizzle pork and onions with olive oil. Roast for 20 minutes and then lower the temperature to 350 degrees. Continue cooking until a meat thermometer registers 150-155 degrees, about 20 to 30 minutes. Remove from oven and let stand 5 minutes, covered, before serving. This will yield a delicious and medium/medium-well cooked pork loin, with a slightly pink center. Serve in thick slices.



Happy Eating.

Surf and Turf Skewers

Sometimes, even though it is freezing cold and 100% winter, I need a little taste of summer to keep me going. I need to pseudo-grill, and I am willing to pay exorbitant prices for fresh herbs that I used to have in my garden (for free, well not free, but pretty much). Sometimes I really want fish, but the boyfriend really wants steak. And I think, hey I think there is a name for that, I believe they call it "Surf and Turf". No I don't have lobster for you, I wish I did, but it's a little harder to (and more expensive) to come by, but I do have a smaller shellfish cousin (and some steak) in a lovely herbaceous and garlicky marinade, to chase away all your winter blues.



Surf and Turf Skewers:
3/4 lb of shrimp
1 Strip Steak
1 green pepper
1 poblano pepper
2 onions
Marinade:
1/2 cup of parsley
1 cup of cilantro
1/2 shallot
3 cloves of garlic
1/4 cup of olive oil
1 lemon, juiced
1/2 lime, juiced
3/4 tsp of salt
1/2 tsp of pepper
1/2 tsp of red pepper flakes

In a food processor pulse the parsley, cilantro, shallot, and garlic until finely chopped and slightly paste like. Add in the olive oil and citrus juice, and pulse a few times until incorporated. Stir in salt, pepper and red pepper flakes. Cut the steak into large bite size chunks, roughly the same size. Put them in a plastic bag, and spoon in about a third of the marinade, enough to coat the pieces. Marinade for at least 30 minutes. Soak bamboo skewers in water. Pre-heat the boiler with the rack in the upper third of the oven, and line the broiler pan with tinfoil and grease. Peel and devein shrimp, put in a container with an additional third of the marinade, stirring so all shrimp are coated. Cut the peppers and onion into large bite size pieces. Skewer the veggies. Place them on the broiler pan and into the oven. Next, skewer the meat. Add them to the pan when the veggies have been cooking for about 5 minutes. Finally, skewer the shrimp, and add them to the pan when the meat has been cooking for about 4 minutes. Cook for an additional 2 minutes or until meat is cooked to desired level and shrimp are pink and curled. Remove from the oven. Serve with rice or your favorite starchy side.



Happy Eating.

Chicken Thighs with Lemon-Sherry Pan Sauce

Chicken thighs are amazing. Just as versatile as the chicken breast, but 1000 times more flavorful and juicy. Lately I have been bulk buying them instead of the standard breasts and subbing them into all kinds of delicious chicken creations. This one was a particular winner, warm and satisfying in the extremely cold December that is currently plaguing my existence (either be warmer or snow, come on weather). I'll admit this dish was probably very "winter" because I served it with the Saffron Risotto I made shortly after returning from Argentina. If I thought that was delicious last time, it was nothing compared to coming in from arctic temperatures to something hot, creamy and oh so soothing. But, back to the chicken, and my favorite flavor combination: lemon, sherry and black pepper.



Chicken Thighs and Lemon-Sherry Sauce:
1 lb of boneless skinless chicken thighs
1 tbsp of olive oil
1 tsp of salt
1 1/2 tsp of pepper, divided
1/2 tsp of nutmeg
1/2 a lemon
1/4 cup of sherry
1 tbsp of butter
1 tbsp of flour
1/2 cup of chicken stock

Pre-heat the oven to 350 degrees. Heat the oil in a medium skillet over medium-high heat. Mix together the salt, 1 tsp of pepper, and nutmeg. Sprinkle the seasoning on both sides of the thighs. Squeeze the juice of half the lemon onto the chicken, reserve the rind. Put chicken, fattier side down, into the pan. Brown on both sides, about 2-3 minutes per side. Transfer chicken to a baking sheet and cook in the oven until cooked thoroughly, about 15 minutes. Pour the sherry into the pan and scrape up any brown bits the chicken left behind. Allow sherry to reduce, about 3 minutes. Add butter to the pan and melt, whisk in flour. Cut reserved lemon peel into chunks and add to the pan. Pour in stock and whisk together. Bring to a boil and then reduce to a simmer. Stir in remaining pepper and allow sauce to thicken. Serve chicken with about a tsp of sauce smeared onto it.

Happy Eating.

Chicken and Udon Stir Fry

As I have said many times on here before, I love a good stir-fry. Quick and easy, yet delicious an exotic. Lately I have been obsessed with udon noodles. They are so different than other rice noodles, mainly because they are really thick. The sauce I use for stir-fries is usually a variation of this, you can switch Tereyaki for the soy, or use brown sugar or honey instead of maple syrup, or use different varieties of chili sauce to mix up the flavor. Likewise the protein and the veggies can be subbed with whatever your favorites or leftovers are.



Chicken and Udon Stir Fry:
1 Large boneless skinless chicken breast
1 8 oz package of Udon noodles
2 medium yellow onions
1 large green pepper
2 cloves of garlic
1 medium shallot
1/2 package of gourmet mixed mushrooms
1 tbsp of olive oil
1/4 cup of soy sauce
1 tbsp of maple syrup
2 tbsp of rice wine vinegar
1-3 tsp of Sriracha
Salt, Pepper

Make the Udon noodles according to package directions. In a large skillet or wok, heat the olive oil over medium heat. Cut onions into large slices or chunks and add to oil. Dice garlic and shallots and add to the pan as well. Cook for about 5 minutes, until onions are slightly tender, stirring to prevent burning. Chop the pepper and mushrooms to be a similar size to the onions and add to the pan as well. Slice chicken into thin pieces, season with salt and pepper lightly, and add to the pan. Cook, stirring frequently until veggies are tender and chicken is cooked through. In a small bowl whisk together soy sauce, maple syrup, vinegar and Sriracha to taste. Add the cooked Udon noodles to the pan and stir together, stir in sauce to taste. Serve and enjoy.

Happy Eating.

Cornish Hens and Papas Bravas

What's better than a delicious roast meal? How about one that takes about 40 minutes to make. Even better, you don't have to share. Cornish hens are perfectly proportioned for individual serving. They are small so they roast in about 35 minutes, and the meat is succulent and tender. They are like extra concentrated chickens. In the summer, they are great on the grill, but it's a little cold now, so these bad boys were roasted. I served them with roasted potatoes and brava sauce. Brava sauce, from Papas Bravas (which is potatoes brava style) is a Spanish favorite of mine. Brava sauce, or salsa Brava is a spicy-tomatoey mayonnaise, that is usually served on crispy roast or fried potatoes. My sauce is probably not the most authentic (I used Sriracha), but it was delicious and definitely got the flavor right. This delicious dinner is perfect any night of the week, a perfect dinner for 2.



Lemon Sherry Cornish Hens:
2 Cornish hens, approximately 1 1/2 pound each
2 tbsp of olive oil
2 lemons
2 tsp of pepper
2 tsp of salt
Small handful of fresh thyme
1/2 cup of sherry wine
1/2 cup of low sodium chicken stock

Pre-heat the oven to 450 degrees. Remove giblets if there are any, wash the hens inside and out and pat dry. Rub each hen with 1 tbsp of olive oil. Salt and pepper the hens inside and out (about 1 tsp of each, for each hen). Squeeze the juice of half a lemon on each hen and put lemon half inside the neck cavity. Put a few sprigs of thyme inside the cavities as well. Put hens in the oven and roast for 10 minutes. Pour the sherry over the hens and roast an additional 10 minutes. Pour the stock over the hens and roast and additional 10-15 minutes, until the hens are golden on the outside and the meat is cooked to 180 degrees. Serve the hens whole, with pan drippings as gravy if desired.

Roast Potatoes and Brava Sauce:
5-6 medium golden potatoes
1 Large yellow onion
1 tbsp of olive oil
Salt, Pepper
For Sauce:
1/4 Mayonnaise
1 heaping tbsp of tomato paste
1 tsp of Sriracha or other hot sauce
1/2 tsp of cayenne pepper
1/2 tsp cumin

Pre-heat the oven to 450 degrees. Cut the potatoes into roughly 1 inch chunks. Cut the onion into similar size. Toss the potatoes and onions with olive oil in a small roasting dish. Lightly Salt and Pepper. Roast until golden and crisp on the outside and fork tender on the inside, about 20 minutes. Stir all the sauce ingredients together in a small bowl, adjusting seasoning to taste. Refrigerate until ready to serve. Serve potatoes drizzled with sauce, or serve sauce on the side for dipping.

Happy Eating

Chicken Kebabs

Chicken thighs are a magical thing. They are like super tasty, way less likely to dry out chicken breasts. They make fantastic kebabs. Maybe I was missing summer a little bit (because what says summer more than bamboo skewered meat) or maybe the warm weather made me crave something a little bit barbecuey but I had to have some kebabs. These bad boys can be grilled or made under the broiler, so they can really be enjoyed all year round. I served them up with a Mediterranean rice salad for a wonderful, healthy, and easy dinner.



Chicken Kebabs:
1 lb boneless skinless chicken thighs
1 tsp of salt
1 tsp pepper
1 tsp paprika
1/2 tsp chili powder
1/2 tsp dried thyme
3 sprigs of fresh rosemary
1 tbsp of olive oil.
2 bell peppers
2 medium onions
Skewers

Preheat the broiler and position a rack in the upper third of the oven. Soak skewers in water (if wood). Wash the chicken thighs and pat dry. Cut in to large cubes. Cut the onions and peppers into large chunks as well. Mix together salt, pepper, paprika, chili powder, thyme and rosemary. Rub chicken with the mixture. On a baking sheet or broiler pan with tin foil, spray with non-stick spray. Assemble skewers with veggies and chicken. Drizzle with olive oil. Broil for 4-5 minutes, until top side is browned. Turn the skewers and broil for an additional 3-4 minutes, or until chicken is cooked through. Serve on skewers or off.



Rice and Tomato Salad:
3/4 cup of dried rice
2 medium tomatoes
1/2 cup of feta cheese
1 tbsp of butter
Small handful of fresh basil
Salt, Pepper

Cook rice according to package directions. Dice the tomatoes and chop basil. Mix butter into the warm rice, until melted and incorporated. Stir in tomatoes, feta and basil. Salt and pepper to taste. Serve and enjoy.

Happy Eating.

Truffled Pork Chops

Truffle oil makes anything decadent. It is an instant shot of richness and exoticness to something that would otherwise be everyday. Every time I eat it, I love it a little more. Until this recipe, I had never cooked bone in pork chops, I had also never eaten them. I am fairly new to the eating of pork products, but I have become slightly obsessed with the other white meat. These were a flavor explosion, the truffle oil makes them so incredible rich, and combined with the light flavor of the sherry, absolutely wonderful. I served these chops with some spicy asparagus, which I first shared in my I love read meat post, they are so simply and wonderful, line up the asparagus and salt, pepper and red pepper flakes, drizzle with olive oil (or chipotle olive oil, if you are lucky enough to have found a bottle somewhere) and roast or broil until tender and slightly crispy. They can be done at almost any temperature, so they are the perfect side dish to any meal.



Truffled Pork Chops:
2 bone in pork-chops, 1/2 inch thick
1 tbsp of olive oil
1 tsp of ground coriander
salt, pepper
1/8 cup of sherry
1 tsp of truffle oil

Heat the olive oil over medium high heat in a large pan. Salt and pepper the the pork chops on both sides. Sprinkle with coriander and rub into the meat. When the pan is hot, place the chops into the pan and allow to cook for 4 to 5 minutes. Flip over and cook for 2 minutes. Add the sherry and continue cooking until pork chops are cooked through, about 2 minutes. Remove from heat, drizzle with truffle oil and let rest a few minutes before serving.

Happy Eating.

Say Cheese

Lately, I have been thinking about casseroles. I don't know why, but that cheesy goodness has been on my mind. So last night, in an effort to clean out the fridge a bit, I made a delicious broccoli casserole, well maybe it was more of a gratin. Either way it was an absolutely delicious side dish (or even entrée if added in some chicken or something, yum). Seriously, I mean well how could anything drowning in cheese sauce be bad, but this was extra amazing. I will warn you that this recipe doesn't make a super ton, it was just enough for the boyfriend and I, so feel free to expand the recipe as you see fit.

Broccoli Gratin/Casserole:
4 cups of broccoli, chopped
1 tbsp of butter
2 tbsp of flour
1 1/2 cups of chicken broth
3/4 cup of whole-milk or part-skim mozzarella cheese, shredded.
1/4 cup of bread crumbs
Salt, Pepper and Crushed red pepper flakes.

Pre-heat the oven to 375. Spread the broccoli in a greased (Pam-ed) baking dish and sprinkle with salt, pepper, and flakes. Over medium heat, melt butter in a small pot. When the butter is melted whisk in the flour (hey, your making rue), it will be very thick. Whisk in the chicken stock and bring to a boil. Reduce to a simmer, and continue whisking until the rue and stock are combined and the sauce/gravy is thick. In batches toss the cheese in the pot and whisk in to melt. When all the cheese is melted in, taste the sauce and add salt and pepper as necessary. Pour cheese sauce over the broccoli and toss lightly to spread the mixture evenly. Top with the bread crumbs and bake uncovered until broccoli is tender and top is golden, about 30 minutes. Serve and enjoy.

Happy Eating.

I Love Red Meat

It is hard for me to believe that I did not eat a single bite of red meat for 14 years of my life, that is most of my life. I stopped eating red meat one day out of the blue when I was 7 years old. I did not take another bite again until I was 21. I didn't even know what it would taste like, I couldn't remember having ever eaten a hamburger. The thing that first tempted me was actually lamb, and once I realized how amazing that was, things sort of just spiraled out of control from there. It has lead to my love affair with all things meat, constantly trying new kinds and cuts, expanding my meaty horizons. Every bite is magic, which is why I eat meat at least once a week now, and is also why last night I absolutely had to have steak. Cut of choice for the evening: T-bone. Yum. Served up with asparagus and homemade (not by me, but awesomely delicious) applesauce.

T-Bone Steak:

1 T-Bone steak per person
1 tbsp of brown sugar per steak
Salt and Pepper
Olive oil.

Preheat the oven to 375 degrees (or hotter if you prefer, it will really cook just fine on just about anything). Put some oil in a pan to lightly coat the bottom and heat the pan on the stove top (it should be scorching). Salt and pepper the steaks and rub with brown sugar. Cook about 3 minutes on each side to get some lovely caramelization. Transfer to oven to finish cooking to your taste, it really will not take long, about 6 minutes for medium/medium rare. Just keep checking it.

Spicy Asparagus:

Before you put the steak in the pan. Salt and pepper some asparagus in a glass bake dish. Add red pepper flakes to taste (so a lot, if you are me). Drizzle with olive oil. Cook for about 20 minutes, at that 375. Then I like to turn the broiler on for about 4 minutes, to just kind of crispy them up a bit, but that is totally optional. Just make sure the steaks are not still in the oven.

Quick and easy delicious dinner. Ta-dah! Ok, so a very special blog post soon to come. Passover is upon us. And this Saturday, I will be learning how to make the gefilte fish, for the first time ever. In my family, we grind our own fish, and I am very excited to learn! Stay tuned for that, plus I will tell you a wonderful story about the first time my grandmother took me to with her to buy the fish. I will also be making a chocolate passover cake, and contemplating a weeks worth of lunches. Oh and a very special Sunday-Surprise breakfast. Great things are ahead... So stay tuned.

Happy Eating