Posts tagged ‘dinner’

January 23, 2012

Food: Coconut Green Curried Lentils with Sweet Potato.

Yes, I am eating more and more vegetarian meals.

And I am liking it.

This is a spicy dish. Make sure you have a glass of water next to you.

The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.

Coconut milk. Cilantro…obcessed, if you didn’t know.

Coconut Green Curried Lentils with Sweet Potato

Makes enough for 2 servings

Ingredients:

  • 1 teaspoon Olive oil
  • 1 Sweet Potato, cooked
  • 1/2 can of Coconut milk
  • 1 heaping tablespoon Green Curry Paste
  • 1/4 cup or more Cilantro, chopped
  • salt and pepper
  • Lentils (see note below)

Method:

1.  In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish – toss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.

2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.

3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color 🙂

*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.

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November 30, 2011

Food: Butternut Squash Pasta Shells with Sage Butter.

I can’t stop thinking about butternut squash. and butter.

I think my clients are getting a little bored. I’ve been ‘hiding’ it in their meals…I think they are catching on. Seriously, this is a sickness. A Butternut Squash Intervention will be happening at my house very soon. Until that happens, I’ll continue to make these…

Goat cheese. Butter. Pasta. Mozzarella Cheese. Butter. Walnuts. more Butter. and the key ingredients, butternut squash and sweet potatoes..

This isn’t a meal if you are cutting calories. It is the holiday season, folks and winter is upon us. Pack on some warmth for the coming months. This meal will help you accomplish that.

I can’t imagine any other ‘sauce’ on these delicious shells. Sage, freshly ground pepper and butter…what is not to like.

Butternut Squash Pasta Shells with Sage Butter

Ingredients:

  • 16-18 pasta shells, cooked according to package
  • 4 tablespoon salted butter, divided
  • 1/4 white onion, small dice
  • 1/2 roasted butternut squash
  • 1/2 roasted sweet potato
  • 2 tablespoons crumbled walnuts, more for garnish
  • 3 pinches of ground/semi-ground dried sage, divided (fresh works too)
  • 2 tablespoon vegetable stock
  • 1 heaping tablespoon goat cheese
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 mozzarella cheese, grated

Method:

Preheat oven to 425.

1. While pasta shells cool slightly, sweat onion in 1 tablespoon of butter on medium high heat. Stir occasionally; cook for 3-4 minutes until soft.

2. In a food processor, combine onion, butternut squash, sweet potato, walnuts, 2 pinches sage, vegetable stock, goat cheese and a pinch of salt and pepper. Process until smooth. Taste test – add more salt and pepper, if needed.

3. Melt 1 tablespoon of butter. Pour into 9×9 baking pan. To assemble shells, add 1 tablespoon of filling to each shell. Place each filled shell in baking pan on top of the melted butter.

4. Melt 1 tablespoon of butter and 1 pinch of sage together. Pour over filled shells. Top with grated mozzarella cheese. Bake for 10-12 minutes, or until filling is hot.

5. Melt the final 1 tablespoon of butter with some ground black pepper on high, until it is foaming. Pour over shells once they are plated. Add a few crumbled walnuts too!

November 7, 2011

Food: Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce.

It is sometimes hard to condense recipe titles.

I want to include as many ingredients into the title as possible. I’ll work on condensing them.

Moving on. Check these shells out. The roasted garlic and mushroom combination with ricotta cheese is really tasty. Then you add the smoky and spicy tomato sauce – you now have a complete meal. Maybe next time I’ll make a green salad to go along with it?!?!

These freeze really well too. If I have time, I make two baking dishes. Freeze one and eat one.

Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce

Ingredients:

  • 1 box of large pasta shells
  • 6 garlic cloves, roasted and mince
  • 1 8 oz. container sliced mushrooms
  • Kosher Salt
  • freshly ground black pepper
  • 2 cups Ricotta cheese
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1 egg
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil or dried basil (reduce amount if dried)
  • 1 1/2 quarts Smoked Spiced Turkey Tomato Sauce

Method:

1. Cook pasta shells according to package directions – cook about 1-2 minutes less – since the shells will cook more in the oven. Strain and let cool in sink. Adding a drizzle of olive oil on the top of them, helps prevent them from sticking together.

2. Saute sliced mushrooms in a little bit of olive oil, salt and pepper, until browned and somewhat soft – only 4 minutes on medium high. Let cool.

3. Combine garlic, mushrooms and remaining ingredients into a bowl (only 1 cup of mozzarella). Stir to combine. Add more salt and pepper to taste.

4. Once pasta shells are cooked and are cool enough to handle, spoon in about 1 1/2 tablespoons or more of cheese filling into each shell. Place in a baking dish, that is covered with a layer of tomato sauce. Fill baking dish completely up – top with more sauce and remaining 1/2 cup of mozzarella cheese.

5. Bake in a preheated oven at 400 degrees until sauce is bubbling and cheese is melted and begins to brown. Serve hot.

**to roast garlic cloves…cut the ends off, drizzle a little olive oil on top, wrap in foil and roast in a hot oven until they are soft. Push them out of their skins and mince.

 

October 25, 2011

Food: Chicken and Mushroom Pot Pies with Thyme Cream Cheese Biscuits.

If you know me, then you know that Chicken Pot Pie has a special place in my heart, er I mean stomach. Around these parts, it is called CPP.

Mr. A’s work colleagues request CPP all the time.

I make this probably 6 times a year.

Nutmeg and cream cheese are the bonus ingredients here. The nutmeg adds the perfect hint of Fall that compliments the rustic potatoes and creamy chicken…and the chicken is creamy because of the cream cheese. Obviously. It is not as rich as you would think. The crunchy carrots and flaky biscuits all work together. Try it for yourself.

You’ve been warned. Assemble takes a while – but the result is so worth it. Perfect to prepare on a cold Sunday afternoon.

Chicken and Mushroom Pot Pies with Thyme Cream Cheese Biscuits

Ingredients:

For the Biscuits-

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 heaping teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 to 1 teaspoon coarsely ground black pepper
  • 1 heaping teaspoon dried thyme
  • 1/4 cup butter, cold and cut into cubes
  • 4 ounces (half of a brick) cream cheese, cold and cut into small pieces
  • 3/4 cup buttermilk, cold

For the Filling-

  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups  milk
  • 4 ounces (half of a brick) cream cheese
  • salt and pepper to taste
  • 1/8 teaspoon fresh ground nutmeg
  • 3 cups shredded chicken – I used a whole roasted chicken
  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 1 small garlic clove, minced
  • 1 1/2 cup thinly diced carrots
  • 1 oz. container sliced mushrooms
  • 8 small red potatoes, small dice

Method:

1. To make the biscuits: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and thyme. Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate into the flour. Pressing each piece of butter/cream cheese between two fingers. Work relatively fast since you don’t want the butter to melt.

2. Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using your hands, combine the wet and dry ingredients – the dough won’t be fully combined – pour onto lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick – the trick here is to fold the dough over itself. Like you are folding a piece of paper or a blanket.

3. Use a round, 1 1/2-inch biscuit cutter to cut biscuits – I used a top of a mason jar :). Place biscuits on a sheet pan and place in the fridge until ready to bake.

1. To make the filling: Preheat oven to 400 degrees F. Dice onion, garlic, carrots and potatoes. Set everything aside, but the potatoes. Cook in boiling water for 5 minutes or until tender.

2. In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute. Turn heat to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is thick. Add chicken and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.

3. In a medium skillet over medium heat, melt butter. Add onions and saute until translucent, about 3 minutes. Add carrots and cook for 5 minutes. Add garlic and cook for 1 more minute. Remove from heat and add vegetable mixture and potatoes to the creamy chicken mixture. Stir to combine.

4. Spoon filling into a 9×13-inch pan or individual ramekins.

Here is where two options presents themselves. Either top your pies with the biscuits or cook them individuals on a sheet pan. This time around I cooked them separately, because last time they were a bit soggy on the bottoms where they touch the pot pie. Complete personal preference. I think next time I will cook them on top of the pot pies.

5. Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and cool slightly. Dig in.

October 13, 2011

Food: Herbs de Provence Roasted Chicken.

I am lucky enough to have real Herbs de Provence in my kitchen. My family went to France this summer without us…ha, I mean we couldn’t go because of work and school commitments. No need to feel bad for us – we are just now getting over it 🙂

Anyway, my 3 favorite sister-in-laws sent me a package. Yes, it was full of Herbs de Provence. I’m one lucky girl. And yes, I am just now cooking with it – don’t judge.

Herbs de Provence Roasted Chicken

Ingredients:

  • Olive Oil
  • Legs and thighs of chickens ( I had 3 of each- enough for 3 people to have 1 of each…make sense)
  • 2/3 cup Herbs de Provence
  • 1 heaping tablespoon Kosher salt
  • 1 lemon, zested, juiced and sliced

Method:

Preheat oven to 400 degrees.

1. In a roasting/baking pan, coat chicken on both sides with olive oil. Combine Herbs and Kosher salt together. Liberally sprinkle/coat chicken with mixture. Add lemon juice and sliced lemons to pan.

2. Roast for 30 minutes. Check doneness – depending on your ovens temperature it may need more time. Let rest for a few minutes for digging it. Yes, it is that simple!

 

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September 13, 2011

Food: Flank Steak with Worchestershire mushroom sauce.

Grilled Flank steak may have become my quick go to grill item this summer. You can impart so much flavor into this steak its unreal.

Plus mushroom happen to one of the easiest ingredients to make a sauce with. Their rich earthy flavors lend a great starting place to build flavor in a sauce- and pairing it with grilled steak makes a well balanced dish.

Grilled potatoes and garden tomato and cucumber salad with feta are the perfect sides!

Oh the end of summer meals, how I love you. Wait, summer is already over, so I guess this is a Fall outside meal. Where does the time go….

Flank Steak with Worchestershire mushroom sauce

Ingredients:

  • 1 flank steak
  • 2 heaping teaspoons freshly ground black pepper

Mushroom Sauce –

  • 1 tablespoon butter
  • 8 oz mushrooms, slices
  • sprinkle of Kosher salt
  • 1 teaspoon cornstarch
  • a splash of Brandy
  • 1/2 teaspoon dried thyme
  • 1 cup chicken stock, divided and warmed
  • 2 tablespoons worchestershire sauce

Method:

Preheat grill to high heat.

1. Liberally add black pepper to both sides of the steak. Pat lightly with fingers, cover and refrigerate.

2. In a small saucepan, melt butter on medium high heat. Add mushroom slices and a sprinkle of salt, saute for 8-10 minutes, stirring occasionally. Sprinkle cornstarch, stir to coat mushrooms. Add Brandy and thyme, stir constantly until evaporated. Add 1/2 to 3/4 cup of warmed chicken stock and worchestershire sauce. Stir to combine and bring up to rapid simmer. Once thick and some of the liquid has evaporated, add remaining warm chicken stock to pan. Turn heat down to a slow/low simmer.

3. Grill steak for 4 (ish) minutes on each side, depending on thickness of steak and preferred internal temperature. Let sit for 8-10 minutes before slicing. Slice on a bias against the grain. Serve a few spoonfuls of mushroom sauce on top.

 

September 8, 2011

Food: Gorgonzola and Buttermilk Steak Sandwiches.

There is a new show on the food network called the Sandwich King. I’ve only watched one episode. I’m not sure about it yet, but I must say he gave me the inspiration for this sandwich.

Steak and gorgonzola cheese are like peas and carrots. They go well together. Adding the sweetness and texture from carmelized onions and crunchy bread makes a perfect end of summer outside dinner.

Check out that piece of gorgonzola on the end.

The gorgonzola, buttermilk, mayo and yogurt blend well together. It isn’t really a sauce; I’m not sure what to call it. It has enough stability to stay on the bread and not drip down your face. The bread absorbs just enough of it while the golden nuggets of gorgonzola crumbs melt in your mouth along with the juicy steak.

Toasting the bread added a much needed crunch. Plus the color and grilling bread is always good.

Gorgonzola and Buttermilk Steak Sandwiches

 

Ingredients:

  • 2 flat iron steaks
  • salt and pepper, to taste
  • 1 large white/yellow onion, sliced
  • 1/2 – 3/4 cup crumbled gorgonzola cheese
  • 1/4 cup mayo
  • 1/4 buttermilk
  • 1/4 plain yogurt
  • 1/2 teaspoon fresh thyme
  • 4 large bread rolls, sliced

Method:

Heat grill to medium high heat.

1. Salt and pepper the steaks liberally. Let stand a room temperature until the grill has reached the desired temperature.

2. Add sliced onion to a small non stick pan over medium/low heat. Drizzle oil or add a tablespoon of butter to the pan. Let caramelize for 10-12 minutes. They will be browned, but not burnt.

3. To make the gorgonzola and buttermilk sauce, combine all ingredients. Taste and add salt and pepper.

4. Grill steak to desired temperature – I recommend medium rare. Let sit before you slice thinly. While steaks are resting, add bread rolls to grill to toast slightly.

5. To assemble sandwiches, spread gorgonzola sauce over toasted rolls, then add sliced steak and top with carmelized onions.

 

September 6, 2011

Food: Summer Corn and String Bean Pasta.

This is sort of a strange title for this post. I wasn’t loving Summer Pasta or Summer Vegetable Pasta. And I thought that I should be specific in my title.

Okay, I’m rambling.

Corn on the cob is one of my favorite summer sides. Corn off the cob is just as delicious plus you don’t need floss at the end of your meal.

String beans add that punch of green and crunch. What is not to love about a string bean?

I just happened to plant about 10 extra cherry tomato plants than necessary. I mean I’ve been giving tomatoes away. Each afternoon I end up picking a bowl full. So adding these into the pasta mix was not only necessary since my counter is full of them but also so flavorful. I also love when they pop in your mouth.

A little warning about the leeks. I’m not sure if you are a leek person. I mean they can be overpowering in a dish. Here they aren’t overpowering but you can taste them. They can be omitted or substituted out for regular olde yellow onion sautéed until soft. I enjoy the bite that leeks have plus I think they go great along side of cilantro. Try it and let me know what you think.

Summer Vegetable Pasta

Yield = 4 portions for hungry people.

Ingredients:

  • Penne pasta
  • String beans, cleaned, ends removed and cut in half
  • 1 tablespoon unsalted butter
  • 1/2 leek, cleaned and chopped
  • 1 cup cherry tomatoes, sliced in half
  • 2 ears of corn, cut off cob and cob reserved
  • 1/4 cup chopped cilantro (or more if you are like me)
  • salt and pepper, to taste
  • red pepper flakes
  • 1/2 cup Asagio cheese, grated

Method:

1. Cook pasta according to package directions. Meanwhile, blanch string beans in small pot of boiling water – approximately 3-4 minutes. Drain and let sit in colander.

2. In a medium-sized non-stick pan melt butter over medium heat. Add chopped leeks. Saute for 2 minutes. Add cherry tomatoes and saute another 2 minutes – stirring occasionally. Add corn, saute for 1 minute, just to heat through.

3. Drain pasta and reserve 1 cup of cooking liquid. Return pasta to pot with 1/4 cup of cooking liquid. Add string beans, leek mixture, cilantro, red pepper flakes and salt and pepper to taste. Stir to combine and coat pasta with liquid. Add more liquid if desired. The pasta will soak up the liquid and create a sauce with the ingredients.

4. Plate individual portions and top with asagio cheese and more cilantro (if desired). Dig in while its hot.

August 31, 2011

Food: Spicy Grilled Chicken and Roasted Corn Pico Fajitas.

At 7:00 pm the other night,  I said to Mr. A, “I have done nothing about dinner, want to go out?”

Dead silence. Followed by more silence and no comment.

Just a serious stare back in my direction that I translated to “Are you kidding me, cook me some food woman, you are in Culinary School after all.”

If you don’t know Mr. A which most of you don’t since you are my lovely internet blog friends – he is very sarcastic and the funniest person that I know. And since we know each other oh so well, I can read his mind and can tell what he is thinking at all times. At least I have convinced myself of that.

Anyway, back to this fabulous story (sarcasm). Long long story short – I glanced into our refrigerator and found some chicken breasts, 1 lonely ear of corn and a green pepper. And then glancing over to my kitchen counter I spied the mound of heirlooms tomatoes.

So this meal was born and let me just say it was fabulous, quick, easy, mostly on the grill, colorful, and most importantly the husband approved by having seconds and taking it to work the next day.

Now that I have completely bored you. Let’s talk about the food. The combinations of the textures and fresh flavors were the best. This is totally my kind of meal. The roasted corn pico added a crunch and burst of spice.

Have I told you that I always overfill my tortillas? Always. It’s a habit of mine and I’m content with it. My close friends are probably rolling their eyes or laughing because they know this much is true. I do it every single time.

Spicy Grilled Chicken and Roasted Corn Pico Fajitas

Yield = 4 dinner portions

Ingredients:

for the Chicken –

  • 3 boneless chicken breasts, trimmed of fat
  • 1 tablespoon grape seed oil
  • 2 teaspoon medium chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chili powder
  • 2 heaping teaspoons smoked Spanish paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 heaping teaspoon Kosher salt

 for the Pico –

  • 1 ear of corn, cut from cob
  • 4 medium sized heirloom tomatoes (combination of yellow or orange and red)
  • 1/2 green bell pepper, small diced
  • 1 handful of cilantro, chopped
  • 1 scallion, chopped
  • 1 tablespoon lemon or lime juice
  • salt and pepper, to taste
Extra items –
  • grated cheese, I used sharp cheddar cheese
  • tortillas
  • black beans with jalapeno’s

Method:

Preheat grill to high heat.

1. Combine all spices including the salt and pepper in a medium sized bowl. Coat chicken with oil then add to the spice mixture. Fully cover the chicken with the spices. Let sit in refrigerator, covered, until grill is heated and ready.

2. To make the pico, heat up small stainless steel sauce pan on medium high heat. Add corn kernels to hot pan. Stir occasionally, until slightly browned. Remove from heat.Combine heirloom tomatoes, bell pepper, cilantro, scallion, lemon/lime juice. Stir in cooled corn. Add salt and pepper to taste. The longer you let stand the more liquid will be extracted from the tomatoes after the salt and lemon/lime juice are added. You can either strain it or use a slotted spoon when serving.

3. Grill chicken until the middle is still moist but cooked through. Remove and let sit for a few minutes before cutting into. Cut on a bias into 1/2 inch thick strips.

4. I heated up a can of black beans with jalapeno. Add those to warmed tortillas, topped with chicken and roasted corn pico, then grated cheese. The order doesn’t matter really…and add however much you prefer!!

Mr. A asked that I take some pictures of his plate. Lots of beans…

There’s the chicken.

August 25, 2011

Food: Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce.

Check out this sandwich. You have to try this one. It was super quick for a mid week meal outside in the heat.

Don’t be intimated by making your own bbq sauce. It is a long list of ingredients but it takes less than 10 minutes to pull it all together. Pull everything out of your pantry then just go down the line with your tablespoons and teaspoons, dumping them into a mixing bowl.

I made caramelized onions to top my pork then smothered it with the mustard bbq sauce. The sweetness of the onions and the tangy sauce and spicy pork was a delicious combination!!

And serve it with a side of baked beans (from the can :)) and a healthy heaping of greens!

Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce

adapted from CookingLight Magazine

Ingredients:

Sauce-

  • 2 bacon slices, finely chopped
  • 1 cup onion, chopped (about 1/2 of 1 onion)
  • 1/2 yellow mustard (dijon works great)
  • 5 tablespoons honey
  • 3 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 1/4 teaspoons chili powder
  • 1/4 teaspoon ground cumin

Pork-

  • 1 tablespoon light brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon ground cayenne
  • 1-2 pork tenderloins, trimmed of fat
  • sliced good quality bread, toasted if desired.

Method:

Preheat grill to medium high heat – at least 375 degrees.

1. To prepare sauce, cook bacon in a saucepan over medium-high heat for 4 minutes or until almost crisp – stirring the pan occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients to pan, and bring to a boil or rapid simmer. Reduce heat, and simmer for 3-4 minutes, stirring occasionally. Remove from heat.

2. To prepare pork, combine brown sugar and next 8 ingredients in a small bowl, stirring well; rub mixture evenly over pork.

3. Place pork on grill rack. Grill for 20 minutes or until a thermometer registers at 155 degrees. Let pork rest for at least 10 minutes. Cut pork crosswise into 1/2 inch-thich slices.

4. Assemble sandwiches. Place sliced pork on top of toasted bread and layer with mustard sauce and caramelized onions and, top with remaining bread. Dig in!!

 

August 17, 2011

Food: Gorgonzola Steak Salad.

This packs a big punch. A big punch of flavor. I absolutely love salads for dinner – they are so filling, especially with some nicely grilled steak on top.

The steak may be the highlight of this salad but I can’t forget the gorgonzola. It is so creamy and rich in flavor. What a great thing to go along with simply grilled steak.

It melts a little too…which is never a bad thing.

And what is not to love on a hot summer’s evening?

I was a little hesitant that Mr. A wouldn’t have enough to eat or even worse wouldn’t even put a fork in it. Get it?

Anyway, he ate the entire thing. Clean plate club. I was happy and so was he. Cheesy, I know.

Gorgonzola Steak Salad

please note that I usually don’t measure ingredients for salads, since each one is personally made – so the list below is more of a guide.

Ingredients:

  • Flat Iron Steak, room temperature, sprinkled with a generous amount of Kosher salt and black pepper
  • Mixed Greens
  • Almonds
  • dried Cranberries
  • Gorgonzola Cheese
  • Garlic Balsamic Salad Dressing

Method:

1. Heat grill to 375 – 400 degrees. Meanwhile, gather up your ingredients.

2. Grill steak to desired temperature. Remember ‘carry over cooking’ happens after the meat is removed from the grill – it continues to cook. Let rest for at least 5 minutes before slicing into. While you are waiting for the steak, assemble salad. Mixed greens, almonds, cranberries and gorgonzola cheese.

3. Place a few slices of steak on top and drizzle with salad dressing.

 

July 25, 2011

Food: Chicken Bacon Pasta.

Quick story about bacon pasta.

Mr. A and a friend lived together during a semester abroad in New Zealand.  One night bacon pasta was born.

He tells me, “We were in college and it was good New Zealand bacon, mixed with pasta sauce.”

“Like thick Canadian bacon?”, I ask.

“No, good bacon. Google it.”

The End.

Mr. A was excited about this meal. Honestly, my creative juices weren’t following but my stomach was screaming at me to feed it. So I threw this together and it was good. I think this might have been a little better than the college bacon pasta or at least healthy with the addition of chicken and peppers.

Chicken Bacon Pasta

Serves 2 hungry people

Ingredients:

  • linguine, half a box
  • 2 boneless skinless chicken breast, chopped into 2 inch/bite sizes
  • 3 strips of thick cut bacon, chopped
  • 2/3 onion, sliced
  • 1/2 green pepper, sliced
  • 1 teaspoon tomato paste
  • 1 teaspoon garlic, chopped
  • 1 pinch red pepper flakes
  • 1 can of italian stewed tomatoes
  • salt and pepper

Method:

1. Cook pasta according to package. While pasta is cooking, cook bacon until browned and crispy. Remove with slotted spoon to paper towel lined plate. Discard of fat – but don’t wipe out the pan.

2. Add chopped chicken to saute pan. Cook for 2 minutes on medium high heat on one side, then flip over for another 2 minutes. Remove from pan, place on plate to rest. Add 1 teaspoon Olive oil to pan. Add onions and peppers and saute on medium/low for 5 minutes. Add tomato paste, garlic and red pepper flakes. Stir to combine. Add can of stewed tomatoes. Bring to a rapid simmer until pasta is done.

3. Drain pasta and drizzle with a little olive oil. Add chicken and bacon to tomato sauce. Cook for 1-2 minutes until heated through. Serve it up!

**Note about the stewed tomatoes. I quickly ran mine through my Cuisinart to puree. Completely personal preference though. Tomatoes could be crushed by hand or knife or not at all.


 

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