lightened up chicken parm

Skillet Chicken and Mozzarella Bake

Serves 4.  From the April 2015 issue of Cooking Light magazine, a great combination of savory flavors.

            ⅓ c. panko breadcrumbs

            2 Tbs. grated Parmesan cheese

            2 tsp. butter, melted

            1 Tbs. olive oil, divided

            4 (6-oz.) skinless, boneless chicken breast halves

            ½ tsp. kosher salt, divided

            ½ tsp. fresh ground black pepper, divided

            1 c. chopped onion

            2 tsp. minced garlic

            1 c. chopped tomato

            ¾ c. prepared marinara sauce

            ¼ c. chicken broth

            1 Tbs. chopped fresh oregano, divided

            2 oz. fresh mozzarella cheese, torn into small pieces (about ½ c.)

Heat oven to 400 degrees.  Heat an ovenproof large skillet over medium heat.  Add panko; sauté 3 minutes.  Combine panko, Parmesan cheese, and butter in a small bowl.      

Wipe out skillet and heat over high heat.  Add 1 tsp. oil to pan; swirl to coat.  Sprinkle chicken with ¼ tsp. salt and ¼ tsp. pepper.  Add chicken to pan; cook 5 minutes.  Turn and cook 2 minutes.  Remove chicken from pan.  Add remaining 2 tsp. oil to pan; swirl.  Add onion and garlic to pan; sauté 2 minutes.  Add remaining ¼ tsp. salt, remaining ¼ tsp. pepper, tomato, marinara sauce, both, and 2 tsp, oregano to pan.  Return chicken to pan; bring to a boil.  Sprinkle panko mixture and mozzarella over top.  Place pan in oven.  Bake for 10 minutes or until chicken is done.  Top with remaining 1 tsp. oregano. 

lamb and potatoes

The ground lamb is mixed with cooked rice, egg, cilantro and seasonings, then grilled as slider size to put on Naan topped with feta cheese, tomatoes, and a hot green chile version of harissa sauce.

Twice-Baked Potatoes

Serves 4.  You get to overstuff each half – put whatever you’d like in the filling.

            4 large russet potatoes

            2 Tbs. oil

            ½ c. sour cream

            ¼ c. butter

            ¼ c. finely chopped fresh chives

            1 Tbs. chopped fresh parsley

            1 c. shredded sharp Cheddar cheese

Place rack in middle of oven and heat oven to 425 degrees.  Prick potatoes all over with a fork and rub with oil.  Bake directly on oven rack until very soft when squeezed and skins are crisp, 50 – 60 minutes.  Let cool just until you can handle them.

Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl.  Mix in all remaining ingredients; season generously with salt and pepper.

Divide among 4 of the potato halves (you’ll have to figure out what to do with the 4 leftover halves – I say make potato skins to snack on), piling it up.

Increase oven temperature to 450 degrees.  Bake stuffed potato halves on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.    

tasty pasta!

Pasta with Sweet Peas and Bacon Bread Crumbs

Serves 4.  This is from relish.com, I saw it in the newspaper insert (Relish) and was intrigued at 374 calories per serving. Yummy!

            3 slices bacon

            1 Tbs. butter

            2 cloves garlic, finely chopped

            ⅔ c. panko bread crumbs

            ½ c. fresh grated Parmesan cheese, divided

            8 oz. uncooked penne pasta]

            1¼ c. frozen green peas

            2 oz. baby spinach (about 2 c.)

            ½ tsp. kosher salt

            ¼ tsp. fresh ground black pepper

Cook bacon in a heavy skillet over medium heat until crisp.  Transfer to a paper towel-lined plate, and reserve 2 Tbs. drippings in pan.  Add butter and garlic to drippings; stir until fragrant.  Add panko and cook, stirring constantly until golden, about 2 minutes.  Let cool.  Crumble bacon into panko mixture.  Add 2 Tbs. Parmesan. 

Cook pasta in large pot of boiling salted water until al dente.  Add peas in final 2 minutes of cooking.  Drain, reserving ⅔ c. cooking water.  Return pasta and peas to pot.  Stir in ½ c. reserved water, spinach, remaining cheese, salt and pepper.  Stir ¼ c. panko mixture into pasta.  If mixture looks dry, add remaining reserved water.  Divide among serving bowls; top with remaining panko mixture. 

Easter meal

Well, somehow I managed to take photos of everything except our wonderful main dish! You'll see our balsamic roasted carrots and our asparagus risotto.  We also enjoyed:

Honey Mustard Bacon Tenderloin

Serves 4.  We made this for Easter 2015.  I like to ‘dry-age’ the beef by letting it sit refrigerated, uncovered, on a rack over a pan for at least a day before cooking.  This a more a technique than a recipe.

            2 lb. beef tenderloin, tied to maintain shape

            salt and pepper

            Dijon-style mustard

            honey

            ½ lb. bacon slices

Take meat out of refrigerator to set at room temperature for at least an hour before you plan to cook it.  While it sits out, liberally season it all over with salt. 

Heat oven to 425 degrees.  Heat an oven proof pan over medium high heat and sear the meat until browned on all sides.  Let sit until cool enough to handle.  Season all over with pepper, rub top with an even thin layer of mustard.  Drizzle with honey.  Wrap beef with the bacon slices, tucking ends under so it is well wrapped. 

Roast in the oven until meat registers 120 degrees (for medium-rare), about 25 minutes.  Remove from oven and let rest at least 25 minutes before slicing and serving. 

banana date bread

Thanks to my friend Nanette for this delicious recipe.  Here is how I ripened the bananas quickly:  http://www.onegoodthingbyjillee.com/2014/02/how-to-quickly-ripen-bananas-for-making-banana-bread.html

And, instead of chopping dates I used these wonderful date crystals from Shields Date Farm (we had just visited last month):  http://www.shieldsdategarden.com/p-37-shields-date-crystals.aspx

Banana Date Bread

Makes one 9 x 5 x 2½ loaf.

            ½ c. butter

            1 c. sugar

            2 eggs, well beaten

            3 large, ripe bananas, mashed

            2 c. flour

            1 tsp. salt

            1 tsp. soda

            16 dates, chopped

            1 c. chopped pecans

            1 tsp. vanilla

Heat oven to 350 degrees.  Grease a 9 x 5 x 2½ loaf pan (or use 2 smaller pans). 

Cream butter and sugar, then fold in eggs.  Mix in bananas.  Add dry ingredients, beating quickly.  Add dates, nuts and vanilla and stir to combine.

Pour into prepared pan and bake 50-60 minutes, until a tester comes out clean.  Let cool slightly before removing from pan.      

I had some left to put out as a pre-Easter snack.  Here you see it pictured with roast shrimp cocktail.  No, they don't go together but some folks wanted a breakfast snack and others wanted a savory appetizer.

scallops with brussels sprouts

This was the perfect Good Friday dinner, I love the finds in Saveur magazine: http://www.saveur.com/article/recipes/seared-scallops-with-steamed-brussels-sprout-leaves

charred cauliflower with shishito peppers along with a roasted pork chop and pear dish

Roasted Pork Chop with Pears

Serves 4.  This no-recipe technique was in the September 2012 issue of Sunset magazine.

Heat oven to 400 degrees.  Rub 4 boneless pork chops with chopped garlic, fresh minced sage, and olive oil.  Season with salt and pepper.  Brown in an ovenproof frying pan, then add wedges from 2 pears and roast at 400 degrees until until done.

Charred Cauliflower and Shishito Peppers with Picada Sauce

Serves 4-6.  An amazing Catalan-style sauce lies under these veggies, from the March 2015 issue of Saveur magazine.  We love roasting cauliflower, this just adds a ton of other flavor notes.  Yes, the sauce has chocolate in it, think of it as a kind of molé or pesto.

            1 head cauliflower, trimmed, halved, and cut into 1½” wedges

            2 Tbs. + 1 c. olive oil

            kosher salt

            fresh ground black pepper

            8 cloves garlic, roughly chopped

            ¼ c. canola oil, for frying peppers

            12 shishito peppers

            ½ c. whole almonds, toasted and roughly chopped

            1 c. + 1 Tbs. roughly chopped fresh parsley

            1 Tbs. finely grated dark chocolate

            2 tsp. Sherry

Heat oven broiler.  Arrange cauliflower in a single layer on a baking sheet.  Brush both sides with 2 Tbs. olive oil and season with salt and pepper; broil, flipping once, until charred and tender, about 15 minutes.  Meanwhile, heat remaining 1 c. olive oil and the garlic in a 12” skillet over medium heat.  Cook until garlic is golden, 4-6 minutes; transfer to a bowl and let cool.  Wipe skillet clean and heat canola oil over medium-high; fry peppers until blistered and slightly crisp, 4-6 minutes.  Transfer peppers to paper towels to drain; season with salt.  Stir almonds, 1 c. parsley, the chocolate, Sherry, salt and pepper into the reserved garlic oil; spread onto a serving platter.  Top with cauliflower; garnish with fried peppers and remaining parsley.    

grilled lamb patties, followed by an ice cream treat

For the lamb I pureed together fresh bread crumbs softened in milk, onion, garlic, egg white, ground lamb, ground pork, and salt and pepper.  I did this the night before - it makes a kind of sausage.  I formed it into patties and grilled 6-8 minutes.  The salsa verde was a puree of lemon zest, lemon juice, salt, hot red pepper flakes, fresh parsley, mint, oregano, and olive oil.

This was our fun dessert:

Coffee Chocolate Crunch Fantasia

Serves 4.  This deconstructed ice cream creation was in the July 2012 issue of Sunset magazine.

            ¼ c. cold whipping cream

            1 Tbs. coffee liqueur

            1½ Tbs. powdered sugar

            1 c. chocolate sauce

            2 tsp. instant espresso

            1 Tbs. dark rum

            12 small (about 2 Tbs. each) scoops premium coffee ice cream

            ⅓ c. very coarsely chopped well-toasted salted macadamia nuts

            4 thin, flaky waffle cookies or 2 small waffle ice cream cones,

              crushed into cornflake-size pieces

            3 Tbs. cacao nibs (optional)

Whisk cream and coffee liqueur together in a medium bowl.  Sift in powdered sugar and whisk until soft peaks form.  Chill.

Stir chocolate sauce and espresso together in a small saucepan over medium heat.  Cook, stirring, until warmed through.  Stir in rum and reduce heat to low.

Put 3 scoops ice cream on each of 4 plates and top with whipped cream.  Spoon a thick band of chocolate sauce along the side of the plate.  Scatter plates with toasted macadamia nuts, cookie crumbs, and cacao nibs, if using.    

winter meal: pasta with cauliflower; creamed swiss chard on the side

I saw this in the March 2015 issue of Saveur magazine:  http://www.saveur.com/article/recipes/creamed-swiss-chard-with-gorgonzola-rye-bread-crumbs-and-walnuts
but I used sourdough bread crumbs, and pecans instead of walnuts.

Also from the same issue I made this dish, that we even loved reheated as leftovers:

Pappardelle with Cauliflower and Mustard Brown Butter

Serves 6-8.

            1 head cauliflower, cut into small florets, stems minced

            ¾ c. olive oil

            kosher salt

            fresh ground black pepper

            ⅓ c. large capers, drained

            ¾ c. coarse fresh bread crumbs

            1 tsp. crushed red chile flakes

            10 Tbs. butter

            ½ c. whole grain mustard

            6 cloves garlic, minced

            1 lb. pappardelle pasta

            ¼ c. roughly chopped fresh parsley

Heat oven broiler.  Toss cauliflower florets with 2 Tbs. oil, salt and pepper on a baking sheet; broil until charred and tender, 8 – 10 minutes.  Heat ⅓ c. oil in a 14” high-sided skillet over medium-high heat.  Cook capers until crisp, 6 – 8 minutes.  Using a slotted spoon, transfer capers to paper towels to drain.  Cook bread crumbs and chile flakes until crisp, 3 – 4 minutes; transfer to a plate.  Wipe skillet clean and melt butter over medium; cook until butter is a deep golden brown, 6 – 8 minutes.  Stir in mustard, salt, and pepper; transfer to a bowl.  Add remaining oil to skillet; heat over medium-high heat.  Cook cauliflower stems, garlic, salt, and pepper until golden, 6 – 8 minutes.  Bring a large pot of salted water to a boil.  Cook pasta until al dente, about 7 minutes.  Drain pasta; add to cauliflower stems in skillet with half the reserved bread crumbs, all the mustard butter, and half the parsley; toss.  Top with reserved florets; garnish with reserved capers and the remaining bread crumbs and parsley. 

a delicious breakfast

Beans on Toast with Crisp Bacon and Eggs

Serves 4.  An update on one of my favorite meals – an egg over a chili melt – from Martha Stewart. 

            olive oil

            3 slices thick-cut bacon, cut in 1½ “ pieces

            4 garlic cloves, peel and smashed into large pieces

            8 fresh sage leaves, coarsely chopped

            4 slices rustic bread

            2½ c. cooked beans, plus ½ c. cooking liquid

            pinch of red pepper flakes

            4 large eggs

Heat a large sauté pan over medium heat.  Add 1 Tbs. olive oil, the bacon, and garlic, and cook until bacon is almost crisp.  Add sage, and cook just until bacon is crisp and garlic is golden (if sage and garlic begin to brown, remove them before the bacon).  Transfer to a plate with a slotted spoon; reserve fat in pan.  Fry bread slices in fat, adding a splash of oil if pan seems dry, until golden on both sides, about 5 minutes total.  Transfer bread to a plate.

Heat beans and their liquid in same pan until simmering.  Stir in 2 tsp. olive oil and the red pepper flakes.  Meanwhile, fry eggs in oil in a separate pan.

Place 1 piece toast on each of 4 plates, and spoon beans over toast.  Place 1 egg on each, and top with bacon, garlic and sage.  Drizzle with oil, and sprinkle with more red pepper flakes. 

braised halibut

Braised Halibut with Leeks and Mustard

Serves 4.  A great fish braising method from the March/April 2015 issue of Cook’s Illustrated magazine. 

            4 (6- to 8-oz.) skinless halibut fillets, ¾ to 1” thick

            6 Tbs. butter

            1 lb. leeks, white and light green parts only, halved lengthwise,

              Sliced thin, and washed thoroughly

            1 tsp. Dijon-style mustard

            ¾ c. dry white wine

            1 tsp. lemon juice, plus lemon wedges for serving

            1 Tbs. minced fresh parsley

Sprinkle fish with ½ tsp. salt.  Melt butter in 12” skillet over low heat.  Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally, until butter begins to brown (fish should not brown), 3 to 4 minutes.  Using spatula, carefully transfer fish to a large plate, raw side down.

Add leeks, mustard, and ½ tsp. salt to skillet and cook, stirring frequently, until leeks begin to soften, 2 to 4 minutes.  Add wine and bring to gentle simmer.  Place fish, raw side down, on top of leeks.  Cover skillet and cook, adjusting heat to maintain gentle simmer until fish registers 135 to 140 degrees, 10 to 14 minutes.  Remove skillet from heat and, using 2 spatulas, transfer fish and leeks to serving platter or individual plates.  Tent loosely with foil.    

Return skillet to high heat and simmer briskly until sauce has thickened, 2 to 3 minutes.  Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste.  Spoon sauce over fish and sprinkle with parsley.  Serve immediately with lemon wedges. 

rich cocoa pecan brownies

Heat oven to 350 degrees.  Grease a 13 x 9-inch baking dish.  Melt 3 sticks of butter (1.5 c.), with 3 c. sugar together in a 3-quart saucepan.  Add 2 tsp. vanilla extract, 1 tsp. instant espresso powder, and 12 Tbs. unsweetened cocoa powder and stir well.  Remove from heat.  Bear in 6 eggs, one at a time.  Beat in 1.5 c. flour mixed with 1 tsp. salt.  Fold in 1 c. chopped pecans and  1/2 c. cocoa nibs.

Pour batter into prepared pan.  Bake 30-35 minutes.  Let cool slightly before cutting into 20-24 rich squares.  Keep leftovers refrigerated and tightly covered.

glorified pork chops

Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

Serves 4.  A wonderful creation from the March 2015 issue of Cooking Light magazine. 

            4 (4-oz.) boneless center-cut loin pork chops

            ½ tsp. kosher salt, divided

            ¾ tsp. fresh ground black pepper, divided

            ¼ c. olive oil, divided

            12 oz. small red potatoes, halved

            3 Tbs. balsamic vinegar

            1 tsp. tomato paste

            1 Tbs. chopped fresh thyme

            1 medium red onion, peeled and cut into 8 wedges

            2 Tbs. chopped fresh parsley

            1 oz. Gorgonzola cheese, crumbled (about ¼ c.)

           

Heat oven to 425 degrees.  Heat a heavy roasting pan over high heat.  Sprinkle pork evenly with ¼ tsp. salt and ¼ tsp. pepper.  Add 2 Tbs. oil to pan; swirl to coat.  Add pork to pan; cook 3 minutes on each side or until browned.  Place pork on a plate (pork will not be cooked through).  Reduce heat to medium-high.  Add potatoes to pan, cut sides down; cook 2 minutes.  Remove pan from heat.    

Combine remaining ½ tsp. pepper, remaining 2 Tbs. oil, vinegar, and tomato paste in a small bowl, stirring with a whisk.  Combine 2 Tbs. of this balsamic mixture, thyme, and onion in a bowl, tossing to coat.  Add this onion mixture to pan with potatoes.  Bake 25 minutes, stirring after 10 minutes.  Arrange pork chops over vegetables; bake 10 minutes or until a thermometer registers 145 degrees in the pork.  Remove pork from pan.  Sprinkle vegetable mixture with remaining ¼ tsp. salt.  Place 1 cup vegetable mixture on each of 4 plates.  Top each serving with 1 pork chop, 2 tsp. remaining balsamic vinegar mixture, 1½ tsp. parsley, and 1 Tbs. Gorgonzola cheese. 

lamb shanks

Braised Lamb Shanks

Serves 6.  I like to make this Martha Stewart recipe the day before I plan to serve it (since it involves hours of braising), refrigerate (covered) and heat it up for quick dinner the next day.

            6 frenched lamb shanks (about 8 lbs. total)

            kosher salt

            fresh ground black pepper

            ¼ c. + 1 Tbs. oil

            1 large onion, chopped

            3 carrots, peeled and chopped

            2 stalks celery, chopped

            6 cloves garlic, minced

            2 Tbs. tomato paste

            3 Tbs. flour

            ¼ c. low-sodium soy sauce

            1 bottle dry red wine

            1 c. chicken broth

            2 dried bay leaves

            9 sprigs fresh thyme

           

Heat oven to 350 degrees.  Season lamb with salt and pepper.  Heat an 8 quart Dutch oven or other heavy-bottomed ovenproof pot over high heat.  Add 2 Tbs. oil.  Working in batches, brown meat on all sides, 7 to 10 minutes a batch, reducing heat if meat is browning too quickly.  Transfer meat to a platter.  Pour off fat and wipe pot clean.   

Place pot over medium heat.  Add remaining 3 Tbs. oil, onion, carrots, celery, and garlic.  Cook, stirring occasionally, until onion is translucent, about 5 minutes.  Increase heat to high; stir in tomato paste and cook 30 seconds, then add flour and cook, stirring, 30 seconds more.  Add soy sauce and wine; bring to a boil.  Add broth and herbs.

Return meat and accumulated juices to pot.  Bring to a boil, then cover and transfer to oven.  Cook 2 hours.  Remove lid; rearrange meat pieces on top of pot to bottom, and cook until meat is very tender, about 1 more hour. 

With tongs or a slotted spoon, transfer meat to platter.  Strain liquid through a fine-mesh sieve, pressing on solids; if sauce is too thin, simmer in a saucepan until slightly thickened.  Serve meat with sauce spooned over top.  Here I served them with some sauteed cabbage on the plate.

pecan blondies

Gooey Brown Butter Blondies with Pecans

Makes 24.  This is like having cookie dough in the middle.  Thanks to the February 2015 issue of Bon Appétit magazine, imagine them topped with vanilla ice cream.  You can make these a day in advance, just store tightly wrapped at room temperature.

            Brown Butter Mixture:

            ½ c. unsalted butter

            1 large egg

            ¾ c. packed brown sugar

            1 tsp. vanilla extract

            ½ tsp. kosher salt

            ⅓ c. flour

            Blondie:

            1 c. unsalted butter, room temperature, plus more

            2¼ c. flour, plus more

            1½ c. pecans, coarsely chopped

            1½ tsp. baking powder

            1½ tsp. kosher salt

1¾ c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

vanilla ice cream (for serving)

Brown Butter Mixture:  Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes.  Transfer brown butter to a medium bowl; let cool slightly.  Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes.  Fold in flour.    

Blondie:  Heat oven to 350 degrees.  Butter a 13x9” baking dish and dust with flour.  Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes.  Let cool.

Whisk baking powder, salt, and 2¼ c. flour in a medium bowl.  Using an electric mixer on medium-high speed, beat brown sugar and 1 c. butter in a large bowl until light and fluffy, about 5 minutes.  Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes.  Mix in vanilla. 

Reduce speed to low and mix in dry ingredients.  Fold in half of pecans.  Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges.  Alternating, dollop brown butter mixture and remaining batter on top.  Smooth and sprinkle remaining pecans over.

Bake until blondie is golden brown and firm (a tester will not come out clean), 30 -35 minutes.  Let cool before slicing.  Serve with ice cream.