Dinner # 99 Grilled Soy- Lime Skirt Steak, Roasted Portobellos Stuffed with Parmesan Mashed Potatoes, and Firecracker Broccoli

Tonight was the last night of eating meals I had packed away in the freezer. The Grilled Soy-Lime Skirt Steak was heated in the microwave on 70% power for a little over a minute to gently reheat without overcooking the beef. I served the steak with Roasted Portobellos Stuffed with Parmesan Mashed Potatoes and Firecracker Broccoli.

It was a romantic dinner for just The Husband and I. My Oldest and My Middle One were off to the movies, but not before My Oldest snatched one of the mushrooms. "Wow you made this recipe up yourself? It is really good," she said. I think she was buttering me up so that I will make them for her again. Smart girl. My Middle One was saving her appetite for a dinner of slushies and popcorn at the theater. No Thank You Boy was catching up on his sleep leaving The Parents to a meal alone.

We enjoyed all parts of the meal. The Husband especially liked the spicy broccoli. I thought all components of the meal complimented each other well.

A couple side dishes to add to your repertoire. Enjoy.

Roasted Portobellos Stuffed with Parmesan Mashed Potatoes

serves 6

6 portobello mushroom caps, stems removed and gills scraped out
olive oil
salt
pepper
6 medium potatoes, peeled and cubed
1/2 cup shredded Parmesan cheese, divided
6 tablespoons butter
1/3 cup half and half

Preheat oven to 400 degrees.

On a large baking sheet, place mushrooms in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 minutes. Mushrooms will be soft. Remove from oven and set aside. Increase oven temperature to broil.

Meanwhile, put potatoes in a large pot of water. Bring to a boil then reduce heat and cook the potatoes until fork tender. Drain and return to pot. Add Parmesan cheese (reserving 2 tablespoons), butter, half and half and season with salt and pepper. Mash potatoes until smooth.

Mound potatoes on the inside of the mushroom caps and sprinkle with Parmesan cheese. Return to oven and broil for a 3 - 4 minutes or until the tops are nicely browned. remove from oven and serve.



Firecracker Broccoli

serves 6

about 4 - 5 cups of broccoli florets
olive oil
salt
red pepper flakes

Preheat oven to 425 degrees.

Spread broccoli on a large baking sheet and drizzle with olive oil. Sprinkle with salt and red pepper flakes. Roast for 12 - 15 minutes or until the broccoli begins to caramelize. Serve.

Sunken Raspberry Poppy Seed Treasures

In honor of Mother's Day, I have taken the week off from preparing dinner. That does not mean we are resorting to take out or pizza every night. My decision was actually prompted when I decided to clean out my freezer on Monday. Here is a list of dinners I had packed away for future use and kinda forgot about:

3 pounds of Pulled Pork for sandwiches
2 containers of Chicken Verde
4 Veggie Burgers
Enough Grilled Soy-Lime Skirt Steak for fajitas

I can't go a day without cooking or baking so this week I'll be posting about my baked goods. Yesterday I had a spare hour that I thought I could put to better use than trying to tackle the ever-growing mound of laundry. No Thank You Boy loves my Poppy Seed Bread. Not wanting to make the same old recipe again, I created Sunken Raspberry Poppy Seed Treasures. The poppy seed muffin has the hidden bonus of raspbery jam and is topped with a orange-raspberry glaze.

I made the mistake of only making a dozen. I don't know what I was thinking. No Thank You Boy ate 4 before his lacrosse game, My Middle one had a couple for herself, and The Husband commented this morning, "I really like your muffins." Wink. Wink.

Whip up a batch. It takes less than an hour and is more enjoyable than separating the colors from the whites.

Sunken Raspberry Poppy Seed Treasures

makes 1 dozen

for the muffins -
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 cups sugar
2 eggs
1/2 cup oil
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
2 teaspoons poppy seeds
3/4 cup milk
4 tablespoons raspberry jam

for the glaze -
1/4 cup sugar
1/4 cup orange juice
1 tablespoon raspberry jam
1/4 teaspoon vanilla extract

Preheat oven to 400 degrees. Line a muffin pan with paper liners. Set aside.

In a large bowl, mix all ingredients for the muffins together except for the raspberry jam. Fill each muffin liner about half full. Add a teaspoon of raspberry jam and top with enough batter to fill about 3/4 full. Bake for about 18 - 20 minutes. Remove from oven and let cool for about 10 - 15 minutes.

Meanwhile, in a small saucepan, combine the glaze ingredients and bring to a boil. Let reduce for 3 - 4 minutes. Spoon glaze over muffins. EAT!

Petit Banana Cakes

A quick recipe to make you a hit at your next brunch, picnic, or morning coffee with friends, with your kids when they walk in the door after school, or the donation to a bake sale. I adapted a recipe from a fellow member of the Personal Chefs Network. Visit Chef Leslee's website The Daily Gourmet if you are in need of personal chef services in the Boston area.

Petit Banana Cakes take the humble banana bread to a new level. I prepared the recipe in a large baking sheet, added a drizzle of ganache and VIOLA!!! An impressive presentation with a minimum amount of work.

Get your apron on and impress your friends and family!

Petit Banana Cakes

makes about 60 cakes with some leftovers for the cook

2 sticks unsalted butter -- softened
2 extra large eggs
1/2 cup sugar
1 1/2 cups brown sugar
6 very ripe bananas
1 tablespoon vanilla
3 cups flour - I used white whole wheat for a nutty taste
2 teaspoons baking soda

1 1/2 cups semi sweet chocolate chips
4 - 6 tablespoons half and half

Preheat oven to 400 degrees. Spray a 12 x 17 inch baking sheet with cooking spray and line with parchment paper. Set aside.

In large mixing bowl, combine butter, egg and sugars. Add bananas, breaking up and pressing against side of bowl. Stir in vanilla. Combine flour and baking soda. Add to banana batter.

Spread batter into prepared baking sheet. Bake for 20 minutes. Tent with foil if the cake is getting too dark.

Remove from oven and let cool. Remove from baking sheet and cut into 1 inch by 3 inch pieces.

For ganache, melt chocolate and half and half in a small saucepan. Watch closely so the chocolate doesn't scorch. Add enough half and half to make a good drizzle consistency of the ganache. Let cool slightly. Put ganache in a ziploc bag. Trim off a small corner of the bag and drizzle ganache over the petit cakes.

Dinner #98 Braised Italian Chicken with Green Beans and Olives

Here is your challenge. Make this dinner this week. I have the grocery list done for you. All you need to do is the cooking and it takes less than 30 minutes to make this meal. Think you can do it?

The Braised Italian Chicken with Green Beans and Olives goes to the top of “The Favorites” pile. 5 thumbs up from the reviewing family. “The sauce is well flavored and has a little spice,” was the first comment from No Thank You Boy. “UMMMM. The chicken has great flavor too,” was his next review. I think we are having him skip college and go right to work as a recipe reviewer. Time to start spending that college fund we have been saving for him. My Oldest had a mouthful and just gave the thumbs up sign as she ate. My Middle One was tired from a day of softball games and ate in silence. I take that as meaning she liked dinner.

The sauce has a nice, deep flavor because of the addition of the red wine. I used white whole wheat flour to coat the chicken. I think it gives a slightly different crust. The chicken entrée was served on top of pasta and sides included a fresh mozzarella, tomato, and cucumber salad, and crusty rolls. Don’t forget to drink the remainder of the wine. A stellar accompaniment to the dinner.

Get to the store now. It’s only dinner.



Braised Italian Chicken with Green Beans and Olives

adapted from a Fine Cooking recipe

Serves 6

3 pounds boneless chicken breasts cut in large chunks
salt
pepper
½ cup flour, I used white whole wheat
olive oil
1 pound green beans, trimmed, cut in half
4 garlic cloves, chopped
½ cup red wine
1 ½ cans diced tomatoes (14 ½ ounce ones)
1 teaspoon dried or 2 teaspoons fresh rosemary
red pepper flakes
½ cup black or green olives, pitted and sliced
1 pound pasta, cooked and drained
Parmesan cheese, grated

Season chicken with salt and pepper. Spread flour in a pie plate and lightly dredge the chicken in the flour. Heat 2 tablespoons of olive oil in a large, deep saucepan over medium high heat. Sear the chicken in batches until golden brown – 2 to 3 minutes per side. Transfer to a plate. Add more oil if the pan looks dry.

Return chicken to the pan and add garlic, ½ teaspoon salt, ½ teaspoon pepper and cook for 2 minutes. Add red wine and cook for 3 – 4 minutes until reduced by half. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower heat to a simmer. Partially cover and cook for about 10 minutes. Add the green beans and cook and additional 5 minutes. Adjust seasons.

Serve on top of pasta and sprinkled with Parmesan cheese.



Fresh Mozzarella, Tomato and Kirby Cucumber Salad

1/2 head romaine, tore in bite-sized pieces
1 kirby cucumber, sliced
1/4 pound fresh mozzarella, tore in chunks
1 medium tomato, diced
olive oil
balsamic vinegar
salt
pepper

On a serving plate, layer romaine, cucumber, mozzarella, and tomatoes. Drizzle with olive oil and balsamic vinegar and season with salt and pepper.

Happy Hour - 5 Minute Rosemary Focaccia

Is it time for Happy Hour already?

This time of year, Happy Hours are few and far between. Taxi Mom is off to softball practice, lacrosse games, band concerts, and movie dates. Not one to be deterred by my change in schedule, I try to fit in a Happy Hour when I can. As the famous Happy Hour supporter Jimmy Buffet sings, "It's 5 o'clock somewhere."

I picked up a copy of Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. It has changed my life. At least in the bread making sense if there is such a thing. With a little prep ahead time (my new motto for getting food on the table for my family) I can actually have freshly baked bread for dinner, er... Happy Hour tonight.

The first recipe I tried was Rosemary Focaccia. A couple minutes of mixing and then the dough was stored in the refrigerator until I was ready to bake it. A basic recipe makes enough for 4 loaves. When baking time rolls around, a grapefruit size piece is used to form the loaf of your choice. 20 minutes in the oven and fresh, hot bread is ready to serve.

The authors of the book, Jeff Hertzberg and Zoe Francois, have a website chalk full of recipes, upcoming events, and reviews on their innovative bread baking technique. Check it out. You won't be disappointed.

My Middle One is the most excited about my new love of bread baking. If left to her own limited dietary choices, she would exist on noodles, bread, rice, butter, and water. She has recently added a vegetable to her repertoire - pepperoncinis. I think she is practicing to be on Survivor someday.

As an appetizer, I serve the focaccia in on large piece. We tear off a pieces and dip in Seasoned Olive Oil or Fresh Marinara Sauce.

Pour a glass of wine and get your Happy Hour on.

Seasoned Olive Oil

1/2 cup olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes

Mix ingredients in a small bowl. Serve with foccacia.

Dinner # 97 Roasted Tomatoes, Shrimp and Goat Cheese with Farfalle

This is one of those summer dishes that benefits from big, juicy tomatoes, fresh basil picked right from your garden, shrimp caught the same day they are cooked, and goat cheese bought at a farmer’s market. I paint a pretty good picture, don’t I?

Well, I had none of the benefits of the ingredients so eloquently explained above. Being that it is still spring and barely a daffodil has sprouted out of the ground, I had to scrounge for my ingredients. To make Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle, I used faintly red plum tomatoes probably grown in a hothouse, basil off the shelf at the grocery store, and frozen shrimp and goat cheese from Costco. The dish still turned out as I had hoped. It is one of my go to recipes that I have adopted from my Step mom. Great ingredients make it better, but everyday ingredients still equate to one of our family favorites – at least for 3 out of the 5 of us.

The Husband said, “This is one of the best things you make. I love the rich sauce.” I ate too much which usually happens when I make this dish. I had to change into my pajama pants right after dinner. My Oldest is one to always make me feel good about my cooking; she had two servings. We won’t even discuss My Middle One and No Thank You Boy. I got them to eat roasted beets with goat cheese yesterday. I was not expecting any culinary miracles tonight. Some farfalle with homemade marinara for the Boy and plain old buttered noodles for his sister was as adventurous as they got. Their loss.

I couldn’t wait until summer to prepare Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle. It is just too good of a dish to have only during one season of the year.

Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle

The total prep time for this dish is about 1 hour. Active cooking time is only about 15 minutes making this an impressive entrée for serving guests or an almost effortless weeknight dinner.

Serves about 6

1 pound farfalle, cooked and drained
4 cups chopped fresh tomatoes
6 garlic cloves, chopped
½ large Vidalia onion, diced
olive oil
salt
pepper
½ cup white wine
1 ¾ cups chicken stock
1 ½ pounds large shrimp, peeled
¼ pound goat cheese, crumbled
about 15 basil leaves, chopped
Parmesan cheese, freshly grated

Preheat oven to 425 degrees. On a large baking sheet toss tomatoes, garlic, and onions with about ¼ cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Roast for 40 minutes, stirring after 20 minutes.

Heat a large sauté pan to medium high and add the roasted tomato mixture. Add the wine and bring to a boil. Cook for about 3 – 4 minutes. Add the chicken stock and bring to a simmer. Add shrimp and cook for 2 – 3 minutes until just cooked through. Stir in the crumbled goat cheese until it is melted.

In a large serving dish, combine the shrimp and tomato mixture with the farfalle. Toss with some of the basil, reserving a couple tablespoons for garnish. Sprinkle with Parmesan cheese. Serve immediately.

Dinner # 96 Grilled Lemon Cilantro Chicken* and Roasted Beets with Green Beans and Goat Cheese

* - this recipe is not included in my post. It is nothing spectacular. Keep reading for my suggested alternative.

Dinner time at my house never ceases to amaze me. I never know what dish will be a hit and which one will turn out a disaster. I had planned on preparing dinner a little early because of nightly kid activities. Torrential rains cancelled everything - Oh damn! I am so upset. Can you hear my sarcasm? My Middle One and No Thank You Boy filled there new found free time getting a soaking as they played basketball in the downpour.

My menu included Grilled Lemon Cilantro Chicken, Roasted Beets with Green Beans and Goat Cheese, Steamed Artichokes, and plain old white rice. The kids love artichokes. Most likely because they consume artery clogging amounts of melted butter using the leaves as spoons. The grilled chicken was good, but nothing to write home about. It got kinda dried out as we waited for The Husband to grace us with his presence. Nothing a little A-1 sauce (No Thank You Boy likes to call it B-2) and Baby Ray's barbecue sauce couldn't cure.

The star of last night's dinner was the Roasted Beets with Green Beans and Goat Cheese. Who would have guessed. I made enough for about 4 servings thinking The Husband and I would be the only takers. The eating adventurer, My Oldest, had some and loved it. A bribe of $5 got No Thank You Boy to eat 2 beans and a few chunks of the beets. Low and behold, he liked it and even ate more. He enjoyed the beets and green beans so much that he forgot to collect his $5 bribe when dinner ended. I guess I don't need to worry about him being a corrupt politician someday. My Middle One also loved it and finished off the last few green beans in the bottom of the bowl.

Note to self. Double the recipe of the Roasted Beet with Green Beans and Goat Cheese next time. Also, beets stain everything!!! Even your new white, blue, and green striped table runner. After telling your kids repeatedly to be careful with the beets, it will be The Mom who drops a big spoonful of the beets on the table runner. God bless the inventor of the Tide to Go stain stick.

I am only posting one recipe. My grilled chicken was just okay. I would recommend using the Barefoot Contessa's Grilled Lemon Chicken recipe instead.

Roasted Beets with Green Beans and Goat Cheese

serves 4 - double the recipe - you won't regret it

3 beets, trimmed of leaves and stems
olive oil
1 pound green beans, trimmed
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
4 ounces goat cheese

Preheat oven to 425 degrees. Place beets in a small baking dish and drizzle with olive oil. Roast for about 45 minutes or until tender. Remove from oven and let cool. Peel beets when cool and cut into large dice. The beets will stain whatever they come in contact with. Wear disposable or rubber gloves to keep your new manicure looking its best.

Bring a large pot of water to a boil. Add green beans and cook for about 3 - 4 minutes until they are just tender crisp. Drain and run under cold water to stop the cooking. Drain and set aside.

In a small bowl combine the balsamic vinegar, mustard oregano, salt and pepper. Whisk in the olive oil to combine. Adjust seasonings. Set aside.

In a large bowl, place the green beans and top with the roasted beets. Drizzle the the balsamic vinaigrette over the vegetables. Crumble the goat cheese over the top and serve at room temperature.