Dinners for a Year and Beyond

General Tso's Chicken

2012-01-30T15:00:00.000-05:00

I have a confession to make.

When a client of mine recently asked if I could make General Tso's Chicken as part of his weekly menu. I emphatically said,

"Of course I can!"

And in my head I said,

"I have never made it before, but how hard could it be?"

I have made Asian Beef and Noodle Bowls, Sesame Chicken and Stir Fried Bok Choy, Sweet and Sour Pork with Snow Peas and Carrots, and Beef and Sugar Snap Peas, as well as dozens of other Asian inspired dishes, but never General Tso's Chicken. That is when a small amount of panic set in and my research began.

I scoured my cookbooks, culinary magazines and endless sites on the Internet and I combined a few recipes to come up with my own version of the popular Chinese take out entree. After giving it a test run in my home kitchen (and with thumbs up all around the dinner table), I set off to my client's kitchen on a crisp winter morning to prepare General Tso's Chicken along with Pork Tenderloin Marsala, Creamy Chicken Enchiladas, and Grilled Bison Steaks with Balsamic Reduction. The assembling and cooking of the General Tso's Chicken went off without a hitch. A little background prep on a recipe and a dose of confidence in the kitchen helped me create a memorable dish.

Occasionally you need to go out on a limb and try something you never had before. Some might think that trying a new recipe is not a big deal. But people get in a rut and cook the same dishes night after night after night. If you have not made General Tso's Chicken before, give it a try this week.

Confidence is key.

General Tso's Chicken

serves 4

3 eggs, beaten

1/2 cup cornstarch plus 2 teaspoons, divided

1 1/2 pounds chicken tenders, cut in 1-inch chunks

2 tablespoons rice wine vinegar

3 tablespoons rice wine

3 tablespoons sugar

1/2 teaspoon ginger

3 tablespoons low sodium soy sauce

safflower or peanut oil

8 dried chili peppers

1/4 teaspoon red pepper flakes

4 cups cooked jasmine rice

In a large bowl, combine the eggs and 1/2 cup cornstarch. Add the chicken and toss to coat. Set aside.

To make the sauce, in a small bowl combine the 2 teaspoons cornstarch, rice wine vinegar, rice wine, sugar, ginger, and soy sauce. Set aside.

In a large saute pan, heat about 1 inch of oil over medium high heat. Add the chicken in batches (do not crowd the pan) and cook until just cooked through and lightly browned. Remove from pan to paper towels.

Over medium high heat, add chicken back to the pan and add chili peppers. Cook for 30 seconds being careful not to burn the peppers. Add in the sauce mixture and toss with the chicken and peppers for about 1 minute.

Sprinkle with the red pepper flakes and serve over jasmine rice.

Orange Glazed Chicken with Toasted Almonds

2012-01-18T10:00:00.000-05:00

Orange Glazed Chicken with Toasted Almonds

In a dinner jam? Get a little help from a breakfast staple to make your ho hum chicken breasts shine as the star of your dinner. Orange juice is the main ingredient in the velvety sauce which coats pan sauteed chicken breasts. Add in the crunch of toasted almonds and dinner will be ready in about 20 minutes.

Toasting almonds is an easy way to add another taste dimension to your dish. A simple way to toast nuts is in a small pan over the stove. Place the nuts in a pan over medium high heat and stir or shake the pan often so the nuts do not burn. In about 5 - 6 minutes you will smell the toasty almonds that will be lightly browned and ready to enjoy. Remove the almonds from the pan immediately as the hot pan will continue to cook the nuts and they will burn.

The inspiration for this recipe came from the Cuisine at Home Weeknight Menus cookbook which I got as a free gift when I renewed my subscription a couple years ago. I am a cooking magazine junkie and Cuisine at Homemagazine is one of my go-to sources for quick dinner recipes for my family and my EAT! A Personal Chef Service clients. The recipes offer impressive results with minimal effort.

By using ingredients you have in your refrigertor and pantry, dinner can be on the table in a flash. Serving a dish that is a little out of the ordinary keeps dinner time interesting and your family will be coming back for more.

Orange Glazed Chicken with Toasted Almonds

adapted from a recipe in Cuisine at Home Weeknight Menus cookbook

serves 4

4 chicken breasts, boneless and skinless about 6 ounces each
salt
pepper
1/4 cup flour
1 tablespoon olive oil
3/4 cup orange juice
1/3 cup white wine
2 teaspoons Dijon mustard
2 tablespoons butter
4 thin orange slices, halved
3 tablespoons slivered almonds, toasted
2 tablespoons fresh parsley, finely chopped

Season chicken with salt and pepper and dredge in flour. Heat a nonstick saute pan to medium high heat and add the olive oil. Add the chicken and saute for 3 - 5 minutes or until golden brown and cooked through. Remove from pan and keep warm.

In the same pan over medium high heat, add orange juice, wine and mustard. Whisk to combine and reduce liquid by half. Turn heat to low and whisk in the butter. Return chicken to pan and add orange slices and heat through. Sprinkle with almonds and parsley and serve.

Chicken Parmesan Sliders

2012-01-04T09:00:00.000-05:00

Chicken Parmesan Slider

We are getting back to the family dinner table at our house.

After a busy few weeks surrounding Thanksgiving, Christmas and New Year's, we fell out of the habit of eating dinner together as a family. Sure we were all together for feasting on Christmas Eve and Day (I missed our family Thanksgiving dinner with an unfortunate case of the flu), but our typical weeknight meal was replaced with work, a track meet, or grabbing a quick bite at the local diner with friends. I would love to say that each night at 6 p.m. we gather around the table for a well rounded meal with all family members present, but that is not typically the way dinner time flows in our kitchen. We, like any other family, have made choices to participate in these activities and sometimes our family dinner time suffers.

When we returned home from visiting family in the Midwest, I made dinner for our family on Sunday night. My Oldest had an invitation to go out with friends but declined. She informed her friend,

"My Mom is making dinner tonight. I am staying home."

So at 7:30 p.m. on a unseasonably warm winter evening in northern New Jersey, we all sat around our kitchen island and enjoyed conversation and Chicken Parmesan Sliders. Smal, thin chicken cutlets were panko and Parmesan cheese coated and pan fried to a crunchy crispiness. Topped with a homemade marinara sauce, melted mozzarella cheese and served on mini buns, we chatted about our day's events and the upcoming week when most of the family would be going back to work and school.

For a half hour, we shut out the technology-filled world and just ate dinner. We may make eating dinner together more than a weekly habit.

Chicken Parmesan Sliders

makes 16 sliders

for marinara sauce --
marinara sauce (either make your own with my recipe or use your favorite store brand)
1 tablespoon olive oil
1/2 cup diced onions
3 garlic cloves, chopped
1 (28 ounce) can whole plum tomatoes, crushed by hand or a potato masher
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1 teaspoon salt

for chicken --
4 chicken breasts, boneless and skinless
2 cups panko
3 eggs, beaten
1 cup flour
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper
about 1/4 cup olive oil

1 cup shredded mozzarella cheese
16 mini buns

Preheat oven to 450 degrees.

To make marinara sauce --

In a medium sized saucepan over medium high heat add oil, onions and garlic. Saute, stirring occasionally until translucent, about 6 - 8 minutes. Add tomatoes, basil, oregano, thyme, fennel seeds, red pepper flakes, and salt. Stir to combine and continue cooking over low heat for 15 minutes. Season to taste. Keep warm.

To make chicken --

Place chicken on a cutting board and slice lengthwise into 2 thin cutlets. Slice each cutlet into 2 smaller pieces.

Place a cooling rack over a baking sheet and set aside.

In three separate shallow dishes place (1) panko, (2) eggs, and (3) flour, Parmesan cheese, basil, oregano, and a 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large saute pan over medium high heat, add the olive oil. Dredge the chicken pieces first in the flour mixture then the eggs and finally the panko. Pan fry the chicken for about 2 - 3 minutes per side or until lightly browned and the chicken is cooked through. Remove to cooling rack and sprinkle lightly with salt. Continue frying chicken in batches until all have been cooked.

To assemble the sliders, leave chicken on the baking rack on top of the baking sheet and top each piece with about 2 tablespoons each of the marinara sauce and mozzarella cheese. Bake in oven until cheese is melted; about 3 - 5 minutes. Remove chicken from oven and place in buns. Serve.

**Note - to make Chicken Parmesan Sliders ahead of time -- Prepare the chicken and marinara sauce, cool and package for the refrigerator until dinner time. Reheat the chicken topped with the marinara sauce and cheese in a 400 degree oven for about 10 minutes before serving on buns.

Overnight Creme Brulee French Toast

2012-01-01T09:00:00.001-05:00

Overnight Creme Brulee French Toast

New Year's Day breakfast and a house full of kids = Overnight Creme Brulee French Toast.

It will take all of 10 minutes for you to prep this divine breakfast for your next overnight guests. While my kids and their friends are still sleeping after a late night of New Year's fun with fireworks, ping pong, and Dance Dance revolution, I popped this overnight casserole in the oven for 30 minutes and breakfast is ready. This French Toast is TO DIE FOR! Thick slices of crusty bread soaked overnight in a creme brulee sauce and baked with brown sugar and butter. It is a decadent dream come true!

Good thing it reheats well because I am not sure when they will wake up to enjoy it.

Happy New Year!!

Topped with raspberries for a decadent breakfast treat

Overnight Creme Brulee French Toast

serves 6

1 stick (1/2 cup) butter
1 cup packed dark brown sugar
2 tablespoons corn syrup
1 loaf (unsliced) crusty white bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon triple sec

In a small heavy saucepan melt the butter with the brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1 1/2-inch thick slices from the center portion of the bread, (reserving the ends for croutons). Arrange the bread slices in one layer in a baking dish or casserole, squeezing them slightly to fit.

In a bowl, whisk together the eggs, half-and-half, vanilla, and triple sec until well combined and pour evenly over the bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat the oven to 350° F. and bring the bread to room temperature.

Bake the french toast, uncovered, in the middle of the oven until puffed and edges are golden, 30 to 35 minutes.

Serve sprinkled with powdered sugar and topped with berries.

*recipe adapted from one by personal chef Jim Gray

Christmas Wishes - What to Get the Cook on Your List

2011-12-18T12:00:00.000-05:00

I do most of my Christmas shopping online as I like to sit in my fuzzy pink robe and faux fur-lined slippers and pick out gifts for family and friends. I could go shopping at the mall in my fuzzy pink robe, but I am sure I would get a few funny looks. With one day left on Amazon's Free Super Saving Shipping*, I decided to put together a list of my favorite kitchen supplies, utensils and cookbooks. If you still need the ideal present for the culinary aficionado on your list, here are a few ideas for you to choose from. Some may not look very glamorous, but any cook would be delighted to get a gift from this list.

Just click on the picture to take you to a link to purchase any item.

A Christmas Wish List for Cooks

1. Heavy duty mixing bowls - perfect for tossing salads, mixing up cookie batter, or whisking vinaigrette

2. KitchenAid mixer - of the things that can be beaten, blended, and whipped with this classic mixer

3. Heavy duty half sheet pans - nothing beats good quality sheets for baking cookies and brownies

4. A good nonstick saute pan with lid - a kitchen necessity

5. Cookie scoop - ideal for making professional looking cookies

6. Wok - Makes quick stir fry dinners a breeze to prepare

7. Ice cream maker - whip up a chilly summer treat in no time at all

8. Metal measuring cups - all measuring needs

9. Metal measuring spoons - for a pinch of that or a teaspoon of this

10. America's Test Kitchen Family Cookbook - my go-to cookbook

11. Classic bakeware - serve dinner with a little style

12. A Year in Provence - all cooks love to read about food

* Note - not all items listed will qualify for Free Super Saver Shipping.

Merry Christmas to all and happy cooking!!

Chicken with Mushrooms and Spinach Casserole

2011-12-14T17:00:00.006-05:00

Chicken with Mushrooms and Spinach Casserole

It was time to make dinner - again! - and I was on the hunt for something quick, easy and would use the cooked shredded chicken I had in the refrigerator. Lo and behold, a recipe just happened to appear in my inbox that I tinkered with to become Chicken with Mushrooms and Spinach Casserole.

I subscribe to many recipe newsletters, and my inbox is typically sprinkled with recipes for breakfast casseroles, easy and healthy dinners, and the Top Ten side dishes of all time. As I was clicking through my emails and trying to come up with something for dinner, a recipe caught my eye. It was included in an email from Everyday Food and with a few changes, it was a welcome addition to our dinner table.

No Thank You Boy was his typical "no thank you" self. He said it tasted like chicken soup without the soup. He also commented that he doesn't like spinach or mushrooms, but he does like chicken.

"This would be my favorite without the vegetables," he added.

My Middle One liked dinner but was not a fan of the spinach.

"Spinach is kinda leafy and stringy when cooked. I don't think it has much flavor. But the chicken and mushrooms are really, really good. And the crunchy bread on top is especially good.

I, unlike my dinner companions, loved the whole casserole. It used ingredients I had on hand. It was ready to eat in about 30 minutes. It included the 4 major food groups. And there was even some left for me to enjoy for lunch today. I think that is a win-win all around.

Double the recipe. You won't be sorry.

Chicken with Mushrooms and Spinach Casserole

adapted from this recipe

serves 4

2 cups torn bread
2 tablespoons olive oil, divided
coarse salt and ground pepper
1 tablespoon butter
1 (10 ounce) package mushrooms, sliced
1 medium yellow onion, chopped
3 garlic clove, chopped
2 cups packed baby spinach
2 tablespoons white wine
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
2 cup shredded cooked chicken
pinch of nutmeg

Preheat oven to 450 degrees.

In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside.

In a large saute pan, heat 1 tablespoon oil and the butter over medium-high. Add mushrooms, onion, and garlic and saute for 6 - 8 minutes. Season with salt and pepper. Add the spinach and cook, stirring, until wilted, 2 minutes. Add the wine and cook for 2 minutes. Stir in the flour and cook for an additional minute until it is incorporated. Stir in the milk and stir to combine. Cook for 2 - 3 minutes or until the sauce thickens slightly. Stir in the chicken, add the nutmeg, and season with salt and pepper.

Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Beef Tenderloin Stew

2011-11-28T16:00:00.000-05:00

Beef Tenderloin Stew

When I am cooking for my EAT! personal chef clients, I occasionally get requests for a special or fancy version of beef stew. Sometimes the traditional stew that includes cubed beef chuck roasts, carrots and potatoes cooked for a long time over low heat is the perfect meal for a cold winter night. But especially during the holiday season, the entrees served to our friends and family have a little more flare.

Beef Tenderloin Stew is one such dinner that will impress your guests and not break the bank. Even though the recipe calls for beef tenderloin - a pricey cut of meat - only 1 pound is used to serve 4 people. Also, ask for the end cut or tail of the tenderloin from your butcher or at the grocery store. It is typically less expensive than the center cut filet portions - sometimes as much as 50% less per pound.

After a quick sear of the meat, the remaining ingredients are sauteed and then simmered in a beefy sauce flavored with fresh herbs. The cubed and seared beef tenderloin is added back in along with bright green peas and chopped parsley to give the stew a fresh taste. A loaf of bread and a tossed salad round out the meal.

A note to all you cooks you like to get a jumpstart on dinner -- Beef Tenderloin Stew can be made ahead of time, cooled and refrigerated for up to 3 days. Gently reheat over low heat, adding more beef stock if the sauce is too thick, until the meat and vegetables are just heated through.

Beef Tenderloin Stew

Serves 4

2 tablespoons olive oil, divided
1 pound beef tenderloin cubes, about 1-inch each
Salt and pepper to taste
1 medium onion, diced
3 garlic cloves, chopped
12 small or baby potatoes, quartered
8 ounces crimini mushrooms, quartered
2 large sprigs fresh thyme
1 tablespoon flour
1 tablespoon tomato paste
1 cup beef stock
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 cup frozen peas
2 tablespoons chopped fresh parsley

Heat a large pot over medium high heat and add 1 tablespoon of the oil. Dry beef with paper towels and season with salt and pepper. Add to pan and sear on each side for about a total of 3 - 4 minutes. Remove from pan and set aside.

Add the remaining oil to the pot and add the onion, garlic, potatoes, mushrooms, and thyme. Season with salt and pepper. Sauté for 6 – 8 minutes or until the onions and mushrooms begin to soften. Add the flour and stir until it is combined with the vegetables. Stir in the tomato paste, beef stock, vinegar, and mustard and bring to a gentle boil. Reduce to a simmer, partially cover pot and continue cooking for 20 – 25 minutes or until the potatoes are tender.

Return the meat to the pot and any accumulated juices and the peas. Heat through and season to taste with salt and pepper. Sprinkle with parsley and serve.

Serving suggestions – loaf of bread and a tossed salad with balsamic vinaigrette.

Chunky Vegetable and Bean Chili

2011-11-16T10:00:00.020-05:00

Chunky Vegetable and Bean Chili

There will be lots and lots and lots of eating over the next few weeks. And most of the food we will be noshing, gobbling, and devouring will be rich and heavy. Why not have another option to offer the guests that will be dropping by albeit neighbors, college students on break, and numerous family members.

This vegetarian entree comes together in no time and tastes even better after it has had a day or two in the refrigerator for the flavors to meld. Have sour cream, shredded cheddar cheese, chopped onions, hot sauce, and fresh cilantro on hand so guests can top their chili as they please. Pick up a loaf of bread from your local bakery, and the meal is complete. With a batch of Chunky Vegetable and Bean Chili in your refrigerator, you will always be ready to serve up a bowl of hospitality during the holiday season.

Chunky Vegetable and Bean Chili

serves 8 - 10

2 tablespoons olive oil

1 large onion, about 2 cups chopped

4 large cloves of garlic, chopped

1 jalapeno, diced

1 red pepper, diced in large pieces

1 green pepper, diced in large pieces

1 yellow pepper, diced in large pieces

1 zucchini, diced in large pieces

1 yellow squash, diced in large pieces
2 teaspoons cumin
2 teaspoons chili powder
1 can (28 ounces) fire roasted tomatoes, diced
salt and pepper
1 tablespoon quick cooking polenta

2 cans (15 ounce) black beans, drained

1 can (15 ounce) red kidney beans, drained

Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving

In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red, green, and yellow peppers. Saute for 6 - 8 minutes until the vegetables begin to soften and the onions are translucent. Add the zucchini and yellow squash and saute for an additional 2 - 4 minutes. Add the cumin, chili powder, diced tomatoes and 1 teaspoon salt. Bring to a boil and then reduce heat and simmer for 15 - 20 minutes. Stir in the polenta and the cans of beans. Heat through. Season to taste with salt and pepper.

Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and chopped cilantro.

Note - This dish can be made ahead of time, cooled and stored in the refrigerator for 3 - 4 days. It also can be frozen for up to 2 months. Thaw in the refrigerator and reheat in a pot of low heat.

Fire Roasted Salsa Chicken and Fritos

2011-11-01T10:00:00.004-04:00

Fire Roasted Salsa Chicken with Fritos

Every couple months, I stop by Restaurant Depot which is like a Costco for restaurant owners. It is a huge warehouse of a place where shoppers push around rolling lumber carts instead of shopping carts because the 10 pound slabs of meat, 15 heads of lettuce, and countless 6 pound cans of crushed tomatoes would never fit in a regular cart. I usually pick up to-go type packaging for the meals I prepare for my EAT! clients along with a few other things that I really don't need, but are fun to buy. Recent purchases have included 200 mini paper umbrellas like the ones put in tropical drinks, 50 bakery boxes so I can hand out my baked goods in style, a dozen individual cereal cups similar to the those in cafeterias, and 48 slider rolls just in case I am in the mood to make 48 sliders.

On my latest trip to this restaurant supply store mecca, my impulse purchase was the 50-count package of snack sized chips. The box was loaded with Lay's Potato Chips, Sun Chips, Cheetos, Doritos, and Fritos. After sending numerous bags to school in lunches, having a late night snack of Cheetos with a glass of red wine, and moving the huge box around my house as it is too large to store in my pantry, I decided it was time to use up those chips in a new recipe. And with that, Fire Roasted Salsa Chicken with Fritos was created.

I had seen recipes for "Walking Tacos" where small bags of Fritos are crushed and filled with seasoned ground beef and topped with sour cream, shredded cheese and chopped tomatoes. These portable treats are popular at many football concession stands and tailgates. Always looking to change traditional recipes up just a bit, I tweaked the recipe and subbed grilled chicken in the recipe and served it for dinner on a busy night at our house.

I am happy to report that the meal was a success. No Thank You Boy took one look at my latest dinner creation and proclaimed that it looked like something from a food truck.

"Very clever," he said.

As he has been a frequent watcher of The Great Food Truck Race on The Food Network, I took that as a compliment. And he proceeded to eat Fire Roasted Salsa Chicken with Fritos 3 nights in a row and was disappointed when it was all gone when he requested for a fourth night. He was especially fond of the easy clean up involved on his part.

Fire Roasted Salsa Chicken with Fritos is a fun dinner or would be great to serve at your next football viewing filled afternoon. With the chicken and toppings prepared in advance, a quick reheat is all that is needed to assemble this Mexican inspired meal.

Fire Roasted Salsa Chicken with Fritos

Serves 8

2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon salt
olive oil
1 lime, cut in half
4 chicken breasts sliced lengthwise into thin cutlets

1 1/2 cups chopped onions
4 cloves of chopped garlic
2 cans fire roasted diced tomatoes
1 tablespoon tomato paste
1 1/2 teaspoons cumin
2 tablespoons hot sauce
1 cup corn

for serving -
sour cream
shredded cheddar cheese
chopped fresh cilantro

Preheat grill pan to medium high heat. In a small bowl, combine the the 2 teaspoons each of cumin, smoked paprika, and chili powder along with the salt. Rub chicken with olive oil, squeeze lime juice over it and then rub with the spice mixture. Grill the chicken for about 3 0 4 minutes per side or until just cooked through. Remove from grill and shred into bite-sized pieces. Set aside.

In a large saute pan over medium high heat, add about 1 tablespoon of olive oil, the onions and the garlic. Saute for 8 - 10 minutes or until the onions are softened and beginning to lightly brown. Add the diced tomatoes, tomato paste, cumin, and hot sauce. Stir to combine and continue cooking for 4 - 5 minutes until the mixture is slightly thickened. Stir in the shredded chicken and corn and heat through.

To serve, cut each snack sized Frito bag open like a book. Top chips with a generous amount of the salsa chicken, a dollop of sour cream, and some of the shredded cheese. Sprinkle with cilantro. Dig in!

Crock Pot Steak and Mushroom Stuffed Potatoes

2011-10-06T19:00:00.001-04:00

Crock Pot Steak and Potatoes Baked Potato

I really want to use my crock pot more often. It is such a wonderful notion that you can put a few ingredients in the pot and as you are out living your life it miraculously cooks dinner for you. Really good crock pot recipes are hard to find and, I have a dozen on my blog as only the best ones I create make the cut.

After a day of personal cheffing, I am usually heading off to watch a cross country meet or volleyball game smack dab in the middle of my dinner preparation time. There are many nights when we are eating dinner later than anticipated because of my lack of planning so I decided it was time to put my crock pot thinking cap on again.

No Thank You Boy is a fan of baked potatoes and steak so I set out trying to find a recipe that would include both of these foods. And knowing that baked potatoes take 1+ hours in the oven, I knew that I would have to find another way to cook them as I am typically not home or I forget to put the potatoes in the oven so we end up eating dinner at 10 p.m. Baking the potatoes ahead of time is not an option as I don't think they taste the same as when they just come out of the oven.

Ah ha! The crock pot can sit at home for me and do the work. With a quick scrub, a few fork pricks and a wrap in foil, they are set for a day in the crock pot.

Russet potatoes snuggly wrapped in foil for their day in the crock pot

Looking for something hearty to top the potatoes with after their 8 hours in the crock pot, I prepared a mushroom and onion sauce with bite-sized slices of beef tenderloin and Crock Pot Steak and Mushroom Stuffed Potatoes were invented. The sauce only takes about 15 - 20 minutes to make so it can easily be whipped up when you walk in the door after work, play and whatever else fills your day. Or better yet, make the sauce the night before and just reheat it at dinner time.

Dinner will be on the table in no time at all.

Crock Pot Steak and Mushroom Stuffed Potatoes

serves 4

Note -- The potatoes I used very very large - about 7 inches long - and therefore took longer to cook than an average size potato which is about 5 inches long. If you use a smaller potato than I did, I recommend setting your crock pot for about 5 - 6 hours on low.

4 large russet potatoes, washed and pricked with a fork

2 teaspoons olive oil
salt and pepper
2 beef tenderloin steaks, about 1 pound total
2 tablespoons butter
10 ounces (2 cups) quartered crimini mushrooms
1/2 cup thinly sliced onion
2 chopped cloves of garlic
1 teaspoon each chopped fresh thyme and sage
3 tablespoons red wine
3 tablespoons flour
2 cups beef stock
extra fresh thyme leaves for serving

In the morning (about 7 hours before dinner time), place the potatoes in the crock pot and set it for 8 hours on Low. Place the lid on and let the crock pot do the work. At this point, you can either wait until just before dinner time to prepare the mushroom, onion and steak sauce or better yet make it the night before.

Heat a large saute pan over medium high heat and add about 2 teaspoons of olive oil. Season the steaks with salt and pepper and saute for about 4 - 5 minutes per side depending on thickness. Cook the steaks to medium rare. Remove steaks from pan and place on a plate.

In the same large saute pan over medium high heat, melt the butter then add mushrooms, onion and garlic. Saute for about 8 minutes, stirring occasionally, or until the mushrooms and onions are lightly browned. Add the thyme and sage and saute for 1 minute. Deglaze the pan with the red wine and stir up any browned bits. Cook for a minute or so. Add the flour and stir to combine with the mushroom mixture and the flour is no longer visible, about 1 minute. Slowly add the stock and stir to combine. Bring to a boil then reduce the heat to medium low and simmer for 4 - 5 minutes or until the gravy is slightly thickened.

Meanwhile, thinly slice the steak into bite-sized pieces and add along with any of the accumulated juices to the sauce. Stir to combine. Continue simmering until the steak is just heated through.

To serve, remove potatoes from the crock pot and carefully unwrap. The potatoes will be HOT. Slice each potato lengthwise and slightly squish the ends together to open the potato. Top each potato with about 1/4 of the steak and mushroom sauce and sprinkle with extra fresh thyme leaves.

Note: I put the potatoes in the crock pot in the morning and made the sauce. After the sauce cooled, I packaged it for the refrigerator. At dinner time I heated it in a saute pan over low heat for 4 - 5 minutes before topping the potatoes.

Butternut Squash and Green Bean Risotto

2011-09-29T20:00:00.003-04:00

Butternut Squash and Green Bean Risotto

I have never been a fan of making risotto. The slow process of adding cupful by cupful of stock to the rice and stirring constantly until it is almost absorbed is painful for me. I also either had the heat too high and the stock would absorb too quickly and I would end up with crunchy rice or the heat was too low and my risotto was a pot of mush.

Lo and behold I struck upon the perfect risotto recipe from an old issue of Bon Appetit magazine. When I was working in a small cafe about 7 years ago, Butternut Squash and Green Bean Risotto was one of our go - to dishes during the Fall. Since the kitchen of the restaurant was typically busy, this risotto that basically made itself was perfect for our menu. And it was a client favorite too.

With it being a a rainy cool day, risotto was a perfect dinner for The Husband and I. My Middle One and No Thank You Boy opted for the ever popular Pizza Bread - a long roll cut in half lengthwise, slathered with marinara sauce, topped with a mountain of mozzarella cheese and baked for 5 minutes in a 400 degree oven. So gourmet. Our risotto was quick to make with about 15 minutes of hands on time and another 20 minutes of occasionally stirring the simmering risotto.

The end result of creamy rice with chunks of tender butternut squash, bites of green beans, and a sprinkling of blue cheese on top was the bowl of goodness I remembered and loved. Add a glass of chardonnay and dinner was complete.

Butternut Squash and Green Bean Risotto

serves about 5

adapted from this recipe from Bon Appetit February, 2005

7 cups low-salt chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1 (2-pound butternut squash) peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
2 cups green beans cut in 1-inch pieces, steamed
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy and stirring occasionally, about 18 - 20 minutes. Stir in green beans and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Buffalo Chicken Nachos

2011-09-23T14:30:00.006-04:00

Buffalo Chicken Nachos

A Sunday afternoon in the Fall is No Thank You Boy's favorite time of the year. Football games continue one right after another from early afternoon all the way into the late evening. And an integral part of watching football games for him is the eating of football food.

Nachos are on every sports restaurant/bar menu with the usual ingredients of tortilla chips, seasoned ground beef, beans, cheddar cheese, tomatoes, lettuce, sour cream, salsa and guacamole. This version of the pseudo-Mexican snack is good enough on its own, but I decided to change up a few ingredients to suit No Thank You Boy's spicy taste buds and affinity for chicken. Buffalo Chicken Nachos combine shredded chicken with Frank's Hot Sauce and cheddar and blue cheeses on top of blue and white corn tortilla chips. After a few minutes in a hot oven, the nachos are topped with celery, tomatoes, and scallions.

It is only 2 days until Sunday. Make sure you have the ingredients to make Buffalo Chicken Nachos and sit back and cheer on your favorite football team.

Buffalo Chicken Nachos

a large bag of tortilla chips - corn or blue corn or a combo of both
3 cups cooked and shredded chicken
5 tablespoons hot sauce, or more to taste
3 cups shredded sharp cheddar cheese
1 cup crumbled blue cheese
6 scallions, chopped
3 celery ribs, small dice
1 medium tomato, small dice
sour cream for serving
salsa for serving

Preheat oven to 425 degrees. Line an 18 x 10 inch baking sheet with parchment paper. This is not necessary but makes clean up much easier. :)

Place a layer of tortilla chips in the baking sheet overlapping some of the chips. Make sure the pan is full of chips.

In a bowl, combine the chicken and hot sauce. Spread the chicken evenly over the chips and sprinkle with the cheddar cheese and blue cheese. Bake for 6 - 8 minutes or until the cheese is melted.

Remove baking sheet from oven and sprinkle the scallions, celery and tomato evenly over the melted cheese.

Serve with sour cream and salsa.

Baja Pork Stir Fry

2011-09-12T09:00:00.000-04:00

Baja Pork Stir Fry

I like to subscribe to magazines. Mainly food related magazines, but I also toss in a Real Simple or a Southern Living magazine into the pile to spice things up. Many of the recipes I prepare are inspired by the recipes in these magazines, and I cook them for my family and personal chef clients.

Stir frys are an easy dinner to make as it is a one pot meal. Add a pasta or rice and you will be eating dinner in no time at all. Some people think that there is a lot of chopping involved in making a stir fry. But once the ingredients are prepped, the actually cooking is a breeze. And stir frys are very forgiving in that you can throw in any vegetables you have on hand and change up the seasonings to suit your tastes.

Baja Pork Stir Fry is a recipe pulled from a recent additional of Cooking Light magazine. A little extra cumin, more chopped vegetables, and added heat from a whole jalapeno and dinner is ready. Or as in the case when I made it for my EAT! personal chef client, dinner is waiting in the refrigerator.

Baja Pork Stir Fry is easy and quick to make. Follow along with the recipe below and make it for your family tonight.

Baja Pork Stir Fry

adapted from this recipe in the Cooking Light, September, 2011 issue

serves 4

1/2 cup chicken stock
1 1/2 teaspoons cornstarch
1 teaspoon cumin
2 garlic cloves, chopped
1 1/2 pounds pork tenderloin, cut into 1 inch by 1/2 inch pieces
salt and pepper
olive oil
1 cup diced red onion
1 cup each thinly sliced red, yellow and green peppers
1 thinly sliced jalapeno pepper
1/2 pint cherry tomatoes, halved
1/4 cup chopped fresh cilantro

4 cups cooked jasmine rice, hot

Combine first 4 ingredients in a small bowl and set aside.

Season pork with salt and pepper. Heat a large saute pan over medium high heat and add 2 teaspoons olive oil. Add pork and cook for 3 - 4 minutes or until browned on all sides. Remove from pan.

Heat pan over medium high heat and add 1 tablespoon olive oil. Add onion, bell peppers, and jalapeno and stir fry for 3 - 5 minutes. Return pork to pan along with chicken stock mixture and toss to combine. Cook for 1 minute until sauce coats all the ingredients. Stir in tomatoes and cilantro. Serve over jasmine rice.

Breakfast Quinoa

2011-09-02T09:00:00.001-04:00

Breakfast Quinoa

Everywhere you look today, there are articles, food products, and talk of eating gluten free. More and more people are discovering that they have gluten intolerance and are eliminating or greatly limiting the foods they eat containing wheat. Luckily, I have no problem with gluten-loaded foods, and I am the first to grab a bagel or muffin to go along with my morning coffee. But every once in a while I cook up a batch of Breakfast Quinoa when I am feeling the need for a different sort of hot breakfast.

Quinoa is a protein rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It cooks in a similar manner as rice. Along with the many other gluten free foods available, quinoa and a less gluten diet seem to have the following health benefits:

•Weight loss

•Better energy

•Better sleep

•Clearer complexion

•Better mood

•Reduced joint pain

With school starting next week, who doesn't need a better mood and more energy to get though the day. Shake up your morning and give Breakfast Quinoa a try.

Breakfast Quinoa

Any leftover quinoa can be stored in the refrigerator and reheated in the microwave for about 1 minute on 70% power before serving.

serves 4

1/2 cup toasted almond slivers
1/2 cup quinoa
1 3/4 cups water or milk
1/2 teaspoon cinnamon
pinch of salt
1 cup dried fruits (such as apricots, cranberries, raisins), chopped
2 tablespoons butter
1/4 cup brown sugar

In a medium sized saucepan, add almonds, quinoa, water or milk, cinnamon, and salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15 - 20 minutes or until all the liquid is absorbed (just like when cooking rice). Remove from heat and stir to fluff.

To serve, place about 1 cup of the cooked quinoa in a bowl and top with 1/4 cup of the dried fruits, about 2 teaspoons of butter and a tablespoon of the brown sugar.

Sweet Onion Chicken Teriyaki Sandwich

2011-08-11T10:00:00.021-04:00

Sweet Onion Chicken Teriyaki Sandwich

A new Subway opened in our town about 4 months ago. What a hoopla surrounded the shiny, new dining option as there is only one (a Burger King) fast food joint in our community. My kids love a good Subway sandwich just as much as the next teenager and, No Thank You Boy favors the sweet onion chicken teriyaki sandwich. What is not to love about a footlong squishy white roll loaded with teriyaki sauced chicken, lettuce, tomato, and onions all slathered in a sweet onion sauce?

I like a good fast food meal, albeit infrequently, just as much as the next person. Just last week I had my bi-annual Big Mac Value Meal. Being that I like to recreate many meals I have tried at restaurants, (example #1 - The Mini Mac), it was time I made Subway's Sweet Onion Chicken Teriyaki sandwich.

I Googled, Yahooed, and Binged my way around the World Wide Web as I searched for the recipe that would recreate Subway's famous sandwich. With bits and pieces from the recipes I found through my search, I struck upon the rendition that I thought would recreate the sandwich the best. My recipe included grilling the chicken which was marinaded in a homemade teriyaki sauce and serving it on long soft white rolls with a quick-to-make sweet onion sauce, shredded lettuce, and sliced tomatoes and onions, was deemed a success by No Thank You Boy and My Middle One.

"It is good. Really good. Even better than the chicken teriyaki sandwich at Subway. The sauce is not as sticky sweet. I like this one even more than the one at Subway."

--No Thank You Boy, August 10, 2011

Success! I prepped the sandwich ingredients in the late afternoon so when dinner time rolled around, all I had to do was reheat the chicken (just like they do at Subway) and assemble the sandwiches. And with all the ingredients packaged up for the refrigerator, the kids could make their own sandwiches the next day for lunch while I was at work. Yea!

Sweet Onion Chicken Teriyaki Sandwich

serves 4

1 pound boneless chicken breast, cut in thin strips

teriyaki marinade --
1/4 cup soy sauce
1/2 cup pineapple juice
1 teaspoon dried minced onions
1/4 cup brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper

sweet onion sauce --
1/2 cup light corn syrup
1 tablespoon dried minced onions
1 tablespoon red wine vinegar
1 tablespoon white vinegar
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch of pepper

4 sub rolls
shredded lettuce
sliced tomatoes
sliced onions
sliced cucumbers

In a large resealable bag, place the teriyaki marinade ingredients and the chicken. Let chicken marinate for about 1 hour.

Meanwhile, in a small sauce pan over medium high heat, combine the sweet onion sauce ingredients. Bring to a boil while stirring to combine. Add 2 tablespoons of water and stir. Set aside.

Heat a grill or grill pan to medium high heat. Remove the chicken from the marinade and grill for 2 - 3 minutes per side or until cook through.

To serve, slice rolls and top with chicken and desired toppings. Drizzle with the sweet onion sauce and enjoy!

A Leaner Chicken Parmesan

2011-08-04T20:30:00.005-04:00

A Leaner Chicken Parmesan

Who doesn't love a good Chicken Parmesan? Tender chicken cutlets are coated with a crispy breading and covered in a tomatoey marinara and ooey gooey cheesy goodness. During the summer months, it seems that we are all eating lighter meals. So have your Chicken Parm shed the breading and viola -- A Leaner Chicken Parmesan.

After making A Leaner Chicken Parmesan for my personal chef client today, I decided that it would be a dinner my family would enjoy. And for the first time in about a month, our whole family was home at dinner time. Besides the slap fight between My Middle One and No Thank You Boy, it was relatively calm around our kitchen island as we ate and discussed our day's events (My Oldest going to Zumba, No Thank You Boy's aching hamstrings from his first day of cross country practice, and My Middle One's major accomplishment of painting her nails purple). After having first and seconds of the chicken parm, the kids begrudgingly cleared the dishes, emptied the trash and loaded the dishwasher, I packaged up the few extra pieces of chicken so there will be leftovers for the kids to reheat on the days I am working.

I have to say this recipe will be in our dinner rotation on a frequent basis. And I don't think I will hear too many complaints.

A Leaner Chicken Parmesan

serves 4

adapted from this recipe

Grilled herb chicken breasts are covered in a simple marinara sauce and topped with fresh mozzarella and Parmesan cheese. The final step of melting the cheese can be done on your outdoor grill so you will not need to heat up your oven on a warm summer day.

4 tablespoons olive oil, divided
1/2 cup chopped onion
2 chopped garlic cloves
salt and pepper
1 (28-ounce) can whole Italian plum tomatoes
6 large fresh basil leaves
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
8 (3 ounce each) thin chicken cutlets
8 slices fresh mozzarella
1/2 cup grated Parmesan cheese
1/2 lb angel hair pasta, cooked, drained and kept warm (skip to make gluten free)

Preheat oven to 450 degrees.

In a small saucepan over medium heat, add 2 tablespoons olive oil, onion, garlic, and a pinch of salt and pepper. Saute for 6 - 8 minutes until the onions are translucent. Add the tomatoes, crushing first in your hand and the basil leaves. Stir to combine and simmer for 15 minutes.

Meanwhile, heat a grill or grill pan to medium high heat. In a small bowl, add the remaining 2 tablespoons olive oil, rosemary, thyme and parsley. Season the chicken with salt and pepper and brush both sides with the herb oil. Grill for 2 - 3 minutes per side or until just cooked through. Remove to a rimmed baking sheet.

Spoon some of the marinara sauce over each cutlet and top with a mozzarella slice and a sprinkle of Parmesan cheese. Bake in oven until the cheese melts. Alternately, return chicken to the grill and cover. Remove after a minute or 2 when the cheese has melted. Serve on top of the pasta with the extra marinara sauce.

Note -- this dish can be made ahead until the step right before the chicken is put in the oven. Cool the marinara and cheese topped chicken and package for the refrigerator. When ready to serve, heat in oven for 10 - 15 minutes until cheese is melted and the chicken is heated through.

Mediterranean Grilled Chicken Salad with Feta

2011-07-12T20:00:00.008-04:00

Mediterranean Grilled Chicken Salad with Feta

Every once in a while I hit upon a recipe that is amazing. Most of my recipes come about by trial and error and Mediterranean Grilled Chicken Salad with Feta is one such recipe. It is a combination of two recipes with a few extra ingredients thrown in.

Clients hire me as a personal chef for many reasons such as special diets, a fear/dislike of grocery shopping and cooking, and busy work and personal schedules and they would like to eat healthy, home cooked meals and not drive thru or restaurant food. The main advantage of having EAT! in your kitchen for a few hours is that you get fresh, home made meals, snacks, salads, and whatever else you would like that are personalized to your tastes. There is no set menu like at a restaurant so your dining options are limitless.

I cook for today's EAT! client on a weekly basis. A typical menu includes a variety of entrees and sides for dinners for the week, ingredients for making sandwiches for daily lunches and a salad of some sort. This week my client will be enjoying my latest creation of Mediterranean Grilled Chicken Salad with Feta. Grilled chicken is tossed with a chimichurri dressing along with kirby cucumbers, cherry tomatoes, scallions, chickpeas, fresh dill and feta cheese. The salad will stay fresh for a few days in the refrigerator.

Toss up a batch of Mediterranean Grilled Chicken Salad with Feta and be your own personal chef. Unless you want EAT! to do it for you ;)

Mediterranean Grilled Chicken Salad with Feta

serves 4

for chimichurri dressing -
1 cup fresh flat leaf parsley
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
3 tablespoons red wine vinegar
3 garlic cloves
1/2 jalapeno
salt and pepper
1/4 cup olive oil

for the salad --
olive oil
1 1/2 pounds chicken tenders, cut in bite-sized chunks
1/4 cup chopped fresh dill
1 (10 ounce) can chickpeas, drained and rinsed
1 kirby cucumber, seeded and chopped
4 scallions, sliced
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
1/4 lemon

In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pulse to combine. Drizzle in olive oil and process until dressing is slightly creamy but still coarse. Transfer to a bowl and set aside. ** Note -- This recipe makes more dressing than needed for the salad. Store remaining dressing in a covered dish in the refrigerator for about a week. Serve it on grilled steak, chicken, fish, or pork chops.

Heat a grill pan to medium high heat. Add a small drizzle of olive oil and the chicken. Cook for 5 - 8 minutes, stirring occasionally, until chicken is cooked through. Transfer to a large bowl. Toss with about 3 - 4 tablespoons of the dressing. Add fresh dill, chickpeas, cucumber, scallions, tomatoes, and feta cheese. Squeeze lemon over salad and toss to combine. Add more dressing if you would like. The salad can be served immediately or chilled.

Chicken with Asiago, Prosciutto and Fresh Sage

2011-07-09T09:00:00.003-04:00

Chicken with Asiago, Prosciutto and Fresh Sage

Summertime is for grilling. But it is also handy to have a quick and delicious dinner recipe that has a minimal amount of prep and cooking time. With Chicken with Asiago, Prosciutto and Fresh Sage, you will be in the kitchen for less than 20 minutes with plenty of time to enjoy dining al fresco.

Thin chicken cutlets are sauteed to a golden brown and then topped with asiago cheese and salty prosciutto. A few minutes in the oven adds a slight crisp to the Italian dry-cured ham and melts the cheese. A simple pan sauce of white wine, fresh sage and lemon completes the entree. Pair it will roasted red potatoes and a green salad topped with a balsamic vinaigrette and dinner is served.

Spend more time enjoying dinner and less time cooking.

Chicken with Asiago, Prosciutto and Sage

serves 4 - 6

adapted from this recipe

6 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness
flour (leave off to make gluten free)
salt and pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup asiago cheese
6 thin prosciutto slices
2/3 cup dry white wine
2 teaspoons minced fresh sage
squeeze of fresh lemon juice
whole sage leaves (for garnish)

Preheat oven to 375 degrees.

Sprinkle chicken breasts with salt and pepper. coat both sides with flour, shaking off excess. Melt 1 tablespoon of butter and the olive oil in large saute pan over medium-high heat. Add chicken breasts and saute until brown, turning once about 5 minutes. Transfer chicken to rimmed baking sheet; reserve the saute pan. Sprinkle 2 tablespoons cheese over each chicken breast. Top each with a prosciutto slice and a little bit more of the cheese. Bake until prosciutto gets slightly crisp and the cheese melts, about 5 minutes.

Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to by half, scraping up browned bits, about 4 minutes. Add a squeeze of lemon juice.

Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.

Note - this entree can be made ahead of time. Prepare the recipe to just before putting the chicken in the oven. Cool prosciutto and asiago topped chicken. Then store in refrigerator. Cook in oven according to recipe and add about 5 minutes to the cooking time to make sure chicken is heated through.

Pesto Gnocchi with Shrimp and Broccoli

2011-06-24T18:00:00.009-04:00

Pesto Gnocchi with Shrimp and Broccoli

I thought our home life could not be much busier than it was during the school year. I was wrong. The last week of school and the following week were jammed with state high school softball games and a championship, two graduations, numerous parties, packing for a trip to Costa Rica for My Middle One, visiting the grandparents at the Jersey Shore, and planning and cooking for my EAT! clients. Needless to say, dinner prep for my own family fell be the wayside.

I threw together a quick dinner one night after work, and I must say a tasty one too. Gnocchi, a bag of frozen wild shrimp, a few cups of fresh broccoli florets, a couple tablespoons of pesto and a handful of Parmesan cheese all came together for a satisfying dinner in all of about 15 minutes.

Even if your schedule has your family running in many different directions, a nutritious and pleasing dinner is only minutes away.

Skip the drive thru. Make dinner at home tonight.

Pesto Gnocchi with Shrimp and Broccoli

serves 4

1 pound gnocchi, I like De Cecco Potato Gnocchi
1 1/2 pounds extra large (21 - 25 per pound) shrimp, peeled and deveined
3 cups broccoli florets
2 - 3 tablespoons pesto, I like De Cecco Pesto alla Genovese
Parmesan cheese, for serving

Cook gnocchi according to the package directions. Drain and and place in a large bowl.

Fill the same pot with 2 quarts of water and bring to a boil. Add shrimp and broccoli and cook for 3 - 4 minutes, until the shrimp is just cooked through and the broccoli is tender crisp. Drain and pour into bowl with gnocchi.

Add 2 tablespoons of pesto to the gnocchi, shrimp and broccoli and toss to coat. Taste and add more pesto if desired. To serve sprinkle with Parmesan cheese.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

2011-06-10T08:00:00.001-04:00

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

Sometimes I stumble upon a dish that is so easy to prepare and loaded with flavors that I make it for all my EAT! clients in one week as well as for my family. Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli was the Dish du Jour last week and it will be showing up on our family dinner table very soon.

My Oldest loves pasta alfredo with chicken. She requests it frequently for dinner and orders the cheesy entree when it appears on a restaurant menu when we are dining out. Since it is a dish that is typically very high in calories and loaded with cheese and butter, I do not make it as often as she would like. I have been searching and testing different versions of her favorite dish as I tried to hit upon the creamy, cheesy flavor without all the fat and calories.

Lo and behold! I have found just such a recipe. A multitude of flavors abound in this one dish entree loaded with chicken, smoky kielbasa, sauteed onions, mushrooms, and red peppers and just barely cooked broccoli. Tossed with bowtie pasta and a just enough Parmesan sauce to hold everything together, this dinner will be a hit every time you serve it.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

serves 4

2 cups bowtie pasta
1/2 cup low-fat evaporated milk
1/4 cup Parmesan cheese, shredded
1 egg yolk
4 teaspoons olive oil, divided
3/4 pound chicken tenderloins, cut in small chunks
2 cups sliced mushrooms
1/2 cup diced onion
1 cup diced red pepper
2 chopped garlic cloves
1/2 pound kielbasa, sliced in half moons
2 tablespoons white wine
2 cups broccoli florets, blanched
salt and pepper
extra Parmesan cheese for serving
thinly sliced scallions for serving

In a large pot of boiling water, cook the pasta according to the package directions. Drain and set aside.

In a small bowl, whisk together evaporated milk, cheese, and egg yolk. Set aside.

In a saute pan over medium high, add 2 teaspoons of olive oil and saute the chicken until cooked through and lightly browned, about 4 - 5 minutes. Remove from pan.

In the same saute pan over medium high heat, add the remaining olive oil, mushrooms, onion, red pepper, and garlic. Saute for 3 - 4 minutes. Add the kielbasa and continue to saute for an additional 3 - 4 minutes. Add the wine and cook until it almost evaporates. Add the evaporated milk mixture and stir until it begins to thicken. Add bowtie pasta, chicken, and broccoli and toss gently to coat. Season with salt and pepper and serve with extra Parmesan cheese and scallions sprinkled on top.

Grilled Steak with Mango Watermelon Relish

2011-06-01T08:00:00.023-04:00

Grilled Steak with Mango Watermelon Relish

After a busy Memorial Day weekend loaded with eating and drinking and parties, I was on the hunt for an easy dinner for Monday evening. I don't like to shop at the last minute for dinner so I hit the grocery store early on Friday morning so I wouldn't be fighting the crowds loading up on hotdogs, hamburgers, potato salad, and red, white and blue sprinkled sugar cookies on Saturday and Sunday. I filled my refrigerator with chicken, ground beef, and steaks and a variety of fruits and vegetables ensuring that I would have the ingredients needed to come up with with meals throughout the weekend.

A few items I picked up at my newly renovated Shoprite were flank steak, a whole watermelon, a couple mangoes, asparagus, and a half dozen ears of corn. The sweet and savory food combinations are a favorite of mine so I set about developing a recipe to use the meats and fruits and vegetables I had on hand and which was easy to throw together.

Grilled Steak with Mango Watermelon Relish is a marriage of a slightly salty and savory grilled steak and a cool, sweet relish with a bite from diced red onion. My family is not a fan of what they call "sweet meat" (meats combined with fruit) so I was the only one who enjoyed the steak with the fruit relish. No worries as many of my dinners can be suited to the tastes of the diners. Since my family opted out of the mango relish, they were able to have the grilled steak which benefited from the soy sauce and bourbon marinade. With sides of steamed asparagus, corn on the cob, and some pasta salad leftover from a party on Sunday, dinner was a success.

If you are on the lookout for a new way to serve a grilled steak, give Grilled Steak with Mango Watermelon Relish a try.

Grilled Steak with Mango Watermelon Relish

serves 4

for marinade --

1/4 cup soy sauce
2 tablespoons bourbon
1 tablespoon Worcestershire sauce
juice of 1 lime
2 tablespoons brown sugar
2 garlic cloves, chopped

1 flank steak, about 1 3/4 pounds

for relish --

1 mango, diced
1/4 cup cucumber, diced
1/2 cup watermelon, diced
2 tablespoons red onion, diced

In a large resealable bag, combine the soy sauce, bourbon, Worcestershire sauce, lime juice, brown sugar, and garlic. Add the steak, seal bag and marinate for 30 minutes at room temperature or 2 - 4 hours in the refrigerator.

Meanwhile, combine the mango, cucumber, watermelon and red onion in a small bowl. Set aside.

Heat grill to medium high heat. Grill the steak for 3 - 5 minutes per side. Do not overcook the steak or it will be tough. Flank steak is best served medium rare. Remove from grill and allow to rest for 5 minutes. Slice thinly against the grain and serve topped with the relish.

Chicken Rollatini with Spinach and Italian Cheeses

2011-05-25T07:00:00.000-04:00

Chicken Rollatini with Spinach and Italian Cheeses

An impressive dinner that is oh so easy to prepare. The prep for Chicken Rollatini with Spinach and Italian Cheeses takes about 20 minutes. And in the time it takes to bake in the oven, you can toss a salad and slice a loaf of bread to go along with this family-pleasing entree.

BTW - These tasty chicken bundles reheat beautifully so make a few extras to have on hand for the hectic and hurried dinner times around your house.

Chicken Rollatini with Spinach and Italian Cheeses

inspiration for this recipe came from here
serves 4

olive oil spray
1/2 cup mozzarella cheese, shredded, divided
5 ounces (1/2 of a 10 ounce package) frozen chopped spinach, thawed and squeezed dry of liquid
1/3 cup ricotta cheese
4 chicken breasts, boneless and skinless, pounded to 1/4 inch thickness
salt and pepper
1 cup seasoned panko bread crumbs
1/4 cup Parmesan cheese, grated
2 eggs, beaten
1 1/2 cups of your favorite marinara sauce, heated

Preheat oven oven to 450 degrees. Lightly coat a baking dish with olive oil spray. Set aside.

In a small bowl, combine 1/3 cup of the mozzarella cheese, spinach, and ricotta cheese. Set aside.

Lay chicken flat on a work surface and sprinkle with salt and pepper. Spread about 3 - 4 tablespoons of the spinach mixture on the chicken and roll up starting at the narrow end. Repeat with remaining chicken.

Place panko and Parmesan cheese in a shallow dish and eggs in another shallow dish. Dip the chicken rolls in the egg and then the panko and place seam side down in the baking dish. Lightly spray chicken with olive oil.

Bake for 20 - 25 minutes or until chicken is just cooked through and the filling is hot and bubbly.

To serve, place about 1/4 cup of the marinara sauce on a plate and top with the baked chicken. Sprinkle with remaining mozzarella cheese. Serve with additional marinara sauce.

Peanut Butter Power Bites

2011-04-28T19:00:00.002-04:00

Peanut Butter Power Bites

I am teased by my family that I don't need a cellphone. More times than not, I miss their calls or fail to answer their text messages. It is not that I am always ignoring them, but there are times I don't want to be so...accessible.

But today while I was cooking for a new EAT! client, my phone vibrated with 2 test messages within minutes of each other. Being that it was during school hours and both messages were from my daughters, I decided to take a look at them. The girls texted me saying how much they and their friends loved the Peanut Butter Power Bites I packed in their lunches. A friend of one of my daughter's (and a frequent dinner guest at our house) even stated that she would do anything to get a few more of the crunchy and chocolatey peanut butter treats.

I made a batch of 50 Peanut Butter Power Bites yesterday afternoon and there are about 15 left. It looks like it is about time to make some more.

Peanut Butter Power Bites

adapted from this recipe in the April, 2011 All You magazine

makes 50

4 tablespoons butter
1 1/3 cups peanut butter
1/2 cup confectioners' sugar
1/3 cup honey
2 teaspoons vanilla extract
3 cups Rice Krispies cereal
2 1/2 cups oats
1 cup mini chocolate chips

Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool.

Stir in the chocolate chips. Form mixture into 1-inch balls, pressing tightly to form balls. Store in refrigerator.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

2011-04-27T07:00:00.001-04:00

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

Who does not love dinner on a stick? Look at how tasty the kebabs in the photo look. It's supper on a skewer. And Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce combines a meal on a skewer with a popular and always favorite cuisine - Asian.

Without further adieu.......Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

makes 16 skewers, serves 6 - 8

Get a jump on making this recipe early in the day. Marinate the chicken, cut up the vegetables, and make the teriyaki sauce in the morning. At dinner time, skewer and grill chicken and vegetables. Serve with basmati rice to complete the meal.

3 pounds of chicken tenders cut in 1-inch cubes

marinade --
juice on 1 lemon
1/4 cup soy sauce
1 tablespoon ginger root, chopped
2 garlic cloves, chopped

teriyaki glaze and dipping sauce --
1 cup water
1/4 cup soy sauce
1/2 teaspoon ginger powder
1/4 teaspoon garlic powder
1 tablespoon honey
1 tablespoon brown sugar
1/4 cup water
2 teaspoons cornstarch

1 green pepper cut in 1 inch pieces
1 yellow pepper, cut in 1 inch pieces
1 red onion, cut in 1 inch pieces

In a large resealable bag, add the chicken and marinade ingredients. Seal and squish the bag to combine the mariande with the chicken. Let marinate for an hour at room temperature or up to 6 hours in the refrigerator.

In a small saucepan over medium high heat, combine the 1 cup water, soy sauce, ginger and garlic powders, honey, and brown sugar. Bring to a boil and cook for 2 - 3 minutes. In a separate small bowl, combine the 1/4 cup water and cornstarch. Add the cornstarch mixture to the saucepan and continue to cook for 3 - 5 minutes or until slightly thickened. Remove from heat and set aside.

Heat grill or grill pan to medium high. Remove chicken from marinade (discard marinade) and skewer alternately with the peppers and onions. Grill for about 3 - 5 minutes per side basting with 1/2 of the teriyaki glaze during the final minutes of cooking. The chicken should be just cooked through and the vegetables slightly charred. Remove the skewers from the grill and serve with the remaining teriyaki dipping sauce.

Pork Chops with Fresh Blackberry Pinot Noir Sauce

2011-04-15T07:00:00.016-04:00

Pork Chops with Fresh Blackberry Pinot Noir Sauce

In a word ...... amazing!

Not only was Pork Chops with Fresh Blackberry Pinot Noir Sauce simple to prepare, it was an entree that was both spicy and not too sweet - a favorite flavor pairing. I love the combination of pork and fruit and this dish adds a bit of flair to dinner time. Even my daughter who has a strict policy of no fruit and meat entrees (she is just a little odd that way) loved chili powder spiced pork chops topped with the blackberry sauce of mashed and whole berries.

The chops are quickly seared and then finish cooking in a covered pan. The sauce is a marrying of shallots, wine and fresh blackberries. A little butter adds just a touch of body to the sauce before topping the tender pork chops along with a few whole berries.  Sides of quinoa and creamed scallions rounded out the meal.

In a word ..... amazing!

Pork Chops with Fresh Blackberry Pinot Noir Sauce

adapted from a recipe in Cuisine at Home - June 2010 issue

serves 4

2 tablespoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6 -8 ounce) pork chops (3/4-1-inch thick, bone-in)
1 tablespoon olive oil
2 tablespoons shallots, minced
1/2 cup pinot noir
3 cups fresh blackberries (divided)
1/2 cup chicken broth
1 tablespoon sugar
1 tablespoons unsalted butter

Combine chili powder, cayenne, salt, and pepper and rub onto the chops.

Heat oil in a large saute pan over medium-high heat and add the chops and saute 3 - 4 minutes on each side. Cover, reduce heat to medium-low, and cook 5-7 minutes.  Remove the chops to a plate and cover to keep warm.

Saute the shallots in the pan over medium-high heat about 2 minutes.  Deglaze the pan with the wine. Then add 2 cups of the berries, broth, and sugar.  Bring to a boil and simmer for 3 - 5 minutes.  Coarsely mash the berries with a potato masher or fork. Simmer the sauce until slightly thick - about another minute or 2.

Swirl in the butter into the sauce and season with salt and pepper.

Serve the pork chops topped with the sauce and the remaining berries.

Baked Feta and Tomato Shrimp

2011-04-11T07:00:00.010-04:00

Baked Feta and Tomato Shrimp

3 starving kids who were looking for something hearty for dinner after a softball game and lacrosse practice = a big pot of pasta with ricotta marinara sauce. )Just add about 1 cup of ricotta cheese to 2 cups of homemade marinara sauce or purchased marinara sauce and viola....ricotta marinara sauce.)

2 parents looking for more than pasta for dinner on a Friday night during Lent = Baked Feta and Tomato Shrimp dinner.

With a bag of frozen shrimp in the freezer and a couple pantry and refrigerator ingredients, our Friday night dinner was on the table in 20 minutes. Baked Feta and Tomato Shrimp had all the flavor of a restaurant quality dish without the added expense of dining out. I like to eat out just as much as the next person, but when making a delicious entree is so simple, it was just as easy to eat at home.

Baked Feta and Tomato Shrimp is loaded with garlic panko crumbs, fire roasted tomatoes, jumbo shrimp and salty feta cheese. With a loaf of crusty bread and a salad of mixed greens with balsamic vinaigrette, dinner is complete.

Enjoy dinner at home tonight. Your wallet will thank you.

Baked Feta and Tomato Shrimp

This recipe is just as tasty as one from your favorite seafood restaurant. It can be made up to the point of just before roasting and stored covered in the refrigerator for up to 6 hours. Add a couple extra minutes to the roasting time if putting the entree directly from the refrigerator to the oven.

serves 4

2 tablespoons butter
2 tablespoons olive oil, plus extra for baking dish
4 garlic cloves, chopped
1 cup panko
1 1/2 pounds shrimp, 21 - 25 per pound, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can fire roasted tomatoes, drained
1/2 cup feta, crumbled
10 fresh basil leaves, chopped

Preheat oven to 450 degrees.

In a small saucepan over medium heat add butter and olive oil. When butter begins to just bubble, remove the pan from the heat and add the garlic. Let sit for 3 - 5 minutes. Add the panko and stir to combine. Set aside.

Brush a 9-inch baking dish with a little olive oil. Add the shrimp and sprinkle with the salt and pepper. Top with the tomatoes, then the garlic panko and sprinkle the feta. Bake for 12 minutes or until the shrimp are just cooked through. Remove from oven and top with the basil.

Chicken Souvlaki Pitas

2011-03-30T07:00:00.001-04:00

Chicken Souvlaki Pitas

If - and that is a capital I capital F if - I am really organized in the morning, my dinner prep starts before I leave for work to cook for another family. But if the stars and moons align during my morning routine, I can chop a few vegetables, slice some chicken breasts or mix up a marinade to make dinner time a little less hurried.

Chicken Souvlaki Pitas were on my menu for Monday night's dinner. Lemon and oregano marinated chicken was grilled and tucked into pitas along with chopped lettuce, tomatoes, and cucumbers and drizzled with a Greek yogurt dressing. I managed to mix up the marinade in the morning so the chicken could benefit from a long soak. Even if your chicken marinates for as little as 30 minutes just before grilling, it will still have have loads of flavor.

This is one of those meals that can be tailored to the quirky flavor preferences of your family. Your "No Thank You Boy" can eat just the chicken. The starving softball player will eat two loaded pitas with all that is offered. And The Husband that is working late will have a dinner that tastes like it was just made after a quick reheat of the grilled lemon chicken in the microwave.

And if you can manage to grill up a couple extra chicken breasts and chop some additional vegetables, you will have tomorrow's lunch waiting in the refrigerator in the morning. It will be a lunch your co-workers will envy.

Chicken Souvlaki Pitas

adapted from this recipe in the March 2011 issue of Cooking Light magazine

makes 8 half pita sandwiches

1 (6 ounce) container plain Greek yogurt
1/4 cup shredded cucumber
1/4 cup lemon juice, divided
1/4 teaspoon garlic salt
1/4 cup olive oil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds chicken breasts, boneless and skinless and sliced into thin fillets
4 (6-inch) pitas, cut in half
shredded lettuce
chopped cherry tomatoes
thinly sliced cucumber
thinly sliced red onion

In a small bowl, combine the yogurt, cucumber, 1 tablespoon lemon juice, and garlic salt. Set aside.

In a large resealable bag, combine the remaining lemon juice, olive oil, oregano, salt, and pepper. Add the chicken and seal bag. Make sure the marinade covers all the chicken. Marinate the chicken in the refrigerator for 30 minutes up to overnight.

Heat a grill pan to medium high heat. Remove the chicken from the marinade and grill for about 2 minutes per side or until the chicken is just cooked through. Remove chicken to a plate and cover with foil.

To serve, open one of the pita halves and fill with some of the lettuce, tomatoes, cucumbers, and red onions. Slice the chicken in thin pieces and add some to the pita. Drizzle with the cucumber sauce and serve. Fill the remaining pitas in the same manner.

Beef Tenderloin Bites with Spicy Chile Jelly

2011-03-23T11:00:00.004-04:00

Beef Tenderloin Bites with Chile Jam

I got flack from my brother-in-law the cattleman for my Meatless Monday post on Facebook that I was making a meatless spinach lasagna for dinner. In honor of him and his cattle at Golden Oaks Beef, I present the recipe for Beef Tenderloin Bites with Spicy Chile Jelly.

I prepared this entree for a personal chef client this week. Cubed beef tenderloin is marinated in spicy Asian chili and soy sauces then quickly cooked and tossed with red pepper jelly. The dish contains the flavor combination of spicy, sweet and salty which is definitely a tasty one.

With the short marinating time and less than 5 minutes to cook, dinner will be ready in no time at all. Add a side of rice combined with steamed carrots and peas and it is time to eat.

Enjoy!

Beef Tenderloin Bites with Spicy Pepper Jelly

adapted from this recipe. Included in this dish are a couple items that you probably do not keep in your pantry but, they are widely available in the specialty food aisle of most grocery stores. Links are included to the brands that I used in making this dish.

serves 4

3 tablespoons chili garlic sauce
2 tablespoons soy sauce or tamari
2 teaspoons cornstarch
2 tablespoons peanut oil, divided
1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)
3 tablespoons spicy red pepper jelly
4 cups cooked rice, kept warm
3 scallions, thinly sliced

Combine chili garlic sauce, soy sauce, cornstarch, and 1 tablespoon of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

When ready to cook, heat 1 tablespoon of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare. Add the pepper jelly and toss to coat. Remove from pan and serve over rice and sprinkled with the scallions.

Note - this is a favorite recipe of my personal chef clients. The dish can be made in advance and reheated when ready to serve. After preparing the dish, cool completely and package for the refrigerator. I like to package my prepared meals in these Pyrex dishesthat come with lids. When ready to serve, remove lid and cover with paper towel to prevent splatters in your microwave. Heat at 70% power for 30 second intervals, stirring to distribute the heat, until the meat is just heated through. You want to only reheat the meal, not cook it so using the 70% power is important. Remove from microwave and stir and serve.

Thanks to my personal chef friend Sandy Hall for suggesting the recipe.

Brown Sugar and Dijon Glazed Corned Beef and Cabbage

2011-03-15T16:42:00.002-04:00

As someone who is constantly testing, tweeking, and altering recipes, Brown Sugar and Dijon Glazed Corned Beef and Cabbage is one recipe that I dare not change. The Irish Husband requests that his homeland's meal not be tampered with. Not that his homeland is Ireland; he is actually from the suburbs of Chicago. But he is Irish all the same.

I typically thought that the traditional Irish dinner of boiled corned beef, cabbage, red potatoes, and carrots lacked flavor. Over the last 20 years, my recipe has evolved, and I inject flavor by adding saurkraut to the simmering corned beef and adding a sweet and spicy glaze on top. With the addition of a loaf of Spotted Dog, dinner is complete.

And there are usually leftovers which make The Irish Husband very, very happy.

Brown Sugar and Dijon Glazed Corned Beef and Cabbage

serves 5 with leftovers

4 lbs corned beef
1 (28 ounce) can sauerkraut
1 1/2 pounds small red potatoes
1 pound green cabbage, cut into 5 wedges
6 carrots, peeled and cut in 2 inch pieces
1/3 cup brown sugar
3 tablespoons Dijon mustard

Place corned beef, fat side up in a large stock pot and cover with water. Add the pickling spices if they were included with the corned beef and sauerkraut. Cover and simmer over low heat until beef is tender when pierced with a fork about 31/2 hours. Add the potatoes, cabbage, and carrots and continue simmering for an additional 45 minutes.

Preheat oven to 425 degrees. Line a baking sheet with foil and place the cooked corned beef fat side up. Leave the vegetables in the pot while the corned beef is in the oven.

In a small bowl, combine the dijon mustard and borwn sugar. Spread the mixture over the top and sides of the corned beef. Bake in oven for 15 - 20 minutes, or until the the sauce begins to caramelize. Remove from the oven, cover, and let rest for 5 minutes.

Transfer the corned beef to a cutting board and slice against the grain. Place on a platter and surround with the potatoes, cabbage, and carrots.

Chicken and Herb Stuffing Bake

2011-03-13T10:00:00.000-04:00

Chicken and Stuffing Bake

I love a good casserole.

A one-dish meal that is soul-satisfying and stick-to-your-ribs.

Even though there have been glimpses of Spring, Winter is not quite ready to let go of its grip on northern New Jersey. With temperatures still dipping into the 30s at night and on some days, Chicken and Herb Stuffing Bake is a comforting dinner at the end of a long day.

Thumbs up from The Husband, My Oldest and Middle One. They are suckers for a gravy-filled dish reminiscent of Thanksgiving dinner. No Thank You Boy could do without the gravy and stuffing (2/3 of the dish). With a side of steamed green beans, (a vegetable on No Thank You Boy's approved list and one he will eat more than his typical "no thank you" bite) dinner is complete.

Hopefully the weather will be warming up and the daffodils will be poking their heads out. Then casseroles will be a distant memory until next Fall. Until then, Chicken and Herb Stuffing Bake will be a welcome dinner at our kitchen table.

Chicken and Herb Stuffing Bake

serves 4 generously

4 tablespoons butter
2 cups crimini or button mushrooms, sliced
2 garlic cloves, chopped
1/2 medium onion, chopped
2 tablespoons flour
2 cups milk
1 cup water
2 chicken bouillon cubes
1/2 teaspoon sage
salt and pepper to taste
4 chicken breasts, boneless, skinless
1/2 package (14 ounces) herb stuffing cubes

Preheat oven to 350 degrees.

In a large saute pan over medium high heat, melt butter and add the mushrooms, garlic and onion. Saute for 8 - 10 minutes or until the mushrooms are softened and the onions are just beginning to brown. Stir in the flour and cook for a minute or so. Slowly pour in the milk and water and add the bouillon cubes and sage. Continue stirring so the sauce does not have any lumps and the bouillon cubes dissolve. Cook the sauce for 4 - 5 minutes or until slightly thickened. Season to taste with salt and pepper.

In a 2 quart baking dish, place the chicken breasts and pour the sauce over. Top with the stuffing cubes and press down gently. Bake for 50 - 60 minutes or until the chicken has an internal temperature of about 165 degrees. Remove from oven and let sit for 5 minutes before serving.

Sweet and Sour Pork with Snow Peas and Carrots

2011-03-06T20:00:00.008-05:00

Sweet and Sour Pork Tenderloin with Snow Peas and Carrots

I loving getting mail and anxiously await the next magazine that arrives in my mailbox. Even with the endless supply of recipe websites and food blogs, I still prefer to thumb through a glossy magazine loaded with recipes, cooking tips and new product suggestions.

I received a subscription to Food Network Magazine this past Christmas and picked out several recipes to try from the January/February 2011 issue. The first recipe I prepared was for Sweet and Sour Pork Tenderloin with Snow Peas and Carrots.

It met many of my dinner requirements.

1. a fast prep time - about 25 minutes
2. most ingredients I have on hand and I only need to pick up a few items from the store
3. it is a cuisine I know my family loves - Asian
4. it is a one-pan dish loaded with vegetables
5. if there are any leftovers, the dish will reheat well

Not only was the entree beautiful to look at, it was delicious. The meat remains tender and the vegetables are slightly crisp. This variation of sweet and sour pork is a far cry from the sticky sweet version with deep fried pork from your local Chinese take out restaurant.

We have a winner!

Sweet and Sour Pork Tenderloin with Snow Peas and Carrots

adapted for this recipe from the January/February 2011 Food Network Magazine

serves 4

1 pound pork tenderloin, cut into 1/2-inch pieces

2 1/2 tablespoons balsamic vinegar
kosher salt
2 teaspoons low-sodium soy sauce or tamari
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar, plus a pinch
3 tablespoons peanut or vegetable oil
3 cloves garlic, minced
2 cups of mushrooms, sliced
1 red pepper, cut in matchstick size pieces
2 carrots, thinly sliced
3 scallions, cut into 1/2-inch pieces
3 cups snow peas, cut in half
4 cups of cooked rice, kept warm

Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the mushrooms and red pepper and stir fry for 4 - 5 minutes. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.

Serve pork and vegetables over warm rice.

Teriyaki Turkey Sliders

2011-02-26T07:00:00.005-05:00

Teriyaki Turkey Sliders

Raise your hand if you are looking for a quick dinner idea. I see all you hands raised and Teriyaki Turkey Sliders is just the recipe for you. Ground turkey is seasoned with hoisin and soy sauces and add an Asian twist to a typical burger. With a few minutes on the grill, dinner comes together quickly.

I enlisted the use of my grill pan because I still cannot quite get to the Weber grill on our snowy deck. Soon though. I think I will venture out there very soon. With our snowier than average winter, I have used my grill pan more and more and have found it to be a suitable stand in for the grill.

As an added bonus, I tacked on my recipe for Soy Slaw to complete the meal.

10 minutes of prep time and 6 - 8 minutes of grilling = dinner on the table. :)

Teriyaki Turkey Sliders

makes 8

1 pound ground turkey
3 scallions, sliced thinly
2 tablespoons hoisin sauce, plus extra for brushing on the sliders while grilling
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 cup panko
8 slider buns such as Martin's Dinner Rolls

In a large bowl, gently combine the ground turkey, scallions, 2 tablespoons hoisin sauce, soy sauce, garlic powder, and panko. Form patties using approximately 1/4 cup of the turkey mixture.

Heat grill or grill pan to medium high heat and brush with a little olive oil. Add the sliders and grill for about 3 - 4 minutes. Flip and brush the sliders with the extra hoisin sauce. Grill for another 3 - 4 minutes. Remove from grill and serve on rolls.

Soy Slaw

serves 5

3 tablespoons peanut oil
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 10-ounce bag coleslaw mix (shredded cabbage and carrots)
1 cup cucumber, julienned
2 scallions, sliced thin
3 tablespoons fresh cilantro, chopped

Whisk together the peanut oil, soy sauce, sesame oil, sugar, mirin, and rice wine vinegar. Set aside.

In a large bowl, combine the coleslaw mix, cucumbers, scallions, and cilantro. Add the dressing and toss to coat. Refrigerator until ready to serve.

Sweet Lemon and Soy Glazed Salmon

2011-02-15T20:00:00.003-05:00

Dinner ready in less than 30 minutes is what I aim for on a weeknight.

And if most of my family likes what I have prepared, that is an extra bonus.

On this night, dinner was on the table in 25 minutes and most of the family commented that they would like to have Sweet Lemon and Soy Glazed Salmon again.

At least once a week we have seafood of some sort. Sweet Lemon and Soy Glazed Salmon are salmon fillets brushed with soy sauce and then glazed while roasting with a sweet lemon sauce. Served with rice pilaf and roasted asparagus and dinner was ready in no time at all.

A stressfree and delicious dinner for you to prepare for your family. Applause all around.

Sweet Lemon and Soy Salmon

adapted from a recipe in Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners

serves 5

olive oil
1/4 cup brown sugar
juice of 1 lemon
2 tablespoons soy sauce or tamari
5 salmon fillets (6-ounces each)
lemon slices for serving

Preheat the oven to 425 degrees.

In a small saucepan over medium high heat, add the brown sugar and lemon juice. Bring to a boil then reduce the heat and simmer for 4 - 5 minutes or until the sugar has dissolved and the sauce is slightly thickened. Keep warm.

Heat a non stick saute pan to medium high heat and add 2 teaspoons of olive oil. Meanwhile, brush both sides of the salmon with the soy sauce. Add the fish to the pan and cook for 2 - 3 minutes. Flip the fish over, bush with some of the brown sugar and lemon sauce and transfer to roast in oven for an additional 5 - 6 minutes or until the fish is just cooked through.

Remove from the oven and brush with any remaining sauce and serve with lemon slices.

Asian Beef and Noodle Bowls

2011-02-03T23:00:00.005-05:00

We have an Asian-inspired meal at least once a week. Typically it is a stir fry such as Beef and Sugar Snap Peas or Spicy Chicken and Broccoli. Or lettuce wraps such as Crispy Beef Lettuce Wraps and Barbecued Asian Chicken Lettuce Wraps. But last night we had a new Asian dish. And it was speedy to prepare. It took less than 20 minutes to get dinner on the table! And it was healthy. And everyone liked Asian Noodle Bowls - a lot. And I am glad only 3 of the 5 of us were home for dinner because I have leftovers for tomorrow's lunch. There it is in the refrigerator - right next to the broccoli and in front of the yogurt.

Asian Beef and Noodle Bowls are part part soup and part noodle dish. An array of colorful vegetables are sauteed crisp-tender in a large saute pan or wok and combined with noodles and barely cooked beef tenderloin and bathed in a brothy and slightly spicy soy sauce flavored soup. This dish is perfect for a weeknight dinner or for a little out of the ordinary entree to serve to friends.

Put Asian Beef and Noodle Bowls on your menu for next week. You will not be disappointed.

Asian Beef and Noodle Bowls

adapted from this recipe from the MyRecipes website

serves 5

8 ounces linguine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 (14 1/4-ounce) cans low-salt beef broth
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon brown sugar
2 teaspoons peanut oil
2 cups button mushrooms, sliced
1 cup carrots, thinly sliced
1 red pepper, cut in matchstick sized pieces
1/2 pound beef tenderloin, thinly sliced
3/4 cup diagonally cut green onions

Cook the linguine according to package directions; drain. Place in a large serving bowl and cover with foil.

Place garlic, red pepper flakes, broth, soy sauce, sherry, and brown sugar in a large saucepan. Bring to a boil and reduce heat and simmer 5 minutes.

Heat a large saute pan to medium high heat and add the peanut oil. Add mushrooms, carrots and red peppers and sauté for 4 - 5 minutes. Stir in soy sauce and broth mixture and bring to a simmer. Stir in the beef and cook for about 1 minute or until beef just begins to lose its pink color. Pour over the noodles and toss to combine. Top with green onions and serve immediately.

The Ultimate Banana Chocolate Chip Muffin

2011-01-29T15:30:00.045-05:00

The Ultimate Banana Chocolate Chip Muffin

Most of my Saturday mornings start off with baking. I let the dogs out and hope this is the morning when one of them will finally bring the paper in for me. With my first cup of coffee in hand, I pick out which muffin, scone or coffee cake to bake.

Overripe bananas end up in my freezer. One of my brother-in-laws once commented that my sisters and I always have a bunch of black bananas in our freezers. Stop by any one of our homes and check the freezer. There is a 99% chance that you will find frozen bananas waiting to go in smoothies or better yet be the basis of the recipe for The Ultimate Banana Muffin.

I received this recipe from my friend Amy Baragar who I worked with at a small gourmet cafe in our town. We had a fun time cooking and baking together and would make batches and batches of these muffins. I was skeptical of the recipe at first for 2 reasons:

1. it contains no eggs
2. it calls for LOTS of bananas

But the recipe makes the moistest, bananaiest muffins I have ever tasted so I will never go back to my old recipe again. I like my muffins to be homemade but look professional so I use these muffin papers and this sanding sugar.

The next time you find you have a few black bananas on hand, whip up a batch of The Ultimate Banana Chocolate Chip Muffins. If you are out of black bananas, stop by my freezer. I am sure I will have a bunch to lend you.

The Ultimate Banana Chocolate Chip Muffin

makes 14 muffins

2 cups flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup oil - I use extra light virgin olive oil
4 large, very, very ripe bananas
1/2 cup mini chocolate chips
sanding sugar or Sugar In The Raw Turbinado Sugar for sprinkling

Preheat oven to 350 degrees. Line a regular sized muffin tin with muffin papers and set aside.

In a large bowl, whisk the flour, brown sugar, baking soda, baking powder, and salt. Stir in the oil; the batter will be very dry. Mash the bananas in a bowl and add them along with any of the accumulated juices and the chocolate chips to the flour mixture. Stir to combine.

Fill the muffin papers almost to the top and sprinkle with a generous amount of sanding sugar or Sugar in the Raw. Bake for 20 minutes rotating the pan once during baking. Let cool in the pan for 5 - 10 minutes then serve.

Pasta Fagioli

2011-01-22T11:13:00.015-05:00

Some days, I barely have enough time to walk in the door before one of my kids is asking what's for dinner. After a long day of cooking for my EAT! personal chef clients, occasionally my brain has a hard time coming up with a meal to serve my family at dinner time.

Pasta Fagioli fits my criteria for an easy, healthy and satisfying weeknight meal. This thick, stew version of pasta e fagioli makes a great leftover. Double the recipe and just add a little more stock when reheating if it seems too dry.

Add this to next week's dinner menu.

Pasta Fagioli

adapted from this recipe in the December 2010 issue of Everyday Food

1 tablespoon olive oil

3 celery stalks, diced

2 carrots, diced

1 cup sweet onion, such as Vadalia, diced

2 garlic cloves, minced

salt and ground pepper

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 can (28 ounces) diced tomatoes

2 1/2 cups low-sodium vegetable broth

1/4 cup shaved Parmesan for serving

1 cup small pasta, such as ditalini

1 can (15.5 ounces) cannellini beans, rinsed and drained

In a medium sized pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, and broth. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, sprinkle with shaved Parmesan.

Southwestern Chicken Lettuce Wraps with Chipolte Rice

2011-01-14T09:00:00.013-05:00

Having a personal chef allows my clients pick and choose what meals they would like me to prepare for them. Unlike a restaurant menu which has a set list of entrees, my menu is limitless and always changing. One of my weekly clients enjoys the variety of entrees I have prepared for him. Since I began cooking for him over 4 months ago, I have yet to repeat a single entree. He enjoys opening his refrigerator and being pleasantly surprised at what he has in store for dinner for the week.

While I was recently cooking for him, he was reading over the menu that I had planned for the upcoming week.

"Oh. Finally a repeat," he commented sounding a little disappointed.

Ugh!!!!! No!!!! My mind began to race as I was deciding on what I was going to make with the ingredients I had on hand. I channeled my best impersonation of an Iron Chef and viola! Barbecued Asian Chicken Lettuce Wraps were changed to Southwestern Chicken Lettuce Wraps with Chipolte Rice with spices in my chef kit and the remaining ingredients from other recipes I was preparing that day.

Near tragedy averted. And Southwestern Chicken Lettuce Wraps will be on my menu for other clients as well as for dinner for my family too.

If having a personal chef is not for you, Dinners for a Year and Beyond is a tremendous source for dinner recipe ideas. The recipes that appear in the blog are the same ones I make for my clients and family. If you are searching for easy recipes to make that are a little unique, Dinners for a Year and Beyond is the place to look for dinner ideas. Take a peak at some of the recipes. Give a few a try. And let me know how you like them.

Southwestern Chicken Lettuce Wraps

serves 4

1 cup jasmine rice

1 1/2 cups low sodium chicken stock

1/8 teaspoon chipolte powder

olive oil

1 pound chicken breast, boneless and skinless and cut in small pieces

1 small onion, small dice

1 red pepper, small dice

2 garlic cloves, minced

1 teaspoon cumin

1/8 teaspoon chipolte powder

1/3 cup tomato sauce

salt

hot sauce to taste

1/4 cup fresh cilantro, chopped

lime

12 Romaine or bibb lettuce leaves

In a medium sized pot over high heat, add rice, chicken stock, and chipolte powder. Bring to a boil and then turn down heat and simmer for 15 minutes. Turn off heat and keep warm until serving.

Heat a large saute pan to medium high heat. Add about 2 teaspoons of olive oil to the hot pan and add the chicken. Cook the chicken for about 3 - 4 minutes, stirring occasionally. Add the onion, red pepper, garlic, cumin and chipolte powder and cook for an additional 3 - 4 minutes. Stir in the tomato sauce and cook for a minute or until heated through. Season to taste with salt and hot sauce. Stir in cilantro and a squeeze of lime juice. Serve in lettuce leaves with Chipolte Rice.

Caramelized Onion Patty Melt

2011-01-08T08:00:00.005-05:00

New Jersey is home of the diner. Every town has a diner and many even have two. With menus containing 10 or more pages and endless dining options, there is hardly an entree, salad, breakfast item or dessert that is not offered. Have a taste for Peking duck at 2 am on a Tuesday? No problem. How about chocolate chip banana pancakes topped with whipped cream for dinner? Order up. They are available 24 hours a day. Have a hankering for a slice of key lime pie with merguine a mile high? The local New Jersey diner has key lime pie as well as apple cobbler, strawberry topped cheese cake, German chocolate cake and peanut butter pie too.

My Middle One is a burger aficionado and will order a burger for breakfast while the rest of the family is eating fluffy pancakes, eggs over easy with crispy hash browns and overstuffed omelets. In my December 2010 issue of Everyday Food, I spotted a recipe for a patty melt (a burger that is offered at every diner) and knew I had to make it for my daughter.

The patty melt is a diner staple. A thin burger is sandwiched between slices of bread along with caramelized onions and cheese and grilled in a saute pan just like a grilled cheese sandwich. This was a dinner I knew she would love. The lack of conversation at dinner was an indication that they thought my recreated diner entree was good as she and her sister enjoyed their patty melts. As they came up for air after finishing their dinners, they said they were good, really good.

It looks like I will be making Caramelized Onion Patty Melts again.

We had one extra patty melt that was wrapped up for later. That was 2 days ago so don't think that it is still in the refrigerator. It has already been eaten.

Caramelized Onion Patty Melt

Adapted from this recipe in the December 2010 issue of Everyday Food magazine

Serves 4

1 tablespoon olive oil

1 tablespoon butter

1 large Vadalia onion, slice thin

1 pound ground beef, 93% fat free

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1/2 cup onion, finely chopped

8 slices American cheese

8 slices white bread

butter

In a large saute pan over medium high heat add the olive oil, butter and onion. Saute for 10 - 15 minutes or until the onions a softened and are light brown. Remove from the pan to a plate and cover with foil.

In a bowl, combine the ground beef, ketchup, Worcestershire sauce and onion. Form into 4 very thin patties. Heat the saute pan to medium high heat and add the patties. Depending on the size of your pan, it may be necessary to cook the patties in batches. Cook the patties for about 3 - 4 minutes per side. Remove from pan and wipe clean with paper towels.

For each patty melt, place two slices of bread on a work surface. Put a slice of American cheese on each slice of bread and top one slice with a patty. Put 1/4 of the caramelized onions on top of the patty and top with the other slice of bread with the cheese. Repeat the same process for the remaining patty melts.

Heat the saute pan to medium high and add about 1/2 tablespoon of butter. Cook the patty melts until lightly brown on each side and the cheese is melted, about 2 - 3 minutes for each side. Remove from pan and slice on a diagonal to serve.

Chicken with Shiitake Marsala

2011-01-05T08:00:00.014-05:00

At least once a day I discuss what I am making for dinner with family, friends or even strangers at the grocery store. While chatting on the phone with a friend a couple days ago, I mentioned that I was making Chicken with Shiitake Marsala for dinner that evening.

"I am just making baked chicken," she commented. "Your dinner sounds too fancy and complicated to make for my family."

"Poppycock," I replied. (I really didn't say poppycock. I just like saying poppycock.) But I did explain to her that making something a little different for dinner was not difficult at all.

Most dinner entrees I prepare (and have posted on my blog) actually can be prepared in about a half hour. And my dinner making time is usually not a continuous chunk of time as I am also doing laundry, picking someone up from somewhere, and getting ready for the next day's personal chef client all at the same time. It is not rocket science to prepare a good dinner. It just takes a little planning to make dinner interesting.

Here is how I get dinner on the table during the week with have a minimum amount of thought and stress on my part.

On Sunday afternoon, I chose 3 entrees to make during the week. With leftovers and nightly activities, about 3 dinners is a good number for me to prepare between Monday and Friday. I hit the grocery store with my list and buy everything that will be needed for the meals. That way, I won't have to run to the store at 5 p.m. with the other harried dinner-makers to pick up a pound of ground beef or a package of mushrooms.

When it comes time to make dinner each night, I tape my recipe to the kitchen cabinet so I can refer to it and note any changes I have made along the way.

Chicken with Shiitake Marsala is a one pan dinner that was a snap to prepare. Don't let the fancy, restaurant-sounding name scare you from making this tender chicken entree with a Marsala sauce loaded with shiitake and crimini mushrooms. All the ingredients are readily available at your local grocery store so picking up the ingredients is a one-stop shop.

Our family enjoyed the Chicken with Shiitake Marsala along with steamed broccoli and cranberry brown rice (1 and 1/4 cups brown rice simmered for 45 minutes in 2 and 1/2 cups chicken stock and tossed with 1/2 cup dried cranberries the last 5 minutes of cooking) that was served along side.

The most glowing review came from My Oldest.

"Dinner was just bursting with flavors. From the sweet of the cranberries mixed with the brown rice to the garlic and mushrooms in the sauce on the chicken, it all went together well. And it was so colorful too."

Sounds like a restaurant review. Or maybe just an extremely hungry teenager.

Shake up dinner in your kitchen this week. Give Chicken and Shiitake Marsala a try for your family tonight.

Chicken with Shiitake Marsala

serves 5

olive oil
5 chicken breasts (about 6 ounces each), boneless and skinless halves
salt
pepper
1/2 medium onion, chopped (about 1/2 cup)
4 garlic cloves, chopped
1 package (3.5 ounces) shiitake mushrooms, sliced
1 package (10 ounces) crimini mushrooms, sliced
1/2 teaspoon dried basil
1 heaping tablespoon flour
1/2 cup Marsala wine
1 cup chicken stock, low sodium
1 medium tomato, chopped (about 1 cup)
3 scallions, thinly sliced

Heat a large saute pan to medium high heat and add just enough olive oil to coat the bottom of the pan. Season the chicken with salt and pepper. When the oil is hot, add the chicken and cook for about 4 - 5 minutes per side or until just barely cooked through. Remove the chicken from the pan to a plate and cover with foil to keep warm.

In the same saute pan over medium high heat, add about 1 tablespoon of olive oil, the chopped onion, garlic, both types of mushrooms, and basil. Saute for 8 - 10 minutes or until the onions and mushrooms are tender. Sprinkle with the flour and cook for a minute, stirring constantly. Stir in the Marsala wine and cook for 2 minutes. Stir in the chicken stock and bring to a boil. Reduce heat to medium and simmer for 2 - 4 minutes or until the sauce thickens. Add the tomatoes and the chicken and continue cooking for about 5 minutes or until it is heated through. Sprinkle with the scallions and serve.

Crock Pot Hoagies

2010-12-21T09:00:00.046-05:00

Rarely do I post recipes that I find in cookbooks, magazines or blogs. My feeling is that if a recipe has already been published, why just rewrite the recipe and publish it again? But every once in a blue moon, I run across a recipe that is so unique and delicious and easy to prepare, that I feel the need to share it.

Crock Pot Hoagies is one such recipe. All of the ingredients for a hoagie sandwich are stuffed between slices of a large loaf of artisanal bread and heated until hot and melty and just plain good -- in your crock pot! Slices of Virgina ham, Capicola, salami, and provolone cheese and layered with sweet peppers, red onions and Italian spices and make a meal that is waiting for you instead of you waiting for it.

Thanks Robin Sue for another fantastic recipe. Check out her blog Big Red Kitchen for many dinner, lunch, breakfast, and dessert recipes and ideas.

Crock Pot Hoagies

serves 6

Adapted from a recipe on the Big Red Kitchen blog. This recipe uses a 6-quart oval crock pot. If your loaf of bread is too large for your crock pot, slice off some of the end. Use thin sliced meats and cheeses in this sandwich.

one oval loaf artisan bread - make sure it fits in your crock pot
18 slices provolone
18 slices Virginia ham
18 slices sweet or hot Capicola
18 slices Genoa Salami
sweet pepper rings
thin red onion slices
olive oil
oregano and basil
Large 6 quart oval crock pot

Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. Layer three slices of cheese and top with 3 slices each of ham, Capicola, and Salami. Top with pepper rings and onions. Sprinkle with oregano and basil and repeat 5 times. Fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. The sandwich may have "arched" its back, gently push down and wrap tightly in one then a second piece of heavy foil.

Place in crock pot on top of a small aluminum foil pan or balls of foil so it does not touch bottom of insert. Pour in 1/3 cup of water (I never like to have a "dry" crock pot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. Cover and cook on low for 2-4 hours.

Remove foil-wrapped sandwich from crock pot. To serve, cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. Makes six sandwiches with the center two being quite generous in size.

Note- you may not need all the meat and cheese as the sandwiches on the ends are a bit smaller and will not hold as much. Since the sandwich is wrapped in foil, it does not get soggy. it is hot and steamy with the ham, Capicola, salami, and cheese all melted together.

Thai Curry Chicken with Carrots & Snow Pea Pods

2010-12-13T21:00:00.013-05:00

I get many requests for curry dishes from my personal chef clients. A spicy dish with a hint of sweetness, this one pot dinner is quick to prepare on a weeknight. The main spice in the dish is curry powder which is actually a combination of spices including turmeric, coriander, ginger, garlic, chilies, pepper, cinnamon, cloves, nutmeg, cardamom, cumin and tamarind. Curries are typically served over rice to soak up the rich sauce made with coconut milk.

A favorite curry dish of mine is Thai Curry Chicken with Carrots and Snow Pea Pods. The tender chicken is tossed with curry powder and quickly sauteed. Shredded carrots and snow pea pods are tossed with the chicken. Coconut milk is added and the chicken and vegetables are simmered to enhance the flavors. In less than 20 minutes, dinner is ready.

If you are looking for a dinner that is a little out of the ordinary, Thai Curry Chicken with Carrots and Snow Pea Pods will not disappoint.

Thai Curry Chicken with Carrots and Snow Pea Pods

serves 4

1 teaspoon salt
1 tablespoon flour
2 teaspoons curry powder
1 pound chicken breasts, boneless and skinless, cut in 1 inch cubes
2 teaspoons olive oil
3 cups carrots, shredded
3 cups snow pea pods
1 (14 ounce) can light coconut milk
1/4 cup fresh cilantro, chopped
1/4 cup cashews, chopped
4 cups of cooked basmati rice

Combine 1 teaspoon salt, flour, and curry powder. Add the chicken, and toss gently to coat. Heat the oil in a large saute pan over medium high heat. Add chicken, and saute for 5 minutes. Add the carrots and snow pea pods and toss to combine. Stir in the coconut milk, reduce heat and simmer for 7 minutes or until the chicken is done, stirring occasionally. Stir in the cilantro and sprinkle with the cashews. Serve with rice.

Wild Shrimp with Feta Tomato Sauce and Jasmine Rice

2010-11-29T12:00:00.018-05:00

The key to a great meal on a weeknight is one that does not taste like it was made in less than 20 minutes. I like to make meals for my family and peersonal chef clients that taste just like one that you can get at a fine restaurant but without the steep price tag. Wild Shrimp with Feta Tomato Sauce with Jasmine Rice is a stellar recipe with complex flavors with a minimal amount of effort on the cook's part.

I came across the recipe on the Fine Cooking magazine website. I made a few adaptations (I cooked the entree entirely in a  large saute pan and served it with jasmine rice instead of chickpeas) and this quick, one dish meal was on the table in no time.

A bonus of this dinner is that it can be made ahead of time and reheated gently in your microwave at dinner time.  To heat on 70% power for 1 minute and continue heating at 30 second intervals until heated through. I like to package meals for my refrigerator in reusable glass dishes; just doing my part to help save the environment and they make your storing neat and easy.

Wild Shrimp with Feta Tomato Sauce with Jasmine Rice

Adapted from a  recipe  in Fine Cooking magazine. Wild shrimp was used in this recipe and is more and more readily available in your grocery's freezer or at your local fish market.

4 servings

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14 1/2 ounces) fire roasted tomatoes, diced
1 1/4 pounds large sized shrimp, peeled and deveined
1/4 cup fresh parsley, finely chopped
1 teaspoon dried dill
salt
pepper
3 ounces feta cheese (about 2/3 cup, crumbled), plus more for sprinkling on top

1 1/4 cups jasmine rice, cooked to package directions and kept warm

Heat olive oil in a large saute pan over medium high heat. Add onions and saute until softened, about 3 - 5 minutes. Add garlic and saute until fragrant, about 30 seconds more.

Add the tomatoes and bring the sauce to a simmer. Reduce the heat to medium and let simmer for 5 minutes. Add the shrimp and continue simmering until the shrimp are just cooked through, about 4 - 6 minutes. Add the herbs and feta cheese and stir to combine. Season to taste with salt and pepper.

Serve immediately over hot jasmine rice and sprinkle with extra cheese if desired.

Cheesy Tortellini, Broccoli and Chicken

2010-11-20T15:00:00.010-05:00

Comfort food recipes are every where these days. As soon as the weather starts to turn chilly, magazine covers and cooking shows feature macaroni and cheese, chicken pot pie, chili, and beef stew recipes. Because of my short attention span or it may be that my memory is not as sharp as it once was, I am constantly searching out new soul-satisfying, stick-to-your-ribs delicious dishes to try.

Cheddar Tortellini Broccoli and Roasted Chicken Bake is a recipe I received from one of my personal chef friends Emily Raymer who owns Aria Hungry? Personal Chef Service in Brookline, Massachusetts. Her recipe is a vegetarian version to which I added roasted chicken for a more substantial meal. One of the benefits of being a personal chef is that we are always sharing tried and true recipes with each other.

A tasty dinner that comes together with little effort, Cheddar Tortellini Broccoli and Roasted Chicken Bake is a handy recipe to have in your repetoire.

Cheddar Tortellini Broccoli and Roasted Chicken Bake

makes 10 servings

4 chicken breasts, boneless and skinless, about 1 1/2 pounds total
salt
pepper
olive oil
4 cups broccoli florets
1 packages(about 10 ounces each); frozen or fresh cheese tortellini
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon dried mustard
1 and 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/3 cup panko bread crumbs

Preheat the oven to 375 degrees. Grease a 9 x 13 inch backing pan. Set aside.

Place the chicken on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 - 25 minutes or until cooked through. Let cool and then cut into 1-inch chunks. Set aside. Increase the oven to 425 degrees.

Fill a large pot with water and bring to a boil. Add the broccoli and cook for 3 - 5 minutes until it is still crisp but a little tender. Drain into a colander and set aside.

Prepare the tortellini according to package instructions cooking the pasta to al dente. Drain and set aside.

While the tortellini is cooking, make cheese sauce. In a saucepan, melt the butter. When it just begins to sizzle, whisk in the flour and cook for 1 minute. Gradually pour in the milk and whisk until smooth. Continue cooking for 3 - 4 minutes or until the sauce thickens. Off the heat, stir in the mustard powder, 1 and 1/4 cups of the cheddar cheese and the Parmesan cheese. Season to taste with salt and pepper.

In a large bowl, add the chicken and tortellini. Pour the cheese sauce over the pasta and stir to evenly distribute the sauce. Add the broccoli and gently stir to combine.

Pour mixture into the baking dish. Scatter remaining cheddar cheese over top and sprinkle with the panko. Bake for 10 - 15 minutes (uncovered) until hot and just bubbling. Remove from oven and serve.

Book Review - Keys to Good Cooking - A Guide to Making the Best of Foods and Recipes

2010-11-13T16:08:00.009-05:00

I don't do many product or book reviews on my blog. There are enough sites that do reviews that I can leave it to them. Everyone has their own taste when it comes to cookbooks or kitchen utensils. I occasionally read reviews or recommendations on these types of products, but typically follow my instincts when deciding if I want to purchase a particular item. But when I was asked to review Keys to Good Cooking: A Guide to Making the Best of Foods and Recipesby Harold McGee, I knew that it was an indispensable cooking reference guide that would be a welcome addition to any kitchen.

Some reference books are overwhelming, hard to read, so heavy that you need a forklift to carry them, and basically boring. Even with a whopping 553 pages, Keys to Good Cookingis easy to navigate and gives concise tips on kitchen topics ranging from cooking methods, getting to know your foods, and handling food safely. Every possible food is discussed from eggs to meats to vegetables to grains to breads to chocolate. It seems every cooking question one could have is answered in a straightforward manner by giving enough information in a succinct manner.

Undertaking the writing of a book of this nature seems like a daunting task. But author Harold McGee has presented the material in such an easy going way that I found myself flipping through page and page and dog-earring several sections of useful information. Typically, I place my pizza from the oven directly on a cutting board to cool resulting in a soft and slightly soggy crust. From the information I learned about keeping pizza crusts as crisp as possible, I discovered that transferring them from the oven to a cooling rack and then cutting them with kitchen shears will keep the crust crispier as crusts quickly soften when place hot against a cutting board that traps steam. This advice seems simple enough, but it never occurred to me to cool my pizza on a cooling rack.

If you are a seasoned cook or just starting out in the kitchen, Keys to Good Cookingwould be an essential kitchen reference guide.

Disclosure: I was sent a free copy of this book to review. All opinions are mine, and I was not compensated for writing this post.

Merlot Chicken with Artichokes and Mushrooms

2010-11-01T17:00:00.004-04:00

"This is the best dinner you ever made. It is my all-time favorite."

"Is this all you made? Where is the rest of it? You need to make more next time."

"It tastes just like pizza, but without the crust."

-- The Husband

Usually I am happy if I get an "it's good" comment about the dinner I prepared for my family. Last night, the dialogue was flowing. Merlot Chicken with Artichokes and Mushrooms is a one pot entree I developed about 15 years ago and prepared with ingredients that are pantry staples in my kitchen. At the time, a trip to the grocery store was the last place I ventured with 2 toddlers and a preschooler. If it wasn't the park, Chuck E. Cheese, or McDonald's Playland, I preferred to keep exciting trips to Albertson's, Target or Trader Joe's all to myself.

Thinly sliced chicken is enrobed in a vegetable-loaded sauce of fire roasted tomatoes, artichoke hearts, green olives, and mushrooms and livened up with Merlot and balsamic vinegar. A perfect dinner that can be made early in the day or even the day before and reheated at dinner time.

Just be sure to make extra so your can enjoy it for lunch the next day.

Merlot Chicken with Artichokes and Mushrooms

serves 6

olive oil
4 boneless, skinless chicken breasts - about 2 - 2 1/2 pounds, thinly sliced
1 medium onion, sliced
5 cloves of garlic, chopped
2 cups of mushrooms, sliced
1 can (14 ounce) fire roasted tomatoes
1/3 cup Merlot wine
2 tablespoons balsamic vinegar
1 can (14 ounce) artichoke hearts, quartered
3/4 cup green olives stuffed with pimientos
1 teaspoon dried basil
salt and pepper to taste

1 pound of spaghetti, cooked and drained (sub rice or gluten free pasta)
Parmesan cheese, shredded, for serving

Season the chicken with salt and pepper. Heat a large saute pan to medium high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just cooked through. Remove to a plate and cover with foil to keep warm.

In the same pan, add another tablespoon of olive oil and saute the onion for 4 - 5 minutes until they just begin to become translucent. Add the garlic and mushrooms and saute for 3 - 4 minutes. Add the tomatoes, wine and balsamic vinegar and simmer the sauce for about 6 - 8 minutes or until reduced by about a third. Stir in the artichokes, olives, and basil and continue cooking until just heated through. Season to taste with salt and pepper.

Serve with hot spaghetti and a sprinkle of Parmesan cheese.

Disclaimer -- As we head into the dark and cold days of winter, my artificially-lit photos may be sub par. Unless I prepare dinner early in the day and the sun happens to be shining, please be assured that my recipes will still be quick and tasty as previous ones even with less than stellar photos.

Barbecued Pork Tenderloin Sliders

2010-10-14T21:00:00.004-04:00

I have a confession to make. I don't like making dinner at dinner time. I want my dinner waiting for me instead of rushing around the kitchen to get supper on the table during the generally hectic 5 - 7 pm time slot each weekday. My Oldest is always starving when she comes home from a field hockey game. My Middle One usually asks what's for dinner even before she has had breakfast. And No Thank You Boy is looking for dinner as soon as he walks in the door from football practice.

My kind of dinners are the ones that are waiting for my family in the refrigerator and taste like they were just made. With a quick reheat on the stovetop or in the microwave, dinner can be ready in no time. Barbecued Pork Tenderloin Sliders is one such meal.

My crock pot usually helps me make Pulled Pork Sandwiches and they are a crowd pleaser any time of the year. With sliders still a hot trend in the world of food, I updated my pulled pork recipe with a quick and just as tasty version. After a rub and a roast, pork tenderloins are sliced thin and slathered with barbecue sauce. Served on slider rolls (many bread companies are now making these mini rolls or pick some up at your local bakery) along with tangy cole slaw, these 3-bite sandwiches are great for tailgates, parties, or dinner.

Make a batch today. Dinner will be a no-brainer.

Barbecued Pork Tenderloin Sliders
Print recipe

makes about 16 sliders

for the sliders --
3 to 3 1/2 pounds of pork tenderloin
olive oil
Penzey's Galena Street Spice Rub or your favorite spicy grill seasoning
1 1/2 cups barbecue sauce. I use Sweet Baby Ray's Barbecue Sauce

for the cole slaw --
1/4 cup canola oil
1/3 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper
a few shakes of hot sauce
8 cups of thinly shredded green cabbage

16 slider rolls

Preheat oven to 425 degrees.

Rub the tenderloins with olive oil and generously sprinkle with the spice rub. Place the tenderloin on a rimmed baking sheet and roast for 20 - 25 minutes or until the internal temperature is about 140 degrees. Remove from oven and let cool.

With a sharp knife, thinly slice the tenderloin and place in a pot over medium heat. Add the barbecue sauce and about 1/3 cup water and gently stir to combine. Heat the pork and barbecue sauce for about 15 minutes until it is hot and bubbly.

Meanwhile, make the cole slaw. In a large bowl, whisk the canola oil, red wine vinegar, sugar, celery seed, salt, pepper and hot sauce. Add the cabbage and toss to coat. Set aside.

To serve, open a roll and top with the cole slaw and the barbecued pork tenderloin. Place the top of the roll on the pork and serve.

Apple Crumb Bars

2010-09-30T21:00:00.003-04:00

Fall is a time for everything apple. The cooler temperatures just beg for a kitchen to be filled with the inviting and delicious aroma apples being baked into mile high apple pies, apple bundt cakes, and cinnamon apple muffins. I hopped on the apple bandwagon over the weekend a baked up an apple filled treat for my family and a few friends of my kids that happen by my kitchen.

While working at a gourmet market about 4 years ago, I was continually developing seasonally recipes for the cookies, bars, cakes, and pies I prepared for our customers. One autumnal treat that was a customer favorite was Apple Crumb Bars. Spiced apples are sandwiched between two buttery oat-filled crumb layers and baked to a golden brown. Served warm topped with vanilla ice cream or alone with a cold glass of milk as an afternoon snack, these cinnamony apple bars are disappear quickly. The Husband has enjoyed the bars with his morning coffee and commented that they are the perfect Fall treat. He was even battling with a friend of My Middle One for the last couple bars on the cake stand.

Add this recipe to your files of treats to bake for your family and friends. They will be thanking you all season long.

Apple Crumb Bars

Print recipe

I like to use Empire or Braeburn apples in these tasty bars.

Makes 9 x 13 inch pan – about 24 bars

2 tablespoons butter
7 cups peeled and sliced apples (about 7 medium sized apples)
¼ cup apple cider or juice
1 tablespoon cornstarch
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt

for crumb layers -

1 ¼ cups flour – I use whole wheat white all purpose flour
½ cup brown sugar
¼ cup sugar
1 ½ cups oats
¼ teaspoon salt
10 tablespoons butter, chilled and cubed

vanilla ice cream – for serving, optional

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan and set aside.

In a large sauté pan over medium high heat, melt the butter and add the apples. Stir to coat the apples with the melted butter. Mix the apple cider or juice with the cornstarch, cinnamon, nutmeg, and salt until the cornstarch is dissolved. Stir into the apples and reduce heat to medium. Continue cooking until the apples begin to soften, about 5 – 7 minutes. Set aside.

Meanwhile, in a food processor add the flour, sugars, oats, and salt and pulse 4 – 6 times or until the still has some whole oats in it. Do not pulse until the mixture is fine. Add the butter and pulse until the mixture is crumbly with pieces about the size of marbles.

In the prepared baking pan, add one-half of the crumb mixture and press down. Layer the apples on top and sprinkle the remaining crumb mixture and press down lightly.

Bake for 30 minutes. Increase oven to 425 degrees and continue baking until the top of the bars are golden brown, about another 10 - 15 minutes. Let cool and cut into bars. Serve alone or topped with vanilla ice cream.

Crispy Beef Lettuce Wraps

2010-09-12T14:00:00.004-04:00

Requested no less than 4 times so far this month by my clients and family, I feel this recipe is worthy of a blog post. Crispy Beef Lettuce Wraps are the ground beef cousin to a previous post of mine for Barbecued Asian Chicken Lettuce Wraps.

Lean ground beef is browned and seasoned with sauteed onions, hoisin sauce, sesame oil, and soy sauce and gets a spicy kick from pickled ginger - a favorite of My Oldest and No Thank You Boy when we go out for sushi - and Asian chile pepper sauce. Scooped into bibb lettuce leaves and sprinkled with chopped cashews, this handheld meal does not disappoint.

I made a double batch of this Asian inspired recipe for my family. We have been enjoying it in the lettuce leaves and also rolled up with shredded monteray jack cheese in a tortilla. There was a slight revolt at lunchtime today when My Middle One found out that The Husband had just finished off the remaining serving of Crispy Beef Lettuce Wraps.

This is one of those recipes that freezes well. After preparing the filling, cool and freeze in resealable bags. Pull it out of the freezer in the morning and by dinner time just heat for 1 - 2 minutes in the microwave on 70% power. Spoon into lettuce leaves and dinner is served.

Crispy Beef Lettuce Wraps

Print recipe

serves 6

24 Boston Bibb or butter lettuce leaves
1 and 1/2 pounds lean ground beef, 93% fat free
1 tablespoon canola oil
1 large onion, chopped, about 2 cups
3 cloves fresh garlic, minced
1 tablespoon soy sauce or tamari
1/4 cup hoisin sauce
3 tablespoon minced pickled ginger
1 and 1/2 tablespoons rice wine vinegar
2 teaspoons Asian chile pepper sauce or red pepper flakes to taste
1-1/2 (8 ounce) cans water chestnuts, drained and finely chopped
1 bunch scallions, chopped
2 teaspoons Asian (dark) sesame oil
1/3 cup chopped cashews

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a saute pan over medium high heat, add the ground beef and brown, stirring often. Drain off any fat and remove from a pan. Keep warm.

In the same pan over medium high heat, add the canola oil and saute the onions for 8 - 10 minutes. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir to combine. Stir in chopped water chestnuts, scallions, sesame oil, browned ground beef and continue cooking until heated through, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, spoon a portion of the meat into a lettuce leaf and sprinkle with the cashews.

Slow Cooker Summer Ratatouille with Parmesan Polenta

2010-09-01T08:00:00.002-04:00

The end of summer is turning out to be just as hot as was the beginning of summer. With temperatures creeping back up into the 90s, I decided a slow cooker meal was in order. This time, I went with a vegetarian option - Slow Cooker Summer Ratatouille with Parmesan Polenta. I knew this dinner would be hard to sell to my kids; therefore, The Husband and I enjoyed our veggie-filled dinner while the kids fended for themselves.

I was a little skeptical that an entree consisting mainly of of eggplant, zucchini, and tomatoes would turn to mush after spending 5 hours in my slow cooker. To my surprise, the vegetables were cooked just right and still held their shape after an afternoon of cooking. The garlic and herbs de Provence (a spice mix of savory, fennel, thyme, basil, and tarragon) added just the right kick. Nestled in creamy polenta, the ratatouille was a healthy and filling dinner.

After the success of Slow Cooker Summer Ratatouille with Parmesan Polenta, I see more vegetarian entrees in my slow cooker future.

Slow Cooker Summer Ratatouille with Parmesan Polenta

Print recipe

Note -- I used a quick cooking polenta which only takes 5 minutes to prepare. Therefore, I made only 2 portions when I made this for dinner. And I used milk instead of water to make it have a richer taste.

serves 6

4 cups eggplant, large dice
3 cups zucchini and yellow squash, large dice
2 cups tomatoes, large dice
1 can (8-ounce) tomato sauce
1 cup red pepper, large dice
1 cup onion, diced
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, chopped
1 teaspoon Herbs de Provence
1 (15-ounce) can cannellini beans, drained
2 tablespoons fresh basil, finely chopped
extra Parmesan cheese for serving

for the polenta (for 2 servings)--
2 cups 1% milk
1/4 - 1/2 teaspoon salt
1/2 cup polenta
1/3 cup Parmesan cheese

In a slow cooker, combine eggplant, zucchini, yellow squash, tomato, tomato sauce, red pepper, onion, salt, pepper, garlic, and herbs de Provence.

Cover and cook on low heat setting for 4 1/2 to 5 hours or on high heat setting for 2 to 2 1/2 hours. About 10 minutes prior to serving, stir in the cannellini beans and basil.

Meanwhile, for the polenta, bring the milk to a boil, add the salt, and pour the polenta into the pot in a steady stream, while stirring. Cook, stirring continuously, for 5 minutes or until the mixture comes together but is still soft. Remove from heat and stir in the butter and parmesan cheese.

To serve, spoon polenta into a shallow bowl and top with the ratatouille. Sprinkle with additional Parmesan cheese.

Announcement!! The winner of the second $100 Visa giftcard Lean Meat Match-Up swag bag is ......... Natalie!!!!

Classic Filet Kebabs with Cucumber Feta Sauce and Another $100 Visa Giftcard Giveaway

2010-08-21T09:00:00.007-04:00

It has been a week of BEEF at my house. I have been reading up about lean cuts of beef and deciding which recipes to make next with the beef recipe search. As part of the Lean Meat Match-Up and in conjunction with the Beef It's What's For Dinner people, I chose Classic Filet Kebabs with Cucumber Feta Sauce as my second recipe to prepare this week.

The result....another delicious recipe! It contained all the necessary components of a recipe I will definitely make again.

1. Easy to prepare
2. Delicious
3. A little out of the ordinary
4. Can be served for a weeknight dinner or to dinner guests on the weekend

After quickly marinating the filet and vegetables, I skewered and grilled the kebabs for about 10 minutes. In that time, I combined the ingredients for the sauce and sliced some crusty bread to go along with the meal. I loved cool cucumber sauce spiked with salty feta cheese paired with the charred filet. The sauce was so tasty that I will be making it again to serve with cut up vegetables. Not a complaint from the family on this meal; no leftovers were to be found.

Besides a new recipe to try, I will also be awarding another great prize. As part of the Lean Meat Match-Up, I am giving away some cool swag. To participate in the random drawing for a $100 Visa giftcard, an insulated shopping tote and an I Love Beef apron, fill out the Lean Cut Match-Up questionnaire. Leave a comment by 12 pm EST on August 22 on this post as to which cut of lean meat matches up with your family. Be sure to leave your email so I can contact you if you are the lucky winner.

By the way, using a RANDOM.ORG, a true random service, a winner was chosen for the first swag giveaway. Congratulations to Deanna G!!!!

Now get off to the store to pick up the ingredients for Classic Filet Kebabs with Cucumber Sauce. You still have time to make them for dinner.

Classic Filet Kebabs with Cucumber Feta Sauce
adapted from a recipe on the Beef It's What's For Dinner website

1 1/2 pounds beef tenderloin steaks, cut 1 inch thick
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
8 shallots - cut in half if large
Salt
Bamboo or metal skewers

Rub --
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce --
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, shallots and bell pepper pieces; toss to coat.

Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.

Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (140°F) to medium (150°F) doneness, turning once. Season kebabs with salt, as desired.

Meanwhile, combine sauce ingredients in small bowl. Serve with kebabs.

Print recipe

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Checkoff.

Succulent Filet in a Field of Greens

2010-08-17T21:00:00.005-04:00

I am participating in the Beef It's What's For Dinner Lean Cut Match-Up this week. After being contacted by the Beef people, I was to prepare a couple recipes, review the results and give away some cash and prizes. What's not to like?!

I completed the Lean Cut Match-Up questionnaire, and I found out that the perfect lean meat for our family's lifestyle is Filet Mignon. Yum! Freaky how those questionnaires get something like that right. Tonight I prepared Succulent Filet in a Field of Greens and the recipe did not disappoint.

The meal fit with our typical dinner eating style; it had something for everyone. My Middle One loved the garlicky rub on the filet while hardly a word was heard from My Oldest as she devoured the filet and mushrooms. I enjoyed the combination of the warm mushrooms with the cool salad greens along with the charred filet. No Thank You Boy said no thank you to the vegetable portion of the meal and stuck to his typical meal of .... meat. No complants from him. As The Husband was not arriving from the West Coast until late, he will be enjoying his dinner for lunch tomorrow.

I particularly liked that the meal was impressive yet so easy to prepare. It could be served at an elegant dinner party with your guests thinking you spent all day preparing the meal.

To participate in the random drawing for a $100 Visa giftcard, an insulated shopping tote and an I Love Beef apron, fill out the Lean Cut Match-Up questionnaire. Leave a comment by 12 pm EST on August 19 on this post as to which cut of lean meat matches up with your family. Be sure to leave your email so I can contact you if you are the lucky winner.

One winner will be chosen from this post. But if you don't win here, come back later this week to enter again for another chance to win!

Succulent Filet in a Field of Greens

recipe adapted from the Beef It's What's For Dinner website

4 beef tenderloin (filet) steaks, cut 1 inch thick
1 tablespoon olive oil
3 teaspoons minced garlic, divided
1 teaspoon chopped dried thyme
4 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cups red and/or yellow cherry tomatoes, cut in half
1 to 2 tablespoons olive oil vinaigrette
Salt and pepper
4 cups mixed baby salad greens

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 6 to 8 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

Meanwhile, combine remaining 2 teaspoons garlic, thyme, 1/2 teaspoon salt, and 1/4 teapoon pepper. Press evenly onto beef steaks. Place steaks in same skillet or grill pan over medium heat; cook 10 to 13 minutes for medium rare (140°F) to medium (150°F) doneness, turning once. Remove to platter.

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.

Season steaks with salt and pepper, as desired. Serve with salad.

Print recipe

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Association.

Lean Beef Week - Beef It's What's For Dinner and a $100 Visa Card Giveaway

2010-08-15T14:00:00.003-04:00

It's BEEF Week at our house.

I was contacted by the National Beef Cattleman's Association and in conjunction with their Beef It's What's For Dinner website to participate in their Lean Cut Match-Up. We will be eating BEEF for dinner this week and reporting back on the recipes we have tried. And 2 lucky readers will each be receiving a swag bag including a $100 Visa Giftcard, an insulated and reusable shopping tote, and a I Love Lean Beef apron. Yea!!

First up for the Lean Cut Match-Up, I filled out the Lean Cut Match-Up questionnaire to match my family with the lean cut of beef that fits our lifestyle. I was happy to hear we are a Filet Mignon type of family. I typically buy a whole beef tenderloin when it is on sale (at the very affordable price of $5.99 per pound) and either cut it into individual filet mignons or roast or grill it whole. I will be preparing 2 recipes using filet mignon this week from the Beef It's What's For Dinner website.

To join in the BEEF Week fun, visit the Interactive Meat Case on the Beef It's What's For Dinner website to learn more about the variety of nutritious and satisfying beef cuts available, plus find cut descriptions, recipes, cooking tips and more. I enjoyed perusing this feature of the site because I get in a cooking rut sometimes and it introduced me to some new cuts of meat and recipes to try with them.

During the week, I will be posting the recipes I have prepared and my family's review of them. To participate in each of the giveaways, after each of my posts about the recipes I have made, fill out the Lean Cut Match-Up questionnaire and leave a comment on which cut of lean meat matches up with your family. One winner will be chosen each of the 2 days to receive the swag bag. So check back this week to enter the giveaway.

Let the BEEF Week begin!!

Disclosure: The Beef Association and the Beef Checkoff provided the swag bags mentioned above for this giveaway. Dinners for a Year and Beyond was also compensated with a giftcard to help offset the costs of groceries related to recipes being prepared for these blog posts as well as shipping costs associated with mailing prizes to the winners. The recipes were also provided by the Beef Checkoff.

Fried Rice - Very Veggie with Chicken

2010-08-10T16:00:00.002-04:00

I am not a last minute type of gal when it comes to dinner. I cook most weekdays for my personal chef clients. And even though I love to cook, I like to plan out a few meals on a Sunday afternoon so that during the week I barely need to think when I cook dinner for my family.

I like dinners that I can make ahead of time and can be reheated when I am ready to serve it. And if they don't taste like a reheated dinner, that is even better. One such dish is Fried Rice - Very Veggie with Chicken. I did my best to replicate the fried rice you can get at your favorite Chinese restaurant. Only my recipe has about a third of the fat and calories but still all the tasty fried rice flavor.

Fried Rice - Very Veggie with Chicken is a favorite at my house. So much so that No Thank You Boy (who has decided he is no longer No Thank You Boy and would like a new name) took a thermos full to lacrosse camp today. After making dinner late yesterday afternoon, I left the wok on the stove top and everyone served and reheated their fried rice as they got home. I was hoping for lots of leftovers, but that did not happen.

If you are feeling like you want an even healthier version of Fried Rice - Very Veggie with Chicken, prepare it with brown rice. You will love it just the same.

Fried Rice - Very Veggie with Chicken
makes about 8 cups

4 eggs, beaten
3 teaspoons soy sauce or tamari, divided
2 teaspoons sesame oil, divided
3 cloves garlic, minced
2 tablespoons peanut oil
1 pound of chicken tenderloins, cut in very small pieces
2 cups crimini mushrooms, chopped small
4 cups cabbage and carrot slaw mix
4 cups of cooked long grain rice, cooled and refrigerated
1 cup frozen peas, thawed
2 tablespoons soy sauce
4 green onions, sliced (about 1/4 cup)

In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.

Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 4 - 5 minutes. Remove from wok and set aside.

Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the mushrooms and the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through.

Grilled Old Bay Shrimp

2010-07-29T10:00:00.003-04:00

A week of sun, sand and surf at the Jersey Shore is our summer vacation. We spend our time reading trashy magazines on the beach, floating on tubes in the ocean, digging super deep holes in the sand, concocting new drinks for happy hour, and discussing what we will have for dinner while we are still eating breakfast. Each night, a different group takes on dinner detail. It could be a couple, a bunch of kids, or Grandma and Grandpa who plan, cook, serve, and clean up our nightly feast.

When The Husband and I took our turn preparing dinner, we decided on a typical beach meal that we knew everyone would love. We dined on a couple appetizers of Garlic Clams on the Grill

and Grilled Old Bay Shrimp

followed by 15 pounds of steamed lobster claws,

Sweet and Tangy Slaw

a huge caprese salad of fresh mozzarella, Jersey tomatoes, and basil drizzled with olive oil and balsamic vinegar, and crusty loaves of Italian bread.

The shrimp appetizer was the first to be served

and was gobbled up in no time.

After a request from Grandma for the recipe and the speed at which the shrimp disappeared, I decided that the incredibly easy recipe was a keeper.

The clams were devoured just as quickly with The Husband practically drinking the garlic infused wine sauce they were cooked in.

Next up were two huge pans of steamed lobster claws that we picked up earlier in the day from Point Lobster Company in Point Pleasant, New Jersey. This is the best way to have a lobster feast because the claws are all meat and by enlisting a couple family members as the crackers of the claws, retrieving the meat from the shells is a breeze.

The leftover lobster meat is removed from the shells by a couple more diners

and becomes tomorrow's lunch of Lobster Rolls.

Taking on the role of supervisor in the kitchen, I make sure that dinner runs smoothly. And with the help of many family members and a few cocktails, it always does.

Happy Summer!

Grilled Old Bay Shrimp
1/2 stick of butter melted and cooled
4 cloves of garlic chopped
1 1/2 teaspoons Old Bay Seasoning
2 pounds of large shrimp (21 - 25 per pound) peeled with tails on and deveined
about 24 (12 inch) wooden skewers, soaked in water for 10 minutes
spicy cocktail - there are many tasty store brands to choose from

In a small bowl, combine the butter, garlic and Old Bay Seasoning. Place shrimp in a large resealable bag and add the butter mixture. Squish around the contents of the bag so that all the shrimp are well coated with the marinade. Seal the bag and let the shrimp marinate for about 30 minutes in the refrigerator.

Meanwhile, prepare a hot grill and skewer the shrimp. To skewer the shrimp, lay 2 skewers parallel with each other and thread the top portion of about 5 shrimp onto each pair. By threading the shrimp on two skewers, it is easier to grill them as the shrimp does not spin around when being turned over on the grill.

Grill the shrimp for about 3 - 4 minutes per side. Be careful not to overcook the shrimp as they will be tough. Remove the skewers from the grill and take the shrimp off the skewers and place on a large serving dish. Serve with cocktail sauce if desired.

Print recipe

A special thanks to my nephew Will for being my photographer for the evening.

Grilled Chicken Caprese Sandwich

2010-07-15T07:00:00.002-04:00

Lately, I am hot, tired, and hungry at the end of the day. And the other 4 people in our home are also in varying stages of hot, tired, and hungry as dinner time rolls around. The temperatures have been stagnant for the past month with 90+ degree days and humidity as thick as pea soup. Even with the air conditioner running almost nonstop (with the tiny dials on the electrical meter spinning at dizzying speeds), preparing a hot dinner sounds as appealing as a stroll across the scorching sand of the Jersey Shore without flip flops on a July afternoon.

With tomatoes just beginning to turn to a beautiful red hue, I decided to prepare a simple, yet oh so satisfying sandwich for dinner last night. The Grilled Chicken Caprese Sandwich is loaded with grilled chicken tenders bathed in balsamic vinegar and olive oil, juicy tomatoes, thickly sliced mozzarella, charred red peppers, and just picked basil all piled on a bakery fresh roll.

And the beauty of the sandwich is that it can be tailored to the multitude of tastes of the diners at your dinner table. A couple members of my family enjoyed sandwiches filled with all the offerings while others opted for only chicken, mozzarella, and red peppers. My Middle One chose to have chicken, tomatoes and mozzarella as her sandwich of choice last night. Suit yourself my Mom used to say.

As the temperatures continue to hover at uncomfortable levels, I see many more Grilled Chciekn Caprese Sandwiches appearing at our dinner table.

Grilled Chicken Caprese Sandwiches

makes 5 sandwiches

1 1/2 pounds chicken tenders
olive oil
salt and pepper
balsamic vinegar
2 large balls of fresh mozzarella
2 large tomatoes
1 (12 ounces) jar roasted red peppers, drained
about a dozen large fresh basil leaves
5 long rolls, split

Heat a grill or grill to high. Season the chicken with salt and pepper and grill for about 3 - 4 minutes per side or until cooked through. Remove from grill and place in a shallow dish. Drizzle with about 2 - 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.

For each sandwich, open one of the rolls and top with a couple of the chicken tenders. Layer the tomato, mozzarella, roasted red pepper, and basil leaves on top. Drizzle the top roll with a little more balsamic vinegar and olive oil and then place on top of the sandwich. Slice in half and serve.

Smothered Skirt Steak

2010-07-02T06:00:00.000-04:00

Happy 4th of July!!

The 4th of July is my favorite holiday. The red, white and blue laden parades. Grills loaded with cheesy burgers, barbecue sauced chicken and smoky hotdogs. Overflowing tubs of icy cold beer and pitchers of lemonade. Sprinkle covered cookies and fudgily frosted brownies. And a finale in the night sky of exploding fireworks of every color of the rainbow.

Take this weekend's grilled steaks to the next level. Smothered Skirt Steak elevates grilled steak to a restaurant quality entree and will make you the star of this weekend's barbecues. Skirt steak grills up quickly and a topping of caramelized onions accented with mozzarella and fresh thyme will have your guests thinking they are dining at a 4 star restaurant.

Rave reviews came in for this dinner last night and this morning. My Middle One commented that she could just each the onions by themselves. And The Husband even remarked this morning that I "really stepped up" the usual grilled steak entree.

Here's to a food-filled and patriotic holiday weekend. Happy 4th of July to all!!!

Smothered Skirt Steak

Grilled skirt steak is topped with caramelized onions accented with mozzarella and fresh thyme. Any type of steak would benefit from this topping.

serves 4

2 large onions, about 6 cups sliced in 1/2 inch rings
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, chopped
kosher salt and pepper
1/3 cup beef broth
1 cup packed mozzarella cheese, shredded
2 teaspoons fresh thyme
about 1 and 1/2 - 2 pounds of skirt steak

Heat a large saute pan to medium high and add olive oil and butter. As soon as the butter starts to sizzle, add the onions and toss to coat. Sprinkle with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Turn heat to medium, add the garlic and saute the onions, stirring occasionally, for 15 - 20 minutes or until soft and lightly browned. Add the beef stock and cook for an additional 3 - 4 minutes or until most of the liquid is evaporates. Stir in the cheese and thyme and season to taste with additional salt and pepper. Keep warm while the steaks grill.

Rub the steaks with olive oil and sprinkle with salt and pepper. Grill steaks for about 3 minutes per side for medium rare. Remove from grill and let rest about 5 minutes before slicing. Serve with a generous helping of smothered onions.

Note -- This recipe is another one of mine that can be made ahead of time and reheated. Heat the onion topped steak in the microwave on 70% power for about 45 seconds for each serving. Add an additional 30 seconds of heating time until just heated through.

Print recipe

The Perfect Sugar Cookie

2010-06-26T11:00:00.004-04:00

Impromptu parties are my favorite kind of party. And when they are held at a friend's home with a beautiful pool and most comfortable outdoor furniture, I am the first to jump at the invitation. With husbands' out-of-town and a hot summer evening, a burger and hot dog barbecue was an ideal opportunity to get together for an evening of swimming and eating.

After a quick morning phone call with the invite from my friend/hostess and talk of the menu for the night, I decided to bring a tortellini salad loaded with red and green peppers, cucumbers, olives, pepperonis, and cheese tortellini and The Perfect Sugar Cookie as my contributions to the festivities. The menu was rounded out with bacon and cheddar burgers, a pile of grilled hotdogs, and still crispy sour cream potato chips - even on a humid night.

The Perfect Sugar Cookie is my "go-to cookie" ever since I made 8 dozen of the buttery, sprinkle laden treats for a middle school event earlier this year. I have deemed this cookie perfect for a number of reasons.

1. 99% of the time I have all the ingredients on hand for the recipe.
2. It takes about 5 minutes to mix up the batter.
3. The cookies are "drop" cookies which means no rolling and cutting out.
4. They are the same size every time - a whopping 3 inches across.
5. The sprinkles cover the whole cookie after they are baked.
6. They are delicious.
7. The cookies come out perfect every time.

One young party guest proclaimed the The Perfect Sugar Cookie as the best cookie he had ever had. The next morning as I was unloading my cooking supplies and groceries for my Thursday personal chef client, I noticed that he even "wrote" a note on my not-so-clean rear window of my car thanking me for the cookies.

That was the best thank you note I have ever received. And even more testament that this is The Perfect Sugar Cookie.

The Perfect Sugar Cookie

adapted from this recipe

makes about 22

2/3 cup shortening
2/3 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
jimmies/sprinkles for decoration

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Fill a shallow bowl with about 1 cup of the jimmies.

In the bowl of a standing mixer, cream together the butter, shortening and sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and salt in bowl and gradually blend into the creamed mixture until dough comes together, about 2 - 3 minutes.

Use a 2 tablespoon scoop or roll dough into golf ball sized balls. Flatten slightly and dip in jimmies. Place 6 cookies on a baking sheet about 2 inches apart.

Bake cookies 10 to 12 minutes. Only the bottoms should be light brown. Remove cookies from baking sheet and cool on a piece of parchment paper on the counter.

Black Bean and Summer Vegetable Enchiladas

2010-06-22T21:00:00.002-04:00

Summer officially started yesterday, and the heat and humidity have settled in on the East Coast for the next few months. We will be adding a few vegetarian options to our dinner table and first up was Black Bean and Summer Vegetable Enchiladas.

Loaded with sauteed red peppers and zucchini, black beans, sweet corn, scallions and two kinds of cheese - spicy pepper jack and sharp cheddar - we did not even miss the usual chicken that fills our enchiladas. The sauce gets its kick from hot chili powder and a smokey taste from ground cumin. The enchiladas are quick to make and can be baked for dinner tonight, refrigerated for up to two days then baked, or frozen for 3 months and pulled from the freezer for a made-ahead dinner.

Black Bean and Summer Vegetable Enchiladas are one of my many quick dinner recipes that is ideal for those evenings when everyone in your family needs to eat dinner at a different time. The enchiladas can be prepared ahead of time and reheated as needed. 3 of the 5 of us ate the enchiladas for dinner. No Thank You Boy was tired from his day spent at football camp and a couple hours of lacrosse practice where he manned the goal. After his long day, he was not feeling like a very adventurous eater. Too many vegetables for him. I let him slide tonight and he opted for reheated deep dish pizza. The Husband, My Oldest and I all agreed that this recipe will be repeated many times. It has a kick, but not an over powering one. The Husband added some extra hot sauce to up the spiciness of his enchiladas.

The recipe makes a dozen enchiladas so we have 6 left in the refrigerator for a few quick lunches or dinners. I don't see them lasting past tomorrow.

Black Bean and Summer Vegetable Enchiladas
adapted from a recipe by Alexandra Ricciuti of Green Delicious Cooking Company

serves 6

1 1/2 teaspoons cumin
1/4 teaspoon hot chili powder
1/4 cup flour
1/4 cup tomato paste
1 (14 - ounce) can vegetable stock, reduced sodium
1/2 teaspoon kosher salt
2 teaspoons canola oil
3/4 cup red pepper, small dice
1 cup zucchini, small dice
2 cups grated pepper jack cheese
1 cup grated sharp cheddar cheese
1 (15 - ounce) can black beans, drained and rinsed
3/4 cup corn kernels
3 scallions, thinly sliced
12 (6-inch)flour tortillas (sub corn tortillas to make gluten free)
sour cream, for serving

To make the enchilada sauce, in a small saucepan, combine cumin, chili powder, flour, and tomato paste. Whisk to combine and cook for about 1 minute. Gradually whisk in stock, salt, and 3/4 cup water. Bring to a boil. Reduce heat and simmer for 3 - 5 minutes or until the sauce is slightly thickened. Remove from heat and set aside.

Heat a saute pan to medium high heat and add the canola oil. Add the red pepper and zucchini and saute for about 3 - 5 minutes. Remove from heat and place in a large bowl. Cool slightly. Add 1 cup of the pepper jack cheese, the cheddar cheese, black beans, corn, and scallions and stir to combine.

To assemble enchiladas, spray a 9 x 13 inch baking dish with cooking spray. Dip tortillas, one at a time, in the sauce. Place on a cutting board and fill with about 1/2 cup of the filling. Roll up tortilla and place seam side down in baking dish. Continue filling and rolling the remaining tortillas. Pour the sauce over the enchiladas and top with the remaining 1 cup of pepper jack cheese.

At this point, the enchiladas can be baked, refrigerated for up to 2 days, or frozen. To bake, place uncovered dish in a preheated 400 degree oven for 15 - 20 minutes until the cheese is melted and the enchiladas are heated through. Remove from oven and serve with sour cream if desired.

To freeze, cover baking dish with plastic wrap (I like to use Glad Press 'n Seal) and then foil. Freeze for up to 3 months. To bake, thaw for 24 hours in the refrigerator and bake as directed above.

Grilled Pork Tenderloin with Pepper Jelly Glaze

2010-06-15T21:00:00.002-04:00

Facebook is a curious thing. After signing up for the service, you connect with others who have also joined Facebook. Some people have only a few friends and others have 1,000s of friends. I find it hard to believe that anyone can have a 1,000 friends. How can you possibly keep track of that many people?

Some Facebookers are updating their status all day long. I need to limit my time on Facebook. It can suck you in and the next thing you know is it is 11:30 am and you are still in your pink fuzzy robe and the dogs need to go out and you can't let the neighbors see you are still in your pink fuzzy robe at 11:30 am.

I have 3 pages on Facebook. One is my personal page on which I "update my status." I usually chat about earth-shaking tidbits such as the robin's nest on my windowsill, what I am eating for breakfast when I should be exercising, or an article on organic foods I think others may find interesting. My second page is for my business - EAT! A Personal Chef Business. Updates on this page include menus I prepare for my clients, new services I offer, and the occasional podcast of a radio interview I do. My third page is for my blog which your are reading now. On this Facebook page, I recommend recipes for dinner and update what is cooking in my kitchen.

I have 270 friends on Facebook and I personally know about 90% of them. The ones I have not met are "famous" chefs or cookbook authors that I pretend are my friends, a few personal chefs from around the United States, and some of my blog readers who I feel like I know. One such person I "friended" lives in Texas and only knows me through my blog and Facebook. This person has left comments for me on Facebook and even sent me some of the jalapeno jelly she made from vegetables she grows on the family farm.

In this day and age, it is comforting to know that this person just sent me some jalapeno jelly for no reason other than to be nice. She didn't want me to link to her blog or mention her farm or anything. She just sent me some of her homemade jalapeno jelly to try.

I have enjoyed the jelly with brie and water crackers. And I have spread it on my morning toast for a little jump start to my day. I decided to try it in a recipe for dinner. Grilled Pork Tenderloin with Pepper Jelly Glaze was delicious! No Thank You Boy commented that the spicy cherry pepper slices hit your taste buds and compliments the the sweetness of the glaze on the grilled pork. Whoa! This unsolicited review from a kid who usually says, "it's good" when asked if he likes what I have made for dinner. My girls passed on the hot cherry peppers and liked the slight kick from the pepper jelly in the glaze. The Husband came home late and tired from work. He ate dinner without much fanfare and few comments. I take it that he liked it.

Grilled Pork Tenderloin with Pepper Jelly Glaze was served with sauteed spinach and roasted Parmesan cauliflower (florets drizzled with olive oil and tossed with seasoned bread crumbs and grated Parmesan cheese and roasted at 425 degrees for 15 - 20 minutes). This dinner is one that can be made ahead of time and reheated when ready to serve.

Thanks for the pepper jelly Camille! It is refreshing to know there are just nice people in the world. If I ever am in Joaquin, Texas, I am stopping by to say hi and I will be bringing you a few dozen cookies too.

Grilled Pork Tenderloin with Pepper Jelly Glaze

serves 5

1 pork tenderloin, about 1 1/2 lbs
olive oil
salt
pepper
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
1/2 cup chicken stock
1/3 cup pepper jelly - available at most grocery stores and specialty food markets
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
sliced hot cherry peppers - for serving

Heat a grill to medium high heat.

Meanwhile, heat a saute pan to medium high and add the butter. As soon as the butter is melted and foaming, whisk in the flour. Cook for 1 minute. Whisk in the wine and cook an additional minute. Add the chicken stock and pepper jelly and stir the glaze until the jelly melts. Stir in Worcestershire sauce and mustard. Remove from heat. Divide the glaze in half - half will be used to glaze the tenderloin while it grills and the remainder will be served with the sliced tenderloin. Reheat the glaze before serving.

Rub the tenderloin with olive oil and generously sprinkle with salt and pepper.
Place the tenderloin on the grill and grill for about 5 minutes. Since a pork tenderloin is basically tubular in shape, you will want to roll it on all four sides to cook evenly. The tenderloin should not stick when you roll it to the next side to be grilled. Roll the tenderloin and continue grilling for 5 minutes. As the tenderloin is rolled on the grill, brush the top side with the glaze. Grill for 5 minutes on each of the remaining sides and until the internal temperature reaches about 140 degrees. Remove tenderloin from the grill, tent with foil and let rest for 10 minutes before slicing.

To serve, slice the tenderloin in medallions and pass the remaining glaze and sliced cherry peppers.

East West Barbecued Chicken in the Crock Pot

2010-06-09T20:00:00.003-04:00

I don't think of my crock pot for summer time meals. But after reading a few slow cooker recipes in the latest issue of Woman's Day magazine, I decided it was time to drag out the crock pot.

East West Barbecued Chicken is definitely going into our menu rotation for the warm summer months. The sweet and spicy chicken recipe is not as heavy as some typical slow cooker recipes for winter time stews and chilis. The oh-so-moist chicken is covered in a Asian style barbecue sauce that is highlighted with sweet onions.

As with most dinners around our house, we ate in shifts. My Middle One and I ate first and couldn't get enough of the onions. Our dinner was paired with a noodle salad which combined a half pound of cooked and drained linguine tossed with 3 tablespoons of soy sauce, a couple teaspoons of sesame oil, a tablespoon of rice wine vinegar, a cup each of steamed broccoli, green beans, and yellow pepper, and a few shakes of sesame seeds and red pepper flakes.

No Thank You Boy, his buddy Two Scoops, and My Oldest ate later in the evening and devoured the rest of the chicken. The boys were not big fans of the vegetables in the salad. They both said, "No thank you" when I asked if they wanted something green with their noodles. They added a few generous shakes of hot sauce to their chicken because they like living on the spicy side of life.

There were no leftovers from our dinner of East West Barbecued Chicken, and I will be making this many more times this summer.

East West Barbecued Chicken in the Crock Pot

Serves 4

2 medium onions, sliced, about 2 cups
2 chicken breasts, bone-in and skin on
5 chicken drumsticks, bone-in and skin on
1 cup spicy barbecue sauce such as Sweet Baby Ray's Sweet 'n Spicy
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
4 garlic cloves, smashed
1/4 cup orange juice
1 tablespoon cornstarch
hot sauce, for serving

Place sliced onions in the crock pot and top with the chicken.

In a small bowl, combine the barbecue sauce, soy sauce, Worcestershire sauce, garlic, and orange juice. Pour over the chicken.

Cover the crock pot and cook on high for 4 - 5 hours or low for 7 - 8 hours.

When the cooking time is complete, remove the chicken to a platter and tent with foil to keep warm. In a small pot over medium high heat, add 1 cup of the sauce from the crock pot. In a small bowl combine the cornstarch with 2 tablespoons of cold water. Stir into the sauce in the pot and cook for 3 - 5 minutes until it is thickened. Pour the thickened sauce back into the crock pot and stir to combine. Spoon the sauce over the chicken and serve with extra hot sauce if desired.

The Ribs

2010-06-02T09:00:00.005-04:00

It is never too early to plan for a weekend barbecue.

With the Memorial Day weekend winding down, our family had one last barbecue before the sun set on Monday. Ribs have been on our minds lately so I made a grocery list of 2 items for The Husband and No Thank You Boy.

2 slabs of baby back ribs
6 ears of corn

I had planned a menu of baby back ribs, sauteed sweet corn, grilled yellow squash and peppers, and garlic bread and only needed a few items from the store.

Being that it was late in the afternoon on the last day of the start of the barbecue season, there were no baby back ribs to be found. My shoppers picked up a mammoth slab of Fred Flintstone-sized pork spare ribs instead. The preparation of the meatier spare ribs is just like that of the smaller baby back ribs so dinner prep did not have to be altered.

The ribs are simmered in a couple bottles of beer for 2 hours until tender. After being rubbed with spices, the ribs are grilled. One slab is slathered with barbecue sauce and one is left with just the peppery, salty, and slightly sweet rub. The fresh corn saute takes about 10 minutes to prepare (recipe in a future post) and the squash and peppers grill along with the ribs. A long loaf of bread is spread with butter and browned in the oven. The toasted bread gets a quick rub with a couple halved garlic cloves, and dinner is served on the deck.

We all loved the meatier ribs. As baby back rib devotees, this unplanned dining diversion was a success. I surprised that the ribs with just the spice rub were hit. Typically, we love our ribs all sauced up. With My Middle One and No Thank You Boy polishing off the loaf of garlic bread, I will remember to make a larger loaf next time so I get a slice.

Note about eating grilled peppers -- I picked up a dozen or so long hot peppers for the Shrimp Kebabs with Thai Ginger-Chile Marinade I made for a weekend party. With a handful left in my refrigerator, I had The Husband grill them along with the yellow squash. When dinner was served, the first thing he ate was a whole pepper. Big mistake. Colossal mistake. He can eat the hottest salsas and tops almost everything with hot sauce, but this pepper had him downing glasses of milk and chomping on endless ice cubes. With his mouth on fire and eyes watering, he almost couldn't enjoy our rib dinner because of the pain the pepper caused.

A friendly reminder to pepper lovers - a small bite goes a long way.

Barbecued Spare Ribs 2 Ways

serves 4

1 slab of pork spare ribs - about 4 pounds
2 bottles of beer
1 large onion, sliced

for rub --
2 teaspoons salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
1/4 teaspoon nutmeg
1/2 teaspoon sage
1/2 teaspoon cayenne pepper
1 teaspoon chili powder

1 cup of your favorite barbecue sauce such as Sweet Baby Ray's

Cut ribs into 2 smaller slabs with about 6 ribs each. Trim any excess fat. Pull off the membrane on the underside of the ribs.

Place ribs in a large stock pot and add the beer, onion and enough water to just cover. Bring to a boil and then cover and reduce the heat to simmer. Cook for about 2 hours. The meat should begin to pull away from the bone but still be attached. Remove ribs from pot.

In a small bowl, combine the ingredients for the rub. Rub both sides of the ribs with the spice mixture. Set aside.

Meanwhile, heat a grill to medium high. Slather one slab of ribs with the barbecue sauce while leaving the other slab with just the spice rub. Grill ribs for about 6 - 8 minutes on one side. Flip both slabs over and slather the sauced slab on the other side. Continue grilling for and additional 5 - 6 minutes. Remove ribs from grill and slice between the bones to serve.

Baked Eggs in Ham Crisps

2010-05-23T20:00:00.002-04:00

Breakfast is the most important meal of the day - along with lunch and dinner.

An ideal morning meal for me is two eggs over easy with toast, orange juice and coffee. It is simple to make and filling enough so I am not hungry within an hour. Even though I love this breakfast, the inquisitive cook in me is always on the lookout for a new preparation for an old favorite.

I have come across many recipes for baked eggs, and a recent lazy Sunday morning was the perfect time to try my hand at this easy recipe for Baked Eggs in Ham Crisps. With only 2 ingredients, a muffin tin, and a can of cooking spray, my breakfast was in the oven in less than a minute. A cooking time of about 13 - 14 minutes gave me enough time to brew a pot of coffee, pour a glass of juice and toast 2 slices of bread.

Sliding the just cooked eggs which were cradled in ham out of the muffin tin, I decided that I may have a new go-to breakfast. The slightly browned ham is perhaps the perfect accompaniment to the slightly runny egg. Toast completes the meal.

I'll be having Baked Eggs in Ham Crisps at least once or twice in the next week. That is until I find a new recipe to replace it.

Baked Eggs in Ham Crisps
serves 1

2 thin slices of honey ham
2 large eggs
cooking spray
salt and pepper to taste

Preheat oven to 350 degrees. Spray 2 muffin cups with cooking spray and line with one ham slice each. Crack an egg into each ham cup. Bake for 12 - 15 minutes. Remove pan from oven and slide the egg filled ham crisps out of the pan and on to a plate. Season with salt and pepper. Serve immediately.

Coconut Crusted Flounder with Chili Orange Dipping Sauce

2010-05-19T17:00:00.004-04:00

The sign of a great recipe is one that you want to make over and over again, and you never tire of eating it. Coconut Crusted Flounder with Chili Orange Dipping Sauce is one such recipe.

I prepared this recipe no less than three times yesterday - twice for clients and once at home. My personal cheffing clients can chose their weekly menu items from a list I provide them or they can suggest new items they want to try. My Tuesday client recently had dinner at a local restaurant and loved the lightly breaded coconut fish she had on a recent visit. She requested it for her next cookday and proclaimed the coconut crusted flounder I prepared was even better than the restaurant version. The addition of the sweet yet spicy dipping sauce put it over the top she said.

Coconut Crusted Flounder with Chili Orange Dipping Sauce is super easy to prepare and comes together quickly. This recipe will keep coming to the top of your recipe pile because you will want to make it often.

Coconut Crusted Flounder
adapted from a recipe on the Food Network

serves 5

canola oil
5 fish flounder filets, about 5 - 6 oz each
1 cup panko bread crumbs
1 cup shredded sweetened coconut
2 large eggs
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Chili Orange Dipping Sauce, recipe follows

Heat oil in a large saute pan over medium high heat.

In pie plate, combine the panko and coconut. In another pie plate, beat eggs and dash of salt and pepper. In a third pie plate, mix flour, onion and garlic powder together.

Dredge fish in flour, then eggs, then the panko/coconut.

Saute in batches, until crisp and golden brown; 3 - 4 minutes per side watching carefully so the coconut does nut burn. Drain on a paper towel-lined sheet tray. Serve hot with Chili Orange Dipping Sauce on the side.

Chili Orange Dipping Sauce:

1 (6-ounce) jar orange marmalade
1/4 cup Asian garlic chili sauce
1/2 lime, juiced

Mix all ingredients in a small bowl.

Note - when making this recipe ahead of time, reheat the fish on a baking sheet in a preheated 350 degree oven for about 10 minutes. This will insure the filets are crispy.

Grilled Chicken Caprese

2010-05-15T08:00:00.004-04:00

With the warm weather trying to break through the chilly Spring days, grilling is moving to the front and center as a primary method of cooking in our house. When grilling an entree, dinner gets to the table quickly and there is little to no clean up. A win-win.

Our family has a self-inflicted busy schedule. Whether watching a softball game, dropping off a kid or two at lacrosse practice, prepping for a personal chef client, or trying to figure out 7th grade math, our lives are full of mainly activities we enjoy. That is except for the 7th grade math. Easy recipes fit well with my dinner prep because after a day of cooking and the eventually taxi service around town, easy, tasty, and relatively healthy meals are key to a happy mom/chef and therefore family.

Grilled Chicken Caprese can be adapted to your family's taste preferences. No Thank You Boy likes the chicken. My daughters are fans of cheese and can't get enough of the melted goodness on the grilled chicken. The Husband and I enjoy the complete entree - balsamic marinated chicken that is grilled and topped with fresh mozzarella, charred tomatoes and chopped basil. This recipe is ideal for a family with many taste preferences.

Fire up the grill. Not only will your dinner be delicious, but you will be happy when dinner is over and there are no pots and pan to wash.

Grilled Chicken Caprese
serves 5

3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1/2 teaspoon each basil and oregano
1/2 teaspoon salt
1/4 teaspoon pepper

2 pounds chicken tenderloins
1/2 pound fresh mozzarella, sliced
1 pint grape tomatoes
fresh basil, chopped

In a small bowl, whisk the first 7 ingredients. Set aside.

Place the chicken in a resealable bag and add about 3/4 of the marinade. Reserve the remaining marinade for basting the chicken while it grills. Marinate the chicken for at least an hour and up to 6 hours.

Heat a grill to medium high. Grill the chicken for about 3 - 5 minutes per side basting with the reserved marinade. During the last minute or 2 of grilling, top the chicken with the mozzarella to just melt. Remove to a serving platter. Meanwhile, quickly grill the tomatoes until slightly charred about 3 - 4 minutes. Remove to the platter with the chicken. Sprinkle with the basil and serve.

Roasted Salt and Pepper Garbanzo Beans

2010-05-05T17:00:00.007-04:00

I like to snack.

Throughout the day, I try to eat healthy snacks so I can have a big bowl of ice cream or a few cookies with a glass of milk before heading off to bed. I don't like to go to bed on an empty stomach. Homemade trail mix with pecans, walnuts, dried cherries and semi sweet chocolate chips, granola bars, and cut up apples are just a few snacks I munch on during the day.

I am always on the lookout for a crunchy alternative to nuts. I stumbled upon a few articles and recipes that mentioned roasting garbanzo beans so I gave it a try. Garbanzo beans are also known as chickpeas and are commonly used in making hummus which is one of my favorite happy hour dips.

Roasted Salt and Pepper Garbanzo Beans are a crispy-crunchy snack that is delicious and nutritious. Nibble on a snack that is good for you while enjoying with a glass of wine.

Happy hour never had it so good.

Roasted Salt and Pepper Garbanzo Beans

2 (15-ounce) cans garbanzo beans or chickpeas
1 tablespoon olive oil
1 1/2 teaspoons salt
3/4 teaspoon pepper

Preheat oven to 425 degrees.

Drain garbanzo beans and rinse with cold water. Let sit in the stainer for 5 to 10 minutes so must of the water can drain off.

Line a large rimmed baking sheet with parchment paper and spread out the garbanzo beans. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 - 45 minutes until crunchy and browned. Toss the garbanzo beans a couple times so they roast evenly. Taste the garbanzo beans half way through the roasting time and adjust the seasoning if necessary.

Remove from the oven and let cool. Serve.

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Beef Stew Bourguignon

2010-04-25T22:00:00.004-04:00

I went to visit my sister last week. She lives in Minnesota on a farm with her husband, three kids, a dog, a cat, and their herd of cattle.

My sister has been battling breast cancer for the last 9 months. I would rather just visit her for fun, but I was there to help her with all the daily responsibilities of being a mom because the radiation treatments she has been getting for the past 5 weeks make her very tired.

Her refrigerator and freezer are now full of healthy lunches and dinners. I drove her to Mayo Clinic for her appointments so she could read the newspaper or take a nap during our 1 and 15 minute drive. My niece and I tried to find a dress for her upcoming confirmation ceremony, but unfortunately had no luck.

And I made my sister laugh. I spent my first 3 days on the farm mooing at the cattle and trying to convince them that I was their friend. I just wanted to see them up close. Every time I walked up to the cattle, they would scatter. My sister was confused at my mooing and staring at the livestock and later on confessed that she had no idea what I was doing. I explained that I just wanted to get a closer look at the cattle. She lead me to the barn and gave me a bucket of corn. The cattle came running! After my sister stopped laughing at me, she snapped a few photos as I fed my new friends.

I know she appreciates the help I gave her while I was visiting. As her sister, of course I would do whatever she needed me to do. But the best part of the visit was just hearing her laugh, even if she was laughing at me. During this long emotional and tiring roller coaster of a battle with cancer, it is good to have a laugh.

As the saying goes, laughter is the best medicine.

One of the dinners I made for my sister's family was Beef Stew Bourguignon. It is one of those dishes that tastes even better the next day.

Beef Stew Bourguignon

serves 6

8 slices of bacon, diced
olive oil
2 1/2 pounds of chuck roast, cut into large chunks
salt
pepper
1 pound organic baby carrots
1 large onion, diced
3 garlic cloves, chopped
1 cup red wine
2 cups beef broth, low fat and low sodium
1 teaspoon thyme
2 tablespoons butter
3 tablespoons flour
1 pound button mushrooms, quartered and sauteed

Heat a large Dutch oven and add the bacon. Cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Add enough oil to the dutch oven to equal about 2 tablespoons. Sprinkle the beef cubes with salt and pepper. In batches in single layers, sear the beef for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Add the carrots and onions to the dutch oven and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add 2 teaspoons salt and 1 teaspoon pepper and the garlic and cook for 1 more minute. Add the wine and bring to a boil. Put the meat and bacon back into the pot with the juices. Add the beef broth and thyme. Reduce to a simmer and cover the pot with a tight-fitting lid. Cook on the stovetop for about 1 hour and 45 minutes to 2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the sauteed mushrooms. Continue simmering the beef stew until the gravy thickens slightly. Season to taste.

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Crock Pot Italian Beef Sandwiches

2010-04-11T16:00:00.002-04:00

Crock Pot Italian Beef Sandwiches

Tailgate - [teyl-geyt] adjective - relating to or pertaining to a picnic set up on a tailgate.

Who would think that eating and drinking in a parking lot surrounded by rows and rows of cars, buses, and RVs could be so much fun?! Food tastes better and a cold beer is that much more thirst quenching when served out of the back of your car while enjoyed with good friends at a sporting event on the outskirts of a huge sports arena.

Spending an afternoon and evening at a college lacrosse tournament, the highlight for me was the tailgate. My contribution to the parking lot picnic was Crock Pot Italian Beef Sandwiches. Thin sliced deli roast beef is combined with roasted red peppers, peppperoncinis, dried thyme and oregano and beef stock. If you are in a hurry, just a couple hours on High are all that is needed to make these satisfying sandwiches which taste like you spent all day preparing them. To make your sandwich more parking lot-worthy, add a generous squirt of Kraft Sharp Cheddar Easy Cheese

Eating out of the back of your car never tasted so good.

No cheese, please.

Crock Pot Italian Beef Sandwiches

serves 12

3 pounds of thin sliced deli roast beef
4 cups of beef stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 jar (12 ounce) sliced pepperoncinis
1 jar (12 ounce) sliced roasted red peppers
12 long rolls, split
1 can Kraft Sharp Cheddar Easy Cheese

Place all the ingredients in crock pot and stir to evenly distribute. Set crock pot to High and cook for 2 - 3 hours or set to Low for 5 - 6 hours.

To serve, put a generous amount of the beef and peppers into a roll and drizzle with the broth. Squirt cheese on top if desired.

Herb and Balsamic Steak Kebabs

2010-03-31T17:00:00.004-04:00

Eating food on a stick is fun. No Thank You Boy will eat twice as much food if I serve it on a skewer. I have made Thai Chicken Tenderloin Satay no less than 5 times this month for my clients and family. And that does not include the numerous Beef Kebabs with Roasted Red Pepper Dipping Sauce and a new client favorite of Herb and Balsamic Steak Kebabs I have prepared this month.

I am officially declaring March the Month of the Kebab.

After mixing up the marinade, add the cubed sirloin steak so it can soak up the herb, balsamic, and Dijon mustard flavors. Thread the beef onto bamboo skewersalong with some peppers and red onion wedges followed by a quick roasting in a hot oven or on the grill is all that is needed for a great dinner. Add a brown rice pilaf with sauteed leeks and peas and you will be eating a delicious dinner with a minimum of fuss.

Dinners for a Year and Beyond. Helping families get back to the dinner table one recipe at a time.

Herb and Balsamic Steak Kebabs
serves 4, 2 kebabs per person

2 large garlic cloves, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
juice of 1/2 lemon
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1/2 teaspoon each dried oregano, basil, and thyme
1 1/2 pounds sirloin steak, cubed
1 red pepper, cut in 1-inch pieces
1 green pepper, cut in 1-inch pieces
1 red onion, cut in 1-inch pieces
8 bamboo skewers

Preheat oven to 450 degrees.

In a small bowl, combine the garlic, balsamic vinegar, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, soy sauce, oregano, basil, and thyme. Place the steak in a large resealable bag and add all but 2 - 3 tablespoons of the marinade. Set reserved marinade aside. Let the steak marinate in the refrigerator for 2 - 6 hours.

Thread meat alternately with the peppers and onion on the skewers. Baste the kebabs with the reserved marinade. Place on a broiler pan and roast in oven for about 4 - 5 minutes per side. During the last couple minutes of cooking, turn the oven to broil to slightly char the kebabs.

Remove from oven and let sit covered for 5 minutes before serving.

Note - alternately, the kebabs can be grilled on an outdoor grill for 4 - 5 minutes per side.

Sugared Shortbread

2010-03-24T10:00:00.002-04:00

Cookies are an important time of my day. With coffee for breakfast. As a pick me up in the late afternoon. And a couple with a shot of milk before bed make for a good night's sleep.

I was introduced to Sugared Shortbread by my neighbor and good friend Kathleen. She can brew a pot of coffee and have a tasty baked good ready at a moment's notice. Even if I stop by unannounced. These buttery, dense treats are melt-in-your mouth delicious and include rice flour as an ingredient. Rice flour is available at your local grocery store in the baking aisle or can be bought online. One brand I typically use is Bob's Red Mill White Rice Flour. Or make your own rice flour by grinding white rice in a coffee bean grinder.

If you start a batch of Sugared Shortbread now, it will be ready for when that next cookie attack hits.

Sugared Shortbread

makes 32 cookies

2 cups flour
1/4 cup rice flour such as Bob's Red Mill White Rice Flour *
1/4 cup sugar plus more for sprinkling on top
1 cup butter, melted and cooled

Preheat oven to 350 degrees. Line the bottom of a 8 x 8 inch baking pan with parchment paper. Set aside.

Combine the flour, rice flour and sugar. Stir in the melted butter. Add a little more flour if needed for the dough to be a firm consistency. Press into prepared pan to a thickness of about 1 inch.

Bake for about 40 - 45 minutes or until the shortbread is evenly golden brown. Cut immediately into cookie sticks and sprinkle generously with the extra sugar. Cool completely before removing from pan.

* note - rice flour can be made by grinding white rice in a clean coffee grinder.

Brie & Caramelized Onion Stuffed Chicken

2010-03-13T17:00:00.015-05:00

When I cook dinner at home, I relax, usually take my time, have a glass of wine, and get dinner to the table in an unhurried manner. Cooking for my personal cheffing clients is different. Very different.

I cook for my clients weekly, bi-weekly, or monthly. I even have a few clients that just call me up and hope that I can fit them into my schedule. The day starts with packing my car with my cooking supplies, zipping through the grocery store, chatting with my favorite checkout clerk Bonnie, and packing the groceries in my eco-friendly bags, before heading to my client's home.

Upon arrival, at usually an empty house, I chat with the dogs, unpack the groceries, sharpen my knives, put on my impeccable white apron (a la Julia Child), and start my day. With menu in hand, I plan my cooking balancing act. My goal is to cook a complete meal in about 45 minutes, give of take time for entrees requiring several steps to prepare like Brie and Caramelized Onion Stuffed Chicken versus ones that I can whip through such as Ginger Honey Barbecued Pork Tenderloin.

Typically, I have many dishes underway at the same time because I want to minimize the time it takes me to prepare all the meals. Pasta will be cooking for Parmesan orzo and peas, butternut squash, turnips, red potatoes, and baby carrots will be roasting in the oven, onions will be caramelizing on the stove top, and I will be mixing up the dressing for a Caesar salad all at the same time. Add in packaging the meals, adding the labels for heating instructions, and washing dishes and packing the refrigerator full of meals, my day is then complete.

A client favorite is Brie and Caramelized Stuffed Chicken. Chicken breasts are stuffed to overflowing with slow cooked, wine infused onions, garlic, and Brie cheese. After and quick sear to brown the outside of the chicken, it finishes up in the oven. A light sauce of wine, chicken stock and sage complete the dish.

This is a Sunday dinner type of dish. Put it on your menu next week and enjoy dinner with family and friends.

Caramelized Onion and Brie Stuffed Chicken

adapted from a recipe on myrecipes.com

6 servings

3 tablespoons olive oil, divided
1 large onion, sliced thin, about 4 cups
1/2 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, thinly sliced
3/4 cup white wine, divided
about 6 ounces of Brie cheese, rind removed and cut into 6 slices
6 boneless, skinless chicken breast halves
1 teaspoon dried sage
1 cup chicken stock

Preheat oven to 350 degrees.

In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add sliced onion, salt and pepper and sauté for 20 - 30 minutes or until golden brown. Add sliced garlic sauté 5 minutes. Stir in 1/4 cup of wine and cook 5 minutes or until liquid almost evaporates. Spoon 3/4 of the onion mixture into a bowl and the remaining 1/4 into another bowl - reserving for the sauce. Let onion mixture cool.

Cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff about 1 - 2 tablespoons of the onion mixture into each pocket along with a slice of the Brie cheese.

In the same saute pan that the onions were cooked in, add about 1 tablespoon of olive oil over medium-high heat. Add chicken in batches and brown chicken on each side; about 3 - 4 minutes per side. Remove chicken and place on a large baking sheet. Finish cooking the chicken in the oven for about 15 minutes or until the thickest part of the chicken registers about 165 degrees on a thermometer. Make sure you are testing the temperature of the chicken and not the stuffing.

Meanwhile, in the same saute pan, add the reserved 1/4 of the onion mixture and 1/2 cup wine. Bring to a boil and reduce for about 3 - 5 minutes. Add the sage and chicken stock and continue boiling for an additional 4 - 5 minutes. Add the butter and stir to melt.

Remove the chicken from the oven and place on a platter. Spoon sauce over the top and serve.

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The Crab Cake

2010-03-06T08:00:00.002-05:00

As a God-fearing, church-going Catholic, I follow the Lenten regulations of abstaining from meat on Fridays mainly because I want to improve my chances of making it to Heaven. It is only these Fridays during Lent that I crave a huge, juicy cheeseburger because I am "not supposed" to eat meat on these days.

As a backup to my burger desire, I keep a can of fresh crab meat on hand to make The Crab Cake instead. A mostly crab meat filled patty with barely enough egg and panko to bind it together reminds of warm summer days spent at The Shore instead of the burger of my dreams.

Crab cakes are a weekly request from my clients. I think I will put in a request to make them for myself this Friday.

The Crab Cake

Use crab meat from the refrigerated section near the seafood department of your local grocery store or Costco. I use Phillip's backfin or special varieties.

makes 12 crab cakes or about 4 servings

1/3 cup diced onion
1/3 cup diced celery
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/4 teaspoon dry mustard
2 tablespoons chopped fresh parsley
1 egg
1 pound of fresh crab meat, either backfin or special varieties
1/4 cup mayonnaise
1/2 cup panko plus more for dredging crab cakes in before sauteing
canola oil and butter for frying

for classic tartar sauce --
1 cup mayonnaise
2 tablespoons sweet pickle relish
squeeze of lemon juice

shredded iceberg lettuce

In a large saute pan, heat about a tablespoon of canola oil and saute the onion and celery for 4 - 5 minutes. Remove from pan and allow to cool.

Meanwhile, in a large bowl, gently combine the Worcestershire sauce, garlic powder, Old Bay seasoning, dry mustard, parsley, egg, crab meat, 1/4 cup of mayonnaise, and 1/2 cup of panko and the onion-celery mixture. Make sure that you do not mix too much because you do not want to break up the crab pieces.

Using a 1/4 cup measure, form the crab mixture into 12 crab cakes. If you have time, refrigerate, covered for 30 minutes to help the crab cakes hold their shape while sauteing.

Heat a large saute pan to medium high. Drizzle about 1 - 2 tablespoons of oil and add 1/2 tablespoon of butter into pan. Place about 1 cup of panko in a shallow dish. Dredge each side of the crab cakes in the panko and saute for about 3 - 4 minutes per side or until golden brown. Remove from pan and drain on paper towels.

For the tartar sauce, in a small bowl combine the 1 cup of mayonnaise, pickle relish and lemon juice.

Serve crab cakes on top of shredded iceberg lettuce with a squeeze of lemon and classic tartar sauce.

Cinnamon Crunch Popcorn

2010-02-23T20:00:00.010-05:00

Growing up, we had a Stir Crazy Popcorn Popper. By what seemed like magic, the popcorn popper would turn oil and corn kernels into an overflowing bowl of perfectly popped popcorn. The magic stirring wand on the base of the popper constantly moved the kernels insuring all the corn popped without burning. Adding a pat or two of butter to the special butter well on top of the popper allowed it to melt over the corn as it popped. The icing on the cake was that the plastic dome doubled as a bowl meaning less clean up after gorging on handful after handful of buttery popcorn.

When I had kids of my own, I first made microwave popcorn for them. Quick, convenient, and no mess to clean up, it was an ideal snack for a mom with 3 kids under 4 years old. As my kids got older, we experimented with making popcorn in a pot on the stove top. We liked the big, fluffy pieces of popcorn this method produced, and the popcorn did not have that processed taste like the microwave version. With lots of shaking of the heavy pot and steam sneaking out from under the lid, making popcorn was sometimes a dangerous cooking adventure for my kids and I.

When my daughter asked for a popcorn popper for Christmas a couple years ago, I headed to the Internet to do some research. There were fancy poppers which are miniature versions of the poppers used at carnivals and the circus. Fun but impractical. Where would I store that thing? There were poppers by major appliance makers each touting some special feature. But these poppers tended to be on the expensive side. I only wanted to buy a popcorn popper. Not a popper, chopper, dicer, mixer, and blender all in one.

Then I remembered the Stir Crazy Popcorn Popper of my youth and all the fun my best friend Susie and I had making bowls upon bowls of perfectly popped and buttered popcorn at our weekly sleepovers. I had found the popper for my daughter!

After over 2 years of near constant use, my daughter's Stir Crazy Popcorn Popper pops a beautiful bowl of popcorn every time. We usually are just butter and salt popcorn eaters. I decided it ws time to change it up and did a little experimenting to come up with with different flavored popcorns.

Cinnamon Crunch Popcorn was invented to satisfy my salty and sweet cravings. The corn is popped in a mixture of oil and sugar so each piece of popped corn in covered with a slightly crunchy sugary coating. The hot, just popped kernels are then tossed with a cinnamon, sugar and salt mixture for added flavor.

Make a double batch. Cinnamon Crunch Popcorn will disappear quicker than it took you to make it.

Cinnamon Crunch Popcorn
makes about 6 cups

2 teaspoons cinnamon
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup popcorn
1/4 cup oil
2 tablespoons sugar

In a small bowl, combine cinnamon, 1 tablespoon of sugar, and the salt. Set aside.

Put oil, popcorn and remaining 2 tablespoons of sugar into the popper If using a Stir Crazy Popcorn Popper, it will do all the work for you. After the popcorn stops popping, flip over the dome and add the cinnamon mixture. Using a large spoon, toss to coat the popcorn evenly with the mixture. Serve immediately or spread on a large baking sheet to cool and package in an airtight container.

If using a pot with a lid, place it on the stove top over high heat. Add the oil, popcorn and remaining 2 tablespoons of sugar to the pot and place the lid on top. Start shaking the pot as soon as the corn starts to pop. Continue shaking until the popping almost stops. Remove quickly from heat, open lid and pour in cinnamon mixture over hot popcorn. Toss the popcorn and the mixture with a large spoon making sure all the popcorn is coated. Serve immediately or spread on a large baking sheet to cool and package in an airtight container.

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