Roasted Monkfish with Chardonnay Tomato Sauce

Salmon. Tilapia. Salmon. Salmon. Mussels. Tilapia. Shrimp. Salmon. That is pretty much the fish/shellfish menu at our dinner table. My 3 young reviewers do eat their fair share of seafood, but adventure is not in their sole. Get that last joke? I typed sole, as in the fish, and not soul. People say I'm funny.

Last night was "Try a New Fish Night." My local fishmonger recommended the monkfish. "It is the poor man's lobster," he proclaimed. "Just don't overcook it." That last part had me a shakin' in my LL Bean fuzzy clogs, no not really. Even with his warning, I ordered about 2 pounds of monkfish. I was on my way home to figure out what to do with my new fish find.

A recipe on Epicurious caught my eye. I changed it up a bit and came up with Roasted Monkfish with Chardonnay Tomato Sauce. 4 out of the 5 of my family of reviewers were pleased with our new fish. No Thank You Boy was feeling daring and was the first to dig in. "Tastes like shrimp to me. It is really good." The kid who won't eat a hamburger is a fan of monkfish? The Husband enjoyed the sauce and the fish. When he was informed about the poor man's lobster distinction, he decided the monkfish would benefit from a dip in melted butter and then the sauce. My Oldest and I both can eat our weight in lobster. The monkfish was a hit with us. Only My Middle One abstained. She filled herself with jasmine rice and roasted Parmesan cauliflower.

Salmon. Tilapia. Salmon. Salmon. Mussels. Tilapia. Shrimp. Salmon. Monkfish. Add another fish to the menu.

Roasted Monkfish with Chardonnay Tomato Sauce

adapted from a Bon Appetit February 2005 recipe

Sauce
2 tablespoons olive oil
1 cup onion, diced
3 cloves garlic, chopped
3 large plum tomatoes, large dice
2 teaspoons dried basil, fresh would be better
1/2 cup bottled clam juice
1/2 cup Chardonnay
Pinch of dried crushed red pepper
1 tablespoon butter

Fish
4 (6-ounce) monkfish fillets
1 tablespoon extra-virgin olive oil
1/2 lemon
salt
pepper

Preparation for sauce:
Heat a saute pan to medium high and add a drizzle of olive oil. Add onions and saute for about 5 minutes. Add garlic and saute an additional minute. Add tomatoes, basil, clam juice, wine and red pepper flakes and bring to a boil. Reduce heat and simmer for about 5 - 10 minutes or until sauce thickens. Add butter and stir until melted. Season with salt and pepper.

For fish:
Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Squeeze lemon juice over fish and sprinkle with salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 - 14 minutes.

Top each fish fillet with chardonnay tomato sauce.

Frito Chicken with Honey Mustard Sauce



Frito Chicken

 Ok. This is not a gourmet meal and not the type of entree I usually prepare. No Thank You Boy came home from school and announced, "Fritos are really good." Wow! I'll alert the media with that news flash. This revelation was realized at his school lunch table where numerous foods are swapped each day. Being the unadventurous eater of the family, he is the first one to say, "No Thank You!" to 75% of what is offered at the dinner table. When he proclaimed his new found affinity for Fritos (he is really going out on a limb here), I decided to add the corn chip to my dinner entree.

In honor of today being National Corn Chip Day (who would have thought they would have their own day?), I am posting my recipe for No Thank You Boy's Frito Chicken. My Oldest and My Middle One reviewed the chicken as "OK." I thought it was good, not great. I recommend it sliced on top of a salad with honey Dijon dressing. As for No Thank You Boy ... he loved it!!! He stated that is tasted like McDonald's Chicken Nuggets. I guess that is a good review. Especially if you are a 10-year old boy who happens to like chicken nuggets. He ate it for dinner 2 nights in a row. A big thumbs up from him.

No Thank You Boy's Frito Chicken with Honey Mustard Sauce

6 chicken breasts, boneless and skinless
2 eggs, beaten
3 cups crushed Frito corn chips
Honey Mustard Sauce, recipe follows

Preheat oven to 375 degrees. Place Fritos and eggs in 2 separate, shallow bowls. Dip the chicken first in the beaten eggs and then the Fritos. Place on a baking sheet. Bake for about 20 - 25 minutes. Serve with honey mustard and barbecue sauce for dipping.

Honey Mustard Sauce

1/2 cup honey
3 tablespoons Dijon mustard

Mix honey and mustard together.

Happy Hour - Southern Barbecue Nachos

I have created a monster. My Oldest is the my most adventurous eater of my three kids. As a food lover, she will eat many of my culinary creations that her siblings will try only a nibble. As she was arriving home from school today, she tasted the pork I was shredding for tonight's dinner of Pulled Pork Sandwiches with Slaw. "It tastes a little dry to me," she offered before I even asked what she thought of the beginnings of our dinner. Most kids would just eat the pork and not critique it. Since I started my blog, I ask for reviews of the food. My Oldest has turned into my Biggest Fan and also my Greatest Critic. She has even noticed that she is more critical of food that she eats. She said that she'll eat anything, but it has to be phenomenal to get a good review from her.

There are bound to be leftovers from tonight's dinner so I created an appetizer for Happy Hour. Southern Barbecue Nachos can be made with any leftovers you have from your Pulled Pork Sandwiches or pick up a tub of barbecued pork in the refrigerated meat counter at the grocery store. Most stores sell precooked and barbecue-sauced up ribs and next to them you will find the barbecued shredded pork. It will work well for your impromptu Happy Hour. My Oldest was trying to eat my photo samples before I took the picture. She volunteered, "These are good. I like the onion touch." I guess I'll take that as a good review. I enjoyed the combo of spicy sweet pork with the cool sour cream and the bite of the cheddar cheese and scallion.

Pair the nachos with some margaritas and it will feel a little like summer in the middle of winter.

Southern Barbecue Nachos

about 1 1/2 cups pulled pork, homemade or premade in the refrigerated meat counter at the grocery store
2 tablespoons sour cream
2 tablespoons shredded sharp cheddar cheese
2 scallions, finely chopped
about 25 Tostito Scoops

Heat pork in microwave until heated through. Line a plate with the Scoops. Fill each Scoop with about a teaspoon of the pork, a small dollop of sour cream, and a sprinkle of the cheese and the scallions. Serve with your favorite cocktail.
Happy Hour!!

Perfect Roast Chicken and Parmesan Potato Wedges

Dinner #67 was the first of my updated family favorites. I did it again tonight. The Perfect Roast Chicken was just that. Perfect and roasted. I adapted an Ina Garten recipe from her first cookbook The Barefoot Contessa Cookbook. The chicken was uber-moist, and the flavor was accented with lemon, garlic and butter. The chicken was paired up with Parmesan Potato Wedges instead of the typical mashed potatoes or roasted potatoes. My Parmesan Potato Wedges take only seconds to make and are a little different from your ordinary potato side dish. The best dishes are the ones that are easy to prepare, can be made with ingredients you have on hand, and taste great. My Middle One suggested the recipe so she gets the credit for the success of this dish.

Rave reviews all around for this meal. My Oldest likened the potatoes to home fries, but only better. Even No Thank You Boy gobbled up his portion. I will be making Parmesan Potato Wedges more often.

Perfect Roast Chicken

adapted from The Barefoot Contessa Cookbook

1 5- to 6-pound roasting chicken, I used a Perdue Roaster
Salt
Pepper
1 lemon, sliced in half
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 1/2 cups chicken stock
3 tablespoons flour

Preheat oven to 425 degrees. Remove giblets. Rinse chicken with cold water and pat dry. Season inside with salt and pepper and stuff with lemon and garlic. Place chicken in roasting pan. Brush outside of chicken with melted butter and sprinkle with salt and pepper.

Roast chicken for about 1 and 1/2 hours or until juices run clear. Remove from oven and cover with foil. Let rest for 10 minutes before carving.

For the gravy, put about 3 tablespoons of the fat from the roasting pan in a small saucepan over medium high heat. Add flour and stir. Cook for about 1 minute. Add stock and whisk until smooth. Cook for about 4 - 5 minutes until thickened. Season with salt and pepper.

Serve sliced chicken with gravy.


Parmesan Potato Wedges

5 medium russet potatoes, cut in about 6 wedges each
1/2 stick butter, melted
3/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon paprika

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated425 degree oven for about 30 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.

Barbecue Mini Meatloaves

I have found that many people make the same dishes for dinner over and over again. Spaghetti on Monday. Steak on Tuesday. Chicken on Wednesday. Pork Chops on Thursday. Pizza on Friday. Tacos on Saturday. Pot roast on Sunday. Then the menu starts all over again. No wonder many people dread the thought of making dinner. It is so boring.

Not anymore! From time to time I'll be updating and adding some variety to favorite family dishes. No more dried out pork chops, overcooked pot roast and cardboard takeout pizza. The first recipe was Carolina Pot Roast with Gingersnap Gravy. A variation on the typical crock pot pot roast that has a zippy gravy instead of the watered down beef broth found in many recipes.

Tonight I changed up the basic meatloaf. With the addition of some new ingredients and making them into individual mini meatloaves, my taste testers were in for a surprise. "Surprise! Barbecue Mini Meatloaves!"

My Middle One helped squish all the ingredients together and form the mini meatloaves. She was away with a friend for the weekend; she must have missed her Mom.

My Oldest and My Middle One liked the new mini meatloaves, but could have done without the slather of barbecue sauce on the top. I thoroughly enjoyed dinner. A plate of mashed potatoes, gravy, peas, and my new Barbecue Mini Meatloaf. Prefect for a winter night when the temperature was having a hard time getting out of the teens. No Thank You Boy was, well, No Thank Yo Boy tonight. He never has been a fan of meatloaf or even hamburgers so tough luck for him. He dug through the freezer and ate a couple frozen chicken spring rolls. We had a guest taste tester - one of No Thank You Boy's friends ate dinner with us. When asked if he liked meatloaf he said "No." But when dinnertime rolled around, he tried it and liked it along with 2 servings of mashed potatoes and proclaimed, "That was good." Sounds like a thumbs up from him.

Keep checking back for some new ways to change up your old favorites. Your family will thank you and then you can thank me.

Barbecue Mini Meatloaves

serves 5

about 1 1/2 pounds ground beef - 90% lean
2 eggs
3/4 cup seasoned bread crumbs
3/4 cup crushed potato chips
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup onion, finely chopped
1/2 cup barbecue sauce plus extra to slather on top
2 tablespoons mustard

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Line a large baking sheet with parchment paper. Form meat mixture into 5 mini loaves and place on baking sheet. Bake for about 20 minutes and then slather each mini loaf with barbecue sauce. Continue baking mini loaves an additional 10 - 15 minutes or until loaves are cooked through. Remove from oven and serve.

Carolina Pot Roast with Ginger Snap Gravy

Carolina Pot Roast with Ginger Snap Gravy

I have never been a fan of pot roast. A tough piece of meat that takes way too long to cook. That is where a crock pot comes in. I have one of those super big crock pots. The idea of throwing a few ingredients in the pot, turning it on low, and coming home to a meal sounds like a dream too good to be true. And usually it is. I have only found a few recipes I like in my crock pot. One is Pulled Pork. Tender pork bathed in barbecue sauce and topped with crunchy cole slaw on a soft roll is heaven. I may have found another recipe to add to my small file of crock pot recipes.

The other night I attended a movie screening for Two Angry Moms by the SlowFood of Northern New Jersey group so dinner needed to be made in advance for my family. Carolina Pot Roast with Ginger Snap Gravy turned out to be a delightful dinner. A very flavorful gravy highlighted with crushed ginger snaps and tender shredded beef on top of wide egg noodles was a satisfying and delicious winter time dinner.

The meal received 4 thumbs up from my family. I also gave it an enthusiastic thumbs up when I had it for lunch the next day. I love leftovers for lunch. For a no-brainer of a meal, try this recipe. You won't be disappointed.

Carolina Pot Roast with Ginger Snap Gravy

adapted from a recipe inThe 150 Best Slow Cooker Recipes by Judith Finlayson

serves about 6

4 pound eye round roast or rump roast
1 tablespoon olive oil
1 large sweet onion, finely chopped (Maui or Vadalia)
3 garlic cloves, chopped
2 tablespoons ginger root, grated
1 tablespoon chili powder
1 teaspoon nutmeg
1 teaspoon pepper
1/3 cup flour
3 cups beef broth, low salt
2 teaspoons beef bouillon
1/2 cup sour cream
1/2 cup ginger snap crumbs
2 tablespoons brown sugar

Wide egg noodles, cooked and drained

Heat oil in a large saute pan over medium high heat. Brown roast on all sides. Transfer to crock pot. Reduce heat to medium and saute onions until softened, about 5 minutes. Add garlic, ginger, chili powder, nutmeg, beef bouillon, and pepper and cook for about a minute. Sprinkle flour over mixture and cook for another minute. Add beef broth and cook for another minute.

Pour mixture over roast, cover and cook on low for 9 - 10 hours, until meat is tender.

Remove meat and add sour cream and ginger snap crumbs. If the gravy seems to thick, add a little hot water. Season with salt and pepper to taste. Serve over noodles.

Chinese Chicken Salad with Sesame-Ginger Dressing

"We are simple kids. Can we just have simple food?" That was the comment from My Middle One when presented with my latest dinner creation, Chinese Chicken Salad with Sesame-Ginger Dressing.

The ingredients that go into this dish are not that funky - they are really quite simple. But when I combined them, I sent one of my children into a dinnertime tailspin. We had a tight schedule to keep on this night. I really wasn't in the mood to convince her she has eaten all components of the salad and actually liked them.

She and No Thank You Boy ate the chicken and a bowl of applesauce from a jar. My Oldest ate the salad. She eats 9 out of 10 meals as long as it isn't too spicy. The Husband ate the salad, but topped it with Caesar dressing. I ate it as it was intended to be eaten.

I can count on myself to enjoy my cooking.

Chinese Chicken Salad with Sesame-Ginger Dressing

serves about 4

3 - 4 chicken breasts, boneless and skinless, about 2 pounds
2 eggs, beaten
2 cups panko
salt and pepper

Dressing ingredients

1/4 cup rice wine vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons barbecue sauce
1 tablespoon hoisin sauce
juice of 1/2 small orange
1 tablespoon ginger, grated
3 tablespoons brown sugar
dash of red pepper flakes

Salad ingredients

8 cups chopped romaine lettuce
1 cup cucumber slices
1 cup red pepper strips
1 1/2 cups sugar snap peas
1/4 cup almonds

Preheat the oven to 375 degrees.

Season the chicken with salt and pepper. Put the beaten eggs and panko in 2 separate, shallow dishes. Dip in the chicken in the egg and then the panko. Place on a baking sheet coated with cooking spray. Bake for about 20 - 25 minutes or until cooked through and lightly browned. Set aside. When slightly cooled, slice into strips.

In a small bowl, combine the ingredients for the dressing and set aside.

In a large bowl, combine romaine, cucumber slices, red pepper strips, and sugar snap peas. Separate salad onto 4 large plates and top with sliced chicken and almonds. Drizzle with the dressing.

Happy Hour - Tenderloin Thai Beef Salad in Cucumber Cups

Tenderloin Thai Beef Salad in Cucumber Cups

I am on a one woman crusade to promote Happy Hour. I am not talking about the $1 beers, endless hot wings, and layered taco dip Happy Hour. The Happy Hour I want to promote is the one when a few good friends are invited over to your home, a festive drink or new bottle of wine is featured, and a couple new "little plates" are served.

I just reviewed a new cookbook entitled Great Bar Food at Home by Kate Kehoe that will be appearing next week in The Paper Palate section of The Well Fed Network. This book is the essence of my Happy Hour. Unique recipes for small plates such as Stuffed Hot Dates, Teacup Tomato Toasts, and Cognac Shrimp Wrapped in Bacon are offered. The book also includes tidbits about bygone cocktail hours. In the future, I will preparing many of the recipes in this book.

Last night, The Husband and I attended a party. An Asian fusion menu was planned by the hosts so I picked a recipe to prepare that I thought fit with the theme. It was not from my favorite, new Happy Hour cookbook, but I think it represents my Happy Hours to come. I prepared Tenderloin Thai Beef Salad in Cucumber Cups which is a take on the traditional Thai beef salad.

Medium rare beef tenderloin is thin sliced and combined with traditional Thai ingredients including mint, cilantro, fish sauce, and bird's eye chili peppers. I was anxious to reviews from a group of people that did not include my own kids. The reviews were 4 fork all around. The party attendees were very welcoming of a unique appetizer and I like to bring something a little out of the box. I even got a request from a guest for cooking lessons. He said he wants to see what I can do in the kitchen.

Get the cocktail shaker out and check back here for new little plate recipes. Invite a few friends over and make it Happy!

Tenderloin Thai Beef Salad in Cucumber Cups

adapted from a recipe from my co-workers at The Personal Chefs Network

makes about 24 pieces

2 English cucumbers, try to find ones uniform in shape
olive oil
salt and pepper
8 ounces of beef tenderloin, get it at the butcher's counter
1/2 cup red onion, small dice
about 1/4 cup mint leaves, finely chopped
2 tablespoons cilantro leaves, finely chopped
2 tablespoons fish sauce
2 tablespoons lime juice
1 Thai chili, finely chopped
1 teaspoon brown sugar
24 cilantro leaves for garnish

Heat a saute pan, preferably a cast iron skillet, to medium high. Drizzle tenderloin with olive oil and generously salt and pepper. Place in the pan and cook until medium rare, about 2 minutes per side, depending on thickness. The internal temperature should be about 120 degrees. Remove tenderloin from the pan and let rest for about 10 minutes.

Meanwhile, trim the ends of the cucumbers but do not peel. Cut into about 1/2 to 3/4 inch pieces. Scoop out the center of each slice to make a small cup. Set aside.

Combine onion, mint, cilantro, fish sauce, lime juice, Thai chili, and brown sugar. Set aside. Thinly slice the tenderloin, then slice into small strips. Add to the onion mixture and stir to combine. Fill each cup with the tenderloin Thai beef salad and garnish with a cilantro leaf. Can be made up to 6 hours ahead and chilled.

Two Pastas with Sauteed Spinach, Mushrooms, and Bleu Cheese

Every once in a while, I eat semi-vegetarian. After 2 weeks of over-indulgence during our holiday escapades, my body is in need of a break from the rich, meat-laden dishes. I don't think I could ever give up meat though. I just bought 4 pounds of strip steaks from Costco and will be back on the chuck wagon by tomorrow.

Last night, I cooked just for ME. ME and only ME. It may sound self-indulgent, but I really don't care. My family dinner menu planning revolves around trying to please 5 different palates. Not too spicy. Not chicken again. I want steak. What am I going to eat? Tonight it's ME.

After tricking the kids into making their own Thin Crust Pizzas, I went to work on dinner for ME. My original recipe came about from what was available in the fridge and freezer. I started picking ingredients out and began boiling and sauteeing. Usually I can never duplicate my made up recipes because my memory fails me. I really need to do some more crossword puzzles.

Here's what I came up with. Change up the vegetables and cheese, and nuts to what you have on hand. Tell ME what version you made and I'd like to give it a try.

Every once and a while, take care of #1. You'll like #s 2, 3, 4, and 5 much more if you do.

Two Pastas with Sauteed Spinach, Mushrooms and Bleu Cheese

Ingredients on hand:

about 2 - 3 cups pasta, I used rotini and penne, cooked and drained
olive oil
pat of butter
1 big handful mushrooms, sliced thin
1 clove garlic, chopped
3 cups fresh baby spinach, chopped
3 tablespoons half and half
1/4 cup bleu cheese, crumbled
dash of red pepper flakes
salt and pepper to taste
3 - 4 tablespoons pine nuts, toasted

Heat a saute pan to medium high. Add a good drizzle of olive oil and a small pat of butter. Saute the mushrooms for about 5 minutes. Add the garlic and spinach and cook until the spinach wilts, about 2 minutes. Stir in the half and half and bleu cheese and cook for a minute or 2. Add a dash of red pepper flakes, and season to taste with salt and pepper. Stir in pine nuts.

Chicken Fettucine with Sun-Dried Tomatoes and Bacon

The Husband is not a pasta-eater. He is a meat and more meat man. When he is working late, I typically make a pasta dish because I like pasta and my kids do too. 2 of my 3 kids could be classified as noodle-aholics with No Thank You Boy liking pasta about 50% of the time. He is hard to figure out sometimes.

Last night, with The Husband working late, it was a Pasta Night at my house. In the last couple days, I have received 4 foodie magazines in the mail. I picked a new recipe out of Cuisine at Home for Chicken Fettucine with Sun-dried Tomatoes and Bacon. The original recipe called for pappardelle which is a wide flat pasta, but I didn't have any. Fettucine made an acceptable stand-in.

The dish has a rich sauce - probably from the oil-packed sun-dried tomatoes, bacon and cream in the sauce. Needless to say it was good. I like one dish meals. Less clean up to deal with. I should have added a vegetable side; the kids just ate some sliced pears instead. My Oldest ate her portion and finished off what was left in her sister's bowl. No Thank You Boy ate the chicken and proceeded to say that the pasta "had a funny smell." I told him he had a funny smell. He ate 2 more pears and was happy.

This was a satisfying meal. If I make dinner and 3 out of the 4 of us like it, I consider it a success.

Chicken Fettucine with Sun-dried Tomatoes and Bacon

adapted from a Cuisine at Home recipe February 2008 issue

serves about 4

8 ounces fettucine, cooked and drained
4 strips of bacon, diced
1/3 cup sun-dried tomatoes packed in oil, sliced thin
3 cups cooked chicken, shredded
3 cloves garlic, minced
dash of red pepper flakes
1/2 cup white wine
1 cup chicken broth
1/2 cup half and half
salt and pepper
1/4 cup Romano Parmesan cheese

Saute bacon until almost crisp. Add tomatoes, chicken, garlic, and red pepper flakes and cook for about 1 - 2 minutes.

Deglaze pan with the wine, scraping bottom of skillet. Stir in broth, half and half and pasta and bring to a simmer. Cook until sauce thickens slightly, about 3 - 4 minutes. Season with salt and pepper and sprinkle with cheese.

Barbecued Pork Tenderloin with Roasted Sweet Potato Fries

The challenge of being a personal chef (I opened EAT! in March of 2007) is creating meals for my clients that can be reheated and taste like it was just made. One technique that helps achieve my goal is using the microwave for reheating. But, some different heating procedures need to be used to not overcook the food. In my pre-personal chef life, I would heat everything on full power - the quicker the better. I have found that by reducing the power level to 70%, reheating of food is less intense and actually the food comes out as if it was just prepared. I also employ the oven for food that needs to be crisped up.

Last night I used my personal cheffing knowledge to prepare my family's dinner. We were off to a lacrosse game at 5 p.m. and wouldn't be home until after 7:30 p.m.. I get somewhat cranky when I don't eat on a regular basis so I knew I had to prepare dinner in advance or get takeout. After spending our nest egg over the Holidays, I was making dinner at home. Besides, I just spent over $300 on groceries 3 days ago. I decided on making Barbecued Pork Tenderloin with Roasted Sweet Potatoes and added a couple more sides of Sauteed Zucchini and a Fennel and Apple Salad with Gorgonzola and Pecans.

I made the pork and sweet potatoes while I ate lunch (and some good Shortbread Brownies). All that was left to do was the salad and zucchini when we got home.

The results were as I hoped. The pork tenderloin came out juicy and flavorful upon reheating at 70% power in the microwave. The sweet potatoes were enjoyed by everyone including No Thank You Boy who has a renewed interest in vegetables. I was the only one who liked the fennel salad, but I was glad everyone tried it. My family and occasional dinner guest (usually one of my kids' friends) are getting better at trying everything I make so they can tell me if they liked or disliked a particular food. My kids' friends now know that they could get a mention in my blog and are more then happy to try something new on their dinner plate. They did not like the licorice taste of the fennel. I guess it was too much to ask them to like endive and fennel both in one week.

This was a quick meal to prepare and reheat. Try it out for your next busy night.

Barbecued Pork Tenderloin

serves about 6

2 pork tenderloins, about 2 - 2 1/2 pounds total
olive oil
barbecue seasoning, I use Barbecue of the Americas from Penzeys, or use any one in the spice section of the grocery store
about 1/3 cup of your favorite barbecue sauce - I like Sweet Baby Ray's

Preheat oven to 425 degrees. Heat an ovenproof saute pan to medium high and drizzle about 1 - 2 tablespoons of olive oil on the bottom. Pat the tenderloins dry and season with the barbecue seasoning. Add to the preheated pan and brown on all sides. Put pan into the oven and roast the tenderloins until they reach an internal temperature of about 135 degrees. Turn once during roasting. Brush with the barbecue sauce during the last 10 minutes.

Remove tenderloin from the oven and let cool to room temperature. Package in a ziploc bag and refrigerate until dinner time. When ready to serve, slice in 1/2 inch slices and reheat on a cover microwaveable plate for 1 - 2 minutes at 70%. Check after each minute to see if heated through. Heat at additional 30 second, in intervals, as needed.

Roasted Sweet Potatoes

3 medium sweet potatoes
olive oil
salt and pepper

Preheat oven to 425 degrees. Peel potatoes and slice into wedges, about 12 wedges each. Toss with a little olive oil and salt and pepper. Spread in a single layer on a baking sheet and roast for about 30 minutes, turning once. Potato wedges should be lightly browned.

Remove from oven and let cool. Package in a reusable plastic container and refrigerate until dinner time. When ready to serve reheat in a preheated 350 degree oven for about 10 - 15 minutes or until heated through.


Fennel and Apple Salad with Gorgonzola and Pecans

2 bulbs of fennel, sliced very thin
about 2 tablespoons of the fennel froids, chopped
1 apple, thinly sliced
1/4 cup Gorgonzola, crumbled
1/4 cup pecans, chopped - even better if toasted
juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon each salt and pepper

In a large bowl combine the fennel, froids, apple, Gorgonzola, and pecans. Set aside. In a small bowl, whisk lemon juice, olive oil, salt and pepper. Pour over the fennel mixture. Toss to coat.

For the Sauteed Zucchini, thinly slice 4 zucchinis. Coat a large saute pan with olive oil and heat to medium high. Add the zucchini and sprinkle with salt and pepper. Saute until lightly browned and beginning to soften. Serve with grated sharp cheddar cheese.

Chinese 5 Spice Roasted Salmon

As with many people, the day after January 1st brings about change. The holiday decorations are put away and the house cleaning begins. There is a sense of renewing healthy habits and setting aside those less desirable habits that have crept back into our daily lives.

The New Year has brought a renewed interest in healthy and nutritious eating around our house. In general, our family has a relatively healthy diet. We stay away from fast food, don't eat a lot of processed foods, and try not to eat so many chips, cookies, and bowls of ice cream. We are not nutritious freaks, but are conscience of what goes in our bodies. I should rephrase that. I am conscience of what everyone eats. My kids would just as much eat Reese Puffs, Tostito Scoops with con queso dip, and gallons of cookie dough ice cream. Just like every other American kid.

Almost weekly, I ask for dinner requests from my family. My Middle One usually suggests the same list of 3 entrees: Double Crust Pizza, Panko Chicken Fingers, or Teriyaki Salmon with white rice. I can't complain - she gives me suggestions and is consistent and persistent in her requests. I planned a shopping day for yesterday and included a salmon dish on the menu. My original recipe was to be salmon marinated in red miso. I searched my grocer's shelves high and low and did not find red miso. Now what? Was I reverting to to Teriyaki salmon again or be adventurous in the New Year and try something new? I improvised a recipe and came up with Chinese 5 Spice Roasted Salmon with Endive and Pickled Ginger and Shallots. I served it with Coconut Rice and Sesame Sugar Snap Peas.

The salmon had a nice delicate yet distinct flavor that balanced well with the spicy endive and pickled ginger and shallots. A bed of rice for the salmon and a side of crunchy sugar snap peas made for a delicious meal. We ate in shifts with No Thank You Boy, My Middle One, and myself eating first. No Thank You Boy usually says "No Thank You" even before any vegetable hits his plate. With a nod to our healthy eating plan, I decided he is trying before he can say "No thanks." News flash! He liked the sugar snap peas, but dramatically choked on the endive. He gave 4 forks to the salmon and had 2 servings. My Middle One said the fish marinade reminded her of a chicken seasoning and really enjoyed it. I tricked her and did not tell her until after she finished her Coconut Rice that it actually wasn't plain, white rice. She could tell the difference. The Husband worked late and reheated his in the microwave. It came out perfect and he also liked the delicate Asian taste. He was not a fan of the endive. He refrained from the theatrics his Mini Me performed earlier to show his dislike for the bitter endive. The Husband took some of the leftovers to work today. My Oldest was off babysitting and actually ate salmon at the neighbors' house.

Similar to a teriyaki salmon, but not as strong and overpowering flavor, I think this recipe is a keeper. Hopefully next time I am looking for an unusual ingredient at the store, I won't be able to find it and have to improvise on dinner again.


Chinese 5 Spice Roasted Salmon with Endive and Pickled Ginger and Shallots

serves 4 with enough for leftovers for 2 more servings the next day

2 to 2 1/4 pounds of salmon, one large piece with or without skin on (can also be cut in serving size pieces

3 tablespoons grated ginger, divided
1 tablespoon garlic, about 1 large clove, minced
2 tablespoons honey
1/2 teaspoon Chinese 5 Spice
3 tablespoons soy sauce
4 tablespoons rice wine vinegar, divided
1 medium shallot, thinly sliced
2 heads endive
1/4 cup basil leaves, chiffanode
1/4 cup carrot, grated

Preheat oven to 400 degrees. Place salmon in a large glass baking dish. You may have to cut the salmon in serving size pieces. In a small bowl combine 1 tablespoon of the ginger, garlic, honey, Chinese 5 Spice, soy sauce, and 3 tablespoons of the rice wine vinegar. Pour mixture over the salmon and let marinate for about 30 minutes.

Meanwhile, combine the remaining 2 tablespoons ginger, 1 tablespoon of rice wine vinegar, and shallots. Slice endive crosswise in thin slices. Toss the endive with the basil, carrot, and pickled ginger and shallot. Set aside.

Roast the salmon in oven for about 12 - 16 minutes. Remove from oven and let sit about a minute or 2 before serving. Serve with Endive and Pickled Ginger and Shallots, Coconut Rice and Sesame Sugar Snap Peas.


For the Coconut Rice, combine 1 1/2 cups unsweetened coconut milk, 1/2 cup water, and 1 cup white rice. Bring to a boil and then reduce heat and simmer for about 15 minutes. Fluff with a fork before serving.

For Sesame Sugar Snap Peas, bring a large pot of water to a boil. Add about 3 cups of sugar snap peas to the boiling water and cook for about 2 - 3 minutes. Do not overcook. There should still be a crunch to the peas. Drain and toss with 1/2 teaspoon sesame oil, 1 teaspoon soy sauce, and a sprinkle of black sesame seeds.

Dinners for a Year and Beyond

I have enjoyed my first year blogging. My intention was to keep track of recipes and record what my family liked and disliked about each meal. Along the way, I was hoping to grow my passion for food in other people.

My photos started off pretty primitive, but I think they have gotten better as the year has progressed. My family has tried new foods and has great patience wating while I take the perfect picture of My Food. During the summer months, the photo taking was outside on our deck. As the summer sun faded, I have found the best lighting for my photos is in the laundry room on top of the washer.

Reseaching countless recipes, experimenting with cooking techniques, and dishing out culinary advice are what I consider perks of my blog. My passion for all things cooking has lead to my own business as EAT! A Personal Chef Service was opened in April of 2007. My blogging has advanced my food writing with articles in my local Sparta Independent newspaper as well as being a writer for The Well Fed Network in the Kids Cuisine, Just Baking and Paper Palate sections. Developing menus for a restaurant in northern New Jersey is another opportunity which was offered to me.

I am most proud of my culinary contributions when family, friends and even people who have found my blog online try my recipes and say how much they have enjoyed the food they created. My original premise of Dinners for a Year was to chronicle my family's dinners during 2007. It has morphed into much more for me and I will continue to add to this blog as long as it is sharing my love of food with others.

Happy eating and stay tuned for many recipes and musings in the upcoming year.

Thanks for reading!