Thyme Rubbed Pork Chops with Apple-Shallot Sauce

Thyme Pork Chops with Apple-Onion Sauce

If you grew up in the 1970s, The Brady Bunch was required television viewing.  It is the story of a lovely lady bringing up 3 very lovely girls who meets a man named Brady who was bringing up 3 boys of his own.  They knew that this group would some how form a family and that is how they became the Brady Bunch.  I have seen every episode at least 3 or 4 times and have a few favorites:  the multi part episode when the Brady's vacation in the Grand Canyon and Bobby and Cindy smuggle beans and franks in empty flashlights for the Indian boy Jimmy, the suspenseful episode when Marcia breaks her nose and has dates with 2 different boys on the same night, and the musical episode when the Brady kids compete as "The Silver Platters"  in a television talent show.  Oh the memories........

One classic Brady Bunch episode that particularly stands out for me is the "Pork Chops and Applesauce" episode.  Peter is testing out new personalities and does his best Humphrey Bogart impersonation while discussing dinner with Alice the housekeeper and his mom Carol.

Putting an updated twist on the classic Brady Bunch pork chops and applesauce recipe, I developed Thyme Rubbed Pork Chops with Apple-Shallot Sauce.  Apples are one fruit which we always seem to have on hand at our house. Both crisp, tart Granny Smith and sweet and slightly soft Macintosh apples are two favorites that are readily available in the refrigerator fruit drawer.  Pan sauteed pork chops are topped with a chunky apple and shallot sauce that gets a kick from Dijon mustard and Garam Masala (an Indian spice blend readily available at your local grocery store).  A simple dish to prepare that packs a complex flavor wallop.

Sit down to a family dinner of Thyme Rubbed Pork Chops with Apple-Shallot Sauce and then watch an episode or two of the The Brady Bunch.  You will fall in love with the vintage show all over again.

Thyme Rubbed Pork Chops with Apple-Shallot Sauce

serves 4

4 (6 - ounce) pork chops, center cut and about 1-inch thick each
1 tablespoon fresh thyme
salt and pepper
2 teaspoons olive oil

1 large apple, such as Braeburn or Rome, peeled, and chopped in large dice
2 shallots, sliced thin
1 garlic clove, chopped
1/2 cup chicken stock
1/4 cup white wine
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon Garam Masala

Sprinkle pork chops with thyme, salt and pepper.  Heat a saute pan over medium high heat and add oil.  Add pork and saute on each side for about 4 - 5 minutes or until just cooked through.  Transfer to a plate and tent with foil to keep warm.

In the same pan, add the apple, shallot, and garlic.  Saute, stirring occasionally, for 3 - 5 minutes or until the apples begin to just soften and the shallots are translucent.  Stir in chicken stock, wine, honey, mustard, and Garam Masala.  Continue cooking for an additional 3 - 5 minutes or until the sauce is slightly thickened.  Season to taste with salt and pepper.

To serve, top pork chops with apple-shallot sauce.

Curried Beef Lettuce Cups



Curried Beef Lettuce Wraps

Has it been a crazy busy day?  Then Curried Beef Lettuce Cups is just the recipe you need to add some peace and calm to your dinner time.  Incorporating Asian and Indian cuisines, Curried Beef Lettuce Cups pack a flavor punch from browned ground beef seasoned with garlic, fresh ginger root, serrano chilies, and slighty sweet and spicy curry powder.  The bright flavors of chopped fresh mint and basil and a squeeze of lemon juice further heighten the flavor of the dish.  Sweet, nutty, and mild Boston Bibb lettuce cups cradle the curried meat making the buttery and crispy lettuce an ideal accompaniment to the spicy meat.

Curried Beef Lettuce Cups is a flavorful entree that can be prepared in about 20 minutes.  Or better yet, make it a do-it-ahead meal and prepare it in the morning or even the day before.  A quick reheat in the microwave or on the stove top is all that is needed before you sit down at the dinner table to enjoy your home cooked meal.

Curried Beef Lettuce Cups

adapted from this recipe

serves 4

1 teaspoon sesame oil

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, chopped

1 (1 - inch) piece ginger root, chopped

2 serrano chilies, remove half the seeds and chop chilies

1 1/2 lbs ground beef

2 tablespoons low sodium soy sauce

1 1/2 teaspoons curry powder

1/2 cup fresh mint, chopped

1/2 cup fresh basil, chopped

1/2 lemon, juiced

2 heads Boston bibb lettuce

1/2 red pepper, diced

In a large saute pan, heat oils over medium high heat and add onion, garlic, ginger root, and serrano chilies.  Saute for about 5 - 7 minutes or until the onions are translucent.

Add the ground beef and continue cooking until browned, about 5 - 6 minutes.  Stir frequently and break up and any large pieces of meat.  When browned, pour off any grease.  Add soy sauce and curry powder and stir to combine.  Cook for 3 - 4 minutes so the seasonings cook into the beef.

Meanwhile, separate the leaves of the lettuce to form cups.  Wash and dry thoroughly.

Stir the mint, basil and lemon juice into the cooked meat.  Spoon seasoned meat mixture into lettuce cups and top with the chopped red pepper.

Orange Glazed Chicken with Toasted Almonds

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 Home magazine 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



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.

Chicken with Mushrooms and Spinach Casserole



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.

Chunky Vegetable and Bean Chili

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.

Crock Pot Steak and Mushroom Stuffed Potatoes



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.

Baja Pork Stir Fry



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.

A Leaner Chicken Parmesan

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.  These days, many people are looking for healthier versions of their favorite dishes without losing any of the flavor that they love.  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.

Chicken with Asiago, Prosciutto and Fresh Sage

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.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

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

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.

Chicken Souvlaki Pitas

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.

Sweet and Sour Pork with Snow Peas and Carrots

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.

Pasta Fagioli

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.

Caramelized Onion Patty Melt

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

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.

Thai Curry Chicken with Carrots & Snow Pea Pods

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

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

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.