Grilled Balsamic Glazed Mahi Mahi

Grilled Balsamic Glazed Mahi Mahi

With a few warm days interspersed with to cooler Spring weather, I decided it was time to venture outdoors and fire up the grill.  I am lucky to have a family of fish lovers and with mahi mahi on sale, last night was the night to introduce them to this firm, white fish. Grilled Balsamic Mahi Mahi is a super simple recipe that lends itself well to many different types of fish such as salmon, tuna, and halibut.

With the grill fired up, dinner was on the table in less than 15 minutes. I also served basmati rice and fruit salad. We all enjoyed the dinner. My Middle One did comment that mahi mahi was not her favorite type of fish. She is more of a salmon fan. The slightly caramelized balsamic vinegar glaze added just enough flavor to the fish without overpowering its delicate flavor. I grilled some extra fish which will be fish tacos for tomorrow's lunch.

If you are trying to serve more fish to your family, this is a good starter recipe to try. With fresh fish and a quick preparation, you can change those landlubbers into seafaring folks.


Grilled Balsamic Glazed Mahi Mahi

serves 4

1 1/2 pounds of mahi mahi fillets
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, diced
basil, chopped

Preheat grill and set it to medium high heat.

In a small bowl whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper.  Place the fish in a glass baking dish and drizzle with half the marinade.

Grill the fish for about 5 minutes. Flip the fish and brush with some of the reserved marinade. Grill for an additional 4 - 6 minutes and flip the fish one more time. Brush with more of the balsamic vinegar and remove to a platter. Top with the chopped tomato and the basil. Serve immediately.

Lemon Barbecued Shrimp

Lemon Barbecued Shrimp

With a spell of warm Spring weather over the past couple weeks, I dusted off the Weber grill and made a few dinners in the great outdoors.  First up was a platter of Lemon Barbecued Shrimp.  I love grilling because...

1.  I spend time outside
2.  Dinner cooks by itself with little help from me
3. No dirty pots and pans to wash

Lemon Barbecued Shrimp includes a homemade marinade with ingredients most kitchens have on hand.  Making your own marinades is a quick proposition.  With a mason jar, you can add all the ingredients and give it a vigorous shake.  Also, you control the ingredients that go in so you can make your homemade marinade as healthy - or not - as you would like.

After spending about 30 minutes in the marinade, the shrimp get a a double flavor boost from the tangy lemon barbecue sauce and the char or the grill.  Head outside and prepare this is a quick meal for your family.  And you will get the added benefit of getting a dose of vitamin D from some time spent in the sun.

Lemon Barbecued Shrimp

serves 4

for the mariande --
1/4 cup ketchup
3 scallions, thinly sliced
3 tablespoons lemon juice
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon sesame seeds
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon pepper

2 pounds extra large shrimp (16 - 20 count per pound), peeled and deveined with tails
12 inch wooden skewers

lemon wedges

In a mason jar with a lid, combine the marinade ingredients and shake well.  Place shrimp in a resealable bag and add about 2/3 of the marinade.  Place in refrigerator to marinate for about 30 minutes.

Heat grill to medium high.  While the grill is preheating, thread 4 shrimp on each skewer.  Grill for 3 - 4 minutes per side, brushing with remaining marinade during the last couple minutes.  Can be served straight from the grill or chilled with lemon wedges.

Flourless Peanut Butter Chocolate Chip Banana Cookies!

Flourless Peanut Butter Chocolate Chip Banana Cookies

Nothing compares to a home baked cookie.  The aroma of peanut butter or chocolate chip cookies baking is intoxicating.  It draws anxious kids and adults alike to the kitchen hoping to grab one of the first warm cookies from the oven.

With the hundreds of thousands of cookie recipes in cookbooks, magazines, on food blogs, and passed down through generations of home cooks, there is a cookie recipe that appeals to everyone.  Add Flourless Peanut Butter Chocolate Chip Banana Cookies to your list of must try cookies.  With a short list of ingredients, the peanut butter, chocolate, and banana flavors shine in this chewy cookie.

Bake a batch today.  The most inviting kitchen is one with a full cookie jar.

Flourless Peanut Butter Chocolate Chip Banana Cookies

adapted from this recipe from Bon Appetit, September 1999

makes about 30 (3-inch) cookies

1 cup creamy peanut butter
1 cup packed light brown sugar
1 ripe banana, mashed
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper and set aside.

In a large bowl, combine peanut butter, brown sugar, banana, egg, baking soda, vanilla extract, and cinnamon using a standing or hand held mixer.  Beat for about 3 - 4 minutes.  Add the chocolate chips and mix to just combine.

Drop by rounded tablespoons of dough on baking sheets about 2 inches apart.  Bake for 10 - 11 minutes or until cookies are golden brown and still slightly soft in the middle.  Cool on sheets for 2 - 3 minutes then transfer to a cooking rack.  Store in an air tight container for 3 - 4 days or freeze for up to 2 months.

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.

Butternut Squash and Green Bean Risotto



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.

Breakfast Quinoa

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 2

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. 

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.

Mediterranean Grilled Chicken Salad with Feta

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

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.

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.

Beef Tenderloin Bites with Spicy Chile Jelly

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 with Red Potatoes

A traditional Irish dinner

As someone who is constantly testing, tweaking, 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 sauerkraut 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 with Red Potatoes

Brown Sugar and Dijon Glazed Corned Beef and Cabbage with Red Potatoes

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 brown 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.

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.

Sweet Lemon and Soy Glazed Salmon

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.

Southwestern Chicken Lettuce Wraps with Chipolte Rice

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.

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.

Merlot Chicken with Artichokes and Mushrooms

"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.

Crispy Beef Lettuce Wraps

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

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!!!!