california chicken w/ avocado & tomato

After taking a look at the blog the other night, I realized that I really haven't been eating any chicken lately - odd, right? So I decided to revisit an old favorite that Dan and I first made several months back. It's very simple, yet very flavorful. Here's what you'll need:

• 2 skinless, boneless chicken breasts
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• Salt and pepper
• 1 avocado - peeled, pitted and sliced
• 1 ripe tomatoes, sliced
• Monterey Jack cheese, cut into 6 slices

Preheat your oven to 350 degrees. Start by sautéing your garlic in oil. Once it begins to sizzle, add in the chicken.  I like to cook my chicken covered over medium heat.  I find cooking it slow and covered really makes it nice and juicy.  I added a pinch of salt and a few pinches of pepper.  After about 15 minutes, when the chicken is about 80% done, I transferred to a cookie sheet lined with foil. Then top with a tomato slice or two and several slices of cheese.  Bake for 10-15 minutes.

Once removed, add the avocado slices to the top and you're done.  Really simple, but the flavors go together wonderfully.  Definitely an easy way to make chicken that's not the same old, same old.

Bon chappétit!

red salad w/ tomatoes, carrots & red onions

So here's a great side salad that Dan and I made a few weeks back. There's actually no lettuce in it - crazy for a salad! It's pretty great though, really complemented the rigatoni w/ pancetta that we paired it with. Here's what you'll need:

• 3 heirloom tomatoes or 16 grape/cherry tomatoes (we used cherry in the pic below)
• 4 carrots
• 1 small sweet red onion
• Balsamic vinegar
• 1T olive oil
• Salt/pepper
• Torn basil leaves

Cut the tomatoes into halves or quarters (depending on the size) and set aside. Cut the carrots into thin rounds and place into a bowl. Thinly slice the red onion and add it to the carrots. Season with salt/pepper. Mix in the olive oil and balsamic to taste (I think we did equal parts). Add tomatoes and basil and stir. Serve.

We actually made ours in advance. In that case, we held of on the salt and vinegar until just before serving. It's a super easy salad that's a nice change from the norm. Definitely give it a try.

Bon chappétit!

pesto turkey burgers

I was in the mood for something other than pasta tonight (strange, I know, but it happens.) I decided to try a recipe I've had on hold for awhile for pesto turkey burgers. It calls for a grill, but alas, I didn't have one (sad face) and just used the stove top instead. They turned out pretty great. Here's what you'll need:

• 1/2 lb. of lean ground turkey
• 1 tablespoon basil pesto
• 1 teaspoon minced garlic
• 1/4 cup crumbled feta cheese
• 1/2 teaspoons seasoned salt
• 1/4 cup Italian style bread crumbs
• Sprinkle of pepper
• Buns of your choice (ha)

Begin by mixing all ingredients (expect buns) together in a bowl. Mix well with your hands and form into balls, then pat flat into burger shapes. You can get 2-3 burgers out of the amounts above (so 4-6 easily if you double everything). I just made them in a skillet. It took about 15 minutes total to cook them both through over medium heat, flipping occasionally. That's it - super easy. They turned out to have a really strong flavor that didn't even call for any condiments beyond a little lettuce and tomato.

I paired them with some french fries. I got the regular crispy variety in the freezer section. I tossed them with some oil and a half a package of dry Ranch dressing mix, baked for 15-20 minutes (per directions) and got some really great seasoned fries out of it. Definitely a tasty, unique recipe if you're looking for a different kind of burger.

Bon chappétit!

homemade lasagna

This has to be one of my all-time favorite meals. Lasagna is one of those dishes that's very specific to each person who makes it. I've tried a lot of different kinds, but like any good son, my heart belongs to my mom's recipe. It definitely takes a bit of time, but it's so, so worth it. Here's what you'll need:

For the Sauce:

• 1 lb. lean ground beef
• ½ lb. spiced bulk Italian sausage
• 1 med. Onion, chopped
• 1-2 cloves garlic, finely chopped
• 2 (28 oz) cans of crushed tomatoes
• 2 (6 oz) cans tomato paste
• 1 teaspoon salt
• ¼ teaspoon pepper
• Pinch dried basil & oregano

For the Filling:

• 15 ½ oz. ricotta cheese
• 2 eggs
• 8 oz. mozzarella cheese, grated
• ½ cup of Parmesan or Romano
• ¼ teaspoon pepper
• 6 oz. jar pesto

Building the lasagna:

• 1 # box Barilla no-cook lasagna noodles
• Grated mozzarella

For sauce: Over medium heat, cook the ground meat & sausage, then drain. Add the onion & garlic and continue cooking until the garlic is lightly browned. Put the meat mixture in a sauce pan, then add the crushed tomatoes and paste. Fill paste can with water; add to the sauce along with the spices. Simmer covered on low for 1 hr.

Side note: Last time Dan and I made this, we accidentally quadrupled the meat (seriously - the proof is in the photo). Like all my dishes, one mistake doesn't ruin the whole thing. We just added an extra can of crushed tomatoes, then split it up into two dishes with two layers each (instead of three).

For the filling, combine the ricotta, eggs, mozzarella, parmesan, pepper & pesto. You're now ready to build the lasagna.

Begin by using a thin layer of sauce to moisten the bottom of a 9 X 13 inch baking dish. Then build the lasagna: noodles, sauce & cheese; repeat.

Bake covered at 350 degrees for 45 minutes. Remove the cover, top with mozzarella and bake for 15 minutes more, or until cheese is melted.

You can also prepare this the night before, refrigerate overnight and then bake the next day. This is also one of those amazing dishes that gets better reheated days later. I don't know why...my mom's just good like that :)

asparagus & gruyere tart

So Dan comandeered the menu for this past Sunday's dinner (thanks Dan!) and he found a delicious and simple recipe for an asparagus and gruyere tart.  Here's what you'll need:

• 1 bunch of asparagus
• 1/2 cup of gruyere cheese
• 1 sheet of puff pastry
• Olive oil
• Salt/pepper

I thought the puff pastry part would be hard to find, but it turns out my local market had several varieties. You need to find it in sheet form (the one I bough came in squares). Arrange the pastry in a rectangle on a cookie sheet, make sure to grease the pan first so it doesn't stick. Use a knife to make a score all the way around, about 1/4" in from the outside border. The, take a fork and randomly poke holes all over the interior. This way, the outside crust will rise and the inside will not, kind of like a pizza.

Bake at 400 degrees, or until the pastry begins to turn golden. Then, spread the gruyere all over the middle section. Lay the asparagus on top of the cheese, being sure to trim the ends so that it fits inside (see pic). Brush the asparagus with some olive oil and sprinkle with some salt and pepper. Bake for another 15-20 minutes, or until the asparagus turns bright green. Let cool and serve!

This was totally delicious. It would probably work amazingly well as an appetizer or hor d'oeuvre. Definitely give it a try.

Bon chappétit!

bread pudding

So, I'll open by admitting that I really don't understand bread pudding. I've seen it on dessert menus, but it seems like a breakfast dish to me. Furthermore, I really don't know why I ever tried it in the first place. I suppose I just had these ingredients around and decided...why not? Here's what you'll need:

• 6 slices of day-old bread (I love this with the wheat bread that has honey and molasses in the ingredients OR those flavored cinnamon raisin breads...but any bread will do)
• 2 cups milk
• 4 eggs, beaten
• 2 tablespoons butter, melted
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup raisins (optional)

Preheat oven to 350 degrees. Break bread into small pieces into an 8 inch square baking pan. Drizzle the melted butter (or margarine, I say butter, but I actually always use margarine) over the bread. If desired - and you should, because they make the dish - sprinkle with raisins.

In a medium mixing bowl, combine the eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed the pour over the bread. Lightly push down with a fork until the bread is covered and soaking up the egg mixture.

Bake for 45 minutes, or until the top springs back when lightly tapped. This is awesome when hot, awesome the next morning cold. Just all-around awesome.

fettuccine with peas, asparagus & pancetta

So I was reading up on fooding with emily's blog, and it got me hungry for some creamy pasta carbonara. However, that can be quite heavy, and with the weather warming up, I was in the mood for something slightly more Springlike. I had this fettuccine recipe set aside for sometime, weary of adding all that lemon and lemon zest to my pasta. I'm glad I went for it though - the flavors blend seamlessly, and the lemon adds a great dimension to a traditional dish. Here's what you'll need:

• 12 ounces of fettuccine (3/4 of a box)
• 1/2 lb. of pancetta, chopped (could do proscuitto as well...could also do a whole pound if you're feeling lucky)
• 1 bunch of asparagus, trimmed, cut on diagonal into 1-inch pieces
• 2 cups frozen peas
• 2 garlic cloves, minced (or more, if you're like me)
• 1/2 cup finely grated Parmesan cheese (plus additional for serving)
• 1/3 cup heavy whipping cream (the smaller container on the shelf
• 3 tablespoons extra-virgin olive oil
• Juice of one squeezed lemon
• 1 tablespoon finely grated lemon peel
• 1 bunch of sliced fresh basil

Begin by boiling the water and cooking your pasta per the box directions. Drain, saving 1/4 of the pasta water.

While the pasta's boiling, add 1 tablespoon of oil to a medium-hot skillet and cook the pancetta until crisp. Slice and place on a paper towel to drain.

In the pancetta grease, add the garlic cook until browned. Next, add in the asparagus and cook until bright green (3-5 minutes). Then add in the peas, cooking until thawed (they'll turn bright green as well). Turn the heat down to keep warm until the pasta is done.

When the pasta is done, add the vegetable mix into the pot. Add to that the lemon juice, lemon zest, basil, heavy cream, parmesan, remaining olive oil, pancetta and the 1/4 cup of pasta water. Mix until the cheese melts, and serve (probably about 4 servings.) It took under a half hour total to cook, and made a pretty awesome pasta dish for Spring.

Bon chappétit!

stuffed peppers

This past weekend Dan and I made an old classic from my childhood - stuffed green peppers. I forgot how much I enjoyed these. They're deceivingly filling (I could only eat one!) The recipe below makes 6, and could easily feed a whole family. Here's what you'll need:

• 6 medium Green peppers
• 1 lb. ground beef
• 2 tablespoon oil
• 1/2 cup each chopped celery & onion
• 2 cups hot cooked rice (brown or white)
• 1 1/2 cups shredded Jarlsberg cheese
• 1 (16 oz.) can of diced tomatoes
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon basil, crushed
• 1 (16 oz.) can tomato sauce (I use a bigger can, maybe 28 oz.?)

Remove the tops & seeds from peppers.  Then parboil for 5 minutes & drain (be careful you don’t tear the peppers.)

In a deep skillet, brown the beef in oil and stir to break into bits (and be sure to drain the grease.)  Add in the celery and onion and cook until tender.  Blend in rice when it's finished, add 1 cup of the cheese, the diced tomatoes, salt, pepper and basil.  Spoon this mixture into the peppers - try not to tip them.

Place cut side up in baking dish.  Spoon the tomato sauce around and over peppers.  Bake at 350 degrees for 30 minutes covered. 

Uncover, sprinkle with the remaining cheese. Bake until cheese is melted. And that's it. They make for a pretty great all-in-one meal, and they're great the next day as well.

As a side note to all you vegetarians out there, if you take out the ground beef, this could be another option for you.

Bon chappétit!

broccoli & rice

So I'm not sure if people outside western PA ever eat this, but it is an absolute staple at EVERY family function back home.  There's always a mad rush for it, and there are never leftovers.  Ever.  It's called simply broccoli & rice, a casserole of sorts.  Here's what you'll need:

• 1 box frozen broccoli (chopped)
• 1 cup uncooked rice
• ½ stick butter, melted
• 4 oz. Cheez Whiz, melted
• 1 cup water
• 1 can cream of chicken, celery or mushroom soup
• ½ cup onion
• ½ cup celery

Mix everything together. Bake 1 hour at 350 deg. DONE!

Bon chappétit!

banana muffins

As promised in my previous banana-centric post, here is my mom's banana muffin recipe. Straight-forward and delicious, you really don't have to be an experienced baker to make these puppies. Here's what you'll need:

• 3 large ripe bananas, mashed
• ¾ cup sugar
• 1 egg, slightly beaten
• 1/3 cup melted butter
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 1/2 cup flour

Preheat the oven to 375 degrees. Combine the bananas, sugar, egg & butter in a mixing bowl; beat until mixed. Add the dry ingredients and mix well. Spoon the batter into greased muffin cups and bake for 20 minutes, or until golden brown. This makes around two dozen muffins. Done and done.

Bon chappétit!