artichoke & sun-dried tomato chicken pasta

Tonight I was in the mood for something a little traditional, a little salty.  Because really, who doesn't love that? I found a recipe for an artichoke and sun-dried tomato chicken, but decided to put my own spin on it. Here's what you'll need:

• Chicken breasts
• Salt and pepper to taste
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes (I used a roasted garlic variety)
• 1/4 cup sun-dried tomato pesto
• 1 small jar of marinaded artichoke hearts
• A handful of kalamata olives (about a dozen, maybe?)

Begin by sautéing your chicken in the oil and garlic. I like to cook mine covered to given it an even heat and to retain a lot of the natural juices (ew, right? But delicious). Once the chicken is about 90% done, slice it up and add back to the pan. Add in the diced tomatoes (drained) and let that simmer for a few minutes, then add the artichoke, pesto, olives and salt and pepper to taste. Let this simmer for a good 10 minutes or so.

While that's going, I decided to boil a pot of pasta for some added carbs - because who doesn't love carbs? Exactly.

Once it's all done (per box directions), drain your pasta and top with the tomato/chicken sauce. It turned out to be a very flavorful little dish. Definitely a must-try.

Bon chappétit!

lemon chicken w/mushroom & asparagus sauce

Lately I've been craving some sort of lemon-tinged chicken recipe.  Towards the end of my years living with my parents, my mom was really into this of this nature.  She just loved chicken in lemon marinades, and now I find myself periodically craving dishes of that sort.  I tried a new one tonight that has a mushroom-based sauce, almost a gravy, that I served over rice.  It was pretty great, here's what you'll need:

• Skinless, boneless chicken breasts
• 1 tablespoon olive oil
• 1 lemon
• 1/4 cup butter
• 2 garlic cloves, minced
• 3 cups fresh sliced mushrooms
• 1/2 cup chicken broth
• 2 tablespoons all-purpose flour
• 1 bunch of asparagus, trimmed to 2" length
• Salt & pepper

Begin by heating the garlic and oil in a heavy skillet. Once the garlic begins to open, add the chicken. Season with salt and pepper, and squeeze the lemon juice over top. Cover and sauté, flipping once or twice until cooked through and brown on the outside.

While that's going, in another skillet, melt the butter. Add in the mushrooms and sauté until they begin to soften, about 5 minutes. Add in the flour and chicken broth.  Allow this to reduce uncover until it begins to thicken.  About 5 minutes before your chicken is done, add in the asparagus. Stir frequently.

When everything's done, slice the chicken. I placed this over rice and added the sauce over top.  This took under 30 minutes total, and really had some nice flavors to it. Of course, the lemon is what made it. Thanks mom!

Bon chappétit!

turnips

I decided to try a new vegetable the other day - turnips! Never had one, no clue what they'd taste like. Turns out it's pretty much a potato, with a little twist. I actually quite enjoyed it. I'm not going to list ingredients here (turnips, butter).

I got the regular white and purple ones you always see. I cut off the stems, peeled and sliced them into cubes.  I put them in a heavy pan with a heaping of butter and a big pinch of salt and simply covered and cooked them over medium heat until tender. I took them off once they just started to get a little brown on them, probably about ten minutes total. I definitely recommend them - a quick and easy way to add a different veggie to the plate.

Bon chappétit!

italian meatballs w/simple tomato sauce

Last night I decided to betray my mom (sorry!) and try a new meatball recipe. I'm used to the basic, old school kind that's really just ground beef, breadcrumb and egg. Well, let me tell y'all, this new version really sent me for a loop. They were so succulent and tasty, I don't think I'll ever turn back. And I really don't feel that sorry Mom - once you try these you'll see what I mean :) Here's what you'll need:

For the meatballs

• 1 lb meat (I used the a ground beef/pork/veal combo in my local market)
• 1/4 cup breadcrumbs
• 1 egg, slightly beaten
• 1/2 small yellow onion, finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon oregano
• 1/4 cup of cheese (I used a pecorino romano I had, but you could use parmesan as well)
• Salt and pepper

For the sauce

• 1 large can peeled tomatoes
• 2 cloves garlic, minced
• 1/2 small yellow onion, finely chopped
• 8-10 basil leaves, chopped
• 1/4 cup olive 
• Salt and pepper

Begin by getting the sauce going. In a medium pot, sauté the garlic and onion in oil. Once they begin to open up and brown, pour the liquid from the tomatoes into the pot, and the tomatoes from the can into a bowl. Mash them up nicely, and then add to the pot, along with the basil, salt and pepper to taste.  Let this simmer on low heat in the background while preparing the meatballs.

For the meatballs, basically just combine everything in a large bowl.  Roll into desired size (mine pictured are about the size of golfballs).  I then baked mine on a cookie sheet for about 10 minutes on 450 degrees.  You can also brown them in a skillet with a little oil if you'd prefer.  They also get a little crispier this way, which can be nice. However, I was feeling lazy and didn't want to have another pan to clean (I lined the cookie sheet with tin foil to avoid cleaning - genius!)

After they've been cooked by whichever method, add them to the sauce and let them simmer and blend while you cook your pasta. Once the pasta is done, toss it all together and you're done.  This made 16 meatballs, which could easily feed 4 people.  You may want to double the sauce if you're serving that many and want it really saucy. I kept it on the lighter side - although I ate half of this all by myself in one sitting...

Bon chappétit!

salmon w/ brown sugar & bourbon glaze

Tonight I decided to get a little crunk with my salmon and try out a recipe that included bourbon. I will say to those out there that are weary about putting hard liquor in their dinner - the bourbon cooked off pretty quickly. It really just left a hint of flavor, which was quite nice. Here's what you'll need:

• 4 tablespoons butter or margarine
• 1/2 cup dark brown sugar
• Salmon steaks
• 1/3 cup bourbon whiskey

Begin by melting the butter in a large heavy skillet over medium heat. Stir in brown sugar. Be sure to use the dark brown sugar. I actually used the lighter, granulated sugar and had to start over.  Word to the wise.

Next, place your salmon fillet(s) on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn over the salmon, and pour the bourbon around the fillet(s). Continue cooking for another 5 minutes, or until fish flakes easily with a fork. Plate the fish, and then spoon glaze over the salmon. It will seem a bit runny for a glaze at first, but it thickens pretty quickly once it's out of the pan. It also got all over my asparagus and potatoes, giving them some nice flavor as well. Definitely try this one if you're in a pinch - over and done with in under 15 minutes.

Bon chappétit!

roasted rack of lamb

Dan was feeling a little adventurous this past weekend and felt like taking a stab at lamb - something we haven't really tried. It turned out FANTASTIC, and I have to give him props for taking the reigns on this one. I feel fine reprinting it here, since I totally enjoyed eating it! Here's what you'll need:

• 1/2 cup breadcrubms
• 2 tablespoons garlic, minced
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb
• 4 tablespoons olive oil
• 1 tablespoon Dijon mustard

Preheat your oven to 450 degrees. In a large bowl, combine the breadcrumbs, garlic, rosemary, 1 teaspoon salt and 1 teaspoon pepper. Toss in 2 tablespoons of olive oil to moisten the mixture and set aside.

Next, season the rack all over with remaining salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides and set aside for a few minutes. Then, brush rack of lamb with the dijon mustard (we gave it a really healthy brushing, as we love us some dijon). Roll the rack in the bread crumb mixture until it's nice and evenly coated. I should note that we were directed to cover the ends of the bones with foil to prevent charring, but we didn't have any foil - oops!

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want (we went about 14-15 minutes). Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

And again just to reiterate, this was absolutely, postively FANTASTIC. Bon chappétit!

fruit cobbler

So I should preface this recipe by noting that it might not actually be a cobbler.  I feel as though that's what it should be called, and therefore, it's a cobbler to me. Anyways, Dan and I made a fruit "cobbler" this weekend for dessert, and it was insanely easy and delicious. Here's what you'll need:

• Fruit (I used 1 white peach, 1 yellow peach, raspberries and blackberries)
• 1 tablespoon of sugar
• 1 tablespoon of flour
• 1 package of biscuits

All we did was peel and slice up the peaches, then we mixed the fruit together in a bowl with the flour and sugar, and divided them among a couple ramekins. If you were making a larger portion, you could totally do this in a baking dish. However, we were only making two individual servings.

After placing the fruit in the ramekins, we topped each with a Grands biscuit.  I'm sure you could really use any biscuit of your choice, or even make your own from scratch if you're not as lazy as I am.  We baked these at 350 degrees for about 25-30 minutes (really, we just watched for the biscuit to get nice and golden.  Let them cool for a few minutes and you're done.

Bon chappétit!

turkey meatloaf

The other night it looked like it was getting ready to pour, so I decided to settle in with a meal that takes a little longer than most of mine to prepare. Believe it or not, all of the recipes on this site clock it at or under 30 minutes. I've been eyeing up a couple turkey meatloaf recipes for awhile, and decided to combine a few. Here's what I came up with:

• 1 1/2 lb. ground turkey
• 1 cup chopped yellow onion
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chicken stock
• 1 teaspoon tomato paste
• 1/2 cup bread crumbs (Italian, as always)
• 1 large egg
• 1/2 cup ketchup

Begin by sautéing the chopped onion with the oil, salt, pepper and thyme over medium heat for about 5-10 minutes, or until they soften and begin to brown.  Turn the heat down to medium-low and add the Worcestershire sauce, tomato paste and chicken stock.  Cook for another few minutes until everything blends and reduces nicely.

In a large bowl, combine the turkey, bread crumbs and egg.  Once the onion mixture is done and cooled a bit, add and mix well.  Roll into a nice little loaf shape, and top with a nice layer of ketchup.

Bake at 325 degrees for about an hour (depending on the thickness) and you're done.  Not crazy-longer than my typical meal, but definitely one worth waiting for.

Bon chappétit!

chicken, asparagus & broccoli stir-fry

Last night I was in the mood for something different. I haven't done an Asian dish for quite sometime, so I decided to try a new stir-fry recipe that I've had saved for awhile. It's pretty simple, and unlike most stir-fry dishes I've had, it doesn't have rice or noodles. This one uses a hoisin sauce, which I haven't used before, but has a sweet, smokey taste to it that I enjoyed a lot. Here's what you'll need:

• 2 tablespoons Asian sesame oil, divided
• 2 garlic cloves, chopped
• 2 cups asparagus, chopped
• 2 cups broccoli
• 6 tablespoons chicken broth, divided
• 1 pound skinless chicken breast, thinly sliced
• 1 large onion, chopped
• 2 tablespoons hoisin sauce

Heat 1 tablespoon of the sesame oil in a large nonstick skillet over medium-high heat. Add the garlic and stir for about 30 seconds. Add the asparagus, broccoli, and 4 tablespoons of chicken broth. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Set vegetables aside in a bowl.

Add the remaining 1 tablespoon of sesame oil to the same skillet. Sprinkle the chicken with salt and pepper. Then add the chicken and onion to skillet. Stir-fry until the chicken is just cooked through, about 3 minutes. Mix in the hoisin sauce, vegetables and remaining 2 tablespoons of chicken broth. Toss until heated through and sauce coats evenly, about 1 minute, and serve.

Bon chappétit!

bon chappétit goes international!

So I took a gander just now at my Google Analytics (or as I like to call it "reverse stalking") and I noticed that in the past week, Bon Chappétit has gone international on me! I'd like to give a big hello (bonjour?) to our friends in the UK, Sweden, Germany, Canada and everywhere else.

Given this newfound reach, I thought I'd open it up to you to share some recipes from overseas. Feel free to share them in the comments. I'd love to give them a try and post them to the blog (with a shoutout to the owner, of course).

Thanks for reading everyone!