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!

chicken, green bean, corn & farro salad w/ goat cheese

Yes, that might be the longest title yet! This was an awesome little "salad" I made last night that was pretty great.  I say "salad" because there's no lettuce in this puppy, which makes me think it's not a salad.  However, the recipe called it one, so we'll roll with it.  It features farro, which epicurious.com describes as "a nutty-flavored grain that's popular in Tuscany." It's a bit like rice, only not. You can find it in the Italian section of your supermarket, or at the local Italian specialty store. Onto the recipe, here's what you'll need:

• 1/2-3/4 cup semi-pearled farro
• 3 tablespoons extra-virgin olive oil, divided
• 8 ounces skinless boneless chicken breast
• 1 package of frozen green bean/corn mix (mine had carrots and peas too)
• 1 green onion, thinly sliced
• 1 tablespoon fresh oregano
• 1/2 teaspoon coarse kosher salt
• 1 tablespoons white wine vinegar
• 2 tablespoons minced shallot (could probably use garlic here instead if you wanted)
• 1 teaspoon Dijon mustard
• 4 ounces fresh goat cheese, crumbled

Qty: 2-4 (depending on how big you like your salads)

Begin by cooking the farro in medium pot of boiling salted water until just tender, 20 to 25 minutes (just like rice). Then drain and cool.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Sprinkle the chicken with salt and pepper (I just found another bottle of Hot Shot by McCormick - a red/black pepper blend - LOVE). Add the chicken to skillet and cook until golden brown and cooked through. Cool, then cut it into 1/2- to 3/4-inch cubes.

Steam the frozen vegetables per package directions and drain. (Sidenote: The original recipe called for all fresh corn and green beans. If you want to go that route, by all means. I took the lazy road and went with the frozen veggie melody. No regrets there :) Rinse under cold water to cool and drain.

Mix the farro, chicken, and veggies in a large bowl and add the veggies and green onion.

Combine remaining olive oil, oregano, and salt in small bowl. Press with the back of a spoon to release the flavor. Whisk in the vinegar, shallot, and mustard. Pour over the salad in the bowl and toss to coat. Season to taste with salt and pepper.

Finish with a sprinkle of goat cheese and you're done.

I know some people are weary of goat cheese, but I have to say, that really made the dish. The flavor counteracts the strong flavors of vinegar and mustard in a really interesting way.

Also, I'm not one to provide vegetarian recipes. However, this is probably a good option if that's your thing. The chicken is really a side player here, and could easily be replaced with tofu or eliminated altogether. But if you know me, you know I'd never do a meal without meat :)

Bon chappétit!

italian biscotti (updated)

Just like lasagna, biscotti recipes tend to vary wildly from family to family. Below is (you guessed it) my mom's recipe. They're a little softer than a lot of varieties. Here's what you'll need:

• 12 eggs
• 3 cups of sugar
• 2-1/2 cups of oil
• 8 cups of flour
• 3 teaspoons of baking powder
• 1 oz. anise extract

Add all of the dry ingredients together except for the sugar and set aside. Then beat the eggs with an electric mixer until light & fluffy. Add the sugar, oil & extract and continue beating. Next, add the flour with baking powder until well mixed. Divide into 2 (1”) ungreased cookie sheets and bake at 350 degrees for 10-12 min (although I usually do almost 20 min.) Test with your finger to tell when they're done - if the dough springs right back up, it's done. Take them out of oven and let cool for about 5 min. Slice down, usually to about 1/2"x2", but really, slice 'em however you feel like. Put them back on a cookie sheet. Return to oven under boiler to toast. They brown fast so be alert!

***So a few people now have brought to my attention that I often neglect quantities. Most dinners I post are made for either myself or two people.  They could probably feed 3-4 people with more modest appetites than my own.

With that said, I checked with Momma Chappel, and the above biscotti recipe makes about 10 dozen :)

Bon chappétit!

pear & potato salad

So here's a simple side dish I paired with the maple-glazed tuna recipe. It could easily go with a number of dishes. I was shocked at how well these ingredients go together (pears and potatoes? who knew!) And, along with the tuna steak, this took under 20 minutes from start to finish. Here's what you'll need:

• 1/4 cup olive oil
• 1 Yukon Gold potato, cut into 1/2-inch pieces
• 1 Bosc pears, cut into 1/2-inch piecees
• 1/2 small red onion, thinly sliced
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• Juice of 1 lemon

Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes or so. Add the pears, onion, and garlic and sauté for about 5 minutes. Remove from the heat and season with salt, pepper and squeezed lemon. And done! Again, simple preparation, incredible taste.

Bon chappétit!

maple-glazed tuna steak (updated)

So this is a new dish I just tried this weekend and it's FANTASTIC! Better even, it took 20 minutes from start to finish. It's a simple seared tuna steak, that I paired with a pear & potato salad recipe. Here's what you'll need:

• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup (you really should use real syrup for this...it's worth it)
• Juice of 1 lime
• 1/4 cup olive oil
• 6-ounce tuna fillets
• Salt and black pepper
• Cilantro sprigs

Begin by mixing together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil, then set aside (taste it first though, it'll get you totally excited for the dish.) Next, season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a non-stick skillet over high heat. Add the tuna and cook for 30 seconds on each side. I know this doesn't seem like much, but you're only searing the tuna. The middle will indeed be pretty raw, but the taste and the play on hot and cold will pay off. Trust me.

Remove the tuna from the pan and brush both sides of the tuna with the maple-mustard glaze. Garnish with the cilantro and that's it. I know I myself often skip the garnish, as I think it's just for show. However, the cilantro really adds a nice dimension to the dish.

Again, I can't stress how awesome this was. I made a single tuna steak with this, but you'd definitely have enough of the mixture for 3-4 fillets. Bon chappétit!

fondente al cioccolato

Literally, "melting to the chocolate," this recipe for delicious little chocolate cakes.  I'm not a huge dessert fan, but I highly enjoyed this.  Here's what you'll need:

For the creme:

• 1 cup whole milk
• 1/8 teaspoon vanilla extract
• 3 large egg yolks
• 1/3 cup sugar

For the cakes:

• 1 cup heavy cream
• 7 oz. bittersweet chocolate (preferably 70% cacao, cut into small pieces)
• 2 large egg yolks
• 2 tablespoons sugar
• 2 tablespoons flour
• Cocoa powder for dusting

To make the creme, heat the milk in a saucepan over medium heat until small bubbles appear along the edges.  Remove from heat and let cool slightly.  Meanwhile in a bowl, whisk together the egg yolks and sugar until thick and pale yellow (5 minutes or so, doubles as a killer forearm exercise).  Slowly pour the hot milk into the egg mixture and continue stirring.  Next, pour the contents back into the saucepan and place over low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon, or about 5-10 minutes.  Pour the sauce through a fine-mesh sieve into a bowl and add the vanilla extract.  Put some plastic wrap directly on the surface of the mixture and place in the refrigerator to cool.

Preheat the oven to 425 degrees.  Grease up a muffin pan (this makes about 6-8 muffin-sized cakes) and flour generously, tapping out the excess flour.

To make the cakes, combine the heavy cream and chocolate in a heatproof bowl placed over (not touching!) barely simmering water, and heat, stirring occasionally until the chocolate melts and the mixture is uniform.

In a bowl, whisk together the egg yolks and sugar until thick and pale yellow (same as before).  Pour in the chocolate mixture while whisking constantly (you'll need all four hands for this part).

Divide the mixture into the muffin cups and bake until the top of each cake is firm to the touch (10-15 minutes).  The center of each cake will still be liquid.  Transfer the cakes to a wire rack and let cool for 5 minutes.

To serve, simply place the cakes on a plate and spoon some of the creme alongside each cake.  Done, and done.

tuna noodle casserole

I've always been a big fan of casseroles. They just seem to be perfect to me - easy and delicious. One of my favorites has always been tuna noodle. I've tried a number of different ways to make it, but this seems to be my favorite thus far. Here's what you'll need:

• 1 can of tuna in water
• 1/2 bag of egg noodles
• 4 mushrooms, chopped
• 1 can of cream of mushroom soup
• 1/2 bag of frozen peas
• 1 small can of French’s Fried Onions (or half a large can)

Cook the 1/2 bag of noodles per the box directions. While boiling that, mix the tuna, peas, mushrooms and soup in 10” cooking dish. Drain the noodles and mix into dish. Cook covered for 30 min on 350 degrees. Then uncover and sprinkle a layer of the onions on top, broil until onions begin to blacken just a smidge. I usually get a dinner and two lunches out of this puppy.

banana pancakes

I'm up early and dreaming of breakfast, so leads go in that direction for a change, shall we? I'm a big fan of bananas. I always keep them around, eat one pretty much every morning. However, they tend to go brown pretty quickly (seems like even quicker in the city - why is that??) Once they reach their inevitable brownness, I love to sit them aside for the weekend and turn them into banana pancakes (...or muffins, or bread, but those are posts for another time.) Here's what you'll need:

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons butter melted
• 2 ripe bananas, mashed

Combine the flour, white sugar, baking powder and salt in one bowl. In a separate bowl, mix together the egg, milk, melted butter and mashed bananas.

Stir flour mixture into banana mixture, leaving the batter slightly lumpy.

Heat a lightly oiled (I use more butter) pan over medium high heat. My mom taught me growing up that you know the pan is ready if you drop a single droplet of water onto the pan and it sizzles.

Pour the batter onto the pan, using a healthy spoonful for each (probably about 1/4 cup for each pancake.) Cook until pancakes are golden brown on both sides and serve.  This seems to make a wildly different number of actual pancakes every time I make it, but I'd say it turns out about a dozen or so.

I tend to like these topped with more fruit, as opposed to the traditional maple syrup. And like so many other meals I seem to gravitate to, these are awesome cold the next day. I really dig them as a snack.

"tell me what you eat, and I will tell you what you are"

Interesting article in today's NY Times that seems oddly applicable to this blog:

First Camera, Then Fork

asian salmon (updated)

Here's another one that's so easy it's insane. I got this one from my mom. It's a simply amazing way to make salmon. I've made it for a few people now, and everyone always raves (and it's a definite go-to for Dan and I when we're looking for a classic Sunday dish). Here's what you'll need:

• 4 skinless salmon fillets
• 1 tablespoon olive oil
• 1 garlic clove, pressed or minced
• 1 tablespoon grated fresh ginger root
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup*
• 2 green onions, chopped

Place the salmon in a pie plate or shallow dish. Combine remaining ingredients and mix well.

Note: If you haven't figured it out by now, all measurements are usually approximate. The ones above are what my mom passed down; however, I tend to go overboard and almost double everything. No harm, no foul.

Pour marinade over salmon; let stand at least 15-20 min. Heat a ridged grill pan over medium heat until hot. If you don't have a grill pan, a regular sauté pan (or better yet, and actual grill) will totally suffice. Add the salmon, discarding marinade; cook 3-4 minutes per side or until salmon is opaque and firm to the touch.

A trick my old roommate taught me was to always by the salmon with the skin on. Cook the first few minutes with the skin up. This way, when you flip it over, if you burn the fish at all it's totally OK, because you just burn the skin and not the meat. It never fails, trust me.

*So a couple people have now asked if I use regular maple syrup (ala Aunt Jemima) or more expensive versions.  I don't believe I've ever used a low-end syrup.  Last time I used syrup that a previous co-worker had brought back as a gift from Vermont (hey Linds!) and I found that to be the best yet.

eggplant parmesan and/or lasagna

So, I'm going to be a bad Italian for a moment and admit that I'm not sure what this dish should be called.  I make two variations of it, and I like them both so much that I could actually care less what the proper name is.  Here's what you'll need:

• 1 eggplant
• A couple eggs (2-3 maybe? Idk.)
• Italian style bread crumbs
• Lots of olive oil
• Pasta of your choice (I dig Angel Hair)
• Cheese (I use mozzarella, which I'm aware negates the "parmesan" in the title, so feel free to use parm if that suits your fancy)

Start by heating up a good amount of oil in a decent size pan (you need enough to cover the eggplant slices.  Slice up the eggplant horizontally so that you get circular slices.  I usually like to get them around 1/8-1/4" thick.  Don't go too thick, or they won't fry properly.  Beat the eggs in a small bowl, and pour some bread crumbs out onto a plate.  Dip each slice of eggplant completely into the egg, then coat with the bread crumbs.  Plop them in the hot oil, flipping every few minutes until done.  When done, place them on a place over a paper towel (to absorb excess grease).

While that's going on, heat up some of your favorite pasta sauce (I usually like a tomato basil with a lot of added pepper).  When the pasta's done, drain and plate.  Add some eggplant slices on top, with some sauce on top of that.  Finish with the cheese of your choice and let melt for a few minutes.  Done.

The other variation to this is to go for an eggplant lasagna.  All I do here is take a 9x9" baking dish, and alternate layers of eggplant, cheese and sauce until I run out.  Then I cover and bake for awhile on 350 degrees (say 30 minutes) and then another 10-15 minutes uncovered.  I serve this on top of pasta with a little extra sauce.  It's also amazing the day after.

pasta salad

This is an old favorite that takes me back to the old days of childhood summer picnics. It's not exactly how my mom used to make it, but I really dig how it came out. Here's what you'll need:

• 1 lb cherry (or grape) tomatoes
• 1/2 cup olive oil
• 1/2 basil leaves, torn into pieces
• 1/2 lb bufala mozzarella (the ball in the water)
• Salt and pepper
• 1 lb conchiglie or other short pasta
• 1 cup kalamata olives
• 1 tblspoon capers
• Red pepper flakes
• 1 or 2 cans of tuna in oil, depending on how much you like tuna (some people like anchovies in their pasta salad, but I just can't bring myself to try them)

Cut the tomatoes in half and toss into a bowl with the torn basil leaves and olive oil. Set aside at room temperature, allowing the flavors to blend while preparing the other ingredients. Next, cut the mozzarella into 3/4" cubes and set aside as well (though not in the tomato bowl). Try not to eat it all while it's chillin' over there - I found this to be my greatest challenge during this dish.

Boil the pasta per box directions. Just before pasta is done, add 1/2 teaspoon salt and few grinds of black pepper to the tomatoes. When pasta is done, drain and transfer to serving bowl. Put the tomato mixture in with pasta. Add the capers, olives, tuna (drained) and a sprinkle of red pepper flakes. Let pasta cool, about 5 minutes, then stir in the mozzarella. Pasta should be cool enough so that cheese does not melt. And just like that, you're done.

This works perfectly well as a all-in-one meal, or as a side dish. And like so many great concoctions, it's increasingly better the next day.

rigatoni w/ pancetta & onion

This is another one that came out pretty amazing but was totally quick and easy to make. Here's what you'll need:

• 1 sweet red onion
• 1/2 cup white wine vinegar
• 1 tblspn extra virgin olive oil
• 1 teaspoon sugar
• Salt and pepper
• 1/2 lb of pancetta (I used more...)
• 1 lb rigatoni
• 6 tablespoons grated pecorino romano cheese

First start boiling your water. And cook to al dente directions on the package. That always seems to take the longest.

Then in one small pan over low heat, combine the chopped up onion, vinegar, olive oil, sugar and a little salt. Cook until the onion wilts, then set aside.

In a second pan (a little bigger, as the pasta will be in this one soon), throw a little olive oil in and fry the pancetta until it's pretty crispy...10-15 min or so. Take half out and set aside in a bowl. Then add the onion mixture to this pan and stir.

By now the pasta should be done. Drain, and add to the pancetta pan. Remove from heat and toss to mix. Then throw in most of the cheese and toss again. The cheese should melt all over and kind of disappear.

Serve by topping with the remaining pancetta (which should be insanely crispy-delicious by now) and the rest of the cheese. A little pepper was nice on top as well.

filet mignon wrapped in bacon

Yes - meat wrapped in meat. What could be better? Dan and I made this back in February, and to date, it's one of our favorite dishes. And like everything else, it's insanely easy. Here's what you'll need:

• 2 filets (~8 oz.)
• 2 teaspoons olive oil
• Salt & pepper
• 2 tablespoons minced shallots
• 2 slices of bacon

Rub both steaks all over with olive oil. Wrap a slice of bacon around each steak. (Note: Don't use a toothpick to secure the bacon. A friend of Dan's did this and it caught on fire).

Place the steaks on a broiler pan (or you could grill it, if you're lucky enough to have a grill. If you do have a grill, I've just decided to like you slightly less). Place on the highest rack in your oven and broil for 5-7 minutes. Turn the steaks over and sprinkle some shallots on top of each. Broil another 5 minutes. You can cook a little longer, but really, if it's a filet, it should be rare/medium rare. Live a little.

I paired this with some simple seasoned redskin potatoes (cube them, toss them in a bag with olive oil and dry ranch mix and cook for awhile...I don't even know, 20-30 min on 350 degrees would probably do it). And voila! A crazy good meal. The pic above had really bad lighting, but I promise, that steak was amazing.

pittsburgh chicken salad

So last night I made an old favorite of mine - the Pittsburgh chicken salad. If you're not from the 'burgh, you may be wondering what makes this different from any other salad. The difference is french fries. We love putting french fries on things (see: Primanti Bros.) Especially seasoned, zesty fries. I love over-cooking them just a bit so they're nice and crispy. Throw them on a bed of romaine with a peppery sauteed chicken breast and melt some sharp cheddar all over. Top with another Pittsburgh favorite, Ranch dressing, and you have an awesome little bowl of paradise.

PS. This also works amazingly well with steaks on the grill in the summer.

roasted pork w/ herbs, potatoes & balsamic-marinaded asparagus

So every Sunday my best friend, Dan, and I try to get together to try a new dish and catchup on the past week. It's becoming quite the tradition between the two of us. This past weekend, we tried out a new recipe that we both loved. Super quick and easy, and only utilizing a few key ingredients.

Roasted Pork

• 1 lb pork tenderloin
• A few cloves of garlic (you can never have too much in our opinion)
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage
• Salt & pepper
• Potatoes (8 or so)
• Olive oil and balsamic vinegar
• Asparagus
• Parmesan

Begin by cutting 6 or so slits along the top of the pork. In each slit, insert some garlic, rosemary and sage. Then lather the whole thing in olive oil and top with salt and pepper. Toss it on a roasting pan.

While you're doing that, parboil a few potatoes (I just learned this: "parboil" means to pre-cook something by boiling it first, I guess to give it a head start). Pat them dry, then place around the pork on the roasting pan.

Toss it in the oven (center rack) for 20 minutes on 450 degrees, then 40 minutes on 350 degrees. Turn the potatoes a few times.

While that's cooking, we just doused a bunch of asparagus in olive oil and balsamic vinegar. When there were just a few minutes left on the pork and potatoes, we laid the asparagus in a flat row on a cookie sheet, pouring the marinade over top, and sprinkling with some fresh parmesan. We then popped them in the oven at 450 degrees for about 10 minutes (they're done once they turn bright green).

By the time they're done, the pork has cooled and can be cut. Bon appetit!

Honestly, this dish was pretty amazing. The flavors all worked fantastically well together, and Dan and I both went back for seconds (I may have had thirds). Definitely a good one to try if you're looking for something easy and different.

Bon chappétit!

welcome

Welcome to my inaugural post! This blog was created for solely personal reasons. As someone who enjoys to cook, and often likes to revisit past successes, I've grown tired of having to search endlessly through cookbooks, recipe sites, emails and the like in order to look up a meal enjoyed long ago. So in an effort to organize my life, I've created this blog. All posts will be dishes I've absolutely enjoyed. They'll all be tagged by ingredient, cuisine and so forth. I may never have a single visitor other than my mother (hi mom!); but if someone should happen to come by, I welcome your comments. Feel free to let me know which dishes you've tried and enjoyed, if you've tried something different and liked it better or simply to suggest some recipes of your own. So sit back and enjoy and bon chappetit!