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!

prosciutto risotto

Risotto is one of those truly amazing dishes that takes me back to my time spent in Italy during college. I used to do risotto for dinner at least once or twice a week. The only think I had more often was probably prosciutto (in sandwiches, in pasta...on it's own, just because). So when I recently came across a recipe for bacon risotto, I figured this would be a wonderful opportunity to combine the two together. Here's what you'll need:

• 1/4 pound prosciutto, sliced
• 5 cups chicken stock
• 2 tablespoons butter
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 2 large tomatoes (or several smaller ones), cut into 1/2" slices
• 1 bunch of basil, chopped
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Begin by cooking the prosciutto with just a little bit of olive oil in a large skillet over medium heat until browned, about 10 minutes. Drain and place on a paper towel to dry.

Meanwhile, bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.

In the same skillet as the prosciutto was in, heat 2 tablespoons of butter over medium-high heat. Add the onion and garlic and cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, about 2-3 minutes.

Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly (seriously, constantly). Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, tomatoes, basil and the reserved prosciutto. Season to taste with salt and pepper before serving.

This turned out amazing for Dan and I this past Sunday. We paired it with a tilapia, but it easily could've stood as a meal by itself. Definitely a must-try.

Bon chappétit!

shrimp pasta w/ tomato & basil

Today marks another first for the blog - a shrimp dish! I first tried this one several months back, only to totally lose the recipe. I finally found it and decided to break it out again last night. This is probably one of the easier, more simple recipes I make. Howeve, don't let that fool you - the flavors are definitely strong. It's an easy dish to impress. Here's what you'll need:

• 2 tablespoons olive oil
• 1/2 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup white wine (I used a sauvignon blanc)
• 1/2 pound of the pasta of your choosing (I went with angel hair)
• A bunch of tomatoes, chopped (I know, my measurements are crazy exact)
• 1/4 cup fresh basil, chopped
• 8 ounces crumbled feta cheese (I went with a French feta, but any will do)

Begin by sautéing the garlic in oil, until it begins to open and turn golden. Next, add the shrimp and sauté until the shrimp begins to turn pink. Remove with a slotted spoon and set aside.* Then, add the tomatoes sliced-side down (see picture), basil and white wine. Simmer for about 20 minutes, or until the tomatoes break down.

While that's going on, begin to boil your water. Cook the pasta per the box directions.

When you have about 2-3 minutes left, add the shrimp back to the pan and sauté with the tomatoes and basil. Drain your pasta and add with the tomato and shrimp sauce. Finish by topping with a healthy sprinkling of feta and you're done. Really simple, really delicious.

Bon chappétit!

*Note: This is to be done if you're cooking raw shrimp. You can also be steamed shrimp and skip this step.

pork chops w/ pears & shallots

I seem to be noticing a trend with my recipes as of late: I'm gravitating towards meat with fruit. Perhaps this is normal to you, but it's very different to me. It's not something I was brought up eating, but it's something I'm really starting to enjoy. Today's dish mixed pork with pears. Here's what you'll need:

• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme
• 2 pork chops
• 1 large shallot, chopped
• 2 unpeeled small pears (I used 1 Bosc and 1 Anjou), quartered
• 4 teaspoons butter, room temperature
• 2 teaspoons all purpose flour
• 1 1/2 cups low-salt chicken broth
• 3/4 cup pear nectar

Preheat the oven to 350°F. Mix oil, garlic, and chopped thyme in small bowl. Rub the mixture over the pork, shallot and pears. Heat a large ovenproof non-stick skillet over medium-high heat. Add the pork and shallot, turning, about 5-6 minutes per side. Transfer shallot to a platter, and transfer pork to baking dish (do not clean skillet). Bake pork while you wrap up the rest of the recipe, about 10 minutes.

Meanwhile, add the pears to the same skillet and cook over medium-high heat until they brown on the cut side, turning once or twice, about 4 minutes total. Then transfer the pears to the platter (again, do not clean skillet).

Next, mix the butter and flour in a small bowl. Add the broth, pear nectar and butter mixture to same skillet, and boil until the sauce thickens, scraping up browned bits, about 7 minutes.
Remove the pork from the oven and arrange on the platter. Surround it with the pears and shallot. Finish by drizzling the sauce over the pork. It makes for a great combination of flavors that I haven't come across very often. Very hearty. I definitely recommend it next time you're in the mood for something different.

Bon chappétit!

citrus tilapia

I decided to spice it up for spring and bring some fresh citrus flavors to the table tonight. I found a recipe for citrus tilapia using fresh lemons and organges that was quick, easy and delicious! Here's what you'll need:

• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1/2 pound tilapia fillets
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup freshly squeezed orange juice
• 1 lemon, zested and juiced
• 1/2 teaspoon grated fresh ginger

Begin by combining the flour (I used whole wheat) with some salt and pepper. Lightly dredge the tilapia fillet through the flour, coating all over. Next, heat the oil and butter in a saucepan over medium heat. Once the butter's meltd, add the tilapia. Cook each side for about 3 miuntes.

NOTE: Be careful when flipping over the tilapia - I accidentally splattered hot oil all over myself. Don't get too worried though: my face was unharmed :)

Once you've cooked both sides, remove the fish and pour the mixture of lemon, lemon zest, orange juice and grated ginger in. Let these simmer and reduce for just a minute or two, then add the tilapia back in to absorb the flavors for an additional minute.

Transfer to a dish, pouring the citrus flavors over top, and you have yourself an incredibly flavorful dish that's ready, start to finish, in under 20 minutes.

Bon chappétit!

fusilli all'amatriciana

Amatriciana is onen of the quintessential Roman sauces. Like any great pasta from the Eternal City, it's got a little bit of tomato, spice, cheese and, of course, pancetta. After Fooding with Emily tried her hand earlier this week, I got hungry for it myself. Here's my spin on the classic dish:

• 1 28oz can peeled Italian plum tomatoes
• 1/4 cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 cloves minced garlic
• 2 small dried red chiles, stemmed and coarsely chopped
• 6 ounces pancetta, sliced 1/4 inch thick and cut into thin strips
• Salt and pepper
• 1/2 lb of pasta (I had fusilli on hand)
• 1/2 cup plus 2 tablespoons freshly grated pecorino cheese

Begin by heating the olive oil in a large skillet. Add the onion, chiles and garlic and cook over low heat until the onion is softened, about 10 minutes. Then add the pancetta and cook, stirring occasionally, until the pancetta is lightly colored, about another 10 minutes. Add the crushed tomatoes, making sure to use a fork to squish the tomatoes. Simmer over moderately low heat, stirring often, until the sauce is thickened, about 40 minutes. Season with salt and pepper to taste.

In a large pot of boiling salted water, cook the pasta, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the sauce and the pecorino, toss and serve.

Note: Do not skimp on the cheese - good cheese is priceless!

Bon chappétit!

chicken tacos

This past Sunday I was at Dan's as always for dinner. We decided to revisit one of our favorites - chicken tacos! Super easy, but we love them so much that I decided to post the recipe (along with an actual photo of the elusive Dan).  Here's what you'll need:

• 1 lb. of chicken
• 1 hard taco kit from Old El Paso (of course)
• 1 packet of OEP taco seasoning
• Guacamole
• Salsa (preferably hot)
• Sour cream
• Arugula 
• Cheddar cheese

Make the tacos exactly per the box directions.  In case you don't by that boxed kit, basically just sauté the chicken, the slice and simmer for 10 minutes with 1 cup of water and the taco seasoning.  Preheat your oven to 325 degrees and bake the taco shells in a baking dish.  The add chicken to each and top with cheese and cook until the cheese melts. Finish with the topping of your choice and you're done. We love them with arugula.  I finish mine with guacamole and salsa; Dan loves his with Ranch dressing...whatever the heart desires!

Bon chappétit!

On a side note, I have to give Dan credit. He prepared the entire meal pictured above this week. I was busy with Arts 'n' Crafts (shoutout to Krafty Kats!), preparing our Team ViVa shirts for next weekend's Urban Dare (he's the "Vi," I'm the "Va"). Wish us luck - we want to win that damn cruise!

chilean sea bass w/ honeyed apples

My local market had fresh Chilean sea bass out this evening, something I've never tried to make on my own. I decided to pick it up and give it a whirl. I found a recipe online that was a quick and easy fry, topping the fish with honeyed apples. Not only did it sound oddly fantastic (fish and apples - who knew?!), but I already had all of the ingredients. Here's what you'll need:

• Chilean sea bass filet (1/2 lb. each)
• Apples, cut into thin wedges (2 if you're making more than 2 filets)
• 2 tablespoons margarine or butter, divided
• A dollop of olive oil
• Another dollop of honey
• 1/4 cup all-purpose flour
• Salt and pepper
• 1 cup dried bread crumbs (I used Italian style, as always)
• 1 egg, beaten (again, 2 if you're making more than 2 filets)

Begin by melting one tablespoon of butter in a non-stick pan over medium-high heat. Fry the apples until tender, then reduce your heat to low. Drizzle the honey over the apples (I gave it a few good squeezes) and keep warm.

While that's happening, dredge the filet(s) through the flour (mixed with a dash of salt and pepper). Then dip in egg, and cover in breadcrumbs. Melt the other tablespoon of butter along with a dollop of oil in another non-stick pan over medium-high heat. Combining the oil and butter together will allow you to cook at a higher heat with butter (butter alone would likely burn). Place the breaded filet(s) in the skillet, cooking each side for about 3-4 minutes, or until the fish flakes easily with a fork and the breading is a nice, golden brown.

Transfer the fish to a dish and top with the honeyed apples. It's a very unexpected combination of flavors that REALLY pays off. Definitely a quick and easy way to impress. I highly recommend it.

Bon chappétit!

chicken rolled w/ asparagus & provolone

Tonight was another attempt to bring chicken back to the forefront, and OMG was it a success! I've been seeing recipes for thinning out chicken and rolling different ingredients inside for awhile, and finally gave one a try. Here's what you'll need:

• 1lb. of chicken breast
• 1 bunch of asparagus
• Provolone
• 1 lemon, zest and juice
• 2 tablespoons of mayonnaise
• 1 teaspoon dijon mustard
• Salt & pepper
• 1 tablespoon butter
• Breadcrumbs 

Begin by trimming the asparagus ends, and then sautéing for 5-7 minutes in melted butter. While that's going on, preheat your oven to 350 degrees. Next, take a mallet and flatten out your chicken so that it's thin enough to roll up (about 1/4" thick).

In a small bowl, mix the mayo, lemon (zest and juice) and dijon mustard, and add a dash of salt and pepper.

Lay out the chicken, and place a thin piece of provolone on top of each one.  Once the asparagus is done, place 4 or so spears on top of each chicken breast, the roll the chicken (I found it easiest to start with the wider end and roll down to the thinner end).  Use a small toothpick to secure the roll, then place seam-down in a greased baking dish. Brush on a healthy dose of the mayo mix on top of each roll and finish by sprinkling a light layer of breadcrumbs on top. I used Italian style, as that's what I had handy. Bake for about 20 minutes, until until the chicken juice runs clear and the breadcrumbs begin to brown.

I'm not exaggerating when I say this was incredible.  By far, one of the best dishes since I've started the blog. Definitely give it a try.

Bon chappétit!

green beans & garlic

This one may be a bit overly simple, but when it comes to cooking, and especially side dishes, I often like to think that simpler is better.  One of my most frequent side dishes is beyond simple. Here's what you'll need:

• A handful of green beans (either fresh or frozen)
• 1 tablespoon butter
• 1 teaspoon garlic, minced

Simply melt the butter in a sauté pan.  Once melted, add in the garlic until it starts to brown, then toss in the green beans. It's best to cook this over a medium-low heat, so as not to burn the garlic. In about 10 minutes, you'll have a fantastic tasting side that goes with a wide variety of main dishes. Simple and awesome.

Bon chappétit!

puttanesca

So I've been reading and hearing about this "puttanesca" for quite awhile, but never tried it until last night. Granted, what I made might not have been terribly close to a true puttanesca, but it wasn't a bad dish.  And to boot, I tried anchovies for the first time! They're actually not nearly as bad as I'd expected (actually, almost good). Here's what you'll need:

• 8 ounces pasta (I used angel hair)
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 5 medium tomatoes, cut pretty small (I used stem tomatoes)
• 1 jar of anchovy fillets, in oil (3.5oz)
• 3 tablespoons capers
• 20 Kalamata olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

I started by sautéing the garlic in the olive oil (all 1/2 cup of it...it's necessary, don't skimp.)  Once that began to brown, I added the chopped tomatoes and let those go for a good 10 minutes on medium to medium-high heat. I forgot how quickly tomatoes will cook down to a natural sauce (and how awesome that sauce smelled!) After this, add in all the other ingredients: capers, olive, red pepper flakes and anchovies (which I rinsed pretty thoroughly) and simmer for about another 10 minutes. I was actually impressed at how quickly the anchovies basically dissolved into the sauce. You really couldn't tell they were in there by the time this was done.

While that's simmering, go ahead and boil the pasta of your choice.  When it's done, combine and serve!

Now, was this puttanesca an all-time favorite? No, not really.  However, it was a really decent dish that was a bit different from my usual, and it's always nice to change things up a bit. It's definitely got a lot of flavor, a real spice to it.  And as a note: don't add any salt! Between the anchovies and other ingredients, you won't need it.

Bon chappétit!