Wednesday, December 13, 2017

Grilled Tuna With Pesto

Grilled-Tuna-Steaks
 
 
This is such a quick and flavorful dish you will make it again and again. In less than 5 minutes you will be eating this amazing entrée. You can use homemade pesto or just buy a good one at your local store. Serve with a side of rice or your favorite vegetable and you are good to go. Grilled Tuna With Pesto.
 
Ingredients:
 
  • 2 large tuna steaks
  • Pesto
  • Salt/pepper
  • Olive Oil
 
1. Salt and pepper the tuna steaks on both sides. Rub with olive oil all over.


2. Over high heat and on a hot grill cook the steaks for roughly 2 1/2 minutes per side to get those grill marks and still be rare in the middle.


3. Slice thin and serve with a side drizzle of fresh pesto.
 
Easy, Quick, and delicious.
 
Prep Time: 2 minutes
Cook Time: 5 minutes
Serves: 2.
 
 
 


Monday, December 4, 2017

Pasta Al Autunno


Autumn-Pasta










     Was trying to come up with a new pasta creation this past weekend. One that would represent the change in the seasons here in the states. A flavorful dish that epitomized the fall crisp air and the aromas that one thinks of during this time of year. Decided on taking some key ingredients that are perfectly ripe during the fall season. So here goes; Pasta Al Autunno




 
Ingredients:


  • 2 large chicken breasts
  • 1/2 yellow bell pepper chopped
  • 1/2 small eggplant chopped, skin removed
  • 1 cup heavy cream
  • 1 tbs goat cheese
  • 1/4 cup white wine
  • 1 clove garlic
  • 1/4 cup chicken stock
  • Pinch thyme
  • Pinch rosemary
  • Pasta of choice
  • Salt/pepper


1. In a 350 degree oven take bell pepper and eggplant and roast for roughly 15 minutes. Place in food processor and blend up until you have a nice paste.


2. Meanwhile in a large saute pan, drizzle some olive oil and brown chicken on both sides. Remove, slice into strips, and sit aside.


3. In same saute pan, saute garlic until fragrant. Stir in the eggplant/pepper mixture. Pour in white wine and chicken stock and simmer until reduced.


4. Pour in heavy cream and goat cheese and stir until mixed.


5. Stir in thyme and rosemary and bring to a low simmer.


6. Mix back in the chicken strips, cover and simmer on low for about 10 minutes. Serve over favorite pasta of choice.




This dish exemplifies the great hearty flavors of the fall season. Give it a try!




Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2+





Tuesday, November 14, 2017

Eleanor Frittata




Frittata
 
 
    Each year our family gathers together to have an Easter Brunch. Each member makes a separate dish to bring to one's house, (whomever is the host that year), we eat, drink, and have a good afternoon. My Aunt Eleanor has made a few frittata's for this special occasion. For those not sure what a frittata is, it is simply an Italian version of an omelette or quiche. Typically this dish is fried on the stove over low heat until the egg mixture comes together. This version is even easier and less stressful through the use of baking in the oven. This is my version of her original dish. Eleanor Frittata.

 


Ingredients:


  • 2 Italian sausage links casing removed
  • 1/4 diced onion
  • 1 clove garlic
  • 1/2 red bell pepper diced
  • 1 handful baby spinach
  • Handful left over grilled asparagus
  • 5 eggs
  • Handful Italian mixture of cheese; (provolone, mozzarella, Parmesan)
  • Salt/pepper


 
1. In a large pan brown the Italian sausage.
 
2. Stir in the diced onion, red bell pepper, garlic, and baby spinach. Saute until all is tender and spinach has wilted.
 
3. Mix in the already cooked left over asparagus.
 
4. Now whisk together the eggs in a large bowl.
 
5. In a round baking pan coated with cooking spray, sprinkle some of the cheese mixture.
 
6. Pour in the sausage vegetable mixture.
 
7 Gently pour the eggs over the mixture and top with remaining cheese.
 
8. Cook in 350 degree oven for roughly 30-40 minutes or until top has browned and is set firm.


 
This delicious frittata is so full of flavor that it will quickly become a favorite for everyone. This can even be eaten cold for a light snack or reheated for an on the go breakfast.


 
Prep Time: 10 minutes
Cook Time: 50 minutes including saute
Serves: 3+
 


Frittata
 






Tuesday, November 7, 2017

Pineapple Jam Pork Loin



Pineapple-Pork

     I had stopped at this little local farmers market on one of my days of traveling for work. They had a couple different types of homemade jams and this one caught my eye. A pineapple jam. I had never heard of taking pineapple and making it into jam before, so I had to buy it. Well it was one of the greatest things I had tried. It is great on toast, peanut butter and jelly sandwich, and on a fresh made biscuit. I had so much I didn't know what to do with. So I decided why not take it and coat it on a pork loin and cook it. This dish is so simple and only requires a few minutes and 3-4 ingredients. Pineapple Jam Pork Loin.

 

Ingredients:

  • 1 pork tenderloin
  • Pineapple jam
  • 1/4 cup soy
  • Salt/ pepper

1. Salt and pepper the pork loin on all sides. Lay on a hot grill till you get those grill marks on all sides.

2. Remove and rub the pineapple jam all over.

3. Place in a crockpot and pour in the soy sauce. Turn on low and cook for 5-6 hours.

Quick, simple, and very few ingredients but so good that everyone in your family will love it.

Prep Time: 10 minutes
Cook Time: 5-6 hours
Serves: 4+










Tuesday, October 24, 2017

Nutella Pastry Braid

Nutella-Bread




 
 
    I cannot take credit for this one, but when I saw it online I had to make it. It is quick, simple, and will definitely satisfy your sweet tooth. If you are not a fan of Nutella you could use cookie spread or any other sweet butter. Nutella Pastry Braid.
 
 


Ingredients:


  • 1 can crescent rolls
  • 1/2 cup Nutella
  • Powdered sugar
 


1. Preheat oven according to crescent roll package.
 
2. Roll out the crescent rolls combining all the cut edges into one large rectangle.
 
3. Take Nutella and melt in microwave for roughly 1 minute.
 
4. Spread over the dough.
 
5. Roll upwards horizontally.
 
6. Cut the roll straight down from about an inch from the top into 2 rope like sections.
 
7. Pull and twist a bit so that all the Nutella sections are visible and start braiding together.
 
8. Bake according to package.
 
This was perfect. Just sweet enough but not too over powering. Great with a cup of coffee or as an after dinner dessert.
 
Prep Time: 5 minutes
Cook Time: 10 + minutes
Serves: 4+



Tuesday, October 17, 2017

Irish Chicken Potato Leek Pie

Irish-Pie
 
 
     Another fantastic recipe from my Irish roots. Well actually from the cook book my cousin got me about Irish food, but either way this is a true Irish meal. Like any type of savory pie, it is a mainstay with Irish cuisine. This one is based on a traditional one with exception of using puff pastry instead of regular pie crust. Give it a try and you will love it. Chicken Potato Leek Pie.
 
Ingredients:
 
  • 1 cup red potatoes cut into chunks
  • 6 tbs butter
  • 1 skinless chicken breast
  • 1 small leek cut into chunks
  • 1/2 cup carrots cut into chunks
  • 1/2 cup chopped mushrooms
  • 2 1/2 tbs flour
  • 1 1/4 cup milk
  • 1 tbs Dijon mustard
  • 2 tbs chopped sage
  • Puff pastry
  • Salt/ pepper
 
1. Preheat oven to 350 degrees. Cook potatoes in boiling water for roughly 5 minutes.


2. In saute pan melt 3 tbs butter and cook chicken on both sides until nice and brown. Set aside and cut into chunks.


3 In same skillet toss in leek, mushrooms, and carrots and saute until tender.


4. Stir in flour and cook until thickens up. Gradually stir in milk and slowly bring to a simmer.


5. Mix in the mustard, sage, and the drained potatoes. Salt and pepper to taste.


6. Meanwhile in a round baking dish line the bottom with one sheet of puff pastry.


7. Pour mixture into the pie dish. Cover with another sheet of puff pastry and cut holes in the top.


8. Brush some butter over the top and cook for roughly 45 minutes.
 
     This pie was unlike any other type of "pot" pie I have ever had. It was very hearty and full of flavor. Give it a try.
 
Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4+
 
 

 

 
 
 
 
 





Monday, October 9, 2017

Mahi Mahi With A Lemon Cream Sauce


Lemon-Fish
 
 
Was wanting a quick and simple fish recipe that was full of flavor. Did a little searching online and came up with this little combo based on others I had seen. Mahi Mahi With A Lemon Cream Sauce.
 
 
 
Ingredients:
  • 3 medium fillets of Mahi Mahi
  • 4 tbs butter
  • 1/4 cup half and half
  • 1 clove garlic
  • 1 tbs spicy mustard
  • 1 1/2 tbs lemon juice
  • Salt/ pepper
 
1. Preheat oven to 390 degrees.




2. Salt and pepper both sides of the fish and lay in a baking dish.




3. Over medium heat in a saute pot, combine butter, half and half, garlic, mustard, and lemon juice until incorporated and just begins to simmer.




4. Pour over the fish, cover with tinfoil, and bake for 10-15 minutes. Serve with fresh lemon slices.
 
Creamy, lemony, and perfectly tender, this fish dish was a winner.
 
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 1-2
 
 




Tuesday, September 26, 2017

Pasta Al Fresco


Shrimp-Pasta






 
 
    This pasta dish is based on one at a local restaurant, Mama Mia's Angel Hair Al Fresco. A great dish with simple ingredients and a lot of flavor. I think it may be the ton of fresh garlic, with the fresh basil and the hint of marinara, but this dish is definitely a new favorite of mine. Pasta Al Fresco.


 
Ingredients:


  • Bunch of shrimp
  • Olive oil
  • 3 cloves of garlic sliced thinly
  • Handful diced fresh basil
  • Handful fresh spinach
  • 1/4 cup white wine
  • 1 tbs fresh marinara
  • Angel hair pasta


 
1. Cook pasta according to package.
 
2.In a large saute pan drizzle some olive oil and saute the shrimp on both sides just until pink. Remove and sit aside.
 
3. In same pan drizzle some more olive oil. Take sliced slivers of garlic and saute on low until just starting to brown.
 
4. Pour in white wine and reduce.
 
5. Stir in the marinara and mix well.
 
6. Toss in the basil and spinach until it begins to wilt a bit.
 
7. Toss back in the shrimp and quickly toss with the cooked pasta.


 
Easy, quick, but full of flavor.


 
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2+




Tuesday, September 19, 2017

Tomato Tart


Tomato-Tart




 
 
    This dish was inspired by my Foodies+ friend Azlin Bloor who created a wonderful looking Gruyere artichoke and peppers tart. I thought I would try a little tart making because I had some left over puff pastry in the fridge that I needed to use up. So I came up with this easy tomato tart with some special flavors of ricotta cheese, basil pesto, and some bacon. Who doesn't love bacon? I mean it makes everything better. Tomato Tart


 
Ingredients:
  • 1 sheet of puff pastry
  • 2 Roma tomatoes sliced
  • 1/4 cup ricotta cheese
  • 1 tbs fresh basil pesto
  • 2 slices chopped cooked bacon
  • Salt/pepper


 
1. Roll out the puff pastry into a square. Leave about a 1/2 inch border and poke with a fork all around the center area. Bake according to package leaving about 10 minutes off. (hint: I noticed throughout the cooking that the center started to puff up more than the sides. Just poke with a fork to let more air out).
 
2. Remove the puff pastry from the oven and let cool a bit.
 
3. Spread the ricotta cheese and pesto over the top.
 
4. Lay the sliced tomatoes around.
 
5. Then top with crumbled bacon.
 
6. Bake for another 10-15 minutes.
 
7. Salt and pepper to taste.
 
 
Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2













Wednesday, September 6, 2017

Sage Buttered Chicken With Browned Gnocchi

Sage-Buttered-Chicken






 
I was in Toledo visiting one of my cousins one weekend. She took me out to this very nice but comfortable restaurant in downtown called M Osteria. A great upscale joint serving fresh pastas and other continental fares. One of the entrees that we both ended up getting was this Frenched Chicken served with sautéed gnocchi and fresh vegetables. The flavor from the combination of the dish was fantastic that I had to recreate it. I was unlucky in getting my butcher to cut a chicken "frenched" style, so I opted for just a couple of breasts on the bone. I also made my own homemade gnocchi to saute for this delicious dinner. Sage Buttered Chicken With Browned Gnocchi.
 
 
Ingredients:


 
(For Chicken)
  • 4 large bone in chicken breasts
  • 1 stick butter
  • 1/2 cup white wine
  • 4 large sage leaves chopped
  • 2 cloves garlic diced
  • 1 tsp lemon zest
  • Fresh chopped parsley


 
(For Gnocchi)


  • 3 tbs butter
  • 1 large sage leaf chopped




 
1. In a large saute pan melt the butter over medium high heat.
 
2. Salt and pepper the chicken on both sides and brown in the butter covered. (Do not burn the butter so adjust heat to prevent this.)
 
3. Remove chicken and place in a large casserole baking dish.
 
4. In same saute pan over medium heat, toss in sage, garlic, and lemon zest and saute until fragrant.
 
5. Pour in white wine and simmer on low until it thickens up.
 
6. Toss in parsley and pour over the chicken in baking dish. Cover and cook in 210 degree oven for 1 hour 20 minutes.


 
7. Once chicken is coming to an end of its cooking time, cook gnocchi accordingly in salted boiling water. Remove
 
8. In same saute pan that chicken was in, melt another 3 tbs of butter. Toss in the sage.
 
9. Drain gnocchi and toss into the saute pan and cook until all sides of each little dumpling are browned.
 
10. Serve along side the chicken.


 
 
This dish was a major hit! The amount of flavor oozing out of the chicken was fantastic. The addition of the crunchy, yet still soft gnocchi was to die for. Definitely give this one a try.


 
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Serves: 4+