Korean Bulgogi Cups

Korean Bulgogi 

     Have always been a fan of certain Korean dishes and decided to test my hand at a fairly simple one that packs a ton of flavor. This was an easy weeknight meal that anyone can throw together and is also a bit healthy as well for those watching what they eat. Korean Bulgogi Cups.

Ingredients:

• 1 steak or 1/2 lb small beef roast cut into thin strips
• 1/4 cup brown sugar
• 1/2 cup soy sauce
• 2 tbsp sesame oil
• 1 clove garlic minced
• 1/2 tsp minced ginger
• 1 tbsp rice wine vinegar
• Sesame seeds
• Cooked white rice
• Bibb, Boston or Butter lettuce
• Shredded carrots

1. Slice beef into thin strips and place in a plastic sealed bag.

2. In a bowl combine the brown sugar, soy sauce, 1 tbsp sesame oil, garlic, rice wine and a few sesame seeds. Whisk together and pour into the bag of beef to marinate for at least 1 hour or even overnight.

3. In a large wok, drizzle the other 1 tbsp sesame oil. Remove beef strips from bag and saute until cooked through. Only should take a few minutes.

4. Pour in the sauce and let it reduce a bit and thicken up.

5. Take a bit of lettuce and spoon in some cooked white rice. Top with a few beef strips and some shredded carrots. Consume.

      These were so good and felt like I was being healthy eating them. Packed full of flavor with the combination of sugar, soy, and sesame and definitely left me wanting more. Enjoy!

Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 2+

Pratola Riso and Radicchio

    While visiting family again this year in Pratola Peligna, Italy, we were served this beautiful, yet odd color dish of rice. It was sat on a plate in a square and looked quite like a rice crispy treat, however purple and definitely not a sweet dessert. After taking the first bite, the bursting flavors in your mouth were amazing. This rice dish was definitely a highlight of the meal that evening and I just had to recreate it when I got back to the States. Pratola Riso and Radicchio.

Ingredients:

• 2 1/2 cups Arborio rice
• 3 tbs olive oil
• 2 tbs butter
• 1/2 white onion diced
• 2 1/2 cups chicken broth
• 1 small head radicchio diced
• 3 cups red wine
• 1 cup grated Parmigiano
• 1/2 cup shredded mozzarella
• Salt/pepper

1. In a large saute pan melt butter and oil until just hot enough.
2. Saute onion until translucent.
3. Stir in rice and let it just start to brown and soak up the butter, oil, and onion.
4. Slowly start stirring in the wine about a cup at a time until the rice begins to soak it up and you need to add more. Continue stirring.
5. Next, start adding in the chicken broth the same way. Continue stirring and standing over the stove as this process may be lengthy but well worth it.
6. Once all the liquid is absorbed. Turn off heat and stir in 1/2 cup Parmigiano until incorporated.
7. In a 9 x 13 inch greased baking pan spread the rice mixture.
8. Top with the mozzarella and the last of the 1/2 cup Parmigiano. Bake in 350 degree oven for about 15 minutes.
9. Let cool, slice and serve.

This side dish, antipasto, etc., was amazing and your quests will love the flavor of it.

Prep Time: 5 minutes
Cook Time: 35-40
Serves: 4 +

Mushroom Risotto

    Earthy,bold, creamy, and salty; the perfect flavor combination for a delicious hearty risotto dish. If you are like me, you truly appreciate a good bowl of risotto. You can make a whole meal out of just some good creamy Arborio rice. Mushroom Risotto.


Ingredients:

• 1 package mixed mushrooms, (cremini, shitake, oyster)
• 1 1/2 cups Arborio rice
• 1/2 large shallot diced
• Olive oil
• 1 tbs butter
• 1/2 cup Pinot Grigio
• 4 cups beef stock
• 1/2 cup grated Romano cheese
• 1 tsp thyme
• Fresh chopped basil
• Salt/pepper

1. In large saute pan, melt butter and drizzle the olive oil. Saute the diced shallots.

2. Add in chopped up mixed mushrooms.

3. Once tender, remove from pan and sit aside on a plate.

4. In same pan brown the rice just a bit then pour in the white wine and bring to a simmer.

5. Slowly stir in 1/3 cup of stock at a time, constantly stirring as the rice will begin to soak up the

liquids.

6. Keep stirring and adding a bit of the stock each time as the rice will gradually swell and absorb all the liquids.

7. Stir in the thyme, basil, and salt and pepper once all the liquid has been consumed and the rice is tender.

8. Mix back in the mushroom mixture and dig in!

    This was definitely as described above in the intro. A delicious full flavored risotto dish.

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 4+

Stuffed Peppers

    Stuffed Peppers has to be one of my ultimate favorite meals of all time. It is just one of those comfort foods that I remember growing up as a kid. You own little meal placed nicely in a pocket of sorts and served hot. No need for any other items on your plate, this was a full meal in one. This recipe is exactly how my mother makes it. No subsitutions, no changes, no nothing. Just plain, delicious and simple. Stuffed Peppers.

Ingredients:

• 4 Green Bell Peppers
• 1 lb ground beef
• 1/2 white onion
• 2 slices white bread torn into chunks
• Parsley
• 1 egg
• 1/2 cup uncooked minute rice
• Salt/pepper
• Marinara

1. Slice the tops off of the peppers and remove the inner veins and seeds. Shock in boiling water for 2-3 minutes.

2. Meanwhile, combine the beef, diced up onion, parsley, egg, salt/pepper, rice, and bread into a bowl.

3. Place each pepper bottom side down into a baking dish. Take a tablespoon of marinara and dollup into the bottom of each pepper. Pour about a cup of water into the bottom of the baking dish surrounding the peppers.

4. Take some of the beef mixture and stuff it into each pepper.

5. Top with another spoonfull of marinara.

6. Place in 350 degree oven and bake uncovered for 1 hour 15 minutes.

You can at just 15 minutes left to cooking spoon some more marinara over top of each pepper.

These are perfectly tender, juicy, and full of flavor. It will easily become one of your favorites.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Serves: 2-4

Creamy Chicken And Wild Rice Soup

Creamy Chicken and Wild Rice Soup

     Who doesn't like a good bowl of warming soup? Well this soup is so easy that it only takes about 15-20 minutes to complete. Just use a store bought rotisserie chicken, a quick bag of 90 second microwave long grain wild rice, and some quick chopped up vegetables and viola, an easy and delicious soup that everyone will love. Creamy Chicken And Wild Rice Soup.

Ingredients:

• 1 breast from store bought Rotisserie Chicken
• 1/2 white onion
• 1 cup diced mushrooms
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 32 oz Chicken stock
• 1 32 oz water
• 8.8 oz Ready Rice microwave 90 second wild rice
• 1 tbs thyme
• 1/2 cup heavy cream

1. After the rotisserie chicken has cooled down pull off some chicken into chunks and sit aside.

2. Cook the microwave rice bag as directed.

3. In a large Dutch Oven over medium high heat drizzle a bit of olive.

4. Dice up the onion, mushrooms, celery, and carrots and toss in and saute until translucent.

5. Pour in the chicken stock and water.

6. Stir in the chicken, thyme, and heavy cream.

7. Bring to a simmer and let cook for about 20 minutes. Salt and pepper to taste. Serve.

Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Serves: 4-6

Risotto Tra Amici

Risotto Tra Amici

 

     This special dish is inspired by a good friend Tina Talerico Inquinto. A new friend with whom I became acquainted with a few years ago created this dish. I had gone to a mutual friend of ours house up state. They took me over to their mother's house where this friend was doing a cooking demonstration for a chef party. Enter Tina.  An Italian proud of her heritage like me, she was giving a cooking demonstration on this exact dish. I immediately fell in love with it as well as the cook behind the stove. She was awesome, personable, and just like me; a cook at heart. Since then we have been good friends. Any chances I get to travel up state we always try to hang out and have a good time. In fact, the last time I was up there for a football game we ended up cooking together in the kitchen late at night following the loss of our beloved Mountaineer football team. This dish is more than just a "risotto" dish, it has memories. It has taste, excitement, and love in it. The name translates into "Risotto Between Friends". That is exactly what this is. The creaminess of the risotto, the tenderness of the peppers, the spice from the sausage; all the above create this exciting explosion of taste in your mouth that it is one great party that only close friends who get together can have. This dish is easy to make and only includes a few simple ingredients. The only time included is how long it takes to cook the rice. Anyone that has made risotto knows that it is one dish you can never leave on the stove. You must stay put, stir, and give the rice all your attention. Please enjoy my, (or Tina's), Risotto Tra Amici.

Ingredients:

• 1 lb ground Italian sausage
• 1/2 diced red bell pepper
• 1/3 diced white onion
• 1 1/2 cups Arborio rice
• Olive oil
• 1 tbs butter
• 1/2 cup Pinot Grigio
• 4 cups chicken stock
• 1/2 cup grated Romano cheese
• Fresh chopped basil
• Salt/pepper

 

     First start by browning the sausage in a large skillet over medium high heat in a little olive oil. When cooked through remove. Next toss in the diced onion and red bell pepper and sauté until tender. Remove and set aside along with the sausage. Melt a tbs of butter in same skillet. Toss in the rice and sauté until the rice just starts to get a golden brown color. Mix in the white wine and stir until the rice begins to soak up the wine. Then start mixing in some chicken stock, about a 1/4 cup at a time. Keep stirring as the rice soaks up and cooks in the stock. This process takes roughly about 20-30 minutes until you have used up all the stock. Turn off the heat and mix in the cheese. I used Romano as that was what I had in the fridge. You can use Parmigiano as well. Mix back in the sausage/pepper/onion mixture and toss in some fresh chopped up basil. Salt and pepper to taste and viola! You have an amazing risotto dish that can be served as a side to a wonderful cooked roast meat or as an entrée itself. I hope you enjoy this wonderful dish as I do.  Thanks to my dear friend Tina!!!!!

 

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 5-6

 

Tina and I in the kitchen cooking a bit tipsy.

 

Gumbo

     Well it's that time of year when Carnivale or Mardi Gras are in full swing.  When the Lent season starts and people fast for 40 days.  I thought for the spirit of the season to make a traditional New Orleans dish.  If you have ever been to New Orleans you know that they have some of our country's best cuisine.  A combination of Cajun, Creole, French, African, etc.  You name it, it has influenced this areas dishes.  I decided to try my hand at Gumbo.  Now whether this is a Creole or Cajun version is not known to me.  I have researched that the difference is based on what you use as a thickener.  One uses okra and the other uses a roux.  One uses just seafood, the other uses a combo. A similar ingredient is the trinity of vegetables: onion, celery, and green pepper.  I'm no expert but this is my version and I hope you all like it.  It reminded me of my last trip to the bluesy city. The taste, the smell, the spirit, and the warmness that is New Orleans.  Please enjoy my version of a classic: Gumbo

Ingredients:

• 1 chicken breast
• 3 small Andouilli sausage links
• 20 medium shrimp
• 5 tbs butter
• 5 tbs flour
• 1/2 white onion
• 2 small celery stalks
• 1/2 green pepper
• 1 clove garlic
• 1-cup beef stock
• 2 cups chicken stock
• 1/2 can crushed tomatoes
• 1 lg bay leaf
• 1 tsp thyme
• 2 tbs Cajun seasoning
• Hot sauce
• Rice

     In a large Dutch oven brown your chicken breast on both sides.  Toss in your sausage and brown a little bit.  Remove and sat aside.  In same pot, (I actually did this step in another pan but you don't have to), melt your butter and whisk in your flour. 

     Whisk the roux until it turns a nice dark brown color.  Roughly about 20-25 minutes. 

     Toss in your diced onion, celery, green pepper, and garlic.  Stir around until the vegetables become softened.  Pour in your stocks, crushed tomatoes, and stir in your bay leaf, thyme, and seasoning.  Bring to a simmer.  Dice up your chicken and sausage and toss back into the pot.  Simmer on low for about 1 hour.  Before serving toss in your fresh shrimp and simmer for about 5-7 minutes until shrimp are cooked.  Serve around a nice bowl of white rice. Hope you enjoy this fantastic sample of New Orleans cuisine. 

Surprise Stir Fried Rice

 

 

     Surprise Stir Fried Rice is a name I came up with because I had no idea what I was going to put in this stir fry dish.  I was asked to do a dish for my google+ community utilizing rice.  I have a couple dishes on here that use rice but thought the possibilities are endless.  I had some left over beef tips that I thawed out as well as the vegetables utilized below.  My measurements are a bit different with this dish due to the fact that I really just eyeballed them. This dish was delicious.  I mean it had heat, it had sweetness, and it had spice.  It had flavors from Chinese, Thai, and other Asian cuisines. I'm not quite sure the raspberry chipotle sauce added much as I could not distinguish it from the rest so you could eliminate this step. Overall I would definitely make this dish again.  It was quick, easy, and the flavors all went well together.  Two bowls and I was satisfied. Surprise Stir Fry.

Ingredients:

• 1/2 lb beef tips diced thin
• Small handful diced red onion
• Small handful frozen green beans
• Small handful diced green pepper
• 1 tbs diced ginger
• 1 tbs diced garlic
• 2 cups cooked white rice
• 2 tbs soy
• 1 tbs oyster
• 1 tbs hoisin
• 1 tsp rice wine
• 1 tsp chili paste
• 1 tbs raspberry chipotle sauce
• Small handful brown sugar
• Salt/pepper

 

     In a small bowl combine the soy, oyster, hoisin, rice wine, chili paste, raspberry-chipotle sauce, and brown sugar.  Mix well.  In a large wok over high heat drizzle in a little bit of vegetable oil.  Toss in the diced beef tips and start to brown. Next toss in the onion, green beans, pepper, ginger, and garlic.  Mix and sauté until vegetables start to soften and the aromas of the garlic and ginger start to fill the air.  Pour in the sauce mixture and simmer for a minute or two.  Stir in the rice and mix around until some of the rice begins to harden up.  This dish was delicious.  It was spicy just enough and had an amazing flavor combination. Enjoy. Serves 2-4.

Grandma Sainato's Italian Greens Soup

Grandma Sainato's Italian Greens Soup

     I know what you are thinking, "that is a pretty long name for a soup", but I remember this soup being made by my grandmother and I used to call it her greens soup.  Actually it is just a simple green and beans soup that anyone can make.  She used to tell me it was Italian and like most of her soups she just called it Minestra.  Every soup she made that was of Italian origin was called Minestra, with the exception of Pasta Fagioli.  Minestra is just one way of saying "soup" in Italian.  I googled a greens soup and there are truly soups made with greens in Italy.  I used to love this soup when I was little.  Roughly around the early teen years when she moved in with us I started to hate it.  I don't know what it was but the taste just didn't sit well with me.  After I graduated from college and she passed away this dish disappeared from my parents house.  My mother never made it, as she just didn't seem to have the will power to make it again.  Fast-forward about 10 years and I decide to revive it to my mother’s excitement.  This soup is one of my family’s traditional soups that had been made prior to my existence.  It takes only about 15 minutes to make.  Let it simmer for about an hour and you are ready to enjoy such a delicious dish that you will be amazed what little goes into it.  I am telling you this will become one of your family’s favorites. Just ask my mother, she was so happy to finally have another bowl of this after years of missing it. Italian Greens Soup.

Ingredients:

• 1/2-1 cup fresh chopped up Pancetta
• 64oz chicken broth/stock
• 1/2 white onion
• 1 clove garlic
• Head of Kale chopped, (originally Endive but couldn't find it at my local store)
• 2 cups cooked white rice
• 1 10oz can Cannellini beans
• Olive Oil
• Salt/pepper

In a large stockpot or Dutch oven drizzle in a little olive oil.  Sauté chopped Pancetta and onion together until the Pancetta becomes a bit crispy and the onion get cooked through.  Toss in chopped garlic and chopped Kale and cook down until Kale has wilted.  Pour in the chicken broth and bring to a simmer.  Meanwhile in a separate pot cook the white rice in a bit of chicken broth.  (I used minute rice as it is quicker and full proof without starch). After about 45 minutes to an hour of the soup simmering, I add in the cooked rice and the drained Cannellini beans.  Simmer for about 15 minutes, salt and pepper to taste, and serve.  Sprinkle a little Parmesan cheese on top and enjoy.  My Grandmother would be very happy about this soup.  Even though we argued and yelled at each other we could always make each other laugh. Love and miss you Grandma!

Grandma and I at college graduation

 

Thai Basil Chicken or (Gai Pad Krapow)

Thai Basil Chicken

     It's that time again where I venture into Asian cuisine.  Thai Basil Chicken is a famous chicken dish that you can find on the streets of Thailand at any food vendor.  A quick delicious meal that relies on a few key ingredients one of which I was unable to find here in the States.  Thailand has its own varieties of a wonderful herb that is one of my favorites; Basil.  Thai has a couple different types of Basil one of which they call the Holy basil.  Apparently it is much stronger and spicier than your run of the mill Italian Basil. Not that Italian Basil is bad; I grow it year round inside my house along with some other herbs.  So, because I was unable to find Thai Basil, I substituted regular Italian Basil and a bunch of it.  

     This is another one of those dishes that just exemplifies the wonderful variety of flavors that Thai cooking can bring together.  This is simple and quick but so full of flavor.  It is hot, sweet, and fresh.  I added a handful of fresh steamed green beans just to give it some more texture and volume.  This has quickly become a new go to meal. 

Enjoy my take on a Thai classic, Thai Basil Chicken.

Ingredients:

 

• 2 boneless skinless chicken breasts
• 1 1/2-2 cups cooked Jasmine rice
• 1 1/2 tbs fish sauce
• 1 1/2 tbs soy sauce
• 1 1/2 tbs oyster sauce
• 4 cloves garlic
• 2 chilies
• 1 tbs brown sugar
• bunch of basil
• green beans

   
     First slice the chicken breasts into thin slices.  Next mince the garlic and diced chili peppers together.  In a hot wok over high heat pour in some vegetable oil and heat to smoking.  Toss in chicken and cook thoroughly.  Mix in the minced garlic and chili peppers and sauté. Pour in the soy, fish, and oyster sauce.  Mix in the brown sugar and basil leaves.  Mix in the green beans and rice.  Mix around until well incorporated.  Serves 2-3. I may not be from Thailand but I am shortly becoming a great Thai cook.

Thai Red Pork and Rice or (Khao Moo Daeng)

Thai Red Pork and Rice/Khao Moo Daeng

      As I have mentioned a few times in my posts, I am quite obsessed with Asian cuisines. I don't know what it is. Whether it is the simplicity of some of the dishes, the salty, spicy, sweet but tart sauces, the fresh vegetables, or the fact that a lot of Asian dishes contain noodles. Which, let's be honest, is always a favorite of mine. Anyways, today I am adventuring into the art of Thai cuisine. This dish is my first experience in cooking Thai food. I have eaten Thai before and have found the dishes to be amazing. I decided to try this dish that is popular on the streets at food vendors in Thailand. A simple dish of a barbecue pork over rice, Thai Red Pork and Rice, or what is traditional called Khao Moo Daeng. I did some researching and googling to find the right combination to make this dish as accurate and traditional as I could. The next time I make this I may decrease the amount of tomato and experiment with more plum and honey to get a more sweater flavor. Overall it was different and I will try it again, as mentioned, with adjustments. Feel free to try it out and make your own adjustments. Comments and suggestions are very much welcomed when venturing into unknown cuisines. Enjoy this Khao Moo Daeng or Red Pork and Rice.

Ingredients:

• 1/4 cup crushed tomatoes
• 7 plums, (pits removed)
• 1/2 lb pork loin
• 4 tbs fish sauce
• 6 tbs honey
• 1-cup water
• 2 tbs soy
• 2 tbs vinegar
• 1 tbs molasses
• 1 cucumber

      First, place the tomatoes, plums, fish sauce, 4 tbs honey, and water in a blender and mixed until plums and tomatoes were incorporated.  Then place the pork loin in a baking dish and thoroughly coated it with the tomato/plum sauce. Place it in the fridge over night. Next day place the pork in an oven at 325F for about 50 minutes. Remove pork and sat aside. Take the marinade it was cooked in and place in a soup pot. Add the rest of the honey, the soy, vinegar, and molasses and bring to a boil and thicken. Meanwhile take the pork loin and grill it on a grill on all sides until crisp. Remove and let cool a bit. Slice into bite size slices and serve over some cooked jasmine rice. Drizzle some of the sauce over the pork and serve with some sliced cucumbers and diced green onion. In Thailand this dish can be found at street food vendors for a very good price. They typically also include other pork parts and hard-boiled eggs. Hope you enjoy.

 

Sausage and Peppers

Sausage and Peppers over rice

 

       What Italian household has never had Sausage and Peppers? A standard meal on any Italian's menu. A quick and delicious way to use a few simple ingredients. Either over pasta, rice, or even on hoagie buns as a sandwich. I am sure everyone who has gone to any Italian restaurant or festival has found a traditional Sausage and Pepper meal. In my household growing up we ate them 3 different ways. As mentioned we had ours either over pasta, in hoagie buns, or over rice. I prefer if not having it as a sandwich over rice. The great combination of spicy sausage and the peppers with a great tomato base just fill your mouth with goodness. Sprinkle a little mozzarella cheese and you're good to go. You can use any color of bell peppers you want. I prefer red and green. Below I describe a very quick way to make this delicious meal. Serves 2-3.

Sausage and Peppers

Ingredients:

• 3 Italian sausage links
• 1/2 15oz can tomato sauce
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 white onion
• 1 clove garlic
• 1 tbs ricotta
• Shredded mozzarella
• Rice
• Olive oil
• Salt/pepper

        Cut the sausage links into bite size chunks. (If making hoagies leave them whole). Sauté in a skillet over medium high heat in a little bit of olive oil until nice and brown. Chop up the green pepper, red pepper, onion, and garlic. Toss into the pan and sauté. Pour in the tomato sauce. Lower heat, cover and simmer. Meanwhile make a side of rice according to cooking instructions. About five minutes before serving I like to add 1 tabs of ricotta to the sausage mixture for some extra creaminess. Serve over rice and top with some shredded mozzarella. Quick and easy Sausage and Peppers.