Creamy Rosemary Chicken

Creamy Rosemary Chicken

 

 

 

     I am not going to bore you with a story regarding this dish. It was just something I came up with at the last minute to utilize some left over cut zucchini, squash, eggplant, and peppers. I was craving something creamy and delicious with chicken.  Creamy Rosemary Chicken.

Ingredients:

 

• 1-2 boneless chicken breasts
• Sliced eggplant
• Sliced zucchini
• Sliced squash
• Sliced peppers
• 1 clove garlic
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 sprig rosemary or 1 tsp dried rosemary
• Olive oil
• Salt/pepper

 

1. In a large saute pan drizzle some olive oil.

 

2. Salt and pepper your chicken and brown on both sides. Remove

 

3. In same skillet saute the eggplant, zucchini, squash, and peppers.

 

4. Add in diced garlic and white wine. Simmer until the wine has begun to half.

 

5. Place chicken back in. Pour in heavy cream and rosemary.

 

6. Bring to simmer over low heat. Cover and simmer for about 15-20 minutes stirring occasionaly.

 

7. Salt and pepper to taste and serve over rice or pasta.

 

     This was an amazing and delicious dish. Easily made one weeknight and definitely has become a favorite. Enjoy!

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2-4

Italian Roma Beans

Roma Beans

 

     Italian Roma beans are a flat wide green bean that I have grown up with and is always in my mother’s house or in my own. The do not different much from regular green beans, however are just much wider and flatter. My family has always served them as a typical side dish with meats and pastas. The taste is so good and the time it takes to make them is very easy. Just add a little olive oil and fresh garlic, sauté, and serve. Viola!, a simple and yet very delicious side dish you can serve with any meal. This will quickly become your go-to way of cooking green beans and hopefully you give Roma beans a try.

 

Ingredients:

• 1/2 - 1 lb Roma Beans
• Olive Oil
• Water
• 1 lg clove garlic

1. Make sure you pick and snap both ends of the fresh Roma  beans

2. Rinse and place in a pot just covered enough with water.

3. Simmer on high heat for about 30 minutes or longer until just tender

4. Remove from water. In same pot drizzle about a  1/3 cup olive oil.

5. Toss in about a full large clove of diced garlic. Toss the beans in the oil and garlic.

6. Simmer on low for about 15 minutes until fragrant and even more tender.

(Hint: continue to watch so not to burn the garlic)

Prep Time: 10 minutes
Cook Time: 45-60  minutes
Serves: 2-4



Simple Bolognese

 

Bolognese

 

 

     Bolognese, or ragu' alla Bolognese, is a traditional meat based sauce from the Bologna area of Italy. In the United States most people typically think of this sauce as a standard sauce to put on spaghetti. Typically we just call it “spaghetti sauce” or “meat sauce”, however in Italy and in any typical Italian American home there is no such thing. Any sauce you place on spaghetti can be called spaghetti sauce. Sauces are made specifically without the name of the pasta you are placing it on. In Italy Bolognese is typically served with a thick wide noodle called Tagliatelle. However in this recipe I just used simple rigatoni pasta and made a quick and simple Bolognese sauce with some already made from fresh tomatoes marinara. The dish is not one of my favorite, I typically do not chose a meat sauce, however is good in its own right. I hope this clears up the differences to sauces in Italy. I hate seeing in the stores marinara labeled as “Spaghetti sauce” or one labeled “Meat sauce”. It burns me badly. LOL. So anyways here is a quick and delicious take on Bolognese sauce.

Ingredients:

 

• 1/2 lb ground beef
• 1/2 lb ground sausage
• 2 cups marinara
• 1/2 diced onion
• 1 stalk finely diced celery
• 1 clove garlic
• 1 bay leaf

 

1. In large skillet brown both beef and sausage until cooked through. Sit aside to drain.

 

2. In same skillet in a bit of olive oil saute the onion and celery until translucent.

 

3. Toss in garlic and saute until fragrant.

 

4. Place meat mixture back in and stir in the marinara.

 

5. Toss in the bay leaf and simmer covered on low for about 15 minutes.

 

6. Serve with tagliatelle or any pasta of your choice.

 

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 2-4

 

 



 

 

Ratatouille

Ratatouille

 

 

     What is ratatouille? Have you seen that cartoon movie with the little rat? Well, they end up making this famous traditional French stewed vegetable side dish. Beautifully presented as layers and packed full of flavor, this dish is so easy and delicious that you will make it as much as possible. Especially if you have a garden full of fresh vegetables, this dish is easy to make and will feed a lot of your family. I was surprised how quick and easy this dish was. I was also surprised it turned out so pretty too. Ratatouille.

 

Ingredients:

• 2 small zucchini
• 2 small yellow squash
• 2 orange bell peppers
• 1 small eggplant
• 2-3 small tomatoes
• 1/2 12 oz can tomato sauce
• Garlic
• Onion powder
• Olive oil
• Herb de Provence
• Goat cheese

 

1.       Slice all vegetables into ½ inch thick slices. Slice pepper into ½ slice rings. You can even cut them in half if they do not fit the same size.

2.       Take half can of tomato sauce and pour into 9x13 pan.

3.       Sprinkle some garlic and onion powder

4.       Begin layering each vegetable in a sequence until all has been used up or no more room. (See picture)

5.       Drizzle with some olive oil and sprinkle some Herb de Provence.

6.       Cover with parchment paper or tinfoil.

 

7.       Bake covered for 45 minutes in 375 degree oven.

8.       Sprinkle with some fresh goat cheese and serve.

     That is it! Simple delicious and full of flavor. A simple French dish that anyone can make and will not be intimidating to do.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4+

 

 

Momma's Macaroni Salad

Momma's Macaroni Salad

 

 

     What says summer better than an old fashioned BBQ? Right! You gather together with friends or family. Everyone prepares something. There is the chicken, burgers or dogs on the grill, the potato salad, the fries and the brews, but what about the favorite standby of macaroni salad? Who is going to make it this year? Is it mom with her amazing yet so simple recipe or your best friend? How about you this time! Well here is a simple yet delicious recipe that is actually my mother’s. She has always made this. So easy and so delicious that once you get the hang of it, it becomes second nature. This macaroni salad will definitely become your go to dish for summer gatherings and picnics. Please enjoy my Momma’s Macaroni Salad.

 

Ingredients:

• 1 cup uncooked macaroni pasta
• 1 hardboiled egg
• 4 small sweet pickles
• 1 tomato
• splash of red wine vinegar
• 1/2 cup miracle whip
• 1 tbs yellow mustard
• salt/pepper
• dash of paprika

1.       Cook macaroni as directed and rinse under cold water

2.       Boil egg and dice up

3.       Dice tomato and pickle up into small chunks

4.       In a large bowl combine macaroni, egg, pickle and tomato

5.       Mix in the miracle whip, yellow mustard, and salt and pepper to taste.

6.       Dash some paprika on top for looks.

Simple, delicious, and will definitely become your macaroni salad favorite. Enjoy!

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 4

 

 

Bacon and Caramelized Onion Flatbread

Bacon and Caramelized Onion Flatbread

     This recipe was inspired by a friend of mine on Google+ Brittany M who had created some wonderful looking flatbread recipes. I wanted something that I had sort of had out in California on my last trip out there in February to visit some family and friends and to just get away from the blistering cold that is West Virginia in the winter. I had had this wonderful simple caramelized onion and ham recipe at my friend Andrea’s mother’s house. We had gone over there to visit her as it was the first time I was meeting her mother. She had some wine for us and this delicious little baked flatbread as we sat in the living room and chatted and got to know each other. Upon arriving back in West Virginia I had been craving this simple dish but kept putting it off until I could find the time to create it and find a good flatbread recipe that wouldn’t be difficult. Low and behold my friend on one of my food communities had posted one and was very generous enough to give me her recipe.

     This simple and easy flatbread is so good either right out of the oven or the next day as a simple snack out of the fridge. The creaminess from the ricotta, the sweetness from the honey and caramelized onions and the saltiness from the bacon add the perfect combination of flavors in one bite. The most time consuming part of this recipe is standing there and caramelizing the onions but it is so worth it. Please enjoy my take on Bacon and Caramelized Onion Flatbread.

Ingredients:

Flatbread recipe:

 Serves: Makes 2 flatbreads

• 3 cups all-purpose flour
• 1 package active dry yeast
• 2 tbsp. vegetable oil
• 2 tsp. kosher salt
• 1 tbsp. granulated-sugar
• 1 cup warm water (110 degrees)

 

Directions:

1. Combine yeast and water in mixer fitted with a dough hook. Let stand a minute or two.

2. Add in flour (start with 2 ½ cups and add in more if needed), salt, sugar and oil. And start mixing.

3. Mix to combine, about 2-3 minutes. If dough is sticky add in remaining flour, and continue mixing for about 8-10 minutes until smooth and elastic.

4. Place in an oil bowl and cover with plastic and let sit 30 minutes.

( I cut the recipe in half to make only one flatbread)

(Brittany M’s link to her website below)

Topping:

 

• roughly 8oz ricotta
• thyme
• rosemary
• salt/pepper
• honey
• olive oil
• 7 slices bacon
• 1/2 white onion diced

1.       In a large skillet brown and cook bacon until crispy and remove and drain on paper towel lined plate.

2.       In same skillet sauté diced onions on low heat until nice and brown and the caramelized has finished. (Hint: I add a little sprinkle of sugar to help out the process)

3.       Take ricotta cheese and mix in a bowl with a little salt, pepper, pinch of thyme powder, pinch of rosemary, and drizzle of honey.

4.       Now I rolled out the dough for the flatbread, drizzled a bit of olive oil over. Dimpled with my finger tips and spread the ricotta mixture over top.

5.       Placed the onions and crumbled bacon evenly over the top of the ricotta mixture.

6.       Placed in a 400 degree oven and baked for about 25 minutes until the flatbread was crisp and brown. Drizzle with some honey and serve once cooled.

     This flatbread was so good and had to share it with my friends down at the river the next day. I would possibly recommend cooking the flatbread a bit before placing the toppings on just to make sure the crispiness was even. Fantastic dish and very appreciative to Brittany for giving me the recipe and to Andrea and her mother for serving it to me the first time.

 Prep Time Total: 1 hour ½

Cook Time: 25-30 minutes

Serves: 2-4

 

Brittany M’s blog: http://cookingwithbrittany.com/

Stuffed Zucchini Flowers

Stuffed Zucchini Flowers

 



 

     The sun has begun to set over the Mediterranean Sea. It is slowly sinking under the cover that is the blue green ocean of a blanket. The sky is a beautiful collage of reds and oranges. You are perched just comfortably at a little table overlooking the scene on a little white balcony. You can hear the sound of the waves gently hitting the rocks and cliffs below. A few boats are still out in the bay drifting by and you can faintly hear them buzzing. A soft accordion music is playing from inside the cobble stoned restaurant. There  is a sweet smell of fresh flowers and lemons in the air. No it is not coming from an arrangement on your table but rather the natural smell of the tiny village you have decided to claim. A lemon tree sits beside your table along with the fresh flowers growing on the side of the cliff that tickle your nose. The air is warm and a bit humid but with the breeze coming in off the water it is fresh and calming. You take a small sip from the wine glass that has been given to you by the lovely dark haired waitress that greeted you. What could be  more perfect? And then it happens…. The lovely dark haired lady is returning to your table and bringing you a small plate with what looks like some fried little sticks. She lays them in front of you and gently says, “Boun Appetito”. You respond with a nervous, “Grazie” as she saunters away smiling. You take a bite and the most wonderful thing happens. Your mouth is met with a fantastic combination of the cheese and herbs stuffed inside and the crispiness from the coating. You savor the taste of this simple appetizer  that you cannot wait to eat more of it. You sit back, smile, and know that you are in heaven.

     Stuffed Zucchini Flowers; this is what I think of  when I eat, Stuffed Zucchini Flowers. I had them on one of my trips to Italy. Specifically the Amalfi coast which is the description above. Now as it turns out, my mother and grandmother used to make this a lot, but low and behold they never did for me and my siblings. (A nice little piece of information I would have liked to have known as  a child). My mother says that grandma just stopped making them and she did too. Just one of the things I guess they decided to not continue down the tradition line. Oh well, I digress. Either way, they are now being brought back to the family. Stuffed Zucchini Flowers

Ingredients:

• 24 zucchini flowers
• 1/2 block of cream cheese
• 8 oz ricotta cheese
• 1 tbs Italian herb seasoning, (I just used a combo bottle of basil, oregano, garlic, parsley, etc)
• lemon juice
• salt/pepper
• 1 cup flower
• 1 cup water

1. Rinse and remove the outer green around the base of the flowers and remove the inner stamen. (Be care not to break through the blossoms.

 

2. Paper dry the blossoms until all the water is gone

3. Combine the softened cream cheese, ricotta, and herb mixture together. Taste and add salt and pepper for your flavor and a little lemon juice.

4. Now carefully stuff a bit of the mixture into each blossom. You can use a pastry bag so as to make it easier.

5. Combine the flour and water mixture and add a little salt. Carefully take each zucchini blossom and twist the ends of the petals together to seal the inside mixture and dredge each one in the flour water mixture. Let excess drain off.

6. Now in a deep fryer or in a skillet with about 2 inches of oil heated over medium high heat drop a blossom into the oil one at a time. Careful not to overcrowd the oil. I usually only fry about 3 at a time.

7. Fry for a couple minutes on each side until golden brown. Remove and let drain on a paper towel lined plate.

      That's it. Simple, delicious, flavorful, and so easy to make. These brought me back to my time on the Amalfi coast. A fantastic little appetizer that everyone will love. Hope you enjoy!

Prep time: 30 minutes
Cook Time: 15-20 minutes
Serves: 4-5

 

Summer Sausage Simmer

Sausage Summer Simmer

 

 

 

      Ever have those evening where you just have no idea what to make? You open your fridge and freezer and just stand there…….Thinking about what you could possibly put together that would help your craving. Do I want chicken? No! Do I want burger? No! Do I want something simple like cereal or and boxed meal? No! No! And no!. Then you see some Italian sausage. You think I could sauté them add some fresh garden vegetables and make a simple skillet simmer. Exatcly!! And you have a completely new and exciting dinner meal that you can add to your recipe box.  Summer Sausage Simmer.

 

Ingredients:

• 4 Italian sausages
• Garlic
• 1 Zucchini
• 1 squash
• Small bulb of fennel
• Handful of small yellow potatoes
• ½ cup chicken stock
• ½ cup white wine
• Olive oil
• Salt/pepper

 

1.       Dice the sausage into bite size pieces. Sauté in a skillet in a little olive oil over medium high heat until browned.

2.       Remove and set aside. In same skillet sauté diced zucchini, squash, diced fennel bulb, and bite size potatoes.

3.       Pour in the chicken stock and white wine.

4.       Add back in the sausage and salt and pepper.

5.       Cover and simmer for about 20-25 minutes on low until all ingredients are cooked through

 

     This little simmer pot was fantastic. I served with a spinach salad on the side. Fulfilling and delicious.

Prep Time: 15 minutes

Cook Time: 30  minutes

Serves: 2-4

 



Braised Beef and Greens

Braised Beef and Greens

     No clue where I came up with this idea. I was sitting at home and was craving something delicious. I had a hankering for some cooked greens but wanted to add something different to them. Sort of make them not the spotlight of the meal but an added attraction. I had a flank steak in the freezer and wanted to try something different. Why not braise the beef with the greens and add a little kick from some shallots and some fresh mushrooms. So here goes, a wonderful braised beef and greens meal that you will fall in love with and certainly will become a regular meal for you or you and your family.  Braised Beef and Greens.

 Ingredients:

• 1 lb flank steak
• 1 large shallot
• ½ cup chopped fresh mushrooms
• ½ cup white wine
• ½ cup beef stock
• Bunch fresh baby spinach
• McCormick’s steak seasoning
• Olive oil
• Salt/pepper

1.       Take your flank steak and cut it against the grain into about ½ inch strips.

2.       Chop up mushrooms and dice shallots

3.       In a large skillet pour in some olive oil, salt and pepper your steak, and then sauté the steak until browned. Remove and set aside.

4.       In same skillet sauté the shallots and mushrooms in same oil.

5.       Toss in the spinach in bundles and wilt down.

6.       Pour in the white wine and bring to a simmer.

7.       Pour in the beef stock and return steak to skillet and shake in a couple dashes of steak seasoning.

8.       In 350 degree oven cover the steak mixture in skillet and braise in the oven for 45 minutes.
 
     This beef dish was fantastic, tender, flavorful, and fulfilling all in one. I hope you give it a try. I served mine with a bit of mac-n-cheese but I really didn’t need it. Enjoy!


Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 2-4

Goat Cheese, Orange, Fried Chicken Layers

 

 

Goat Cheese, Orange, Fried Chicken

 

 

     This dish was inspired by one of those dishes we serve at the restaurant I work at. We serve a great pecan crusted chicken that is cut into slices and served with a strawberry balsamic glaze with fresh strawberries. I took the rough idea of slices and stacks and turned it into my own dish. This dish is so simple and fresh. Full of deliciousness and multiple flavors that actually complement each other. The spice from the chicken, the citrus from the orange, and the tartness and creaminess from the goat cheese blend well together. Top it off with a little maple syrup and viola, a fantastic dinner entrée that anyone can enjoy. Goat Cheese, Orange, Fried Chicken Layers.

 Ingredients:

• 1 large chicken breast
• 1 orange peeled and sliced
• Goat cheese
• Corn flake crumbs
• Cayenne pepper
• Maple Syrup
• Flour
• 1 egg

 

 

       1.       Make a three place dredging station of flour, beaten egg, and a combination of cornflake crumbs and cayenne pepper.

2.       Dredge thawed out chicken into flour, then egg, then cornflake crumb mixture.

3.       In a large skillet filled with about a half inch of oil, fry chicken on both sides over medium high heat until golden brown on each side.

4.       Heat oven to 350 degrees and place chicken in baking dish and bake for 25 minutes.

5.       Meanwhile peel the orange and slice into about 1/3 inch slices.

6.       Once chicken is cooked through, slice into equal size pieces. Layer one slice of chicken followed by an orange slice, and then spread or crumble some goat cheese and repeat with layers.

7.       Drizzle some fresh maple syrup and serve.

     This dish was so amazing that I was sad I only made one plate. You can always increase the amounts depending on how many you are serving but trust me this will be a favorite of everyone.

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 1 (depending on amounts used)