Turkey and Collard Green Soup!

After any holiday meal there are usually leftovers. If you've taken the 
time to roast a delicious turkey, don't let a drop go to waste! Turn 
those leftovers into a fresh new meal! This would work great with 
chicken as well.

2 cups shredded turkey meat
1 bunch of collard greens chopped
1 red onion chopped
2 cloves of garlic minced
4 cups turkey stock + 2 cups water
2 slices of bacon
2 Tbsp. apple cider vinegar
Salt & pepper
Hot sauce (optional)

Place cold bacon in a heavy pot or Dutch oven. Turn on the heat and 
slowly render the bacon fat & remove.
Sautée the onion in the fat for 5 to 6 minutes until soft but not 
brown. Add the garlic, salt and pepper and cook for 60 seconds. Pour in 
the stock and water and bring to a boil.
Add the greens, cover and reduce to simmer 45 minutes to 1 hour. During 
the last ten minutes add the shredded turkey to warm through.
Just before serving add the vinegar.
Serve the hot sauce on the side.

Pesto Roasted Shrimp

Just like chicken we are always looking for new ways to try it. The
same goes for shrimp. The freshness of basil pesto pairs perfectly with
shrimp.I always stick to the rule that you should never cook pesto.
However using it as a marinade and as a dipping sauce, you get the best
of both!

1 pound shrimp
3/4 cup prepared pesto divided
1/4 cup fresh lemon juice
Sea salt
Red pepper flakes

Combine 1/2 cup pesto, 1/4 cup lemon juice & shrimp. Marinate 20 - 30
minutes at room temperature.
Line a baking sheet with parchment paper. Skewer the shrimp on soaked
bamboo skewers and place on the parchment. Season both sides with sea
salt & pepper flakes to taste.

Bake in a 425 degree oven 8 - 10 minutes.

Serve with remaining pesto and fresh lemon juice.

Chicken With Goat Cheese & Prosciutto

2 boneless skinless chicken breasts 8 ounces each
4 ounces  herbed goat cheese
8 slices prosciutto
2 cups fresh spinach
salt & pepper

Cut the chicken breast in half horizontally. Pound them out to 1/4" to 
1/8" thickness. Season both sides with salt & pepper. On each piece of 
chicken lay two slices prosciutto, 1 Tbsp. goat cheese and 1/2 cup of 
the spinach.

Roll each piece up and secure with toothpicks. In a hot skillet brown 
on all sides. About 6 minutes total. Transfer to a 375 degree oven for 
10 to 12 minutes.

Don't be afraid of goat cheese. This recipe has passed the approval of 
even the most skeptical of critics!

Healthy Caesar Salad for Two

In my version I use a raw egg yolk in the dressing, or a soft boiled 
egg (3 minutes) on top. For those who can't or won't eat undercooked 
eggs this is what I do. However I highly recommend you try that, at 
least the soft boiled egg unless your health prevents you.

If you do not add anchovies you are not having Caesar. You are having 
lemon and oil. Try it this way and I bet you will be pleasantly 
surprised. Then if you really don't like it leave it out. You're the 
one eating it after all. If you go that route just be sure to add more 
salt.

Today I chose grilled chicken but you can do whatever you like. Shrimp, 
fish, steak, etc. If I am having an egg on mine I add nothing else. No 
matter the direction you go it's all delicious!

Recipe:

3 cups romaine lettuce
1/4 cup croutons
1 Tbsp. fresh squeezed lemon juice
1 tsp. Dijon
1 garlic clove minced
3 Tbsp. grated Parmesan (divided)
2 Tbsp. extra virgin olive oil
1/2 tsp. anchovy paste
1/4 tsp kosher salt
1/2 tsp. ground pepper

Mix Dijon, lemon, garlic, anchovy, 1 Tbsp. parmesan, salt and pepper. 
While whisking slowly add the oil until it is emulsified. Dress the 
salad making sure all the greens are coated. Top with remaining cheese 
and croutons. Serve on chilled plates or bowls.

Roasted Chickpeas

Roasting the chickpeas in this way really brings out their nutty 
flavor. Plus it will satisfy your craving for something with crunch 
while still being extremely healthy! When they come out of the oven you 
have a blank canvas. I chose rosemary and lemon but feel free to try 
any flavors you like.

1 can chickpeas drained, rinsed and dried
1 teaspoon olive oil
3/4 teaspoon coarse salt
2 teaspoons fresh rosemary leaves
Zest of half a lemon

Heat oven to 425 degrees.
On a sheet pan drizzle the oil over the chickpeas and coat well. Roast 
40-50 minutes shaking the pan occasionally until crisp.

Mince rosemary, zest and salt together. Sprinkle over the chickpeas as 
soon as they come out of the oven! Serve them warm or at room 
temperature 

Cabbage & Parsnip Soup

This is a great dish to make on these cool fall days & nights. Easy & flavorful!

4 cups chicken stock + 1 cup water
Half head of cabbage shredded 
1 can white beans with liquid
1 parsnip shredded 
1 onion chopped + 1/2 cup sliced scallions for serving
2 garlic minced garlic cloves
2 Tbsp. rice vinegar
3/4 Tbsp. kosher salt + 1 tsp. ground black pepper
1/4 - 1/2  tsp. red pepper flakes
1 Tbsp. olive oil
1 - 2 cups torn sour dough or French bread

Sauté the onions, salt, and peppers in the olive oil over moderate heat 
until soft but not browned. Add the garlic & cook 30-60 seconds.  Add 
the cabbage, parsnip and cook for another minute.  Then add the stock, 
water & beans. Bring to a boil then reduce to simmer 10 minutes. Put 
the torn bread into the soup to thicken. Then add the vineagar and 
serve with more bread.

Rosemary Chicken with Marinated Mushrooms

This is an easy flavorful one pot dish. The zesty marinade will be used three times! You can use any cuts of chicken you like but be sure to adjust cooking times so that you don't overcook the chicken!

Marinade:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 Tbsp. Dijon 
2 Tbsp. chopped fresh rosemary 
2 1/2 tsp. coarse salt
1 1/4 tsp. cracked black pepper
2 Tbsp. chopped fresh parsley
4 minced cloves of garlic
1/2 tsp. red pepper flakes

Other ingredients:
4 chicken breast (bone in with skin)
16 ounces small crimmini mushrooms (halved or quartered if large)
1 cup whole peeled pearl onions.

Make the marinade by whisking it all together. Pour half of the 
marinade over the chicken. Cover & marinate 3 hours or overnight.
Remove the chicken from the marinade, pat dry and leave at room 
temperature 30 minutes before cooking.
Meanwhile pour half of the remaining marinade over the mushrooms & onions.

Pre-heat oven to 450 degrees.
Heat a heavy oven safe skillet to moderate heat.

Place the chicken skin side down, undisturbed for 5 minutes. Turn the 
chicken over and add the mushrooms and onions. Making sure to coat in 
the oil. Place in the oven for 20 minutes. Remove the chicken, 
mushrooms & onions from the pan. Discard all the oil in the pan. Then 
use the remaining marinade to deglaze the pan. Use a wooden spoon to 
scrape up any bits in the pans. Serve over the chicken!

Chicken Fricassee

2 pounds boneless - skinless chicken thighs
8 ounces portobello mushrooms sliced
1 onion chopped
2 garlic cloves minced
2 celery stalks diced
1 carrot diced
3 cups chicken stock
1/2 cup sherry
1/2 cup heavy cream
2 tablespoons flour
1 teaspoon fresh thyme
2 tablespoons fresh tarragon 
1 tablespoon chopped parsley
2 tablespoons olive oil divided
1 tablespoon butter (optional)
2 tablespoons fresh squeezed lemon juice
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper

In a large skillet, use 1 Tbsp. oil brown to the chicken on both sides 
5 minutes each.
Transfer the chicken to a platter.
Pour off all the fat that has rendered from the chicken. Then use 
reaming oil to Sautée the onions, celery & carrot until softened.
Add the mushrooms, thyme & brown about 5 minutes. Then add the garlic & 
cook for 30 seconds.
Stir in the flour & let cook for 1 minute.
Whisk in the sherry to deglaze the pan. Be sure to scrape up all bits 
on the bottom of the pan. Then add the stock & bring to a boil. Reduce 
to a simmer & add back the chicken. Simmer partially covered for 20 
minutes. Add the tarragon, lemon, cream and let simmer 2 minutes
Stir in the optional butter to "gloss" the sauce. However in my kitchen 
this is not optional!

Lemon Chicken Scaloppine

4 boneless chicken breast 4 oz. butterflied & pounded to 1/4" thickness

1 lemon juiced & zested
2 garlic cloves crushed
1 tsp. cracked pepper
1 tsp. salt
1 Tbsp. fresh thyme
1 Tbsp. olive oil + 2 Tbsp. for cooking
2 egg white beaten
3/4 cup seasoned breadcrumbs + 1/4 cup parmesan 

Make the marinade by mixing the lemon, garlic, pepper, thyme & 1Tbsp 
oil. Add pounded chicken & marinate 30 minutes.
Make the coating by mixing the breadcrumbs, cheese & salt.
Take the chicken out of the marinade & coat in first egg whites then 
coat in the breadcrumb mixture.

Heat a remaining oil in a large skillet to medium high. Cook the 
chicken in batches 2-3 minutes per side. You can keep the chicken warm 
on a cooling rack in a 200 degree oven. You can leave them warm in the 
oven for up to an hour!

Serve the cold salad directly on top of the hot chicken.

Mixed Green Salad;
5 cups mixed baby greens
1/2 cup fresh chopped parsley
1 Tbsp. lemon juice
1/2 Tbsp. Dijon
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. extra virgin olive oil

To make the vinaigrette 
Whisk lemon juice, mustard, salt & pepper. Then slowly whisk in the 
olive oil. Toss with the salad.

So how much is an ounce?

It can be frustrating trying to convert measurements. However it is important to know. Let's use cheese as an example, because it's good. Serving size 2 oz. Well how am I supposed to know how much that is if I don't have a food scale? Here is the formula.

2 ounces = 4 tablespoons
1 ounce  = 2 tablespoons

If you think of it as butter it's easy. 16 oz = 1 pound. Butter is usually sold by the pound.
If you have 1 pound of butter in 4 sticks, each stick is 4 ounces. 1 stick of butter has 8 tablespoons.

This is very important for recipes, as well as caloric & nutritional value.

Hot & Sour Shrimp!

You don't need to go our for this. You can make it faster, healthier & cheaper at home!

1 pound shrimp 
3 1/2 cups chicken stock + 2 cups water 
3 cups sliced mushrooms 
2 Tbsp. lemon juice 
2 Tbsp. rice vinegar 
2 Tbsp. soy sauce 
2" piece ginger grated 
1/4 cup scallions chopped 
1/2 tsp. red pepper flakes 
1 Tbsp. corn starch 
Thai or regular basil for garnish 

Combine stock, water, soy sauce, lemon juice and pepper flake bring to a boil. Add the mushrooms, scallion & lower to simmer 10 minutes. Mix corn starch and vinegar. Stir into soup and bring to a boil. Add the shrimp and cook for 2 minutes depending on the size. Garnish with torn basil leaves 

Moroccan Chicken

Try this spicy dish as surprising twist!

1 pound chicken thighs 
3/4 cup scallions chopped
4 cloves of garlic minced
2 inch piece fresh ginger grated
1 1/2 tsp coarse salt
1 tsp pepper
1 1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp ground coriander 
1/4 tsp cayenne 
1/4 tsp cinnamon 
2 Tablespoons olive oil
1 1/2 cups chicken broth

Mix the scallion, garlic and spices with the oil to make a paste. Coat 
all the chicken in the paste and marinate overnight. (or as long as 
long as you have)
Remove the chicken from the marinate and dry it well.
Heat a cast iron pan to medium high heat. Place the chicken thighs skin 
side down and sear 4-5 minutes. Turn the chicken over, add the stock 
and bake in a 350 degree oven 35-40 minutes

You only want the liquid to come  three quarters of the way, not 
covering the tops of the chicken.

Salmon en Papillote

This is a very healthy method for cooking anything. It  is steaming  itself inside of that pouch. Very versatile,  you can add any variations you like.

1 salmon fillet 4-6 ounces

1/4 cup cherry tomatoes

1 tsp. lemon juice + zest

1 Tablespoon pesto

Salt & Pepper

Parchment paper

Heat oven to 425 degrees.

Cut a 15" x 15" piece of parchment. Fold it in half & cut out a half heart shape.  Season the salmon with salt, pepper & lemon zest. Open the heart and place vegetables and salmon on one side. Top with pesto and lemon juice.

Fold over the parchment. Then beginning at the top, start making small overlapping folds around the ingredients. Crease tightly to ensure a tight seal. Bake 10-12 minutes.

All ready to be wrapped

This is how it should look when folded

Kale & Feta Soufflé

This may seem like it is complicated, but I promise you it is not. You 
can make the base early, then just beat and fold in your egg whites 
before baking.
If you don't have a special dish, you can make individual ones using a 
muffin tin. 

Ingredients:
5 egg yolks
6 egg whites
1 cup milk
3 tbsp butter plus more for the dish
3 tbsp flour
3/4 cup feta cheese
5 cups kale chopped
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg 
1/8 teaspoon cream of tartar

Pre-heat oven to 400 degrees

Heat a pan over medium high heat. Wash and chop the kale. Add the kale 
leaving some water clinging to the leaves to the hot pan. Sprinkle with 
salt and cover to steam 4-5 minutes.

For the base:
In a separate pan melt the butter and whisk in the flour. Cook for 1 
minute stirring constantly. Slowly add the milk whisking so there are no 
lumps. Bring to a boil to thicken then remove from the heat.

Let the mixture cool slightly. Add the salt, pepper, cayenne, nutmeg, 
egg yolks and cheese.
Stir well to combine. Fold in the kale.

For the egg whites:
Beat egg whites with cream of tartar into stiff peaks.

Butter the inside of a soufflé dish and dust with 1/4 cup of Parmesan. 
Shake out excess leaving a smooth even coating.

Mix 1/3 of the egg whites to lighten the base. Then gently fold in the 
remaining egg whites.
Pour into the dish. Sprinkle the remaining parmesan on the top. Use a 
spatula to make a light ring around the diameter of the dish.

Place in the oven and turn the temperature down to 375 degrees. Bake 
for 30-35 minutes until puffed and golden.

Wild Mushroom Agnolotti

If you can't find Agnolotti it's no problem. You  can use any mushroom stuffed pasta such as ravioli or tortellini. The magic here is the sauce!


1 pound wild mushroom Agnolotti

2 TBS unsalted butter

1 shallot minced

2 garlic cloves minced

2 TBS sun dried tomatoes chopped

8 crimini mushrooms chopped

1 cup heavy cream

1/2 cup Parmesan grated

1/4 cup gruyere grated

2 TBS chopped basil for garnish

Salt & Pepper

Cook the agnolotti in boiling salted water according to package directions.

Melt the butter on medium high heat, add the mushrooms and cook 3 - 4 minutes. Add the shallots, tomatoes, salt & pepper & cook about 2 minutes. Then add the garlic to cook 1 minute. Add the cream and bring almost to a boil.  Off the heat add the cheeses, stir to melt. Drain the pasta reserving some of the cooking water. Add the pasta and stir.  If the sauce is to thick add some of the pasta water. Garnish whith fresh chopped basil.

Spicy Bean & Escarole Soup

1 large head of escarole chopped

1 15.8 ounce can white beans rinsed

1 onion chopped

2 garlic cloves minced

4 cups chicken stock + 2 cups water

1 sprig fresh rosemary

1/4 teaspoon red pepper flakes

1/4 teaspoon nutmeg

1 teaspoon kosher salt

1/2 teaspoon ground pepper 

Heat a heavy bottomed pot to medium high.

Add the olive oil, onion, pinch of salt & red pepper flakes. Sauté until translucent about 5 minutes.

Put in the garlic, escarole, nutmeg, pepper & the remaining salt. Let the escarole wilt about 2 minutes.

Add the stock, water & beans. Simmer for 15 minutes. Squeeze over some fresh lemon juice & parmesan to serve.

Spinach Pie

                                                                                                                                                                                 

This is defiantly a decadent dish, but the rewards are so great, its hard to not find a reason to make this for dinner.  Easily done ahead of time & versatile.   I made this for my Aunt and Cousin and they both loved it. I obliviously did as well. Try it and I bet it quickly becomes a family favorite!

For the crust.

6 TBS cold butter (diced)

2 TBS cold vegetable shortning
4   ounces  cold cream cheese (diced)
1/4 cup heavy cream
1 1/2 cup bread flour
1 1/2 tsp kosher salt

Process the butter, flour, salt & cream cheese in a food processor 
until its like corse wet sand. Add the heavy cream & process just until a 
ball forms. Pour it onto a floured surface, divide in two pieces & wrap 
in plastic wrap. Refrigerate at least an hour or overnight. Roll out each piece to 
1/4 inch thick to fit an 8 x 8 glass baking dish.

For the filling.

16 ounces ricotta cheese
1 cup gruyere cheese grated
2 eggs beaten
2 TBS paresam
8 ounces diced ham
1 1/2 tsp kosher salt
1 tsp ground pepper
1/2 tsp nutmeg
10 ounces frozen spinach defrosted & squeezed of excess liquid
2 TBS olive oil
1 diced onion, sautéed 4-6 minutes until soft. Let it cool slightly.
Mix the filling. Put the first piece of dough into the baking dish. Add 
the filling & put the second piece of Dough over & fold, crimp & tuck 
under. Cut some vents in the top. Refrigerate for 1 hour.

Make an egg wash with 1 egg yolk & 1 tsp of water, brush the top of the 
dough with the egg wash.
Bake in a  350 degree oven for 1 hour and fifteen minutes/to 1 1/2 hours until golden. Then let it sit for at least 30 
minutes before cutting so that the filling has time to set.

* A tip for defrosting your spinach. Do it in the refrigerator over night, DO NOT microwave! It makes a big difference. *

                                         

Shrimp Scampi

This is so easy it almost doesn't need a recipe.  Its baked so its fool proof really. I used lemon thyme because I had it and it blew me away, but if you cant get it regular thyme will be fine.

1 pound of shrimp (peeled & deveined)
1 lemon juice & zest
2 TBS butter
1 TBS olive oil
1 tsp thyme
2 garlic cloves smashed
1 TBS chopped parsley
salt & pepper

Melt the butter, oil & garlic slowly over low heat for about 10 minutes.
Season the shrimp with the thyme, lemon zest & s&p.
Pour the melted butter and oil over the shrimp and toss to coat.
In a shallow baking dish bake at 400 degrees for 8-10 minutes depending on the size of the shrimp.
When it comes out of the oven squeeze over the lemon juice & parsley. Thats all there is to it!

Thai Shrimp Stir-Fry

I love stir-fry. I also love thai basil. I grow it, but if you cant find it at the store you can just use regular basil & it will still be great.

This is also a great way to enjoy some brussels or sneak them in if need be.


1 pound shrimp

2 cups cooked rice
2 cups sliced crimmini mushrooms
1 red bell pepper cut into strips
1 cup shredded brussels sprouts
1 bunch of scallions
1/2 cup Thai basil
3 TBS fresh lime juice
3 TBS soy sauce
5 garlic cloves minced
3 inch piece of fresh ginger grated
1/2 tsp. crushed red pepper flakes


Heat vegetable oil over medium high heat & add pepper flakes.
Season the shrimp with salt, pepper & the zest of one lime. Cook about
two minutes per side until just cooked. Remove to a bowl. Add the
mushrooms and cook 5 minutes until browned. The add the peppers and
cook two more minutes. Stir in the garlic, ginger, brussel sprouts &
cook for 1 minute. Pour in the soy and lime & scrape any brown bits from the pan. Add the
shrimp & cook for 1-2 minutes. Tear the thai basil over the top. Serve 
over cooked rice with lime wedges.

Roasted Parsnips & Sweet Potatoes

I recently found some large parsnips & immediately pounced! I was
surprised that some of my friends had never had parsnips & that my
Mother despised them.  I love them. To me they are kind of like a spicy
carrot. What's not to love? If you've never had them roasting is the
way to go.

You can prep your vegetables early in the day & cover them with plastic
wrap in the refrigerator. Then when it's time for dinner you can just
put them in the oven.

4 parsnips

2 sweet potatoes
6 garlic coves (unpeeled)
2 TBS olive oil
1 TBS dill weed
1 TBS kosher salt
1 tsp. coarse pepper

Peel the sweet potatoes, parsnips & cut into chunks about one inch
pieces. Place them on a baking sheet and toss everything together to
coat. Bake in a 425 degree oven for 30-35 minutes tossing them half way
while cooking. Squeeze the garlic out of their skins & mix it
throughout the vegetables

I recently found some large parsnips & immediately pounced! I was
surprised that some of my friends had never had parsnips & that my
Mother despised them.  I love them. To me they are kind of like a spicy
carrot. What's not to love? If you've never had them roasting is the
way to go.

You can prep your vegetables early in the day & cover them with plastic
wrap in the refrigerator. Then when it's time for dinner you can just
put them in the oven.

Grilled Romaine

Grill lettuce? I know it sounds strange but it really is delicious! This is my version of the updated classic wedge with blue cheese.

Just drizzle half a head of romaine, drizzle with olive oil, salt and pepper and grill it for 3 minutes per side. That is it!

You can use any dressing you like.  I used blue cheese dressing.

My blue cheese dressing is easy. Its 1/2 cup sour cream + 1/2 cup blue cheese, 3 TBS butter milk, salt and pepper.

I think you will be surprised at how good this really is!

Chicken Cordon Bleu

 This may not be exactly what you would call a light meal. However if you consider that traditional cordon bleu can have over 600 calories, I would say mine came in quite nicely with just 315 calories per serving.

There is no flour, no eggs, no frying! You do have to use real butter for the bread crumbs or it will not brown! I used dijon to make the bread crumbs stick. It worked great & tasted great! You cant ask for much more than that for a meal as good as this one.

Can you see the cheese?

Chicken Cordon Blue

4 boneless skinless chicken breast pounded to 1/4 inch thin.
8 slices of prosciutto or ham.
4 ounces gruyere cut into 1 ounce pieces.
2 TBS dijon mustard
1 cup seasoned bread crumbs
2 TBS butter melted


Pound out your chicken breast to about 1/4 thick.  Lay two slices of prosciutto over each piece. Then put on the cheese and roll it up like a jelly roll. Use toothpicks to secure. Season with salt & pepper on all sides. Then brush with the dijon.

Mix the melted butter into the bread crumbs & roll the chicken in the bread crumbs and press well to coat.

Spray a baking sheet with some non-stick cooking spray.  Bake in a 350 degree oven for 30-35 minutes.
When it comes out of the over cover it loosely with foil & let it rest for 10 minutes.  If you do not do this part your cheese will just gush out and you will have chicken with a big hole in it.

Have some left over pico de gallo?

Try it over some low fat cottage cheese for a healthy, spicy, protein packed breakfast!

Did you know pico de gallo means "beak of rooster?"

Chicken Liver Pâté

I made this the last time for Fathers Day & everyone loved it! 
Including my vegetarian nephew. He liked it so well I saw no reason in 
telling him what was in it. I'm great with kids! Try this at least once 
& I bet everyone you serve it to will love it too!

Chicken Liver Pâté

1 pound chicken livers cleaned
1 large onion sliced
2 cloves of garlic chopped
1 tsp thyme chopped
1 tsp kosher salt
1 tsp black pepper
12 TBS  butter cold
1/4 cup chicken stock
1 tsp fresh lemon juice
2 TBS chopped parsley

Melt 2 TBS butter in a heavy bottomed pan. When the butter foams add
the sliced onions and cooked covered on med- low heat until soft and
lightly golden. Add the chopped garlic and cook for another minute.
Transfer to the bowl of a food processor fitted with the blade 
attachment.

Raise the heat & add 2 more TBS butter. When it foams add the chicken
liver,salt,pepper & thyme. Cook for three minutes per side. Then with a
slotted spoon transfer the chicken livers to the processor. Use the
chicken stock and scrape up any brown bits in the pan. Pour into the
food processor with the lemon juice.

With the food processor running add the remaining 8 TBS cold butter 1 
TBS
at a time.

Line ramekins with plastic wrap & pour the mixture into each ramekin.
Chill well at least 4 hours. Then remove from the ramekins & roll the
sides with chopped parsley. Sprinkle the top with some coarse sea salt 
& a sprig of thyme. Enjoy!

What is a chicken tender?

The knife shows where the tenderloin is located

What is a chicken tender?

Today being the 4th of July, I was talking to my friend Rebecca & she said she was 
so excited to have grilled turkey tenderloin. I asked what that was exactly she 
said "Well, bigger than a chickens tenderloin." My first thought was, they must 
be from Texas! But then we had discovered something!

I always thought a chicken tender was just a chicken breast cut into strips. As 
it turns out the tenderloin is a cut of its own.

The tenderloin is actually the muscle that connects the breast to the spine. So 
on a whole bone in chicken breast the tenderloin would be closet to the spine 
away from the breast bone.

Because the tenderloin is at the spine it never does much work. This leaves it 
very tender when cooked. 

So the tenderloin & a chicken strip are two separate things. Who knew?
Keep this in mind the next time you want chicken "tenders"

Chorizo & Kale Soup!

This may not be a soup you would want to make in this kind of heat but I live in a small town.My grocery store gets random items at different times. So I take what I can get when I get it & hope it isn't expired! The the date is usually hidden under the price tag.

Keep it in mind for the fall!

This is a delicious simple soup. The chorizo does most of the work for you in flavor. So you don't need much else.

I asked one of my favorite chefs Sara Moulton on twitter, what her ideas were on chorizo & kale? She said soup! Add potatoes,onions, garlic & chicken broth.  I sent her the photo &  she commented  "Even better than my suggestion!"

1 pound of chopped kale greens
1 pound of chorizo
2 onions chopped
4 cloves of garlic minced
2 sweet potatoes cubed into about 1 inch pieces 
2 cans of chick peas
2 quarts chicken stock + 2 cups water
2 tsp salt & 1/2 tsp ground black pepper
1/2 tsp nutmeg
2 TBS olive oil

Heat a large pot over med-high heat. Add the chorizo & cook 5-7 minutes. Then 
add the. Chopped onion & cook another 5 minutes. Add the garlic and cook about 1 
minute.
Then add the stock, water and kale along with salt,pepper & nutmeg. Simmer 
partially covered 25-30 minutes.
Next add the sweet potatoes & simmer partially covered 20 minutes until tender.

When it is finished taste for seasonings. Chorizo can vary on salt.

Serve with a splash of apple cider vinegar or hot sauce! I like both.

Pork "Saltimbocca"

Pork "Saltimbocca"

This isn't really "Saltimbocca" Which basically means veal, prosciutto & sage. I 
had pork chops so I chose this version. This would work great with chicken as 
well.

4 boneless pork chops (butterflied and pounded thin)
1 large roasted red pepper  cut into 4 pieces
4 slices of ham
1 cup chicken stock
Juice of 1/2 lemon
1 tsp oregano
2 TBS Parmesan grated
1-2 TBS olive oil
Salt & Pepper

 Butterfly the pork chops by cutting almost in half length wise to open like a 
book. Don't cut all the way through. Between two pieces of plastic wrap pound 
the chops until about 1/4 inch thick.
Season both sides with salt pepper & oregano. Top each one with a red pepper 
slice, ham & 2 tsp parmesan.
Roll them up like you would a jelly roll & secure with tooth pics.
Heat the oil to med-high in a large skillet. It's better if it's not a non-stick 
skillet.
Cook for 2 minutes on each side.
Add the chicken stock & scrape up any brown bits in the pan. Cover & cook 5-7 
minutes until cooked through.

Take the pork chops out to rest 5 minutes. Turn up the heat & reduce the sauce 
then squeeze in the juice of 1/2 a small lemon. ( about 1 TBS)
Pour over the chops and enjoy!

Roasted Red Pepper Hummus with Roasted Garlic

I love hummus & all kinds of it.

This is a delicious version where you can have1/4 cup for 50 calories!

Pre-heat oven to 450

1 can chick peas drained. (liquid reserved)
1 TBS extra virgin olive oil
2 TBS lime juice
1/8 tsp cayenne
1 tsp cumin
1 tsp salt
1/2 tsp black pepper.
1 roasted red pepper + 1 head of garlic
1 minced fresh garlic clove

Spray pepper with olive oil s&p.  Roast for 45min, turning over once every 15 
min.

Cut the head off the garlic, drizzle with oil and s&p.  Wrap tightly in tin foil 
& roast alongside the pepper.

When the pepper comes out of the oven put it in a bowl covered with plastic 
wrap.  Once the pepper has cooled remove the skin and seeds. Give it a rough 
chop.

Squeeze the garlic along with other ingredients into a food processor & purée 
Use as much liquid from the chick peas as needed to make a smooth consistency.

Try it with celery sticks, carrots or just crackers.

Curried Summer Squash Soup

I had a lot of summer squash and I wanted something new to try with it. This is a spicy Indian inspired soup & a great way to try summer squash & The puréed soup is delicious cold on a hot summer day.


Curried Summer Squash Soup

5 cups yellow summer squash chopped
2 Roma tomatoes  chopped
1 medium onion chopped
3 cloves of garlic minced
2 TBS tomato paste
1 quart chicken stock + 1 cup water
1 cup chopped basil leaves
1 lime
2 TBS olive oil

For the spice mixture
2  tsp curry powder
1/2 tsp cumin
1/2 tsp cinnamon 
1/8 tsp cayenne 
2 tsp salt
1/2 tsp pepper

In a heavy bottomed pot heat oil to med high. Sautée the onions & spices about 5 
min until soft but not browned. Add the garlic and tomato paste and cook another 
minute.
Add the squash, stock & water.
Bring it to a boil then reduce to simmer covered about 20 minutes.
At the very last add the chopped basil & a squeeze of lime

You can serve it as is or purée.  If you purée do it in small batches in a food 
processor. Hot liquid can be dangerous in a food processor or blender.

Here is the chunky version

Cheddar Scallion Cornbread

 This cornbread is just right. Not to grainy and not to cake like.  It took me many tries to get it just right. When I made this for my Dad he said it was the best cornbread he had ever eaten in His whole life. For a 70 year old man who is not easy to please, especially with food...Id say I nailed this one. give it a try!

This guy was half gone before he got his picture taken

Cheddar Scallion Cornbread 

Dry ingredients
2  1/2 cups all purpose bread flour
1 1/2 cups yellow cornmeal (self-rising)
2 TBS sugar
2 TBS baking powder
2 Tsps kosher salt   

Wet ingredients
2 cups milk
3 extra large eggs
12 TBS melted butter. Plus more for pan & reserve 1 TBS to drizzle over the top.
1/4 cup sour cream
3/4 cup chopped scallions
10 oz sharp cheddar cheese. Grate about 1/4 cup for the top and cut the rest 
into small cubes & stir those into the batter. This gives you pools of gooey 
cheese throughout rather than the cheese disappearing when it bakes

Whisk the dry ingredients & the wet ingredients separately. Then stir to 
combine. Don't over mix here some lumps are just fine.
Butter a 10" cast iron skillet. Pour in the batter and smooth then sprinkle the 
cheese and drizzle the rest of the butter over the top.

Bake in a 350 degree oven for 40-50 minutes until cooked through.
Put the skillet on a sheet pan in case of any spills. Your skillet will be 
filled to the brim!
Let it set for about 5 minutes before cutting. Then enjoy deliciously cheesy 
cornbread!

Chili Lime Pork Chops

I did not start out with plans to blog about this.  I was going to just grill a pork chop and have a salad for dinner.  As my meal ideas came together, I knew I had to share!

Chili Lime Pork Chops

4 boneless pork chops

For the marinade:

1/2 cup soy sauce
2 TBS of fresh lime juice
2 TBS grated ginger
2 smashed garlic cloves
6-8 scallions ( just crush them with the back of your knife)
1 hot chili chopped (use more or less depending on how hot you like) I like it 
HOT so I used a whole one seeds and all.

Mix all your ingredients and marinate the pork chops at least 4 hours.
Grill on med-hi heat 4-5 minutes per side. Only turn them once, or they will be 
tough.

While they are grilling you can boil the marinade as a sauce. The last cpouple 
of minutes throw the scallions on the grill. Let your meat rest for about 5 
minutes & you'll have juicy flavorful chops!

Blue Cheese Stuffed Mushrooms - Souffle Style!

The egg whites make this filling light and airy.  I had so much fun coming up with this recipe.  It is big on flavor and pretty low calorie as well. They are a real WOW when people try them!  I hope you like them too!

Blue Cheese Stuffed Mushrooms - Souffle style!

12 large crimmini mushrooms
3/4 cup blue cheese crumbled
1/4 cup Parmesan grated plus more for tops
2 beaten egg whites plus one yolk (room temp)
3 cloves garlic minced
1-2 tbs seasoned bread crumbs
1/4 chopped chives
1 tsp fresh thyme
1 tbs fresh parsley
1 tbs butter melted
1/8 tsp cream of tartar
Pinch of salt and freshly ground black pepper

Remove stems from mushrooms and save.  Hollow out the centers.
For the filling, add the minced garlic to butter and melt. Let cool
Mix the cheeses & egg yolk along with the other ingredients except for the egg 
white.
Beat the egg whites with cream of tartar to firm peaks. (about 6 minutes)
Fold in about 1/3 of the whites to the filling to lighten, then gently fold in 
the rest of the whites.
Spray the mushroom caps with olive oil cooking spray and season with s&p.
Turn the mushroom caps over and put a heaping filling in each one.
Bake in a 375 degree oven for 15-20 minutes until puffed and golden.

Left overs can be frozen and re-heated

Not so everyday foodie!

I dreamed of a job where I could just test recipes all day long.  So that I could learn and then teach and share my knowledge. Well, I didn't have a job like that so I just created one.  I started testing recipes and then posting them. Here I will test recipes and share them with you!