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.