To Taste: Balsamic Chicken w. Sauteed Spinach & White Beans
April 27, 2010
I got alot accomplished today considering I spent Monday sick in bed, so I needed something quick & healthy for tonight’s dinner. A “buy one get one” spinach sale had left me with a whole bag to get through before it spoiled. I’ve been trying to get more protein, less carbs into my diet so lean chicken breast & white beans seemed like perfect accompaniments. I poked around the pantry for some added flavors and got to cooking. With the richness of balsamic vinegar and the aroma of thyme, I came up with a delicious, filling dish that was rich in iron, protein, & fiber and only 550 calories per serving. Enjoy!
Balsamic Chicken w. Sauteed Spinach & White Beans
Balsamic Chicken w. Sauteed Spinach & White Beans
2 Servings – 550 Calories each
- Boneless Skinless Chicken Breast - (2) breasts, about 4 oz each
- Olive Oil - (0.5) T + (0.5) T
- Balsamic Vinegar – (2) T
- Dried Thyme - (0.5) tsp
- Chicken Stock – (0.75) cup
- S&P
- Garlic – (2) cloves, minced
- Onion – (1) medium, sliced thin
- Fresh Spinach – (1) pre-rinsed bag or (0.5) lb
- White Beans – (1) 15.5 oz can, drained & rinsed
- Worcestershire Sauce – (1) tsp
- Sriracha – a few squirts of your fave hot sauce
- Heat (0.5) T of Olive Oil on medium in a non-stick saute pan (with lid for later).
- Rinse chicken breasts under cool water & pat dry. Sprinkle one side with S&P.
- Place seasoned side down in hot pan. Sprinkle other side.
- Brown for about 4 min. Flip & brown other side.
- Add Balsamic & Thyme to pan. Bring to boil & flip chicken to other side. Reduce liquid for about 3 min.
- Add Chicken Stock. Bring back to boil. Reduce liquid to half for about 5 min.
- Remove chicken from pan & set aside.
- Add (0.5) T of Olive Oil to pan & heat on medium. Add garlic & saute for 1 min.
- Add onion & reduce heat to medium low. Allow onions & garlic to simmer for 5 min, stirring occasionally.
- If you want to add chopped tomato or bell peppers, this would be a good time. Saute for about 5 min before moving on to the next step.
- Add a few handfuls of spinach & place lid on top. Return heat to medium.
- Once spinach reduces by half, stir & add more handfuls. Return lid.
- Continue adding handfuls of spinach until all is wilted
- Add Worcestershire & Sriracha. Add White Beans. Stir.
- Simmer on medium for about 5 min.
- Place chicken on top of Spinach & White Bean mixture. Return lid & heat for about 1 min.
- Serve & Enjoy!
Balsamic Chicken w. Sauteed Spinach & White Beans
Restaurant Rewind: Date Night @ Sampan
April 25, 2010
I love date night! On a Friday in early March (bear with me, I’m a bit behind), Dre & I made plans for dinner at Sampan, the new hot spot I’ve been dying to try. We walked into the bustling restaurant early for our 930pm reservation and sat at the bar for some cocktails. First on the drink list, and my choice, was the Blood Orange Martini w. Gin, Lillet, & Blood Orange. It a great balance of sweet & tart, but I was really jealous once I sampled Dre’s crisp Yuzu Sake Martini w. Gin, Elder Flower, & Lemon Grass. So far, so good!
Dre noticed that there was counter seating overlooking the energetic open kitchen. The hostess confirmed that a twosome was about to pay their bill and seats would be opening up. SCORE! What more could a foodie ask for than to watch the magic happen (under great lighting,too!). We got to know the cold line chefs, Matt & Onna, along the way and oggled the food porn they effortlessly executed. I’m always refreshed by a culinary team so dedicated to their craft.
Tuna w. Avocado, Puffed Rice, Flat Bread, & Spicy Sauce
Earlier in the week, I met Michael Schulson, the man behind Sampan, at a Philadelphia Weekly sponsored panel discussion on “Chefs, Bloggers, & the Blogosphere.” After the event, Chef Schulson graciously indulged my request for some personal menu recommendations. I definitely took his suggestions seriously! While we waited for each of our 7 carefully selected dishes to arrive, we sipped Sampan’s monster cocktail, the Scorpion Bowl – 64 ounces of rum, gin, white win, & fruit juice. It was really tasty, impressively strong, & lasted through the whole dinner. Our first dish, the Edamame Ravioli was light, tender, & perfectly enhanced with white truffle oil.
Sampan's Edamame Ravioli w. Truffle, Shoot, & Sake Broth
I always like to try different interpretations of the famous Philly Cheesesteak and we really enjoyed Chef Schulson’s version. The braised beef was rich & savory, accented with crispy shallots & Sriracha’s perfect heat.
Philly Cheese Steak w. Bao Bun, Shallot, & Sriracha
Next, a contrasting plate of cool freshness arrived. Chilled poached lobster nuggets laid under a simple pico of flavor-packed chopped tomatoes & garlic speckled with tender black beans for a perfect intermezzo between savory dishes.
Lobster w. Black Bean, Tomato, Garlic
I love bulgogi, so the Korean BBQ Beef Satay was a no brainer. Double-enforced skewers pierced tender ribbons of marinated medium-rare short rib topped with traditional kim che. They were a bit too pink for Dre’s liking, but that just meant more for me to savor.
Korean BBQ Beef Satay w. Short Rib, Bulgogi, Kim Che
The following dish may have be my favorite & the most interesting. I was excited to see the flavor combination & presentation of hiramasa, a sustainable substitution for yellowtail, bacon, arugula, & a pear kim che. The menu may tell you what you’re getting, but in most instances not how you’d expect to get it. From the deconstructed spicy tuna (see the photo above of Ona preparing this dish) to the current plate in front of us, Sampan’s surprises always seem to please. I really loved this dish. Beyond the interesting plating, the flavor blend was spectacular. I took the time to include a morsel of each element on my fork for each bite. The clean hiramasa fillets, painted with a peppery arugula puree, were a flawless palate for smokey bacon and sweet & spicy pear kim che. The portion was impressive and I still could have eaten another plate!
Hiramasa w. Bacon, Arugula, Pear Kim Chi
Another interesting take on a traditional dish was Sampan’s Peking Duck. The tender duck meat was pulled & served with foam in a small glass jar. The accompaniments included julienne cucumber, shaved scallion, & tamarind pancakes to build your own Peking Duck soft taco.
"Peking" Duck w. Tamarind Pancake, Scallion, Cucumber
Our final dish was a last minute decision and a menu item I’d been eyeing since before we made reservations – the Wonton Taco. The wonton wrapper, crisped in the deep fryer into a perfect hard taco shell, was stuffed with spicy succulent rock shrimp balanced with blood orange & avocado. We were one of a few tables left & we scarfed them before I could snap a pic.
Sampan’s energy and delicious cuisine were a perfect setting for another amazing date night with Dre. I couldn’t imagine anyone else I’d want to “mmm & ahh” over an impressive dinner with!
Next trip to Sampan – bahn mi & homemade ice cream!
Quickie: Grilled Somen Tuna Steak & Chili Oil Bok Chok
April 6, 2010
Waiting on the new external, so here’s a quick little treat to hold you over! I defrosted an individual tuna steak, marinated it in Somen dressing, & seared it on each side. While my grill marks set, I tossed baby bok choy in my wok with Somen dressing, chili-infused macadamia nut oil, minced garlic, chicken stock, & a splash of fish sauce until wilted and flavorful. In under 15 minutes, I had a perfect, healthy dinner for 1.
Grilled Somen Tuna & Chili Oil Bok Choy
To Taste: Baked Toni
February 28, 2010
I prefer to cook what my dinner guest craves, so I indulged Dre’s request for baked ziti. I was low on spaghetti sauce and had some veggies that needed to be eaten. I blanched broccoli florets, sauteed mushrooms, onions, & garlic, opened a large can of crushed tomatoes, and warmed them together with seasonings in a saucepan.
Fat Rigatoni
While the sauce simmered, I decided on large rigatoni and boiled them until al dente in salted water. I like fat noodles when making baked pasta dishes as they tend to fill with your sauce when tossed. The jumbo macaronis for my Smokey Bacon Mac & Cheese worked great! I folded ricotta cheese & shredded mozzarella into the warm sauce, tossed it with the cooked rigatoni, and dumped it into a greased casserole. Once the sliced mozzarella I tiled on top began to brown & bubble, I pulled it from the over and served Dre a big, hot scoop of Baked Toni.
Baked Toni
Baked Toni
- Crushed Tomatoes – (1) large can
- Broccoli - (0.5) head, trimmed into small florets & blanched
- Mushrooms – (1) cup, sliced
- Garlic – (1) T, minced
- Onion – (1) medium, sliced thin
- Dried Basil – (1) T
- Red Pepper Flakes – (1) tsp
- S&P - to taste
- Ricotta – (1.5) cups, part skim
- Shredded Mozzarella – (1) cup, low moisture – part skim
- Fresh Mozzarella – (6) oz, sliced (or enough to cover most of the dish)
- Grated Parmesan - to taste
- Rigatoni – (1) lb, cooked al dente & tossed w/ olive oil
- Olive Oil - as needed
- Heat about (2) T of Olive Oil in a saute pan. Add garlic & onion and cook until caramelized, about (5) min.
- Add mushrooms & saute until browned on both sides, about (3) min per side.
- Dump entire contents of the canned crushed tomatoes into a sauce pan. Add cooked mushrooms mixture, blanched broccoli, dried basil, red pepper flakes, and S&P. Stir and bring to a simmer.
- While sauce simmers, bring a large stockpot of salted water to a rolling boil. Cook rigatoni until al dente, about (10-12) min.
- Drain rigatoni and return to stock pot. Add a bit of olive oil & toss to prevent sticking.
- Remove sauce from the heat and dump into a large mixing bowl.
- Fold in ricotta & shredded mozzarella cheeses unti combine.
- Add rigatoni and toss to coat completely.
- Pour the rigatoni & sauce mixture into a greased casserole dish.
- Tile sliced fresh mozzarella on top.
- Bake at 350 degrees for (25) min or until the cheese is browned & the casserole is bubbling.
- Let cool for about (3) min and serve with grated parmesan cheese.
VDay Din: Fried Chicken Cordon Bleu, Tarragon Dijonnaise, & Champagne-Asparagus Risotto a la Dre <3
February 28, 2010
Dre always has a plan. He had a shopping list prepared for our grocery trip, did prep work Saturday night, and researched recipes for cooking on Sunday. I dig that kind of organization in a man.
The breakfast he made me was amazing, so I was looking forward to the dinner on Dre’s Vday menu. I was especially impressed with his ambition. Saturday night, Dre trimmed chicken breasts & marinated them in a habanero-buttermilk mixture. We both almost choked to death, not realizing how crazy hot those peppers are!
On Sunday, Dre seasoned & double-breading the breasts before frying them to perfection in my Cool Daddy. He topped them with crisped slices of prosciutto & Jarlsberg Swiss cheese, paired them with his homemade Tarragon Dijonnaise, and proudly declared it fried chicken cordon bleu!
On our shopping excursion, Dre picked up a bottle of champagne. After no mimosas for brunch, I got curious about it’s part in our Vday. Little did I know, but not only was Dre making a creamy batch of risotto, he was perfecting it with the bubbly and some fresh asparagus. I’m so proud of my Valentine!
Fried Chicken Cordon Bleu, Tarragon Dijonnaise, & Champagne-Asparagus Risotto
To Taste: Catfish & Shrimp Po’Boys
February 11, 2010
Last Sunday, the Colts took on the Saints for Superbowl XLIV. I wanted to cook up a dinner in the spirit of the game, but even though we were rooting for Peyton Manning to pull out a win, there’s not much to say about the cuisine of Indiana. Dre suggested a New Orleans flair and requested Po’Boy sammies. We had just gotten thru the first round of Snowpocalypse 2010 and it was a slow, slippery trip to Acme to pick up the rest of the supplies.
Thank goodness for Dre! He found the Green Bean under 28"+ of snow!
I’m still very much in the honeymoon stage with my new Deep Fryer, so I was excited to fry again! I defrosted (2) Catfish fillets & a half dozen U20 Shrimp, rolled them in Cornmeal Flour seasoned with Tony Chachere’s, dipped them in milk, and rolled them in the Cornmeal mixture again for a double layer of flavor & crisp. The Catfish & Shrimp fried up perfectly in only about 5 minutes!
Cornmeal Crusted Catfish Fillet
You can’t make a Po’Boy sandwich without a delicious Remoulade to spread on your roll. I deferred to Emeril’s recipe and pretty much followed it exactly (which is a rarity for me!). The batch ended up being WAY more than we needed for our sammies, and I certainly wished I had cut the recipe in half until I realized I’d have a delicious spread for other sammies all week. I ended up using it on a Griddled Ham, Turkey, & Swiss Sandwich for dinner Tuesday night and on a Ham, Egg, & Swiss Sandwich on a leftover long roll for my snow day breakfast. It was perfectly creamy & spicy with LOTS of flavor!
Spicy Remoulade w/ Shallots, Celery, & Green Onion
I discovered some amazing fresh long rolls from the corner store when picking up salt for the sidewalks. They were no Louisiane French Bread, but were soft & crusty. We split them, spread them with the Spicy Remoulade, and topped them with Romaine, Roma Tomatoes, and our Fried Catfish & Shrimp. Dre prepared Zatarain’s Dirty Rice to pair with our Po’Boys for a perfect New Orleans dinner. Way to go Saints!
Shrimp on our Superbowl Po'Boy Sandwiches
CATFISH & SHRIMP PO’BOY SANDWICHES w/ SPICY REMOULADE
- Cajun Fried Catfish & Shrimp
- Emeril’s Remoulade Sauce
- Romaine Lettuce, Sliced Roma Tomatoes, & Crusty French Bread
- Split French Bread or long roll and spread Remoulade Sauce on both sides.
- Add Lettuce & Tomato Slices and top with the fried Catfish & Shrimp
- Enjoy!
Cajun Fried Catfish & Shrimp
Prepared for (2) people
- Catfish Fillets – (2) whole fillets – rinsed, patted dry, & cut in half
- U20-25 Raw Shrimp - (6-8) – de-veined, de-shelled, & de-legged
- Cornmeal Flour – (1.5) cups
- Tony Chachere’s Creole Seasoning – (3) T
- Milk – (1.5) cups – you choice on fat level & use buttermilk if you have it!
- Pre-heat deep-fryer or pot of oil to about 350 degrees. Set prepared Catfish & Shrimp aside.
- Combine Cornmeal Flour & Tony Chachere’s in a bowl and then spread evenly on a plate.
- Lay Catfish Fillets on seasoned Cornmeal mixture and flip to coat each side. Dip each fillet in a bowl of milk and return to Cornmeal mixture to coat again.
- Drop coated Catfish filets into hot oil and allow to cook for 5-8 minutes. While cooking, prepare the Shrimp with the same coat with Cornmeal then dip in milk then coat in Cornmeal process.
- Remove Catfish once crispy and drain on paper towels. Make sure the oil comes back up to temperature and drop in coated Shrimp. Cook for about 3-5 minutes, until crispy. Drain.
Emeril’s Remoulade Sauce
Makes about 1.5 cups from Emerils.com
- Mayonnaise – (1) cup – prepared or homemade
- Ketchup – (3) T
- Creole Mustard – (3) T – I used Inglehoffer’s Original Stone Ground Mustard
- Hot Sauce – (1) tsp – I used sriracha, but any kind you’d like works fine.
- Celery – (1) T – julienne, then minced
- Shallots - (1) T – minced
- Garlic – (1/2) tsp, minced
- Green Onion - (2) T, minced
- Fresh Ground Black Pepper – to taste
- Combine all ingredients in a mixing bowl.
- Chill in fridge at least 15 minutes or until you are ready to use.
Catfish & Shrimp Po'Boy w/ Dirty Rice
Quickie: Griddled Ham, Turkey, & Swiss Sandwich w/ Spicy Remoulade
February 9, 2010
The snow’s coming again! We got 28″ over the weekend and now, 3 days later, Philadelphia is putting the “Closed” sign back up as we expect 12-18″ more. I’m actually enjoying being stuck in the house as I’ve had more time to cook. For dinner tonight, I made a perfect belly-warming sandwich – Maple-Honey Ham, Roasted Turkey, & Lorraine Swiss w/ leftover Spicy Remoulade on Potato Bread, griddled with Garlic-Herb Butter.
So… effin’… good!
Griddled Ham, Turkey, & Swiss Sandwich w/ Spicy Remoulade
To Taste: Red Curry Chicken Pitas & Mashed White Beans
February 9, 2010
Friday night, a blizzard was heading our way so I wanted to make a spicy dinner to warm our bellies. I drew inspiration from my Summer Feast with the ladies and decided on to make Chicken Breast marinated in Red Curry Paste & Greek Yogurt again. I whipped up a simple Tzatziki with fresh Dill, Cucumber, Scallions, Garlic, & the remaining Greek Yogurt. They combined perfectly with some Romaine & Tomatoes on Whole Wheat Pitas.
Red Curry Chicken Pitas w/ Cucumber Dill Tzatziki
I came across a recipe for Mashed Cannellini Beans on elly says opa and thought it’d be a perfect side dish for my Red Curry Chicken Pitas. I switched up the rosemary for fresh thyme and simmered the beans with Garlic & Chicken Stock. They look good enough eat even before I mashed them!
Simmering White Beans
After a few smashes with the potato masher & a dash of chili powder, the White Beans were a perfect consistency & pairing for our snowed in dinner. Next time I have to remember a splash of white truffle oil!
Mashed Cannellini Beans w/ Garlic & Fresh Thyme
RED CURRY CHICKEN PITAS w/ MASHED WHITE BEANS
- Red Curry Chicken
- Cucumber-Dill Tzatziki Sauce
- Chopped Romaine Lettuce & Roma Tomatoes
- Whole Wheat Pitas
- Mashed White Beans w/ Garlic & Fresh Thyme
- Stuff Pita halves with Lettuce, Tomato, & Red Curry Chicken. Top with dollops of Tzatziki.
- Pair with a hearty scoop of Mashed White Beans and finish them with a dash of Chili Powder on top.
- Enjoy!
Red Curry Chicken
Prepared for (2) people
- Chicken Breast – (2) breasts – rinsed, patted dry, & cubed
- Greek Yogurt - (1/3) of a 6oz container – I prefer Fage Total 0% or 2%
- Red Curry Paste – (1) T
- Combine Chicken cubes, Greek Yogurt, & Red Curry Paste in a mixing bowl and coat thoroughly. Marinate in fridge for at least 30 minutes.
- Heat a saute pan on Medium and add (2) T of Olive Oil.
- Once the oil is glistening, add the chicken and brown each side until cooked through. Or you can kebab the marinated Chicken cubes and throw them on the grill.
Cucumber Dill Tzatziki
Makes about (1/2) cup
- Greek Yogurt – (2/3) of a 6oz container – I prefer Fage Total 0% or 2%
- Cucumber – (1/2) cup – peeled, seeded, halved lengthwise, & sliced thin
- Garlic - (1) T, minced
- Shallot - (1/2) bulb, sliced paper thin
- Fresh Dill – (1) T , chopped
- Lemon Juice - (2) tsp
- S&P – to taste
- Put sliced cucumber in a colander and salt generously. Toss to coat and allow to rest in sink for about 5 minutes to draw out moisture.
- Combine drained cucumber and other ingredients in a mixing bowl and fold gently.
- Chill for at least 15 minutes in the fridge before using.
Mashed White Beans w/ Garlic & Fresh Thyme
Adapted from elly say opa!’s recipe
- Cannellini / White Beans - (1) 15oz can, drained
- Garlic - (1) T, minced
- Chicken Stock - (1) cup – feel free to use veggie stock instead
- Lemon Juice – (2) tsp
- Fresh Thyme – (2) tsp
- S&P – to taste
- Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
- Add beans and saute about 3 minutes.
- Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
- Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
- Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
- Serve immediately with a dash of Chili Powder on top.
Quickie: Southern Catfish Burritos
February 8, 2010
With Dre getting done work at late, I have to think of quick, easy dinners for us. Last week, I whipped up what I call “Southern Burritos.” I seasoned Catfish Fillets with Minced Garlic, Tony Chachere’s seasoning, Sriracha, & Olive Oil and pan-fried them in bacon fat.
Burritos aren’t complete without rice & beans, so Dre made some Rice-a-Roni (read: quick) with sauteed Red Peppers & Onion to jazz it up a bit. Glory Foods Seasoned Blackeyed Peas are a favorite go-to side dish and were a perfect addition. After adding the Catfish, Rice, & Beans to a Whole Wheat Tortilla, we topped them off with Romaine & Sour Cream for delicious Southern Catfish Burritos!
Southern Catfish Burrito
Restaurant Rewind: Hawai’ian “‘Ono Grinds” Flashback
February 3, 2010
‘Ono = Hawai’ian for “delicious”
Grinds = Hawai’ian for “food”
Every January I have the pleasure of visiting my Mama in Waikiki, Hawai’i. She lives right in the thick of things and only 2 blocks from the beach. What more could you ask for?!? I just returned last week from my 3rd annual visit, but was on a tight budget for this trip. I spent my days kicking back at the beach or by the pool while Mama cooked me up yummy seafood-focused dinners each night. I ate sweet pineapple every day and made my usual snorkel trip to Sharks Cove on the North Shore.
SNORK!
During my first 2 visits, I had the pleasure of exploring the cuisine of this tropical paradise. Unfortunately, I couldn’t escape Philly as Ono Cheesesteaks is right on the main strip of Waikiki. They may ship in Amaroso Rolls, but the sandwich as a whole was utter blasphemy! OH NO, is right! I made sure to stick to the amazing seafood Oahu has to offer.
The North Shore is scattered with shrimp ponds & shrimp trucks where you can enjoy the freshest variety of these crustaceans.We decided to stop at Fumi’s Kahuku Shrimp Truck (which is actually quite popular on Yelp!).
Fumi's Kahuku Shrimp Truck on the North Shore
For a tourist rate of $8, we enjoyed plates of Spicy Garlic Shrimp complete with White Rice, Green Salad, & a Pineapple Wedge. Things get a bit messy as you hand-peel your saucy shrimp at tented picnic tables, so all the trucks make sure to offer a handwash station for clean-up.
Spicy Garlic Shrimp Plate
On one of my many lazy days relaxing on Waikiki Beach, I decided to pop into Beard Papa for my first taste of their famous Cream Puffs. Not only are they just splendidly delicious, they fill them fresh with your choice of cream flavor. I went with their Classic Vanilla in an Eclair Puff, however they offer Chocolate, Strawberry, Coffee, Green Tea, & Earl Grey. They also make sammies on their puffs, but who wants that when you can have dessert? And, why have I never heard of these amazing cream puffs before? And, why isn’t there a franchise in Philly?? I hear there’s one in NYC. Could it be true? So many questions…
Beard Papa Eclair Puff w/ Vanilla Creme
Of course, no trip to Hawai’i is complete without a super sushi indulgence. My first visit, I had a blast pulling all sorts of varieties off a conveyor belt at Genki Sushi. Last year, however, we tried somewhere new and thank goodness! Unfortunately, the name of the restaurant eludes me (Mom?). I was treated to the best (and forever my favorite) Ahi tuna dish I could ever imagine – a fresh hunk of Ahi, wrapped in Arugula, Tempura-battered & flash fried in a delicious sea of Wasabi-Soy Butter. Heaven.
Ahi Tuna & Arugula Tempura w/ Wasabi-Soy Butter
Hawai’i, I love you. See you next January with an empty belly (or hopefully sooner)!
Dre got me an awesome deep fryer for Christmas and it took some debate on what to christen it with. Making Egg Rolls is new to me but seemed easy enough. Dre & I popped over to our local Asian market and picked up some ingredients to make the basic cabbage filler. Thank god for my Frankenberry so I could pull up some pics to discern Chinese Cabbage from the wall of greens in front of me. I love how it looks crimped when you slice it thin.
Chinese Cabbage
I added some shredded Carrot, Bean Sprouts, minced Ginger, Garlic & Shallots, Sesame Oil, Soy Sauce, and S&P. After a quick toss, it was a perfect fresh slaw to begin my egg rolls. I had some leftover Pan-seared Chicken Breast from Thursday’s dinner and leftover Snow Crab from Friday’s dinner. Both seemed like perfect proteins to add to my Egg Rolls. I chopped the Chicken and tossed it with Chili-Garlic Sauce, Chinese BBQ Sauce, & Clementine Zest. Half of the Cabbage mixture was mixed with the Chicken and we piled the fresh lump Crab Meat on top of the rest.
Chili BBQ Chicken & Cabbage Egg Roll Filler
So far, so good! Rolling was easy enough as Dre took over with the crab and I rolled the chicken mixture.
Soon to be... Chinese Chili BBQ Chicken Egg Rolls
Once we got in a rhythm, we banged out almost two dozen perfect egg rolls sealed with an egg wash and love.
Egg Rolls
I heated some (very expensive!) peanut oil in my Presto Cool Daddy and dropped in batches of 2-3 egg rolls at a time. Dre whipped up a Ginger-Hoisin-Soy Sauce from scratch and poured some Sweet & Sour Chili Sauce for us to dip them in. I’m proud to see him turn into such a great kitchen helper. Once the Egg Rolls crisped, drained, & cooled, we were ready to snack!
Fried Chinese Egg Rolls
Chinese Egg Rolls ~ makes about 18-22 egg rolls
- Chinese Cabbage – (2) bunches, shredded or sliced thin
- Fresh Bean Sprouts – (1.5) dry cups
- Carrot – (2) large, shredded – about 1.5 dry cups
- Garlic - (2) T, minced – about (3-4) cloves
- Ginger – (2) tsp, minced
- Shallots – (1) large, minced
- Soy Sauce – (2) T, preferably low sodium
- Toasted Sesame Oil – (1) T
- S&P
- Egg - (1) whisked in a dish for an egg wash
- Egg Roll Wrappers – (18-22) – usually in the frozen section, not be mistaken for spring roll wrappers, lumpia wrappers, etc.
- Toss all ingredients (except egg & egg roll wrappers) until mixed thoroughly.
- Add chopped protein if desired – semi-cooked shrimp, crab meat, chicken breast
- Lay an individual wrapper on a hard surface so it’s shaped like a diamond. Paint the edges with the egg wash using a pastry brush or back of a spoon.
- Spoon cabbage mixture towards the bottom point of the wrapper, I’d say what looks like about 2-3 hot dogs put together. Make sure to squeeze any moisture from the mixture before spooning on wrapper to avoid sogginess!
- Fold bottom point on top of mixture and roll once, tightly. Fold in each side and continue to roll and seal.
- Deep fry 2-3 at a time at 350 degrees for about 10 minutes or until crispy.
- Shake out oil and then drain on paper towels.
- Enjoy with Soy Sauce, Sweet Chili Sauce, or the Asian Dipping Sauce below.
Asian Dipping Sauce
From the Best Answer on Yahoo! Answers for an “egg roll” dipping sauce
- Soy Sauce – (1/4) cup, preferably low sodium
- Toasted Sesame Oil - (1/2) tsp
- Garlic – (1) tsp, minced – about (1) clove
- Green Onion/Scallions – (1) tsp, minced – about (1) stalk
- Hoisin – (2) T
- Ginger - (1/4) tsp, minced
- White Sugar - (1/2) tsp
- Combine ingredients in a small bowl, cover, & chill for 1-2 hours so flavors can marinate.
- Serve warmed or at room temperature with egg rolls, spring rolls, wontons, dumplings, potstickers…
To Taste: Sautéed Brussels Sprouts
December 10, 2009
A tiny cabbage bloom on top of my Brussels sprout stalk.
I was pretty stoked when I came across full stalks of Brussels Sprouts! They were about 2.5 feet long with about 40 fresh tiny little cabbage heads. I appreciated their natural state and minimal packaging, plus, they’re in season! I think Brussels Sprouts are delicious and am on a quest to erase the stigma they have. If you’ve had them (or haven’t) and claim you don’t like them, it’s probably because they weren’t made with enough love. Many a friend can attest to me forcing my yummy Brussels Sprouts on them, and just as many will admit that they enjoyed them. I make sure to enhance my Brussels Sprouts with Worcestershire, Sauce Garlic, Shallots, Bacon, Sriracha, Fresh Ground Pepper, Chicken Stock & Love and sauté them to a tender caramelized finish.
Brussels Sprouts, sautéed & simmered
Sauteed Brussels Sprouts
- Fresh Brussels Sprouts – about 20 or so
- Minced Garlic – (2) T
- Shallot – (1) bulb – peeled & minced
- Bacon – (2-3) pieces, cooked & crumbled
- Worcestershire Sauce – (1) tsp
- Sriracha – (1) tsp or a quick swirl
- Chicken Stock – (1) cup
- Olive Oil
- Fresh Ground Pepper – to taste
- Rinse Brussels Sprouts, remove any browned out leaves, & cut in half lengthwise.
- Heat pan on Med-Hi and coat with Olive Oil.
- Add Garlic & Onion and cook about 4-5 min, until tender & aromatic
- Add Brussels Sprouts to pan and sauté 10-15min, tossing regularly until caramelized
- Add Bacon, Worcestershire, Sriracha, Pepper, & Chicken Stock. Sitr & bring to a boil.
- Reduce to Med-Low. Simmer until liquid reduces to a minimal amount and sprouts are tender.
- Tell me you don’t think they’re delicious!
I love Thanksgiving! Family, friends, turkey/stuffing/gravy-filled meals, and four days to fill with whatever I felt like doing. I went Black Friday shopping, but dodging salespeople & shopping bags got old pretty quick. I just wanted to be in my warm kitchen cooking yummy food!
The grocery store was pretty empty (whew!), so I quickly grabbed my ingredients… and some Stoli to get me thru a long evening in the kitchen. I’ve got nothing to do tomorrow! I kicked off my prep work at 4pm-ish to have the meal almost complete when Dre got done work. The components of the main dish took up most of my time: roasting grape tomatoes with garlic & fresh basil; sautéing mushrooms with minced onions & butter; and, gleefully pounding chicken breasts to a 1/4 inch thick. Every smokey, juicy morsel of the resulting Roasted Tomato, Mushroom, & Smoked Mozzarella Stuffed Chicken Breasts reminded me that it’s always worthwhile.
Tomatoes with Garlic, Basil, & Olive Oil to be Roasted
Just Stuffed
Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts
Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts
Roasted Tomatoes
- Grape Tomatoes – (1-2) pints, halved
- Minced Garlic – (2) T or more
- Fresh Basil - a few chopped leaves
- Olive Oil – (3-4) T, to grease dish & coat tomatoes
- S&P
- Coat baking dish with olive oil or line with non-stick sprayed foil.
- Add all ingredients and toss with olive oil.
- Cook 30-40 min in a 400 degree oven. Stir a few times until tomatoes are bubbling, but not burnt.
- Make a big batch, leftovers are great on French bread and added to pasta sauce
Sautéed Mushrooms
- White Mushrooms or Creminis or Baby Bellas -(2-3) cups, cored and sliced
- White Onion – 1/2 med onion, chopped
- Butter - (2) T
- Melt butter in a saucepan on Med. Add onion & cook about 2 min.
- Add mushrooms and give them room to breath. Julia says so.
- Stir and cook until tender.
- Use leftovers on a quick pizza or in pasta sauce, red or alfredo.
Stuffed Chicken Breasts
- Boneless, Skinless Chicken Breast - (3-4) breasts – trimmed, sliced lengthwise, & pounded to 1/4 inch thickness
- Smoked Mozzarella or Gouda – 1 oz per breast
- Roasted Tomatoes
- Sautéed Mushrooms
- Chicken Stock – (1) cup or so
- S&P
- Stovetop to Oven Sauté Pan
- Long toothpicks or Bamboo picks
- Pound filleted chicken breasts to 1/4 inch thickness between sheets of plastic wrap.
- Add a few spoonsful of tomatoes & mushrooms onto half of each chicken breast.
- Layer slices of smoked cheese.
- Fold chicken breast in half and secure by sewing a toothpick or bamboo pic to secure. S&P each side of the breast.
- Pan sear breast in olive oil on Med-High until golden brown, about 5 min on each side.
- Add chicken stock to pan and bring to a boil.
- Cover pan with lid or foil and tranfer to 375 degree oven.
- Bake for 20 min, let cool for 5 min, and serve with pan jus.
- Leftovers make one KILLER sandwich!
Leftover Lightning! Hot Pockets!
September 8, 2009
Sarah was kind enough to leave behind some Pizza Dough for us to experiment with after our “Build Your Own Pizza Night”, describing it as the “weird batch”. Dre & I decided to give its “weirdness” a whirl with some Sunday night stromboli & calzone.
Sarah's "Weird" Delicious Dough!
I fulfilled my new addiction to the sweetness of Roasted Tomatoes by popping a batch in the oven while I began filling the dough. I opted for leftover Roasted Yellow Peppers & Zucchini from our “Build Your Own Pizza Night” with Sweet Italian Turkey Sausage, Mozzarella, Asiago, Tomato Sauce, & Fresh Basil. Per my lactose intolerant boyfriend’s nonsensical request, I filled his with “just cheese” including Mozzarella, Asiago, & Ricotta with a swipe of Tomato Sauce, a layer of Roasted Tomatoes, chopped Fresh Basil, & extra Minced Garlic. They weren’t too pretty going into oven once folded and likewise once they were baked, but they were delicious! The “weird” dough created a flaky crust a la a homemade Hot Pocket, versus a traditional stromboli/calzone crust. Yum!
My Roasted Veggie "Hot Pocket"
Dre's Cheesy Tomato "Hot Pocket"
Family Dinner: Build Your Own Pizza
September 8, 2009
Last season of Top Chef, we started a tradition of “Family Dinners” at my house to watch each week’s episode along with a home-cooked meal! Tom, Dre, & Lex were the regulars at last season’s dinners, but couldn’t be happier to add Sarah to this year’s season. She brought along her homemade pizza dough for the return of Top Chef AND the return of “Build Your Own Pizza Night,” my favorite dinner theme!
The original plan was to do grilled pizzas, but after a summer of cooking and roasting Grape Tomatoes (via The Bitten Word’s amazing recipe) & Yellow Bell Peppers for pizza toppings, my grill ran out of gas. At least we always have the oven for back-up. I also prepared sauteed Zucchini, Chicken Andouille Sausage, Crab Meat, & Creole Shrimp, along with shredded Mozzarella, Smoked Gouda, Asiago, & Ricotta Cheeses, as topping options. Can’t forget some tomato sauce, as well! We all got to loading our shells with Dre opting for a Crab White Pizza & Tom piling on just about everying!
We were 3 episodes behind with all of our busy schedules, so we got together on a Thursday night to cook & recap via the DVR while the pizzas baked to perfection…
Dre's Crab White Pizza - Pre-Baked
My Pizza w/ the works
Build Your Own Pizza Night
Homemade Pizza Dough a la Sarah
Roasted Tomatoes, Yellow Bell Peppers, & Zucchini
Chicken Andoille Sausage
Crab Meat
Creole Shrimp
Mozzarella, Smoked Gouda, Asiago, & Ricotta
Fresh Basil & Lemon-Thyme
To Taste: Chicken under a Bri… Something Heavy
September 8, 2009
My boyfriend has come to love food porn as much as I do, so when he sent me Pinch My Salt‘s step by step photo blog of Grilled Chicken Under a Brick, I couldn’t wait to get my spatchcock & grill on! Dre & I were both working late on a Friday night, and seeing that I already learned my lesson in grilling in the dark, I decided to at least get my meal prepped that night for a yummy pre-work lunch the next day.
When there’s chicken of any kind on sale, I impulsively pack my already stuffed freezer with as much as I can. I thawed one of the roasting chickens to make some space for my next grocery trip, watched this very helpful video on butterflying a whole chicken, & got to butchering! Call me sadistic (I’ll spare my veggie friends/readers from seeing the pics), but I really enjoyed the whole hands-on process of removing the spine & breast bone of my chicken so it could lay flat for its visit to the grill.
I picked some Fresh Herbs from my garden, chopped, & combined with Olive Oil & Minced Garlic for a simple chicken rub. I coated both sides of the chicken & marinated in the fridge overnight. I also peeled & cubed a butternut squash; to me, its serves as a starch & veggie side to any meal.
Spatchcocked Chicken w/ a Basil, Lemon-Thyme, Parsley, Rosemary, Garlic, & EVOO Marinade
Grilled Butternut Squash w/ Fresh Herbs, Spices, & Garlic
Saturday morning, we got the grilled warmed to about 350 degrees per the Whole Foods recipe that Pinch My Salt referenced. I seasoned the Butternut Squash with Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil and divided them among 4 foil pouches while the chilled chicken came up to temperature. When it came to grill time, I realized that, uh… umm… I didn’t have any bricks! So the only troubleshoot I could come up with was a heavy, foil-covered cast iron pan, which proved to be a perfect substitution. The original recipe called for a 3-4lb chicken, but I was working with a 7lb bird, so it took about 20-25 minutes per side. I tossed the squash pouches onto the grill, too, as they were tender after flipping a few times in about 40 minutes. Towards the end of grilling, the drums of the chicken fell off, but it fortunately gave them some extra time to cook when the breast & wings were perfect.
All future birds cooked in my household will surely be spatchcocked & grilled, as this was the juiciest & tastiest one I’ve ever made. Looking forward to a Turkey Under ALOT of Bricks this Thanksgiving!
Grilled Chicken Under a Cast Iron Pan
Grilled: Chicken Under a “Brick” & Herb Butternut Squash
Butterflied Whole 7lb Chicken – Rubbed & marinated w/ Basil, Lemon-Thyme, Parsley, Rosemary, Minced Garlic, & EVOO, grilled under a Cast Iron Pan
Grilled Butternut Squash – Cubed & tossed w/ Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil, grilled in foil packets
Family Dinner: Spicy BBQ Slow Cooked Pulled Chicken Sammies
September 1, 2009
I couldn’t wait to cook for my mom, as she made the trek all the way from beautiful Hawaii to visit Ker & I. Nothing is more comforting after a long travel (especially 3 flights & 14+ hours later) than a home cooked meal. The night before her arrival, I decided to dig out the ol’ Crock Pot. I usually rely on it to keep me warm during the winter months, but I had 6 chicken split-breasts waiting for a simmer.
I’d estimate that I make some version of pulled chicken in my Crock Pot about 4x each year, but never the quite the same recipe. This round, I took a Spicy BBQ approach for some summery flair.I tossed all the ingredients into the pot and set in the fridge with a can of chopped tomatoes on top so I wouldn’t forget to add in the morning. At 830am, I turned the Crock Pot on ‘Lo’ and headed to work. I love coming home to the aroma of a 9-hour simmer! Ker picked the bones out (a scorching & tedious task) & pulled the chicken. It simmered for another hour so the flavors could fully infuse.
I melted sharp cheddar on Whole Foods Onion Focaccia flat-breads, topped with leftover warmed collard greens, & a healthy pile of my Spicy BBQ Slowed Cooked Pull Chicken. I paired the plate with a Summer Roasted Vegetable Salad that I quick prepared the night before and finished with Rice Vinegar & Fresh Herbs before serving.
I always make a ton of chicken when I’m working with my Crock Pot. It works well on sandwiches, tortillas, quesadillas, salads, pizzas, inside a spring roll, & over rice to serve as extended leftovers. Get creative! I freeze a portion of every batch, too, to enjoy on a lazy dinner night!
BBQ Spicy Pulled Chicken, Melted Cheddar, Collard Greens, & Onion Focaccia w/ Roasted Summer Vegetable Salad
Spicy BBQ Chicken Sammies w/ Summer Roasted Vegetable Salad:
Spicy BBQ Slow Cooked Pulled Chicken – BBQ Sauce, Soy Sauce, Worcestershire, Shallots, Garlic, Jalapeno, Olive Oil, Chili Powder & a Can of Chopped Tomatoes, marinated overnight & slow cooked in the Crock Pot for 10 hours
Whole Foods Onion Focaccia Flat Breads
Sharp Cheddar Cheese
Leftover Collard Greens from my Grilled Crab Dinner
Roasted Summer Vegetable Salad – Roasted Yellow Squash, Cherry Tomatoes, & Sweet Peppers w/ Minced Garlic & EVOO, cooled & tossed w/ S&P Lemon-Thyme, Thai Basil, Parsley, & Rice Vinegar
Only regret is forgetting to add chipotles to the chicken. It really could have used a some smokey, spicier layers. Til next time…
To Taste: Grilled Snow Crab Legs
September 1, 2009
Wasn’t too long ago that I was just sayin’ that you shouldn’t grill in the dark… especially crab legs. So I took another stab at grilled snow crab legs for a Sunday late-lunch/early-dinner with Dre. I decided to get all the sides started before I threw the crabbiness on the grill, so I could give it my undivided attention.
Earlier that week, I bought 2 large bunches of Collard Greens from the Italian Market. It was alot of greens for only $2! I rinsed & chopped them before sauteing in garlic, shallots, EVOO, & butter and simmering in chicken stock. I didn’t have any turkey bacon on hand as a usual ingredient in my greens, so just settled for some Sriracha & Worcestshire to jazz it up. I STILL had Grape Tomatoes from my Spicy Fish Tacos & Avocado-Salad and Sweet Peppers from my Mexi-Risotto, so I tossed them into a Rice-a-Roni Spanish Rice Mix.
Dre whipped up a batch of Cornbread using trusty ol’ Jiffy mix. We tossed in some sliced jalapenos & the leftover sweet peppers, and sprinkled with shredded sharp cheddar halfway thru the baking process. With the greens sauteing, rice simmering, & cornbread baking, it was time for crab!
After a few knife pokes, a brush of butter, & 5 minutes on each side, we had ourselves a summer afternoon feast. Oh, and MOJITOS! After some experimenting, Dre mixed up a perfectly refreshing batch using Apple Mint from my garden.
Grilled Crab Legs, Spanish Rice, Collard Greens, Jalapeno-Cheddar Cornbread, & an Apple Mint Mojito
Jalapeno-Cheddar Cornbread - Photo: Dre
Grape Tomatoes
Fresh Collard Greens from the Italian Market
Summer Grilled Crab Feast:
Grilled Snow Crab Legs – Brushed in butter before grilling, dipped in Butter after
Sauteed Collard Greens - Wilted w/ Shallots, Garlic, & Olive Oil, simmered in Chicken Stock w/ S&P, Worcestershire, Dried Herbs, & Sriracha
Spanish Rice – Sauteed Garlic, Sweet Peppers, & Grape Tomatoes added to Rice-a-Roni Spanish Rice
Jalapeno-Cheddar Cornbread – Sauteed Sweet Peppers & Jalapeno added to Jiffy mix, topped w/ Shredded Sharp Cheddar
Classic Mojito w/ Apple Mint from my Garden
Leftover Lightning! Sweet & Spicy Garlic Shrimp Lettuce Wraps!
September 1, 2009
Portioning is definitely not my forte when it comes to cooking… but who can deny leftovers! With my Spicy Fish Taco dinner, I went a bit overboard with the Mexi-Risotto! I also had an avocado, grape tomatoes, romaine, & green onion to use at their peak freshness. I defrosted some U-30 shrimp and made the tastiest Sweet & Spicy Garlic Sauce (recipe via Big Oven) to toss them in! I added some extra water in the end as the result was a bit too sticky for me, but I’ll def be keeping this simple recipe in my back pocket & suggest you do too! Next time I may just make the sauce & pour it over rice (or drink it straight)!
I wasn’t sure about the blend of flavors once I combined all of my lettuce wrap ingredients, but they meshed perfectly!
Sweet & Spicy Garlic Shrimp Lettuce Wraps
Sweet & Spicy Garlic Shrimp Lettuce Wraps:
Sweet & Spicy Garlic Shrimp – U-30 Shrimp tossed in this amazing & easy Big Oven Recipe
Leftover Mexi-Risotto
Tomato-Avocado Salsa – Leftover Avocado, Grape Tomatoes, & Green Onion w/ Lime Juice & S&P – made by Dre
Whole Romaine Leaves
To Taste: Spicy Fish Tacos & Mexi-Risotto
September 1, 2009
One of my favorite quick & economical meals is Spicy Fish Tacos. Acme offers frozen Tilapia fillets in single portions at $1.00 apiece, so my freezer is always stocked with the easy to defrost packets. Summer hosts the best vegetables so fresh avocado, grape tomatoes, romaine, & green onion were mandatory additions! I had a bit more time on my hands on this quiet Sunday evening, so I had no qualms spending a bit more time in the kitchen pairing it with a Sweet Pepper & Cheddar Risotto. Thank goodness for Dre, my handsome kitchen assistant, as he took on the tiring task of continually stirring the rice.
Spicy Fish Tacos w/ Mexi-Risotto
Spicy Tilapia, Grape Tomatoes, Romaine, Green Onion, & Flour Tortillas
Spicy Fish Tacos & Mex-Risotto:
Spicy Tilapia Fillets – Marinated in Sazon, Sriracha, Garlic, Shallots, & Lime Juice, Pan-Fried
Flour Tortillas
Mexi-Risotto – Red, Orange & Yellow Sweet Peppers, Cheddar, Garlic, Shallots, Chicken Stock, & Arborio
Erin
