Grilled Halibut with Roasted Pineapple Habenero Salsa

Our family recently took a day trip up to northern Arizona for a break from the oppressive heat here in Phoenix. We went to a small local zoo and then stopped for dinner on the way home in my husband's old college town, Flagstaff. We had heard good things about a Mexican restaurant called Salsa Brava and decided to try it. Oh man, was it good! They had a unique salsa bar, and all the food that we had was pretty awesome. My favorite menu item by far was their Pineapple Habenero salsa, which blew my mind. I knew I would have to try and duplicate it, because I could not stop thinking about it. We found out when we got to the restaurant that they were featured on a Food Network show called Diners, Drive-Ins, and Dives. I did some investigating and found this recipe based on the original at the restaurant. While it's not identical to what we had at Salsa Brava, it's a pretty close facsimile. I still want to do some more tweaking to see if I can get more of a match, but in the meantime, this will work just fine!

I decided to pair my fruity-spicy salsa with this grilled fish recipe I found on the Cooking Light website. The original recipe has a peach and pepper salsa paired with the halibut, but I thought my pineapple habenero salsa would work just as well. I was right! This. was. fantastic.

Grilled Halibut with Roasted Pineapple Habenero Salsa

For the salsa:

Roasted Pineapple Habenero Salsa
Adapted From: More Diners, Drive-ins, and Dives by Guy Fieri

Ingredients:
4 Roma tomatoes
4 jalapenos, seeded and stems removed
1 habeneros, seeded and stems removed
1/2 medium red onion
1 20 oz can of pineapple tidbits, with juice.
1 cup cilantro
salt to taste

Directions:
1. broil the jalapenos and onion for 5-10 minutes on each side or until skin is blackened. When charred and caramelized on both sides then remove from the oven and let cool for 30 minutes in a bowl with a tight fitting lid.

Add all the roasted veggies, tomatoes,and raw habenero (SEE NOTE BELOW), and pineapple and pulse in the food processor. Add the cilantro and pulse. Add salt to taste. I also added a few tablespoons of olive oil. Let stand for 30 minutes before serving or store in the fridge in an airtight container for up to a week.

NOTE: The habenero pepper is extremely spicy. Start by adding a quarter or a half of the pepper and taste. If your palette can handle it, add the whole thing from there...just taste as you go!

For the fish:

Grilled Halibut
Adapted From: Cooking Light magazine, Jeanne Kelley, JUNE 2010 issue

Ingredients:
4 teaspoons fresh lemon juice $
4 teaspoons olive oil $
1/2 teaspoon paprika
1 garlic clove, minced
4 (6-ounce) skinless halibut fillets
3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper
Cooking spray

Directions:
Prepare grill to medium-high heat.
To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk (I just combined everything in a large, zip top bag). Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.

Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

Serve fish with topped with desired amount of salsa.

Cherry Almond Crisp

I brought this Pioneer Woman dessert over to my in-law's house for our Easter dinner. It was a big hit, and the husband actually said that this was the second cherry dessert I have surprised him with; meaning, he was surprised at how good it tasted. (The husband is a skeptic when it comes to cherry desserts for some reason. He explained that he usually finds them way too tart, but this one wasn't and he really liked it!) Silly, skeptical husband aside...all the kids and adults loved this crisp. The Pioneer Woman does it again!

Cherry Almond Crisp
From: foodnetwork.com, Ree Drummond 2012

Ingredients:
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Dash nutmeg
1 1/2 sticks cold butter
1/2 cup slivered almonds
Four 12-ounce bags frozen tart cherries
1/4 cup cornstarch
2 teaspoons almond extract

To Serve:
2 cups heavy cream
2 tablespoons granulated sugar
--OR--
***Vanilla ice cream, optional*** (We skipped the whipped cream and just served it warm with vanilla ice cream.)

Directions:
Preheat the oven to 350 degrees F.

Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.

Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.

Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.

Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.

Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.

To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.

Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

Classic Hot Wings (with Blue Cheese and Ranch Dips)

Here is the other wing recipe from my Super Bowl spread. I also made two simple dips; actually the second was just a variation of the first dip recipe for these wings. I must confess, these were the best wings that I've ever made at home. They were restaurant-quality...GOOD restaurant-quality. Again, they went quickly so I'm assuming our friends agreed that these wings were pretty darn tasty.

Classic Hot Wings (with Blue Cheese and Ranch Dips)
Adapted From: The Pioneer Woman, via foodnetwork.com
Link: http://www.foodnetwork.com/recipes/ree-drummond/classic-hot-wings-recipe/index.html

Ingredients:
1-2 cups of AP flour
Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco

Directions:
Dry the wings with paper towels and dredge in AP flour. Shake off any excess, so there is a very light dusting of flour on each wing.

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.

The Result:
I ended up doing about 6 pounds of wings, so I just doubled the sauce recipe. Make sure you fry your wings in small batches and coat with the sauce, bake just before serving for the best results.

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Ranch and Blue Cheese Dips
Adapted From: The Pioneer Woman, via thepioneerwoman.com
Link: http://thepioneerwoman.com/cooking/2012/02/my-top-ten-food-picks-for-super-bowl-sunday/

1/2 cup of milk
1 packet of Ranch Salad Dressing & Seasoning Mix
1 cup mayo
1/2 cup sour cream

***1 (4 oz.) container of blue cheese crumbles (optional)***

Directions:
Mix the milk and ranch packet together in a bowl until well combined. Add mayo and sour cream. Stir to combine and serve for Ranch Dip.

***(Add blue cheese to make blue cheese dip variation.)***

The Result:
I made two separate dips. One with and one without the blue cheese. YUM! The were both delish!!!

Asian Hot Wings

I made a couple of different varieties of hot wings for our annual Super Bowl gathering. This year it was a little larger than it has been in the past, so I made a total of 10 pounds of wings...6 pounds of classic (recipe to follow) and 4 pounds of these bad boys. Both were delicious and went like hotcakes. Seriously, nary a wing survived at my house for leftovers. They. were. awesome.

(For some reason, my blog hyperlink feature is not working properly. Therefore, I must include the link separately from the original recipe source.)

Asian Hot Wings
From: The Pioneer Woman, via foodnetwork.com
Link: http://www.foodnetwork.com/recipes/ree-drummond/asian-hot-wings-recipe/index.html

Ingredients:
Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
3/4 cup plum jelly
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons minced red onion
1 tablespoon minced garlic
1 tablespoon red pepper flakes (less of you'd like less heat!)
3 to 4 assorted hot peppers (serranos, jalapenos, and so on), minced fine
Thinly sliced (julienne) carrots and cucumber, for serving

Directions:
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.

Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.

Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat. (You might want to have a glass of ice water handy, too.)

The Result:
By the time I thought of taking a photo, these wings were gone! I used 2 Serrano peppers and one jalapeno. Since I wasn't sure about the heat tolerance of my guests, I stemmed and seeded each pepper. They were still plenty spicy, but not overwhelming. Trust me, these were a hit!

Skillet Rosemary Chicken

We had this meal with a simple side salad for dinner last night and we (kids & adults) all gobbled it up. My baby girls actually screamed for more chicken, so I definitely count that as a check in the "win" column. Best of all, this entire meal was basically done in one pan--the cast iron skillet. Okay, so I had to boil some potatoes in a different pot, but that was it! Clean up was pretty easy for this delish all-in-one dinner.

Skillet Rosemary Chicken
Adapted from: Food Network via the Minimally Invasive website

Ingredients:
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Directions:
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.



The Result:
Um, hello crispy, tasty, chicken skin! I'm normally not a fan of skin, but oh my...this version was awesome. The potatoes and mushrooms were pretty phenomenal, as well. The lemon, garlic, and rosemary flavors all married together to make this dish soooooo yummy. It was just the right amount of tangy, garlicky, chicken-y goodness.

Herb Crusted Pork Loin

This is one of my favorite ways to make a pork loin roast. I've made this recipe several times in the past; it's very easy to put together and delicious. Given that this recipe is my favorite pork loin application, I was quite surprised to see that I hadn't ever posted it here on the ol' blog. Very strange. I could have sworn that I had updated it here long ago, but I could not find it anywhere. Huh. Maybe I have amnesia??? Maybe there is a huge pork loin conspiracy afoot and it was secretly removed from my blog after I had posted it the first time??? Both scenarios are totally plausible. (No, I have not been drinking.)

Anyway, this is a Paula Deen recipe from waaaay back in 2007. I am typically not a Paula Deen fan, but she hit the ball out of the park with this one. (I think it's her blue hair and smoker's rasp that bothers me.)(Sorry, Paula fans...I'm sure she is a lovely woman.) I served our roast with some ooey-gooey Jen's Top Secret Cheesy Potatoes and steamed green beans. It was a perfect Sunday night dinner that felt really special, but did not require a lot of fuss to put together.

Herb Crusted Pork Loin
From: Paula Deen, 2007

Ingredients:
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions:
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan, fat side up. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork FAT SIDE UP for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour.

Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.



The Result:
I should clarify something. The cook time on this dish is total 1 1/2 hours. Yes, that is a long cook time. However, that time is inactive on your part. It takes about 10 minutes of actual prep, and then you stick it in the oven and manage the temperature changes after the 1/2 hour cooking time mark. It is really easy, just time consuming. I just wanted to make sure to point that out, because the long cooking time caught me off guard the first time I made this roast.

With that said, it is a delicious roast. I have made it with both dried and fresh herbs, and it really doesn't make a whole lot of difference. Usually, I do make it with the dried herbs. I always have dried herbs on hand, so it's just hassle-free for me to go the dried herb route. Either way, it makes for a very special, traditional meal that is good enough for company. I highly recommend this recipe on a night that you don't mind dinner taking an hour and a half to cook. Trust me, it's worth the time!

Sloppy Bombay Joes & Buttermilk Onion Rings

It was Food Network night at my house last night. Okay, not really...but both of these recipes came to me from the Food Network website. I am going to skip the usual "I hate Bobby Flay, but I am using his recipe anyway" excuses and just tell you that the onion ring recipe was his. Sigh. It was fantastic. Double Sigh. The Sloppy Joes recipe was fantastic as well, and it made me want to do some research and find some more Aarti Sequeria dishes to try out. The combo sounded a little strange, but it wasn't at all...it was freakin' delicious! This was not the most calorie conscience meal, but it was goooood! A green side salad did help ease some of my onion ring guilt.

Sloppy Bombay Joes
From: foodnetwork.com/Aarti Sequeria, Aarti's Party, My House episode 2010

Ingredients:
Sauce:
2 tablespoons vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 teaspoon garam masala
1/2 teaspoon paprika
1 (15-ounce) can tomato sauce
1 cup water

Turkey:
3 to 4 tablespoons vegetable oil
Small handful shelled pistachios, about 1/4 cup
Small handful raisins, about 1/4 cup
1 teaspoon cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, seeds and membrane removed, finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)Kosher salt
1 pound ground turkey
1/2 teaspoon honey
1/4 cup half-and-half
Small handful chopped fresh cilantro (soft stems included)
4 to 6 hamburger buns

Directions:
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!

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Buttermilk Onion Rings
From: Bobby Flay's Burgers, Fries, and Shakes ©2009 Crown Publishing Group

Ingredients:
2 large Vidalia onions or other sweet onions (I ended up using 1 large white onion)
1 quart(s) peanut oil
2 cup(s) buttermilk
Kosher salt and freshly ground black pepper
4 cup(s) all-purpose flour
1/2 teaspoon(s) cayenne powder

Directions:
1.Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, then remove the papery thin membrane covering the inside of each ring.

2.Heat the oil in a large, heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.

3.While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
4.Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot.



The Result:
I followed both recipes as-is and they turned out perfect!

Bucatini All'Amatriciana with Mozzarella Meatballs

Whoa...mamma mia! This was one fantastic pasta and meatballs dish. We all LOVED this meal; including my 4 year old who kept exclaiming, "I love this yummy recipe in my tummy." I recently checked out Giada's new cookbook, Giada At Home out at the library and this dish was one of the recipes that I had marked to try out. After I returned the book, I could not stop thinking about these meatballs, so I did a search on foodnetwork.com and--low and behold--there it was!!! Lucky me!!! I will say, I think her cookbook is next on my purchase list. There were still a bunch of amazing looking recipes in it that I want to make.

I did find the bucatini pasta (basically, spaghetti noodles with a hole in the middle like a straw), but regular spaghetti noodles would have been just as good. Next time I will sub in our favorite whole wheat spaghetti noodles. After all, this dish really wasn't about the pasta. It was about the sauce and the awesome meatballs; the pasta itself was just a vehicle. On that note, let's talk about the meatballs for a minute, shall we? I will admit that these were the best meatballs that I ever made and/or consumed...ever. Ever! I am not kidding...they were that good. Needless to say, I think this is my new favorite spaghetti and meatballs dish, hands down. I will need to think of an excuse to make it again soon, because I am already craving more.

I did make a couple of changes to the original recipe, so I will post my adapted version below and link to the original on the Food Network website. A green salad and some garlic bread is all that is needed to complete this dinner. Yum, yum, yum!

Bucatini All'Amatriciana with Mozzarella Meatballs
Adapted From: Giada De Laurentiis, Giada At Home cookbook via foodnetwork.com

Ingredients:

All'Amatriciana Sauce:
1 tablespoons olive oil
6 ounces bacon, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano

Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, grated
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 lb ground beef
1 container of cherry-sized fresh mozzarella cheese balls, marinated in olive oil and spices --OR-- 2 ounces mozzarella cheese, cut into 16 (1/2-inch) cubes

Pasta:
1 pound bucatini or other long pasta

Directions:

For the sauce:
In a large heavy skillet, heat the oil over medium heat. Add the bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the bacon and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked bacon. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.


For the meatballs:
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs (**OR** 8 larger meatballs, if you prefer) and place on the prepared baking sheet. Make a hole in the center of each meatball and place a ball (or cube) of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

For the Pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

Jen's Notes:
I subbed bacon for pancetta in the original recipe, because I could not find it. Then, since bacon is smoked I changed the mozzarella cheese from smoked to regular, marinated. I didn't want too much smokey flavor, so I adjusted the recipe accordingly. Also, the I used all 80/20 beef instead of a beef/veal combo. Again, I could not find ground veal; so I used what I had on hand.



The Result:
As I said, this was awesome! My only critique is that it is not exactly healthy. I do wonder if it could be lightened up without compromising the flavor, but it is so fantastic as-is I am almost afraid to mess with it. I would say that this is definitely a splurge meal; but soooo worth it!

Croque Monsieur Sandwich (with Prosciutto)

I don't know what it is about me forgetting to take food pics lately, but I missed another one.

Anywho...

I made these yummy and decadent sandwiches for our dinner tonight. I had some prosciutto that needed to be used, and I remembered tagging this recipe in my Barefoot In Paris cookbook. Oh man, I am glad that I tried them!!! There were fairly easy to put together and ooooohhhhhhh so rich and delectable. I made a couple of minor substitutions to try and make them an eensy bit more healthful, but they were still pretty naughty.

Croque Monsieur Sandwich (with Prosciutto)
Adapted From: Barefoot in Paris cookbook; By: Ina Garten, 2004

Ingredients:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 cup hot fat-free milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
4 ounces of Gruyere, grated and divided into 1/3 portions
1/4 cup freshly grated Parmesan
4 slices whole wheat sandwich bread
Dijon mustard and whole grain mustard, mixed (about a tablespoon of each)
4 slices of prosciutto de Parma

Directions:
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a whisk for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/3 of the grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard mix, add two slices of prosciutto to each, and sprinkle with another 1/3 of the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the last remaining 1/3 of the Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Jen's Notes:
These were so rich, I think next time I am going to add an acidic element to our sammies...just for a little diversity; albeit not very traditional. I think fresh sliced tomatoes or a simple arugula salad dressed with salt, olive oil, and lemon juice or vinegar would be a nice topping. Also, you can forget about picking these up to eat them...fork and knife is practically required!

Chicken Cobb Burger

I swear I don't usually like Bobby Flay recipes. Really. Truly. The king of 'honey and jalapeno' usually does not do it for me. Seriously! However, this just happens to be another one of his --ahem!-- recipes. I know, I know...you don't even have to point out the obvious. Why have I made two of his recipes just this week alone, if I dislike him so much????? Well, it's complicated.

Just like I got sucked into trying a Sandra Lee recipe a few weeks ago, I found myself in the same situation with Bobby Flay. It all started out innocently enough... You see, I was on the elliptical watching the Food Network and minding my own business. I started out with a show that I liked and that show came to it's conclusion. That is when I ended up trapped. Next in the viewing line-up was one of a dozen-bazillion Bobby Flay shows (it seems like he is everywhere...I think the Food Network only really has two employees at this point--Bobby Flay and Guy Fieri.) Anyway, I had a half hour to go for my allotted exercise time; so I watched. Then, ironically, the same thing happened again the next time I exercised. To make a long excuse short, I watched him make this recipe and the pizza recipe from the other day. I must admit, they both looked really good. So, I swallowed my pride and set aside my personal distaste for Mr. Flay and gave both dishes a go. Well, the pizza turned out really, really, really good. However, the star of this little saga is really this burger. It. was. AWESOME. ::Sigh:: Awesome. Ugh. This burger was so fantastic, I may have to swallow all the bad stuff I have ever muttered about his less-than-perfect ego (Ginger-haired gentlemen should not be so cocky!) and weird herb-infused oils (One trick pony, anyone???...Doh, there I go again!) and investigate some of his other recipes.

I hate it when I am forced to admit that I could possibly be wrong.

Oh well, here is the fantastic burger recipe.

Chicken Cobb Burger
From: foodnetwork.com; by Bobby Flay 2007, Boy Meets Grill

Ingredients:

For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt to taste
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce

Directions:

For the burgers:
Heat the grill to medium.

Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.



The Result:
I followed this recipe as written, and it was fan-freakin'-tastic. The burgers were flavorful, juicy, and moist. We loved them! I served these chicken patties on sandwich thins instead of buns, and a side of baked sweet potato fries. The whole meal was seriously delicious. Thank you (gulp) Bobby Flay.

Pizza with NY Strip, Blue Cheese, and Balsamic Glaze

I am not a fan of Bobby Flay, however this recipe sounded too good to scoff at just because of the source (i.e. Mr. Flay). I am glad I tried it, because it was certainly delicious! The only change I made was that I adapted it to include my whole wheat pizza dough, instead of the crust outlined in the recipe. My crust turned out great and was a little more healthful. Although, I won't be wearing an "I heart Bobby Flay" t-shirt anytime soon, I will say that this pizza was really great and it totally hit the spot.

PS-I would consider wearing an "I heart grilled pizza" shirt in the near future.

Pizza with NY Strip, Blue Cheese, and Balsamic GlazeAdapted From: foodnetwork.com

Ingredients:

Balsamic Glaze:
2 cups balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper

Steak:
1 (12-ounce) NY strip steak
Canola oil
Salt and freshly ground black pepper

Pizza:
1 batch of Quick Homemade Whole Wheat Pizza Crust, cut in half and shaped into 2 pizzas (see recipe below)
Canola oil
Salt and freshly ground black pepper
1 cup grated Monterey Jack cheese
1/2 cup crumbled blue cheese
Grilled steak
1 bunch watercress, coarsely chopped
Balsamic Glaze
Shaved Parmigiano-Reggiano

Directions:

For the glaze:
Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.

For the steak:
Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.

For the pizza:
Heat the grill to high.

Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.

************************************

Quick Homemade Whole Wheat Pizza Crust

Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
1 1/2 cups of AP flour
1 cup of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of garlic powder

Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round.

Cook on grill, as indicated in the above directions or according to your recipe instructions.

Jen's Notes:
I made one pizza without blue cheese and one with blue cheese. The hubby is not a blue cheese fan. This turned out great with just the jack cheese on it, as well. Arugula or baby spinach could be good substitutes for the watercress, if you cannot find it.

I think this would work well with grilled, sliced portobello mushrooms for a vegetarian version; or some grilled chicken slices if you are trying to avoid red meat. Although I must admit, the steak was sooooo yummy and a real treat!



The Result:
Yum, yum, yum, yum, yum, yum!

Piadina with Fontina and Prosciutto

Here is my final Giada recipe for the week. Well, a version of it anyway. This piadina (Italian flat bread) is sort of like a pizza; so I decided to cheat and use whole wheat pizza dough as a substitute for the flat bread. My twins are not feeling too hot today (stuffy noses and cranky), and I just don't want to fuss with making the dough from scratch. Instead, I will just grill up the pre-made dough that I bought from Fresh and Easy and top it as Giada recommends in this recipe. The overall effect should be similar to the intended dish.

Friday night is such a fun family night at our house, and I like serving a fun dinner to set the tone for the weekend. Hopefully, this piadina will deliver!

Piadina with Fontina and Prosciutto
Adapted From: Giada at Home cookbook; foodnetwork.com

Ingredients:
pizza dough of your choice, I am using pre-made whole wheat
2 tablespoons extra-virgin olive oil
1 pound part-skim ricotta cheese
2 teaspoons lemon zest (from about 2 lemons)
juice of 1 lemon
Freshly ground black pepper and salt, to taste
6 ounces fontina cheese, shredded
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil leaves

Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out dough into a circle, about 1/8-inch thick. Brush the circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the dough from the grill to a sheet pan and cool slightly.

Combine the ricotta cheese,lemon juice, and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread over the grilled dough with the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Put the sheet pan with the piadina back on the grill for 3-5 minutes and close the lid (this will melt the cheese and warm everything through). Cut piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Jen's Notes:
The original recipe (linked above) indicates to make 8 individual piadinas. I am just going to make one large one, since I am just feeding my family and not eight people. Also, I omitted the dough instructions from my post completely. If you are interested in the original, just follow the foodnetwork.com link under the recipe title.





The Result:
This was excellent! Sooooo yummy. I added the juice of one lemon to the ricotta, because the zest didn't seem like it was enough zing. It turned out perfectly! I ended up grilling the crust, taking it off of the grill and putting it on a sheet pan, adding the topping, and then put the whole thing back on the grill to melt all the cheese and warm it through (I amended the ingredients/directions to reflect my final changes). It was awesome. I will make this version again, that is for sure!

Pasta Ponza

Oh man, did I do some indulging at last night's bible study group! Our host made a main dish, and some of the participants brought a side dish, appetizer, dessert, or bottle of wine. It was certainly a great spread! I got on the scale this morning and it definitely reflected exactly how much food and drink I enjoyed. Ugh. Anyway, I thought I would lighten things up tonight with a bit of this vegetarian pasta dish from the Giada at Home cookbook, and a big green salad. I think my meal will be considerably more salad than pasta, so hopefully I can get my diet efforts back on track. After I type this post up, I am headed straight for our elliptical machine!

Pasta Ponza
From: Giada at Home cookbook, foodnetwork.com

Ingredients:
Butter for greasing (I am using cooking spray)
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti, penne, or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter (or spray with cooking spray) an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.



The Result:
This was easy to put together, but surprisingly ho-hum in flavor. It was a decent pasta dish...but nothing remarkable. I would make it again if I had all the ingredients on hand, and I needed something low-stress for dinner. Other than that, I can't say that it was too fabulous...just okay, at best.

Chicken Milanese with Tomato and Fennel Sauce

I am now willing to admit, I have a cookbook addiction. It's true. I need help. I am constantly checking out cookbooks from the library and then purchasing the ones I cannot live without (which is to say, my cookbook collection is getting out of control). I just can't stop myself. For example, I have three library cookbooks sitting on my coffee table, and three more on hold at the library. The books I love, I keep renewing until the library cuts me off. I am only willing to return one of my borrowed copies, after I decide to purchase it. I recently went through all of my cookbooks and weeded out the copies that I simply don't use. I got rid of five books, and now I am clamoring to replace them. What does this confession have to do with this recipe, you ask??? Well, I found this dish in one of my library cookbooks Giada at Home. It is her latest, and in traditional Giada-style, it is packed with recipes that I am excited to try. I think I have three of her dishes slated for this week alone. Sigh. This may be another cookbook that I am forced to purchase for myself. I need an intervention.

Chicken Milanese with Tomato and Fennel Sauce
From: Giada at Home cookbook by Giada De Larentiis

Ingredients:

Chicken:
1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

Sauce:
1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

Directions:
For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.



The Result:
This was fan-freakin'-tastic! The tomatoes burst and mixed with the mascarpone and fennel to create a savory, creamy sauce. After we were done eating, and I put all the food away, I literally stuck my finger in the pan and licked up the sauce remnants (gross and TMI I know, but I couldn't help myself). It was so good! Normally, I am not a huge fan of raw fennel; but cooked fennel is a whole other issue. The cooking mellows the flavor and makes it very yummy. This was the perfect balance of flavors and the chicken was tender and juicy. So freakin' good!!!! This recipe was a great introduction to Giada's new cookbook and it will be something I make again. I LOVED it!!!

Salmon with Lentils

Let me share something somewhat random...my biggest gripe about the Food Network website is that it does not have nutritional info for it's recipes. I was trying to calculate calories for a serving of this dish, and not having the nutritional data listed on the website is a total pain. I think I am gonna try and find a recipe calorie calculator to see how the portions tally out, but it would be nice if they did all the work and had it published. Since I have started on my mission to loose my baby weight, I have been fairly diligent about tracking what I eat. It is amazing how fast calories add up during the day; especially when I am not paying attention. Ugh.

Anyway, let me step down from my calorie soapbox for now and share tonight's dinner recipe. This is a Barefoot Contessa dish that has been featured both on her show and in her cookbook, Barefoot In Paris. The reviews are positive and it looks to be fairly healthy. I am going to serve this dish with some sauteed, fresh green beans. As always with new Ina recipes, I am looking forward to trying this out!

Salmon with Lentils
From: 2004, Barefoot in Paris cookbook

Ingredients:
1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups homemade chicken stock or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (6-ounce)salmon fillets, skin removed

Directions:
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.



The Result:
Oh man, did I have an off cooking night! I burnt my hand, I burnt my tongue, and I turned the salmon into pink charcoal. I waaaaaaaaaaaaaaayyyyyy overcooked the fish by mistake. Oops! Despite my screw-ups, this was still a good recipe. The lentils were really tasty, but it wasn't enough to salvage the disastrous result of the fish. I do need to just try this whole dish over again, and revise my review when the salmon does not suck. I will say that I think it would have been a fantastic meal if I wouldn't have goofed it up so bad. Ugh.

Hibachi Steak with Noodles

Has hell frozen over???? Is the world coming to an end soon???? I think it must be close, because I am trying a Sandra Lee recipe for dinner tonight. Yup. Sandra Lee. It's not a typo. I know, I know...crazy, right??? If you haven't guessed, I am NOT a Sandra Lee fan. Then how and why did I decide to use one of her recipes? Well, let me explain. I have an elliptical machine in my bedroom; and when I workout on said elliptical machine, I watch the Food Network.(Let's ignore the fact that I watch food shows while exercising...I have issues.) Typically, I try to time my exercise schedule with a show I like to watch (i.e. Barefoot Contessa), but sometimes the show ends or my timing is off and I end up watching things I don't usually like to watch...ever. Case in point, Sandra's Money Saving Meals. While I find this show less offensive than her previous show Semi-Homemade (seriously, tablescapes!?!?!), it is still a little ridiculous. Although, the concept of the new show is solid, I just can't get past her perfectly feathered hair and her talk of "round 2 recipes" while shaking her hips. Her mannerisms, voice, and overt blondness drives me bonkers. If you are a Sandra Lee fan, I am sorry. I am sure she is a nice person, but just not my cup of tea. Also, I don't consider opening a can or box of pre-packaged food "cooking"...not for every meal, at least.

Okay, now that we have straightened out my views on Sandra Lee; let's talk about why I am trying one of her recipes. The answer is...I don't know. It looked good, and easy, and I have all the ingredients, and I was trapped on the elliptical and she must have pulled some voodoo magic through the television and hypnotized me. That is really the only rational explanation. I rest my case. Wish me luck.

Hibachi Steak with Noodles
Adapted from: foodnetwork.com; Sandra's Money Saving Meals

Ingredients:
2 tablespoons canola oil
1 large carrot, thinly sliced
1 zucchini, thinly sliced
1 medium onion, thinly sliced
1 (8-ounce) package sliced mushrooms
1 pound top round steak (I would prefer lean sirloin instead)
1 green bell pepper, sliced
1 cup of sugar snap peas, ends trimmed
3/4 cup reduced sodium soy sauce
3 tablespoons cider vinegar
3 garlic cloves, minced
1 piece of peeled fresh ginger, grated (1 inch piece)
1 1/2 teaspoons cornstarch
2 tablespoons butter
1 package of noodles, such as thin spaghetti or cappelini
chopped cilantro, for garnish

Directions:
Put a large skillet over high heat and add half of the oil. Cut the steak into small cubes, and when oil is hot add steak to skillet and stir-fry until browned on all sides, about 4 to 5 minutes. Remove to plate and set aside to rest. Add the other half of oil to hot skillet. Add vegetables and cook until tender, but crisp.

While veggies are cooking, bring a large pot of salted water to a boil over high heat and cook noodles according to package directions. Drain and add to a serving bowl or platter.

In a small bowl combine the soy sauce, cider vinegar, garlic, ginger, and cornstarch and set aside.

Add the steak, along with any accumulated juices,back to the pan with the vegetables. Stir the cornstarch/soy sauce mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. Top the cooked noodles with the steak and vegetable mixture and serve with cilantro garnish on top.





The Result:
This was really good! Really! I amended the recipe by adding a bit more veggies, but I kept the spirit of the dish in tact. Hooray for Sandra Lee...for once! I made my changes to the above ingredients and directions to show what I actually did, and linked to her original version under the recipe title. The only comment I have is that round steak is the wrong cut of meat to use. It is simply too tough for a quick cooking method. I think a lean sirloin would have been a much better choice of meat. Other than that, Sandra's dish was very yummy. This is something that I will certainly make again. Who'da thunk it!!!

Caesar Club Sandwich

I don't know what it is, but sometimes when the end of the weekend rolls around, I am spent. I was just sitting here trying to think of a good way to introduce this sandwich to you, but my mind is totally and completely blank. As a stall tactic, I have decided to just describe the state of my blankness...just so the empty page won't mock me. Anyway, I guess I could tell you that my friend Claire made this sandwich a week or so ago with good results. I could also tell you that it comes from both the Food Network website and the Barefoot Contessa At Home cookbook. Other than that, I've got nothing for you today. No thought-provoking or witty commentary here...just the facts. Oh, and I am going to serve this sandwich with some glazed carrots and a baked potato. Yup, I am officially out of things to type...here is the recipe.

Caesar Club Sandwich
From: Barefoot Contessa At Home cookbook, foodnetwork.com

Ingredients:
2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta (I am using bacon instead)
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

Directions:
Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta (or bacon) on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta (or bacon), and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.





The Results:
Oh man! This is definitely in my top 5 favorite sandwiches. Yum-freakin'-o! I am telling you...Ina rarely disappoints, and this was fantastic. It always amazes me how simple ingredients, when put together correctly, can be sooooooo delicious! Needless to say, this is a keeper.

Shrimp Roll with Cracked Pepper Potato Chips & Sauteed Swiss Chard with Parmesan Cheese

I think I am just going to post my recipes for tonight without much commentary. I have a busy afternoon planned, but I didn't want to skip posting to my blog. By reducing the time I spend on the computer today, I work out a nice compromise to where I can fit all my planned activities into the ol' schedule. I will let you know how this meal turns out!

Shrimp Roll with Cracked Pepper Potato Chips
From: Ellie Krieger's So Easy cookbook

Ingredients:
1/2 cup nonfat plain Greek-style yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 tablespoon chopped scallion greens (about 1 scallion)
1 tablespoon fresh lemon juice
1 pound cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
Salt and freshly ground black pepper
4 whole-wheat hot dog buns (I am using whole wheat hamburger buns instead)
1 tablespoon extra-virgin olive oil

Directions:
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.

Cracked Black Pepper Potato Chips
From: Ellie Krieger's So Easy cookbook

Ingredients:
3 large russet potatoes (2 1/4 pounds total), sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper

Directions:
Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

Sauteed Swiss Chard with Parmesan Cheese
From: allrecipes.com; By: DannyBoy

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.



The Result:
All three of these recipes were awesome, and (just as the cookbook title promises) SO EASY! The shrimp was a really tasty take on a cold shrimp salad, the chips were crisp and delicious, and the Swiss chard recipe is my new favorite thing to do to greens. YUM! My husband and I really loved this meal and it was surprisingly kid-friendly, too. My son ate most of his sandwich, all of his chips, and all of his Swiss chard! These are three keepers, that is for sure!!!

Salmon Florentine

Salmon is one of my favorite fish to prepare at home. It is quick cooking with great taste and texture. It is hard too screw up, which is also a huge bonus! Anyway, I found this recipe in my Ellie Krieger So Easy cookbook, and it sounded like something that would be right up our alley. I went to foodnetwork.com so I could re-copy the recipe without typing everything out, and found some surprising reviews and suggestions on how to make this dish better. I think I will incorporate some of the suggestions into the recipe and see how my version turns out. I will post my changes in my below 'notes' section. I think I will serve this fish dinner with some roasted potatoes and asparagus. I just roast them both together on the same baking sheet (for easy clean up) which makes it a yummy, no-hassle side dish.

Salmon Florentine
From: the So Easy cookbook, by Ellie Krieger

Ingredients:
*2 (10 ounce) packages frozen spinach, thawed (I am using fresh spinach)*
*1 tablespoon olive oil (I am using a little more to coat the fish; maybe another tablespoon or so)*
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
*1/2 teaspoon red pepper flakes (I increased the quantity of the red pepper flakes)*
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup part-skim ricotta cheese
4 (6-ounce) salmon fillets, rinsed and patted dry
*lemon juice to taste (added to the filling)*
*garlic powder (added to the filling)*
*dash of celery salt (added to the filling)*

Directions:
Preheat oven to 350 degrees F.

Using your hands, squeeze spinach of all excess liquid (skip this step if using fresh spinach).

Heat olive oil in a large skillet over medium heat. Add shallots and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta, lemon juice, garlic powder, celery salt and stir to combine. Season with additional salt and pepper, to taste.

Coat the top of the salmon fillets with a little drizzle of olive oil and additional salt and pepper (just a small amount). Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.

Per Serving:
Calories 375, Fat 18 g; (Sat Fat 4 g, Mono Fat 7 g, Poly Fat 5 g) ; Protein 44 g; Carb 12 g; Fiber 5 g; Cholesterol 103 mg; Sodium 585 mg

Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Folate, Pantothenic Acid, Calcium Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin C, Good source of: Iron, Zinc, Fiber

Jen's Notes:
My changes are indicated in the ingredients list, noted with an asterisk (*). Also, the Nutritional Info will be different on my version, due to the increase of some ingredients.

Also, I like my salmon cooked a little more, so I think I will bump up the cooking time. I am not sure how long I am going to let it go, so I will just have to play it by ear. I will post my final cook time in my 'results' post later.



The Result:
Yuuuummmmmm....good! This turned out really good. We all liked it a lot, and it will be a recipe that I prepare again. If I wouldn't have jazzed up the filling with spices and lemon juice, I think it would have been on the bland side. With that said, the end result--with the lemon juice and spices--was great. I think this is one of the better salmon recipes that I have prepared at home. I ended up cooking my fish at 400 degrees for 20 minutes. I think I probably have gotten away with the higher temperature and only cooked the fish for 15 minutes. I will try it next time and see if there is a big difference overall. Once again, I am happy to report a yummy Ellie Krieger recipe.

Ina's White Pizza(s) with Arugula

This recipe is in my Barefoot Contessa Back to Basics cookbook. I have been eyeing it for awhile, but for one reason or another, I did not end up putting it on my menu plan until now. My friend Claire recently tried this pizza and reported it to be totally delicious, so I am quite excited to check it out. The cheese content alone has me drooling, and I usually have excellent luck with Ina recipes!

I am going to make a couple of minor changes, but they should not effect the overall outcome of this dish. First, I noticed that the recipe itself has instructions to divide the dough up into six individual pizzas, but I am going to skip that and make just one big one for my family. Also, I picked up some whole wheat pizza dough from Fresh and Easy; so I am just going to use that instead of making my own this time. I had a bit of trouble finding the arugula (maybe that is why I never tried this pizza before...nothing will detract me from a recipe like hard-to-find ingredients), but finally the planets aligned and I found some. Is it dinnertime yet???? This should be an ooey-gooey cheesy treat.

Ina's White Pizza(s) with Arugula
From: Barefoot Contessa, Back to Basics cookbook

Ingredients:

For the dough:
* 1 1/4 cups warm (100 to 110) water
* 2 packages dry yeast
* 1 tablespoon honey
* Good olive oil
* 4 cups all-purpose flour, plus extra for kneading
* Kosher salt
* 4 cloves garlic, sliced
* 5 sprigs fresh thyme ***(I USED 1/2 TEASPOON OF DRIED THYME)***
* 1/4 teaspoon crushed red pepper flakes

For the topping:
* 3 cups grated Italian fontina cheese (8 ounces)
* 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
* 11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
* 1/2 cup good olive oil
* 1/4 cup freshly squeezed lemon juice
* Freshly ground black pepper
* 8 ounces baby arugula
* 1 lemon, sliced ***(I DIDN'T USE SLICED FRESH LEMON)***

Directions:
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Let it rise. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.





The Result:
This pizza was fan-freakin'-tastic! This was the best pizza that I have ever made at home, hands down. We all LOVED it! If you are thinking about making this recipe, I would certainly not skimp on the quality of the cheese. I used fresh mozzarella, good fontina, and cherve goat cheese. Oh man, it was awesome! I did cut down on the amount of goat cheese (I probably used about half of what was indicated in the ingredients list), but the reduced amount did not impact the taste at all. I think if I would have used all of the goat cheese as listed, it would have been way too much. I also noticed that the higher cooking temp of 500 degrees really made the crust crispy. I think I will cook all of my pizzas from here on out at that higher temperature. The arugula salad gave a perfect bite and mild acidity to cut through the richness of the cheese...so don't skip that either. This pizza wouldn't have been half as good without it. The arugula salad really contributed to the overall balance to the dish. YUM! I can't wait to have the leftovers today for lunch. I highly recommend trying this pizza!!!