Orecchiette with Sauteed Chicken Breasts and Salsa di Parmigiano
June 17, 2009 | No Comments »
Recently I hosted a baby shower in my home for my friend Marnye, and made a large batch of “Salsa di Parmigiano”, a melt in your mouth italian salsa that is very addicting! Surprised that I even had any left, (but really glad), I decided a pasta with sauteed chicken breasts, then smothered with the italian salsa would be satisfying, and that it was! Read the rest of this entry »
Enchiladas Santa Maria
June 10, 2009 | 1 Comment »
These south western style enchiladas are a spin off from my chicken enchiladas. We were in the mood for enchiladas, but not chicken, so I decided to slow roast (2 hours) a tri-tip that was marinated in a rub of spices. My tri-tip, that was already marinated came from my local butcher that uses Pappy’s seasoning’s. They call it the Santa Maria tri-tip, so that’s where the south western style was born.  My chicken enchiladas are sauceless, these are not. Read the rest of this entry »
Chicken Jaegerschnitzel
June 3, 2009 | No Comments »
Chicken Jeageraschnitzel, a recipe I have had for over a year that I finally made this week. This wonderful dish has been a traditional dinner in Germany, the night before the hunt, and is commonly known as the hunter’s schnitzel.  The sauce features mushrooms that are cooked in red wine and finished with sour cream, scrumptious!  I picked this recipe because of my love for mushrooms (funny growing up, I hated them). Did you know that mushrooms are one of the most under rated health food sources. Read the rest of this entry »
Joy’s Eggplant with Pasta and Marinara Sauce
May 27, 2009 | No Comments »
This recipe is compliments of my friend Joy. She and I enjoy sharing our cooking efforts and finds. I made it the night before so the flavors could bond, (casserole recipes always seem to be better the next day), and I have to say Joy’s eggplant with pasta and marinara sauce was really good!  Eggplant’s are not only very tasty, they also have many health benefits.  Just so you know, the eggplant is high in fiber, contain vitamins, proteins, minerals, and very important photonutrients, that are known to act as antioxidant’s. If your interested in learning more about the benefit’s of eggplant’s, Click here.  The jar of marinara sauce that I used was really good, however next time I make this, I will probably make my own (with cremini mushrooms). Mostaccioli pasta was my choice for this casserole recipe and it was perfect.  Mostaccioli, similar to penne pasta, is used often in casserole dishes.  Please enjoy! Read the rest of this entry »
Strawberry Mousse with Fresh Whipped Cream
May 16, 2009 | No Comments »
This time of year strawberries are juicy, ripe, and abundant, and I was looking for a light and cool dessert to serve, that was not too heavy.  My strawberry mousse with fresh whipped cream was a breeze to make and very satisfying! The strawberry mousse is prepared (and spooned into tall dessert cups), a day ahead, so it can chill in the refrigerator. The next day prior to serving, I layered over my chilled mousse, fresh sliced strawberries, fresh whipped cream, and sliced almonds, 3 times!!  The recipe for the mousse came from Cooks.com, however I used fresh whipped cream instead of the suggested whipped topping.  The layering of fresh strawberries, whipped cream, and almonds was a result of my improvising to create a tall, cool, and creamy dessert! Please enjoy! Read the rest of this entry »
Creamy Coleslaw
May 16, 2009 | No Comments »
This year for “Mother’s Day”, we hosted dinner at my house and because the weather was so warm, we decided to barbeque ribs, make chile, and then of course a nice creamy coleslaw seemed so appropriate!  What could be simpler than coleslaw, it’s all about the fresh ingredients and pretty vibrant colors. Cabbage and bell peppers are so good for you.  Cabbage is high in vitamins A, C, E, and B, and is known to reduce headache pain, according to this link here. Bell Peppers are packed with several nutrients and are promoted for individuals with high cholestrol levels, to learn more, click here.
I made the coleslaw the day before so all the fresh ingredients could marinate in the very creamy and tasty dressing.  My source for this coleslaw is a result of researching many different recipes through the internet. Please enjoy! Read the rest of this entry »
Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
May 7, 2009 | 1 Comment »
I have been craving and wanting to prepare a pasta dish that has sausage, vibrant red and yellow bell peppers, with a light cream sauce.  It just sounded so tasty!! Not quite sure about my sauce, I conferred with my friend Joy (from my Yoga class). Joy is a great cook and we have fun sharing different ideas and recipes with one another. She suggested her basic tomato sauce, in which I added a small amount of cream that completed my light cream sauce.  Now, I have to say this recipe of sausage and peppers with a tomato cream sauce over pappardelle was indeed tasty! I picked the Pappardelle pasta, (usually served with a very rich thick sauce) because I like it’s broad ribbon shape, but mainly because of my craving for pasta.  Any pasta will do. Please enjoy!
For more recipes with pasta and sausage click here.  Read the rest of this entry »
Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
April 30, 2009 | No Comments »
I am always looking for different ways to prepare chicken breasts.  This is my own version using ingredients that are fresh, quick, and super satisfying! The chicken is pounded lightly to tenderize, marinated in garlic, lemon juice, and olive oil. I then sauteed lightly to a golden brown, kept the chicken warm in the oven, while I prepared my sauce of chicken broth, more lemon juice, a small amount of butter, and lastly fresh sage. Potato gnocchi was a perfect complement to this dish, and there was plenty of sauce to drizzle over the gnocchi, along with these fabulous garlic and lemon marinated chicken breasts!  Please enjoy!
For more marinated chicken breast recipes from Cooks.com, click here.Â
- 2 boneless, skinless chicken breastsÂ
- 3 cloves garlic Â
- 3 tbsp. olive oil
- 1 lemon, cut in half
- 2 tbsp. butter
- ¾ cup reduced sodium chicken broth
- 2 tbsp. fresh sage leaves, chopped
- 1 package (1lb.) Potato Gnocchi
Preheat oven to 300 degrees.  Wash and pat dry chicken breasts. Pound lightly to tenderize. In a small bowl mash your garlic with a dash of salt to form a paste. To your garlic add olive oil, lemon half juiced, salt and pepper, stir to combine. Spread garlic mixture over chicken evenly and marinate for 30 minutes up to 1 hour in refrigerator.Â
Pour your gnocchi into a large pot of salted boiling water. When the gnocchi rises to the top, let them cook for 2 more minutes. Drain and set aside.
Heat a large skillet with 1 tbsp. butter, add chicken and sauté until golden brown on both sides. Transfer to a plate and keep warm in oven. To your skillet add broth and remaining lemon half juiced, and simmer, stirring occasionally until slightly reduced. Add remaining tbsp. butter and sage leaves, stir lightly until butter is melted.  Serve sauce immediately over chicken breasts and gnocchi. Â
Serves: 2
Total time: 30 minutes
Pasta in Garlic-Almond Sauce
April 19, 2009 | 1 Comment »
Spring has sprung and this Pasta in Garlic Almond sauce fits right into the category of Spring recipes!  Needless to say this one of the best pasta dish’es I have ever made! The pureed almonds with garlic created an exceptional flavor to this pasta with pea’s, which is then finished off with fresh parmesan cheese, lemon juice, fresh herbs, and of course more almonds (chopped). This recipe (from my Gourmet magazine) calls for a cavatappi pasta, never having heard of cavatapppi pasta, I looked diligently in the store but could not find it, so I picked a small macaroni which was perfect. Now after researching good ol Google, for cavatappi, also known as Cellentani, I learned that it is a small tubular cork screw pasta. The finishing touch from the fresh herbs, mint and basil are what pull all the flavors together in this very delicious pasta dish!  Please enjoy!
For more vegetarian pasta recipe’s, click here.
- ¾ cup whole blanched almonds
- 3 garlic cloves, mashed
- 2/3 cup water
- 1 lb. cavatappi pasta, or any small tubular pasta
- 2 tbsp. olive oil
- 3 tbsp. unsalted butter, divided
- 1 (10 oz.) package frozen peas
- ½ cup grated fresh parmesan
- 1 tbsp. fresh lemon juice
- ½ cup torn basil leaves, divided
- 1/3 cup torn mint leaves, divided
- 1/3 cup chopped roasted almonds
Puree almonds and garlic with water and ¼ tsp. salt in a blender until smooth. Cook pasta in a pot of boiling salted water until almost al dente. Reserve 3 cups pasta water and drain pasta.
Heat oil and 1 tbsp. butter in a large skillet over medium heat until foam subsides. Add almond puree and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 ½ cups reserved pasta water, ¼ tsp. salt, and ½ tsp. pepper and simmer, whisking occasionally until thickened, 3 to 4 minutes. Whisk in remaining 2 tbsp. butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of the basil, mint, and salt and pepper to taste. Serve in pasta bowls topped with almonds, remaining herbs, and additional cheese.
 Serves: 6
Total time: 30 minutes
Stir Fry Pork Tenderloin with Carrots and Green Beans
April 12, 2009 | 1 Comment »
In an effort to save money in these economic times, we are purchasing our meats in bulk from Costco.  Pork tenderloins at Costco, provide 2-1 lb. loins to a package.  I am going to share with you two great pork tenderloin stir fry recipes, I made this week that were quick, nourishing and very tasty!! The first stir fry I posted back in January 2009, Pork, mushroom, and snow-pea stir fry.  This second stir fry comes from researching different pork tenderloin recipes on the internet, and ultimately creating my own.   Stir fry pork tenderloin with carrots and green beans was very satisfying, and really simple to put together. Â
Did you know green beans have the same nutritional benefits as other common beans, such as kidney, lima, pinto, navy, and mung beans. They are all high in fiber, low in fat, an excellent source of protein, as well as complex carbohydrates. Did you know that cooking carrots actually improves the nutritional benefits.  The fiber in carrots can block the beta-carotene, making it tough for your body to extract. By cooking them slightly you free the beta-carotene, from the fiber, which allows your body to absorb it better, according to this link here. We served both stir fry’s with brown rice, and spring rolls. Please enjoy!
For more stir fry recipes, click here. Â
1 lb. pork tenderloin, cut into small cubes
- 2 tbsp. peanut oil
Marinade for the Pork tenderloin:
- 1 tbsp. corn starch
- 2 tbsp. soy sauce
- 1 tbsp. water
Sauce:
- 1 lime juiced
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. sesame oil
- 1 tbsp. corn starch
Prepare and set aside:
- 2 tbsp. ginger grated with 2 tbsp. red chile flakes
- 1 large carrot, grated (large grate)
- ½ lb. fresh green beans, ends removed and cut in half
- 2 chopped green onions, and ¼ cup chopped peanuts
- 2 tbsp. chile oil
Prepare your marinade, place in bowl with cubed pork tenderloin and marinate in refrigerator for at least 30 minutes, up to one hour. Meanwhile prepare your sauce, and rest of ingredients, to set aside.
Remove pork from refrigerator. In a large skillet, or wok heat your peanut oil until it shimmers, stir in ginger and chile pepper flakes, sauté for 1 minute. Add pork, carrots, green beans, and sauté until pork is tender and cooked through, 8 to 10 minutes. Add sauce, reduce heat and simmer until sauce thickens, about 5 minutes. Remove from heat and stir in hot chile oil, green onions, and chopped peanuts.
Serves:Â 2
Total time: 30 minutes