Friday, December 26, 2014

Zuppa Tuscana

 
For my 176th posting and final posting of 2014, I made Ryan's favorite meal, Zuppa Tuscana from Olive Garden. When we go to Olive Garden for dinner Ryan always gets all you can eat Zuppa Tuscana and spaghetti and meatballs. Ryan's strategy is to have 4 bowls of soup with bread sticks and take home the spaghetti and meatballs and have for lunch and dinner the next day. We all really like this soup and I think I'll be making this many more times.

Ingredients:
1 pound ground sweet Italian sausage
4 pieces of bacon cooked and chopped into bits
1 medium yellow onion
1 glove garlic
4 medium size Yukon gold potato's
6 kale leaves
1 - 32 ounce fat free, reduced sodium chicken stock
16 ounces water
Pinch red pepper flakes
1 cup heavy cream
 
Preparation:
Take a 12" sauté pan and heat to medium high. Add the ground sausage and cook thoroughly. When done, drain off the fat in a colander and discard the fat. Take the sausage and add to a large stock pot you're going to use for the soup.
 
Fry the bacon until crispy. Drain the bacon slices on pepper towels. Discard all but one tablespoon of the bacon fat from the sauté pan. You will use this to sauté the onion and garlic. When the bacon is cool, dice into 1/4" x 1/4" pieces and toss into the stock pot.
 
Dice the onion to 1/8" x 1/8" pieces and mince the garlic. Sauté the onion and garlic on medium heat until translucent, about 10 minutes. Don't be in a rush and burn the onions or garlic. Add the cooked onions and garlic to the stock pot.
 
Cut the potato's into large bite size pieces and add to the stock pot. Remove the stem from the kale leaves and cut the leaves into ribbons and add to the stock pot.
 
Add the chicken stock, water and pinch red pepper flakes to the stock pot. Heat the soup on medium high to just below a boil, reduce to simmer and cook 15 minutes. After 15 minutes the potato's should be fork tender. Lastly, stir in the heavy cream and you're done.

One thing I would recommend time permitting, make this soup mid-day, cover and just let sit on the stove all day slowly cooling to room temperature. The flavors will be so much more rich. Re-heat and serve in the evening.

Monday, December 22, 2014

Asian Cucumber Salad

Crisp, crunchy and delicious!

Ingredients:
1 large cucumber
2 diced green onions
1/4 diced red bell pepper
1/4 cup rice wine vinegar
sesame seeds

Preparation:
Peel the cucumber and cut in half lengthwise. Use a small spoon and scoop out the seeds. Slice the cucumber into 1/4" thick pieces. Place the cucumber into a 1 quart Ziploc bag and add 1/4 cup rice wine vinegar. Marinate the cucumber for an hour or more if possible.

Drain the rice wine vinegar from the cucumber and place into a bowl. Stir in the red bell pepper, green onions and cilantro. Place a portion of cucumber salad into a serving bowl or plate and sprinkle with sesame seeds.

Sunday, December 21, 2014

Roasted Chicken Breast Dinner

This is one of my favorite dinner combinations. I use Inglehoffer stone ground mustard to coat the chicken breast for roasting which brings a great flavor to the meat. I serve this over rice pilaf with a little chicken gravy. Lastly, I steam some green beans and then sauté with some garlic, butter, salt and  pepper.
 
Ingredients:
Chicken breast, bone in skin on 
Stone ground mustard
Trader Joe's savory broth chicken flavor
1 tablespoon Wondra flour
Rice pilaf
Green beans
1 minced garlic clove
1/2 tablespoon butter
 
Preparation:
Preheat the oven to 350 degrees. Take the chicken breast and cut off the thin portion with your poultry shears. There isn't really any meat on this part of the breast and this will make for a better plate presentation. Coat the chicken breast with a thick layer of stone ground mustard and place on a baking pan and into the over for 30 minutes.
 
When the chicken is done, remove from the pan to a cutting board and let rest 5 minutes. After 5 minutes use a fork and small knife to cut off the breast meat from the bone. This is actually very easy to do. Place the chicken breast on the cutting board and slice into 5 or 6 pieces for service.
 
While the chicken is cooking, prepare the rest of the meal. Cook the rice pilaf according to directions on the package. The rice pilaf takes about 20 minutes and will be ready when the chicken is ready.
 
Next, steam the green beans which should take about 15 minutes. When cooked, rinse in cold water, drain and set a side. Take a 10" sauté pan and add the butter and garlic and sauté 1 minute and add the green beans and sauté until heated.
 
To make the chicken gravy, put 1/2 cup cold water into a small microwavable bowl. Add 1 packet savory broth and Wondra flour. Mix well and microwave for 30 seconds, stir and repeat. As the gravy heats up it will thicken because of the flour.
 
To serve, place a portion of rice on the plate. Add the sliced breast meat and spoon on some gravy. Place some green beans on the plate and you're done.
 
 
  

Friday, December 19, 2014

Ground Beef Tostada



I used to love the .59 cent tostada at Taco Bell. I haven't had one in many many years, but I really had a craving for a simple tostada. To make the tostada I like the tostada shells from Guerrero and red taco sauce from La Victoria. The red taco sauce is mild and almost reminds me of enchilada sauce.

Ingredients:
Refried beans
Ground beef
Trader Joe's taco seasoning
Shredded iceberg lettuce
Chopped tomato
Diced yellow onion
Sliced black olives
Cilantro

Preparation:
To make a quick taco meat, fry your ground beef and add some Trader Joe's taco seasoning. Their seasoning comes in little packets and is very tasty. Mix the taco seasoning with the
cooked ground beef and your done.
 
To assemble your tostada, place a tostada shell on a serving plate. Spread some refried beans onto the tostada shell. Add ground beef, shredded lettuce, tomato, onion, olives, shredded cheese and chopped cilantro. Drizzle on some taco sauce and you're done. Avocado and sour cream are nice upgrades if available.

Sunday, December 14, 2014

Eggplant & Zucchini Parmesan with Lemon Parsley Pasta

I didn't make this recipe up, but I wish I did. This is really one of the best meals I've made in a long time. This is not terribly difficult, but time consuming. You got to give this one a try! 
 
Ingredients:
1 large eggplant
1 large zucchini
2 egg whites
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
Marinara sauce
Mozzarella cheese
1/2 pound spaghetti
1 tablespoon olive oil
1/8 cup Italian Parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
Salt and pepper
 
Preparation:
Use a vegetable peeler and peel the eggplant and then slice into 3/4" thick pieces. Next, take the zucchini and slice at an angle about 1/2" thick.
 
Next, prepare the breading for the vegetables. Take a shallow dish like a glass pie pan and mix the egg whites. Take a second shallow dish and add the panko bread crumbs, parmesan cheese and salt and pepper.
 
Pre-heat the oven to 350 degrees. Take a baking pan and cover with aluminum foil. Take the eggplant and zucchini slices and dredge in the egg whites and then in the bread crumb mixture and place on the baking tray. Bake for 20 minutes turning once after ten minutes. After 20 minutes take some marinara sauce and cover the eggplant and zucchini. Put some shredded mozzarella on top of the sauce and bake another 15 minutes.
 
While the parmesan is baking, start the lemon parsley pasta by cooking your pasta in a large stock pot filled with salted water. Cook the pasta to al dente, firm to the bite. While the pasta is cooking, grate the rind of the lemon and then juice the lemon. Lastly, rough chop some parsley.
 
When the pasta is done, drain and place the pasta in a large sauté pan. Add the olive oil, lemon rind, lemon juice and parsley. Heat the pan to medium high and toss the pasta and prepare to serve.
 
To serve, place a portion of pasta on a serving plate. Take the eggplant and zucchini parmesan out of the oven and place two slices of eggplant and one zucchini on the plate. Garnish the dish with chopped Italian parsley and fresh ground black pepper.

Friday, December 12, 2014

Grilled Tomato's

Here's one of my favorite sides to serve with steak. I cook this on an indoor grill pan with a little olive oil and salt and pepper, perfect!

Ingredients:
2 beef steak tomato's
Olive oil
Salt and pepper

Preparation:
Heat an indoor grill pan to medium high. Slice the top and bottom off the tomato's and then slice into 3 pieces about 3/4" thick. Brush on some olive oil, grind on some salt and pepper and place the tomato's on the grill pan. You want to grill the tomato's so they are cooked on the outside, but firm in the middle, this should take about 5 minute per side.
 
To serve, place the grilled tomato's on a serving plate and sprinkle with chopped Italian parsley.

Tuesday, December 9, 2014

Banana Pepper Cesar Salad

The mild banana peppers and cherry tomatoes are a nice addition to your traditional Cesar salad.

Ingredients:
1 head romaine lettuce
1/2 cup sliced mild banana peppers
1 cup sliced cherry tomatoes
4 tablespoons Gerard's light Cesar salad dressing
Parmesan cheese

Preparation:
Cut the romaine lettuce leaves into bite size pieces. Wash the lettuce in cold water, rinse and dry in your salad spinner. Place the lettuce into a large salad bowl and add the banana peppers and cherry tomato's. Add the salad dressing and mix really well to make sure the salad dressing is well incorporated.

To serve, place a portion of salad on a serving plate and garnish with parmesan cheese.

Monday, December 8, 2014

Chicken and Rice Casserole

Nothing like a great casserole on a rainy day!

Ingredients:
2 chicken half breasts
2 cans non fat cream of mushroom soup
Large handful of spinach leaves
1/4 cup peas
1/4 cup corn
1/2 yellow onion
2 minced garlic
1 tablespoon crumbled bacon
1 tablespoon olive oil
1/4 cup bread crumbs
1/2 cup shredded cheese
1 Tablespoon chopped Italian parsley
2 green onions, diced
1 cup white rice

Preparation:
Place 2 cups water, 1 cup rice and 1 teaspoon salt in your rice cooker. Cook the rice ahead of time. When the rice is done remove the lid and let cool until you're ready to assemble the casserole.
 
Heat a 10" sauté pan to medium high. Add the olive oil, onion and garlic. Sauté for about 7 minutes so the onion and garlic are translucent. Add the bacon, peas, corn and spinach and toss until the spinach leaves cook down. Once the spinach leaves and cooked down mix in the 2 cans of  cream of mushroom soup. Turn off the heat and assemble the casserole.
 
Prepare your baking dish by spraying with canola oil. Take the cooked rice and place into the bottom of the baking dish. Take the chicken mixture and place on top of the rice. Sprinkle the top of the casserole with bread crumbs and then shredded cheese. Cook the casserole at 350 degrees for 45 minutes.
 
To serve, place a portion of chicken and rice casserole on a serving plate and garnish with chopped Italian parsley and diced green onions.

Friday, December 5, 2014

Cracked Pepper Crusted Blue Cheese Hamburger

On a recent trip through Boise ID we ate at a restaurant called the Yard House. They're a beer place and have over 100 beers on tap and you can taste all you like and hopefully decide on one. This is a pretty cool spot for sure. For dinner I had the cracked pepper gorgonzola burger and it was killer.

A couple of weeks later I made my own version using organic grass fed beef, cracked pepper crust and  lite blue cheese. The cracked pepper crust is so amazing because you taste the pepper, but not the spiciness of the pepper. Match that with the organic beef and blue cheese and this is one of my favorite burgers ever.
 
Ingredients:
1 pound 93/7 grass fed organic beef. 1/3 pound for each patty
Treasure cave lite blue cheese
2 tablespoons cracked pepper
green leaf lettuce
Best Foods lite mayonnaise
Brioche bun
 
Preparation:
Take your hamburger and form into patties. Make the patties  about 6" wide by 1/2" thick. This would be a good 2" wider than the bun. The reason is that as the patty cooks it will shrink up quite a bit.

Next prepare the cracked pepper. Lay out a couple of tablespoons of black peppercorns on a sturdy cutting board. Use a large 10" sauté pan to crack the pepper. To do this you want to have the pan at a slight angle and crack the pepper near the edge of the pan rocking the pan back and forth. You'll know you're doing in right because you'll hear the peppercorns cracking. Once all the peppercorns are cracked, take a hamburger patty and press on a layer of cracked peppercorns on each side.

Take a 12" sauté pan and heat to medium high and add the hamburger patties. Cook on each side for 3 minutes and then check for doneness. You can check by using an instant read thermometer. You want the temperature of the hamburger to be 125 degrees for perfect medium rare. When the hamburgers are almost done add 2 tablespoon blue cheese to each patty. When the patties are done, remove from the sauté pan and set on a plate for 5 minutes. This will allow the hamburger settle so the juices don't shoot out all over the place when you take your first bite and will also allow the blue cheese to melt.

To assemble the burger, take the buns and place in a 350 degree over for 2 minutes. You want the buns warmed through, but not crispy and dry. Slice the bun in half and spread on some mayo on the bottom piece. Next add some green leaf lettuce and then the hamburger patty. Take the top piece of bun and spread on some mayo and your done. Serve with a simple salad for an amazing meal.

Monday, December 1, 2014

Penne Pasta with Aidells Spicy Mango with Jalapino Chicken Sausage

Here's a simple pasta dish that has loads of flavor and I love this new spicy mango with jalapeño chicken sausage from Aidells!
 
Ingredients:
1/2 pound Barilla penne pasta
3 Aidells mango with jalapeño chicken sausage
1/2 yellow bell pepper
1/2 red bell pepper
1/4 cup diced yellow onion
3 cloves crushed garlic
1 tablespoon olive oil
Chopped Italian parsley
Sat and pepper
 
Preparation:
Take a large stock pot and fill with water. Add 1 tablespoon salt and bring to boil. Cook the pasta according to directions which is usually 10 minutes to al dente which is firm to the bite. Drain the pasta and set a side.
 
Heat a 10" sauté pan to medium and a dash of olive oil and add the sausages. Cook the sausages so the browned on all sides. When done set a side to cool. Once cool, slice the sausages on an angle and set a side. 
 
Cut the bell peppers into about 1/4" x 1-1/2" strips. Heat a 12" sauté pan to medium high. Add one tablespoon olive oil and the bell pepper, onion and garlic. Sauté for 5 minutes or until you see the bell peppers starting to turn translucent. Add the sausage, pasta and another tablespoon of olive oil and toss to heat up to serving temp.
 
To serve, place a portion of pasta on a serving plate. Drizzle with some olive oil and top with parmesan cheese, a dash of red pepper flakes, chopped Italian parsley and a grind of salt and pepper.