What's for Dinner? Taco Bowls!

*So, Sully gets all the credit for this one, because it was his brilliant idea.*  We had some chicken marinating that we needed to use, and I wanted something healthy (it might be due to the fact I had a big Philly Cheese Steak with fries and Ranch for lunch...hmmmm: you think I am pregnant or something?).  Sully thought we should try to bake a tortilla in the shape of a bowl (kind of like how they do it in Mexican restaurants...only theirs is deep-fried and WAAAAY bad for you!). We weren't sure if would get crispy enough in the oven, but it did, and it came out really good (it would also be good with homemade tortillas from your local Hispanic Market--they usually sell them for cheap). You still get the crispy carbs in your salad, but without the artery-clogging after effects.  You can layer in your favorite ingredients and you have an easy, healthy and tasty meal. Give it a try!

Grilled Chicken Taco Bowl
Serves 4

• 4 large flour tortillas
• olive oil
• salt
• 2 chicken breasts (if you think about it in advance, marinate the chicken overnight in your favorite marinade)
• refried beans, warmed in the microwave
• shredded cheese (if you are feeling authentic, use crumbled Cojita, or any kind will do)
• diced tomatoes
• jalepenos
• salsa
• guacamole
• sour cream
• cilantro

Preheat oven to 475. Brush tortillas on both sides with a small amount of olive oil. Sprinkle one side with salt.  Place each tortilla in an oven-safe bowl (form to bowl shape).  Place 4 bowls on a cookie sheet.  Bake in the oven for 10 minutes.  After 10 minutes, check the tortillas. If they seem to be crisping at this point, carefully take the tortillas out of the bowls and flip upside down and place back on cookie sheet.  Back another 3-4 minutes until golden (just keep an eye on them...every oven cooks a little differently).  If not browned, broil each side a couple of seconds until they are lightly browned.

Meanwhile, grill chicken breasts.  Let cool slightly and chop up to desired size.

Layer desired ingredients in tortillas bowls.  Enjoy!

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What's for Dinner? Linguine with White Clam Sauce!

I don't know what it is that I love about linguine with white clam sauce.  I always order it at Italian restaurants.  I just like the garlicky-winey-clammy flavor (haha, that sounds kinda gross).  I have made this dish with fresh clams and it is great, but quite honestly, after you get done cleaning, shucking and chopping them...it doesn't taste THAT much different than using canned clams (some of you may want to strangle me for this, but I'm just being honest).  If you want to use fresh clams, by all means, do it!  But the rest of us that have to have dinner done quick will use canned!  Serve with a quick side salad. I hope you enjoy this easy meal!

Linguine with White Clam Sauce
Serves 4

9 oz fresh linguine or 1/2 box dried
2 TBSP olive oil
2 TBSP butter, divided
1 large onion, finely diced
3 cloves garlic, minced
2 small cans minced baby clams (juice reserved)
1 can whole baby clams (drained)
1/2 cup white wine
1 heaping tsp dried oregano
1/4 cup fresh parsley, minced
crushed red pepper, to taste
fresh cracked black pepper, to taste
salt, to taste
grated cheese

In a pot, bring water to a boil.  Add linguine and boil for the appropriate amount of time.  Drain, add 1 TBSP of butter, toss and set aside.

In a large skillet, heat oil and 1 TBSP butter.  Add onion and saute until translucent (about 3-4 minutes). Add garlic and saute 1 minute more.  Add clam juice and wine and simmer for another 2-3 minutes.  Add clams and herbs.  Cook until warmed through.  Add pasta and toss to coat.  Serve and top with grated cheese.  Enjoy!

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What's for Sides? Spanish Rice!

**First of all, I must start by correcting an error in my last post.  Teriyaki is Japanese, not Chinese, as one of my dear Foodie Gurus pointed out.  She is, of course, correct, so if you are using it in a Japanese-style dish it is Teriyaki Sauce.  If you are using it for a Chinese-style dish, we'll call it Stir-fry Sauce!  There...that settles that!  :)

Tonight I was in a rice mood.  Not sure why but as I was thinking about what kind of rice, a dish came back to me that sounded good.  My roomate in college's mom used to make a version of Spanish rice and she would bring a huge batch of it down with her any time she would visit.  We would devour it like vultures (pretty much went for anything that didn't come from the cafeteria).  What was interesting about it is that it has green olives in it.  I didn't think I would like it, but it gives it a unique flavor. 

Now this rice, to me, tastes very Creole-esque.  But I guess Creole cooking is partially influenced by the Spanish. The saffron gives it more of a Spanish flair, along with the spanish olives.  If you don't have saffron, you can omit it.  If you do, maybe use the Mahatma Yellow Saffron rice in the store (just adjust the liquid to what it calls for on the packet).  If you hate olives (a lot of people I know, do), then you can omit those as well, but I do think they give this dish a little something extra.

I served this along marinated chicken and veggie shish-kabobs, but you could do just regular grilled chicken.  The rice tastes great with the chicken kind of mixed in.  I hope you enjoy!

Spanish Rice
Serves 4


2 TBSP olive oil
1/2 onion, finely diced
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 tsp chili powder
1 1/2 cups arborio rice (or white rice...adjust fluid accordingly)
3 cups chicken broth
1 large pinch saffron
1 can diced tomato, with juice
1/3 cup sliced Spanish olives
salt and pepper to taste

In large pot, heat olive oil.  Add onion, peppers and celery and saute until they begin to soften, about 3-4 minutes.  Add garlic and heat for one minute more.  Add chili powder and stir to combine.  Add rice and cook for one minute more.  Add in 2.5 cups broth and stir.  Add in saffron. Simmer, covered, on low for about 10 minutes, stirring every several minutes. Add in tomatoes and juice and return cover.  Cook another 10 minutes or until rice is fluffy and has absorbed the liquid.  If more liquid is needed, add it.  Add in olives and stir.  Season with salt and pepper.  Serve and enjoy!

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What's for Dinner? Hurricane Teriyaki!

The start of the hurricane, at high tide

As I write this, we are listening to the pouring rain and whistling wind of big, bad, Hurricane Irene.  Well, she's as least big. The jury is still out on whether she is bad...I guess we'll know in the morning. 

So since we were trapped in the house tonight, we thought we should make dinner with some things from the freezer, just in case we lose power and have to pitch some of it.  Our friends Brian and Laura are here riding out the storm with us (after the owner of the beach house they were to rent for the weekend called to tell them he was giving them their money back and going down to board up the house).  We had some filet tips in the freezer and (RANDOM) egg rolls and potstickers.   So, Sully thought of steak teriyaki and creating a Chinese feast.  We were kind of thinking the power was going to go out at any minute, so we got down to business.  We have always had trouble making a good brown sauce for Chinese food.  It just never comes out as flavorful or as good as when you get it from a good Chinese place (probably the lack of MSG-ha!).  But we found this recipe and adapted it a little bit and it came out so good! 

We didn't have too much (that is perishable) in the house, but we had some green beans, so that had to do (it's fun to make something good out of nothing...Sully's a pro).  This sauce would be great with chicken and/or beef with broccoli and/or any kind of veggie mix.  Jasmine rice was also really good with it because it was fluffy and sticky and it was a great base for the sauce.  I hope you try it...without the hurricane.  Enjoy!

Hurricane Teriyaki Sauce
Serves 4

2/3 cup low sodium soy sauce
1 cup chicken broth
1/3 cup rice wine vinegar
3 tablespoons sugar
1 tbsp toasted sesame oil
1/4 tsp pepper
2 tbsp corn starch
1/4 cup water
2 tbsp canola or peanut oil
1 tbsp minced garlic
1 tbsp minced ginger (keep your peeled ginger in the freezer and grate frozen piece...makes it easy!)

Combine soy, broth, vingegar, sugar, sesame oil and pepper in a small bowl.

Dissolve cornstarch in water.

Heat saucepan over high heat and add canola oil. Add garlic and ginger and cook until fragrant, about 1 minute.  Add soy sauce mixture and bring to a boil. Reduce heat to medium low and cook for 1 minute.  Add cornstarch mixture and cook until the sauce thickens.  If sauce gets too thick, add more broth or water.

What's for Dinner? Chicken Marsala!

Sorry I fell off the wagon last week.  Not sure why, but we just didn't cook a lot...we had a lot going on!  But I'm back, baby.  Tonight, I had two containers of mushrooms in the fridge I wanted to use (I tend to buy multiples of things because I forget that I have already bought them...anyone sympathize?). Chicken Marsala is a really easy and yummy dish that was perfect.  It really only takes about 15 minutes to make.  Works for me!  You can use a variety of mushrooms, to fancy it up, or just use your standard whites.  I served it with green beans sauteed with shallots and we had a great, easy meal.  Give it a try. Enjoy!

Chicken Marsala
Serves 4

• 1/2 cup flour
• 1/2 tsp dried (or fresh) thyme
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 1-1.25 lb chicken cutlets (I buy the already pounded cutlets, but you can buy regular breasts and pound them out thin between two sheets of plastic wrap)
• 2 TBSP olive oil
• 2 TBSP butter (I use Brummel & Brown spread)
• 2, 8 oz pkg sliced mushrooms (use any varieties you like)
• 2 garlic cloves, minced
• 1 cup chicken broth
• 3/4 cup Marsala wine
• salt and pepper to taste
• 1/2 lb angel hair pasta (or any cut you like)

In a shallow bowl, add flour and spices and mix together.  Dredge chicken cutlets in flour mixture until well coated.  Set aside.  In a large frying pan, heat 1 TBSP oil and 1 TBSP butter until hot.  Add half chicken cutlets and saute on one side, about 3-4 minutes until golden.  Flip chicken and saute about 2 minutes more.  Reserve to plate.  Add the remaining oil and butter and chicken and repeat steps. 

In a pot, bring water to boil and add pasta.  Cook according to directions. Drain and set aside.

After chicken is done and removed from the pan, add in mushrooms.  Saute until they start to get tender.  Add garlic and saute one minute more.  From the remaining flour in bowl, sprinkle 2-3 tablespoons over mushrooms and stir to coat.  Cook 1 minute more. Add chicken broth and Marsala wine and let simmer until it begins to thicken.  Add chicken back to pan and simmer, about 5 minutes more until sauce is thick (if it gets too thick, add more broth).  Season with salt and pepper. Serve over pasta and enjoy!

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What's for Lunch? Salmon Salad!

If you are anything like me, when you cook fish and you have any leftover, it usually goes in the trash a few days later. Nothing is worse than reheated fish.  Not only does it smell up the house, but it dries out and tastes nasty.  Well, here is a solution.  Make fish salad out of it.  Sounds weird, I know, but it is good! There is a place down in Southport, NC that makes these amazing Grouper Salad Sandwiches.  And a restaurant that I like in Cary makes really good Salmon Salad.  I took this cue from them with leftover grilled salmon that I had from the other night.  It is easy to make, makes a good lunch the next day and makes you feel good that you used that leftover fish instead of pitching it. 

Make this recipe with really any fish you have left over.  Just make sure your fish is cooked through (if you like your grilled fish underdone, keep what you think you won't eat on the grill for a few more minutes).  Depending on the fish you have, use the same dressing base, just adjust the other ingredients to those that go well with that fish--be creative (celery, pickle relish, roasted red peppers, etc.).  Serve with pita points or crackers and enjoy!

Salmon Salad
Serves 4

• 2 TBSP creole (or whole grain) mustard
• 1/3 cup mayonnaise (I use light Olive Oil mayo)
• 2 TBSP white wine vinegar
• 3/4-1 lb leftover salmon, flaked (make sure any bones are removed!)
• 1/4 cup finely diced red onion
• 1/4 cup frozen peas, defrosted (or fresh, if you have them)
• 2 hard boiled eggs, chopped
• salt and pepper to taste

In a small bowl, combine mustard, mayo and vinegar.

In a large bowl, add fish.  onion, peas and eggs.  Carefully combine.  Fold in dressing mixture until well-coated.  Season with salt and pepper.  Enjoy.

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What's for Dinner? Chicken Fried Steak!

I decided to cook my husband's favorite dinner tonight in celebration!  Of what you ask?  Something REALLY important.  Like, epic. The first NFL football game of the season, of course (so what if it is preseason?)!  We are really into football here, especially the NFL.  Sully is still celebrating his beloved New Orleans Saints Superbowl win two years ago!  He loves football and I shudder to think of what it would have been like around here, had there been a lockout.  So, indeed, we needed a celebratory dinner!  Chicken Fried Steak is one of his favorite splurges.  Yes, it is not the best for you, that's why we only eat it once in a blue moon, but it is delicious and relatively easy to make.  Ok, so he ended up cooking his "surprise" dinner himself (while I made sure the baby didn't get splashed with hot oil)... but he's so good at it!  If you ever crave comfort food, this is a keeper.  Give it a try and GEAUX SAINTS!

New Orleans boy to the core!

Chicken Fried Steak
Serves 4

1 1/4 cup flour, divided 
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon creole seasoning
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
4, 6 oz cube steaks
1/2 cup cornstarch
3 eggs, loosely beaten
canola oil for frying
2 cups milk
salt and freshly ground pepper

Add garlic powder, onion powder, creole seasoning, thyme, salt and pepper to 1 cup flour.  Combine well.

Set up flouring station by putting cornstarch in one large bowl or plate, beaten egg in another, and the flour mixture in a third. Coat steaks in cornstarch, making sure it is totally covered.  Then dip in egg, and then in flour mixture. Repeat for all steaks.

In a large frying pan or cast iron skillet, pour enough oil in the pan to reach 1/4 inch up the sides.  When oil is hot, begin frying steaks.  You will probably have to do in two batches.  Fry 4 minutes on first side and flip.  Fry another 2-4 minutes on second side until golden brown and done. Drain on paper towel.  If desired, place in oven on a cookie sheet on keep warm until the gravy is ready.

When last batch of steak is done, add 1/4 cup flour to oil in pan and stir to form a roux (if there is too much oil in there, you can drain a little out before adding flour).  Once well combined, cook 2 minutes more and then start to slowly add milk.  Whisk as you add milk and make sure no lumps form.  Scrape up any bits on the bottom of the pan (this is where the flavor is!). Keep adding milk, a little at a time, continuing to stir. Once gravy is to desired consistency, add salt and more pepper to taste (it will initially be a little bland, so season well--add some of that creole seasoning, if you wish).  Top steaks with gravy and serve over mashed potatoes.  Enjoy!

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What's for Dinner? Fresh Tomato Sauce with Pancetta over Pappardelle!

Yesterday, when I made my gazpacho, I went ahead and prepped all the rest of my fresh, garden tomatoes for this sauce that I was making tonight.  It is such a simple, fresh sauce that tastes almost as good if you use a good quality, San Marzano canned tomatoes than if you use fresh tomatoes (but you didn't hear me say that!). If you use fresh tomatoes, you need to core them, cut an "x" in the bottom and drop them in boiling salted water.  Let them blanch for a few seconds (15-30) and remove from boiling water.  Let cool and peel off skin.

Now for the pasta.  I have discovered this dry pasta that I am in love with.  It is Cipriani Extra Thin Pappardelle and it is amazing.  It tastes ALMOST like fresh pasta.  Now, it is very pricey.  At the Teet, an 8 oz box is $7.99.  I KNOW!  It is expensive, but, in my eyes it is so worth it. When you think that it serves 4-5, that is less than $2 per serving of pasta.  You'd pay way more at a restaurant, and it is better! Ok, so enough about that.  If you can't stomach the price, fine...just use a regular old dried pasta.  Be that way.

I hope you make this sauce...with or without fresh tomatoes and with or without the best pasta ever!  :) It is such a simple, flavorful sauce--it has become a Sullivan house standard. Buon appetito!

Fresh Tomato Sauce with Pancetta
over Pappardelle
Serves 4-5

1 TBSP olive oil
6 oz, pancetta, finely diced
1 medium onion, finely diced
3 cloves garlic, minced

2 lbs of fresh tomatoes, cored, blanched and peeled OR 1, 28 oz can San Marzano whole peeled tomatoes
1/2 teaspoon crushed red pepper
salt and pepper to taste
10 leaves fresh basil, rolled and cut in a chiffonade
8 oz Cipriani Pappardelle, or other dried pasta


In a large sauce pan over medium heat, add olive oil and saute pancetta for 5 minutes, until it starts to brown.  Add onion and saute until soft.  Add garlic and saute 1 minute more.  With your hands, squeeze tomatoes into the pan, breaking them up (do this whether using fresh or canned).  Add all sauce from fresh tomatoes or canned tomatoes.  Simmer for 10 minutes, further breaking up tomatoes to desired chunkiness with a wooden spoon. 

Boil pot of water and add pasta.  Cook to directions and drain.


Add red pepper to sauce and season with salt and pepper to taste.  Simmer 10 more minutes.  Right before serving, add fresh basil and stir. Serve over pasta and top with grated Parmesan or Romano cheese.  Enjoy!


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What's for Dinner? Gazpacho!

It has been over 100 degrees here (with the heat index) for over a month.  It's been brutal!  So, when thinking about dinner tonight, something light and cool sounded good.  We have a ton of tomatoes in the garden and gazpacho sounded perfect!

I have two friends that sent me gazpacho recipes the same week a while back, so I kind of combined the two and the result was fantastic!  My friend Erin sent me her recipe...something special she made her dad for Father's Day.  And my friend Holly also sent a recipe. That recipe was created by a wonderful private chef her and her husband, Bill, so generously hired when several of us came to visit them in Chicago.  We had an awesome meal, that was like 10 courses, and this gazpacho really stood out.  She also served it in these adorable little hollowed-out cucumber cups...but I will stick to serving it in a good old-fashioned bowl!

Garnish the soup with whatever accoutrements you like...the more the better (I served it with sour cream and avocado...and the avocado really made it!).  And when served with a big crusty piece of bread...YUM!  Enjoy and stay cool!

Gazpacho

Serves 6-8

• 4 Roma tomatoes, blanched, peeled, seeded, and chopped
• ½ cup good olive oil
• 1/4 cup red wine or Sherry vinegar
• 2 cups low sodium vegetable juice cocktail (like V8)
• 1 cup diced, toasted or day old baguette
• 2 English cucumbers, seeded, peeled and chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 2-3 cloves garlic
• 1 large handful cilantro
• ½-1 jalapeno (seeded if you desire less spicy)
• juice of half a lemon 
• 2-3 tsp hot sauce (to taste)
• Salt and pepper to taste  

In a food processor, combine oil, vinegar, and tomato juice.  Add all other ingredients and puree until smooth (you may have to do this in two batches and stir together).  Season to taste.  Chill for at least 2 hours. Serve with sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, and/or fresh basil. 

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What's for Dinner? Chicken Roti!

The beautiful British Virgin Islands

In 2008 we took a wonderful trip to the British Virgin Islands with our good friends.  We rented an amazing house on Tortola and boated around the islands.  It was so fun and we discovered that pretty much everywhere we went to eat, they had this thing called Roti on the menu.  It turned out, that Roti is this delicious curried chicken or vegetable stew.  Most of the time, it was served wrapped in a sort of tortilla that was made from chickpea meal, and then topped with mango chutney.  The girls loved it so much, at least one of us ordered it every time we went out.  We got really excited once, near the beginning of our discovery of Roti, when one of the little hole-in-the-wall places we went declared that their roti was (insert Caribbean accent) "the best on the island, man". Well, we heard that at almost every other subsequent place we went!  Inside island joke, I guess. But, it was all good and I'm glad we discovered a new taste on that great trip.

You want me to eat WHAT??

I came up with this recipe when I got home, because I was craving that Roti!  The chickpea tortilla is impossible to recreate (especially for a non-baker like myself), so you can use any kind of flour tortilla you like, or I just serve it as a stew or sometimes put it in a pita pocket.  If you do try the "burrito" tortilla method and you are in to chutneys, buy a bottled one and spoon it over the top: the others in the group loved it (it just breaks my fruit and meat rule, so I passed on it!).  If you want to do a vegetarian version, omit the chicken and add cauliflower and chickpeas. I would love to tell you Finn ate his up, but that would not be the case.  Someday! 

If you ever get a chance to go to the BVIs, GO!  It is a wonderful place and I can't wait to go back soon.  Enjoy your new taste of the islands!

"Best on the Island" Chicken Roti

Serves 4

• 2-3 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced or sliced
• 3-5 cloves garlic, minced (depending on how much garlic you like!)
• 3 chicken breasts, diced
• 1 large or 2 medium potatoes, peeled and diced
• 1 heaping tablespoon curry powder
• a few dashes of habanero hot sauce, to taste (I found a great Caribbean Scotch Bonnet hot sauce in the hot sauce isle at our grocery store)
• 1 teaspoon salt (omit if not using low sodium chicken broth!)
• black pepper to taste
• 2 cups chicken broth
• flour tortillas or pitas
• jarred mango chutney (optional)

Heat half of the oil in large saucepan.  Saute onions and carrots until soft.  Add in garlic and cook for another minute.  Transfer to a bowl and set aside.  In same skillet, add rest of the oil and saute chicken and potatoes together until they are browned and chicken is cooked through.  Add onion mixture back in.  Add curry powder, salt, pepper and hot sauce.  Stir to coat.  Add chicken broth (should just about cover the contents, if not, add water until it does) and turn down heat.  Simmer until sauce thickens and potatoes are fully cooked, about 30-45 minutes.  Add more broth or water if it gets too thick. Take off heat and let sit about 5 minutes prior to serving, to let the sauce thicken more.  Spoon on tortilla or pita and top with chutney (if desired). ENJOY!  

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What's for Sides? Spencer's Salsa!

Our friend Spencer makes the best salsa.  Whenever we have get-togethers, someone always asks her to make it.  I got the recipe from her a while back and ever since, I have not purchased any store-bought salsa.  Her recipe is so easy and so yummy!  It takes like, 5 minutes to make...less time than walking down the salsa aisle in the store. You definitely have to try it.  You will be a convert, too!

Tonight we had Taco Night and, of course, Spencer's salsa made an appearance.  I also found something new and tasty in the store.  I discovered this Frontera taco sauce (and no, I'm not getting paid to advertise this...I wish!). It is a sauce packet in the Mexican Aisle...the one I got was the Taco Skillet with Red Chile and Cumin.  I just added it to some lean ground beef (you can use turkey) and onion that I browned and simmered it for about 10 minutes.  Really good!  There is a whole line of these sauces (although my local store only had 2). It really was flavorful and made the tacos special. Give it a try and enjoy!


Spencer's Salsa

1 clove garlic, peeled
1/2-1 jalapeno, seeded
1 large handful fresh cilantro
1/2 medium onion
1 14 oz can fire roasted tomatoes, drained
1 14-oz can tomatoes and green chilies (like Rotel), drained (use desired heat level)
juice of 1/2 lime
pinch of kosher salt
grind of black pepper

In a food processor, add garlic, jalapeno and cilantro and process until finely minced.  Add the remaining ingredients and pulse until desired consistency is reached.  Enjoy!

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What's for Lunch? Bacony Egg Salad!

I love it when my food cravings coincide with items I have in my fridge! I had a dozen hard-boiled eggs I needed to use, and when I came home from my workout today I was seriously craving egg salad (very weird, I know...guess I needed a protein fix!).  I remembered an egg salad that my friends Kelly and Molly made when we went out to visit them in Denver that was awesome.  The key ingredient was bacon--because bacon makes everything taste better, of course!  It is really easy to make and really tasty.  Put it on some great crusty bread with some garden-fresh tomatoes, and you have a delicious lunch.  Enjoy!

Bacony Egg Salad
Serves 4-6

• 4 slices thick-cut bacon, cut into small pieces
• 12 eggs, hard-boiled, peeled and coarsely chopped
• 3 green onions, finely chopped
• 1 TBSP white wine vinegar
• 3 TBSP mayonnaise (I use light, olive oil mayonnaise)
• 1-2 TBSP dijon mustard
• pinch salt
• a few grinds of black pepper

In a hot skillet, cook bacon pieces until crispy.  Remove from pan with slotted spoon and let drain on paper towels. Set aside.

In a bowl, combine eggs, bacon, onions, vinegar, mayo, mustard, salt and pepper. Carefully fold ingredients together...try not to mash up eggs too much.  Serve open face on baguette slices or on crusty bread as a sandwich and enjoy!

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