What's for Dinner? Flounder with Linguine and Tomato Sauce!

We've been on vacation in Charleston for the past week, and let me tell you, we had some AMAZING food!  Charleston does not disappoint in the culinary department.  But one thing the food isn't...healthy.  We were traveling with a vegetarian, and it was particularly hard finding something that didn't have some sort of pig product in it (it is the South, after all!).  At one restaurant, the homemade buttermilk rolls were actually served with "pork butter".  So, needless to say, after last week, we are looking for some healthy meals again.  This dish is something my mom made growing up.  It is extremely fast (good thing, cause the in-laws are in town!) and very healthy.  And it is pretty cheap, because you can use any thin white fish that they have at the market, and tilapia is usually always there and super inexpensive. I made this tonight with flounder because I really like the flavor of it (and it was also on sale at the 'Teet). Hopefully after eating a few healthy dishes like this, some of that pork butter will start magically melting off of my hips.  Enjoy!

Flounder with Linguine and Tomato Sauce
Serves 4

1 TBSP olive oil
5 cloves garlic, peeled and minced
1, 28-oz can good diced tomatoes in juice (I use San Marzano)
1/2 lemon, juiced
1 large handful basil, chopped
2 TBSP capers
1 lb flounder fillets
8 oz linguine, cooked to specifications
parmesan cheese

In a large skillet, heat olive oil and add garlic.  Saute until fragrant, about 1 minute.  Add tomatoes with juice and simmer about 5 minutes.  Add lemon juice, basil and capers and simmer 5 minutes more.  Add flounder in one layer over tomatoes.  Cover.  Cook for about 4-5 minutes until fish becomes opaque and flakes easily (don't overcook...we don't like mushy fish!). Serve fish on top of pasta and spoon sauce on top.  Garnish with Parmesan.

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What's for Dinner? Chicken Paprika!

I should really rename this blog "What's for Dinner Sully and Angie?" because my friend Angie is an amazing cook and she frequently helps me with my recipe planning.  She came across this recipe in the newspaper recently and told me I had to try it.  It was originally called "Chicken Sputnik" and it was a recipe contributed by actress Rachel Bilson of all people (random!).  I have changed it a bit and renamed it, because I don't like the name Sputnik.  So there.  This is a really easy recipe that is hearty and has a wonderful flavor.  And it's a one-pan deal, so not much cleaning to do, which is always a bonus!  If you are squeamish about chicken with bones, you can use boneless chicken breasts or thighs.  Just reduce the cooking time because without the added fat from the bones and skin, the meat will dry out if cooked for too long.  I have to say, I'm not usually a fan of bones, but they did contribute to a really rich and delicious flavor that I am not sure you could achieve without.  But, try it the other way, if you must!  Hopefully you will find this chicken (previously known as Sputnik) out of this world!  (Ha, ha...thanks, Angie!)

Chicken Paprika
Serves 3

1 TBSP olive oil
1 TBSP butter or spread
1/4 cup flour
3 bone-in, skin-on chicken breast halves
1 large onion, halved and sliced in 1/2 inch slices
2 large potatoes, peeled and sliced in 1/2 inch slices
4 cloves garlic, minced
2 TBSP Hungarian sweet paprika
3/4 cup grated Pecorino Romano cheese (like Locatelli)
1 tsp salt (add more if needed)
fresh ground pepper
3/4 cup cooking sherry
1 cup chicken broth

In a large dutch oven or cast iron pot, heat butter and oil until hot.  Coat each side of the chicken with the salt, pepper and flour. Add chicken to pot and cook on one side until browned. Flip chicken.  Add onion, garlic and potato to the top of chicken.  Sprinkle on paprika, cheese, salt and pepper.  Add sherry and broth around the sides and cover.  Simmer for 1-1.5 hours until chicken is done and potatoes are very soft (but not mushy!).  Add more paprika and cheese, if desired.  Serve and enjoy!

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What's for Lunch? Split Pea with Smoked Turkey Soup!

It has been rainy and gross for the past three days and nothing calls for soup more than rainy days.  My grandmother made the best split pea soup.  Back in the day, I didn't eat meat, so she would make a special batch just for me without the ham in it.  Now-a-days, I ask myself, "what was I thinking not eating ham??"...but that's another story.  In this batch, I replaced the ham with smoked turkey, but it tastes very similar.  If you can't find a smoked turkey leg, feel free to add a ham steak, ham hock, etc. etc. to add the smoky flavor and meat.  And in our family, we have a little joke.  My grandmother would tell us every single time she made this soup, "you know, if it gets too thick, you can just add a little water to thin it out".  Wise words of advice to heed when reheating.  I hope you enjoy this as much as I do!  Serve it with a grilled cheese...and rain, rain, go away!!

Split Pea with Smoked Turkey Soup
Serves 6

1 TBSP olive oil
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
1 16-oz bag split peas
6 cups chicken stock
6-8 sprigs fresh thyme, leaves stripped (or throw the whole bundle in and fish out the stems at the end)
1 smoked turkey leg (remove outer skin)
salt and pepper to taste

In a large pot, heat olive oil.  Add onion, carrot and celery and saute until they start to get soft, about 8 minutes.  Add garlic and saute one minute more.  Add peas and stir.  Cook for a couple of minutes.  Add 4 cups water, bring to a boil.  Add in thyme and turkey leg.  Reduce to simmer and cover. Stir occasionally and add more broth as needed.  After about 45 minutes, the soup should be starting to get very thick.  Keep adding broth and simmering until peas are tender. 30 minutes before serving, remove turkey leg to cutting board.  Let cool and then cut meat from bone and dice into small pieces.  Add back to soup.  When ready, serve!

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What's for Dinner? Chicken with Creamy Mushroom Sauce over Polenta!

Today I had polenta on the brain.  I have no idea why, but it was one of the first things that popped in to my head this morning when I was thinking about what to make for dinner.  I haven't had it in a while, but love it.  I mean, it tastes a lot like grits and what good Southerner doesn't like grits?  This meal, even though it sounds fancy, is pretty easy to make.  If you really wanted to cut corners, you could cut out the pan-frying of the polenta and just bake it while you cook the rest.  This meal is dedicated to my sister who looooooves mushrooms.  Just kidding, she hates them with a fervent passion.  Good thing she doesn't live close enough to come to dinner on a regular basis because I adore them.  I hope you do, too!  Enjoy!

Chicken with Creamy Mushroom Sauce over Polenta
Serves 4

1 tube, pre-prepared polenta (you could make your own, but I kept it easy tonight!)
3 TBSP butter, divided
3 TBSP olive oil, divided
1 lb chicken cutlets (or you can pound out regular breasts very thin)
1/2 cup flour
3 fresh rosemary sprigs, leaves stripped and minced
salt and pepper to taste
1 shallot, minced
2 cloves garlic, minced
2 packages fresh assorted gourmet mushrooms (mix of cremini, shitake, oyster, etc.)
1 cup chicken broth
1/3 cup mascarpone cheese (find this in the gourmet cheese section)
2 TBSP fresh minced parsley

Preheat oven to 300.  Slice polenta into 1/2 inch rounds.  In a large skillet, heat 1 TBSP butter and 1 TBSP oil.  When hot, add polenta slices.  Saute 5 minutes on one side, or until golden and flip.  Saute second side until golden.  Transfer to a baking sheet and place in oven.

While polenta bakes, combine flour, half the rosemary and salt and pepper.  Dredge chicken in flour until well-covered on each side.  Use same skillet as polenta (scrape out any polenta bits).  Heat another TBSP of butter and 1 TBSP of oil.  Fry chicken on one side until golden.  Flip and saute the other side until chicken in cooked through.  Reserve on a plate.  Add remaining butter and oil to pan.  Add another 2 TBSP of the seasoned flour to pan and stir.  Add shallot and saute 1-2 minutes until they begin to soften.  Add mushrooms and saute until they are soft.  Add garlic and remaining rosemary and saute for one minute more.  Add broth and stir.  Let cook until sauce starts to thicken.  If too thick, add more broth.  Add salt and pepper to taste. Stir in mascarpone and remove from heat.  Add parsley.

Remove polenta from oven.  Add 3-4 pieces of polenta, a quarter of the chicken and a quarter of the mushroom sauce to each plate.  Enjoy.

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What's for Dinner? Salade Nicoise!

We had a wonderful weekend celebrating two of our best friends', Tim and Meredith's, wedding.  It was a weekend of partying (for those of us who aren't pregnant) and eating (times two for me!).  Usually after weekends like this, we have salad Mondays, to make us feel a little better about ourselves.  One of my favorite salads to do is a Salade Nicoise, a classic salad you find all over France.  It is really easy, filling and tasty. Good thing, too...I got a last minute call from my friend Missy asking me to watch her baby for a few hours.  It was actually great practice for having a household with two young kids, and I was proud of us.  Between Sully and I, we got Finn fed, got the salad made, ate, and occupied baby Mari all at the same time.  Piece of cake!  :)  I put the (mostly) classic Nicoise ingredients in here, but feel free to mix it up with things you like, although this combination is really fantastic.  The dressing is a little tangy on it's own, but combined with the other flavors of the salad, it goes perfectly.  Enjoy!


Salade Nicoise
Serves 2

2 small to medium red potatoes, steamed until soft
1 small bag French green beans, steamed or microwaved until soft
1/2 bag romaine or butter lettuce
1 Roma tomato, sliced
10 pitted Kalamata olives, sliced in half
2 hardboiled eggs, sliced
8 anchovy fillets
8 marinated mushrooms, quartered
2 TBSP capers
1 can or jar of good albacore tuna, packed in olive oil
Nicoise Dressing (recipe to follow)

In two large salad bowls, split all ingredients in half and layer in bowls.  Top with dressing.

Nicoise Dressing
Serves 4 (about 1.5 TBSP each)

juice of 1/2 lemon
1 TBSP red wine or white wine vinegar
2 TBSP dijon mustard
1 clove garlic
1 shallot, cut in large pieces
2 TBSP olive oil
1/2 tsp dried thyme
1 tsp minced fresh tarragon (can omit if you don't have this)
kosher salt and pepper to taste

Combine all ingredients in a mini prep food processor or blender and process until smooth. Add more olive oil to mellow it out a bit. Serve over salad.

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