What's for Dinner? Sausage, White Bean and Kale Stew!

Hello!! Yes, it had been ages since I last posted. Between caring for my 2 small boys, running a small business and keeping up with household stuff, I have little time to cook very interesting meals anymore, let alone blog about them. I do get a nice meal in every now and then that is blogworthy, and have photos to prove it, but then never get around to writing the post. Maybe someday I will catch up with all the backlog!

This recipe came from my sister-in-law, Lauren. We swap recipes a lot and this one is a keeper. It is really healthy and really easy, which is what I primarily look for now days. Hopefully this warm, hearty meal will officially chase the cold weather out of here and finally welcome Spring! Cheers!

Chicken Sausage, White Bean and Kale Stew

Serves 4

• 1 tbsp olive oil
• 16-20 oz. pre-cooked chicken sausage links, sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon water
• Pinch of chili flakes
• 2 rosemary sprigs, leaves stripped and minced
• 6 sprigs of fresh thyme
• 1 bunch or bag of kale, thoroughly washed and stems and ribs removed, chopped into 1-inch pieces
• Salt and pepper
• 2-3 cups chicken stock
• 2 16-oz. cans cannellini beans, drained and rinsed

Heat a medium skillet or Dutch oven with olive oil. Brown sausage over high heat until golden. Remove the meat from the pan. While the pan is still warm, sauté onion and garlic in the sausage renderings with water (to prevent them from getting too dark). Once the onions become translucent, add chili flakes, rosemary, thyme and kale. Season with salt and freshly ground black pepper and sauté for 2 to 4 minutes, or until the kale begins to wilt. Add 2 cups chicken stock, reserved sausage and white beans. Cover with a lid and simmer for 30 minutes to 2 hours, or until the kale has cooked down and is tender, and the liquid has reduced (add more liquid during cooking as needed). Adjust seasoning, serve and enjoy!

I'm Back, Baby! What's for Dinner? Salmon Burgers with Sesame Slaw!

She's baa-aaaack!  I have gotten some slack recently for dropping off.  I mean, who do I think I am, a mom with two small kids or something??  Well, the baby is now sleeping through the night and I really have no more excuses for not at least posting a recipe a week.  So...it begins again.

This weekend was a great weekend of sun, fun, friends and food.  My friends Meredith and Tim told us about this recipe they found on Food Network.  Well, coincidentally the Whole Foods in Wilmington finally opened (after YEARS of anticipation from this girl) and was selling wild Coho Salmon for a bangin' deal of $4.99 a pound.  After waiting in line for what seemed like forever, my mom had 5 lbs of the stuff and we split it.  So...we had grilled salmon one day and decided to make the salmon burgers the next and invited Tim and Mere over.  They were delicious and the slaw was awesome.  It would be great on it's own to bring to a picnic.  It was super easy (and easy is the name of the game right now for me).  I hope you give it a try! Ahhh, it's nice to be back!

Grilled Salmon Burgers with Sesame Slaw and Siracha Soy Mayo
Serves 5-6
Adapted from Food Network

• 1 inch piece fresh ginger, peeled
• 2 garlic cloves
• 3 scallions roughly chopped, plus 2 finely chopped, divided
• 1/4 cup fresh cilantro leaves, plus 3 TBSP finely chopped, divided
• 2 pounds salmon fillet, skinned, pin bones removed
• 1 egg
• 1 teaspoon garlic chili paste
• 1 teaspoon salt
• 1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
• 1/4 cup soy sauce, divided
• 1 bag angel hair slaw (you can slice your own, but make it easy on yourself!)
• 1/2 cup shaved red onion
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon toasted sesame seeds (put in a hot, dry pan and cook until just brown and fragrant)
• 1/2 cup mayonnaise
• 1 TBSP sriracha sauce
• 6 buns, for serving

In a food processor, add ginger and garlic and process until finely chopped.  Add roughly chopped scallion and 1/4 cup cilantro and pulse several times until chopped.  Add salmon, egg and chili paste.  Pulse several more times until salmon is chopped (but not pureed!). Transfer to a mixing bowl and fold in panko, making sure everything is combined well.  Form into 5-6 patties and refrigerate until you are ready to grill.

In a mixing bowl, combine cabbage, red onion, 1/2 of the finely chopped cilantro, 1/2 of the finely chopped scallion, canola oil, vinegar, sesame oil, 2 TBSP soy sauce, red pepper flakes and sesame seeds.  Combine well and refrigerate until ready to use.

In a small bowl, combine mayo, sriracha, remaining 2 TBSP soy sauce, 1/2 of the finely chopped cilantro and 1/2 of the finely chopped scallion.  Mix well.

Grill burgers until they are to desired doneness.  Serve on rolls and top with slaw and mayo.  Enjoy!

What's for Dinner? Mardi Gras Jambalaya!

HAPPY MARDI GRAS!!  Ok, just when I said I am laying off the posts for a while, I decided I HAD to get one up for this great occasion.  Mardi Gras is huge in our household.  Sully is from New Orleans and usually we are down there for the festivities.  This year, because of a little thing like me giving birth, we had to miss it!  Boo.  But I couldn't resist making my favorite dish so we could have a little of New Orleans right here in good ole' NC.  My Mother-in-Law gave me this recipe.  She said someone gave it to her years ago and she was skeptical about it: it's so easy and isn't the "traditional" way of making it.  But I have to say, it is one of the best versions I've had and it really couldn't be much easier.  I hope you make this and toast to Mardi Gras and the best city in the world!  Enjoy!

Mardi Gras Jambalaya
Serves 4

1 lb smoked sausage (like Hillshire Farms Kielbasa), cut into 1-inch pieces

1 lb chicken breast, cut in bite-sized pieces and browned (does not need to be cooked through)

1 lb peeled, raw shrimp

1 can Campbell’s Beef Bouillon, no water added

1 can Campbell’s French Onion Soup, no water added

1 small can tomato sauce

1/2 stick butter, cut in pieces (I used Brummel and Brown spread and still tastes great!)

1 small chopped bell pepper

1/2 bunch chopped green onions

1/4 cup chopped parsley

1 1lb box Uncle Ben's rice uncooked

1 TBSP Creole seasoning

4 cloves garlic, minced

Now here is the best part--mix everything together in a bowl and bake covered with foil in 350 degree oven in a 9x13 casserole dish (or just a little larger if you have it) for 1 hour (test rice after this to make sure it is done).  Stir every 20 minutes…and that is it!

This can even be made way ahead of time and frozen if you need to before cooking, then thaw before baking. Don't overcook or it will dry out.

Happy Mardi Gras!!

What's for Dinner? Shrimp and Veggie Fried Rice!

I discovered (via Facebook, of course), that it is the Chinese New Year today.  So in honor of my friends from the Orient, I decided to cook a Chinese dish this evening.  I made a fried rice that was packed with veggies, shrimp and ham.  It was pretty easy to make and really, really good!  And not to mention, this cook-at-home version is waaaay healthier than the oil-laden versions you most likely are getting when you order take out. Nothing quite says "Welcome, Year of the Dragon" like some fried rice!  You can really use any combo of protein and veggies in this...use what you like...the method will be the same.  Happy New Year to you!!  Enjoy!

Shrimp and Veggie Fried Rice
Serves 6
Download PDF

2 TBSP plus 1 tsp peanut oil, divided
1 cup diced ham (I get a large, thick slice from the deli and cut into cubes)
1 lb shrimp, peeled and deveined
1/2 large sweet onion, diced
1/2 bunch asparagus, cut into 1-inch pieces
2 small crowns broccoli, cut into small florets
4 cloves garlic, minced
1 TBSP fresh ginger, finely minced or grated
1/2 cup frozen green peas
3 cups cooked rice (I like Jasmine)
2 large eggs
1 large handful bean sprouts
1 tsp toasted sesame oil
1/4 cup soy sauce
1 tsp to 1 TBSP garlic-chili paste (depending on how hot you like it)

In a large wok or skillet, heat 1 tsp oil over high heat.  Add ham and sauté until browned.  Reserve to large bowl.  Add in shrimp and cook until just done and browned.  Reserve to same bowl.  Add 1 TBSP oil and add in onion, asparagus and broccoli.  Sauté for 5 minutes until veggies start to brown.  Add in 1-2 TBSP water and cover, letting them steam for a few minutes until veggies are to desired tenderness.  Remove cover and add in garlic, ginger and peas.  Sauté 2 minutes more.  Pour into same reserved bowl.  Heat remaining 1 TBSP oil.  Add in rice and sauté 2 minutes until grains start to brown.  Make a well in the middle of the rice and crack the eggs in the center.  Let the eggs fry for several minutes.  Start pushing them around until they are scrambled and fully cooked.  Mix in with the rice and then add back in all the reserved ingredients.  Add bean sprouts, soy sauce, sesame oil and chili paste.  Make sure well combined and cook for another 2-3 minutes.  Serve and enjoy!

What's for Dinner? Moroccan Lamb Tagine!

For Christmas, my awesome Sisters-in-Law got me a Moroccan tagine.  The word tagine is used to describe a Middle Eastern dish of slowly simmered meat and/or vegetables but it also is the word for the earthenware vessel they use to cook it in.  My SILs know that I love to cook and that I have ALMOST every cooking utensil/vessel I need...BUT they did their homework and discovered I did not, in fact, have a tagine!  Well, thanks to them, I have ventured into the world of Middle Eastern cooking for the first time...and so glad I did!  First off, you do not need a tagine to make a tagine!  Any heavy Dutch oven or pot with a tight fitting lid will do.  Secondly, this type of cooking uses A LOT of different spices.  Lucky for me and my days working for Whole Foods, I have tons of (free) spices, so we have them all.  If you don't have all these spices (and I'm fairly positive 99% of the country would not), just kind of use what you have.  The spices that seem standard for tagines across the board (that most people may have) are cinnamon, ground ginger, paprika, cayenne, turmeric and saffron).  Don't go overboard on the cinnamon.  This is supposed to be a savory dish with a hint of sweetness.   Most of the recipes call for some sort of fruit: i.e. dates, prunes, raisins, apricots, etc.  Now, I am not a fan of the fruit and meat combo thing (as many of you know by now)...but I actually would have tried it this time, had I not had all the other ingredients in my house already.  So next time I will.  But if you want to throw in any of these ingredients, by all means, do it!  I hope you try this one...it is something different that is really tasty!  Enjoy!

Moroccan Lamb Tagine
Serves 4
Download PDF

• 1+ lbs of lamb loin, cut into bite-sized chunks (lamb loin can be expensive, so if you want, you can use any stew cut, it will just need to cook longer to achieve ultimate tenderness)
• 1 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp cumin
• 1/8 tsp cayenne
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp kosher salt
• 1/2 tsp ground ginger
• 1 pinch saffron
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 2 TBSP olive oil
• 2 TBSP butter or ghee
• 3 large carrots, cut into small rounds
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 TBSP freshly grated ginger
• 1, 15-oz can chickpeas, drained and rinsed
• 2-3 cups chicken stock
• 1/2 preserved lemon, cut in small wedges (if you can find preserved in the store, use fresh)
• parsley or cilantro, to garnish
• couscous

In a Ziploc baggie, add all spices (paprika through coriander and mix well.  Toss lamb meat with olive oil and add to bag.  Seal and mix, making sure all the lamb is coated with the spice mixture.  Refrigerate (the longer the better, but if you don't have long, that's ok!).

In tagine or pot over medium high heat, heat butter.  Add lamb and brown on all sides.  Remove from pot with spoon and reserve.  Add onion and carrot and cook for 5-8 minutes until they begin to soften.  Add garlic and ginger and cook for a few more minutes.  Add back lamb and chickpeas and stir.  Add in broth (the broth should just barely cover meat mixture (add more broth or water if it doesn't).  Cover and simmer for 45 minutes.  After 45 minutes, add in lemons.  Continue cooking until meat is very tender and stew is of a good consistency (again you will need longer if not using lamb loin...lamb loin will take about an hour or a little over).  Garnish with parsley or cilantro and serve over couscous and enjoy!

What's for Dinner? Buffalo Chicken Sliders!

I'm a fan of just about anything that involves Buffalo chicken.  However, if you get a sandwich at a restaurant, it usually involves a big deep-fried breast and the sauce is mixed with a ton of butter.  I came across this recipe for making Buffalo chicken in the crockpot...and it's actually healthy...SCORE!  It really couldn't be any easier to make and the result is fantastic.  Now, this makes a lot, so I suggest you freeze about half of it for a later craving.  Other things you could do with it: make a Buffalo chicken pizza, top a salad with it, Buffalo chicken dip for the Super Bowl, Buffalo chicken cheese balls.  Give this a try...it won't disappoint!

Crockpot Buffalo Chicken (Sliders)
Serves...lots!

• 3 lbs frozen chicken breasts
• 1 bottle Frank's Red Hot Buffalo Wing Sauce
• 1 packet Hidden Valley Ranch mix (if you find this tangy, use half a packet at first)

In a Crockpot, add chicken, wing sauce and ranch packet.  Cook on either low or high (6 or 8 hours it doesn't really matter).  It will not take the whole time, but you can leave it in if you like.  Before you are ready to eat, shred chicken with two forks and mix well with the sauce.  Let sit in the Crockpot for a little while longer.  Serve and enjoy!

To make sliders, get good crusty rolls (I like to use Ciabatta) and slice them in half.  Toaster oven them until they get toasty!  Add Buffalo chicken to the bottom.  Add a sprinkle of blue cheese crumbles and top with a slice of provolone or mozzarella.  Re-toast in the oven to melt the cheese.  Add any veggies you like (i.e. tomatoes, lettuce, slaw, onion, etc.).  Top with ranch or blue cheese dressing.  Enjoy!

What's for Dinner? Pulled Pork Napoleons!

When we were in New Orleans over Christmas, we ate at a place that is right on the edge of the French Quarter called the Palace Cafe.  We have never eaten there in the past because it is right on Canal Street and it has a big neon sign and it just screams "tourist" from the outside.  But after receiving great recs from several friends and family we decided to stop by there.  It was a nice December day and they have little outdoor tables.  We were just going to get a snack and a drink (for Sully), but after reading the menu, we decided to go for a full-on meal.  Everything looked so good, but this dish really stood out.  Their description was a "Cochon de Lait Pot Pie". Cochon de Lait is Louisiana's version of a pulled pork, but theirs is slow roasted and SO delicious. In the Palace Cafe's dish, there was no crust or anything, like a normal potpie has, just served with a piece of garlic baguette.  Well, needless to say, it was awe-some!!  And it was funny that while we were eating, Sully's best friend Kyle happened to walk out of the restaurant...he was lunching with some friends.  Can't get much better than that!

When coming up with the recipe here, I decided to do a stovetop-style braised pulled pork and instead of calling it potpie, which is really isn't, a layered Napoleon was more the right description.  Now, most of you aren't total weirdos like me, and will probably choose not to layer your ingredients in a beautiful tower like I did...but I promise, it really took no time at all to do that part.  We just have the luxury of owning a lot of egg rings (Sully loves him an egg ring...don't ask!), that made it easy for me to build the tower.  If you don't have the patience or the care to make a tower, just serve as a plated dish all together.  It will taste the same!  :)  Bon appetit!

Stovetop Pulled Pork
Serves 4-6
Download Recipe

1, 2-lb pork tenderloin, sirloin or butt/shoulder
2/3 cup apple cider vinegar
1/3 cup water, plus more
1/4 cup brown sugar
1 tsp black pepper
1/2 rounded tsp cayenne
1 tsp chili powder
1/2 tsp garlic powder

Cut up pork into 2-3 inch pieces.

In a heavy dutch oven or pot, bring cider and water to a boil.  Add in spices and stir to dissolve.  Add in pork and reduce heat to a low simmer.  Put lid on and cook for about 1 hour, turning pork occasionally. After an hour, take the lid off and let liquid reduce down until the liquid starts to caramelize and the pork is browning.  Stir well.  Pork will start falling apart.  Begin to shred pork, when ready with a fork or stirring utensil. Once well browned, add more water if you need to, to make a little bit of a juice (but not too much). Taste and season with salt, if necessary. Enjoy!

Pulled Pork Napoleons
Serves 4

1 TBSP butter

1 small bag pre-washed baby spinach

2 cups Stovetop Pulled Pork
2 cups mashed potatoes
3/4 cup shredded cheddar cheese

In a skillet, melt butter over medium heat.  Add in spinach and let wilt.  Toss until cooked.  Remove from heat.

Place an egg ring or an aluminum can with both ends cut off (and well washed) on a plate. Firmly pack in 1/2 cup of pork.  Then 1/2 cup mashed potatoes.  Remove ring (or can) Add 1/4 of the spinach to the top and top with 1/4 of the cheese.  Repeat with remaining ingredients.  Broil in the oven for 1-2 minutes, until the cheese as melted and starts to brown.  Spoon some of the "au jus" around the plate. Enjoy!

What's for Dinner? Curried Cauliflower, Chickpeas and Chicken!

I got this recipe in my inbox today from a site I subscribe to (Chow.com) and it really caught my eye.  Theirs called for tofu, which I am not a big fan of, so adapted it and inserted chicken instead.  It turned out really great. Ok, now for the less adventurous of you, this one might sound weird.  But I promise you, it is really good! Although if you are like my mother and detest Indian food (or think you do, like she does), then maybe it isn't for you.  But in our house, it is a keeper...Sully even went back for seconds.  It does call for some spices that most of you probably don't have (we, however have about every spice known to man, which helps!).  Stores like Whole Foods and Fresh Market sell spices in bulk, so you can buy just a little of these so you don't have to break the bank on spices that you will only use a teaspoon of.  Recipes like this one really won't work without the correct spices.  Ok, enough spice rant!  I hope you give this one a try.  It's healthy, easy and delicious!  Enjoy!

Curried Cauliflower, Chickpeas and Chicken
Adapted from Chow.com
Serves 4
Printable recipe

• 3 TBSP olive oil, divided
• 1/2 tsp fennel seeds
• 1 medium to large onion, diced
• 2 TBSP grated ginger (about a 2-3 inch piece)
• 3 cloves garlic, finely minced
• 1 tsp Garam Masala spice
• 1/2 tsp Turmeric
• 1/8 tsp Cayenne Pepper
• 1 15-oz can chickpeas, drained and rinsed
• 1 head cauliflower, cut into medium florets
• 1 cup chicken broth, divided
• 2 large or 3 small chicken breasts, cut into bite-sized pieces
• 1/3 cup flour
• juice of 1/2 lime
• chopped cilantro (to garnish)
• jasmine rice

In a Dutch oven or heavy skillet, heat 2 TBSP olive oil over medium heat.  Add fennel seeds and toast until fragrant, about 1 minute. Add onion and ginger and sauté until they being to brown, about 8-10 minutes. Add garlic and spices and sauté another minute more.  Add chickpeas and cauliflower and stir to combine well.  Add 1/2 cup chicken broth.  Put lid on pan/pot and reduce heat to simmer.  Simmer about 10-15 minutes, until the cauliflower is just tender.

While this cooks, in a separate pan, heat last TBSP of oil.  Toss chicken with flour and add to pan.  Saute until browned and cooked almost through.

When chicken is done and cauliflower is soft, add chicken into cauliflower mixture and gently combine. Add the remaining chicken broth and the juice of the lime and let simmer a few minutes more, until a slightly thickened sauce forms.  Serve over jasmine rice and top with chopped cilantro and Sriracha hot sauce (if desired). Enjoy!

What's for Dinner? White Chicken Chili!

First thing's first...HAPPY NEW YEAR!  It's been a hectic holiday season, so I apologize for dropping off for a bit. We had my family all here for the first half of Christmas Week, and then Sully, Finn and I flew to New Orleans for the second part.  It was crazy, but a lot of fun.  We had some really good meals over the past few weeks and I have lots to share with you but I will start with our dinner tonight.

Here in the South, we have an "arctic air mass" rolling in.  Considering this past weekend it was 72 degrees and I was really hot (some of that MIGHT have been the pregnancy), it was a seriously rude awakening when the high today was 39 and the winds were gusting up to 30 mph. Brrrrrr!  It made me want chili and white chicken chili was it! This is a really good recipe that is perfect for a cold winter's night.  Give it a try and cozy up by the fire.  Here's to a great 2012!!

And by the way, if you cook any of my recipes, please let me know how they turned out!  Good or bad!  I love hearing what people made and any feedback is appreciated. Cheers!

White Chicken Chili
Serves 6
Printable Recipe

• 1 TBSP olive oil
• 2 medium onions
• 3 chicken breasts (about 1 lb raw, diced in small pieces)
• 4-5 garlic cloves, minced
• 2 tsp cumin
• 2 tsp oregano
• 2 4-oz cans diced green chilies
• 2 14.5-oz cans Cannellini or Great Northern beans, drained
• 4 cups chicken stock (I used low sodium)
• 1 cup shredded cheese (Monterrey Jack works well or I used low fat 4-cheese Mexican)
• 3 TBSP half and half (can delete this if you like, but it adds a nice touch of richness to the chili)
• cheese, green onion and sour cream for garnish

In a large soup pot, heat oil.  Add onion and sauté until they begin to soften.  Add in chicken and sauté until browned and cooked through.  Add garlic and cook one minute more.  Add in cumin, oregano green chilies and beans and mix together.  Add broth and bring to a boil. Once boiling, reduce heat and simmer over low heat for about one hour until chili starts to thicken. Add cheese and half and half and continue simmering until desired thickness is reached. Serve with garnishes and enjoy!

What's for Dinner? Divan Stuffed Chicken!

Chicken Divan is an old favorite of mine.  It is one of my go-tos when I can't think of anything else to make or if I just want a quick, one-dish meal.  Tonight I was in the mood to stuff a chicken breast (for some weird reason) and I thought that a Divan-like stuffing would be really good.  It turned out way better than I expected.  The curry-flavored filling inside the breaded chicken breast tasted just like the casserole version, but a little more sophisticated (aka, better)!  This kicks the old Chicken Divan up to the next level.  I will definitely making this again.  Don't let the stuffing process intimidate you!  I thought I was done for...I accidentally cut all the way through one of my breasts and had filling oozing out in every direction.  But I rolled up my sleeves and completed the breading process and by the time I had the chicken in the skillet, it all came together and was fine.  Just go with it!  Give it a try...you'll be a Stuffed Divan convert!

Divan Stuffed Chicken
Serves 4
Download PDF of Recipe

1 crown broccoli, cut into small florettes and steamed until soft
1/2 can cream of chicken soup (I use the Healthy Request version)
1/2 teaspoon curry powder (add a little more to taste if you like the curry flavor)
2 TBSP light sour cream
4 slices cheddar cheese (could also sprinkle shredded cheese instead)
4 chicken breasts
1/2 cup flour
1 tsp season salt or Cajun spice
1 tsp fresh ground black pepper
1 egg, beaten
1 cup seasoned breadcrumbs
2 TBSP olive oil

Preheat oven to 375.

In a small bowl, mix together broccoli, soup, curry powder and sour cream.  Set aside.

In three shallow bowls or plates, prepare the breading station.  In the first bowl add flour, Cajun spice (or whatever spices you like), and pepper.  Mix well.  In second bowl, add egg and scramble well.  In third bowl, add bread crumbs.

For each chicken breast, make a slice horizontally through the breast, being careful not to slice all the way through (slice it the way you would open a book).  Peel back the top of the breast and stuff each breast with 1/4 of the broccoli mixture.  Lay the cheese over the mixture (I used cheese slices and halved them so they would fit better) and pull top of the chicken over everything and press together (try and get everything to stay inside, but this is tricky!).  Once the breasts are stuffed, roll in flour, then egg then bread crumbs.

In a large skillet, heat olive oil until hot.  Add breasts and saute on each side until they are golden (but not cooked through), about 2-4 minutes on each side, depending on how hot your stove gets!

Either put skillet in oven (if it is oven proof), or transfer breasts to a baking dish lined with foil and sprayed and cook until all the way done, about 12-18 minutes, depending on how thick your breasts are.  Remove from oven and serve with mashed potatoes or yellow rice.  Enjoy!

What's for Dinner? Chicken Stroganoff!

I've had mushrooms on the mind lately.  I don't know how my sister and I can differ so greatly on something...she absolutely abhors them, and I love them with a passion!  The past couple of times I have been into the Fresh Market, they have had some awesome mushrooms there.  Here in Wilmington, good, wild mushrooms are hard to come by.  But I have recently gotten chanterelles, huge shiitakes, oysters, enokis, etc. etc. For this recipe, I used shiitakes and baby portobellos.  The classic version of this dish uses beef, and if you want to use that, great.  But chicken is quicker and healthier and I just prefer it, most of the time.  This is a really quick and easy dish to make that is healthy and hearty.  If you are into mushrooms, like me, you can't go wrong!  Try it and enjoy!

Delicious 'shooms!

Chicken Stroganoff
Serves 3-4

2 TBSP olive oil, divided
1 medium onion, diced
16 oz sliced mushrooms of your choice
3 cloves garlic, minced
2 large boneless, skinless chicken breasts (just under a pound total)
3 TBSP flour
1 cup chicken broth
1/2 cup white wine
6-8 springs fresh thyme or 1/2 teaspoon dried
1 TBSP butter or spread
1 cup light sour cream
salt and pepper to taste

In a large skillet, heat 1 TBSP olive oil on medium high heat and add onion.  Saute for several minutes, until onion starts to soften.  Add mushrooms and cook until they become browned and soft.  Add garlic and saute one minute more.  Reserve mixture to separate bowl and put aside.  In the same skillet, heat the rest of the oil.  Add chicken and saute until browned and cooked through.  Add back in onion and mushroom mixture.  Sprinkle flour over everything and stir to coat well.  Add chicken broth, wine and thyme and stir.  Simmer for 5-10 minutes until mixture becomes thick.  Turn off heat and stir in butter and sour cream.  Season with salt and pepper to taste.  Serve over hot buttered egg noodles or rice.  Enjoy!

Download PDF of Recipe

What's for Dinner? Spanish Fideuà (aka Noodle Paella)!

I love paella.  It has everything good...rice, seafood, sausage!  When we were in Barcelona, I remember seeing this thing called Fideua on the menu...it was actually a noodle version of paella--even better!  I really wanted to try it, but we ran out of time before I got a chance. Today as I was thinking about what to make for dinner, I remembered I had some fideos (which is just the Spanish word for noodles) that I bought at the Mexican mart last time I went.  They are actually just dried vermicelli noodles, cut into about 1-inch pieces.  I thought it may be a little quicker than the rice version and I surprisingly had everything else to do the (quick version) of the recipe.  It was awesome and super fast to make.  All the good flavor of paella, without the sweating over the hot pan while the rice slowly cooks!  It would be great with even more seafood (i.e. mussels, scallops, etc.)...I just used shrimp because that is what I had!  And I used lowfat turkey smoked sausage, trying to keep it a little lighter, but would also be excellent with Spanish chorizo, as the traditional dish calls for.  Give it a try!!  Enjoy.

Spanish Fideua (aka Noodle Paella)
Serves 4-6

• 2 TBSP olive oil, divided
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb smoked sausage or Spanish chorizo, cut in 1 inch pieces
• 7-8 oz fideos (don't worry, if you can't find these, just cut dry angel hair or vermicelli in 1-inch pieces!)
• 1, 28-oz can diced tomatoes with juice (I use good, San Marzano tomatoes)
• 1/2 cup white wine
• 2-4 cups chicken broth
• 2 tsp Spanish smoked paprika (this is NOT regular paprika)
• 1 large pinch saffron threads
• 1/2 cup frozen peas
• 1 lb shrimp, peeled and deveined

In a large skillet, heat 1 TBSP oil until hot.  Saute onion until just soft.  Add garlic and sausage and saute until sausage is browned (the sausage should be pre-cooked, so you are just browning, not cooking).  Once done, scrape into bowl.  In same skillet, heat the remaining oil.  Add in dry pasta and saute until pasta starts getting a nice golden-brown color.  Once that happens, add in tomatoes, sausage/onion mixture, wine, 2 cups chicken broth, paprika and saffron.  Stir well to combine and reduce heat to a low simmer.  Let it sit now, without stirring, until the noodles look like they have absorbed most of the liquid.  Then, scrape the bottom and add in another cup of broth.  Repeat.  At the end of this, if the noodles are almost tender, add in peas and shrimp and a little more broth.  Let simmer until both shrimp and noodles are cooked and the rest of the broth is mostly absorbed (don't let the noodles cook too long...you don't want them to get mushy...you have to keep an eye on it and judge how much time you need).  Serve with some crusty bread and enjoy!

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What's for Dinner? Mexican Stuffed Shells!

I found the idea for this recipe online and thought it looked great.  I am a sucker for anything Mexican and anything pasta...and this combined both!  It came out so much better than I imaged.  The flavor was great and overall it was pretty easy to make.  The stuffing of the shells only took about 10 minutes and the rest of the cooking didn't take long either.  Please make this...Sully deemed it the best new recipe we've had in a while! Enjoy!

Mexican Stuffed Shells
Serves 5 (4 shells each)

20 jumbo shells
1 TBSP olive oil
20 oz ground turkey (93% lean)
1 packet taco seasoning
4 scallions, diced
1 clove garlic, minced
4 oz cream cheese
1 can Goya Black Bean Soup**, drained
1 cup Spencer's Salsa (or your favorite jarred brand)
1 packet Frontera Chipotle and Garlic Taco Skillet Sauce
1 cup shredded Mexican cheese
green onion and sour cream for garnish

Preheat oven to 350. In a large pot, bring salted water to a boil.  Cook shells to specifications.  Drain and coat with a small amount of olive oil to prevent sticking.  Let cool.

In a large skillet, add olive oil and when hot, add turkey and taco seasoning.  Saute until browned and cooked through.  Add onion and garlic and saute one minute more.  Reduce heat to low and add in cream cheese.  Stir until thoroughly combined.  Add in black beans and stir.  Remove from heat.

In a 9x13 baking dish, coat the bottom with salsa.  Stuff each shell with the meat mixture and lay in dish.  Cover with taco sauce and sprinkle with cheese.  Bake for 30 minutes or until cheese is hot and bubbly.  Broil to brown cheese, if desired.  Garnish with onion and Sour cream.  Enjoy!

**Goya Black Bean Soup is the undiscovered king of black beans.  I don't use it as soup...I use it whenever I need black beans.  They are perfectly seasoned and in a little thicker sauce.  Try them!!  They can either be found in the Hispanic section, the soup section, or the bean section.  Sooo worth the hunt!

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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 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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What's for Dinner? Shredded Beef and Guacamole Tacos!

This week I've been a little busy.  My good friends, Tim and Meredith, are getting married this weekend and I am in the wedding.  So between errands/work for that and doctors appointments to find out that I am having ANOTHER BOY (AHHHHHH!), we've been having really quick and easy meals (none of them too blog-worthy).  But this one was another idea of my friend Angie.  It's so simple because you cook the meat in a crockpot with more of that delicious Frontera Skillet Sauce and you almost have an insti-meal.  Just take a few minutes to chop up some ingredients for the guac, and it really is a simple, good dinner.  If you don't dig on beef, you could probably do this with 3 or so chicken breasts...although I haven't tried it, so don't quote me on it!  :)  Enjoy!

Shredded Beef Tacos
Serves as many as you want it to serve!

1 chuck roast (I used a 2 lb roast and it made enough for probably 10-12 tacos)
1 packet Frontera Taco Skillet Sauce (I used the Chipotle Garlic flavor)
1/2 onion, diced
2 cloves garlic, minced
diced tomato
shredded lettuce
shredded cheese
salsa (try my recipe for "Spencer's Salsa" from last month)
Holy Guacamole (recipe to follow)
Sour cream
Flour or corn tortillas

In a crock pot, place chuck roast in and pour Skillet Sauce over top.  Sprinke in onions and garlic.  Cook for 6-8 hours until beef shreds easily with fork.  Shred meat.  Assemble tacos to your liking! 

Holy Guacamole!

Serves 4

2 large ripe avocados, halved and flesh scooped out into medium bowl
1 roma tomato, finely diced
1/4 small red onion, finely diced (eyeball this...don't go too crazy with the onion)
1 large handful of cilantro, chopped
1 clove garlic, pressed through garlic press
1/2 jalapeno, seeded and finely diced
juice from 1/2 lime
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (fit this to taste)

Mash avocado in bowl to desired consistency (I like mine chunky).  Stir in all other ingredients.  Taste to make sure properly seasoned.  Serve with tortilla chips or on tacos!

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What's for Dinner? Easy Chicken and Broccoli Casserole!

Tonight is part two, continued from last night's dinner.  As you recall, from yesterday, I used half of a rotisserie chicken for my Biscuit Pot Pie.  Tonight, I used the other half in a casserole that is really quick and easy.  Good thing, because I had an old college friend, her husband and her baby drop by for a reunion and playdate.  When she left Sully and I were starving and didn't feel like cooking anything fancy.  Perfect! My friend Angie and I always talk about what we are making for dinner when we are at work, and she kind of came up with something similar to this when she had some leftover chicken to use.  It is quick, easy and yummy.  If you are looking for a no-fuss dinner, this is a keeper!  Enjoy!

Easy Chicken and Broccoli Casserole
Serves 4-5

• 1 box Rice-A-Roni, chicken flavor, cooked to directions on box
• 1 large bunch broccoli, cut into florets and steamed until just soft (or cooked in microwave)
• 1/2 rotisserie chicken, picked from skin and bone and chopped
• 1 can, cream of chicken soup (I use the low fat)
• 1/2 cup sour cream
• salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup seasoned breadcrumbs

Preheat oven to 350.  In a large mixing bowl, fold together cooked rice, chicken, soup and sour cream. Add salt and pepper to taste.  Spoon into 9x9 baking dish, coated with cooking spray.  Top with cheese and then breadcrumbs.  Spray top with more cooking spray.  Bake for 20-25 minutes until hot and bubbly.  Broil for 2-3 minutes to get top browned and crusty. Enjoy.

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What's for Dinner? Biscuit Pot Pie!

So, now that it is getting colder out (okay, okay, it was 82 today, but this morning it was 65 and felt awesome!) I am starting to crave more comfort-y foods.  I haven't made this yet this year, so I thought it was a good time to pull it out.  This is one of our favorites.  It is a pot pie, except instead of a thick pie crust topping, it has biscuits.  It is healthier for you and simple to make.  You can make it even easier if you substitute half a rotisserie chicken for the raw chicken breasts (I did this tonight, and tomorrow will have another recipe using the rest of the chicken) and frozen veggies (I use fresh, but nothing wrong with cutting corners!).  Give it a try, it is perfect for fall, even if it is still warm out!  Enjoy!

Biscuit Pot Pie

Serves 5-6

• 2 T olive oil
• 3/4 lb boneless chicken breasts (OR 1/2 rotisserie chicken, white and dark meat, meat pulled from bones and skin and chopped)
• 2 T butter or spread
  1 medium onion, diced
  3 stalks celery, diced or thinly sliced
• 8 medium white mushrooms, quartered
  3 carrots, peeled and diced
• 1/3 cup frozen peas (if you want to make it a bit easier, omit fresh carrot and use a frozen veggie medley here)
  1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup half & half (or heavy cream or milk)
• kosher salt
• freshly ground black pepper
• 1 1/2 teaspoons poultry seasoning
• 6 sprigs fresh thyme
• 4-5 dashes of Tabasco (optional)
• cayenne pepper to taste (optional)
• 1 can refrigerated buttermilk biscuits (don't use the huge "Grands" ones...just regular size)

Preheat oven to 350. Heat 1 TBSP oil in skillet with an oven-proof handle.  Add chicken (may slice chicken before hand to reduce cooking time).  Sauté until chicken is cooked through.  Transfer to cutting board, let cool and chop (if using rotisserie chicken, omit this first part.) In same skillet, heat butter/oil over medium-high heat.  Add onion, celery, carrot and mushrooms and sauté until soft.  Add garlic and saute one minute more.  Sprinkle flour over veggies and cook for about a minute.  Slowly pour in chicken broth, stirring constantly.  Simmer until mixture is very thick, about 3-6 minutes.  Add in half & half. Add more chicken broth if necessary.  Add chicken and frozen peas into vegetable mixture and bring to a low boil.  Remove from heat (mixture should be thick).  Add salt, pepper, poultry seasoning, thyme, Tabasco and cayenne.  Place uncooked biscuits on top of mixture, evenly spaced, about ½-1 inch apart until top is fully covered.  Put skillet in oven (if no oven-proof skillet, pour mixture in a glass baking dish before topping with biscuits) and bake according to biscuit instructions until biscuits are cooked and brown on top and mixture is hot and bubbling (I found that it takes longer than the biscuit instructions...up to 10 minutes longer...just watch them!).

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