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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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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What's for Dinner? Chicken Noodle Soup!

We're back from Grand Cayman, and it was an amazing trip.  Just what we needed...sun, sand, and baby-free laziness for 4 days (thanks mom and dad for making it possible)!  We had a fabulous time, but were happy to come back and see our little cutie.  Somewhere in between Grand Cayman and Wilmington, I contracted a pretty nasty cold (and really attracted friends on the plane by sneezing and sniffling the whole way home).  I then I had to drive up to Raleigh to pick up Finn from my parent's house.  While I was there, my wonderful mother was so sweet to cook me up a batch of chicken soup, sure to help me feel better.  I brought it back to Wilmington with me and we had it for dinner tonight and I do believe I am already on the road to recovery.  This soup recipe is a cross between hers and mine, and it is a keeper...make it any time you feel under the weather, or if it's just cold outside and you want something warm and comforting.  Served with a grilled cheese--you have the perfect meal.  Enjoy!  And glad to be back (sort of)!

Chicken Noodle Soup
Serves 4-5

• 2 large chicken breasts, or 1/2 rotisserie chicken, meat pulled from the bones and shredded
• 4-6 cups chicken stock or broth (can use low sodium to better control the salt)
• 1 TBSP olive oil
• 1 medium onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and sliced (or the equivalent amount baby carrots)
• 1 carton sliced white mushrooms
• 4 cloves garlic, minced
• 2 tsp poultry seasoning
• 6-8 sprigs fresh thyme (do use fresh here...it really makes the flavor)
• 1 15-oz can cannellini beans, drained
• 2 cups egg noodles
• 2 cups baby spinach
• salt and pepper to taste

If using raw chicken breasts, in a medium saucepan, add 2 cups chicken broth and boil chicken until done.  Shred chicken into large pieces with two forks and leave in broth.  Set aside.

Eat your soup!

In large soup pot, add olive oil and saute onion, celery, carrot and mushrooms until soft.  Add garlic and saute 1 minute more.  Add reserved shredded chicken and 4 cups broth.  Bring to simmer. Add poultry seasoning, thyme and beans.  Continue to simmer for 20 minutes to 2 hours (however much time you have!).  Add more broth or water if it becomes to thick. Five to ten minutes before serving, add egg noodles and spinach and turn heat up just a bit (again, watch liquid content...if it needs more liquid, add more!).  When noodles are tender, taste and season with salt and pepper.  Enjoy, and feel better if you are sick! :)

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Back Next Week!

Sully and I are taking a much needed vacation to Grand Cayman, sans baby, and will return next week (hopefully with some new recipe ideas in tow)! We'll see you then.  Cheer!

Laurie and Sully

What's for Dinner? Fall(ish) Chili!

It's the first day of September, and when I stepped outside this morning, there was a slight (dare I say) chill in the air!  It felt great and got me really excited for Fall.  So in honor of that, and it being the first night of college football (and Sully's Fantasy Football draft), I decided to make chili tonight (no mind that it ended up at 85 degrees out!).  I think chili is one of those things that is hard to mess up.  You really just throw a bunch of ingredients--whatever you like--in a pot, cook for a couple of hours, and it usually turns out pretty good.  This little concoction I came up with turned out great.  I used lean beef and hot italian sausage for a little kick, but you can use anything from beef to turkey to bison. Just cook for at least 2 hours, and preferably longer, to give it time for the flavors to meld.  You can even do it in the crock pot and set it to cook on low all day.  Be creative! I can't wait for Fall weather (and food), every day!!  Enjoy!

Fall(ish) Chili

Serves 6

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1/2 red bell pepper, seeded and finely chopped
• 1 jalapeno pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 pound ground beef (can use turkey or bison as well, at any fat level)
• 3/4 pound hot Italian sausage (can use turkey or chicken sausage instead of pork)
• 1 (15 ounce) can chili beans (or you can also use black beans)
• 1 (15 ounce) can dark red kidney beans, drained
• 1 (28 ounce) cans diced or crushed tomatoes with juice
• 2 tbsp tomato paste
• ½ cup pureed pumpkin (NOT the pumpkin pie filling)* [this is my mom's secret chili ingredient--adds extra fiber and vitamins, but you can't taste it...promise!]
• 1/2 cup beer
• 2 tbsp powdered beef bouillon (or 2 cubes)
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp dried basil
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• salt & ground black pepper to taste
• shredded cheese (for garnish)
• diced onion or green onion (for garnish)
• sour cream (for garnish) 

In a large stew pot, heat olive oil over medium heat and add onion, celery and peppers.  Saute for 5-7 minutes, until veggies begin to soften.  Add garlic and saute one minute more.  Pour into bowl and set aside.  In same pot add meat and brown over high heat.  Make sure to break up the meat in very small pieces.  When meat is browned, add back in veggies.  Add tomatoes in juice, tomato paste and pumpkin and stir to combine.  Add in beans and beer.  Add all spices.  Reduce heat to simmer and cook for at least 2 hours (the more, the better!).  Garnish with goodies on top (and tastes really good over spaghetti and/or with crushed Fritos on top...ohhhhh, yeah!).

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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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