Forks & Amusement

Herbed Cheese, Sun Dried Tomato and Basil Chicken

2012-01-04T16:17:00.000-06:00

Another year, another way to make chicken. I wish I had some culinary super break through to share, but really I am just trying to come up with ways to enjoy dinner at home. This chicken could have turned out to be something very forgettable, much like most of the attempts to make a quick chicken dinner at home. But, I was surprised at how flavorful and delicious this was. It was put together from a few recipes I read and I loved the flavor combination of the garlic-y melted cheese, the rich tomatoes and the crunchy crust of chicken skin. With a new year comes even more opportunities for greatness in the kitchen. And although this is a pretty simple one, you can never substitute for good taste.

Herbed Cheese, Sun Dried Tomato, and Basil Chicken
Forks & Amusement 2012
Serves 4

4 boneless chicken breasts, skin still on (I bought the breasts on the bone and just cut them off myself or ask your butcher to do it)
8-10 oz herbed soft cheese, such as Boursin
1 cup sun dried tomatoes (use the jarred in oil kind), drained and patted dry
16 basil leaves
salt & pepper
olive oil

Preheat oven to 375 degrees.

Place chicken breasts on a oven safe baking sheet. Gently pull up the skin and using your fingers, make a pocket between the skin and the breast meat. Fill each pocket with a quarter of the cheese, tomatoes and basil. Pull skin over the filling tightly. Brush entire breasts with olive oil and season generously with salt and pepper. Bake for 40 to 45 minutes, until cooked through. Serve warm and piping hot.

Enjoy!
xoxo
Erin

Black and White Cookies - Holiday Style

2011-12-20T11:26:00.000-06:00

Trying think outside of the usual holiday cookie box, I thought I would try one of my favorite treats this week. The black and white cookie is a NYC favorite and when done right it is a sweet and cake-like cookie that is perfect for dessert or with your afternoon tea. With a little food paste, I was able to jazz these up for the holidays and the result was not as cute as I would have hoped, but a fun alternative to the usual cut out Santa's and dry gingerbread. Easy to make and decorate, might be a good addition to your cookie tray this week.

Black and White Cookies
Adapted from Gourmet 2002
Makes about large 10 cookies

For Cookies:
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For Icing:
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
2 teaspoon lemon juice
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder
red and green food coloring or paste (if want to make festive)

Preheat oven to 350 degrees

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down sides of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter 2 inches apart onto a buttered large baking sheet. Tap down the batter to flatten the tops. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and cool completely.

Meanwhile, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in the coca, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

**If making festive: divide rest of white icing in two bowls. Add red and green food paste or coloring to desired color.

Once cookies are completely cool, turn cookies flat sides up, then spread the colored icing on half of each and chocolate over the other half.

Enjoy!
xoxo
Erin

Albondigas - Mexican Meatball Soup

2011-12-15T15:26:00.001-06:00

I know, I have posted a lot of Mexican style soups to this blog. But I swear this one is different. I came up with the recipe after reading a few variations and the result was so full of flavor and different from traditional tortilla soups, that I had to share. The broth has a ton of body and bold flavor. And let's get serious, the meatball is having a moment and this soup let's it shine. With holiday cooking and snow on the way, this soup works perfect for nights in when you could use a break from the usual rich and sugary fare. And though it packs some nutritional punch, it feels decadent and satisfying. Just the way I like my soup.

Albondigas - Mexican Meatball Soup
Forks & Amusement 2011
serves 6

For the Meatballs:
1 egg
2 cloves garlic, minced
1/4 cup bread crumbs
2 tablespoons fresh cilantro, chopped
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano

1/2 lb ground beef

1/4 lb chorizo (ground pork if you cannot find, but add some spice if you use it)

Heat oven to 350 degrees. Combine all the ingredients, except the meat in a bowl. Add in the meat and gently incorporate the meat so that everything is well combined, but not over worked. Use hands or fork. Place heaping teaspoons of the mixture, gently rolled into balls, onto a parchment lined baking sheet. Bake for 30 minutes, until cooked through. Set aside.

For the Soup (can start making while meatballs cook):
1 tablespoon olive oil
1 medium onion, chopped
1 Anaheim or other green chili variety, chopped
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
6 cups beef stock
2 cups crushed tomatoes
1 - 7oz can chipotle peppers, chopped (deseed if you do not like spice)
1 to 4 teaspoons adobo sauce from the can of chipotle peppers, depending how spicy you like it
2 carrots, grated
1 teaspoon salt
1/2 cup grated zucchini
1/4 cup uncooked rice
juice of one lime
chopped fresh cilantro and grated cheese for garnish

Heat the oil in a large stock pot over medium heat and sauté the onion, chili, garlic, oregano, and cumin until vegetables are soft. Add the stock, tomatoes, chipotle, adobo, carrots and salt. Bring to a boil, then reduce to a simmer for 20 minutes. Add the zucchini and rice and simmer for an additional 30 minutes, until rice is tender. Add in the meatballs and lime juice and heat through. Taste and adjust for seasoning (salt, pepper, more adobo, hot sauce?). Serve hot and garnish with the cilantro and cheese if desired.

Enjoy!
xo
Erin

Recipe Ideas for Your Thanksgiving

2011-11-17T08:56:00.000-06:00

With Thanksgiving looming, I thought I would help you all out with a list of some easy sides that you can make for next week's festivities. Whether you are having a crowd at your house or want to make something to bring over, these all are delicious and a great dish to accompany your bird.

Kale with Feta & Peppers

Farro Salad with Walnuts and Parmesan

Roasted Brussel Sprouts with Bacon

Roasted Truffle Potatoes

Roasted Asparagus with Panzanella

Endive & Brussel Sprout Slaw

Soft Polenta with Parmesan & Rosemary

Beet & Arugala Salad

Sauteed Green Beans and Cherry Tomatoes

Roasted Curried Cauliflower

For help on an entire menu that is very easy and you avoid having to make the whole bird, check out last year's post, Thanksgiving for Novices.

I hope this is helpful and that you have a fantastic holiday!

xoxo

Erin

Chicken & Quinoa Casserole

2011-11-09T16:10:00.000-06:00

I have started to really like the whole casserole concept. Anything that can come piping hot out of the oven, be considered a complete meal and be delicious really has a lot going for it. Before I was sold on casseroles, I imagined them all to be dated versions of what grandma used to make and not in a good way. I am relishing in the loveliness of left overs and casseroles can be made and eaten over several days. So if they are really delicious, I love how there is something great waiting for me each day for lunch with minimal effort. This recipe broke another stereotype of mine, that anything off a box or container could not possibly be very good. Wrong again. This super healthful and flavorful recipe was first spotted on the side of my chicken stock carton. It is adapted from Prevention magazine and I highly recommend it. It tastes a lot like Thanksgiving, but without the guilt. Which we will save for actual Thanksgiving.

Chicken & Quinoa Casserole
serves 8

1 large onion, diced
1 tablespoon olive oil
8 cremini (or white) mushrooms, thinly sliced
2/3 cup cup acorn squash, large dice (about one small squash)
3 cloves of garlic, minced
1 lb ground chicken or turkey
2 teaspoons poultry seasoning
2 teaspoon salt
1 teaspoon pepper
1 1/2 cups quinoa (look by the grains or pasta in your market)
2 cups chicken stock
1/3 cup parsley, chopped
1 1/2 cup reduced fat Monterrey jack cheese, shredded

Preheat oven to 350 degrees. In a skillet, saute onion in olive oil on medium high heat for 5 minutes or until translucent.

Add mushrooms, squash and garlic and cook for 5 minutes. Add chicken, breaking into small pieced as it browns, about 5 minutes.

Add poultry seasoning, salt, pepper, stock and quinoa and bring to a boil. Reduce heat, cover, and simmer ten minutes. Remove from heat. Stir in parsley and 1 cup of the cheese. Transfer ingredients from pan into 9 x 9 casserole dish or baking pan. Sprinkle remaining cheese on top of casserole and bake in the oven for 30 minutes.

Serve warm.

Enjoy!
xo
Erin

Chicken Tortilla Soup

2011-11-03T15:48:00.002-05:00

I am super into one pot meals right now. Call it a crush, it is easy, makes extra for leftovers and always makes a satisfying meal at the end of the day. This recipe is a combination of a few that I have read and is easy to make your own from what you have in your fridge. The rich broth that is thickened with cheese is great spiked with spicy jalapenos and your favorite hot sauce. I use either a rotisserie chicken or roast a couple of chicken breasts in the oven (350 degrees, olive oil, salt, pepper, bake until cooked through, about 30 minutes) because I like the flavor. It is also a great way to use extra chicken you might have leftover from another meal. Although this makes a lot, it is addicting. So don't expect quite as much leftover as you may think.

Chicken Tortilla Soup
Forks & Amusement 2011
serves 6

3 cups chicken stock
2 teaspoons cumin
2 teaspoons chili powder (chipotle if you have it)
1/2 teaspoon cayenne pepper (or hot sauce)
1 28 oz can diced tomatoes
4 jalapenos, deseeded and minced
1 bell pepper, diced (I like red or yellow, but use what you like)
1 large onion, diced
2 cloves of garlic, minced
salt and pepper to taste
1 15oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
2 cooked, skinless chicken breasts, diced
8 oz. cotija cheese, crumbled (sub Parmesan or more pepper jack if not available)
8 oz. pepper jack cheese, shredded and divided
1 cup cilantro, chopped
tortilla chips, crumbled

In a large dutch oven or pot, add the stock, spices, tomatoes, jalapenos, bell pepper, onion and garlic. Stir to combine and bring to a boil. Salt and pepper to taste, simmer about 30 minutes until tomatoes begin to break down.

Add black beans, corn, tomato paste and chicken and stir to incorporate. Add cotija cheese and half the pepper jack and stir to melt. Cook about 20 more minutes until soup has thickened.

Add half the cilantro and taste for seasoning. Adjust if needed. Serve in bowls topped with more pepper jack, cilantro and tortilla chips.

Enjoy!
xoxo
Erin

Pumpkin Cupcakes

2011-10-25T12:12:00.000-05:00

Everyone looks forward to those familiar Fall flavors that pop up around October and are found in everything from your morning coffee to your mid-week DQ run (or is that just me?). These pumpkin cupcakes are a variation on my favorite pumpkin bread recipe that I shared previously. I make a few batches and send off to friends once a year, then enjoy a couple of loafs myself. I thought I would try making a dessert out of the recipe and the results were delicious. An easy way to upgrade your cupcakes this Fall and add some spice to your dessert options at home.

Pumpkin Cupcakes
Forks & Amusement 2011
makes 2 dozen cupcakes

2 cups sugar
1 cup brown sugar, packed
2 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1 teaspoon each nutmeg, cinnamon, ground cloves
4 eggs beaten
1 cup vegetable oil
2/3 cup cold water
1-15oz can pumpkin

4 cups powdered sugar
16 oz cream cheese (room temperature)
2 sticks of butter (room temperature)
1 teaspoon vanilla

Preheat oven 350 degrees. Line two muffin tins with cupcake molds.

Sift dry ingredients in a large bowl. Combine the wet ingredients well in a separate bowl. Fold dry ingredients into the wet, mix until smooth.

Pour batter into each mold about three quarters way full.

Bake 30 minutes, or until toothpick comes out clean. Remove from oven and set on wire rack to cool. Once able to handle, remove from pan and let cool completely on rack.

Meanwhile, beat the cream cheese and butter until smooth. Add the vanilla to combine. Then add the sugar in batches so you will not make a mess. Mix until well combined.

Frost each cupcake with a dollop of frosting and serve at room temperature. Can be made the day before, but cover in an air tight container.

Enjoy!
xo
Erin

Steak Caesar Salad

2011-10-20T16:54:00.000-05:00

Sometimes making a salad for dinner can sound so boring and not great. Salads are for lunches and first dates, right? (for the record, I never ordered just a salad on any date, ever)

I am trying to, at least once in awhile, stray from carbs at night when I am feeling extra well fed. Especially after long weekends of lounging and great meals.

This Caesar was the perfect way to curb a large, after work appetite and stay on a healthy kick. By adding steak to the salad, you are getting lots of protein and some fat to keep you satisfied. Plus, this punchy lightened-up dressing is a far cry from the globby, calorie laden dressings that you find at most restaurants. It is very lemon-y, so if you do not like things tart, lay off the lemon a bit. But, the tartness is perfect matched with the rich steak. Anyone can put this dinner together in less than 30 minutes and it will not feel like "just a salad."

Steak Caesar Salad
Forks & Amusement 2011
serves 4

For Steak:
1 pound New York strip
olive oil, salt and pepper

For Dressing:
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves
1 tablespoon Worchestire sauce
3 tablespoons chicken stock
2 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/3 cup grated Parmesan cheese

To serve:
2 hearts of romaine, chopped
grated Parmesan cheese
freshly ground pepper

Heat grill or grill pan to medium-high heat. Brush steak with olive oil and season with salt and pepper generously. Grill on each side for 3 minutes for medium-rare, more if you like it more well done. Remove from grill and let rest for 10 minutes. Slice thin.

Meanwhile, combine all the ingredients for the dressing, except the cheese, in a blender or food processor. Process to combine well and until smooth. Add the cheese and pulse to combine. Taste and adjust for seasoning.

Toss and coat the lettuce with the dressing (you will not use all of it). Place the lettuce among the plates, top with slices of steak, sprinkle with grated Parmesan and freshly ground pepper.

Enjoy!
xoxo
Erin

Ragu alla Bolognese

2011-10-12T16:39:00.000-05:00

The comfort of a bowl of rich tomato sauce and pasta is hard to beat. Pasta is hands down my favorite comfort food and a great tomato sauce comes in at a close second. I am always trying new recipes to match the dreamy, thick and luscious sauces in Italy. When it gets colder, I especially love a great bolognese and this recipe is hands down the best I have ever made at home. I wish I could take credit for this amazing sauce, but it is from one of my favorite cook books Cristina's Tuscan Table. If you love rustic and authentic Italian, buy this book. As for the sauce, you could eat a bowl of it all on its lonesome with some toasted bread. I chose to serve it over fresh linguine, but you could also use it in a lasagna, or serve over soft polenta. Any of those options will be delicious.

Ragu alla Bolognese
Cristina's Tuscan Table, 2007
makes 1 gallon (freezes great and feel free to half or quarter the recipe, cooking times will be shorter)

3 pounds ground beef
1 pound ground lean pork
3 1/4 cups red wine, divided
1/2 cup extra virgin olive oil
2 medium yellow onions, minced*
1 large carrot minced*
2 stalks celery, minced*
3 cloves garlic, minced *Note: to save time, mince the veggies in the food processor
1 cup chopped Italian parsley
1 cup diced pancetta (about 1/2 pound)
salt and pepper to taste
3 bay leaves
2 tablespoons tomato paste
18 cups canned tomato puree (I used crushed), about 5- 28 oz cans
pinch of hot red pepper flakes

In a bowl, marinate the beef and pork in 1 3/4 cups wine and refrigerate at least 3 hours.

In a large soup pot, heat the olive oil. Add the minced onion, carrot, celery, garlic, and parsley and saute over medium high heat until onions are soft and translucent, about 10 minutes.

Add the marinated meat, pancetta, salt and pepper. Cook uncovered, stirring with a wooden spoon until meat is browned, about 30 minutes.

Add remaining 1 1/2 cups wine and stir, scraping the bottom of the pan. Add the bay leaves and tomato paste, and cook 2 more minutes. Stir in the tomato puree and red pepper flakes, and simmer, covered, for 2 hours. Salt and pepper to taste.

Enjoy!
xo
Erin

Tomato Soup

2011-09-28T14:56:00.001-05:00

Everyone needs an easy tomato soup recipe for comforting nights in and easy lunches to go. I knew it was the perfect opportunity to make my basic recipe after I hauled back a large sourdough home from San Francisco. Yep, I was that person. And I am so glad I did because it made amazing grilled cheese to go with my soup. I call this recipe basic as it has no real surprises to it, but that does not take away from how delicious it is. Unlike many tomato soups with heavy cream, I have added half and half. It gives you that hint of creaminess, without all the guilt. A tip for your grilled cheese is to use a panini press, but if you do not have one, a plate and a kettle full of water pressing down on each sandwich will do just as well. I have eaten this meal three times already, my sourdough is almost gone and I know I should have made more tomato soup to freeze. Best thing is, this is so easy to make I might just repeat it tomorrow.

Tomato Soup
Forks & Amusement 2011
serves 6-8

3 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
salt and pepper
3 cloves of garlic, chopped
crushed red pepper to taste (optional if you like a bit of heat)
2-48oz cans diced tomatoes
2 1/2 cups chicken stock
1/2 cup half and half
5 large basil leaves, chopped

Place a large pot on the stove over medium heat. Add the oil and once hot add the onion and carrot. Sprinkle with salt and pepper and sweat until onions are translucent and carrots soften, about 10 minutes. Add the garlic and crushed red pepper, stir and cook for 1 minute. Add in the tomatoes with their juices and the chicken stock. Season with salt and pepper generously and bring to a boil. Turn down heat and simmer for 15 minutes. Turn off heat and allow to cool slightly.

If you have an emersion blender, blend soup in the pot. If not, place small amounts of the soup in a blender and puree to desired consistency (I like a little chunky, but go as smooth as you like it). **Be careful not to overfill blender and to let the soup cool a bit. Otherwise you will have tomato soup all over your kitchen, trust me I did it** Return soup back to pot once it has all been pureed.

Warm soup up if needed, add in the half and half and 3/4 of the basil. Taste and adjust seasoning. Serve warm with a bit more basil sprinkled on top.

Enjoy!
xo
Erin

Crispy Chicken with Lemon Vinaigrette

2011-09-26T11:44:00.001-05:00

I have not been a great cook lately. My creativity has been shot and I have been tucking into staples that I have already posted. Nothing wrong with that, but I have been keeping all of you hungry for more! This chicken recipe is one of my favorite dinners and I have made it a lot over the last month. Now that the weather is colder, I could not be more excited to start cooking soup and one-pot meals that I hope to share with you soon. If you have anything to spark my cooking, I would love to hear from you!

Crispy Chicken with Lemon Vinaigrette

Serves 4

4 chicken breasts (about 2 lbs.) pounded to 1/2-inch thick between two pieces of parchment or wax paper

1/4 cup flour

2 eggs beaten lightly

2 cups panko bread crumbs (or any other breadcrumbs)

Salt and pepper

Crushed red pepper (optional)

1 Tbsp. butter

1 shallot, minced (garlic is a good sub if you have it)

1 tablespoon Dijon mustard

Juice of 1 lemon (about 1/4 cup)

1 Tbsp. plus 1/4 cup extra virgin olive oil divided

6 cups mixed greens

1 cup chopped tomatoes (I like grape or Campari)

Set up three dishes in a row and a platter at the end. Place the flour in the first dish, the eggs in the second and the breadcrumbs in the third. Season all the plates with salt and pepper, add crushed rep pepper to the breadcrumbs if you like some heat.

Using tongs or your hands, dredge both sides of one of the chicken breasts in the flour to coat, shaking off the excess. Place in the egg and coat both sides, then place in the breadcrumbs and coat well on both sides. Press down and even use your hands to fill in any holes. Place on platter. Repeat with each chicken breast and place in fridge for 15 minutes up to an hour.

Warm the oven. Place a large skillet over medium heat and add the butter and 1 tablespoon of olive oil. Heat the pan until the butter just starts to turn brown. Place chicken in the pan, do not overcrowd, you can do it in batches. Cook on both sides until crisp and cooked through, about 10 minutes. Place in the oven to keep warm and repeat with remaining chicken.

Meanwhile, whisk together the shallot, mustard and lemon juice. Salt and pepper to taste, then whisk in the oil. Taste and adjust for seasoning. Pour in the bottom of a large bowl and place the greens and tomatoes on top.

To serve, toss the salad to coat with the vinaigrette. Place a chicken breast on each plate and mound the salad on top. Serve immediately.

Hash Brown Casserole

2011-08-17T10:58:00.000-05:00

You have most likely enjoyed this delicious brunch treat sometime, someplace. Maybe your grandmother always made it for Christmas morning or it was a side at the last shower you attended. If you have not had it or a version of it, you are missing out. Not usually a casserole girl, I tried out a variation of a bunch of hash brown recipes for breakfast with a large crowd. What I thought would just be a crowd pleaser ended up the star of the show and completely devoured in no time flat. The dish is rich, easy to prepare and has some pretty classic casserole ingredients. It will never make my "health food" tags, but I enjoyed every last bite. I served it with scrambled eggs and fruit salad. The only drawback of the breakfast was there were no leftovers. Might have to make a mini version this weekend.

Hash Brown Casserole
Forks & Amusement 2011
serves 12 (you can half the recipe and use a small dish)

2 lbs frozen shredded hash brown potatoes, unthawed
1 10.75 oz can cream of celery soup
3 cups (packed) grated sharp cheddar cheese (about 12 oz)
1 cup sour cream
1 cup finely chopped onion
a few shakes of hot sauce (optional)
1 cup slightly crushed corn flakes

Preheat oven to 350 degrees. Combine first 6 ingredients in a large bowl. Transfer to a 13x9x2-inch glass baking dish. Bake until top is slightly golden, about one hour ten minutes. Sprinkle with corn flakes. Bake until golden brown, about 5 minutes.

Enjoy!
xo
Erin

Roasted Vegetable Caprese Salad

2011-08-04T12:10:00.000-05:00

Everyone loves a caprese salad and summertime is the perfect time to enjoy it. Fresh tomatoes, basil and creamy mozzarella is a combination that never gets old. I wanted to try a bit of twist on this classic dish by using the grill and some different vegetables. By switching up the flavors a bit, you can give your guests something unexpected and just as delicious as the classic. This is a great start to an al fresco dinner with friends and I promise it will all be eaten right up.

Roasted Vegetable Caprese Salad
Forks & Amusement 2011
serves 4

3 red bell peppers, cut in thick slices, about 2 1/2 inch wide
4 whole yellow squashes, sliced 1/4 inch thick
2 onions, sliced 1/2 inch thick
1/2 lb fresh mozzarella (about 2 large balls), sliced
1/2 cup fresh basil, chopped
extra virgin olive oil
balsamic vinegar
salt and pepper

Preheat grill or grill pan to medium heat.

Place the cut vegetables in a dish and toss to coat with olive oil, salt and pepper. Grill vegetables on both sides until tender and beginning to char. About 10 minutes. Note: Depending on thickness, some vegetables might be done before others. Remove when done.

Allow vegetables to cool in the fridge slightly. Arrange vegetables on large platter, tuck in mozzarella to the vegetables and sprinkle with the basil. Drizzle olive oil, vinegar and sprinkle with salt and pepper to taste. Serve at room temperature.

Enjoy!
xoxo
Erin

Orzo Salad with Oranges and Red Wine Vinaigrette

2011-07-28T14:54:00.000-05:00

Orzo has become my summer obsession and it has become a bit of a problem. Mostly because I run out of it right when I want to make it again. I have resorted to buying it in bulk so I never am without it. The best part about orzo is that you can add pretty much anything to it. Leftover anything, chopped up, tossed with orzo, trust me it works. I had posted a similar recipe to this with these lamb burgers, but wanted to give you a more precise recipe. Citrus in summer is classic and refreshing. Paired with the tartness of this vinaigrette, some crisp celery, and the zing of red onion it equals a great side to any barbecue. Best part is that you can get great oranges year round, so feel free to punch up your winter with this salad.

Orzo Salad with Oranges and Red Wine Vinaigrette
Forks & Amusement 2011
serves 10-12

4 cups orzo
4 tablespoons Dijon mustard
4 garlic cloves, finely minced
1/2 cup red wine vinegar
2 tablespoons honey
1/2 cup olive oil
salt and pepper
5 oranges, cut rind completely off and cut into segments, reserving any extra juice (squeeze membranes)
1 small red onion, thinly sliced
6 celery stalks, chopped

Fill a large pot with water and bring to a boil. Cook orzo to package instructions, drain and set aside.

In a large bowl, add the Dijon, garlic, red wine vinegar, and honey. Whisk to combine. Slowly stream in the olive oil while whisking and combine all the ingredients. Add salt and pepper to taste.

Add oranges and juice to the bowl, along with the onion and celery. Toss in the vinaigrette. Add the orzo and toss everything well to coat. Taste and adjust for seasoning. Serve at room temperature.

Make Ahead: Can be made up to 2 days before serving. Toss often and taste to adjust for salt and pepper.

Enjoy!
xo
Erin

Lazy Texas Brisket with Homemade BBQ Sauce

2011-07-19T14:02:00.000-05:00

Some recipes make your entertaining life so easy. My amazing mother has been feeding the masses for as long as I can remember and recipes from her have made my party planning much easier. She has an eye for recipes that can be done in advance and do not need a lot of work once the company has arrived. While the collection is vast and covers all occasions, I gravitate towards this delicious crowd pleaser for casual summer nights. The meat is fool proof and the BBQ sauce is unlike any I have had before, even though it contains classic ingredients. It has a great tang that works great on chicken as well. I always make a double recipe so there is extra for other nights. Served with some rolls and a salad, you will be the star of the night. It can be our little secret that it took so little work.

Lazy Texas Brisket
Bon Appetit, August 1982
12 servings

1 large garlic clove, minced
1 4 to 5 pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper ( I used flakes)
1/4 a teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce (recipe below)

Preheat oven to 200 degrees. Rub garlic into both sides of brisket. Combine remaining seasonings in a small bowl and mix well. Rub into brisket. Set brisket fat side up on a large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 8 hours. Serve hot or cold with sauce.

Broncbuster's Barbecue Sauce
Bon Appetit, August 1982
makes 2 cups

2 tablespoons (1/4 stick) butter
1 medium onion, chopped
1/2 cup water
1/2 cup prepared chili sauce
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika

Melt butter in large skillet over medium low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to a boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.

Enjoy!
xo
Erin

Strawberry Glazed Cupcakes

2011-07-11T11:27:00.000-05:00

I love shortcuts, especially when it comes to desserts. Since I not much of a baker, anything that can make it easier and fool-proof is great. But, I certainly would never want to take any short cuts that would sacrifice the taste. When I saw this recipe from Giada, I could taste the sweet glaze and was loving the short ingredient list. Glazing is something we usually see on donuts, but may I say that it works just as well these fluffy, incredibly moist cakes. Plus, the pink color and sheen is so pretty and light. In this cupcake-crazy world, it is fun to switch it up and try a new topping. I promise you will love the outcome.

Mascarpone Cupcakes with Strawberry Glaze
Giada's Kitchen by Giada Delaurentiis
makes 48 mini cupcakes or 24 regular sized

8 oz. mascarpone cheese, at room temperature (in dairy case by the cream cheese and ricotta)
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Line 4 mini muffin tins or 2 regular muffin tins with paper liners.

In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes for mini, 23-25 minutes for regular sized. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.

Meanwhile, puree the strawberries in a blender or small food processor. Sift the confectioners' sugar and place in a medium bowl. Pour in the strawberry puree and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Enjoy!
xo
Erin

Kale with Feta & Peppers

2011-07-05T16:08:00.000-05:00

In an effort to mix up the usual vegetables around here, I bought kale for the first time. It sat in the fridge and stared and me for a few days as I tried to figure out what to do with it. After a long day and a glass of wine, I figured it was time to get after it. The entire recipe came from items I had on hand and although I can say kale is not best tasting vegetable on the planet, it certainly makes up for it by being super nutritious. Cook kale much like you do spinach if you have a favorite recipe. Since I like greens to have tons of flavor I added a lot of spice, but I included substitutes in case you prefer it mild.

Kale with Feta & Peppers
Forks & Amusement 2011
makes 4 sides

1 1/2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches kale, stems cut out, roughly chopped, washed, patted dry
salt and pepper
2 pickled cherry peppers, deseeded and sliced (use roasted red peppers if you don't like the heat)
1/3 cup crumbled feta

In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook 30 seconds, until fragrant (do not burn!). Add the kale and cook, stirring and turning the leaves every minute or so, until cooked down and tender, about 10 minutes. Add salt and pepper to taste and the peppers. Toss to combine and heated through. Transfer to a serving bowl and sprinkle the feta on top.

Enjoy!
xo
Erin

Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella

2011-06-28T17:49:00.001-05:00

In an effort to keep things light in the house, I have been working on a turkey burger recipe since the weather warmed up. Turkey burgers can be unbelievably bland. If you have had one bursting with flavor in a restaurant, there is no doubt they have added some calorie laden ingredients to do so. I put together some simple ingredients to spice it up and decided to try grilling some avocados. Which by the way, are officially my new favorite way to prepare them. You could really use any cheese you like, but the smoked mozzarella gives the turkey a bit more heft and some more of that BBQ flavor. I served it bun less because I forgot to get them, but feel free to pile it up on a whole wheat bun to keep it healthy.

Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella
Forks & Amusement 2011
serves 4

1/4 cup light mayonnaise
1/4 cup bread crumbs
4 cloves minced garlic
2 tablespoon Dijon mustard
hot sauce to taste
3 scallions, trimmed and chopped
salt and pepper to taste
1 1/2 lb ground turkey (I like to get half white and half dark if available)
1 avocado quartered and peeled
1/2 red onion sliced
olive oil
4 slices smoked mozzarella
8 hearts of romaine lettuce leaves

Heat grill or grill pan to medium high.

In a bowl, combine the first 5 ingredients. Add salt and pepper to taste. Be generous! Add the turkey and mix to combine well.

Brush avocado and onion with olive oil and season with salt and pepper.

Grill burgers until cooked through on both sides, about 15 minutes depending on grill. Place mozzarella slices on top for last 5 minutes.

While the burgers cook, grill the avocado and onion slices on all sides until they are tender and have deep grill marks.

Serve each burger on 2 lettuce leafs, top with an avocado quarter and a slice of onion.

Enjoy!
xo
Erin

Watermelon Granita

2011-06-09T15:39:00.000-05:00

Watermelon has to be the best summer treat. All on its lonesome, it is the best dessert when eaten outside, bitten straight from the rind, and running down your cheek. And though that works great for me, sometimes you need a bit more refinement when it comes to a sweet treat for guests. When I saw this 3 ingredient dessert recipe, I knew I had found my new summer entertaining dessert. This Italian ice treat is fruit, sugar, and lime juice. It is such a great way to use that giant watermelon that made its way into your cart and now has still not been eaten days later. Serve it in a beautiful glass dish and you will wow your guests with flavor and refreshment. Maybe drizzle a shot of vodka on top to make it an adult slushy. It would also be perfect served in paper cones to the little ones. Plus, you can make it up to 3 days before and store until ready. You have got to love the make ahead.

Watermelon Granita
Bon Appetit June 2011
serves 6

4 cups (1 3/4 lb) cubed seedless watermelon
1/2 cup sugar
1 Tbsp. fresh lime juice

Puree all the ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze* mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Do Ahead: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

*Note: As soon as you put your base in the freezer, SET A TIMER FOR 60 MINUTES. If you do not do this, you will forget, resulting in a solid block that's tough to scrape.

Enjoy!
xo
Erin

Roasted Chicken with Prosciutto, Provolone, & Spinach

2011-06-02T12:54:00.000-05:00

Some of the best recipes come from quick tips or ideas from friends. There are endless possibilities on what to make for dinner, yet we have all felt stumped when trying to come up with the next menu. When people share something that they have made and loved, I try to take note and attempt it at home. Which is exactly what I tried to do with this recipe and it was delicious. You can make this chicken a million different ways and utilize what you might already have in your fridge. The cheese options are endless, any vegetable would most likely work, and instead of prosciutto, try salami or pepperoni. Yet another way to change up your chicken routine and it's delicious.

Roasted Chicken with Prosciutto, Provolone, & Spinach
Forks & Amusement 2011
serves 4

4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick
8 slices provolone cheese
4 slices prosciutto, thin
1 cup fresh spinach leaves
8 hot cherry peppers, deseeded and sliced (optional if you like heat)
1 cup panko bread crumbs (in Asian food section, or you can use Italian style)
2 eggs, lightly beaten
cooking spray, like Pam

Preheat oven to 375 degrees.

Place a cooling rack inside a large baking sheet.

Lay out chicken breasts and layer the toppings in this order on each breast: 2 slices provolone, 1 slice prosciutto, 1/4 of the spinach leaves, 1/4 of the peppers (if using).

Place the bread crumbs and the egg in separate flat dishes. Roll each breast up tightly, keeping ingredients inside. Roll in the egg to coat, then roll in the bread crumbs to coat. Place seam side down on the cooling rack in the baking sheet. Repeat with each breast.

Spray each with cooking spray all over and bake for 30-45 minutes (depending on size of breast) until cooked through. Place under the broiler for last 5 minutes to brown. Serve warm.

Enjoy!
xo
Erin

Spicy Sesame Noodles

2011-05-31T13:58:00.001-05:00

These noodles are a strong food memory for me. The first time I can remember eating them was probably when I was four or five. I think we were at an outdoor picnic/concert that involved John Denver and a backdrop of the Rocky Mountains. As insane as that sounds, for 1985 in Denver, that was pretty hip. My mom has this recipe on heavy rotation for summer entertaining and they have always been one of my favorites. I made them this past weekend for a BBQ and as always they were enjoyed. I make a couple versions of this that are a bit healthier, but wanted to share the tried and true recipe from The Silver Palate cookbook because it is absolutely the best. I served them with these Vietnamese style Banh Mi Burgers that are incredible. Not your average BBQ and a hard sell, once tried by everyone they realized that regular cheeseburgers are great, but Banh Mi is so much better. I highly recommend both of these recipes for your next outdoor dinner.

Spicy Sesame Noodles
The Silver Palate Cookbook
serves 6

1 lb thin linguine or other thin pasta
1/4 cup peanut oil
2 cups sesame mayonnaise (recipe follows)
drops of Szechuan hot chili oil to taste (look for it in the Asian food section)
8 scallions, trimmed, well rinsed, and cut diagonally into 1/2 inch pieces
Blanched asparagus tips, broccoli florets, or snow peas, for garnish (optional)

1. Bring 4 quarts of salted water to a boil in a large pot. Drop the linguine and cook until tender, but still firm. Drain toss in a mixing bowl with the peanut oil, and let cool to room temperature.

2. Whisk together the sesame mayonnaise and drops of the chili oil, to taste, in a small bowl. Do not hesitate to make it quite spicy; the noodles will absorb a lot of heat.

3. Add the scallions to the pasta, pour in the sesame mayonnaise, and toss gently. Cover and refrigerate until serving time. (Better if made day before or longer)

4. Toss the noddles again and add additional sesame mayonnaise if they seem dry. Arrange in a serving bowl and garnish with the asparagus, broccoli, or snow peas. Serve at room temperature (preferred) or cold.

Sesame Mayonnaise
makes 3 1/2 cups

1 whole egg
2 egg yolks
2 1/2 tablespoons rice vinegar (in Asian food section of market)
2 1/2 tablespoons soy sauce
3 tablespoons Dijon mustard
1/4 cup dark sesame oil (in Asian food section of market)
2 1/2 cups of corn oil (I used vegetable)
Szechuan style hot chili oil (optional, in Asian food section of market)

1. In a food processor or blender, process the whole egg, egg yolks, vinegar, soy sauce, and mustard for 1 minute.

2. With the motor still running, dribble in the sesame oil and then the corn oil in a slow, steady stream.

3. Season with drops of the chili oil if you use it, and scrape the mayonnaise into a bowl. Cover and refrigerate until ready to use.

Note: This is a great dip for crudite, served over steamed asparagus, or as a salad dressing as well.

Enjoy!
xo
Erin

Caprese Spaghetti

2011-05-26T14:28:00.000-05:00

Sometimes the simplest of dishes are by far the best. This pasta is one of them. Just a few familiar ingredients and you have a delicious dinner. I thought of this recipe as I walked past the beyond fragrant basil plants for sale in the market. Caprese salad is one of my favorite ways to enjoy fresh basil and summer tomatoes. Mozzarella, tomato, and basil is so classic you can use these flavors in anything. Crostini, salads, sandwiches, pizza, it all works. I also came across fresh pasta, which I never buy and it truly blew my mind. As an avid pasta eater, there is no going back now.

Caprese Spaghetti
Forks & Amusement 2011
serves 4

1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper (more if you like heat)
10 Campari tomatoes or 20 cherry tomatoes or 3 large tomatoes, roughly chopped
1/2 cup dry white wine
salt and pepper to taste
1 lb fresh spaghetti (in refrigerated food aisle, or use dried pasta)
1/2 lb fresh mozzarella, small cubes
1/4 cup chopped fresh basil

Bring a large pot of salted water to a boil.

Place a skillet over medium high heat and add the oil. Once hot, add the garlic and red pepper, cook for 30 seconds until fragrant. Add the tomatoes,wine, salt and pepper, and bring to boil. Turn heat to medium low and cook, stirring occasionally, until reduced by half and tomatoes are broken down, about 8-10 minutes.

Meanwhile, cook pasta until al dente (not quite cooked all the way through, still has a bite to it). Then add it and 1/2 cup of the pasta water to the skillet. Turn heat up to medium high and combine well until pasta has soaked up the sauce, about 2 minutes.

Turn off heat. Toss in mozzarella and 1/2 the basil and combine well. Transfer to a large serving bowl and sprinkle remaining basil on top.

Serve immediately.

Enjoy!
xo
Erin

Grilled Potato Salad

2011-05-25T16:36:00.000-05:00

I am experimenting a lot this summer when it comes to the grill as I am on a mission to try to grill everything. Obviously I am no pioneer, but stretching my culinary inventiveness can only make me a better cook and give me more to share. I have always grilled tons of vegetables. Any and all, a little olive oil, salt, pepper and you can serve them with anything. I was making burgers for dinner the other night and thought about how to make a better potato salad. Not one to shy away from any side, I thought I could make potato salad a little differently and healthfully. This only has a few ingredients, but has great flavors, and the delicious char that only the grill can give you. It is tangy, a little sweet, and the potatoes provide the creaminess instead of hundreds of calories of mayo. So far the inventiveness is paying off.

Grilled Potato Salad
Forks & Amusement 2011
serves 6

12 red medium potatoes, halved
2 red bell peppers, cut in quarters
5 scallions
4 tablespoons olive oil, divided
salt and pepper
2 shallots or garlic cloves, minced
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar or any white vinegar
2 teaspoons honey
1 tablespoon chopped fresh herbs like chive, thyme, or cilantro

Bring a pot of salted water to boil. Add the potatoes and cook for 15-20 minutes, until just tender. Drain.

Heat grill to medium-high heat.

Brush the potatoes, bell peppers, and scallions all over with oil and sprinkle with salt and pepper.

Add potatoes to the grill, cut side down, and grill for 6 minutes. Add the peppers and scallions and cook for an additional 6 minutes, turning once. Potatoes should be tender, but not mushy. Remove from grill to cool.

In a small bowl, whisk together the shallot, mustard, vinegar, honey, and salt and pepper to taste. While whisking, stream in 2 tablespoons of olive oil to combine. Taste and adjust for seasoning.

Once vegetables are cool enough to handle, cut the heads off the scallions and roughly chop. Cut potatoes in quarters and roughly chop the peppers. Combine in a serving bowl and pour dressing over. Toss to combine well. Top with fresh herbs. Serve warm or room temperature.

Enjoy!
xo
Erin

Grilled Pork Chops with Rosemary & Fig Onion Compote

2011-05-23T13:42:00.000-05:00

It is great to be outside using the grill almost every night. It makes making dinner so easy and clean up much faster. What is great is most proteins taste great when grilled with a little olive oil, salt and pepper. But, to make it more flavorful and interesting, it is nice to make something that brings it to a different level. This caramelized onion compote is so delicious with the pork chops. It is sweet, savory, and requires little work. Pork usually calls for something on the sweet side to enhance the flavor, but I don't like anything too fruity. I saw these fig preserves at the market and knew it would be delicious with some balsamic and rosemary. You could also make the onions and use to top crostini, pizza, flatbread, or even a burger. Such a delicious way to start a (hopefully) beautiful summer.

Grilled Pork Chops with Rosemary & Fig Compote
Forks & Amusement 2011
serves 4

3 large onions, sliced
2 tablespoons olive oil
1/4 cup fig preserves, like Bonne Maman (you could use orange or apricot as well)
2 tablespoons balsamic vinegar
2 tablespoons freshly chopped rosemary, plus some for garnish
crushed red pepper to taste
salt and pepper
4 tablespoons Dijon mustard
4 pork chops (I prefer the bone in loin chops, so much flavor)

Heat a large skillet over medium-high heat. Add the oil, once hot add in the onions. Toss with the oil to coat and cook, stirring frequently, until just starting to brown, about 10 minutes. Add in the preserves, balsamic, rosemary, crushed red pepper, and salt and pepper to taste. Combine well ad bring to a boil. Turn heat down to medium-low and cook, stirring and scraping bottom occasionally, until onions are very tender and caramelized, about 30 minutes.

Meanwhile, heat a grill or grill pan over high heat. Brush pork chops with the mustard and season generously with salt and pepper. Grill chops on both sides until thermometer registers 150 degrees, about 8-10 minutes per side depending on thickness of chops. Let meat rest for 5 minutes.

Serve each chop with a generously helping of the onion compote on top. Serve immediately.

Enjoy!
xoxo
Erin

Diet Mac & Cheese

2011-05-20T09:51:00.000-05:00

As you have noticed on every restaurant menu on the planet, macaroni and cheese has graduated from a box to a high brow side dish filled with beautiful cheeses and in season ingredients. Never one to pass it up on the menu, I have sampled many. Whether it is truffle, bacon, or chipotle, they all are indulgent, rich and the perfect side to share. What I try not to do is eat it all the time, not eat the entire dish (although so very hard) and forget the hundreds, possibly thousands of calories involved. But there is always a time to indulge and always a time to enjoy a fantastic restaurant version. I came across this lower calorie recipe in Rocco DiSpirito's new cookbook and thought I would give it a try. Now this is not the dish you would be ordering for a night out at your favorite bistro. It won't hold a candle to the truffle mac at the new gastropub. What it is a lower calorie stand in should you be watching your diet or are just looking to get your fix at home. This is also great for kids who have mac and cheese on heavy rotation. The portion size is laughable, so I doubled it and it is still only 440 calories a serving. I also used Barilla Plus, as I prefer that pasta over whole wheat.

Macaroni and Cheese with a Crusty Crunch
Adapted from Now Eat This! by Rocco DiSpirito
makes 4 side servings

Nonstick Cooking Spray
8 oz whole wheat elbow macaroni
1 cup onion-garlic puree (see instructions below)
1 teaspoon dry mustard
2 pinches of cayenne pepper
2 cup shredded 50% reduced fat cheddar, such as Cabot
2/3 cup nonfat greek yogurt (I used 2%)
salt and pepper
1/2 cup whole wheat panko breadcrumbs (I used regular as I had it in the pantry)
1/2 cup grated Parmigiano-Reggiano cheese

Onion-Garlic Puree: Roughly chop 1 large onion, plus 9 garlic cloves. Place in bowl with 1/2 cup of water. Microwave on high for 10 minutes. Process until smooth in blender, food processor or mini chopper. Season with salt and pepper to taste.

1. Preheat oven to 425 degrees. Spray a 8x8 or larger baking dish with cooking spray and set aside.

2. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

3. While the pasta is cooking, bring the onion-garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt.

4. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt and pepper to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the parmesan cheese.

5. Bake until cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.

Enjoy!

Erin

Greek Grilled Chicken and Lemon Couscous

2011-05-18T12:31:00.000-05:00

As much as this blog makes it seem otherwise, I eat out a lot. Cooking is something that I love, but do not force on myself when not in the mood. One place that is always on the favorites list is Rockit in Chicago. It is a staple for me and all of my friends, so I have tried pretty much everything on the menu. One dish that is ordered for dinner frequently, and usually by more than one person in the party, is the Chicken Paillard. It is flattened chicken with a cucumber, tomato and feta salad. It is fresh, healthy and delicious. I wanted to take a stab at making a homemade version and came up with this. It was delicious and will most certainly be on summer rotation. I served it with warm pita and the tzatziki from this post.

Greek Grilled Chicken with Lemon Couscous
Forks & Amusement 2011
serves 4

1 1/3 cup whole wheat couscous (in the rice section of the market)
2 cups chicken stock or water
salt and pepper
juice of one lemon
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
1 teaspoon chopped fresh oregano
1 minced shallot or garlic clove
2 tablespoons extra virgin olive oil
2 tomatoes, deseeded and diced
2 cucumbers, deseeded and diced
1/2 cup sliced peperoncini (optional)
1/2 cup crumbled feta
2 lbs. thinly sliced chicken breasts (one of my fave new market finds) or 4 breasts pounded thinly

In a small sauce pan, bring the stock or water to boil. Place the couscous in a heat safe bowl and pour the stock over it. Cover tightly with plastic wrap and let sit for 5 minutes. Fluff with a fork, season with salt, pepper, and lemon juice to taste. Set aside in fridge or freezer to cool. (Can be made in advance)

Preheat grill or grill pan to medium-high heat.

In a large bowl, whisk together the mustard, vinegar, oregano, and shallot. Slowly add the oil while whisking until well combined.

Season chicken with salt and pepper. Grill on each side for a few minutes until cooked through.

Toss tomatoes, cucumbers, peperoncini, and feta in bowl with vinaigrette. To serve, place a mound of couscous on each plate, place chicken on top, then layer the tomato and cucumber salad.

Enjoy!
xo
Erin

Tuscan Lemon Chicken

2011-05-02T16:13:00.000-05:00

There are some ingredients that I really can't live without. And I am not talking about the basics like olive oil or salt, I mean the ingredients that I go to multiple times in a week and can't resist on any menu. This recipe has 2 of them, rosemary and lemon. Ah, lemon. It is basically a miracle worker in the kitchen. Anything you make that is missing something that is not salt or pepper, add lemon and it will be cured. Seriously, every great recipe has some tartness to it and lemon is the best way to get it. What I like about lemon in this recipe is that you take it to a whole different level but grilling the halves. I wish I could take credit for this, but it comes from the Barefoot Contessa, who is a master at using lemon. She loves it like I do and that is why her cookbooks are always splayed open in my kitchen.

Tuscan Lemon Chicken
Barefoot Contessa Back to Basics, Ina Garten 2008
serves 2 or 3

1 (3 1/2 pound) chicken, flattened*
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced rosemary leaves
Freshly ground black pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side.

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.

When ready to grill, prepare a hot charcoal fire on one side of the grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating (pour off the marinade into a small saucepan). Cook for 12 to 15 minutes, until the underside is golden brown.

Place saucepan with marinade on the stove, bring to a boil and simmer for 5 minutes. Keep warm.

Turn the chicken skin side down, weight again with the dish, and cook another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the grill for the last 10 minutes of cooking.

Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle generously with salt, and serve with the grilled lemon halves and cooked marinade.

*Stand the chicken upright and cut the backbone with a large kitchen knife. Spread the chicken open on a board with the skin side down. Cut around and remove the breast bone with a boning knife. (You can ask your butcher to do all this for you.)

Enjoy!
xoxo
Erin

Perfect Pasta Al Pomodoro

2011-04-29T07:40:00.000-05:00

This recipe was staring me down when it arrived in my mail box. A glorious photo of perfect strands of bucatini dressed in a silky, bright tomato sauce. It was simple and looked like it came straight from the cute, Italian speaking waiter serving you at a side street cafe in Rome. At least that is what I imagined when I saw it, but it really was just the cover story on the latest Bon Appetit. The entire issue was dedicated to all things Italy and filled with great tips on perfecting how to make pasta. This recipe allows you to try to make pasta the way you get it in Italy or even your favorite Italian restaurant. You know how even spaghetti with tomato sauce tastes a bit better in a restaurant than at home? Well with a few steps, you can do it too. This pasta, a glass of red, and time to enjoy it will make you a very happy person. Promise.

Pasta Al Pomodoro
Bon Appetit May 2011
serves 4

Heat 1/4 cup extra virgin olive oil in a 12" skillet over medium low heat. Add 1 minced medium onion and cook, stirring, until soft, about 12 minutes. Add 4 minced garlic cloves and cook, stirring, for 2-4 minutes. Add a pinch of crushed red pepper flakes; cook for 1 minute more.

Increase heat to medium, add one 28 oz. can peeled tomatoes, pureed in a food processor, and season lightly with Kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in 3 large basil sprigs, and set aside.

Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add 12 oz. bucatini or spaghetti and cook, stirring occasionally, until about 2 minutes before tender. (you should just see a bit of white when you break a strand) Drain pasta, reserving 1/2 cup pasta cooking water.

Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add 2 Tbsp. cubed unsalted butter and 1/4 cup finely grated Parmesan; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

Enjoy!
xoxo
Erin

Mustard Roasted Fish

2011-04-27T17:29:00.000-05:00

This is by far and away your new dinner party best friend. If you are serving a crowd that you know enjoys fish, this is absolutely brainless and completely delicious. The steps are: mix a few ingredients in a bowl, place fish on baking sheet, cover with what you mixed in bowl, bake and serve. In a matter of 20 minutes, you made something that will seem to have taken much more work. Many recipes call for separate instructions to make a sauce for a protein, but this one is done while it roasts. No muss, no fuss, and it comes out perfect every time. It is from none other than the fabulous hostess from the Hamptons, Ina Garten. Her ability to simplify recipes, but at the same time make them seem like you were slaving away for days is why she is so loved. Great additions to this fish for a dinner party would be this beet salad, roasted potatoes, mini warm soft-centered chocolate cakes, and a bottle of Sancerre.

Mustard Roasted Fish
Back to Basics, Ina Garten
serves 4

4 - 8oz. fish fillets such as red snapper, halibut, or sea bass
salt and pepper
8 oz creme fraiche (found near the sour cream or cream cheese)
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat oven to 425 degrees.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish). place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, two mustards, shallots, capers, 1 teaspoon salt, 1/2 teaspoon of pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.

Bake for 10 to 15 minutes, depending on the thickness of the fish, until it is barely done. (The fish will flake easily at the thickest part when it's done). Be sure not to over cook it!

Serve hot or at room temperature with the sauce from the pan spooned over the top.

Enjoy!
xo
Erin

Orzo, Corn, & Avocado Salad

2011-04-26T21:24:00.000-05:00

I have been eating this salad for 4 days. It is finally gone and I could not be more sad. Although, I am sure it is better if I lay off it for awhile as I needed an intervention. This pasta salad is basically guacamole salad with orzo and corn. It is amazing and I would recommend making more than you can eat in one sitting as you will want to eat it for days. Now writing about it makes me want to run back to my fridge to see if I have enough of the ingredients to make again. If you like guacamole (if you don't, I have no words) and have made it, this only has a couple more steps. It is the perfect side with any grilled meat, and it's bright flavors make it the perfect meal in itself. Like most salads I love, this one could be made with rice, quinoa, or any pasta shape as well. Add some shredded chicken or black beans and you have a whole meal. You will also need some will power, as not eating the entire bowl of it is really tough. I clearly have none.

Orzo, Corn, & Avocado Salad
Adapted From Cristina's Tuscan Table, 2008 (one of my favorite cookbooks)
serves 8

1 pound orzo
3 tablespoons extra virgin olive oil
1 cup fresh corn (cut kernels straight off 2 ears)
4 avocados
1/2 cup lime juice, divided
7 scallions, sliced in thin rounds
2 tablespoons chopped cilantro (Italian parsley would also work)
zest of 2 limes
salt and pepper to taste

Cook pasta until al dente (just tender, but still has a bite to it). Drain and set aside.

In a skillet, heat one tablespoon olive oil over high heat, add the corn, and saute until light brown. Set aside to cool.

Remove skin from the avocados, cube, and drizzle with one tablespoon lime juice to prevent discoloration.

In a mixing bowl, gently combine cooked orzo, corn, avocado, scallions, cilantro, lime zest, remaining lime juice, remaining 2 tablespoons of olive oil, and salt and pepper to taste, add more lime juice if you like.

Serve on radicchio leaves or beautiful, ripe tomatoes.

Enjoy!
xoxo
Erin

The Empanada Expirience

2011-04-21T12:27:00.001-05:00

Who doesn't love something that comes piping hot out of the oven, is wrapped in dough, and filled with a savory, flavorful filling? The answer is no one, because once you wrap anything in dough and bake it, it will be enjoyed no matter what. I am going to use the word empanada loosely with these recipes because these are not authentic empanadas. I decided to go with some different flavors and try out two different kinds of store-bought dough. I filled pie dough and pizza dough with a Mexican inspired chicken filling and a spicy beef mixture. Both of the fillings were awesome. Easily something to make on their own and serve with rice as well. As far as the better dough, it is a tough call. I prefer the pizza dough as it is not as heavy and I like the chewiness. The pie dough is amazing, but not for a whole meal as it is really rich. Pizza dough is better for dinner sized empanadas and pie dough is better for small appetizers. Both were great and easy to make. This is a great way to use up some leftovers as well. Just pack them in the dough with other delicious ingredients you have around and enjoy.

Empanadas
Forks & Amusement 2011
makes enough to feed 6-8 people

Chicken Filling:
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 jalapenos, chopped (remove seeds if you do not like spice)
2 cloves garlic, minced
1 whole roasted chicken breast, shredded (I use the store bought rotisserie chickens)
1- 14.5 oz can diced tomatoes, drained
salt and pepper to taste
1 teaspoon ground cumin
1 handful of cilantro, chopped

To make: Add the oil to a skillet over medium heat. Add in the onion, bell pepper, and jalapeno and cook until softened. Add in the garlic and cook for 1 minute. Add in the chicken, tomatoes, salt, pepper, and cumin. Cook for 5 minutes until well combined. Remove from heat, add in the cilantro. Set aside to cool.

Beef Filling:
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 lb ground beef
salt and pepper to taste
1 teaspoon of each: ground cumin, paprika, smoked paprika, crushed red pepper
1/2 cup red wine
1 - 14.5 oz can diced tomatoes, drained
1 teaspoon thyme
1/4 cup frozen peas

To make: Add the oil to a skillet over medium heat. Add in the onion and cook until softened. Add in the garlic and cook for 1 minute. Add in the beef, salt, pepper and spices. Cook until meat is cooked through, about 5 minutes. Add in the wine and cook for 5 minutes until mostly evaporated. Add the tomatoes, and cook another 5 minutes. Add the thyme and peas, cook until the peas are no longer frozen, about 2 minutes. Set aside to cool.

To Assemble:
4 store bought pizza dough tubes or
2 package of pie dough (has 2 rounds)
flour
1 egg, beaten lightly in a small bowl

Preheat oven to 375 degrees. Grease 2 baking sheets

You can make the empanadas whatever size you would like. For both the pie and the pizza dough, you handle the same, but the pie dough is much less pliable. So be careful.

Sprinkle some flour on a big work surface, place the dough on it and sprinkle it with flour as well. Using a guide, like a glass, cut out circles in the dough. Place some filling in the very center of the circle, not too much. Fold the dough over itself to create half a circle and at least a 1/4 inch rim. Fold the edges up, pinch the edge with a fork all around to secure. Brush with the egg wash and place on the baking sheet.

Cook for 20-30 minutes depending on the size. They are done once browned and edges are cooked through.

Note: Assembly took some time to get used to. They were not that pretty, but they tasted great!

Enjoy!
xo
Erin

Lemon Ricotta Ravioli with Asparagus

2011-04-19T14:49:00.000-05:00

This is my attempt to bring Spring into the kitchen when outside it is still winter. It snowed this morning in Chicago, and it just makes today lame. I know I live in the Midwest and hate complaining about something like weather, but can we bring the temps above 50? What is not lame though, are these raviolis. I have been wanting to make ravioli for awhile, but I have no interest in making the dough from scratch. Using won ton wrappers is genius and makes it so easy. I had a pasta dish with these flavors in it on a recent trip. Incorporating them all into this was delicious and the dish comes together quite fast. Making the raviolis takes a little time, but once you get in a groove, it is done quickly. So my attempt at Spring is a little early, but at least you can try this and get a head start.

Lemon Ricotta Ravioli with Asparagus
Forks & Amusement 2011
serves 4

1 bunch of asparagus, ends trimmed
15 oz. part-skim ricotta cheese
1/4 cup grated Parmesan cheese, plus extra for garnish
zest of 1 lemon, plus some for garnish
salt and pepper
1 egg, whisked in a small bowl with a splash of water in it
15 oz package of won ton wrappers (in the refrigerated produce section)
1 tablespoon olive oil
4 slices prosciutto, chopped
3 shallots, chopped (you could also use half an onion)
1/2 cup lemon juice
8 oz light sour cream

Bring a pot of salted water to a boil, drop in the asparagus for 4 minutes until just tender, remove and place in a bowl filled with ice and water to stop the cooking process. Remove asparagus and set aside.

In a small bowl, combine the ricotta, Parmesan, lemon zest, salt and pepper. Taste and adjust seasoning.

To make the raviolis: Separate one won ton wrapper and place on a clean surface. Brush the edges lightly with the egg wash. Place a heaping teaspoon of the ricotta mixture in the middle. Carefully fold over one corner diagonally to make a triangle. Press down gently removing any air bubbles and allowing for a border of the pasta, you do not want the filling too close to the edge. Press the edges together to make a tight seal and place on plate or board. Repeat with all the wrappers.

Bring a pot of water to a boil. Once it is boiling, place a large skillet on the stove over medium heat. Add the olive oil and once hot, add the prosciutto. Cook, separating with a wooden spoon, until just starting to crisp up. Remove from the pan and set aside.

Add the shallot to the pan and cook until just starting to soften. Place the raviolis in the boiling pot of water.

Meanwhile, add the lemon juice to the skillet with the shallot and cook for a minute, turn the heat off. Whisk in the sour cream, asparagus, and salt and pepper to taste.

The ravioli is done when it floats. Add them to the skillet with the sauce and toss lightly.

Serve immediately sprinkling with a little lemon zest, Parmesan cheese and the crispy prosciutto.

Enjoy!
xoxo
Erin

Farro Salad with Walnuts and Parmesan

2011-04-14T12:16:00.000-05:00

I love salads that you can make for a side and then enjoy as lunch the next day. This one uses a new grain for me, farro. It is an ancient Italian grain that was once used for pasta and bread before wheat was discovered. I was a little bit wary, as it sounded like it was going to be grain-like and taste like cardboard. But after the first bite, I was sold. Once cooked, farro almost has the consistency of pasta and has a ton of flavor. Obviously, I had to jazz it up a bit with some ingredients I had in the fridge, but it did not need too much. I love salads like this because you could easily make this with orzo, rice, pasta, or quinoa. It also makes a ton, so I have plenty of leftovers for tomorrow and I know it would feed a crowd for the future. Feel free to toss in any other vegetables that you love or use pine nuts instead of walnuts. I found the farro in the Italian foods section of the market by the pasta and rice. You might also want to check in the rice aisle by the grains. Bonus is it is a whole grain, full of fiber and protein. So eat up!

Farro Salad with Walnuts and Parmesan
Forks & Amusement 2011
serves 6-8

1 lb farro
2 quarts chicken stock or water
salt and pepper
2 tablespoons dijon mustard
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano
1 tablespoon minced garlic, about 2 cloves
1 teaspoon crushed red pepper, more if you like it spicy
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
3/4 cup chopped toasted walnuts (to toast, just place in a hot pan on the stove until toasted, flipping over the nuts every once in awhile)
1/4 cup grated parmesan cheese

Cover the farro with cold water and soak up to 25 minutes. Drain and place in a pot. Cover with the stock, add some salt. Bring to a boil. Turn down the heat to a simmer and cook uncovered about 25 minutes, of until tender. Drain and set aside to cool in the fridge or spread on a baking sheet first to cool faster. (can be done the day before)

Meanwhile, combine the mustard, vinegar, oregano, garlic, salt, pepper, and crushed red pepper in a small bowl. Whisk in the oil to make the dressing.

In a large serving bowl, add in the cooled farro. Add the onions, bell pepper, and walnuts. Pour the dressing over that and add the parmesan. Toss everything to coat evenly. Taste and adjust for seasoning. Serve at room temperature or cold. can be made 1 day in advance.

Enjoy!
xoxo
Erin

Chicken Piccata

2011-04-12T09:25:00.000-05:00

I am in a bit of a cooking rut right now. My creativity has been sucked out of me and cooking has just not felt totally right the last few days. For dinner last night I knew I had to make something, so I pulled this recipe together with ingredients I already had in the house. This is a much lighter and easy to make version of every one's favorite lemony Italian meal. I did not use any butter and chose a multigrain pasta. The flavors turned out bright, the chicken was moist, and all was better in the world. I think that being in between seasons makes cooking a bit confusing. I look forward to steady warm weather, crisp vegetables, and using the grill as my primary cooking source. Until then, it is fun to put together some every day meals for all of you.

Chicken Piccata
Forks & Amusement 2011
serves 4

4 chicken breasts (about 1.5 lbs), rinsed, patted dry and pounded to even out the thickness to 1/2 inch
a couple tablespoons of flour
salt and pepper
1 1/2 tablespoons olive oil
7.5 oz of pasta like spaghetti or angel hair, half a box
3 shallots chopped (you could also use garlic or onions)
1 cup of dry white wine
juice of 2 lemons, plus a little extra for serving
1 cup chicken stock
3 tablespoons drained capers
1 teaspoon lemon zest
1 handful of parsley, chopped
1/2 cup of grated parmesan cheese

Bring a large pot of salted water to a boil on the stove.

Sprinkle the flour, salt, and pepper over the chicken breasts to coat. Shake off excess and repeat on other side. Heat a large skillet to medium-high heat and add the olive oil. Once hot, add the chicken to the pan. Brown and cook on both sides, about 7 minutes.

Remove chicken from the pan and cover with foil or place in oven to keep warm. Add the shallots. Cook until just starting to soften, about 2 minutes. Turn heat to high. Add the wine to the pan and scrape up the bottom bits, cook until wine has reduced by half. Add in the lemon juice and the stock and continue to cook until reduced a bit and slightly thickened, about 5 minutes.

Meanwhile, cook the pasta according to the package. Drain and set aside.

Remove the skillet from the heat and add in the capers and lemon zest. Taste and adjust seasoning. Place the chicken on serving plates and spoon some sauce over the chicken. Toss the rest of the sauce with the pasta in the skillet, allowing it to soak it up. Divide the pasta among the plates. Garnish with some parsley, parmesan cheese, and a good squeeze of lemon juice. Serve immediately.

Enjoy!
xo
Erin

Chimichurri Three Ways with Grilled Vegetables & Skirt Steak

2011-04-06T14:50:00.003-05:00

If you have been reading this blog for awhile, you know that I like sauces. But not the kind that take all day and a ton of skill. More like sauces or condiments that are easy to make and pack some serious flavor. Chimichurri is like ketchup in some South American countries. It is the perfect accompaniment to grilled meats of any variety and is fantastic swirled into rice or drizzled on grilled vegetables. I happen to love the classic style of this sauce, but I wanted to experiment with some different flavors. I took the classic recipe and replaced cilantro for parsley in one, and in the other I added spicy gardinera. If you like spice, the gardinera chimichurri was fantastic. It is spicy, salty, and fresh. My obsession with cilantro makes the other variety perfect for me as a summer staple I can top anything I take off the grill with. To make this dinner a bit more interesting, I wanted to try grilling potatoes. If you do not have a vegetable basket for your grill (I highly recommend one), then you can use foil instead. The cipollini onions are so tender and sweet with the rustic potatoes that I could not help plucking all of them out of the basket before they were even off the fire.

Tip: Like I have been saying in other posts, as long as you are grilling you should make more for leftovers. Whether you grill steak or chicken, make double and turn the leftover protein into a salad or sandwiches the next day.

Chimichurri Three Ways
Forks & Amusement 2011
makes 1 cup of each

For the Classic Style:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley

For the Cilantro Chimichurri:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh cilantro

For the Gardinera Chimichurri (spicy!):
3 cloves of garlic, 3 tablespoons hot Italian Style Gardinera, 2 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley

To make each sauce, simply put the ingredients for that particular chimichurri in a blender, food processor, or mini-chopper and blend until all the ingredients are chopped up and combined well. If you feel the consistency is too thick, add some water. Taste and adjust for seasoning. Repeat with each sauce.

Grill your favorite meat, such as skirt steak or chicken breasts with some salt and pepper. Serve with sauce for dipping.

You can also grill cut up yellow zucchini and red bell peppers and top with this sauce as I did above.

Grilled Potatoes & Cipollini Onions
Forks & Amusement 2011
makes 4 sides

1 lb russian banana potatoes or fingerling potatoes, halved
8 oz cipollini onions
olive oil
salt and pepper

In a large pot of salted water, cook the potatoes until just cooked through, about 10 minutes. Remove potatoes from water and place in the fridge. Add in the onions to the same water with the skins on. Cook for 10 minutes or until just tender. Drain and cool in fridge until able to handle.

Using a small paring knife, cut the bottom off each onion and slip the skin off, keeping the inside of the onion in tact. Place in a bowl with the potatoes. Toss all the vegetables with olive oil to coat and salt and pepper to taste.

Preheat grill to hot and place a vegetable basket on top if grates are too far apart to hold the vegetables. (you can use foil as well). Grill until potatoes and onions are tender, but not falling apart, have great color and taste yummy. About 10-15 minutes. Serve with chimichurri on the side.

Enjoy!
xoxo
Erin

Lemongrass-Cilantro Chicken

2011-04-04T11:21:00.000-05:00

I am determined to try as many fresh, flavorful chicken dishes that I can find. Like you always hear, you can never have enough ways to prepare chicken. What I think everyone should have in their arsenal is at least three really great marinades that you can make easily and stick some chicken into before roasting or grilling, like this. You should also have one great recipe for cooking the whole bird like this one. And lastly, you should always cook a few extra pieces to have as leftovers you can cut up for a sandwich, wrap, throw in a salad, or just have for a snack. It is the best advice I can give you to stretch the time you already spent in the kitchen. This recipe had me at cilantro (which I know not everyone is a fan of and you could skip it or use flat leaf parsley instead) and lemongrass. You can find lemongrass by the fresh herbs in your market. It has amazing flavor and yes, tastes like lemons. I made the marinade for the chicken and the dipping sauce when I was cooking the day before. This way all you had to do was make some rice and grill the chicken the next day. Leftover chicken would be great in this salad and you could stretch this meal for lunch or dinner. If you are already cooking, think about what you could be making more of to turn into something else the next day. Honestly, it is every multitasking cook's secret weapon.

Lemongrass-Cilantro Chicken with Honey Dipping Sauce
Food & Wine Magazine, February 2011
serves 4

sauce
1/3 cup water
1 1/2 teaspoons sugar
2 teaspoons honey
1/4 teaspoon crushed red pepper
1 tablespoon white vinegar ( I used rice vinegar)
1 tablespoon Asian fish sauce (in Asian food section of market, it does not taste like fish)
Salt and Pepper to taste

chicken
2 large stalks of fresh lemongrass, cut into 1 inch pieces
1 packed cup chopped cilantro
4 large shallots, coarsely chopped
1/2 cup vegetable oil
4 boneless chicken chicken breasts halves, with skin (I used skinless and just grilled as usual)
salt and pepper
1 cup mint leaves (I used cilantro instead)
lime wedges for serving

1. Make the sauce: In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring until the sugar has dissolved, about 1 minute. Pour the mixture into a heatproof bowl and add the crushed red pepper. Let cool to room temperature. Add the vinegar and fish sauce and season with salt and pepper.

2. Prepare the chicken: Using the side of a chef's knife or rolling pin, bruise the pieces of lemongrass. Transfer to a large, shallow dish. Add the cilantro, shallots and oil and mix well. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight. Bring the chicken to room temperature.

3. Light a grill or preheat a grill pan. Scrape the marinade off the chicken breasts. Season the chicken with salt and pepper and grill, skin side down, over moderately high heat until the skin is lightly charred and crisp, about 3 minutes. Move the chicken to a cooler part of the grill or reduce the heat to moderate and grill for 2 minutes longer. Turn the chicken and cook until white throughout about 5 minutes longer. Transfer the chicken to a cutting board and let rest for 5 minutes.

4. Slice the chicken crosswise 1/3 inch thick and transfer to plates (I skipped this). Sprinkle the chicken with the mint leaves and serve with the lime wedges. Pass the dipping sauce at the table. Serve with rice.

Make Ahead: The hone dipping sauce can be refrigerated for up to 2 days. Serve at room temperature.

Enjoy!
xoxo
Erin

Grilled Sea Bass with Warm Chickpea & Chorizo Salad

2011-03-30T09:57:00.001-05:00

This dish was inspired by a dinner I had at The Sugar Mill Restaurant at Little Dix Bay. First off, if you are looking for a fantastic place to vacation in the Caribbean, the island of Virgin Gorda in the British Virgin Islands is spectacular. Remote, full of culture, and not a lot of tourists, this island is the perfect getaway. The Sugar Mill is the nicest restaurant in the resort and I had a dish that was similar to this. The best thing about recreating this was it took about 15 minutes to make. Everything turned out so elegant, flavorful and a reminder of such a great trip. Between the richness of the fish, the smokiness from the cumin and chorizo, and the freshness of the salad, you really get a lot out of this one plate of food in such a short amount of cooking time. I wrote this recipe for two, as I think this is the perfect date night menu. Guys out there, this would definitely impress your lady. It would also be great for a large dinner party, just multiply as needed.

Grilled Sea Bass with Warm Chickpea & Chorizo Salad
Forks & Amusement 2011
serves 2

3.5 oz chorizo (uncooked, found near the Italian sausages and bratwurst), chopped
1 shallot, chopped
15 oz. can of chickpeas, also called garbanzo, drained and rinsed
1 tablespoon apple cider vinegar or any white vinegar you have
salt & pepper
2 fillets of sea bass, or any other firm, white fish
1 teaspoon cumin
2 cups salad greens of your choice, I like baby mixed greens or arugula
2 tablespoons of your favorite vinaigrette or make your own using the recipe in this post
fresh lemon juice and olive oil to garnish

Heat a grill or grill pan to medium-high heat.

Place a saute pan over medium heat on the stove. Once hot, add the chorizo and cook until just starting to brown, breaking up into pieces while cooking, about 5 minutes. Add the shallot and cook until softened, about 2 minutes. Add the chickpeas and cook with the chorizo and beans until hot and just starting to soften, about 2 minutes. Add the vinegar and cook just until it disappears, scraping the pan and combining the ingredients. Sprinkle with salt and pepper to taste. Remove from heat and keep warm.

Meanwhile, season the fish on both sides generously with the cumin, salt, and pepper. Grill for 10 to 15 minutes, turning over once. Cooking time may very depending on thickness. If the fish is firm in the center, it is done.

Combine the greens in a bowl with the vinaigrette and toss lightly. To serve, place a heaping spoonful of the chickpea and chorizo mixture on the plate. Place the fish fillet on top, then place some of the greens on top of the fish. Spritz the lemon juice on top and around the plate, repeat with a little olive oil. Serve immediately.

Enjoy!
xo
Erin

Lasagna with Turkey Bolognese & Fresh Mozzarella

2011-03-23T13:09:00.001-05:00

Everyone has a lasagna recipe. They are all about the same, but this one has a couple of elements that make it special. This is exactly the kind of dish I love since it has everything that I would want in a meal. Pasta, Tomato Sauce, and Cheese. What makes my lasagna different is that I use some wine with the tomato sauce, ground turkey to lighten it up a bit, and fresh mozzarella. The fresh cheese is really what I think takes this lasagna to a new level. I make this quite a bit and it is fantastic the next day and feeds a crowd perfectly. I don't like too much sauce with my lasagna as I like the top noodles to get a little crispy, so you might want to make some extra and you can always freeze whatever you don't use. Whether just for one to eat over a week's time or a dinner for guests, this lasagna never disappoints and I guarantee you will be making it over and over again.

Lasagna with Turkey Bolognese & Fresh Mozzarella
Forks & Amusement 2011
serves 6-8

For the sauce:
2 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lb ground turkey or beef
2 big glugs of dry white wine
salt and pepper
1 teaspoon dried oregano
1 teaspoon crushed red pepper or two if you like it spicy
1 tablespoon tomato paste
28 oz crushed tomatoes
1 teaspoon sugar

For the ricotta:
16 oz part skim ricotta cheese
1 egg
salt and pepper to taste

1 lb fresh mozzarella, sliced thin and dried on paper towels to remove any excess moisture
1 cup grated parmesan cheese
1 package of lasagna noodles, cooked to the package directions or use no-boil noodles

In a large skillet over medium heat, saute the onion in the olive oil until softened. Add the garlic and cook until fragrant. Add the turkey and combine with the onions and garlic, breaking up the meat with the back of a wooden spoon. Brown the meat until cooked through. Add the wine to the pan and cook until it has mostly evaporated. Add salt and pepper to taste, the oregano, red pepper and tomato paste. Cook for a minute or so until everything is combined. Add the crushed tomatoes and the sugar, bring to a boil, then lower to medium-low heat and simmer until thickened. About 15-20 minutes. Remove from heat.

Combine all the ingredients for the ricotta mixture in a bowl.

Preheat oven to 375 degrees. Grease a lasagna pan well with oil or Pam.

To assemble, start with a layer of pasta sheets, making sure there are no holes. I usually do three across and then one the opposite direction at the far end. Then spread one third of the ricotta mixture on the noodles. Top with one third of the mozzarella, then layer on one third of the sauce. Sprinkle with parmesan cheese. Repeat. Noodles, ricotta, mozzarella, sauce, parm.

Then top with one more layer of noodles. But then layer in this order: ricotta, sauce, mozzarella, then sprinkle very generously with the remaining parmesan.

Bake for 45 minutes until it is bubbling and melted all the way through.

Enjoy!
xoxo
Erin

Quick Vietnamese Noodle Soup with Beef

2011-03-21T10:50:00.000-05:00

This soup has all the flavors that I love. Richness from the stock and soy, heat from the chili sauce, tartness from the lime, and noodles. I know noodles are not a flavor, but in my book they are the best thing on the planet. I found myself alone for the night and still wanted to make a great dinner. This soup was perfect as it took only 20 minutes to make and was great for leftovers. Best thing is that it is light, refreshing, and filling, which is not a combination you can find often. The recipe came from the March issue of Food & Wine which featured recipes that chefs make for themselves to keep slim. Rocco DiSpirito was the author of this and he really knows how to deliver delicious food with a light calorie count. As written by him this is only 160 calories per serving. I could not find the special noodle that he has listed. Although, I called around to some natural food stores, Trader Joe's, and Whole Foods and you may be able to find them at one of those in the refrigerated foods aisle. They are known as "Miracle Noodle" for their very low calorie count and are made of tofu or sweet potato. I substituted what I like best, which has more calories. But, I did not feel one ounce of guilt since the calorie count was still very, very low.

Quick Vietnamese Noodle Soup with Beef
Rocco DiSpirito, Food & Wine Magazine, March 2011
serves 4

3 cups chicken stock (I used beef stock)
2 cups water
1 tablespoon agave syrup (you can use honey also)
1 tablespoon finely grated ginger
1 tablespoon soy sauce
Two 8-oz packages shirataki noodles, rinsed and drained (I used Udon noodles, use any noodle and adjust cook time as necessary)
2 tablespoons fresh lime juice, plus lime wedges for serving
Salt and pepper
1/2 lb. trimmed beef tenderloin, very thinly sliced across the grain
1 teaspoon toasted sesame oil
1/2 cup chopped basil
1/4 cup chopped cilantro
1/4 cup chopped scallion
1 cup bean sprouts
Sriracha or other garlic-chili sauce for serving

1. In a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.

2. Using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, cilantro, scallions and bean sprouts. Serve with lime wedges and chili sauce.

Note: If storing for leftovers, you can drop the meat into your leftover hot broth. Then just reheat when ready to eat. Serve topping with the oil, herbs, and bean sprouts, just like above.

Enjoy!
xo
Erin

Fiesta Part 2: Pork Tacos with Honey Lime Slaw and Peanuts

2011-03-15T11:13:00.000-05:00

This fiesta just keeps getting better and better. As if the bacon guacamole and homemade salsa verde weren't enough, the pork tacos were juicy, flavorful, and all around amazing. I was inspired to make these after a great date night with a friend at Mercadito in the city. This small plate concept Mexican restaurant has a great energy, amazing food, and one of the best desserts I have ever had. Something they call torrejas de bolillo, which is a creme anglais soaked bread with carmel and vanilla ice cream. I will be trying to make this melt in your mouth dessert soon. When trying to replicate some of the flavors in the pork tacos we had, I wanted to simplify the cooking, but keep all the flavor. Mercadito slow braises a pork shoulder for hours, which if you have the time I would try sometime. The rub that I came up could be used on chicken or beef as well. These tacos have a great mouth watering savoriness from the pork, a sweetness from the slaw, and a great unexpected crunch from the peanuts. I served with roasted spaghetti squash and the sauces from Fiesta Part 1. To stretch this meal out I made pork quesadillas the next day for lunch with the leftover meat and tortillas.

Pork Tacos with Honey Lime Slaw and Peanuts
Forks & Amusement 2011
serves 4

For the Pork:
1 teaspoon lime zest
1 teaspoon each of salt, pepper, chili powder, chipotle chili powder, and cumin
3 teaspoons olive oil
2 cloves of garlic, finely minced and smashed with the back of your knife to make a paste
1 1/2 lb pork tenderloin (could use 1 whole or 2 small)

For the Slaw:
2 tablespoons light sour cream or nonfat Greek yogurt
salt and pepper to taste
2 teaspoons honey
juice of one lime
1 handful of cilantro, chopped
2 scallions, white and green parts, chopped
1/2 head of cabbage, thinly sliced

For serving:
1/2 cup crushed peanuts
tortillas of your choice heated according to package instructions

Combine all the seasonings for the pork in a small bowl and stir to combine well. Rub seasoning all over the tenderloin, cover and refrigerate at least for 1 hour and up to overnight.

Preheat grill or grill pan on stove to medium-high heat. Grill tenderloin for 15-20 minutes (depending on thickness), turning over once until cooked through. Let rest for 5 minutes with a foil tent cover. Cut into 1/2 inch sized cubes and toss in any remaining juices from cutting board.

Meanwhile, combine the sour cream, salt, pepper, honey, lime, cilantro, and scallion in a large bowl. Mix to combine. Add the cabbage and toss to coat. Taste and adjust for seasoning.

To assemble: Place two tortillas on each plate. Fill with some of the meat, top with a little slaw, and sprinkle with the peanuts. Serve immediately.

Enjoy!
xoxo
Erin

Guacamole Trio & Tomatillo Salsa

2011-03-11T14:46:00.000-06:00

Trio of Guacamole

Tomatillo Salsa

Mexican food makes everyone happy, everyone. Whether making a dinner reservation at the local taqueria or grilling up some fajitas for the familia, the joy of eating Mexican always makes people smile. The beautiful thing is that it is so accessible and the choices are getting better. I took my first trip to my local Mexican grocer. You know the place. It's down the street, has some signs in Spanish with words like mercado and carniceria in florescent colors hanging in the window. I had always wanted to see if this grocer kept the perfect ingredients to your favorite South of the border dishes. Guess what? It does. Homemade tortillas, quality cuts of meat ready for tacos, fresh produce, and a selection of dried chilis that wold make Bobby Flay drool. I cooked up a huge Mexican feast last night that I have to split into two posts, so look for Part 2 next week. We are going to start with some snacks. I made this tomatillo salsa based on the recipe I was given from the chef of the amazing villa I stayed in recently with my friends, Villa Balboa. It was not quite as great as the original, but pretty darn close. This trio of guacamole was so simple, but by adding some fruit and bacon (yes, bacon) to an original recipe, you give yourself some delicious options.

Guacamole Trio

Forks & Amusement 2011

makes 3 cups

6-8 ripe avocados, halved, core removed, scooped into large bowl

juice of 2 limes

1 large handful of cilantro, chopped

salt and pepper to taste

green Tabasco sauce to taste

1/4 cup chopped pineapple, mango, or strawberries

3 slices of good quality bacon cooked, cooled, and broken into small pieces

Mash avocados in bowl and add the lime juice, cilantro, salt, pepper, and Tabasco. Mix to combine.

Divide the guacamole into thirds and separate into serving bowls. In one bowl add the fruit, mix to combine and top with some additional fruit to garnish. In another bowl add the bacon, mix to combine and top with a few bacon pieces to garnish. Add a bit of cilantro to garnish the plain guacamole. Serve with tortilla chips.

Tomatillo Salsa

Forks & Amusement 2011

makes 5 cups

2 tablespoons olive oil

2 medium onions, roughly chopped

2 cloves of garlic, minced

12 tomatillos, husks removed, roughly chopped

2 dried arbol chilis (any dried chili will do, but watch the heat!)

2 jalapeno peppers, deseeded and roughly chopped (keep the seeds if you like it spicy)

2 tomatoes, roughly chopped

salt and pepper

1 handful of cilantro

juice of 2 limes

Place a large skillet or pot over medium heat, add the olive oil. Once hot, add the onion and cook just until starting to soften. Add in the garlic and cook until just fragrant, about 1 minute. Add the tomatillos, chilis, jalapenos, and tomatoes to the pot. Add salt and pepper to taste. Cook, stirring occasionally, until all the vegetables have softened, about 10 minutes. Remove from heat and let cool to room temperature. To cool faster, spread on a baking sheet and place in the freezer or fridge until just cooled.

Place the cooked vegetables, cilantro, and lime juice in a blender or food processor and blend until smooth. Taste and add salt if needed. Serve with tortilla chips, top grilled steak, chicken, or fish, use as a dipping sauce for tacos or quesadillas, or use as a condiment for whatever you like!

Enjoy!

Erin

Shrimp and Chorizo Paella

2011-03-08T11:13:00.000-06:00

As I said in my last post, I am slightly obsessed with saffron right now. Which is great for my mouth, not so great for my wallet. Saffron is a spice found in the spice aisle of most markets, costs about $16 for a teaspoon, and I can't get enough of it. When I came across this new recipe from Rocco DiSpirito's new book, Now Eat This, I had to try it out. This book is full of recipes that are all under 350 calories. Comfort food favorites like mac 'n cheese, spaghetti carbonara, and chocolate chip cookies. The tricks that he teaches in the book to cut calories and fat are similar to what I try to do on this blog and the best part is he uses real, wholesome ingredients to do it. This paella does not deviate too far from the original and uses quite a bit of ingredients that you already have in your home. I used defrosted frozen shrimp, added a few extra ingredients, and settled into this super flavorful dish feeling great about the 350 calorie count.

Shrimp & Chorizo Paella
Adapted From: Now Eat This, Rocco DiSpirito 2010
serves 4

2 oz. chorizo, halved lengthwise and sliced into 1/4 in. thick half-moons (look for this near the Italian sausage and bratwurst in your market, you could also sub any sausage that you like)
1 onion, chopped
6 garlic cloves
splash of vinegar or dry white wine
1 teaspoon saffron threads
1 cup long grain brown rice
1 3/4 cups low fat, low sodium chicken stock
optional: crushed red pepper to taste
1 - 14.5 oz can diced tomatoes
8 oz. medium shrimp, peeled and deveined
Salt and pepper
3/4 cup frozen peas
chopped fresh flat-leaf parsley for serving

1. Heat a dutch oven or large skillet over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the onion and coat with the chorizo, cook until onions just begin to become translucent, about 3 minutes. Add the garlic and saute, stirring often, until it is fragrant, about 1 minute. Add in the rice, stir and toast, coating with the ingredients for about 1 minute. Then add the saffron, stock, and red pepper if using. Cover pot and bring to a boil. Reduce the heat and cook at a very gentle simmer for about 30 minutes.

2. Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.

3. Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue cook until the shrimp are cooked through and the rice is tender, about 10 minutes.

4. Allow the paella to rest about 5 minutes, covered. Then fluff the rice with a fork, and serve sprinkled with the parsley.

Note: Taste the mixture as it may need more salt and pepper depending on the saltiness of your stock.

Enjoy!
xoxo
Erin

Provencal Vegetable Soup

2011-03-02T10:00:00.000-06:00

Few things make me as happy as being awakened by the geese gawking while flying over my roof. Although this annoying sound will haunt me until Fall, hearing this so soon into March means that Spring is arriving. And soon. Temperatures are still quite chilly, but I know it is only a matter of days (wishful thinking) when I can trade in my wool coat for a light sweater. Not only will my wardrobe change, but my cooking will as well. This recipe is a start to that change. Although it is hot soup, it is something you picture eating on a terrace in the South of France, just as the temperatures start to climb. It is light, with a delicious tomato pesto stirred in called Pistou made from tomato paste, basil, garlic and Parmesan cheese. The Pistou would also be great tossed into pasta or used as a topping for a crostini. That is if you like garlic, which I worship. The soup has a ton of different flavors and a savory richness from the saffron in the broth that soaks into all the vegetables and pasta. So cheers to warmer weather, spring cooking, and those warmer weather seeking geese.

Provencal Vegetable Soup
Adapted from Barefoot In Paris, Ina Garten, 2004
serves 6 to 8

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups leeks, white and green parts (2 to 4 leeks)
3 cups 1/2 inch diced unpeeled boiling potatoes (1 lb)
3 cups 1/2 inch diced carrots (1 lb)
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
optional: 1 teaspoon crushed black pepper
3 quarts chicken stock
1 teaspoon saffron threads
1/2 pound haricots vert (thin green beans, look for fresh or frozen; if cannot find use regular green beans), end removed and cut in half
4 ounces spaghetti, broken into pieces
optional: 1 diced roasted chicken breast (I use the store bought rotisserie chickens)
1 cup Pistou (recipe follows)
freshly grated Parmesan cheese, for serving

Heat the olive oil in a large stock pot, add the onion, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, pepper and red pepper if using. Saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until the vegetables are tender. Add the haricots verts, spaghetti and chicken if using, bring to a simmer, and cook for 15 minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

To make in advance: cook the soup but don't add the haricots verts, pasta or pistou. When you are ready to serve, add the haricots and pasta, simmer for 15 minutes, then serve with the pistou.

Pistou
makes 1 cup

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup good olive oil

Place the garlic, tomato paste, basil and Parmesan in the bowl of a food processor (a blender would work too) and puree. With the motor running, slowly pour the olive oil down the feeding tube to make a paste. Pack into a container, pour a film of olive oil on the top, close the lid. Refrigerate until ready to use for up to a few days or freeze for up to 6 months.

Enjoy!
xoxo
Erin

Fruit & Chocolate Skewers

2011-02-09T17:56:00.001-06:00

If you are a regular reader, you will notice I don't post too many desserts. Although I love love love sweets, I don't have much patience for baking, measuring and assembling. I maybe make dessert 10 times a year and I am always looking for ways to simplify it (which normals includes a tub of gelato and strawberries). I came up with this idea because I was tasked to put a healthy dessert recipe together for a column. I came upon a special for marshmallows and was pleasantly surprised to see that they only have about 18 calories each. Bright colored fruit and a good drizzle of dark chocolate rounded out the plan. I thought putting on a skewer made it fun and allowed for some portion control. So here you have it, a guiltless sweet treat that is simple to prepare, perfect for a party, or your Valentine in the coming days.

Fruit & Chocolate Skewers
Forks & Amusement 2011

Skewer your favorite fruit (I used pineapple chunks and strawberries) with 2 marshmallows (only 18 calories each!). In a double boiler or a pot of simmering water with a bowl on top, melt dark chocolate (melt just a bit of you want to keep this guiltless, about 1/3 cup for 4), stir until smooth. Let cool slightly while continuing to stir and drizzle over skewers. Let cool, cover with plastic wrap and refrigerate until ready to serve.

Enjoy!

xoxo

Erin

Edamame Dip with Whole Wheat Pita Chips

2011-02-08T09:11:00.002-06:00

I am really into snacks lately. Problem is that once you eat the whole bag of tortilla chips the guilt starts to set in pretty quick. I for one love anything that has some sort of dip involved. Whether it is salsa, hummus or even ketchup, every snack is better when dipped. I wanted to try to lighten up my snacks this week and try something new. Edamame is a favorite snack or starter in every sushi spot I have ever been to. They are steamed soy beans served with a bit of salt. Surprisingly, these little guys pack a nutritious punch with lots of fiber and protein. This dip combines just a few ingredients and is really delicious with a bright green color. The lemon juice really brightens it up and I love the hint of red pepper flakes for heat. Now I can enjoy my snack with no guilt.

Edamame Dip with Whole Wheat Pita Chips

Makes 2 cups

2 whole wheat pitas, cut into wedges; if pockets, pull the wedges apart

2 tablespoons extra virgin olive oil, divided

10 oz bag of frozen edamame beans already shelled, steamed according to package directions (found in vegetable freezer section)

4 basil leaves, plus one extra chopped for garnish

2 cloves of garlic

½ cup of water

salt and pepper to taste

crushed red pepper to taste

Preheat oven to 400 degrees. On a baking sheet, spread the pita wedges out in one layer. Brush both sides with 1 tablespoon of the olive oil and sprinkle with salt. Bake for 10-12 minutes until toasted and crisp.

Meanwhile, in a blender or food processor, combine the rest of the ingredients and blend until smooth. If needed, add more water to smooth out the texture. Adjust seasoning to taste. Transfer to serving bowl, garnish with chopped basil and serve with pita chips at room temp. Make Ahead: Can be made day before serving.

Enjoy!

xoxo

Erin

Chicken Fricassee with Greek Green Beans

2011-01-31T09:31:00.000-06:00

Julia Child always cooked by the mantra of "no apologies and no excuses." When it comes to cooking, not everything is going to turn out the way you want it to. I think art mimics life in this respect and I hope all you home cooks out there remember this each time you test your skills in the kitchen. I used to apologize for dishes before anyone even tasted it! I would say it was too salty, not seasoned enough, not crispy enough, looked nothing like the picture or even worse, that it was terrible. When I read Julia's memoir, the lesson of not making excuses for the food you are preparing and being proud of everything, regardless of the outcome was what stuck with me the most. This dish is one of those that I think needs another shot presentation-wise, but flavor-wise it was so yummy. Chicken Fricassee is a classic French dish that uses garlic, vinegar and tomatoes to give chicken a punch. The photo for this recipe, in one of my favorite books, looks amazing and yet I was surprised by how different mine looked when it was finished. But before I wrote off the recipe and started making excuses, I served it and enjoyed. The taste kept my mouth closed and the recipe in rotation. So no excuses tonight, no apologies, even a not so perfect meal is still a lovingly made home cooked one.

Chicken Fricassee with Garlic and Red Wine Vinegar
Bon Appetit Y'All, Virginia Willis, 2008
serves 4 to 6

1 (4 to 5 lb) chicken cut into pieces (boneless, skinless chicken breasts can be subbed, see note below)
salt and pepper
2 tablespoons unsalted butter
1 tablespoon canola oil (I used vegetable oil)
4 cloves of garlic, crushed (just give it one good whack with the side of your knife, using your fist)
1 cup red wine vinegar
1 (15 oz) can whole tomatoes, crushed, with liquid (crush with your hands in the can)
1 cup chicken stock
1 bay leaf
2 sprigs flat leaf parsley
2 sprigs thyme

To cook the chicken, season with salt and pepper. Heat the butter and oil over medium heat in a large, straight-sided skillet or saucepan (no cast iron). Add the chicken, skin side down, without crowding the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 min per side. (trick is to leave it alone as much as possible!) Remove chicken to a plate.

Pour off all but 1 tablespoon of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.

To make the sauce, remove the chicken pieces to a warm serving dish, tent with foil. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve.

Note: You can make with boneless, skinless chicken breasts. Adjust simmering time with sauce to just 8 to 10 minutes, until juices run clear. Remove breasts and tent with foil, once cooked through. Continue to simmer sauce until vegetables are tender and sauce is thick enough to coat a spoon. Return chicken to the sauce and finish as directed in third paragraph.

Greek Green Beans
Forks & Amusement 2011
serves 4 to 6

1 1/2 lb haricots verts (thin green beans, thinnest you can find), trimmed
1 tablespoon olive oil
1 clove garlic, minced
2 tomatoes, cored, seeded and chopped
15 black kalamata olives, pitted and roughly chopped
red wine vinegar
1/2 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of salted water to a boil and prepare a large bowl with ice and water. Add the beans to the boiling water and cook until just crisp-tender, about 3 minutes. Drain well and pat dry. Put the pot back on the stove over medium heat and heat the olive oil. Add the garlic and cook until fragrant, about 60 seconds, making sure not to burn it. Return the beans to the pot, along with the tomatoes and olives. Toss everything together and transfer to serving dish until just heated through. Drizzle with the vinegar, toss with the cheese, salt and pepper to taste. Can be served warm, room temp or cold.

Enjoy!
xoxo
Erin

Tomato Soup with Lemon and Rosemary

2011-01-25T11:05:00.000-06:00

Another week of super cold temperatures and a weekend filled with a lot of fun in the city makes me want to curl up with comfort food that will not make me feel guilty. One of the ways I organize my week of cooking is always making something that will last a couple of days. Whether it is something that I can eat for lunch the next day or can be reheated and added to another recipe, I try to stretch what I make into multiple meals. It is a huge time saver and I promise to share more of these tips this year. Soup is always a great way to stretch a meal because you can make a huge pot of it, save some for lunches and even freeze some for a time when you don't feel like cooking, but want something homemade. Soup also tends to be healthful and light (as long as you stay away from lots of cheese and cream!), but also filling and comforting. What I like about this tomato soup is that it does not have too many ingredients, takes little time and is a lot more filling than your average tomato soup. You use white beans to give this soup more body, fiber, protein and flavor. Most of the ingredients in the soup are pantry and fridge staples, so it can be one of those meals that come in handy when you don't feel like making a grocery run. The whipped cream that you place on top is the indulgent part of the meal, but with just a small dollop and the super healthy ingredients in the soup, no guilt is necessary! You could also substitute the heavy cream with light sour cream, just skip the whipping step. This was also my attempt at a Meatless Monday, which is hard to do with a husband that appreciates his protein. It was all gobbled up and no one missed their meat!

Hearty Tomato Soup with Lemon and Rosemary

Adapted from Giada's Kitchen 2008

makes 6 small bowls

2 tablespoons unsalted butter

1 onion, peeled and chopped

2 carrots, peeled and chopped (about 1 cup)

2 garlic cloves, chopped

1 (15 oz) can cannellini beans (white), drained and rinsed

1 (28 oz) can crushed tomatoes

3 cups chicken stock

1 bay leaf

2 teaspoons minced fresh rosemary

1/2 teaspoon red pepper flakes (this makes it really spicy, so use less or none if you do not like spice)

3/4 teaspoon salt (I ended up using a bit more, taste and add more if necessary)

1/2 teaspoon freshly ground pepper

1/2 teaspoon sugar

2/3 cup heavy cream (can substitute light sour cream, skip step where you whip the cream)

zest of 1 lemon

In a large soup pot, melt the butter over medium high heat. Add the onion, carrot and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, stock, bay leaf, 1 teaspoon of the rosemary, red pepper flakes, salt, pepper and sugar. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes covered.

Puree the soup in a blender (or use immersion blender right in the pot if you have one) in batches, being careful to remove and discard the bay leaf. Also be careful when blending, as liquid expands when blended. Do just a couple of ladles at a time, hold the top tightly and pulse slowly. Return the soup to the soup pot and keep warm over low heat. Taste and adjust seasoning if necessary.

In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining teaspoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately.

Enjoy!

xoxo

Erin

Raspberry Baked Brie

2011-01-20T14:15:00.001-06:00

Now I know we all have seen this simple appetizer before, but this recipe just shows you that with a couple of extra steps you can make something that was very ordinary become fantastic. This is the perfect appetizer for you novice cooks that don't want to venture too far out of your comfort zone. By cooking some nuts and adding some jam, this baked brie becomes a sweet and savory bundle that everyone is going to want to devour. A friend brought this recipe over and we made it in just a few minutes and it was gone before anyone knew what had happened. If you are having people over for dinner or to watch the game this weekend, this will be a crowd pleaser. You can always use whatever jam you prefer in any flavor. Serve with some fruit in the matching flavor so everyone knows what is hiding inside.

Brie en Croute #2

recipe by Paula Deen

serves 8

1 sheet frozen puff pastry (package comes with 2 sheets)

1 tablespoon butter

1/4 cup chopped pecans or walnuts

1 small (8 oz) wheel of brie

1/2 cup raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees.

Defrost 1 sheet of the puff pastry approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).

Melt butter in a small saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of the brie and spread jam on top of nuts.

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with the beaten egg. Center the wheel of the brie on top of the pastry sheet. Bring all four corners of the sheet together above brie and twist slightly to form a "bundle." Attempt to "tie" gathered pastry together like a bow or arrange into a shape on top that looks nice.

Place the "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers or sliced baguette.

Enjoy!

xoxo

Erin

Roasted Brussel Sprouts with Bacon

2011-01-18T09:41:00.000-06:00

With the cold winter months blanketing us here in Chicago, it is time for some comfort food. I am slightly obsessed with this dish right now and have made it multiple times in the last couple weeks. Although many of us would frown upon these slightly bitter little cabbages, I have transformed them into a vehicle for the salty, rich flavor of bacon. When you roast these little guys with America's favorite food, they become sweet and caramelized with the smokey hints that always feel like home. Although this would not be considered the healthiest of vegetable choices given that the brussel sprouts soak up all that bacon goodness, at least you are eating some vegetables. Or at least this is what I am telling myself. Because these are so rich, I would serve with something a little lighter, like fish or a simply roasted chicken breast. Believe me, when you try these roasted brussel sprouts and die and go to heaven over their sweetness, you will never think of brussel sprouts the same way again.

Roasted Brussel Sprouts with Bacon
Forks & Amusement 2011
makes 4 sides

30 brussel sprouts, bottoms trimmed off, outside leaves taken off and cut in half lengthwise
salt
pepper
olive oil
2 slices thick, good quality bacon, chopped finely
juice of half a lemon

Preheat oven to 425 degrees.

Bring a large pot of water to a boil, salt the water with a good pinch, drop in the brussel sprouts. Cook for 3-5 minutes until just tender and bright green. Transfer to a bowl of ice water to stop the cooking process. Drain and towel off excess water.

Transfer the brussel sprouts to a baking sheet. Toss with just a splash of olive oil, salt, pepper and the bacon. Spread into one layer. Bake for 25-30 minutes, tossing every 10 minutes or so, until crisp and caramelized. Remove from oven and transfer to serving bowl.

Toss with the lemon juice, adjust seasoning if necessary. Serve warm.

Enjoy!
xoxo
Erin

Dreamy Sour Cream Waffles

2011-01-13T20:47:00.002-06:00

I am having a hard time writing about these waffles because they just might my favorite recipe on the planet. These are a family tradition that I have been enjoying for as long as I can remember. After opening presents on Christmas Day, these waffles were quickly served warm out of the iron, drizzled with hot melted butter, warm maple syrup and devoured. Because of their richness and indulgent nature, these waffles were only served on the most special of days and cherished until the very last hot, puffy bite made it to your mouth. If you are expecting weekend company or just want to serve a special treat this weekend, look no further. You can mix the dry ingredients the night before if you would like, but really these waffles do not take much time. I like to serve them with fresh fruit and crispy bacon, which can be a great vehicle for that left over syrup on your plate. The secret of these waffles is the sour cream, which gives them a tangy flavor and a lightness that is hard to find in many waffle recipes. Leftover batter can be used the next day or you can make the extra waffles, cool to room temperature, freeze individually, then defrost and toast for future enjoyment. I hope you enjoy these waffles and that they just might become a tradition in your kitchen as well.

Sour Cream Waffles
Forks & Amusement 2011
makes 6 - 6 inch waffles

1/4 cup (1/2 stick) butter, melted
1 1/2 cups sifted flour
1 tsp sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
2 cups (1 pint) sour cream

Preheat waffle iron. Melt butter.

Sift and measure flour; sift again with all remaining dry ingredients.

In a large bowl, beat eggs until light and lemon colored. (this is best done in a stand up mixer with the paddle attachment, but you can use a hand mixer or those strong arms) Blend in sour cream.

Add dry ingredients in small stages, gently combining each time. Blend in butter. (use a gentle hand with combining all the ingredients, this will keep the batter light and the waffles fluffy)

Using a ladle, pour batter onto hot iron and cook according to it's directions. (mine uses about 1/2+ cup of batter per waffle and takes about 5 minutes to bake)

Serve with melted butter and warm maple syrup.

Enjoy!
xoxo
Erin

Prosciutto Roasted Fish

2011-01-10T15:33:00.000-06:00

Welcome back! I hope that everyone had a really joyous and fun holiday season and that your kitchens' were filled with food, family and friends. I heard from quite a few readers with questions on entertaining and I absolutely loved helping out. I spent most of my holiday time away where I got a little break from the kitchen. It was a great time to enjoy the cooking of others and get a few great ideas. I was able to host a small dinner on New Year's Eve with close friends and I made this great sea bass recipe. I love it because it turns out perfect, required about 5 minutes of work and came out so flavorful. If your new year's resolution is to make more dinners at home, this is a great start and a way to show off a bit without any fancy technique getting in your way. I served this with some pasta and asparagus, but you could serve it with anything. Since you are already roasting the fish, you could roast any vegetable as the Barefoot Contessa suggests in her recipe for this. She dices butternut squash, potatoes, parsnips and carrots very small, tosses in olive oil, salt, pepper and garlic and roasts until tender and just starting to brown (400 degrees, about 30-40 minutes). I try to share easy fish recipes, as I know for some making fish is a big step in their kitchen. So man up! Make 2011 a year that you will try anything in your kitchen! I promise you will love the journeys and results. Cheers!

Prosciutto Roasted Bass
serves 6
Adapted from: Back to Basics, Ina Garten, 2008

olive oil
salt and pepper
6 (about 8oz each) skinless fish fillets such as sea bass (this is my preference), halibut, salmon or striped bass
6 thin slices prosciutto di parma (freshly sliced is best, or look for it by the deli meat and cheese)
1/4 lb (1 stick) unsalted butter
6 sprigs fresh rosemary
3 tablespoons freshly squeezed lemon juice
lemon wedges for serving

Preheat oven 400 degrees
Line sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fillets on both sides with olive oil and season liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends. Arrange the fillets on the rack with the prosciutto seam side down and roast 10 to 15 minutes, until barely cooked. (should feel just slightly firm in the center)

While the fish is roasting, melt the butter over medium heat in a medium sized saute pan. Add the rosemary sprigs and cook over low heat (if it seems to be taking too long, bring heat up a bit) until the rosemary leaves are crisp and butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, pinch of salt and pepper, and set aside.

To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and garnish with a lemon wedge.

Enjoy!
xoxo
Erin

Happy Holidays!

2010-12-16T15:03:00.000-06:00

This season has brought many surprises and little time for cooking. With an upcoming vacation and some much needed rest and relaxation, I am signing off for a couple of weeks. I will be thinking of you all season and what you might be making.

I would love to see some of those holiday spreads, fantastic new recipes or a favorite family dish by emailing me at forksandamusement@gmail.com.

You can also email me if you need some inspiration, help or entertaining tips. I am happy to help! Cheers to a delicious holiday with friends and family.

xoxo
Erin

Chicken with Mushrooms and Roasted Baby Artichokes

2010-12-09T15:12:00.000-06:00

Just writing this post makes my mouth water for this dinner. The sauce has so much flavor, the chicken is ridiculously moist for a bone-less, skin-less breast and the earthy mushrooms are divine. This is a great dinner that takes very little time and can make anyone feel like they have culinary chops. The roasted artichokes that I did with this are my new favorite side dish. It is quite time consuming to trim the baby artichokes as you need so many to make a few servings, but it is worth it if you have the time. I served this with some brown rice and the sauce from the chicken was great on it. I read a ton of recipes for chicken with mushrooms and have cut the calories considerably using a few variations on the endless butter and cream I saw in my research. If you are not a mushroom fan, simply leave them out.

Chicken with Mushrooms
forks & amusement 2010
serves 4

1 oz dried mushrooms (I like morels, but choose what you like or what you can find. If you want to use fresh, just slice them, skip the first step of the recipe and cook with the onions)
1 tablespoon olive oil
1 tablespoon butter
2 shallots, chopped (you could substitute for 1 onion)
2 cloves garlic, minced
4 boneless, skinless chicken breasts
salt and pepper
3/4 cup white wine
1 cup chicken stock
1 tablespoon flour
1/4 cup half and half
lemon juice
chopped parsley or thyme for garnish (optional)

Soak the dried mushrooms for 30 minutes in very hot water. Rinse them and pat dry.

Heat the butter and oil over medium heat in a large skillet. Add the onion and saute until beginning to become translucent, then add the garlic. Cook for 1 minute, stirring, until garlic becomes fragrant.

Season chicken on both sides with salt and pepper and add to the pan. Leave the chicken to brown on both sides for 2 minutes or until it has a rich brown color. Add the white wine to the pan to deglaze and scrape up the brown bits from the bottom of the pan. Add the stock and mushrooms and bring to a boil. Cover, set heat to low and simmer for 10-15 minutes or until chicken is cooked through (I like to use a quick time thermometer).

Remove chicken from the pan onto a plate or platter and tent with foil to keep warm. Raise heat to high to bring to a boil. Sprinkle the flour all over the sauce, stir and cook for 2 minutes to thicken the sauce. Add the half and half and allow to sauce to reduce and thicken, about 3 minutes. Once thickened, spritz with the juice of half a lemon and pour sauce over chicken. Serve immediately adding some garnish of herbs if you have it.

Roasted Baby Artichokes

baby artichokes (8-10 per person)
2 lemons
olive oil
salt and pepper

Prepare a large bowl with cool water. Juice the lemons into the water and throw them into the bowl as well. (artichokes oxidize very easily, so this keeps them from turning really brown, really fast)

Working one-by-one, with a sharp paring knife, cut the stem off of the artichoke and dip the cut end into the lemon water. Quickly pull off all of the leaves, peeling down towards the heart until just the tender yellow leaves are exposed. Using your knife, trim any dark green from the bottom. Cut off the very top, cut in half and submerge in the lemon water.

Once all of the artichokes are done. Preheat oven to 375 degrees. Drain and dry off the artichokes and place in a roasting pan. Drizzle with olive oil, salt and pepper. Mix well so it gets all over the artichokes. Roast for 30 minutes, turning each over once half way through. They should be tender, but crisp on the outside.

Serve warm or at room temperature.

Enjoy!
xoxo
Erin

Roasted Cod with Caponata and Roasted Truffled Potatoes

2010-12-07T10:47:00.000-06:00

Caponata is one of my favorite recipe finds this year. I discovered it when doing this post about making picnic fare. Caponata has such great flavors, tons of vegetables and a wonderful saucy consistency. It was great on a sandwich, works great as a crostini topper for an appetizer and can be tossed into pasta for a quick dinner. I wanted to see how far I could take this rich, bright sauce and decided to try it with fish. I know many people are wary about making fish at home. There are a few things you should know about making fish that will make it successful. One is you need to find the freshest fish you can find. Go to a local fish market or a market counter you know has quality product. Second smell the fish before you buy it. Really, get your nose up in there. If the fish smells fishy at all, it is not fresh and do not buy it. It should smell like the ocean. Lastly is that fish is super easy to make, very healthful and can be prepared simply by roasting it in the oven with salt, pepper, some fresh herbs than spritz with fresh lemon juice. If your fish is fresh, this will be fantastic. This recipe is just as easy, but brings a whole spectrum of flavor to the table. I made some roasted fingerling potatoes tossed in a bit of truffle butter and a salad to accompany the fish. For those of you who are first-time fish cooks, no need to fear, this recipe is fool proof and delicious.

PS: This is a great recipe for those in your house that may not be too keen on fish. The flavors are pretty bold, so it can be a great gateway dish to get your loved ones eating some of those outstanding nutrients only fish can provide.

Roasted Cod with Caponata
forks & amusement 2010
serves 4

1 tablespoon olive oil
2 large celery stalks, large chop
2 baby eggplant, large chop
2 red bell peppers, large chop
1 onion, large chop
1 clove of garlic, minced
1 28 oz. can of diced tomatoes
1 teaspoon of oregano
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons capers
salt & pepper
1 large cod filet (about 1.25-1.5 lb), you can use an firm white fish that you love as well, halibut would be great too

Preheat oven to 375 degrees.

In a large skillet, heat the olive oil over medium-high heat. Add the celery to the pan and cook for 2 minutes. Add the eggplant to the pan and cook for 2 minutes with the celery. Sprinkle the vegetables with salt and add the peppers. Cook for 5 minutes, stirring occasionally. Add the onion and cook for 3 minutes, adding the garlic for the last minute. Pour in the tomatoes with their juices and the oregano. Bring to a boil and add salt and pepper to taste. Change heat to medium low and allow to simmer for 20 minutes or until the sauce has thickened and vegetables have softened. Add the vinegar, sugar and capers. Taste and adjust with salt and pepper. Remove from heat.

Place fish on a roasting pan or jelly roll pan. Season with salt and pepper. Pour the caponata over the fish and roast in the oven for 10-15 minutes until fish is cooked through and firm to the touch.

Serve in pieces, topped with caponata.

Roasted Truffled Potatoes
forks & amusement 2010
serves as much as you want!

Potatoes, I like fingerling or yukon gold for this, cut in half
salt & pepper
olive oil
truffle butter (can be found by the butter in some markets and all specialty food stores, it is life changing!)

Toss potatoes in enough olive oil to coat, salt and pepper. Roast potatoes in 375 degree oven for 30-40 minutes or until crisp on the outside and tender on the inside. Remove from the oven. Toss hot potatoes with some truffle butter (you do not need a lot, for 2 people you can use a teaspoon) and serve. If you have parsley or tyme, you could top it off with a little chopped herbs.

Enjoy!
xoxo
Erin

Pasta with Shrimp and Crispy Proscuitto

2010-12-01T12:13:00.002-06:00

Cooking for one can be hard. I have heard it from many people that they just don't know how to cook for one person, they cook too much and then in turn eat too much, or it is not worth their time. I agree to all of this a smidge, but reality is that cooking for one can be great. You can cook one portion by calculating the recipe for one or make the whole lot and have a few dinners waiting for you at home. My husband has to work at night sometimes and I find myself just snacking, heating something up or making a salad. Which, let's face it, is super boring. But I decided that from now on I will cook for myself and enjoy every second. And last night I did! My advice for those cooking for one is to mind portions. If a recipe serves 4, just divide all the ingredients by 4. Cooking and baking time will probably be just a hair shorter than what it calls for, so use your best judgement. Also, this is a great time to try out a recipe that you have had stocked away and were wary to make for a crowd. You are your own best taste tester! This pasta was quick, full of flavor and I used a bunch of ingredients already in my home. Keeping frozen shrimp around is a great hands-on ingredient. Defrosts in minutes, cooks in seconds and add great protein to any dish. I hope that your solo cooking goes great. Believe me, it will be the most satisfying part of your day.

Pasta with Shrimp and Crispy Prosciutto
Forks & Amusement 2010
serves 1 (you can double, triple, etc. to make for a crowd as well!)

1 serving of pasta, according to package (I like spaghetti for this, but use what you have in your pantry)
3 thin slices of Prosciutto, chopped
extra virgin olive oil
1/2 large shallot or 1 small, minced
1/2 clove of garlic, minced
red pepper flakes to taste (a dash for those that don't like as much heat, 2 dashes for spice lovers)
1/4 cup white wine
1/4 cup chicken stock
7 uncooked good-sized shrimp
juice of 1/2 a lemon
4 tablespoons Parmesan cheese, grated
4 basil leaves, chopped

Cook pasta in boiling salted water according to package instructions until al dente. Reserving cooking liquid.

Meanwhile, place a saute pan on the stove over medium heat. Once hot, add the prosciutto. Cook, stirring every 30 seconds or so, until crisp (this happens fast, and can burn easy). Remove pan from heat and place prosciutto on paper towel lined plate.

Return the pan to the stove over medium heat. Add 1/2 tablespoon of olive oil. Once hot, add the shallot and cook for 2 minutes or until translucent. Add the garlic and red pepper flakes and cook an additional 30 seconds or until the garlic is fragrant. Add the wine to the pan to deglaze and scrape up any bits on the bottom. Bring to a boil and let reduce for two minutes. Add the stock and allow sauce to reduce again for a couple minutes. Add the shrimp and cook on both sides until pink and cooked through. Add Salt and pepper to taste.

Add the cooked pasta to the pan and stir to combine. Allow the pasta to soak up some of the sauce and cook for 2 minutes.
If sauce seems a bit thin, add a bit of the pasta cooking water. Add the cheese and stir to combine. Serve immediately topped with the crispy prosciutto, lemon juice, basil and extra grated cheese.

Enjoy!
xoxo
Erin

Smokey Lentil Soup with Turkey Sausage

2010-11-29T16:11:00.000-06:00

After a super sized Holiday weekend, nothing is better than a week of healthy food to make you feel a little less plump. Given that I am going to a warm place for Christmas in 3 weeks, this girl needs to lay off the dessert and start eating her veggies. I made this soup last week and froze it and it was a great lunch today. It is hearty, full of vegetables, fiber filling lentils and satisfying turkey sausage. The chipotle in it gives it a nice spice and extra smoke. The broth is so flavorful, you will forget that this is even healthy. I like to serve this with a warm bread, preferably from your favorite bakery. Since I am trying to be good, I went with a nine grain, but a french baguette or sourdough would be perfect. Here's to healthy eating so we can indulge yet again guiltlessly this holiday season.

Smokey Lentil Soup with Turkey Sausage
forks & amusement 2010
serves 8-10

1 1/2 cups lentils
2 tablespoons olive oil
2 onions, chopped
3 leeks, rinsed well, chopped, whites only
2 cloves garlic, minced
4 large turkey sausage links, casings removed
4 carrots, small dice
4 celery stalks, small dice
salt and pepper
1 tablespoon ground cumin
1 teaspoon fresh thyme, chopped
2 canned chipotle peppers, deseeded, chopped
1 1/2 tablespoons adobo sauce (what chipotles are canned in)
8 cups chicken stock
grated Parmesan cheese

Place lentils in a large bowl, pour in enough boiling water to cover them and wrap top with plastic wrap. Let sit for 15 minutes. Repeat. Then drain.

Meanwhile, in a large pot heat up 1 tablespoon of the olive oil over medium heat and add in the onion and leek. Saute until they are beginning to become translucent, then add the garlic. Cook for 30 seconds, then add in the sausage. Brown the sausage with the vegetables, breaking up the meat with the back of a wooden spoon. Continue to cook and break it up until cooked through. Remove pot from heat and pour meat mixture into a bowl.

Return pot to the stove over medium heat and add the other tablespoon of oil. Once it is hot, add the carrot and celery. Cook the vegetables until they are just beginning to soften, stirring often. Add in the salt and pepper (to taste), cumin, thyme, chipotle and adobo sauce. Stir well and add the meat mixture back in the pot. Add the lentils and combine well, cooking for just a couple of minutes. Add the stock and bring soup to a boil.

Lower heat to low and allow to simmer for 30 minutes or until lentils are softened and cooked through. Taste soup for seasoning and adjust as needed. Serve in bowls with grated Parmesan on top.

Enjoy!
xoxo
Erin

Thanksgiving Leftover Ideas

2010-11-23T11:16:00.000-06:00

Leftovers are absolutely imminent come Friday this week and I wanted to throw out a few ideas to do with some of those leftovers you have. Sometimes the best meals come from leftovers and it can absolutely go beyond the sandwich.

Turkey Shepard's Pie: Shred leftover turkey. In a oven proof casserole dish, spread stuffing in bottom of dish, sprinkle turkey over it in another layer, add in any vegetables that are leftover (ie: peas, spinach, cut up asparagus), then spread with leftover mash potatoes. Sprinkle with any cheese you might have leftover from your meal and bake in a 375 degree oven until bubbling and heated through. Serve with gravy on the side.
Turkey Tacos: Shred leftover turkey wrap leftovers in tortillas. It could be just a spread of cranberry sauce, turkey, a little stuffing and season with salt and pepper. Heat up and enjoy!
Turkey Pizza: Click here for a great pizza dough recipe. Top pizzas with leftover turkey, mozzarella and any leftover vegetables.
Have leftover asparagus? Use this risotto recipe for a base, just skip the step that you cook the asparagus and add in at the end.
Mexican Lasagna: This fan favorite could easily be done with your leftover turkey. For the meat filling, just follow the instructions except cooking the turkey. Add in shredded turkey at the end just to heat up and mix with the vegetables.
Tortilla Soup: Just substitute shredded turkey for chicken in this yummy recipe.

I hope this gives you a few ideas or at least a starting off point. Get creative and come up with something of your own. Use a favorite chili or soup recipe and just use what you have. Or think outside the box and make a stir fry, an omelet or anything that sounds good!

Enjoy!

xoxo

Erin

Homemade Hummus

2010-11-16T10:41:00.001-06:00

Hummus has really climbed the social ladder over the last ten years. Known to many as an exotic food before, hummus can now be found in the refrigerators of almost every woman you know and half the men. Opening a container of hummus and serving it with crackers and crudite is something every host has done and thus helping non-cooks everywhere include something delicious in their repertoire. The quality of store-bought hummus is actually quite good, but includes at least a couple unnatural ingredients. I took a crack at making this centuries old, healthy and delicious dip with a rather amazing outcome. The best thing about something like hummus is that you can add whatever flavors you would like to it. This variation below could very easily be switched by taking out the rosemary and adding anything from spicy red pepper flakes to artichokes to roasted red peppers. This takes about 5 minutes to make and will last about a week in the fridge. Since this version is 100% homemade, filled with protein and bursting with flavor, I think many of you out there will be forgoing the container and keeping these simple ingredients in your pantry and fridge for the next time you need a quick snack for guests or just for yourself!

Lemon & Rosemary Hummus
Forks & Amusement 2010
makes 1 1/4 cup
50 calories for 2 tablespoons

1 15oz can garbanzo beans or chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste (sesame seed paste, can be found in the ethnic food aisle or condiments)
1 large clove of garlic, minced
1/2 lemon zest
juice of 1 juicy lemon
1 sprig of fresh rosemary
1/2 teaspoon of cumin
salt & pepper to taste

For serving: Paprika & olive oil

Combine all top ingredients in a food processor or blender and process until smooth. If hummus is too thick, add a little bit of water to help it along until it is the desired consistency. Add more salt and pepper if needed. Serve in a bowl, sprinkled with paprika and drizzled with just a touch of olive oil.

Enjoy!
xoxo
Erin

Thanksgiving for Novices

2010-11-09T15:06:00.000-06:00

Thanksgiving is fast approaching and some of you out there might have decided to host this year and now are starting to feel the panic of putting this dinner on the table. The key to any party is to keep it as simple as you can, while not trying to do too much or anything above your skill level. I mean we all think we are Martha Stewart when we start planning a party, but the reality is a party is only fun if you are not stressing and can enjoy every minute. I took a dry run on the Thanksgiving meal and have some great ideas and a way for you to get around having to deal with a whole turkey, which, if you have not made one before, requires some icky steps. I found a great alternative that also cooks up much quicker. Quick tip: tools you might need for this or any Thanksgiving feast are a quick time meat thermometer, kitchen twine and lots of wine.

I started the dinner with this great salad. A great way to make a salad in advance is to make the dressing in the bottom of your serving bowl and add the ingreidents first that will not wilt in the dressing. In this case the pears will turn brown if left cut up, so soaking them in the dressing allows them to stay white. Pile the lettuce on top of the other ingredients and refrigerate until ready to toss and serve.

Pear & Walnut Salad

Forks & Amusement 2010
serves 4

Dressing: heaping tablespoon of dijon, minced shallot, juice of one lemon, a couple good chugs of white wine vinegar, drizzle olive oil in while you whisk until it is double in size. Salt and pepper to taste.

Ingredients: 2 chopped pears, handful of chopped walnuts, 1/4 cup shaved parmesan cheese, 2 heads torn butter lettuce

Combine ingredients in salad bowl and toss to coat in the dressing. Serve with a little extra parmesan on top.

This was the main course, which was Roasted Turkey Roulade with Roasted Green Beans and Asparagus.

Roasted Green Beans & Asparagus
Forks & Amusement 2010
make as much as you need!

Cut and trim green beans and place in roasting pan or baking sheet. Trim asparagus and cut in thirds. Drizzle with olive oil, salt and pepper and toss to coat. Add 2 cloves of minced garlic. Roast in a 375 degree oven for 30 minutes or until crisp and just cooked. Serve immediately.

Roasted Turkey Roulade
Barefoot Contessa, Back to Basics
serves 6 to 7

3/4 cups large diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or Brandy
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2 inch dice) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted (place in a pan over high heat, shake and toast until fragrant, cool)
3 cups Pepperidge Farm herb-seasoned stuffing mix
1 1/2 cups chicken stock
1 extra large egg, beaten
salt and pepper
1 whole (2 halves) turkey breast, boned and butterflied (ask your butcher to do this for you) and skin on (5 pounds)
3 tablespoons unsalted butter, melted

Place the dried figs and cranberries in a small saucepan and pour in the Calvados or brandy and 1/2 cup of water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from heat and set aside.

Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight)

Preheat the oven to 325 degrees. place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2 inch thick layer over the meat, leaving a 1/2 inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until thermometer reads 150 degrees in the center. (I test in a few places) Cover the turkey with aluminum foil and allow to rest at room temperature for 15 minutes. Carve 1/2 inch thick slices and serve warm with the extra stuffing.

Gravy

I also made a quick sauce on the stock to act as a gravy. You can make any gravy you would like and this may be the great opportunity to use your grandmother's recipe. Here is what I did:

In a small saucepan, cook minced onions in a little oil and butter until soft. Sprinkle the onions with a good amount of flour to coat and cook for 2 minutes, until flour is cooked. Whisk in some white wine and reduce by half. Whisk in a couple of cups of chicken stock and bring to a boil. Reduce heat to medium-low and allow to reduce until thickened. Season with salt and pepper. Strain and skim any fat off the top. Serve warm in a gravy boat with the meal.

Dessert

I kept it simple and served good quality vanilla ice cream with fresh berries. It was enjoyed by all and a snap!

This gives you some examples of how you can make your Thanksgiving a time for family and fun, and not a time for stress and headaches. Some other time saving tips are to set your table and bar up the day before. Ask guests to bring appetizers, side dish or dessert, everyone always asks to bring something so let them! And write down your timeline for the day up until you sit down for dinner, it helps organize your time and your thoughts.

Enjoy!
xoxo
Erin

Soupe A L'Oignon by Julia Child

2010-11-02T15:38:00.001-05:00

Onion Soup is one of those comfort foods that I tend to start ordering when fall starts creeping up. I wanted to make this beautifully rich, yet light bowl of goodness at home and turned to the Queen of French Cooking, Julia Child. I can just see Julia screaming with delight as she cracked through that first layer of warm, bubbling cheese to reveal the dark rich broth that steamed underneath. When you visit Paris, this soup is on every menu and whether you are in a posh cafe or a run-down bistro it will always be delicious. Julia's recipe was amazing and took me right back to Paris, my favorite place on the planet, and got me thinking that this soup must have comforted her as well. Below is her exact recipe which is worth following to a T. It does take some time, but the results are fantastic. Don't forget to eat the cheese that crisps up on the side of your bowl. It's the best part!

Soupe A L'Oignon

Mastering the Art of French Cooking by Julia Child, 1961

for 6 to 8 servings, cooking time about 3 hours

1 1/2 lbs. or about 5 cups of thinly sliced yellow onions

3 tablespoons butter

1 tablespoon oil

a heavy bottomed, 4 quart covered saucepan

1 tsp salt

1/4 tsp sugar (helps the onions to brown)

3 tablespoons flour

2 quarts boiling brown stock, I used beef

1/2 cup dry white wine or dry white vermouth

salt and pepper to taste

Cook the onion slowly on low with the butter and oil in the covered saucepan for 15 minutes. Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling stock. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. Set aside uncovered until read to serve, then reheat to a simmer.

12 to 16 slices of French bread cut 3/4 to 1 inch thick

olive oil

A cut clove of garlic

Place bread in one layer in a roasting pan and bake in a preheated 325 degree oven for about half an hour, until it is thoroughly dried out and lightly browned. Halfway through the baking, each side may be basted with a teaspoon of olive oil; and after baking, each piece may be rubbed with cut garlic.

A fireproof tureen or casserole or individual onion soup pots

2 oz Swiss Cheese cit into very thin slivers

1 tablespoon grated raw onion

1 1/2 cups grated Swiss cheese

1 tablespoon olive oil

Preheat oven 325 degrees. Bring soup to a boil and pour into the tureen or soup pots. Stir in the slivered cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.

Enjoy!

xoxo

Erin

Rehab!

2010-11-01T17:22:00.000-05:00

I am working on some new designs for the blog, so if it looks different that is why. Let me know what you think! I have added a search function on the left hand side, the archives have an easier view and I added a keywords area so you can scan through ingredients and dishes faster. I am going to be cleaning that up over the next few weeks to streamline. Here's to hoping I can figure it all out!
xoxo
Erin

DIY Dumplings

2010-10-27T11:44:00.004-05:00

In an effort to switch up more normal stir-fry routine this week, I made my first attempt at steamed pot stickers. Always a favorite of mine and never left off the the take out order, pot stickers are Asian dumplings filled with meat or vegetables that are steamed and sometimes finished off pan-fried. I decided to forgo the extra pan-frying calories and just steam them. This first attempt turned out fantastic and with how easy they were to make, I might be making these when I am waiting for the rest of my take out to come to the door. You can buy wonton wrappers in the produce section of your market, usually they are by the herbs. They keep well and you can fill them with anything you would like. I have even filled them with sweet Nutella and fried them to make a fried ravioli dessert. You could easily also fill the wrappers with ricotta and herbs, fold over in a triangle and cook just like fresh pasta. The possibilities are really endless, so I hope you try this recipe and then experiment in your own kitchen with your extra wrappers!

Steamed Asian Dumplings

Forks & Amusement 2010

makes about 12 dumplings

For dipping sauce:

1/2 teaspoon of sesame oil

2 scallions, diced

1/4 cup of soy sauce

1/8 cup rice wine vinegar

1/2 teaspoon of garlic chili paste or other hot sauce

Whisk ingredients together and set aside

For dumplings:

vegetable oil for brushing the steamer

1/2 lb ground pork

1 garlic clove, minced

1/2 teaspoon sesame oil

2 scallions, diced

1/2 teaspoon freshly grated ginger

1 teaspoon soy sauce

salt & pepper

1 egg lightly beaten in a small bowl

12 wonton wrappers

Turn on a steamer, or place a pot with a steamer basket on the stove with water. Brush the metal steamer with vegetable oil so dumplings will not stick. Bring water to a boil, then turn heat down to medium-low.

Place the pork, garlic, sesame oil, scallion, ginger, soy sauce, pinch of salt and pepper in a medium sized bowl. Combine the ingredients well, but lightly, using a fork.

Place a wonton wrapper on a cutting board, brush the edges with the egg. Place a heaping teaspoon (almost double) of the meat mixture in the center of the wrapper. Bring all four corners of the wrapper up and seal each side together forming a little pillow. Repeat until you have used all of the meat mixture.

Place the dumplings in the steamer and cook for 10 minutes, or until the meat mixture is firm and cooked through. do not crowd the dumplings as they will stick to each other. I had to make it in two batches.

To serve, pour a little of the dipping sauce into a small serving bowl for each plate along with the hot dumplings.

Enjoy!

xoxo

Erin

Just like Mom Used to Make...

2010-10-11T16:47:00.003-05:00

My obsession with pasta this last month has gone a little overboard. I have eaten pasta every day now for almost a month in some form or another. Not sure how it happened, but I guess with the change of season my tummy is just into the comfort of this Italian treat. I made this meatball recipe to see if I could go beyond my normal sauce routine and add a little Italian grandmother (not Italian, but I think I was in a former life!) to my daily plate of one of Italy's many culinary treasures. I wanted to keep it simple, but make sure to add a few extra ingredients to make it special. You can make the meatballs whatever size you would like and adjust the cooking time. Kids love mini ones and I have to say I do too.

Pasta & Meatballs

Forks & Amusement 2010

serves 4

3 tablespoons pine nuts

1 1/2 tablespoon flat leaf parsley, chopped; plus a little extra garnish

2 eggs

1/4 cup grated pecorino romano or parmesan cheese; plus a little extra for garnish and passing

salt and pepper

pinch of red pepper flakes (more if you like more heat)

1/4 cup Italian style bread crumbs

1 1/2 lbs. ground meat - beef, veal, pork - any combination or just one of them; turkey for a lighter take

1 - 26oz jar of your favorite pasta sauce

1 lb. box of your favorite dried pasta shape

Place a dry saute pan over high heat on the stove and add the pine nuts to it. Toast the pine nuts and shake the pan occasionally until they are slightly browned and fragrant, about 5 minutes. Set aside to cool, then coarsely chop

Place water on the stove to boil for the pasta.

Combine in a large bowl the pine nuts, parsley, eggs, cheese, salt, pepper, red pepper flakes, and bread crumbs. Add the meat to the bowl and GENTLY combine the meat into the mixture, you can use a fork or your hands, but try to not overwork, otherwise you will end up with tough meatballs.

Using your hands, gently roll the mixture into golf ball sized meatballs and place on a platter or plate. You should have 10-12 meatballs. Heat a large skillet over medium-high heat and add some olive oil to just coat. Place the meatballs in the pan and brown, turning them so that the entire meatball gets browned on each side, about 10 minutes.

Pour the sauce into the pan, roll the meatballs in the sauce and bring to a simmer. Allow to cook for 10 more minutes so meat balls are cooked through.

Meanwhile, cook pasta according to package directions, drain and add to the sauce and meatballs. Stir to combine everything. Turn off heat and serve with extra cheese and parsley to garnish.

Enjoy!

xoxo

Erin

Chocolate Chip Chili

2010-10-07T13:58:00.003-05:00

When I first saw this recipe was was very skeptical that it was going to be great AND stay somewhat true to what I think is tasty chili. When I did a bit more research I found that chocolate is actually an ingredient added to many meat dishes to give it a richness that you can not put your finger on, but appreciate. This chili was super easy to make and certainly was a great recipe that switches up my normal turkey chili recipe. This version is much meatier, bolder and has some unexpected flavors. It is much more rich, so serving this with a slaw of some sort would be perfect. It would also be spectacular with some tortillas or even in a burrito as leftovers. I make a lot of chili this time of year and this is a great one to keep in the arsenal to switch things up.

Choc Chip Chili

Nigella Lawson - The More the Merrier

serves 12

10 or 5 linked pairs chorizo sausage (not the salami sort), about 1 1/4 lb

3 1/4 lb boneless beef shank, cut into 3/4 inch cubes (stew meat could also be used, but will not be as tender)

3 onions, peeled

3 cloves garlic, peeled

1 fresh long chili, seeded (could not find this, so I subbed in 2 teaspoons chili powder and a serrano chili)

1/4 cup vegetable oil

seeds from 3 cardamom pods (not a fan of this spice and I left out)

2 teaspoons ground cumin (I added a bit more to great results)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon dried red pepper flakes

1/4 cup tomato paste

1/4 cup tomato ketchup

4 - 15 oz cans red kidney beans, drained

3 - 14oz cans diced tomatoes

1/4 cup bittersweet chocolate chips

1 cup water (swished out in one of the diced tomato cans

Preheat oven 300 degrees (You could also use a slow cooker)

Finely chop, or process the onion, garlic and chili.

Heat the oil in a large ovenproof pan (with a lid) or cast iron or enameled dutch oven and fry the onion, garlic and chile until soft, on low for about 10 minutes, then add the cardamom seeds (if using), cumin, coriander, cinnamon, and red pepper flakes.

Stir the oniony spiced mixture together and then add the chorizo, sliced into 1/4 inch coins, letting them ooze their paprika-orange oil.

Drop in the cubes of beef, turning them n the pan with the chorizo and onion mix, to brown the meat.

Stir in the tomato paste, ketchup, drained kidney beans, diced tomatoes and 1 teaspoon each of salt and pepper. Add the water and bring the chili to a boil.

Once it is started bubbling, sprinkle the chocolate chips over the chili and give it a good stir. Put on the lid and transfer to the oven.

Cook a this low heat for 3 hours. Once cooked it is best left overnight to improve the flavor.

Enjoy!

xoxo

Erin

Dressed up Pot Roast?

2010-09-27T16:39:00.004-05:00

I just have to start this post by saying that I got a fabulous new camera so I no longer need to be embarrassed by my pictures anymore! With this new camera I just had to cook something wonderful last night and this dish was the perfect fit. I found this recipe in the October issue of Food & Wine and liked that the ingredient list was not over the top and that it took very minimal work. Short ribs are all about the sauce and I would describe this dish as pot roast in evening wear wearing a velvety sheath of yumminess. It is elegant, but comforting and would be absolutely perfect for company. Although, I just made it as a Sunday night dinner that paired great with football. I included a super easy smashed potato recipe with this that you can make ahead of time, but you could also serve it with noodles. Enjoy this dish and I hope to dazzle you with my photography now and let's hope that I can figure out all the bells and whistles of my new gadget as fast and easy as these short ribs.

Short Ribs Braised in Red Wine

adapted from Food & Wine, October 2010

serves 4

Cooking time: 40 min Active; 3 hours Total

1 tablespoon unsalted butter

1 medium onion, finely chopped

1 large celery rib, finely chopped

1 large carrot, finely chopped

2 cloves garlic, finely minced

2 tablespoons tomato paste

2 tablespoons all-purpose flour

one 750-milliliter bottle dry red wine

2 whole sprigs of rosemary

1 bay leaf

2 cups veal, beef or chicken stock

2 tablespoons vegetable oil

Four 2-inch-thick, flanken cut, short ribs with the bone (I could not find this exact match, so just get about 2 3/4 lbs of the best short ribs you can find)

Salt and pepper

buttered egg noodles or smashed potatoes (recipe to follow), for serving

1. In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery, carrot and garlic, stir to coat with the butter, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine, stock, rosemary and bay and bring to a simmer.

2. Meanwhile, heat the oil in a large skillet until simmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.

3. Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2.5 to 3 hours.

4. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim the fat (I did this right in the casserole as there was not that much). Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with the egg noodles or potatoes with extra sauce. (Make Ahead: Short ribs can be refrigerated in the sauce for up to 5 days, just reheat on the stove top over medium heat)

Smashed Potatoes

serves 4

5 medium Yukon gold potatoes, washed, cut in half length wise, then in thirds

1/4 cup half and half

1 1/2 tablespoon butter (I like to use a flavored butter like truffle or garlic if you can find it, if not add in whatever you would like; roasted garlic, horseradish, chives, sauteed onions, wasabi, Parmesan, etc.)

salt and pepper

Boil a large pot of water and drop the cut potatoes in. Cook until tender, about 15 minutes. Drain the potatoes and place back into the pot over low heat to rid the excess moisture from them, about a minute or so. Smash the potatoes with a masher or large fork. Add the half and half, butter, salt and pepper and stir to combine. Taste the potatoes for seasoning and add more of what you think might be missing. Keep warm in the oven or serve right away with the short ribs.

Enjoy!

xoxo

Erin

Mini Soft Center Chocolate Cakes

2010-09-24T10:51:00.004-05:00

I don't post a lot of desserts as I find baking complicated and a bit too precise for my overstimulated brain. But I do have the opportunities to make something that can dazzle whoever is at my dinner table and always take advantage. When I entertain I use a lot of recipes that can be done ahead of time and this recipe fits that description. My mother is a fantastic baker and pastry master. She describes so many desserts she has made as "easy" yet I find myself in awe of the precision and skill that goes into it. She has shared a few gems with me that she knows I will use and are super easy to make. Like me, she likes to pull out all the stops, or at least make your guests feel that way. I made these beautiful, warm mini chocolate cakes for my anniversary and my husband loved it. I made it in less than 15 minutes earlier in the day, popped them in the oven while we were eating dinner and they were warm, delicious and oozing with chocolate goodness when we were done. These cakes have a soft center that is luscious and pairs fantastically with some good vanilla ice cream or whipped cream (as my mom would say, always make your own! heavy whipping cream, powdered sugar, stabilizer, which can be found in the baking section in little packets; beat until stiff peaks form with a hand or standing mixer). Enjoy this dessert and know that it make you look like such a pastry all-star with little work to do!

Mini Soft Center Chocolate Cakes

Forks & Amusement 2010

makes 4 servings

1 stick (4 oz) butter, plus a little extra for buttering the molds

4 oz bittersweet chocolate (preferably Valrhona)

2 eggs

2 egg yolks

1/4 cup sugar

2 tsp. flour, plus a little extra for dusting molds

4 - 4oz ramekins, molds or custard cups (this size is kind of odd, I used 3 oz ramekins and you could for sure use 5oz as well, anywhere in this ball park)

Butter and lightly flour the ramekins, tapping out the excess flour and set aside.

Use a double boiler to heat the butter and chocolate together until the chocolate is almost completely melted. If you do not have a double boiler, you can simmer a few cups of water in a saucepan and place a mixing bowl over it.

While that is heating, beat the eggs, yolks and sugar together with a whisk or electric beater until light and thick.

Beat melted chocolate and butter together ; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined. Divide batter among the molds.

At this point, you can refrigerate the desserts until you are ready to eat for up to several hours; bring them back to room temperature before cooking.

Preheat oven to 450 degrees. Bake cakes on a baking sheet for 7 to 10 minutes until the sides are all set, but the center is quite soft. Invert molds onto a plate, let sit for 10 seconds, unmold by lifting up one corner of the mold, then lift the entire mold off the cake. Serve with whipped cream or vanilla ice cream.

Enjoy!

xoxo

Erin

BBQ Asian Sea Bass

2010-09-13T16:27:00.004-05:00

I have been experimenting with grilling fish all summer and it is not easy. You need to pick the right type of fish, marinade, cooking temperature and vessel. This Asian sea bass turned out fantastic and finally came off the grill perfectly cooked. I made some spaghetti squash and a simple Asian slaw, which I included prep for below. I have to give a shout out to my grill master, my husband, for continuing to try these recipes! I usually just throw some protein at him and tell him to write down what he did. He nailed this one and it was so yummy. This is also a great week day meal if you are looking for a little detox from a heavy weekend. With football season here, this is perfect to make after a weekend of beer and wings.

BBQ Asian Sea Bass

Forks & Amusement 2010

serves 4

1/4 cup soy sauce

1 tablespoon fresh grated ginger

1/2 tablespoon chili garlic paste or hot sauce

2 scallions, chopped

1 clove garlic, minced

1 tablespoon sesame oil

1/4 cup rice wine vinegar

1 teaspoon honey

4 sea bass fillets, about 24 oz total (you could also use salmon or halibut for this as well)

Combine all of the ingredients, except the fish, in a bowl and whisk to combine well. Place fish fillets in a plastic resealable bag, pour marinade over the fish and seal up the bag. Massage the marinade into the fish gently, making sure to get it all over the fish. Refrigerate the fish for up to 2 hours and at least 30 minutes.

Heat grill to medium heat. Place a small saucepan over high heat. Take the fish out of the bag and pour the marinade into the pan. Bring to a boil and let reduce by half.

Meanwhile, place some aluminum foil over the grill and brush with oil. Place fillets skin side down on top of the foil and cook for 7 minutes or until you can see the sides of the fish begin to cook through. Flip the fillets and cook for an additional 5 minutes.

To serve, place a fillet on each plate and spoon the sauce over each fillet.

Serve with:

Spaghetti Squash:

Ingredients: spaghetti squash, olive oil, salt, pepper, ground cumin

Cut squash in half, spoon out the seeds. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast in oven at 350 degrees for 45 minutes. Allow to cool slightly. With a fork, rake the squash strands away from the skin and place in a bowl. Toss with butter, ground cumin, salt and pepper to taste.

Simple Asian Slaw

Ingredients: napa cabbage, carrots, red onion, cilantro, rice wine vinegar, light mayo or sour cream, lime, hot sauce, honey, sesame oil

Toss shredded napa cabbage, thinly sliced carrots, thinly sliced red onion and chopped cilantro in a bowl. In a small bowl combine 1/4 cup rice wine vinegar, 1/4 cup light mayo or sour cream, juice of half a lime, hot sauce to taste, a little honey and splash of sesame seed oil. Combine dressing with slaw and serve cold.

Enjoy!

xoxo

Erin

Classy Quesadilla

2010-08-25T11:12:00.003-05:00

Here is an easy appetizer everyone knows how to make, but classed up a bit. I got the inspiration from this in Cabo at the One & Only. Amazing restaurant and so many ideas to try at home, I am still trying them out months after my trip. This is such a simple idea, bringing a cheese course to the loveliness that is a quesadilla. This is perfect for an appetizer for a party or even a yummy lunch for yourself. I would make my apple slices a bit thicker next time, but other than that the assembly in the picture is exactly how I would repeat it. The picture is how I arranged everything before I placed the top tortilla on.

Brie & Apple Quesadilla with Chipolte Cream

Forks & Amusement 2010

serves 4 appetizers

1/4 c light sour cream

2 canned chipotle peppers, seeded, minced

tablespoon of adobo sauce from can of chipotle peppers

2 large flour tortillas

6 oz brie cheese, sliced

1/2 granny smith apple, sliced

1/2 handful of arugula

In a small bowl, combine the sour cream, peppers and adobo sauce. Set aside.

Heat a large skillet over medium-high heat. Place one of the tortillas on the hot skillet. Arrange the cheese all over the tortilla, top the cheese with the apple slices and scatter the arugula over the apple. Apply the second tortilla on top. When cheese starts to melt and tortilla begins to toast, flip quesadilla and toast the other side. When done, all the cheese should be melted.

Remove quesadilla from pan. Cut in wedges and serve immediately with the chipolte cream.

Enjoy!

xoxo

Erin

Beet It

2010-08-19T11:27:00.003-05:00

I made this simple beet and arugula salad last night that I would like to share. Now you might thinking "beets?" but, I swear you will love them. My Dad is visiting and has always been a fan, which has rubbed off on me. This is the kind of salad that you see on restaurant menus and that chefs love to make. I am telling you here that you can make it too in about 5 minutes. Beets are also super good for you and have a sweet taste that pairs great with a tart dressing and creamy feta. Give beets a chance! I promise you will like this! And let's not forget to point out what a pretty salad this is that could wow your family or guests with little effort.

Beet & Arugula Salad

Forks & Amusement 2010

Make as much as you need for your table!

arugula

sliced beets (you can use canned beets that are drained, I found bags of cooked beets in the produce section, or you can roast whole beets that have been peeled and drizzled with olive oil, salt and pepper until tender)

slivered red onion

crumbled feta (you can also use goat cheese)

vinaigrette (big spoonful of Dijon mustard, salt, pepper, 4 tablespoons of vinegar, 5 tablespoons of olive oil all whisked together)

Scatter the arugula on a plate or platter. Gently place the slices of beets all around the plate and do the same with the onion. Sprinkle the feta on top and drizzle with the vinaigrette.

Enjoy!

xoxo

Erin

Super Simple Saucy Ribs

2010-08-17T15:10:00.004-05:00

Hello everyone! I am back from a long stretch of being out of town and am excited to be back and cooking. I have not had too much time at home yet to plot out amazing recipes and complicated ingredients, but I was able to catch a rerun of the Martha show at the gym last week and saw this easy recipe for ribs. Most recipes for BBQ are long and have so many steps your head spins around, which can be intimidating. I have tried these recipes and while they are amazing, they are for those that have lots of extra time and patience on hand. I have not had either this week. I served the ribs with steamed artichokes and a Caprese salad (heirloom tomatoes chopped, diced fresh mozzarella, chopped basil, slivered red onions, drizzle with olive oil, balsamic, salt and pepper), which are not traditional BBQ fare, but I thought I would class the place up a bit.
EJ's Simple Oven-Barbecue Ribs
adapted from Marthstewart.com 2010
4 servings
2 racks baby back ribs
6 tablespoons Emeril's Rib Rub spice blend (I used my own: 2 tbls sugar, 3 tbls salt, 1 tbls pepper, 1 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tea onion powder, 1 tsp chili powder, 1 tsp celery salt; you could use any variety of rib rub as well)
Emeril's Bam! B-Q Original Sweet Barbecue Sauce or other favorite barbecue sauce (I used the Bone Suckin' Sauce brand)
Preheat oven 300 degrees. Line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice. Line the aluminum foil with an equal sized piece of parchment paper. (You will be folding this over the ribs and sealing it.) Place ribs, meat side up, in an even layer on prepared baking sheet; set aside. Divide seasoning evenly between both slabs of ribs, coating well on each side. Fold the extra length of parchment paper-lined aluminum foil over ribs and seal tightly on all sides. Transfer baking sheet to oven and bake until ribs are very tender, 2 1/2 to 3 hours. Remove baking sheet from oven. Peel back parchment paper-lined foil so that ribs are exposed. Using a basting brush or the back of a spoon, coat meat side of ribs lightly with barbecue sauce. Return ribs to oven, and bake, uncovered, until sauce is thickened and lightly browned, 20 to 30 minutes. Remove ribs from oven and let cool briefly. Cut between each rib and serve with additional barbecue sauce, if desired.
Enjoy!
xoxo
Erin

Roasted Asparagus with Panzanella

2010-07-26T14:21:00.004-05:00

I took a trip recently to see Jenna and of course it was filled with lots of food and lots of fun. We went to this fantastic new restaurant in downtown Minneapolis called Bar La Grassa. Think hip atmosphere and lots of Italian specialties with a modern twist. You can order everything in a small portion so that you can taste a lot of dishes, which is my favorite way to eat at a new place. Jenna and I died over so many of the dishes, especially the pasta, but this roasted asparagus with panzanella was amazing. I knew I could take a crack at it when I got home and this is what came out. This is a great side dish to any meal and I will absolutely make this over and over again. Hopefully I am doing this restaurant justice with my recipe and thank you for the inspiration! Two notes, try to cut all the veggies the same size. I did it in a small cube. My pancetta had some heat to it, which I loved, but if you can't find that, just add some crushed red pepper before simmering the veggies to add a little heat.

Roasted Asparagus with Panzanella

Forks & Amusement 2010

makes 4 side dish portions

1 bunch of asparagus, trimmed

olive oil

2 thick slices pancetta, small dice

2 large slices of your favorite bread, small cubes

1 medium onion, small dice

1 red pepper, small dice

1 small eggplant, small dice

1 zucchini, small dice

24 oz can of whole tomatoes, drained and crushed with your hands

1 tablespoon sherry vinegar (you can use red wine vinegar as a substitute)

2 cloves garlic, minced

1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees. Toss asparagus on a baking sheet with olive oil, salt and pepper to coat and arrange them so it is one layer. Roast in the oven until cooked through, but still crisp, about 25 minutes.

In a large skillet or pot, cook the pancetta over medium heat until crisp, stirring often. Remove pan from heat and place pancetta on paper towel lined plate reserving fat in the pan. Return the pan to medium heat and cook bread cubes in pancetta fat until crisp and crunchy, stirring often. Remove pan from heat and add the bread cubes to the plate with the pancetta.

Return pan to medium heat and add a bit more olive oil if there no longer is any oil in the pan. Enough to just coat it. Add the onion and red pepper and cook until just tender. Add in the eggplant and zucchini, tossing everything together, cook until eggplant and zucchini is tender. Stirring often. Add the tomatoes and vinegar to the pan, scraping the bottom of the pan to deglaze and combine all ingredients. Add the garlic and salt and pepper. Bring mixture to a boil, then turn heat down to medium low and let simmer for 15 minutes. When it is done, all the vegetables should be cooked through, but not so soft that they loose their shape.

Place vegetable mixture in a large serving platter. Sprinkle the reserved crispy pancetta and bread cubes over the vegetables. Top with roasted asparagus and sprinkle with Parmesan cheese. Serve hot or at room temperature.

Enjoy!

xoxo

Erin

Pizza Round 2: Taking It Indoors

2010-07-22T20:05:00.003-05:00

I think I may be becoming an Italian somehow in my brain. All I can think of Italian food, how I can make and what to cook from that amazing country next. I think everyone can pretty much agree that anything from this extraordinary country is delicious and dreamy. You are probably thinking that I must be from this culinary capital, but no, I am an Irish girl who dreams of long summers in Positano and moonlit strolls through the streets of Rome. I recently made my own pizza and am VERY excited about the results. I found a great dough recipe that was easy (I am no baker, so take my word for it) and it can be frozen for later use. Which was an amazing revelation when I easily made this same recipe a week later with no dough-making required. There are a ton of pizza dough recipes out there, but I liked the simplicity of this one and it was delicious.

Basic Pizza Dough

Epicurious December 1996

makes dough for one 12-inch pizza or two 9-inch pizzas

Ingredients

1 teaspoon active dry yeast

2/3 cup warm water (105-115 degrees)

2 cups unbleached all-purpose flour

1 teaspoon salt

olive oil

Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.

In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

Lightly coat a large bowl with olive oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.

Flatten the dough with your fist. Cut the dough into 2 pieces if you want two 9-inch pizzas and shape into balls. Flatten the dough slightly. Dust the tops with the flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.

At this point you can either use the dough or freeze it. If you freeze the dough, make sure to fully defrost the dough and bring to room temp before rolling it out.

Prosciutto, Fig and Mozzarella Pizza

Forks & Amusement 2010

makes one 9-inch pizza

Ingredients

pizza dough

olive oil

6 thin slices fresh mozzarella (before using, press the slices between 2 pieces of paper towel to remove as much moisture as possible)

2 figs roughly chopped

2 thin slices of Prosciutto

chopped basil for topping

crushed red pepper (optional)

salt and pepper

Tools

Pizza Stone

Wooden Pizza Peel

Preheat your oven to 500 degrees and place pizza stone in middle of the oven to preheat as well for at least 30 minutes to 1 hour. On a lightly floured surface, roll the dough out into a 9 inch diameter circle, flour the rolling pin if needed. Lightly flour the pizza peel and place pizza on it. Brush the top of the pizza with olive oil. Place the mozzarella, prosciutto and figs on the pizza and sprinkle with salt, pepper and crushed red pepper if using. Slide the pizza into the oven onto the stone and bake for about 15 min or until pizza is bubbling and crust is done. Slide the peel under the pizza and remove from the oven. Sprinkle with basil, slice as desired and eat!

Enjoy!

xoxo

Erin

Twitter!

2010-07-14T10:40:00.002-05:00

You can follow the blog now on twitter using handle @forksandamuse. We need all the support we can get and would love to "tweet" with you! More recipe ideas and instant answers to your cooking questions! http://twitter.com/forksandamuse xoxo

Zucchini "Pasta" Salad

2010-07-14T09:32:00.007-05:00

PS: Sorry for the terrible pictures! My camera is not cooperating!

In an effort to bring all of you something light and lovely for what has become a very hot week for most of the country, I put together this fast and fresh salad. I call it "pasta" in the title because essentially you are making zucchini ribbons that almost seem like noodles. So feel free to use this technique with any of your favorite pasta salads and watch the carbs disappear (everyone knows my love of pasta, so by no means will it be disappearing for too long). I like to pair a light, lemony salad like this with something rich like a grilled steak. This is also a great addition to antipasti platter, which is my new favorite dinner lately. Pair this salad with the ricotta crostini I wrote about last week with some fresh Italian meats and cheeses (I like Genoa salami, hot salami, prosciutto, Parmesan, provolone, and Gorgonzola). Add in a bowl of olives, fresh bread and side of gardinara and arrange on platters on your table with an Italian wine of your liking. This is a great way to bring some variety to a meal without a lot of cooking. This is great for a romantic night at home for two or a summer get together for a crowd.

Zucchini "Pasta" Salad

Forks & Amusement 2010

makes 4 sides

juice of 2 lemons

1 tablespoons olive oil

salt and pepper

1 teaspoon crushed red pepper

2 large zucchinis sliced with a vegetable peeler into long thin ribbons (see photo)

1/2 cup of Parmesan cheese shavings (You can make these with the vegetable as well)

In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and red pepper flakes. Taste it and add in more of what you think it needs, especially olive oil if tastes too tart for your taste. Place the zucchini ribbons in a serving bowl and add in the lemon mixture in stages tossing the ribbons well until they are all coated (you might not need all of the lemon mixture, taste it!). Sprinkle the Parmesan shavings on top and serve.

Enjoy!

xoxo

Erin

Take a Trip on the Spice Trail

2010-07-12T15:22:00.009-05:00

I don't know if you have noticed, but I don't enjoy bland foods. Flavor is so key and I like big, bold taste. I go through bottles of cumin at an unbelievable rate which makes me think I should be exploring beyond that rich smokey flavor. But, instead of substituting, I am expanding what cumin can do for me. I just can't give it up! So I came up with this easy recipe for chicken tenders which could be used as a fun appetizer for a party or an entree for your family. Curry powder is a strong taste, but not spicy, which many people think it has to be. I added some heat, but for those that can not take it or want to serve this to their little ones (I am a huge fan of exposing kids to new flavors!), just don't add it in the marinade. Enjoy your trip to the East!

Yogurt Marinaded Curry Chicken Skewers

Forks & Amusement 2010

makes appetizers for 6 or entrees for 4

12 oz plain yogurt

2 teaspoons ground cumin

2 teaspoons curry powder

1/2 teaspoon turmeric

1/2 teaspoon red pepper flakes

salt and pepper

1 tablespoon of fresh ginger, minced

2 cloves of garlic, minced

1 1/4 pounds of chicken tenders (you can also do this with breasts if you prefer)

wooden skewers

cilantro for garnish (not in the picture, I forgot it!)

In a bowl combine all the ingredients and coat the chicken well. Place everything in a large resealable plastic bag, massage the marinade into the chicken, refrigerate for 1 hour or can be done day before.

In a shallow dish with water, soak enough skewers so that each piece of chicken has its own. Do this at 30 minutes before you take the chicken out of the fridge.

Preheat a grill at high heat. brush some oil on the grates or non-stick spray to make sure chicken will not stick. Take the chicken out of the fridge, skewer once piece on each stick. Place the skewers on the grill (test one and if it seems to be sticking, place some foil on the grill and place chicken on foil) and cook for 3-5 minutes on each side until cooked through. (I usually cut one open to make sure it is done)

Place skewers on a platter, sprinkle with a little cilantro and serve. You can do this ahead of time and serve at room temperature as well.

Enjoy!

xoxo

Erin

Ricotta and Rosemary Crostini

2010-07-08T11:58:00.003-05:00

This appetizer was so delicious and easy. It hardly needs words. A few simple ingredients and poof!, you are star in your kitchen. This crostini would be prefect for a party or just a snack. I have had about a hundred of them and am still making them every afternoon for myself. If you are going to pass for a party, I would use small rounds of baguette or you can even buy the ready-made toasted bread points as a short cut. I made mine big and thick and it, which made it more of a four bite dish. This flavor combination is fresh, creamy and sweet. The honey is a real surprise and it goes perfectly with the ricotta.

Ricotta & Rosemary Crostini

Forks & Amusement 2010

serves 4 for a starter

Toasted or grilled slices of bread brushed with olive oil, I used a rustic Italian bread and just popped it in the toaster. You could also broil it or grilling it would be delicious. Whatever you have time for!

3/4 cup Whole Milk Ricotta

Rosemary, a couple of sprigs chopped

Salt and Pepper

Honey

In a bowl, combine the ricotta with some of the rosemary you chopped and salt and pepper to taste. Top the bread with the ricotta mixture and drizzle with honey.

How simple is that?! This is amazing and I am off to make more for myself!

Enjoy!

xoxo

Erin

Asparagus Risotto

2010-06-30T18:06:00.005-05:00

I make risotto a lot. It is comfort food for me, but without all the guilt. In many restaurant risottos there is a ton of hidden butter, oil and cheese. I try to keep mine light so that seconds and thirds are absolutely acceptable. I have posted about risotto before, but I made this asparagus version the other night and it was "blog-worthy" (A word being used in my kitchen often these days). Asparagus is still in season and quite fresh. You could also substitute any veggie would like. So jump into a creamy, hot, steamy bowl of this after a long day and feel good about your comfort food.

Asparagus Risotto

Forks & Amusement 2010

serves 2 really hungry people or 4 good sides

6 cups of chicken stock

1 bunch of asparagus

1/2 cup fresh lemon juice

1 tablespoon butter

1 tablespoon olive oil

2 chopped shallots

1 cup arborio rice

3/4 cup dry white wine

pinch of saffron

salt and pepper

grated Parmesan cheese

Bring the stock to a boil in a large sauce pan. Blanch the asparagus for 4 minutes or until just tender and still bright green. Remove asparagus from stock and throw into a big bowl filled with water and ice to stop the cooking process. Remove asparagus from bowl and set aside.

Add lemon juice to the stock and warm until just about to boil. Keep warm and have a ladle handy.

In a large skillet or pot, heat the butter and olive oil over medium-low heat until melted and heated through. Add the shallots and cook until translucent, but not browned. Turn heat down if cooking too fast. Add the rice and stir to coat with the butter, oil and shallot. Allow to heat through and toast for a few minutes. Add the wine, saffron and salt and pepper, continue to stir until the wine is fully absorbed into the rice.

Using the ladle, add about 1 cup of stock to the pan at a time. Stirring often and allowing rice to absorb all the liquid. When it starts to look dry, add another ladle and repeat. continue this process until the rice is tender, but not mushy, and there is a yummy creamy sauce all around it(about 35 minutes). Stir in the asparagus until heated through. Remove from the heat. Add salt and pepper to taste. Serve in heaping mounds with lots of Parmesan cheese.

Enjoy!

xoxo

Erin