Category Archives: MAIN DISH RECIPES

SHRIMP ÉTOUFFÉE

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So, how to enjoy étouffée without causing stomach distress, especially if you are over 60? Well the first thing to do is not add too much cayenne pepper to the Creole Seasoning mix. Seems like this should be fairly simple to understand, but I can’t tell you how many times I have been fooled by someone saying “really, it’s not that spicy”! I have even said the same thing to guests, without thinking that “too spicy” is really a relative thing. What is perfect for me, can well be far beyond what another person can tolerate. So the sauce for this étouffée can be as spicy or non-spicy as you want it to be. You get to dictate how much cayenne you want to use when you make Creole Seasoning yourself. For us, I use 2 teaspoons of cayenne. (The recipe makes about a cup of seasoning, so a teaspoon or two of cayenne is not that much. At least for us.) You may wish to use much less or even more if your stomach lining is cast iron. Regardless of how much cayenne you use, you are going to be delighted with how wonderfully flavorful the sauce is.

Now, not being from Louisiana, I get very confused by what to call some of the regions finest dishes. I love them all, but there are differences, subtle in some cases, but distinctive in other ways.

In order to understand that when eating this dish you are enjoying an étouffée, not a jambalaya or a gumbo, I have provided you with a very simple explanation of the differences.

Étouffée is a main course, made using one type of shellfish smothered in a thick sauce served over rice. It can be prepared with a lot of heat, or with little to none.

Jambalaya is more like a paella. It contains meat (often andouille sausage, chicken, smoked ham, and shrimp), often tomatoes, all simmered together with rice and stock.

Gumbo is served as a soup. It is a mix of vegetables and meat or shellfish with a semi-thickened stock and served alongside rice that has been cooked separately.

There is however, one thing consistent in all three dishes. That is the use of the “holy trinity”. In Creole and Cajun cooking, many recipes, including this one, contain the combination of onion, green bell pepper, and celery (revered threesome) that has been gently sautéed to form a flavor base for the rest of the ingredients.  Much the same way in which French cooking has its mirepoix (carrot, onion, and celery) and Italy its soffritto (onion, celery, carrots or fennel bulb) as a base for many of their traditional recipes.

Regardless of what this dish is called, it’s just plain delicious. And it’s reasonably easy to prepare. And it’s a one dish meal. Protein, veggies, and starch are all served together in a bowl, making any other dish superfluous. I like that! Less work for me and fewer dishes for Mr. C. to wash after dinner. I call that a win/win! (Of course, you could always serve garlic bread as a side, but it’s really not necessary. You know, not necessary the way air and water aren’t necessary to life itself!)

Creole Seasoning:

  • 1/3 c. paprika (I use sweet Hungarian paprika)
  • 3 T. dried oregano (I use Mexican oregano)
  • 2 T. kosher salt
  • 2 T. dried basil
  • 1 T. freshly ground black pepper
  • 1 T. onion powder
  • 4 tsp. dried thyme
  • 4 tsp. granulated garlic
  • 1-3 tsp. cayenne pepper

Mash all ingredients together with a mortar and pestle. (The back of a soup spoon works too.) Store in an airtight container. Makes more than you’ll need for this recipe. But it’s a great all-purpose creole seasoning recipe. Great in soups, stews, and yes, even other Creole and Cajun recipes.

Étouffée:

  • 1 lb. peeled and deveined large shrimp (save the shells)
  • ½ c. water
  • 2 T. vegetable oil
  • 6 T. unsalted butter, divided
  • 3-6 tsp. Creole Seasoning (recipe above), divided
  • 1 medium sized yellow onion, diced
  • 1 green bell pepper, diced
  • 4-5 celery stalks, thinly sliced
  • 4 garlic cloves, finely minced
  • ¼ c. all-purpose flour
  • 1 tsp. minced fresh thyme
  • 2 bay leaves
  • 1 c. diced tomatoes (either fresh or canned)
  • 3 c. chicken stock, or more if needed
  • 1 tsp. Worcestershire sauce, or more to taste
  • cooked rice (I use brown rice cooked in my rice cooker.) See recipe below.
  • 1 bunch green onions, sliced
  • hot sauce, opt.

Place peeled shrimp in a colander. Place shells in a small saucepan along with the ½ cup water. Bring water to a boil, remove from heat, cover, and let the shells steep until the shrimp stock is needed. (Before adding the stock to the sauce, strain the shells and discard.)

Heat the vegetable oil and 2 tablespoons of the butter in a medium large saucepan over medium heat. Pat the shrimp dry with paper towels and sprinkle with about 1 teaspoon of the seasoning mix. Fry until just cooked through. Do not over-cook. Remove shrimp to a small bowl. Set aside.

Melt the remaining 4 tablespoons butter in the same pan over medium heat until the butter just starts to brown. Sauté the onion, green pepper, and celery in the hot butter until softened, about 5 minutes. Don’t let the veggies get brown. Add the fresh garlic and cook for 1 minute. Stir in 4 teaspoons of the seasoning mix, the fresh thyme, and the bay leaves. (You may want to add more of the seasoning later, but for now, 4 teaspoons is perfect.)

Sprinkle the flour onto the vegetable mixture and stir until everything is well combined, 3 to 4 minutes. Stir in the diced tomatoes. Let cook for a minute or two. Whisk the chicken stock and shrimp stock into the vegetable mixture, stirring until smooth. Bring to a simmer and cook until the sauce is slightly thickened and reduced to a gravy consistency, 3 to 5 minutes, or for however long it takes to bring sauce to your desired consistency. Stir in the Worcestershire sauce and adjust seasoning.

Add the cooked shrimp and any accumulated juices. Cook only until the shrimp are hot. 

Serve the étouffée over rice in large, shallow bowls. Garnish with green onions. Pass the hot sauce.

BROWN RICE

  • 2 c. uncooked brown rice
  • 3½ c. water
  • 1 tsp. seasoned salt
  • freshly ground black pepper

Place all ingredients in rice cooker. Push the button. Walk away for an hour.

CHEF SALAD WITH THOUSAND ISLAND DRESSING

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I love salad for dinner. Especially if it’s a salad that contains some of my favorite ingredients. I just can’t begin to tell you how many times I order a chef salad when we go out for dinner. Well actually, either a Chef Salad or a Shrimp/Crab Louie. I love them both equally. (Which reminds me. I haven’t posted my recipe for a truly tasty Louie on this site yet. I shall endeavor to correct this glaring omission in the very near future!) But back to the recipe at hand.

Another thing I love – going out to dinner. But, and that’s a capitalized “but”, not too often. I like to go out about every 7-10 days. That gives me just enough of a break from cooking to not feel tethered to my stove! Because, as I’m sure you all know by now – I truly love to cook. But as with everything else, a wee bit of “time-off”, is always appreciated.

But the other night, I didn’t want to go out. Not out for dinner, or even to the grocery store for ingredients I might be lacking. So I opened the refrigerator door and found almost everything I needed for this salad. (I didn’t have cherry tomatoes or an English cucumber, but we managed to eat the salad regardless.)

So next time you get a hankering for a big old dinner salad, give this recipe a try. And don’t worry if one or two items are missing, or you want to replace them with something else. That’s the beauty of this salad. You can adapt it to whatever you have on hand. Well, the lettuce part is pretty much a necessity, but it doesn’t have to be romaine and arugula. It can be a spring mix, or iceberg or “whatever” lettuce, if that is your preference. Don’t like Thousand Island dressing, use ranch or another dressing you happen to have on hand. The main thing is to use healthy and delicious ingredients that you and your family enjoy. This is a salad filled with love. Just because it happens to be fairly healthy, should not be held against it.

A toast to summer, to salads, and to all of you out there who provide delicious and nutritious food for your family and friends. Salud!

THOUSAND ISLAND SALAD DRESSING

  • 1 c. mayonnaise (I use Best Foods/Hellmann’s Light mayonnaise)
  • ¼ c. ketchup, or more to taste
  • 1-2 tsp. Dijon mustard
  • ½ tsp. prepared horseradish, or more to taste
  • dash hot sauce (I use Frank’s RedHot)
  • 2 T. dill pickle relish or 2 T. finely diced dill pickle (I usually use dill pickle relish)
  • pinch kosher salt
  • freshly ground black pepper
  • ¼ c. minced green onion
  • 3 T. finely minced black olive
  • 1 T. minced fresh parsley

Combine all ingredients. Store in a covered container in your refrigerator. Can be made ahead. BTW – great on Rueben Sandwiches. (See recipe on site.)

CHEF SALAD

  • 4 slices thick, meaty bacon cut into small pieces and fried until crisp
  • ½ c. small chunks of deli Black Forrest ham
  • ½ c. small chunks of deli roasted turkey or chicken
  • 1/3 c. sharp cheddar cheese cubes  
  • ½ c. Swiss, Gouda, Manchego, Emmental, or Gruyère cubes (or cheese of choice)
  • ½ c. black olive slices
  • 1 c. thinly sliced English cucumber (I partially peel and seed the cucumber before cutting into chunks)
  • 2 hardboiled eggs, peeled and cut into wedges or slices
  • 6-8 c. chopped romaine 
  • 1 c. baby arugula leaves, opt. (I love the fresh peppery taste)
  • ¼ c. thinly sliced green onion
  • ½ c. halved cherry or grape tomatoes
  • 1 avocado, cut into thin slices
  • 1 c. croutons
  • Thousand Island Salad Dressing, or dressing of choice  

Prepare the salad dressing and keep in fridge until needed. (Can be made ahead.)

Prep the bacon, ham, turkey or chicken, cheeses, black olives, cucumber, and hardboiled eggs. Set aside.

When ready to serve, combine the romaine, arugula, sliced green onion, and tomatoes in a salad bowl.

Spread the lettuce mixture on 2-3 dinner plates. Divide the bacon, ham, turkey or chicken, cheeses, black olives, cucumber, and egg slices onto each plate in individual sections. Garnish with the avocado and croutons. Serve the dressing on the side. This recipe makes 2-3 good sized dinner salads.

 

 

 

 

 

BAKED CHICKEN SHAWARMA WITH GREEK YOGURT SAUCE AND BAKED RICE

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When we lived in Bellevue, we used to eat at the Mediterranean Kitchen on Bellevue Way. It was renowned for being partially subsidized by the garlic growers of America (just kidding). But they did use an exceedingly huge amount of garlic in their dishes. And their Chicken Shawarma was no exception. OMG. We would come home from dinner and both of us would reek of garlic. Leftovers, and there were always leftovers, would cause the entire refrigerator to smell like the kitchen of the restaurant.

But, it was worth it! Because the shawarma was wonderful. Marinated strips of chicken breast in red wine vinegar, spices, and garlic. Grilled with onions, green onions, red cabbage, and tomatoes, served with a tahini sauce. Oh my. Lovely.

So let’s leap forward 10 years.  

As much as I love garlic, my golden years’ stomach will no longer tolerate that much garlic! But I still love shawarma. So I went on line to see if I could make a shawarma a little tamer than Med Kitchens version.

And I located this recipe (at least the one for the chicken) on Tory Aveys’ site. (Wonderful recipes on her site as I’ve stated several times before!)

The yogurt sauce and rice recipe were compilations based on recipes from several wonderful cooking blogs.

So next time you get a hankering for middle-eastern food but either don’t have a Mediterranean restaurant close by, or the strength to leave home to find one, this is the meal for you. Chicken prepared with warm, savory spices and herbs, a sauce that has all the flavors you associate with middle-eastern cuisine, and a delicious and simple rice dish as the base for all this goodness.

Καλή όρεξη! (Good appetite in Greek.)

  • 1 lb. boneless skinless chicken breasts  
  • 2 T. extra virgin olive oil, plus more as needed
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. allspice
  • ½ tsp. turmeric
  • ¼ tsp. granulated garlic
  • 1/8 tsp. cinnamon
  • pinch cayenne
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • nonstick cooking oil spray
  • Greek Yogurt Sauce (see recipe below)
  • Baked Rice (see recipe below)

Cut each chicken breast into bite sized pieces. Place in a glass or plastic bowl. Whisk the olive oil, cumin, paprika, allspice, turmeric, granulated garlic, cinnamon, cayenne, salt, and pepper together in a small bowl.

Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover and place in the refrigerator for at least 3 hours. (Overnight is fine.)

Spray a rimmed baking sheet with nonstick cooking oil. Place the chicken pieces in a single layer on the sheet.

Bake in a pre-heated 400 degree oven for 12-15 minutes or until cooked through (no pink).

Take the chicken out of the oven and transfer, complete with pan juices, to a large skillet. (If there are no pan juices, use about a tablespoon of olive oil to grease the pan.) Over medium-high heat, sauté the chicken for 3-4 minutes till the smallest pieces of chicken start to turn brown and crisp. Taste and adjust seasoning. Can be made ahead.

Serve warm over Baked Rice and dolloped with Greek Yogurt Sauce.

GREEK YOGURT SAUCE:

  • 1 c. plain Greek yogurt
  • 2 tsp. fresh lemon juice
  • 1 clove garlic, very finely minced
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Whisk all ingredients together. Store covered in the refrigerator until needed. Can be made ahead.

Note: If you are a tahini lover, try adding a tablespoon or two to this sauce. You might need to add a bit of water to the sauce to thin it out.

BAKED RICE

  • 1 T. extra virgin olive oil
  • ½ c. chopped yellow onion
  • 2 garlic cloves, finely minced
  • 1 c. long-grain white rice
  • 2 c. chicken stock
  • 2 tsp. fresh lemon juice
  • ½ tsp. kosher salt
  • freshly ground black pepper

In a heavy covered pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the rice and stir until each grain of rice is well coated. Add the chicken stock, lemon juice, salt, and pepper. Bring to a boil.

Cover with lid or aluminum foil, if your pan does not have a lid. Bake in a pre-heated 350 degree oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Remove from oven and let stand, covered for 5 minutes before fluffing and serving. Can be made ahead and refrigerated. Reheat before serving.

CREAMY CHICKEN, GARLIC, MUSHROOM, AND PARMESAN CHEESE PASTA

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Well, sometimes the stars appear to be in proper alignment and events happen that turn out to be delightful. Mr. C. and several other wonderful musicians in the area were on the faculty of a jazz camp being held at nearby Warm Beach Camp and Conference Center.

And the day before yesterday, Mr. C. happened to be free from about 4:00 in the afternoon until 9:00 pm when he was to accompany 2 of the 3 student (average age 70+) ensembles. Happened our good friend Todd was playing the same gigs and free at the same time. So Mr. C. called me and asked if he could bring a friend home for dinner? Of course! Then I found out it was Todd. That made it even better!

I warned both guys that I was testing a new recipe, but they both agreed that being guinea pigs was just fine with them. (What good sports!)

Anyway, I lucked out. The pasta turned out to be very tasty. And even using 4 cloves of garlic, the over all flavor was subtle, delicate, and delicious. 

I got the idea and bones for this recipe from the Recipe Critic site. I changed a few amounts, added a couple of ingredients, and the results were acclaimed by both guys.

So if you need a very simple, but guest-worthy dish to serve some evening when you don’t have a lot of time, I would offer this recipe as a happy solution. All you need to accompany this dish is a green veggie or a simple green salad. Although, garlic bread would always be a delectable  addition. That, and a bottle of chilled dry white wine.  

  • 2 T. extra virgin olive oil
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 10-12 sliced button mushrooms
  • 2 T. cognac or brandy, opt.
  • ¼ c. unsalted butter
  • 1 med. shallot, finely minced
  • 4 garlic cloves, finely minced
  • 1 T. all-purpose flour
  • ½ c. chicken broth
  • 1 c. heavy cream or half & half
  • ¾ c. grated Parmesan cheese, plus more for passing at table
  • 1 c. chopped baby spinach, or more to taste
  • 6 oz. angel hair pasta, cooked al dente

Heat the olive oil in a large heavy frying pan. Add the chicken pieces, sprinkle with salt and pepper, and cook just until done (no longer pink). Remove to a bowl. Set aside. Add the sliced mushrooms to the fry pan and cook for a few minutes until tender and slightly browned. Take off heat and add the cognac. Remove the mushrooms to the same bowl with the chicken. Set aside.

Melt the butter in the same pan in which you cooked the chicken and mushrooms. Add the shallot and cook over medium-low heat for 2 minutes. Add the garlic and cook for 1 minute. Whisk in the flour and keep stirring for 2 minutes.

Whisk in the chicken broth, heavy cream, and Parmesan cheese. Taste and adjust seasonings. Add the reserved chicken and mushrooms, including any juices at the bottom of the bowl.

Stir in the spinach and let the sauce simmer until the spinach wilts and all the ingredients are hot.

Add the freshly cooked al dente pasta. Serve immediately. Pass additional Parmesan cheese.  

Note: This is one of those recipes where it is advisable to prep all your ingredients ahead of time. The actual cooking of this dish takes very little time. So being all prepped is the wise choice.    

 

 

 

BAKED TERIYAKI SALMON

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First thing you need to know is that I love teriyaki. I might even like kitty kibbles if they were generously slathered with teriyaki sauce. Not going to happen you realize, but that just tells you how much I love almost anything cooked in, marinated in, baked in, fried in, you name it, teriyaki sauce. And this recipe from the Natasha’s Kitchen web site is no exception. (Great site BTW)

It was just one of those days when I was really hungry for salmon, but I wanted a new way of cooking the fish. Plus, I didn’t want to do too much thinking about the preparation. That’s when I thought about going on-line and finding someone else’s perfect recipe for a new way to prepare one of my favorite foods. The minute I read Natasha’s recipe I knew I had found a new friend. I did change a couple of the proportions, but that’s just because of personal preferences.

So if you too are a salmon and teriyaki lover, give this recipe a try. It will brighten your day, tantalize your taste buds, and eventually lead to world peace. OK, I’m exaggerating about the world peace part, but it sure brought Mr. C. and me peace and contentment the other evening. After all, world peace has to start somewhere. So it might as well start with us and a hunk of salmon!

  • 3 T. soy sauce
  • 3 T. teriyaki sauce
  • 2 T. hoisin sauce
  • 1 T. white vinegar
  • 1 T. sesame oil
  • ¼ c. brown sugar
  • 2 garlic cloves, minced
  • 2 tsp. finely minced fresh ginger
  • 1½ lb. salmon fillet, cut into 3-inch strips
  • toasted sesame seeds, opt.
  • green onions, finely minced, opt.

Whisk the soy sauce, teriyaki sauce, hoisin sauce, vinegar, sesame oil, and brown sugar together in a flat container large enough for the fillets to marinate in a single layer. Make sure the brown sugar fully dissolves.

Place the salmon slices skin side up on top of the marinade. Cover with plastic wrap and let marinate for 20-30 minutes at room temperature.

Transfer the fillets, skin side down, to a large rimmed baking sheet lined with aluminum foil and lightly greased. Keep the marinade.

Bake the fish in a pre-heated 400 degree oven for 13-16 minutes or until the salmon is flaky and just cooked through. Do not overcook.  

Meanwhile, pour the marinade into a small pan; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened. Remove from heat.   

To serve the salmon, brush with the boiled marinade and sprinkle with sesame seeds and chopped green onions. The remaining sauce is great lightly drizzled over steamed rice.  

 

LEFTOVER STEAK AND DRIED MUSHROOM STROGANOFF

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Sometimes we actually can’t finish all the steak we get served in a restaurant or that I prepare at home. First of all, we don’t eat steak that often. But when I get a craving, nothing should get in my way, or there might be serious ramifications! Ever get like that? Just have to have the culinary object of your longing? Well if you have never experienced that kind of desire – hurray for you! But if you’re normal, you understand what I’m talking about. Of course it’s not always steak for me. After all, I have a well-developed, terribly pampered palate. Some might even say, a sophisticated palate. Like when I get a craving for a really good hotdog or my favorite food in the whole wide world – a cheese burger, complete with bacon and guacamole!

So the other evening when only a rare steak would do, I grilled up a couple of beauties. But as I should know by now, there is a definite disconnect between my eyes and my stomach when it comes to my ability to take on nourishment. Thus the creation of this recipe and the reason for this post.

While I realize the above discourse was somewhat superfluous, it was never-the-less the reality behind this culinary creation. The fact that the dish turned out to not only be delicious, but easy and fast to prepare, was just a bonus.

So I guess the moral of my story is to never turn your nose up at any leftovers like steak or chicken that have been simply prepared. Most of the time they can be used as an ingredient in another dish like this stroganoff. Just a little creative thinking and a quick check of the other ingredients in your refrigerator and pantry can lead to another wonderful meal. Hope you enjoy this recipe.   

  • ½ c. broken up dried porcini mushrooms (or dried mushrooms of choice)
  • ½ c. very hot water
  • 3 T. unsalted butter, divided
  • ½ c. minced onion or shallot (or combination)
  • 1 clove garlic, minced
  • freshly ground black pepper
  • ¼ c. dry white wine
  • 1 T. flour
  • 1 c. beef stock
  • 1 tsp. Dijon mustard
  • ½ tsp. Worcestershire sauce
  • ¼ tsp. dried thyme
  • ¼ tsp. paprika
  • 4-6 oz. thinly sliced leftover steak
  • 1 c. sour cream (I use Mexican sour cream)
  • 1½ c. thick cut egg noodles, cooked al dente
  • 1 T. chopped fresh parsley

Combine the dried mushrooms and hot water in a small bowl. Set aside.

Melt 2 tablespoons of the butter in a medium sized fry pan. Add the onion and sauté until translucent. (Don’t allow onion to brown.) Add the garlic and pepper; cook for 1 minute. Pour in the white wine and cook until all of the wine is evaporated.

Add the remaining 1 tablespoon of butter to the pan along with the flour. Cook for 1 minute. Whisk in the beef stock, mustard, Worcestershire sauce, thyme, and paprika. Stir over medium heat until the sauce slightly thickens. Add the leftover meat, rehydrated mushrooms (plus 2 tablespoons of the mushroom water), and the sour cream. Adjust seasoning. Bring to just under a boil. Add the noodles and fresh parsley. Serve immediately.

 

 

LAMB RAGÙ WITH PENNE PASTA

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Once upon a time I helped raise 4 children. And my little darlings loved to eat. And one of their favorite dishes was leg of lamb. Now with 4 hungry kidlets, there were rarely leftovers of any kind. But this was especially true when leg of lamb was on the menu. They would actually fight over who was going to be the chosen one to gnaw on the bone! Seriously!

Now that my memories of my children’s formative years are gracing me more often as I race into my senior years, I take delight in some of the consequences of their adulthood. Like the fact that I now almost always have leftovers when I cook a leg of lamb. Oh joy and delight! But with the actual reality of leftover lamb comes the inevitable question of what the heck to do with it?

OK, I could prepare a lamb curry. It’s always a winner. But not the other evening because I had served chicken curry only two nights before. So now what? Well then, there’s always soup. Nope. Not workin’ for me this time. How about stew? No again. Then a crazy thought. What about Italian? What about Italian!! How about a ragù? How about a ragù!! So the following recipe is the result. Hope you enjoy it.

And for those of you who still have children at home, and therefore no leftovers, I included a version using uncooked lamb. And yes I know lamb might be a hard cell for young children. Bambi and all. So just call it “pasta with red sauce”. If they insist on knowing what’s in the sauce, consider calling the meat “young sheep”. If your children are teenagers, you’re on your own!

Ragù Using Leftover Lamb:

  • 2 T. extra-virgin olive oil
  • ½ c. chopped onion
  • ½ c. finely diced carrot
  • ½ c. finely diced celery
  • ½ c. finely chopped pancetta
  • 2 T. chopped fresh rosemary
  • 2 lg. garlic cloves, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1 c. dry white wine
  • 1 28-oz. can Italian tomatoes, coarsely chopped if necessary, with their juices
  • 2 T. tomato paste
  • 1 c. chicken or vegetable broth
  • ¼ c. whole milk or half and half
  • ½ -¾ lb. leftover lamb, cut into fine dice (plus any saved juices from the roasting pan)
  • ½ -¾ lb. penne pasta, cooked al dente (or your pasta of choice)
  • 2/3 c. freshly grated Pecorino Romano or Parmesan cheese, plus more for serving

Pour the oil into a large fry pan and place over medium heat. Add the onion, carrot, and celery. Cook, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the chopped garlic, salt, pepper, and red pepper flakes. Cook for 1 minute. Add the wine and slowly simmer until evaporated, about 7 minutes. Add the canned tomatoes, tomato paste, and broth; simmer gently for 15 minutes, stirring from time to time. Add the milk and cook for 1 minute. Stir in the cooked lamb and cook until the lamb is just warm. Adjust seasoning. Add the drained pasta and the 2/3rds cup cheese. Serve at once, passing additional cheese at the table.

Ragù Using Uncooked Lamb:

  • 2 T. extra-virgin olive oil, or more if required
  • ¾ lb. lamb cubes, dried with paper towels
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. chopped onion
  • ½ c. finely diced carrot
  • ½ c. finely diced celery
  • ½ c. finely chopped pancetta
  • 2 T. chopped fresh rosemary
  • 2 lg. garlic cloves, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1 c. dry white wine
  • 1 28-oz. can Italian tomatoes, coarsely chopped if necessary, with their juices
  • 2 T. tomato paste
  • 1 c. chicken or vegetable broth
  • ¼ c. whole milk or half and half
  • ¾ lb. penne pasta, cooked al dente
  • 2/3 c. freshly grated Pecorino Romano or Parmesan cheese, plus more for serving

Pour the oil into a large fry pan and place over medium heat. Add the lamb pieces, sprinkle with salt and pepper, and fry until the outside is browned but the inside is still medium rare. Remove from pan with a slotted spoon. Set aside.

Add the onion, carrot, and celery to the pan, adding a little more oil if necessary. Cook, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the chopped garlic and red pepper flakes. Cook for 1 minute. Add the wine and slowly simmer until evaporated, about 7 minutes. Add the canned tomatoes, tomato paste, and broth; simmer gently for 15 minutes, stirring from time to time. Add the milk and cook for 1 minute. Stir in the cooked lamb and cook until the lamb is just warm. Adjust seasoning. Add the drained pasta and the 2/3rds cup cheese. Serve at once, passing additional cheese at the table.

CHICKEN MARSALA

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I love this chicken recipe. (Actually I love most chicken dishes.) But this one is particularly near and dear to my heart. (I think it has something to do with the Marsala wine, mushrooms, and fresh thyme.) Whatever it is (probably the combination of ingredients), I am completely hung up on this dish. I even dreamt about it the other night. Now that’s scary!

So when I opened my Jan/Feb issue of Cooking Light magazine, and there on page 28 was a close cousin recipe of my very own recipe for Chicken Marsala, I immediately checked my blog to see exactly what the differences were. What!?!? No recipe on my blog for this amazing Sicilian classic? How could I possibly have been so remiss? Well, starting today, you now have my recipe for one of the tastiest and easiest Italian dishes to prepare.

Now many people pound the chicken before frying it. Not me. Too much work. Plus I find that meat that has been pounded sometimes feels mushy. I love minced meat (ground beef, sausage, ground turkey and chicken), but I don’t like mushy. But if you like to hammer on meat, by all means use your mallet or the side of a wide butcher knife instead of cutting the meat with a knife. Really makes no matter. The chicken will still be delicious.

So enough blather Patti. It’s already way past time this recipe appeared on the blog!

(If you would like to know a bit more about this fabulous dish, read the note at the end of this post.)

  • 2 T. extra virgin olive oil
  • 2 boneless skinless chicken breasts, sliced lengthwise, then each piece cut in two (you should now have 8 pieces)
  • kosher salt   
  • freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 c. thinly sliced fresh button or cremini mushrooms
  • 2 T. unsalted butter
  • 1 T. all-purpose flour
  • 2/3 c. dry Marsala wine
  • 2/3 c. chicken broth
  • 1-2 T. chopped fresh thyme (start with 1 tablespoon, then add more as garnish, if desired)  
  • 2 T. chopped fresh parsley, opt.  

Heat the olive oil over medium-high heat in a large fry pan. Sprinkle the chicken with salt and pepper on both sides. Fry the chicken pieces until cooked through, about 4 minutes per side. (If you need additional olive oil – add a wee dram.) Remove the cooked chicken to a plate or other container; loosely tent with aluminum foil. Do not clean the frying pan.

Place the pan back on medium-low heat and sauté the shallot and mushrooms until all the liquid is evaporated, and the mushrooms start to brown, about 6 minutes. Add the butter and flour and cook for 1 minute. Off heat gently whisk in the Marsala, chicken stock, and 1 tablespoon of the thyme. Return to heat and cook for 2 minutes over low heat. Add the cooked chicken, cook for an additional minute. Adjust the seasoning.

Serve the chicken and sauce over or beside freshly cooked al dente pasta, brown rice, or polenta. Sprinkle with chopped parsley and a bit more chopped thyme, if desired.

Note:

Marsala is a dark, sweet, fortified dessert wine that resembles sherry. Chicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of a traditional Italian scaloppini dish. Chicken Marsala probably dates to the 19th century, when it most likely originated with English families who lived in Sicily, where Marsala wine is produced.

 

 

CREAMY BAKED PASTA PRIMAVERA

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In my quest for vegetarian options to offer family and friends, I threw caution to the wind and glommed together this recipe for a primavera in the form of a casserole/lasagna want-to-be. (Too lazy to use lasagna noodles, so used fusilli instead.) (Coincidentally, using fusilli pasta is easy to serve. That always works for me!)

Now, at first glance you might think this recipe very time consuming to fix. But if you study the preparation instructions you will find that actually this dish comes together relatively quickly. Nothing fancy happening in any of the steps. And oh the results. If you are a veggie and cheese lover like I am, this is a dish you will love from first bite.

Now I’m not going to tell you that just because veggies are the star of this show, that this is a nutritionally perfect pasta dish. Yes the veggies are marvels of nature, but the butter, whipping cream, and various cheeses offset some of the benefits gained by “eating your veggies”. But once in a while, every mouth deserves a break from the mundane. And if you are going to indulge every so often, at least you can eat something with some nutritionally redeemable qualities at the same time. (That’s my theory and I’m sticking to it!)

So chop us some of your favorite veggies. (Be inventive and use the veggies you like best.) Grate some cheese, and al dente you up some pasta. (Use your favorite pasta. Doesn’t have to be fusilli.) Stir them all together, throw the whole mess in the oven, and serve yourself up a treat.

Perfect served with a nice crisp green salad and some chewy Italian bread. 

  • 3 T. extra virgin olive oil, plus more as needed
  • 1 sm. carrot, halved lengthwise, then thinly sliced into half rounds  
  • ½ yellow onion, chopped
  • ¼ red onion, chopped
  • ½ bunch asparagus, sliced into diagonal ¾-inch pieces
  • 1 red pepper, seeded and sliced into thin strips
  • 14-16 button mushrooms, thinly sliced
  • 1 sm. yellow summer squash, cut into ¾-inch pieces
  • 1 med. zucchini, cut into ¾-inch pieces
  • 3 garlic cloves, minced
  • ¼ tsp. kosher salt
  • freshly ground pepper
  • 1 c. halved small cherry or grape tomatoes
  • ½ c. unsalted butter (1 stick)
  • 1 c. heavy whipping cream
  • 1 c. whole milk
  • 4 oz. (½ lg. pkg.) cream cheese
  • 1½ tsp. Italian seasoning
  • 2 c. grated Parmesan cheese
  • 1 c. frozen petite peas
  • ¾ lb. fusilli pasta, cooked al dente  
  • vegetable broth or pasta water, as needed
  • 1 c. grated mozzarella cheese

In a large skillet, heat the olive oil over medium heat. Add the carrot and sauté for about 4 minutes. Add the yellow onion, red onion, asparagus, red pepper, and mushroom slices. Sauté until all the veggies are crisp tender, about 4-5 minutes. Add the squash and zucchini and sauté for a couple of minutes. Add the garlic, salt, pepper, and tomatoes; cook for 1 minute. Remove pan from heat; set aside.

In a saucepan set over medium heat, whisk together the butter, heavy whipping cream, milk, and cream cheese until the butter melts and the sauce is smooth and starting to thicken, 3-5 minutes. Remove from heat and add the Italian seasoning and grated Parmesan cheese. Adjust seasoning.

In a large bowl, combine the peas, cooked veggies, sauce, and al dente pasta. If the sauce needs a little more liquid, stir in a small amount of vegetable broth or pasta water.

Lightly grease a 9×13-inch baking dish and scoop in the pasta mixture. Pat down a bit and sprinkle with the grated mozzarella.

Bake in a pre-heated 375 degree oven for 30-40 minutes or until the entire dish is heated through and the mozzarella is melted and turning a light golden brown.

Please Note: If you are making this dish ahead of time, let each part of the recipe come to room temperature before mixing together. Cover and refrigerate until about an hour before you place in pre-heated oven.

 

 

OLD FASHIONED MEATLOAF

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Having just returned from a month long trailer trip that was relaxing and invigorating at the same time, I decided that the JazzVox lunch menu for this past Sunday would be comfort food. (And yes, I cook a lot of comfort food, but that’s just who I am.) And it turns out – I am not alone. Many of our guests thanked me for cooking a couple of classic comfort dishes that brought back memories of days gone by.

So this meatloaf is my recipe for one of the dishes I prepared regularly for my children as they were growing up.

Now after you look at the ingredients, you will notice that not all are fresh. Dried parsley and granulated garlic are not only perfect for this recipe, they are also easy. Take the lid off a jar and measure. Simple. You could of course use fresh parsley and garlic, but this is comfort food, and part of the comfort for me is in the ease of preparation!

Then of course, there’s the topping. Now if that isn’t retro, I don’t know what is! But it works. And it has lasting appeal.

Now, if you haven’t used savory before, you are in for a treat. Savory is native to the Northwest and can be described as a cross between thyme and mint, with a bit of marjoram thrown in for good measure. It has an earthy flavor and is absolutely perfect in soups, stews, meat dishes, and stuffing.

So give this simple meatloaf recipe a try. It will take hardly any time to prepare, and you probably will have planned-overs. That too is comfort my friends. Talk about a win/win situation!

(BTW – Creamy Mac and Cheese was the other comfort food I served. Check it out too.)

  • 1 c. finely chopped onion
  • ½ c. dried bread crumbs (I use Italian breadcrumbs)
  • 1 T. dehydrated parsley
  • 1 tsp. seasoned salt
  • 1 tsp. granulated garlic
  • freshly ground black pepper
  • ¼ tsp. ground savory
  • 1 lg. egg
  • ¼ c. milk
  • 1 lb. bulk sausage (breakfast or sweet Italian)
  • 1 lb. lean ground beef
  • 2 T. brown sugar
  • 1/3 c. ketchup

In a medium large bowl, stir together the onion, bread crumbs, parsley, seasoned salt, granulated garlic, pepper, savory, egg, and milk. Gently stir in the sausage, then the ground beef. (Don’t overwork the mixture.) Form into 2 loaves and place on a small rimmed baking sheet.

Bake for 30 minutes in a pre-heated 350 degree oven. Remove from oven and spread with brown sugar and ketchup that have been stirred together. Return pan to oven and bake for another 20 – 25 minutes. (Don’t over bake.) Internal temperature should be 155-160 degrees.