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Cherry Pie

I love making pies....but I've never made a cherry pie! I found some beautiful fresh cherries at the market and decided to go for it!

Basic Pie Dough:

2 1/2 c all-purpose flour

Fine sea salt

1/4 tsp baking powder

2 sticks cold unsalted butter, cut into cubes, plus more for greasing

1/3 c ice-cold water

Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.

Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
Lightly flour a board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. ***Cooks note: the key is to keep it cold!***

Roll out dough into rounds about 1/8 th of an inch thick. Lay first round into the pie plate and make sure it reaches the edges neatly.

Meanwhile, preheat oven to 375*F.

For the filling:

2 lbs cherries, pitted

1/2 c sugar

2 tbsp cornstarch

Zest of 1/2 lemon

Fill the pie with filling. Remove second round from refrigerator and roll out to a circle larger than the pie plate (about 1 in overhang). Decorate pie top as you see fit. I used little cherry pie crust cutters, but a few slits in the crust will do. (This allows the pie to cook properly and release steam) Lay top crust on top of filling and seam all edges with a pinch pattern. Bake for about 45 minutes or until crust is brown and juices thicken.

California Dreaming.....

I was just informed that I have been nominated (me...? me??) for a contest at Culinate for a grilling class at the Napa Copia Cooking School! (A total dream come true).

Please click on the link below (or the one to the right) and vote for me! You can vote for me until June 21st.

There are a lot of amazing food bloggers out there in the contest, and I encourage you to take a look at the list.

"Beer Can" Chicken

I've been hearing about this for years now....the phenomenon of cooking a whole chicken sitting on a can of beer. Until recently (how long can I go on about having a grill!) I haven't had the opportunity to try this new concept....until now.

Our good friends gave us a housewarming gift which was a beer can roaster. (I can't find the exact brand they gave, but that one is close) This little piece of grilling equipment, allows you to pour the beer directly into its own compartment so you can use any beer you might have on hand. If you don't have one of these handy items, a regular old beer can will do!

For the chicken:

1, 3-4lb chicken, cleaned and prepared

1 bunch of fresh rosemary

generous amounts of fresh ground black pepper and coarse salt

Prepare chicken by sliding several rosemary springs underneath skin of chicken (breasts and thighs are good locations for this). Heavily salt and pepper skin and massage to ensure good coverage. Pour 1/2 of a beer into compartment on roaster (or you can just drink/dispose half of a can of beer) and place several springs of rosemary inside. Humiliate the chicken by properly fitting the beer can compartment into the cavity (or onto the beer can) of the bird.

Grill using indirect heat (seen above) for @ 1- 1.5 hours or until the chicken reaches the internal temperature of 180*F.

This recipe/method is not only fail safe and easy, but the chicken was AMAZING! No wonder people swear by it. The amount of moisture and flavor from the beer is unbelievable. Run home right now and throw a bird on a beer!

Burgers

There is no denying a good burger. Now that I am a grill owner, I am delighted to eat a grilled burger made with all the love in my burger loving heart.

I once saw Ina Garten make burgers and she talked about sticking a tiny pat of butter inside all of her burgers before she grilled them. She said it made the burgers super moist, perfectly cooked and full of flavor. Nuff said....

For the burger:

1 lb ground beef (4 burgers)

2 cloves of garlic, minced

1 tbsp each, fresh thyme and tarragon

2 tbsp Worcestershire sauce

coarse salt and fresh pepper to taste

4 small pats of butter

Mix first 5 ingredients in a bowl. Form into patties, adding the butter into the center and making sure it's covered completely by the beef mixture. Grill for about 4 minutes on the first side and 2-3 minutes on the other, or until done to your liking. Serve any way you like it. Picture with Cheddar cheese, mayo, lettuce and tomato.

Pasta with Sausage and Peas

I was at the farmer's market with friends this Saturday and there is a vendor there selling the best peas I've ever had! This dish has to be a top favorite in the catalog of pasta dishes in my collection. This recipe comes from my great grandmother, Nunzia (whom I never knew, but know well in stories). This is a simple dish, passed down through the generations. The fennel is the key ingredient, in my opinion. It picks up the flavor in the sweet sausage and gives a naturally sweeter taste to the sauce.



For the sauce:
1lb sweet Italian sausage
2 tbsp olive oil, plus 1 tsp
1 bulb of fennel, diced
1 onion, diced
2 cloves of garlic, minced
3 tbsp tomato paste
1 32 oz can crushed tomato's
salt and pepper to taste
1 1/2 c fresh peas
a generous handful of fresh basil


Heat a skillet over med-high heat and add 1 tsp olive oil just to coat the bottom of the pan. Remove sausage from casing and cook until browned. Set aside.


Heat another skillet over med heat and add 2 tbsp olive oil. Add onions, fennel and garlic and saute for 7-10 minutes or until translucent. Add tomato paste and saute another 3 minutes. Add salt and pepper, and the can of crushed tomato's. Stir well and cook on low simmer for about 1 hour. Stir occasionally. During the last 5 minutes, add your fresh peas. Top with fresh basil (Some cut, I rip mine for the rustic feel) and serve over cooked pasta.



***Cooks note: I always taste as I go, especially with sauces. If it's still a little tangy, add a swirl of olive oil and let simmer a bit longer. Feel free to use salt and pepper, but do it intermittently and not a huge amount all at once. ***

Shredded BBQ Chicken Sandwiches

My mother in law was over for a visit this weekend and since it was raining (for that my garden is ever thankful) we couldn't grill out as planned. I still wanted to serve something that reminds me of summer, so I did a really quick version of shredded BBQ sandwiches. I served these with some homemade coleslaw, sliced tomato's and ice cold lemonade.

1 c chicken stock

1 bottle Mexican beer

4 chicken breasts

2 tbsp olive oil

2 cloves garlic, chopped

1 medium onion, peeled and finely chopped

For the BBQ sauce:

2 tbsp Worcestershire sauce

1 tbsp Tabasco

2 tbsp grill seasoning

3 tbsp dark brown sugar

4 tbsp tomato paste

Bring water and stock to a simmer in a small to medium skillet and add the chicken breast meat. Gently poach the chicken 10 minutes or until cooked through.

In a hot pan, heat olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids.

Combine the next BBQ sauce ingredients in a medium bowl and reserve.

When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Remove chicken from pot, slice it, and using two forks shred to pieces. Add the shredded chicken to the onions and garlic and combine well. Add the BBQ sauce and simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you prefer.

Serve mounded on soft rolls.

Grilled Shrimp with Lemon Herb Orzo

This is a simple and fast recipe that I can't get enough of in the summer. Orzo is a lighter way of fulfilling a pasta craving and its paired best (in my humble opinion) with fresh lemon and light herbs of basil and parsley.

For the shrimp:
1lb peeled and cleaned shrimp (Although I remove the tails before serving I leave them on during grilling for easy handling)

Juice and zest of 1 lemon

salt and pepper

1/8 c olive oil

Combine all ingredients in a bowl and let marinate for about 20 minutes.

Skewer the shrimp and grill for 3 minutes per side. Set aside and let rest until orzo is complete.

For the orzo:

1 cup orzo

2 qt water

salt for the water

parsley and basil

juice and zest of one lemon

Boil large pot of salted water and add orzo. Cook according to package directions.

Once the orzo is done, drain it and return to pot. Add big handfuls of coarsely chopped parsley and basil, the juice and zest and salt and pepper.

Cook the mixture over very low heat until combined. Continue to season to your tastes.

Remove shrimp from skewers and toss with orzo. Serve immediately.

Grilled Beef and Veggie Kabobs

Not having a real grill within my reach for the last 7 years, I've missed kabobs terribly. I just love the concept of the proportioned pieces and the rainbow of color you can create. The concept of kabobs allows for your own choices and they are great served with a salad or simple side. The fail safe rule here is to go for like sized portions of each ingredient.


For the beef:
1lb good quality tender beef, cubed
2 tbsp chopped garlic
1/2 c Worcestershire Sauce
1 tbsp each: ground coriander, smoked paprika and black pepper



Place all ingredients in a a sealed container and marinate for at least 2 hours.

***Cooks note: Soak bamboo sticks in water during the time the meat is in the marinade so they don't burn on the grill. ****


Veggies:
1 zucchini
1 red onion
1 red bell pepper
Several small whole tomato's for the ends of each kabob

Drizzle all with olive oil and salt and pepper.

Assembly:
Go wild and crazy....just stack them up and make sure to not crowd to many items on each stick.

Grill kabobs over hot coals using direct heat method, for about 10-15 minutes depending on how hot your grill is.

Summer Fruit Salsa

Salsa is super easy to assemble and bring to a party or just store in a Tupperware for snacking throughout the week. In the spring/summer months the ripe and fresh fruits available to you (at least in Baltimore) are endless. I got my hands on some beautiful strawberries from the Waverly Farmers Market that were so much better than anything I've seen in the local grocery stores.

Summer Fruit Salsa

1 cup each; small diced:
Strawberries
Pineapple
Mangoes
1/2 cup finely chopped red onion
1 Jalapeño , de-seeded and finely chopped
1 good handful of fresh mint
1 lime juice and zest
1 tsp coarse salt

Mix all ingredients together in a reactive safe bowl and place in the fridge for at least 30 minutes before serving to let flavors meld.

****Cooks Note: We had guests over and I made this salsa to top a salmon fillet that had sat in a dry rub of creole inspired seasons. I grilled the salmon and topped with this salsa and served along a garden salad. It was a simple, light and delicious meal. The following day this salsa was fabulous with some blue corn chips and a cold beer.***

(picture to follow)

Almost Three Weeks, no new posts

Well I'm having a camera situation going on and have been unable to post pictures of some of the most fun food I've been making.

I've become a grilling woman, with the new house/backyard/grill combo that has just become a huge change in my cooking experiences.

I just love using the grill and can't wait to share all my new concepts/flavors and recipes.

Stay tuned.... not much longer now!

Swordfish with Salmoriglio Sauce

When the weather turns warm, I turn to citrus. I love keeping a bowl filled with lemons, limes and oranges. Perhaps its my Sicilian ancestors influence or the fact that I adore all three equally.

Salmoriglio is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. You can either apply it to the fish before grilling/broiling/baking or pass it around the table for drizzling over the fish. Freshness is key for this sauce, so prepare it as close to serving time as possible.

**Cooks note: You could use this sauce on other thick bodied white fish, shrimp or chicken. If you are a shellfish kind of person, this would be fantastic drizzled over mussels steamed in white wine.**

For the sauce:

6 tbsp good quality olive oil

1/4 c fresh lemon juice

zest of one lemon

a good handful of Italian parsley and oregano, finely chopped

2 tbsp finely chopped garlic @ 4 cloves

** I had some extra basil lying around and added that into my sauce as well.**

Combine all ingredients, stirring well with a whisk.

Preheat a grill or broiler. Brush both sides of the fillets with some of the Salmoriglio and sprinkle salt and freshly ground black pepper on both sides. Grill or broil until the fillets are just cooked through, about 5 minutes per side.

Polenta Cakes

Polenta is one of those versatile foods because you can use it as a base for so many different flavors. Much like pasta, it's best when accompanied with flavors from other ingredients (although my grandfather could eat it with Parmesan and butter and be a happy man) and it can be served "messy" or made into cakes or other more firm presentations.


4 cups water or chicken stock
1 cup polenta
2 teaspoons salt

In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.

Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.
Run a knife around the edge of the baking dish and un-mold the polenta onto a cutting board.

You can cut the polenta into squares or I used a circle cookie cutter to make rounds.

At this point you can grill, broil or pan fry the polenta until crisp.

I added some fresh tomato's, basil and grated mozzarella for a Caprice style lunch.

**Cooks note: You could replace regular old mozzarella sticks with polenta sticks. Cut the polenta into strips and deep fry in oil for a few minutes until crisp and brown. Serve with marinara sauce. ***

Pesto Gnocchi

There are several versions and methods for making gnocchi. Most common are potato gnocchi and ricotta gnocchi. Potato is easier, in my opinion as with ricotta you have to let the cheese drain using a cheesecloth usually over night. Typiclly, gnocchi are rolled off the edge of a fork for the extra grooves (better to catch sauce with) but when I want to make a ton and freeze for later, I tend to go the easier route without any grooves.

For the gnocchi:

4 large russet potatoes (about 2 1/2 lbs), peeled and cut into sixths

1-1/4 c plus 2 tablespoons all-purpose flour

2 large egg yolks

1/2 tsp fine sea salt

Generous pinch freshly ground nutmeg

Freshly ground black pepper

In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
Using a ricer, or grate them on the large holes of a box grater....grate/rice the potato's. Place the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.

Transfer the potatoes to a large bowl and, using a spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly tough and mealy.

On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.

(If you wish to shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce.)

Transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking. ***Cooks note: you can freeze them at this stage in a air tight freezer bag. They usually don't last longer than 60 days in my freezer.***

To cook the gnocchi, place in a pot of boiling, salted water. Gnocchi take about 1-3 minutes at most. Remove with a slotted spoon and toss into pesto sauce. Serve immediately.

Basil Pesto:

2 c loosely packed basil leaves

2 tbsp toasted pine nuts

2 tbsp freshly grated Parmesan

1/4 tsp minced garlic (about one clove)

1/2 tsp salt

1/4 c plus 1 tbsp extra-virgin olive oil

Freshly ground black pepper

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.

Cooking a'la Cardboard Box

We've moved in and mostly settled, but for over two weeks we've been eating easy, non impressive foods.... or carry out (for shame!!!).



Now we've settled, and I'll start documenting more recipes and adventures. I have to get my Internet working (next Tuesday, I've been told I'll have a connection) and things in order before I can formally post again on a regular basis.

I'll post pictures, recipes and ideas as soon as I can.

Fried Cinnasugar Doughnuts

I had some extra store prepared pizza dough from Trader Joe's lying around today and didn't want to make pizza. We've been packing up things all day into cardboard boxes and I just felt the need for a splurge! I'd seen someone make doughnuts at home once, and I just felt inspired.

1 package store prepared pizza dough

equal parts olive and vegetable oil (enough to fill pan two inches deep)

1/2 cup sugar

2 tbsp cinnamon (or to taste)

2 circular cookie cutters, one smaller than the other

Heat oil over medium heat until oil reaches 375*F (you can use a candy thermometer to check). Roll pizza dough out on floured surface until 1 inch thick. Meanwhile, using circle cookie cutters, cut rounds of dough and set aside. (Combine "scraps" of dough and roll out again making more circle rounds) Using the smaller cookie cutter, cut a hole into the rounds to make a doughnut shape. Drop doughnuts into oil and cook, flipping once until golden brown. Combine sugar and cinnamon. Drop immediately into bowl with sugar and cinnamon. Allow to cool a few moments and then enjoy!

Change of Address

Not much cooking being done in my home this week!! My husband and I move into our first house in under two weeks!

Stuffed Zucchini

For the stuffing:

2-3 links Italian turkey sausage

5-7 sun dried tomatoes chopped well

2 cloves of garlic, minced

1 small onion, chopped

2 tbsp Parmesan

2 tsp olive oil

sea salt and freshly ground pepper to taste

Over medium high heat, saute the garlic and onion until translucent. Season with salt and pepper. Add sausage , breaking up into small pieces and cook until done, stirring occasionally. Add sun dried tomatoes and saute for a few minutes. Set aside and let cool for about 5 minutes to allow for easier stuffing.

Preheat oven to 350*F.

Slice 4 medium zucchini in half lengthwise. Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil. Once boiling, let cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool.

Once cool enough to handle, use a tablespoon to remove seeds, leaving about 1/4 inch of flesh in the zucchini. Stuff each zucchini half with some of the mixture. Place in a baking dish and bake for about 20 minutes. Let cool for about 5 minutes before serving; sprinkle with fresh basil.

Pork Tenderloin with Rosemary and Garlic Rub

Rosemary is one of my favorite herbs, and I love the smell of it and the wonders it does to the food it accompanies.

1 1/2 lb pork tenderloin, visable fat trimmed

For the rub:

4 tbsp rosemary, roughly chopped

4 cloves of garlic, minced

good quality olive oil

sea salt and freshly ground black pepper

Sprinkle liberally with salt and pepper on all sides. Rub in garlic and a few good tbsp of olive oil. Massage the loin a bit to get the flavors activated and leave covered in a fridge for 4 hours.

For this recipe I like to grill the tenderloin and serve sliced on the bias.

Not Your NaNa's Meatballs

Traditional meatballs are usually made of three kinds of ground meat (pork, veal and beef) and browned in a frying pan.

Sometimes I want a meatball but not all the heaviness that comes along with them. I love ground turkey and use it quite often.

Turkey Meatballs:

1 lb ground turkey

1 egg beaten

1 tbsp each sea salt and freshly ground pepper

1 tbsp garlic powder

1/4 c Italian style bread crumbs

1/8 c Parmesan cheese

1/8 c each fresh basil and Italian parsley, chopped

Preheat oven to 425*F. Combine all ingredients until well mixed. Form meatballs about 1 1/2 in in diameter and arrange on a foil lined baking sheet. Bake for 25 minutes, turning occasionally to brown all sides.

Basil Marinara Sauce

This recipe is mine, based on my first lessons on making a good sauce. It's the traditional style of marinara sauce. I almost always use this method except in winter when I can't get good basil and the veggies aren't as fresh.

2 sweet onions finely diced

2 carrots finely diced

2 stalks of celery from the heart, finely diced

4 cloves of garlic minced

1/2 c extra virgin olive oil

2 (28oz) cans crushed tomato's

1 c water

2 good handfuls of basil and chopped roughly

Salt and Pepper to taste

Heat olive oil in a heavy bottomed pan on medium-high heat. Add onions and garlic and saute about 7 minutes until translucent. Add celery, carrots and season with salt and pepper liberally. Stir occasionally, and cook for about another 7 minutes. When vegetables are tender, add tomatoes and water. Allow to cook on medium low heat for about 1 1/2 hours.

Add basil to sauce and serve.

Irish Soda Bread

My grandmother came over from County Leitrim, Ireland in the 1940's and with her came all of her Irish culture and heritage. One of the many things she was great at was cooking and baking.


In Ireland my family has at least 2-3 loaves of soda bread (and often a hearty, rustic brown bread) at any given time. When visitors stop in unexpectedly (as they often do in small Irish towns) or when the men come in from working in the fields and bogs, soda bread and a nice cup of strong Irish tea is all you need.



Mary's Irish Soda Bread
4 c flour
1/4 c sugar
1 tbs baking powder
1 tsp salt
1 tsp baking soda
1 c margarine or pure Irish butter
2 c dark raisins (you could also do a mix using 1 c currants)
1 egg beaten
1 1/2 c buttermilk


Preheat oven to 375*

Blend flour, sugar, baking powder, baking soda and salt together. Cut in margarine or butter until mixture resembles coarse meal. Add raisins, buttermilk and egg and stir until blended. Knead on a floured board until smooth (don't be shy with the flour...the dough can be very sticky) about 1 minute. Shape dough into two even balls. You can flatten them into 2, 8" round cake pans or, do as I do, and place loaves directly on a cookie sheet (make sure you do flatten them some to resemble a circular loaf). Cut a deep cross in the top of the loaf. Bake for about 40 minutes or until lightly brown. **Cooks note: The bread is done when it sounds hollow when lightly tapped on top of the loaf. **

Dumplings in Soy Ginger Broth

This meal is so tasty and so easy to make. It requires a bit of patience through dumpling assembly, but no big deal!

Ginger Broth:
4 c water
1 1/2 c chicken broth
1 c soy sauce (I use reduced sodium)
3 inch piece of fresh ginger, minced
2 garlic cloves, minced
4 spring onions chopped
2 tbsp honey

In a pot, heat 1 tbsp vegetable oil and saute garlic, onions and ginger until tender. Add in the remaining ingredients and simmer for 20-30 minutes to let the flavors blend.

For the dumplings you will need:

1/2 lb ground chicken

2 tbsp minced garlic, ginger, lemongrass and soy sauce

1 egg yolk

1 tbsp red chili paste

1 green onion chopped finely

(you could also add some mushrooms and beansprouts to the mix but I didn't have any)

1 package prepared wonton wrappers

Mix first 8 ingredients together. Lay out several wonton wrappers at a time for easier assembly. Drop a small amount of the chicken mixture onto the center of each wonton wrapper. Using a bowl of cold water, dip your finger into the water and then trace the edges of the wonton wrapper to create a "glue". Fold the wonton wrapper into a triangle and press down on all the sides making sure to have a good seal on the filling inside. Take the opposing corners of the triangle and bring together with a pinch to form a shape similar to a tortelloni.

Once you have your dumplings assembled, add to a gently simmering broth and allow to cook for about 7 minutes.

Serve immediately.

**Cooks note: This makes a ton of dumplings! Suggestions: 1)Don't fill all of your dumplings and make more the following day. Deep fry in peanut oil or wok fry and eat in a crispier version. **

Spicy Beef and Broccoli

1lb sirloin steak, cut into strips

1/2 lb broccoli florets

2 tbsp vegetable oil

2 tbsp water

2 tbsp cornstarch

1 teaspoon toasted sesame oil

4 dried red Thai chilies

4 scallions, thinly sliced

2 cloves garlic, finely chopped

1 piece fresh ginger, peeled and finely chopped

3 thick strips orange zest

1/2 cup low-sodium soy sauce

1 1/2 cups beef stock

2 tablespoons rice vinegar

1 tablespoon honey

In a wok, add 2 tbsp vegetable oil over medium high heat. Add sirloin strips and cook until no longer pink. Add garlic, chilies, scallions, ginger and orange zest. Saute for one minute and the add the stock, vinegar, sesame oil and honey. Meanwhile, mix cornstarch with water and wisk until smooth. Add mixture to the wok and mix well. Add broccoli florets and allow to cook for 5 more minutes, tossing to keep from sticking.

Asparagus Risotto with Shrimp

Risotto is without a doubt comfort food. I enjoy almost every variation I've ever had or made and enjoy throwing it together when I decide to make it for dinner. I had some early season asparagus and less than a dozen huge shrimp and decided to throw them together.
*sorry about the bad picture* Basic Risotto is very easy. There is a huge debate over to stir or not to stir. Some chef's will swear that a risotto pot must be watched over from start to finish while other's add the broth and let the risotto simmer in stages like more traditional rice cooking methods.

Also, most recipes suggest adding wine right after the rice has sauteed. I love the flavor it brings to the dish, but if you don't have it, you can still make a delicious risotto.

Herb Shrimp:
shrimp, cleaned and tails removed
large handful of parsley chopped
several stems of thyme, leaves removed
2 cloves garlic minced very fine
2 tbsp olive oil
large pinch of fresh ground pepper and salt
Add all ingredients to a plastic bag and let sit in the fridge for one hour
For the asparagus:
5-6 stalks cut into large pieces
1 tbsp olive oil
1 clove garlic minced
fresh ground pepper

In a skillet, heat oil over medium heat. Add asparagus and garlic and saute until just tender, about 4 minutes. Remove from heat and add into risotto within the last five minutes of cooking.

Basic Risotto as follows:
1 cup Arborio rice
2 tbsp olive oil
1 large sweet onion, peeled and finely diced
(1/2 cup dry white wine)
3 1/2 cups chicken stock (I make sure I have enough. Better to have to add a little more than be out) (heated on the stove in a separate pot)
2 tbsp unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tbsp heavy cream
a wooden spoon (you can't make this without one. the essential tool.)

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute until translucent. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. Once the rice is lightly toasted, add the white wine slowly, stirring. (If you don't use wine, just proceed forward)
After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.
(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 20 minutes.

Meanwhile, heat a frying pan on medium high heat. Add shrimp in a single layer and cook until a that side is crisp and brown, about 4 minutes. Flip shrimp and cook for 2 minutes.

Top heaping pile of risotto with shrimp. Add Parmesan to taste.

Mmmm...Risotto.

Jerk Chicken with Red Pepper Couscous

I love love love Jerk Chicken. Jerk seasoning and spices are a wonderful combination of heat and sweetness, that I just adore!

For the chicken:

juice of 1 lime

(reserve for prep time)

combine:

1/8 cup malt vinegar

4 green onions, chopped

2 garlic cloves, peeled, chopped

2 tablespoons dried thyme

1 Scotch bonnet chile or habanero chiles with seeds, chopped

2 tablespoons vegetable oil

2 tbsp each; ground allspice, ground ginger, ground cinnamon,

ground nutmeg, salt & pepper and dark brown sugar

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning (like a dry paste consistency) over chicken and rub in. Cover and stick in fridge to marinate at least 4 hours.
For this dinner, I threw the chicken on the grill (my preference for this recipe).

For the Red Pepper Couscous:

In a food processor, puree one roasted red bell pepper, 2 cloves garlic, 3 tbsp chopped parsley (Italian) and salt and pepper to taste.

Pour mixture into a sauce pan and allow to simmer for a few moments, cooking the garlic and melding flavors together. Add 1/2 c chicken stock to mixture and bring to a boil.

When boiling, add 1 c whole wheat couscous to mixture, cover and remove from heat. Let sit for 5 minutes until mixture is absorbed and couscous is tender.

Breakfast for Dinner: Blueberry Pancakes

I love breakfast for dinner. Can you go wrong with pancakes and bacon at any time during the day? I think not.

I'm a novice at pancakes. For years they've turned out more like circular weights of lead than light and fluffy cakes of joy... but they still taste so good!
Last night I had a pint of blueberries screaming to be eaten and all the ingredients for a basic pancake. Not to mention some applewood bacon leftover from the weekend, that went very well with three yummy pancakes!

For the batter:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
3 eggs
1 stick butter, melted and cooled
Approximately 1 cup whole milk
1 cup fresh blueberries

In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk. Gently fold blueberries into batter with a spatula, making sure not to break the berries.**Cooks note: Batter can be and should be slightly lumpy***

Heat a seasoned griddle over medium heat. Spoon or pour about 1/4 cup of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.

**follow up note: they were less like lead weights this time... still not quite perfect. Still working on my form***

Chicken Fajitas

This is one my favorite go-to meals for dinner. It's healthy and fast cooking with just a little assembly for eating.
I marinated the chicken for a few hours in the following:
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic 2 tbsp chopped cilantro
1/2 jalapeno, seeded and finely chopped
Salt and pepper
1 tsp each cumin, ground coriander, chili powder and paprika

Heat oven to 275*F and wrap tortillas in foil and warm in the oven while cooking.

After chicken is marinated, prepare to add to a hot grill, and cook through.
**Cooks note: You can always cook chicken in a saute pan.***

Meanwhile, dice into strips:
2 bell peppers
2 small Spanish onions
Saute the veggies together in 2tbs of olive oil over med-hi heat. After a few minutes, when the veggies are tender, add 1/4 tsp each of cumin, ground coriander, chili powder and paprika. Add 1/4 cup of chicken stock (broth is fine) and cook until the liquid is mostly absorbed.

Remove cooked chicken and cut into thin strips. Add to saute pan to have flavors meld together, under 5 minutes.

Wrap it up and serve!