Grilled Portabella Mushrooms

I was grilling chicken and making a Caprese salad for dinner the other night. I had picked up some beautiful Portabella mushrooms and was thinking of grilling them too. And then I had an igneous idea that was simply delicious!

So you know Insalata Caprese, right?

Tomatoes/Mozzarella/Basil

Dressed with

Balsamic Vinegar/Olive Oil/Salt/Pepper

I make it all the time in the summer because I grow my own tomatoes and basil. The amounts aren't important to me, but the order of ingredients is: Tomato/Salt/Pepper/Basil/Vinegar/Oil/Cheese. Simple. Yummy.

So I riffed on some of those ingredients. I popped the stems off the mushroom caps and scooped out some of the gills. I rubbed some olive oil on those bad boys and grilled them four minutes per side. While they were on the grill I sliced up some extra cheese and chopped some extra basil.

With two minutes to go on the second side (Oh, I started cap side up on the grill)I sprinkled the mushrooms with salt and pepper, threw on some basil and topped it with the mozzarella.

OMG! Everyone loved them and they will definitely stay on the rotation.

Best Potato Salad

3-4 lbs. Potatoes - Any kind you like that you would cook with the skins on
1/2 lb. Bacon - cooked and crumbled
8 oz Shredded/Crumbled Cheese (My favorite is Blue, but Cheddar, Colby, whatever)
8 oz Sour Cream
1/2 C. Mayonnaise
Red Onion - Diced (Depends on how much raw onion you like)
(Um, I like to cheat and get some hard boiled egg from the salad bar - too lazy to do this myself)



Wash and cut the potatoes into smallish chunks. Season with salt and pepper. Spray a baking sheet with Pam and roast potatoes for 45 minutes at 425 degrees. About half way through, use a spatula to push everything around.

While they're roasting cook the bacon, dice the onion, and then mix with the rest of the ingredients. Dump in potatoes and mix.

OMG - this is the BEST potato salad you'll EVER eat.

Baked Beans

Low and slow folks, that's the name of the game.

4 - 5 Cans (16.5 oz) Busch's Baked Beans (Yes, they ARE better)
1 C. Dark Molasses
1/2 C. Ketchup
1 Red Onion - Diced
1/2 lb. Bacon - Diced
2 Tbs. Coleman's Dry Mustard

Mix all the stuff. dump in large greased baking dish. If it look perilously close to the top? Put a baking sheet underneath so you don't drip in your oven. Set your oven to 275 degrees and bake for six hours.

Citrus Grilled Chicken

Monday Dinner

• Citrus Grilled Chicken
• Grilled Pineapple
• Basmati Rice
• Salad

1/2 C. Orange Juice
1/3 C. Vegetable Oil
2 Big Spoonfuls Orange Marmalade
1 Big Spoonful Soy Sauce
1 Big Spoonful Grated Ginger
Couple grinds Black Pepper

I mixed the above and marinated about a pound and a half of chicken tenders for about six hours. I grilled them six minutes per side.

I took large slices of fresh pineapple and threaded them on skewers. I brushed them lightly with olive oil and threw them on the grill when I turned the chicken. I turned once, so three minutes per side.

Served both over rice with a salad. Great way to christen our new patio furniture!

She doesn't call, she doesn't write

I suck at trying to keep up two blogs - get OVER IT!

That said...

Polenta

2 C. Chicken Stock
1 C. Milk
1/2 C. Polenta*
Salt and Pepper
Olive Oil
Grated Parmesan

Bring stock and milk to a low boil. WHISK in polenta. DO NOT USE A SPOON. (*I find polenta in the baking section with the oats and corn meal.) Yes it will seem like too much liquid, just whisk for two minutes and it will thicken up.

Drizzle of oil, handful of cheese, salt and pepper to taste.

Whole thing takes five minutes, but it's tasty.

Risotto 101

Tuesday's Dinner:

Grilled Lemon Tarragon Chicken
Fresh Asparagus
Lemon Risotto

Risotto is not difficult, it needs time and some babysitting. Your first couple of times, don't try to do this if your grilling outside or folding laundry in another room.

First is the ratio:

1 part Arborio Rice
1/2 part white wine
4 parts chicken broth
(For four people that's one cup rice, 1/2 cup wine and four cups broth. )

Second is the method:

In a shallow pan heat some olive oil. Stir in rice and cook until opaque. Add wine, reduce heat and simmer until liquid evaporates. The broth should be brought to a gentle simmer and added 1/3 cup at a time, each time stirring until liquid has evaporated. It should be done slowly and takes 30 to 40 minutes.

Third is the seasoning:

1/4 C. lemon juice, plus the zest of one lemon.
1/4 C. Wine
1/4 C. Grated Parmesan *
1/4 Half and Half *
Salt and Pepper

Do you like how I'm already deviating from the method? I used lemon juice and wine for the first liquid. I followed with the broth. I finished by stirring in zest, cheese, cream, salt and pepper.
* I didn't really measure - this is my best guess.

It was perfect with the chicken and I just dressed the steamed asparagus with lemon and salt.

Pannini

My Favorite Pannini

Two slices Sourdough Bread
Two slices Provolone Cheese
4 slices Hard Salami
4 Slices Hot Capicola
Olive Oil
Balsamic Vinegar
Salt and Pepper

Brush one slice of bread with olive oil and place in pan.* Add one slice cheese and meat. Whisk a spoonful of vinegar with a spoonful of oil, and a pinch of salt and pepper. drizzle over met. top with second piece of cheese and bread. Grill three to four minutes, brush top with oil, flip and grill for for three to four minutes longer.



* Do you want to see my very fancy pannini press?
OK, dutch oven on top of sandwich sitting in grill pan. A cast iron skillet can also be used either top or bottom.











YUM!

The ultimate grilled cheese sandwich!

Asian Style Barbecue Pork

I have a BBQ sauce recipe that I love with chicken and beef, but I wanted to try something different for pork.

Asian BBQ Sauce

• 1 C. Ketchup (Shut it, it’s the best way)
  
• 1 Tbs. Each:
  Brown Sugar
  Rice Vinegar
  Soy Sauce
  Fresh Ginger
  
• 1tsp. Red Curry Paste (This is where you can turn up the heat if you'd like)
• Butter

Mix everything but the butter in a sauce pan, bring to a boil and simmer five or so minutes. Stir in one to two tablespoons of butter. (Gives the sauce a pretty gloss, and adds a little richness)

I used thick center cut, boneless chops, but I think this would work with pork tenderloin as well.

I had my grill at about 360 to 370 degrees, and used indirect heat. I brushed both sides of the chops with sauce. I went fifteen minutes per side, and basted a few times. I do NOT cook the crap out of my pork. If you feel the need, by all means go longer.

I served this with Basmati rice and asparagus. Spicy, tender, delicious.

Thai Chicken and Noodles

Peanut butter

Lime Juice

Sugar

Peanut Oil

Red Curry Paste

Cilantro

Grillin'

The weather was beautiful Sunday, perfect for grilling. I have several go to marinades. I used the lemon tarragon last night and it was delicious as always.

Lemon Tarragon Marinade
Equal parts: Lemon Juice, Oil, White Wine
(I was grilling two whole boneless, skinless breasts so I did 1/3 C. each)
Salt and Pepper
Garlic
Tarragon (I'm still doing dry as my herbs are not in yet.)

Mix all the ingredients in a glass dish or large Zip-Lock bag. Marinade chicken for 6 to 8 hours. My grill was at 450 degrees and I did seven minutes per side. Very juicy, tender chicken.

I tried a new side dish I thought would be good and it turned out awesome!

Lemon Orzo
1C. Orzo
Juice and zest of one large Lemon (I’m guessing 1/4 cupish)
Salt and Pepper
2 Tbs. Olive Oil
Handful Toasted Pine Nuts
Handful Shredded Asiago Cheese

Zest, then juice, the lemon. Add salt and pepper. Whisk in olive oil.
I toasted my pine nuts on a sheet in my toaster oven. Mixed cooked pasta with he lemon and added the pine nuts and cheese. It was a great compliment to the chicken and will definitely be added to the rotation.

Roasted Potatoes

Oven Roasted Potatoes




One pound potatoes. I like small Yukon Golds, I leave the skin on and cut them in half or quarters depending on the size. Put them on a sheet pan with sides.


Drizzle with olive oil (not too much!). Sprinkle with coarse salt. Add a few grinds of pepper and some coarsely chopped rosemary. Toss with fingers to coat.

Pop them in a 425 degree oven for 45 minutes to an hour. Shake the pan a few times to loosen potatoes. Crispy and delicious!

Counrty French Chicken

I love my slow cooker. Coming home from work and having dinner 95% done is heavenly. An added perk is the fact that you can get by with far less oil/butter than traditional recipes. Ocassionally i take dish I do on the stove top and try to convert it to a slow cook recipe. I had tremendous success with a chicken meal I hope you'll like.

• 1 ½ lbs. Boneless Skinless Chicken
• 2 Carrots
• ½ lb. Crimini Mushrooms
• ½ Onion
• 2 Cans Diced Tomatoes
• ½ Cup Red Wine
• 2 Tbs. Dried Tarragon
• Salt and pepper

Slice and dice veggies and put them on the bottom of the slow cooker. Chicken next; cut inot chuncks and season with salt and pepper. Drain the tomatoes and pour over chicken. Mix tarragon with wine and pour over all. Cover and cook on low 8 hours.

I served this in bowls over egg noodles. Enjoy!

Spicy Chicken with Penne

Yes, I am a terrible, neglectful person. Who is not keeping up with things over here. But who vows to do better. Starting with what I made for dinner last night, and it was really good!

• Boneless Skinless Chicken Thighs
• Canned Diced Tomatoes
• Garlic
• Onion
• Cumin
• Red Pepper flakes
• Salt and Pepper
• Lime Juice

I took about a pound and a half of chicken thighs and cut them in large chunks. I squeezed two limes over the chicken pieces and set aside.

I got water going for the penne pasta and sauteed some onion and garlic in EVOO. I seasoned the chicken with salt and pepper and threw it in the pan with the onion and garlic. When the chicken browned I added two cans of diced tomatoes (with the liquid drained). I threw in about two teaspoons of cumin and a teaspoon of red pepper flakes. Simmered until chicken was cooked through and sauce had thickened (maybe 15 minutes?).

I topped the cooked pasta with the chicken/sauce and topped THAT with a Kraft cheese blend of Colby Jack and Cheddar with jalapenos. The only thing that could have made this better was if I'd had some fresh cilantro to sprinkle over the the top.

Now go cook!

Goulash

Slow Cook Goulash

1 ½ lbs. Lean Stew Meat
Half a Bag Pearl Onions
1 ¼ C. Beef Broth
1/3 C. Tomato Paste
¼ C. Brown Sugar
2 Tbs. Paprika
2 tsp. Garlic
Salt and Cayenne Pepper to taste

Heaping Tablespoon of cornstarch.

Spray the crock with Pam. Swear to God people, just do it. Dump in onions (frozen) and stew meat. (I don't bother with slow cook recipes that make you brown the meat. What's the point? And if you're gone more than eight hours, as I usually am, I like to use partially frozen meat to ensure it does not dry out. ) Sprinkle meat with salt.


Mix remaining ingredients in a bowl and whisk in cornstarch. (I mix this the night before if I think of it. Then it's done in the AM, and all I have to do is add the cornstarch.)

Pour down over the meat, set on low, cook for 8 hours.

Serve over egg noodles.

A little sweet, a little spicy, no oil or butter! What could be better? (Well, except my photography!)

Chicken Tortilla Soup

This is great comfort food on a cold winter day.

Saute 1/3 an onion in a stick of butter.
Whisk in 1/2 C. flour.
Whisk in 5 cups of chicken stock.*
Simmer until thickened.
Add 1 cup of half and half.
Throw in 2 Tbs. of Chili Powder and 1 Tbs. each of Salt and Cumin.
Add 2 ts. Cayenne Pepper
Add a diced jalapeno. (Take out the seeds if you don't like a lot of heat.)
Add several cups of cooked, shredded chicken* and 1 C. cheese. ( I like the Kraft "Mexican Mix" for this.)



Top with cheese and tortilla strips.

* A recipe for stock and cooked chicken is here. If you're pressed for time, ready-made broth is fine. For the chicken, chunk up some chicken tenders and saute them in olive oil with a little onion, salt and pepper.

Pesto

I had a dinner on Friday, and was asked to bring Pesto. The request was mad becauseI have one of the best recipes ever.

We went to Italy for two weeks a couple of years back. We spent seven days in the middle of the trip in a villa in Tuscany. We wanted to experience local life in a small town, and we wanted to COOK. Before we went we took an Italian cooking lesson from a lovely lady who grew up in Turin, Italy.

She taught this Pesto recipe, and it's the best I've ever tasted.

4 Cups Basil
2 Clove Garlic
¼ Cup Pine Nuts
1 Cup Parmesan Cheese
2 Tbs. Heavy Cream
Olive Oil

Combine first six ingredients in your food processor and pulse until coarsely chopped.

Scrape down sides and give a quick pulse.

Stream in Olive Oil until pesto is desired consistency.

Serve over warm pasta. Delicious!

Friends For Dinner

We had some neighbors over for dinner Tuesday night.

MENU:

Marinara with Italian Sausage on Penne
Green Salad with Vinaigrette
Bread with good Olive Oil

I love a good marinara sauce. And I'm not talking about the stuff in a jar. This takes all of fifteen minutes to make. Step away from the Ragu people!

Here's what you need:

• Half an Onion, diced
• Garlic , clove or two, minced
• 1 lb. + Italian Sausage (Bulk)
• 28 oz. can Crushed Tomato (I prefer Di Napoli)

  

  
  
• 2 Tbs. Tomato Paste
• Salt/Pepper/Italian Seasoning
• Red Wine
• Sugar?

Sauté onion and some garlic in some olive oil.
Break up a pound or so of Italian Sausage in the pan and brown. You can use any pan, but I think a good sauté pan makes the best sauce.
Deglaze pan with a 28 ounce can of crushed tomatoes.
Squirt in some tomato paste. (This is where having the stuff in the tube on hand in the fridge , beats the canned stuff.)

Season to taste with Italian seasoning, salt and pepper.
Simmer for five minutes and thin with red wine as needed.
Sometimes I add a pinch or two of sugar, sometimes not. Just taste and you'll know.
A little fresh basil on top is a nice touch too.

You can do a veggie version too. Substitute a pound of sliced mushrooms and a diced zucchini for the sausage and you've got a healthy alternative!

Bon Apitito!

Alfredo Sauce

Sunday Lunch

• Bowtie Pasta with Alfredo Sauce
• Salad with Italian Vinaigrette
• Bread
• CAKE!

Alfredo sauce is one of the quickest and easiest sauces to make, so step away from the jar. In the time it takes to boil water and cook pasta? Done! So here we go.

Cook pasta of choice. Fettuccini is “traditional”, but just about anything works. I had an open box of bowtie pasta, so that’s what I used.

While water is heating, crisp pancetta in a little EVOO. Drain on a paper towel and set aside. (Pancetta is Italian “bacon”, cured, but not smoked. Allow 2 ounces per four servings.)

In a large shallow pan, melt a stick of butter. I use half and half instead of heavy cream so I sprinkle a generous tablespoon of flour into the melted butter. Whisk in 2 cups of half and half. Return to a boil, lower heat and simmer for five minutes.

When pasta has a few minutes left to cook, stir a cup of grated parmesan cheese into the sauce.

Drain pasta and toss with the sauce. Top with pancetta.

So good an so easy!

I also served a green salad made with red leaf lettuce, heart of palm, cucumber and mushrooms. I dressed it with vinaigrette. Equal parts red wine vinegar and EVOO. Salt (this is the time to use sea salt folks), pepper, garlic and Italian seasoning.

Precious Oldest was home this weekend and she baked the Saint a cake for his upcoming birthday. Isn’t that sweet? (It was cherry chip – not strawberry.)

Lunch was a long time ago. I think I need a snack.

My Mom is a Big Cook

Another blog? I know, overly ambitious for someone who posts irregulary on her OTHER blog. Nevertheless, there are many times when a post I write is about something that happened at family dinner. I don't always want to interupt that tale to delineate the dinner details. So, if I do that over HERE, folks can come over to see what I'm doing if and when they choose.

Now as to the name of this blog, credit goes to Precious Youngest. When she was a wee lass, she used to thank me for cooking and would always add, "you're a big cook". She meant to say "good", but even after we got the language sorted out she continued to call me a "big cook".

With a tip of the hat to Precious Youngest, off we go!

Roast Chicken

Last night's dinner:

• Roast Chicken
• Pasta with Garlic and Olive Oil
• Green Salad

The next time you want to run in to the store to buy a rotisserie chicken - DON'T. This recipe is so damn easy you might just as well stop by the meat counter and pick up a roasting chicken instead. The prep time is minimal, and we can all do without the extra fat they inject into those deli birds.

Pre-heat your oven to 450 degrees.

Rinse the chicken and dry thoroughly with a paper towel. Put about three tablespoons of Kosher salt into a small dish and add ground black pepper to taste. Rub the cavity with the salt and pepper. Drizzle a small amount of olive oil on the breast and rub into the skin. Then coat the outside of the chicken thoroughly with salt and pepper too.

Tie those legs together with some kitchen twine, slap it in a roasting pan, and slide the whole deal in the oven. Set the timer for sixty minutes. Walk away. Do not open the oven door, do not baste the chicken. In fact, pour a glass of wine. Read your kid a book. Fold a load of laundry. Clean up dog vomi… oh sorry; that’s just a my house.

After an hour (just to make sure it’s done) pierce a leg with a fork to make sure the juice runs clear (it will). Baste the chicken with pan drippings, cover with a loose foil tent, and let it sit for ten to fifteen minutes.

When you carve the chicken, the skin will be crispy and salty. The meat will be so moist you won’t NEED gravy. (But you could make some if you did potatoes instead of pasta.)

While the chicken is resting cook the pasta. I used bowtie last night, but any short cut would work. Mix olive oil with garlic, salt and pepper (I use about a tablespoon of oil per serving). Toss the cooked pasta with the oil with and some grated parmesan. Simple and yummy.