Butternut Squash Soup

The weather hasn't turned colder yet, but I can't help but think of all the Fall Fun I'm going to have with Squash! Butternut squash is one of my favorite vegetables during this season and there is plenty of it, everywhere. This easy recipe is going to pair together to fall favorites.. Apples & Squash. You can also add this to the list of One Pot Wonders. Side note, this recipe uses a Handheld mixer, if you don't have one, you should get one, pouring a soup like this into a blender is messy and not necessary. The hand mixers aren't that expensive and can mix everything from soups to dips.

What you will need:
2 Whole Butternut Squashes, peeled and cut into squares. If you buy them packaged, already cut, 2 packages should do.
2 Whole Gala apples (you can really use any variety except Granny for this recipe) Skin off, and apple cubed
1 cup of vegetable or chicken stock/broth
1 whole Onion peeled and chopped
3 table spoons or a drizzle of Extra Virgin Olive Oil
1 large Pot
Salt & Pepper
1 table spoon of Cumin
3 cans of water (using the chicken/vegetable broth can)
Braun handheld mixer

Let's get Cooking:


In the pot, on Med-High heat, add in your Olive Oil. Once the Pot is heated, drop in your onions. Once the onions start to brown and become translucent, add in your cubed apples. Stir and add in salt and pepper.
After about 4 minutes, add in your cut squash. Stir once again. Now add in your broth and 3 cans of water. You should have enough liquid at this point to just about cover your ingredients, you don't want them swimming though because then the soup will be too thin. So you should still see a couple of squash pieces peek out! Stir and add in your cumin. Cover until it comes to a boil. Let it boil for about 15 minutes. Check the squash to make sure it is tender enough to blend (consistency of how you want potatoes to be if you were to mash them.

Remove the Pot from the Stove, or just turn off the gas.  The pot will be extremely hot, so will the contents within, so be very careful. You may want to wait 10 minutes before blending if you aren't used to heat when cooking.Take your hand mixer and start blending.all of the ingredients in the pot until it is a smooth texture. You are ready to serve.

It is up to you if you want to add croutons to the top or a little cream.

Bon Appetito!

Chicken Marsala

We've got our 3rd Annual Lyndale Block Party coming up this weekend and on the menu besides other delicious dishes will be Chicken Marsala. Lots of people told me, why do all that work? It's too much, but really it isn't, doing this for a crowd or for a family of four is sure to please.

What you will need:

Large Sauce Pan/Frying Pan
1 Large Onion
6 thinly sliced chicken cutlets
3 cups of Marsala Wine
3 pads of butter
1 carton of white button mushrooms
Olive Oil
Flour to pat the cutlets

Let's get cooking:

In a large sauce pan, add in olive oil to cover the pan, turn your heat to medium. Dip your cutlets on either side with the flour, put on the side. Once the oil is heated, start frying your cutlets. Your pan should be large enough to fit all 6, if it isn't do a batch at a time. While the cutlets are frying, start slicing your mushrooms, cutting off the stems and slicing them long ways. Also start slicing your onion, somewhat thick.Once cutlets are completed, put on the side, add in your onions, mushrooms, and butter. Let them all saute. Once they start to become wilted/cooked, add in your chicken cutlets and 3 cups of Marsala cooking wine. Let this simmer for about 10 minutes. Meal Complete!

From start to finish your meal should be completed within 30-40 minutes depending on how fast you can move!. Serve with rice or potatoes for a starchy kick at the end! Some people even love this dish over Pasta!

Wine Recommendation: Joseph Phelps Cabernet Sauvignon 2007 

Zuppa di Mussels

I had a friend come over yesterday and asked the question, "What am I doing wrong"? My husband loves Zuppa di Mussels but every time I make them, its' just awful. So I asked back, "well, tell me how you make them, and i'll let you know what you are doing wrong!" Immediately when she told me, First I make the sauce... I stopped her! That's what you are doing wrong. With Zuppa di Mussels, you don't cook the sauce first, you cook the mussels first... ok, so getting past that exchange.. let's start cooking.
This dish will serve at least 4 adults and don't forget, tossing this with Linguine or Sphagetti is simply delish. Or pair it with Crostini's to make it an appetizer!

What you will need:
3lbs mussels
Olive Oil
Deep Sauce Pan
Garlic
Onions
Basil
1 can of Peeled Whole Tomatoes (Tuttorusso or Sclafani brand, or any other)
Salt & Pepper

Ok, Let's get cooking!
Wash the mussels and scrub any debris off of the shells, put them to the side on ice so that they don't open and spoil. Any mussels that are already open, discard immediately, do not use. Add Olive Oil to your sauce pan, and turn your heat to Med-High. Chop or slice 4 cloves of garlic and 1/2 of a medium sized onion, add to your sauce pan. Once they turn a light golden brown, add your mussels in. Cover for 7 minutes, your mussels should begin to open. Those that do not open, discard. It should take approximately 12 minutes for all to open. At this point you are ready to add in your tomatoes. Make sure you squeeze your tomatoes or coarsely chop them, to release the juice within.. Add Salt/Pepper to your liking. Cover for 20 minutes. Once you are ready to serve add in your fresh basil, chiffon it or chop it.

Buon Appetito!

Wine Recommendation: Castlebank Giulia's Vineyard Dry Creek Valley Old Vine Zinfandel 2009 

Pasta e Fagioli

I make this dish a couple of different ways, but since it's summer and you should have tomatoes growing in your yard or your neighbors yard, I'll go with the Fresh Tomato recipe.
This is a one pot wonder dish that will be ready in 40 minutes.
What you will need:

Medium size pot
4 cloves of garlic
4 plum tomatoes
1 can of cannelini beans ( I prefer Goya)
Olive oil
3 fresh basil leaves
Salt & Pepper
1 lb of ditalini, elbows or any small variety of pasta
4-6 quarts of water
Grated cheese

Let's get cooking....

In your pot, add olive oil, enough to line the entire bottom. Turn your heat to medium/high and let it get hot. Throw in your garlic ( slicing it first). Start chopping your tomatoes in quarter inch chunks. Once the garlic is turning a light golden brown, you can add in your tomatoes. Stir once and let sit for ten minutes with your heat on medium. Stir occasionally. Open your can of beans and add to the pot. Stir and cover for 5 minutes. Depending on how much pasta you are making will depend on how much water you will add. To feed 4, one pound should suffice. If you are making this as a side dish, go for 3/4 lb.
For that amount of pasta (1 lb.) add in 4 quarts of water. Cover and let boil. Once it is boiling, add in your pasta, leave the cover off stir it occasionally, pasta should be cooked after 10 minutes. Place the cover back on and let it sit for 3 minutes. It should be a pasty consistency. When you are ready to serve, tear your basil in pieces and add to the pot, add in salt and pepper as you like it, stir and serve.
Add grated cheese for extra flavor.

Pair this with any red wine, we just tried a fabulous Spanish wine called recollettas.

Homemade Pizza

Serves: 4-5

Ingredients: 1 large pizza dough. 1 tablespoon of flour. 1 small can of tomato sauce. Pizza Stone or Pizza Pan. Shredded Mozzarella Cheese (one package). 2 cloves of garlic. 1 table spoon grated cheese. 1 table spoon of olive oil.

Let’s Get Cooking:

Start off by Pre-heating your oven at 375F

The hardest part of this dish is creating the circular pattern for the dough, so it actually looks like a pizza! But really, its not that hard if you can get the motion re-occurring. First thing you do is make sure your dough is powdered with flour. You shouldn’t be able to stick to your dough at all, so if it requires you to put more than what I have suggested as the amount of flour needed above, please, use more. Place your dough in the center of your pan, making sure there is a bit of flour on the pan and that your dough has flour on both sides, pat the dough on each side. If you want to use a dough roller you can, or you can do it by hand. Stretch the dough so that it gets larger and stays in a circular pattern. Once it’s large enough, that it covers the entire Pan, you can drizzle your olive oil on the dough and open your tomato sauce can. Pour the can right in the middle. Using a spoon, start spreading the sauce by using a circular motion that starts small and gets larger and larger, until the sauce extends to the crust part of the dough, should be about ½ inch. Spread your grated cheese around the sauce as well.

Press your garlic, or slice your garlic and spread it around on top of your sauce. At this point your oven should be pre-heated. Put your pizza pan in the oven. After 20 minutes, check on your pizza, if you see any bubbles; use a fork to poke a hole in the bubble so that it deflates. After 30 minutes, and once it is a golden brown, you can take it out of the oven and add your Mozzarella on top, as much as you like. Place back in the oven, after about 5 minutes, your cheese should be melted, and it’s ready to take out and enjoy! It’s going to be really hot, so let it stand for about 5-7 minutes before you cut into it, otherwise the cheese will go everywhere!

          

Eggplant with Grape Tomatoes

Serves: 4

Ingredients: 1package of Grape Tomatoes, 1 Large Eggplant, 4 cloves of garlic, Salt/Pepper, Olive Oil, 5 leaves of Fresh Basil and 1 cup of water.

What you will need: Sauté Pan, Large Spoon, or Flat Wooden Spoon, Cutting Board

Let’s Get Cooking:

Take out your cutting board and let’s begin with slicing the eggplant. Cut off the top and the ”butt” of the eggplant. Next, slice in half and then cut to create medium sized cubes. Put to the side. Next slice your grape tomatoes long ways, put to the side. Add about 3 tablespoons of olive oil to the sauté pan and put the garlic through the garlic press or slice the garlic long ways so that it looks like a thin almond. Heat your pan, add in your garlic, have it semi-golden brown, then add in your eggplant. Cover for about 3 minutes. Now add in your cup of water. Cover again for 5 minutes or until your eggplant has wilted enough so that you can fit your tomatoes comfortably in the pan. Cover again for 10 minutes, stir the ingredients every so often. Add in Salt and Pepper. It is fully cooked when the eggplant and the tomatoes are completely in the pan together. Serve and add your fresh basil, slicing it chiffon style or a casual chop.           

Saute Escarole

Serves: 4

Ingredients: One head of Escarole, 5 cloves of garlic. ¾ cup of Olive Oil. 1 large pot.

Let’s Get Cooking:

Important: Wash each escarole leaf individually to make sure there is no grit/sand on any of the leaves. Once the escarole is thoroughly rinsed, break the leaves apart in half. Fill your pot ¾ of the way with water, place on stove put heat on high. Add in your escarole and cover until the water comes to a boil and your leaves have wilted. Your leaves should have a translucent color in the middle part, it is tender enough to strain. Once strained, in a medium sized pan, add in your olive oil. With the heat on medium, add in your garlic. The garlic can either be pressed or chopped. Once the garlic has turned a light brown color, add in your escarole.
Caution: your escarole will have some water on the leaves still, pat it somewhat dry with a paper towel to avoid oil splashing. You may want to turn your heat to low before putting in your escarole to avoid an oil splatter. Add in Salt and Pepper, stir/sauté as it is cooking, turning the escarole occasionally. After 5 minutes the dish should be complete and ready to be served. 

Grilled Asparagus

Grilled Asparagus

Serves: 4

Ingredients: One Bunch of Asparagus, 3 cloves of garlic, Salt/Pepper, Olive Oil

What you will need: Grill Pan, Tongs, small bowl.

Let’s Get Cooking:

First, wash the asparagus and cut off about an inch of the stalk at the bottom. Next, peel your garlic and run it through a chopper or a garlic press. In a small bowl add about 2 tablespoons of Olive Oil. Give that a good mix, then rub the ingredients from the bowl onto your asparagus. Put your grilling pan on the stove and spray the pan with Pam. Once you can feel heat

off of the pan you can add your asparagus, you should hear it sizzle.. Let cook on either side about 8 -10 minutes, or until it is at the desired tenderness. The time on either side can vary depending on the thickness of the stalks. If you opt to barbeque the asparagus, you can follow the exact directions; just use a pan that is mean to for the bbq.

Chicken with Broccoli with White Wine Sauce over Pasta

Serves: 4

Ingredients: One head of Broccoli Crowns, 3 Chicken Cutlets, 1 ½ Cups of White Wine (pinot Grigio or Sauvignon Blanc) 1lb of Pasta. ½ cup of Water. 1 onion, 2 cloves of garlic. Salt/Pepper. Deep Sauté Pan, and Medium sized Pot for Pasta. 2 cutting boards. 1 strainer.

Let’s Get Cooking:

Let’s start by washing the broccoli, I also like to rinse off the chicken. Taking two different cutting boards, keeping your meat separate from your vegetable, place both on separate cutting boards. Slice your chicken length wise so that they are about an inch and a half long. Place on the side. Cut your broccoli into large pieces, taking off the stems, you can discard those, or save them for another dish. Slice your Onion in round slices and then cutting again in half moon shape, put to the side. Cut your garlic by either pressing it or slicing in the shape of almonds. Put to the side along with your onions.

Fill your medium sized pot with enough water to make 1 lb. of Pasta. Place on the stove adding 1 table spoon of salt to the water, cover and turn heat to Medium/High.

In your Sauté pan, add about 3 tablespoons of Olive Oil. Turn your heat on Medium. Once you can feel some heat coming off the pan, add in your garlic/onion. It should sizzle. Now add in your Chicken slices. After two minutes, turn your chicken. Now add in your Broccoli. Cover for about 5 minutes. After that time add in your White Wine, Water, Salt and Pepper. Cover for 10 minutes. At this point, your chicken will be done, so now it’s up to you on how soft or crunchy you like your broccoli. Don’t be shy, taste a floret, so it’s to your liking. If you think it’s done, remove the cover for about 5 more minutes. During this cooking process if your water comes to a boil, add in your pasta, stirring every 4-5 minutes until it is done. Again, how people like the consistency of their pasta varies, so at the 10 minute marker, make sure you taste it. Once the pasta is done, strain it in your sink, and then add it back to the pot you cooked it in. Now add in all contents of your Sauté pan. There should be a good amount of liquid in that pan to be absorbed by the pasta. If there isn’t, simmer 1 cup of Chicken Broth if you have it handy or another cup of white wine. You can serve this dish out of the pot into your guest’s dishes, or put in a large bowl for family style serving.

Zucchini with Rotelle

Yum! Zucchini! One of my favorite vegetables. You can make these a million different ways. In quiches, in omelette's, fried with bread crumbs.. tonight, we are making them along side spiral macaroni's (Rotelle).
Another quick and easy dish with lots of deliciousness. Similar to my Pasta Piselli recipe..

What you will need:
Large Pot
2 small cans of tomato sauce - I recommend Redpack or Tutto Russo or Del Monte
1/2 Large Onion
3 cloves garlic
salt/pepper
olive oil
Grated Cheese - I recommend Locatelli or Pecorino Romano
2 Zucchini
3 cups of water
Let's get cooking:

In the Large Pot, add in your olive oil. Once the olive oil is heated add in your garlic and chopped onions.
Let them simmer for about 4 minutes on Medium heat. Now add in your Zucchini. You'll want your Zucchini cut in cubes. Not too big. Sir your mixture in the pot a couple of rounds. Add in your cans of tomato sauce, stir and cover for 5 minutes. Now add in about 3 cups of water. Cover on High. Once the mixture comes to a boil, add in your Rotelle. (feel free to use ditalini, or any smaller macaroni's).

For the important part! Some people like this dish soupy. Others like myself enjoy it more pasty!. If you want it soupy, add in another cup of water and leave the cover on the entire time while the macaroni is cooking and turn your heat to Med. If you want it pasty, cook with the cover on for 8 minutes on Med to high heat. Remove the cover after that time frame, leave heat as is. (stirring occasionally so that the macaroni doesn't stick together). If the mixture is still not getting pasty after 11 minutes, crank up your heat to high and let the water evaporate.  Add in about a table spoon of grated cheese, salt and pepper to taste, mix and serve! This will be piping hot for sure, allow it to cool just a bit before you dig in!

Wine Recommendation: Antinori Peppoli Chianti 2007

Buon Appetito!

Spinach Pie

Easter is coming and in my family that means we make a lot of Pies! Not apple, or cherry, we make meat pies (pizza rustico), spinach pies, artichoke pies.. Pies to eat before our 5 course meal, same as Christmas dinner!

This is a pie you serve as an appetizer or with your main course. Either way, your family will be cheering.

What you will need:

2 Pie Shells (from the freezer section)
1 large bag of frozen chopped spinach
1 Large container of Part Skim Ricotta
1 Large Mozzarella for shredding or 1 bag of already shredded Mozzarella (Polly-o or Sorrento)
1/2 cup grated pecorino romano or locatelli cheese
2 eggs
3 cloves of garlic (chopped)
Olive Oil
Salt/Pepper
1 Large Saute Pan
Large mixing bowl
1 or 2 baking sheets depending on how long they are. You need to be able to fit both pies.

In your Saute Pan, add in your olive oil to line the pan. Turn to med-high heat. Once the oil is heated, add in your garlic. let it start to get somewhat golden brown (less than a minute).Now add in your bag of frozen spinach (no need to thaw it before hand). Stir until cooked all the way (no longer frozen). Turn off your stove.

Preheat your oven now at 375 degrees.

In your large mixing bowl, add in your ricotta, shredded mozzarella, 2 eggs and grated cheese. Mix all together until the eggs are evenly spread throughout the mixture. Add in salt and pepper to taste. About 1 teaspoon of salt and about 3 shakes or grinds of pepper. Mix evenly again. Now take your spinach from the saute pan and add it to the mixing bowl. Again stir until the ingredients in the bowl are evenly distributed.

You should definitely have enough for both pie shells. Add in your mixture to each pie shell. You should leave a little room at the top (don't fill all the way). The ingredients will rise during the baking stage.

Place your pies on the baking sheet/sheets. Put in the oven, it should be preheated to the correct temp by now. Set your timer for 30 minutes. Check periodically after the first 15 minutes. All ovens vary in levels of temperature and cooking time. You want to take your pies out once the top has turned a golden brown.


Tip: I usually place foil around the edges of the pie, sometimes they tend to cook quicker then the inside. To avoid burning the edges, i add the foil, then at the last 5-10 minutes of cooking time, i remove the foil so that the edges can get a nice golden brown color.

You don't serve this dish right out of the oven. If you do, the inside will just spread out once you cut into the pie. Let is hang out for about an hour. Serving this at room temperature to warm is the way to go!

Buon Appetito!

Escarole & Beans.. Scarole e fagioli

I intentionally took out my 2 bushels of escarole this morning and put them on my kitchen counter, so that when my mom walked in, she might ask if I wanted her to get started on it for dinner. Sure enough, she did! So, I'll be honest and tell you that I didn't completely cook this dish tonight, I had a little help, but i can definitely tell you that  the recipe is the same. This dish is on the healthy side, it's chock full of protein and leafy greens. You can make this a side dish or as your meal.

What you will need
1 Deep Pot
Olive Oil
4 cloves of garlic
2 bushels of escarole
1 can of cannellini or small white beans
Salt & Pepper


Preparation:
Fill your Pot half way with water. Turn on High Heat, cover. Start to clean the escarole, one leaf at a time in cold water. The last thing you want is to be enjoying your meal and then hearing crunch or the feeling of sand in your mouth. Its a tedious process, but worth it.
Once your leaves are cleaned, cut in half or quarters. Throw the leaves in the pot of water. At this point you can chop your garlic. Using fresh beans is great, but in terms of quickness and time, the canned beans are fine too. No need to drain the liquid out of the can, the starchy consistency will help thicken the dish. Once the leaves are wilted, and the water is just about boiling, you can stain the escarole.
Using the same pot, place it back on the stove, add in your olive oil, enough to line the pan, once the oil is heated, throw in your garlic. You want to make sure your garlic turns a goldne brown color. Cutting your garlic in slices vs chopped is best for this dish as you don't want crunchy garlic bits, but a nice smooth garlic taste. Once they are golden brown, add in your can of beans. Stir once, the heat should be turned down to medium. Now add in your escarole. Cover and let cook for about 8 minutes only. Add in Salt and Pepper and you are ready to serve.

Tip: You can easily add any type of Pasta to this dish, or serve with a crostini and grated cheese. It's filling and nutritious!

Wine Recommendation: Rodney Strong  2008 Reserve Pinot Noir

Bon Appetito!

Tilapia with Olives Capers and White Whine Sauce

You'll see mostly Fish Main Courses on my blog through Easter. My husband gave up Meat for Lent, so Fish is on the Menu most every night, unless I am cooking pasta. I've somehow got him to try some meatless meat products but i don't want to convert him into a vegetarian..This dish will take you less than 30 minutes from start to finish.

What you will need:
Large Frying Pan or Sauce Pan
2 cutlets of Tilapia thawed
1/2 onion sliced
2 cloves of garlic sliced
1/2 cup of green manzilla olives with pimento
1 teaspoon of capers
1/2 cup of white wine (Pinot or Chardonnay will do)
Olive Oil
Salt/Pepper
1 tablespoon of butter

Let's get cooking:


Line your sauce pan or frying pan with Olive Oil. Once heated add in your garlic and onions. Now add in your fish cutlets. Let cook on either side on Med-High Heat for 5 minutes. You should get a nice brown sear on each side. Now add in your White wine, olives, capers & butter. You can skip the butter if you want, it's not going to make or break the dish, it just adds a little texture of thickness to the sauce. Let cook uncovered for about 10 minutes on Medium heat.
Pair this with the Brussel Sprout side on my blog as well posted earlier in the month adding potatoes to the recipe and you have a complete meal. Slice the potatoes in half and then in sticks to cook evenly with the sprouts.

Wine Recommendation: Etude 2007 Pinot Noir, Carneros


Buon Appetito!

Shrimp Paella

I was excited to see my Recipe's make the cut for our local paper, the Staten Island Advance Cook Book. Maybe next year, i'll be able to compete! Both recipes that got published are here on my blog as well!

 Tonight on the menu was/is Shrimp Paella. Its kind of hard to cook for one person, so i always have left overs ( I'm a vegetarian) and I have yet to give my girls shrimp.This dish is super easy, took me about 45 minutes from preparation to the end product. You can use X-Large Shrimp or Medium size for this dish. You just don't want the real small guys.

What you will need:

1 Deep Sauce Pan (medium size)
1 5 oz. bag of Carolina Saffron Rice
4 Large Pitted Green Olives
1 Marinated Roasted Yellow or Red Pepper (1 meaning one slice of the pepper, not the whole thing)
3 shakes of chili powder
1lb of uncooked cleaned and de-veined Shrimp (tail off)
2 garlic cloves chopped
1/2 onion chopped
1 cup of water
1/4 cup of extra virgin olive oil


Let's get cooking!

In the Sauce pan add your oil. Heat to MED..Once it has heated, add in your garlic and onions. Once they start to sizzle a bit, add in your shrimp, peppers and olives. You should cut your peppers in small pieces and the olives you can cut into 4 slices. Do not cover. Once the shrimp is starting to turn pink, add in your Water and your rice. Make sure the heat is still on Medium, stir once to evenly distribute all of the ingredients in your sauce pan. Cover and let cook for 15 minutes. Uncover, to let the water evaporate and allow you to get the sticky paella consistency. Add in your chili powder! A couple of shakes should be enough. This should take about 5-8 more minutes, I usually crank the gas up a little bit. Granted, you wont' have the crispy bottom like authentic Paella is made, but I'm cooking for convenience and deliciousness here.. If you want that crusty bottom, use a cast iron pan and cook the rice with less water..

Buon Appetito!

Wine Recommendation: Cloudy Bay Sauvignon Blanc 2009 New Zealand

Salmon Cakes

I went on a "Cake" kick the last two weeks. I made Salmon on Monday, failed to post the recipe because it wasn't original, and frankly, it was OK, not my best work, but then again, whenever i follow a recipe, it never comes out great. I cook with my heart not with my head, so following directions is like chaining me to a fence. That's why I'm never any good at baking either! So, back to my cake kick.... I had leftover salmon yesterday, so i decided to make Salmon Cakes over salad.

Similar to my Crab Cake recipe, which i figured out quickly you can make a cake out of virtually anything. I'll spare my husband anymore of these for the next month, but it was fun! Making Cakes out of any fish is perfect when you have fish left over.

What you will Need:

1lb of Salmon cooked and broken apart
1table spoon of mayo
1 piece of whole wheat bread broken apart
1 small onion slivered or chopped
1 table spoon Soy Sauce (low sodium)
1 minced garlic clove
1 beaten egg
Bread crumbs for dipping once the cake is created, right before it hits the frying pan

Let's get cooking:
In a frying pan, using spray olive oil or line the pan with olive oil, depends on how important calories and fat are to you. You'll get a crisper top and bottom using olive oil that lines the pan, rather than the spray. Form the salmon mixture into small patty's like burgers. coat in bread crumbs, and once your pan is hot place the cakes in the pan. Once they are brown on the bottom you can flip them over to brown the other side (about 5 minutes. Your best bet is to fry these on a Med flame.

If you choose to bake these, since the salmon is already cooked, you can just put these in the oven at 350 degrees for 20 minutes, or stick them under the broiler on high 5 minutes for each side.

Pat your cakes dry of any excess oil, and place over a lovely bed of arugala or fresh greens, whatever you desire. A delicious balsamic/oil selection as your dressing, terryaki or a sesame dressing blend would taste great with this dish.

Delish!

Bon Appetito!

Wine Recommendation: Bodegas Resalte de Penafiel Pena Roble 2007

Brussel Sprouts

Yum, the underrated, vegetable that gets a bad rap. My recipe will make you love these little morsels of healthfulness! These veggies are packed with nutrition, helps with digestion, lowers cholesterol and helps your thyroid function.There are many "bacon" recipe's out there for Brussel Sprouts, but i prefer the natural flavor, and keeping it simple.

What you will need:

Large Frying Pan
1 busshel of Brussel Sprouts
1/2 fresh lemon juice
1/2 onion diced
Olive Oil
Salt & Pepper
1/2 cup of water
1 table spoon of bread crumbs seasoned

Let's get Cooking:


After washing your sprouts, cut them in half. In a large frying pan, line with olive oil. Dice up your onions and throw them into the pan once it gets a little hot. Once the onions start to sizzle a bit, throw in your Brussel Sprouts. Stir. after about 3 minutes, add your water as well. Stir again and let simmer for about 5 more minutes. Do not cover these morsels of nutrition. They should be a bright green color when you serve them.
Add in your lemon juice (freshly squeezed) and Salt and Pepper. Once the leaves start to break off of the sprouts, they are just about done! Sprinkle in your breadcrumbs, stir and serve.

This is a great side dish paired with Fish, Steak, Chicken. It's packed with Fiber and Antioxidants that help prevent Cancer. I promise you will turn people on to these veggie delites!

Bon Appetito!

Crab Cakes

Tonight I am making crab cakes.. While at the fish market on Monday, I picked up a bunch of fresh fish, and with that a nice pound or so of Lump Crab Meat, Blue Crab, Wild Caught type. I have to pick through it, because some of the shell is still on, but easy enough, I'm making it for dinner. One problem, I have no Worcestershire Sauce! So i did what any normal, avid Google Searcher does, I googled," what is a good substitute". Answer is.. A1 sauce or Soy Sauce. I have both. I'm opting for the Soy Sauce. Why? I have more of it, and when my brother in laws come over to eat steak, they always ask for A1, so i want to keep that handy.

This is a pretty simple recipe:

What you will need:
1lb lump crab meat
1tsp of Worcestershire Sauce (or the substitute)
2 slices of bread (i'm actually going to try it with whole wheat vs. white bread)
1 egg beaten
1 tablespoon of Mayonnaise
2 teaspoons of seafood seasoning
Crushed crackers for the cake or panko flakes.
1 table spoon of parsley (fresh if you have it)
Frying pan or baking sheet
Mixing bowl

Let's get cooking:


After picking through your crab meet, eliminating all of the shells and any other particles, put to the side.
In a mixing bowl, add in your beaten egg, seasonings, mayo, break bread into little pieces removing the crusts.
Add in your crab meat to the bowl and mix. Form the mixture into thick patty's, like hamburgers. Then dip into your crackers or your panko flakes.
If you opt to fry these, use olive or canola oil. You'll get a really nice brown coat, like you are frying chicken cutlets, they are ready to turn once they turn brown. Flip and when the other side is brown they are done.
If you opt to bake them, like i will, you can still create a brown top. Spray Olive Oil Pam on either side, remembering to flip them. Cook about 25 minutes at a temperature of 375 degrees. You can even broil them for 5 minutes either side to ensure a toasted top!

You will have at least 6 crab cakes from this recipe.

Wine Recommendation: Cake Bread Cellars Sauvignon Blanc

Bon Appetito!

Fettuccine with Sun dried Tomatoes, Asparagus and yes, cream cheese

You can pretty much make this dish with any kind of pasta but fettuccine is just a fun pasta to eat and make! This dish is not for the dieter although you can substitute with light variations to cut the calories and fat. Or make this a side dish instead of the main dish and you'll ensure calorie cutting.

What you will need:

1lb fettucini (or any type of pasta)

1/4lb of sun dried tomatoes marinated already

1 bunch of asparagus

bushel of sliced mushrooms (baby bella's or shitake are yummy)

1/2 cup of cream cheese spread

1/2 cup of olive oil

1/2 pad of butter

3 cloves of garlic

1 shallot

2 tablespoons of grated pecorino romano cheese

1 long pot for the pasta filled with water

1 saute pan

Preparation & cooking time: about 45 minutes

Let's get cooking:

In a large saute pan, line the pan with olive oil, heat oil, throw in your garlic and onions chopped finely.

Slice your Sun Dried Tomatoes in long strips, chop your asparagus, leaving off the ends. Chop mushrooms as well. Once your garlic and shallots have simmered for about a minute, add in all of your veggies. Cover for 10 minutes. At this time, your pot with the water should be on high to come to a boil. Once it has come to a boil, you can add in your pasta.

Lift the cover off of your veggies, add in your cream cheese and butter, stir to soften and mix. Leave uncovered 5 minutes and depending on how tender you like your asparagus, i prefer a bit of a bite on it and not mushy, you are done cooking the veggie sauce for the pasta.

Wine Recommendation: Sabor Real Crianza 2005

Bon Appetito!

Chilean Sea Bass - Asparagus Side

In the mood for Asian, but don't feel like ordering out?

This dish is equipped with all the Asian flavor, and no MSG. Plus it will be done in 30 minutes!

What you will need:

2 cuts of Chilean Sea Bass (of equal size if possible)

1/2 bottle of Terriaki Sauce (McCormicks brand is great)

1 clove of garlic

onion powder (1 teaspoon)

Baking sheet or Grill Pan

Spray Olive Oil

Ginger Paste or real ginger

small mixing bowl for sauce ingredients

Asparagus Side

Bunch of Asparagus (fresh)

2 cloves of garlic

1/2 cup seasoned breadcrumbs

Olive Oil

Let's get cooking:

There are two ways you can cook this fish. You can either do stove top or in the oven. Both will be equally delicious but if you prefer a nice sear on your fish, opt for the stove top.

Last night I made this and Baked it. You can still get a nice sear baking it, but you'll need to put the temp up high to like 450 for the first 10 minutes.

Here are the baking directions.

On a baking sheet (spray with olive oil), place the 2 Chilean Sea Bass Cuts in the center of the sheet.

Sauce Directions:

In a small mixing bowl add 1 cup of terryaki sauce, 2 shakes of onion powder, 1 clove of crushed garlic, 1 teaspoon of ginger paste or if you have fresh ginger, grate 1 teaspoon.

Mix ingredients together in the bowl, lather the fish cuts with the sauce, covering the top and sides..

Put in the oven preheated at 375 degrees. If you want the seared top, pre-heat to 500 degrees. Leave baking sheet uncovered for 10 minutes. Then cover with foil and reduce heat to 375 for the next 20 minutes.

For just normal baking cover with foil at 375 degrees for 30 minutes. Taking the foil off at the 25 minute mark and leave uncovered for the last 5 minutes to brown the top.

Asparagus Side Dish Preparation

The Asparagus side is just as easy to make, and literally no clean up on the stove if you opt to cook the fish in the oven as well.

Mix the breadcrumbs and garlic crushed in a mixing bowl adding about 2 tablespoons of olive oil, salt/pepper.

After you wash the asparagus, pat it dry and place in a non stick baking sheet (feel free to line the baking sheet with spray olive oil). Pour the breadcrumb mixture over the asparagus and toss with your hands, getting the mixture even throughout the asparagus. Place uncovered in your oven for the same amount of time as the fish.

Voila, complete dinner, of cource you can add a starch like brown rice or potatoes.

Enjoy.

Wine Recommendation: Cloud Bay Sauvignon Blanc, 2008 will compliment this fish.

Bon Appetito!