Baked Catfish with Lemon Spaghetti

I was craving fish (big shocker there) the other night and decided this would be a pretty easy meal to put together. Full disclosure - I wanted tilapia, but Harris Teeter had sold out, so I settled for fresh catfish. It still turned out well, but I would probably use tilapia if I had a choice. The Lemon Spaghetti is a recipe adapted from Giada de Laurentis on The Food Network, who just so happens to be my favorite :) I will admit that the pasta portion tasted better the second day after having some time to set.

Baked Catfish
Place fish in a baking dish greased with PAM. Season with salt, Italian seasoning, lemon pepper and lemon juice. Bake at 350 for approximately 15 minutes, or until fish is flaky.

Lemon Spaghetti

• 1 pound spaghetti (I used linguine)
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves (optional)

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Mom's BBQ Pork Chops

As I've mentioned before, my Mom has so many great recipes, but I have taken my favorites and added them to my own repertoire of dishes to make! This one is healthy because you use lean pork chops; the only potentially bad thing is the BBQ sauce (sugar), but who cares? :) It's super easy and great for leftovers during the week.

Ingredients:
1 package lean pork chops (thin work best)
green pepper, cut into stips or rings
yellow onion, cut into rings
russet potato, peeled ad cut into thin slices
bottle of your favorite BBQ sauce (diluted with some water)

Place pork chops in a greased baking dish (I use PAM) and season with salt and pepper. Top with sliced potato, green pepper and onion.

If possible, mix the BBQ sauce with a little water in the bottle so that it's mixed well. You'll probably use about half a bottle. In this round, I used Sweet Baby Ray's BBQ sauce. Bake in a preheated oven at 350 for about 45 minutes. It may take up to an hour.

ENJOY!

The Perfect Winter Soup

So for anyone that knows Nick, knows he likes to cook new things and loves incorporating sausage whenever possible! He came across this recipe for Italian Sausage Soup (courtesy of allrecipes.com). I must say, it turned out extremely tasty (not that I am surprised). It tasted even better the next day! This works best with a dutch oven if you have one. I was nice and let him use mine...after all, he was sharing his delicious soup with me.

Italian Sausage Soup:

• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Date night with Duncan (Melissa)

Duncan and I set a date to cook (we used to do this a lot), and she told me about this recipe she had made that was delicious. So what kind of friend would I be if I didn't let her cook it for me? :) I poured the vino and kept her company...and baked some chicken to go with it. I know she made some minor tweaks, but I wanted to share the recipe so that everyone else can enjoy as well! I believe the main difference was that she used more white wine...when I asked how much more, she just answered "a lot more"...ha. Enjoy!

Garden Risotto:

• approximately 3 chicken breasts (optional)
• few pieces of your favorite bread (I used sourdough)
• few dashes Italian Seasoning
• approximately 2 teaspoons of butter
• 6 cups low-sodium chicken broth
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 teaspoon salt
• Freshly ground black pepper
• 3 lightly packed cups baby spinach leaves
• 1 cup frozen peas
• 1/2 pound asparagus, steamed and cut into 3/4-inch pieces (optional)
• 1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees. Season the chicken breasts with salt and pepper and marinade with your favorite sauce. I tried the new Lea & Perrins Chicken marinade. Bake for approximately 20 minutes (depending on thickness).

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth or wine if the risotto seems too thick.

 Brush the slices of bread with softened butter and sprinkle with Italian Seasoning. Place under broiler for just a couple of minutes.

Seafood Feast for my Dad!

My dad and his girl friend Bev came to visit this past weekend, which was very exciting! They requested a Plated Perfection meal :) so that's what we did. Nick made lobster tails and I made crab cakes and roasted lemon chive vegetables. Dad and Bev provided the vino -- can't go wrong with that combination! I highly recommend this recipe!

Crab Cakes:

• 1/4  cup  finely chopped red onion
• 2  tablespoons  chopped fresh parsley
• 3  tablespoons  light mayonnaise
• 2  teaspoons  Dijon mustard
• 3/4  teaspoon  Old Bay seasoning
• 1/2  teaspoon  Worcestershire sauce
• 2  egg whites, lightly beaten
• 1  pound  lump crabmeat, drained and shell pieces removed
• 3/4 cup  panko or Italian breadcrumbs

1) To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 15-30 minutes.

2) Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. If using panko, place 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko. This step isn't necessary if using the Italian breadcrumbs (which is what I used).

3) Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. if desired. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.

Roasted Lemon Chive Vegetables:
 * The vegetables you use can vary depending on what you are in the mood for. The key is to have them all cut so that they will cook evenly.  I usually rely on zucchini, squash, carrots, yellow onion and and potatoes. This go around I left out the carrots. I also peeled the vegetables this go around.

• 1 zucchini, 1 squash, 1-2 potatoes, half an onion (all chopped evenly in size)
• 2  tablespoons chopped fresh chives
• Juice of 1 lemon
• Olive oil, salt and pepper

1) Coat a 13 x 9 baking pan with cooking spray. Add the chopped vegetables and coat with a drizzle of olive oil, salt and pepper, and half a lemon juiced.
2) Bake at 375 for approximately 30 minutes. Juice the vegetables with the other half of lemon and sprinkle with the fresh chives. Bake for another 5 minutes or so.

Lobster Tail:

This is Nick's specialty so I'm going to take my best guess at how he provides these :) He cracks the top of the shell all the way down and separates the lobster tails (fresh from the grocery store) from their shells. He then tops the lobster tail with a little butter, lemon pepper seasoning, and garlic powder. He then broils the lobster tails in a baking dish until the meat has pulled away from the shell and they become a red color. They should be tender to the touch, and not slimy. SO GOOD. We served all of the above with remoulade sauce. I cheated and used a bottled brand I love (Louisiana Fish Fry Products).

Prosciutto Wrapped Lemon Pepper Chicken

Want an easy week night dinner? I have your solution! This was super fast to prepare and yummy. It also provided some good leftovers...and who doesn't love those?

I would use either thin chicken breasts or get regular ones and pound them out until they are about 1/2 inch thick. It's a good opportunity to let out your frustration :)

Ingredients:
Chicken breasts (however many you wish to make -- I did four)
Prosciutto
Olive oil
Lemon Pepper seasoning (or your favorite herb seasoning)
Lemon juice
1 clove garlic, minced
Kitchen string or twine (can get away without this)
Salt

Brush the chicken breasts with olive oil and season with a little salt and lemon pepper seasoning. Sprinkle some garlic on each chicken breast. I left two of the chicken breasts as-is at this point.

For the other two, I laid a piece of prosciutto on top. Roll the chicken and secure with string (or in my case, place in baking dish so that it will not come unrolled). Bake all four chicken breasts at 350 degrees for approximately 30-35 minutes.

Steam green beans and asparagus, seasoning as desired. I seasoned the green beans with salt and lemon pepper. I seasoned my asparagus with vinegar (a personal favorite).

Mom's Broccoli Casserole

You know how everyone has their favorite meals that they grew up around? Well, I am fortunate to have many great cooks in my family, so I have many :) However, this is one of my Mom's favorite things that she made. It can be made with just broccoli, or you can add chicken if you want. Both are amazing! For this past weekend, there was a potluck and this was one of the dishes I made. Enjoy!

Ingredients:
- 2 bags of frozen broccoli florets (I use the kind you can steam in the microwave)
- 1 beaten egg
- 1 cup shredded cheddar cheese (plus shredded cheddar cheese to top with later)
- 1/2 cup chopped yellow onion
- 1 can cream of chicken soup
- 1 can cream of mushroom soup (can use another can of chicken soup if preferred instead)
- Splash of chicken broth (optional)
- 1/2 cup bread crumbs (plus more for topping later)
- 1/2 cup sour cream (as desired)
- salt and pepper (few shakes of each)

Steam broccoli and drain. I also cut up the florets into smaller pieces if necessary. Mix together all remaining ingredients (except the additional bread crumbs and additional cheese for topping). Spread mixture into a baking dish and top with bread crumbs. Bake at 350 degrees for approximately 25 minutes. Take out the casserole and top with shredded cheddar cheese and bake for another 5-10 minutes.

Note: If making the chicken broccoli casserole, boil the chicken in water with salt and pepper and shred when cooled. Add to the mixture. Pulling apart a rotisserie chicken (without the skin) also works.

Carne Asada Tacos with Pico de Gallo

Courtesy of Cooking Light (believe it or not)

I fell in love with this recipe and highly recommend making it with steak (as featured here), but it is also very good with some grilled tilapia or halibut.  This is my healthy alternative of going to get Chipotle (also cheaper and probably higher quality ingredients)!

Ingredients

• 1/4  cup  fresh lime juice (about 2 medium)
• 1  (1-pound) skirt steak, trimmed
• 1  teaspoon  ground cumin
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  ground red pepper
• Cooking spray
• 1  cup  diced seeded plum tomato
• 1/4  cup  diced red onion
• 3  tablespoons  finely chopped fresh cilantro (not the end of the world if left out)
• 1  tablespoon  diced seeded jalapeño pepper (optional)
• 1  tablespoon  fresh lime juice
• 1  garlic clove, minced
• 3/4  cup  diced avocado (about 1 medium)
• 1/4  teaspoon  kosher salt
• Tortillas (I use flour personally, but corn can be used too)

Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator for up to 3 hours (I recommend at least 30 minutes). Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with shredded cheddar cheese and sour cream, if desired.

Note: This go around, I mashed up the ingredients a bit more so it was more like a guacamole topping. I also did not have cilantro at home, so I left it out this time. The pico de gallo is also delicious on its own.

Roasted Red Pepper Hummus

Courtesy of Emeril
This makes a great appetizer and is super easy to make (if you have a food processor). I just serve them with pita bread, torn up into wedges (or cut into wedges if you're a perfectionist).

Ingredients:

• 3 cups drained cooked chickpeas (or garbanzo beans)
• 1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup)
• 3/4 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup tahini
• 2 tablespoons water
• 4 to 6 tablespoons lemon juice, to taste
• 4 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped parsley leaves
• 1/4 teaspoon sweet paprika

In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature.

Roasted Garlic Pesto Linguine with Sausage

I saw this made on the Food Network (since I am obsessed with that channel, as anyone that's been at my place can tell you) and have been really wanting to make it. After Nick and I got our rears kicked at CrossFit, I decided that tonight was the night! This recipe was adapted from Sonny Anderson, I just replaced the shrimp with sausage this go around.

Ingredients:

• 15 garlic cloves, peeled (about 1 head)
• 1 cup olive oil, plus extra for tomatoes
• 1 pound cherry tomatoes
• Salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• 1 cup packed basil leaves
• 1 pound linguine
• 2 Italian sausages
• 1/4 cup pine nuts, toasted

Preheat oven to 375 degrees F. Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 30-45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes. This is what they should look like :)

Strain garlic cloves and set aside in a small bowl, reserving infused oil separately (to use later if desired). In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve. Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain. Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil (or olive oil if desired). Saute the Italian sausage until it is cooked through. In a large bowl add the linguine and some of the pesto. Toss to coat and top with the sausage and parmesan cheese if desired. Garnish with toasted pine nuts and serve. I did not end up using the toasted pine nuts this go around, but may try them next time (OK, I actually toasted them a bit too much and was too hungry to try again).

SALSA!

This is one of my favorite things to make, and it always gets rave reviews! I can thank my previous, wonderful roommate Kim for this. I adapted it from her. I don't use exact measurements, so definitely taste test as you go along and determine how you want it...for example, I like a lot of lime juice and not a ton of onion. Anddddd go!


Toss approximately 2 handfuls of fresh cilantro (I take out stems), 3 cloves of garlic, and half a red onion into the food processor. Blend for a hot minute. Quarter 2 large or 3 small tomatoes (I use Roma or Hot House and take the seeds out) and toss into the food processor, along with 2 cans of drained Mild Rotel and half a can of drained Original Rotel. I juice two limes and add salt as well. Combine everything together. Season however else you desire. I tend to sometimes need to add more salt. For a spicier salsa, you can add the entire can of the Original Rotel.

Beware: this goes FAST!

Breakfast by Nick :)

Nick came across a recipe that caught his eye...and lucky for me, he likes to cook as much as I do! :) So, this is all him. All I did was clean up behind him -- which he found very irritating, hehe. I blame my Mother for that.

Sour Cream & Banana Pancakes
nocoupons

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving
• Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake.

Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Halloween Brunch

OK, so it's not Halloween themed, but this was the brunch I made this morning for some friends :)

Smoked Ham and Gruyere Frittata:

• 8 extra-large eggs
• 2 tablespoons heavy cream
• 1 cup grated Gruyere cheese
• salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 small onion, diced
• 4 small potatoes, diced
• 1 cup diced smoked ham
• 1 cup grated Parmesan
• 1/4 cup sour cream
• 1 bunch chives, chopped

Preheat oven to 400 degrees.  In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham. Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated parmesan and serve garnished with sour cream and chives. We served it with bacon and smushed biscuits!

Early Thanksgiving Dinner

There was a defrosted turkey that needed to be cooked (due to Nick's deep fryer missing pieces...long story), so I decided to just roast it. I attempted brining for the first time, and it was definitely worth it! The night before I made the brining solution and then the turkey was roasted the next evening...with assistance from my helpers Nick and Tim ;) Obviously, they also helped in the eating process.

Brine:
Dissolve 1 cup of salt and 1 cup of brown sugar in 2 gallons of water. Once dissolved, add 4 sprigs of rosemary and thyme each, 1 orange cut up in 1/8ths and 1 lemon cut up in 1/8ths. Let the solution cool completely. I ended up refrigerating the brine overnight because I made it late and couldn't stay up to let it cool. Once cool, rinse and dry the turkey completely. Take out the neck, giblets, and liver. Some save that for the gravy or stock, but I do not use them. Submerge the turkey completely in the solution and seal tightly for approximate an hour per pound. I did mine for 12 hours. I used a stockpot which had a lid.

Turkey:
Take the turkey out of the solution, rinse and dry. Place in roasting pan breast side down. Rub the turkey all over with vegetable oil and season with salt and pepper (inside and out). Fill the turkey's cavity with the following: 1 carrot and 1 celery stalk cut into 1 inch pieces, 1 onion cut into 1/8ths, and 2 sprigs of thyme. Preheat oven to 325 and roast for 1 hour. Turn the turkey. Baste with 1/2 cup of turkey stock. Bake another hour and baste with another 1/2 cup of turkey stock. Bake for another 45 minutes. Cook until thermometer reads 165 in the thickest part of the turkey.

Gravy:
Remove turkey onto a cutting board for slicing. Remove rack of roasting pan. Set roasting pan over two burners on medium' to medium-low heat.  Add 3 cups of turkey stock and 1 cup of chicken stock (I approximated this). Add 1 cup dry white wine, 4 tb unsalted butter and 1/4 cup flour. Deglaze pan by scraping up the bits and stirring together. Season with salt and pepper.

Mashed Potatoes:
Cut 4 medium potatoes into chunks (I peeled them, but you don't need to). Place in a pot of salted water and boil until cooked. Drain. Add 1/4 cup chicken broth, 1/4 cup fat free sour cream, 2 tb chives, salt and pepper. Mash together.

Stuffing:
I swear by Pepperidge Farms Herb Stuffing. Everyone always loves it and thinks you've slaved all day, when it's actually out of a package. You simply dice 1 cup each of celery and onion and cook in 3 tb butter in a saucepan.  Add the stuffing and chicken broth (follow measurements on back of package, depending on how much you're making). I made the whole package and added approximately 1 cup of broth.

Italian Chicken Packets

I made dinner for Rachael tonight, and we're both trying to be healthy...so this is what I came up with!

Ingredients:
* 1 zucchini, trimmed and cut in half lengthwise, then into thin half-moons 
* 2 yukon potatoes (or whichever kind you prefer), cut into thin slices
* 1/2 yellow onion, cut into thin strips
* 1 garlic clove, sliced thin
* 1.5 lemon, sliced thin (could get away with 1, I just love lemon)
* Approximately 5 thin sliced chicken breasts (about 1.5 pounds)
* Wild Rice (I love the Fast Cook by Uncle Ben's)
* Aluminum Foil
* Olive oil
* Italian seasoning (fresh or dried, I used a dried Rosemary Herb Mixture)
* Salt and pepper

Cut the aluminum foil so that you can individually wrap each serving. Layer the potatoes, zucchini, onion, garlic, lemon, and chicken. Season with Italian seasoning, drizzle some olive oil and a dash of lemon juice. Wrap the packet to seal it tight. You can also label these with a Sharpie if you're making each package differently -- makes this meal great for those with dietary restrictions/food allergies.

Bake at 400 degrees for 40 minutes.

While the chicken is cooking, prepare the rice. Serve together. Great for leftovers!

Chicken Divan

I have never made this before, but I knew it was happening as soon as I saw Paula Deen make it on the Food Network! Contrary to her normal recipes, there weren't multiple sticks of butter involved either, so I figured I had to take advantage. Not that I have anything against butter, but my love handles do. It came out pretty well, and made a lot! You'll definitely have a lot of leftovers which are also delicious. I made a few minor adjustments.

Chicken Divan:
2 10 oz. packages of frozen chopped broccoli/baby florets
6 cups shredded cooked chicken (rotisserie chickens from the store work great)
2 cans cream of mushroom soup
1 cup sour cream (I use light sour cream)
1 cup mayo (I use light mayo)
1 cup shredded cheddar cheese (I use 2%)
1/2 lemon, juiced
1/2 cup dry white wine
Dash of cumin and cayenne pepper
salt and pepper
1/2 cup freshly grated parmesan
1/2 cup bread crumbs (I used 2 slices of stale italian bread)
Italian bread crumbs (optional)
2 tb butter, melted
1 cup of shredded smoked gouda (optional)

Spray the casserole dish with Pam (I used 13x9). Defrost the broccoli in the microwave, drain and layer in the casserole dish. Layer the shredded chicken. In a separate bowl, combine the cream of mushroom soup, sour cream, mayo, shredded cheese, lemon juice, white wine and spices. Mix together and pour over the chicken, mixing it all together. Mix the bread crumbs, butter and parmesan and top the casserole. I then went in with Italian bread crumbs and sprinkled that over the casserole as well. I also topped it with some freshly shredded smoked gouda cheese (can use whichever cheese you prefer). Bake at 350 for about 40 minutes.

Stolen short ribs...

This is just to tease you in a way because a) I did not cook this, Nick did and b) I don't know what he did -- but, it was phenomenal. I just had to post a picture. All I know is he used his cast iron skillet and used a steakhouse marinade. He served it with au gratin potatoes and my mom's canned green beans. Mmmmmm.

Pizza Party

I had a few people over before going out for some homemade pizza (well, I used dough balls from Harris Teeter). I made a BBQ chicken pizza and a pizza split between pepperoni and sausage. I apologize for the half eaten pizza photos :)

BBQ Chicken Pizza:
Chop and saute a shallot, half a green pepper, and 2 cloves of garlic. Set aside. Season and bake two thin chicken breasts on 350 for about 10 minutes. I seasoned the chicken first with Smoky BBQ rub.  Set aside once done. Knead out the pizza dough with flour, poke a few holes with a fork, brush with olive oil and bake at 375 for about 5-10 minutes. Brush the pizza with your favorite BBQ sauce. Top with shredded smoked gouda, sauteed vegetables, and chicken. Bake for approximately 10 minutes to melt everything together.

Traditional Pizza with Pepperoni and Sausage:
Cook half a pound of mild Italian sausage and set aside. Knead out the pizza dough with flour, poke a few holes with a fork, brush with olive oil and bake at 375 for about 5-10 minutes. Brush the pizza with your favorite pizza sauce. Top with shredded mozzarella/Italian cheese blend, pepperoni and sausage. Bake for approximately 10 minutes to melt everything together.

Egg Roll Wrapper Lasagna with Caper Vinegarette Salad

I had leftover egg roll wrappers and had no idea what to do with them -- but, thanks to Google, I found out you could make egg roll wrapper lasagna. I was intrigued. I just kind of threw together some different, random recipes and it turned out very delicious!

Meat Sauce:
Saute a small yellow onion and about 2 cloves of garlic in olive oil. Once soft, add a pound of lean ground beef. Cook the meat until it's done. Season with salt, pepper, and italian seasoning. Add a 28 oz can of San Marzano crushed tomatoes (my favorite anyway) and a 6 oz can of tomato paste. I got both of those flavored with italian seasoning as well. Stir and simmer for a few minutes.

Vegetables:
You can choose whichever vegetables you want to use, but make enough to cover one layer of the lasagna. I chose zucchini, carrots and asparagus. I shred one zucchini and about half a bag of small carrots. I sauteed these with a little vegetable oil and italian seasoning. You don't want to cook them too much, just for a couple of minutes. I cut the asparagus into small pieces but did not cook these quite yet.

Assembly and Cooking the Lasagna:
Spread a layer of the meat sauce in the lasagna dish and then add a layer of the egg roll wrappers to fit the bottom. You may need to cut the wrappers to make them fit. Add a thick layer of meat sauce and sprinkle with italian blend cheese. Add another layer of egg roll wrappers, another layer of sauce, and a layer of all vegetables (I just laid the asparagus on top of the sauteed vegetables. Sprinkle with more cheese. Add another layer of wrappers, sauce and cheese. I added some grated parmesan to the top as well. Bake at 375 for about 40 minutes.

Salad with Caper Vinegarette:
Romaine lettuce & feta are added to a bowl. The dressing is then tossed on top.

1/4  cup  red wine vinegar
1 1/2  tablespoons  fresh lemon juice
1  tablespoon  capers
1  tablespoon  honey mustard
2  teaspoons  extravirgin olive oil
1/2  teaspoon  sugar
1/2  teaspoon  salt
1/8  teaspoon  freshly ground black pepper

Lil' wine for cooking, lil' wine for the cook.

Tonight I made one of my favorite dishes -- chicken piccata. It is delicious and makes great leftovers! It calls for white wine and I highly recommend pouring yourself a glass while cooking :)

Chicken Piccata:

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  cup  all-purpose flour (about 1 ounce)
• 1  tablespoon  butter
• 1  tablespoon  olive oil
• 1/2  cup  white wine
• 1/4  cup  fresh lemon juice
• 2  tablespoons  capers
• 2  teaspoons  minced fresh garlic
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  cups  hot cooked pasta (about 8 ounces uncooked)
• 2  tablespoons  chopped fresh flat-leaf parsley (optional)

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Spaghetti Squash Carbonara for Sarah!

Sarah was curious about spaghetti squash and I happened to have one, so this is what we came up with!

• 2 teaspoons salt
• 1 1/4 teaspoons fresh cracked black pepper
• 1 large spaghetti squash (about 2 pounds), halved and seeded
• 1/2 pound bacon or pancetta, cut into small strips crosswise
• 1 tablespoon minced shallot
• 2 teaspoons minced garlic
• 1/4 cup white wine
• 2 egg yolks plus 1 whole egg
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped parsley leaves (I left this out)

I actually microwaved the spaghetti squash. Pierce a few holes in it with a fork, place it on two paper towels, and microwave for about 10 minutes, turning every few minutes. It's done when the skin is tender to the touch. Cut the squash in half, scoop out the seeds and then take a fork to get the inside out. The inside of the squash is naturally in the form of spaghetti-looking noodles.

In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.
In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

My Version of German Flare

Tonight I made myself dinner with what I consider my favorite "German" ingredients: kielbasa and sauerkraut. I would have never thought to combine that with pasta, but I came across this online and it looked yummy! I decided to add in a small salad with some homemade Caesar dressing.

Rotini with Kielbasa and Sauerkraut:
3 tb olive oil
1 medium chopped onion (I used yellow onion)
1 pound kielbasa or smoked sausage, cut in slices (I used kielbasa)
12 oz. sauerkraut, rinsed and drained
2 tb dijon mustard
Pinch of cayenne pepper
1 tsp caraway seeds (I left this out)
1/4 cup dry white wine
2 tb parsley (also left this out because I was out)
1 pound rotini pasta


Heat olive oil in heavy large skillet over medium heat. Add onion and sauté until almost tender, about 7 minutes. Add sausage and sauté until beginning to brown, about 8 minutes. Mix in sauerkraut, mustard, caraway seeds and cayenne pepper. Sauté until heated through, about 4 minutes. Stir in wine and parsley. Cook mixture 2 minutes longer.  Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot.  Add sausage mixture to pasta and toss to coat. Season with salt and pepper.

Caesar Dressing:
1/2 cup freshly grated Parmesan (about 2 ounces)
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves

1 tsp Worcestershire sauce

Blend all ingredients in food processor or blender until smooth. Season with salt and pepper.

Top Sirloin Filet with Loaded Mashed Potatoes

I decided to make dinner for Nick last night and went with top sirloin filet and I took a shot at loaded mashed potatoes. It was pretty yummy :)

Sirloin:
I just covered the filets with Worcestershire sauce and Montreal Steak seasoning, on both sides. I let it marinade for about 30 minutes. I used my cast iron skillet. Preheat oven to 500 (put cast iron in oven while it preheats). Once preheated, take out the cast iron and place over high heat on the stove, with the filets. I usually cook them a few minutes per side and then put them back in the oven a few minutes per side. I usually finish cooking them on the stove. These were pretty thick cuts of sirloin.

Smashed Potatoes:
I boiled about two handfuls of petite small potatoes in salt water. I used these potatoes because it is what I had on hand. Once tender, I drained and added about 3 tablespoons of butter and mashed with masher. I then added approximately 3/4 cup of sour cream and 1/4 cup of ranch dip that I had made Friday night. I then added salt and pepper. Once mixed together, I topped the potatoes with shredded cheddar, bacon and green onions. I eyeballed all of this, so take that for what it's worth!

Steamed Shrimp Dumplings with Dipping Sauce

Friday night, a group of us went out since Scott T was in town from Germany. I decided to have a pregame here with some food of course :) This was my first attempt at steamed shrimp dumplings/potstickers...but they turned out well!

Dumplings:

1/2 pound shrimp (peeled and deveined works best)

1/2 cup drained canned water chestnuts


2 scallions


1 large egg white


1 tablespoon grated peeled fresh gingerroot


3 tablespoons soy sauce


14 won ton wrappers, thawed if frozen (I found them in the produce section, refrigerated)


1/2 teaspoon sugar

In a food processor purée 3 shrimp. Rinse and drain water chestnuts. Finely chop water chestnuts and remaining shrimp. Finely chop scallion greens, reserving white parts for another use. Lightly beat egg white and put 1 tablespoon in a bowl. Stir in puréed and chopped shrimp, water chestnuts, about two thirds each of scallion greens and gingerroot, and 1 tablespoon soy sauce. Put 7 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Fold each wrapper over filling to form a triangle. Press down around filling to force out excess air and seal edges well. Make additional dumplings with remaining wrappers and filling in same manner.  I used a bamboo steamer, which I just placed over a pot of boiling water. It took about 5 minutes for each batch of dumplings. Serve with dipping sauce (recipe below).

Dipping Sauce:
In a small bowl stir together sugar and remaining scallion greens, gingerroot, and soy sauce to make dipping sauce.

BBQ Chicken with Salad and Vegetables

I had been craving this, so when Rebecca said she was coming over for dinner, I decided it would be a good opportunity. The chicken worked well on my stand-alone grill that I have.

BBQ Chicken (I used drumsticks):
Pat chicken dry and season with salt and pepper. Place on a hot grill and cook about 10 minutes per side (you may need to turn the heat down a little). Brush with BBQ sauce on both sides and continue to cook 5-10 minutes per side, depending on the size of the chicken and your grill. I just watched them carefully. I also brushed more sauce on the chicken after a few minutes of cooking to keep them moist. This go around, I used bottled BBQ sauce.

Squash, Zucchini and Onion Mix:
Slice a squash, zucchini, and half of a yellow onion.  Season with olive oil and salt and pepper. Place in a skillet and cook over medium heat for approximately 10 minutes. Top with italian breadcrumbs and fresh grated parmesan cheese. Cover and cook for approximately 5 more minutes.

Salad:
Cut romaine lettuce and top with feta cheese and Caesar dressing (or dressing of your choice).

Beer Can Chicken

Tim, in case you're reading this -- relax, I didn't make this tonight. This picture is actually from when I made beer can chicken earlier this Spring. I made two because it was a dinner party, and yes, we dominated both birds. I just stumbled across the photo and thought I'd share. It is a crowd favorite!

Ingredients:

• 1 (2 to 3-pound) whole chicken
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon dried sage
• 1 teaspoon sea salt
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1 (12-ounce) can beer -- I usually use Dale's Pale Ale
• 1/2 pound bacon

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry. Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

Note: I've made this with and without the bacon -- both are delicious! Enjoy!

Pesto Salmon with Shrimp and Wilted Spinach

I must give credit to my boyfriend Nick for this idea. This is something he made for me a while back and it was amazing. This go around, I just added some shrimp and spinach!

Salmon:
Season salmon filet with olive oil, salt and pepper. Cook over medium heat a few minutes per side. Once the salmon is almost done, brush the top side with a generous portion of basil pesto (homemade or store bought). Cook an additional few minutes. I like my salmon medium-well to well done, personally.

Shrimp:
Peeled shrimp works best for this. Saute 1/2 pound shrimp with approximately a few tb of butter, juice of 1 lemon, and 1 clove of garlic. I also seasoned them with some salt and pepper. Once cooked through, top the salmon. In the future, these would also be good tossed in the pesto as well!

Spinach:
Saute spinach with garlic, lemon juice and salt and pepper. Adjust ingredients depending on your taste. The spinach will wilt down tremendously, so start out with a generous portion!

Special requests, anyone?

I had an idea this morning. While I have a massive backlog of things I want to cook, I am also open to requests! I like to try new things, and I love the challenge. If there is anything particular you are interested in, let me know and I will add it to the list! I'm sure my boyfriend will also be appreciative, as he is my guinea pig and taste tester :) I am off to a wedding this weekend, but will get cooking once I return Sunday! Hope everyone has a great weekend.

Jean Marie

Dinner for Kaiser - Chicken Francese

Appetizer: Fresh mozzarella, prosciutto and balsamic vinegar. 

Entree: Chicken Francese with Wild Rice (thanks to Tyler Florence). This was my first attempt and it turned out extremely well. The link to the recipe can be found here: http://www.foodnetwork.com/recipes/tyler-florence/chicken-francese-recipe/index.html.

Dessert: Wine (thanks to Kaiser)

Welcome to my blog!

Welcome to Plated Perfection! I have been wanting to do this for a long time, and finally took the time to do so. The purpose of this blog is to share the delicious meals that I make. I usually cook off of recipes gathered from various places, but I sometimes add my own variations. I also love to cook family recipes that I learned or had growing up. I tend to not bake, mainly because everything has to be measured! I also happen to have many close friends who bake, so I usually just take advantage of their baked goods :) I work full-time, but my goal is to start a personal chef/small scale catering business on the side because I really enjoy cooking for others. Once that is up and running, I will be sure to post details! Thank you and hope you enjoy!