Grilled Chicken Caesar Salad

I love caesar salad and I make my own dressing because all of the bottled stuff is just loaded with all kinds of junk.  I don't do the traditional caesar where you use a raw egg because I need it to keep in the fridge longer, since we only use a little each time.  And yes, I know caesar salad does not have tomatoes, but whose blog is this anyway?

1 T. mayonnaise
1 t. Dijon mustard
1 clove garlic, smashed
6 anchovies
¼ cup fresh lemon juice
1 t. coarse salt
¼ t. pepper
1/2 cup olive oil
½ cup grated Parmesan

Place all ingredients except the oil and cheese in a food processor and blend.  Slowly start adding the oil until dressing is creamy.  Add the parmesan and pulse a few times to incorporate.

For the chicken, I just use a little of the dressing as a marinade and then grill it (flatten it to even thickness first).  I use a good romaine, green leaf, or other lettuce, some cherry or grape tomatoes, and croutons.  Toss with a little dressing, top with grilled chicken, and you have a great dinner!

Chicken Marsala

I made Chicken Marsala a couple of weeks ago but I didn't think it was great...just not enough Marsala flavor.  Marsala, like port and sherry, is a fortified wine, which means it has added alcohol.  It's very flavorful but when I first made the dish I followed what most recipes recommend, which is to add chicken broth.  That ended up being a bland sauce, so the next time I made it, I only used Marsala.  It turned out great. 

Make sure you cook the mushrooms until they are nice and brown, and don't overcook your chicken since you'll be adding it back into the sauce.  Your chicken should be a nice light golden brown, like this:

2 boneless breasts, flattened to even thickness and cut in half
Flour seasoned with salt and pepper, for dredging
12-16 oz. sliced mushrooms (I use Baby Bellas)
1 medium shallot (about 2 T.), finely minced
1-1/2 cups Marsala
Juice of one small lemon
2 T. fresh tarragon or parsley, chopped
Olive oil and 2-3 T. butter

Put seasoned flour in a plastic bag.  Add the chicken pieces and shake to coat.  Heat olive oil and saute chicken for a few minutes on each side until almost done.  Remove and cover with foil to keep warm.  In the same pan, add 1-2 T. butter to the remaining olive oil and saute mushrooms until nice and brown, about 10 minutes.  Add the shallot and cook for about 1 minute.

Remove the pan from the heat and carefully add the Marsala (remember that this is alcohol so you don't want to start a fire!).  Simmer for about 5-8 minutes until the wine starts to reduce.  Add the chicken and continue simmering until you have a nice sauce.  Add the lemon juice, remaining 1 T. butter, and tarragon and you're done!

I used tarragon because my parsley looks like it has been living in a 100 degree oven, which of course it has.  My tarragon (actually, Mexican Marigold) is doing great and I really loved the flavor with the Marsala.

Artichoke Pasta Salad

Update:  I made this salad again and used a little Parmesan instead of the goat cheese.  It was really good.  New picture too.

I was in the mood for some pasta salad so I marinated some artichoke hearts and then added tomatoes, peppers, spinach, and goat cheese.  I used Rao's tri-colored farfalle (bow ties) and it was awesome.  It's expensive but it was totally worth it.  When pasta is the star of the show, use the best stuff you can.  You could buy marinated artichoke hearts instead of doing it yourself, but I think doing it yourself is better since you get to choose the spices and olive oil, and it's the act of cooking!

1 lb. pasta
1 can artichoke hearts, drained and cut in half
1 pint grape or cherry tomatoes, cut in half
1/2 red pepper, cut into one inch slices
1/2 yellow pepper, cut into one inch slices
Large handful of baby spinach, roughly chopped
2-3 T. red onion, finely chopped (or use shallot)
1/4 cup pine nuts, toasted
3-4 oz. goat cheese, feta, or parmesan (I had goat so that's what I used)

Artichoke Marinade:

1/2 cup olive oil
Zest of one large lemon
Juice of one lemon
2 T. sherry or red wine vinegar
2 t. oregano (I prefer Mexican oregano)
2 cloves garlic, minced
1/2 t. pepper

Combine all ingredients in a saucepan.  Add the artichoke hearts and heat to simmer.  Turn off heat and cover.  Let sit for 4-6 hours.

Cook pasta in plenty of salted water until just done.  This usually means a minute or two less than the instructions on the package.  Drain pasta and put in a large bowl.  Add the marinated artichoke hearts and the marinade.  Stir to coat the pasta.

Add the remaining ingredients and mix well.  Good warm but really good chilled.

Meyer Lemon and Dijon Pork Tenderloin

I love Meyer lemons.  They look like very large lemons but they taste like a lemon crossed with an orange.  I wanted to try this recipe even though Meyer lemons aren't in season right now.  When they are, I know my friend Carole will be bringing in bags full to the store!  I just used regular lemons but added a splash of orange juice.

I saw this marinade being made on the Food Network and it was put on chicken, which I'm sure is great.  I had some pork tenderloin in the freezer so I used that.  I marinated it for about 5-6 hours in the fridge and it was awesome.  I then grilled the meat and grilled one of the lemons.  The grilled lemon was awesome and so juicy over the finished product.  I only had one tenderloin so if you're making more, just double the recipe.  It sounds like a lot of Dijon but it really was good.

2 Meyer lemons (or 2 regular lemons + splash of fresh orange juice)
1/2 cup Dijon mustard
1 T. finely chopped fresh rosemary
1/2 t. crushed red pepper flakes
Drizzle of olive oil

Zest one of the lemons and then juice it.  Cut the other lemon in half and set aside.  Combine all of the ingredients and use to marinade meat of your choice.  While grilling the meat, cut the remaining lemon in half and put cut side down on grill.  Leave it there for about 10 minutes.

Just before serving, squeeze the grilled lemon over the meat.  The lemons will be super juicy so handle them carefully.

Mango Avocado Salsa

I love mangoes and this salsa is one of my favorites.  You don't have to be exact with measurements since all mangoes and avocados are different sizes.  I used a large mango and a large Haas avocado.  You have to use the Haas and not the Florida mangoes, which are the big light green ones.  Not good.

You can eat the salsa with chips but I used it for grilled shrimp tacos.  I told my friend, Cindy,  that I made tacos and she asked if I used any cabbage.  I told her I just used the shrimp and the salsa.  But, the next time we had it I added the shredded cabbage and it gave it just the right amount of crunch.  Thanks Cindy!!

1 large mango, diced

1 Haas avocado, diced

3 T. chopped fresh cilantro

Juice of one lime (about 2 T.)

1 T. minced jalapeno (I prefer canned or jarred), or more to taste

1/2 red bell pepper, finely diced

2-3 T. red onion, finely diced

2 t. minced ginger (optional)

Combine all.  Season with salt.

Grilled Peppers with Avocado and Tomatoes

Yeah, tomatoes again...they're just so good!  I was grilling Stuart a steak the other night and decided to throw a sweet yellow pepper on the grill for me.  I had an avocado I needed to use so I threw that on the grill as well.  I came up with this as the finished dish and it was really good:

1 yellow or orange bell pepper, cut in half, seeds and membrane removed
1 Haas avocado, cut in half, seed removed (leave skin on)
Sliced tomatoes
Lime
Cilantro
Cumin
Salt
Olive oil

Rub the pepper halves with olive oil.  Drizzle olive oil on the avocado halves.  Grill both until you have good char marks.  Scoop the avocado out of its skin and put it in a pepper half.  Add a squeeze of lime, some salt, and a sprinkle of cumin.  Top with sliced tomatoes and another squeeze of lime.  Sprinkle with a little salt and fresh chopped cilantro.  Really good, and good for you!  Pretty too.  Pretty food usually tastes good! 

Caprese Salad

I love when tomatoes are in season and right now they are really good.  I bought yellow, orange, and red tomatoes and some fresh mozzarella and made a yummy caprese salad.  All you need is thick slices of ripe tomatoes which you top with fresh mozzarella slices and fresh basil.  Drizzle on the olive oil and a bit of salt and you're done!

Shrimp Scampi

This one is always a big hit and it's so super easy.  Have everything chopped, zested and squeezed before you start cooking because the shrimp cook so fast.  I start cooking the shrimp when my pasta water starts to boil. 

¾ pound whole wheat capellini or angel hair pasta

2 T. butter

3 T. olive oil

1 pound shrimp, peeled and deveined

4 cloves garlic, minced

Zest of one lemon

2 lemons, juiced (about ¼ cup)

Pinch of hot pepper flakes

Salt and pepper

1/4 cup chopped fresh parsley

Peel shrimp and use a sharp knife and cut down the center of the back.  Clean out veins and dry on a paper towel.  Season with salt and pepper.  Melt butter and olive oil over medium heat in a large skillet.  Add the shrimp and sauté for about 2 minutes on one side.  Turn shrimp and add garlic.  Sauté another minute or two.  Remove from heat and add the parsley, lemon zest, lemon juice, and red pepper flakes.

At the same time, cook the pasta in plenty of salted water (3-4 minutes).  Add the cooked pasta to the shrimp mixture and toss to blend.  Top with chopped fresh Italian flat-leaf parsley.

Mac and Cheese

UPDATE:  So, the other day at work I decided I HAD to make mac and cheese for dinner.  I talked to my friend, Michael, who works in Catering but used to work in the Cheese Dept.  He told me I should use two cheeses:  one for creaminess and the other for flavor.  We decided on Beemster brand Gouda and it turned my regular mac and cheese into perfection!  Michael suggested using the Beemster Graskaas and the Beemster Classic 18 month aged gouda.  I topped it with Panko crumbs mixed with melted butter, instead of Parmesan, and I loved the extra crunch it gave the mac and cheese.  Thank you Michael for all your help!

2 cups + 2 T. heated whole* milk (I just microwave it for 2 minutes)

2 T. butter

2 T. flour         

1/2 lb. (2 cups dry) small pasta (Conchigliette-small shells-is perfect)

1/2 lb. grated cheese of your choice

½ cup grated Parmesan or Panko breadcrumbs mixed with 2 T. melted butter

Pepper
Pinch of nutmeg

Boil pasta in plenty of salted water until al dente (about 6 minutes).  Drain. 

Melt butter over medium heat.  Whisk in flour and stir for a minute or two.  Add heated milk and continue whisking until mixture comes to a boil.  Turn heat down and continue cooking (and stirring occasionally) until mixture thickens, about five minutes.  Add pepper and nutmeg. 

Combine pasta, cheese and sauce and pour into a greased casserole dish (about 8x8 is perfect).  Top with more cheese and then the Parmesan or breadcrumbs.

Bake 350 for about 25-30 minutes until top begins to brown.  Don't overcook.  Once it starts browning, it's done.

*Often I just use skim milk since that's what I have on hand. 

Roasted Potatoes

Stuart and I love roasted potatoes.  I try to buy organic potatoes because if you think about it, organic is really the way to go with something like a potato where you eat the skin.  I  love small potatoes, or fingerlings.  The trick is to make sure they are all about the same size so they cook evenly.

The picture shows Ana's Herbs, which is something I love to use on roasted potatoes.  But, you can use any seasoning you like.  Salt, pepper, and rosemary or herbs de provence is wonderful.  Just cut the potatoes into equal portions, drizzle generously with olive oil, sprinkle with salt and pepper and whatever herb you like. Bake 375 degrees for about 20 minutes or until fork tender.

Remember, foil is your friend!

Chutney Salmon

I'm actually not a huge fan of salmon, although I love smoked salmon and I eat it for breakfast all the time with pumpernickle bagels and cream cheese.  I just don't seem to love salmon for dinner.  But, it's really good for you and readily available at Costco, especially the sockeye salmon.  Lately, my favorite way of cooking it is to bake it with chutney.  This is the chutney I use:

The recipe couldn't be easier.  All I do is slater on the chutney and then bake the salmon in a 375 degree oven for about 12 minutes.  Totally yummy.

Guacamole

One of our favorite snacks is good old guacamole.  We especially love it with Central Market Quinoa Flax Seed Chips.  I usually add tomato to my guac which is definitely not the norm, but I like it and that's what matters.

2 large Haas avacados
1 Roma tomato, finely chopped
1 small clove garlic, minced
Juice of one lime
1 T. minced pickled jalapeno*
2 T. red onion, finely diced
1 T. cilantro, chopped
Salt to taste

Mash avocado and add the remaining ingredients.  Mix well.  Cover with plastic wrap and press wrap onto the dip.  This will keep it from turning brown.

*Use as much or little jalapeno as you like.  Personally, I like using canned or jarred jalapeno as opposed to fresh.  Using the jarred/canned jalapeno keeps me from biting into the crunch of fresh jalapeno.

Bean Dip with Artichokes and Piquillo Peppers

We recently had an event at work called Passport to Spain.  The store was full of all kinds of products imported from Spain.  I bought some judion beans and some piquillo peppers and ended up making this great dip.  I think you can easily substitute any white bean (cannellini, garbanzo, butter) cause it's not easy to find the judions.  They were like very large white lima beans, sort of.  Hard to explain.  Google is your friend.  Mine were dried so I had to soak and cook them but I think a can of beans (or use frozen) would be the equivalent of the amount of beans I used.  Piquillo peppers also come from Spain and they are really good.  You can substitute roasted red peppers but if you do, I would probably add a little hot smoked paprika since the piquillos have a more smokey flavor than red peppers.

1 can white beans, drained and rinsed
1 can artichoke hearts, drained
1/2 cup piquillo peppers (seed removed) or roasted red peppers
2-3 cloves garlic
Juice of one lemon
8-10 basil leaves
1 T. red wine vinegar
Salt
Olive oil

Put ingredients, except oil, into food processor and pulse.  Add oil until you have a good consistency. 

I served it with baked whole wheat Naan.  I'm eating some right now and it's good!  Click on the picture and you'll see a close up of the dip.

Balsamic Cream Chicken

I'm not one to use a bunch of cream and butter, but once in a while it's just necessary to a recipe.  A little butter and a little cream go a long way to create a good dish.  There is nothing wrong with a little fat; it's way better than using a fat free ingredient that is full of sugar.   I initially had this dish at a local bistro.  I asked what the main ingredients were and then went home and created my own version.  I really like it and it's definitely a keeper in the recipe repertoire.  I use a good quality stock and balsamic glaze, both of which make for a really rich recipe. 

I serve this dish with whole wheat capellini or angel hair pasta that has been tossed with warm diced tomatoes and chopped tarragon or Mexican marigold.  Sauteed spinach on the side is really good too.  Honestly, you must serve it with the tomatoes and tarragon.  It just adds an element that is too good to pass up. 

Recipe:

2 boneless skinless chicken breasts, pounded to even thickness and cut in half
Flour
Olive oil
1 shallot (about 2 T.) finely chopped
1 T. butter
1-1/4 cup chicken stock*
Balsamic glaze
2 T. cream

Whole wheat angel hair or cappelini pasta
1 cup chopped fresh tomatoes
2-3 T. chopped fresh tarragon or Mexican marigold

Pound breasts to even thickness.  Coat breasts in flour and saute in olive oil for about five minutes.  Flip and cook another 4-5 minutes.  Remove chicken to a plate and set aside.

In the same pan, melt a tablespoon of butter and saute 2 T. finely chopped shallot.  Sprinkle with about 1-2 T. flour.  Whisk to a paste and then add the chicken stock.  Cook for a few minutes and then add the balsamic glaze.  Just add as much as it takes to make the sauce taste great, about 1/2-1 tablespoon.  Add 2-3 T. cream and  then add the breasts to the sauce. 

Meanwhile, cook the pasta.  Chop a big tomato and heat over medium high heat for about a minute.  Add chopped tarragon or Mexican Marigold and mix well.  Serve chicken topped with cream sauce with pasta topped with tomatoes on the side.

*I use the concentrated stock to make the broth.  One fourth of the concentrated stock mixed with one cup boiling water makes an awesome stock....definitely better than ordinary broth. 

Feta Potato Salad

I went to a cooking class at Central Market and Nancy Marr made a great potato salad that didn't have any mayonnaise.  Instead, she used goat cheese.  I decided to change it up a bit and use feta.  I also saved the little bit of bacon fat and poured that on the hot potatoes.  Yeah, not exactly Helen-ish but it sure tasted good!  I loved when I was telling Cindy at work about how I poured the bacon grease on the hot, cooked potatoes.  She said, "Helen, that is so unlike you!"  Yeah, but sometimes you have to sacrifice for the greater good!

2+ pounds small potatoes, boiled*

1 large shallot, finely diced (or 1 bunch chives)

1-2 stalks celery, finely diced

2-3 T. fresh herbs (parsley, tarragon, dill, etc.), minced

1 T. Dijon mustard

2 T. white wine or Champagne vinegar

2 T. olive oil

3 slices bacon, small diced and cooked (reserve fat)

½ lemon, juiced

4 oz. feta, packed in water, crumbled

Boil potatoes as directed below.  Reserve 2 T. of the starchy potato water.  Mix the water with the mustard and vinegar.  Add 1-2 T. olive oil and whisk to emulsify.  Cut potatoes into quarters, put in a bowl and add bacon and grease (drain the grease if this freaks you out, but you lose a lot of flavor).  Add the celery, shallot or chives, and herbs.  Add the oil mixture and squeeze of lemon juice.  Mix in feta and serve.

*I boil the potatoes in salted water just until they are knife tender (in other words, not quite cooked).  Then I drain them in a colander and I put the colander on top of the pot.  I cover that with a dish towel and let them steam for about 10 minutes.  Perfect boiled potatoes every time!

Great Cornbread!

I love cornbread and I have a really basic, simple recipe for good cornbread.  One thing that is a must is a cast iron skillet.  I only have a small one so I actually half this recipe.  My skillet makes about six slices so that's perfect for me and Stuart.  I like this recipe because it uses only corn meal and no flour.  That makes it a whole grain bread, which is a good thing.  I also substitute Kefir for buttermilk since I drink Kefir everyday, and I think it's better for you than buttermilk.

2 eggs

2 cups buttermilk or Kefir

2 cups cornmeal

1 t. salt                      

1 t. soda

2 t. baking powder

2 T. melted butter

Preheat oven to 475°.  Grease a 9-10 inch cast iron skillet with butter and heat in oven for 6-7 minutes.

Combine dry ingredients in a bowl.  In a separate bowl, beat eggs.  Add buttermilk or kefir.  Add dry ingredients and combine well.  Stir in melted butter.

Pour batter into the hot skillet.  Bake 20-25 minutes.

Since I make half this recipe for my small cast iron skillet, I only bake my cornbread for 15 minutes.  

Chimichurri Sauce

Chimichurri sauce is an excellent marinade and sauce for any meat.  It's very popular in Argentina and other South American countries.  Typically it's made with just parsley, garlic, oregano and a few other ingredients.  I spiced it up by making it a little Asian.  I usually use about a 1/3 of it for marinating and the rest to serve as a sauce on the side.  It's especially good with pork tenderloin and chicken....basically, any lean meat.

The recipe is super simple, especially if you have a food processor:

1 bunch cilantro, tough stems removed

1 bunch Italian parsley, tough stems removed

4 cloves garlic, peeled and smashed

2 tablespoons fresh ginger root, peeled and coarsely chopped

4 green onions (root tips and tough green ends removed) 

4 tablespoons rice wine vinegar

3 tablespoons fresh squeezed lime juice

2 tablespoons sesame oil

1/2 to 3/4 cup canola oil

3 tablespoons pineapple juice 

2 teaspoons Asian hot chili sauce, or more to taste

Salt to taste

Put ingredients in food processor and blend.