My mom has been making chicken rolls for special occasions ever since I can remember.. and they're always a hit! Chicken rolls are made with a delicious pastry crust and filled with chicken, vegetables and cheese - kind of like a calzone. You can slice them up diagonally and serve them as an appetizer or finger food at a party.
I came up with my own version - very similar to hers. The recipe is really easy, it just requires a little time for the dough to cool in the fridge. Enjoy!
Time: 2 hours, makes 2 rolls
Ingredients:
- Filling
- 2 lbs boneless chicken breast or thighs, cut into cubes
- 1 tablespoon chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1.5 cup frozen vegetables - you can buy the frozen soup vegetables packets from ShopRite or PathMark, they work great!
- I/4 cup milk or lactaid
- 1.5 cups shredded cheddar cheese
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon italian seasoning - (or oregano) for sauteing the chicken
- 2 teaspoons oregano for sprinkling over the finished chicken mixture
- Crust
- 1 cup all purpose flour
- 2 teaspoons salt
- 1 stick cold unsalted butter - cut into cubes
- 1/4 cup cold water
- 1 egg yolk + a splash of water to make egg-wash
- In a food processor, combine all ingredients for the crust (except the egg wash) and pulse until a dough forms.
- Finish kneading the dough with your hands, but just enough so it forms a ball. You don't want to over-knead or it will get hard. Add more cold water if you need to, so the dough mixture stays together.
- Cover the dough with clear wrap and refrigerate for at least 30 mins.
- In a large skillet, heat the olive oil to medium heat - then add the onion and garlic.
- Once the onion and garlic start to brown, add in the chicken and let cook for 5 mins, stirring occasionally.
- Next, add the vegetable mixture - or whatever chopped vegetables you'd like, and the remaining filling ingredients except the cheese and the oregano. Heat until the milk boils down to about half (about 15 mins).
- Turn off the stove, sprinkle the cheese on the mixture, and move it off the heated surface so the filling can cool completely. You don't want the filling to be hot when you put it into the dough, or it will melt the dough mixture and start to rip apart.
- When the filling is cooled to room temperature, take your dough out of the fridge and break it into equal balls of dough.
- Roll out the first ball so that it looks like an oval. Don't roll the dough too thin or it will rip when you try to pull it over the filling. Also, don't roll it too thick or it will be too dry when you bite into it. You want it to be about 2mm thin.
- Fill the middle of the dough with 3 spoonfuls of the mixture, and sprinkle 1 teaspoon oregano on the mixture.
- Fold both ends over the filling, one on top of the other. Pinch it closed with your fingers at the top and bottom, then seal it with the end of a fork along the edge in the middle and the top and bottom.
- Place the finished roll on a greased cookie sheet (I used cooking spray) and preheat the oven to 350.
- Repeat steps 9 through 12 for the remaining roll(s).
- Next, mix your egg wash mixture and coat the top of the chicken rolls using a pastry brush.
- Bake them for about 1 hour or until the crusts are golden brown on the outside.
Put these on your appetizer menu this holiday season! These scallop wrapped in bacon are amazingly easy to make, impressive to display & won't break your budget!
Time: 30 mins depending on how many you make
Ingredients:
- 2 cups scallops (I got mine from BJs, so inexpensive!)
- 1 pack thin & crispy turkey bacon
- 1-2 teaspoons salt
- 1-2 teaspoons black pepper
- Toothpicks to keep the bacon in tact
- 1 tablespoon butter for frying
Recipe:
- Break the turkey bacon into 3 parts, & break your toothpicks in half.
- Wrap each part around 1 scallop each, sealing it with 1/2 toothpick for each scallop.
- Sprinkle with salt & pepper.
- Heat the butter on medium heat in a large skillet.
- Add the bacon-wrapped scallops one by one so they can stand up & brown on the top.
- Turn them over after 2-3 mins & let them brown on the other side.
- Let the bacon brown on all sides by pushing the scallops over & rolling them around - it won't take long to get crispy.
- Drain on paper towels & serve!
Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!
Time: 15 mins
Ingredients:
- 1 ten oz container (or 1.5 cups) pitted dates
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 2 teaspoons coarse sea salt
- 2 teaspoons flax seed flakes
- 2 teaspoon coconut oil
- 1 tablespoon pistachio crumbs (pounded pistachios)
- 2 additional tablespoons of pistachio crumbs for rolling the bars in
Recipe:
- In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
- Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
- Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar.
- That's it! You can refrigerate these if you want them cold, or just serve them as-is!
Don't throwout your brown bananas... make banana bread!! I came up with this easy peesy banana bread recipe + it's eggless and it tastes like a milkshake. YUM!
Time: 1.5 hours
Ingredients:
- 2-3 ripe bananas (overripe - even brown is best!)
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon apple sauce
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
Recipe:
- Peel the bananas and mush them in a medium bowl so there's some small chunks left.
- Add all other ingredients and stir until combined - you don't want to over-stir or it will make the bread hard.
- Pour the mixture in a loaf-pan and sprinkle with more cinnamon if desired (I did!)
- Bake on 350 for 1 hour or until a toothpick comes out clean.
- Serve slightly toasted or as-is!
Optional: You can add chocolate chips or walnuts inside the batter for a crunchy surprise!
Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some!
Time: 20 mins - makes ~8 - 10 falafels
Ingredients:
- 1 can garbanzo beans
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 cloves garlic
- 1 tablespoon diced onion
- 1 handful fresh parsley
- 2.5 tablespoons all purpose flour
- 2-3 hot wiri wiri peppers if desired
- 3 tablespoons olive oil
- 1-2 cups vegetable oil for frying
Recipe:
- Strain & wash the garbanzo beans.
- Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
- In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
- Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.
- Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown).
- Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!
Pita Bread:
Ingredients:
- 1.5 cups all purpose flour
- 1 packet fast acting yeast
- 1 teaspoon white sugar
- 1 cup warm water
- 1 teaspoon salt
Recipe:
- Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
- Put the flour & salt in a basin. Add the yeast water, knead into a dough.
- Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.
- Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.
This is a perfect way to use up tomatoes from your summer garden crop. Thanks to my dad and uncle, I had plenty of green and red tomatoes to use for this sauce! This was my first time making tomato sauce completely from scratch - without the canned tomatoes. It tasted so fresh and was worth the wait!
Time: 8 hours
Ingredients:
- 12 whole tomatoes (I used frozen tomatoes green and red tomatoes that I let defrost overnight in the fridge, makes them so easy to peel!)
- 1/4 cup olive oil
- 1 handful fresh basil leaves, torn into smaller pieces
- I handful fresh thyme leaves (I used broad-leaf thyme)
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1/2 cup white sugar
- 1 onion, diced
- 1 garlic bulb
- 2 tablespoons salt
- 1 cup water
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
Recipe:
- Wash and peel the tomatoes. If they are frozen from earlier in the summer, it helps to boil them for 5 minutes so the skin peels off easier. After they're peeled, set them aside.
- Slice the edge of the garlic bulb (skin on) so that the tops of each glove are exposed. Coat with olive oil and wrap in foil - roast on 425 for 40 mins.
- Heat the 1/4 cup olive oil and diced onions in a large pot on medium heat. Mix around until the onion is opaque.
- Add the tomatoes, basil, thyme, oregano, sugar, crushed red pepper, chili powder, salt and black pepper. Mix until combined.
- Cover the pot and bring to a boil for about 10 mins on medium-high heat.
- Lower the heat, remove the cover, and stir. The mixture will start thickening - looking almost like salsa rather than a sauce.
- Remove the garlic from the foil paper and squeeze the softened cloves into the pot. Mix around, the garlic will melt.
- Add the cup of water, stir, and recover the pot. Leave the heat on a low simmer.
- Keep checking the sauce and stirring occasionally so it doesn't burn. If it has a lot of chunks, use an immersion blender. Leave it on the stove for 3-6 hours (or longer if you have the time!)
Depending on how ripe the tomatoes were, you may need to add a little more sugar or a little more salt after tasting it. If you prefer a spicier sauce, you can add more crushed red peppers.
Serve over warm pasta or use as a dipping sauce for breads!
Fancy up your French baguette with this amazingly easy garlic spread! You'll wow your guests & feel surprisingly accomplished- you just made homemade garlic bread! Woohoo!
Time: 1 hour
Ingredients:
- 1 bulb garlic
- 1 tablespoon butter
- 1 tablespoon fresh parsley leaves
- 1 teaspoon black pepper
- 1 teaspoon olive oil
Recipe:
- Cut the top off the wide end of the garlic bulb so that the ends are exposed. Remember to leave the skin on (you can throw away any shell that falls off).
- Rip enough foil paper to completely cover the garlic, and place the bulb in the center of the foil, exposed side face up.
- Coat the op with olive oil, and close it so there's a tent at the top.
- Roast the garlic on 425 for 40 mins, or until the garlic is soft.
- Open the foil and let the garlic cool for 15 mins.
- Place the butter in a bowl and soften to room temperature.
- Take the cooled garlic & squeeze it out of the shell, into the butter. It should be very easy to do this, and the garlic will be mushy. If it isn't, you can put it back to roast longer.
- Add in the parsley & mix to incorporate all of the ingredients.
- Now, you can spread the mixture over toasted bread, sprinkle on black pepper & serve!
Looking for an easy, delicious homemade meat sauce? Search no more! This lamb ragu is a quick way to fancy up some pasta - without breaking your budget. Recipe brought to us by Elvin Angulo! Enjoy :)
- 1.5 lbs ground lamb
- 4 cups of tomato sauce (homemade or store bought)
- 4 cloves of garlic
- 2 shallots
- 1 cup of red wine (I used a Merlot/Cabernet Sauvignon)
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 teaspoon of cinnamon
- 1 teaspoon of cumin
- 1 teaspoon of oregano
Recipe:
- Mince the garlic and dice the shallots, then heat 2 tablespoons of extra virgin olive oil in a skillet.
- Cook the garlic and shallots on high heat for 4 minutes. You do not want to burn the garlic so make sure to keep an eye on it.
- Once the shallots are sweating and the garlic is soft, throw the lamb in with the salt, pepper, cumin, and cinnamon and then cook until the meat is brown. There will be a decent amount of liquid from the fat of the meat so you will want to cook the liquid down.
- Pour the cup of wine into the skillet and stir. You will want to cook the wine into the meat until the wine has been reduced by half.
- Add 4 cups of tomato sauce into the skillet along with the oregano. Bring the heat down to low, mix around the sauce and let cook for 12 min.
- Serve with pasta of your choice and enjoy!
'Tis the season to be chubby! So let's embrace it and eat more cookies. YEA!! :D
I have a huge love for anything peppermint flavored, and these cookies hit the spot! Every bite has tiny crunches of candy canes, yet you still have the fluffy goodness of a warm, fresh-baked cookie. The best part? This recipe is fast and easy! Enjoy
Ingredients:
- 1 cup all purpose flour
- 1 stick butter
- 1/2 cup white sugar
- 1 teaspoon salt
- 1 egg
- 1 teaspoon peppermint extract
- 2 candy canes
Recipe:
- Soften the butter in a microwave for 30 seconds, then whisk it until fluffy.
- Add salt, egg, sugar and peppermint extract to the butter and whip together until well combined.
- Place the candy canes unwrapped into a ZipLoc bag, seal it. Using a rolling pin, pound the candy canes into small crumbs. Don't pound them to a powder, or they won't look like candy cane pieces in the cookies.
- Add the candy cane crumbs and the flour to the bowl and mix it in until all ingredients are combined. Cover with clear wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees.
- Take the cookie dough of the fridge and form small 1 inch rounds, placing each on an un-greased cookie sheet. Ensure the cookies are spaced out by at least 1.5 inches.
- Bake for about 8-10 minutes until the cookies are golden brown and cooked through.
- Cool on a wire rack for about 10 mins before serving. Enjoy!
Tonight was Mexican night! Naturally with this cold weather, I was craving some comfort food. Warm up with some hearty chicken and cheese enchiladas, Mexican-spiced kidney beans, and flavor-bursting cilantro lime rice. Enjoy!
Time: 1 hour
Ingredients:
- 1 lb chicken strips or tenders, raw
- 1 pack enchilada seasoning (you can use 2 teaspoons chilli powder, 1 teaspoon cumin powder, 1 teaspoon black pepper and 1 teaspoon salt if you don't have enchilada seasoning)
- 1 tablespoon water
- 1 teaspoon sliced fresh jalapenos
- 6 flour tortillas
- 2 cans enchilada sauce (you can Google a DIY enchilada sauce recipe if you don't have the cans)
- 1/2 cup shredded cheese + 1 more tablespoon for toppings (optional)
- 1/4 cup Rotel diced tomatoes and green chilis (you can also use salsa)
- 2 tablespoons sour cream
- 1 cup white rice (I used basmati)
- 1 tablespoon fresh lime juice for boiling
- 1 teaspoon lime juice
- 1 teaspoon fresh lime zest
- 1 teaspoon salt
- 1 handful fresh cilantro leaves
- 1 can kidney beans
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- In a medium pot, bring 2 cups water to a boil for the rice.
- While the water is boiling, cut your chicken tenders into small cubes.
- Heat a medium-large skillet to medium heat and add the chicken cubes, enchilada seasoning packet & tablespoon of water.
- Stir the chicken so it's coated evenly. The water will start to evaporate and thicken into a sauce around the chicken. At this point, the chicken will start to be cooked through (about 5 mins). Add jalapeno slices and turn the heat off.
- When the water starts boiling, add the lime juice and the rice. Cook until the rice is done, then strain.
- Preheat your oven to 400 degrees. After the chicken mixture has cooled for 10 mins, add the shredded cheese and mix around.
- Fill each of the flour tortillas with the chicken and cheese mixture, rolling them up and placing them in a greased 13x9 inch Pyrex pan.
- Pour the enchilada sauce over the filled tortillas, coating them all over.
- Cover the pan with foil and bake on 400 degrees for 20 mins.
- Strain the rice and let cool for 10 mins.
- Pour the beans and bean seasonings in the skillet that the chicken was in, mix and let heat for about 5 mins until the seasonings are incorporated. Turn off the skillet and move to a serving bowl or plate.
- Put the rice back into the pot it was in before you strained it. Mix in the teaspoon of lime juice, lime zest, salt, and the handful of cilantro leaves. Taste it - if it needs more lime juice, you can add it while it's still hot so the liquid absorbs. The rice is now ready to be plated or set aside.
- Open the foil after 20 mins and sprinkle the remaining shredded cheese on top, allowing it to melt.
- Top with diced tomatoes and green chillies, or salsa, and sour cream. Serve with seasoned beans and cilantro lime rice!
Creamy, hearty, meaty, warm, YUMMY! Cookup rice is an amazing Guyanese dish.. and one of my favorite dishes ever! I've deviated slightly from the traditional way of making it, simply to save some time and get it in my belly faster - but I've included a disclaimer of how to make it the traditional way if you have more time. This recipe seems intimidating because of the number of ingredients, but it is really easy! It's kind of like a big pot of gumbo.
FYI you can substitute the lamb with a meat of your choice. Enjoy!
Time: 45 mins
Ingredients:
- 2-3 lbs lamb meat (I got shoulder chops & cut them into bite sized pieces)
- 1 can coconut milk
- 1 can blackeyed peas, rinsed and strained (Disclaimer: the traditional way to make this dish is with a bag of blackeyed peas soaked overnight, then boiled (15 mins) and strained, before using in the recipe)
- 1 cup white rice, washed but uncooked (I used basmati)
- 1 tablespoon diced yellow onion
- 1 teaspoon fresh thyme leaves
- 2 garlic cloves, sliced thinly
- 1 bullion cube (chicken flavored) - this is optional
- A handful of baby spinach, or okra (bok choy can also work)
- 1 tablespoon butter
- Salt/black pepper to taste
- 2 diced wiri-wiri peppers (can sub chili peppers or peppers of your choice!)
- 2 bay leaves (optional)
Recipe:
- Heat a medium-large sized pot to medium/high heat. Add the lamb pieces, with the fat on (so you don't need to add extra oil or butter for frying the meat). Allow this to brown for about 5 mins, turning it so all sides of the meat are browned.
- Remove the lamb pieces and set them in a plate or bowl for use later - they won't be completely cooked through.
- In the same pot that you cooked the lamb, lower the heat to medium/low, and add the diced onions, thyme, and garlic. Let simmer for about 3 mins.
- Add the uncooked rice and can of blackeyed peas to this mixture, so they are coated in the lamb fat. Let fry for about 2 mins.
- Add the can of coconut milk and the bullion cube. Stir so the ingredients are incorporated and covered with liquid. If they are not, add a cup of water.
- Bring mixture to a boil, add salt, black pepper, wiri-wiri pepper and bay leaves if you'd like, then cover at lower the heat to a simmer for 20 mins, turning a few times so the bottom doesn't burn.
- Uncover the pot, stir until you find the bay leaves and remove them. At this time you should add in the baby spinach, bok choy, or okra. Add the tablespoon of butter and mix it around so it melts into the cookup rice.
- Serve hot, with sliced cucumbers or salad on the side!
I had this with some rainbow fettuccine pasta- delicious and easy!
Time: 40 mins
Ingredients:
- 2 fillets of rainbow trout- skin on, cleaned.
- 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
- 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout.
For the sauce:
- 1 cup white wine (I used a Bordeaux)
- 3 cloves garlic
- 2 tablespoons butter or margarine
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh-squeezed lemon juice
- 1 teaspoon black pepper & 1 teaspoon sea salt
Serving suggestion:
- 1 cup fettuccine pasta, cooked al dente
Recipe:
- Heat a frying pan with a tablespoon of butter to high heat.
- Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
- Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
- Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
- In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
- Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
- Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!
*Watch out for the bones! Slice horizontally so you can remove easily, all at once.
Turnips are loaded with vitamin C, vitamin K and calcium...you're doing yourself a favor by consuming these bad boys. I've never made turnips before, so this was a toss up - but I'm very happy with how they came out! You can also try this recipe with potatoes but I think using turnips gives it a rustic, adventurous vibe!
Time: 25 mins
Ingredients:
- 2 turnips
- 1/2 cup fat free milk (I used fat-free lactaid)
- 2 tablespoons butter
- 1 large clove garlic, sliced thinly
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 3-4 fresh leaves of parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup grated parmesan cheese
Recipe:
- Peel the turnips and cut them into chunks.
- Melt the butter in a small saucepan, adding the garlic slices as soon as the butter melts down.
- Add the turnip chunks and let them simmer for about 7 mins or until soft (turning them every so often).
- Add in the milk & parmesan cheese first, then sprinkle in the paprika, dried oregano and fresh parsley.
- Let the mixture boil for another 5 mins, so the seasonings soak into the turnips. Remove the turnips from the saucepan and into a serving bowl.
- Stir the sauce until thickened, then pour it over the turnips & enjoy!
A warm, flaky, savory turnover with a kick of Caribbean spice!
Serving: Makes 6 patties
Ingredients:
Filling:
- 1 pack ground chicken (or meat of your choice)
- 1 tablespoon smoked paprika
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1-2 sprays of PAM/other cooking spray
Crust:
- 1 cup all purpose flour
- 4 tablespoons cold butter, chopped into cubes
- 2 tablespoons cold water
- 2 teaspoons salt
- 1 egg yolk + a splash of water for egg wash
Recipe:
- Put all crust ingredients into a food processor and pulse until a dough forms.
- Take the dough out of the food processor and form it into a ball with your hands. Cover it with clear wrap and leave it in the refrigerator for about 15-20 mins.
- Heat a large frying pan to medium heat. Coat the bottom evenly with cooking spray.
- Add the ground chicken and seasonings, fry until the chicken is browned. Allow the chicken to cool for 10 mins.
- Take dough out of the refrigerator and break it into 6 palm-sized balls.
- Roll each ball out using a rolling pin, and fill with 2 tablespoons of the ground chicken mixture.
- Fold the top of the dough over the filling and seal with your fingers, pressing the top and bottom together. You can provide an additional seal using a fork pressed into the dough.
- Make your egg wash by beating the egg yolk and a splash of room temperature water together. Use a pastry brush to coat all of the patties with the egg wash.
- Bake on 350 for about 30 mins or until crust is golden brown.
- Enjoy!
Putting my basil plant to good use! Such an easy, quick meal; perfect for my Meatless Mondays!
Time: 15-20 mins
Ingredients:
- 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
- 1 tablespoon salt for the pasta water
- 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
- 1/4 cup extra virgin olive oil
- 1/2 cup pine nuts (you can sub walnuts)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic
- A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)
Recipe:
- Bring 2 cups water to a boil with 1 tablespoon salt.
- Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
- Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor. Pulse until finely ground.
- Strain the pasta and return it back to the pot while it's still hot.
- Mix the pesto into the pasta until well-coated, careful not to mush it.
- Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
- Enjoy!
If you know me personally, you know I LOVE lamb! Ground, stewed, curried, baked, grilled, burger'd... I love it all! This is one of my fave ways to prepare lamb - it's fast and flavorful, perfect when you're in a hurry to make dinner!
Time: 20 mins
Ingredients:
- 1 pack lamb chops (I got mine from BJs, comes with 8 pieces per pack)
- 2 teaspoons chilli powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons olive oil for cooking
Recipe:
- Coat both sides of the lamb chops with salt.
- Mix all dry ingredients in a bowl to create the spice rub, then rub it on both sides of each chop.
- Grill on high heat for about 3-4 mins on each side, allowing the meat to char before turning over.
- Enjoy with a medium-bodied red wine (I used a Cabernet Sauvignon).
Serving suggestion: I ate these with my creamy garlic mashed potatoes; devine!
Here's a perfect side dish for your Thanksgiving table! SO easy to make, and very difficult to mess up.
Ingredients (serves 2):
- 3 large potatoes
- 4 cloves of garlic, sliced thin
- 1.5 teaspoons finely chopped chives
- 4 tablespoons salted butter at room temperature
- 1 cup fat-free milk (I used fat-free Lactaid)
- 1 tablespoon salt
- 2 teaspoons black pepper
Recipe:
- Scrub potatoes thoroughly, leaving on as much of the skin as you can.
- Add 3 cups of water and half of the salt to a medium-large pot - bring to a boil.
- When the water is boiling, add the potatoes and cover them - let them boil until they start to pop open a little, about 30 mins (this makes it really easy to mash them!).
- Strain the potatoes, but put the pot back on the stove so the water dries out.
- In the dried pot, add the garlic slices and butter - let it melt for about 30 seconds.
- Add the potatoes back into the pot, the milk, remaining salt, black pepper, and chives.
- Mix the potatoes continuously allowing all of the ingredients to incorporate. You want to press down any lumps of potato so the mixture is smooth. This should take about 5 mins if the potatoes boiled long enough.
- Sprinkle a little smoked paprika for garnish (optional) and enjoy!
How much do you pay for a mussels appetizer at a restaurant? $11? $14? Some places in NYC even charge over $20! Today I bought a bag of PEI mussels from ShopRite for $4.99!
Of course you have to do a little work, scrubbing them and cooking them yourself. But hey, if you can save a few bucks, it's worth it! Recipe below, enjoy!
Time: 20 mins
Ingredients:
- 1 bag PEI mussels
- 1/2 bottle white wine (I used a Bordeaux)
- 4 cloves garlic (use 2 cloves if you prefer)
- 2 tablespoons butter or margarine
- 1 handful fresh parsley
- 1 teaspoon fresh lemon juice
- 1 French Baguette to compliment the mussels
- 1 teaspoon black pepper & 1 teaspoon sea salt
- Scrub the mussels thoroughly, throwing out any that are not fully closed or have cracks in them. Set them aside.
- Slice the garlic cloves and chop 1/2 of the parsley (leave a few behind leaves for garnish)
- In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
- Add the white wine and lemon juice, salt and pepper - bring to a boil.
- Add the mussels into the pot carefully, to avoid breaking them (I used a strainer-spoon so that I could place them lightly without getting burned).
- Cover the pot and let the mussels steam for about 4-5 mins or until they pop open.
- While the mussels are steaming, cut the French baguette into diagonal slices, or however you want them shaped.
- Toast the bread in a 350 degree oven for about 5 mins or as crispy as desired.
- Place the mussels in a bowl that will hold the sauce, but leave the sauce in the pan and let simmer for another 10 mins so it reduces to about half.
- Devour the mussels, dip the bread in the sauce, & drink the rest of the wine with this meal!
Serving suggestion: I wanted a light dinner so I had this by itself; you can serve it over a plate of linguini cooked al dente. The sauce will go great with the pasta and it will make for a more filling meal!
Tried an eggless crust! (FYI, it's fantastic).
Eggless homemade pizza!
Time: 1.5 hours
Ingredients:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon salt
- 1 tablespoon white sugar
- 2 teaspoons garlic powder
- 1 packet fast acting yeast
- 1 cup warm water
- 3 tablespoons olive oil
- 3 tablespoons dried oregano
- Toppings of your choice
Recipe:
- Mix all dry ingredients together for dough (including garlic powder and 2 tablespoons of the oregano).
- Slowly add warm water & 2 tablespoons of the olive oil, mix with a wooden spoon to incorporate then knead lightly with your hands (don't over-knead or it'll get hard)
- Cover with plastic wrap and let sit in a dark area for 30 mins to rise
- Spread crust out onto a cookie sheet lined with parchment paper, you will need to stretch the dough for a little bit with your hands until it stays flat.
- Poke holes in the crust with your finger tips.
- Sprinkle the top of the crust with the last tablespoon of olive oil and some additional Italian seasonings of your choice (I used the last tablespoon of oregano and another teaspoon of garlic powder because I love garlic!).
- If you have a pizza stone, put it in the oven & turn on the oven to 500 degrees. Then, carefully take it out, place the pizza (with toppings) on it & bake for ~8 mins or until done.
- If you don't have a pizza stone & are using a cookie sheet lined with foil, sprinkle a little dry flour on top of the foil (or use breadcrumbs). Bake crust alone for 15 mins on 350.
- Take crust out of the oven, add desired toppings (I used 1/2 bottle of marinara sauce + slices of fresh mozzarella cheese + torn slices of fresh basil leaves.
- Bake on 350 for ~30 mins or until cheese is melted & crust is cooked through.
- Enjoy!
A delicious Filipino dish that's perfect for the cold weather! This is one of my favorite soups lately because I'm obsessed with garlic and ginger. Enjoy!
Time: 1 hour
Ingredients:
- 4 chicken thighs with bones-in (either skin-on or skinless will work. Skinless is healthier!)
- 1 tablespoon chopped onion
- 4 cloves garlic, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh ginger (it's easier to grate it using a cheese grater!)
- 2 tablespoons fish sauce (or more if you love that flavor!)
- 1 cup vegetable or chicken stock (can substitute 1 boullion cube with 1 cup water)
- 2 cups rice wash (rinse rice well in a basin and strain, then add water again to the rice and swish around until the water is cloudy - this is rice wash!)
- 1/2 diced & pealed chayote squash (can substitute kale, yellow squash, or any other veggies you love!)
- 1 head bok choy, chopped or pulled apart (you can sub spinach, broccoli or any other greens)
- 2-3 whole chili peppers (optional, I use Guyanese wiri-wiri peppers, it gives it an amazing kick!)
- Salt/pepper to taste
Recipe:
- Sautée onion & garlic in a large pot with the veggie oil
- Add the chopped ginger & let simmer for about 1-2 mins until the onion is clear
- Add the chicken thighs & brown on both sides
- Pour in the fish sauce, stock, and rice wash - bring to a boil
- Cover and let simmer for ~40 mins (I added a few whole chili peppers before covering)
- Add bok choy & diced chayote squash once the chicken is fork-tender
- Sprinkle in black pepper & salt to taste - then let simmer for about 5 more mins
- Served in a bowl on top of cooked white rice or brown rice, enjoy!
Below is a picture of the tinola with the skin-on, just to show another variation.
