As Promised: Lombo di Maiale Coi Porri and Chicken Farfalle in a Basil Pesto Cream Sauce

Two of my stand-up standbys. Both super tasty.
Mom's Famous Puffy Taco Shells to follow, with her permission, of course. They might be Mom's Secret Puffy Taco Shells!

Cooking with Leeks: Lombo di Maiale Coi Porri 
(Pan-Roasted Pork Loin with Leeks, Cooking Light Sept. 2007)
This is definitely lighter than Chicken in Reisling, but there are some unmistakeable parallels. Both are super-tasty. This dish takes about 30mins active cooking time, and 2.5 hrs total.


4 large leeks, using only white and pale green parts
1 c water
1 tbsp butter, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 (2 lb) boneless pork loin, or tenderloin, trimmed
1/2 c dry white wine 
chopped fresh parsley


Trim and half leeks lengthwise. Chop crosswise into 1/2 inch pieces. Submerge in cold water to remove any sediment. 
Combine leeks, 1/2 c water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper in a large dutch oven or deep saute pan over med hi heat. Cook for 10 minutes or until leeks wilt. Pour the leek mixture into a bowl.
Heat remaining 2 tsp butter in pan over med hi heat. Add pork to pan. Cook 5 mins, turning to brown on all sides. Add remaining 1/4 tsp pepper and wine to pan; cook 15 seconds, scraping to loosen brown bits. Return leek mixture to pan. Cover, reduce heat and simmer 2 hrs or until pork is tender. Remove pork from pan. Increase heat to reduce leek sauce, if too watery. Cut pork into 1/4 inch thick slices. Serve with leeks. Garnish with parsley. Delicious with mashed potatoes. 

Chicken Farfalle So Good My Dog Will Bite a Hole In Your Shirt 
dedicated to our late doggie, Lazlo, and Carlos, adapted from The Brick Oven


1 lb chicken breast, cut into 1 inch pieces
2 cloves garlic, chopped
2 tbsp olive oil
1 lb dried farfalle, linguine or other thick, hearty pasta
1 yellow bell pepper, julienned
1 c white button mushrooms, quartered
1/2 c cherry tomatoes, halved, or roma tomatoes, quartered
1/4 c dry white wine
1/2 c basil pesto
3/4 c cream


Heat 1 tbsp oil in a large skillet over med-hi heat. Add garlic and saute 1 minute. Add chicken and saute until cooked through (7-10minutes). Transfer to a plate.
Start water for pasta and cook according to package directions.
Add remaining tbsp oil to skillet and bell peppers. Saute until tender 3-5 minutes. Add mushrooms and tomatoes and cook 1-2 minutes more. Add wine and cook, scraping bottom of pan, 1 minute more. Return chicken, and any juices, to skillet with vegetables. Add basil pesto and toss to coat chicken and vegetables. Add cream and reduce heat to low. Simmer until sauce is thickened. Serve with crusty garlic bread and a salad with cucumbers, tomatoes, red cabbage and green leaf lettuce. Add Parmesan Peppercorn Dressing to boot! 


Parmesan Peppercorn Dressing
Ranch Dressing Packet and listed ingredients
1/4 c parmesan, grated
1 tbsp coarsely-cracked peppercorns


Make dressing as directed on package. Blend in parmesan and peppercorns. Chill 1-2 hours before serving. 


My Favorite Crusty Garlic Bread
6 cloves garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 stick (4 tbsp)unsalted butter, softened
1 loaf french bread, halved lengthwise


PH oven to 400 with rack in upper third of oven. On cutting board, mince garlic. Add salt on top of garlic and smash with back of knife until it forms a paste. In a small bowl, combine butter and garlic paste. Melt garlic butter in microwave on high for 30 seconds. Brush bread halves with melted butter. Sprinkle with black pepper. Bake 10 minutes or until brown and crispy.  

La Primavera

It's fun to find connections between art and food...
Yesterday I was inspired by the beauty and freshness of Spring. While I chopped veggies for  pasta primavera, my mind wandered back to Art History 301... Sandro Botticelli's La Primavera.
The same exuberant colors and energy of this masterpiece are present in (perhaps) my favorite, and most used recipe, from Cooking Light. I delivered this colorful dish to friends who just welcomed their second little baby into the world. Paired with rosemary bread from Central Market and a bunch of baby's breath, I hope it brought them as much joy to eat as it did for me to cook!

Event: Welcome Baby Carter! Welcome Spring!
Menu: Pasta Primavera (Cooking Light April 2004), CM Rosemary Bread


1/2 lb uncooked fusilli (or gemelli) pasta
2 cups diagonally cut (1") thin asparagus
1/2 c shelled green peas (I make this optional- not always in the mood for peas in my pasta)
1 tbsp olive oil
1 small yellow bell pepper, julienned
1 small red onion, thinly sliced
2 cloves garlic, minced
1 c cherry tomatoes, halved
2/3 c chicken broth
1/3 c whipping cream
1/2 tsp salt
1/2 tsp crushed red pepper (adjust the amt to desired heat)
1/4 c grated parmesan cheese
1/4 c torn or sliced fresh basil


Cook pasta according to directions. Add asparagus (and peas) during the last minute of cooking. Drain and place in a large serving bowl. 
Heat oil in a large skillet over med-hi heat. Add bell peppers, onion, garlic; saute 5 minutes. Add tomatoes, saute 1 minute. Stir in broth, whipping cream, salt, and red pepper. Cook 2 minutes or until heated through. 
Add veggie and sauce mixture to pasta mixture. Toss to coat. Sprinkle with parmesan and basil. Serve with crusty bread. Delicious hot, warm, or cold. 

15under15: Chicken Picatta with Lemon Caper Sauce

This is a super tasty, super quick meal. The little one helped me trim green beans and sprinkle the chicken with salt and pepper. He's a good little sous chef! And the funny thing is, he really LOVES capers. I don't think I ate a caper until I was 20! (Caper image from bonappetit.com)

15under15: Chicken Picatta with Lemon Caper Sauce on Whole Wheat Spaghetti with Green Beans


3 chicken breasts, pounded thin with meat mallet, cut into thirds
salt and pepper
1/2 cup whole wheat flour
1/3 cup olive oil
3 tbsp butter
1/3 c dry white wine
3/4 cup chicken broth
3 tbsp lemon juice
1 tbsp butter (additional)
whole wheat spaghetti


1 lb green beans
1 tbsp butter (additional)
1 tbsp fresh grated parmesan


Trim green beans and cover with water in a large saucepan over high heat. Cook until tender. (About 15 minutes.)
Meanwhile, start water boiling for pasta and cook according to directions.
In a large heavy pan, heat oil and butter over medium high heat until butter is melted. Sprinkle chicken with salt and pepper. Dredge in whole wheat flour and add to pan in batches, cook until golden brown, about 3 minutes per side. Let rest on paper towel. Pour all but 1 tbsp of oil from pan. Add wine to hot pan, scraping brown bits until liquid is almost gone. Add chicken broth and lemon juice, stirring. Add capers and butter and continue to stir gently until butter is melted. Return chicken to pan for 1-2 minutes.
Add butter to hot green beans and sprinkle with lemon juice. Serve pasta and beans. Place chicken on top and spoon caper sauce over dish. Enjoy!

Gourmet Tribute: Pappardelle with Chicken and Mushroom Ragu

Pappardelle is probably my favorite form of pasta. Like fettuccine on steroids, it lends a lasagna-like quality to any pasta dish. Gourmet's Pappardelle with Chicken and Mushroom Ragu is the perfect "Texas Fall" dish. It is at once hearty and light... with savory flavors that impress. I don't usually buy chicken thighs- when recipes call for it, I buy white meat instead- but I liked the tender, rich taste that the dark meat brought to the table. The addition of balsamic vinegar lends richness and the arugula brightens things up. A delicious dish!

15under15 PART I

The other night, a fellow playgroup momma asked how I cook dinner with the Henster at my feet. Sadly, I had to tell her that most of my "real" cooking happens after he goes to sleep. Right now, our schedule doesn't allow us to eat dinner together as a family. H is hungry at 5:15. Mark isn't home until 6:30 or later. So, I prepare dinner for H at 5ish. Daddy comes home and then I start on Dinner II. Someday our timing will work out... and so I ask,
"What WILL I be able to accomplish in the kitchen with a hungry, grouchy toddler grabbing at my apron strings???"
Reports from the frontline (moms with toddlers a few months older than H) are not good... Tantrums, diaper bombs, burned roux. Just terrible!!
I vow that I will not go into battle unprepared! (Where the heck did this war metaphor come from??)
Behold, my...

Fifteen kiddie-and-foodie-friendly meals that can be prepared in under fifteen minutes, without sacrificing flavor or flair!

I've divided the list into five parts, with three menus each.

Modifications for toddlers and kids are at the end of every recipe. 

Enjoy!

 Part I
~Chicken Scallopini with Brown Butter Caper Sauce, Angel Hair Pasta, Lite Caesar Salad
~Fettuccine Alfredo with Asparagus, Buffalo Mozz and Tomato Salad
~Curried Chicken Salad Wraps with Chana Masala


Chicken Scallopini with Brown Butter Caper Sauce
1 pkg chicken, thin sliced, milanesa style (available at HEB) This dish can also be made with pork or veal cutlets.
kosher salt and black pepper
1/2 cup flour
3 tbsp olive oil
4 tbsp butter, cut into pieces
1/2 c chicken stock or broth
2 tbsp capers, drained
1 tbsp fresh lemon juice
Heat oil in large skillet over HI heat. Sprinkle both sides of chicken cutlets with salt and pepper. Dredge in flour. Cook chicken, turning once, 2-3 minutes per side. (If pan does not fit all pieces, cook in two batches.) Transfer cutlets to a plate. Add butter to skillet over MED heat. Stir and cook until butter is browned, 1-2 minutes. Add stock and scrape browned bits from bottom of pan. Add capers and lemon juice. Pour sauce over chicken. Serve with angel hair pasta (very quick cooking!) and Fresh Express's Lite Caesar Salad Kit.
Kiddie Mod: Cut chicken and pasta into small pieces to serve. Let toddler try dipping lettuce bits into dressing. Caution: Croutons from salad mix are a choking hazard.


Fettuccine Alfredo with Asparagus
1 pkg refrigerated fettuccine, such as Buittoni
1 bunch asparagus, trimmed and cut into 2 inch pieces
1/2 cup heavy cream
1 tsp jarred garlic, or 1 minced garlic clove
1/2 stick butter
kosher salt and black pepper
1/3 cup parmesan-reggiano
Cook fettuccine AND asparagus in the same pot, according to pasta package directions, adding salt to water. When pasta and asparagus are cooked, reserve 1/2 cup pasta water, then quickly drain pasta. While pasta is cooking, bring cream, garlic, and butter to a simmer in a large skillet, over medium-low heat. Add a sprinkle of kosher salt and black pepper. Add pasta/asparagus mixture, reserved water, and cheese to sauce. Toss. Serve with sliced buffalo mozzarella and tomatoes drizzled with balsamic vinegar, and evoo, and sprinkled with kosher salt.
Kiddie Mod: Cut pasta and asparagus into small pieces. Balsamic vinegar may be too strong when drizzled, so put a tiny drop on child's plate or tray for dipping. He might find a new favorite flavor.


Curried Chicken Salad Wraps and Chana Masala
1 pkg chicken, thin sliced, milanesa style (HEB sells this) OR 1 rotisserie chicken, deboned and shredded
2 tbsp curry powder
1/2 cup miso dressing (in refrigerated dressing section), or mayonnaise
1 small box raisins
1/2 cup shredded carrots
1 tbsp poppy seeds (optional)
kosher salt
1 head iceberg lettuce
Cook chicken cutlets. (Options: 1)Bake at 350 for 15-20 minutes. 2) Poach in boiling water until cooked through 10 mins. 3)Saute in skillet with 2 tbsp olive oil (10-15 minutes)
Allow to cool, then shred. In large bowl, combine dressing and curry powder. Add in chicken, raisins, carrots, and poppy seeds. Stir until dressing coats chicken and ingredients are evenly combined. Add salt to taste. Separate whole leaves of lettuce from head, wash carefully. Serve salad in lettuce cups with a side of warm, fragrant chana masala.


For Chana Masala (My version of a favorite Indian veggie dish)
1 can garbanzo beans (chickpeas)
1 can diced tomatoes with garlic and onion
1 tsp cinnamon
kosher salt
Combine all ingredients in a small saucepan over medium high heat. Bring to a boil. Reduce heat and simmer medium low 5 minutes. Add salt to taste. 
Kiddie Mod: This menu is perfect for kiddos who can chew... but you may want to remove raisins and carrot strands for the youngest set. Garbanzo beans can be slightly mashed for younger tots.

Ribeyes and Raviolis

No, not together, silly!  (Well, actually, that could be a tasty combination.... Hmmm...)

Sunday night's southwestern inspired steak dinner was delicious. Mark has perfected his meat-searing technique and I am reaping all the benefits.

Event I: Sunday Dinner with the Hubby and HBO
(Curbed is back! Bored to Death is funny! And we've got Mad Men and Entourage to boot! What are we going to do with all this tv? Why is everything good on Sunday night???)


Menu:
Grilled Ribeye Steaks
Black Beans
Rajas con queso asadero


Ingredients:
Ribeye Steaks
Black Pepper
Coarse Sea Salt
1 can black beans
2 tbsp sour cream
1 tbsp olive oil
3 Hatch chiles
1/2 cup monterrey jack cheese


For the Steaks:
Take meat out of refrigerator 30 minutes before grilling. Heat grill on high to about 450 degrees... or higher for a seared-medium rare or rare. Rub with fresh ground black pepper and coarse sea salt just before grilling. Grill 6 mins a side or until desired doneness. Allow to rest 5-10 minutes before serving.


For the Black Beans:
Heat canned beans on low until warm. Stir in 2 tbsp sour cream. Cover and keep warm until serving. 


For the Rajas con queso asadero:
Option 1: Cut peppers into long strips. Toss in olive oil and wrap in foil. Grill 15 minutes or until soft. Open package and sprinkle with cheese. Place back on grill for 2-3 more minutes, or until cheese is melted. 
Option 2: Cut peppers into long strips. Over medium-high, Heat oil in a small skillet (cast iron works well). Add peppers and saute until soft, stirring occasionally. Sprinkle with cheese and continue to cook until cheese is melted. 

Event II: Yummy Fall Dinner for Two


Menu:
Ravioli with Apples and Walnuts (from Real Simple Magazine)
Spinach Salad with Homemade Catalina Dressing


Ravioli Ingredients:
1 pkg store-bought ravioli, fresh or frozen
2 tbsp extra virgin olive oil
1/2 c walnut halves, roughly chopped
1 apple (they suggest gala or braeburn, I used honeycrisp), cut into matchsticks
1/4 cup chopped flat leaf parsley (I realized I forgot this, so I used celery leaves instead)
2 tbsp butter (my addition... I felt it would be too dry without a little butter)
1/4 c parmesan reggiano, grated
Kosher salt
Black Pepper


Cook ravioli according to package directions.


In large skillet, heat oil over medium heat. Add walnuts and cook 4-5 minutes, or until toasted. Add apples and parsley. Stir to combine. Add butter and stir gently until melted. Sprinkle with kosher salt and fresh ground pepper. Serve sauce on top of ravioli. Sprinkle with parmesan and more black pepper.


Spinach Salad with Homemade Catalina Dressing:
3 cups fresh baby spinach
1/2 cup cherry or grape tomatoes
1 tbsp ketchup
2 tbsp  whole grain mustard
2 tbsp lime juice
2 tbsp balsamic vinegar
1/3 cup olive oil
1/4 cup shredded colby jack cheese or cheddar


Divide spinach and tomatoes into serving bowls. In a small bowl, whisk together ketchup, mustard, lime juice, vinegar, and oil. Drizzle over spinach and tomatoes; sprinkle with cheese. 

Menu for the Week

Using a few of those Real Simple recipes... with some old faves:

Sunday- Grilled Rib-Eyes, 'Rajas &Queso Asadero', Black Beans
Monday- Ravioli with Apples and Walnuts, Spinach Salad
Tuesday- Chicken Piccata with Spaghetti Squash and Mixed Green Salad
Wednesday- Parmesan Pork Chops, Green Beans
Thursday- Chicken Posole
Friday- Hmmmm... Order in!
Saturday- Liz's Shower & Raucous Bacchus!

Look at me, posting links within my own blog... ha!

Rainy Day Dinner

I love a dark, rainy day. And rainy days in the fall even more perfect- there's usually a college football game on tv...creating perfect background noise for an afternoon nap.

And the absolute best way to finish a day of being inside: a hearty, spicy bowl of pasta and a crisp salad.

The best scenario... you've already gone to the store to get all the ingredients, so you don't have to go out in the rain! 

Second best scenario... you've got the grocery store to yourself, because no one else wants to go out in the rain!

Tonight, I'll be sharing this menu with my husband and little one. 

Recipes are adapted from Tyler Florence's cookbook, "Dinner at My Place."

Menu: TF's Penne with Spicy Italian Sausage, Cream, Tomatoes, and Peas- Makes a veritable TON... so expect company... or leftovers. (Side note... this is a photo taken of leftovers... the dish has much more visual appeal directly after preparation!)

Bibb Lettuce with Tarragon Vinaigrette- Simple, tangy, sweet... delish!