Category Archives: Quick & Simple

Feb16

Coconut Macaroons with Orange Zest and Chocolate Drizzle

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Coconut Macaroons with Orange Zest and Chocolate Drizzle

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons finely grated orange peel
  • 3 large eggs
  • 24 ounces sweetened flaked coconut (about 6 cups firmly packed)
  • 6 ounces bittersweet chocolate, melted

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Dec21

Pomegranate Brisket

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Pomegranate Brisket
Serves 8-10
  • 5-7 pound Brisket
  • 4 cups Fresh Pomegranate Seeds
  • 2 cups Pomegranate Juice
  • 2 cups Red Wine
  • 2 Carrots
  • 2 White Onions
  • 5 Ribs Celery
  • 6 Cloves Garlic
  • 3 tablespoons Grape Preserves
  • 1 Bunch Fresh Thyme
  • 4 cups Chicken Stock
  • Salt and Pepper

Season brisket with kosher salt and pepper and sear on all sides in a hot pan. Remove brisket and put all vegetables and garlic in roasting pan and caramelize. Deglaze with wine and pomegranate juice. Add the grape preserves, fresh thyme, half the seeds, and chicken stock. Bring to a simmer, cover with aluminum  foil and put in a 300 degree oven for 2- 3 hours. Remove from oven and let cool in braising liquid. Remove meat, strain sauce and simmer and skim. Slice against the grain and serve with mashed potatoes and roasted brussel sprouts and garnish with fresh pomegranate seeds.

Aug1

Crab Cake Burgers

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Crab Cake Burgers

Ingredients:

  • 1 lb imitation crab meat
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 1/4 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1/4 teaspoon freshly ground pepper
  • 4 dashes hot sauce, optional
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons unsalted butter
  • Serve with your choice: buns, wraps, salad greens, spicy mayo, avocado, red onion
  1. Break up crab in food processor by pulsing till chopped up. Add egg, breadcrumbs, mayonnaise, mustard, lemon juice, onion powder, pepper and hot sauce and pulse till just combined. Form into 6 patties.
  2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side. Serve on buns or in wraps or over greens and top with spicy mayo, avocado and thinly sliced red onion.
Jun28

Roasted Green Beans and Cremini Mushrooms with Rosemary Garlic Oil

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Roasted Green Beans and Cremini Mushrooms with Rosemary Garlic Oil

Ingredients:
10 oz cremini mushrooms, halved
1/4 cup plus 1 tsp extra virgin olive oil
1 tsp Kosher salt
12 oz green beans, trimmed
1 tsp minced fresh garlic
1 tsp chopped fresh rosemary
1/8 tsp crushed red pepper flakes

Preheat oven to 475 degrees. Line a large baking sheet with parchment paper. Toss mushrooms with 2 Tbsp oil and 1/2 tsp salt. Spread out on sheet in one layer, cut side down. Toss green beans with 1 Tbsp oil and remaining 1/2 tsp salt. Spread green beans in one layer on other side of baking sheet. Roast until green beans are shrunken and mushrooms are tender, about 25 minutes.

Meanwhile, place 1 Tbsp + 1 tsp olive oil in nonstick skillet with garlic, rosemary, and red pepper flakes. Bring to a simmer over medium low heat. Cook 1 minute to infuse oil and soften garlic. Remove from heat. Transfer vegetables to mixing bowl and toss with rosemary garlic oil. Toss thoroughly then transfer to serving place.

May22

Grilled Caprese Salad Skewers

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Grilled Caprese Salad Skewers

Ingredients:

  • 12 ounces fresh mozzarella cut into cubes, or small balls of fresh  mozzarella
  • 1 small basket cherry tomatoes
  • 12 whole fresh basil leaves
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon kosher salt
  • 1 small jar pureed roasted red pepper
  • 12 cup extra virgin olive oil

Cut cherry tomatoes in half. Alternately place mozzarella cubes, cherry tomato halves and basil leaves on skewers. Mix together olive oil and pureed roasted red bell pepper then set aside. Grill skewers for a few minutes or until cheese turns golden brown. Brush with olive oil and pepper mix then sprinkle with salt and pepper.

May10

Curried Turkey Burgers with Mango Chutney

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Curried Turkey Burgers with Mango Chutney

3 tsp olive oil
1 shallot, chopped
1 garlic clove, chopped
1 lb ground turkey, dark meat
1 Tbsp curry powder
4 whole wheat buns
4 tsp store bought mango chutney (available at most supermarkets)
1/2 red onion, thinly sliced
Heat 1 tsp olive oil in large pan over medium heat. Saute shallots and garlic till translucent and fragrant. Let cool, then add to turkey meat. Add curry powder and mix till all ingredients are incorporated. Divide turkey mixture into 4 equal parts and form burgers. Heat remaining 2 tsp oil in pan and cook burger till brown and fully cooked, about 4-5 minutes on each side. Spread 1 tsp mango chutney on one side of each bun. Top with red onion slices and burger, and serve.

Mar2

Pan-Seared Chicken with Balsamic Sun-Dried Tomato Sauce

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Pan-Seared Chicken with Balsamic Sun-Dried Tomato Sauce

Ingredients:
4 chicken thighs
salt and freshly ground pepper
1 Tbsp olive oil
1/4 cup balsamic vinegar
4 sun-dried tomato halves, sliced into strips
1/4 cup chicken stock

Heat skillet over medium-high heat and preheat oven to 350 degrees. Season chicken thighs with salt and pepper and place skin side down in pan. Sear until skin becomes nice and golden brown, about 10 minutes. Turn over and place skillet in oven to finish cooking chicken, about 20 minutes.

Remove skillet from oven carefully with oven mitts. Place on stovetop and remove chicken from pan. Pour out most of excess oil in pan and return to stove over medium heat. Add balsamic vinegar to deglaze pan and scrape off bits of chicken into the vinegar. Cook vinegar down for 2-3 minutes, then add sun-dried tomatoes. Cook another minute, then add stock. Bring to a simmer and reduce for 3-4 minutes. Add chicken, skin side down, back into pan to glaze the chicken. Serve chicken over rice and top with sauce.

Mar2

Sausages with Caramelized Onions and Peas over Rice

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Sausages with Caramelized Onions and Peas over Rice

Ingredients:
1 Tbsp olive oil
1 medium onion, sliced
4 Spicy Itallian Sausages (or any sauges you prefer)
1 box frozen green peas, thawed
salt and red pepper flakes to taste
2 cups prepared white or brown short grain rice

Heat oil in large skillet over medium heat. Heat onions and saute until transluscent and cooked through. Move onions to sides of pan and place sausages in pan. Raise heat to medium-high and brown sausages on all sides. Remove sausages and onions to a plate and cover to keep warm.

Add peas to same pan and cook till heated through. Sprinkle with salt and red pepper flakes and toss. To plate, put 1/4 cup rice in shallow bowl. Top with peas, sliced sausages and caramelized onions.

Jan4

Spinach Pesto Pasta

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Spinach Pesto Pasta

Ingredients:
1 lb penne pasta
2 cups frozen spinach, thawed and drained
1/2 cup pine nuts
3 cloves garlic, chopped
1 tsp kosher salt
1 tsp black pepper
1 1/2 cups good olive oil
1 cup Parmesan
1/3 cup heavy cream

Cook pasta according to package directions until al dente. Meanwhile, combine spinach, pine nuts, garlic, salt and pepper in a pot. Puree with an immersion blender (or in food processor if you don’t have one). Slowly add olive oil until incorporated.  Heat pot over medium-low flame, add Parmesan and heavy cream and stir until heated throuhg, about 4-5 minutes. Drain pasta and place in spinach pesto sauce. Mix well. Serve with extra Parmesan.

Dec29

Triple Chocolate Cookies

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Triple Chocolate Cookies

Ingredients:

¼ cup butter, softened

½ cup dark brown sugar

¼ cup granulated sugar

¼ cup canola oil

1 egg

1 tsp vanilla

½ cup all-purpose flour

½ cup whole-wheat pastry flour

¼ cup unsweetened cocoa powder

¼ tsp salt

1/3 cup dark chocolate, coarsely chopped

1/3 cup milk chocolate, coarsely chopped

2/3 cup chopped pecans, optional

Preheat oven to 350 degrees. In a large bowl, cream butter and sugars with a fork until well combined. Add oil and egg and beat until creamy. Mix in vanilla. In medium bowl, whisk together flours, cocoa powder, and salt. Add dry ingredients to wet ingredients and mix well. Stir in chocolates and pecans and mix well. Using a tablespoon, scoop batter onto an ungreased cookie sheet. Bake 12 minutes.

Dec14

Grilled Glazed Salmon

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Grilled Glazed Salmon

Ingredients:
1/4 cup plus 2 Tbsp Dijon mustard
1/4 cup prepared horseradish, drained
2 Tbsp honey
Four 6-oz skinless salmon fillets
canola oil for rubbing
salt and freshly ground pepper

Heat a grill pan over medium flame. Mix mustard, horseradish, and honey in small bowl. Rub salmon with oil and season with salt and pepper. Grill salmon skinned side down until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until salmon is almost cooked through. Turn salmon again and spread each fillet with 1 Tbsp horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve remaining glaze on the side.

Oct19

Grilled Short Ribs with Citrus Glaze

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Grilled Short Ribs with Citrus Glaze

Ingredients:
1 Tbsp smoked paprika
2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 1/2 lb boneless beef short ribs, about 1″ thick
1 cup orange marmalade
1/4 cup sherry wine vinegar
2 Tbsp olive oil
2 Tbsp orange juice

Mix paprika, cumin, sea salt and pepper in small bowl. Rub spice mixture on both sides of short ribs. Mix orange marmalade, vinegar, oil and orange juice in medium bowl until well blended. Reserve 1/4 cup for spooning over cooked short ribs.

Preheat grill or grill pan over medium high heat. Grill ribs for 15-20 minutes or until slightly charred and reached desired doneness, turning occassionally. Brush generously with remaining marmalade mixture during the last 5 minutes of grilling.

Place short ribs on serving platter and spoon reserved marmalade mixture on top. Serve with rice and side salad.

Oct7

Seared Chicken with Basil & Sun-Dried Tomatoes

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Seared Chicken with Basil & Sun-Dried Tomatoes

Ingredients:
4 chicken legs and thighs
salt and pepper
olive oil for coating
1/4 cup fresh basil, roughly chopped
5-6 sun-dried tomato halves, packed in oil,  roughly chopped
1/8 cup balsamic vinegar
1/8 cup chicken stock
2 Tbsp red wine

Preheat an oven-proof skillet on medium-hi and preheat oven to 350 degrees. Coat pan with olive oil and place chicken skin side down. Sear chicken without moving until the skin is nicely browned, about 3-4 minutes. Flip chicken pieces and place skillet directly in oven to finish cooking, about 25-30 minutes.

Carefully remove skillet with oven mitt and place on stove over low heat. Remove chicken to plate and cover to keep warm. Add basil, tomatoes, balsamic vinegar, stock and wine and scrape off any brown bits stuck to the pan and mix into liquid. Bring to a simmer and then pour over chicken. Serve with wild and brown rice blend and steamed sugar snap peas.

Oct4

Creamy Pesto Pasta

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Creamy Pesto Pasta

Ingredients:
3 garlic cloves
1/3 cup pine nuts
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
Salt and pepper
1 tbsp extra virgin olive oil
1/4 cup heavy cream
salt and pepper to taste
1 lb rotini or penne pasta

Cook pasta according to package directions. Meanwhile, chop garlic and pine nuts in food processor or blender. Add the basil and pulse a few more times. Add the olive oil slowly while the food processor is running. Scrape down the sides of the processor, add the grated cheese, pulse again to blend. Season with salt and pepper to taste.

Heat the remaining 1 Tbsp olive oil over medium heat.  Add pesto and mix into the oil. Be sure to stir often as the pesto warms. When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. Add some pasta water to thin out the sauce, if needed. Turn down the heat and continue to stir to incorporate the cream and pesto. Taste and add more salt and pepper if needed. Stir in pasta till coated well and serve with extra Parmesan.

Sep13

Salmon Spinach Wellingtons

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Salmon Spinach Wellingtons

Ingredients:

2 Tbsp olive oil

2 Tbsp garlic, chopped

2 cups frozen spinach, thawed

1 tsp sugar

2 Tbsp soy sauce

salt and pepper

¼ cup soup mix

1/8 cup bread crumbs

2 Tbsp whipping cream

16 puff pastry squares

4 salmon fillets

1 egg

sesame seeds

Heat pan with a little oil to coat. Cook garlic just till fragrant. Add spinach and cook until heated through. Add sugar, soy sauce, salt, pepper, soup mix, and cream to taste.

Season salmon fillets and sear on both sides till browned but not fully cooked. Cut into squares to fit on pastry. Put a teaspoon of spinach mixture on pastry and top with salmon. Put another pastry square on top and seal edges with water. Brush with egg was and sprinkle with sesame seeds. Bake at 375 until golden brown, about 20-25 minutes.

Jul29

Sweet & Sour London Broil

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Sweet & Sour London Broil

Ingredients:

  • 1 london broil (about 1 3/4 pound)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sweet paprika
  • 2 tablespoon light brown sugar
  • 1 tablespoons kosher salt
  • 1 lime, juiced and zested
  • chili powder to taste

Directions

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, salt, juice and zest in a bowl to make a paste. Rub the spice mixture all over the meat. Sprinkle with chili powder to taste. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Jul13

Tomato, Red Onion, and Basil Focaccia

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Tomato, Red Onion, and Basil Focaccia

You can add grated Parmesan or fresh Mozzarella to make it more of a pizza focaccia.

Ingredients:
2 cups assorted cherry and grape, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper.

Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces. Top toasted focaccia with tomato mixture and serve.

Jul8

Cream of Fresh Tomato Soup

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Cream of Fresh Tomato Soup

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
3 cloves minced garlic
5 large vine-ripened tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups vegetable stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil,  stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and puree with an immersion blender (or regular blender). Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Jun28

Mango Chicken Salad

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Mango Chicken Salad

Ingredients:
4 cups  arugula
1 mango, peeled and sliced into 1″ long pieces
1 red peper, trimmed, seeded and sliced into 1″ long pieces
1 Tbsp extra virgin olive oil
1/2 tsp balsamic vinegar
sea salt
2 tsp honey
1 tsp dijon mustard
1 boneless chicken breast (4 ounces)
1/4 cup slivered almonds

In large bowl, combine arugula, mango, and red pepper. In another bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.

In a shallow wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.

Grill chicken over medium-high heat (or cook in skillet with 2 tsp olive oil) until golden brown, 8-10 minutes, turning once halfway through. Transfer to a cutting board and let sit 5-7 minutes. Slice chicken into 1″ pieces. Add to salad, toss to combine. Add balsamic vinaigrette and almonds. Toss again before serving.