Category: Home Cooking

BBQ Pulled Chicken Sandwich

If it ain’t BBQ it ain’t food.

Ingredients

Chicken Sandwiches

  • 2 pounds boneless skinless chicken breasts, or boneless thighs
  • 1 tablespoon dark brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon paprika, sweet or smoked
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, or vegetable oil, for greasing
  • 1 cup barbecue sauce
  • 4 hamburger buns

Coleslaw

  • ½ cup nonfat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoon apple cider vinegar
  • 1 ½ teaspoon honey
  • ¼ teaspoon paprika, sweet or smoked
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup green cabbage, ¼-inch shreds
  • 1 cup red cabbage, ¼-inch shreds
  • ½ cup carrots, grated

Instructions

Grilled Chicken

  1. Place one of the chicken pieces in between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about 3/4-inch. Repeat with remaining pieces. Alternatively, for pieces about 2-inches thick or larger, cut in half horizontally to create two cutlets, repeat with the remaining pieces.
  2. In a small bowl, combine brown sugar, cumin, paprika, salt, chili powder, garlic powder, onion powder, and black pepper. Evenly sprinkle the dry rub over each piece of chicken, about 1 teaspoon per side.
  3. Cook on the Stovetop: Heat a grill pan over medium-high heat. Evenly grease the surface with about 1 tablespoon olive oil. Once the oil is hot, working in batches, add the seasoned chicken. Cook until char marks appear, about 4 to 6 minutes. Flip and cook about 3 to 5 minutes. Clean and grease the pan as needed, repeat with the remaining pieces.
  4. Cook on the Barbecue: Heat grill over medium-high heat. Clean and oil the grill grates. Once hot, add the seasoned chicken. Cover with the lid and cook until char marks appear, about 3 to 4 minutes. Flip the pieces and cover, about 3 to 4 minutes.
  5. Cook until the internal temperature reaches between 160 to 165ºF (71 to 74ºC). Clean and grease the grates as needed. Rest the cooked chicken for 5 minutes.

Coleslaw

  1. In a medium bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.
  2. In a large bowl, combine green cabbage, red cabbage, and carrots. Add the dressing and toss to combine. Season with salt and pepper to taste. If not used immediately, cover and refrigerate.

To Serve

  1. Use two forks to shred into smaller pieces. Combine shredded chicken with barbecue sauce.
  2. Right before serving, grill the buns cut side down. Heat until toasted, about 2 to 3 minutes.
  3. Add pulled chicken to each toasted bottom bun and top with coleslaw.
  4. Serve with sweet potato waffle fries, french fries or chips.

Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce

Greek food is simple, unpretentious and authentic.
Ingredients

For the feta yogurt sauce:

  • 1/2 cup plain greek yogurt
  • 1/2 cup feta crumbles
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon garlic powder
  • Freshly ground salt and black pepper, to taste
  • 1-3 teaspoons water to thin sauce so you can drizzle it over meatballs

For the meatballs:

  • 1 pound lean ground chicken or turkey (around 93% lean is best)
  • 1 egg
  • ½ cup breadcrumbs
  • ¼ cup finely diced red onion (from about 1/4th large red onion)
  • 3 cloves garlic, minced (or sub ½ teaspoon garlic powder)
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh mint
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • Freshly ground black pepper

For the veggies:

  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 red onion, sliced
  • 1 tablespoon olive oil
  • Freshly ground salt and pepper
  • For the lemon orzo:
  • 1 ⅓ cup orzo pasta (8 ounces)
  • 1 teaspoon lemon zest
  • Juice from ½ lemon (about 2 tablespoons fresh lemon juice)
  • 1-2 tablespoons butter (or olive oil)
  • Freshly ground salt and pepper, to taste
Instructions
  1. First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more. If it’s not thin enough, add 1-3 teaspoons of water so that you can easily drizzle it. Set aside.
  2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, add the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt and pepper; use clean hands to form into 16 golf ball sized meatballs. Set aside. (Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball).
  3. Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly ground salt and pepper. Toss together then add veggies to the prepared pan and spread out evenly. Next nestle the meatballs in between the veggies. Bake for 17-23 minutes or until a meat thermometer reads 165 degrees F.
  4. While the meatballs are cooking, make the orzo: first cook the orzo according to the directions on the package. Once al dente, drain the orzo and add back to the pot, then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste.

To serve: add orzo to plates or bowls, then top with meatballs (4 per person) and peppers/onion mixture. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley.

(Optional: ½ cup pitted and sliced kalamata olives)

To garnish: Fresh torn mint and parsley

For serving: Optional: Warmed Pita bread

Five Ingredient Summer Pasta

Keep it simple, elegant and delicious.
Ingredients
  • 3-4 plum or roma tomatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely diced
  • ¼ cup fresh basil leaves, torn
  • 8 ounces dried pasta
  • Salt to taste
  • 2 oz of crumbled goat cheese or burrata cheese, optional
  • Lemon zest, optional
Directions
  1. Combine tomatoes, oil, garlic, and basil in a medium bowl and marinate in the fridge for at least 20 minutes.
  2. Cook pasta according to package directions. Drain.
  3. Salt the marinated tomatoes to taste, then toss with the cooked pasta.
  4. Serve topped with cheese and lemon zest, if desired.

A dish that Stanley Tucci would certainly enjoy!

Creamy Tuscan Salmon with Angel Hair Aglio Olio 

When you’re in the mood for salmon and pasta, this is the dish that will satisfy.
Ingredients

(for the salmon)

  • 2-3 salmon fillets
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 5 cloves garlic, finely diced
  • 1 small yellow onion, diced
  • 1/3 cup (80ml) vegetable broth
  • 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
  • 1 3/4 cups heavy cream
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves
  • 1/2 cup grated Parmesan
  • 1 tablespoon fresh parsley, chopped

(for the pasta)

  • 8 Ounces Angel Hair Pasta
  • 4 Tablespoons Extra Virgin Olive Oil
  • 6 Medium Garlic Cloves, (minced, or six ((6)) teaspoons of minced)
  • 1/2 Teaspoon Red Pepper Flakes, (or to taste)
  • 1/8 Cup Italian Parsley, (fresh, finely chopped)
  • 1/4 Cup Pasta Water, (reserved)
  • Salt and Pepper to Taste
Instructions
  1. To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
  2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 
  3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
  4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through. 
  5. Add the grilled salmon filets back into the pan.
  1. To make the pasta: Cook the angel hair in salted water according to the package directions. Reserve ¼ cup of the pasta water, and set aside the drained pasta.
  2. In a large skillet, heat the olive oil over low-medium heat. Add the garlic, and cook for 2-3 minutes. Take care not to let the garlic turn brown. Add the red pepper and parsley, then remove from heat.
  3. Add the drained pasta to the garlic and olive oil mixture, then return to low-medium heat. Toss the noodles with the oil to coat. Pour in splashes of pasta water as needed to loosen the sauce.
  4. Serve immediately with freshly grated Parmesan cheese, salt and pepper to taste.
  5. Add salmon to plate, sprinkle with the parsley, and spoon the sauce over each filet.

Classic Beef Bourguignon

If it doesn’t have meat, it’s just a snack.
Ingredients
  • 1 tablespoon olive oil
  • 8 slices bacon thick cut, chopped
  • 3 pounds stewing beef lean, cut into 1 inch pieces
  • 1 large onion chopped
  • 1 large carrot peeled and roughly chopped
  • 1 pound pearl onions peeled
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper ground, or to taste
  • 4 cloves garlic minced
  • 1 pound mushrooms chopped
  • 2 tablespoon all-purpose flour
  • 3 cups red wine (Pinot Noir recommended)
  • 2 cups beef broth (low sodium or no sodium added)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon thyme fresh
Instructions
  • Heat the olive oil in a large Dutch oven or a heavy based pot that’s oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
  • Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef.
  • Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
  • Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
  • Add the red wine, beef broth, tomato paste, bay leaf, thyme and stir. Bring to a boil.
  • Preheat the oven to 325 F degrees while you’re bringing the stew to a boil.
  • Cover the pot with a lid, place in the oven and cook for 2-1/2 – 3 hours stirring every hour. Meat should be tender and fall apart when cutting with a fork.
  • Serve over cooked egg noodles or creamy mashed potatoes.
  • Enjoy with a Pinot Noir or Merlot.

Ultracreamy Bucatini with Zucchini and Crushed Pistachios

It’s not just al dente; it’s art dente! 
Ingredients
  • 2 pounds small zucchini, sliced ⅛ inch thick
  • 1 teaspoon table salt, plus salt for cooking pasta
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces bucatini
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon pepper
  • 2½ ounces mild provolone cheese, shredded (⅔ cup) 
  • ⅓ cup grated Parmesan cheese
  • Crushed pistachios
Directions

1. In large bowl, stir together zucchini, ¼ cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released, 10 to 12 minutes, stirring halfway through microwaving. Drain zucchini in colander and let cool slightly, about 5 minutes.

2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, stirring every 4 minutes and then reflattening into even layer, until zucchini is very tender and about half of slices have browned, 10 to 12 minutes. (Zucchini can be refrigerated for up to 2 days.)

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.

4. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. ​Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed.

5. Transfer pasta to platter and serve immediately and top with crushed pistachios, lemon squeeze and sprinkled Parmesan cheese.

Bucatini with Rosé Red Pepper Sauce and Shrimp 

This one you’ll want to make sure your noodles are covered rather than “sauce on top”…a cardinal sin.
Ingredients

Makes 6 servings

  • 1 pound large peeled and deveined shrimp, tails on
  • 2 large red bell peppers, diced
  • 1 red onion, diced
  • 2 cloves garlic, sliced
  • 4 teaspoons chopped fresh oregano
  • One 12-ounce package dried bucatini
  • 3 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream
  • 1 cup dry rose wine
  • Kosher salt and freshly ground black pepper
Directions
  1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
  2. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat. 
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through. 
  4. Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Black Sesame-Crusted Scallops Over Mushroom and Pea Risotto

It’s rich and fresh and every bite will make you take another. 
Ingredients
  • 12 large sea scallops
  • 1 tablespoon canola oil
  • Salt and pepper
  • ½ cup black sesame seeds
  • 8 ounces *mushrooms, sliced
  • 1 clove garlic, minced
  • ½ onion, diced (about ¾ cup)
  • 1 cup Arborio rice
  • ½ cup white wine
  • 3 cups broth, heated (chicken or vegetable broth work)
  • ¾ cup frozen peas, thawed
  • 1 teaspoon kosher salt
  • ½ cup shredded parmesan
  • 1 tablespoon butter
  • ¼ cup Italian parsley, chopped
Instructions
  1. Season scallops with salt and pepper. Place sesame seeds on plate. Pat down top and bottom sides of each scallop in sesame seeds.
  2. In a sauté pan, over medium-high heat, add canola oil. When oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 minute. 
  3. Remove from pan and set aside.
  4. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.
  5. While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the wine and continue to stir until the wine has soaked into the rice. Add in 1 cup of hot broth and continue cooking, stirring occasionally, until all of the liquid has been absorbed. Pour in another 1 cup of broth and continue cooking until absorbed.
  6. Add in the cooked mushrooms and ½ cup of hot broth. Continue cooking and stirring. Taste to see if the rice is al dente; if it is too crunchy add in the additional ½ cup of broth. The final dish should be loose and creamy, not stiff.
  7. One the rice is cooked, stir in the peas and kosher salt. Off the heat, stir in the butter and parmesan cheese until melted and creamy. Stir in the chopped parsley and garnish with more if desired.
  8. Plate, set cooked scallops on top and garnish.
  9. Enjoy!

Pepper Ricotta Primavera

Just noodling around. Pasta-tively amazing!
Ingredients

Makes 6 servings

  • 1 garlic clove, minced
  • 1 medium green pepper, julienned
  • 1 medium zucchini, sliced
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 6 ounces fettuccine, cooked and drained
  • 4 teaspoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 medium sweet red pepper, julienned
  • 1 cup part-skim ricotta cheese
  • 1/2 cup fat-free milk
  • 1 medium sweet yellow pepper, julienned
Directions
  1. Whisk together ricotta cheese and milk; set aside. In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute. Add next 7 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. 
  2. Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.

This is a milder flavored dish with a spicy kick. To punch up the flavor use fresh herbs in place of dried. Sprinkle with parmesan cheese before serving.

Honey Mustard Salmon and Rainbow Veggies 

A delicious, healthy dinner made with tender salmon fillets, colorful, fresh vegetables, with garlic and honey mustard seasoning. Who wouldn’t love this meal on a single sheet?
Ingredients
  • 1 medium yellow squash , sliced into 1/2-inch thick rounds
  • 2 1/2 cups bite size broccoli florets
  • 1/2 medium red onion , diced into 1 inch chunks
  • 2 Tbsp olive oil , divided
  • Salt and freshly ground black pepper
  • 1 Tbsp dijon mustard mustard
  • 1 Tbsp honey
  • 3 garlic cloves , minced, divided
  • 2 tsp fresh lemon juice
  • 3 (5 – 6 oz) skinless salmon fillets
  • 1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)
  • 4 lemon wedges , for serving
Instructions
  • Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion. Drizzle veggies with 4 tsp olive oil, season with salt and pepper and toss while keeping veggies separated in each section.
  • Roast in preheated oven 8 minutes.
  • Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
  • Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon. Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes.
  • Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 – 15 minutes longer.
  • Serve immediately with lemon wedges for spritzing over salmon and vegetables.