Sourdough Vinaigrette

Bread in a salad dressing?? I had to try this recipe! It was very tasty but I had to change the proportions a little bit for my liking. You could serve this with any salad you like but I went with a slightly Mediterranean theme.

Ingredients:
2 oz. sourdough bread, crust removed, torn into small pieces (about 1/2 cup)
1/3 cup olive oil
salt and pepper
1 clove of garlic
4 tbsp. red wine vinegar
2 tsp. dijon mustad
2 tsp. honey

lettuces and vegetables of your choice
Tomatoes
Cucumber
Bell Pepper
Feta
Mixed baby greens

Directions:
1. Pulse garlic, vinegar, mustard, honey, bread, and 2 tbsp water in a blender to combine. Let sit 5 minutes to soften bread.

2. With motor running, gradually add olive oil. Blend until smooth about 2 minutes (bread will blend into dressing, thickening and flavoring it, while retaining some texture.) Season with salt and pepper.

Creamy Orzo with Prosciutto and Tomatoes

This recipe is from Giada in Italy but of course I put a few of my own touches on it. It was really quick to make and would recommend this recipe for a dinner after work. I wanted to try this recipe because you add the eggs to the pasta at the end similar to a pasta carbonara which I love. I tried it with and without the eggs added at the end and both were good but the version with the eggs was so much creamier. If you wanted to add a protein to this I would go with some sauteed shrimp. 

Ingredients

2 eggs, at room temperature

1 cup freshly grated Parmesan

2 tsp. olive oil 

4 ounces sliced pancetta, cut into 1/3-inch dice

1 shallot, diced

1/2 tsp. red pepper flake

2 cups orzo pasta 

1/2 teaspoon salt 

1 cup halved cherry tomatoes

1 lemon

1/4 cup chopped fresh basil 

Directions:

1. Whisk together the eggs and Parmesan in a small bowl. Set aside.

2. Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. 

3. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Add in the red pepper flake and cook for 30 seconds. 

4. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. 

5. Stir in the tomatoes. Cook until the orzo is al dente, another 3 minutes.

6. Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and drizzle with a squeeze of lemon juice to serve.

One Pot Spanish Chicken and Potatoes

I honestly doubt I will make this dish again. I wanted to try it since it had the eggplant in the sauce but when it was blended, it gave it a really thick consistency almost like a puree more than a sauce. 

Ingredients:

½ cup olive oil

1 large yellow onion, sliced (about 1 cup)

3 cloves garlic

5 ripe tomatoes, cut in half

½ of a large eggplant, skin removed and diced (2-3 cups)

1½ teaspoon salt

1½ lbs. chicken breast meat

1 large Russet potato, sliced

salt and pepper to taste

1 teaspoon all purpose seasoning (I used poultry seasoning)

½ cup fresh parsley leaves

crusty bread or rice for serving

Directions:

1. Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic and allow to cook for 1 minute. 

2. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. 

3. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes.

4. Allow the sauce to cool for a few minutes then transfer to a blender or food processor and puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.

5. In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.

6. Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

"Coq Au Vin" - Braised Chicken in a Red Wine Sauce

I hesitate to call my dish a Coq Au Vin because I didn't make it the traditional way. I didn't have cognac and instead substituted whiskey. I didn't want to make the braised mushroom and onions since my Fiance doesn't like mushrooms. So this dish is really more of a simple braised chicken in red wine inspired by coq au vin. I used Julia Child's classic recipe as my base for this dish.

Ingredients:
3 slices of bacon, cooked until crispy then crumble
2 tbs. olive oil

6 chicken thighs or 1 full chicken, cut into eighths. 

1/4 cup whiskey, I used bushmills

salt and pepper

1 bay leaf

2 sprigs thyme

3 tbs flour

3 tbs softened butter

3 cups red wine, burgundy or pinot noir

2 cups chicken stock

2 cloves garlic, minced

1 medium onion, sliced

1 tbs. tomato paste

Directions:

1. Crisp bacon in a large pot over low heat. Cook, turning every few minutes, until fat has rendered out and bacon is crispy. Remove to a paper towel lined plate. Crumble once bacon has slightly cooled. 

2. Heat bacon fat in pan to medium high heat. Season chicken pieces with salt and pepper and add to hot pan. Allow to brown on each side, turning chicken only once. Allow chicken to brown about 5 minutes per side. Remove browned chicken from pan and set aside on a plate. 

3. Turn down heat to low and add sliced onions. Allow to cook for 5 minutes until onions are translucent and slightly cooked down. Add minced garlic and cook for 30 seconds. Add tomato paste and cook another minute. 

4. This is the fun/dangerous part. To get rid of the alcohol in the whiskey you set it on fire. (this is called flambe). Pour your whiskey into the pan. Very carefully with a large lighter or match stick - light the pan on fire. If you give the alcohol 5 seconds to sit in the pan after pouring in, the alcohol gets into the air. You can just place your lighter or match near the side of the pan and the whole thing should light. MAKE SURE YOU HAVE AT LEAST 3 FEET CLEARANCE ABOVE THE PAN! I've heard of people melting their microwave that's above the oven. 

5. Allow the whiskey to stop burning and cook down until almost gone. Add the red wine and reduce by half over medium high heat, stirring occasionally.

6. Add the browned chicken pieces back to the pan. Cover with chicken stock so that the chicken is 90% submerged in sauce. Add 1/2 of the crumbled bacon pieces. Cook chicken over medium low heat until tender and cooked through, 30 to 35 minutes. 

7. Turn off heat once chicken is cooked and allow chicken to cool in the sauce. Once cooled, remove chicken to another plate. Turn the burner back on to high and reduce sauce until there is about 3 cups of sauce left. 

8. In a small container, combine 3 tbs. softened butter and 3 tbs. flour with a fork until is becomes a smooth paste. Once sauce is reduced, whisk in butter and flour mixture. Cook sauce over medium heat until it is thick enough to lightly coat a spoon. 

9. Add chicken back to pan. You can leave it at this point for a few days which makes this dish a great make ahead dish for a crowd or entertaining. 

10. To serve, reheat chicken in sauce and serve over roasted or mashed potatoes with lots of sauce. You could also serve it with a green vegetable or light salad since it is a heavy dish. 

Avocado Chicken Salad

This is a quick and healthy lunch. It only took me about 10 minutes to make. I realized though when making it, it's basically chicken with guacamole. If you love guacamole, you'll love this dish. It wasn't my favorit so I don't think I'll be making it again but still hunting for tasty healthy food!

Ingredients:

1 Large ripe avocado, pitted and diced

2 tsp Lime or lemon juice

1 cup Cooked chicken, diced or shredded

1/8 cup Finely chopped red onion

1/2 cup Cherry tomatoes, sliced in half

1/4-1/2 tsp Salt

Pinch Pepper

2 tbs Finely chopped cilantro or parsley (optional)

4 Large butter lettuce leaves (or romaine lettuce leaves)

Directions:

1. In a medium bowl, mash avocado to your personal taste and stir in lemon or lime juice. 

2. Stir in chicken, red onion, and cherry tomatoes. 

3. Season to taste with salt and pepper and toss in cilantro or parsley if desired. Serve chicken salad in lettuce wraps.