Creamy Tuscan Chicken

This dish is a great simple weeknight dinner. Everything is made in one pan and it feels slightly healthy with the tomatoes and spinach. You could remit the cream or switch to half and half if you're trying to reduce calories. This is great served with potatoes or rice. I did some potatoes roasted in chicken stock. 

Ingredients:
1 Tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 Tbsp. butter
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
3 cups baby spinach
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Lemon wedges, for serving

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 

2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 

3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 

4. Serve with lemon wedges. 

 

Chicken and Sausage Paella

This recipe for Paella came from a Sur la Table cooking class. There are two secrets to this dish - using a paella pan and not stirring the rice while it's cooking. The paella pan is a large, shallow pan that helps evenly distribute the heat so the rice cooks evenly. It'll be tempting to stir the rice as it cooks but resist the urge! The secret to a good paella is the socarrat or the brown bottom that gets crispy as the rice cooks. The socarrat will not form if you keep moving the rice. 

You can not make this dish in advance but it's pretty impressive to make in front of a group of people. It serves about 6 adults so it's great for a crowd. 

Ingredients:

3 Tbsp. olive oil

1 cup finely diced yellow onion

1/2 cup finely diced red bell pepper

1 Tbsp. minced garlic

1 cup crushed tomatoes or fresh tomato grated on a box grater

1/2 tsp pimentón (or paprika)

1/2 tsp kosher salt

1 bay leaf

3 1/2 cups low-sodium chicken broth

2 Tbsp. olive oil

10 ounces boneless, skinless chicken thighs (about 2), cut into 1-inch pieces

1 generous pinch saffron

2 tsp pimentón (or paprika)

1 tsp turmeric

4 ounces andouille sausage, diced into 1/4-inch pieces

1 1/2 cups Spanish bomba paella rice (or arborio rice)

2 tsp kosher salt

1/3 cup fresh shelled or frozen peas, thawed

2 lemons, cut into wedges

Directions:

1. To prepare the sofrito: To a paella pan or medium skillet set over medium-high heat, add the oil. Add the onion, stirring frequently until tender and lightly caramelized, 5 to 8 minutes. Add bell pepper and garlic and cook, 2 to 3 minutes.

2. Add tomatoes, pimentón, salt, and bay leaf. Reduce heat to medium and stir frequently until the sauce is thick and turns a deep brick red color, about 10 minutes.

3. To a large saucepan, add the chicken broth and bring to a simmer; reduce heat to low and cover to keep broth hot.

4. To prepare the paella: Push the sofrito to the side of the pan and add oil. When oil is shimmering, add chicken to the pan, season chicken with salt and pepper, and sauté until browned, about 5 minutes.

5. Make another space in the center of the paella pan; add the spices and toast for 30 seconds. Add the sausage and stir to combine everything.

6. Ladle 3 cups hot broth into the pan and stir in rice and salt, shaking the pan to evenly distribute the rice grains. Increase the heat to medium-high and boil for 5 to 7 minutes, or until the rice just starts to break the surface of the broth. Reduce heat to medium-low, cover, and simmer gently, undisturbed, for 10 minutes. During the process, if the rice looks dry and undercooked, drizzle in additional chicken broth.

7. Remove the lid and increase the heat to medium-high; cook for about 2 minutes until the bottom layer of rice starts to crackle and caramelize, creating the socarrat. (At this point, you will need to closely monitor the paella and frequently move your pan around on the burner to evenly distribute the heat.)

8. With a spoon, gently scrape a small portion of rice from the bottom, peeking to make sure the rice is sticking and caramelizing but not burning (the rice should smell toasty, not burnt). If the rice is browned and caramelized on the bottom of the pan and the rice grains are al dente (chewy but with slightly resistant texture), remove from heat; sprinkle peas over the rice and cover, letting the paella rest for 10 minutes.

9. To serve: Garnish paella with lemon wedges and serve family-style straight from the pan.

Focaccia Bread

I made some lobster bisque in my French cooking class and brought home the leftovers. Soup just doesn't feel complete unless you have some bread to dip while you eat so I made a quick focaccia. In total this took about 2-3 hours to make which feels pretty fast for bread. It's also vegan if you leave out the butter. 

 
Ingredients:
 
2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. instant yeast
1 cups lukewarm water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves, optional 
 
Directions:
1. Make the dough: In a large bowl, whisk together the flour and salt. In a small measuring cup add the lukewarm water and instant yeast. Allow the yeast to bloom for 5 minutes. Add the water and yeast to the flour. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball.
 
2. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and allow to rise at room temp for 1.5 to 2 hours until doubled in size.
 
3. Grease a 6x9 casserole or baking dish with butter. Make sure to get all of the corners and sides so the bread doesn’t stick later. Pour a tablespoon of olive oil into the center of the pan. Gently deflate the dough using the back of your knuckles. Place the dough ball into the prepared pan and spread about halfway across the pan. Cover with plastic wrap and allow to rise another 30 minutes on the counter.
 
4. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of olive oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
 
5. Bake dough for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

Crispy Rice with Salmon

I've seen this recipe in many Instagram posts lately and I had to give it a try. This crispy rice can be served with your favorite tartar but I like to serve it with a medium rare salmon that was flaked into bite size chunks. Just layer the salmon over the crispy rice with avocado, jalapeno slice, and spicy mayo. 

This recipe gives the basic technique of the crispy rice (which took me three attempts to get right). Then you can top it with the sushi filling of our choice or any pulled meat with sauce (chicken teriyaki and pulled pork come to mind). 

Ingredients:

Crispy Rice:
1.5 cups short grain rice, sushi rice preferred
2.25 cups water
2 Tbsp. rice wine vinegar
1 tsp. sugar
1/2 tsp. salt

Canola oil for frying

Garnish:
Thinly sliced avocado
Thinly sliced cucumber
Thinly sliced jalapeno
Spicy mayo (highly recommend kewpie mayo since it's thicker than American mayo)
Furikake

Directions:

1. Prepare the sushi rice: Add sushi rice to fine mesh strainer. Run cold water over the rice and stir with your hand until the water runs clear from the rice. 

2. Add rice and 2.25 cups water to a rice cooker. Follow rice cooker instructions.

3. Combine vinegar, salt and sugar in a small bowl. Once rice has finished cooking (and is still warm) drizzle the vinegar mixture and gently fold rice to combine the two. 

4. Line a baking dish with plastic wrap so it overlays the sides of the pan. Add cooked rice to this plastic lined dish. Press with medium force until the rice becomes like a paver stone. Cover all rice with plastic wrap so there is no air and place in the fridge to set for about 4 hours, overnight is best. 

5. When you're ready to serve everything remove the rice from the fridge. Remove plastic wrap and place gently on a cutting board, trying to keep the rice patty intact. Cut into squares, about 2 inches long by 1 inch long. 

6. Heat a saute pan over medium high with 1/4 inch of canola oil in the bottom. You want just enough oil to sear the bottom of the rice but not go too high so the middle stays unseared. 

7. Once oil is warm place a few squares of rice into the pan. Make sure they are about 2 inches apart from each other so you get a nice sear and they don't steam. Cook on one side for about 2 minutes or until you see a nice crispy brown golden crust. Flip the rice patty over and sear the opposite side for another two minutes. Once seared on both sides, remove rice cakes from pan and set on a paper towel lined plate to drain off any excess. 

8. Place the crispy rice cakes on a plate. Top with thinly sliced avocado. Make a quenelle of the tartar of your choice and spoon on top. Garnish with a slice of jalapeno. I suggest serving this warm or at room temp. 

Broccoli and Bacon Side Salad

I've recently become a volunteer recipe tester for America's Test Kitchen. I've done a few recipes so far but this one is my favorite. It's a great side for a picnic. It's not very healthy for being mostly broccoli but it's very tasty!

2 pounds broccoli florets, cut into 1½-inch pieces
1 1/2 tsp salt
1 tsp pepper
6 ounces bacon, cut into ¾-inch pieces
2 Tbsp. vegetable oil
3/4  cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar
1/2  cup finely chopped red onio
1/3 cup golden raisins
1/4 cup roasted sunflower seeds
4 ounces mild yellow cheddar cheese, shredded (1 cup)

1. Toss broccoli with salt and pepper in large bowl; set aside. Add bacon and oil to 12-inch nonstick skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Transfer bacon fat to small measuring cup (you should have ¼ cup fat; add vegetable oil to make up the difference).

2. Return 2 Tbsp. reserved fat to now-empty skillet. Heat fat over medium heat until shimmering. Arrange half of broccoli in even layer in skillet and cook without moving until broccoli is well browned on bottom, about 10 minutes; transfer to large platter. Repeat with remaining 2 Tbsp. reserved fat and remaining broccoli. Let broccoli cool to room temperature, about 15 minutes.

3. Combine mayonnaise, vinegar, and sugar in a large bowl. Add cooled broccoli, onion, raisins, sunflower seeds, cheddar, and reserved bacon and toss to combine. Serve immediately or refrigerate for up to 24 hours

Refrigerator Pickles

I had some extra persian cucumbers from a salad I made so I decided to try making homemade pickles! These were so quick and easy to make that I'll definitely be making them again. They had a good acidity and heat from the red pepper flakes. Great as a side for a sandwich or just a quick snack. 

Ingredients:
1 Mason Jar
6 Persian cucumbers, cut into quarters for a spear shape
 
Pickle Brine:
1 cup white wine vinegar
2 cups water
1 Tbsp salt
1 tsp. sugar
 
Pickle Flavorings:
3-4 sprigs fresh dill
2-3 large cloves garlic, peeled and roughly chopped
12 whole black peppercorns
1/4 tsp whole mustard seed
1/4 tsp crushed red pepper flakes (add more or less if you want spicy pickles)
 
Directions:
1. In a small sauce pan combine the brine ingredients of vinegar, water, salt, and sugar. Bring to a simmer until the salt and sugar has dissolved. Remove from heat and allow to cool down to room temp.
 
2. In your mason jar add in your flavorings of dill, garlic, peppercorns, mustard seed, and red pepper flakes if using. Add the cucumber spears to the mason jar so that the flavorings go between them and everything is easily distrubted.
 
3. Once the brine has cooled, pour over the cucumbers, leaving a 1/2” gap near the top. Screw on the lid tightly and place in the fridge.
 
You can eat the pickles 24 hours after making but for a true pickle flavor you’ll want to wait about 3 days. These pickles will last in your fridge for about two weeks. If you start seeing gunk floating on the top, throw them away.
 

Asian Spaghetti Stir Fry

     

     I really liked this dish but I honestly don't know what to call it. It started as a chow mein recipe but I used lo mein noodles. It kind of came out like an asian spaghetti stir fry so I'm going to call it that. It was a great dish for Brian's meal prep and a great vegetarian option for those who are looking to find some healthier options. 

Ingredients:
10 ounces lo mein noodles 
2 Tbsp. cooking oil
2 cups broccoli florets
2 carrot, cut into circles
2 baby bok choy, cut into wedges
2 Tbsp. vegetarian oyster sauce
2 Tbsp tamari, soy sauce can be used instead
2 Tbsp. Mirin
1 clove garlic, minced
1⁄ 4 cup water
1 Tbsp seasoned rice vinegar
1 tsp. ginger, grated
 
Directions
1. Bring a large pot of water to a boil and add the lo mein noodles. Cook according to package directions. Drain and rinse the noodles. Set aside.
 
2. While the water comes up to a boil, make the dressing/sauce. Combine the oyster sauce, tamari, rice vinegar, mirin, garlic, ginger, and water. Stir until everything is mixed together and set aside.
 
3. Heat up 2 tsp. cooking oil in a large saute pan or wok. Add in the broccoli and carrots. Season with salt and pepper and cook for about 3 minutes until softened. Add 1 Tbsp. of the sauce mix. Make sure the veggies are covered in the sauce. Once they are tender remove to a plate and set aside.
 
4. Heat up 2 tsp. cooking oil in the same pan. Add the bok choy and allow to brown slightly, about 2 minutes on each side. Add 1 Tbsp. of the sauce mix. Make sure the veggies are covered in the cause. Once they are tender remove to a plate and set aside.
 
5. Wipe out the saute pan. Add 1 Tbsp. cooking oil to the pan and the rinsed noodles. Reheat the noodles for about 1-2 minutes. Add the remaining sauce mix and stir until the noodles absorb the sauce. Add the cooked veggies back into the pan and cook for about 1-2 minutes until everything is warm and saucy. Serve warm.