Spring is in the air!

Hey guys! So here it is the last of the three blogs in one day! This meal was cooked last Monday night and for this one I actually had to double the recipe due to cooking for 7! On the menu was Spring Chicken Roll-Ups with lemon Dijon Pan Sauce, Blackened Squash, and Spinach with Bacon! Now the only Rachael recipe in this meal are the chicken roll-ups. But the veggies along side go great with them!!

The chicken roll-ups are an interesting dish. It's kind of a light twist on Chicken Cordon Bleu. The first thing to do is to butterfly the chicken breasts making two cutlets out of each breast, and then pound them out. I used a skillet to do this. I would recommend getting a meat mallet, if you are like me and don't have one, and using that. The skillet works but for me I didn't get the cutlets thin enough so the roll-ups wouldn't stay closed. So, I'll be investing in a meat mallet ;)  But I digress. Once you have the cutlets pounded out, you need to blanch the asparagus. Trim the ends off first. Rachael Tip: Take an asparagus spear and hold it at each end. Bend it until it breaks. Line up the other asparagus spears next to the one you broke the end off of and trim the rest of the spears to the same length. This way you have them all the same length and you won't trim them too short! Once they are trimmed you will wanna put a pot of water on to boil. When the water boils, salt the water and drop the asparagus and let it simmer for 2 minutes. Remove it and you are ready to assemble the roll-ups! Season the cutlets with salt and pepper. Then lay on a piece of provolone cheese and prosciutto ham. Take 3 asparagus spears and lay them at the end of the cutlet and roll it up. Once you have them rolled place them in the hot skillet seam-side down and season the outside of the cutlets with salt and pepper. Cover the pan with foil and cook for 4 - 5 minutes and then flip and cook for 4 - 5 minutes more! Once you have them all cooked remove to a plate and cover with foil to keep warm. In the skillet you cooked the roll-ups in, add the butter and melt. Once you have it melted, add the flour and combine it and let it cook for a minute. Then add the chicken stock and Dijon mustard and scrape up the drippings from the bottom of the pan. Let the sauce thicken and then remove from heat and add in the lemon zest and juice and parsley and pour over the chicken! I actually add a drizzle of honey to the sauce as well. The first time I made the dish the lemon was a little heavy for me so this time i added the honey to help balance it out. If you don't think you'll like the honey, by all means leave it out!

Now these side dishes are incredibly simple but taste really great! The squash is actually something I learned from my Aunt Lori! Take your squash and slice it fairly thin but not too thin. Heat some EVOO over medium-high heat. Once it's hot drop the squash and season with salt and pepper. I put a lid on it to help draw out the liquids sooner. All you have to do is keep turning the squash as it shrinks down and softens up. You will let the squash till all the liquids have evaporated out of the pan and the squash has browned up at the edges. The slight charred flavor you get compliments the squash perfectly!! Couldn't be any easier!

The squash you've seem me do before. Take 4 - 5 pieces of bacon and chop it up. Add it to a skillet with EVOO over medium-high heat and let it crisp up a few minutes. Wilt in your spinach and season with pepper and nutmeg. Last time I made this I mistakenly added salt and it was too salty with the salt of the bacon there as well. This time, it actually did need a little salt so be sure you taste it before serving and adjust your seasonings. 

This one was a simple one and it was fantastic. This was the first time i've actually doubled a recipe but it came out great. A quick tip. When you are buying your squash or spinach, buy twice as much as you think you need because both are gong to wilt down a good bit. Hope you guys enjoy this one. If you get a chance give it a shot, you'll love it! Just a heads up, it might be a couple weeks before i blog again. With all the gas i'm spending driving to work all the time, it's straining my finances so it might be a few weeks before i cook but rest assured, i'll be back! Enjoy and until next time, Happy Cooking!!

"Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce"

2 (6oz.) Pieces boneless, skinless chicken breast
4 Thin slices provolone cheese
4 Thin slices prosciutto cotto
12 Thin spears asparagus, trimmed of touch stems and blanched in salted water 2 minutes, drained
1 Tbs. EVOO
2 Tbs. butter
2 Tbs. all-purpose flour
1 C. chicken stock or vegetable stock
1 Tbs. Dijon mustard
½ Lemon, zested and juiced
¼ C. chopped, flat-leaf parsley, a handful
Salt and freshly ground black pepper

Halve the chicken breasts horizontally separating each into 2 cutlets

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into ⅛-inch thick cutlets

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon EVOO, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 - 5 minutes, turn roll-ups over and cook another 4 - 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons flour stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

"Blackened Squash"

2 Lbs. squash, sliced

2 Tbs. EVOO

Salt and freshly ground black pepper

Heat the EVOO in a high-sided skillet over medium-high heat. When the oil ripples and wafts smoke, add the squash and season with salt and pepper. Put a lid on the pot to get the liquids out of the squash. Cook the squash, turning every so often until all the liquids evaporate out of the pan and the squash is browned at the edges. Serve as a side dish.

"Sauteed Spinach with Bacon"

1 - 2 Bags triple washed spinach

4 - 5 Slices thick cut bacon, chopped

Freshly grated nutmeg

Salt (if needed) and freshly ground black pepper

Heat the EVOO in a skillet over medium-high heat. Chop the bacon and add into pan to crisp 4 - 5 minutes. Once the bacon is crisped up, start wilting in spinach. Once the spinach is wilted down season with salt (if needed), pepper and nutmeg. 1 teaspoon would be about one turn of the pan freshly grating it. Toss with the spinach and transfer to a serving dish.

Thai that on for size :)

Hello again!! As promised, here is blog 2 of a 3 blog day lol. This one is a new one for me and one that I was a little nervous to try! On the menu was Chicken Satay and Curry Shrimp with Basil-Lime Couscous. First up, the Chicken Satay!

So this was something new for me. I've never made Thai food before but this came out well. First lets talk about the satay sauce. This was actually really simple to make. First, you microwave the apple juice.  This seemed like an odd ingredient to me, but true to form Rachael is right. The apple juice adds just the right amount of sweetness to the sauce. So anyway, microwave it until warm and then combine with the peanut butter, soy and red curry paste. To make the chicken you heat a grill pan to medium-high heat. Now, I don't have a grill pan so i just used my skillet with a drizzle of EVOO and it worked fine. Whatever you are using, cook the chicken till it is browned evenly on both sides. Once done, you can serve this as an appetizer with toothpicks. This was really great. I am not really a peanut butter person but the sauce was fantastic and the chicken had a nice flavor to it with the sauce. This ended up getting eaten before i was able to take a picture of it so I apologize :( On to the curry shrimp. 

First things first, heat some vegetable oil over high heat. Add your shrimp and toss it for about 2 minutes. Be sure when you go to the seafood counter at the market to ask for peeled and deveined and make sure that the tails are off. Once the shrimp cooks for a couple minutes, toss it with you shiitakes, garlic, ginger, scallions, salt and pepper and let it go for a few minutes more tossing it the whole time. At this point you will stir in the curry paste, roasted red pepper, and coconut milk. Rachael Tip: Depending on the curry paste you use, the heat level will vary. The thicker and heavier the paste, the more concentrated and hotter the flavor. If it looks looser you can use the whole 2 tablespoons. If it is thicker than you think it should be, use a little less and if it's not hot enough when you test it, add a little more. After you mix in the curry paste, peppers and coconut milk reduce the heat to low. Simmer it a few minutes and add the peas to heat through! While you are cooking the shrimp curry heat the chicken stock, butter and lime zest to a boil. Once it boils add the couscous and stir it in. Turn off the heat and put the lid on it and let it sit for 5 minutes. Once it is done you are ready to serve. To serve this, you can either add the couscous and top with the curried shrimp or you can do the shrimp first and top with couscous. Rachael's tip is too top the shrimp with the couscous so that it doesn't get too soggy sitting under the shrimp. Garnish with chopped peanuts and it's ready to go. Now i made this dish for one of my best friends, Anna! She had never had Thai food before so it was a new experience for her. The recipe actually calls for lettuce to be added into the dish but as i remember from High School, Anna doesn't like lettuce so i omitted that. But by all means, add the lettuce if you want!

This one was another one of those meals that shows how Rachael is great at getting you to try things you hadn't done before. Anna tried a food she had never tried before and i cooked with several ingredients that i had never used before. The meal was great and just another example of how easy it is to make a fantastic meal! Thanks again Rachael! Pics and recipes below. Enjoy!!

"Chicken Satay"

½ C. apple juice, microwaved until warm
¼ - ⅓ C. peanut butter
2 Tbs. soy sauce or tamari, your preference
2 Tsp. red curry paste
8 - 10 chicken tenders (about ¾ - 1 lb total)

Preheat grill to medium-high heat.
 

In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.
 

Add the chicken tenders to the heated grill and cook about 3 - 5 minutes per side.
Remove from the grill and top with the sauce.

"Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous"

2 Tbs. vegetable or other light oil, eyeball it
1½ Lbs. large shrimp, peeled and deveined with tails removed
6 Oz., about ⅓ lb, shitake mushrooms, stemmed and thinly sliced
3 Cloves garlic, grated or finely chopped
1-Inch ginger root, peeled and grated or finely chopped
4 Scallions, chopped into 1-inch pieces, whites and greens
2 Tbs. mild or hot red curry paste
2 Roasted red peppers, sliced
1 C. “light” or unsweetened coconut milk
1 C. frozen peas
1½ C. chicken stock
1 Tbs. butter
1 Lime, zested and juiced
1½ C. couscous
1 C. shredded fresh basil leaves
2 C. chopped iceberg lettuce, ½ small head
½ C. chopped peanuts, for garnish

Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 - 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
 
In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with fork.
 
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.

Now THAT'S a burger!!!

Hello all!! Sorry I've been MIA for the last few weeks. Haven't had a chance to sit down and actually write a blog! But, to make up for it I have 3 blogs to write today!! The first one is one I have made before but it was just as good or better the second time! On the menu was Turkey Bacon Cheese Burgers with Fire-Roasted Tomato Sauce with Citrus Slaw Salad and Memphis Sweet Potato Fries!!

First up are the burgers. If you've never tried turkey burgers you should definitely give them a shot. It is a different taste and texture but they are fantastic and a healthier alternative to the traditional beef burger! You start out with a couple pounds of ground turkey breast. To the turkey you add chipotle chili powder, smoked paprika, lime zest and juice, scallions, salt and pepper. Mix the meat and spices together well. However, you don't wanna over mix the meat it will get too soggy! Once it's mixed score the meat into 4 sections. This way, you get pretty even amount of meat. Out of each section make two patties. The original recipe is for double cheese burgers. The first time i made this meal we did it that way but since we had extra people this time, I decided to just make 8 patties and let everyone have a single burger with a couple patties left over. Rachael Tip: Make the burgers thinner in the middle. When you cook the burgers they will plump it. Making them thinner in the middle will give you a more even burger when they are done. Anyway, after the burgers are pattied out, heat some EVOO in a skillet. Once it ripples and wafts smoke, add the first 4 patties to the skillet. Cook the burgers for 3 - 4 minutes on each side and then remove to a plate and cover with foil. Cook the rest of the burgers the same way. Once done, turn the skillet to  and  top with a slice of pepper jack cheese and a slice of bacon and cover with foil and let cook for about a minute to let cheese melt. Remove patties and add the other patties and do the same with the cheese.

While the patties cook, you heat a tablespoon of oil  in a sauce pot over medium-high heat.  Add in your onions and let them sweat out for a few minutes and then add the salt & pepper, Worcestershire, brown sugar, tomatoes and mustard and let it cook on low. When you are done melting the cheese over the patties, place the patties on a bun and then top with the tomato sauce. The recipe calls for English muffins to place the burgers on, I just used whole-wheat buns. You can use whatever type of bun you want!!

Now lets do the citrus slaw! This couldn't be easier. In a bowl you just combine the orange marmalade, lemon and lime juice, hot sauce, salt and pepper. Whisk in the EVOO  and then toss the slaw salad mix with it and just let it hang out. Rachael Tip: This is a great slaw to use for a picnic. There is no mayo in it so you can leave it out and not worry about it needing to be kept cold. This one is great with these burgers as well. The citrus is a nice cool-down to the spicy burgers.

Lastly are the sweet potato fries. I absolutely love these! They are really simple to make. First, slice up your sweet potatoes. In a bowl combine the EVOO, cinnamon and paprika. Coat and toss the sweet potatoes in the EVOO mixture and then spread on a baking sheet. Sprinkle with brown sugar and a pinch of salt. Bake them in the oven for 30 minutes turning them every 10 minutes. These are actually a recipe from The Neely's. But they're great and a nice compliment to this meal!!

Again, you can see why I love Rachael's recipes. This one is healthy and gives you a nice alternative to traditional burgers and slaw. Pics and recipes below. Give this one a try, you'll love it!! Happy Cooking!!!

'Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce"

EVOO, for drizzling plus 1 Tbs.
8 Slices turkey bacon
2½ Lbs. ground turkey breast
2 Green onions, finely chopped
A handful cilantro, leaves finely chopped
1 Tbs. chipotle chili powder
1½ Tsp. smoked sweet paprika
2 Tsp. zest and the juice of 2 limes
1 Purple onion, chopped
1 Tbs. Worcestershire sauce
2 Tbs. brown sugar
1 (15oz.) Can fire-roasted diced tomatoes, lightly drained
2 rounded Tbs. grainy mustard
8 Slices pepper jack cheese, from the deli counter
4 large sandwich size English Muffins, lightly toasted
Salt and freshly ground black pepper

Heat a drizzle of EVOO in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. cook until crisp, 3 minutes on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 - 4 minutes one each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm.

While the first batch of burgers cook heat 1 tablespoon EVOO in a sauce pot over medium-high heat. Add the onions and soften 3 - 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 - 4 minutes on each side. Top with a slice of cheese and 2 pieces of bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese. About 1 minute

Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

"Citrus Slaw"

¼ C. orange marmalade
1 Lemon, juiced
1 Lime, juiced
2 - 3 Tsp. hot sauce
¼ - ⅓ C. EVOO
1 Lb. sack shredded slaw salad mix
Salt and freshly ground black pepper

Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and EVOO. Toss slaw salad with dressing and season with salt and pepper.


"Memphis Sweet Potato Fries"

4 Tbs. EVOO
1 Tsp. paprika
1 Tsp. ground cinnamon
2 Sweet potatoes, peeled and cut lengthwise into ½-inch wide strips
½ Tsp. salt
2 Tbs. brown sugar

Preheat oven to 425° F.

In a large bowl, mix together EVOO, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer. Sprinkle with salt and brown sugar.

Bake for 30 minutes, turning every 10 minutes.

Pork and apples...who knew?!

Hello all! Time for the latest in recipe! This one is one of the first Rachael recipes I ever made so thought it was time to make it again and put it in the blog. On the menu was "Uptown Pork Chops and Applesauce: Roasted Pork Tenderloin with Escalloped Apples", "Sauteed vegetable medley" and "Mashed Potatoes".

First up is the pork tenderloin and apples. First thing to do is to get the dry rub together. In a bowl you add together the grill seasoning, lemon zest and chopped thyme leaves. Coat the tenderloin with EVOO and then rub the dry rub onto the pork. Once you get the dry rub coated on the pork, put it into the preheated oven and let it go for 25 minutes. Once it is done, take out, let it rest and then slice it.

The apples are really simple. The recipe calls for  5 but I find that 5 apples were a few too many for me so I would use 3 or 4, but if you want to go ahead and use 5 then by all means, go for it! Once they are sliced, melt the butter in the pan and add the apples. Let the apples go for about 12 - 15 minutes and then add the flour and a pinch of salt. Cook for a minute more and then add the lemon juice and sugar and turn off the heat. Serve the apples down over the sliced pork tenderloin and that's it!!

Now the vegetable medley that goes with this meal is a mixture of baby zucchini or patty pans, cherry tomatoes and a box of pearl onions. I had a bag of frozen veggies in the fridge so I just decided to use that this time but i'm going to put the recipe for the actual veggie medley for you guys. I have made it before and it is wonderful. The dill adds such a great flavor so definitely go for that!!

I also made some mashed potatoes to go with this but there is no reason to put the recipe for that here. Simply boil 2 lbs of baby yellow potatoes. Drain them and put them back in the hot pot, add milk, sour cream, salt and pepper and mash to your desired consistency. Now is that simple or what?!?!

This one was one that I've actually made a few times and it seems to get better each time I make it. I think a lot of that is me getting more comfortable with the recipe. That's what's great about the "30 Minute Meals" recipes, they are simple to begin with, but they just get easier the more you cook them! Thanks again Rachael for making cooking simple, easy and fun! Hope you guys enjoy this one. Look for 2 blogs this coming week. Yes, you heard me right, 2!!!!! Until then enjoy and Happy Cooking!!

"Uptown Pork Chops and Applesauce: Roasted Pork Tenderloin with Escalloped Apples"

2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you
2 Tbs. EVOO
1 Tbs. grill seasoning
2 Tsp. lemon zest
2 Tbs. fresh chopped thyme leaves
3 Tbs. butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
2 Tbs. all-purpose flour
2 Tbs. lemon juice
2 Tbs. sugar

Heat oven to 425° F.
 

Coat the tenderloins with EVOO. Combine the grill seasoning, lemon zest, and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.
 

Melt butter in skillet over medium heat and sauté apples for 12-15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve.

"Sauteed Mini Vegetable Medley"

1 Lb. assorted mini squash - patty pans and/or baby zucchini
3 Tbs. EVOO
1 C. frozen pearl onions
1 Pint cherry tomatoes
3 - 4 Tbs. chopped fresh dill
Handful flat-leaf parsley chopped
Salt and freshly ground black pepper

Halve the squash. Heat the EVOO in large skillet over medium-high heat. Sauté the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 - 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.

Beef...It's definitely what's for dinner!!

Hello everybody. Time once again for a new blog and this one was a winner. I've made it before but it was before I had the blog so time to add it in. On the menu was Lemon-Garlic Sirloin Tips over Rice, Red-White Beans, and Sauteed Spinach with Bacon.

First lets tackle the sirloin tips. Now I'll be the first to admit that the idea of lemon and sirloin seemed a little odd to me. Let's be honest, you don't usually see sirloin tips in the south. You usually see them with a thick brown gravy over them ( and don't get me wrong I LOVE them that way), but I don't think I'd ever seen sirloin or beef tips with lemon. I have to say the flavor combo on this is fantastic! The lemon adds an interesting tartness to the sirloin that really works well! So lets get into how you make it. First thing to do is let the meat sit out and come to room temperature. Now I usually buy the fresh groceries for these meals the on the way home from work before I cook it so between getting it and getting out of the grocery store and then getting home and getting everything ready to cook the meat is usually already at room temperature when I'm ready to get started. If you buy yours in advance just let it sit out for a few minutes. Now at Publix they didn't have sirloin tips so I found a sirloin I liked and had the butcher trim and chunk it for me. I have to say it made me feel like such a real cook by actually having meat cut by the butcher :). Once the meat is at room temperature, pat it dry and you are ready to go. Heat the EVOO over medium-high to high heat. Once it is hot add the sirloin tips and let them go! You want to get a really nice caramelization on the meat so don't mess with it for a little while. Once the first side is caramelized you can turn he meat and brown on all sides. Once the meat is caramelized, add the salt and pepper and then add the garlic and cook together for a couple minutes. Then you stir in the parsley and lemon zest and let it go for another minute or so. At this point, you are going to add the white vermouth  to deglaze the pan. Now, I didn't wanna buy the white vermouth because I don't particularly care for wine so the Vermouth wouldn't get used and would go bad, so instead I used a little chicken stock to deglaze the pan. If you have Vermouth by all means use that or just white wine would work as well. But if you don't have either and wanna save a couple bucks, you can totally use the chicken stock, it still tastes great! At this point you turn the heat off and squeeze in the lemon juice, then toss and coat the sirloin tips. Rachael Tip: Squeeze the lemons cut side up so that you keep the seeds in the lemon, not in the dish! For the rice you just make a cup of rice according to the package directions of your rice. I use chicken stock to cook my rice so that it has a little more flavor. Once the are ready, you just serve the sirloin tips over the rice!!

Next are the red-white beans. You start out by adding some EVOO to a skillet over medium heat. You then add in a medium to large onion with rosemary, salt and pepper and cook them until the onions are soft and sweet. At this point you stir in the tomato paste and let it cook out for a minute. This is what makes them "red"-white beans. I'd recommend getting some of the tomato paste in a tube. It's usually either next to all the can tomatoes or it'll be on the ethnic foods aisle. It's great for something like this cause you don't have to open a can of tomato paste and then try to figure out what to do with the leftover paste. It's also nice to have it in the fridge so that you have it on hand for future recipes. I've used it before in rice and made a rice that's similar to the rice you get when you go to a nice Mexican restaurant! So definitely pick some up and keep it on hand. Now that I'm done product plugging, once the tomato paste cooks for a minute and in the stock and beans and the reduce heat to low and let it simmer for a couple minutes so that the flavors combine. Pour into a serving bowl and you are ready to go!

The last side dish I did was not part of the original meal but I wanted to have some kind of green with this. I had seen Rachael use bacon with greens and so I decided to just try that with spinach. So first up you chop up 4 - 5 slices of thick cut bacon and crisp up over medium-high heat. Once it is crisp you are ready to add in the spinach. Now I only used one bag of spinach. I would suggest using 2 bags for 4 people as it does wilt down a lot and didn't really leave a lot! Once you start adding in the spinach, you will season with pepper and nutmeg. Now I made a goof-up and added salt as well. With the bacon you don't need salt added so mine came out a little extra salty. Now, my friends actually really liked it but next time I'll be sure not to add any salt and see if it's better, which I'm sure it will be.  Anyway, once the spinach wilts down nicely transfer it to a serving bowl or platter and it's ready to go!

This meal is one that is a good example of why I like Rachael so much! There were things in this meal that I hadn't tried before and I wasn't sure I'd like, but by making them easy and flavorful to make, Rachael is able to open up your mind and tastes to something different. My friends neither one like wilted greens. Dawn just doesn't eat spinach at all and Jamie pretty much only eats it in salads. They both ate it and enjoyed it! So thanks Rachael!! Hope you guys enjoy it. Pics are below and as always if you like what you see and wanna make it, the recipes follow. Until next time, Happy Cooking!!

"Lemon-Garlic Sirloin Tips over Rice"

2 Lbs. sirloin tips, trimmed and cubed
into bite-sized pieces
3 Tbs. EVOO
4 large cloves garlic, finely chopped
½ C. finely chopped flat-leaf parsley,
a couple handfuls
1 lemon, zested and juiced
½ C. white vermouth or dry white wine
Salt and freshly ground black pepper

Bring meat to room temperature and pat dry. Heat the EVOO in large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately

*For rice prepare according to package directions. Cook in chicken stock for extra flavor!

"Red-White Beans"

2 Tbs. EVOO
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
¼ C. tomato paste
1 C. chicken stock
2 (15oz.) cans cannellini beans, drained
Salt and freshly ground black pepper

Heat the EVOO in a skillet over medium heat. Add the onions, rosemary, salt and pepper, to taste. Cook the onions until sweet and soft, 8 - 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.

"Sauteed Spinach with Bacon"

2 Bags of triple washed spinach

4 - 5 Slices thick-cut bacon

2 Tbs. EVOO

1 Tsp. freshly grated nutmeg

Freshly ground black pepper

Heat the EVOO in a skillet over medium-high heat. Chop the bacon and add into pan to crisp 4 - 5 minutes. Once the bacon is crisped up, start wilting in spinach. Once the spinach is wilted down season with pepper and nutmeg. 1 teaspoon would be about one turn of the pan freshly grating it. Toss with the spinach and transfer to a serving dish.

Apricots, butternut squash and chicken...does it get any better?!

Hi everyone!! As promised, two blogs in one day!! This one was made Monday night and I gotta say it was pretttttty awesome!! On the menu was Herb-Apricot Chicken, Butternut Squash Risotto and Roasted Broccolini and Green Beans! First up, the chicken!

This chicken was awesome!! The sweetness from the apricots along with the herbs and tanginess of the balsamic vinegar was great! First up, you cut the chicken into large bite-size pieces and season with salt and pepper. Add the oil to the pan and let it heat. Once it's hot add the chicken and brown it on both sides. When the chicken is browned you add the vinegar and let it cook for about 30 seconds. Rachael Tip: Back away as you add the balsamic vinegar. If not the steam from the balsamic will seriously open up your sinuses. You then add the stock, apricots and thyme sprigs and reduce the heat to medium-low to low. You put the lid on and let it simmer for 10 minutes. Once you take the lid off you add in the parsley, lemon zest chives and lemon juice and turn off the heat. After it stands a couple minutes remove the thyme sprigs and it is ready to serve! When I got to publix to buy the ingredients they were out of chives so i used scallions and just chopped them really fine. It tasted fine so if need be you could do that!

The broccolini and green beans are extremely easy. Heat the oven to 425 degrees. After you trim the ends off the broccolini and beans, arrange them on a cookie sheet. Coat them in oil and season with salt and pepper. Roast them for 15-18 minutes and they are good to go! The veggies maintain a lot of their crunch and have a nice crispy, nutty taste. If you are looking for a healthy way to do veggies, this one is great!

Lastly is the risotto. I will admit I was actually scared to make this. There is a process to it and if you mess that up the dish can go very wrong. Fortunately, it is an easy process and it turned out great!!! First up, add one quart of chicken stock with one cup of water to a pot. Bring it to a simmer and then reduce it to low heat. Add some oil to the skillet and then saute the onions and garlic for a few minutes. Then you add the rice and toast it for 2 - 3 minutes. Once toasted, add a cup of dry white wine, stirring it occasionally. As I stated in the last blog I use chardonnay, but you can use any dry white wine that you prefer! Once the wine cooks completely you are ready to begin ladling in the stock. You start by adding about 2 ladles of stock. Each time you add stock you stir the rice for a little bit. This is what gives the risotto the creamy finish because by stirring you are developing the starches in the rice. Thanks for that info Rachael :). Allow the stock to evaporate out and add 2 ladles of stock. Repeat this process until all the stock has been added. The risotto will take 18 minutes from the first addition of stock until it is finished. At this point, pop the squash into the microwave and defrost. Stir the squash into the risotto the last 3 minutes of cooking time. Season it with nutmeg, salt and pepper and then in the last minute of cooking stir in the butter in small pieces, sage and cheese and then it's ready to serve. Again, this is a lot easier than it looks and sounds. As long as you stir the rice each time you add stock and don't let the rice burn in between ladles, this will turn out great!!

This one is definitely one of my favs that I have made. The suggestion from Rachael is to use this as a small Christmas dinner. It will serve 6 rather than 4 like most of her recipes. But by all means do what  did and serve it any da of the year! Picture below and recipe to follow! Until next time, Happy Cooking!!!

"Herb-Apricot Chicken with Roasted Broccolini and Green Beans"

3 Tbs. EVOO
3 Lbs. chicken breasts and boneless thighs, cut into large chunks
¼ C. aged balsamic vinegar
2 C. chicken stock
20 - 24 Dried apricots, chopped
5 - 6 sprigs thyme
A generous handful fresh flat-leaf parsley leaves, chopped
3 Tbs. chopped chives
1 Lemon, zest and juice
Salt and freshly ground black pepper
Roast Broccolini & Beans:
2 Bundles broccolini, trim off ends
1 Lb. string beans, trimmed
3 Tbs. EVOO
Salt and freshly ground black pepper

In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 - 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.

For the broccolini and beans, heat the oven to 425°.

Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 - 18 minutes, until nutty and crispy at edges.

"Butternut Squash Risotto"

1 Qt. chicken stock
1 C. water
2 Tbs. EVOO
1 Small onion, chopped
2 Cloves garlic, grated or chopped
2 C. Arborio rice
1 C. dry white wine
1 (10oz.) Box cooked frozen butternut squash
Nutmet, grated, to taste
2 Tbs. butter
7 or 8 Leaves fresh sage, slivered
1 C. grated parmigiano-Reggiano
Salt and freshly ground black pepper

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with EVOO. When oil ripples, add onions and garlic and soften 2 - 3 minutes. Add rice and toast 2 - 3 minutes more. Add wine and cook it out completely, stirring occasionaly, 2 - 3 minutes. Ladle in stock in intervals, a couple ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in the butter in small pieces, sage and cheese, serve.

Coq au Van in under half the time

Hello all! Sorry it's been so long. But not to worry, I have 2 blogs today!!! The first one is from last weekend. My mom came up and I made this for her. I had made it once before for Dawn and Jamie but it was before I had the blog so here it is.

This meal is called "Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes". This is really a quick cook version of the French dish Coq au Van. I've heard people say coq au van before but honestly i thought they were saying it cocoa van. So I thought it had something to do with chocolate lol. But as I learned it means chicken in wine. The traditional meal is made with red wine and takes a lot longer to make. This one is made with white wine and obviously, takes much less tine. 

First thing to do is to soak the chicken. You'll want to put it in a bowl that will hold it and the wine in it. Place the chicken in the bowl and cover with wine. It should use about half the bottle of wine. This recipe calls for a dry white wine. Since I am not really a fan of wine I didn't know which one would be good to use. Luckily I know a chef and so I asked him. He suggested Chardonnay so that is what I used. If you drink wine and have one you like better than Chardonnay by all means use that. So anyway after you soak the chicken, heat the oil in the skillet. When the oil is hot, add the bacon, crisp it up and then remove it to a plate. While the bacon is crisping, put the chicken on a meat board and cut into large bite-size pieces. The recipe calls for boneless skinless thighs and breasts. I am not a fan of the thighs so I only use breasts, but if you like both use both or if you like the thighs better, just use those. Anyway, after they are cut up and seasoned, you dredge them in flour and brown them in the bacon drippings. While they brown you chop up the veggies. Remove the chicken to a plate, add some more oil and then drop the veggies, bay leaf and thyme. You put a lid on and let the veggies sweat for about 5 minutes. Once they are tender you add 2 tablespoons of flour and cook for a minute. Then you add in the wine that was used to soak the chicken. Add the chicken back in and let the sauce thicken and the chicken cook through. You really can't mess this up. It's really simple to do. Some of you may thing that the wine is not safe to add due to the raw chicken soaking in it. But letting it simmer together brings it up hot enough to kill anything that could be there. I've eaten this meal twice and never had a problem.

The side dish for this meal is "Brie-Yukon Gold mashed Potatoes". When I watched Rachael make this, I was very skeptical because you add a golden delicious apple and brie cheese. But I have to say that they were the favorite part of the meal when Jamie and Dawn ate it and when my mom ate it! They are really simple to make. Now, I can never find the baby yukon gold potatoes in the recipe. The ones I find at publix are called baby yellow Dutch and they work great! First thing is to quarter the potatoes and cover in cold water. Put the water on to boil. When it boils, add salt to them and cook them until tender. Core and chop the apple, put it in a pot and cover with heavy cream. Simmer the apple and cream together for 15 minutes. Once it is done, you add it and the brie cheese to a food processor and blend until smooth. When the potatoes are done, take them out, drain and then put back into the hot pot. This is another Rachael tip but if you put them back the heat from the pot will evaporate any water left on them. Mash the potaotes with the apple/brie/cream mixture to your desired consistency. I know that these sound like they would be really gross but they are awesome!!! They are really creamy with just a hint of sweetness. Even if you think you won't like them, give it a shot!!

Hope you guys enjoy! If you like the pic as always, the recipe is below. Until the next blog, which is in like another minute, Happy Cooking!!

"Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes"

2½ Lbs. boneless, skinless chicken thighs and breasts
½ Bottle dry white wine
2 Lbs. baby Yukon gold potatoes
½ C. cream
1 Golden Delicious apple, peeled, cored and chopped
2 Tbs. EVOO, plus a drizzle
4 Slices deli-cut bacon or thick cut pancetta, chopped
Flour, for dredging plus 2 Tbs.
1 Onion, chopped
2 Cloves garlic, chopped
2 Ribs celery, chopped
2 Carrots, chopped or 1 C. shredded carrot
1 Bay leaf
A few sprigs thyme, stripped and leaves chopped
⅓ Lb. wedge brie, cut into pieces
Crusty, warm bread
Salt and freshly ground black pepper

In a large bowl, add the chicken, cover with wine, and set aside.
 
Quarter the potatoes, leaving the skin-on. Place in a large pot, cover with water and bring up to a boil over medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.
 
In a small pot, combine apple and cream and redue over medium heat 15 minutes.
 
Drizzle olive oil in a large skilled over medium-high heat , add the bacon and crisp 3 - 4 minutes. Remove to plate.
 
While bacon crisps, remove the chicken to a work surface, reserving the wine. Cut chicken into large bite-sized pieces, season with salt and pepper, dredge in flour then brown in bacon drippings. While chicken browns chop vegetables. Remove the chicken to a plate, then add 2 tablespoons EVOO to the skillet, season the vegetables with salt and pepper and add bay leaf and thyme. Cover pan to sweat vegetables 5 minutes then remove lid, stir in 2 tablespoons flour, cook 1 minute then stir in wine, add chicken back to pan and simmer together to thicken and the chicken is cooked through, a couple of minutes more.
 
To a food processor, add the apple-cream and brie, process until smooth and season with salt. Combine apple-brie mixture with the mashed potatoes.
 
Serve the chicken with wine over brie mashed potatoes.