Archive for the ‘New Posts’ Category

Shrimp and Chorizo Tapas

August 7, 2012

 

Hello there! Been to a Spanish Tapas Restaurant lately? Me either. But I wish I could!  Between the frequent trips to the beach and visiting with friends and family, there are not a lot of fine dining trips lately.  But I do belong to a recipe share that makes the BEST food.  This is what I made.

Who knew it was SO easy to make tapas at home?

These take the AWESOME flavor from the Chorizo sausage and make it drip from every bite.  I felt like I was in Spain, or New Orleans at least.

 

First, round up the usual suspects:

 

By the way, I had the shrimp and the chorizo in my freezer! I sometimes have a hard time finding this sausage at grocery stores when I need it for a recipe, so I tend …

Farfalle with Salmon, Asparagus, and Heirloom CherryTomatoes

August 4, 2012

Farfalle with Salmon, Asparagus, and Heirloom Cherry Tomatoes

 

This dish is great for a quick summer dinner but nice enough to bring to a party.  

I put it together on one of those nights you only had 10 minutes at the store to get something for dinner. Luckily, they had beautiful grilled salmon in the prepared food section.  It turned out SO good, I had to share it with you!

If you can’t find it prepared you can use pre-cooked chicken, or cook which ever you prefer at home first then cut up into 1 inch pieces. 

2 T. olive oil
1/4 c. shallots, chopped
2 clove garlic, finely chopped
1 bunch fresh asparagus
1 pint cherry tomatoes (heirloom if possible, so pretty and good!)
1 lb. farfalle pasta
1/4 c. freshly grated parmesan cheese …

Pappa Al Pomodoro

July 29, 2012

Hi there! Welcome to summer in a bowl:

I made this soup last summer when my basil was growing like crazy.  It takes 1 cup + 20-30 leaves for the topping. And it’s flavors have haunted me. Whenever I have a leftover loaf of bread, I scramble to get the other ingredients together.  Those Italians know what to do with leftover bread!

In this soup, like in all cooking, quality counts! I use San Marzano tomatoes and the best organic stock I can buy if I don’t have any homemade.

You start with these aromatic flavor bases…

 

Add cubes of bread…

Then tomatoes, dry red wine (I used Cabernet Sauvignon) and basil, salt and pepper….

Then simmer on the stove.  While that is cooking, …

Spicy Chicken with Avocado Salsa

July 9, 2012

 

This is one of our favorite quick, healthy meals.  The combination of heat from the cayenne rub with the cool creamy citrus from the lime soaked avocados makes it a meditation in flavors and textures. 

It is super easy, and I think I got it years ago from a Martha Stewart mag, and it is worth trying at home.  I even made this for my husband’s boss one time. We always have the ingredients on hand.

If you are making it for kids, or if you don’t like heat, just cook the chicken breasts without the cayenne, or even use the packet of seasoning for Ranch Dressing as the rub.

Spicy Chicken with Avocado Salsa

2-3 chicken breasts 
Rub: 1 t. salt, 1/2 t. pepper, 1/4 t. cayenne pepper (I like it with a bit more but this is safe)
Salsa:  3 avocados, cubed, juice of 2 limes, 3 T. …

Garlic Dijion Rosemary Crusted Pork Loin

July 1, 2012

It is that time of year when we head out to picnics, summer parties, and outdoor eating. Here are some of my favorite things to make and bring.

Garlic Dijion Rosemary Crusted Pork Loin

 

Even though this is a fall/winter type dish, I find I make it in the summer often.  Recently I had a picnic to go to and the night before, I threw this in the oven then into the fridge.  It was so easy to grab the next day, put into a plastic bag with a baguette and some dijion mustard.  

1 pork tenderloin, 1-2 lbs.
2 garlic cloves, finely chopped
2 T. rosemary, finely chopped
1/4 c. dijion mustard
salt & pepper (about 1 t. salt, 1/2 pepper)

Toss all ingredients after pork together, then coat over tenderloin.  Cook at 425 for 20-25 min, testing …

Pork Souvlaki (3 ways)

June 2, 2012

 

Jamie Oliver calls this ‘wicked kebabs’.  I call it heaven. Lemony, zingy, flavorful Pork Souvlaki is crazy good.  I make it with this secret weapon:

I am not sure if you can find this in your local grocery store, but if so you must buy it!!!  Basile’s Greek Style Pork Souvlaki Seasoning.

Marinating tender pork with this tangy, lemony greek flavoring is beyond delicious. I dream about it in my sleep. Then once you have the pork cubes ready, the uses of them are endless.

If you can find it, making pork souvlaki is as easy as marinating 2 lbs. of pork tenderloin with:

4 T. of Souvlaki seasoning
juice of 2 lemons
1/4 cup of olive oil

If you can’t find it, follow this recipe I got from allrecipes.com:

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds pork tenderloin, …