This wonderful side dish from Fine Cooking (or main dish on Meatless Mondays)is great paired with a juicy Ribeye, herb roasted chicken, even grilled salmon.
Kosher salt
3/4 lb. asparagus, trimmed
2 cups grape tomatoes
1/4 cup extra-virgin olive oil
1/2 cup sliced almonds
1/4 cup fresh basil leaves
2 tbsp. finely grated Paremesan
1 lb. dried linguine
Freshly ground black pepper
Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat.
Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.
While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes.
Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.
Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.
Friday, September 16, 2011
Tuesday, September 13, 2011
Getting Back To Simple... a Mother's Promise... and Italian Sausage, Lentil & Spinach Stew with Grilled Parmesan Toast
I was sitting at the lake Shack on Labor Day and my heart sank as the cloud of smoke on the horizon grew larger and larger…a wildfire was now rushing through the Montgomery area. By the grace of God, our area was spared. Many others were not so lucky…their homes gone… families left to sift through the ashes in hopes of finding any simple piece of the life they knew.
The billowing smoke brought back memories of 9/11…watching that plane hit the second tower and later that day being witness to the towers falling…the smoke and ash that filled the skies haunted me then and continue to haunt my mind now. That day in September changed our lives as a nation forever...I held tight to my children that day and thanked God for all the simple pleasures in my life…a hug from my sweet baby boy (he was three at the time), the gentle cooing sounds that Tori made as she drifted to sleep in my arms (she was 10 months old), hearing my husband whisper “love you” in my ear every morning before leaving for work. My heart was heavy for the families that would never again enjoy such simple moments with the ones they love.
The wildfires ravishing my beautiful state and the tenth anniversary of 9/11 made me take a step back and ask myself, “Rox, are you taking the time to enjoy the simple things life has to offer”. Unfortunately, my answer was a resounding “no”…in the fast paced, rush from activity to activity life we all lead, the simple moments had been pushed aside. If you are reading this, you are most likely nodding in agreement. I prayed and promised God to do my best not to overlook the simple beauty in my world.
Earlier this week when Emily rushed into the room thrilled to show me her latest loose tooth, I had to remind myself of my promise and how that simple loose tooth was so very important to my little girl and instead of half way paying attention to her because I was cooking dinner, I stopped what I was doing, hugged her and did a happy dance right in the middle of our kitchen. I shared in her enthusiasm of an impending visit from the Tooth Fairy.
We tend to focus on the “big bang” moments in our lives and unfortunately the simple moments get lost in the shuffle. As Emily would say, “that makes God sad”. It makes me sad too…life doesn’t always need to be extravagance, over-the-top, gourmet…after all, at the end of the day are you going to cherish the bling, the glitz, the gourmet meal or the sound of your children breathing as they sleep?
The kitchen tie to this post is a simple one…dinner for your family doesn’t need to be a “black tie” affair every night. Sure, I love, love to prepare gourmet meals for my family, but I also enjoy pulling together simple kitchen staples that when simmered together create a delicious (and yes, simple) Italian Sausage, Lentil & Spinach stew for my family to enjoy…combine that with a (all together now…simple) grilled Parmesan toast for a simply wonderful dinner.
Italian Sausage, Lentil & Spinach Stew with Grilled Parmesan Toast
The original recipe is from Rachel Ray. I tweaked it and love the results!
For The Stew:
1 tbsp. Olive Oil
1 lb. bulk sweet Italian sausage
1 small onion, chopped
3 large carrots, chopped
3 cloves garlic, minced
1 tbsp. freshly minced Rosemary
3 sprigs fresh Thyme
1 cup lentils, rinsed and drained
4 cups chicken stock
1 14oz can diced tomatoes
3 generous handfuls of baby spinach
¼ cup sherry
Salt and freshly ground pepper
For The Parmesan Toast:
1 loaf of your favorite French bread, sliced into 1 1/ 2" slices
Softened butter
1 cup finely grated Parmesan Cheese
In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the sausage, breaking up meat with back of a large spoon and cook until browned; transfer to a plate with slotted spoon. Add onion and carrots to pot. Cook veg until softened, about 5 minutes. Add minced garlic, rosemary & thyme and stir. Cook until fragrant, 1-2 minutes. Add stock, tomatoes (& their juice) and lentils. Cover the pot and simmer until lentils are tender 30-45 minutes. Once lentils are tender, add sausage,spinach and sherry and continue cooking another 5 minutes. Taste for seasoning and correct to taste with salt and pepper. Remove thyme sprigs before serving. Ladle stew into bowls and serve with Parmesan toast...Enjoy!
Parmesan Toast
Heat a large griddle or skillet to medium heat. While pan is heating, butter each slice of bread on one side. Place parmesan on a plate and press bread, butter side down into cheese. Lift bread slice and gently shake to remove excess cheese. Place bread slices, cheesy side down onto griddle. Cook until golden brown, 5-7 minutes. Serve warm with stew.
The billowing smoke brought back memories of 9/11…watching that plane hit the second tower and later that day being witness to the towers falling…the smoke and ash that filled the skies haunted me then and continue to haunt my mind now. That day in September changed our lives as a nation forever...I held tight to my children that day and thanked God for all the simple pleasures in my life…a hug from my sweet baby boy (he was three at the time), the gentle cooing sounds that Tori made as she drifted to sleep in my arms (she was 10 months old), hearing my husband whisper “love you” in my ear every morning before leaving for work. My heart was heavy for the families that would never again enjoy such simple moments with the ones they love.
The wildfires ravishing my beautiful state and the tenth anniversary of 9/11 made me take a step back and ask myself, “Rox, are you taking the time to enjoy the simple things life has to offer”. Unfortunately, my answer was a resounding “no”…in the fast paced, rush from activity to activity life we all lead, the simple moments had been pushed aside. If you are reading this, you are most likely nodding in agreement. I prayed and promised God to do my best not to overlook the simple beauty in my world.
Earlier this week when Emily rushed into the room thrilled to show me her latest loose tooth, I had to remind myself of my promise and how that simple loose tooth was so very important to my little girl and instead of half way paying attention to her because I was cooking dinner, I stopped what I was doing, hugged her and did a happy dance right in the middle of our kitchen. I shared in her enthusiasm of an impending visit from the Tooth Fairy.
We tend to focus on the “big bang” moments in our lives and unfortunately the simple moments get lost in the shuffle. As Emily would say, “that makes God sad”. It makes me sad too…life doesn’t always need to be extravagance, over-the-top, gourmet…after all, at the end of the day are you going to cherish the bling, the glitz, the gourmet meal or the sound of your children breathing as they sleep?
The kitchen tie to this post is a simple one…dinner for your family doesn’t need to be a “black tie” affair every night. Sure, I love, love to prepare gourmet meals for my family, but I also enjoy pulling together simple kitchen staples that when simmered together create a delicious (and yes, simple) Italian Sausage, Lentil & Spinach stew for my family to enjoy…combine that with a (all together now…simple) grilled Parmesan toast for a simply wonderful dinner.
Italian Sausage, Lentil & Spinach Stew with Grilled Parmesan Toast
The original recipe is from Rachel Ray. I tweaked it and love the results!
For The Stew:
1 tbsp. Olive Oil
1 lb. bulk sweet Italian sausage
1 small onion, chopped
3 large carrots, chopped
3 cloves garlic, minced
1 tbsp. freshly minced Rosemary
3 sprigs fresh Thyme
1 cup lentils, rinsed and drained
4 cups chicken stock
1 14oz can diced tomatoes
3 generous handfuls of baby spinach
¼ cup sherry
Salt and freshly ground pepper
For The Parmesan Toast:
1 loaf of your favorite French bread, sliced into 1 1/ 2" slices
Softened butter
1 cup finely grated Parmesan Cheese
In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the sausage, breaking up meat with back of a large spoon and cook until browned; transfer to a plate with slotted spoon. Add onion and carrots to pot. Cook veg until softened, about 5 minutes. Add minced garlic, rosemary & thyme and stir. Cook until fragrant, 1-2 minutes. Add stock, tomatoes (& their juice) and lentils. Cover the pot and simmer until lentils are tender 30-45 minutes. Once lentils are tender, add sausage,spinach and sherry and continue cooking another 5 minutes. Taste for seasoning and correct to taste with salt and pepper. Remove thyme sprigs before serving. Ladle stew into bowls and serve with Parmesan toast...Enjoy!
Parmesan Toast
Heat a large griddle or skillet to medium heat. While pan is heating, butter each slice of bread on one side. Place parmesan on a plate and press bread, butter side down into cheese. Lift bread slice and gently shake to remove excess cheese. Place bread slices, cheesy side down onto griddle. Cook until golden brown, 5-7 minutes. Serve warm with stew.
Wednesday, September 7, 2011
"Kick The Canned Sauce To The Curb" Sloppy Joes
As the title suggests...once you try this from scratch sloppy joe recipe, you will never use canned sauce again!
My kiddos gave dinner two thumbs up and had no clue what they were scarfing on was actually healthier and better for them...love it when that happens! The orginal recipe is from Rachel Ray, I played around and gave it my own tweaks.
1 small onion, roughly chopped
1 red bell pepper, cored, seeded & roughly chopped
1 clove garlic, finely minced
1 tbsp olive oil
1 lb ground sirloin
2 tsp chili powder
2 cups tomato puree*
2 tbsp packed dark brown sugar
1 tbsp worcheshire sauce
1 tbsp apple cider vinegar
1/4 tsp garlic powder
1 tsp kosher salt
burger buns
In a large skillet, heat the olive oil over medium high heat. Add the chopped onion & pepper. Cook until softened, stirring occasionally, about 5 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Add ground sirloin to skillet and break meat up with a spoon. Cook until meat is browned, about 5 minutes. Stir in chili and garlic powder.
Add tomato puree, brown sugar, vinegar,worcheshire and salt. Stir to combine. Reduce heat and simmer until sauce thickens, 15-20 minutes. Spoon mixture onto burger buns and serve...Enjoy!
*You will find tomato puree right next to the tomato sauce, paste and canned tomatoes. It will be in a glass jar...not a can.
Tuesday, August 30, 2011
Pan Grilled Salmon with Tuscan Butter
2 center cut salmon fillets
2 tsp lemon pepper & herbs seasoning
1/8 tsp garlic powder
1/4 tsp kosher salt
Olive Oil Spray - I LOVE Terra Creta brand, find at HEB, Whole Foods.
Tuscan Butter - store bought or make your own.**
1/2 stick butter, softened
1-2 cloves garlic, minced (depending on how much you love garlic)
1 tsp Italian Herbs
Tuscan Butter
In a small bowl, combine the butter, minced garlic and Italian herbs. Stir to combine, cover and place in fridge.
Preheat medium skillet over medium heat. Spray (or brush, if you don't have spray) fillets with olive oil. Sprinkle lemon pepper, garlic powder & kosher salt evenly over fillets. When pan is heated, add salmon, skin side up and cook until deep golden brown, about 5-7 minutes. Turn fillets over (now skin side down) and cook 5 more minutes. Reduce heat to medium low and place a generous tbsp of tuscan butter on top of each fillet. Cover skillet with lid and continue cooking until salmon flakes easily with a fork, about 10-12 minutes. Remove fillets using wide spatula and serve with addtional Tuscan butter, if desired.
**Challenge Brand Tuscan butter is great! I use it all the time. Perfect on pasta, steaks, veges...it's all good!
Tuesday, August 16, 2011
Yakitori Marinated Flank Steak
Another tasty marinade for the ever popular flank steak. You can also use skirt steak, sirloin, pork tenderloin, even chicken breasts...whatever makes you happy!
For The Marinade
1/2 cup Mirin
1/2 cup soy sauce
1/2 cup chicken stock
1 tbsp fresh grated ginger
1 tsp minced garlic
1 1/2 lb flank steak
2 tsp toasted sesame seeds, optional
Combine marinade ingredients in medium sauce pan and bring to a boil over medium heat. Boil 2 minutes. Remove from heat and let cool.
When marinade has cooled, pour into a gallon size ziploc bag. Add steak, seal bag and turn gently to coat steak. Place in fridge 8 hours and upto 24 hours.
When ready to grill, heat grill to medium high heat. Remove steak from bag and shake off excess marinade. Discard marinade. Grill steak 7 minutes and turn over. Continue grilling another 7-10 minutes, or until steak is cooked to desired doneness. Remove from grill and let rest 5-7 minutes. Cut steak against the grain into thin slices. Sprinkle with toasted sesame seeds* and serve.
*To toast sesame seeds, heat a small skillet over medium high heat. Add seeds and shake pan gently as seeds begin to toast. This will take 2 minutes max. Pour hot seeds onto a plate to cool.
For The Marinade
1/2 cup Mirin
1/2 cup soy sauce
1/2 cup chicken stock
1 tbsp fresh grated ginger
1 tsp minced garlic
1 1/2 lb flank steak
2 tsp toasted sesame seeds, optional
Combine marinade ingredients in medium sauce pan and bring to a boil over medium heat. Boil 2 minutes. Remove from heat and let cool.
When marinade has cooled, pour into a gallon size ziploc bag. Add steak, seal bag and turn gently to coat steak. Place in fridge 8 hours and upto 24 hours.
When ready to grill, heat grill to medium high heat. Remove steak from bag and shake off excess marinade. Discard marinade. Grill steak 7 minutes and turn over. Continue grilling another 7-10 minutes, or until steak is cooked to desired doneness. Remove from grill and let rest 5-7 minutes. Cut steak against the grain into thin slices. Sprinkle with toasted sesame seeds* and serve.
*To toast sesame seeds, heat a small skillet over medium high heat. Add seeds and shake pan gently as seeds begin to toast. This will take 2 minutes max. Pour hot seeds onto a plate to cool.
Carmelita Bars
These cookie bars are gooey, buttery, chocolately happiness! One bite is sure to make you smile even on the worst of days!
2 cups flour
2 cups oats
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups butter, melted
12 oz bag chocolate chips ( I use semi-sweet,but you can use milk choc,or a combination of both)
1 17 oz jar caramel topping (use your fave brand)
1/2 cup chopped pecans, optional
Preheat oven to 325. In large bowl, mix flour, oats, brown sugar, baking soda, salt, and melted butter. Spray a 9x13 baking pan (I prefer glass) with Pam non stick spray and press half the oat mixture over bottom of pan. Bake for 17 minutes. Remove from the oven and cover equally with chocolate chips,caramel topping and pecans(if using). Crumble the rest of the oat mixture over the top and bake for another 17 minutes. Cool on a bakers rack for at least 3 hours before cutting into 24 bars.
2 cups flour
2 cups oats
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups butter, melted
12 oz bag chocolate chips ( I use semi-sweet,but you can use milk choc,or a combination of both)
1 17 oz jar caramel topping (use your fave brand)
1/2 cup chopped pecans, optional
Preheat oven to 325. In large bowl, mix flour, oats, brown sugar, baking soda, salt, and melted butter. Spray a 9x13 baking pan (I prefer glass) with Pam non stick spray and press half the oat mixture over bottom of pan. Bake for 17 minutes. Remove from the oven and cover equally with chocolate chips,caramel topping and pecans(if using). Crumble the rest of the oat mixture over the top and bake for another 17 minutes. Cool on a bakers rack for at least 3 hours before cutting into 24 bars.
Friday, August 5, 2011
Butterfly Dressing - A Salad Dressing even Your 10 Year Old Will Love!!!
A dear friend of mine introduced this yumm-o Italian dressing to me a few weeks ago when she came for dinner....it was FABU!!! Tori and her friend Ashley couldn't quit eating the darn salad...SERIOUSLY...imagine two 10 year old girls fighting over salad!!!
I asked for the recipe and my friend (who wants to remain anonynmous) sent it to me..she told me "please don't mention my name...knowing you love it is mission accomplished". I am flattered...really flattered!!! This friend means the world to me and since I know just how much butterflies mean to her...I have named this yummy dressing, you guessed it..."Butterfly Dressing". I love it over a simple salad of baby spinach, mandarin oranges and honey roasted almond slices...oh so good!
Butterfly Dressing
1 package Good Seasonings dry Italian Dressing seasoning
1 Tablespoon Sugar
Original Rice Vinegar
Vegetable Oil (I use Canola)
Combine equal parts of Rice and Oil (I use 1/2 cup of each), use 1/2 package of Italian dressing, add sugar and shake well. Pour lightly over salad right before serving and enjoy.
I asked for the recipe and my friend (who wants to remain anonynmous) sent it to me..she told me "please don't mention my name...knowing you love it is mission accomplished". I am flattered...really flattered!!! This friend means the world to me and since I know just how much butterflies mean to her...I have named this yummy dressing, you guessed it..."Butterfly Dressing". I love it over a simple salad of baby spinach, mandarin oranges and honey roasted almond slices...oh so good!
Butterfly Dressing
1 package Good Seasonings dry Italian Dressing seasoning
1 Tablespoon Sugar
Original Rice Vinegar
Vegetable Oil (I use Canola)
Combine equal parts of Rice and Oil (I use 1/2 cup of each), use 1/2 package of Italian dressing, add sugar and shake well. Pour lightly over salad right before serving and enjoy.
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