Let’s cook!

Penne Pasta in a Creamy Mushroom Sauce

4 tablespoons butter

1 tablespoon olive oil

5-6 shallots, sliced

1/2 pound dried Porcini mushrooms

1 teaspoon all-purpose flour

1 cup heavy cream

1/3 cup port

4oz chopped sun-dried tomatoes

1/2 teaspoon nutmeg

1 pound of fresh Italian sausage

12oz box dried penne

fresh flat-leaf parsley, chopped

salt and pepper

Start a pot of water for your penne pasta. Melt the butter with olive oil in a large heavy bottom pan on medium heat (I use the dutch oven for this recipe).

In a large skillet at the same time start to brown the sausage.

Add the shallots to butter and olive oil. Cook over low heat, stirring occasionally, for 5 minutes.

Add the mushrooms and cook over low heat for an additional 2 – 4 minutes.

Sprinkle in the flour and cook, stirring for 2 more minutes.

Remove from the heat and gradually stir in the cream and port.

Return to the heat, add the sun-dried tomatoes, sausage, and nutmeg. Cook over low heat, stirring occasionally for 10 minutes.

Meanwhile, add the pasta to your pot of boiling water and the pasta will cook for 8-10 minutes. Drain the pasta and the add to the dutch oven with the sauce. Stir well and cook for another 5 minutes.

Time to plate. I served this for Jen and her friends in a bowl, added chopped parsley with shaved parmesan cheese.

Here is the close-up:

The ladies enjoyed the meal or at least that is what they told me.

Hope everyone has a great night and have a beer tonight, it is American Beer day so I think I just might enjoy one.

Happy Cooking!

Let’s cook!

Pan-seared Chicken with Mustard Sauce

1 package of skinless, boneless chicken breast

3 tablespoons unsalted butter

1 tablespoon mustard seeds

1/3 cup dry white wine

1/3 cup chicken broth

1/4 cup heavy cream

2 tablespoons Dijon mustard

salt and pepper

Place chicken breast between 2 sheets of plastic wrap.

Lightly pound the meat with a mallet or the back of your cast iron pan.

Season the chicken with salt and pepper on both sides. In a large saute pan over medium heat, melt the butter.

Add the chicken.

Turn the chicken only once which for the thickness of the meat it was 7 minutes per side. Transfer the chicken to a plate and let rest.

Time for my favorite part, the sauce. In the same pan you used to cook the chicken, add the mustard seeds over medium heat.

Cook for about 10 seconds. Add the wine and broth and bring to a simmer, stirring until the liquid is reduced–shouldn’t take longer than 2 minutes.

Add cream.

Add Dijon mustard.

Blend the flavors and cook for 2 – 3 minutes.

Return the chicken and the juices from the plate to the pan and simmer over medium heat for 5 minutes.

For this meal I sliced the chicken and drizzled the sauce on top. For sides I made wild rice and spinach. Here is how I did the plating:

Here is the close-up:

Now you have a way to change up that sometimes boring chicken breast.

This week you will see several post from me which I am going to change it up a bit so check back!

Happy Cooking!

Let’s cook!

Shrimp and Fingerlings with Tomato Broth

2 tablespoons extra-virgin olive oil

2 cups finely chopped onions

4 garlic cloves, finely chopped

1 tablespoon smoked paprika

1-14.5 oz. can diced tomatoes

2 teaspoons chopped fresh rosemary

1 teaspoon crushed red pepper (you can use less if you don’t like it spicy)

1 cup Pinot Grigio

1-8oz. bottle clam juice

3 cups of water

8 ounces fingerling potatoes, cut into 1/4 inch thick rounds

1 pound peeled deveined uncooked jumbo shrimp

Heat oil in a large dutch oven. Add onions and saute until tender, stirring often, about 10 minutes.

Add garlic and paprika.

Stir for 2 minutes.

Add can of tomatoes with juice.

Cook for 20 minutes and be sure to stir frequently. Add rosemary and crushed red pepper.

Stir well and then add wine. Cook until liquid evaporates completely about 10 minutes.

Add clam juice.

Then 3 cups of water.

Bring both to a high boil. Add potatoes, simmer until almost tender, about 10 mintues.

Add shrimp, simmer until cooked through, about 8 minutes. Season with salt and pepper to taste.

Time to serve. There is nothing better to me than sourdough bread and a soup like this. Here is how I did the plating:

Here is the close-up:

This might not be a quick meal for a weekday but for me cooking is a great way to remove stress from work. I am looking forward to my lunch tomorrow!

Happy Cooking!

Let’s cook!

Greek-Style Baked Pork Chops

4 – 1 inch thick boneless pork chops

1/2 cup bottled roasted red bell peppers, diced

1 tablespoon chopped fresh parsley

2 tablespoons olive oil

2 teaspoons grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons minced garlic

1/2 teaspoon dried oregano

1/4 cup all purpose flour

1 teaspoon fresh ground pepper

1/2 cup crumbled feta cheese

1/3 cup kalamata olives, chopped

Pre-heat oven to 400. In a large bowl combine roasted peppers, parsley, olive oil, lemon rind, lemon juice, garlic and oregano.

Stir well.

In a baking pan (I use this to ensure I don’t make a mess), stir together flour and pepper.

Coat both sides of the pork chops evently with the flour mixture.

In a lightly greased, ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork chops and cook 4 minutes per side.

Once the meat is light brown on both sides, turn off heat on the stove.

Spoon red bell pepper mixture over pork chops.

Baked covered for 8 minutes (yes that is foil covering the skillet, I don’t have a lid for this pan and I had to rig it).

While the pork chops cook, combine feta and olives in a small bowl.

Remove the pork chops from the oven and spoon cheese mixture over chops and bake covered for 5 more minutes.

For this dinner I made wild rice and green beans. Here is a picture of the plating.

Here is the close-up:

This is a simple meal that is packed with Greek flavor and it made Jen happy, which us guys know–a happy wife is a good life!

Tomorrow will be a soup which you will not want to miss!

Happy Cooking!

Jen’s Meatloaf

1 onion, finely chopped

1 green pepper, finely chopped

1 Tablespoon olive oil

2 eggs beaten

1 8 ounce can tomato sauce

1 cup Italian bread crumbs (I prefer the kind with parsley and cheese in it)

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon Lawry’s Season Salt

2-3 pounds lean ground beef (depends on how much meatloaf you want to make)

Preheat the oven to 350 degrees.  Chop the onions and peppers and add to a pan on the stove to saute over medium heat.

Cook until the onions and peppers are tender–until the onions take on a translucent appearance.

Remove from heat and place in a large bowl and let sit for 10 minutes to cool.

Add eggs, tomato sauce, bread crumbs, salt, pepper and Lawry’s Season Salt and mix well with the onions and peppers to the bowl.

Mix well to blend and let stand for 10 minutes to let the flavors mix together.

Add ground beef and mix to blend.

Add to a glass loaf pan and bake at 350 degrees for 65-75 minutes, or until the internal temperature reaches 160 degrees.

Once internal temperature gets to 160 degrees, remove from oven and let stand for 10 minutes before serving.  This resting period will keep the meatloaf from completely falling apart when you slice it.

In a rush to get everything on the table before Thomas came home, I committed a huge food blogging sin–I forgot to take pictures of not only the finished product, but also the plating!  Just know that when it is ready it is a nice reddish brown color and it smells like heaven.  I really hope you try this recipe.  I love to make it with mashed potatoes and green beans for a true comfort meal.

Happy Cooking!

Let’s cook!

Hunter-style Chicken

4 – 5 chicken breast (Skin and bone-in)

1 cup gourmet mushrooms

1 large shallot, diced

1 medium white onion, chopped

2 oz. bourbon

2 oz. dry white wine

1 1/2 cup chicken stock

15oz can roasted diced tomatoes

1 stick of butter

1 tablespoon fresh chopped tarragon leaves

1 tablespoon fresh chopped parsley

salt and pepper

Preheat oven to 375. Season chicken on both sides with salt and pepper.

Heat three tablespoons of butter in a dutch oven over high heat.

Place the chicken breast skin side down and cook until golden brown.

Turn the chicken over and brown the other side. Remove the chicken and place on a baking sheet (I cover with foil to help with clean-up). Bake in the oven for 15 – 20 minutes.

In the dutch oven add onion and shallots.

Cook for 5 minutes then add the mushrooms.

Remove the pan from the heat and place the onions, shallots and mushroom in a bowl.

Add the bourbon to the pan.

Turn the heat back on to high. Cook until completely reduced. Add the wine and cook until complete reduced as well.

Add chicken stock.

Add tomatoes.

Bring to a boil then simmer for 5 minutes. Stir in 3 tablespoons of butter.

Season with salt and pepper and stir in the tarragon and parsley.

Remove the chicken from the oven and let rest for 5 minutes. For this dinner I had peas and mash potatoes to soak up this sauce! Here is how I did the plating:

Here is a close-up of all the flavors in the sauce for the chicken:

Now for some really cool news check out the new logo created by an awesome designer:

Tomorrow is TGIF! I have to work this weekend but there will be a post from Jen on her AWESOME meatloaf.

Happy Cooking!

Let’s cook!

Spicy Sloppy Joes

1 pound ground turkey

1 can (15oz) tomato sauce

1 medium onion

1/2 bell pepper

1 celery stalk

3 garlic cloves

1/4 cup ketchup

1 tablespoon Worcestershire sauce

2 tablespoons red pepper flakes (if you don’t love spicy, you can skip this ingredient)

salt and pepper to taste

Finely chop onion, garlic, celery and bell pepper.

In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, celery, and garlic.

Cook for about 5 – 7 minutes, until the veggies are softened.

Add the ground turkey to the skillet.

Using a wooden spoon, cook until no longer pink, 8 – 10 minutes.

Add tomato sauce, ketchup, Worcestershire, and red pepper flakes.

Stir well, and simmer until thickened, stirring occasionally, 6 to 8 minutes.

Spoon onto the buns (I toasted the buns in the oven for 2 minutes).

For this lunch I made french fries and here is the total plate:

Here is a close-up:

So no more canned  Sloppy Joe sauce for you! Trust me, this has more flavor and also great with beer/football!

Happy Cooking!

Let’s Cook!

Corned Beef Hash with Fried Egg

1 can reduced fat cooked corned beef, diced

1 white onion

1 bell pepper

2 medium potatoes, peeled and shredded

2 eggs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

4 slices American cheese

salt and pepper

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon for about 3 minutes.

While cooking chop onions and bell pepper.

Add in the onion, bell pepper and potatoes.

Once all combined, cook undisturbed for about 6 minutes.

Turn the hash over and continue to cook for about 15 more minutes.

Meanwhile, heat the butter in another skillet over medium heat and fry the egg sunny-side up. Season with salt and pepper.

Place the cheese on top of the hash and turn off the heat and let rest for 1 minute.

To serve, top hash with a fried egg.

We also had cut fruit with dinner:

So if you are a fan of corned beef hash and want to make breakfast for dinner then here you go!

Happy Cooking!

Let’s cook!

Jumbo Shrimp with Spicy Thai Basil and Lime Marinade

12 jumb shrimp peeled, deveined

1/4 cup fish sauce

1/4 cup fresh lime juice

1/3 cup granulated sugar

1 tablespoon vegetable oil

1 large garlic cloves, finely chopped

1/4 cup fresh basil, minced

1 serrano pepper

In a large bowl, combine fish sauce, lime juice and sugar and whisk until the sugar is dissolved. Add oil, garlic, basil and pepper. Place the shrimp in the bowl and stir well to coat with the marinated. Cover with plastic wrap and let sit for at least 30 minutes.

In a medium saute pan on high heat add the shrimp and marinade.

For this dinner, I used Lo Mein noodles.

Here is how I did the plating and I topped the dish with a few drops of Sriracha sauce:

We were able to break out the chop sticks! Here is a close-up:

Here is the real close-up:

Dinner was sweet and spicy now time to go watch Monday night football!

Happy Cooking!

Let’s cook!

Lamb Skewers with Salsa Verde

1/4 cup packed mint leaves

1/4 cup packed parsley leaves

2 tablespoons finely chopped shallots

1 tablespoon fresh lemon juice

1 tablespoon sherry wine

1 tablespoon white vinegar

1 tablespoon crushed red pepper

3/4 cup olive oil

1 /1/2 teaspoons smoked sweet paprika

1 teaspoon cumin

1 1/2 pounds leg of lamb cut into cubes

fresh chives chopped

salt and pepper

In a food processor, combine the mint, parsley, shallots, lemon juice, sherry wine, vinegar, crushed red pepper and a pinch of salt and process until finely chopped.

Add the olive oil.

Process until smooth.

Transfer half of the salsa verde to a small bowl. Transfer the remaining to another bowl and add paprika and cumin.

Stir well to combine.

Add the lamb pieces and turn to coat thoroughly.

Cover and marinade for 1 hour. Thread the lamb onto skewers and let rest for another 10 – 15 minutes.

Preheat grill on hight. Grill the lamb skewers over high heat.

Turn occasionally, until the lamb is lightly charred in spots, about 6 minutes and let rest.

For tonight’s dinner I made rice with early peas. So here is how I plated the dinner.

Here is the close-up:

Here is a real close-up:

So now you have the lamb skewer recipe which will leave people asking for this recipe.

Happy Cooking and Happy College Football!