Chicken Cacciatore Stoup - Rachel Ray did it again with her ability to throw together an amazing meal, in limited time and still satisfy every one of my taste buds - minus the sweet one - that's for the Breyer's ice cream. :-) Barton and I were looking for a chicken dish this week that offered healthy, spicy, and colorful attributes and we found just that with this recipe. The slight seasoning of the chicken and the red pepper flakes added at the beginning of the recipe was prominent in the finishing tastes. I highly recommend serving this dish with a crusty French baguette. We did not have one so we had a piece of wheat bread with a light spread of butter, still delicious. This recipe offers a great variety of vegetables and leaves you feeling satisfied and content on the healthy choice made. Enjoy

Ingredients:

3 TBSP extra-virgin olive oil
3 boneless, skinless chicken breasts, diced
2 tsp grill seasoning, (I just used salt and fresh ground pepper)
1 tsp crushed red pepper flakes
2 large white potatoes, peeled and diced (I substituted the small white potatoes and used about 7, due to the lack of availability at the grocery store)
8 cremini (baby portobello) mushrooms, de-stemed and chopped
4 celery ribs from the heart, chopped
1 medium onion, peeled and quartered lengthwise, then thinly sliced
4 garlic cloves, chopped
1/2 cup dry Italian red wine (I used a shiraz from California)
1 15 oz can diced tomatoes
1 28 oz can crushed tomatoes
2 C low-sodium chicken broth
3 TBSP fresh rosemary

Directions:

Heat a deep skillet over medium-high heat. Add 2 TBSP extra-virgin olive oil then add the chicken. Season the chicken with the grill seasoning or salt and pepper. Cook until evenly and lightly browned all over, 5-7 minutes. Be sure to stir.

While the chicken cooks, chop up the vegetables.

Remove the cooked chicken from the skillet and put on plate. Reserve for later. Add the remaining extra-virgin olive oil to the pan. Add the crushed red pepper flakes and potatoes. Cook for a couple of minutes. 7-10 if you prefer your potatoes to be softer. Then add the mushrooms, celery, and onions. Cook for another 6 minutes. Make sure you stir every minute or so. Then add the bell peppers and garlic. Cook for another 3 minutes. Add the chicken back to the skillet and toss with vegetables. Add the red wine. Stir. Add the tomatoes and broth to the skillet and stir to combine. Stir in the rosemary. Bring to a boil. Reduce heat to low. Cover and let simmer for 15 minutes.

Turn of the soup and divide into bowls. Top with fresh basil (I used basil flakes) and cheese. Recommended: parmigiano-reggiano. Serve with a few slices of a French baguette.

Please try this dish, it IS great and you might even thank me for it.

This recipe was found in Rachel Ray's 365: No Repeats.

Spiced Pork Tenderloin with Fresh Cranberry and Orange Glaze.


Ingredients:


2 pork tenderloins, about 1 pound each (I used pork loin due to unavailability)
2 large cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon leaf thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
dash ground cloves
salt and pepper
12 to 16 ounces fresh or frozen cranberries (substituted whole cranberries canned, due to unavailability)
1 can (12 ounces) mandarin orange slices in syrup or lite syrup
1/2 cup sugar
juice and zest from 1 orange


Directions:


Heat oven to 425°. Lightly oil a roasting pan. Trim excess fat, if needed. Mince the garlic and blend with the cumin, thyme, cinnamon, allspice, and cloves; mix with 1 to 2 teaspoons of vegetable oil. Rub spice mixture all over the pork. Roast until pork registers about 155°.

Meanwhile, in a saucepan, combine the cranberries, mandarin orange slices and syrup, sugar, and orange juice and zest. Bring to a boil. Reduce heat and simmer for about 8 to 10 minutes, or until cranberries have popped and the mixture is thickened.

Spoon some of the cranberry mixture over the pork and roast for 5 minutes longer. Heat remaining cranberry mixture to serve with sliced pork. Let the pork rest for about 5 minutes before slicing.

This recipe was great, a nice sweet additive for the pork. We paired sauteed zucchini and squash, sauteed in a bit of extra-virgin olive oil, salt and pepper. It paired well. 

I found this recipe on About.com. Recipe by Diana Rattray.

Stir-Fry.... Fry-Stir

Cashew Chicken with Red Bell Peppers and Broccoli:

Another great stir-fry recipe. The mix between the cashews and broccoli really add a great crunch to the overall dish. The sauce is thick and a bit sweet but coats the ingredients well. I recommend wheat rice and a glass of cold, homemade ice tea. Enjoy.

Ingredients:
2 tsp. cornstarch
2 TBSP reduced-sodium soy sauce
1 TBSP rice vinegar
3 TBSP hoisin sauce
2 tsp. light brown sugar
1 tsp. canola oil
1 lb Stir fry chicken breast
1 TBSP fresh grated ginger (I did not use this because I forgot to get some, I did not notice it missing)
1 TBSP minced garlic
1 red bell pepper, chopped
12 oz fresh broccoli florets
1/4 C water
2 C rice - follow box instructions
2/3 C roasted, unsalted cashews (can be found in bulk in your local grocery store)
3 scallions, thinly sliced

Directions:

In a small bowl, whisk together cornstarch, soy sauce, and vinegar until evenly blended, then whisk in hoisin sauce and brown sugar. Place to the side and save for later.

Begin cooking rice according to box instructions.

Heat the oil in a large skillet over medium-high heat. When hot add chicken. Cook and stir until just cooked through, approximately 6 minutes. Transfer cooked chicken to a plate.

Add ginger and garlic to the pan and cook and stir until fragrant, about 1 minute. Add bell pepper, broccoli, and water. Cover and cook until broccoli is crisp-tender, about 3-4 minutes.

Re-whisk sauce. Add to the pan with cooked chicken, cashews and scallions. Toss and stir until sauce simmers and vegetables are coated with sauce.

Serve over cooked rice and enjoy.

(This recipe was found in the Fresh Magazine Hannaford Supermarket publishes every 2 months)

Athenian Pizza - you HAVE to try this!

I love pizza and ever since I left Rome, I have been trying to explore different options of pizza compared to the traditional marinara and cheese topping. So when I found this recipe in the Hannaford Fresh Magazine I was instantly interested. Although all the ingredients may sound a bit skewed, the combination of them all on nice warm dough was absolutely amazing. Open up your mind and try! However, I will suggest NOT starting it at 10 o'clock at night... it is a bit involving.. :-)

Ingredients:

Yogurt Sauce:
1/2 cup Hannaford Light Nonfat Plain Yogurt
2 TBSP Hannaford Crumbled Feta Cheese
3 TBSP Nature's Place Sundried Tomato Balsamic Vinaigrette ( we could NOT find this dressing so we bought a sundried tomato dressing and combined it with a balsamic vinaigrette we already had)
1 1/2 tsp chopped Nature's Place fresh dill

Pizza:
3 TBSP Inspirations Black Pepper Dipping Oil, divided
1 (20 oz.) package Hannaford Pizza Dough (we used wheat)
3 large cloves or garlic, thinly sliced
3 TBSP crumbled Hannaford feta cheese
1 1/4 cups shredded Hannaford mozzarella cheese
2 cups loosely packed, very thinly slice Inspirations Baby Spinach
1/2 cup Hannaford canned diced tomatoes
4 Nature's Place Spinach and Garlic Chicken Sausages, thinly sliced

Preheat the oven to 425 degrees F. Put your yogurt dressing in a coffee filter set in a strainer and let sit over a bowl for 20 minutes. The yogurt will thicken and lose about half its volume.

Meanwhile, prepare the pizza. Spread 2 TBSP of the oil on a 13 to 15 inch pizza pan or baking sheet. Stretch pizza dough to fit pan. Brush with remaining 1 TBSP oil over dough and top with garlic and feta cheese. Pre-bake crust for 7 minutes until set. Remove crust from the oven and raise oven temperature to 450 degrees F.

While crust bakes, prepare dressing. In a small jar with a tight fitting lid, combine drained yogurt, feta and vinaigrette and dill. Shake vigorously.

Top baked crust with mozzarella, spinach, tomatoes, and sausage slices. Spoon yogurt sauce over the top. Back for 15 -18 minutes until crust is slightly browned. Remove from the oven and let rest for 5 minutes. Slice and then enjoy.

Yum Yum Yum... I think Flank steak is one of my favorite cuts of steak... so this recipe: Spicy Arugula-Pistachio Pesto with Flank Steak was a nice treat! And now that the avocados are in season and amazing... it served as a great, light side. I found this recipe in the Hannaford Fresh Magazine.

Ingredients:

1 clove garlic
1 jalapeno pepper
2 lbs. flank steak
1 tsp freshly ground black pepper
2 C tightlt packed inspirations Baby Arugula
1/3 cup unsalted pistachios
1/2 cup Manchego cheese (I could not find this at the grocery store so I subbed Parmigiano Regiano)
1/4 tsp. kosher salt
3 TBSP fresh lime juice
2 TBSP extra-virgin olive oil
2 tomatoes
1 avocado

Turn on the broiler. Peel garlic. Slice jalapeno in thirds and clean out the seeds and veins. Place in a food processor or blender.

Season the steak on both sides with pepper. Place steak on a rimmed baking sheet lined with tinfoil. Cook on each side 5-8 minutes, depending on how you prefer your steak cooked.

While the steak cooks, prepare your pesto! Add arugula and pistachios to garlic and jalapeno. Pulse in food processor until coarsely minced. Add the cheese and salt. Pulse again until combined. Add 2 TBSP lime juice and 3 TBSP extra-virgin olive oil. Pulse until combined and smooth. The pesto will be thick.

Slice the tomatoes in half and thinly slice each half into half-moon slices. Cut avocado in quarters and slice each wedge into thinner slices. Divide each evenly onto dinner plates, sprinkle with the remaining lime juice and top with a little pepper.

When the steak is done, let sit for 5 minutes. Slice steaks across the grain and divide among plates. Top the steak with the pesto and serve immediately.

SWEET SCALLOPS IN A CAPER-RAISIN SAUCE w/ SWEET POTATO MASH, PEAS & PROSCIUTTO CONCOCTION:

So this meal was a bit intense. Everything was delicious but the pairing was lacking. I thought the sweet potatoes paired well with the scallops, however Barton did not. The pea and prosciutto concoction was too salty with the scallops. The pairing of the two made the prosciutto taste badly, even though it was fresh.


Now before I list the ingredients and instructions, my friend Cindy asked me the other day what capers are exactly. Unfortunately, I had a hard time explaining them. So Cindy, "a caper (Capparis spinosa L.) is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant." according to Wikipedia. They add great flavor to dishes and are generally used in Greek, French and Italian cuisine. 


Now I got the scallop recipe from Rachel Ray's 365 No Repeats. Barton and I found the pea and prosciutto recipe in Betty Crocker's Cookbook.


Ingredients for Scallops:


3 TBSP extra-virgin olive oil
2 shallots, chopped
1/4 C fresh flat-leaf parsley leaves
3 TBSP capers, drained
3/4 C dry white wine
1/2 C golden raisins
16 sea scallops, drained and trimmed
Juice of 1 Lemon
2 TBSP unsalted butter


Heat a large skillet over medium-high heat. Add 2 TBSP extra-virgin olive oil and the chopped shallots. Cook the shallots for 2 minutes. Season with salt and pepper to liking. Add the parsley and capers. Add the wine and golden raisins. Simmer for 3 minutes. Put in bowl and reserve.


Wipe out the pan with a paper towel and return to the stovetop. Raise the heat to high. Season the scallops with salt and pepper to taste. Add the remaining extra-virgin olive oil. Immediately add the scallops to the skillet. Sear the scallops in a single layer 2 minutes on each side. They will caramelize. Add the reserved sauce in the bowl to the skillet. Add the juice of the lemon. Turn the heat down to medium. Allow to simmer for 2 minutes.  Remove pan from stovetop. Put butter in scallop/sauce mixture. Allow to melt. Remove scallops and sauce from the pan, arrange on a plate and enjoy. 


Ingredients for Peas and Prosciutto:



1/4 C olive oil
1/3 LB prosciutto, chopped
1 small onion, chopped
2 LB fresh green peas, (I used frozen green peas 2 1/2 C)
1/2 C chicken broth
1 TBSP sugar
1 TBSP chopped fresh parsley
1/4 TSP salt


In 10" skillet, heat oil over medium-high heat. Cook prosciutto and onion in oil until onion is tender, stirring frequently.


Reduce the heat to medium. Add the remaining ingredients. Cover and cook for 10 minutes or until the peas are tender. 


ENJOY


Sweet Potato Mash:


-Put about 3 C water in pot. Set pot on stovetop. Put heat on high and bring water to a boil.
-While the water is warming, rinse and peel the potatoes. Cut into small pieces.
-Once water has come to a boil, carefully place sweet potato pieces into the boiling water. 
-Boil until the potato pieces are tender when poked with a fork.
-Drain the potatoes. Season as desired. Mash with electric mixer or potato masher. 

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto!

This was a simple, delicious dish that I found on FoodNetwork.com. It was one of Giada Laurentiis' recipes. The smokey taste of the mozzarella mixed with the salty prosciutto blended like the beach and a hot summer day, absolute perfection. It would work as a comforting winter dish (as I made it) or a chilled summer meal. I paired this meal with a crusty baguette, and a bottle of Shiraz; Barton and I happily ate this succulent dish and sipped on our bottle of wine. I hope you do the same.

2 LBS asparagus, trimmed
3/4 LB spaghetti
4 TBSP extra-virgin olive oil
4 garlic cloves, minced
6 oz thinly sliced prosciutto, cut into strips
6 oz smoked mozzarella, diced
6 TBSP thinly sliced fresh basil leaves

Cook the asparagus in a large sauce pan. 2-3 minutes. Spoon out the asparagus and place it in cold water to stop the cooking process.

Return the pan with the water to the stove and bring it back to a boil. Add more water if needed. Add the spaghetti and cook according to the box instructions. While the pasta is cooking, cut the asparagus into bite-sized pieces. Drain the pasta. Save 1 C of the water.

Heat the oil in a large skillet. Add the garlic until fragrant. Add the asparagus to the skillet. Season with salt and pepper. Add the pasta. Toss to coat. Add the prosciutto, mozzarella, and fresh basil.

Distribute to dishes, eat and enjoy!

Po...Po..Po..Pork Chops with Grainy Mustard and Raisin Sauce.

ABSOLUTELY AMAZING DISH! Barton and I paired this with a great summer salad but the flavors blended great together!

1 1/2 C chicken stock
1/2 dry white wine
1 C golden raisins
4 TBSP extra-virgin olive oil
4 1 1/2-inch-thick boneless center-cut pork chops
1 TBSP paprika
1 medium yellow onion, chopped
1 TBSP fresh thyme leaves, chopped
3 heaping TBSP grainy dijon mustard
1/4 C heavy cream
1/4 C flat-leaf parsley, chopped

Preheat oven to 375 degrees Fahrenheit.

In a small sauce pan over high heat, combine the chicken stock, white wine, and raisins. Bring to a simmer. Turn off the heat and let sit.

Heat a large skillet over medium-high to high heat with about 2 TBSP extra-virgin olive oil. Season the chops with salt, pepper and paprika. Place the chops in the skillet and sear on both sides to caramelize. About 2 minutes. Transfer to a rimmed cookie sheet and place in oven for 8-10 minutes.

While the chops are in the oven, return the skillet to medium-high heat. Add 2 TBSP extra-virgin olive oil, the onions, thyme, salt and pepper. Cook, stirring frequently, about 3 minutes. Add the hot chicken stock, white wine and raisin mixture. Add the mustard and heavy cream. Bring the mixture to a simmer and cook until slightly thickened. Add parsley.

When the pork chops are finished baking, take them out of the oven, place each one on a place and serve with the mustard/raisin sauce on top.

The salad that we paired with this is called "The Spinach Salad." We don't actually follow a recipe for it and I'm not sure where we got it from, but if there should be credit due somewhere, this is me giving it. It is amazing. Here are the ingredients:

Spinach
Granny Smith apple, cut into bite-sized pieces
Extra Sharp Cheddar Cheese, preferably Cabot
Vermont Honey Mustard

Yes, these are the only ingredients. And as far as portions go, I would just determine that yourself, depending on how many you are feeding. I normally use a whole apple and then add ingredients until well proportioned, there are normally leftovers with only 2 people eating. I lightly drizzle the dressing on the salad and then toss it. I highly recommend this salad.

Chorizo-Tomato Stew with Zesty Parsley Sprinkle


2 TBSP extra-virgin olive oil
3/4 LB chorizo sausage, thinly sliced
3 garlic cloves, 2 chopped, 1 crushed
1 large yellow onion, chopped
2 celery ribs, chopped
1 large carrot, peeled and chopped
A bag of small red potatoes, cut into quarters
1 TBSP fresh thyme leaves, chopped
1 15 oz can diced fire-roasted tomatoes
2 C chicken stock
1/2 cup fresh leaf parsley
Zest of 1 lemon
Zest of 1 orange
Box of Rice

Preheat a large soup pot over medium-high heat with 2 TBSP extra-virgin olive oil. Add the chorizo and cook about 3 minutes, stir frequently. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper. Cook for 3-4 minutes. Add the tomatoes and chicken stock and bring to a boil. Turn the heat down and let simmer for 30 minutes.

While the stew is simmering prepare the rice according to the directions on the box.

Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely mixed into the parsley.

To serve, arrange a few spoonfuls of rice on the bottom of a bowl. Ladle some of the chorizo-stew onto the rice and then top with the zest/parsley mixture.

ENJOY.

This recipe is a rendition of Rachel Ray's recipe from 365: No Repeats. I tend to like my potatoes softer when I eat them, so I recommend making sure the potatoes are soft when poked with a fork before turning the stew off after 30 minutes of simmering. If you are concerned about this recipe being too high in carbohydrates, I would recommend reducing the amount of potatoes you use and to use whole grain rice. (Uncle Ben's). This entree is filled with flavor, the chorizo really gives it a great kick and it is excellent on a cold winter night.

Cayden and Tim Come to DiNnEr!

Barton and I invited Tim and Cayden over to dinner the other night... and I think they BOTH enjoyed it.  "Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous." This recipe is again from Rachel Ray's 365: No Repeats. This recipe was absolutely delicious. The vegetables were cooked perfectly and the warm tomatoes really added a punch of flavor. The pork chops were cooked medium rare, and probably could have used more spice, depending on your own likes. Try it out:

8 Lamb Loin Chops

1 TSP ground cumin

1 TSP ground coriander

1 TSP sweet paprika

4 TBSP extra-virgin olive oil

2 Green Bell Peppers, cored, seeded and cut into bite-sized pieces

1 Large Yellow Onion, cut into 1-inch cubes

1 Cup Grape Tomatoes

1/2 C fresh flat-leaf parsley, chopped

3 Garlic Cloves, minced

1 1/2 C chicken broth

Box of Couscous

5 or 6 sprigs fresh mint

3 TBSP Pine Nuts

Put the chops between 2 pieces of plastic wrap and slap each chop with the palm of your hand to flatten. Season the chops on both sides with salt and pepper. Combine the cumin, coriander and paprika and sprinkle evenly over the chops (both sides). Let sit for 15 minutes. 


Heat a large skillet over medium-high heat and add 2 TBSP extra-virgin olive oil. When the oil is hot add the peppers and onions.  Cook for 5 minutes. Season with salt and pepper as desired. Add the tomatoes. Continue to cook until their skins begin to burst. Add half of the parsley to the skillet and toss. Transfer vegetables to a plat and cover loosely.


Place a TBSP of extra-virgin olive oil in a small pot for couscous. Heat the oil over medium heat and add the garlic. Saute for 1 minute. Add the chicken stock and bring to a boil. Pour in the couscous and remove from the heat. Cover the pot. Let stand 5 minutes.


Place a TBSP of extra-virgin olive oil into the skillet. Add the lamb chops and sear for 2-3 minutes on each side for medium rare.


After the chops are cooked to your liking, arrange the chops on top of the vegetables.


Fluff the couscous with a fork and stir in the fresh mint, the remaining parsley and the pine nuts. Served along side the pork and vegetables. 


Enjoy.

AND FOR DESSERT! "Milk Chocolate Mousse" This was such an easy and rewarding dessert. I used whipped cream and a touch of cinnamon like recommended and went back for more whipped cream. :-) One suggestion I have is, do NOT forget to buy the whipping cream needed for the actual mousse. I did... and although it did not ruin the final outcome... it was an unneeded stress at the brink of finishing an amazing meal. Chocolate Mousse is one of my favorite desserts. This was my first time making it, if I had known it was this easy, I would have been doing it every night for the past 7 years.... YIKES! I presented it in a wine glass because I thought bowls would not be 'elegant' enough. The wine glass worked very well. This recipe is from Hannaford's Fresh Magazine. ENJOY!


14 oz milk chocolate; chopped
3 egg yolks
3/4 C whole milk
1/2 tsp vanilla extract
1 C chilled whipping cream


Whipped cream and cinnamon for garnish (optional)


Melt milk chocolate in the top of a double boiler. Stir frequently until melted. Remove chocolate from heat and stir until smooth. Cool slightly


Whisk egg yolks in a medium bowl. Bring milk to a simmer in a saucepan. Slowly pour hot milk into egg yolks. Whisk constantly so the mixture will not curdle. Return mixture to saucepan. Stir with a wooden spoon over low heat until custard thickens enough to coat the back of the spoon. 10 minutes or so. (DO NOT BOIL) Remove pan from heat. Whisk in melted chocolate and vanilla. Let cool at room temperature for 10 minutes. Refrigerate for 40 minutes until slightly thickened.


Using an electric mixer, on medium high, beat cream in a medium bowl until soft peaks form. Gently fold cream into chocolate mixture until thoroughly combined. Divide mousse into dishes. Garnish if desired.

If you like the SpIcE then you will LoVe "Spicy Shrimp and Penne with Puttanesca Sauce!"Perfect meal to clear the sinuses... seriously.

Okay,

1 lb. penna pasta
1/4 C extra-virgin olive oil
8 Garlic cloves, finely chopped - No Kissing Tonight! :-/
3 TSP crushed red pepper flakes
1/2 C cracked, pitter, black olives
4 TBSP capers, drained and coarsely chopped
1 14 oz can crushed tomatoes
1 14 oz can diced tomatoes
1 pound peeled and deveined shrimp, tails removed
2 handfuls chopped fresh parsley

Cook the pasta according to directions on the box.
Heat a large skillet over medium heat. Add the extra-virgin olive oil, garlic, and crushed red pepper flakes. Add the olives, capers and tomatoes. Now I couldn't find a 14 oz can of crushed tomatoes, so I bought a 28 oz can of diced tomatoes and put half through the food processor, in case you happen to run into this problem. Bring the sauce to a bubble and add the shrimp. I bought cooked shrimp so I just through them in, stirred them into the bubbling sauce and then turned off the burner and let it all sit together for about 5-10 minutes to allow the shrimp to marinate a little and pick up the sauce.  Once the pasta is done add it to the shrimp marinade as well as the parsley.

Serve and enjoy.

This meal is also from the Rachel Ray 365: No Repeats book. It is a great meal with a kick. The spice really took Barton and I by surprise but it was very enjoyable. It served as a great comforting, winter meal. If I were to add anything to it, it would have been a class of Zinfandel and a piece of crusty baguette.

I must start by saying, Kudos to Erika Irish for being my first follower! Awesome!

So last night my boyfriend, Barton made us Spring Chicken with Leeks and Peas, Served with Lemon Rice. This is another great Rachel Ray recipe from her book 365: No Repeats. I swear this woman is a genius! This would make a delicious summer meal. It would be perfect to have hot or cold. We didn't add any salt or pepper. I think if we had, I would have omitted the salt and added about 1/2 TBSP pepper, but I like pepper.  Here it comes:

2 C chicken stock or broth
1 C white rice
     Zest and Juice of 1 lemon
3 TBSP extra-virgin olive oil
1 TBSP unsalted butter, but into small pieces
1 1/2 -2 lbs Chicken Breast Tenders, but into small bite-size pieces
2 medium leeks, trimmed of tough tops and roots
1/2 C dry white wine
1 10 oz box frozen green peas


Now after typing these ingredients up, I just realized that in my last two blogs I didn't actually give any instructions...that would probably be helpful. So here are my instructions for this, even though Barton made it:

Sit at the kitchen table, work on your blog, while your boyfriend cooks.... okay okay..

-Bring the chicken stock to a boil. After it has come to a boil put in the rice, lemon zest, and 1 TBSP extra-virgin olive oil. Return to boil and then simmer until all the stock is gone.

Heat a large nonstick skillet and add the remaining extra-virgin olive oil and the butter. Let the butter melt and then add the chicken. Cook thoroughly.

Cut the leeks in half lengthwise, rinse and cut into slices about the size of your pinky finger. Put leeks in a colander and rinse while seperating the layers.

Cook the leeks with the chicken. Add the white wine. Add the peas. Saute all together. Turn off heat. Add salt and pepper to taste. Add lemon juice.

Plate the rice with the chicken concoction and Enjoy.

Sesame Beef with Green Beans

I made this last night, but since I am just starting this blog I am trying to add some of the stuff that I have been taking pictures of. This is called Sesame Beef with Green Beans. It was featured in the Hannaford Fresh magazine that comes out every two months or so. If you love stir-fry, you will love this recipe! It is simple, quick and you do not need many for ingredients. They are as follows:

2 TSP toasted sesame oil
3 TBSP reduced-sodium soy sauce
1 TBSP rice vinegar
1 TBSP cornstarch
1 TBSP honey
Pinch crushed red pepper flakes
2 TBSP sesame seeds
1 LB. boneless stir-fry beef
1 TBSP minced garlic
1 TBSP grated fresh ginger
3 TBSP water
1 pkg. trimmed fresh green beans
1 C precut matchstick carrots
4 C brown rice
2 scallions, thinly sliced

I made a few renditions to what they called for: I did not use reduced-sodium soy sauce. I used more than a pinch of red pepper flakes, probably about a TBSP. I did not use 2 TBSP of sesame seeds. I used less than a TBSP of ginger, but that's because I was merely grating it right into the pan.

I recommend cooking the rice on the stove, I did it in the microwave as they suggested and it took much longer than I had hoped for and, in my opinion it would have been easier just to do it on the stovetop.

This recipe was delightful. It's simplicity was recognized in the minimal amount of ingredients, yet it's taste was far from dull. The hint of honey in the thick sauce added a bit of lasting sweetness in your mouth and the scallions, although not very abrasive, somehow snuck into every bite giving you that great sensation and battle between sweet and zesty.

ENJOY!

Honey-Orange-Glazed Ham Steaks with Spicy Black Bean, Zucchini, and Corn Salsa



Zest and juice of 2 Oranges
1 TBSP ground coriander
1/2 C honey
1 TBSP chili powder
Salt and freshly Ground Black Pepper
1 1/2 C Chicken Stock or Broth
3 TBSP extra-virgin olive Oil
1 large red onion, chopped
3 large garlic cloves, chopped
1 jalapeno pepper, chopped
1 small Zucchini, thinly sliced into disks
1 10-oz box frozen Corn Kernels
2 large Ham Steaks, cut in half
1 15 oz can Black Beans, grained and rinsed
Zest and juice of 1 lime
1/4 C fresh flat-leaf parsley leaves.


This recipe is from Rachel Ray's cookbook 365: No Repeats.  This was a deliciously prepared meal. I was a bit skeptical of the jalapeno pepper, only because I am a bit hesitant when it comes to spicy foods. I only used one large ham steak and I felt as if that was in great proportion to the salsa. This meal had a great kick to it. I bit of spice in the salsa and then as I indulged in the ham expecting to be sweetly rewarded, the ham gave me a little kick with the chili powder I forgot that I had applied.  This meal would be great for a dinner party, it was easy to prepare and quick but the taste was long-lasting.