Basic Dinner Re-Do's: Keepin' It Fresh

Do you have dinner items that seem to make a reoccurrence at your dinner table all the time?  If you're a budget-minded family, that item is most likely chicken as it is in my house.  I have a love/hate relationship with it--it's so darn inexpensive that I can't help but buy it.  I love the cost.  However, it is pretty basic and hard to really make interesting.  I hate the blah-ness.

As of late, I've been focusing on how to keep the basic meals interesting--kick them up a notch, make the special and above all--different.

Armed with my chicken breast (and a plug for Omaha Steaks-which we started using earlier this year and are 100% in love with--we find the most amazing inexpensive deals there, high quality and it's shipped to us!  Score!) and a house of staples--the challenge tonight was to make it different. (But not so different that my picky husband wouldn't eat it!)

I started with two-day brined chicken breast.  Why two-day?  Because I planned for a Wed. meal and ended up going out for dinner...luckily, double-brining the bird isn't going to kill you.  It will, however, make it a bit more salty, so be forewarned and don't use salt when you cook.   I also decided to use the rest of my black (squid ink) pasta this evening.  We've really embraced this at the house--it has a similar taste, cooks in 3 minutes and just makes us feel a teeny-tiny-more-fancy.  The outcome was a good basic re-do that was pretty light on the budget and calories.

Anti-BBQ, Grilled Chicken &

 Black Pasta w/ a Pinot Grigio reduction 

Ingredients:

2 Chicken Breasts, brined (slow, 24 hours in basic salt brine)

1/4 cup BBQ sauce (I use memphis style)

2 Tbs. Worchesteshire Sauce THICK

1 Tbs. Soy Sauce

2 tsp. balsamic vinegar 

2 cups black pasta

1/4 cup green peppers (chopped, fine)

1 carrot, julienne cut

2-3 garlic cloves minced

1/4 cup pinot grigio

4 Tbs. olive oil (I use a basil infused one for this recipe)

black pepper

Directions:

In a large saute pan, bring 2 Tbs olive oil to heat, add garlic cloves and let cook for about 1 minute, or until aroma hits you.  Add peppers and carrots, reduce heat and cook for about 2-3 minutes, stir occasionally.  In a large pot, bring to boil water (with salt!) and add pasta.  Cook per directions--but do not drain/rinse.  In saute pan, add pinot grigio, bring to boil, reduce heat and let simmer until reduced.  (I add additional olive oil at this time, so it simmers with the wine)  Once the sauce has reduced and is a little thicker, add pasta, stir and keep on low heat to keep warm.

For the chicken: whisk BBQ sauce, soy, worchesteshire and balsamic together.  Remove chicken from brine, and set in pan, pour mixture over and let sit for 5-10 minutes prior to cooking.  Remove from sauce and immediately place on hot grill, cooking 3-4 minutes per side, or until cooked throughout.

Serve chicken atop pasta--and sprinkle with a bit of grated cheese!  

Crusted Salmon & Black Tie Squid Pasta

Have you ever ran across something in the grocery store that you're just drawn to?  Something out of the ordinary that you just don't know about, but yet, you feel compelled to buy it?  I happens to me all the time.   It is ALWAYS something obscure too.  Speck. Check.  Celery Root. Check.

Despite their oddities, I've learned that they are, indeed, good for daily cooking and are very similar to things I already use--but fun substitutes!  Speck, much like pancetta-I use them interchangeably. Celery Root, is similar to a potato, and I've made oven fries and mashed them like potatoes.

Inspired by my love of odd things, and a black bag of pasta that called my name at my favorite market, tonight's recipe was born:  crusty salmon and squid pasta.  (So, it's not actually MADE of squid, but squid ink is used to die the pasta black.)

Crusted Salmon & Black Tie Squid Pasta

Salmon Ingredients (serves 2):
2 fresh salmon filets, skin on
1/2 stick of unsalted butter, room temperature
2 sprigs of tarragon
salt/pepper to taste

Black Tie Pasta Ingredients:
1/4 lb black pasta
1 thick slice of pancetta, finely diced, about 1/2 cup
3 Tbs high quality extra virgin olive oil
1 shallot, finely chopped
3 garlic cloves, minced
1 small jar artichoke hearts, roughly chopped, with juice reserved.
1-2 Tbs dry white cooking wine

Directions: 
About 2 hours before cooking; place salmon on a well-sprayed cooking pan, flesh down, skin up.  Evenly spread room-temperature butter on skin, coat entirely.  Place salmon back in the refrigerator for 2 hours.  This time in the cold will firm up the salmon and the butter.  Cold butter = crispy skin.

For the pasta "sauce":
In a medium sauce pan, bring 1 Tbs oil to heat and add pancetta.  Let simmer, stirring frequently until most of the fat has rendered off.  (about 3-5 minutes)  Add garlic and stir frequently, let cook for 1 minute and add shallots & remaining olive oil.  Stir and bring up to heat.  Add artichoke hearts, juice and bring to heat.  Add white cooking wine and bring to slow boil.  Reduce heat and let simmer, add salt and pepper to taste.  Let the sauce reduce by about 1/2.

While the sauce is reducing, remove the salmon from the refrigerator, sprinkle with salt/pepper and place tarragon sprigs on each skin.  Place under broiler until skin is crispy--about 5-8 minutes.

With sauce reducing, salmon cooking, bring water to boil and add pasta.  Cook for approximately 3-4 minutes, until al-dente.  Using a pasta ladle, transfer pasta directly to the sauce (do not drain) and toss well.

Remove salmon from broiler, serve.

I know, it sounds interesting, but I assure you, it tastes nothing like squid.  In fact, unless the kiddos find it cool that squid is in it, you could not even mention it--just call it halloween pasta.  The taste is similar to regular, the cook time is minimal and frankly, it put a grin the size of Texas on the Boss' face.  When that happens, I know I've stumbled up on something fantastic.

Wake-Up-Call Special

If you're anything like me (or desire to be), mornings are completely meditative.  It's the only time in the day that is solely mine.  I like my mornings to linger, and I wake up early so that they can.  The hubs sleeps in later than I do, but Maddox the mad-dog and I are up together and we make the most of some quiet time before we seize our day.  We wake, we walk, we shower, we grab our cup-o-joe and settle into the morning news with breakfast.

If anyone comes between me and my mornings, I'm not a happy camper. 

Because mornings are special, I always think that my breakfasts should be as well.  There's something about sitting down to a nice breakfast before you take on your day that puts you in a better mood and starts you off on the right foot. 

No time for special breakfasts you say?  NONSENSE!  I'm not suggesting you make pancakes, or eggs benedict every morning (although, if you do, can we please talk-I'll be visiting immediately!), but you can prepare a few little things that put a smile on your face, fill your tummy and make you feel as if you've already won the day. 

My individual breakfast casseroles are just that ticket.  Not only do I love them for their simplicity, but I love them for their ability to be customized, jazzed up, or as simple as the basic recipe I'm about to share.  One of my favorite things to do when we have overnight guests is take evening orders; make these bad-boys up, stick them in the refrigerator and in the morning, pop them in the oven before my guests wake.  When they do; they have an prepared-to-order breakfast that is sure to put a smile on their face.  (what's that you say, you're ready to come stay with me now?)

Wake-Up-Call-Special

Basic Ingredients: (serves 4 individual pots)

4 eggs

1 can of cream of potato soup (you can sub cream of celery, chicken or mushroom to taste, but I find potato is a good base that everyone likes)

4 slices of bread (I use whatever I have left in my kitchen, this works well with ANY bread type; even leftover hamburger/hotdog buns!)

3 Tbs whole milk

1 cup shredded cheese (I use a parmesan/reggiano mix; but you can sub cheddar or any easily-melted cheese you have)

1 tsp garlic salt

1 small scallion, finely diced

salt/pepper to taste

Directions:

Heat oven to 350 degrees.  In a medium bowl, mix all ingredients together, whisk for about 2 minutes.  (Yes, it's that easy!)  Prepare 4 individual ramekins (6 oz) or small crock-pots (shown in picture) and pour mixture evenly into it.  Sprinkle a bit of cheese on the top of each.  If using bakeware with lid, place lid on.  If using bakeware without a lid, place a piece of loosely fitted foil on top to prevent the cheese from burning.

Place all pots on baking sheet and bake for 20-25 minutes.  Remove lids/foil and return to oven for another 10 minutes, or until cheese is golden brown.  Remove from oven and serve with fresh fruit & a big glass or orange juice! 

Spice Up The Base!  (my suggestions on what to add--be creative!)

Finely diced onions

Breakfast sausage (brown the meat first, crumble into mixture before baking)

Bacon (cook before, crumble into mixture)

Finely diced tomatoes

Corn

Onions

Mushrooms

Pinenuts (yes!)

Blue Cheese 

Better than Best Burgers

Lately I've been on the perfection kick--mastering and fine-tuning every little recipe I have--which means the old ones have made their way out of hiding and my husband has had to try, compare and rate no less than 10 similar, though slightly-different chocolate chip cookies. (tough gig he's got there, right?!)

On the list of things to-make-perfect was hamburgers.  Juicy, not overcooked, flavorful and dripping with goodness burgers. Well, folks...we can check that off the list!  Perfection.  Pure perfection.

Before I get to the recipe, let me preface this with the disclaimer that I believe meat should taste like meat.  If you buy the best grade of ground beef and lightly season it, it'll do you justice.  I don't like to over-marinate meat, season too heavily or get to crazy with burgers--especially a plain-jane one that people are going to doctor up to their own liking.  Get the base right and people will be thrilled, that's my take.

With that said; this flavorful burger is better than ones I've paid a pretty penny for--and darn it if the hubs didn't ask for seconds.

Better than Best Burger (serving is for 2; double as needed)

Ingredients:
1 lb ground beef (90%)
1 egg yolk
1 Tbs. steak sauce (I use whatever is on sale; or in my pantry; this is with A1)
salt and pepper
Cold, unsalted butter, 2 small patties.

Directions: 
Crank the grill up!  I use a cast-iron, stovetop one and am basically in love with it.   Whatever indoor/outdoor grill you use, make sure it's HOT.

In a medium bowl, break up the ground beef.  Add the egg yolk, steak seasoning and mix, gently with a fork.  (The key to this part is to not "do" too much to the meat, don't break it down much, just make sure all the ingredients are incorporated.)  Liberally season with salt and pepper.  Form into 2 patties.  Make an indention in the center of both patties, and place one patty of butter in each.  Form the meat back over the butter so that it's completely encapsulated by the meat.

Place directly on a hot grill--and let cook for 3-5 minutes per side; to your tasting.  Remove, let stand for 5 minutes and serve.

Bet you didn't think we were adding butter to a burger, did you?!  I know, crazy.  For me, I don't like a medium-rare burger, it's counter-intuitive to everything I've ever learned about ground beef--which is cook well.  I also don't like a well-done burger because it's so tough.  The key here is add a bit of fat, which will help the burger cook, keep it moist and add a fantastic layer of flavor to it.  Top your burger with all the fixings your heart desires.

I have broken up with Dunkin Donuts

Confession.  I am addicted to coffee.  And when I say addicted, I mean ADDICTED.  I can not start my day without it.  Period.  I like it any way I can get it--hot, cold, straight or fancied up, if you're offering it, I'll take it.

I might take it any way, but I prefer it iced and carmel.

Have you ever had Dunkin Donuts Iced Carmel Latte?  That, to me, is the BEST thing on earth.  It's the perfect marriage of both caffeine and sweetness.  I can suck it down like water.  Actually, maybe even faster than water, because it's a whole lot better!

Since that little sucker is almost $4 though, I've been on a loooong quest to make the perfect replica at home.  My quest has taken me from coffee flavors to syrups to some really horrible "shot syrup" and everything in between.  I have, for awhile now, settled on the method of brewing it hot, refrigerating it in a glass bottle and adding Baileys Coffee creamer.  It was a good solution--it's held me over for a year.  But, I was reading a blog about coffee and decided that it was try to get this right, again.

Can I just tell you:  I WILL NEVER BUY ICED COFFEE AGAIN.  It is that good.

Now, before you read on, please know that this is going to seem a little crazy, and a bit time consuming--but I assure you, it's well worth that effort.  It's my take on a massive cold-french-press coffee, without the french press.  :)  Out of my form though, I'm going to give you some photo illustrations of the processes--

Step 1:  Get a soup-pot and a bag of coffee, ground.  

Step 2:  Place the coffee grounds in the pot.

Step 3:  Add water, just right on top of the grounds!

Step 4:  Mix it up.  Make certain all those grounds are wet and will absorb the water! Cover and let set for hours (I let mine sit for around 6)

Step 5:  Get a large jug/canister that you can transfer the coffee to/dispense from. (pictured is a great refrigerator-jug from walmart that cost about $5)

Step 6:  Cover the top of the opening with a cheescloth and strainer. 

Step 7:  In small batches (about 1 cup each) strain the coffee grounds out--and the coffee into the new container.   You will have to rinse the cloth a few times to get the coffee "sludge" off.  This process is a bit time consuming--so go slow, otherwise you'll end up with coffee grounds in your yummy drinks!

Step 8:  You can choose to leave, or add more water-depending on your taste preference.  The original mixture is strong-and black, so I lightened it up a little bit, with an additional 3-4 cups of water.

Step 9:  Now the fun part--flavor it up!   This is where the real magic happens.  There are a lot of ways you can go with this depending on your preferences.  My goal was to replicate DD's happiness, so I was looking for the perfect combination of sweetness and creaminess.  Do you know what achieves this?!  Canned, condensed sweetened milk and carmel syrup (I used Eagle Brand and Smuckers).  Add just a little sweetened milk and carmel to a glass and stir.  Add ice and coffee--and stir some more.

The result was a light, carmel, lovely iced latte that beats the socks-off of DD.

I'm sorry, Dunkin, we've had a spectacular run, but all good things must come to an end.

Pan-Fried Tilapia and Summer Saute

Holy moly, summer is upon us!  Is it hot enough for you?  The temperature has been rising and we have been sweating our little bums off on the NJ shore.  Thank goodness for air conditioner.

What's good about summer?  Meh, not much in my book.  The ONE thing I look forward to during this time of year is the food--fresh fruit and veggies galore!

We have been munching down on all sorts of healthy goodness around our house this summer and thinking of creative ways to keep it fresh has been a good challenge.  I mean, how many ways can you REALLY make squash?  Oh, and did I mention that the dear husband hates squash?  (who hates squash?!)  To add yet another challenge to the mix, we're also on this whole "see how much we can save in life" kick, which means our meals have to be both a) healthy; and b) cheap.

This week, while shopping, I had a TON of coupons for free and/or low-cost veggies and there was a great sale on fresh fish, so I stocked up.   Armed with with both, I had some serious cooking to do.  Ya.

The outcome was a great meal that prompted a "I still don't understand why you didn't go go culinary school" from the husband.  I think that means he liked it. :)

Pan Fried Tilapia and Summer Saute


Ingredients: 
2 tilapia filets-fresh
1/2 cup panko bread crumbs
1/2 cup bread crumbs (any kind)
2 eggs
2 ears of corn, kernels removed
3 garlic cloves, minced
1 squash sliced into thin slices
1 zucchini sliced into thin slices
1 cup cherry tomatoes, cut in half lengthwise
4 Tbs extra virgin olive oil
2 Tbs butter
1 tsp old bay seasoning

Directions:

In a large saute pan, bring 2 Tbs olive oil to heat.  Add garlic and stir for about 1 minute.  Add butter and let it melt.  Add zucchini and let simmer for about 1 minute.  Add corn and squash, cook for about 2 minutes.  Add tomatoes and old bay seasoning.  Let simmer for another 2 minutes, stirring frequently.  Remove from heat and let rest.

In a large saute pan, bring 2 Tbs olive oil to heat.  In a small bowl, whisk eggs together.  Place bread crumbs on plate.  Dredge tilapia through egg mixture and roll in bread crumbs-transfer immediately to pan to cook.  Cook on each side until golden and crispy.  Flip only once.

Serve with light scattering of scallions atop both stir fry and tilapia--and add sour cream for a bit of bite!  

Cost Breakdown: $2.75 per person
Calories:  Approximately 320 per person.

Suped-Up Stuffed Chicken

Sometimes I totally forget about the tried-and-true loves of my kitchen.  I'll go months on end without pulling out spices that I adore for no reason at all.  When I find them, tucked in a corner, it's like I've won the culinary lottery--interesting meals are literally right around the corner!

Such was this week when I found old-bay seasoning, nestled in a corner that I'd hadn't reached in months.  Maybe longer.  YES!  I LOVE old bay.  I firmly believe it goes perfectly on just about anything from fries, to chicken, to pork and beyond.  That's where I started this meal-old bay.  What I came up with was delicious chicken that had my husband asking for more.  Winner.

Suped-up Stuffed Chicken:

Ingredients:

2 thin-sliced chicken breasts, brined for 24 hours
1/4 cup extra virgin olive oil
2 Tbs old bay seasoning
1 tsp garlic salt
2 tsp lime juice
1 tsp fresh parsley
2 Tbs blue cheese

Directions:

In a bowl, whisk olive oil, old bay seasoning, garlic salt, lime juice, fresh parsley and blue cheese together.  Poor over chicken and set aside for about 30 minutes.

In a medium skillet, bring 2 Tbs olive oil to heat.  Remove chicken from marinade and lay flat.  In center of chicken breast, sprinkle 1 Tbs blue cheese and fold over each side.  Lay chicken in pan, fold down.  Cook until chicken is white-throughout-about 3-5 minutes, turning once.

Served along side old-bay homefries and vegetable tubitini.

Cost:  Approximately $1/person for chicken, prepared.
Calories: Approximately 220, based on chicken weight and cheese brand