Mediterranean Chicken

I haven't had a lot of time to blog my recipes recently.  I decided to open a second website for my business, and the work involved has kept me focused.  Like most people everyday life gets in the way of how you really like to spend your time!  However, I do have to work so I can splurge on the ingredients I am always wanting to try!  If you are interested in seeing how I make a living, check out www.dollhouseminiaturescale.com.

I went to the grocery store this morning early.  It was nice to chat with the staff.  I keep saying the produce department is raising the bar.  It is true; I came home with button, cremini, shitake and oyster mushrooms!  Fresh green beans, asparagus, tomatoes and beautiful waxy fingerling potatoes.  I also had the opportunity to chat with the gentleman stocking the DeLallo products.  For those not from here, DeLallo's is an area Italian Market that locals love.  I am really a dedicated shopper of their quality products.  It is great to see they extend their reach into several area stores and beyond.

Because of the abundance of fresh produce and the chat with the DeLallo rep, I was inspired to cook this dish with flavors of the Mediterranean.  As I say in the intro to my blog, I truly explore the world through food.  I am not well traveled, nor anticipating ever having much opportunity to travel the world (unless someone is willing to give me a reality show!), I am grateful that my hometown Shop 'n Save allows me such a variety of choices!

Onto this wonderful dish.  This is one of those dishes that looks good, tastes good and make you feel good!  Pretty colors and textures, such complex layers of flavors and the fact that you are eating healthy make this a must make recipe!  Very inexpensive for such an impressive dish!

Mediterranean Chicken
printable recipe

1 jar (14 oz.) jar of marinated artichokes
2 garlic cloves, thinly sliced
4 sprigs of fresh oregano
1-2 lbs. of skinless, boneless chicken, thighs or breasts (I used a combination of both), cut in stips
2 T. olive oil
1 small red onion, sliced thin
1 pint of cherry tomatoes
1 (14 oz.) Cannelloni beans, drained and rinsed
1/4 c. rough chopped Kalamata olives (and yes, for those who know me, I used them-but I did pick them out for myself! I just don't like olives!)
8 oz. Fresh Mozzarella, cut in 1" pieces, or Bocconcini (mini mozzerella balls) if you can find them
Fresh ground black pepper and kosher salt
1/4 c. chopped fresh parsley
2-3 T. basil leaves, cut in thin strip

Drain the liquid from the artichokes into a large ziplock bag.  Save the artichokes for later.
Add the chicken pieces, sliced garlic and fresh oregano leaves.  Allow to marinate for 1-3 hours in the refrigerator.

Preheat the oven to 400 degrees.
In a 13 X 9 Baking dish add the sliced onion and whole tomatoes.  Drizzle with 1 T. olive oil and season with salt and pepper. Go light on the salt because the olives and artichokes will add a salty flavor.
Bake for 15-20 minutes until onions soften and the tomatoes begin to burst.

Drain the chicken.  Heat 1 T. of olive oil in a heavy skillet.  Saute the chicken pieces until browned. Don't crowd the pan, otherwise you will simply steam the chicken and you want to get a nice brown crust.

Add the chicken to the baking dish.  Spread the beans, artichoke hearts, and olives to the dish.  Season with a bit more black pepper.

Bake for additional 10 minutes until heated through.
Remove from the oven and nestle the cheese pieces evenly through the pan.  Bake for 3-5 minutes until cheese is soft and melted.

Top all with fresh herbs before serving.

Vegetable Chowder

I know I have been AWOL lately.  This winter not only beat me up with the cold and snow, it also won the war over me with colds and flu.  I am still struggling with a Spring cold-which according to old wives, are the worst type of colds to have.  I will vouch for the old wives, this one is without a doubt, the worst.
I have been cooking.  I just haven't been cooking anything very interesting. With the sun finally shining and with a  hint of Spring, I craved fresh, colorful vegetables.  Hmm, head cold, desire for veges...certainly added up to a beautiful pot of golden colorful vegetable chowder!  This soup is packed with flavor.  It is filled with vegetables (feel free to switch them up to your favorites) and just enough cheese and cream to give it a rich texture.  I scanned the produce department and was practically giddy with the selection.  Ok, Rt. 66 Shop 'n Save, you have so raised the bar on your produce department lately!  I scooped up all the bargains and went home to chop.  :) shhh don't comment on my addiction to chopping.  I am not sure if this pot of soup will beat my head cold; but, it certainly makes it more bearable!


Vegetable Chowder
printable recipe

5 T. butter, divided
3 chopped carrots
2  ribs of celery, chopped
1 yellow onion, chopped
2 cloves garlic, minced
3 c. chicken broth
2 large or 3 medium russet potatoes, peeled and diced
1/2 tsp. dried Thyme
salt and pepper
2 heads of broccoli, chopped
6 T. flour
3 c. milk
1/2 c. heavy cream
2 c. shredded sharp cheddar cheese
1/3 c. grated Parmesan

Melt 1 1/2 T. of the butter in a heavy bottom pot.  Add the carrots, celery and onions.  Saute for about 5 minutes until they soften.  Add the garlic and saute for another 30 seconds.

Add the broth, potatoes and thyme.  Season with salt and pepper.  Bring to a boil.  Reduce heat and cover.  Simmer for 15 minutes.

Add the broccoli and simmer 10 minutes more.

Meanwhile in a medium saucepan, melt the remaining butter.  Sprinkle in the flour.  Whisk and cook for 1 minute. 

Slowly add in the milk. Whisk constantly until smooth and slightly thick.  Add in the heavy cream.
Add the milk mixture to the pot of vegetables. Over low heat simmer for 10 minutes, stirring occasionally. 

Remove from the heat and add the cheeses.  Stir until melted.  Season with salt and pepper if necessary. 

Not your Mom's Grilled Cheese and Tomato Soup!

Ok, I have to admit, I associate tomato soup with sick days home from school in the 1960's and 70's, and soup from a can is disgusting.  I also associate Grilled Cheese sandwiches with smooshie white bread and bright orange cheese, that somehow looks kind of alien.  Being that it is junk Food Friday and I had work to do right up until dinner time, it was either call for a pizza, or make something that would only take, at most, 30 minutes.  We all know that Friday nights are for kicking back and forgetting the week; and even I don't want tied to the kitchen for a long time.
It was a Grilled Cheese and Tomato Soup night.  But remember I just said I am not a fan of either.  This tomato soup raises the bar for deliciousness!  The rich soup paired great with this fresh Italian version of the humble Tuna melt.  Honestly, this is company worthy.  I had homemade pesto in the freezer, but jarred is perfectly fine for this recipe.  If you at all like the flavors of tomatoes, basil and tuna, this meal is will be a treat!

Roasted Tomato Soup
printable recipe

1 large onion, chopped
6 T. butter
2 (14.5 oz.) fire roasted diced tomatoes
1 (46 oz.) bottle or can of tomato juice
3-6 T. sugar
3 chicken bouillon cubes
Freshly ground black pepper
1 c. dry sherry
1 1/2 c. heavy cream
1/4 c. chopped fresh basil
1/4 c.. chopped fresh parsley
Grated Parmesan for serving

In a large dutch oven, melt the butter over medium high heat.  Add the onions, and saute until onions are translucent.

Add the fire roasted tomatoes and stir to blend.

Add the tomato juice and bring to a bubble.

Add the sugar, bit by bit, tasting as you go.  Only add as much as you need to cut the acid of the tomatoes.
Add the chicken bouillon cubes and season heavily with black pepper.

Simmer until the bouillon is melted.
Add the Dry Sherry and simmer for 10 minutes.
Add the cream, basil and parsley.  Simmer for a few minutes.

Serve warm with fresh grated Parmesan if preferred.

Parmesan Pesto Tuna Melt
printable recipe

2 (5 oz.) cans of white albacore tuna, water packed, drained
4 T. mayonnaise
4 T. prepared pesto
1/4 c. shredded Parmesan
2 tsp. minced garlic
salt and pepper to taste
Sliced Italian bread
Sliced tomato
Sliced Provolone
2 T. softened butter

In a medium bowl combine the tuna, mayo, pesto, parmesan, garlic and salt and pepper.  Combine thoroughly.

Lay out 4-6 slices of bread.  Place one slice of cheese on each piece of bread.

Top with tuna mixture.
Add tomato slices to half of the sandwich sides.

Close each pair of bread slices.
Spread the outside of the bread with butter.  Place in a heated pan over medium heat.

Butter the top side of the bread.  Heat until browned.  Flip and brown the other side of the sandwich.

Serve warm.

Perfect Steak!

Shop and Save have beautiful steaks on special this week.  And, I must mention the asparagus for only $1.99 lb. is picture perfect!  Being as last night was Oscar night, I did a decadent dinner of steaks with a red wine reduction, asparagus and dual potato frittata, that was Hollywood worthy-I did not bust out champagne or evening gown, although I was tempted!  Yum!  This way of doing a steak is hands down an easy, delicious way of doing a steak indoors.  Many of you know I have an addiction for slow cookers (I resisted the one I saw at S 'n S today, on the top shelf!); I also love my collection of cast iron cookware. Honestly I don't know which I am addicted to more.
Follow these directions and no matter what grade of steak you are cooking, it will come out perfectly. I have never done this steak preparation in any other type of skillet than cast iron, but, it would be worth a try.  The key is that cast iron keeps its heat.  *Important-always bring beef to room temperature before cooking.  It cooks more evenly and is easier to maintain the desired doneness.

Seared Steak with Red Wine Reduction
no real need to print!

2 thick cut steaks such as rib, strip or delmonico
kosher salt and cracked black pepper
2 T. butter
3/4 c. dry red wine
1 small shallot, chopped fine
1/2 tsp. thyme

Generously season both sides of the steak with salt and pepper. 

In a cast iron skillet, over medium high heat, melt the butter.  Allow all of the bubbles to subside.

Gently place the steaks in the pan.  Do not move them once they are placed.  Cook for 3 minutes for medium rare, or 4 minutes for medium.

Turn and do the same on the other side.
Remove to a plate and tent with foil for 15 minutes.

In the same pan, saute the shallots.  Add a bit of butter if necessary. 

Add the wine and the thyme and stir until reduced by half.  Season with salt and pepper if necessary.  

You can make this richer by adding more butter at the end; however, I always feel guilty enough at this point!

Easy Crab Legs

Happy Valentine's Day!  I stepped Junk Food Friday up a bit this week!  This is the weekend to put in a little effort and have something special for the occasion.  I encourage you to take advantage of the Seafood Special at Shop and Save this week! So many delicious choices.  I stocked up with great frozen cod fillets and took advantage of the lump crab meat for crab cakes in the coming days. My choice for this weekend's holiday, stunning Snow Crab Legs which are on sale.  So easy and really impressive for a special dinner.  Seriously do not shy away from trying these at home!  Plan about 3/4-1 lb. per person.  Crab legs are precooked and frozen when you bring them home.  Let them thaw in the fridge overnight.  The liquid that you steam them in needs to be full of flavor.  I suggest you crack the shells a bit to get the flavor throughout the meat.  This is not the appetizer or meal to serve and think you are going to be dainty and delicate during a romantic dinner.  This is a fun meal that takes awhile, perfect for conversation and family time!  I served with a very simple Spaghetti Aioli, and steamed broccoli.  Add some wine and a crusty fresh bread and a cold, Friday night cannot get much better!


Easy Crab Legs
printable recipe

1 1/2-2 lbs. Snow Crab Legs
2 bottles of a good lager
2 lemons, cut in half
1 head of garlic, cut in half
2 tsp. Old Bay Seasoning
1/2 stick of butter

In a large stock pot, add the garlic, lemons, beer and Old Bay seasoning.  Over medium high heat, bring to a boil.  Turn heat down slightly and let simmer for 5 minutes.

Using kitchen shears, cut the clusters apart.  Crack the larger limbs of the crab before adding to the pot.

Add the crab to the simmering liquid.  Cover with a lid.

Steam for 5-7 minutes.
Serve with lemon slices and clarified butter.*
*Clarified butter is butter that is heated and the milk solids are removed.  This process leaves a beautiful clear, rich butter for dipping seafood.