So this is my first cooking video…I did this in SnapChat…so not the best of videos.
So this is my first cooking video…I did this in SnapChat…so not the best of videos.
Cravings can be a wonderful thing especially for me in the kitchen. When it gets cold outside, I want to be in the kitchen. Cooking makes me happy. I enjoy it. I was craving spaghetti carbonara. Again, a pretty simple dish, and one that I normally have the items in either the pantry or the fridge.
Chop three to four cloves of garlic.Cook bacon, and keep the fat in the pan. Remove the bacon from the pan, and coarsely chop.Barilla has this wonderful pasta that has 17 grams of protein so I can have some pasta and not feel as though I am cheating completely (because we all have those days). Follow the directions on the pasta to al dente. Drain, but reserve one or two cups of pasta water for later in the dish.Mix together two eggs and one cup of Parmesan. You can add more eggs just make sure that you whip or blend it with the cheese thoroughly.Add the pasta to the pan (with the bacon), stir to coat. Quickly stir in the egg mixture, and add a generous amount of black pepper.Add some of the pasta water if it seems thick, but just continue to stir until the cheese mixture is fully coated on the pasta.Top with grated cheese and parsley if desired.This made my night! It is rich and creamy, and completely satisfying.
Let me know if you try it.
If you have read my blog for any length of time, you know that I love roasted vegetables. I tried roasting this broccolini to go with the Salmon and Orzo the other night. I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.
Two pounds of broccolini, washed, and dried off. Place on a baking sheet (I line my with foil). Sprinkle olive oil, salt and pepper. Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked. Grate two cloves of garlic over the vegetables, and the zest of one lemon. Bake for another ten-fifteen minutes or until they are tender. Sprinkle lemon juice over before serving, and enjoy!
Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable. Add in the lemon and garlic, this makes a wonderful side dish. At least for me.
I cooked Salmon en Papillote (Salmon in Parchment) for dinner with friends, and wanted a nice side dish.
I had tri-colored Orzo pasta in the pantry, so I decided to dress it up. First, finely chop a medium shallot.Saute’ in Olive oil, salt and pepper for about two minutes. Add the dried Orzo to the pan, and saute’ until bits are browned. Gentle stir to coat the orzo with the oil on a medium high heat.Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).Bring three cups of chicken stock to a boil, and add in the browned orzo. Simmer until the Orzo absorbs most of the stock. Taste, and add salt and pepper if needed.Add in one medium bag of spinach leaves, coarsely chopped.The spinach will wilt as you stir it into the orzo.Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan). I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.I loved it, and it was a nice accompaniment to the Salmon.My plate with the added Parmesan cheese to the Orzo, Salmon with the fried capers and homemade dill/tarter sauce, and roasted broccolini.
I love fresh Salmon, and used to eat it at least twice a week. It is super easy to cook, and comes out perfect every time, especially when you cook it in parchment. We had friends over for dinner, and I made sure to ask if they liked Salmon. They do–score.
I purchased a whole filet, and made sure it didn’t have any bones or scales.Cut the Salmon into equal portions (I didn’t weigh them), and place them in parchment paper cut to approximate size (you will need to measure before cutting to ensure that the paper will close tightly).Salt, pepper, a bit of olive oil, and two slices of fresh lemon on each piece of Salmon. Wrapped them. Start at one end of the parchment working your way to the other end, crimping the paper as best you can until fairly sealed. Place on a foiled baking sheet.Bake at 350 degrees for approximately 20 minutes. If you only have thicker slices of Salmon, check them at 15 minutes. My piece was a thin slice, and was a bit overdone (you can tell with Salmon if it ‘bleeds’ white). But it was still super tasty and tender. Our guests seem to enjoy the dinner as well. I made a nice, cheesy orzo with spinach and roasted broccolini (hybrid of broccoli and kale – I think it is sweeter), both recipes to come later in the week.
I have used this sauce now on both chicken and pork. I love the added flavor to the meat.
Chop one large shallot and grate two garlic cloves, add salt and pepper. Heat in a bit of olive oil until translucent. Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).The butter adds a richness to the sauce (I think).Serve over the pork loin or your meat of choice. I have used this on burgers, chicken, and as a dipping sauce for egg rolls.
I made a roasted Pork Tenderloin to go with my sweet potato risotto. One pork loin, at room temperature, and patted dry. They are normally packaged with two smaller loins in one package. Perfect for just David and I.Thoroughly salt and pepper all sides of the loins.Sear in a hot pan until golden on all sides.Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees). Roasted for about ten to twelve minutes.Rest for about 5 minutes (tented with aluminium foil), then slice across the grain. My plate below.David’s plate and his has the Fig Balsamic sauce on the pork. Recipe coming tomorrow.
Craving Fall flavors in Florida is sometimes difficult especially when the temperature outside is 95 degrees. Ugh…but we turn down the AC, and cook.
A simple risotto with one sweet potato (chopped and roasted with olive oil, salt and pepper for about 25 minutes at 350 degrees).Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.Add salt and pepper, and cook until translucent.Add in a cup rice, stirring to coat the rice with the butter. Cook until a bit browned.For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).I also added four cloves of roasted garlic (smashed). It adds a nutty flavor and isn’t in your face garlicky. Add about a half of cup of liquid at a time, and stir until adsorbed.Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.When the rice is done, add in the cooked sweet potato. Stirring gently. Then my favorite part gets added – the Parmesan cheese. I like large bites of cheese, so I add in slices instead of grating it into the rice.David’s plate below. I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).And my plate (note the extra Parmesan cheese!). I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup). I do concentrate on eating the protein first especially since my gastric sleeve surgery.
What flavors are a must for you in Fall (even when the temperatures aren’t agreeing with you or Mother Nature)?
I have been loving the everything bagel pretzels as a snack even though I shouldn’t be eating them.So I love petite, sweet peppers, and I have decided to use those instead as my chips.
I blended the following with a fork:
3/4 a brick of cream cheese, 1 can of chicken (drained), 1 tablespoon of Worcestershire, and 4 tablespoons of everything bagel seasoning mix.
This is creamy and savory…with the sweetness of the peppers…I am so excited to have this for lunch.
I found inspiration from The Kitchen (once again), but this time from Katie Lee. She made a Greek Chicken and Orzo Pasta Salad.
I had made the Rotisserie Chicken Broccoli Rice Casserole, and had about two cups of chicken left over. I always save the skin when I break down a rotisserie chicken. I think that it keeps the chicken moist.
This looks like a lot of ingredients, and to be honest, it is. Below are the ingredients I used. I would definitely recommend assembling all of the ingredients before you do anything!!
1 lb boxed Orzo, cooked for al dente, and tossed with olive oil.
2 cups of cooked chicken, chopped (I had leftover Rotisserie chicken)
1 cup of halved cherry tomatoes
2 cloves of garlic, minced (will divide)
2 cups of lemon juice
1 English Cucumber, diced
1/4 cup flat leaf parsley
1 1/2 cups crumbled feta cheese
1 cup Panko bread crumbs
2 teaspoons butter
Red Wine Vinegar
Cook the pasta to the box directions, drain, and add some olive oil and cool.For the chicken, the original recipe called for marinating and cooking the chicken tenders. I cheated, and used Rotisserie chicken. I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning. I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon. Whisk together to blend.Melt the butter, and add two tablespoons of olive oil. Saute the garlic, and once bubbly add the Panko bread crumbs.I took it off the heat, and it still got a bit darker than I wanted. Tasted great…but looked over done.Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese. Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish). Then add the bread crumbs, and stir. You can serve this warm, room temperature or cold. I prefer it warmed a bit.David’s plate.My bowl…and yes, it is a pig face bowl. This was so good, and I have plenty for lunches and a couple of dinners next week.
Fresh, filling, and tasty. I really like the ease of this with the Rotisserie chicken especially since it has so many ingredients. This would be perfect to take on a picnic or going to a cookout as you could leave the chicken out of the dish, and it would still be a great dish.