Garlic Zucchini and Corn Quinoa

Quinoa is the new rice...it is a delicious substitute with double the health benefits of brown rice.  I absolutely loved the light and fluffiness of the quinoa.  Give it a whirl!

1/2 cup of red quinoa

1 zucchini -cubed

1/4 cup of frozen corn

1 large garlic clove minced

1/4 cup chopped scallions

olive oil

salt and pepper

Follow directions to make quinoa, you make it just like rice.

After the quinoa has been cooking for about 10 minutes, saute zucchini, garlic, corn and olive oil.  Season with salt and pepper to taste.  Toss with scallions.

Mix veggies with quinoa.  Top with feta cheese. Enjoy!

Potato Leek Soup

I love making soups during the week on cold nights.  They are quick and always warm me up!

This is the perfect recipe for 2!

4 butter potatoes, cubed

2 leeks, sliced thinly

5 cups chicken broth

1/4 cup milk

butter

1/2 tsp. thyme

pepper

garnish with cheddar cheese if you wish!

In a pot melt about 3 Tb butter.  Saute leeks and potatoes.  Add thyme and fresh cracked pepper.  After about 5 minutes add chicken broth.  Simmer until potatoes are cooked through. Add milk or cream.

With an emulsion blender, blend soup to thicken.  I hold on bottom of pot so the leeks are blended well, but like to leave the potatoes cubed.

Enjoy :)

Breaded Chicken Marsala

This chicken dish is a keeper for sure!  Courtesy of Alex Guaraschelli.  Food Network.

1/2 cup soy sauce

1/2 cup marsala wine

1 tb. Worcestershire sauce

2 tb Dijon mustard

 1 tb hot sauce

1/4 cup canola oil

6 chicken breasts

1 cup bread crumbs

3 tb melted butter

In a bowl whisk together soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, and canola oil.  Submerge chicken in marinade.  Refrigerate for at least 3 hours or overnight.

Preheat oven to 375 degrees F.

In a medium bowl, combine the bread crumbs and butter.  Mix to blend.  Remove chicken breasts from marinade and roll them in the breadcrumbs.  Take care to bread all sides of each piece.  Arrange them in a single layer on a baking sheet and place in the center of the oven.  Bake until the pieces are cooked through.  About 20 minutes.

Buffalo Chicken Mac N' Cheese

I have been craving mac n' cheese and why not put a new spin on it!  I love buffalo chicken and mac and cheese so naturally I made them into one meal.  Jason and I loved the new creation!  I hope you enjoy it as well!

1 box large shells

1 package of shredded extra sharp cheddar cheese

1/2 cup gorgonzola cheese

1/2 cup heavy cream

1/2 cup milk

chicken wing sauce

2 chicken breasts (thinly pounded)

bread crumbs

Preheat oven to 375 degrees.  Marinate chicken in chicken wing sauce so there is a good coating over them.  Bake with sauce for 20-25 minutes.  Shred/cut chicken into small bite size pieces.

While chicken is baking, boil water and cook shells.  In same sauce pan, add cheeses, milk, and cream.  Let cheese melt and heat through.  

Add macaroni back to pan.  Add chicken and mix well. Place in a large baking dish.  Sprinkle bread crumbs over mac and cheese and drizzle lightly with olive oil.  Bake for 10-15 minutes until bubbly and top is crunchy and browned. Enjoy!!

Steak with Smashed Parsnips

A tasty meal for my Valentine!  I think we have perfected cooking steak in a cast iron pan!  It has come out  juicy, and full of flavor every time!  

Appetizer's First of Course!! 

Marinated Goat/Sheep Cheese with rosemary baguette (SO GOOD!)
Paired with Charles King 2007 Cabernet Sauvingon - Napa Valley

Steak:

The perfect portioned steak of your choice.  

Freshly ground pepper

Kosher salt

Bring steak to room temperature.  Preheat oven to 450 degrees.  Salt and pepper both sides of steak and pat down.  Heat cast iron pan on stove top.  When hot put about 1-2 Tb. of butter in pan.  Place steak in skillet.  Sear on all sides for 2 minutes each.  Once all that delicious flavor is locked in, place cast iron in oven oven.  After 3 minutes, flip steaks so they cook evenly.  Bake another 3 minutes.  Let steak sit for 5 minutes before cutting into it.  ENJOY!!

Smashed Parsnips for two:

1 parsnip; peeled/shaved and cut into 1 inch chunks

1/2 cup mascarpone cheese

parsley

salt 

pepper

1 small onion chopped into small pieces

2 tb. sugar

2 tb. butter

Boil parsnips for 15 minutes.  Drain once they are tender, just like cooking potatoes.   In the same pan, on low, melt butter.  Add sugar.  Let brown up and bubble.  Add onion, saute until browned and cooked through.  Add parsnips, mash.  Add mascarpone cheese (this acts as milk agent).  Add parsley, salt and pepper.  Enjoy!

Spinach and Sun Dried Tomato Bread

This is a great appetizer on the go!  I made spinach and sun dried tomato bread and pepperoni bread for the super bowl party Jason and I went to this year.   They were delish!

1  bread dough

1 bag of fresh baby spinach

2 cloves of garlic, minced

1/3 cup of diced sun dried tomatoes

1 cup mozzarella

1 cup provolone

1 egg

1tsp. milk

Preheat Oven to 375 degrees.  In a skillet, saute spinach garlic and sun dried tomatoes.  Roll out dough into a large rectangle.  Spread the filling evenly over the dough.  (You don't need a thick layer because you roll the dough up)  Layer the cheeses over the spinach mixture.  Roll the dough up.  Place bread on cookie sheet with the seal on the bottom.  Mix egg and milk for egg wash.  Lightly coat dough.  Cut three or so slits on top of dough to let out air or else you may have large air bubbles!  Bake for 45-50 minutes. Enjoy!