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  1. Thursday, October 27, 2011

    Stefania’s Braised Chicken

    My friend Stefania (a.k.a. CityMama) brought us a delicious dinner after the baby was born. Stefania blogs about food AND does meal plans each week, so she’s a girl after my own heart. I was looking forward to seeing what she would bring us for dinner and, let me tell you, she did not disappoint. This braised chicken served with a side of bulgar wheat with sliced almonds was scrumptious.

    Stefania sent me the recipe with a note that it’s an easy “wing it” recipe that is very forgiving. I like those kinds of recipes! And not only is it easy, but the flavors are wonderful – a perfect balance of savory tastes with a bit of sweet thrown in. Yum!

    Stefania's Braised Chicken
     
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • olive oil
    • 3 pounds of cut up chicken parts (Stefania used thighs because she loves them, and I wholeheartedly agree!)
    • 1 onion, diced
    • 2-3 cloves of garlic
    • ½ cup or so dry white wine
    • 2-3 glugs (tbsps) white wine or white balsamic vinegar (very important!)
    • 3 sprigs of fresh rosemary
    • ½ cup of golden raisins
    • 1 basket of white mushrooms trimmed and sliced in half
    • salt and pepper to taste
    Instructions
    1. In a Dutch oven or covered braising pan, heat olive oil (as much as you like) over medium heat. Season chicken with salt and pepper and add to pan. When chicken is browned, toss in garlic and onion and continue cooking until onions are soft. Deglaze the pan with wine and vinegar, scraping up all the yummy bits. Add rosemary sprigs, raisins, and mushrooms. Stir gently, cover and continue cooking about 15 minutes until chicken is done. Salt and pepper to taste. Remove rosemary before serving. Even better the next day. (Great over rice, pilaf, pasta, bulgur wheat or with bread to soak up the yummy juices!)
    Notes
    One night I went to make this and realized I didn't have any dry white wine, so I just substituted with chicken stock. It turned out awesome...I might even like it better that way!

     


  2. Thursday, October 20, 2011

    Deeeeelicious Lasagna Recipe

    One of the meals that was brought to us recently was a lasagna made by my friend Michele. I think lasagna is a great meal to take to people who have just had a baby. You can cook it in a disposable container, it can easily be made with or without meat depending on the family, and it makes a ton of food. We received a lasagna when we had Cate years ago and ended up wrapping individual servings for the freezer, leaving us with several meals that we could spread out over time. Of course, that’s what I did this time around as well. It’s so helpful!

    And when the lasagna is AWESOME it’s even better. Michele used a recipe from Ina Garten, who we all know will never let you down! If you’re looking for a good lasagna recipe, this is it.

    Deeeeelicious Lasagna Recipe
     
    Author:
    Recipe type: Main Dish, Pasta
    Ingredients
    • 2 tablespoons olive oil
    • 1 cup chopped yellow onion (1 onion)
    • 2 garlic cloves, minced
    • 1½ pounds sweet Italian turkey sausage, casings removed
    • 1 (28-ounce) can crushed tomatoes in tomato puree
    • 1 (6-ounce) can tomato paste
    • ¼ cup chopped fresh flat-leaf parsley, divided
    • ½ cup chopped fresh basil leaves
    • 2 teaspoons kosher salt
    • ¾ teaspoon freshly ground black pepper
    • ½ pound lasagna noodles
    • 15 ounces ricotta cheese
    • 3 to 4 ounces creamy goat cheese, crumbled
    • 1 cup grated Parmesan, plus ¼ cup for sprinkling
    • 1 extra-large egg, lightly beaten
    • 1 pound fresh mozzarella, thinly sliced
    Instructions
    1. Preheat the oven to 400 degrees F.
    2. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
    3. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
    4. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
    5. Ladle ⅓ of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

     


  3. Thursday, October 13, 2011

    Chicken Satay, Peanut Sauce to die for, Thai Cucumber Salad and Thai Slaw Salad

    On Tuesday night, one of Cate’s former preschool teachers Ms. Erika brought us dinner. Erika loves to cook (in fact, she posts her menu on my blog every week!). A few days prior, she sent me an email with 6 different menu options, all of them completely delectable-sounding. Nate loves Thai food and anything with peanut sauce, so we picked the Thai-themed dinner. And I’m so glad we did…it was fantastic!

    For dinner Erika cooked up chicken satay with peanut sauce that was seriously AWESOME. (I’m super excited about the peanut sauce recipe because I’ve tried several different brands and recipes and could never find one I liked. Finally, we have a winner!) For side dishes she made jasmine rice, Thai cucumber salad and a Thai slaw, all of which were wonderful.

    For dessert Erika made pineapple satay with a coconut caramel sauce, which I will share with you tomorrow. You do not want to miss the coconut caramel sauce. It’s heaven.

    I don’t know if I’ll be able to survive life without my friends cooking dinner for us every night. It ROCKS.

    Of course I had Erika send me the recipes for everything she made. Enjoy!

    Chicken Satay
     
    Adapted from Vegetables on the Grill by Kelly McCune
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • Appx 2 pounds boneless skinless chicken breasts, cut into strips that fit on a kebob stick
    • 4 tablespoons peanut oil
    • 2 tablespoons dry sherry
    • 1 tablespoon chopped fresh lemongrass
    • 2 garlic cloves
    • 1 tablespoon curry powder
    • ½ teaspoon minced dry red chili pepper (or a few shakes of chili powder)
    • 2 tablespoons brown sugar
    Instructions
    1. In a food processor or blender, combine the oil, sherry, lemongrass, garlic, curry powder, chili pepper and brown sugar. Process until smooth. Pour mixture over chicken strips, toss gently to coat the pieces, and marinate for 1 hour or longer in the refrigerator.
    2. Soak 16 wooden skewers in water for 15 minutes. Carefully insert skewers into chicken lengthwise.
    3. Oil the grill. On a closed grill over medium hot coals, grill chicken, turning once until cooked through. Serve with peanut satay sauce.

    Peanut Satay Sauce
     
    Adapted from Vegetables on the Grill by Kelly McCune
    Author:
    Ingredients
    • 2 tablespoons peanut oil
    • ½ of a medium-sized white onion, minced
    • 1 garlic clove, minced
    • 2 teaspoons curry powder
    • 1 cup canned coconut milk
    • 1 tablespoon soy sauce
    • 1 tablespoon brown sugar
    • ½ teaspoon minced dried red chili pepper
    • 1 tablespoon minced fresh lemongrass (the tender inner stalks)
    • ½ cup unsalted crunchy peanut butter
    Instructions
    1. Heat oil in a small skillet over medium-high heat. Cook onion, garlic and lemongrass together until soft and the onion is transparent. Add the curry powder and cook for another 30 seconds. Add the coconut milk, soy sauce, brown sugar, dried chili pepper, lemongrass and peanut butter. Cook over very low heat, stirring frequently, for 5 minutes or until slightly thickened.

     

    Thai Cucumber Salad
     
    From Erika Bailey
    Author:
    Recipe type: Side Dish, Salad
    Ingredients
    • 1 medium, unpeeled English cucumber, sliced
    • 1 tablespoon rice vinegar
    • 2 tablespoons sugar
    • ¼ teaspoon salt
    • 2 tablespoons hot water
    • About ¼ cup thinly sliced red onion (to taste)
    • 1 medium carrot, peeled and cubed small
    • 1 small red chili pepper, seeded and sliced thin
    Instructions
    1. Arrange cucumber, onion and pepper in layers in serving bowl. Mix vinegar, sugar, salt and hot water until sugar is dissolved. Sprinkle carrots over cucumber mixture. Pour liquid over cucumbers, chill several hours then serve.

    Thai Slaw Salad
     
    From Rachael Ray
    Author:
    Recipe type: Side Dish, Salad
    Ingredients
    • 1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
    • ¼ European seedless cucumber, sliced into thin sticks
    • 1 small red bell pepper, seeded and thinly sliced
    • 3 scallions, thinly sliced on bias
    • 20 leaves fresh basil, shredded
    • Sauce:
    • ½ teaspoon crushed red pepper flakes
    • 1 clove garlic, minced
    • ¼ cup white distilled or rice wine vinegar
    • 2 teaspoons sugar or 2 tablespoons honey
    • 1 tablespoon soy sauce
    • 2 tablespoons vegetable or canola oil
    • 1 teaspoon toasted sesame oil
    Instructions
    1. Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

     


  4. Friday, August 19, 2011

    Italian Chicken Panini Pizza

    Today is the third and last of my Newman’s Own “Own It” posts with Martha’s Circle. This time around I was challenged to use a salad dressing to make a recipe my own.

    As I thought about what I might put together, I remembered back to when we were very first married. One of the meals we would make were grilled chicken sandwiches. I would marinate the chicken breasts in Italian dressing and then broil the chicken in the oven. Nothing fancy but it was definitely a go-to meal for me then that we liked a lot.

    At that same time in my life, a friend of mine had me over for dinner one night and made pizza. She didn’t use sauce, just olive oil and it was delicious. (This is the same friend who gave me the Uncle Tony’s Pizza Crust recipe…that night was the first time I ate that crust! And, yes, she really did have an Uncle Tony and he really was Italian.) I digress, back to the pizza…it was the first time I had a tomato sauceless pizza and it opened up a whole new pizza world to me.

    Thinking fondly on those early days of marriage and learning to cook, I decided to combine these two memories into one recipe. I made pizza that uses Italian dressing as the “sauce,” instead of just straight up olive oil. And then I used all the ingredients that I normally would have put on the chicken sandwich. And with that, the Italian Chicken Panini Pizza was born!

    The pizza was yummy. It had a nice light flavor and hit the spot. I used the Newman’s Own Lighten Up Italian dressing and it worked great! I named the pizza Italian Chicken Panini Pizza because Panini sounds more Italian than Sandwich. 😉

    Italian Chicken Panini Pizza
     
    Author:
    Recipe type: Main Dish, Pizza
    Cuisine: Italian
    Ingredients
    • Uncle Tony’s Pizza Crust or other pizza crust that you like
    • Newman’s Own Light Italian Dressing
    • 1-2 grilled chicken breasts, sliced, seasoned with salt & pepper prior to grilling (you could even marinate the chicken in the Italian dressing before grilling as well)
    • 1-2 tomatoes, sliced
    • Couple handfuls of fresh spinach
    • Mozzarella cheese
    Instructions
    1. Prepare your crust. Spread 2-3 tablespoons of Italian dressing on the crust instead of tomato sauce. Top with spinach, chicken and tomatoes then the cheese.
    2. Bake in the oven on a pizza stone with your oven at the highest temperature it will go (mine goes to 500 degrees), about 8-10 minutes”¦until crust browns and cheese is bubbly.
    3. When I used the above pizza crust recipe, I made 4 medium sized pizzas – two of them plain cheese, two of them Italian Chicken Panini”¦for two Italian Chicken Panini pizzas I used 1 large tomato and 1 chicken breast.


  5. Tuesday, March 22, 2011

    Chicken Piccata

    I have had this recipe for Chicken Piccata up on my site for some time, but I’ve never specifically written about it. And it’s actually one of my favorites, so I thought I’d finally mention it. I don’t have much to say except this recipe is easy and delicious. Even I was able to cook this up last night, despite the fact I would have much rather been lying in bed feeling sorry for my sick and tired pregnant self. 😉

    So, if you’re looking for a simple, fairly quick and delicious chicken recipe, look no further!

    Chicken Piccata
     
    From Jane Maynard, This Week for Dinner
    Author:
    Ingredients
    • 4 chicken breasts
    • 2 C flour, with salt and pepper
    • ¼ C olive oil
    • ¼ C lemon juice
    • 2 C chicken stock
    • 1 T capers
    • ⅓ C butter (optional)
    Instructions
    1. Cut up chicken into pieces – either bite sized or cut the breasts into halves or thirds. Regardless, if you do anything larger than bitesized pieces, pound them a bit, too! You could definitely cook the chicken breasts whole, but I would definitely recommend pounding the breast in that case.
    2. Place flour, salt and pepper in a plastic bag. Dust chicken pieces with flour then brown over medium to medium-high heat in the olive oil. Add lemon juice, chicken stock and capers and simmer on medium low until chicken is done. (Total cook time is probably around 20 minutes or so.)
    3. Remove from heat and add butter. I actually almost always forget to add the butter”¦and it still tastes great. I think the sauce is just a little sharper in flavor when I forget the butter, but a bit more mellow when the butter is added.
    4. Serve with pasta or mashed potatoes.
    5. One more note – last night I only cooked up two chicken breasts, but I kept the sauce proportions the same. Because of that, there was a bit less flour going into the dish, so I had to thicken the sauce up just a tad with some flour while the chicken was simmering. But usually the flour on the chicken thickens up the sauce perfectly on its own.

     


  6. Thursday, March 17, 2011

    Butternut Squash Cauliflower Leek Soup…my first CSA creation!

    Happy St. Patrick’s Day, everyone! Every year I try to plan a fantastic green feast. And this year I still don’t know what I’m doing! However, I just took a gander at what we ate last year, and it was great inspiration. I think we’ll have green chicken piccata, green mashed potatoes (potatoes from our CSA bag) and baby broccoli (also from our CSA bag). I’m sad I didn’t get a corned beef to cook, but maybe we can get one on sale tomorrow and enjoy it a few days late!

    I do have a good non-green recipe to share with you today, however. Last week I was planning to make butternut squash soup, since I had ordered butternut squash with my CSA bag. When it arrived, I got two baby butternut squashes. While super cute, they weren’t going to provide quite enough squash for the recipe. However, I had three leeks in the bag and a beautiful head of cauliflower, so I made some modifications. The result – a deliciously buttery soup with great flavor!

    Butternut Squash Cauliflower Leek Soup...my first CSA creation!
     
    A deliciously buttery soup with great flavor!
    Author:
    Recipe type: Main Dish, Soup
    Ingredients
    • 2 small butternut squashes (or the equivalent amount”¦probably about 2 pounds or so)
    • 3 leeks, green tops cut off, and leeks cleaned and chopped into 1-inch pieces
    • ½ head cauliflower
    • 2 T butter
    • about a teaspoon ground ginger
    • 5 cups chicken stock
    • salt and pepper to taste
    Instructions
    1. Half butternut squash and roast in the oven until easily pierced with a knife, 45-60 minutes. Steam cauliflower until cooked but not mushy.
    2. Melt butter in large soup pan. Saute leeks in butter 5-10 minutes, until soft. Add ginger and let cook a minute or two more. Add broth and bring to a boil. Carefully add cauliflower and scoop out the butternut squash from the skins and add to the pot as well. Reduce heat to low and simmer 20-30 minutes.
    3. Carefully blend soup in batches until it is all smooth. Season with salt and pepper to taste. Eat!

     


  7. Tuesday, March 15, 2011

    Blackened Chicken Fettuccine Alfredo

    Before we get to today’s recipe (which is mighty tasty, by the way), I have to share something with you. If you just so happen to get this magazine in the mail or see it on the newsstand…

    …be sure to check out page 90.

    All I have to say is, “Woooooo Hoooooo!” I know. Very eloquent and oh so very Martha. But seriously, I still can’t believe my name, blog, photos and recipe are printed on the pages of a Martha Stewart Living magazine. I’m downright giddy.

    Okay, enough squealing from Jane. Thanks for indulging me. On to the real reason we’re here!

    In the not-so-distant past, I was pretty much scared of spicy food. I could barely handle medium salsa, folks. Yes, I was a wimp. Then Nate and I discovered a fabulous Caribbean take-out restaurant in Menlo Park with jerk chicken that is to die for. The chicken is coated in the most delicious but super spicy jerk sauce. The only way I could eat that chicken was if I got tough and faced the heat head on. And I did just that. Not only is that now one of my favorite dishes, but I am in love with spicy food. Bring it on!

    This year I have the opportunity to participate in a Newman’s Own “Own It” campaign with Martha’s Circle. The challenge is to take recipes and make them your own through simple flavor changes. For my first recipe, I was asked to incorporate one of the Newman’s Own sauces into my dish. I started browsing through their sauces and the Alfredo caught my eye. Alfredo is most often simply paired with fettuccine and, if things get really crazy, chicken. It’s a traditional favorite that seemed to be screaming for a new twist. With my newfound love of heat, I decided to kick up the spice factor a notch…or twenty.

    Blackened chicken seemed like a fun and unique twist to the classic Chicken Fettuccine Alfredo. Can I say how glad I am I gave this a try? This recipe is a keeper! Nate and I both really enjoyed it. The spicy kick of the chicken was such a great counterpoint to the super mellow and rich Alfredo sauce. I don’t know if I’ll ever be able to go back to regular old chicken fettuccine alfredo again!

    Blackened Chicken Fettuccine Alfredo
     
    Spicy, creamy, and delicious!
    Author:
    Recipe type: Main Dish, Poultry, Pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 9-oz package fresh fettuccine
    • 1 jar Newman’s Own Alfredo Pasta Sauce
    • 2 boneless, skinless chicken breasts
    • 1 teaspoon paprika
    • ½ teaspoon cayenne pepper
    • ½ teaspoon ground cumin
    • ½ teaspoon dried thyme
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon onion powder
    Instructions
    1. Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350 degrees.
    2. Pound the chicken breast until quite thin (around ¼”³ thick). Mix all of the spice ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
    3. Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
    4. Cook pasta according to package directions. Drain and return pasta to warm pot over medium-low heat. Pour in alfredo sauce and mix thoroughly.
    5. Serve pasta with sliced chicken served on top. Serves 4.


  8. Friday, February 18, 2011

    Asian-Style Orange Sauced Norwegian Salmon with Sesame Broccoli

    Doesn’t this look delicious? It is.

    A few of us in the Martha Stewart Circle of Bloggers received a salmon from Norwegian Salmon for some cooking fun. Not just some salmon. A salmon. As in the ENTIRE salmon. Here she is.

    This photo was taken by Nikki’s talented step-father Galen Lowe. Thanks, Galen!

    I knew it was coming, but it was still something to behold when I opened the package! Our family hardly ever eats or cooks fish, so you can definitely call me a fish novice. I do enjoy salmon and decided it would be fun to participate.

    I think I’ve only ever made salmon twice in my life, so I didn’t have a bunch of recipes in my box to turn to. Norwegian Salmon has a great website with all kind of quick and easy recipes, as well as some very helpful how-to videos. I decided I may as well take advantage of their expertise and use one of their recipes. I settled on the Asian-Style Orange Sauced Salmon with Sesame Broccoli, which was categorized under the Easy category.

    My friend Nikki and I made the dish together. Nikki loves salmon, so I had to share the catch with her. You certainly do not need two people to make this recipe, although it was fun hanging out! The recipe was super easy to prepare, and the salmon was delicious.

    Asian-Style Orange Sauced Norwegian Salmon with Sesame Broccoli
     
    Easy and delicious!
    Author:
    Recipe type: Main Dish
    Cuisine: Asian
    Ingredients
    • (4) 5-6 oz Norwegian Salmon fillets, skin removed
    • ½ cup orange juice
    • ½ cup rice cooking wine (I couldn’t find this at the store, so we used white wine)
    • ¼ cup soy sauce
    • 2 tbsp rice vinegar
    • 1 tbsp fresh ginger, minced
    • 1 tsp sugar
    • 4 each orange slices (and more for garnish if you like)
    • 3 cups broccoli, florets
    • 2 tsp sesame oil
    • 2 tsp sesame seeds, lightly toasted
    • 1 tbsp cilantro
    • 1 tsp orange zest
    • salt, to taste
    • pepper, to taste
    Instructions
    1. Preheat oven to 375° F
    2. Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about ⅔ original volume)
    3. Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish
    4. Bake for 12–15 minutes or until salmon is pink in center.
    Notes
    While salmon is baking, cook broccoli: Blanch florets in large pot of salted boiling water until tender. Strain water and drain florets well. Toss with sesame oil, sesame seeds and dash of soy sauce

    Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest. (Whoops! We forgot the cilantro”¦but I’m certain it would be a nice touch!)

     


  9. Thursday, August 12, 2010

    Padma and the Turkey Boursin Baguette Incident

    This sandwich looks good, right? I mean, downright delicious? Tell that to Padma Lakshmi. This post is about redemption, folks. Defending my culinary honor!

    While I was at BlogHer last weekend, I had the opportunity to compete in a sandwich competition held by Hillshire Farms and Padma Lakshmi, host of Top Chef. We had 2 minutes to make a sandwich that was then judged by 3 children judges and Padma. I received the invitation to participate a few days before the event, when I was completely buried in SocialLuxe preparations. So, let’s just say I didn’t think super hard about my recipes…AND I didn’t want to win since the final round was during my nephew’s 1st birthday party (although, that doesn’t mean I wasn’t trying…I WAS). Yes, this is all going somewhere…stick with me…

    Pre-competition, blissfully unaware of my upcoming downfall

    The esteemed panel of judges

    So, I decided to do one of my most favorite sandwiches for Round 1. I thought it would be simple enough. Yeah, not so much. My sandwich required cutting a baguette, which may not have been a problem in and of itself, except that they gave me utility gloves that made it nearly impossible to get a handle on the bread. And the lettuce was shredded. And I couldn’t toast the bread. And I thought we were going to have 4 minutes, but we only had 2. Yes, I’m making excuses….okay, the stage has been set. Here’s how the competition went down.

    “On your mark, get set, go!”

    Jane, contestant #4, furiously trying to make a 4-inch piece of baguette into 4 lovely little sandwiches. Wearing utility gloves 10 times too large for her fingers. Don’t forget the utility gloves. Damn those utility gloves!

    I look surprisingly calm in this photo. I assure you, I was not.

    “Times up!”

    Padma starts with contestant #1 and looks at each sandwich, asking what it is. After nicely checking out the first 3 sandwiches, Padma approaches Jane’s station, looks at the plate and says…

    “And we can just throw this one in the trash.”

    Oh, no she didn’t!

    Oh, yes she did!

    Everyone laughs. Including Jane. It was pretty funny….after all, the plate looked like a pile of tiny pieces of torn up baguette tossed with some shredded lettuce and decimated turkey. Then Padma says…

    “So, what was it supposed to be?”

    Jane then describes the recipe, assuring Padma {and the world} that normally it is quite delicious. Simultaneously, any faith anyone had in her cooking abilities is thrown out the window and run over by a NYC taxi cab.

    Judging commences. Padma gets the results, announces that I am not in last place (albeit, not in first either) and says…

    “Does that make you feel better?”

    It did. Third place is definitely better than last. You can’t tell from the show. Padma is funny. And pretty darn sarcastic. Who knew?

    So, yeah, that’s how my first quickfire food competition went down. In a ball of flames. Like I said, I kind of wanted to lose in Round 1 or 2 anyway. And if you’re going to lose, you may as well do it while Padma makes fun of you the whole time.

    This recipe’s for you, Padma. I swear it’s good.

    Padma and the Turkey Boursin Baguette Incident
     
    Author:
    Recipe type: Main Dish, Sandwich
    Ingredients
    • Baguette
    • Sliced pepper turkey
    • Romaine lettuce
    • Boursin cheese, softened at room temperature for about 30 minutes
    Instructions
    1. Toast baguette. Spread Boursin on both sides then top the bottom bread with turkey and a leaf of romain lettuce.
    2. That’s it. Easy peasy and delicious. Unless you have only two minutes to make the sandwich and Padma Lakshmi is watching (and laughing at) you.

    Thanks to the lovely Marie LeBaron for taking pictures during the competition for me! And to my Eat.Blog.Run ‘family’ for cheering me on!


  10. Friday, July 16, 2010

    Tri Tip Roast

    Since it’s too darn hot to cook in the kitchen, how about we hit the grill? Nate bought a tri tip roast a few weeks ago, a food item we had never cooked before. I browsed a bunch of tri tip recipes and we went for it…with great success! Our tri tip roast came out tender and flavorful…mmmmmmm. Unfortunately I couldn’t get a great photo of it…I won’t go into details, but this is the best shot I got. The meat was actually a little more red than what it looks like here. It was perfectly cooked and perfectly tender.

    ANYWAY…here’s the “recipe” for my marinade. As for cooking the meat, we did exactly what my blogging friend Elise outlines over on her blog Simply Recipes. By the way…Nate is now the president of the Charbroil Chimney Charcoal Starter Club. I think that deserves a post, actually. I’ll have to remember to grab my camera next time he’s grilling!

    Tri Tip Roast
     
    Author:
    Recipe type: Main Dish, Beef
    Ingredients
    • Gallon Ziploc bag
    • Soy Sauce
    • Red wine vinegar
    • olive oil
    • fresh garlic cloves, sliced (2-5, depending on how much you like garlic)
    • salt & pepper
    • honey
    Instructions
    1. Pour in equal parts soy sauce, vinegar and olive oil into the Ziploc bag”¦enough that it will cover your roast when the bag is sealed. Add garlic, salt & pepper and about 1 tablespoon or so of honey. Add the tri tip roast to the bag, zip it up and let marinate overnight.