Italian roast pork shoulder

This is a great dish to make for company -- it feeds a lot of people you can prep it the night before, and it roasts low and slow all day until you are ready to serve it.  When it's done, the meat just falls off the bone when prodded with a fork, and it's as juicy and flavorful as anything you've ever eaten.

1 pork shoulder (approx 9 pounds, either bone in or boneless is fine, but the bone does impart more flavor to the meat)

Kosher salt

Dried Oregano

Black Pepper

Smashed garlic cloves.

Take your pork shoulder and trim off any big chunks of fat, but don't worry about getting all of it or doing a pretty job of it -- it will all dissolve into the meat during the cooking process.

Make 6-8 slits in each side of the meat and put a smashed garlic clove or two into each of the slits.

Make a mixture that is approximately 1 tablespoon pepper, 3 tablespoons of salt, and 6 tablespoons dried oregano and slather it all over the pork shoulder, patting it into the meat.  If you have an "Italian Mix" of herbs that you want to use instead of the oregano, that's fine too.

Place the meat into a roasting pan, cover tightly with aluminum foil, and refrigerate overnight.

The next day, put the covered pan into a 250 degree oven and cook for about 3 or 4 hours.  Then uncover the pork and turn your oven up to 300 degrees.   Every 45 minutes or so, baste the pork roast with its juices (they will be plentiful!)  After 3 hours, pull at the shoulder with a fork to confirm that the meat comes off easily.  If it doesn't, cook for another hour or so.

Remove the pork from the oven about 30 minutes before serving and wrap up the shoulder tightly in a couple of layers of aluminum foil.  You can also cover it with a few towels to help keep it nice and warm.

Strain all the juices into a bowl and in about 10 minutes, skim off all the fat and the scum that rises to the top.  

When ready to serve, use large serving forks to pull all the meat off into chunks and place them on your serving platter.  If the meat in the center needs a little nudge with a carving knife, that's fine too.   Then splash all the meat with the pork juices, sprinkle with a little salt if desired, and serve.

I promise you'll earn rave reviews for this.

Stuffed Mushrooms

I love a good stuffed mushroom, either as finger food, an appetizer, or even a main course.   They are incredibly versatile and the stuffing can be as varied as your imagination allows.  I'm going to give you a very basic recipe and then suggestions for how you can customize these, but don't be limited by my suggestions.  

16 ounces of good whole mushrooms.   I like Baby Bellas (small portobello mushrooms) because they've got a hearty taste.  But if you like something mellower, feel free to use white button mushrooms.  The important thing is that they have a nice hollow interior to stuff .

1 small onion, diced

3-4 large garlic cloves, minced

Extra virgin olive oil

Salt and pepper to taste

Bread crumbs (any kind will do)

Take your mushrooms and if there's any dirt on them, wipe it off with a damp paper towel.  DO NOT rinse your mushrooms with water because they will absorb too much and it will ruin the texture of your finished product.

Remove all the stems from your mushrooms and mince them up.

Saute the onion and garlic in olive oil with a pinch of salt and some pepper until translucent and then add the minced mushroom stems and continue to saute for another 4-5 minutes.  

When the mushroom, onion and garlic mixture is cooked, add in enough bread crumbs to make it all come together.   Roughly 2/3 of a cup.  You can use plain or seasoned, fine or panko.  They're all good.  Toss with enough additional olive oil to bring it all together, and taste your mixture for salt and pepper.  Adjust to your taste.

You can now spoon this mixture into your mushrooms.  Really pack it in there and leave a nice mound on the top.   Put them in a baking dish and roast them in a 450 degree oven for about 15-20 minutes.  They're done when the top is golden brown.

Now for the customization -- you can take the basic mixture and add pretty much anything you want.

To keep things vegetarian, add some chopped spinach, shredded carrots and/or zucchini, etc.  Or you could caramelize a few more onions and add them and some thyme to the mixture.

It's always great to add some cheese -- I like parmigiano reggiano or crumbled feta, but again, whatever is your favorite is great!  A good smoked cheese would be delicious too.

Crabmeat or crumbled sausage is also a popular add-in and turns this into a much heartier dish that could serve as a main course.  Indeed, if you've ever been to a real NYC diner, crabmeat stuffed mushrooms are a very popular entree.  

These are just a few suggestions -- the sky is the limit and whatever flavor combos you like can work in this recipe.

Saag Paneer

This is my favorite Indian dish of all.  There's something about the savory, spicy, creamy nature of this dish that is so comforting and enticing.   And surprisingly easy to make!  My version is the amalgam of MANY recipes I've read and I've taken a bit from each of them to come up with my own version.  

16 ounces fresh baby spinach, chopped (I've read many recipes that say it's OK to use frozen spinach.  They are wrong -- I've tried making this dish with frozen spinach and it's such a poor substitute that it's not even worth making.  Trust me.)

3 cloves of garlic

1 shallot

1 tablespoon ground ginger

1 tsp. tumeric

1 tbsp. garam masala 

1 tsp. ground coriander

1 tsp. ground cardamom

2/3 cup of plain yogurt (not Greek style)

Salt and pepper to taste

2 tbsp. olive oil

1 tbsp. minced hot pepper (optional)

Chopped cilantro for garnish (optional)

8 ounces of  (so far, I buy pre-made paneer and am very happy with it, but I gather it's also pretty easy to make and you can google a recipe if you are feeling brave and want to make your own)

Saute the shallot, garlic and ginger (and hot pepper if desired) in olive oil over low heat.   Add a generous pinch of salt to help release the water in the veggies.

Once the veggies become translucent, add all the spices, including pepper, and let them saute for a few minutes so the spices "bloom" and their flavor opens up.

Then add the spinach and fold it into the veggie and spice mixture, sprinkling with a little more salt to help the wilting process.  

Once the spinach has fully wilted, stir in the yogurt, and add bite-sized cubes of paneer to the mixture, and simmer for about 10-15 minutes.  (If you would like your dish to be even creamer, feel free to add a splash or two of heavy cream as well)

Taste before serving to see if you need more salt or any additional seasonings, and serve with basmati rice and warm naan.  If you don't have any cilantro averse diners, add some to the top for garnish and flavor, but it's OK without it as well.

This also reheats beautifully the next day.

"Chorizo," beans, and greens stew

I made this for the first time tonight, expecting my meat loving husband to tolerate it but no more than that.  He loved it!  And so did I.  It was warm, hearty, and spicy and it was filling without being too heavy.  This one will definitely go into the monthly rotation for fall and winter months.

1 large onion, chopped

4 cloves of garlic, minced

4 cups of hearty greens, chopped (kale, collard greens, mustard greens, chard, or rapini/broccoli rabe would all be great)

2 cups of cannellini beans (if you use canned beans, rinse them well)

2 links (about 1 pound) of soy chorizo or any other sausage (meat or plant based) that you like

1 tablespoon "Better Than Boullion," or whatever flavor enhancer you like.

2 tablespoons olive oil

A splash or two of red wine vinegar

Salt and Pepper to taste

1.    Saute the onion and garlic in olive oil, with a pinch or two of salt, and some fresh-cracked black pepper, until translucent.

2.    Remove the sausage from its casings and add to the onion and garlic.  Saute until fully cooked and slightly browned.   If you're using port sausage and there's a lot of fat, you can drain some off before continuing if you'd like.

3.      Add the greens and toss them in the mixture, adding another pinch or two of salt.  Cover and let them cook for a few minutes.

4.    Add the 2 cups of cannellini beans, stir everything together, and cover with water.  Water should be about an inch above all the ingredients.  

5.    Add some more pepper and the boullion or flavor enhancer, but not too much -- there's a already a lot of flavor from the veggies and sausage.

6.  Bring to a low boil, turn the heat to low, cover the lid and lit it simmer for at least a half hour.

7.  Uncover and taste, adding salt and pepper as needed.  At this point, you could turn up the heat a bit and let it cook uncovered to reduce the liquid a bit and make it more like a stew than a soup.  Or, you could serve it still soupy.

8.  Right before serving, add a splash or two of red wine vinegar for just a little tang.

Be sure to have some fresh, crusty bread to soak up all the juices when you're done!

Shepherd's Pie

There are few dishes that scream "COMFORT FOOD" more than a good Shepherd's Pie.  What's not to love about seasoned ground meat and veggies, covered in mashed potatoes?  If this meal doesn't soothe your woes, then no food ever will.  

1 pound ground meat or tofu -- beef is most traditional, but I think a ground beef and lamb blend is best.  But you could also use turkey, chicken, tofu or any other meat substitute you like, including chick peas.

4 large cloves of garlic, minced

1 large onion, diced

3 carrots, diced

3 ribs of celery, diced

3/4 cup frozen or fresh peas

Beef, veggie or chicken stock or broth

1 tsp. smoked paprika (if you don't like the smoky flavor, just use sweet paprika)

2 tbsp. Worcestershire sauce

1 tsp. thyme

salt and pepper to taste

 1/4 cup olive oil

2 tbsp. flour

In a large skillet, brown your meat or tofu, using some of the olive oil so that it doesn't stick to the pan.  When it's done, put it into a bowl and add the Worcestershire sauce so that it soaks in as the protein sits.

Add more olive oil to your pan and saute all your veggies, except for the peas.  Start with the carrots for about 3-4 minutes so they soften up.  Then add all the other veggies and add a couple pinches of salt.  Stir well and cover, keeping the veggies on low heat.  The salt will draw out moisture and the veggies will get really tender.   Stir occasionally, cooking for about 10 minutes.

Then add back in the meat, and also add the peas, paprika and thyme.  Taste the mixture and add some pepper to taste.  

Once you're happy with the flavor, add the flour and stir thoroughly through the mixture and cook it for about 2 minutes.   Then add enough stock or broth to just about cover the mixture, but not quite.

Bring this to a simmer and let it cook uncovered for about 10 minutes so the broth can thicken a bit.   Taste it one more time, adding salt or pepper if needed.

Then ladle it into some sort of oven safe dish or individual ramekins.   Cover it with a generous helping of mashed potatoes, and run a fork through the top of the mashed potatoes so there are lots of ridges.  (Optional -- sprinkle with some of your favorite cheese).

Place it in a 450 degree oven for about 20 minutes, until the mashed potatoes brown a bit on the top.

When you take this out, it will be hotter than the surface of the sun, so best to let it sit for about 5 minutes before serving.  Even then warn your

Mojito Marinade

When I'm on vacation, I like nothing more than a cool, refreshing mojito.  For those not familiar with this drink, it's a delicious concoction of mint, lime, rum, a bit of sugar, and seltzer.  As I was thinking about one yesterday, it occurred to me that I could make good use of all the mint leaves growing in my backyard and feed my craving with dinner.  So I put together a marinade using the ingredients in a mojito (plus a few other things), soaked my chicken thighs in it before grilling, and voila, another new recipe was born!

Though I put this on chicken, I could see it being just as delicious on pork, shrimp or scallops, or even a cut of beef like tri-tip or skirt steak.  I also sliced up some zucchini, soaked it in this for about 30 minutes, and grilled it -- the veggies were just as delicious as the meat!  And I'd bet that tofu would soak up this marinade beautifully.

It's as easy as can be -- put the following ingredients into a blender or food processor of some sort, puree the whole mixture, and you're ready to go!

1/3 cup fresh mint leaves
1/4 cup fresh basil leaves
4 cloves of garlic
Juice and zest of 2 limes
1 tablespoon of honey
1/4 cup olive oil
1 teaspoon of salt
1/2 teaspoon of pepper

Enjoy!

From-Scratch Marinara Sauce

I've previously posted my marinara sauce recipe and this doesn't vary too much from that.   But at the end of every summer, I buy up pounds and pounds of peak-season tomatoes and I turn them into sauce.  I freeze it up for the winter, adding meatballs and sausages when I'm ready to eat it, or sneaking some into sauce made from canned tomatoes to make it even fresher.   You shouldn't be intimidated to make sauce from scratch -- it's REALLY easy and here's how.

5-7 pounds of tomatoes -- they're best when they're a little bit over-ripe, cut into roughly 2 inch chunks
1 small can of tomato paste
1 large onion, diced
4 large garlic cloves, minced
salt and pepper to taste
Either 2 tablespoons each fresh basil and oregano or 1 tablespoon each of dried basil and oregano
1 tablespoon of sugar
3 tablespoons of olive oil

Heat the olive oil over medium heat and add the onions, garlic and a pinch or two of salt.   Saute until they are soft and translucent.

Add the tomato paste and saute for another 5-10 minutes, stirring occasionally, until it becomes very dark red, verging on auburn/brownish.

Then add the tomatoes, with a pinch or two of salt after each layer of tomatoes.

Stir well, keeping the heat on medium.  Let them cook for 10-15 minutes, stirring every 2-3 minutes.   Then add the basil and oregano -- no need to chop them up if they are fresh.

By now the tomatoes should have broken down some and let go of some water/juice.   If you have an immersion blender, you can use it now to puree the tomatoes and herbs.  Then add the sugar and let it simmer with just a slight bubble in the middle for about 3-4 hours so some of the liquid evaporates and the flavors can meld together.  Add pepper to taste.

If you don't have an immersion blender, cover the tomatoes for about an hour and let them really break down.   Then crush them some with a potato masher or large whisk and cook for a 2-3 more hours.  When it's done and cooled off, if you'd like it to be a smoother texture, you can puree it in a food processor or blender.  BUT BE SURE IT'S ROOM TEMP BEFORE YOU DO THIS!  Trust me on this one!

This freezes beautifully -- put it in plastic wear, leaving just a little room for expansion as it freezes, but so that it will freeze up to top of your container -- this way, you won't have any freezer burn.

As a little end-note, many people go to the trouble of peeling their tomatoes before making the sauce, and some even remove all the seeds.  I don't bother -- takes a LOT of time to do each and I've received raves for the sauce made this way.   So peel and de-seed if you must, but I don't think it's necessary at all.

Vietnamese-inspired Lemongrass chicken

I won't pretend this is the most authentic dish you'll ever eat, but if like me, you LOVE Vietnamese food and want to make it at home, this is an easy one to approximate.   You can also use this marinate for shrimp, pork, beef or tofu.

I like to make this with chicken tenders -- I marinate them, throw them on the grill, and wrap them up with lettuce, jasmine rice, and some shredded carrots.   But you can also use this for chicken parts, cutlets, or cut up chicken meat into small bite-sized pieces, and saute them before eating.

1/4 cup vegetable or canola oil
3 stalks of lemongrass, chopped into small circles OR 1 tablespoon lemongrass paste
3 large cloves of garlic, minced (optional)
Juice of one lime
2 tbsp. brown sugar
2 tbsp. low sodium soy sauce
2 tbsp. fish sauce

Mix this together well, so that the sugar dissolves, and marinate the chicken in it for at least 3-4 hours.  Overnight is even better.

Grill or saute until the meat is cooked through and serve either by itself, over rice or vermicelli, or in lettuce wraps.

You can also make a quick dipping sauce by combining 1 tbsp. rice wine vinegar, 1 tsp. fish sauce, and 1 tbsp. duck sauce.

White Lasagna

Start by making a basic bechamel sauce: 

Melt 4 tablespoons of butter in a pan and then whisk in 4 tablespoons of flour.   Let this cook for about 1 minute, whisking gently so it doesn't burn.  Then slowly whisk in 2 cups of milk, add a pinch of pepper, and a few gratings of fresh nutmeg (go easy on the nutmeg, a little goes a long way).  Continue to whisk over low heat for about 5-7 minutes until it gets thick  and then take it off the heat and let it cool and set a bit.  Optional: You could also crush a clove of garlic and let it cook in the sauce to add some additional flavor.

Once the sauce is done, line a baking dish with a thin coating of the sauce, and cover it with no-bake lasagna noodles (Barilla and San Giorgio brands are both very good).

Now your imagination is your guide -- you can make your next layer any combination of ricotta, mozzarella, fontina, shredded chicken, shredded proscioutto, spinach, broccoli, mushrooms, zucchini, or anything else you think would be tasty in your creation.

Continue layering the fillings, noodles and sauce till you get to the top of the baking dish.  Cover the top layer of noodles with more sauce, and sprinkle with parmigiana reggiano cheese or a good romano (I like locatelli best).

Place in a 350 degree oven and bake for 45-60 minutes, until it's bubbling around the edges and the cheese on top forms a nice light brown crust.  Let it sit for 5-10 minutes before serving.

Lemon-Herb grilled Pork Tenderloin

This is one of my "go to" dishes for entertaining because it's a little bit special to serve and ridiculously easy to prepare.

In a large ziploc bag, place 2 pork tenderloins for every 6-8 people you are trying to serve.

To the bag, add the juice of 2 lemons, 1/4 cup of olive oil, 1 tablespoon of salt, and 3 tablespoons of herbs de provence.  (Most have black pepper in them, but if your mixture doesn't, add about a teaspoon of fresh cracked black pepper as well).

Seal up the bag and massage the marinade and herb mixture until it evenly coats all of the tenderloins.

Cook them on a hot grill that's on medium/high heat.   Make sure that each side gets nicely grilled.  They will take anywhere from 20-30 minutes depending on how thick they are.  They are done when you press them and they feel mostly firm with only a little bit of give.

Remove them to a platter and cover with foil for 10 minutes before slicing into medallions for serving.

These pair well with roasted or mashed potatoes, and an earthy vegetable like root veggies or brussels sprouts.

Chicken Milanese

1 egg
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices
1 cup of plain breadcrumbs
1/3 cup grated parmigiano reggiano cheese
Zest of one lemon
1 tsp. fresh cracked black pepper
1 tsp dried thyme
Olive oil

In one shallow soup sized bowl, whisk together the egg and milk.

Place the breadcrumbs, cheese, lemon zest, pepper and thyme in another similarly shaped bowl and stir until they're well incorporated

Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.

Dip the chicken in the egg/milk mixture, one piece at a time and let any excess drain off the meat.

Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.

Cook on one side for 4-5  minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.

Place the cutlets on a paper towel to drain off excess oil before serving.

You can squirt them with lemon juice before serving if desired.

Chicken/Veal Parmigiana

Cook up a batch of breaded chicken/veal cutlets (http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html.)

While they're cooking, line a baking dish with a layer of marinara sauce (http://judyfoodislove.blogspot.com/2013/10/marinara-sauce.html) or whatever tomato based sauce you like best.

When the meat is done, place it on top of the sauce, cover with more sauce, and sprinkle with grated mozzarella cheese.  I also like to add a little bit of smoked cheese to the dish (mozzarella, fontina or provolone).

Put this into a 425 degree oven for about 5-7 minutes until the cheese melts and gets bubbly.

Serve with a side of pasta.

Chicken/Veal Marsala

An Italian restaurant staple -- but soooo easy to make in your own home.

Start with breaded chicken or veal cutlets:  http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html.

Using the same pan, add 1-2 more tbsp. of olive oil, one shallot which you've sliced thinly, and 8 ounces of sliced mushrooms (I like Baby Bellas, but white button are fine too).  Cook these until the mushrooms start to wilt and then turn the heat up to medium/high.

Add 1 cup of marsala wine (a $5-6 bottle is more than good enough for cooking, but do NOT buy anything labled "cooking wine" because it's full of extra salt).  Be very careful if you're cooking on a gas stove because it might flame up.

Let the wine reduce by about 50% and then rewarm the meat in the sauce so that it's thoroughly coated.

Serve with the remaining sauce and mushroom mixture spooned over the meat and enjoy!

Chicken/Veal picatta

Ingredients:

Breaded  chicken or veal cutlets:  http://judyfoodislove.blogspot.com/2014/09/breaded-chicken-cutlets.html. 

2/3 cup dry white wine
Juice of one lemon
1 tablespoon of capers

After cooking up the cutlets, turn the heat up to medium/high and without washing the pan, add the white wine and lemon juice.  If you're using a gas stove it might flame up because of the alcohol so stand back.

When the liquids have reduced by about 50%, add the capers and swirl them around.  Then add back in the meat for a minute or two so that it can re-warm and soak up the sauce.

Serve right away, pouring the extra liquid and capers over each piece.

Breaded chicken/veal cutlets

So simple . . . and so good.  A wonderful staple for any week night, and even the pickiest of kids will usually eat them.  And also the base for many delicious chicken dishes that are easy to make.

1 egg
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices OR
1 pound of veal scallopine, pounded thin
1 cup of Italian seasoned bread crumbs  (you can buy these pre-made and Progresso's are the best.   But you can also take plain bread crumbs and add some grated parmesan cheese, pepper and oregano and make your own)
Olive oil

In one shallow soup sized bowl, whisk together the egg and milk.

Place the breadcrumbs in another similarly shaped bowl.

Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.

Dip the meal in the egg/milk mixture, one piece at a time and let any excess drain off the meat.

Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.

Cook on one side for 4-5  minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.

Place the cutlets on a paper towel to drain off excess oil before serving.

Pot Roast

This is actually one of my favorite Sunday night meals . . . I start it simmering early in the day and the house smells so good all day long.  It's so satisfying at the end of a cold winter day.

This recipe will feed 4-6 people.  You can adjust as needed.

2 pounds of chuck beef (you need a cut with a fair amount of fat and connective tissue so it will melt into the meat and be really tender -- don't mess around with a "better" cut of beef because quite frankly, it won't be nearly as good).
1 large onion, cut into chunks
3 stalks of celery, diced
3-4 large carrots, peeled and diced
2 large potatoes, or 4-6 smaller ones, washed and cut into bite sized pieces (no need to peel if they're well-washed)
salt and pepper
1 tsp. each of dried thyme and rosemary
2-3 tbsp. olive oil
2 cups of chicken broth
1/2 cup frozen peas
1 pint of mushrooms, sliced (I like Baby Bellas, but white button are just fine too)
2 tbsp. flour

Sprinkle the beef on both sides with liberal amounts of salt and pepper and in a skillet, brown it on both sides in olive oil.  (this step and the next can be skipped and you can put everything straight into the crock pot or pot you'll use to simmer, but it does add some extra flavor).

Once it's done, saute the veggies (except for the peas and mushrooms) in the same pan, until they brown and pick up all the bits of meat on them.  (also optional, but yummy for developing more flavor).  Sprinkle them with  just a bit of salt to release the water in the veggies.

Put the beef in the bottom of your cooking vessel, cover with the veggies, add the remaining herbs, and cover with the chicken broth.

Set your crock pot for low and simmer for 6 hours, or set your oven burner on low and also simmer for 6 hours.

When the time is up, gently remove the pot roast, and cover it with foil to let the meat rest.   Sprinkle the flour into the broth and veggies and whisk it  until it's all incorporated into the broth.   Add the peas and mushrooms, and cook for another 20 minutes. 

Just before serving, gently slice the pot roast with the grain of the meat -- it should really just fall apart by this time.   Put some gravy over the top of it and serve the rest of the gravy and veggies as a side dish.

I love serving mashed potatoes with this meal, but egg noodles are great too.  

Crock Pot "Roasted" Chicken

It's back to school time and I'm seeing more and more requests for crock-pot meals for busy parents who want to come home to a meal that's already to be served.

I've posted some others in the past (beef stew, pulled pork, etc . . .) but you can also "roast" an entire chicken in a crock pot and it comes out moist and delicious.   And it's easy!

Line the bottom of the crock pot with one onion, cut into large slices, 3 celery stalks, and 2-3 carrots, peeled and sliced in half.  Sprinkle with a little bit of salt, just to release the water in the chicken.

Season your chicken as you usually do  (here's how I like to do mine -- brining is optional, but does improve flavor and juiciness -- http://judyfoodislove.blogspot.com/2013/10/roasted-chicken.html.) 

Place the chicken on top of the veggies, cover your pot, turn it on, and let it cook for 6 hours.

The meat will be fully cooked and fall-off-the-bone tender.  But the skin will be (there's no other word for it) flaccid.   You can simply peel off the skin, or if you'd like, put it underneath the broiler for 2-3 minutes to crisp it up.

There will not be adequate juices or fond in the pot to make gravy.  You could do a little bit of pan gravy with chicken stock if you'd like:

Melt 2 tablespoons of butter or olive oil, and whisk in 2 tablespoons of flour.  Once it's cooked for a minute or two, whisk in a cup of chicken stock and keep whisking until it's reached the temperature and consistency you like.   You could use a little white wine or lemon juice for extra flavor as well.

Hope this makes your weeknight dinners a little more special!

Fish filets al fresco

This dish came to be one night when I had some left-over bruschetta topping in the fridge, and some tilapia filets I needed to cook.  It was so good that a devoted fish disliker in my neighborhood, decided that she might actually like fish after all!

Any kind of basic fish filet (tilapia, flounder, sole, etc) and dredge them in cornmeal that is lightly seasoned with salt and pepper.

Saute the fish filets in olive oil or, to save calories, cooking spray like Pam.

Then top with bruschetta topping and serve:

1 pound of tomatoes (if it's the summer, use a farmer's market tomato if at all possible.  If not, use grape tomatoes) diced into small pieces.
1 tablespoon of fresh basil, minced
1/4 small red onion, minced
1/4 tsp. kosher salt and a few grinds of fresh cracked black pepper
3 tablespoons olive oil

Mix the topping together and let it sit for at least 30 minutes, preferably not in the refrigerator. 

Turkey Burgers

(Almost) Everyone loves a healthier alternative to hamburgers, but let's face it, a plain old turkey burger is pretty damn boring and dry.  So I've played around with my turkey burgers and while there are a million ways to make them, here's my favorite -- it's juicy and flavorful, but the seasonings don't overwhelm the flavor of the meat.

1 pound of ground turkey breast
1 egg (this helps hold the fragile meat together when grilling)
2 tbsp. worchestershire sauce
1 tbsp. herbs de provence
1/4 tsp. salt (you don't need much -- there's already plenty in the worchestershire sauce)

Form this into either four or six patties, and make sure you cook them till they're well done.

Serve on your favorite rolls with your condiments of choice -- I really like a dijon mustard on these burgers.

Corn, Tomato and Feta Salad

6 ears of corn (or 3 cans of corn, packed in water)
1 pint of grape tomatoes, cut in half
1/4 red onion, diced
8 ounces of feta cheese, crumbled
1/2 tsp. fresh cracked black pepper
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp. fresh basil, cut into a chiffonade (https://www.youtube.com/watch?v=yJEQFgfv7iw)

Cut the corn off the husks and drop it into boiling water for about 2-3 minutes.   Drain off the water and rinse with cool water.

Then toss all the ingredients together, let it sit for at least an hour before serving, and enjoy.

You could also add grilled chicken, tofu or shrimp and turn this into a main course.