stuffed portobello mushrooms

Tis the season of butter, endless Hors D'Oeuvres, excess cocktails and CHEESE STRAWS (my holiday favorite).  We all have to find a way to get through the holiday season without moving up a pant size while taste testing our way through all of the holiday treats.  Unfortunately, there isn't an Hors D'Oeuvres that I have met that I didn't LOVE...this is my downfall.  My holiday party policy is to grab a "small" plate and try one of everything...my go to food motto is "a little bit of everything and not a lot of anything." Well that usually works January-November but in December it is more like "A LOT of everything and there is no such thing as not a lot of anything".  My one of everything typically turns into five of everything unless it comes to Grammie's cheese straws and then I just eat until I reach the bottom of the serving dish.  UGH!  

In order to not crash and burn in December, my husband and I try to stick to "healthier" dishes when we are cooking at home (we always do this but it is even more important this time of year).  Stuffed Portobello Mushrooms do the trick for us and I truly believe we stumbled upon the perfect combination of great flavor and nutritiousness with healthy veggies and protein.  It is also quick, easy and you can change up the ingredients depending on what you have in the fridge or what looks good at the market.  At the end of the long day, you should be able to prep and serve this meal within 30 minutes - which is perfection when any left over cheese straws are calling your name for a quick yet tragic snack.  Oh and about those cheese straws, I will try to do a blog post on cheese straws this month.  I am sure you have little confidence in a second post in December since my last post was in June.  YIKES!

Stuffed Portobello Mushrooms with Italian Sausage, Spinach, Cherry Tomatoes and Feta

Serves 2

Clean portobellos, brush with olive oil and roast in oven for 15 minutes until soft

Add olive oil and sauté turkey sausage until cooked through, 5 minutes
(I don't have a picture of when I added the garlic)

Be sure to crumble along the way, I use a potato masher to make it super simple

Add frozen spinach and tomatoes 

Combine and sauté so flavors come together

Add feta cheese and season with salt and pepper

Fill mushrooms with mixture and bake for an additional 3 minutes

Ingredients

1 tablespoon + 1 tablespoon - olive oil

2 large portobello mushrooms, cleaned and stems removed

1 garlic clove

4 ounces - spicy turkey sausage, casings removed

1 package of frozen spinach, defrost and remove all water

1/2 cup - cherry tomatoes, quartered

1/4 cup - crumbled feta cheese

Pinch of salt and pepper (always to taste after all ingredients are added)

Directions

Preheat the oven to 400 degrees.  

Clean portobello mushrooms and brush on both sides with olive oil (1 tablespoon).  Roast until soft.  Approximately 15 minutes (flip half way through).

Meanwhile, heat a large sauce pan over medium heat and add remaining 1 tablespoon of olive oil.  Sauté garlic until translucent about two minutes.  Add turkey sausage and stir frequently until cooked through, about 5 minutes.  Add frozen spinach and tomatoes until combined.  Finally add crumbled feta, stir and season with salt and pepper.   

Fill the mushrooms with mixture and return to the oven for 3 minutes.

Bon Appetit!

Summertime Recipes - Tomatoes are BACK!

It seems like I have taken a month or two hiatus without even knowing it.  I have continued to cook and take pictures but other things kept getting in the way of sitting down and posting.  A few fun things to fill you in on since I have been gone...in April I got to meet my idol Giada de Laurentiis and my husband and I purchased a house which we are closing on in a few weeks.  It seems that when my schedule seems out of control that my time in the kitchen calms me.  It is my form of meditation.

Meeting Giada

As we make our way into summer the concept of Seasonally Simple makes even more sense.  Farmers Markets are popping up all over town and many fruits and vegetables are coming back in season.  I have been anxiously awaiting the arrival of my favorite summertime treat - TOMATOES.  They are slowly starting to show their true colors and are bursting with flavor.  I am sure we still have a few weeks to go until they are truly perfect but my patience has worn thin.  Today's post is all about tomatoes.  First up, a simple summertime salad that I made as a side dish for last nights dinner and the second is a go to pasta recipe.  Both dishes are simple and can be made in a matter of minutes.

Tomatoes, Mozzarella, Grilled Corn & Avocado
Serves 4-6


1 container of assorted small tomatoes, cut in half
1 container of bocconcini (mozzarella), cut in half
3 ears of corn, grilled and corn cut off the cob (frozen or canned corn is also an option)
2 avocados, cubed
1/4 cup extra virgin olive oil
Zest and Juice from a small lemon
2 tablespoons of basil, chopped
1 tablespoon of parsley, chopped
salt and pepper


Combine tomatoes, mozzarella, corn and avocado.  Add olive oil, lemon zest, lemon juice, basil, parsley and salt and pepper to taste.

Perfect summer salad

Spaghetti with Tomatoes and Egg
Serves 2


Half package of whole wheat spaghetti
1 garlic clove, minced
1 cup of small tomatoes, cut in half
2 eggs


Garnishes:
Grated parmesan cheese
Dried parsley (or fresh)
Red Pepper Flakes


Bring a medium pot of water to a boil.  Add a tablespoon of salt once the water comes to a boil.  Add the pasta and cook until tender (7-9 minutes).  Drain the pasta.


In a small nonstick pan, heat the oil over medium heat.  Add the garlic and cook until translucent (2-3 minutes).  Add tomatoes and season with salt and pepper.  Cook until soft and transfer to a bowl.  In the same pan, crack two eggs and cook to desired doneness.  I prefer my yolks to be very runny and cook for no more then 3-4 minutes.


Serve pasta in individual bowls and top with tomatoes and one egg.  Garnish and season.

Final product...BON APPETIT!

Boil pasta in salted water

Saute garlic for 2-3 minutes until translucent  

Add tomatoes and cook until soft

Transfer garlic/tomato mixture to a bowl

Cook two eggs in same pan to desired doneness

Combine pasta, tomatoes and egg and garnish

Once the egg yolk is broken it creates a smooth creamy sauce

Quick & Easy Spaghetti and Clam Sauce

First and foremost, I am sorry for the lack of posts over the last few weeks.  I have quite a few recipes that I have taken pictures of that I will post over the next few days.  Once I am done posting these recipes/photos I will get start posting recipes from my latest and greatest "lifestyle diet" - Paleo.  My best friend and I decided to embark on a 30 day Paleo Challenge (no sugar, no alcohol, no dairy, no starch).  It has been a lot of fun coming up with recipes that only include protein, veggies and healthy fats.  Anyway, more to come on this new adventure and we will just have to see how long this phase will last.  


On to today's post...


Up until I went to college I was extremely picky and had very little interest in food.  My poor parents had to rotate through the same menu every week because all I seemed to eat was chicken, rice, pasta, cheese and butter.  Those were our staples and sometimes they were able to sneak in other dishes but for the most part it was as boring as spaghetti with butter and cheese.  One of the out of the ordinary dinners that I liked "ok" was a recipe that my Dad has been making for nearly 40 years is Spaghetti and Clam Sauce.  It truly is the most simple dinner that can be thrown together in minutes that I have grown to LOVE and eat at least once a week.  It is always a special treat when I go out to eat and they have the real deal with actual clams or I have the time at home to make with real clams (not canned).  I have made a few changes to the recipe over time but for the most part it has stayed true to my Dad's original recipe (which I believe he took from a college friend).  My favorite thing in the world is to cook dinner every night and I try to constantly change things up (maybe it is from eating the same 5 dinners over and over and over as a child) and at times these dinners can take up to an hour to make.  Every now and again, I want a quick and easy go to meal that will have dinner on the table in as long as it takes to cook pasta.  This meal always makes me think of my Dad who I still think makes a much better Spaghetti and Clam Sauce then I could ever dream to make.  Enjoy this recipe and share your quick and easy weeknight recipe.


Spaghetti and Clam Sauce
Serves 2


1/2 Package of Spaghetti (I like whole wheat but you can also use regular)
2 Tablespoon of Olive Oil
2-3 Garlic Cloves (depends on how much you like garlic - I use 3)
1/2 Tablespoon of Dried Oregano
1/2 Teaspoon of Red Pepper Flakes (if you like it spicy)
1 Can of Clams 
1/8 Cup of Pasta Water (before you strain your pasta grab a mug full of the water from the pot)
Salt and Pepper to Taste


Bring water to a boil and salt.  Add spaghetti and cook to desired doneness (read box for instructions).  Meanwhile in a small sauce pan add olive oil and heat for 2-3 minutes (do not let smoke) on med-low heat.  Add garlic and cook until translucent and soft (do not let burn).  Add dried oregano and red pepper flakes.  Add clams and clam juice (from can).  Add pasta water (only if you want your sauce more soupy).  Drain pasta and place in pasta bowl and top with clam sauce.  It's as easy as that.  

Mince Garlic

Add Garlic, Dried Oregano and Red Pepper Flakes to Olive Oil

The BEST canned clams!!!

Add Clams and Pasta Water to Olive Oil/Garlic Mixture

And there you have it...I always like to top with some grated cheese (parmesan or whatever else is on hand)

Bon Appetit!

Spinach, Mushroom and Leek Frittata

Spring has sprung in Maryland.  I absolutely adore this time of year...windows open, fresh breezes, birds chirping, bright blue sky and picture perfect temperatures.  This year something else came into my life when winter turned to spring....allergies.  Ugh is all I have to say.  No excuses but we are going to blame allergies on the lack of blog posts over the last week.  It seems like they are under control and I am back tempting your palate with some great recipes.

I have the wonderful benefit of lunch be provided at my job and it is delicious.  I started about two months ago and a few pounds have crept on my small frame since January...GULP!  If you know me, you are probably letting out a big sigh and thinking that I have nothing to worry about, but I do.  Three pounds turns to five, five pounds turns to ten and then all of the sudden I am the size of a linebacker (ok...not possible but still).  It is time to put down the the filet and crab cake (perk of working at a banquet facility) and time to start bringing lunch.  We have a trip planned for the Caribbean at the end of June so this is great motivation.  I don't believe in diets because they don't work.  If anything they are temporary.  I do believe in eating the foods you love in moderation.  I absolutely love chips and I eat them every day but I only have a handful and it helps that I don't eat dessert.  We have to make choices every day to stay in balance and I chose to keep my meals in check so I can have my daily handful.

My hope is that with a simple lunch fix, I will be back to my fighting weight in a week or two.  That being said, I have decided to make a frittata this week for lunch.  It is loaded with yummy veggies (leeks make another appearance), tasty gruyere cheese and eggs.  It is an easy dish that you can constantly reinvent with your favorite ingredients or a great meal choice if you are trying to clean out the fridge.  It's as simple as sauteing your veggies, beating eight eggs, combining the two and baking for 25 minutes.  You can make frittata's as healthy or sinful as you would like but for the most part they tend to stay on the healthy side.

SPINACH, MUSHROOM AND LEEK FRITTATA

2     tablespoons olive oil
2     garlic cloves, minced
1     package of frozen spinach, thawed and access water removed
1     package of mushrooms (used baby bellas)
2     small leeks, cleaned and sliced
1     teaspoons of dried oregano
1/4  cup of white wine
8     large eggs
1/2  cup of milk
8     ounces of gruyere cheese, shredded

Place an oven rack in the center of the oven and preheat the oven to 425.

Heat olive oil in sauté pan on medium heat.  Add garlic, cook for two minutes.  Add leeks, spinach and mushrooms and cook for additional 3 minutes.  Add white wine and a few shakes of salt and pepper.

In a separate, mix eggs and milk.  Shred cheese and add half to egg mixture.  In a lightly buttered (or sprayed) pie pan add veggies and top with egg/cheese mixture.  Stir to incorporate all ingredients.  Sprinkle remaining cheese.  Bake for 20 to 25 minutes or until set and golden brown.

Since this will be my lunch for the week, I cut in wedges and store in individual plastic bags and serve with mixed greens.  Bon Appetit!

Two Garlic Cloves - Use the side of your knife and smash cloves to easily remove peel 

Mince Garlic 

Cleaned Leeks - remove dark green leaves 

Halve Leeks and Slice

Baby Bella Mushrooms Sliced (I bought mine pre sliced in a package)

Saute Garlic, Leeks and Mushrooms

Stir in Spinach, White Wine and Salt and Pepper to Taste

Grated Cheese...YUMM!!!  

8 Eggs and Milk

Mix and add Cheese

Combine Veggies and Egg Mixture in Pie Pan (be sure to butter or spray before)

Sprinkle remaining Cheese

Bake on 425 for 20 to 25 minutes

Chicken Milanese with Arugula and Crispy Proscuitto

My typical Saturday goes a little something like this...sleep in, walk dog, hit the gym and then come home and start my weekly cleaning session.  It's amazing how dirty a house can get in seven days.  Keep in mind my sweet little pup is only 9 months old and I will blame her for most of the mess (sorry Riley).


A part of my cleaning routine is to go through the refrigerator and toss any left overs that we haven't eaten.  Fruits and veggies that are looking a little less then fresh and any other items that are just crying to be moved from the fridge to the garbage.  My husband thinks I am a little dramatic with how long food will keep (seven days MAX) but after taking a ServSafe class in culinary school you would trend on the safe side as well.  We do the bulk of our shopping on Sunday's so this is also the time to see whatever ingredients have a little life in them and create something delicious.


I pulled a chicken breast out of the freezer on Thursday for dinner but it didn't defrost in time and Friday was date night.  So that meant that today (Saturday) was the last opportunity to cook the chicken before it made it's way into the trash.  As we all know, chicken is a boring staple and needs to be jazzed up a bit before it turns into a delicious dish so I was on the search for a few more items.  Last week, I was shopping for my first blog post (Pappardelle with Braised Leeks) and went to the deli and ordered what I thought was 10 thin slices of proscuitto.  It turns out the guy behind the counter was not paying attention and before I knew it I had $25 worth of proscuitto (I have had my fair share of proscuitto this week).  Last but not least, I discovered some Arugula on the top shelf all the way in the back with two servings left in the bag.


As you will soon discover, I am passionate about all things Giada de Laurentiis.  I have watched every episode of Everyday Italian and Giada at Home, I have all of her cookbooks (and have cooked a TON of recipes), went to a live cooking demo in DC a few months ago and in less then a month will officially get to meet my role model/idol at a book signing.  Her dishes are so flavorful that all you need are a few bites and your completely satisfied.  Anyway, my inspiration for today came from her Chicken Milanese with Tomato and Fennel which I make on a regular basis and is as tasty as ever.  I referenced her technique for chicken milanese and decided to use the arugula in its basic form and bake the proscuitto for 8 minutes until it was nice and crispy.


Cleaning out your fridge is a great way to help get your creative juices flowing and make you feel more comfortable around the kitchen.  Before you know it you will be walking through the aisles of Whole Foods and creating your meals on the fly.  Enjoy this recipe and let me know what you think.


Chicken Milanese with Arugula and Crispy Proscuitto
Serves 2


Chicken
1/4 Cup of All Purpose Flour
1 Egg Beaten
1 Cup of Italian Bread Crumbs
1/4 Cup of Grated Parmesan Cheese
1-2 Skinless Boneless Chicken Breasts (I say 1-2 depending on how big of an eater you, I only used 1)
Salt and Pepper to taste
3 Tablespoons of Olive Oil


Proscuitto
3 Thin Slices of Proscuitto
Canola Oil Spray


3 Cups of Arugula
Salad Dressing of Choice (I made a lemon vinaigrette with 1 tablespoon of lemon juice, 3 tablespoons of olive oil and 1 teaspoon of dijon muster - mix)


Using 3 wide shallow bowls - add the flour to one, eggs to one another and bread crumbs, parmesan and a touch of salt and pepper to one. 

On a cutting board, place chicken between two piece of plastic wrap.  Use a meat mallet or bottom of a frying pan and pound the chicken until 1/4-inch thick.  Dredge chicken in flour (shake off excess), eggs (allow excess to drip off), coat with bread crumb mixture (shake off excess but be sure it is well coated. Cut chicken in thin strips to be placed on top of arugula.

In a large, nonstick saute pan heat olive oil to medium heat.  All the oil to heat so that when you move the oil around the pan the oil ripples.  I always toss in a pinch of bread crumbs to see if it bubbles to ensure the oil is hot enough (but do not over heat as olive oil has a low smoke point).  Saute chicken breast for about 3-4 minutes on each side.  

Spray a baking sheet with canola oil and place proscuitto in a single layer and broil on low for 5-8 minutes.  Proscuitto will crisp up.  Once cooled, crumble proscuitto.

Place arugula on a plate, top with sliced chicken breast (in my case I topped with 1/2 chicken breast), crumble proscuitto on top and dress with favorite dressing.  Bon appetit.

Ingredients (before)

Flour, eggs and breadcrumb mixture split between 3 shallow bowls 

3 Tablespoons of olive oil on medium high heat and dredging station ready to go

Pound chicken with meat mallet or bottom of fry pan until 1/4 inch thick

Place coated chicken breast in pan with heated oil

Cook for 3-4 minutes on each side

Slice chicken breast

Spray cookie sheet with canola oil spray

Place proscuitto in single layer

Broil on low for 5-8 minutes until crispy

Bon Appetit!