Big Flavors From A Tiny Kitchen

Favorites from the Archives: Turkey Tacos with Homemade Taco Seasoning Mix

2011-12-18T11:23:00.001-05:00

This is part of a series of favorite recipe posts from the archives that I'll be running for a little while. These are recipes that have been big hits in my house, and I highly recommend trying them out. I hope you enjoy! I'll be back to regularly scheduled posts as soon as I'm up for cooking again :)

Turkey Tacos with Homemade Taco Seasoning Mix

Favorites from the Archives: Creamy Potato Salad with Lemon and Fresh Herbs

2011-12-17T11:15:00.000-05:00

Favorites from the Archives: Brazilian Pepper and Onion Vinaigrette

2011-12-16T11:07:00.000-05:00

Favorites from the Archives: Pork Tenderloin with Pears and Shallots

2011-12-15T08:05:00.002-05:00

Favorites from the Archives: Pecan Butter Balls (Mexican Wedding Cookies)

2011-12-14T08:00:00.002-05:00

Favorites from the Archives: Tomato-Mint Quinoa Salad

2011-12-13T07:50:00.001-05:00

Favorites from the Archives: Noodles with Roast Pork and Almond Sauce with Honey Oranges

2011-12-12T07:44:00.001-05:00

Favorites from the Archives: Chicken Salad with Mayo (Mayonezli Tavuk Salatasi)

2011-12-11T07:41:00.001-05:00

Favorites from the Archives: Tofu Pad Thai

2011-12-10T15:07:00.000-05:00

Favorites from the Archives: Rhubarb Custard Pie

2011-12-09T15:04:00.002-05:00

Favorites from the Archives: Farro, Avocado, Cucumber, and Cherry Tomato Salad

2011-12-08T12:57:00.001-05:00

Favorites from the Archives: Whole Wheat Pancakes with Blueberries or Chocolate Chips

2011-12-07T15:13:00.001-05:00

Favorites from the Archives: Pulled Pork Sandwiches

2011-12-06T16:48:00.001-05:00

Favorites from the Archives: Crockpot French Dips

2011-12-05T12:10:00.001-05:00

Favorites from the Archives: Vegetable Summer Rolls

2011-12-04T17:48:00.000-05:00

Favorites from the Archives: Dill Chicken Paillards with Tomato-Dill Relish

2011-12-03T16:44:00.000-05:00

Favorites from the Archives: Lychee Mojitos

2011-12-02T14:36:00.000-05:00

Favorites from the Archives: Arugula and Fava-Bean Crostini

2011-12-01T12:34:00.001-05:00

Favorites from the Archives: Monkey Cupcakes

2011-11-30T15:32:00.001-05:00

Favorites from the Archives: Zen Temple Dumplings

2011-11-29T16:30:00.002-05:00

Favorites from the Archives: Skillet Lasagna

2011-11-28T15:56:00.002-05:00

Favorites from the Archives: Couscous, Garbanzo Bean, and Cucumber Salad

2011-11-27T16:24:00.001-05:00

Favorites from the Archives: Puppy Chow

2011-11-26T14:23:00.000-05:00

Favorites from the Archives: Chocolate Peanut Butter Surprise Cookies

2011-11-25T16:20:00.001-05:00

Favorites from the Archives: Cinnamon Raisin Swirl Bread

2011-11-24T12:17:00.001-05:00

Favorites from the Archives: Perfect Pumpkin Pie

2011-11-23T14:15:00.000-05:00

Favorites from the Archives: Classic Green Bean Casserole

2011-11-22T15:59:00.001-05:00

Ginger-Marinated Pork Tenderloin

2011-11-21T20:38:00.002-05:00

This pork recipe was awesome! Just keep in mind that it needs 3 hours total (marinating time plus resting) before you start to cook it, so make sure you take that into account. The sauce is rich and goes great with the pork. This also used ingredients that I always have on hand, and I had a piece of pork tenderloin leftover from when I made Szechuan Pork a few days ago. I served this dish with some Brussels Sprouts with White Beans and Pecorino, and since I halved that recipe, I made a quick side dish with the other half of the can of beans. I tossed them in a bowl with some diced tomato, thinly sliced red onion, sea salt, freshly cracked black pepper, aged balsamic and a nice olive oil. It really rounded out the meal well, and we enjoyed every bite. This pork recipe will definitely be going into our regular rotation.

Ginger-Marinated Pork Tenderloin
Gourmet November 2003

1 2/3 cups chicken broth (13 1/2 ounces)
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons ketchup or 2 tablespoons tomato paste
3 tablespoons finely grated peeled fresh ginger
3 garlic cloves, minced
1 tablespoon cider vinegar or balsamic vinegar
1 (3/4 pound) pork tenderloin
1 tablespoon olive oil

Special equipment: an instant-read thermometer

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.

Cooks' note: Pork keeps, wrapped tightly in foil and chilled, 3 days.

Big Flavors Rating: 5 Stars

Brussels Sprouts with White Beans and Pecorino

2011-11-21T20:30:00.001-05:00

This was a great side dish for tonight. It was pretty easy to put together (and didn't take anywhere near how long the recipe stated - I have no idea where they got 1 1/4 hours from). The beans and cheese make it nice and creamy. I subbed Parmesan and it worked really well.

Brussels Sprouts with White Beans and Pecorino
Bon Appétit November 2005

yield: Makes 12 servings
active time: 45 min
total time: 1 1/4 hr

A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise

6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young
Pecorino Toscano)

Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

Per serving: 317 calories, 21g fat (6g saturated), 19mg cholesterol, 285mg sodium, 23g carbohydrate, 7g fiber, 13g protein

Big Flavors Rating: 4 Stars

Pumpkin Spice Latte

2011-11-18T15:51:00.000-05:00

I thought that a good use for some of the Pumpkin Pie Spice that I made last week would be to top a latte. I usually like a little cinnamon on top, so why not this? Plus, I'm not that into the pumpkin syrup that goes into ones at Starbucks, so this was nice because it added just a hint of fall flavor. Extra thanks to Dino for taking over the majority of the barista duties at home :) We used some decaf beans from a local coffeehouse, and he made mine skim, and his soy. They were awesome!

Chicken Salad with Mayo (Mayonezli Tavuk Salatasi)

2011-11-16T13:38:00.001-05:00

I made another batch of our favorite chicken salad recipe last night, and enjoyed it for lunch today. It's so different, and it's great for anyone who loves dill.

Szechuan Pork

2011-11-15T20:33:00.000-05:00

This was a pretty easy meal to make. I didn't have any soba noodles, so I used whole wheat spaghetti instead. This was nice and spicy and we really enjoyed it.

Szechuan Pork
Cooking Light June 2008

Fresh sliced pineapple makes a nice companion for this one-dish meal.

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)

6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)

1. Cook noodles according to package directions. Drain and rinse with cold water; drain.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.

Amount per serving:
Calories: 338
Calories from fat: 23%
Fat: 8.6g
Saturated fat: 2.2g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.9g
Protein: 30.4g
Carbohydrate: 36.8g
Fiber: 1.7g
Cholesterol: 63mg
Iron: 2.9mg
Sodium: 693mg
Calcium: 40mg

Big Flavors Rating: 4 Stars

Starbucks' Pumpkin Scones

2011-11-12T12:16:00.006-05:00

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I had some canned pumpkin leftover from when I made Vegan Baked Pumpkin Oatmeal last weekend, so I needed to find a recipe to use up some more of it. I worked at Starbucks for a brief time after college, and I loved their pumpkin scones, so when I saw this post over at Recipe Girl, I figured it'd be the perfect thing to try out. Boy, was this one worth it! It's been a few years since I had one of these scones from Starbucks, but I'm pretty sure that the homemade version tasted even better than what you get there! These were moist and delicious, and we really enjoyed them. The only change I made was to use 1% milk instead of half and half, and it worked out beautifully. I'll definitely be making these again!

Starbuck's Pumpkin Scones
RecipeGirl.com (Adapted from Top Secret Recipes)

Yield: 6 scones
Prep Time: 30 min Cook Time: 15 min

More tender and delicious than the original...

SCONES:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes

PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind)

SPICED ICING:
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves

Directions:
1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

2. In a large bowl, whisk together dry ingredients (through ginger).

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares
diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.

Big Flavors Rating: 5 Stars

Pumpkin Pie Rice Krispie Treats

2011-11-10T23:58:00.002-05:00

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This is the post over at Baking Bites that made me want to send in some treats for Dino's co-workers, since it's been a while. They turned out really tasty! They really do taste like pumpkin pie. I couldn't find the pumpkin spice marshmallows, so I used this Pumpkin Pie Spice recipe, and it worked out great! The major difference is that you don't get the same bright orange color as you would if you used the pre-spiced marshmallows. I suppose if you really wanted it, you could add a bit of food coloring to the marshmallows after they're melted. The only real trouble I had with this recipe is that the crust didn't really stay together too well. I crushed some graham crackers in a bag, and I may not have crushed them finely enough, and asked Dino to measure them out into the bowl for me. So I'm assuming the full amount made it into the bowl...but I didn't get a super thick layer on the bottom of the pan or anything. Either way, they tasted great, and I love this as a variation on standard Rice Krispie treats.

Pumpkin Pie Rice Krispie Treats
Baking Bites

Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
pinch salt
6 tbsp butter, melted and cooled

Pumpkin Spice Rice Krispie Layer
4 tbsp butter, room temperature
10-oz Pumpkin Spice Marshmallows (1 large bag)
or 10-oz plain marshmallows + 2 tsp pumpkin pie spice mix
6 cups rice krispies/puffed rice cereal

Preheat oven to 350F.
In a medium bowl, stir together all graham cracker crust ingredients.
Pour into a 9×13-inch pan and press into an even layer.
Bake for 10-12 minutes, until lightly browned. Cool completely before using.

To make the cereal bars, combine butter and marshmallows in a large, microwave-safe bowl. Microwave on high for 60-90 seconds, until marshmallows have melted. Stir the marshmallow mixture (adding spices, if using), then add in the cereal. Stir with a large spatula until everything is evenly combined.
Spoon the cereal mixture evenly over the graham cracker crust. Using a large spatula or lightly greased hands, press down into an even layer. Allow bars to cool to room temperature before slicing.

Makes 24 bars

Big Flavors Rating: 4 Stars

Pumpkin Pie Spice

2011-11-10T23:54:00.003-05:00

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I wanted to make a Pumpkin Pie Rice Krispie Treat recipe that I saw over at Baking Bites, but I couldn't find the pumpkin spice marshmallows. I wasn't going to buy pumpkin pie spice, so I tried out the recipe that was posted along with the dessert recipe. It really does smell like pumpkin pie! It made a nice amount of spice mix, so I'll definitely have to use it to make some other pumpkin-y goodies soon! It smells heavenly, and I love cardamom, so I definitely left that in this recipe. Yum! There's also an apple pie spice recipe on that page, which I'm sure would be great as well.

Pumpkin Pie Spice
Baking Bites

1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg*
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.

*If using freshy ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the mix anyway, it is not crucial to use freshly ground here. I personally find it to be a bit overwhelming if there is a ton of nutmeg in something.

Sugar Plum Martini

2011-11-10T20:56:00.003-05:00

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I made one of these awesome martinis again last night for one of my friends. These are sweet and delicious. The combination of hazelnut, raspberry and vanilla is just great, and the cinnamon sugar garnish really makes it feel special. I didn't take a new photo of it this time around, so I'll just have to make them again after I'm able to drink again ;)

Green Lentil Soup with Coconut Milk and Warm Spices

2011-11-10T14:02:00.002-05:00

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I've been wanting to make another batch of soup or something that I could freeze the leftovers of, and this recipe over at Eats Well With Others looked like it fit the bill. I love the spices that were listed, and a big bowl of soup is definitely something I could use right now. So I picked up the ingredients, except my store didn't have French green lentils, so I got some brown ones. The only other change I made was to use soy butter, which makes this a vegan dish. I forgot to add the garlic, because it wasn't in the directions, only in the ingredient list. It would have made it even better. This was really easy to put together, which is a big bonus, since I'm less than 2 weeks away from my due date. The flavor was great - nice and warm, and the spice combination really hit the spot. Make sure you give it enough sea salt at the end to really make the flavors shine. I kept going back for more and more of this soup...which means I'll definitely be making it again!

Green Lentil Soup with Coconut Milk and Warm Spices
Eats Well With Others, adapted from Molly Wizenberg's Orangette

Serves 4

Ingredients
1 tbsp butter
1 large yellow onion, finely chopped
2 large garlic cloves, minced
1/2 tsp thyme
1 1/2 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
pinch of nutmeg
black pepper, to taste
6 cups vegetable broth
1 1/2 cups French green lentils
1 1/4 cups light coconut milk
1/4 tsp fine sea salt, plus more to taste

In a large pot, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it is translucent. Turn the heat down to medium. Add the thyme, turmeric, cardamom, cinnamon, cloves, nutmeg and a pinch of black pepper. Cook, stirring frequently, until the onion is slightly browned and very soft.

Add the stock and the lentils. Bring to a simmer and cook for 25-30 minutes or until lentils are tender.

Add the coconut milk to the soup. Stir well. Cook for about 15 minutes to blend the flavors. Taste and adjust the salt as necessary. Serve.

Big Flavors Rating: 5 Stars

Chickpea Potpie with Cornbread Crust

2011-11-08T20:04:00.002-05:00

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I saw this post at Eats Well With Others and was anxious to try it out! I've been on a frozen pot pie kick lately (not the ones I used to have as a kid, ones from Whole Foods or other tasty, organic versions). I've never made one of my own before, and I figured one that didn't involve meat would be easier to start out with. The ones I've seen that call for meat have you cook that part first, which just makes it feel like the recipe would take forever to get done. My tiny kitchen doesn't have enough storage space for more than a few ramekins, so I went the 2 quart dish route with this one.

We really enjoyed this, and I was surprised at how much less intimidating it was to make a pot pie than what I expected. Next time, I think I'll add a bay leaf and some thyme, and maybe try it with chicken to change it up a bit. I'll definitely be making variations of this in the future!

Chickpea Potpie with Cornbread Crust
Eats Well With Others, adapted from Big Bowl of Love

Serves 4-5

2 cups chopped sweet potatoes
1/2 cup chopped carrots
1 tbsp olive oil
1 medium onion, chopped
1/4 cup AP flour
2 cups vegetable broth
2 cups cooked chickpeas
1/2 cup frozen baby peas
1 tsp kosher salt
cracked pepper
dash of Tabasco sauce
3/4 cup cornmeal
3/4 cup AP flour
1 tbsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
3/4 cup almond milk or lowfat milk
2 tbsp olive oil
1 large egg yolk, slightly beaten

Boil the potatoes and carrots until tender but not soft and set aside. Spray a 2-quart casserole with cooking spray (or ramekins!)

For the filling, heat a large saucepan until hot. Add the oil and onions. Saute onions until they are soft, about 5 minutes. Sprinkle in the 1/4 cup flour and mix. Slowly pour in the vegetable stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. turn into the prepared casserole dish, spreading evenly or divide evenly among ramekins.

Preheat the oven to 400.

For the crust, in a bowl combine the cornmeal, 3/4 cup flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil and egg yolk. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling.

Bake until the top is golden brown, about 22 to 25 minutes for the casserole and 10 to 12 minutes for the ramekins.

Big Flavors Rating: 4 Stars

Eggplant Steaks with Parmesan Peas

2011-11-07T20:33:00.003-05:00

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I've been following the Stone Soup blog for a long time now. I love how most of her recipes involve 5 or fewer ingredients, and not too much of a time commitment. And the recipes are usually really healthy, too. I saw this post and decided that I needed to try it out. Dino didn't like eggplant too much until recently (I don't think he had it cooked properly before), so I'm always happy to try out a new recipe on him. It's amazing how much flavor develops from letting these slices of eggplant caramelize in the pan. The minty, parmesan peas are the perfect accompaniment, and the little splash of lemon juice adds just the right amount of acidity. This is a perfect weeknight dish, and I love the ideas given for variations, too.

Eggplant Steaks with Parmesan Peas
Stonesoup

serves 2
takes 15-20 minutes

The secret for really lovely eggplant steaks is the same as regular beef steaks. Cut them thickly! Although for the eggplant it’s best to cook on a low-medium heat so the middles get to go all lovely and melting and the outsides avoid over-charring.

If you’re short on time, by all means go for thinner slices and a higher heat – I guess you could call them eggplant ‘minute steaks’.

Cooking with the lid on helps trap in the heat and steam and minimise burning. It gives the most divinely silky eggplant texture without having to resort to obscene amounts of oil.

1 medium eggplant
2 handfuls frozen peas
1 large handful grated parmesan cheese
small handful fresh mint leaves
1-2 tablespoons lemon juice

1. Get a large fry pan on a medium heat. Slice eggplant into steaks about 2cm (3/4in) thick.

2. Add a very generous glug of olive oil to the pan and then add the eggplant slices. Sprinkle a little salt over the top and cover with a lid.

3. Cover with a lid and cook, turning at least every 5 minutes until the eggplant are soft and deeply browned (about 15 minutes). If they start to burn, turn the heat down.

4. Meanwhile heat a little more olive oil in a small pan. Add the frozen peas and cook, stirring occasionally for about 5 minutes or until the peas are hot and sweet.

5. Remove peas from the heat and stir in the lemon juice, parmesan & mint. Season.

6. Serve ‘steaks’ with peas on the side.

VARIATIONS
carnivore: serve peas with lamb cutlets that have been cooked on a high heat for 2.5 – 3 minutes each side

vegan / dairy-free: replace the parmesan with brazil nuts finely grated using a microplane grater.

mushroom steaks: Skip the eggplant. Trim 1-2 large field or portabello mushrooms and sear on a high heat for about 5 minutes each side, until very soft.

herby: Replace the mint with fresh basil or flat leaf parsley leaves.

Big Flavors Rating: 4 Stars

Tartine with Mustard Mayo and Mashed Avocado

2011-11-07T17:03:00.003-05:00

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I needed an afternoon snack, and I had a few avocados on hand, so I made this tasty sandwich again. It's super simple to make and really hits the spot.

Super Easy, Super Moist Chocolate Cupcakes

2011-11-05T22:52:00.003-04:00

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I saw this post over at Simply Recipes, and thought it looked like a really great, easy dessert to make. Plus, I had all of the ingredients on hand! I mean...how could I not make these? They turned out really well! They definitely need the frosting, in my opinion (what? a few pieces "fell off" while they were cooling, so we had to QC them...). These get bonus points for how easy they are, and the fact that they use ingredients that we typically have on hand. No eggs? No problem! Just be prepared to get the side-eye from anyone who you tell that these involve vinegar and olive oil. Oh, and P.S. - how adorable are these cupcake liners that I found on sale at the grocery store? Gotta love the fact that not everyone is OK with using Halloween-like decorations all year round :)

Super Easy, Super Moist Chocolate Cupcakes
Simply Recipes

Prep time: 10 minutes
Cook time: 20 minutes

The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.

Cupcakes:
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons
of espresso powder or instant coffee granules)
1 Tbsp white vinegar
2 teaspoons vanilla extract
6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Frosting:
4 Tbsp butter
1/3 cup unsweetened cocoa powder
1 1/2 cup powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract

Cupcakes:
1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20
minutes, until a bamboo skewer inserted in the center comes out clean.

6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

Frosting:
While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

Yield: Makes 12 cupcakes.

Big Flavors Rating: 4 Stars

Smoky Country-Style BBQ Ribs in the Slow Cooker

2011-11-05T21:51:00.002-04:00

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I saw this post over at A Year of Slow Cooking and thought it sounded pretty good. I love finding new crockpot recipes, and wanted some more really good ones to put into the regular rotation. This one turned out pretty good. There was a ton of liquid left in my crockpot though, so only the ribs on top had that nice glaze. The meat fell right off of the bones (which is why it doesn't look particularly great) and the thick parts of the sauce were really tasty.I'd probably make this one again, and maybe boil down some of the sauce afterward or make some extra on the side to use as a glaze. I served this with leftover brown rice and green beans.

Smoky Country-Style BBQ Ribs in the Slow Cooker
A Year of Slow Cooking

serves 4, unless you're really hungry.

3-4 pounds ribs
1 large yellow onion, sliced in rings
1/2 cup brown sugar
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon Kosher salt
1 (12-ounce) bottle chili sauce (in the ketchup aisle)
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce (read labels for gluten. Lea & Perrins, made in the USA is GF)
4 chopped garlic cloves
1/2 to 1 teaspoon Tabasco Sauce
1/4 teaspoon Liquid Smoke

Use a 6-quart or larger slow cooker. Cut the rack of ribs in half with a large knife or poultry scissors and make sure they fit all the way in the cooker, with the lid on. Now take them out.

Place the sliced onion in your pot, then put the ribs back in. Combine the dried ingredients: brown sugar, chili powder, salt, and pepper in a small bowl. Rub this mixture all over the ribs.

Wash your hands well.

Now combine the wet ingredients: chili sauce, balsamic vinegar, Worcestershire sauce, garlic, Tabasco, and Liquid Smoke. Pour this mixture evenly over the top of your ribs.

Cover and cook on low for 6-7 hours, or until the meat is tender, and has begun to pull away from the bone. The longer you cook the meat, the more tender it will become. Before serving, flip the ribs over a few times to get all sides nice and saucy.

Big Flavors Rating: 4 Stars

Vegan Baked Pumpkin Oatmeal

2011-11-05T12:47:00.007-04:00

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I saw this post over at Annie's Eats, and thought it looked like the perfect weekend breakfast recipe for this cold weather. I decided to make it vegan by using soy milk and soy butter, since Dino is lactose intolerant. It turned out to be amazingly delicious, and I didn't even miss the dairy! It was rich enough without it. The caramelized bananas on the bottom are really the perfect accompaniment to this oatmeal. They add a richness that really elevates the dish. We have a bunch of this leftover now, and I'm excited that we'll have homemade breakfast waiting in the fridge for us for the next few days. I'll definitely make this one again!

Baked Pumpkin Oatmeal
Annie's Eats

1 cup steel cut oats
6 tbsp. unsalted butter, divided
4 cups very hot water
2 medium bananas, sliced
½ cup plus 2 tbsp. brown sugar, lightly packed, divided
2¼ tsp. ground cinnamon, divided
3 cups old-fashioned oats
¼ cup maple syrup
1 tsp. salt
¼ tsp. ground nutmeg
Dash ground cloves
½ cup pumpkin puree
½ cup milk
2 tsp. vanilla extract

Preheat the oven to 350˚ F. Place the steel cut oats in a large bowl with 4 tablespoons of the butter. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.

Meanwhile, make the caramelized bananas. Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the bananas, 2 tablespoons of brown sugar, and ¼ teaspoon of the cinnamon to the pan. Toss gently and cook briefly, about 2 minutes. Remove from the heat and let cool.

After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ cup of brown sugar, maple syrup, salt,
remaining 2 teaspoons of cinnamon, nutmeg and cloves. In a small bowl or liquid measuring cup, whisk together the pumpkin, milk and vanilla. Stir the pumpkin mixture into the oat mixture.

Spread the bananas over the bottom of a lightly greased 2 quart-ish baking dish. Pour the oatmeal mixture on top of the bananas. Bake for 35-40 minutes. Remove from the oven and let cool slightly before serving.

Big Flavors Rating: 5 Stars

Green Beans with Tomato and Carrot

2011-11-04T21:40:00.006-04:00

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I came up with this side dish to go along with the Swiss steak recipe that I made. It only called for part of a can of diced tomatoes, so I figured it would be good to make something with the rest of the can. I also used some Russian Red garlic that a friend brought back to me from the Hudson Valley Garlic Festival.

Green Beans with Tomato and Carrot
Ashley Covelli

2 T extra virgin olive oil
2 carrots, peeled, cut in half lengthwise, and thinly sliced
3 cloves garlic, minced
pinch of red pepper flakes
7 oz. canned diced tomatoes (I used what was leftover from this recipe)
1 t dried Italian seasoning
1/4 c water
2 T balsamic vinegar

In a medium skillet, sauté carrots, garlic and red pepper flakes in oil until soft. Add beans, tomatoes, water, and Italian seasoning. Simmer, covered, until almost tender. Remove cover, add in the balsamic vinegar and let the juices reduce until the beans are at the desired doneness.

Big Flavors Rating: 4 Stars

Old-Fashioned Swiss Steak

2011-11-04T21:32:00.005-04:00

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We had some round steak in the freezer from when my parents visited a few months back, so I looked up an easy recipe to use it up. This is a really low maintenance recipe, and the results are pretty tasty! The meat was super tender after baking for so long, which was really nice. The only change I made was to use a can of V8 since I had them on hand, and not straight up tomato juice. I served this with brown rice and a quick green bean dish that I came up with to use up the rest of the can of diced tomatoes.

Old-Fashioned Swiss Steak
Allrecipes - Vera Kleiber

"My husband and I enjoyed this recipe for so many years, recalls Vera Kleiber in Raleigh, North Carolina. The sauce is wonderful, and the dish always brings back memories."

Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Ready In: 1 Hr 50 Min Yield 2 servings

3/4 pound beef top round steak
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon canola oil
1 medium onion, chopped
1 (5.5 ounce) can tomato juice
1/2 cup diced canned tomatoes
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons brown sugar
1/2 teaspoon prepared mustard

Cut steak into two pieces; sprinkle with salt and pepper. Using a mallet, pound flour into the meat. In a large skillet, brown meat in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with nonstick cooking spray.

In the same skillet, saute onion in drippings until tender. Stir in the remaining ingredients. Pour over meat. Cover and bake at 350 degrees F for 1-1/2 hours or until tender.

Nutritional Analysis: 1 serving (prepared with 1/4 teaspoon salt and reduced-sodium tomato juice) equals 361 calories, 12 g fat (2 g saturated fat), 96 mg cholesterol, 541 mg sodium, 20 g carbohydrate, 3 g fiber, 41 g protein.

Big Flavors Rating: 4 Stars

Spaghetti Squash with Turkey, Fire Roasted Tomato and Black Garlic Sauce

2011-11-02T21:42:00.007-04:00

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I picked up a spaghetti squash from the store, and wanted to use up some of the things we had in the fridge and pantry at home to make a sauce to go with it. This turned out really tasty! Thank goodness, because I haven't had the energy to cook much lately, and I didn't want to be disappointed when I finally got around to it. I used black garlic in the sauce, because some friends had given us a few cloves a few weeks ago when we had dinner at their house. The taste is kind of nutty, and we really liked it. And it's fermented and super soft, so it melts down into the sauce, kind of like anchovies do. I only used 1 squash, so we're going to use the leftover sauce over some pasta most likely. This was a nice low carb option!

Spaghetti Squash with Turkey, Fire Roasted Tomato and Black Garlic Sauce
Ashley Covelli

Serves 4

2 spaghetti squash, cut in half lengthwise, seeds removed
extra-virgin olive oil
1 small white onion, diced small
2 carrots, peeled and diced small
2 stalks celery, diced small
bay leaf
2 cloves black garlic
salt and pepper
1 pound ground turkey
14.5 oz can diced fire roasted tomatoes
water
1-2 T balsamic vinegar

Preheat oven to 350°F. Line an ovenproof pan or broiler tray with foil and drizzle with olive oil. Place squash on the foil cut side down, and bake for 45 minutes.

Heat 2T oil in a large pan over medium heat. Add onion, carrot and celery and sauté for a minute or two. Add bay leaf and black garlic and season with salt and pepper. Sauté all of this until the veggies soften, using your spoon or spatula to smush the black garlic down to get it to melt into the rest of the ingredients.

Push the veggies to one side of the pan and add the turkey to the empty side. Brown the turkey, breaking it up and flipping it around until it's brown all over. Drain any excess fat and then stir the turkey and veggies together. Add the tomatoes to the turkey mixture. Fill the can about halfway with water and add that to the mixture as well. Reduce the heat and cover, simmering until the tomatoes are heated through.

Remove cover, season with salt and pepper and add in balsamic vinegar to taste. Turn up the heat and let it bubble away until it reaches a consistency you like. Remove the bay leaf and serve over shredded spaghetti squash.

Big Flavors Rating: 4 Stars

Turkey Three-Bean Chili

2011-10-22T22:19:00.004-04:00

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Another idea for something to keep in the freezer was a batch of our favorite Turkey Three-Bean Chili. Again, I hope it works well in the freezer. This time around, I had just bought some new spices from Penzeys, and it ended up being super spicy, even though I used the same amount that I always do. Instead of avocado this time around, we used some shredded cheddar and sour cream to cool it off a bit.

Grandpa Henderson's Beef Stew

2011-10-16T21:17:00.002-04:00

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I wanted to make a few meals that I think will freeze well for us to have around for the next few months. The first thing that came to mind was my take on my Grandpa's beef stew. This stuff is so comforting. We really love it. It makes a huge batch, but even at that, it was hard to make sure we saved some for the freezer. I haven't had a lot of luck with freezing things in the past, so hopefully this one will work!

Chewy Coconut Cookies

2011-10-11T22:42:00.003-04:00

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I needed to bake cookies for a few people, and I remembered how awesome this Chewy Coconut Cookie recipe was, so I made a batch. These are really soft and delicious cookies, and they're a nice change from the usual cookie options that people make. They're easy to make and really hit the spot.

Pork Chops with Apple Chutney

2011-10-10T20:36:00.003-04:00

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We had a lot of apple chutney leftover from our Supper Club, so I decided to make a quick dinner with some pork chops. I seasoned some flour with salt, pepper and fresh thyme from my garden and pan-fried the chops in olive oil until they were nice and brown on both sides, and moist and juicy in the middle. This went perfectly with the chutney!

Deviled Potato Salad

2011-10-09T22:31:00.004-04:00

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I wanted to make an easy potato salad to go with the steak, so I made a variation of this recipe again. This time around, I didn't bother peeling the potatoes, and I think I liked it better that way. And it made the recipe even easier!

Dino's "Oh Ma Gahd Marinahd"

2011-10-09T22:30:00.006-04:00

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Dino came up with this marinade recipe a while ago, while doing an impression of John Travolta saying "oh my god". We figured it only made sense that he would pronounce "marinade" ridiculously as well. So this turned out to be a really flavorful marinade for steaks. The only change he made to his original recipe was to omit the turmeric. He didn't know why he added it last time, and we certainly didn't miss it. This time around, we got a london broil, and let it marinate for a few hours in the fridge before he grilled it. It turned out better than we remembered! I can't believe it's been so long since we made it.

Dino's "Oh Ma Gahd Marinahd"
Dino Covelli

1 ½ teaspoon garlic, minced
⅛ cup lemon juice
¼ cup olive oil
⅛ cup balsamic vinegar
⅛ cup Worcerstershire sauce
⅛ cup molasses
½ teaspoon dried mint
½ teaspoon dried parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cardamom
½ teaspoon chili powder
½ teaspoon dried thyme
⅛ cup hoisin sauce
⅛ cup low sodium soy sauce
⅛ cup lite teriyaki sauce

Whisk all ingredients together. Pour over meat/veggies and seal in a Ziploc bag. Refrigerate at least 1 hour (up to overnight), turning frequently.

Grilled, Marinated Zucchini Squash

2011-10-09T21:55:00.002-04:00

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We made this super simple grilled zucchini recipe as a side dish again, and it was just as good as we remembered it! I love how simple and delicious this side dish is. I'm so glad that my friend Kim got me into this a few months ago!

Grilled Romaine with Lemon Dijon Vinaigrette

2011-10-09T21:31:00.004-04:00

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We wanted to fire up the grill one last time this year, and instead of a traditional salad, we cut some romaine hearts in half and grilled them quickly just to get some nice char marks on them. For dressing, I mixed some lemon juice and grainy dijon with salt and pepper, and whisked in a stream of extra virgin olive oil until it was a nice consistency. My in-laws thought that grilled salad sounded really weird, but this won them over!

Nothing is Better than an Assortment of Cheeses

2011-10-09T16:29:00.005-04:00

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My in-laws came over for dinner, and I wanted to put something out for us to snack on before fired up the grill. I had some tomatoes from my garden, and figured they'd go great with an assortment of cheeses. We had cave aged gruyere, gouda, brie, applewood smoked mozzarella and applewood smoked cheddar. It was a great way to start off a nice meal.

Supper Club: Tuna-Fennel Pasta Salad

2011-10-02T22:59:00.003-04:00

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I didn't love this dish, but everyone else seemed to enjoy it. I'm not sure if it was just overshadowed by the more powerful flavors of the other dishes at our Supper Club event, or if my taste buds are just off lately. This has very mild flavors, and I suppose would make a nice, light lunch, but I probably won't bother making it again.

Tuna-Fennel Pasta Salad
Cooking Light September 2011

Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.

Yield: Serves 4 (serving size: 2 cups)
Total: 24 Minutes

8 ounces uncooked penne (tube-shaped pasta)
1 (7.8-ounce) jar solid white tuna packed in oil (such as Ortiz)
1 lemon
1 Fuji apple, sliced (about 1 1/2 cups)
1 small fennel bulb with stalks

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a large colander over a bowl, reserving 1/2 cup cooking liquid. Rinse pasta under cold water; drain. Drain tuna, reserving 2 tablespoons oil. Grate 2 teaspoons rind from lemon; squeeze 3 tablespoons juice. Combine reserved oil, rind, and juice in a large bowl; stir with a whisk. Add pasta to oil mixture, tossing to coat. Fold in tuna and apple. Remove fronds from fennel bulb; finely chop fronds to measure 3 tablespoons. Remove and discard stalks. Thinly slice fennel bulb. Stir fronds and sliced fennel into pasta mixture.

Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat pasta salad evenly.

Sustainable Choice: Industry label regulations require solid white tuna to be from the albacore variety.

Amount per serving

Calories: 411
Fat: 12.1g
Saturated fat: 1.9g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 2.4g
Protein: 23.3g
Carbohydrate: 53.3g
Fiber: 5.1g
Cholesterol: 17mg
Iron: 2.8mg
Sodium: 549mg
Calcium: 52mg

Big Flavors Rating: 3 Stars

Supper Club: Apple Julep

2011-10-02T22:58:00.002-04:00

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Dino wanted to make Apple Juleps for the Supper Club's apple night, and they turned out awesome! The recipe didn't call for any alcohol, but he added a shot of either apple brandy or rum for those who wanted it. We made fresh orange and lemon juice, and bought apple and pineapple juice. I think that really helped the quality of this drink. We just didn't have it in us to juice an entire quart of apple juice. This is a great, refreshing beverage, and we all really enjoyed it.

Apple Julep
Allrecipes - BUSYMOMOFTHREE

Yield 6 servings

1 quart apple juice
1 cup orange juice
1 cup pineapple juice
1/4 cup lemon juice
1 sprig fresh mint leaves

In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf.

Amount Per Serving Calories: 121 | Total Fat: 0.3g | Cholesterol: 0mg

Big Flavors Rating: 5 Stars

Supper Club: Apple Chutney

2011-10-02T22:17:00.003-04:00

This chutney was great alongside the turkey. The only thing we didn't think of was that 15 apples makes a LOT of chutney. And the consistency was more like applesauce. This is a shot of the plate with all of our Supper Club's apple offerings. The chutney is in the upper right - I forgot to get a shot of it by itself. This was a great meal - it was like Thanksgiving in October!

Apple Chutney
Allrecipes - CATSEO

"This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops."

15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

Amount Per Serving Calories: 49 | Total Fat: 0.1g | Cholesterol: 0mg

Big Flavors Rating: 4 Stars

Supper Club: Turkey Breast with Gravy

2011-10-02T16:18:00.007-04:00

This month's Supper Club theme was apples. Dino wanted to make a turkey breast with apple chutney, so I found this recipe as a starting point. We didn't melt the butter - we softened it, and only used about half of the stick. I also did my own gravy but used similar ingredients to what the recipe called for. I didn't use anywhere near 4 cups of chicken broth though. I just eyeballed the amounts until it cooked down to a consistency I was happy with.

Turkey Breast with Gravy
How to Boil Water

Total Time: 7 hr 50 min
Prep: 20 min
Inactive: 4 hr 30 min
Cook: 3 hr 0 min

Yield: 8 to 10 servings

Turkey:
1 gallon water
1 cup kosher salt, plus more for seasoning
1/2 cup firmly packed light brown sugar
1 (6 to 7) pound turkey breast, on the bone
8 tablespoons unsalted butter, melted
Freshly ground black pepper

Gravy:
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours.

Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 180 degrees F as it rests.)

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.

Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Big Flavors Rating: 5 Stars

Homemade Breakfast Sausage Patties

2011-10-02T12:29:00.003-04:00

We had some ground pork leftover, and I thought it would be fun to try to make sausage patties to go with breakfast. I'm not a big fan of sausage usually, because a lot of them incorporate caraway or fennel seeds, and I don't really like those too much. So this was a great way to use spices that we like, and make something without a bunch of nitrates in it. Make sure you add enough salt if you want it to taste sausage-y. Otherwise it's a little bit like a pork meatball. Dino made some omelets with cheese and some tomatoes from our garden, and toasted up some wheat bread to go with this sausage. It was a really nice way to start the day.

Homemade Breakfast Sausage Patties
Dino & Ashley Covelli

makes 3-4 patties

2T extra-virgin olive oil
8 oz. ground pork
1 clove garlic, minced
pinch of red pepper flakes
big pinch of kosher salt
coarsely ground black pepper
1/2 t dried marjoram
1/2 t dried oregano
1/2 t dried parsley
1/2 t paprika
1/4 t savory

Heat oil in a nonstick skillet over medium-high heat. Mix remaining ingredients in a bowl with your hands, being careful not to overmix. Form into patties, and fry on both sides, covering the skillet if you need, to ensure they cook all the way through. Enjoy!

Big Flavors Rating: 4 Stars

Middle Eastern Skillet Chicken

2011-09-30T21:23:00.004-04:00

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I made this chicken dish again, and it really hit the spot. I served it over some leftover brown rice with a nice big dollop of Greek yogurt on the side, which really completed it for me.

Spicy Eggplant, Pork, and Tofu Stir-fry

2011-09-26T22:55:00.001-04:00

This was a nice variation on a stir-fry dinner for us. I don't use eggplant very often, because Dino isn't a big fan of it. But when it's done right, like in this recipe, he really enjoys it. I also really liked that it combined tofu and meat. It was spicy without being too spicy, and it made a great meal over brown rice.

Spicy Eggplant, Pork, and Tofu Stir-fry
Sunset March 2004

Makes 4 servings

1 pound eggplant
1 tablespoon vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
8 ounces ground pork
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon rice or white wine vinegar
1 1/2 teaspoons Asian red chili paste
2 teaspoons cornstarch
8 ounces extra-firm tofu, drained and cut into 1-inch cubes
1/4 cup thinly sliced green onions

1. Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.

2. Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.

3. Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute. Add pork and stir until crumbled and brown, about 5 minutes.

4. In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.

5. Gently stir in tofu, eggplant, and green onions until heated through.

Big Flavors Rating: 4 Stars

Pork Tenderloin Studded with Rosemary and Garlic

2011-09-23T21:39:00.002-04:00

This pork recipe was super easy and really tasty! It didn't take much time at all, which makes it a perfect weeknight dinner. I served it with some baked sweet potatoes.

Pork Tenderloin Studded with Rosemary and Garlic
Cooking Light October 2002

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Note: Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

Amount per serving
Calories: 147
Calories from fat: 26%
Fat: 4.2g
Saturated fat: 1.4g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.4g
Protein: 24.2g
Carbohydrate: 1.5g
Fiber: 0.1g
Cholesterol: 67mg
Iron: 1.6mg
Sodium: 342mg
Calcium: 23mg

Big Flavors Rating: 4 Stars

Mary-Ellen's Beef Goulash

2011-09-19T20:36:00.006-04:00

I don't remember my stepmom cooking very often, but when she did, she usually made this goulash. I've asked her a million times how she makes it, and she always answers with, "oh, just throw whatever you have in the kitchen in there". So when she came out to visit for my baby shower, I told her that I was going to watch her make beef goulash so that I could write down what she adds to it. It's great comfort food, and you can use really cheap cuts of meat since it simmers for so long. And it's a good thing I didn't just use "whatever I had in the kitchen" in this, because stuff like hoisin sauce, sriracha and fennel pollen would not bring out the same results ;)

Mary-Ellen's Beef Goulash
Mary-Ellen Lewis

Serves 6

In a large saucepan, add the following and cook, stirring occasionally, until meat is no longer red on outside:
2 1/2 pounds beef stew meat (can mix with flank steak), cut into cubes (1" to 2" - smaller is better for stew meat, so it breaks down faster)
salt
pepper
1/4 c water

Let simmer for an hour, adding more water when needed to make sure there's enough to partially cover the meat in the pan.

Add:
1/3 c ketchup
1 1/2 t mustard
2/3 c - 1 c water (add a little at a time until you like the consistency
1/2 t Worcestershire sauce
1/2 t soy sauce
pinch chili powder

Put lid on to partially cover the pot and let it simmer for about an hour, checking the water level occasionally to make sure it doesn't dry out. Taste for seasoning and add a few more tablespoons of ketchup & mustard if desired. Cook until it's at the desired consistency (meat should be falling apart and very tender).

Serve over mashed potatoes.

Big Flavors Rating: 5 Stars

Beet, Apple, Lemon and Celery Juice

2011-09-18T15:40:00.003-04:00

We received a bunch of beets from the Garden Fairy, so we decided to juice them with some other things we had on hand (an apple, a lemon & some celery). It was really tasty. The beets weren't super sweet, which was really nice in this juice.

Buffalo Steak with Horseradish Dill Sauce

2011-09-14T23:40:00.004-04:00

I picked up some buffalo steaks from the store, and seasoned them up simply with some Penzeys Arizona Dreaming, salt and pepper. I seared them in a skillet on both sides and finished them in the oven. They were pretty good! The meat was super tender. I wish I would have gotten a better sear on them, though. Dino made a sauce for them with mayo, horseradish and dill (one of my favorite sauces to go with steak). I served them with some green and wax beans from the Garden Fairy (ones that we helped her plant a while back) that I sauteéd in olive oil with garlic, onion, and a little white wine vinegar. It was a quick and easy meal.

Big Flavors Rating: 4 Stars

Noodles with Roast Pork and Almond Sauce with Honey Oranges

2011-09-11T21:55:00.003-04:00

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I made this pork recipe again, and it was awesome! This time around, I used peanut butter (I used almond butter last time). This is nice and filling, and pleasantly spicy. The oranges are a really easy accompaniment for the pork, and they're cool and refreshing. We really love this recipe.

Roast Pork Tenderloin with Plum Barbecue Sauce

2011-09-04T22:21:00.005-04:00

This pork recipe was really good! The sweet barbeque sauce goes really well with the pork. The only bit of trouble I had with this one was being able to find the cloves at the end to fish them out of the sauce. I mean, c'mon, how are you supposed to see those little cloves in a dark purple sauce? Other than that, this was a really great recipe. I served it with rice and Lemony Cucumber Salad.

Roast Pork Tenderloin with Plum Barbecue Sauce
Cooking Light July 2011

Asian spices give this barbecue sauce a complex flavor, which enhances the sweet-tart flavor of the plums. Once it's cooked, set aside 2 1/2 cups sauce to serve with the pork, and use remaining to baste as it cooks.

Yield: 8 servings (serving size: 3 ounces pork and about 1/3 cup sauce)
Total: 1 Hour, 5 Minutes

Sauce:
2 tablespoons canola oil
1 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons lower-sodium soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
2 whole cloves
1 1/2 pounds black plums, quartered and pitted
1 star anise

Pork:
2 tablespoons canola oil
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.

2. Preheat oven to 450°.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.

4. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

Amount per serving
Calories: 378
Fat: 10.3g
Saturated fat: 1.6g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 2.4g
Protein: 25.2g
Carbohydrate: 50.7g
Fiber: 4.7g
Cholesterol: 62mg
Iron: 2mg
Sodium: 417mg
Calcium: 22mg

BigFlavors Rating: 4 Stars

Lemony Cucumber Salad

2011-09-04T22:20:00.004-04:00

This salad was easy to put together, and tasted very fresh, but it was nothing special. I probably wouldn't make it again.

Lemony Cucumber Salad
Cooking Light July 2011

Total Time: 22 Minutes

1 cup thinly sliced radishes
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 English cucumbers, thinly sliced (about 6 cups)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 4 ingredients in a large bowl.

2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.

Amount per serving
Calories: 33
Fat: 1.8g
Saturated fat: 0.3g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.2g
Protein: 0.8g
Carbohydrate: 4.3g
Fiber: 0.9g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 156mg
Calcium: 20mg

Big Flavors Rating: 3 Stars

Fresh Apple, Orange Lemon Juice

2011-09-04T13:34:00.001-04:00

We had some leftover fruit that Dino wanted to juice, so he put this together. It was good, but a little too sweet. Next time, we'd add some celery and maybe more lemon or something to balance it out.

Garden Vegetable Sauté with Lemon and Thyme

2011-09-03T22:50:00.006-04:00

I'm trying to catch up with some backlogged posts. Life has been pretty hectic for the last few weeks (in a good way). At this point, it's been a few weeks since I made this side dish, and I'm not sure where I put my notes. It turned out fantastically, so I'll finish the writeup when I find that piece of paper. Thanks for your patience :)

Garden Vegetable Sauté with Lemon and Thyme
Ashley Covelli

2 T extra virgin olive oil
2 cloves garlic, minced
1 shallot, cut in half and thinly sliced
1 small Italian eggplant, cut into 3/4" dice
1 yellow zucchini, cut into 3/4" dice
1 green zucchini, cut into 3/4" dice
3 small orange tomatoes

(to be continued...)

Slow-Baked Salmon with Lemon and Thyme

2011-09-03T22:45:00.003-04:00

Dino was in the mood for seafood, so we picked up some salmon and I made this simple recipe. The texture of the salmon was like butter, which was really nice. It turned out good, but nothing exceptional. The flavor all sits on top, and it's very mild, so we found ourselves adding salt to it after eating past that top layer. It was super simple though, which was nice after a busy day.

Slow-Baked Salmon with Lemon and Thyme
Bon Appétit May 2011

yield: Makes 4 servings
active time: 15 minutes
total time: 35 minutes

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.

Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

Big Flavors Rating: 3 Stars

Brie, Roasted Pepper, Tomato & Basil Sandwich

2011-09-02T14:20:00.003-04:00

I had a few ripe tomatoes in my garden that I needed to use up, so I made a really tasty sandwich. I drizzled some good balsamic and olive oil on a kaiser roll and topped it with sliced brie, roasted peppers, tomatoes, basil, some fleur de sal and freshly cracked black pepper. It was a fresh and delicious lunch.

Tomato-Mint Quinoa Salad

2011-08-30T19:11:00.003-04:00

This salad really exceeded my expectations - it was fantastic! I forgot to buy a cucumber, so we had it without, and it was insanely good. The sweetness of the raisins adds a lot to this dish, and there are so many healthy veggies in it. It's nice and refreshing on a hot day. The bin of quinoa was empty at the store, but I remembered that they had some already prepared at the salad bar, so I bought that instead. I microwaved the raisins in some water to plump them up, since I didn't cook them in the quinoa. This is a wonderful dish that I'll definitely be making again!

Tomato-Mint Quinoa Salad
Allrecipes - SunFlower

"Even for non-vegetarians, quinoa is a great change to rice or pasta. I've been trying to think of more dishes using quinoa and came up with this salad."

Prep Time: 40 Min
Cook Time: 15 Min
Ready In: 1 Hr 55 Min

Yield 4 servings

2 1/2 cups water
1 1/4 cups quinoa
1/3 cup raisins
1 pinch salt
2 medium tomatoes, diced
1 medium onion, minced
10 radishes, quartered
1/2 cucumber, diced
2 tablespoons sliced almonds, toasted
1/4 cup chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/4 cup lime juice
2 tablespoons sesame oil
salt to taste

Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.

Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

Nutritional Information
Amount Per Serving Calories: 346 | Total Fat: 11.8g | Cholesterol: 0mg

Big Flavors Rating: 5 Stars

The Pioneer Woman's Crash Hot Potatoes

2011-08-29T20:45:00.005-04:00

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To go along with the roast chicken, I made The Pioneer Woman's Crash Hot Potatoes again. These are easy and tasty, and they get nice and crispy on top. These aren't my favorite potato recipe, but they're nice and simple, and they're the recipe that gets the most traffic on this blog.

Thomas Keller's Favorite Simple Roast Chicken

2011-08-29T20:43:00.003-04:00

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We managed to make it through the hurricane without losing power, so I asked Dino what he'd like for dinner. He requested this roast chicken recipe again. It's such an easy and tasty recipe, and we absolutely love it!

Orange Apple Lemon Juice

2011-08-29T13:47:00.003-04:00

We had some fruit that we wanted to use up, so Dino suggested making juice. It's been a while since we used the juicer, so we were glad to use it again. We used 4 green apples, 2 oranges and 1 lemon. It was good, but pretty sweet. I wanted to add celery to it, but we didn't have any. Next time, I'd definitely want to add something to cut down on the sweetness.

Big Flavors Rating: 3 Stars

Whole Wheat Linguine with Marinara Sauce

2011-08-27T21:39:00.003-04:00

Dino made a batch of pasta sauce again, and it was awesome. He coats the bottom of a large saucepan with olive oil and heats it over medium heat until it shimmers. For a little extra heat, he sometimes adds a pinch of red pepper flakes at the beginning. He then adds a 2 (or more) cloves of minced garlic and when it gets fragrant, he adds half of a white onion, minced, and a bay leaf. When the onions are translucent, he adds a big can of peeled San Marzano tomatoes and crushes them in the pot, being careful not to squirt the juice all over the kitchen. He lets it simmer over low heat, stirring occasionally, until it starts to reduce. He then adds fresh basil, salt, pepper and a pinch of dried oregano. He adds 3 ounce of red wine and reduces further until it reaches the desired consistency.

Garlic Bread

2011-08-27T21:30:00.004-04:00

I asked Dino if he wanted to have pasta before the hurricane potentially made us lose power, so he got to work on the sauce. I mixed up some garlic butter to make garlic bread. I used some hot dog buns that we had and slathered them with a mix of butter (I use soy butter since Dino is lactose intolerant), a lot of garlic powder, dried parsley and a bit of fresh parsley. I broiled them until they were golden and crispy and delicious. This is my favorite way to make garlic bread at home. Yum!

White Bean and Sage Pita Burgers

2011-08-22T21:12:00.001-04:00

These veggie burgers were a nice change of pace from all of the burgers we've been having at BBQs lately. They're light and sort of reminiscent of a falafel, which we love. The fresh sage makes them really different, and if you use a whole wheat pita, they're pretty dang healthy. I used an ice cream scoop to portion the patties, so it made about 10 for me. The sauce was a really nice addition. I'd make these, or something similar to these again. I think changing up the toppings and sauce could make them feel like a totally new dish.

White Bean and Sage Pita Burgers
Cooking Light June 2011

The bean mixture is sticky, so it helps to wet the measuring cup before scooping to form patties.

Yield: 6 servings (serving size: 1 burger)

Hands On: 27 Minutes
Total: 27 Minutes

1 tablespoon extra-virgin olive oil, divided
1/2 cup chopped onion
2 garlic cloves, minced
1/3 cup old-fashioned rolled oats
1/3 cup sliced almonds, toasted
2 tablespoons cornstarch
1 1/2 teaspoons chopped fresh sage
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
1 large egg, lightly beaten
1/2 cup reduced-fat sour cream
2 tablespoons grated fresh onion
2 tablespoons crumbled feta cheese
3 (6-inch) pitas, cut in half
6 green leaf lettuce leaves
6 (1/4-inch-thick) slices tomato

1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth.

2. Wipe pan with a paper towel. Return pan to medium heat. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes.

3. Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.

Nutritional Information
Amount per serving
Calories: 315
Fat: 10g
Saturated fat: 3.1g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 1.5g
Protein: 13.2g
Carbohydrate: 43.8g
Fiber: 6g
Cholesterol: 40mg
Iron: 3.8mg
Sodium: 471mg
Calcium: 158mg

Big Flavors Rating: 4 Stars

Udon Noodle Salad with Broccolini and Spicy Tofu

2011-08-21T20:53:00.000-04:00

I love trying new vegetarian recipes, and this one looked really interesting. I used fresh udon noodles instead of dried. This was a really nice combination of flavors that I would have never thought of putting together before. We ended up adding a bit more Sriracha and tamari on top of each of our bowls and stirring it in at the end to give it a little more punch. This was a nice, light meal that I'd definitely consider making again.

Udon Noodle Salad with Broccolini and Spicy Tofu
Cooking Light May 2011

Broccolini is blanched in salted water to get the vegetables crisp-tender while also keeping them bright green and full-flavored. If you make the salad ahead, wait to dress it until just before serving to preserve the Broccolini's color.

Hands On: 25 Minutes
Total: 1 Hour

8 ounces water-packed extra-firm tofu
5 tablespoons peanut oil, divided
2 tablespoons lower-sodium tamari or soy sauce
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), divided
Cooking spray
6 ounces uncooked dried udon noodles (thick Japanese wheat noodles)
6 cups water
1 1/2 teaspoons kosher salt
8 ounces Broccolini
3 tablespoons rice wine vinegar
1 tablespoon grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 cup thinly sliced radishes (about 3 medium)
2 tablespoons chopped dry-roasted cashews, toasted

1. Cut tofu into 3/4-inch-thick slices. Place tofu slices in a single layer on several layers of paper towels; cover with additional paper towels. Let tofu stand for 30 minutes to drain, pressing down occasionally. Remove tofu from paper towels, and cut into 3/4-inch cubes.

2. Preheat oven to 350°.

3. Combine 2 tablespoons peanut oil, tamari, and 1 teaspoon Sriracha in a large bowl, stirring well with a whisk. Add tofu cubes to tamari mixture, and toss gently to coat. Let stand for 15 minutes. Remove tofu from bowl with a slotted spoon; reserve tamari mixture in bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray, and bake tofu at 350° for 10 minutes or until lightly golden.

4. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

5. Combine 6 cups water and salt in a large saucepan over high heat, and bring to a boil. Add Broccolini to pan; cook for 3 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain well. Chop Broccolini.

6. Add remaining 3 tablespoons peanut oil, remaining 1/2 teaspoon Sriracha, rice wine vinegar, ginger, and sesame oil to reserved tamari mixture in bowl; stir mixture well with a whisk. Add baked tofu, udon noodles, Broccolini, and 1/2 cup thinly sliced radishes to bowl; toss gently to coat. Sprinkle salad with cashews.

Nutritional Information
Amount per serving
Calories: 438
Fat: 24.7g
Saturated fat: 4.1g
Monounsaturated fat: 10.1g
Polyunsaturated fat: 8.2g
Protein: 14.3g
Carbohydrate: 38.4g
Fiber: 3.4g
Cholesterol: 0.0mg
Iron: 3mg
Sodium: 572mg
Calcium: 97mg

Big Flavors Rating: 4 Stars

Chard and Onion Omelet (Trouchia)

2011-08-21T12:20:00.004-04:00

I've had this recipe printed out for a while now, and I finally got around to making it for breakfast this morning. It was great! Cooking the onions and chard really slowly does bring out a really sweet flavor, and the fresh herbs really brighten it up. And who doesn't love adding cheese to breakfast? This is going to be a great treat to bring to work for breakfast this week, too!

Chard and Onion Omelet (Trouchia)
Epicurious April 2010
Vegetarian Cooking for Everyone - Deborah Madison

yield: Serves 4 to 6

These Provençal eggs, laced with softened onions and chard, never fail to elicit sighs of appreciation. I'm forever grateful to Nathalie Waag for making trouchia when she came to visit—it has since become a favorite. The trick to its success is to cook everything slowly so that the flavors really deepen and sweeten.

3 tablespoons olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
Salt and freshly milled pepper
1 garlic clove
6 to 8 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 teaspoons chopped thyme
1 cup grated Gruyère
2 tablespoons freshly grated Parmesan

Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.

Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.

Big Flavors Rating: 4 Stars

Pecan Butter Balls (Mexican Wedding Cookies)

2011-08-18T22:36:00.006-04:00

I wanted to bake a thank you gift for a friend of one of the members of my Supper Club, because she was getting rid of a bunch of maternity clothes. I hadn't met this person before, so I thought cookies would be a safe bet. I saw this post over at Lick the Bowl Good, and thought these looked perfect! It wasn't until I was halfway done making them that I realized that I should have asked if she had any allergies that I should know about (it ended up being fine...phew!). Anyway, these were pretty simple to make, although forming them and coating them in powdered sugar twice does take a bit of time.

I used a cookie scoop that was about 1" instead of rolling 1/2" balls by hand, and it saved me a lot of time. I pressed down on the dough in the scoop before putting them on the baking sheets just to make sure they were packed in there tightly since I wouldn't be rolling them. You can fit a lot of these on each cookie sheet since they don't spread much, which was great. I ended up making about 54 of the larger sized cookies, and it was just enough to fill up a gift box while leaving me and Dino a few to QC on our own. I don't often test out new recipes on people I don't know, but this one really ended up being worth it! The pecans get nice and toasted in the oven, and the cookies are rich, buttery and satisfying (albeit a little messy since they're coated in powdered sugar). I'll definitely make these again. They were great!

Pecan Butter Balls (Mexican Wedding Cookies)
Lick the Bowl Good (adapted from Cooks Catalog)

1 cup unsalted butter, room temp
1/4 granulated cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 cups finely chopped pecans or walnuts
powdered sugar for coating

Cream butter and sugar together. Add salt and vanilla.

Slowly add the flour to the butter/sugar mixture just until it forms a dough. Add the chopped nuts and mix until just combined.

Roll dough into half inch balls and place on parchment lined cookie sheets about an inch apart.

Bake 30 minutes at 350 degrees F.

As soon as they come out of the oven, roll them in powdered sugar while the cookies are still hot. Be careful because the cookies are extremely hot and fragile. Place cookies on a cooling rack.

Once cookies have cooled completely, roll them in powdered sugar again.

Makes 60-70 cookies.

Big Flavors Rating: 5 Stars

Pork Tenderloin with Pears and Shallots

2011-08-17T21:56:00.004-04:00

I had a piece of pork tenderloin that I needed to use up, and I found this recipe and thought it looked perfect. The pears at my grocery store didn't look too great, so I picked some red pears instead of Bosc or Anjou. They were the best out of what was there. I also have a ton of fresh thyme in my garden that I keep neglecting to use up, so this was a good way to use a bit of it. This recipe was really superb! The caramelization on the shallots and pears was delicious, and the pork was cooked to perfection. The sauce was the perfect way to round it out. The only thing it needs is a bit of salt and pepper at the end to really bring it all together. My only other comment on the recipe is that you don't need to use an ovenproof skillet, because the skillet doesn't go in the oven - you transfer the pork to a separate pan that you put into the oven. I'll definitely be making this one again. It would be perfect for a dinner party, paired with a nice salad. This really, really impressed us.

Pork Tenderloin with Pears and Shallots
Bon Appétit January 2010

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
1 1 1/4-pound pork tenderloin
3 large shallots, each cut into 6 wedges through stem end, peeled
3 unpeeled small Bosc or Anjou pears, quartered, cored
4 teaspoons butter, room temperature
2 teaspoons all purpose flour
1 1/2 cups low-salt chicken broth
3/4 cup pear nectar

Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over medium high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).

Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.
Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Big Flavors Rating: 5 Stars

Egg Salad Sandwich on Whole Wheat Toast

2011-08-17T14:31:00.002-04:00

I haven't made this egg salad recipe in a while, so I decided to make it for lunch today. It's really simple and tasty, and it definitely hit the spot.

Whole Wheat Linguine with Garden Fresh Summer Veggie Medley

2011-08-16T21:37:00.008-04:00

I got this lovely Bennings Green Tint Patty Pan Squash from the Garden Fairy, and I thought it would be good in a pasta dish. I've never used this type of squash before, but based on how thin the skin felt, I figured it was edible, as long as I trimmed off the end pieces. I wasn't sure about the seeds, so I didn't end up using those. I also had a wonderful, gigantic garden tomato from my father-in-law, so I used that here, too. Basically, I used all of the veggies that I had hanging around, and the results were awesome! I thought about adding some peas, but didn't, and Dino said that it was the only thing that would have made it better (without me telling him that I debated putting them in there), so next time, I'll add that. I know it doesn't look like anything special, but trust me - this stuff rocked! This is a wonderful way to use up some of summer's bounty, and enjoy a delicious vegetarian dinner.

Whole Wheat Linguine with Garden Fresh Summer Veggie Medley
Ashley Covelli

1/2 pound whole wheat linguine
2 Tablespoons extra-virgin olive oil
approx. 2 cups Bennings Green Tint Patty Pan Squash (or other summer squash), seeded and sliced into 1/2-inch pieces
1/2 green bell pepper, diced,
1/2 shallot, sliced
2 cloves garlic, minced
pinch of red pepper flakes
salt and pepper, to taste
1 extra large tomato (preferably garden fresh or heirloom), roughly chopped into large pieces
1 Tablespoon white balsamic vinegar
1/2 cup Parmesan cheese, grated, plus more for garnish
5-6 basil leaves, thinly sliced

Bring a large pot of salted water to a boil for the linguine and cook until al dente. Drain, reserving about a cup of the pasta water.

Meanwhile, heat oil in a large skillet. Sauté squash, bell pepper, garlic and shallot seasoned with salt, pepper and a pinch of red pepper flakes until veggies are tender and the squash is getting golden brown. Add in the tomato and vinegar and allow it to melt down into a thick sauce-like consistency.

Add the cooked pasta into the pan with the veggies, and stir in pasta water a little at a time to get the sauce loose enough to coat the pasta. Sprinkle in the Parmesan and toss together. Top with sliced basil and enjoy!

Big Flavors Rating: 5 Stars

Baby Spinach Salad with Figs, Shallots and Goat Cheese

2011-08-16T13:47:00.002-04:00

I saw some fresh figs at the store yesterday, so I picked them up and used them in a really tasty salad for lunch today. I assembled a bed of baby spinach and topped it with some thinly sliced shallots, crumbled goat cheese and sliced figs. I dressed it with some good quality balsamic, extra-virgin olive oil, fleur de sal and freshly cracked black pepper. It was really tasty!

Supper Club: Royal Hawaiian Pie

2011-08-13T21:06:00.002-04:00

This pie recipe looked interesting, and different from a "standard" banana cream pie. It was simple to put together, and it was insanely delicious!! It looked beautiful and the combination of pineapple juice with the bananas was really refreshing. I read some of the reviews that said it was better cold, so I refrigerated it for a few hours before we dug in. I'll definitely be making this one again!

Royal Hawaiian Pie
Allrecipes - Cathy

"This unique pie is bursting with bananas flavored with pineapple juice and cinnamon."

2 (9 inch) pie shell
4 cups sliced bananas
1/2 cup unsweetened pineapple juice
1/2 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons butter

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place sliced bananas in a medium bowl and cover with pineapple juice. Toss gently until slices are coated. Let soak for 30 minutes, then drain. Place bananas in pie shell.

3. In a small bowl mix sugar and cinnamon. Sift over top of bananas. Dot with slices of butter or margarine. Put on top crust and seal, slashing 2 to 3 vents near center. Bake in preheated oven until crust is golden brown, about 30 minutes. Pie can be served hot or cold.

Amount Per Serving:
Calories: 312 | Total Fat: 13.5g | Cholesterol: 8mg

Big Flavors Rating: 5 Stars

Supper Club: Kalua Pig in a Slow Cooker

2011-08-13T20:02:00.002-04:00

This month's Supper Club theme was Hawaiian. We don't exactly have the space to bury a whole pig in our yard, and I wouldn't be up for that much effort anyway, so this was the perfect substitute. I found this recipe and thought it looked ridiculously easy, and the reviews it got were great! So I went for it, and it was simple and tasty. My store had a few different types of Hawaiian sea salt, and the recipe didn't specify what type, so I picked the Hawaiian Bamboo Jade Sea Salt. It has a really lovely aroma, and I got a nice sized pouch of it. The pork falls apart after cooking for so many hours, and the flavors really infuse nicely. This is a great dish to feed a big crowd, but it wasn't my favorite pork dish ever.

Kalua Pig in a Slow Cooker
Allrecipes - KIKUCHAN

"This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard."

Prep Time: 10 Min
Cook Time: 20 Hrs
Ready In: 20 Hrs 10 Min

Yield 12 servings

1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Amount Per Serving
Calories: 243 | Total Fat: 14.7g | Cholesterol: 82mg

Big Flavors Rating: 4 Stars

Brown Sugar-Balsamic Swirl Ice Cream

2011-08-11T20:10:00.002-04:00

Have you ever drizzled balsamic vinegar over vanilla ice cream? I have. I know...it sounds crazy, but trust me, if it's good, thick balsamic, it can be amazing! The tanginess pairs really well with the sweet ice cream. So when I saw this ice cream recipe, I knew I had to try it. The ice cream base is delicious - I'd totally make that by itself again, but the addition of sweetened, reduced balsamic makes it really unique. This takes quite some time to come together - you have to chill the base overnight, then churn and freeze for several hours again, so I recommend starting 2 days before you want to eat it, and enjoying it on day 3. Not that we didn't sneak a taste of it right after it churned...

Brown Sugar-Balsamic Swirl Ice Cream
Bon Appétit December 2009

Yield: Makes generous 1 quart

The custard needs to be refrigerated overnight before it's processed in the ice cream maker, so plan accordingly.

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup (packed) dark brown sugar, divided
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup balsamic vinegar

Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.

Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.

Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.

Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan.

Process custard in ice cream maker according to manufacturer's instructions. When ice cream is done, spoon in balsamic syrup and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

Big Flavors Rating: 4 Stars

Pork Tenderloin Medallions and Balsamic Reduction

2011-08-10T21:51:00.001-04:00

This recipe sounded really tasty, and we love pork tenderloin, so I gave it a try. The only thing I changed was for the rice - I cooked some jasmine rice in my rice cooker and stirred in the extras at the end. I had dried cranberries on hand, so I used those instead of cherries. I also decided that I didn't want to dirty a grill pan on top of everything else, so I seared the peaches in the same pan that I used for the pork - cooking them before the meat. It was really tasty, and the fresh, caramelized peaches were the perfect addition. It was also a great way to use some of the rosemary from my herb garden, which I haven't used much of yet this year. I'd probably make this again, minus the rice.

Pork Tenderloin Medallions and Balsamic Reduction
Cooking Light July 2011

Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.

1 tablespoon olive oil
1 tablespoon minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
Cooking spray
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

Yield: 4 servings (serving size: 3 pork medallions and 2 tablespoons reduction)

Serve with Grilled Peaches: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges. Yield: 4 servings (serving size: 3 wedges).

Serve with Wild Rice Salad: Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. Stir in 1/4 cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped pecans. Yield: 4 servings (serving size: 1/2 cup)

Big Flavors Rating: 4 Stars

Strawberry Gazpacho "Amuse Bouche"

2011-08-08T20:20:00.005-04:00

It's been so hot outside lately, and I thought gazpacho would be a great idea to go with dinner. This is a really interesting take on gazpacho - the strawberries really make it different. This was cool and refreshing, and surprisingly a little spicy from the raw garlic. This is a great way to use up fruits and veggies during the summer.

Strawberry Gazpacho "Amuse Bouche"
Ithica Farmers Market Cookbook: Local Folks, Local Foods, Farm-to-Table Recipes – Michael Turback

Makes 12-14 hors d'oeuvres

1 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
2 cucumbers, peeled, seeded and chopped
2 cloves garlic, peeled and minced
1 tomato peeled, seeded, and chopped (save the juice)
3 tablespoons red wine vinegar
2 table spoons extra-virgin olive oil
1 1/2 pounds strawberries, hulled and coarsely chopped
Salt and pepper, to taste
Fresh basil leaves, finely chopped, for garnish

1. In a large bowl, combine the peppers, cucumbers, garlic and tomatoes with the vinegar, and olive oil. Cover and chill in refrigerator for several hours.

2. Transfer mixture to a food processor, and pulse until finely chopped. Add the strawberries, and pulse to combine. Season with salt and pepper.

3. To serve, spoon the soup into individual chilled espresso cups or small glasses on saucers, and sprinkle each serving with the basil.

Big Flavors Rating: 4 Stars

Savory Balsamic Chicken

2011-08-08T20:06:00.002-04:00

I saw this recipe in an ad in this month's Cooking Light, and thought it looked like a nice and easy weeknight dish. It was good, but nothing special. The sauce was really strong. I mean, I love the flavor that Worcestershire sauce adds to dishes, but I think this was overkill. That and balsamic made it really tangy. I don't think I'd make this again.

Savory Balsamic Chicken
Lea & Perrins

6 4-oz. chicken breasts
1/3 cup All-purpose flour
2 Tbsp Butter, divided
1 Tbsp Vegetable oil
1 1/2 cups Low-sodium chicken broth
1/2 cup Lea & Perrins® Worcestershire Sauce
1 1/2 Tbsp Heinz® Gourmet Balsamic Vinegar

1. Season chicken breast with salt and pepper, then dip both sides in flour.

2. Heat 1 Tbsp butter and oil in large skillet; cook chicken 4 minutes on each side or until golden brown and juices run clear. Move onto serving dish.

3. In same skillet, add remaining ingredients and bring to boil. Cook 5 minutes. Stir in remaining butter and pour over chicken.

Makes: 6 Servings (4 oz. each)
Prep time: 5 minutes
Cook time: 10 minutes

Big Flavors Rating: 3 Stars

Tofu Triangles in Creamy Nut Buttter Sauce with Scallions

2011-08-07T21:53:00.000-04:00

This is the second time I've made this recipe. Last time, I used almond butter and this time I used peanut. Both times it was absolutely delicious! The only change I make is to pour in all of the sauce - half just didn't make sense to me, since it thickens up so nicely.

Perfect Lemonade

2011-08-06T14:50:00.002-04:00

We're lucky to have a really close friend who's also a contractor, so when we decided that we wanted to refinish the wood floor that was underneath the carpet in the nursery, we figured we'd hire him to help us do it. He and Dino were working all day, and I figured the perfect thing to cool them off would be a batch of this awesome lemonade. At first, our friend laughed when he heard I was actually going to buy lemons and...gasp...make lemonade instead of using a powdered mix, but once he tried it, he loved it!

Pulled Pork Sandwiches

2011-08-05T20:38:00.003-04:00

Now that I have a working crockpot again, I wanted to make one of our favorite pulled pork recipes. The key to this recipe is a nice dry rub that you put on the pork and let it marinate for anywhere between 1-3 days before cooking it. The meat just falls apart, and it's great with your favorite BBQ sauce. I'm partial to Stubb's, because they use real ingredients - no junk - and every variety I've tried has been delicious. I served these sandwiches with cole slaw and chips with chunky watermelon salsa. Yum!

And of course, Dino likes to add his cole slaw on top of his pulled pork sandwiches. I guess they aren't messy enough without it for him ;)

Reader Submitted Recipe: Cole Slaw

2011-08-05T20:15:00.007-04:00

The last time I made my mom's cole slaw recipe, one of my readers (who is a self-proclaimed "rabid cole slaw fan") posted a recipe for another slaw and asked me to try it. Since I'm a huge fan myself and it looked pretty good, I made a mental note to try it out sometime. A few weeks later, I found out who posted it, and asked if he'd be cool with me crediting him when I made it. Well, I made it tonight, and it was AWESOME!! I used the full 2 lemons, which was great! It was a little too tangy for Dino, so next time I'll try 1 or 1 1/2 lemons. My big tip here is to use a food processor with the grater attachment if you have it to make quick work out of shredding the carrots and cabbage. This was really colorful and delicious, and we loved it! Thanks for shraing, Chris :)

Cole Slaw
Christian Johannesen

1/2 purple cabbage grated/sliced
3 carrots peeled & grated
3 scallions finely chopped
Juice of 2 Lemons
3 tablespoons of light mayo.
1/4 teaspoon celery seed
salt and pepper to taste

Combine in a bowl and voila. If you do not like a tart taste, cut the lemon to 1.

Big Flavors Rating: 5 Stars

Chunky Watermelon Salsa

2011-08-05T20:12:00.003-04:00

I was in the mood for some fruit salsa, and I found this really easy recipe. I thought the watermelon sounded nice and refreshing - and it was! This stuff is great - and the addition of pieces of lime rather than just juice makes it stand out. There's a bit of heat from the jalapeño, and the watermelon and cucumber are nice and refreshing. This is simple to put together and could easily be scaled up for a big party.

Chunky Watermelon Salsa
Bon Appétit July 1996

yield: Makes about 3 1/2 cups

This cool salsa is the ideal accompaniment for grilled shrimp.

1 lime
2 cups 1/2-inch pieces seeded watermelon
1 cup 1/2-inch pieces seeded peeled cucumber
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
2 teaspoons minced seeded jalapeño chili
1 teaspoon sugar

Using small sharp knife, cut peel and white pith from lime. Cut lime into 1/4-inch pieces. Place in medium bowl. Add all remaining ingredients to same bowl. Season with salt and pepper. Toss to blend. Cover and refrigerate at least 30 minutes. (Can be prepared 2 hours ahead. Keep refrigerated.) Serve chilled.

Big Flavors Rating: 5 Stars

Chicken Breasts with Tomato-Herb Pan Sauce

2011-08-04T22:24:00.003-04:00

I had some tomatoes from my father-in-law's garden to use up, as well as a few from my own. When I came across this recipe, I thought it sounded like the perfect thing to make to utilize them. This is a pretty easy dish to make - perfect for a weeknight. The sweet cherry tomatoes melt down into a thick, delectable jam-like sauce that's perfect with the chicken. I adore fresh tomatoes, and this was a great way to showcase them. I served the chicken alongside some couscous that I mixed with a can of chickpeas. It was a nice, filling meal.

Chicken Breasts with Tomato-Herb Pan Sauce
The Bon Appétit Test Kitchen July 2011

yield: Makes 2 servings
active time: 30 minutes
total time: 30 minutes

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh marjoram or oregano
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
2 skinless, boneless chicken breasts
2 cups mixed cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh flat-leaf parsley

Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.

Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.

Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

Big Flavors Rating: 4 Stars

5 Years of Big Flavors!

2011-08-01T21:58:00.002-04:00

Wow. I can't believe I've been at this blog for 5 years already! I've come a long way since I started this adventure over on livejournal. I've posted loads of recipes since August 2006...and I post more and more each year. A lot has changed since I started the blog - my photo skills have definitely improved, I've become more confident in the kitchen, I've tried several new cuisines, new techniques, and I'm even cooking with seafood now! On a personal level, I got married and am expecting my first child.

A lot has happened in the last few years, and I'm really excited about where life and this blog are taking me. Thanks so much to all of the readers, commenters, taste tasters and friends who have been so supportive of me. I even got to the point where my friends don't laugh when I whip out my camera to take a photo of something I make for a dinner party before digging in - now that's an accomplishment!

In honor of 5 years, I'd like to share the top 5 posts of all time, based on pageviews:

#5: Baby Shower: Monkey Cupcakes

#4: Superbowl Party: Puppy Chow

#3: Zen Temple Dumplings

#2: Supper Club: Chocolate Peanut Butter Surprise Cookies

and the #1 post of the last 5 years, the Pioneer Woman's Crash Hot Potatoes