Category Archives: Simple Meals for the Avid Cook

{Party}4th of July 2011

29 Wednesday Jun 2011

Posted by in Entertaining, Food, Holiday/Seasonal cooking, Outdoor living, Simple Meals for the Avid Cook

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It’s hard for me to fathom that a year has slipped by since the last Independence Day celebration.

photo by Steven Randazzo

We’ve been celebrating with a group of dear friends for the past 5 or 6 years and it’s always fun and relatively easy since we collectively cook for the feast.

photo by Anastassio Mentis                                                                                                                                  photo by Steven Randazzo

I thought I’d pass along one of my favorite recipes for summer…it’s easy and delicious and perfect for the 4th.  My friends, Linda and Gretchen introduced this recipe to me years ago and it never fails to please a crowd.  Enjoy!

photo by Steven Randazzo

 

CALIFORNIA GOLD RUSH BEANS

1 15-oz can garbanzo beans (drained)

1 15-oz can kidney beans (drained)

1 15-oz can lima beans (drained)

1 15-oz can barbecue beans (don’t drain)

8 slices bacon

1 medium onion (diced)

1 cup brown sugar

2/3 cup ketchup

1 Tbl Worcestershire sauce

8-10 oz. cheddar (cut into small cubes)

Parmesan cheese for garnish (Kraft brand works best for this)

 

Microwave the bacon until crisp and reserve 2 Tbl. of the drippings.  Crumble the bacon and set aside.  Saute the onion in the bacon drippings until translucent.  Combine onions, bacon, cheddar cheese cubes and beans together in a large bowl and stir until well blended.  Combine ketchup, brown sugar and Worcestershire to make a sauce and stir into bean mixture.  Pour entire mixture into a 13” x 9” pyrex dish, sprinkle with the parmesan cheese, and bake at 350 degrees for 1 hour.

Bon appetit!

 

Entertaining recipes

30 Monday May 2011

Posted by in Entertaining, Food, Misc, Simple Meals for the Avid Cook

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I mentioned to you HERE that I would send you the recipe for the main course for my Birthday Group dinner.  This recipe is originally from Bon Appetite magazine and can be found at Epicurious HERE for a simple to print copy.


Each time I prepare it I get rave reviews, doesn’t every hostess love that?! I prepare the chicken late in the day up to the last step of putting it in the oven (usually about 2 hours before guests arrive) and leave it covered with foil until I’m ready to pop it in the oven for its final bake.  This allows me time to clean the stove of the splatters before the party begins.  I make the sauce at that time and keep it on the back burner with a lid until I need to reheat it.

The recipe may be more of a cool weather recipe but I guarantee you it’s tasty.  The sauce makes it especially good with rice or roasted potatoes.

Pistachio Crusted Chicken with

Mustard Cream Sauce

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Ingredients

  • 1 cup shelled raw pistachios (about 4 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon chopped fresh rosemary
  • 4 5-ounce skinless boneless chicken breast halves
  • 2 tablespoons (about) vegetable

 

Preparation Instructions
Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Mustard Cream Sauce

Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 cup whipping cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill

Preparation Instructions

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

Bon Appetit.  Have you cooked any simple but tasty recipes lately?

Birthday Dinner ~ 2011

18 Wednesday May 2011

Posted by in Entertaining, Flowers, Food, Party Planning, Simple Meals for the Avid Cook

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As I’ve mentioned before, we’re part of a 5-couple “birthday” group.  Four couples (we are close friends with) started a dinner group where we celebrate birthdays honoring each of us (usually 2 at a time) throughout the year.  I have posted about it HERE and HERE.

This year it is my turn to celebrate the birthday of our baker extraordinaire of the group, Joyce.

I decorated my concrete puti (that stands guard at the front door) with live ivy and star jasmine.

I began thinking about the table setting back in January and found a Ralph Lauren tablecloth at T.J. Maxx to help me set the color and theme.

Because I’ve been loving lanterns I picked up the white lanterns and decided to use them along with some spring flowers.

My mom gave me the depression glass plates (she had found them at a garage sale) and I’ve used them for salad and dessert.  The dinner plates are Pottery Barn’s catering plates, perfectly plain and white.

The menu will include a favorite Pistachio Crusted Chicken, fresh asparagus and roasted potatoes.  The dinner is a little rich but I’ll pass out Alka Seltzer after dinner and all will be fine!

I will post the recipe for the chicken later.

Happy Birthday, Joyce!  May 2011 be the best year ever.

A new recipe for a spring BBQ

25 Monday Apr 2011

Posted by in Entertaining, Flowers, Food, Outdoor living, Recipes, Simple Meals for the Avid Cook

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Image via Graphics Fairy

I’m eager for spring to show its sunny self and present us with an opportunity to dine al fresco and enjoy a yummy burger.  We’ve had a few days that have hinted at it’s permanent arrival…only to be followed by overcast, gray skies!  (I know, stop whining.  It could be worse!)

Image via French Essence

I’m normally a beef burger kind of gal but this recipe enticed me with the seasonings used and I thought maybe I could eat one healthy burger every now and then, I mean what’s the harm, right?

I mentioned Epicurious a couple of weeks ago and this “Best of Epicurious” recipe site (within their site) is chock full of deliciousness.  If you like tasty recipes that are tested by lots of readers who send in glowing reviews I urge you to link HERE.  If you’d like to print a clean copy of this recipe, click HERE.

Grilled Turkey Burgers with Cheddar & Smoky Aioli

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INGREDIENTS:

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil plus additional for brushing
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons smoked paprika
  • 1 garlic clove, pressed
  • 1 pound ground dark-meat turkey
  • 4 1/3 -inch-thick red onion slices
  • 1 large or 2 small red bell peppers, quartered
  • 4 slices white cheddar cheese or Monterey Jack cheese
  • 4 sesame-seed hamburger buns
  • Arugula
  • Pickle wedges
  • Corn chips

INSTRUCTIONS:

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Have you barbecued your first burger of the season yet?  If so, what’s your favorite?

 

 

Great spring recipe :: Grilled Jerk Chicken

04 Monday Apr 2011

Posted by in Food, Recipes, Simple Meals for the Avid Cook

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Now that the promise of spring weather is at hand I have been thinking of dining al fresco {which may be a bit premature} but these images from The Inside Story made me anxious to begin planning.

Image via The Inside Story~via pinterest

 

Image via The Inside Story~via tumblr

Image via Nine & Sixteen

This is the first spring I can remember when I am eager to have warm (not HOT) days and cool evenings.  I am a cool weather person by nature but this past winter has been very cool by Southern California standards and I guess I’m ready for some fun in the sun {slight exaggeration since I’m a fair skinned red-head and try to avoid direct sun exposure}.

With that in mind I figured I better get some grilling recipes ready and what better time to ask hubby to be the guinea pig on some new meals?!

Okay, I know this isn’t a guinea pig but I couldn’t resist the cute little guy with his petunia hat!  Image via Content in a Cottage

I visited one of my favorite food sites, Epicurious, and came up with this recipe (one of their top rated/reviewed chicken dishes.  I’ll let you know how it turns out.

Image by Ericka McConnell via Epicurious

Grilled Jerk Chicken

INGREDIENTS:

For jerk marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh Scotch bonnet or habanera chiles, stemmed and seeded
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon

For chicken:

  • 4 chicken breast halves with skin and bones (3 pounds), halved crosswise
  • 2 1/2 to 3 pounds chicken thighs and drumsticks

INSTRUCTIONS:

Make marinade:
Blend all marinade ingredients in a blender until smooth.

Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Serve chicken with pineapple/papaya salsa.

Cooks’ note: · If you can’t grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total. {This is the dreary/rainy day alternative}

 

Irish Stew, a simple recipe

23 Wednesday Mar 2011

Posted by in Entertaining, Food, Recipes, Simple Meals for the Avid Cook

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I realize St. Patrick’s Day is behind us but I thought I would share the recipe I prepare for the holiday.  It’s a modification of my mom’s beef soup recipe; with a bit of tweaking and some thickening of the broth you have a hearty and tasty stew good for any cool winter (or spring) evening meal.  As with so many stews, it’s better the second time you heat it so I usually make mine a day before I’m going to serve it.  Enjoy!

Image via Pioneer Woman ~ link on my GHP Home page

KB’s Irish Stew

Beef  (serves 6)

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INGREDIENTS:

2 pounds London broil, cubed, patted dry

2 tablespoons canola oil

2 tablespoons butter

4 large carrots, scrubbed and sliced

8 large mushrooms, sliced

3 medium potatoes, diced

1 large onion, diced (or you can use frozen pearl onions)

4 cups beef broth+

1/4 cup flour

1/2 cup whipping cream

1 teaspoon thyme

Salt and pepper to taste

INSTRUCTIONS:

Cube beef, trim off excess fat.  Heat oil and butter in Dutch oven over medium-high heat.  Dry beef with paper towels; season with salt and pepper; brown beef in small batches.  Once brown on all sides; continue until all beef is browned; set aside.

Next add onion and carrots, (it may be necessary to add a little more oil); add mushrooms after onion has cooked for about 2 minutes; cook until mushrooms have released their juices.  Return beef to pan and add broth and cubed potatoes.  Reduce heat to keep (medium-low heat) stew simmering; cook for 2 hours, with lid on pan.  Check periodically in case more broth is needed.

30 minutes before stew is finished, make slurry of flour and whipping cream, add to stew and stir.  Check and adjust seasonings.

Serve with crusty bread and salad.

Olive love…a couple of easy appetizer recipes

11 Friday Feb 2011

Posted by in Entertaining, Food, Recipes, Simple Meals for the Avid Cook

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Ever since I was a little girl I have loved olives.  My mom always had a platter of nibbles out during family holiday feasts.  The platter included cut celery, carrots, gherkins and olives.  I would eat green olives with pimento and black olives until my mom would have to remind me to save some for our guests.  I used to put the black olives on my fingers…did you ever do that?

Image via French Essence

Anyway, here are a couple of recipes that I recently used as an appetizer and I thought I’d share them because a) they are super simple and b) because if you love olives, like me, you will love the taste of these heavenly olive-based hors d’ oeuvres.

The tapenade recipe is in this book, or you can cut and paste the recipe I’ve posted below.

I don’t think my olives came from Italy, maybe Spain, but these images of olive groves were too pretty to pass up.

Silver Palate’s Tapenade

Directions:

  1. Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
  2. With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
  3. Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

AND

Italian Guacamole (Funny name for a delicious spread)

Ingredients:

  • 1 clove garlic, peeled and quartered
  • 1-15 ounce can artichoke hearts (in water), drained and quartered
  • 3 ounces *large green olives (about 10-11)
  • 1/4 cup olive oil
  • 3 tablespoons flat leaf parsley, chopped
  • 1/2 teaspoon kosher salt & 1/4 teaspoon pepper

Directions:

Place garlic in bowl of food processor along with artichoke hearts and olives.  Pulse until chopped well.  Then with processor on drizzle olive oil into mixture until assimilated.  Cover and refrigerate overnight.  Before serving mix in chopped parsley.  Serve with pita chips or crackers or sliced, fresh baguette.

*I used the large green olives from Trader Joe’s that are stuffed with jalapeno.  I took the jalapeno out of about half of the olives and left it in for the half…this gave the spread a tiny kick.

Easy, tasty chicken recipe

04 Friday Feb 2011

Posted by in Entertaining, Food, Simple Meals for the Avid Cook

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It’s been awhile since I’ve posted a recipe and come to think of it, I may have posted this one before.  The thing is, every time I prepare this and serve it I think how delicious and relatively easy it is; and it always gets compliments.  So…I like to share and this yummy goodness will make any of you who try the recipe very happy!

Happy Friday!

image via internet

I’ve posted this recipe on Tasty Kitchen, Pioneer Woman’s site and it will make printing the recipe infinitely easier.

Go HERE to print recipe.  Note, I took out the word “-Stuffed” in this post due to the increasing difficulty I have in finding boneless chicken breasts with skin—the herb mixture tastes just as tasty using skinless but originally they ask you to stuff the herb mixture under the skin.

Green Chili and Herb  Chicken

2/3 cup fresh lemon juice, divided

1/4 cup fresh parsley

8 fresh jalapeno chilies, seeded and minced

2 tablespoons fresh rosemary, minced

2 tablespoons fresh thyme, minced

2 teaspoons kosher salt

12 half chicken breasts, boneless

2/3 cup dry vermouth

1/2 teaspoon grated zest

2 teaspoons coarsely ground pepper

2 tablespoons minced garlic

Marinade for the chicken:

Mix 1/3 cup lemon juice, parsley, chilies, rosemary, thyme, garlic and 2 teaspoons salt in medium bowl.  Place all ingredients in the baking dish, place chicken breasts in marinade and turn once *half way through marinating time.  Arrange chicken in single layer in large baking pan.  Sprinkle with vermouth, remaining 1/3 cup of lemon juice, lemon peel, remaining 2 teaspoons of salt and pepper to taste.  Turn chicken to coat.

Marinate overnight, turning once (I turn it in the morning of the day I’m going to grill)

Grill chicken over medium coals until cooked through, about 10-15 minutes

Busy turkey-day planning…easy recipe

12 Friday Nov 2010

Posted by in Food, Party Planning, Simple Meals for the Avid Cook

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Summer in Southern California was unusually cool this year and we’re now in our typical fall mode…days of rain have been followed by a Santa Ana condition (dry, windy, warm).

This image sums up the season nicely.

{Image via Censational Girl}

Pioneer Woman has been busy in her kitchen for some time now perfecting recipes for Thanksgiving dinner.  When I read that I thought, Thanksgiving is ages away—then I realized that there is only about 2 weeks until the great turkey (or whatever you enjoy for that special day of thanks) feast!

Image via Martha Stewart

Tasks that are currently on my list in anticipation of Thanksgiving:

Doesn't this look delicious, presentation is important. We eat with our eyes first.

{Image via Country Living}

Start searching food sites and magazines for new possibilities for the feast.  As I mentioned last week, we are going to our good friend’s house and we will share the planning and cooking duty.

I love the natural decorations that represent the fall season so well.

Image via the talented Jermaine, host of French Kissed.  She has beautiful ideas for every season!

So, in light of the planning, racing around and probably even looking towards the gift-buying time of year I thought I’d leave you with this super easy, very delicious recipe from Trader Joe’s.

Easy and yummy. Perfect for the hectic days of holiday racing around.

Trader Joe’s Tortilla Soup

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Ingredients

  • 1 12-ounce jar fire roasted chili salsa
  • 1 pint heavy cream (or for less calories, half and half) I’ve not tried this with low fat milk.
  • 2 tablespoons butter
  • 1 zucchini, chopped
  • 1 onion, chopped
  • ½ package frozen corn
  • 1 32-ounce chicken broth
  • Salt and pepper to taste
  • Cheddar cheese, grated (for top)
  • Tortilla chips, crushed (for top)

Preparation Instructions

Sauté onion in butter until soft; add zucchini to cook al dente.  Add salsa, chicken broth, and frozen corn and allow to heat through.  Stir in cream and serve topped with grated cheese and tortilla chips.

Serves 4-6

Breakfast for dinner

05 Friday Nov 2010

Posted by in Simple Meals for the Avid Cook

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,

The time change this weekend will mean when I get off work at 5:00 p.m. it will be pitch black.  No more coming home to walk the doggies in the hills near our home (too many scary critters might be lurking up there) or a little quick garden maintenance after work.

Okay, no, I don't live or work on the water, but wouldn't it be nice to leave the office or the house and see this?

That said, being the kind of gal that looks for a silver (or brushed nickel) lining in any perceived negative (not that Pacific Standard time is a negative but I do love the extra hours of daylight) the time change will mean I come home from work, change into workout pants (I know, elastic is a waistline’s enemy), start a fire in the fireplace and pour a glass of Chardonnay.  Dinner plans will ensue and one of the menu items always welcome in the winter months is breakfast for dinner.

Do you ever prepare scrambled or poached eggs and toast for a simple dinner?  The recipe below is a favorite of mine and hubby.  It’s from Barefoot Contessa, Back to Basics cookbook Note:  I ordered the new “How Easy is That?” for a friend but haven’t ordered one for myself yet as I’ve been advised Christmas is only a couple of months away and that there might be a few people interested in something like this as a gift for me.

Since I prepared this for hubby and I the size of the recipe worked well.  If you have to serve more than 2 I’d suggest using 2 oven-proof skillets.

You could probably divide this in to quarters unless you have a hungry man in the house that you've convinced this is a one dish meal!

Ingredients

  • 1 tablespoon good olive oil
  • 3 slices thick-cut bacon, cut into 1-inch pieces
  • 1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced
  • Kosher salt and freshly ground black pepper
  • 5 extra large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chives, chopped

Cooking Directions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Since I’m always interested in easy meals on weeknights I would love to hear what some of your favorite ‘go-to’ weekday meals are.

Happy Friday!