Whole Wheat Pasta w/grilled chicken & eggplant

Tonight we dine in tribute to Italy. It's not often I cook a meal that requires me never to leave my apartment, but after a dismal outing of my boys today I wasn't really in the mood. And truthfully I might as well toast tonight's dinner to Steve Spagnuolo, a man with an Italian name who single handily cost the giants their season this year (not 100% accurate but his replacement sure did!). Sorry Steve..I'm bitter!

Ingredients

• Half of a box of Whole Wheat spaghetti
• 1 lb of chicken breast (2 halves or prepackaged strips)
• 1 large eggplant sliced in rings
• Olive Oil
• 2 cloves of garlic
• Tomato Sauce (homemade or store bought)
• Italian Parsley
• Red Pepper Flakes
• Parmesan Cheese
• Fresh Mozzarella

Preparation

• Grill chicken breasts over medium high heat until completely done. Set aside to cool
• Remove chicken and immediately grill eggplants on both sides until you obtain grill marks on both sides. Remove eggplant and cool
• Once cool slice chicken lengthwise and cube eggplant
• While chicken and eggplant are cooling boil a pot of salted water. Once water reaches boil cook a handful or so of whole wheat pasta (6-7 minutes for al dente)
• Heat a non stick skillet with a tablespoon of olive oil and a clove of chopped garlic.
• Add tomato sauce to skillet and heat over medium-low flame
• Add chicken and eggplant to skillet
• Add pasta and mix well

To plate

• Take a couple slices of fresh mozzarella and top over pasta
• Sprinkle with Red Pepper flakes and Parmigiana cheese
• Top with parsley and serve!

Curried Chicken Salad Wraps

Chicken dinner leftovers equals Curried Chicken salad wraps!

Ingredients

• leftover chicken from last night pulled (both dark & white meat)
• Little bit of Mayo
• Little bit of plain yogurt
• Curry powder
• Craisens
• Celery

Combine all ingredients together and mix well. Season with Salt & Pepper

To assemble Wrap

• 1 whole wreat wrap
• 1 tablespoon of dijon mustard (optional)
• Pickles, red onions, banana peppers, arugula (all optional but I like my veggies!
• Chicken Salad

Combine and serve.

Slow Cooked Chicken in White Wine & Lemon

Christmas Eve in NYC! Unfortunately the space is limited so my aspirations for cooking for 30 on Thanksgiving have been put on hold. So I thought the next best thing. Slow cooking a chicken marinated in white win, garlic & lemon! As usual, my wife has this thing against herbs so had to leave those on the side...as far as she knows:)

Ingredients

1 Large whole Chicken

1/2 bottle of white wine (I used Savignon Blanc)

3 large lemons (zest first and put to the side)

1 head of garlic

Olive Oil

S&P

1 large onion

1 Slow Cooker or large pot to cook in oven

Take entire chicken and rinse in cold water. Pat Dry with paper towel. Take 2 tablespoons of olive oil and coat entire chicken including core with olive oil, salt & pepper. Stuff cavity of chicken with one whole large onion and half a lemon. Drop into slow cooker. Top off with 1/2 bottle of wine or enough until liquid just below covering the entire chicken. Squeeze 1-2 entire lemons into wine and drop lemon into cooker. Top off with 4-5 crushed garlic cloves, skin on.

Set timer to low heat for 7-8 hours. Go sit on the couch and watch 3 of your favorite Christmas movies. Christmas Vacation....Die Hard....??

8 hours later.....

Pull chicken from slow cooker and set on a plate. Cover to cool. Chicken will continue to cook so you'll need to work quickly to prevent chicken from drying out.

While chicken is cooling take the remainder of the liquid and pour gently into large saucepan. Bring to a boil. Once boiling reduce heat to medium low. Depending on level of thickness you may need to add some flour and or increase wine content. Strain and serve.

Using a sharp knife remove legs from chicken as well as breasts (white meat). Remove onion from inner cavity of chicken and slice into quarters. Once all the meat has been removed discard the remainder of the chicken. I also prefer discarding the skin since the slow cooker won't create any crispness.

Plate as seen below.

To complete the Christmas Eve dinner accompany chicken with Sauteed Brussel Sprouts

• 1 pack of Brussel Sprouts washed & trimmed
• 1 tablespoon of EVOO
• 1 tablspoon of Lemon zest
• 1 shallot thinly sliced
• 1 minced clove of garlic

Heat garlic & shallots in olive oil. Add in brussel sprouts & cook until golden brown. Add lemon zest and give one final toss. Season to your liking.

And Roasted Potatoes w/Rosemary & Garlic

Voila!!...

Raita

Raita - also known as Indian yogurt sauce.

A staple in all indian food. Some serve with Cilantro...other's like me are forced to leave without. Enjoy!

Ingredients

• 3/4 cup of whole milk plain yogurt
• 1/2 english cucumber peeled and chopped
• 2 teaspoons of chopped green onions or scallions
• 1/4 teaspoon of corriander
• 1/4 teaspoon of cumin
• Salt & Pepper

Combine all ingredients and chill in refrigerator for up to an hour. Serve with Chicken Tikka!

Chicken Tikka w/Basmati Rice & Chana Sag

Ok...so we love Indian Food. We love it so much we traveled all the way to India to find the perfect meal! Believe me?? Click here

Well Friday night is here and it's also the first night of Channukah. So what better to do on tonight than make an amazing dinner full of Chicken Tikka, Basmati Rice, and my version of Chana Sag!

Enjoy!

Chicken Tikka

Ingredients

• 2-3 large breast of chicken cut into large chunks
• 1/2 cup of plain whole milk yogurt
• Juice of half lime
• 1/4 teaspoon of ground corriander
• 3/4 teaspoon of garam masala
• pinch of salt
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of cinnamon
• 2 cloves of garlic (grate on microplane)
• 2 teaspoons of fresh ginger (grate on micrplane)

Combine all ingredients and marinate with Chicken for 2-3 hours covered and refrigerated

Once the chicken is almost marinated preheat your oven to about 400 degrees. Using a cast iron skillet, preheat the pan in the oven for about 10 minutes. Once the pan is hot, layer the chicken into the pan and bake for 10-15 minutes turning once.

While the chicken is cooking time to make the Chana Sag!

Ingredients

• Can of Chickpeas
• 2 large bags of Spinach (washed)
• Half of one large white onion diced
• 1 tablespoon of unsalted butter
• Teaspoon of Corriander
• Teaspoon of Garam Masala
• Teaspoon of Splenda
• Pinch of Salt

Melt butter over medium heat and add diced onion. Cook until translucent. Add spices and stir. Onions should turn brown. Add spinach and cook until wilted down. Reduce flame until liquid disappears. Once liquid is reduced and chick peas and kick up the flame until dish is really hot. Depending on level of sweetness or saltyness you may want to add more spice. Serve immediately.

To plate:

Layer one large plate with Basmati Rice

Top one end with Chana Sag

Top other end with Chicken Tikka

Serve with lemon wedge, mango chutney & Raita!

Brocolli & Sweet Potato Soup

Ok..so I've been reading all these random blogs trying to figure out the best way to write about soup. I'll be honest, I've never made soup..never had the time to make soup...and most important not even sure I really like soup. But living in NY, there is something about waking up on a cold morning and throwing a bunch of "stuff" on the stove top and letting it simmer all day. You may not like the taste of it but it sure smells damn good!

**This may sound odd to some but I came across a post on Gourmet about the best way to get your apartment to smell great after a burnt meal. Real simple...kick up the oven to about 250 degrees for about ten minutes. Take a teaspoon of cinnamon and pour it over the bottom of the oven (yes actually let it light on fire). Let it cook for about 20 minutes and the next thing you know you'll have an apartment smelling like apple pie! Yes Leigh..no comment please.**

Ok back to my soup. For my wedding, one of my relatives decided to send us an immersion blender. Not really sure why on earth I would ever register for this but now that I have it, I feel it is in my power the need to use it. (note to self. Make sure you charge your immersion blender prior to use!)

So..in my search for my first soup concocotion I came across a recipe on my coworkers blog Good Looking Home Cooking. I've made a few variations to it but I must be honest i came out real good. I might decide to stay on the soup kick for a few more posts so keep on reading!

Brocolli & Sweet Potato Soup

Ingredients

Dry Ingredients

• 1 tablespoon butter or Olive Oil
• 1 white onion rough chop
• 2 -3 cloves of garlic chopped
• 2 sweet potatoes or yams , peeled and rough chopped
• 1 large package of frozen broccoli
• 1/2 cup white corn kernels

Spices

• Couple pinches of oregano, black pepper
• 3-4 pinches of red pepper or desired spice level (I like it spicy!)

Wet Ingredients

• 2 cups of water
• 2 cups of vegetable or chicken broth

To Prepare

• Over medium heat, melt butter and then saute chopped garlic & onions until they begin to sweat.
• Add all of your spices
• Add sweet potatoes and stir together for a couple minutes
• Add both cups of water and vegetable broth
• Bring to a boil

Once the soup begins to boil, turn the heat down and bring to a simmer for about 10 minutes or until the potatoes are fork tender. Add the broccoli and let simmer for an additional couple minutes.

Time to blend. Using the immersion blender (or if you don't have one puree in a food processor or regular blender in batches!) You'll know you're done when the soup gets a smooth consistency. See below.

Serve immediately. Top with parmesian cheese & enjoy!

Spicy Chicken Stir Fry w/mixed vegetables

Back on the healthy kick post Thanksgiving weekend. Hit the gym, the grocery store & now back in the kitchen. My wife has me on a strict timetable post work hours this evening so I have to make sure I'm prepped and cooked by the time she gets home. So keeping along with the Asian theme that we've seen over the last few posts, we decide to go big & bold with a Spicy Chicken stir fry with mixed vegetables and a mighty tasty sauce! A special shout goes out to my boys at Huy Fong Foods for making the most AWESOME hot sauce on the planet!

Let's start with the prep..Most important step in the meal in order to time this pefectly.

• 2 chicken breasts or a package of stir fry chicken strips rinsed and set aside in a bowl. Marinate in 3-4 tablespoons of low sodium soy sauce. I prefer Tamari.

While the chicken is marinating

• 1 large purple eggplant rough chop large pieces
• 2-3 handfuls of greenbeans trimmed
• 2 garlic cloves finely chopped
• Handful of your mushroom of choice (i prefer shitaki or white) sliced
• Handful of cashew nuts chopped

Once your veggies are prepped it's time to start cooking. If you have a Wok I suggest you use it but if not any large saute pan (preferably non stick) will do the job.

• 2 tablespoons of vegetable or canola oil over medium heat
• Pour chicken and marinade into hot pan
• Cook 5-6 minutes until tender

• Once the chicken is cooked toss in eggplant, then green beans.
• Cook for about 2-3 minutes or until green beans begin to wilt
• Add mushrooms and chopped garlic and toss for 10 seconds

Now the sauce

• 2 tablespoons of Hoisin sauce
• 2 teaspoons of sesame oil
• 1 tablespoon (or more depending on level of spice) Sriracha Sauce
• 1/4 cup of tap water
• pinch of red pepper flakes
• tablespoon of honey

Combine all ingredients over high heat until reduced.

Finally add in chopped cashews and white sesame seeds and toss for 10-15 seconds.

Serve immediately and enjoy!

Roasted Beet Salad w/Goat Cheese & Toasted Pecans

Ever since I was a kid I've always loved beets. It doesn't matter if they're red, yellow, purple...hot, cold (although not a fan of Borscht!) I've always made sure the beet root was a staple in my diet. I've played around with a bunch of different recipes but this one still tends to come out the best.


Roasted Beet Salad w/Goat Cheese

• Wrap 3-4 large beets in tin foil and roast in your oven at 425 degrees to 90 minutes
• Remove from oven and let cool

While your beets are cooling prepare you vinaigrette

• Juice of a half lemon
• 2-3 tablespoons of balsamic vinegar
• S&P
• Extra virgin olive Oil
• 1 thinly sliced shallot

Combine all ingredients and whisk in olive oil until well combined. Set aside.

Once beets are cool, use your fingers to remove outer layer. Slice beets into thirds and cut crosswise into large cubes. Refrigerate for 20 minutes.

While the beets are chilling...toast a handful of pecans and give a rough chop.

To prepare:

Layer a handful or so of the beets on a plate. Top with chopped pecans and crumbled goat cheese. Spoon vinaigrette on top and serve immediately.

Pan Seared Citrus Salmon with Sauteed Haricot Vert & Basmati Rice

Happy Thanksgiving everyone!

The dust has finally settled after a long weekend of family and food! Despite the fact I think I actually handled my eating habits fairly well this holiday weekend, Sunday morning kicked off with a walk around the city, a trip to the supermarket, and the typical 3-4 hours of NFL football. So tonight I tried something a little bit different...FISH. Something that is rarely cooked in my NYC apartment due to the everlasting stench that tends to fill the poor circulation of air in which we dwell.

So if you happen to be alergic, this recipe is not for you..but otherwise enjoy!

Pan Seared Wild Salmon w/sauteed Haricot Vert & Basmati Rice

Preperation (2-3 hours before dinnertime in order to marinate properly)

• 1 lb of your choice of Salmon (enough for 2 people)
• 1/4 cup of Orange Juice
• 1/4 cup of Balsamic Vinegar
• Juice of 1 lemon
• 1/4 cup of Olive Oil
• Salt & Pepper

Combine orange Juice, Balsamic Vinegar, Lemon Juice in bowl, S&P in a bowl. Slowly whisk in Olive oil until well combined. Pour entire mixture over salmon filets and cover tightly. Refrigerate for 2-3 hours.

Once marinated pour remaining liquid into a pot and boil over high heat until reduced by half. In a non stick pan over medium heat sear both sides of salmon for approximately 4 minutes per side or until doneness of your liking (I prefer medium rare).

While the fish is cooking in a seperate pan heat 2 tablespoons of olive oil over low to medium heat. Slice two cloves of garlic and combine with heated oil. Make sure garlic doesn't burn! Take 2-3 handfuls of Haricot Vert and saute over with the garlic oil. Add a pinch of salt and pepper or flavor to your liking.

Finally prepare your rice. I keep it simple..

• 1 cup of Basmati Rice (or couscous, etc.) to 1 3/4 cup of water.
• Let rice soak in water for appx. 20 minute and then boil.
• Once water is boiling turn off heat and cover with lid.
• Wait 10 minutes and then uncover.
• Fluff rice with a fork and add pine nuts and craisens.

To Serve (See Below)

Grilled Turkey Burgers & Baked Onion Rings

If there is one meal that I have a difficult time turning down it has to be the great american burger. Living in New York I've managed to make it a job seeking out what many Manhattanites consider to be the best. I've tasted them all from the $5 Bistro Burger (w/bacon of course) to the $32 DB Burger (but I've yet to taste the $120 DB Royale!) I've been to J.G's, Bar 6, Shakeshack, Five Guys, Old Town, Pop, & most recently Minetta Tavern. I must say the black label burger is out of this world!

So in honor of my favorite burgers here's my own version of the American classic!

Grilled Turkey Burgers w/healthy onion rings!

1 pound of 93% fat Turkey Meat

2 Tablespoons of Dijon Mustard

Worchester Sauce

2 Tablespoons of canola oil

2 Tablespoons of Part Skim Ricotta Cheese

Salt & Pepper, Paprika, Garlic & Onion Powder

Red Pepper Flakes

Mix all ingredients together with your hands and refrigerate.

Should make about 4 good size patties.

Grill at medium to high heat in a heavy cast iron pan. I prefer Lodge. Make sure to only flip once.

Top w/ any of your favorite cheese, sauteed onions & banana peppers and serve on a toasted english muffin.

Healthy Style Onion Rings

1 large white onion sliced into rings

Tablespoon of olive oil

salt & pepper (pinch of cayenne if you like it spicy)

Mix together with your hands and spread out on a baking pan.

Preheat oven to 400F degrees and bake for 40-45 minutes or until onions are crispy. Turn onions once during cooking process to avoid sticking to pan.

Serve all together and enjoy!

Sauteed Brussel Sprouts (Optional)


1 package of Brussel Sprouts washed and halved
1 shallot rough chop
Olive Oil
Salt & Pepper
Lemon Zest


Saute all ingredients in a pan until brussel sprouts are slightly tender
finish off with a teaspoon of lemon zest and mix.


Serve immediately.

Naan Heaven!

All I can say is oh my! Akbar's in Manchester

Enough said..

Dorito Surprise??

First came the hamburger....then came the slice of pizza.

Many have laughed when they see it...some have become addicted after they eat it..but low and behold is the infamous Dorito Surprise.

Stolen from the libraries of L.A.P (W).

Preparation as follows:


1 lb of chopped meat (beef or turkey) browned
Chopped head of iceburg lettuce
Pack of halved cherry tomatoes
1 diced onion
Shredded Cheddar Cheese
Bag of crumbled Baked Doritos
Fat Free Catalina Dressing
French Dressing


Combine all ingredients in large bowl
mix well together

Grilled Veggie Naan Pizza w/chicken

My wife had this craving for pizza tonight and rather than splurge on the local Ray's (which some will claim is the ORIGINAL!) I decided to expand on a fabulous recipe I found one day on my new Iphone. I must give Whole Foods credit for this one but as usual decided to throw my own twist on it!



Grilled Veggie Naan Pizza w/chicken

Necessity

Double Burner Grill Pan

Ingredients

• 1 Yellow Squash
• 1 Zucchini
• 1 Large Eggplant
• Olive Oil
• S&P
• Herbed crumbled Goat cheese
• Shredded Mozz.
• Tomato or Marinara Sauce (canned works fine)
• Whole Wheat Naan Bread
• Red pepper flakes & Hot sauce (optional)

Slice all veggies lengthwise. Toss with 1 tablespoon of olive oil and S&P in a bowl. Grill all veggies on both sides (get good grill marks!). Cool down veggies. Once cool give a rough chop. Set aside

Grill chicken and let cool. Once cool slice lengthwise to make grilled chicken strips.

To assemble pizza's

Take 1 Naan Bread

• Brush with Olive Oil
• Spread a layer of Marinara Sauce over same side as Olive Oil
• Sprinkle Layer of Mozzerella Cheese
• Layer strips of grilled chicken
• Top with Veggies
• Top with crumbled Goat Cheese
• Lay assembled pizza on grill top and cook until mozzerellla starts to melt.

When bread is crispy yet not burned remove! Cut into small pieces and serve immediately.


Enjoy!

Roasted Potatoes & Garlic

As a current New Yorker, a lifelong Yankee, Rangers & Giant fan there is not much good I can say about Boston. I dread the Red Sox, the Boston winter & oh yes did I mention I can't stand the Red Sox. But my brother Craig & his family are current New Englanders, living in the burbs of Boston that many refer to as the J.P. So for the last few years my wife & I have been doing the dreaded Friday night drive, 3-5 hours North on 95 just to enjoy the ever enjoyable meal that my brother and I put on. I must admit he is a much better cook than I am (some would even call him a chef) but with him at the helm of the kitchen & me as the master of the grill we sure do know how to put on a unforgettable meal. Our last trip there we decided to brave the freezing temperatures and create what we midwesterners call a standard "M&P" home cooking meal. Now anyone can marinate & grill a steak but it's the potatoes that is what really makes the meal. So enough of me ranting..all I can say is this is the best & easiest roasted potatoes & garlic recipe there is.

Depending on the # of guests

Medley of roasting potatoes (red, purple, fingerling, black, yukon gold, etc.)

Good olive oil

Kosher Salt & Course Black Pepper

1 Head of Garlic

To Prepare:

• Slice all potatoes in half
• Toss in tin foil or on a roasting pan
• Break apart an entire head of garlic leave skin on.
• Eyeball a couple tablespoons of good olive oil
• Sprinkle with S&P
• Use your hands and mix all ingredients together
• Roast at 400 degrees in convection oven or grill for 45 minutes or until crispy

Serve immediately.

Chicken Milanese

Chicken Milanese is one of my all time favorite meals. It's all about Italian cooking without the heavy pasta and sauce. As a current New Yorker living blocks from the famous Union Square Farmers Market one can only imagine the vast types of tomatoes and vegetables that you can gather in a single walk. Trust me when I say if it wasn't for my fellow farmers this meal wouldn't be as nearly as complete.

Chicken Milanese

2 large pieces of chicken breast - B.S.S (Boned, split, skinned)

1 egg beaten

cup of breadcrumbs (I prefer Panko for this recipe)

S&P

Salad

Arugula

Cherry Tomatoes - all different colors halved

Good Olive Oil

Good Balsamic Vinegar

Lemon

Pound out two extra large pieces of chicken breast. Dip into beaten egg and then coat in bread crumbs. Make sure you drain off the extra egg! Bake at 375 degrees for 20-25 minutes. Take out of oven, top with Arugula & tomato mixture. Top with freshly squeezed lemon juice, olive oil & some balsamic vinegar.

Serve with a side of roasted potatoes & garlic.