Kale Salad & Chicken Cacciatore

Menu:
Chicken Cacciatore || Martha Stewart (cannot find the original recipe online)
Creamy Polenta
Kale Salad || Smitten Kitchen

Believe it or not, even though I rarely update this site anymore, I do refer back to it quick often for meal ideas. And I couldn't forget to post a dish the entire family can't get enough of. The Chicken Cacciatore was delicious. But, what I need to tell you about is this salad! I've been making at least once a week for awhile now. I've brought it over to friend's houses and they've loved it. It is, quite simply, amazing. Seriously. Try it!

Thai Red Curry and Beef Soup with Cucumber Salad

Menu:
Thai Red Curry and Beef Soup || Real Simple
Asian Cucumber Salad

Thai Red Curry and Beef Soup
Ingredients ////
8 ounces rice noodles
1 pound sirloin steak, cut into 1-inch pieces
1 sweet potato, peeled and cut into 1-inch pieces
1 onion, sliced
2 tablespoons canola oil
4 cups low-sodium chicken broth
1 15-ounce can coconut milk
2 tablespoons red curry paste
2 tablespoons Asian fish sauce
1 tablespoon lime juice
fresh basil leaves
1 chili, sliced

Directions////
Cook the noodles according to the package directions.
Meanwhile, brown the steak and sweet potato with the onion in the canola oil in a large pot over medium-high heat, 5 to 7 minutes.
Add the chicken broth, coconut milk, red curry paste, and Asian fish sauce; simmer until the potato is tender, 8 to 10 minutes.
Stir in the noodles and lime juice. Top with the basil and chili.

Sweet Potato Tortilla Soup

Menu:
Sweet Potato Tortilla Soup || Camille Styles

Ingredients ////
3 whole allspice
1/2 teaspoon whole cumin seeds
1/4 teaspoon black peppercorns
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled
1 chipotle chile in adobo, plus 1 tablespoon of adobo sauce
1 quart high-quality low sodium chicken broth (mine ended up more like a stew than a soup -- still delicious, but I'd maybe double this)
kosher salt
1 1/2 cups cooked chicken, cut into 1/2″ pieces
1 large sweet potato, peeled and cut into 1/2-inch pieces
6 corn tortillas
extra-virgin olive oil
1 can black beans, rinsed and drained
1 cup corn kernels (thawed if frozen)
2 ripe avocados, peeled, deseeded and cut into 1/2″ dice
2 limes, cut into wedges
1/2 cup finely chopped cilantro
1/2 cup shredded cheddar

Instructions ////

In a small, dry skillet (not nonstick), toast allspice, cumin and peppercorns over medium heat, shaking occasionally, until fragrant (mine took about 3 minutes.)

Add the toasted spices to a blender with onion, garlic, chipotles, adobo, 2 teaspoons salt and 1 cup chicken broth. Blend on high power until completely smooth.

In a large pot, combine the purée, the rest of the broth and the diced sweet potato. Bring to a simmer, then cover and let simmer for 45 minutes until the sweet potato is tender.

Preheat the oven to 400. Slice the tortillas into strips, then spread out on a foil-lined baking sheet. Toss with the tiniest bit of olive oil and a generous sprinkle of salt. Bake for 15 minutes, tossing occasionally, until golden brown and crispy. Set aside.

Add chicken, black beans and corn to the pot, and let simmer for a couple minutes just to heat through. Check for seasoning and add more salt if necessary.

Divide soup among bowls, and top with sliced avocado, lime wedges, chopped cilantro, diced avocado, a sprinkle of shredded cheddar and tortilla strips.

Pappa al Pomodoro

Menu:
Pappa al Pomodoro || Tales of Me and the Husband via Ina Garten
Super Greens Salad with Pomegranate

Ingredients ////
1/2 cup good olive oil
2 cups chopped yellow onion (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 teaspoons minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) cans good Italian plum tomatoes (whoops, I only used 1 -- it was still great)
4 cups chicken stock
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan

For the croutons:
3 cups (1-inch) diced ciabatta cubes
2 ounces thickly sliced pancetta, chopped (I used 4 oz.-- why not?)
24 to 30 whole fresh basil leaves
3 tablespoons good olive oil, plus more for serving
Salt and pepper

Directions ///
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 degrees F. For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

Perfect Roasted Chicken

Menu:
Ida Garden's Perfect Roasted Chicken || Food Network
Brussels Sprouts
Apple Crisp || Wednesday Chef

NOTE: My friend Ali posted this recipe, and I pretty much trust anything she recommends. This chicken was the best roasted chicken I've ever made.

Perfect Roasted Chicken
Ingredients:
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions:
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Chevaps

Menu:
Chevaps || The Clothes Make the Girl
Green Beans

Slow Cooker Honey Garlic Chicken

Menu:
Slow Cooker Honey Garlic Chicken || Just a Taste
Shredded Brussels Sprouts

Lentil Soup

Menu:
Lentil Soup || Jamie Oliver

14th Anniversary Menu

Menu:
Ribeye Steaks
Brussels Sprouts with Chorizo || Saveur
Creamed Spinach

Lobster Ravioli & Fig Salad

Menu:
Lobster Ravioli from Trader Joe's with Pinenuts and Butter Sauce
Fig, Prosciutto and Arugula Salad

Notes:
Our friends Chris & Penny were in Italy this summer, and brought back this lovely balsamic vinegar straight from the source -- Modena, that is. It was absolutely delicious drizzled over this salad.

By the way, holy hiatus! To say I have been uninspired in the kitchen is quite the understatement. I don't think we ate one meal before 8:30 pm during the Spring thanks to a busy soccer and baseball schedule. Quick and easy was the name of the game. And this Summer has been incredible! Our house has been filled with guests, fun and of course food. Not enough time to think about documenting it, clearly, but too much food! After losing 15 pounds over the winter, I've gained 10 back over the past couple months -- I need to get back on track. Such a bummer. Honestly, I don't really worry about the numbers, but there comes a point when enough is enough. Bottom line though, it's not easy. This meal certainly didn't help the issue, but it sure was delicious.

Hamburgers & Roasted Sweet Potatoes with Red Onions and Pine Nuts

Menu:
Hamburgers with Avocado
Roasted Sweet Potatoes with Red Onions and Pine Nuts || What's Cooking Good Looking

NOTE: I'm kind of obsessed with these potatoes. They are so delicious. Hamburgers were served without a bun.

Cauliflower Soup with Toasted Garlic

Menu:
Cauliflower Soup with Toasted Garlic || Real Simple
Salad with Beets, Hearts of Palm, Avocado and Pistachios

NOTE: I make a lot of soups in the winter -- and Brian said this was maybe the best in a long time. He loved it. So did the kids. And it's super easy. In place of olive oil on drizzled on top, I used truffle oil. It kind of made the dish. Yum.

Cauliflower Soup with Toasted Garlic
Serves 4| Hands-On Time: 15m| Total Time: 40m

Ingredients 
3 cloves garlic, sliced
2 tablespoons olive oil
1 small head cauliflower, chopped
5 cups low-sodium chicken broth
1 tablespoon thyme leaves
kosher salt and black pepper

Directions
Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic. To the pot, add the cauliflower, chicken broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes. Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.

Toasted Coconut Tilapia with Pomegranate Salsa

Menu:
Toasted Coconut Tilapia with Pomegranate Salsa || How Sweet It Is
Cilantro Cauliflower "Rice" || Practical Paleo

NOTE: Guys, this was so darn good! I prepped everything earlier in the day (which didn't take long), and when we got home from taekwondo, I whipped up dinner. Even Brian (the post-dinner snacker -- he's lucky I don't get offended) was completely satisfied afterwards.

Beef & Vegetable Stir Fry

Menu:
Beef & Vegetable Stir Fry || Practical Paleo

NOTE: The vegetables and meat can really be whatever you want. But the sauce is really delicious. 2 T coconut aminos, 2 T warm water, 1/4 t grated ginger, 2 garlic cloves (minced).

Curried Sweet Potato Soup

Menu:
Curried Sweet Potato Soup || Camille Styles
Baby Kale Salad with Avocado and Pistachios

Chicken Curry with Cashews

Menu:
Chicken Curry with Cashews
Topped with Shredded Coconut, Cilantro, Cashews

Chicken Curry with Cashews || Modified from Epicurious
1/4 cup ghee
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2-1/2 lb boneless skinless chicken, cut into large pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup whole fat coconut milk

Heat ghee in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

NOTE: We ate this alone, which is absolutely delicious. But you can serve over rice.

Cheese Fondue

Menu:
Cheese Fondue
Granny Smith Apples, Broccoli, Cauliflower, Carrots and French Bread

Truffled Lentils with Poached Egg & Ham

Menu:
Truffled Lentils with Poached Egg & Ham
Arugula Salad

2 T. Olive Oil
1/2 c. cubes of slab of bacon (I used 3 slices)
1 t. sherry vinegar
1 carrot, peeled
1 celery rib, cut in half
1 onion, quartered
1 c. Pardina lentils (I had to use regular)
1 herb sachet with 1-2 sprigs sage, 3 sprigs thyme, 1/2 t. black peppercorns, 1 t. dried red pepper flakes), tied in cheesecloth bundle
1-1/2 c. chicken stock
Salt and pepper
2 T. truffle oil
1/2 c. finely grated manchego
1 T. unsalted butter
1 t. white wine vinegar
4 eggs
4 slices of pata negra ham (I used prosciutto)

1. In a large pot, heat olive oil over medium high heat. Add diced bacon and sauté until golden brown, about 5 minutes. Add sherry vinegar to deglaze pan and allow it to reduce for about 1 minute.

2. Add carrot, celery, onion and lentils. Add herb sachet and cover with 1-1/2 cups water and the chicken stock. Cover and bring to a boil, then reduce and simmer until lentils are tender and cooked through, 35 to 45 minutes. Remove carrot, onion, celery and herb sachet and discard. Season to taste with salt, pepper and sherry vinegar.

3. Over medium heat, stir in truffle oil, add cheese and stir until completely incorporated. Remove from heat and gently fold in the butter.

4. Meanwhile heat 4 cups of water with the white wine vinegar over high heat. Use a whisk to create a whirlpool in the water then crack the eggs into a cup and slip them into the water one at a time. Poach until set, about 3 minutes. (Or, poach eggs like you normally would).

5. To serve, divide lentils between four bowls, top each with a slice of ham and a poached egg.

Paprikash

Menu:
Paprikash || Relishing It
French Bread Rolls

Chicken with Prosciutto and Lemon Caper Sauce

Menu:
Chicken with Prosciutto and Lemon Caper Sauce
Spaghetti Squash

No recipe. Take thin cut chicken breasts, dredged them in flour and put a piece of prosciutto around it. Next pan fried in some olive oil, and top with a sauce made by heating up lemon juice, olive oil, capers and a tiny bit of corn starch. The spaghetti squash was roasted, then tossed in olive oil with garlic and topped with parmesan cheese. Somehow, it ended up just being me and the little one tonight and he absolutely loved this meal.