Presenting my new cookbook.... Dinner for a Year!

UPDATE - My cookbook is no longer available for purchase.  I am mulling over some new ideas to help you out when cooking in your kitchen so stay tuned....


I am so excited to announce that my new cookbook Dinner for a Year 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning has been published!! After many years of gathering my dinnertime recipes in binders, cookbooks and on my blog Dinners for a Year and Beyond, I have published my cookbook to help you add a little zip and zing to your weekly dinners.

Like most home cooks, I can fall into a rut of making the same dinners day after day and week after week. I decided to shake things up a bit by adding 1 new recipe a week to my dinner menu plan. It did not take much thought with all the amazing recipes floating around the internet, in magazines, in cookbooks, and in my head. It also did not take any more time as I was going to be making dinner for my family any way so why not spice it up a little bit.

 

So how will my new cookbook Dinner for a Year help you and your family??? Well, I have done the work of choosing one new recipe to add to your menu planning each week. The recipes are not difficult. They all use ingredients you can find at your local grocery store. And they are unique and will appeal to all memebers of your family.I arranged the recipes in the cookbook by the seasons to highlight the best ingredients available throughout the year.

The recipes fit into our eating styles at different times of the year with grilling recipes for the summer months and comfort food recipes for the winter months. I added a bonus chapter with 10 of my favorite desserts because no meal is complete without a sweet ending.

Also, I will be offering personalized and signed bookplates to download into your copy of Dinner for a Year in the near future. If you would like to have your copy of my cookbook signed just email me at amy@amycaseycooks.com and I will email back your bookplate to download in your copy as soon as it is available.

Pesto Gnocchi with Shrimp and Broccoli

Pesto Gnocchi with Shrimp and Broccoli



I thought our home life could not be much busier than it was during the school year.  I was wrong.  The last week of school and the following week were jammed with state high school softball games and a championship, two graduations, numerous parties, packing for a trip to Costa Rica for My Middle One, visiting the grandparents at the Jersey Shore, and planning and cooking for my EAT! clients.  Needless to say, dinner prep for my own family fell be the wayside.

I threw together a quick dinner one night after work, and I must say a tasty one too.  Gnocchi, a bag of frozen wild shrimp, a few cups of fresh broccoli florets, a couple tablespoons of pesto and a handful of Parmesan cheese all came together for a satisfying dinner in all of about 15 minutes.

Even if your schedule has your family running in many different directions, a nutritious and pleasing dinner is only minutes away.

Skip the drive thru.  Make dinner at home tonight.


Pesto Gnocchi with Shrimp and Broccoli

serves 4

1 pound gnocchi, I like De Cecco Potato Gnocchi
1 1/2 pounds extra large (21 - 25 per pound) shrimp, peeled and deveined
3 cups broccoli florets
2 - 3 tablespoons pesto, I like De Cecco Pesto alla Genovese
Parmesan cheese, for serving

Cook gnocchi according to the package directions.  Drain and and place in a large bowl.

Fill the same pot with 2 quarts of water and bring to a boil.  Add shrimp and broccoli and cook for 3 - 4 minutes, until the shrimp is just cooked through and the broccoli is tender crisp.  Drain and pour into bowl with gnocchi.

Add 2 tablespoons of pesto to the gnocchi, shrimp and broccoli and toss to coat.  Taste and add more pesto if desired.  To serve sprinkle with Parmesan cheese.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli



Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

Sometimes I stumble upon a dish that is so easy to prepare and loaded with flavors that I make it for all my EAT! clients in one week as well as for my family.  Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli was the Dish du Jour last week and it will be showing up on our family dinner table very soon.

My Oldest loves pasta alfredo with chicken.  She requests it frequently for dinner and orders the cheesy entree when it appears on a restaurant menu when we are dining out.  Since it is a dish that is typically very high in calories and loaded with cheese and butter, I do not make it as often as she would like.  I have been searching and testing different versions of her favorite dish as I tried to hit upon the creamy, cheesy flavor without all the fat and calories.

Lo and behold!  I have found just such a recipe.  A multitude of flavors abound in this one dish entree loaded with chicken, smoky kielbasa, sauteed onions, mushrooms, and red peppers and just barely cooked broccoli.  Tossed with bowtie pasta and a just enough Parmesan sauce to hold everything together, this dinner will be a hit every time you serve it.

Lite Pasta Alfredo with Chicken, Kielbasa and Broccoli

serves 4

2 cups bowtie pasta
1/2 cup low-fat evaporated milk
1/4 cup Parmesan cheese, shredded
1 egg yolk
4 teaspoons olive oil, divided
3/4 pound chicken tenderloins, cut in small chunks
2 cups sliced mushrooms
1/2 cup diced onion
1  cup diced red pepper
2 chopped garlic cloves
1/2 pound kielbasa, sliced in half moons
2 tablespoons white wine
2 cups broccoli florets, blanched
salt and pepper
extra Parmesan cheese for serving
thinly sliced scallions for serving

In a large pot of boiling water, cook the pasta according to the package directions.  Drain and set aside.

In a small bowl, whisk together evaporated milk, cheese, and egg yolk.  Set aside.

In a saute pan over medium high, add 2 teaspoons of olive oil and saute the chicken until cooked through and lightly browned, about 4 - 5 minutes.  Remove from pan.

In the same saute pan over medium high heat, add the remaining olive oil, mushrooms, onion, red pepper, and garlic.  Saute for 3 - 4 minutes.  Add the kielbasa and continue to saute for an additional 3 - 4 minutes.  Add the wine and cook until it almost evaporates.  Add the evaporated milk mixture and stir until it begins to thicken.  Add bowtie pasta, chicken, and broccoli and toss gently to coat.  Season with salt and pepper and serve with extra Parmesan cheese and scallions sprinkled on top.

Asian Beef and Noodle Bowls

We have an Asian-inspired meal at least once a week.  Typically it is a stir fry such as Beef and Sugar Snap Peas or  Spicy Chicken and Broccoli.  Or lettuce wraps such as Crispy Beef Lettuce Wraps and Barbecued Asian Chicken Lettuce Wraps.  But last night we had a new Asian dish.  And it was speedy to prepare.  It took less than 20 minutes to get dinner on the table!  And it was healthy.  And everyone liked Asian Noodle Bowls - a lot.  And I am glad only 3 of the 5 of us were home for dinner because I have leftovers for tomorrow's lunch.  There it is in the refrigerator  -  right next to the broccoli and in front of the yogurt.

Asian Beef and Noodle Bowls are part soup and part noodle dish.  An array of colorful vegetables are sauteed crisp-tender in a large saute pan or wok and combined with noodles and barely cooked beef tenderloin and bathed in a brothy and slightly spicy soy sauce flavored soup.  This dish is perfect for a weeknight dinner or for a little out of the ordinary entree to serve to friends.

Put Asian Beef and Noodle Bowls on your menu for next week.  You will not be disappointed.

Asian Beef and Noodle Bowls

adapted from this recipe from the MyRecipes website

serves 5

8 ounces linguine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 (14 1/4-ounce) cans low-salt beef broth
1/4 cup soy sauce
3 tablespoons  sherry
1 tablespoon brown sugar
2 teaspoons peanut oil
2 cups button mushrooms, sliced
1 cup carrots, thinly sliced
1 red pepper, cut in matchstick sized pieces
1/2 pound beef tenderloin, thinly sliced
3/4 cup diagonally cut green onions

Cook the linguine according to package directions; drain.  Place in a large serving bowl and cover with foil.

Place garlic, red pepper flakes, broth, soy sauce, sherry, and brown sugar in a large saucepan. Bring to a boil and reduce heat and simmer 5 minutes.

Heat a large saute pan to medium high heat and add the peanut oil. Add mushrooms, carrots and red peppers and sauté for 4 - 5 minutes. Stir in soy sauce and broth mixture and bring to a simmer. Stir in the beef and cook for about 1 minute or until beef just begins to lose its pink color. Pour over the noodles and toss to combine.  Top with green onions and serve immediately.

Pasta Fagioli

Some days, I barely have enough time to walk in the door before one of my kids is asking what's for dinner.  After a long day of cooking for my EAT! personal chef clients, occasionally my brain has a hard time coming up with a meal to serve my family at dinner time.

Pasta Fagioli fits my criteria for an easy, healthy and satisfying weeknight meal.  This thick, stew version of pasta e fagioli makes a great leftover.  Double the recipe and just add a little more stock when reheating if it seems too dry.


Add this to next week's dinner menu.


Pasta Fagioli


adapted from this recipe in the December 2010 issue of  Everyday Food 


1 tablespoon olive oil

3 celery stalks, diced

2 carrots, diced

1 cup sweet onion, such as Vadalia, diced

2 garlic cloves, minced

salt and ground pepper

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 can (28 ounces) diced tomatoes

2 1/2 cups low-sodium vegetable broth

1/4 cup shaved Parmesan for serving

1 cup small pasta, such as ditalini

1 can (15.5 ounces) cannellini beans, rinsed and drained

In a medium sized pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, and broth. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, sprinkle with shaved Parmesan.

Cheesy Tortellini, Broccoli and Chicken

Comfort food recipes are every where these days. As soon as the weather starts to turn chilly, magazine covers and cooking shows feature macaroni and cheese, chicken pot pie, chili, and beef stew recipes. Because of my short attention span or it may be that my memory is not as sharp as it once was, I am constantly searching out new soul-satisfying, stick-to-your-ribs delicious dishes to try.

Cheddar Tortellini Broccoli and Roasted Chicken Bake is a recipe I received from one of my personal chef friends Emily Raymer who owns Aria Hungry? Personal Chef Service in Brookline, Massachusetts. Her recipe is a vegetarian version to which I added roasted chicken for a more substantial meal.  One of the benefits of being a personal chef is that we are always sharing tried and true recipes with each other.

A tasty dinner that comes together with little effort, Cheddar Tortellini Broccoli and Roasted Chicken Bake is a handy recipe to have in your repetoire.

Cheddar Tortellini Broccoli and Roasted Chicken Bake

makes 10 servings

4 chicken breasts, boneless and skinless, about 1 1/2 pounds total
salt
pepper
olive oil
4 cups broccoli florets
1 packages(about 10 ounces each); frozen or fresh cheese tortellini
2 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon dried mustard
1 and 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/3 cup panko bread crumbs

Preheat the oven to 375 degrees. Grease a 9 x 13 inch backing pan. Set aside.

Place the chicken on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 - 25 minutes or until cooked through. Let cool and then cut into 1-inch chunks. Set aside. Increase the oven to 425 degrees.

Fill a large pot with water and bring to a boil. Add the broccoli and cook for 3 - 5 minutes until it is still crisp but a little tender. Drain into a colander and set aside.

Prepare the tortellini according to package instructions cooking the pasta to al dente. Drain and set aside.

While the tortellini is cooking, make cheese sauce. In a saucepan, melt the butter. When it just begins to sizzle, whisk in the flour and cook for 1 minute. Gradually pour in the milk and whisk until smooth. Continue cooking for 3 - 4 minutes or until the sauce thickens. Off the heat, stir in the mustard powder, 1 and 1/4 cups of the cheddar cheese and the Parmesan cheese. Season to taste with salt and pepper.

In a large bowl, add the chicken and tortellini. Pour the cheese sauce over the pasta and stir to evenly distribute the sauce. Add the broccoli and gently stir to combine.

Pour mixture into the baking dish. Scatter remaining cheddar cheese over top and sprinkle with the panko. Bake for 10 - 15 minutes (uncovered) until hot and just bubbling. Remove from oven and serve.

Merlot Chicken with Artichokes and Mushrooms

"This is the best dinner you ever made. It is my all-time favorite."

"Is this all you made? Where is the rest of it? You need to make more next time."

"It tastes just like pizza, but without the crust."

-- The Husband

Usually I am happy if I get an "it's good" comment about the dinner I prepared for my family. Last night, the dialogue was flowing. Merlot Chicken with Artichokes and Mushrooms is a one pot entree I developed about 15 years ago and prepared with ingredients that are pantry staples in my kitchen. At the time, a trip to the grocery store was the last place I ventured with 2 toddlers and a preschooler. If it wasn't the park, Chuck E. Cheese, or McDonald's Playland, I preferred to keep exciting trips to Albertson's, Target or Trader Joe's all to myself.

Thinly sliced chicken is enrobed in a vegetable-loaded sauce of fire roasted tomatoes, artichoke hearts, green olives, and mushrooms and livened up with Merlot and balsamic vinegar. A perfect dinner that can be made early in the day or even the day before and reheated at dinner time.

Just be sure to make extra so your can enjoy it for lunch the next day.



Merlot Chicken with Artichokes and Mushrooms

serves 6

olive oil
4 boneless, skinless chicken breasts - about 2 - 2 1/2 pounds, thinly sliced
1 medium onion, sliced
5 cloves of garlic, chopped
2 cups of mushrooms, sliced
1 can (14 ounce) fire roasted tomatoes
1/3 cup Merlot wine
2 tablespoons balsamic vinegar
1 can (14 ounce) artichoke hearts, quartered
3/4 cup green olives stuffed with pimientos
1 teaspoon dried basil
salt and pepper to taste

1 pound of spaghetti, cooked and drained (sub rice or gluten free pasta)
Parmesan cheese, shredded, for serving

Season the chicken with salt and pepper. Heat a large saute pan to medium high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just cooked through. Remove to a plate and cover with foil to keep warm.

In the same pan, add another tablespoon of olive oil and saute the onion for 4 - 5 minutes until they just begin to become translucent. Add the garlic and mushrooms and saute for 3 - 4 minutes. Add the tomatoes, wine and balsamic vinegar and simmer the sauce for about 6 - 8 minutes or until reduced by about a third. Stir in the artichokes, olives, and basil and continue cooking until just heated through. Season to taste with salt and pepper.

Serve with hot spaghetti and a sprinkle of Parmesan cheese.


Disclaimer -- As we head into the dark and cold days of winter, my artificially-lit photos may be sub par. Unless I prepare dinner early in the day and the sun happens to be shining, please be assured that my recipes will still be quick and tasty as previous ones even with less than stellar photos.

Triple Cheese Stuffed Shells with Sausage and Spinach

People comment on my blog posts. I don't get hundreds of comments like The Pioneer Woman or Smitten Kitchen, but I do get some comments. Some readers say they like my recipes or photographs. Others give me feedback on a certain recipe that they have tried. Still other readers relate to the story behind one of my recipes and then give me a little insight into themselves.

Personally, I do not know the people who comment on my blog. I only know my readers through the cyber world and many of them now seem like old friends. I did meet one person who reads my blog. By chance, we were both at a taping of The Martha Stewart Show. She recognized me from my profile picture. Kinda weird and kinda freaky.

I like reading the comments posted on my blog, and it feels like a warm hug. Realizing I am helping at least a few people get dinner on the table is a satisfying feeling. For some people, dinner time is very stressful and if I can do a little bit to make it less of a chore and more enjoyable, my blog is a success.

I received an email not to long ago from a reader inquiring if I had a delicious stuffed shells recipe. Little did this reader know that Triple Cheese Stuffed Shells with Sausage and Spinach is an almost weekly request from my clients - especially during the blustery, snowy, and long winter season. One client commented that it is the perfect meal with each shell holding its own complete meal.

With our latest blast of snow and bone-chilling temperatures, I whipped up a batch of stuffed shells on a recent school cancelling snowy day. Along with my kids, a favorite Guest Eater - Two Scoops - spent the day at our house and joined us for dinner. All were thrilled when finding out what was on tap for dinner except for No Thank You Boy. He choose to devour 2 bowls of pasta with marinara sauce.


Triple Cheese Stuffed Shells with Sausage and Spinach is a warm-you-to-the-bones meal that is a perfect make ahead entree. This recipe is for you Angela!!



Triple Cheese Stuffed Shells with Sausage and Spinach

I use Barilla Jumbo Shell Pasta. There are about 35+ shells per box. My recipe calls for sweet Italian turkey sausage but feel free to substitute your favorite kind of Italian sausage.

serves 6 with leftovers

2 tablespoons olive oil
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
2 stalks of fresh basil or 2 teaspoons dried
1+ teaspoon salt
1 teaspoon sugar
1 package jumbo pasta shells, cooked al dente rinsed with cold water and set aside
1 pound sweet Italian turkey sausage, cooked and crumbled
1 (10 ounce) package frozen spinach, thawed and drained
3 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, salt and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper. Set aside.

In a large bowl, stir together the sausage, spinach, ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the parmesan cheese, salt and pepper.

In a 9 x 13 baking dish, spread about 1 cup of the sauce. Fill each shell with the cheese mixture and arrange in the baking dish. Top the filled shells with another generous cup of the sauce and sprinkle with the mozzarella and Parmesan cheeses. Bake for about 25 - 35 minutes until bubbly and hot. Serve with remaining marinara sauce, if desired.

Serve with a tossed salad of romaine lettuce, sliced tomatoes, cucumbers, black olives, slice peppercinis, and Parmesan cheese with a balsamic dressing and a big basket of garlicky toasted Italian bread.

Ricotta Gnocchi in a Flash!

It is dinner time again. Every day like clockwork, it creeps up on you like a little kid waiting just around the corner to scare you. What will you make for dinner tonight?!

Check the freezer. You spy ice cream, a frozen pizza, a couple pounds of rock hard ground beef, Stouffler's Mac and Cheese, a container of frozen blueberries, a package of half-eaten hash brown patties. And then your eyes widen and your mouth curls into a smile. You see it. The large Ziploc bag of Ricotta Gnocchi you made last month just waiting for the Fresh Basil Marinara in the refrigerator.


You may be thinking that there is not a bag of frozen Ricotta Gnocchi in your freezer because it is too time consuming to make. And wouldn't it be just as easy to buy it from the grocery store? You would be wrong if you thought that. It only takes a short amount of time to make enough gnocchi for dinner and some for the freezer. And the store bought gnocchi will taste...well....store bought. With a quart of marinara on hand, a dinner that will be more satisfying than the frozen pizza you were thinking about eating will be ready in about the time it takes to boil water.

I have learned to do foods simply. Making meals with good ingredients and simple cooking techniques yields pleasing and scrumptious food. Ricotta Gnocchi is one such food.

Live to eat. Don't eat to live.


Ricotta Gnocchi in a Flash!
Recipe by personal chef Kris Etze

2 pounds ricotta cheese
all purpose flour (enough to fill the cheese container, leveled off)
1/2 teaspoon salt
fresh basil marinara
grated Parmesan cheese

Place the ricotta into a mixing bowl. Measure the exact amount of all purpose flour needed to fill the container. Level it off. Add to the ricotta cheese with the salt and blend well.

Take the dough and roll it onto 1 inch ropes.

Cut into 1/2 inch pieces. Press with your thumb to make an indentation or roll off a fork like traditional gnocchi.


Place prepared gnocchi onto a parchment paper lined baking sheet. They may be frozen at this point. Freeze, then place in Ziploc bags for later use. Fresh or frozen, to prepare gnocchi, bring a large pot of salted water to the boil. Add the gnocchi and return to boil. When the gnocchi float to the top they are done, about 3 - 5 minutes.


Fresh Basil Marinara Sauce
makes about 4 cups

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can peeled whole plum tomatoes, chopped
1 teaspoon salt
red pepper flakes to taste
1 tablespoon sugar
2 stalks fresh basil leaves or 1 heaping teaspoon dried basil

In a saucepan over medium high heat, add the olive oil and onion. Saute for 6 - 8 minutes until the onions are translucent. Add the garlic and saute an additional minute. Carefully pour in the tomatoes and add the salt, red pepper flakes, and sugar. Stir and bring just to a boil. Turn the heat down to a simmer, add the basil and continue cooking for about 20 minutes.

Remove basil from the sauce. Cool, package and refrigerate until ready to enjoy.

Grilled Hoisin Chicken Wraps with Sesame Noodles

Can you cook meals for at least seven days with what you have on hand?

That was a challenge wagered by my personal chef friend Tami aka the Dine-In Diva. For her Cook With What You've Got Challenge, one trip to the grocery store to get fresh vegetables and dairy is allowed. Then for at least a week, cook with what's in your pantry and freezer.

I'm in!!

My pantry and cupboards are stocked to the brim with pastas of all shapes, rices and beans, canned tomatoes, artichokes, and fiery peppers, and enough spices and seasonings to rival the McCormick spice factory. My refrigerator and freezer are burgeoning with more cheeses than Wisconsin, dozens of eggs, yogurts and sour cream, sauces and dressings, a few bottles of wine (always good for getting those creative juices flowing) and frozen tilapia, chicken and flank steak. Plentiful leftovers already on hand include chili with kidney beans, split pea soup with ham, and maple Dijon glazed pork tenderloin.

The first night of the challenge, I prepared a dinner that I was to make over the weekend. Scheduling conflicts on Saturday night prevented me from making this dinner as planned (i.e. we went out to our local corner bar instead). This resulted in Monday night's dinner of Brown Sugar Flank Steak with Creamed Spinach. I added some Mashed Cauliflower from a couple heads that were in the garage refrigerator.

Day One of the Challenge complete.

On Tuesday I did not cook. I reheated. All the leftovers I had one hand along with the addition of Monday night's dinner were what was served for Tuesday night's dinner.

Day Two of the Challenge complete.

One Wednesday I could have pulled out some more leftovers, but that would have been lame. Three chicken breasts, hoisin sauce, honey and soy sauce became the filling for Grilled Hoisin Chicken Wraps. I added a side of Sesame Noodles and dinner was served.

The wraps included a hoisin mayonnaise, baby spinach, and sliced mango as well as the chicken. My Oldest and I particularly enjoyed the fresh tasting, Asian-inspired wraps. No Thank You Boy and My Middle One think fruit and meat have no busy being served together. They decided on bowls of Sesame Noodles with diced pieces of the Grilled Hoisin Chicken. To each his own.

Day Three of the Challenge complete.

Now on to invent tonight's dinner. The suspense is killing me.


Grilled Hoisin Chicken Wraps

makes 4 wrap sandwiches

olive oil
3 chicken breasts, boneless and skinless
salt
pepper
1/3 cup plus 2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
1/3 cup mayonnaise
4 large tortillas or wraps
1 mango, sliced
4 handfuls of baby spinach

Preheat oven to 375 degrees.

Heat a grill pan to medium high and drizzle with a small amount of olive oil. Season chicken with salt and pepper and grill for about 2 - 3 minutes per side or until the chicken just gets some nice grill marks. Remove chicken to a shallow baking dish.

Meanwhile, combine 1/3 cup hoisin sauce, honey, and soy sauce. Brush the chicken with the hoisin mixture and bake in the oven for about 12 - 15 or until the chicken is cooked through and the internal temperature is about 165 degrees. Remove chicken from the oven and place it on a cutting board. Cover with foil and let rest 5 minutes. Then slice in long strips.

* Note - the chicken can also be grilled on an outdoor grill and brushed with the hoisin mixture during the last few minutes of cooking. Because of the cold temperatures - and I am a wimp - I decided to go with the indoor grilling method outlined above.

In a small bowl, combine the remaining 2 tablespoons of hoisin sauce and mayonnaise. Set aside.

To assemble the wraps, place a tortilla on a cutting board. Spread the bottom half of the tortilla with a generous tablespoon or so of the hoisin mayonnaise. Lay a handful of the spinach over the bottom half of the tortilla. On the bottom third of the tortilla, layer a few slices of the chicken and a few slices of the mango. To roll up the wrap, fold in the two outside edges and begin rolling from the edge closest to you. When the wrap is rolled up, slice in a diagonal in the middle and serve with extra hoisin mayonnaise.


Sesame Noodles

serves 4

8 ounces of fettuccine, cooked according to the package and drained
1 teaspoon canola oil
1 teaspoon sesame oil
1 tablespoon garlic, chopped
1 tablespoon fresh ginger root, chopped
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 cup chicken broth
3 scallions, thinly sliced
sesame seeds

In a large saucepan, heat the canola and sesame oils. Add the garlic and ginger root and saute for 1 - 2 minutes, stirring occasionally. Add the hoisin sauce, soy sauce and chicken broth. Bring to a boil and cook for 3 - 4 minutes or until the sauce slightly thickens. Add the cooked noodles and scallions and toss to combine.

To serve, sprinkle noodles with sesame seeds.

Peppers, Pasta and Sauteed Chicken

Peppers, Pasta and Sauteed Chicken

Lunch. The meal in the middle of the day. Sandwich? Salad? Soup? Burger? I am craving something soul-satisfying. I live to eat and think about my next meal more than I should. I think about what my family and friends that happen to stop by might like to eat. For my midday meal, I like one that won't fill me up too much causing that drowsy feeling that precedes a nap. A meal that is too light has my stomach growling by 2 p.m.

There is an Open Refrigerator Policy in my kitchen. The first time my kids' friends visit, I will make lunch, a snack, or dinner for them. After that initial visit, they know they are welcome to help themselves to whatever is in the refrigerator or pantry.

I know what the friends like to eat and drink. No Thank You Boy's friend Two Scoops - so named because he always wants another scoop of whatever he is eating - likes apple juice. There will be a bottle of his favorite drink in the refrigerator when he stops by. Another friend of NTYB, referred to as Eddie Haskell because he reminds me of the brown-nosing character from the 1960's Leave It To Beaver television show, devours ultra-spicy chicken wings. More times than not, there is a batch in the freezer ready to go in the oven. Pancakes are popular with any sleepover guests, and a batch can be quickly whipped up even if still blurred eyed from not getting enough sleep.

One Saturday afternoon found a couple friends of No Thank You Boy stopping by for football and a few games on Playstation. Around lunchtime, I was preparing Peppers, Pasta and Sauteed Chicken. Two Scoops happened to be one of the friends visiting. When he first arrived, he stated that he was not hungry. As the smells of the onions, red peppers, and garlic sauteing began to waft into the family room, he wanted to know what I was making. By the time I was tossing the pasta and chicken with the tomatoey sauce laced with peppers, he was sitting at my island ready to be the first one to dig in.

Knowing that I am always looking for feedback on my cooking, he volunteered, "This bursting with flavor. It's like a party in my mouth."

The sauce is light yet flavorful. It soaks into the pasta adding savory flavor without being heavy. A generous sprinkle of goat cheese adds the perfect tangy contrast. This is the lunch I like to eat. Comforting and filling but not so much as to make you feel stuffed.

Peppers, Pasta and Sauteed Chicken is a prefect lunch that does not induce a nap. I may still take a nap though because naps are good.

Peppers, Pasta, and Sauteed Chicken

serves about 6

4 cups small-sized pasta such as rotini, penne, or rigatoni
2 tablespoons olive oil, divided
1 1/2 pounds chicken tenders, cut in bite-sized pieces
salt
pepper
2 red bell peppers, seeded and thinly sliced
1/2 small onion, thinly sliced
3 large garlic cloves, chopped
dash of red pepper flakes
1 teaspoon basil, dried
1 (14-ounce) can diced tomatoes
1/2 cup chicken broth
Parmesan or goat cheese

Cook pasta according to package directions. Transfer to a large serving bowl and cover to keep warm.

Heat a large saute pan to medium high heat and add 1 tablespoon of olive oil. Season the chicken with salt and pepper and saute for 4 - 5 minutes or just cooked through. Add to pasta.

In the same saute pan over medium high heat, add the remaining tablespoon of olive oil, red peppers and onions. Saute for an additional 5 minutes. Add the garlic, red pepper flakes, and basil and cook for 1 minute. Add the tomatoes and chicken broth. Bring to a boil and cook for 3 - 4 minutes. Season with salt and pepper and pour sauce over the chicken and pasta. Toss to coat. The sauce is thinner than a typical marinara sauce and will soak into the pasta.

Spoon into shallow bowls and sprinkle generously with Parmesan or goat cheese. My preference is for the tangy goat cheese which melts into the sauce making it creamy.

Top 10 Recipes on Dinners for a Year and Beyond

Last year during the Christmas season, I undertook a task that I thought was a difficult one but by no means unattainable. I decided to post my 12 Dinners of Christmas which is a collection of dinner recipes to make during the busy hustle and bustle of the month of December. Surely I would be getting dinner on the table for my family and why not help others do the same?

I started off preparing dinner and posting my family's reviews of the meals with a bang. With the first post for Dinner #1 on December 1st, the second dinner and post on December 3rd, and the third recipe and accompanying post on December 4th, there was no stopping me. Or so I thought. The posts came fewer and farther between as the month progressed and lo and behold I did not finish my 12 Dinners of Christmas endeavour until two weeks after Christmas on January 14, 2009!.

This year, I am giving myself a Christmas gift. Even though I love experimenting in the kitchen and cooking up new recipes, I will be serving my tried and true family and blog favorites for dinner this Christmas season. I will be putting my feet up and perfecting those recipes I know my family enjoys and my readers have commented on as their favorites.

Give one, two, or all of these recipes a try. They are easy to prepare and hopefully will become family favorites in your home too.

Happy cooking and I wish everyone a Merry Christmas and a Happy New Year!!

Roasted Orange and Thyme Chicken Thighs with Crispy Parmesan Potatoes




Korean Barbeque Short Ribs



Pan Sauteed Chicken and Mushrooms with Garlic Spinach



Pan Roasted Salmon with Honey Mustard Brussels Sprouts



Chicken a la King



Hoisin Chicken Rice Bowls



Beef Kebabs with Roasted Red Pepper Dipping Sauce



Raspberry Hoisin Glazed Roast Pork Loin



Spicy Shrimp, Sausage, and Spinach Fettuccine

Penne a la Vodka with Shrimp and Chicken

It may not look like much and my photo does not do it justice but, this simple pasta dish sneaks up to "wow" your tastebuds. Penne a la Vodka with Shrimp and Chicken is my version of an Italian favorite found on the menu of every pizza joint and Italian restaurant in New Jersey where Italian food is king. Count the number of restaurants in any Jersey town and more than half of them will have "Pizza", "Ristorante", or "Trattoria" in their names and Penne with Vodka Sauce on the menu.

One of my Italian clients requested this entree last week along with 2 other meals. Being of Polish descent with not an ounce of Italian blood in my body, I channeled my inner Giada (with a little less of a plunging neckline as I am partial to turtlenecks) to replicate an authentic version of Penne with Vodka Sauce. A request for the addition of shrimp and chicken made this a complete one dish meal.

I adapted a recipe of Lidia Bastianich therefore, I felt I had a good base sauce with which to start. The sauce comes together in about the same time as it takes to cook the pasta resulting not only in a quick dinner but a mighty tasty one too. I paired the rich tomato sauce laced with vodka, garlic, and Parmesan cheese with a whole wheat penne. I am not usually a fan of whole wheat pasta but, this sauce held its own with the hearty penne. Feel free to use regular pasta if you would like.

Along with a Caesar salad with homemade croutons and dressing and cheesy garlic bread, dinner was waiting in my client's refrigerator when they returned home. I will making the same dinner for my family and then they will have a personal chef too.

Penne a la Vodka with Shrimp and Chicken

adapted from a Lidia Bastianich recipe in her cookbook Lidia's Italian-American Kitchen

serves 6

3/4 pound whole wheat penne
olive oil
salt
pepper
1 pound chicken tenders, cut in bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons olive oil
6 garlic cloves, peeled and crushed
dash of red pepper flakes
1/4 cup vodka
1 pound medium shrimp, peeled
1/2 cup light cream
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus additional for serving

Bring a large pot of water to a boil over high heat and add the penne and cook for 9 - 11 minutes. Drain and set aside.

Meanwhile preheat the oven to 400 degrees. Place the chicken on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 - 15 minutes or until just cooked through. Remove from oven and set aside.

While the penne and the chicken are cooking, heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the both cans of tomatoes and bring sauce to a boil. Season with salt and the red pepper flakes. Boil for 2 - 3 minutes. Pour in the vodka and simmer for about 5 minutes. With a slotted spoon, take out the garlic and add the shrimp. Continue cooking the sauce until the shrimp are just cooked through, about 3 - 5 minutes.

Add the cream, butter and chicken and stir to combine. Place the pasta in a large serving dish and add the sauce and the Parmesan cheese. Stir to combine and add more salt and red pepper flakes if desired. Serve with additional Parmesan cheese.

Roasted Vegetable Lasagna

I love lasagna. But usually after I eat a piece of cheese-laden, sausage-stuffed goodness, I need to take a walk or more likely a nap. A few of my clients have been requesting vegetable lasagnas on their weekly menus, so I decided it was time I prepared one for my family.


Roasted Vegetable Lasagna is a lightened up version of a traditional lasagna that is still satisfying even for a meat-loving, pasta eater. I assembled the lasagna in the afternoon and baked and cooled it. When dinnertime rolled around, My Oldest happily had 2 pieces and commented that she loved the cheesiness. My Middle One was so hungry she barely questioned the new look and taste of her favorite lasagna. She gobbled her slice up in no time; I will take that as a good review. No Thank You Boy was at a friend's house undoubtedly eating multiple slices of pizza. His loss. The Husband arrived home around midnight after a cross country flight. Not one to eat too much so late at night, he did have a small piece and was not the worse for wear. I ate some for dinner and for lunch the next day. Next time I will be making a second lasagna for the freezer.

Roasted Vegetable Lasagna is a dish that can be made with a variety of vegetables. Clean out the vegetable crisper and make some lasagna. You know there are a few suspect veggies hanging out in the bottom of your refrigerator. Put them to good use and make a Roasted Vegetable Lasagna today.



Roasted Vegetable Lasagna
serves 8 generously

2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 medium eggplant, sliced in 1/2 inch rounds
2 red peppers, sliced
3 portebello mushrooms, sliced
olive oil
salt
pepper

2 tablespoons olive oil
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
2 stalks of fresh basil or 2 teaspoons dried
1 teaspoon sugar

1 (16 ounce) carton of ricotta cheese
1 egg, beaten
1 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)

Preheat oven to 400 degrees.

Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.

In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.

Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.

Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.

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Spicy Shrimp, Sausage, and Spinach Fettuccine

I like shrimp for many reasons.

The large 21 - 25 per pound variety are on sale for about $15 for a 2 pound pound bag at least once a month at my grocery store.

Shrimp is packaged individually frozen, peeled and deveined.

Shrimp thaws in practically no time at all.

Shrimp cooks in minutes.

When we have shrimp for dinner, it feels a little fancy.

I can pretend I am on vacation at the Jersey Shore.

Tonight's dinner of Spicy Shrimp, Sausage, and Spinach Fettuccine took about 20 minutes of prep time plus an additional 15 minutes to thaw the shrimp. The quickest way to thaw frozen shrimp is in a large bowl of cold water. Just place the shrimp you need for your recipe a bowl. I usually serve about 1/4 to 1/3 pound of shrimp per person. Cover with cold water and let the bowl sit on the counter for about 15 minutes. You can change the water once during the thawing time and this helps speed up the process.

When I typically make a pasta dish, it involves some sort of sauce. It may be a tomato, cream, or wine sauce. For tonight's entree, I used a technique I have seen on many Italian cooking shows that involves reserving some of the hot water that the pasta cooks in to make a light sauce. Before draining the pasta, set aside about 1/2 cup of the hot pasta water. By adding the starchy water to the cooked shrimp, sausage, spinach and pasta, it loosens any of the tasty bits from the saute pan adding subtle flavor to your dish.

You have about 35 minutes to make dinner, don't you?


Spicy Shrimp, Sausage, and Spinach Fettuccine
serves 5

1 pound fettuccine
olive oil
1 medium onion, chopped, about 1 cup
3 links of hot Italian sausage, removed from casing, about 1/4 pound
2 large garlic cloves, chopped
1 1/4 pounds of large shrimp (21 - 25/pound), peeled and deveined
4 large handfuls of baby spinach, about 4 cups loosely packed
1 cup corn
1/2 cup pasta water
1/2 - 1 cup Parmesan cheese, freshly grated and not packed, plus more to serving
salt
pepper

Cook fettuccine in a large pot of water according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Set aside.

While the pasta cooks, heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil and onions and saute for about 5 minutes. Add the sausage in small pieces and the garlic and cook until until the sausage is cooked and browned.

Add shrimp to pan and cook for 2 - 3 minutes. Add spinach and cook for 3 - 4 minutes or until it is slightly wilted. Add corn and pasta water to saute pan and scrape up any bits cooked on to the bottom of the pan. Add pasta and toss to mix. Season to taste with salt and pepper. Place in a serving bowl and top with Parmesan cheese. Serve with extra cheese.

Dinner #10 of the 12 Dinners of Christmas -- Rotini and Sauteed Chicken with Tomato Wine Sauce

My goal of posting 12 dinners for the busy Christmas season has taken me a little longer than I anticipated. I guess I was busier than I thought. Or maybe I just spent more time joining in all the holiday festivities and actually interacting with people instead of posting to my blog. Either way, I'll finish up the last few dinners this week -- hopefully.

In the winter, comfort food is what comes to mind when I think of what I would like for dinner. Soups, chowders, pastas, and stews are all options and satisfy a hungry family on a cold night.

"What's for dinner?" asked My Middle One.

"Pasta and chicken," I replied because I did not have a name yet for last night's dinner. Even with the less than descriptive name, she gave an enthusiastic "YUM! I love pasta!!" I wonder what kind of reaction she would have given if I told her we were having Rotini with Sauteed Chicken with Tomato Wine Sauce. No doubt she would prefer just pasta and chicken.

This simple, soul-satisfying dish is just what we needed on a cold night filled with freezing rain and snow. And No Thank You Boy ate 4 green beans without dying. Alert the media.

Rotini with Sauteed Chicken with Tomato Wine Sauce

serves 4 - 5

12 ounces of rotini, penne is also a good choice
2 cups green beans, cut in 2 inch pieces
2 tablespoons olive oil
4 boneless, skinless chicken breasts, sliced in 1/4 inch pieces
salt
pepper
1/2 teaspoon dried oregano, divided
1/2 teaspoon dried basil, divided
1/2 cup onion, thinly sliced
2 garlic cloves, chopped
2 plum tomatoes, large dice, can sub 1 (14 oz) can diced tomatoes
1/4 cup white wine
1 cup chicken stock
1 tablespoon butter
crumbled goat cheese or grated Parmesan cheese

Cook pasta according to package directions, but during the last 2 minutes of cooking, add the green beans. Drain and return to pot covered with a lid.

Meanwhile, season the chicken with salt, pepper, and about a 1/4 teaspoon of the dried oregano and dried basil. Saute in olive oil in a large saute pan over medium high heat until no longer pink, about 3 - 5 minutes. Add to pasta.

Add onion to saute pan and cook for 3 - 4 minutes. Add garlic and tomatoes and cook for an additional minute. Add wine, chicken stock, and remaining dried oregano and basil. Bring just to a boil and stir in butter. Pour sauce immediately over pasta and chicken mixture and toss.

To serve, spoon into serving dishes and sprinkle with goat cheese or Parmesan cheese.

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Dinner # 7 of the 12 Dinners of Christmas -- Blue Cheese and Mushroom Pappardella

Sometimes my refrigerator gets no love. This week it has been pretty empty. I grocery shopped for 3 of my clients on 3 different days, but I somehow forgot to shop for my family while I was there.

Dinner #7 of the 12 Dinners of Christmas was conceived with what I found in my refrigerator and pantry. Some pappardella pasta, blue cheese, white mushrooms, half and half, and a bunch of parsley were the most attractive items I found. Blue Cheese and Mushroom Pappardella was a hearty vegetarian dinner that cooks up quick and can be prepared as the pasta cooks. This dish would also make a nice accompaniment to beef tenderloin and a glass of champagne on New Year's Eve.

The Kids had pappardella with fresh marinara which left more Blue Cheese and Mushroom Pappardella for me. They thought I was serving them something new because of the different pasta shape. Oh the little things that make them happy.

Blue Cheese and Mushroom Pappardella

serves 3 - 4 as an entree or 5 - 6 as a side dish

olive oil
10 ounces of mushrooms, sliced
salt
pepper
1/2 - 3/4 cup half and half
1/4 cup blue cheese, crumbled - plus more to sprinkle
2 tablespoons fresh parsley, chopped
8 ounces pappardella, cooked and drained

Heat a large saute pan to medium high and add a good drizzle of olive oil and the sliced mushrooms. Saute for 8 - 10 minutes or until the mushrooms start to lightly brown and caramelize. Season with salt and pepper. Stir in half and half and let reduce for a minute or two. Add more cream if you like your sauce a little saucy. Add blue cheese and stir to combine. Stir in parsley.

Serve over hot pappardella with extra blue cheese on top.

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Grown Up Tuna Noodle Casserole

While I was growing up, we would have tuna noodle casserole (TNC) only when my Dad was out of town on business. One of the main ingredients in the recipe was canned tuna. My Dad detested tuna in a can 35 years ago, and he still detests it to this day.

When I began making TNC for my own family, I realized why my Mom would make it for us. It was a hearty, inexpensive meal that could be whipped up in a matter of minutes. She even made us the fancy version with crushed potato chips on top. I liked TNC night when I was a little kid. But tonight, I felt it was time to update the recipe. Introducing Grown Up Tuna Noodle Casserole.

The sauce in the original recipe is basically a can of cream of mushroom soup mixed with some milk. My new recipe has a white wine-based sauce with loads of fresh mushrooms and onions. A handful of chopped parsley also brightens up the sauce. I kept some of the original ingredients - canned tuna (sorry Dad) and frozen peas. Some of the canned tunas are actually very good, and I like frozen peas.

My Oldest was overjoyed when I informed her we were having TNC for dinner tonight. "Put in lots and lots of peas, please," she said. It is the least I can do to make her happy. My Middle One and I also enjoyed the lightened up tasting version of TNC.

My Dad is coming for a visit next month. Maybe I can get him to try my Grown Up Tuna Noodle Casserole. And maybe I'll win the lottery.




Grown Up Tuna Noodle Casserole


serves 5

8 ounces of wide egg noodles, cooked and drained
3 tablespoons of butter
1 1/2 cups onion, diced
3 cups mushrooms, sliced
3 garlic cloves, minced
1/4 cup white wine
3 tablespoons flour
1 cup clam juice
1/2 cup milk
1/2 cup half and half
2 cups frozen peas
3 tablespoons fresh parsley, chopped
salt and pepper to taste
2 cans of albacore tuna packed in water, drained

Heat a large saute pan to medium high and melt the butter. Add the onions and mushrooms and cook for 8 - 10 minutes or until softened but not browned. Add the garlic and cook an additional minute. Add the wine and cook until it is reduced by half.

Sprinkle the flour over the onion-mushroom mixture and stir to combine with a large spoon. Cook for about 1 minute. Stir in the clam juice and cook for 3 - 5 minutes or until mixture thickens. Stir in the milk and half and half. Cook for an additional 2 - 3 minutes. Add the peas and parsley and season to taste with salt and pepper. Gently stir in the tuna.

In a large bowl, toss the tuna sauce with the noodles. Serve in shallow bowls sprinkled with a little more parsley.

Note - this dish can be made ahead and reheated at dinner time.