The Zucchini Diaries

Spring Green Risotto

noreply@blogger.com (The Jack Chronicles) — Mon, 11 Mar 2013 02:18:00 +0000

The best risotto I've ever had or made. Seriously. So simple yet rich with layers of succulent flavors. A base of fennel and leeks with tender asparagus and peas swirled in, and a dollop of mascarpone and lemon juice at the very end of cooking make for a truly special dish. The recipe hails from my favorite foodie genius, Ina Garten.

Follow her recipe exactly, with these additional notes from my experience:

*prep the asparagus and ice bath prior to cooking so you don't let the risotto sit too long (it needs to be stirred almost constantly).

*I found the 4 cups of stock works the best (recipe calls for 4-5).

Recipe, here.

Arugula, Gorgonzola, and Pear Pizza

noreply@blogger.com (The Jack Chronicles) — Mon, 11 Mar 2013 02:05:00 +0000

I love unique twists on pizzas and topping combinations other than the standard mozzarella cheese and pepperoni. The sweet pears and tangy Gorgonzola are so delicious together, and the sprinkling of fresh baby arugula at the end of cooking is a fresh accent with a nutty bite! Drizzle a balsamic glaze over the top for extra decadence!

Simply:

1) Preheat oven to 450 degrees

2) With any store-bought white refrigerated pizza dough, I like Sprouts or Trader Joe's brands, roll into desired shape and thickness on a surface you've dusted all over with flour. I like about a 10x12 rectangle 1/2 -1 inch thick. Carefully place the dough on your baking sheet (sprayed with PAM) or pizza stone.

3) Brush dough all over with olive oil, layer with just about 2 ounces of crumbled Gorgonzola cheese (Gorgonzola is really strong so less is more), and 1 Bartlett or Bosc pear that's been thinly sliced (you can leave the peel on).

4) Cook for about 10-12 minutes, or just until the crust is golden brown and the cheese is bubbly.

5) While the pizza is cooking, heat 1/2 a cup of balsamic vinegar in a small pot over medium high heat until it comes to a boil. Stir frequently and lower heat until it's thickened and reduced to about half.

6) After pizza is done, sprinkle with about 1 cup of baby arugula and drizzle all over with the balsamic glaze.

Crunchy Chickpeas

noreply@blogger.com (The Jack Chronicles) — Mon, 11 Mar 2013 01:44:00 +0000

When my sweet friend Allison posted a recipe on Instagram for roasted chickpeas, I had to try it for myself! I put my own little spin on it, and now I am hooked! These little crunchy nuggets of savory delight are insanely good.

Simply:

1) Preheat oven to 400 degrees

2) Drain two 15 ounce cans of chickpeas (garbanzo beans)

3) Place in a bowl and into the fridge for 20 minutes to get extra dry and all the moisture gone

4) Place beans on a baking sheet and rub with 1-2 tbs. of olive oil, 1 tsp. salt, and 1/2 tsp. of pepper.

5) Bake for about 30-50 minutes depending on how crunchy you want them. I think they taste best when extra crisp. Open the oven about 2-3 times during the cooking process and shuffle the beans with a wooden spoon so they cook evenly and don't burn.

6) When finished, sprinkle with a little finely grated Parmesan cheese, fresh lemon zest, a pinch of fresh lemon juice, fresh finely chopped parsley, and a sprinkling of more salt. Mix all together until totally combined and enjoy!

Whipped Feta + Cherry Tomato Crostini's

noreply@blogger.com (The Jack Chronicles) — Mon, 25 Feb 2013 21:42:00 +0000

Let me just say that this is HANDS-DOWN my favorite appetizer I've ever made. It's really, really to make, but there are a ton of flavors working here that offer rich, fresh, sweet, and tangy combinations. The cherry tomato mixture has garlic, shallots, and red wine vinegar that pair beautifully with the sweet-like-candy tomatoes. The whipped feta? OHMYGOD. It's divine. I forgot to sprinkle my toasted pine nuts on top of the crostini's before I took the picture, so they are missing, but tasted fabulous!

Of course, it's an Ina Garten creation...of course :)

Find the recipe, here:

http://www.foodnetwork.com/recipes/ina-garten/tomato-crostini-with-whipped-feta-recipe/index.html

Vodka Penne

noreply@blogger.com (The Jack Chronicles) — Fri, 01 Feb 2013 04:23:00 +0000

I have to give this sauce the credit of being one of the best homemade tomato sauces I've had, and I didn't even cook it properly because I'm pregnant and didn't want the risk using the vodka! It's just the right balance of spicy and sweet. The recipe is from Ina Garten and can be found in her latest book, "Foolproof." I have to say, the meal lives up to that name. I actually took this picture when I ate the leftovers for lunch the next day, and it lost some of it's moisture and sauce. The fresh version of the sauce is super smooth and creamy.

Get the recipe, here:

http://www.foodnetwork.com/recipes/ina-garten/nick-and-tonis-penne-alla-vecchia-bettola-recipe/index.html

"Straw & Hay" Pasta with Gorgonzola

noreply@blogger.com (The Jack Chronicles) — Fri, 01 Feb 2013 04:16:00 +0000

Yet another Ina Garten amazing recipe...

This creamy and tangy pasta is super decadent and rich with just the right amount of sweetness of bright peas. It's a quick way to add some comfort to your night...and who doesn't love toasted crispy prosciutto?!

You'll need:

3 tablespoons of unsalted butter

4 ounces of prosciutto, cut into matchsticks

1 cup of chopped yellow onion

1 tablespoon of minced garlic

1 1/2 cups of heavy cream

4 ounces of Gorgonzola cheese, crumbled

1/2 a pound of linguine or fettuccine

2 cups of defrosted frozen peas

1/2 of freshly grated Parmesan cheese

1/4 cup of julienned fresh basil

Kosher salt and black pepper

1. Fill a large pot of water with 1 tablespoon of salt and bring to a boil.

2. Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium heat. Add the prosciutto and cook until crispy, about 5 minutes, making sure you separate the pieces with tongs. Remove to a plate and set aside.

3. Add the remaining tablespoon of butter and then add the onion, cooking until just tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper, and bring the sauce to a boil. Lower the heat and let simmer until thickened, about 5 minutes. Turn off the heat.

4. Right when the sauce is almost done, cook the pasta, reserving 1 cup of the cooking liquid. Add the pasta into the pan with the sauce, and add the peas, Parmesan, basil, and prosciutto. Toss well, and add some of the reserved pasta water if too dry. Serve with extra Parmesan.

Crispy Mustard-Roasted Chicken

noreply@blogger.com (The Jack Chronicles) — Fri, 01 Feb 2013 03:59:00 +0000

I can't say enough good things about this Ina Garten recipe. The chicken is moist, the crust is super crunchy, and there's a ton of bright fresh flavors. I highly recommend using bone-in chicken thighs with the skin on because flavor is unparalleled, but on the particular day of taking this photo, I only had drumsticks. Nevertheless, soaking the chicken in Dijon mustard and making your own Panko concoction with lemon, garlic, and melted butter is out of this world! Since I'm pregnant, I skipped the white wine in the marinade with the Dijon and used chicken stock instead, but unless you're expecting too or cooking for kids, don't avoid it--it adds wonderful flavor.

You'll need:

4 garlic cloves

1 tablespoon of minced fresh Thyme

2 cups of Panko

1 tablespoon of lemon zest

2 tablespoons of olive oil

2 tablespoons of melted unsalted butter

1/2 cup of Dijon mustard

1/2 cup of white wine

8 pieces of bone-in skin-on chicken pieces such as thighs and drumsticks

Kosher salt and black pepper

1. Pre-heat the oven to 350

2. Using a food processor, pulse the garlic, thyme, 1 teaspoon of black pepper, and 2 teaspoons of salt until the garlic is minced. Then, add the Panko, lemon zest, olive oil, and the butter and pulse until combined and the Panko is moisten. Place mixture on a shallow plate. In a shallow bowl, combine the mustard and the white wine.

3. Pat the chicken pieces dry with paper towels. Dip each piece in the mustard mixture. Coat each piece of chicken into the Panko mixture, only coating the skin-side. Place on a sheet pan crumb-side up. Bake for 40 minutes, then raise the heat to 400 degrees and cook for 10 minutes more.

Tomato Soup With Rye Grilled Cheese Croutons

noreply@blogger.com (The Jack Chronicles) — Fri, 11 Jan 2013 17:34:00 +0000

*I altered this recipe slightly from Ina Garten

Ingredients:

Olive Oil

Kosher Salt

Pepper

4 cups of Chicken Stock

1 28 oz. can of crushed tomatoes

1 cup of chopped onions

2 garlic cloves, minced

1/4 cup of heavy cream

1/2 cup of orzo

{rye or pumpernickel, cheddar, and butter for making the grilled cheese croutons}

Instructions:

Heat a large pot or dutch oven over medium heat and drizzle about 2 tablespoons of olive oil.

Add the onions and saute for about 10 minutes, or until soft. Then, add the garlic and saute until fragrant, just for a few minutes. Add the chicken stock and tomatoes, bring to a boil, then reduce to a simmer and cook for about 20 minutes. Meanwhile, cook the orzo for just about 7 minutes in a separate pot (it will finish cooking in the soup). Make the grilled cheese and then cut with a sharp knife into little squares. Add the cooked orzo and the heavy cream to the soup and continue to simmer for just about 5-10 more minutes. Serve with the grilled cheese croutons on the side or dunked into the soup!

Hot Spinach-Artichoke Dip {With A Protein Boost}

noreply@blogger.com (The Jack Chronicles) — Wed, 09 Jan 2013 00:35:00 +0000

In the world of hot dips, it's easy to find a scrumptious one. However, finding one that's not only tasty but {relatively} lower in fat and has a protein boost to boot? Now that's a challenge...

Until now! For this hot spinach and artichoke dip, the high caloric combination of sour cream and mayo is replaced by low-fat cream cheese and cannellini beans, which give protein and a thick, rich texture. It's wonderfully delicious.

*about 100 calories per serving (1/4 cup), depending on what you eat in combination with it such as bread, or my recommendation salt-free blue corn tortilla chips.
*I chose to bake in an individual baking dish for this photo, using my leftovers, and this acts as a great calorie moderating technique! (two servings).

***

Ingredients:

8 ounces of frozen spinach, thawed and squeezed completely dry by wrapping in a paper towel

1/2 a cup of packed fresh basil

3/4 of a cup of canned cannellini beans, drained and rinsed

6 ounces of low-fat cream cheese

1/2 a cup of low-sodium chicken broth

1 garlic clove, smashed

1 14oz. can of artichoke hearts, squeezed completely dry by wrapping in a paper towel

1/4 cup Parmesan cheese, grated

3/4 a cup low-fat shredded mozzarella cheese

pinch of cayenne pepper

a few dashes of Worcestershire sauce

Kosher salt

Black pepper

cooking spray

salt-free or lightly salted blue corn tortilla chips, for serving

Directions:

1) Preheat the oven to 450.

2) After removing all water/moisture from the thawed spinach and artichoke hearts, rough chop the spinach and finely chop the artichokes and set aside in a large bowl.

3) Puree with a food processor or blender the cream cheese, beans, chicken broth, and garlic until smooth, and transfer to the bowl with the spinach and artichoke hearts. Add to the bowl the cayenne, Worcestershire, Parmesan, 1/2 cup of the Mozzarella, and 1/2 a teaspoon salt and black pepper to taste.

4) Spray a casserole or baking dish with cooking spray and pour in the mixture.

5) Bake for about 20 minutes, until bubbly, then set your broiler to high, sprinkle the dish with the remaining mozzarella cheese, and place the casserole dish on the highest rack to the broiler. Broil until the top layer of cheese is golden brown and bubbly, just a few minutes (don't loose track of the time otherwise it'll burn!). Serve with low-fat baked chips.

Kung Pao Chicken Tacos

noreply@blogger.com (The Jack Chronicles) — Tue, 16 Oct 2012 16:39:00 +0000

Bring new life into your favorite Asian stir fry classic by ditching the rice and wrapping the meal in a tortilla! This meal is healthy and hearty, and fun too. I just love the flavor combinations going on here. Sweet, spicy, crunchy, salty, and the slightly charred taste of the corn tortilla. Set up an easy "make your own taco bar" for your friends for Monday Night Football. I did last night. These hand held tacos are perfect finger foods that everyone will love.

A variation from the recipe in Cooking Light

Feeds 4-5

Ingredients:

5 boneless skinless thin-sliced chicken breast filet's, cut into bite sized pieces.

4 tablespoons low sodium soy sauce

1/3 cup plus 1 1/2 teaspoons corn starch

Salt

2 tablespoons Canola Oil

1 1/2 tablespoons honey

1 tablespoon dark sesame oil

2 teaspoons rice wine vinegar

1-2 teaspoons of Sriracha, depending on taste

1 large garlic clove, minced

2 tablespoons roughly chopped unsalted peanuts

2 celery stalks, cut diagonally into bite sized pieces

Good quality 6-inch corn tortillas, recommended brand La Tortilla Factory

1/3 cup thin sliced green onions (scallions)

1 red bell pepper, thin sliced into strips

Directions:

1. Place the chicken (cut into bite sized pieces) into a large zip-lock bag with 2 tablespoons of soy sauce and let sit at room temperature for 30 minutes. Then, remove from bag and place in a large bowl. Sprinkle evenly with salt, and then add 1/3 a cup of corn starch. Toss the chicken so evenly coated.

2. Heat a large skillet over medium high heat with 1 tablespoon of canola oil. When pan is hot, add half the chicken. Stir frequently, until browned and just cooked through. Then, remove with a slotted spoon and set aside on a plate. Repeat with the remaining chicken.

3. Combine 1 1/2 teaspoons of cornstarch, 2 tablespoons of soy sauce, the honey, sesame oil, rice wine vinegar, and the Sriracha in a large micro-wave safe bowl and whisk until smooth. Microwave the mixture for about 1 minute and 30 seconds, stopping twice to whisk. The mixture should really thicken to the texture of honey. Whisk some more, then add the garlic and stir to combine. Add the chicken to the bowl with the sauce and thoroughly combine. Add the celery and the peanuts, and toss until combined.

4. Place your tortillas (4 at a time) on a baking sheet fitted with a wire rack. Heat your broiler to high and place the tortillas on the highest oven notch, right under the broiler. Watch carefully! In less than a minute, the tortillas will start to blister and char. Turn the tortillas over frequently until just blistered and heated through.

5. Top each tortilla with a little chicken mixture, and then sprinkle with the green onions and the red bell pepper strips.

Nordstrom Cafe's Tomato Basil Soup

noreply@blogger.com (The Jack Chronicles) — Sun, 14 Oct 2012 17:41:00 +0000

If you're anything like me, then you're a sucker for a comforting bowl of soup. Preferably when it comes after a day of shopping, like the tomato basil soup at Nordstrom's Cafe.
Have you tried it? It's irresistible. So good. Just perfection in a bowl.
On a cold and rainy morning last week, I suddenly could think of nothing else but making a version of that soup. Since Jack was napping, I knew I wasn't going to be able to leave the house for ingredients...the moment of truth came...and destiny! fate! Everything I needed for this soup I already had, and you just might too!

*Serves 3-4 single portions

Ingredients:

Olive oil

1 large carrot, peeled and diced into small cubes

1/2 a white onion, diced,

1 (28 ounce) can of whole peeled tomatoes

1 cup of chicken broth

1/3 cup of whole milk

1/4 cup of fresh basil, chopped (plus more for garnish)

Salt

Pepper

Large croutons, recommended brands : Trader Joe's Cheese & Garlic, or Just Off Melrose

Directions:

1. In a medium pot, heat about two tablespoons of olive oil over medium heat. Add the onion and the carrot and saute until soft, about 10 minutes.

2. Add the tomatoes and their juice, and the broth. Bring to a boil, then reduce for a simmer for 45 minutes, stirring occasionally. Add the basil during the last 10 minutes of cooking time.

3. Using an immersion blender (or food processor), blend the mixture until desired texture is reached. I recommend keeping some light texture, but not chunky. Add the milk, plenty of salt and fresh ground pepper to taste, and stir to combine. Serve with fresh basil and the garlic and cheese croutons.

Heirloom Tomato Salad with Parmesan-Bacon Crisps

noreply@blogger.com (The Jack Chronicles) — Fri, 07 Sep 2012 21:47:00 +0000

Pre-heat the oven to 375. Cook 2 slices of thick-cut bacon over medium heat until very crispy. Drain on a paper towel and let cool completely before cutting up into small pieces. Combine 1/2 a cup of Parmesan cheese that you've grated with a zester so it's very fine, and about 2 and 1/2 teaspoons of flour in a medium bowl. Add the bacon pieces to the mixture and form little tablespoon-sized mounds on a baking sheet fitted with parchment paper. Press down on the mounds so they're as flat as possible and cook for about 10 minutes in the oven, or until golden brown and the cheese has melted--don't overcook! Slice a variety of different colored and sized {organic} heirloom tomatoes and arrange on a platter. Drizzle a little olive oil and lemon juice over the tomatoes, and sprinkle a light layer of salt and pepper. Add thinly-sliced fresh basil. Remove the bacon-Parmesan crisps from the oven, let cool for about 5 minutes, and then layer over the salad.

{again, recipe a variation of one in Food Network Magazine}

Summer Peach-Balsamic Pizza

noreply@blogger.com (The Jack Chronicles) — Sun, 02 Sep 2012 05:19:00 +0000

If there's one new dish you try this year...make it this one. You won't believe how dynamite this pizza is! The sweetness of the peaches and the balsamic drizzle, combined with the tangy goat cheese, mild mozzarella, golden-baked dough, and fresh basil is just perfection.

Thank me later :)

Allow store-bought pizza dough (preferred brand: Trader Joe's) to rest on a lightly floured surface for 20 minutes. Meanwhile, heat 1 cup of balsamic vinegar over medium-high heat in a small saucepan. Bring to a hot simmer, then reduce to low and cook for about 20 minutes until reduced to about 1/4 cup and syrupy. Meanwhile, pre-heat the oven to 500 degrees and thinly slice about 2 peaches that have been pitted. Roll the pizza dough into a long rectangle, about 1/4 inch thick. Brush with olive oil, sprinkle with about 1 cup of grated Mozzarella cheese, 1-2 ounces of crumbled goat cheese, the sliced peaches, and about 3/4 of the balsamic drizzle. Bake in the oven for about 8-10 minutes, or until the cheese has melted and the crust is golden brown. Finish with fresh very thinly sliced basil and the rest of the balsamic drizzle.

{again, recipe found on Heather's blog and here}

Grilled Honey Mustard Chicken with Thyme

noreply@blogger.com (The Jack Chronicles) — Mon, 20 Aug 2012 03:44:00 +0000

Sweet, Tangy, Succulent.

Perfection.

This is one of the greatest recipes for grilled chicken I've tried. The marinade is so easy and packs incredible flavor into the tender and juicy chicken. It will knock your socks off.

You'll need:

4-8 boneless, skinless chicken thighs, depending on how many you're serving

3 tablespoons of Dijon mustard

4 tablespoons of honey

1 tablespoon of fresh chopped thyme

1 tablespoon of olive oil

Heat the grill to medium-low. Season the chicken thighs with salt and pepper. Combine the mustard, honey, oil, and thyme in a bowl and whisk.
Grill the chicken, cooking for about 20-25 minutes turning occasionally. Brush the chicken liberally with the marinade during the last 10 minutes of cooking, making sure both sides are coated.

Grilled Pineapple Marinated Flank Steak

noreply@blogger.com (The Jack Chronicles) — Mon, 20 Aug 2012 03:30:00 +0000

I love recipes for quick and easy marinades. This one fits the bill, as it only takes 30 minutes (as always, you can marinate longer if you have to time) and is as simple as:

combine 1/2 a cup of pineapple juice with 1/4 cup of soy sauce and 1/2 a teaspoon of pepper in a shallow dish. Add the steak to the dish, turn to make sure it's completely coated with the meat, and let marinate for at least 30 minutes. Heat the grill to medium-high. Remove the steak from the marinade (discard marinade) and cook on the grill for about 4-6 minutes per side for medium rare.

{recipe courtesy of here}

Grilled Skirt Steak with Roasted Tomatillo Sauce & Cherry Tomatoes

noreply@blogger.com (The Jack Chronicles) — Wed, 08 Aug 2012 16:01:00 +0000

*UNDER 300 CALORIES ALERT*

This healthy and wonderfully summery dinner has a spicy and fresh kick. I love cooking with tomatillos. They are mild yet flavorful and make a fantastic base for salsas. Skirt steak is so quick and easy to grill, just about 4 minutes per side! This is one perfect warm weather meal that will leave you satisfied but not guilty! It's pretty to look at too!

Get the recipe from Cooking Light, here

Chicken, Potato, and Leek Pie

noreply@blogger.com (The Jack Chronicles) — Fri, 03 Aug 2012 16:20:00 +0000

If you can only allow yourself one or two indulgent meals a month then let this one be your next! (although at only 298 calories a serving, it's definitely not an overly glutinous dinner). This spin on classic chicken pot pie is out-of-this-world. Comforting and creamy this savory pie is one that will put a smile on your face! What could be better than meat 'n' potatoes baked in a pie crust??

Get the recipe, here:

http://www.myrecipes.com/recipe/chicken-potato-leek-pie-50400000122476/

BBQ Pulled Chicken Sandwiches

noreply@blogger.com (The Jack Chronicles) — Fri, 03 Aug 2012 15:58:00 +0000

Here's a slow cooker recipe that everyone needs in their repertoire! It's lean, kid-friendly, and a cinch to make! I loved the bold flavors in the sauce and how there's just a perfect little kick of spice to pack a flavor punch. I also always enjoy slow cooker meals that take virtually minutes to prepare. This one requires no prep or cooking---just toss in the ingredients into the pot and slow-cook away! Got to love that :)

You'll need:

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained (omit if serving kids)
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile (omit if serving kids)
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

{courtesy of Eating Well}

Tortellini with Arugula Pesto, Broccoli, & Toasted Pine Nuts

noreply@blogger.com (The Jack Chronicles) — Fri, 03 Aug 2012 15:11:00 +0000

This is one of my most favorite pasta dishes I've made. It combines all the fresh flavors I love and brings a new life to packaged cheese tortellini. The smart tip of just pouring the hot boiling pasta water over broccoli florets and letting them blanch and become just tender is a great time-saver. Using baby arugula and toasted pine nuts for the pesto is a rich and nutty sauce for the mild cheesy pasta. This would make a fantastic meal for vegetarians and a wonderful lunch the following day.

Get the recipe, here:

http://www.eatingwell.com/recipes/broccoli_tortellini_salad_pesto.html

Pork Chops with Parsley, Lemon, and Garlic

noreply@blogger.com (The Jack Chronicles) — Fri, 03 Aug 2012 15:01:00 +0000

This is a light and bright meal, perfect for summer. It's fresh and easy and so full of flavor!

All you need to do to enjoy these scrumptious chops is combine the zest of one lemon with one garlic clove that's been minced, 2 tablespoons of fresh chopped parsley, 1/4 teaspoon of pepper, and 1/2 a teaspoon of salt. Season the pork with just a pinch of salt and pepper on both sides. Then, over medium-high heat in a nonstick skillet, heat some olive oil and add the pork chops and cook until browned, about 3 minutes per side. Add 1/2 a cup of water to the skillet, bring to boil, cover and then reduce heat to a simmer, and cook until they are done (about 8-10 minutes). Careful not to overcook! Pork becomes really tough if you do...you want the meat to be tender and moist so make sure the heat is low enough as you simmer and adjust in the beginning of the cooking process if your chops are thinner-cut.

Drizzle with pan juices and the parsley lemon topping and serve!

How easy was that?

{recipe courtesy of Martha Stewart Everyday Food}

Mustard & Lemon Marinated Pork Loin

noreply@blogger.com (The Jack Chronicles) — Tue, 10 Jul 2012 16:37:00 +0000

I'm telling you, when you get a roast pork tenderloin right, it's succulent and satisfying. I love the creamy dijon/butter/lemon marinade and how tender and juicy pork is when you roast it. Pair with your favorite roasted veggies and it's hard to beat a meal as delicious as this!

You'll need:

1-3 pounds a boneless pork tenderloin roast , depending on how many people you need to feed.

1/4 cup of dijon mustard

1/4 cup of whole grain mustard

the zest of one large lemon

1 tablespoon of chopped thyme

1 tablespoon of unsalted butter, softened at room temp.

Salt, pepper, and olive oil.

In a bowl, whisk the mustard, lemon zest, thyme, and butter. Season the pork all over with salt and pepper. Then, spread the mustard marinate all over the pork and let sit at room temperature for two hours, or refrigerated overnight.
Pre-heat the oven to 350 degrees. In a large non-stick skillet , heat one tablespoon of olive oil over medium high heat. Add the pork and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the pork to a roasting pan and cook for about 30-45 minutes, depending on your oven and how many pounds the pork roast is. When finished, the pork should be 140 degrees on an insta-read thermometer. (If wanting to pair with roasted vegetables, you'll probably need to roast those off in the oven at around 400 degrees while the pork is marinating, especially if you are roasting potatoes which will need a higher cooking temperature than 350. Then, about 10 minutes or so from the pork being finished, arrange the vegetables in the roasting pan with 1/4-1/2 a cup of chicken stock to moisten and reheat.)

Chicken Milanese with Sage & Lemon Butter Sauce

noreply@blogger.com (The Jack Chronicles) — Fri, 06 Jul 2012 18:33:00 +0000

Healthy and Light, this dish is not. Heavenly, it most certainly is. Chicken or pork Milanese is an indulgent and a major comfort food favorite of mine, and paired with this lemon-sage sauce it just got even better. Eat this at the end of a long day and you will be forgetting all your troubles. The sauce is buttery and savory with an aroma that is sweet and rich. The breadcrumb/cheese/lemon zest mixture that the chicken cutlets are coated in is so delicious, and the fresh sage in the sauce and garnished on top is the perfect subtle yet earthy accent to this amazing meal.

This is a Food & Wine Recipe. To find it, go here:

http://www.foodandwine.com/recipes/chicken-milanese-with-sage-and-lemon-butter-sauce

Roasted Brussels Sprouts & Cauliflower Fettuccine

noreply@blogger.com (The Jack Chronicles) — Fri, 06 Jul 2012 18:26:00 +0000

Any Brussels Sprouts lovers out there like me?

The other day I roasted a batch in the oven and chomped away for a mid-afternoon snack. This meatless pasta is SO good and packed with fantastic flavor. The salty and tender vegetables with the buttery and crisp toasted breadcrumbs, and of course that luscious pasta make an elegant and delicious way to eat your vegetables!

{This is a variation of a Food & Wine recipe}

You'll need:

3/4 of a pound of fettuccine

Olive Oil

1/2 pound of cauliflower florets. cut into 1 inch pieces

1/2 pound of Brussels Sprouts, ends trimmed and halved if large

Salt and fresh ground pepper

1 small onion, chopped

2 large garlic cloves, minced

1/2 teaspoon of crushed red pepper

1/2 cup of dry breadcrumbs

1 tablespoon of unsalted butter

1/2 cup of freshly grated Parmesan cheese

Pre-heat the oven to 400 degrees. In a large bowl, toss the cauliflower and the brussels sprouts with plenty of olive oil and a generous sprinkling of salt and pepper. Arrange on a baking dish and roast in the oven for about 30 minutes, or until charred nicely and tender. Do not burn! You want them to be charred and tender but not overcooked, so keep an eye and toss in the baking sheet frequently.
After the vegetables have been roasting for about 10-15 minutes, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve about 1/2 a cup of the cooking liquid.
Meanwhile, heat a large skillet over medium heat, add about 1 tablespoon of olive oil, and then the onion, garlic, and crushed red pepper. Cook until the onion has softened, about 5 minutes and then set aside over very low heat. Careful not to burn the garlic!
Heat the butter in a small skillet over medium-high heat and add the breadcrumbs. Toast until golden brown.
When the cauliflower and brussels sprouts have finished roasting, add to the skillet with the onions, garlic, and crushed red pepper. Toss, and add to the pasta. If the pasta is too thick and needs moisture, add the cooking liquid little by little. Then, add the toasted breadcrumbs and cheese.

Greener & Leaner General Tso's Chicken

noreply@blogger.com (The Jack Chronicles) — Fri, 06 Jul 2012 17:52:00 +0000

I've posted several Asian dishes on my food blog that are much lower in sodium and sugar than fattening takeout. The restaurant version of this meal would most likely involve deep frying the chicken and drenching each piece in a sticky and overly sweet sauce. This version is much lighter and has the perfect subtle spicy-sweet kick. I love packing in loads of fresh steamed vegetables and garnishing with crunchy peanuts.

{This is a variation of a recipe from the Food & Wine annual cookbook for 2012}

You'll need:

1 1/2 teaspoons of toasted sesame oil

1/4 cup plus 1 tablespoon of soy sauce

1/4 cup plus 3 tablespoons of corn starch

1 pound of boneless skinless chicken thighs, trimmed of all fat and cut into bite sized pieces

1 cup of low sodium chicken broth

1 teaspoon of Chinese chile-garlic sauce

3 tablespoons of sugar

Canola oil

2 tablespoons of fresh minced ginger

2 cloves of minced garlic

4 scallions, thinly sliced

Broccoli and brown rice for serving

Toasted sesame seeds or low-salt chopped peanuts for garnish

In a medium bowl, combine the sesame oil with one tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch with the chicken pieces. Toss to coat and let sit at room temp. for 20 minutes.
Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar, the remaining 1 tablespoon of cornstarch, and the remaining 1/4 cup of soy sauce. Set aside.
In a large saucepan, heat 1 tablespoon of Canola oil over medium heat. Add the ginger and the garlic and cook until fragrant, about one minute. Then, stir in the broth mixture and cook until glossy and thickened, about 3-5 minutes.
In a deep skillet heat about 3 tablespoons of Canola oil over medium-high heat. Carefully add the chicken to the pan and cook until very golden brown and cooked through, turning each piece so they cook evenly. Drain on paper towels when finished and then immediately add to the sauce mixture to coat.
Finish by serving the chicken and the sauce with brown rice, fresh steamed broccoli, the thinly sliced scallions, and either toasted sesame seeds or low-salt chopped peanuts

Classic Pot Roast

noreply@blogger.com (The Jack Chronicles) — Sat, 30 Jun 2012 01:03:00 +0000

Everyone needs a classic pot roast recipe in their repertoire, and this one is solid and uses the slow cooker. Garnish with freshly chopped parsley and you've got one beautiful meal of meat 'n' potatoes!

1) Season a 3-4 pound beef chuck roast well with salt and pepper, then lightly flour the entire roast

2) Heat 1 tablespoon of canola oil in a large skillet over medium-high heat and cook the roast until browned on all sides, just about 5 minutes or so per side.

3) Pour enough water in the slow cooker to cover the bottom by about 1/2 an inch. Add the roast, 6 medium red potatoes that have been washed and then quartered, 2 cups of baby carrots, 2 ribs of celery that have been diced, 1 can (14.5 ounces) of diced tomatoes with their juice, salt, pepper, and dried oregano to taste, and cook on LOW for 8-10 hours. After about 6 hours, rotate the meat to the top of the pot and continue to cook until the potatoes and meat are fork tender. Garnish with fresh parsley.

4) Optional: make a gravy with a little flour & the pan juices, or just use the pan juices on their own as a sauce.