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Category Archives: Kid Friendly

Sausage Mushroom Ragu

September 18, 2017

Another quick, easy and delicious dish for through the week…

  • 2 tablespoons extra virgin olive oil
  • 3 to 4 links chicken sausage, I used roasted garlic and fontina, casings off and crumbled
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Cremini mushrooms, sliced
  • 2 cups crushed tomatoes
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound cooked pasta, al dente with ½ cup pasta water spared

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté on medium heat for 5 to 6 minutes, stirring constantly till the sausage is golden brown. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on medium heat for 6 to 7 minutes. Add the tomatoes and 1 teaspoon salt. Bring to a boil and lower the heat to low and cook, covered, for 15 to 20 minutes, stirring every 5 minutes. Take the lid off, add the cheese, mix well.

In the meantime, cook the pasta and add ½ cup of the pasta water to the ragu, mix well and check for seasonings. Serve warm.

Pasta Arrabbiata with Herbed Breadcrumbs

September 11, 2017

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

Pancetta and Green Onion Fried Rice

August 8, 2017

This rice recipe complements the chicken adobo from yesterday really well…

  • 2 cups jasmine rice, cooked al dente, cooled and kept aside
  • 2 tablespoons peanut oil
  • ½ cup pancetta, chopped
  • 6 to 8 garlic cloves, grated
  • 4 green onions, chopped
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the oil. Add the pancetta and sauté on medium heat for 4 to 5 minutes. Add the garlic and green onions. Saute on medium heat for 30 seconds. Add the cooked rice and sauté on medium heat for 5 to 6 minutes. Add salt and cilantro. Check for seasonings and serve with the adobo chicken.

Chicken Adobo

August 7, 2017

I love trying different cuisines- this is my first time trying this Filipino classic.. of course, I put my own spin on it. It’s yummy!

  • 4 to 5 chicken thighs with skin and bone in
  • ½ cup white vinegar
  • ½ cup soy sauce
  • 6 to 8 garlic cloves, smashed
  • 1 teaspoon whole black peppercorns
  • ½ cup orange juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • ½ cup cilantro, chopped
  • 3 to 4 scallions, chopped

Place the soy sauce, vinegar, soy sauce, garlic, peppercorns and orange juice in a large sauté pan. Place the chicken thighs, skin side down. Bring the liquid to a boil over high heat and then cover and simmer over low heat for about 20 minutes. Turn the chicken over and cover and simmer for another 10 minutes.

Uncover the pan and increase the heat to high and return the sauce to boil while turning the chicken occasionally and basting at the same time. Take the chicken out after about 3 to 4 minutes and add the cornstarch. Bring to a boil and let the sauce thicken. Check for seasonings and turn the heat off.

Let the chicken pieces cool, take the skin off and take all the meat off the bone with a fork. Return the shredded chicken to the sauce, check for seasonings and garnish with cilantro and scallions.

Grilled Chicken with Chipotle Sauce

July 31, 2017

Perfect recipe for a barbecue.. I made this last summer and it was a big hit!

Dry Rub

  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil
  • 2 smashed garlic cloves

Mix all the ingredients in a small bowl and keep aside.

  • 8 to 10 chicken drumsticks, skin removed

Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.

Chipotle Sauce

  • 1 cup tomato sauce, preferably fresh
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle in adobo (added a pepper in there as well)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.

Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.

 

Ancho Chili Grilled Chicken with Vegetables

July 30, 2017

Another yummy chicken recipe:

  • 4 chicken breast cutlets

Marinade

  • 2 teaspoons ancho chile powder
  • Juice of one lemon
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil

Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.

Grilled Vegetables

  • 1 bunch asparagus, trimmed
  • 1 red pepper, sliced
  • 1 vidalia onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ancho chili

Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.

Greek Style Roasted Chicken Breast

June 26, 2017

How about some delicious Mediterranean style chicken today??!!

  • 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar

Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 4 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ cup kalamata olives, pitted and chopped
  • 1 cup chicken broth
  • ½ cup fresh dill, chopped
  • Salt

Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.