Your Cooking Coach
Show MenuHide Menu

Category Archives: Kid Friendly

Roasted Pesto Chicken with Potatoes and Cauliflower

April 28, 2019

Baked Pesto Chicken1

  • 4 full chicken legs (skin off)
  • 1 pound small yellow potatoes (skin off)
  • 2 cups cauliflower florets
  • ½ cup fresh or store bought pesto
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat a 350 degrees F.

Line a large baking pan with aluminum foil.

Place the cauliflower florets and potatoes to the bottom of the pan. Add half of the pesto, salt, pepper and one tablespoon of the olive oil. Mix well with your fingers. Place the chicken pieces on top of the vegetables. Add the rest of the pesto and olive oil. Rub all over the chicken. Add salt and pepper. Roast in the oven for an hour. Change the setting to high broil and brown for 5 to 10 minutes till the chicken and the potatoes turn golden brown. Serve with crusty bread.

Fettuccine with Scallops and Garlic

April 9, 2019

I served this delicious pasta dish with some yummy asparagus, simply cooked with some olive oil and salt… very springy!!

  • ½ pound fresh fettuccine
  • Salt
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, sliced
  • ½ teaspoon red pepper flakes
  • 10 large scallops, cleaned
  • ½ cup clam juice
  • Juice and zest of one lemon
  • ½ cup chopped fresh parsley

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.

In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.

Chicken Adobo

April 1, 2019

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.

Garlic Fried Brown Rice

March 31, 2019

  • 1 cup brown rice, rinsed
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 3 cups water
  • 1 teaspoon salt

Add the oil and butter to a saucepan. Add the rice and sauté over medium heat for 2 to 3 minutes. Add the water and salt and bring to a boil. Simmer for 20 minutes on medium heat with lid half on. Turn the heat down and cover with lid and continue cooking for another 20 minutes or till the rice is cooked through. Take out of the pan and let cool. Keep aside.

  • ¼ cup rice vinegar
  • 1 tablespoon fresh garlic, grated
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt

Mix the ingredients in a bowl and keep aside.

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh garlic, grated
  • 3 to 4 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the garlic and green onions. Saute on medium heat for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the rice vinegar mixture and mix well and sauté for another 2 to 3 minutes. Garnish with cilantro and serve.

Beef Stroganoff

March 26, 2019

Beef Stroganoff1

  • 2 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • Salt
  • 1 pound tri-tip roast, sliced against the grain into small pieces
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons extra virgin olive oil
  • ¼ cup light red wine like a pinot noir or white wine
  • 1 medium white onion, sliced thin
  • 1 tablespoon all purpose flour
  • 1 teaspoon tomato paste
  • 1 cup beef or chicken broth
  • ¼ cup crème fraiche
  • Salt
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • ¼ cup parsley, chopped

In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.

Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.

Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.

Serve on top of a garlic toast.
Beef Stroganoff

Chicken Parm with Broccoli Rabe Pesto

March 25, 2019

Chicken Parm with Broccoli Rabe Pesto1

  • 6-8 chicken tenders

Marinade

  • 1 teaspoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • ½ teaspoon salt and pepper

Mix the ingredients in a small bowl and marinate the chicken tenders for 4-5 hours.

Breading

  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • Pinch of salt
  • 1 1/4 cups panko breadcrumbs
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 2 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 cup homemade tomato sauce
  • 1 cup shredded low moisture part skim mozzarella cheese

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken tenders.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Add some more sauce and keep aside.

Pesto

  • 2 cups broccoli rabe leaves only, roughly chopped
  • 3 cups baby spinach, roughly chopped
  • 2 garlic cloves
  • ¼ cup extra virgin olive oil
  • 2 teaspoons salt

Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.

1 pound pappardelle, cooked al dente with some pasta water saved.

Once the pasta is cooked, return it to the same pot with ½ cup pasta water. Add ½ cup broccoli rabe pesto and mix well. Adjust seasonings and serve with chicken tenders on top.

Chicken Parm with Broccoli Rabe Pesto

Penne with Basil Pesto and Cremini Mushrooms

March 24, 2019

Penne with Pesto and Mushrooms

  • 2 (10 ounces) packs cremini mushrooms, sliced
  • 2 tablespoons extra virgin olive oil
  • Salt

Heat the olive oil in a large frying pan and add the mushrooms. Saute on high heat for 4 to 5 minutes, till the mushrooms are golden brown. Add salt and turn the heat off.

  • ¼ cup fresh or store bought basil pesto
  • ½ pound cooked penne with ½ cup spare pasta water

Add the pesto, penne and the pasta water to the mushrooms. Stir well without turning the heat on. Check for seasonings and serve.