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Tag: shallot

Chicken and Mushroom Ragu on Herb Polenta

Delicious chicken stew over polenta…

  • 1 pound chicken thighs, skinned
  • 2 tablespoons olive oil
  • ¼ cup pancetta, chopped
  • Salt
  • Pepper

Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.

  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 pound cremini mushrooms, sliced
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 2 cups chicken broth
  • Salt

Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.

Herb Polenta with Gruyere

  • 1 cup fine polenta
  • 1½ cups milk
  • 1½ cups chicken broth
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 teaspoons salt
  • 1 cup aged Gruyere cheese, grated

Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.

Quinoa with Roasted Butternut Squash & Cranberries

I served this dish with the halibut from last night. It has my favorite snack- roasted butternut squash. I paired it with cranberries and slivered almonds. You can make it a complete meal by adding some shrimp or chicken to it.. or just on its own- it is delicious, healthy and quick to eat!

  • 1 pound butternut squash, cut into 1 to 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried jalapeno pepper

Preheat oven to 350 degrees F.

Place the butternut squash on a lined cookie sheet. Add the olive oil, salt, smoked paprika and jalapeno pepper. Mix well and roast in oven for 45 to 55 minutes till soft and golden brown. Take out and keep aside.

  • 1 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • ½ cup slivered almonds
  • 1 cup quinoa, rinsed
  • 2 cups chicken or vegetable broth
  • ½ cup dried cranberries
  • 1 teaspoon salt
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the shallot, garlic, almonds and salt and sauté on medium heat for 2 to 3 minutes. Add the quinoa and sauté for 30 seconds. Add the broth and bring to a boil. Lower to a simmer and cook for about 20 minutes or till quinoa is cooked. Stir in the cranberries and roasted butternut squash. Check for seasonings and garnish with cilantro.

 

 

Raspberry Smoked Paprika Barbecue Chicken

This is a great recipe for the summer- perfect for just the family or to entertain with…

Barbecue Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 6 ounces fresh or frozen raspberries
  • 1 cup chopped fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half a large lemon
  • Zest of a lemon

Heat a small saucepan with the olive oil. Add the shallot and garlic cloves. Saute on medium heat for 2 to 3 minutes. Add the raspberries, tomatoes, vinegar, honey, Worcestershire sauce, smoked paprika and salt. Bring to a boil and simmer for about 20 minutes. Cool the mixture and blend in a blender till smooth. Add the lemon juice and lemon zest. Take one cup aside for basting the chicken.

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Dry Rub

  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander powder
  • 2 teaspoons coarse salt
  • Mix the spices and keep aside.
  • 2 pounds chicken thighs

Sprinkle the dry rub all over the chicken on both sides. Marinate over night or at least for 4 hours.

Grill the chicken while basting every few minutes with the barbecue sauce.

Serve the chicken with the remaining sauce on the side.

 

Greek Style Shrimp with Angel Hair Pasta

I had to repost this as it was scrumptious!  … I have been trying to replicate the delicious meals I had in Greece. This is inspired by all the delicious ingredients one gets to taste in Greek cuisine- like, garlic, dill, feta, etc.. The topping for this pasta is absolutely delicious…

  • tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pound medium shrimp, cleaned and deveined, sprinkled with salt
  • 2 cups fresh tomato sauce
  • Salt
  • ½ pound angel hair pasta, cooked al dente

Heat a frying pan with olive oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the shallot and garlic on medium heat and sauté for 2 to 3 minutes. Add the shrimp and brown on both sides for a minute each. Take out of pan and transfer to a plate. Add the tomato sauce and bring to a boil and simmer for about 15 minutes. Add the shrimp back to the sauce. Cook the shrimp for another minute or so and check for seasonings. Serve on top of angel hair pasta.

Topping

  • 3 green onions, chopped
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • ½ cup feta cheese, crumbled

Mix the green onions, parsley and dill in a small bowl and sprinkle over the pasta. Sprinkle the cheese and serve.

Filet Mignon with an Orange Glaze

This is a great way to eat a filet- with an orange glaze. I am a bit crazy about blood oranges.. they are now out of season but I bought some blood orange juice cartons and froze them.. so if you are not as crazy, just use regular orange juice.. it will be just as good. I served the steak with sautéed mushrooms and roasted potatoes in liquid gold.. er.. I mean duck fat!!!

  • 3 to 4 filets
  • Salt
  • Pepper
  • 2 tablespoons extra virgin oil
  • 1 large shallot, sliced
  • 1 cup blood orange juice or regular
  • 1 to 2 teaspoons honey
  • Salt
  • ¼ cup parsley, chopped
  • 1 tablespoon butter

Sprinkle generously with salt and pepper and marinate for 2 to 3 hours. In the meantime heat a small pan with the oil and add the shallot. Saute on medium heat for 3 to 4 minutes. Add the blood orange juice and honey. Bring to a boil and lower the heat to a simmer and reduce the juice to about 3/4 cup. Check for seasonings and add salt and parsley. Keep aside.

Heat a heavy pan with one tablespoon oil and brown the steaks on both side for a minute each. Lower the heat to a simmer and add the blood orange juice. Bring to a boil and cover with lid and cook for 4 minutes on each side or until desired doneness. Take the steaks out to rest and reduce the sauce more if needed. Check for seasonings and serve on top of steaks.

Yaki Udon with Chicken and Tofu

My daughter loves to eat yaki udon whenever we go to a Japanese restaurant, she absolutely loves it! I guess what is there not to love about a yummy, steaming bowl of noodles… especially udon noodles. I love how thick and delicious they are! Now that we have the Asian store nearby, I have been buying fresh noodles from there. I got a pack of fresh udon noodles from there. The key to delicious yaki udon are just a few ingredients- mirin, a sweet cooking wine and dashi granules. They give Japanese dishes that particular flavor we all taste in Japanese cuisine.. the rest of the steps and ingredients are easy…

  • 2 tablespoons peanut oil
  • 1 large shallot, sliced
  • 1 large chicken breast, sliced thin, sprinkled with salt
  • ½ cup shredded carrots
  • ½ cup snow peas, sliced
  • 1 pack firm tofu, cut into cubes
  • 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
  • 2 green onions, sliced

Sauce

  • 1 ½ teaspoons dashi powder
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 cup chicken broth
  • 1 teaspoon corn starch

Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.

Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the chicken breast and sauté on high heat till golden brown, about 3 to 4 minutes. Take out of the pan leaving the shallots in there. Add the carrots and snow peas and sauté for 2 to 3 minutes. Add the tofu and the cooked noodles. Saute for a minute and add the chicken back and the sauce. Bring to a boil and stir well and cook till chicken slices are cooked through. Taste for seasonings and garnish with green onions.

Cheesy Meatballs

As you may know I love making burgers and meatballs.. this recipe like yesterdays included ricotta cheese… very delicious!

  • 1 pound ground turkey
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • ¼ cup ricotta cheese
  • ½ cup shredded cheese (I used a mixture of mozzarella and parmigiano)
  • 1 teaspoons salt
  • 1 egg, beaten
  • ½ cup panko crumbs soaked in ¼ cup milk
  • 4 cups marinara sauce

Transfer turkey, shallot, garlic, ricotta, shredded cheese, salt and egg into a medium bowl. Mix well and let it sit for 2 to 3 hours. Add the panko crumbs and mix well. In the meantime, add the tomato sauce to a medium saucepan and bring to a boil. Form the meatballs and add to the simmering tomato sauce. Cook the meatballs covered with a lid for about 20 minutes. Take the lid off and check for seasonings. Serve with whole wheat spaghetti.

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