Main Dish | I Can Cook That

Penne with Bacon Vodka Sauce

Yes, you read that title correctly. Penne with Bacon Vodka Sauce. I have wanted to make some recipes using Bakon Vodka ever since I heard of its existence. My mind immediately went to Bloody Mary’s (which I will have a post on soon), but a coworker suggested I use it for Penne Vodka. Brilliant, no?

Ingredients:

1 can (28 oz) tomato sauce

1 shallot, chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon basil

2/3 cup Bakon vodka

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 box penne pasta

Chop the shallot and garlic cloves. Heat the olive oil over medium heat. Add the shallot and cloves and cook for 3 minutes.

Add the tomato sauce, oregano, parsley, and basil. Add the Bakon vodka and stir to combine. Simmer for 15 minutes, stirring occasionally; it will thicken and reduce a bit.

While waiting for the sauce to reduce, boil a pot of water and cook the penne according to directions, you want the pasta al dente. After the 15 minutes have passed, add the heavy cream and Parmesan cheese and stir to combine.

Add the pasta and mix to combine. Cook for another minute or so to allow the sauce to absorb into the pasta.

Mmmm. Smoky goodness.

This was really tasty! The bacon vodka added a subtle smokiness, kind of like using roasted tomatoes, or smoked paprika.

It wasn’t an overpowering, punch-in-the-face kind of bacon taste though. Honestly, it might be tough to pinpoint the flavor if you didn’t know that was in it.

So if you’re really in a bacon-y mood, I’d suggest adding some crumbled bacon or pancetta on top of the finished pasta.

Yum

Penne with Bacon Vodka Sauce

Total Time: 30 minutes

Yield: 2 servings

Ingredients

1 can (28 oz) tomato sauce
1 shallot, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon basil
2/3 cup Bakon vodka
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 box penne pasta

Instructions

Chop the shallot and garlic cloves. Heat the olive oil over medium heat. Add the shallot and cloves and cook for 3 minutes.
Add the tomato sauce, oregano, parsley, and basil. Add the Bakon vodka and stir to combine. Simmer for 15 minutes, stirring occasionally; it will thicken and reduce a bit.
While waiting for the sauce to reduce, boil a pot of water and cook the penne according to directions, you want the pasta al dente. After the 15 minutes have passed, add the heavy cream and Parmesan cheese and stir to combine.
Add the pasta and mix to combine. Cook for another minute or so to allow the sauce to absorb into the pasta.

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Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

Have you ever opened up a food magazine, and have decided by a photo only that you want, no need, to make that recipe? I didn’t even look at the title, or read the ingredients, before I had earmarked this recipe to make. Shrimp, asparagus, and tomatoes? This is right up my alley. The best part of cooking with seafood is that it’s almost always a quick meal. This Cooking Light recipe for Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes can be made in only 40 minutes, perfect for a weeknight dinner.

Ingredients

Shrimp:

3/4 cup panko, divided
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/8 teaspoon crushed red pepper
2 tablespoons cornstarch
2 large egg whites, lightly beaten
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided

Chive Aioli:

1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1/4 teaspoon paprika

Roasted Asparagus and Tomatoes:

1 pound asparagus, trimmed
1/2 cup grape tomatoes
1/3 cup sliced shallots
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Continue reading Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

Artichoke, Spinach, and Feta Stuffed Shells

I have been making a bunch of freezer-friendly meals lately. You never know when you will come home and just be too exhausted to cook, and frozen meals can really save the night. This one also happens to be vegetarian. I found this recipe in an old Cooking Light. I absolutely love artichokes and spinach so I knew I’d like this!

Ingredients:

(makes 5 servings. serving size 4 shells)

1 teaspoon dried oregano
1/4 cup chopped pepperoncini peppers (they come in a jar)
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded provolone/mozzarella cheese, divided
1 cup (4 ounces) crumbled feta cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 teaspoon freshly ground black pepper
1 (9-ounce) can artichoke hearts, chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
Cooking spray

Cook the shell pasta according to directions on the box. Drain and set aside on a cookie sheet lined with tin foil so they don’t stick together. Take a 13×9 cooking dish and spray it with cooking spray.

Preheat your oven to 375 degrees. Add the oregano, pepperoncini peppers, crushed tomatoes, and tomato sauce to a medium saucepan over medium heat. Cook for 12 minutes, stirring occasionally. Remove from heat and set aside.

In a medium bowl, combine 1/2 cup provolone/mozzarella (I used “pizza” cheese) and the feta, cream cheese, black pepper, artichokes, spinach, and garlic.

To make it easier to fill the shells, add the mixture to a ziplock bag. Close the bag, and snip off one of the bottom corners.

Pipe the mixture into the shells. (Note: some of the artichokes might get stuck a bit while doing this so be careful you don’t end up with more mixture than you want coming out!) Add the stuffed shells to a 13×9 baking dish coated with cooking spray.

Spoon the tomato mixture over the shells.

Sprinkle with the remaining 1/2 cup shredded cheese. Bake at 375 degrees for 25 minutes or until thoroughly heated and cheese melts.

You can freeze them after stuffing the shells, freezing the tomato mixture separately and doing the last few steps later. I personally prefer frozen meals that can just be popped into the microwave or oven and the only additional step is that I have to consume the meal.

This is really an awesome recipe. I usually only have plain stuffed shells with tomato sauce and cheese so I liked the addition of the spinach and artichokes. The peppers added a little bit of pizazz to the dish without making them really spicy. (You can leave them out if you don’t want a little heat).

I did, however, crave a little bit of extra sauce (I love love sauce), so I’d suggest adding another can of puree to the mix. Past that, a good solid recipe!

Chunky Vegetarian Chili

I love chili, and with the warm winter we’ve been having, I didn’t have nearly enough of it. So before spring is truly here, I wanted to make another batch. This meatless chili has so many different beans and flavor, you won’t even miss the meat! I adapted this recipe from Cooking Light, using more peppers, diced tomatoes instead of stewed, and a bit of vegetable broth to thin it out a little.

Ingredients

1 tablespoon olive oil
2 cups chopped onion
1 chopped yellow bell pepper
1 chopped red bell pepper
1 chopped orange bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 cup vegetable broth

To make, heat a large pot or a Dutch oven over medium- high heat. Add the olive oil. Add the onion, peppers and garlic.

Cook, stirring occasionally, until tender, about 5 minutes.

Add the sugar, chili powder, cumin, oregano, salt and pepper. Mix to combine. Add the tomatoes, beans, and broth.

Bring to a boil, cover, reduce heat, and simmer for 30 minutes.

That’s it!

A delicious, hearty, meatless meal in 40 minutes.

Serve with corn bread if desired.

I love the colors in this! Look at all those different tones!

The chili looked a little too chunky without the vegetable broth, but if you like it that way, feel free to omit the broth.

Reuben with Homemade Sauerkraut

What do you do with left over Corned Beef and Cabbage? Make Reubens of course!

Because we still had some of the Creamy Horseradish Dijon sauce from the Corned Beef and Cabbage, I substituted that for thousand island dressing. Past that, this recipe is pretty traditional.

I still had half a cabbage left so I decided to make my own sauerkraut using a “fast” method so I could enjoy a Reuben with Homemade Sauerkraut today instead of waiting days for the sauerkraut to be ready.

Ingredients:

Sauerkraut:

1 tablespoon olive oil
1/2 a small onion, chopped
1/2 a head of cabbage, roughly chopped
1/3 cup cider vinegar
1/4 cup apple juice
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon caraway seeds

Reuben:

2 tablespoons butter, divided
Left over corned beef, thinly sliced
Sauerkraut (recipe above)
Rye bread
Swiss cheese
Creamy Horseradish Dijion (recipe here), or thousand island dressing

Continue reading Reuben with Homemade Sauerkraut

Slow Cooker Corned Beef and Cabbage

St. Patrick’s Day is right around the corner, which means Americans nationwide are gearing up for a corned beef and cabbage feast. Despite being Irish-American myself, I’ve never eaten this St. Patrick’s Day staple before. My boyfriend, a huge corned beef fan, was really looking forward to having some, so I finally decided it was time to try to make it. I choose to adapt this recipe from Food Network for Slow Cooker Corned Beef and Cabbage so that I could use my slow cooker and not have to watch over it for hours.

Ingredients:

4 pounds raw corned beef brisket
Pickling Spice (included with brisket)
1 medium rutabaga, halved, peeled and cut into wedges
5 large carrots, cut into 4-inch pieces
1 bag red potatoes
1 yellow onion, chopped
1 leek, white and light-green parts only, sliced
1/2 head cabbage, roughly chopped
1/3 cup Dijon mustard with horseradish
1/3 cup crème fraiche or sour cream

Guest Post: Gourmet Turkey Burger with Island Slaw from Positively Cooking

I have another amazing guest post for you today! Adrienne, from Positively Cooking, agreed to share one of her delicious recipes with us. Positively Cooking is chock full of delicious and nutritious meals that use easy to find ingredients. Her Gourmet Turkey Burger with Island Slaw is not only beautiful (I mean, look at these photos) but it is a healthy and delicious meal as well. Check out her recipe below and be sure to pop over to Positively Cooking to see all of the other mouth watering recipes her blog has to offer!

A savory, juicy burger is pretty hard to beat. When that burger is full of nutrients, easy on your waistline, easy on your budget, and needless to say tastes delicious, a burger is near impossible to beat. Using ingredients you probably already have in your kitchen, I have developed my Gourmet Turkey Burger w Island Slaw from my own personal cravings for a filling, tasty meal.

You don’t need to wait until sweet summertime to enjoy burgers from the grill. Since I am an Ohio girl (and stuck inside during the winter months… ugh), I grilled mine stovetop on a griddle and also tried it on my George Foreman – both will leave your burgers beautifully cooked through and juicy. That being said, I am already looking forward to enjoying this recipe with some Sangria this weekend because hey, enjoying refreshing dishes like this helps an Ohio girl like me get through the winter!Enjoy!

Gourmet Turkey Burgers

1 lb. ground turkey

1 bell pepper, chopped and seeded

3 cloves garlic, crushed

2 cups spinach, roughly chopped

1 egg, beaten

½ cup breadcrumbs

¼ cup Parmesan cheese

1 tbsp. chili powder

1 tsp. salt

Honey Mustard, to garnish

Avocado, to garnish

Cheese slices, to garnish

Whole wheat buns

In a medium-size mixing bowl, place your ground turkey. Add in all ingredients [OTHER than garnishes – Honey Mustard, Avocado, and Cheese] Combine thoroughly.

With meat-mixture, form into one big “ball” and divide into 4-6 even sections. Form each section into a burger patty. [Tip: make the center of your patty thinner than the rim, to ensure it is cooked through.]

Grilling? Place patties on foil, and grill at medium-high heat for about 8 minutes on each side. Remember, your George Foreman counts!

Cooking stovetop?Lightly coat skillet with cooking spray. Cook patties over medium-high heat for 8-10 minutes, turning once.

Serve your burgers with desired toppings [As mentioned before, I suggest honey mustard, avocado, cheese, and of course Island Slaw]

Tips: Sub ground beef for the ground turkey if that is what you prefer.

Island Slaw

1 bag shredded cabbage

¾ cup All-Natural Light Coleslaw Dressing OR Light Poppyseed Dressing

1 can pineapple tidbits, drained

1 can mandarin oranges, drained

½ cup walnuts, crumbled

In a medium bowl, combine all ingredients for coleslaw. Mix thoroughly. Refrigerate until ready to serve.

Tips: I encourage you to enjoy the Island Slaw right on top of your Gourmet Turkey Burger

Doesn’t this sound like the perfect way to make you feel like warmer weather really is just around the corner? The Island Slaw has such beautiful colors in it; pineapple, mandarin oranges and walnuts together must be heavenly! And that is one snazzy looking burger; I love that it has spinach as well as chili powder to add some extra flavor.

Many thanks to Adrienne for sharing this recipe! Don’t forget to stop over at Positively Cooking to say hello and check out all the other yummy meals Adrienne has cooked up! (Some of my personal favorites include Blackberry Salmon, Skinny and Spiced Jalapeno Poppers, and Coconut French Toast with Sauteed Peaches)

Risotto Balls with Marinara Dipping Sauce

I love when you can incorporate leftovers from one meal into a new dinner the next night. I am a huge fan of risotto, but it can get a little old eating reheated risotto after a few nights. Risotto balls are the perfect way to still use those leftovers but have a completely different meal. I used my leftover Mushroom Risotto for this recipe, but feel free to use whatever you might have.

Ingredients:

1 cup risotto

1/2 cup Italian bread crumbs

1 large egg

6 fresh mozzarella balls

1 tablespoon fresh basil, roughly chopped

1 shallot, minced

2 garlic cloves, minced

1/2 cup marinara sauce (I used Pomi Tomato Basil sauce)

Oil, for frying

Add the risotto, 1/4 cup bread crumbs, basil, and the egg to a small bowl. Mix to combine.

Form the risotto into palm sized balls, adding a mozzarella ball in the center and forming the risotto around the mozzarella ball. (It should make 6 risotto balls)

Add the remaining bread crumbs to a plate. Roll the balls in the bread crumbs and place on a cookie sheet lined with parchment paper. Refrigerate for 30 minutes. (This will help the risotto balls keep their shape when you fry them.)

While waiting for the 30 minutes to pass, chop the shallot and garlic. Add 1 teaspoon olive oil to a saute pan over medium high heat. Add the shallot and garlic.

Cook for 2 minutes. Add 1/2 cup marinara sauce and simmer on low for 10-15 minutes. Keep warm.

Heat the oil to 350 to 375 degrees. (I was a bit low on canola oil so I actually only ended up putting about an inch depth of oil in the pot. It still turned out fine, but having enough to cover the risotto balls would make this easier/quicker to make.) Add the risotto balls two at a time.

Cook until cooked, turning to cook evenly (about 3-5 minutes). Transfer to a paper towel. Serve while still hot with the marinara sauce.

These are crunchy little balls of deliciousness. I didn’t know risotto could taste better than it already did until now!

The risotto was so yummy I completely forgot about the mozzarella ball in the center, but was more than happy to come upon it!

It didn’t melt all the way, which I would have preferred, but it was still delicious. The marinara sauce was the perfect dipping accompaniment. I love the Pomi Tomato Basil sauce because it really doesn’t need anything to make it taste awesome. (I’ve written two posts in the past about all the positives of Pomi. Check them out here and here)

Is it bad that I might put some risotto to the side from now on just so I can have these the next day?

Lemon Pepper Chicken with Creamy Artichoke & Sun Dried Tomato Pasta

Well, that’s quite a long title for a dish. I don’t really know what else to call it though, this recipe was a result of me trying to make a meal with what I had on hand. I was send some chicken from Gold’n Plump, and one of the options was Lemon Pepper Seasoned Boneless Skinless Breast Fillets. I had some tarragon left over from my Salmon Croquettes and I thought the lemon pepper seasoning would go perfectly with that, along with some sun dried tomatoes and artichoke hearts.

Ingredients (this makes two servings):

2 lemon pepper seasoned boneless skinless breast fillets

1/2 box pasta of your choice (I used fusilli)

1 teaspoon olive oil

3 garlic cloves, minced

2 green onions, thinly sliced

1/2 cup cream

4 artichoke hearts, quartered

1/3 cup sun dried tomatoes, roughly chopped

1 tablespoon chopped tarragon

salt and pepper, to taste

1/3 cup shredded mozzarella cheese

the juice of one lemon

Gold’n Plump’s chicken is individually packaged, which is awesome for people who live alone or do not have a family of four. I tend to not buy chicken because I never manage to finish the four fillets usually included in one package. The individual servings allow me to take what I need and freeze the rest for later use.

Bring a pot of water to boil. Add the pasta and cook according to package directions. Drain and set aside. While the pasta is cooking, add the olive oil to a saute pan over medium heat. Add the garlic and the green onions, and cook for 2-3 minutes.

Add the cream, sun dried tomatoes, tarragon, and artichoke hearts.

Cover and simmer on medium low for 5 minutes. Season with salt and pepper. While the cream mixture is simmering, heat a grill pan (or a saute pan if you don’t have a grill pan) over medium high heat. Add the chicken and sear on both sides, about 3 minutes per side.

The chicken will not be fully cooked through. Slice into thin strips and add to the cream mixture. Cover and cook for 10 minutes, or until the chicken is fully cooked.

Add the pasta to the cream mixture and toss to coat.

Add the mozzarella cheese. Cook for another 1-3 minutes to allow the pasta to absorb some of the sauce, and to let the cheese melt.

Remove from heat and squeeze the lemon juice in to the dish. Mix and serve.

Despite the cream, the flavor of the chicken still shone through, it was really nice! I loved having such a nice amount of flavor from the chicken without having to remember to marinate it beforehand.

Artichoke hearts, sundried tomatoes, and tarragon work so well together.

You could have this dish without the pasta, but I like it to soak up all of that yummy sauce.

Note: Although the Lemon Pepper Chicken is available in some markets, it is not available in the Philadelphia area. However, Targets in the area do carry the following Gold’n Plump products:

All Natural Boneless Skinless Breasts
Extra Tender Boneless Skinless Breasts
90/10 Ground Chicken
All Natural Drumsticks
All Natural Whole Chicken
Extra Tender Tenders
All Natural Wings
All Natural Boneless Skinless Thighs

Salmon Croquettes with Lemon Tarragon Aioli

I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking.

Ingredients:

1/2 cup white wine
3 tbsp. Old Bay seasoning, divided
1 tbsp. plus 1 tsp. kosher salt, divided
1 1-lb. boneless salmon filet
1 1/2 cups panko bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying, or olive oil to pan fry

To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil.

Add the salmon, skin side down.

Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through.

Peel off the skin and discard. Break the salmon into small pieces and place in a bowl with the remaining Old Bay and salt as well as the bread crumbs, butter, scallions, eggs and lemon juice. Stir and refrigerate for 30 minutes.

Using a 1/3-cup measuring cup to evenly size the croquettes, form the 1/3 cup mixtures into patties with your hands. Transfer to a parchment paper lined baking sheet. (I ended up with 8 patties plus one little baby patty). Refrigerate for at least an hour (I refrigerated mine overnight).

You can fry the patties in canola oil in 1/2″ of oil at 325 degrees, but I decided to just pan fry mine in a little olive oil. Cook for 3 minutes on each side. Transfer to a paper towel to remove excess oil then serve.

Serve with a wedge of lemon and a lemon tarragon aioli. To make the aioli, add 1/2 cup mayo, 2 tablespoons chopped fresh tarragon, the juice of 1/2 a lemon, 1 minced garlic clove, and 1 teaspoon of Dijon mustard, and 1/4 teaspoon Old Bay in a food processor. Refrigerate for 30 minutes and serve.

I served three croquettes per person with 1 teaspoon aioli.

I loved the flavor of this so so much! The Old Bay comes through in the salmon croquette, and an extra squeeze of lemon on top brings this from good to great.

The aioli was really nice with it too! I had some tarragon in my fridge so I decided to make it and I was afraid tarragon wouldn’t go with the salmon. That wasn’t an issue at all; they worked great together!

This is a great quick night meal if you have the ability to plan ahead and prep the night before. If not, just make sure to give yourself a good 2-3 hours to make the whole thing which doesn’t make it very feasible for a weeknight.

Creamy Lemon Pasta with Vegetables

Pasta is definitely one of my weaknesses. I would eat it every day if it was socially acceptable to do so. But alas, all those carbs probably wouldn’t be best. Adding vegetables to a pasta dish always makes me feel a little bit better about my choice though. MyRecipes.com had an awesome sounding recipe for Creamy Lemon Pasta with Vegetables.

Ingredients:

2 teaspoons olive oil
4 garlic cloves, minced
1 cup 1% milk

1 cup whole cream
Zest and juice from 3 lemons
2 teaspoons salt
2 teaspoons pepper
16 ounces spinach fusilli pasta
2 pounds trimmed asparagus
1/2 cup freshly grated Parmesan
2 pints cherry tomatoes, halved

Fill a large pot with water and bring to a boil. Season with salt. Cut asparagus into 1 inch pieces.

Add the asparagus to a steamer and add it to the pot. Cover and steam for 3 minutes. Set aside. Cut the cherry tomatoes in half.

Add the olive oil to a large saute pan over medium heat. Add the minced garlic and saute for 1 minute.

Slowly whisk in the milk, cream, zest, and juice from 3 lemons. Season with salt and pepper.

Bring to a boil, reduce the heat, and simmer for 15 minutes. Cook the pasta according to package label directions while the cream mixture is simmering. Drain pasta and return to the pot. Add the cream mixture to the pasta and stir to coat.

Add the Parmesan cheese, asparagus and tomatoes and mix to combine.

Serve with more cheese and lemon zest, if desired.

This dish includes some of my favorite flavors! You can use normal pasta but I thought that the spinach pasta would add nice flavor and color.

The asparagus stays crispy which is nice with the creamy pasta.

The tomatoes add a burst of bright flavor which makes it feel really fresh.

The lemon flavor is throughout the whole dish but isn’t overwhelming at all.

Plus, look how pretty it is!

Couscous-Stuffed Chicken

I haven’t posted a chicken recipe on here since September! I figured it was definitely time to change that. I really don’t eat much chicken so I guess I’ve gone a long time without even making it without realizing. I have been on a couscous kick so when I came across Cooking Light‘s recipe for Couscous Stuffed Chicken I was pretty pumped. However, I apparently do not possess the skill to create pinwheels with chicken. What they lack in beauty though they most certainly make up for in flavor!

Ingredients:

1/3 cup fat-free, lower-sodium chicken broth
1/4 cup uncooked couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chopped plum tomato
2 tablespoons kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 minced garlic clove
2 skinless, boneless chicken breasts
Cooking spray

Preheat the oven to 400 degrees. First make the couscous. Add the broth to a small pot and bring to a boil. Remove from heat and stir in the couscous. Cover and let stand for 4 minutes.

Add the couscous to a small bowl and fluff with a fork. Allow to cool. Add the chopped tomato, olives, feta, olive oil, parsley, lemon zest, and garlic. Season with salt and pepper.

Place chicken between two sheets of plastic wrap and pound to 1/4 inch thickness. (I failed at this step. My pounding brought it by no means close to 1/4 inch thickness. Next time I make this, I think I’ll try it with chicken tenderloins instead).

Add the couscous mixture on top of each piece of chicken.

Roll up and secure with wooden picks. Pretty sure this should have looked prettier than mine ended up.

Season chicken with salt and pepper. Heat a large oven proof saute pan over medium-high heat. Coat with cooking spray and add the chicken rolls. Cook for six minutes until the chicken is browned. Turn over and bake at 400 degrees.

The original recipe said 5 minutes. Because my pieces were so thick it took closer to 20 minutes.

So yeah. My presentation isn’t going to win me any awards. BUT this dish tastes so good! The chicken remained really moist and flavorful.

The couscous mixture was fantastic. I am not the biggest fan of olives so I included fewer in my rolled up chicken (which meant my olive-loving boyfriend got more in his mixture. No complaints from him).

I think thin chicken tenderloins would work much better with these if you are big on presentation.

Mango Couscous with Salmon

I really don’t like winter. I know we are having quite a mild winter in Philly this year but it goes past the cold and snow. I miss sunlight. And sitting outdoors. And most of all, I miss summer foods. So I decided it was time for a little peek into summer: Mango Couscous with Salmon. (I found the recipe on Taste of Home).

Ingredients:

Salmon:

1 tablespoon olive oil

2 garlic cloves, minced

Salt & pepper, to taste
2 tablespoons minced fresh parsley, divided
2 salmon fillets (6 ounces each)

Couscous:
1 cup chicken broth
1 tablespoon butter
1/2 cup couscous (I used tricolor, because it’s so darn pretty)
1 plum tomato, chopped
1 medium mango, peeled and chopped

Mango Sauce:
1 medium mango, peeled and cut into chunks
the juice of 1 lemon
1 tablespoon honey
2 fresh basil leaves
1 tablespoon minced fresh parsley
1 tablespoon water
1 tablespoon Dijon mustard

In a pot, bring the broth and butter to a boil. Stir in couscous. Cover and remove from heat and let stand for 5 minutes.

Stir in tomatoes, mango, and 1 tablespoon parsley.

Combine the olive oil, garlic, salt, pepper, and 1 tablespoon parsley in a bowl.

Rub on the salmon.

Heat a grill pan over medium high heat. Spray lightly with cooking spray. Add the salmon to the pan skin side up. Cook for 3 minutes. Flip the salmon and cook for 4 minutes, or until cooked to your liking.

While the salmon is cooking, combine the mango, lemon, honey, basil, parsley, water, and mustard in a blender.

Puree for 1-2 minutes.

To serve, add the salmon and couscous to a plate. Spoon the sauce over the salmon.

Look at those colors!

What I love most about this dish is you get to enjoy mango two ways: sweet within the couscous and tangy within the sauce.

I made this for my boyfriend and he loved it! He was all but licking his plate clean. He even started trying to eat off of mine!

So.. I think it’s safe to say this is a winner. 🙂

Mussels in White Wine Garlic Sauce

It’s very rare that I make a meal without some kind of goal in mind. I’m not terribly creative, so I usually do at least some research before making a meal: read a magazine, google a recipe, ask a family member, or have a craving from a restaurant I want to try to make at home.

I guess my subconscious was channeling a craving for Bona Cucina‘s mussels in white wine because I kind of sort of ended up with that at the end of my cooking, so here’s my version of their Mussels in White Wine Garlic Sauce. I was just trying to whip up a quick meal, so I actually didn’t take any photos until the finished product (whoops) but I thought I’d share it anyways. I still had some mussels left over from when I made Angel Hair Pasta with Mussels in a Red Pepper Sauce so I figured I should use them.

Ingredients – serve 2 as an appetizer, multiply as needed (get all ingredients here):

1 dozen mussels, scrubbed and debearded
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon olive oil
2-4 garlic cloves, minced (depending on how much you want to offend those around you)
1 shallot, minced
Chopped parsley
2 tablespoons butter

Continue reading Mussels in White Wine Garlic Sauce

Goat Cheese Stuffed Lamb Burgers

Oh yes, you read that correctly. A delicious grilled lamb burger, with goat cheese inside. I have been craving Goat Cheese Stuffed Lamb Burgers for a good week now and finally managed to find ground lamb (which was surprisingly difficult for some reason) to make them. I used a recipe off of Finish Your Broccoli‘s blog that she made a while back to make the actual burger. I took some liberty in making it but for the most part it’s basically the same.