Green Goddess Grilled Cheese Sandwich

This recipe has been circling Pinterest.  Not all Pinterest recipes are worth saving, but this one was awesome!

FORMULA

2 slices bread
2-3 tablespoons Pesto
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

PROCESS

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Penne with Spinach Sauce

We had some leftover goat cheese the other night, so I made this.  It was a hit.  Oliver loved it.  It is a Giada De Laurentiis recipe.

PROCESS

• 1 pound whole wheat or multi grain penne
• 3 garlic cloves
• 2 ounces goat cheese
• 1 ounce reduced fat cream cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces fresh baby spinach leaves
• 2 tablespoons freshly grated Parmesan

FORMULA

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Mongolian Beef

Serves 2 (can easily be doubled to serve 4)
From Elly Says Opa who adapted from Pink Bites

Note: Toss in broccoli, snow peas, or any veggie of your choosing during the last five minutes of cooking, making this more of a wholesome one pot meal. 


FORMULA:

• 2/3 lb. flank steak, sliced across the grain
• 3 Tbsp. corn starch
• 3 tsp. canola oil, divided
• 1/2 tsp. grated ginger
• 2 cloves garlic, minced
• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1/4 cup brown sugar
• 1/4 tsp. (heaping) red pepper flakes
• 2-3 large scallions, sliced

PROCESS:

1. Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch using a fine strainer.
2. Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.
3. Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic.  Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.
4. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.
5. Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of brown rice and garnish with scallions. Serve with a side of steamed veggies dolloped with leftover soy sauce mixture (or see note above).

Easy Slow-Cooker Pork Tacos

I'm always look for a good slow-cooker recipe that doesn't call for a can of "Cream of ..."  I adapted this from a Serious Eats recipe.

FORMULA:

3 tablespoons packed brown sugar
1 tablespoon ground coriander
1/3 cup cider vinegar
Kosher salt
1 pound pork butt
1 carrot
2 cloves garlic, peeled
1 medium onion, quartered
3 tablespoons bottled or homemade barbecue sauce
1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce

 
PROCESS:
 
Mix together brown sugar, ground coriander, vinegar and 1 ½ tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.

Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour ½ cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add ½ teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.

Cashew Chicken

This is a good, quick weeknight meal...and a bonus is that it is pretty healthy.

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FORMULA:

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4 chicken breast halves, diced

3 tbsp soy sauce, divided

1 tbsp cooking sherry

1 tbsp corn starch

2 tsp sugar

1 tsp white vinegar

¼ cup oil

1 tsp red pepper flakes

3 green onions, sliced diagonally

2 cloves garlic, minced (about 1 tsp of jarred minced garlic)

¼-½ cup cashews, unsalted

toasted sesame seeds

hot cooked rice (we used brown)

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PROCESS:

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In a medium bowl, combine 1 tablespoon soy sauce with the cooking sherry. Cut chicken into bite-sized cubes, about 1/2 inch, and place chicken pieces in soy sauce/sherry mixture. Let it sit while you prepare the other ingredients.

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In a small bowl, whisk remaining 2 tablespoons soy sauce, corn starch, sugar, and vinegar until well combined. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.

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Heat oil in a wok over high heat. (Make sure it is very very hot. I didn't have mine hot enough and my chicken didn't turn out brown and crispy on the outside like it should have. Hot hot hot!) Add red pepper flakes and stir for 10 seconds. Add chicken all at once - it will sizzle and spatter quite a bit in the hot oil - stir quickly to brown all sides of chicken. Cook for 2 minutes until chicken is browned on all sides. Remove chicken from wok. Add sliced green onions and garlic and cook, stirring frequently, until onions are slightly cooked (about 1 minute). Return chicken to wok. Slowly pour in reserved corn starch sauce, stir to coat. Continue cooking on high, stirring constantly, for 2 minutes, until chicken is cooked through and sauce thickens. Remove from heat, stir in cashews. Serve over hot cooked rice with toasted sesame seeds on top.

Curry Beurre Blanc

This recipe is from Chef Craig Steinmetz.

FORMULA:

1 cup dry white wine

1/4 cup cream (optional)

1 medium shallot, minced

1/4 tsp. cracked lack pepper

2 tsp. curry powder

1 1/2 sticks butter

1/4 cup bunch parsley, finely chopped

PROCESS:

In a pan reduce wine, shallots and pepper to dry. Add 1/4 cup cream (optional). Whisk butter slowly a slice at a time over medium heat. Add curry and mix well.

Spoon sauce over chicken, shrimp, veggies, mussels, or whatever you prefer. Sprinkle with fresh chopped parsley.

Chicken Sate

This recipe is from Chef Craig Steinmetz. Measurements aren't exact, he just kept playing with it until it was the taste he wanted.

Chicken Marinade

FORMULA:

2 lb. chicken, cut into strips

1/2 tsp. chili powder

1/4 tsp. ginger, ground

1 tsp. coriander, ground

1/2 tsp. turmeric

1 Tbsp. vegetable oil

1 Tbsp. soy sauce

1/2 tsp. salt

PROCESS:

Mix all ingredients except chicken to create a marinade. Marinate chicken at least 2 hours.

Sate Sauce

FORMULA:

1/3 cup peanut butter

3 tsp soy sauce

3 tsp sugar

1/2 tsp chili flakes

1/2 tsp curry powder

1/4 tsp garlic powder

3 Tbsp water

PROCESS:

Mix all ingredients in a food processor and blend until smooth. Add more spices & more water until it is the consistency and spice level that you desire.

Cook chicken (either deep fry or saute). Skewer chicken and dip in sauce.

Option: have a bowl of toasted sesame seeds or chopped green onion to roll chicken in after dipping in sauce.

Chicken Enchiladas with Creamy Green Sauce

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve. Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

*Note: We found we like a saucier/cheesier enchilada. So we double the sauce and cheese add more sauce to the chicken mixture and also add cheese to each enchilada. We would also recommend using less chicken.

FORMULA
Serves 6.
3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese,
coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

PROCESS
1. Preheat oven to 450 degrees. Season chicken with salt
and pepper; place with garlic on a rimmed baking sheet.
Bake until an instant-read thermometer inserted in thickest
part of breast (avoiding bone) registers 165 degrees, 25 to
30 minutes. Meanwhile, in a large bowl, combine salsa and
cream.
2. Reduce oven temperature to 350 degrees. Once chicken
is cool enough to handle, shred meat, discarding skin and
bones. Peel and chop garlic. In a large bowl, combine
chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels;
microwave on high for 1 minute to soften. Working with
one tortilla at a time, dip in salsa mixture, lay flat, and fill
with 1/3 cup chicken mixture. Roll up and arrange, seam
side down, 8 enchiladas lengthwise and 4 crosswise in a 9-
by-13-inch baking dish. Top with remaining salsa mixture,
then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40
to 45 minutes; let rest 10 minutes. Serve, sprinkled with
cilantro, if desired.
First published

Macy's Vegetable Pasta Dinner

Macy made this for me after Miles was born. It tasted so fresh and good to me.

I cut up mushrooms, asparagus, and peppers (or whatever veggies you like and do however many you like) and throw them on a baking sheet. I salt and pepper the veggies and pour some olive oil over them. I also put one or two cloves of minced garlic. Then you roast them. I broil them on like 450 probably for 30 minutes (or however long until they are cooked). You will have to stir them a few times while broiling.

In the meantime, I cook a box of rigatoni pasta. Once the veggies are done I mix the noodles and veggies in a casserole dish you can put in the oven. Then I pour in cream (to taste) and parmesan cheese (to taste) and salt and pepper again. Mix all ingredients and then cook until warmed through and cheese is melted.

Beef And Grape-Tomato Kebabs

FORMULA:

1 1/2 pounds sirloin steak (about 1 1/4 inches thick)

24 grape tomatoes

2 tablespoons olive oil, plus more for grilling

2 tablespoonds grainy mustard (I used Grey Poupon instead)

1 tablespoon red-wine vinegar

1 tablespoon dried thyme leaves

Coarse salt and ground pepper

PROCESS:

1. Slice beef into cubes. Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.

2. In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in refrigerator, turning periodically.

3. Heat grill to high and lightly oil grates.

4. Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.

Beth's Meatloaf

FORMULA:
1 1/2 lbs. lean ground beef
1/2 teaspoon sage
1 teaspoon salt
2/3 cup bread crumbs
2 tablespoons onion
3/4 cup milk
2 beaten eggs
6 tablespoons brown sugar
2 teaspoon prepared mustard
1/4 teaspoon nutmeg
1/2 cup ketchup

PROCESS:
Mix ground beef, sage, salt, bread crumbs, onion, milk, and eggs and form into loaf pan. Mix brown sugar, prepared mustard, nutmeg, and ketchup and spread on top of meat mixture. Bake at 350 for 50 to 60 minutes.

Mama's Meatballs

From Chef Rocco Dispirito's mama. These are wonderful to make ahead and freeze, that way you have them on hand for pastas and sandwiches.

FORMULA:

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil

PROCESS:

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt. Combine with hands until mixture is uniform, do not overmix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat
over medium-high flame. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.

Swedish Meatballs

Serve over egg noodles or rice.

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FORMULA:

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Meatballs:
1 large egg
1/4 cup heavy cream
1 large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1 small onion , grated on large holes of box grater (about 1/4 cup)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
1 teaspoon packed brown sugar {we omit this because we prefer it to be slightly less sweet}
1 1/2 teaspoons salt
1 teaspoon baking powder
8 ounces 85 percent lean ground beef
1 1/4 cups vegetable oil

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Sauce:

1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon packed brown sugar {we only use 2 teaspoons}
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and ground black pepper

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PROCESS:

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For the meatballs - Whisk egg and cream together in medium bowl. Stir in bread and set aside. Meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 to 30 meatballs.

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Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel-lined plate.

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For the sauce - Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.

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Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.

General Tso's {Ozzy's Favorite}

This is a lighter version of General Tso's, but it is just as delicious. We prefer to add a little extra red pepper for a little extra kick.

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FORMULA:

1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

Rice for serving

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PROCESS:

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

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In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
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Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Three Ingredient Fettuccini Alfredo

This recipe comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

FORMULA:

2 sticks butter

1/2 pound grated parmesan cheese, plus more for serving

Salt

1 pound fettuccine

PROCESS:

1. Using an electric mixer, beat butter and Parmesan until creamy.

2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.

3. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of pasta water. Add more pasta water, as needed. Serve with additional cheese.

Sesame Noodles with Shredded Chicken

FORMULA
1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced (about 2 tsp)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons packed light brown sugar
water (hot)
1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon table salt
1 pound fresh Asian noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 scallions , sliced thin on diagonal
1 medium carrot , grated



PROCESS

1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or workbowl aside.


2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.