"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Saturday, February 18, 2012

Weekly Menu- Feb. 18th - Feb. 23rd

Seared Salmon with Quinoa and Roasted Vegetables
Cole Slaw with Citrus and Apples

Turkey Tetrazzini
Baby Green Salad with Roasted Garlic and Parmesan Vinaigrette

Soft Beef Tacos "with all the fixings"
Fresh Salsa
Marinaded Onions

Spinach and Shallot Frittata
Double smoked Bacon
O'Brien Potatoes

Lentil Soup with Kale and Smoked Chicken
Garden Salad with Cucumbers and Tomatoes

Turkey Burgers with Avocado and Sunflower Sprouts, Sun-Dried Tomato Ketchup
French Fries with Basil Aioli

Family Dinner Out 

Tuesday, February 14, 2012

Chickpea and Lebanese Chicken Stew

Bring a little of the Middle East to your table.  This Lebanese inspired stew is terrific and easy to make.  You can substitute canned chickpeas if desired instead of taking the time the night before to soak fresh ones.  If using canned just add the chickpeas for the last 5 minutes of cook time on the chicken.  Enjoy!

4 Tbsp. olive oil, divided
2 skinless, boneless chicken thighs and legs
Kosher salt and freshly cracked black pepper
3 large cloves garlic, minced
2 Tbsp. ground cumin
2 Tbsp. tomato paste
3/4 tsp. crushed red pepper flakes
2 bay leaves
2# chickpeas, soaked overnight and drained
1 Qt. chicken stock
1/2 C. chopped drained roasted red peppers from a jar
2 Tbsp. fresh lemon juice
2 C. 1" cubes country style bread
3 Tbsp. coarsely chopped flat-leaf parsley

Heat 2 Tbsp. oil in a medium pot over med-high heat.  Season chicken with salt and pepper; add to pot and cook.  Turning once, brown 8-10 minutes.  Transfer to a plate.  Reduce heat to low, let oil cool for a minute; add garlic and cook, stirring often 30-60 seconds.  Add cumin, tomato paste and red pepper flakes, stir until smooth paste forms, about 1 minute.  Add chickpeas and bay leaves, stir well.  Add stock and scrap bottom of pot to remove any browned bits from the bottom.   Increase heat to med-high and bring mixture just to the boil.  Reduce heat, cover and cook for 20 minutes.  Add chicken back to the stew, uncover and cook another 20 minutes until chickpeas are tender and chicken is cooked.
Once again remove chicken from the pot and transfer to a plate, shred chicken and return to stew.  Add red peppers.  Stir in remaining 2 Tbsp. oil, lemon juice, and parsley.  Correct seasoning with salt and pepper.  Divide bread cubes among warm bowls.  Ladle stew over, serve and enjoy!

Monday, February 13, 2012

Roasted Potatoes and Haddock Puttanesca

Here I was in a rush to put something together and found this recipe in the current Bon Appetit,; what a find!  It was met with raved reviews and Bravo!  You'll really enjoy this one.

3 1/2 Tbsp. olive oil
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 tsp. red pepper flakes
1 (28oz.) can whole peeled tomatoes and juice, coarsely pureed
1/4 C. halved, pitted oil-cured black olives
1/2 tsp. fresh ground black pepper
1# fingerling potatoes, halved
2 large shallots, peeled and quartered
8 oz. haddock or halibut fillets, cut into 1 1/2" cubes
1 Tbsp. drained capers, rinsed
1 Tbsp. chopped flat leaf parsley

Preheat oven to 425 degrees F.

Heat 2 Tbsp. oil in medium pot over low heat.  Add garlic and anchovies, stir to break up fish; cook until garlic is soft, but not browned (3-4 minutes).  Add red pepper flakes, cook another 30 seconds.  Add tomato puree, increase heat to medium and cook, stirring occasionally until sauce thickens, 15-20 minutes.  Stir in olives, simmer for 5 minutes.  Season with salt and pepper.  Reserve warm.
In a bowl toss potatoes and shallots in 1 Tbsp. olive oil, season with salt and pepper.  Spread in a single layer on a rimmed baking pan.  Place in oven and roast for 18-20 minutes, stirring once midway through.
While waiting on potato mixture, place fish in a baking dish and drizzle with remaining olive oil.  Season with salt and pepper.  When the potatoes have cooked for the roughly 20 minutes, place the fish into the oven on another rack and cook fish and potatoes another 7-8 minutes.  Fish should be just opaque in the center, potatoes golden brown and tender, and shallots are crispy.
Place potatoes, shallots and fish on a warm platter in an even layer.  Spoon puttanesca over and garnish with capers and parsley.  Serve and enjoy!

Saturday, February 11, 2012

Weekly Menu- Feb. 11th - Feb. 17th

Buffalo Chicken Sausage
Shingled Potatoes with Rosemary
Baby Greens Salad with Gorgonzola Vinaigrette

Roasted Potatoes and Haddock Puttanesca

Chickpea Stew with Lebanese Chicken

Berkshire Pork and White Bean Cassoulet

Pan Roasted Sea Bass with Citrus and Avocado
Brown Rice Pasta with Olive Oil, Parmesan, and Cracked Black Pepper

Turkey Milanese with Winter Slaw

Dinner Out with Friends