Ketchup!

     It's been awhile since my last post and naturally a lot has happened. Rather than try to recap it all, I'm just going to share a few of the meals I've made lately. I wish I could tell you that I'm back to my regular cooking self, but I'm actually leaving my kitchen tomorrow for 15 days. I plan on picking up tons of foodie inspiration somewhere between Palm Springs, Newport Beach, San Francisco, Sonoma Valley, New York City and Detroit and will have lots to share once I return. Not to mention, I can't wait to share all of the yummy recipes I whip up with my Mom and sisters for Thanksgiving. Gobble Gobble!

Southwestern BBQ Chicken Salad

Ingredients: 

2 boneless skinless chicken breasts

BBQ sauce

1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
6 fresh basil leaves, cut into strips
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
2 tbsp fresh cilantro, chopped
1 tomato, diced
1/2 avocado, diced
1/4 cup mexican shredded cheese
Tortilla chips, broken into bite sized pieces
Spicy Ranch Dressing

Directions:
Preheat oven to 400 degrees F. 
Brush BBQ sauce on chicken breasts and cook for 30 minutes.
Cool, then shred into bite sized pieces.
Mix lettuce, basil, black beans, corn, cilantro, tomato, avocado, cheese and tortilla chips in a large salad bowl. 
Toss with spicy ranch dressing and drizzle with BBQ sauce. 

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The Californian

Ingredients:
1 Sesame bagel, toasted
1 tbsp cream cheese
1/4 tomato, sliced
1/4 avocado, sliced
1 egg, cooked over easy
1 tsp cilantro
Red pepper flakes ~~~ CLH

Directions:
Spread cream cheese on bottom half of bagel.
Layer tomato, avocado, egg and cilantro on top of cream cheese.
Sprinkle with red pepper flakes. 
Serve open-faced.

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Chicken Parmesan

Ingredients:
2 boneless skinless chicken breasts
1 egg
1/2 cup bread crumbs
2 tsp italian seasoning
1 cup sun-dried tomato sauce
2 tbsp mozzarella cheese, shredded
2 tsp parmesan cheese, grated

Directions:
Preheat oven to 400 deg F.
Combine bread crumbs and italian seasoning in bowl, set aside.
Beat egg in a separate bowl. Brush chicken with egg mixture.
Coat chicken in bread crumbs.
Place coated chicken in casserole dish. Cover with tomato sauce. Bake for 30 minutes.
Sprinkle mozzarella and parmesan cheeses over chicken breasts, then place under broiler for 5 minutes until melted. 


Sauteed Broccoli Rabe

Ingredients:
1 bunch broccoli rabe, tough stems removed
2 tbsp live oil
3 garlic cloves, smashed
1/2 tsp red pepper flakes ~~~ CLH

Directions:
Blanch broccoli rabe, then set aside to dry.
Heat olive oil over medium heat in large saute pan. Add garlic and red pepper flakes. Once garlic begins to brown, remove it from the pan and discard. 
Add broccoli rabe to the pan. Coat in olive oil mixture and cook for a couple minutes more.
Serve with parmesan chicken and crusty bread.

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Slow-Cooker Turkey Chili

Ingredients:
2 tbsp olive oil
1 tbsp yellow onion, diced
1 tbsp jalapeno, minced
1 tbsp garlic, minced
1.5 lbs ground turkey
1 tbsp Emeril's Southwest Essence
1.5 tbsp chili powder
1 tsp kosher salt
1/4 tsp ground cumin
1/8 tsp dried oregano
1 bay leaf
2 cups low sodium chicken broth
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can diced green chilies
1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 cup canned corn

1 cup canned black beans

1/2 tbsp fresh cilantro stems, chopped
1 tbsp fresh cilantro leaves, chopped
Sour cream
Mexican cheese, grated
Green onions, chopped

Directions:
Heat olive oil over medium heat. Toss in onion and jalapeno and cook for a few minutes. Add the garlic and cook for a couple minutes more. 
Stir in the ground turkey, Emeril's Southwest Essence, chili powder, salt, cumin, oregano and bay leaf. Cook until turkey is browned and cooked through. 
Transfer ingredients from the pan to slow-cooker on low heat. Add chicken broth, tomatoes, green chilies, garbanzo beans, kidney beans, corn, black beans, and cilantro stems and leaves. Mix all ingredients together.
Cook for 8 hours. 
Serve chili in bowls. Top with sour cream, cheese and green onions.

Tomatopalooza

     I have never gotten the flu shot. In fact, I make fun of people who do (like my boyfriend) and honestly I never get sick - but this year it got me. 

     I've been on my death bed for the past week with the flu, unable to eat, drink and especially entertain. My boyfriend's parents were visiting us in Chicago and even though I didn't get to spend very much time with them, I'm definitely enjoying the pounds of tomatoes they brought us from their garden back home. Fresh fruits and vegetables are a big thing to us city folk, so tonight it's Tomatopalooza in our household. 

Fresh Salsa

Ingredients:
3 lbs tomatoes, chopped
2 garlic cloves, minced
3 jalapeno peppers, diced*
1 medium white onion, diced
1 bunch cilantro, stems removed
Juice of 1 lime
Salt and pepper, to taste

* CLH: Reduce if you want it less spicy

Directions: Place all ingredients in a food processor and blend until chopped. 
TFD: I prefer chunky salsa, so I blend for just a few seconds. 
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Caprese Skewers

Ingredients:
15 grape or cherry tomatoes
15 fresh mozzarella balls
15 fresh basil leaves
3 tbsp. olive oil
Salt and freshly ground black pepper, to taste
Balsamic glaze
5 wooden skewers

Directions:
Using the wooden skewer - spear tomato, mozzarella, and basil. Repeat until you reach the end of the skewer. Place on a serving dish and pour olive oil over skewers. Sprinkle with salt and pepper. Drizzle with balsamic glaze. Serve. 
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Roasted Tomato Basil Soup w/ Grilled Gruyere Croutons

Ingredients:
2.5 lbs roasted tomatoes
4 tbsp. olive oil
1 medium yellow onion, diced
4 cloves of garlic, minced
1/2 tsp. red pepper flakes ~~~ CLH
1 cup fresh basil, chopped
1 (15 oz) can diced tomatoes
4 cups chicken broth
Salt and pepper, to taste
Grilled gruyere croutons, recipe follows
Grated parmesan cheese
Extra basil leaves, for garnish

Directions:
Preheat oven to 400 degrees F. Spread tomatoes on a baking sheet and drizzle with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast for 45 minutes. 
Heat the rest of the olive oil in a large pot. Add onions until softened. Stir in garlic and red pepper flakes and cook a couple minutes. Be careful not to burn the garlic. Add basil, can of tomatoes, chicken broth and roasted tomatoes out of the oven. Season with salt and pepper. Cook for 2 hours over low heat. 
Transfer ingredients from pot into a blender. Blend until smooth, leaving a few tomato chunks. 
Top with grilled gruyere croutons, parmesan cheese and basil leaves. 
Serve warm. 


Grilled Gruyere Croutons

Ingredients:
1 loaf fresh italian bread
Gruyere cheese, sliced
2 tbsp. unsalted butter, melted

Directions: 
Heat pan on stove over medium heat. 
Cut bread into four 1/2 inch thick slices. Spread melted better on one side of each slice. Layer gruyere on the side that is unbuttered, then top with another slice of bread, buttered side up. 
Place sandwiches on warmed pan and grill until browned. Flip and grill until the opposite side is browned and cheese is melted.
Remove from pan and cool. 
Cut into 1 inch cubes. 

Prostitute's Penne*

*TFD: When the Italian to English translation of "puttanesca" is "prostitute", how can you resist a title like this?

     I was all set for my business dinner tonight at Giuliana and Bill Rancic's restaurant, RPM, until the client cancelled last minute. Unfortunately, my craving for Italian food cannot be cancelled that easily. On the other hand, I want to try and keep dinner on the lighter side because I know I'm going to be eating plenty of calorie-packed goodies on my trip to New Orleans this weekend. So here's how I'm going to do it... 

Penne Puttanesca

Ingredients:

2 tbsp. olive oil

3 garlic cloves, minced

2 (14.05 oz.) cans diced tomatoes, drained**

1/2 cup pitted kalamata olives, sliced

2 tbsp. capers

1/3 cup basil, chopped

1 cup artichoke hearts, quartered

1/2 tsp. crushed red pepper flakes ~~~ CLH

Salt and freshly ground black pepper, to taste

1 lb. penne pasta, cooked

Parmesan cheese, grated

**TFM: You can use fresh tomatoes as well, but I think the canned one's taste better and not to mention - easier!

Directions: 

Heat oil in a large pan over medium heat. Add garlic and sauté for a few minutes being careful not to burn. 

Add tomatoes, olives, capers, basil, artichoke hearts, red pepper flakes and salt and pepper to taste.

Bring sauce to a boil, then reduce heat and simmer for about 10 minutes. 

Toss sauce with cooked pasta. Dish onto plates and sprinkle with Parmesan cheese.

Serve with a side salad and crusty bread. 

Buon Appetito

     Sleeping in on a Monday is a rare occurrence. Sort of like the blue moon that happened a couple days ago, which by the way - did you know a blue moon is not actually blue? According to my trusty source, Wikipedia: "A blue moon is the appearance of the third full moon in a season that has four full moons, instead of the regular three". There you have it folks. You learn something new every day!

     Anyway, back to the beginning... Sleeping in on a Monday is a rare occurrence... 

     Anddd... I actually have no clue where I was going with that. Uhhh... just eat and be happy :)

Caprese Scramble

Ingredients:
8-10 small heirloom tomatoes
1 tsp. olive oil
1 garlic clove, minced
3 eggs
1 tbsp. milk
Salt and fresh ground pepper, to taste
1 tbsp. basil, minced
1/3 cup cooked chicken, diced
2 tbsp. fresh mozzarella, diced
Balsamic glaze

Directions:
Sautee tomatoes and garlic in olive oil for 2-3 minutes, then set aside. 
Beat eggs and milk together in bowl. Season with salt and pepper. 
Heat greased skillet over medium-high heat, then pour in egg mixture. 
Once the eggs start to set, add the sautéed tomatoes, basil, chicken and mozzarella. 
Scramble until cooked through and no liquid remains.
Drizzle balsamic glaze over scramble and serve with a side of toast. 

Leftovers. Topped off with Whipped Cream!

My boyfriend and I have made a pact that this month we are going to spend less and try to save money, rather than spend money. I must have forgotten all about this pact today when I purchased two plane flights to California. Whoops! Due to this #majorfail, we're making leftovers for dinner tonight - you know, to save money and all.

Zucchini Parm Casserole

Ingredients:
3 large zucchini and/or squash, sliced into ⅓ inch coins
1 cup bread crumbs
1 tbsp. Italian seasoning
3 tbsp. olive oil
2-3 cups of last nights spaghetti sauce
1 cup mozzarella cheese, grated
½ cup parmesan cheese, grated
Salt and pepper to taste

Directions:
Preheat oven to 450 degrees F.
Mix bread crumbs and Italian seasoning in bowl.
Coat zucchini with olive oil and dip in breadcrumb mixture, covering both sides.
Place breaded zucchini in a single layer on a baking sheet and bake for 25 min.
Reduce oven to 400 degrees F.
Spread spaghetti sauce over the bottom of a 8x11 inch baking dish, then layer zucchini on top. Sprinkle mozzarella and Parmesan cheese on top. Repeat until all of the zucchini is used.
Bake for 10-15 minutes, until the cheese has melted and the sauce is bubbly. 

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     Eating leftovers always leaves me a little unfulfilled... bored...sad even. When my Mom made leftovers growing up, I knew I could count on my Dad to fill that void with one of his famous milkshakes. 

Banana Carmel Milkshake

Ingredients:
2 generous scoops of vanilla ice cream
2 tbsp. caramel sauce
1 banana
⅓ cup milk
Whipped cream

Directions:
Add ice cream, caramel sauce and ½ banana to blender and combine until smooth. Pour into a glass and top with whipped creamed and sliced bananas.
TFD: Add spiced dark rum for a kick

Slow Cook Sunday: Italian

I don’t know about you, but on my Sunday’s I like to do absolutely nothing. In fact, I think Mother Nature should create a law stating every Sunday must be grey, cloudy and rainy, so that you don’t feel bad for staying in your pajamas all day watching one made-for-TV movie after another.

Besides Lifetime movies, lazy Sunday’s also makes for the perfect partner to a slow cooker. Throw everything into one pot and let the magic happen. I like to call it... Slow-Cook Sunday. And this Sunday, we're cooking Italian.

Spaghetti Sauce

Ingredients: 

2 tbsp. olive oil
1 onion, diced
3 garlic cloves, minced*
½ cup mushrooms, sliced
1 lb. ground turkey**
1 15 oz. can stewed Italian tomatoes
1 6 oz. can tomato paste***
3 15 oz. cans tomato sauce
1 tsp. sugar
2 tsp. red pepper flakes ~~~ CLH
1 tsp. Italian seasoning
Salt and pepper to taste
Parmesan

* TFM: Smash the garlic cloves with the flat part of a knife to help easily remove the peel.
** TFD: The original recipe uses ground beef. Ground turkey has been substituted in this recipe to accommodate the non-red meat eaters (aka my boyfriend).
*** TFM: My mom used to line up my sisters and I and spread tomato paste on our heads to remove the green tint out of our blond hair (commonly caused from the presence of copper in swimming pools). Does it actually work? I don’t know, but I figured I might as well share.

Directions:
Heat olive oil in a large pan and heat. Toss in onion and sauté in oil until golden. Add mushrooms and minced garlic. Sauté a couple more minutes. (TFM: Be sure not to burn the garlic, as it will taste bitter.) Add the ground turkey and cook until browned and crumbly.
Transfer the ground turkey mixture into a slow cooker. Add sugar to bring out the sweetness of the tomatoes, red pepper flakes for a little spice, Italian seasoning, and salt and pepper to taste.  Cook on low for 2 hours. (TFM: If you do not have a slow-cooker available, you can use a large pot. Just make sure to stir it from time to time so it doesn’t burn.)


Pasta

Ingredients:
5 quarts water
1-2 tbsp. salt
1 package of angel hair pasta
Spaghetti sauce, recipe above
Parmesan, grated

Directions:
Bring water to a boil. Add salt. Cook pasta according to box, until al dente.
Spoon spaghetti sauce over pasta and sprinkle freshly grated Parmesan on top. 

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     Now, I know it doesn’t sound like making your own garlic bread falls into the lazy Sunday motto – those bags in the frozen aisle are good enough, right? Usually I’d agree with you on this one, but I stopped in to this adorable mom and pop shop in Harbor Country yesterday, Harbert Swedish Bakery, and bought a delicious fresh loaf of sourdough bread that I can’t wait to eat.

Garlic Bread

Ingredients:
6 large garlic cloves, minced
¼ cup Italian parsley, chopped
6 tbsp. unsalted butter, softened
Salt and Pepper to taste
1 loaf of bread, cut lengthwise
¼ cup Parmesan cheese, grated

Directions:
Preheat your oven broiler to low.
Use a food processor and combine the garlic, Italian parsley, butter, salt and pepper.
Spread mixture over sliced bread and sprinkle Parmesan on top.
Set bread, spread side up, on an aluminum lined baking sheet and place in the oven under the broiler for 3-5 minutes.

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     As every mother says, “You have to eat your greens”. So, if you’re feeling adventurous on this particular Sunday, I recommend adding a personal touch to your Caesar Salad with some homemade croutons.

Croutons

Ingredients:
1 loaf French bread (a few days old)
3 tbsp. olive oil
3 tbsp. unsalted butter, softened
4 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning

Directions:
Preheat oven to 350 degrees F.
Cut the bread into small cubes and place into a bowl. Toss cubed bread with the rest of the ingredients.
Arrange bread cubes in one layer on a parchment lined baking sheet and bake 15-20 minutes until golden grown. 

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     Also, while in Harbor Country we checked out the local wineries and participated in a few tastings. According to the wine tasting guide I found crumpled in my purse, tonight’s dinner is going to pair perfectly with The Round Barn Winery Weekend Red. Good thing we bought a bottle... or case.