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It’s almost time to head home for Thanksgiving, and that means it’s almost time to start cooking! Feeling a little stressed about what you might make?
Check out this list of the top 70 thanksgiving sides. One of them will be sure to make your time a home tastier.
Nov 13, 2012

It’s almost time to head home for Thanksgiving, and that means it’s almost time to start cooking! Feeling a little stressed about what you might make?

Check out this list of the top 70 thanksgiving sides. One of them will be sure to make your time a home tastier.

It’s fall, which means it’s time for all things pumpkin. Check out this delicious looking recipe for a Brown Butter Pumpkin Layer Cake. Yum!
Full recipe here. 
Oct 6, 2012 / 5 notes

It’s fall, which means it’s time for all things pumpkin. Check out this delicious looking recipe for a Brown Butter Pumpkin Layer Cake. Yum!

Full recipe here

Need to get an Italian food fix, but want to stay healthy? Try this recipe for Linguine with Tuna Puttanesca. Click here for the full recipe.
Sep 16, 2012 / 7 notes

Need to get an Italian food fix, but want to stay healthy? Try this recipe for Linguine with Tuna Puttanesca. Click here for the full recipe.

Headed to a Labor Day BBQ? This frozen lemonnade pie would be an excellent treat, and would be sure to make you the crowd favorite. Click here for the full recipe.
Sep 3, 2012 / 2 notes

Headed to a Labor Day BBQ? This frozen lemonnade pie would be an excellent treat, and would be sure to make you the crowd favorite. Click here for the full recipe.

Want to add a little spice to an upcoming cook-out? Check out this Indian recipe for Curry Chicken Skewers. 

Ingredients
Wooden skewers
2 pounds boneless chicken breast, cut into chunks
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons minced lemongrass
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1/4 cup chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons canola oil
Steamed white rice, for serving
Directions

Soak wooden skewers in water for at least 30 minutes.
In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
Preheat the grill to medium.
Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.

Enjoy!
Jun 16, 2012 / 2 notes

Want to add a little spice to an upcoming cook-out? Check out this Indian recipe for Curry Chicken Skewers

Ingredients

  • Wooden skewers
  • 2 pounds boneless chicken breast, cut into chunks
  • 3 tablespoons minced garlic
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons minced lemongrass
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1 tablespoon smoked paprika
  • 1/4 cup chicken stock
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons canola oil
  • Steamed white rice, for serving

Directions

Soak wooden skewers in water for at least 30 minutes.

In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.

Preheat the grill to medium.

Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.

Enjoy!

Summer is fast approaching, and I can hardly wait for it. Summer entails a lot of different things, but backyard bar-b-que’s and pool parties are at the top of the list. If you can’t go abroad, bring a little piece of Italy home to you with this tomato feta pasta salad. You’ll feel like you’re sitting on the coast of Amalfi!
Ingredients
1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red win vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well. 
Buon Appetito!
May 15, 2012 / 3 notes

Summer is fast approaching, and I can hardly wait for it. Summer entails a lot of different things, but backyard bar-b-que’s and pool parties are at the top of the list. If you can’t go abroad, bring a little piece of Italy home to you with this tomato feta pasta salad. You’ll feel like you’re sitting on the coast of Amalfi!

Ingredients

  • 1/2 pound fusilli (spirals) pasta
  • Kosher salt
  • Good olive oil
  • 1 pound ripe tomatoes, medium-diced
  • 3/4 cup good black olives, such as kalamata, pitted and diced
  • 1 pound good feta cheese, medium-diced
  • 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

  • 5 sun-dried tomatoes in oil, drained
  • 2 tablespoons red win vinegar
  • 6 tablespoons good olive oil
  • 1 garlic clove, diced
  • 1 teaspoon capers, drained
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan
  • 1 cup packed flat-leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well. 

Buon Appetito!

There’s something about spring time that reminds me of Barcelona, and when I think about Barcelona I think about paella - and, what a happy thought it is!
Making your own paella can seem overwhelming, but I promise it’s not. Check out this recipe, and get cookin’.
Ingredients
Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.
Cook’s note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.


¡Buen provecho!
Apr 17, 2012 / 8 notes

There’s something about spring time that reminds me of Barcelona, and when I think about Barcelona I think about paella - and, what a happy thought it is!

Making your own paella can seem overwhelming, but I promise it’s not. Check out this recipe, and get cookin’.

Ingredients

  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, cut into 10 pieces
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 4 cups short grain Spanish rice
  • 6 cups water, warm
  • Generous pinch saffron threads
  • 1 dozen littleneck clams, scrubbed
  • 1 pound jumbo shrimp, peeled and de-veined
  • 2 lobster tails
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving

Special equipment:

  • Large paella pan or wide shallow skillet

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered.

¡Buen provecho!