Thursday, March 31, 2011

Post Worthy?

I had great hopes for tonight's dinner.  Have you ever been to Victoria's restaurant in Rochester?  I love their linguine with Pescatora Sauce (it's no longer on the menu but they will make it special, if you ask).

I thought how hard could this be?  I used baby shrimp, minced clams, garlic, tomatoes, spices, olive oil, and some wine.  I'm Italian, I could figure this out.  I started out by sauteing the garlic, shrimp and clams, threw in some red wine and red pepper flakes;  hand-crushed (by me) San Marzano tomatoes and fresh parsley and basil.  Simmered it down and served over linguine... it looked great like the real deal....


 ...but is was not up to what I thought it should taste like.... it was good but not great... so I googled Victoria's Pescatora sauce (probably should have done this first) and the recipe is not posted but it said it was made with baby shrimp, clams, garlic, marinara sauce and white wine.  So I will go back to the drawing board, attempt to make again and then will post my results and hopefully a "post worthy" recipe!


But dinner was not a total disappointment, Mr. A. went to the Man Mall last night and brought home one of my favorite things to eat.

Yummo!  All we need are some popcorn and goobers and we could have a movie night!

Wednesday, March 30, 2011

It's All Greek to Me...

Well at least tonight's recipe is!  Quick and easy - this recipe called Greek Style Pasta with Shrimp combines a few of my favorite flavors... shrimp, kalamata olives, feta cheese and pasta.  Enjoy!


Tonight's ingredients



Saute the shrimp about 1 minute on each side, add the garlic and saute about another minute and then add the tomatoes and olives.



   
Serve over pasta and add feta cheese... another 4 stars!  Opa!


Greek Style Pasta with Shrimp Serves: 2 Calories: 450 Prep Time to Table: 30 minutes Recipe : New Creation 2011

Ingredients:
-4 oz. angel hair pasta
-1 tbl olive oil
- ½ cup chopped kalamata olives
- 1 tsp minced garlic
- 1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano (undrained)
 - 1/8 tsp fresh black pepper
- 1/8 tsp red cayenne pepper
- ½ lb. peeled and deveined shrimp
- 4 tbl crumbled feta cheese

Preparation:
1. Cook pasta
2. Heat oil in nonstick skillet over medium high heat. Add shrimp and cook about 1 minute on each side. Add garlic and sauté about 1 minute. Sprinkle with black and red pepper.
3. Add tomatoes, olives and simmer about 5-7 minutes.
4. Serve over pasta and sprinkle with feta cheese

Notes: Chicken would work also

Tuesday, March 29, 2011

Honey Mustard Chicken with Red Roasted Potatoes

Grey Poupon... remember that commercial?

 

Tonight's dinner featured this product and really provided a nice kick to the chicken.  This recipe was in last week's paper though I made some adjustments to it.  

Honey-Mustard Chicken with Red Roasted Potatoes 


The coating for the chicken is Grey Poupon, honey, shallots and a little thyme


Coat the chicken

Clean and cut the potatoes and then put in baking dish


Nearing the finished product... I removed chicken and baked the potatoes an additional 10 minutes.

Tonight's dinner was a definite 4 stars.  The chicken flavor was really good and the roasted potatoes were nice and tender.

Honey-Mustard Chicken with Potatoes Serves: 4 Calories: 350 Prep Time to Table: 60 minutes Recipe : Newspaper clipping

Ingredients:
-4 to 6 boneless chicken thighs
- ½ tsp salt
- ¼ tsp fresh pepper
- ¼ cup Dijon mustard
- 2 tbl honey
-1 tbl minced shallot
- ½ tsp thyme
- 24 oz. small red potatoes cut in quarters (or halves)
-1 tbl olive oil -cooking spray

Preparation:
1. Preheat oven to 375 degrees
 2. Sprinkle chicken with salt and pepper and place in a 13x9 baking dish (sprayed with cooking spray)
3. Combine mustard, honey, shallots and thyme in bowl and then spread evenly over chicken.
4. Add potatoes around or between chicken; drizzle with olive oil and spray with a little cooking spray; lightly S&P
5. Bake 45 minutes uncovered; remove chicken and keep warm; stir potatoes. Return baking dish to oven and continue cooking until potatoes are tender or desired doneness (~10 minutes)
Notes:

Monday, March 28, 2011

Mind your Peas!

Tonight is a new creation.  I had intended something else but decided to ante it up a bit and glad I did.  It had great flavor and if you like peas, you'll like the sweetness. 

I would definitely use the chicken tenders again, I accidently bought them instead of regular chicken breasts and they were soooo tender after cooking.


Simple ingredients - rosemary and green onions


Chicken broth, heavy cream and wine make the sauce


Don't forget the peas!


Brown the chicken, then add the rosemary, onion and wine mixture



Next the broth and heavy cream


And again - don't forget the peas (even though they look weird right now)


Dinner is ready and delicious - 4 stars!

Sunday, March 27, 2011

I Love NY (Cheesecake)!

Last night we went out with "old" (as in long-time, 30+ years) friends...We went to Twigs and then back to our place for dessert. Brian and I were friends first (1978); Steph and John joined IBM 3 years later. We reminisced about times we spent together...NYC every summer as young IBM'ers to watch Yankee games and a trip to Italy and a misunderstanding about a tie (right, Brian? :-) Steph and I both have this recipe - no longer sure where it came from but it is one of the easiest and best recipes for cheesecake.
 The crust
The filling
Ready for the oven 

 Turtle toppings (pecans, mini chocolate chips and caramel) or Almond Joy (chopped coconut M&M's, almonds and hot fudge sauce) were our choices

Delightful - a 5 star dessert!

P.S. - you don't need to be a New Yorker to love!



New York Cheesecake Serves: 12 Calories: NA Prep Time to Table: 20 minutes prep; then baking and cooling Recipe : ?

Ingredients:
-2 cups graham crackers
-1 stick melted butter
-1 cup sugar, divided
-2 lbs cream cheese
-2 lightly beaten eggs
 -1 tsp vanilla
-2 tbls cornstarch
-1 cup sour cream
 -toppings optional (strawberries, hot fudge, nuts, M&Ms, etc.)

 Preparation:
1. Preheat oven to 450
2. Combine graham cracker crumbs, melted butter and 2 Tbls sugar; blend well and press remaining mixture onto bottom and side of a greased 9” springform pan. Chill in freezer while preparing filling. 3. In mixer bowl beat cream cheese and remaining sugar until smooth and light.
4. Beat in eggs, vanilla and cornstarch until just blended.
5. Stir in sour cream and pour into crust
6. Bake for 10 minutes then reduce temp to 200 and bake 45 minutes
7. Turn off oven and allow to cook with oven door slightly opened for 3 hours
8. Remove sides from pan; chill for several hours or overnight
Notes:

Wednesday, March 23, 2011

Jamaican Chicken Stew

Tonight's recipe was inspired from a Cooking Light magazine (about 10 years old).  It is called Jamaican Chicken Stew - it was delicious and spicy.  Do you have a cold?  This will help! 

Are these still available in the stores?  I found these in the back of a drawer - I think they are very old but work great for cutting juicy stuff
The ingredients:




I love the spices:
Mix in with the chicken:
Saute the onions, garlic and then the chicken:

Add the wine, beans and tomatoes:
Serve over the white rice... we are giving this one 4.5 stars!
The only thing missing:
A bit of tidbit information - John and I went to Jamaica for our honeymoon almost 28 years ago to Couples resort!
Jamaican Chicken Stew Serves: 4 Calories: 475 Prep Time to Table: 30 minutes

Ingredients:
-2 tsp olive oil
- ½ cup chopped onion
-1 tsp minced garlic
-1 lb. boneless chicken cut into bite-size pieces
-1 cup uncooked white rice
- 1 15 oz. can black beans rinsed and drained
- 1 15 oz. can undrained diced tomatoes
 -1 tsp curry powder
 -1/2 tsp dried thyme
-1/2 tsp ground allspice
-1/2 tsp crushed red pepper
-1/2 tsp cracked ground pepper
-1/4 cup red wine

Preparation:
1. Prepare rice and set aside
2. Combine chicken and 5 spices in bowl and set aside for about 10 minutes
3. Heat oil in large skillet over medium-high heat and sauté onion and garlic about 3 minutes
4. Add chicken to pan and sauté 4 minutes.
5. Stir in wine, beans and tomatoes – cover, reduce heat and simmer for 10 minutes. Serve over rice Notes: