Chicken Breast with Spicy and Sweet Peppers

Here is another dish I created from random ingredients I had on hand in el fridge. I like sharing these because they are very spontaneous and unique. Can't find it in a cook book!

I labeled this as such because it is sweet from the tomato and orange pepper, yet spicy from the cherry peppers and shallots. Together these ingredients make a great combo and a versatile dish. If you aren't into spicy foods, just remove the cherry peppers and it will cut the spice right out. If you don't have chicken broth, use vegetable broth. Enjoy!

Ingredients: Serves 4-6

• 1.5 lb Chicken Breast Tenders, rinsed and patted dry
• Flour for dredging
• Olive Oil
• 1 cup Chicken Broth
• 3/4 cup Red Wine
• 1/2 tbs Butter/Margarine
• 1 large or 2 small Shallots
• 1 Sweet Pepper, cut into cubes (orange or yellow)
• 1 Tomato, cut into cubes
• 6 Cherry Peppers, sliced into small strips
• 1 sprig of Fresh Rosemary
• 1 sprig of Thyme
• Sea Salt to taste
• Cracked Black Pepper to taste

Once the chicken is rinsed and patted dry, dredge each piece in flour and set on a separate plate.

In a large pan, add olive oil so that the entire pan is coated well, about 1 cm high. Heat the olive oil and then cook the chicken half way, about 45 seconds to 1 minute on each side (depending on the thickness of your chicken). If the oil is getting dry, add more to the pan. Move chicken to a clean plate and set aside. The chicken will continue cooking in the sauce later.

 In the same pan, add more flour, butter and olive oil to make a rue.

Add the chicken broth and mix well. Add the shallots and let cook for about 2 minutes. Add the red wine and bring to a boil, then lower heat. Add the orange/yellow pepper and bring to another boil. Next, add the tomato, cherry peppers, herbs and mix all together. Let simmer for about 4-5 minutes, so that the ingredients are cooked and softened, but not mushy. Add salt and cracked pepper to taste. Keep in mind that the chicken is not salted.

Add the chicken to the sauce and continue cooking for another 4-5 minutes with the lid on, until chicken is fully cooked. Make sure the chicken is submerged in the sauce. Add additional salt/pepper as needed.

Serve with sauce on top. Goes great with a side of rice or greens.

Eggplant Parmigiana

Also know as "parm" - True parmigiana is made with eggplant, or melanzane. Italian Americans have modified the true parmigiana by using chicken, veal, shrimp, and who knows what else people have made into parmigiana. As the name suggests, it is called Parmigiana because of the Parmigiano cheese! I recommend getting a block of imported Parmigiano Reggiano cheese and grating it yourself. I do this every time I need it, but I am pointing it out here to give proper merits to the star of the dish.

Here is my very simple, but oh so tasty classic way to make eggplant parm. You'll notice that I peel the skin off the eggplant, and I do not use breadcrumbs anywhere in this recipe. If you find seedless eggplant, even better - I hate big fat seeds, gross! These are just my personal recipe choices - I think you'll agree. ;)

Ingredients: Serves 5-6 hungry loved ones

• 1 Large Italian Eggplant, peeled and sliced thinly.
• 1 Large Ball of Fresh Mozzarella, sliced into small pieces
• Loads of Parmigiano Reggiano, grated
• 3 Eggs, beaten
• 1.5 cups of Flour, give/take as needed
• Canola Oil for frying

Tomato Sauce:

• 2 Cans of Whole Peeled Tomatoes - Please get the good brand. I recommend Muir Glen.
• 2 Garlic Cloves, minced
• 1 tsp Crushed Red Pepper
• 2-3 tbs Extra Virgin Olive Oil
• Salt to taste
• Parmigiano Reggiano Cheese Rind
• 6 Fresh Basil Leaves

Get the sauce going first, then prepare the eggplant. Run the tomatoes through a blender. Then, in a large sauce pan, add the olive oil, garlic, and crushed red pepper on high heat. Cook for about 1 minute (don't let the garlic burn). Add in the tomato sauce and stir. Bring to a boil, and add in the parmigiano cheese rind, basil leaves, and salt to taste. Lower the heat; stir occasionally.

Now let's prepare the eggplant. You should have your sliced eggplant, cracked/beaten eggs, and plate of flour.  Take each slice of eggplant, dredge into the eggs, then into the flour. Pat it well so that it is fully covered in flour. Transfer to another plate.

In a large skillet, heat the oil. Carefully place eggplant slices on the pan, in a single layer. Fry until each side is golden brown. Continue until all eggplant slices are fried.

Transfer to a plate lined with paper towel. Layer paper towels on top of each layer of eggplant on the plate. This way they don't stick to each other and the paper towel will soak up the excess oil.

By now the sauce should be done. Remove from heat. We are going to layer the ingredients in a baking pan now. First, add a ladle of sauce on the bottom so that it doesn't stick. Then add a single layer of eggplant, spread more sauce evenly on the first layer, then add the mozzarella and loads of parmigiano cheese. Repeat this until the eggplant runs out, should be 3 layers.

Bake at 375 degrees for 20 minutes. Remove from oven and let sit for about 3-5 minutes. Slice and serve!

Bucatini Carbonara

Bacon, eggs, and cheese - a great combination, says the American cuisine.  The Italians thought so as well when they created the Carbonara recipe generations ago. Of course we don't use bacon, we use Pancetta... and the eggs and cheese are used to make the pasta 'sauce'.

I made this dish over the weekend per request of my future brother-in-law, one of his all time favorites from Italy. The first time I had Carbonara was in Italy too, believe it or not. It wasn't a dish I grew up eating at all, probably because it isn't the healthiest thing to feed children. Or maybe just because it isn't really a 'Southern' dish to the Italians. But once in a while we all deserve a splurge, so you can add this Carbonara recipe to that splurge list.

Ingredients: Serves 4

• 1 lb Bucatini
• 1/2 lb Pancetta, cut into small pieces
• 1/2 White Onion, chopped
• 1 Shallot, chopped
• 1 Garlic Clove, minced
• 3 Eggs, beaten
• 1 cup Grated Parmigiano Reggiano
• 1-2 tbs Olive Oil
• 1/2 tsp Crushed Red Pepper
• 1/2 tsp Black Pepper
• Salt for Pasta Water

Render the pancetta in olive oil and crushed red pepper until most of the fat is cooked off and the pancetta turns golden.

Add the onions and shallots, and cook until they are translucent. Add the garlic.

In the mean time, boil the Bucatini in salted water until al dente`. In a bowl, combine the beaten eggs with the parmigiano.

Once the pasta is cooked, strain and save some starchy water on the side in case you need some to add in the sauce.  Put the pasta back in the pot and drizzle olive oil all over, mix well. Turn on low heat. Add the egg and cheese mixture to the hot pasta and toss with tongs so that the eggs don't scramble.

Next, add the pancetta and onion mixture to the pot and continue mixing with the tongs. Finally, add the black pepper. If you want the sauce to be a little looser, add some starchy water now and mix again. Taste for salt... the cheese and pancetta should be enough but do a taste test now.

Serve immediately with a garnish of fresh parsley.

Mediterranean Chicken Skewers & Yogurt Sauce

Every now and again I like to dive into the other side of the Mediterranean - I am a big fan of Turkish and Greek food. Inspired by these delicious flavors, I made my version of Chicken Kebab tonight and served it with a delicious fat free yogurt sauce. It's so light, refreshing ... and tasty - I almost forgot how healthy I was eating! This is served with a side of my Greek Salad.

Ingredients: Serves about 4

• 1 lb Chicken Breast, rinsed and cut into big chunks
• 1 Lemon, squeezed
• 2 tbs Olive Oil
• 1.5 tsp Paprika
• 1.5 tsp Garlic Powder
• 1.5 tsp Onion Powder
• .5 tsp Chili Flakes
• 1 tbs Fresh Parsley, coarsely chopped
• .5 tsp Ground Cumin
• .5 tsp Coriander
• 1 tsp Salt
• Cracked Pepper
• Sprinkle of Whole Cloves for marinate (remove before cooking)
• Skewer Sticks & Pepper/Portabello Mushroom/Red Onion, cut into large cubes

Yogurt Sauce:

• 6 oz Plain Greek Yogurt (Fat Free to be healthier!)
• 1 Seedless Cucumber, diced
• 1 tbs Fresh Dill, diced
• 1 tbs Olive Oil
• 1/2 Lemon, squeezed
• 1 Garlic Clove, smashed and minced

Yogurt Sauce: Combine all ingredients and mix well. Some recipes will tell you to put this yogurt sauce (otherwise known as Tzatziki) through a food processor, but I like the small chunks of cucumber - it gives a nice texture and it doesn't get watery.  Refrigerate for 30 min + before serving so all flavors can marinate.

Chicken Skewers: In a large bowl, combine the chicken with all herbs, lemon, and olive oil. Let marinate in the refrigerator for about 20 min.  

Once chicken is well marinated, remove from refrigerator. Make your skewers, alternating between chicken, mushroom, onion, and pepper.

Grill on indoor or outdoor grill (preferred). For all my NYC people out there, we make due with the electrical grill.  

Serve with yogurt sauce.

Greek Salad

I love putting feta in salads. It gives a great, salty taste that I am sometimes missing in my greens. This Greek salad is a perfect side dish to my Mediterranean Chicken Skewers , but it can be used as a fantastic starter or side dish to any protein. I use Boston Lettuce because it is one of my favorites, but it's not mandatory here - use what you like best!

Ingredients:

• 1 Head of Boston Lettuce, washed and torn into big chunks
• 2 tbs Red Onion, chopped
• Large handful of Grape/Cherry Tomatoes, cut into halves
• Greek Olives
• Crumpled Feta Cheese, as desired
• 1/2 Lemon, squeezed
• 1 Small Seedless Cucumber, cut into big cubes/slices
• 3 tbs Olive Oil
• 1 tbs Dry Italian Oregano
• Cracked Pepper & Sea Salt to taste

Combine all ingredients and add lemon juice + olive oil prior to serving. Toss lightly as to not wilt the lettuce. Enjoy!

Spicy Garlic Hummus

Hummus is a great, protein-filled healthy appetizer, side dish, or snack. I will be the first to admit it, I have done my fare share of purchasing Sabra pre-made hummus, but it actually is pretty easy to make from scratch. It's a great dip for hosting friends/family where they can dunk veggies, pita/pita chips, pretzels, etc.  Here is a very basic recipe that I personally enjoy, but you can add additional ingredients like roasted pine nuts, roasted peppers, or fresh herbs.

Ingredients: For a big bunch!

• 2 Cans of Chick Peas (aka Garbanzo Beans)
• 2 Lemons, Squeezed
• 4 Garlic Cloves
• 3 tbs Tahini
• 2 tbs Olive Oil
• 2 tbs Water
• Few Squirts of Hot Sauce (as desired)
• Salt to Taste, about 1.5 tsp

Run all the ingredients through a food processor or blender until it becomes a smooth texture. Taste for salt and/or additional hot sauce. Refrigerate for 15+ minutes before serving.

Serve cooled, with a drizzle of olive oil and sprinkle of paprika. Garnish with Greek olives.

Cheesy Garlic Bread

Bread, cheese, garlic... what more do you need? I've been making my garlic bread the same way for years. I was inspired by the garlic bread served at my Family's restaurant.  I've made this cheesy garlic bread using different types of breads - white, whole wheat, multi grain... french baguette, dinner rolls, Italian bread. You really can't go wrong, but I prefer some type of baguette. In these photos, I used a multi grain baguette. It's is great as is or dunked in sauce.

Ingredients:

• 1 Baguette, split in half
• 3-4 crushed and minced Garlic Cloves
• 1.5 tbs Butter, more for spreading
• Dry Oregano
• Paprika
• 1/4 cup Grated Parmigiano
• 1/2 cup Fresh Mozzarella, cubed/sliced

Preheat oven  to 350 degrees. Warm the butter on medium heat and add the garlic. Cook for about 3 minutes. Set aside.

Slice the Baguette in half, and spread each side with butter. Season with dry Italian oregano and paprika. Add the melted butter and garlic mixture on each half.

Add the parmigiano and mozzarella cheese. Cover with aluminum foil and bake for 10-15 minutes.



Slice and serve immediately.

Red Wine Arancini

Arancini, better known as rice balls or risotto balls. This was the first time I took a stab at making them. The typical way to make Arancini is with a dry white wine, but of course I like to reinvent the wheel and use red wine instead. The red wine gives more depth in the arancini flavor profile, and it also gives a unique color to the rice. In my recipe, I stuff the risotto balls with mozzarella, but you can stuff with meat, prosciutto, sausage, peas, mushrooms, anything you want. I topped the arancini off with my meat sauce and extra parmigiano, but you can use plain pasta sauce if that's what you have readily available.

Preparing the arancini is a lot of work. One can argue that making risotto itself is complex, now add a few more steps after that and it's a big project. I recommend making these when you feel patient and have time to dedicate. They are time consuming, but oh so worth it!

Ingredients: Makes 7-8 Arancini

• 1 1/2 cups Arobo Rice
• 1/2 Red Onion, chopped
• 3 Garlic Cloves, minced
• 1 Cup Red Wine
• 6-8 cups Chicken Broth, as needed
• 2 tbs Butter
• 2 tbs Olive Oil
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup grated Pecorino Romano
• 2 balls of Mozzarella, cubed
• Crushed Red Pepper, Salt, Cracked Black Pepper to season
• 3 stems of fresh Thyme, finely chopped
• 1 large stem of fresh Rosemary, finely chopped
• Handful of fresh Basil, Finley chopped
• 3 Eggs
• Flour
• Breadcrumbs
• Canola Oil
• Tomato Sauce
• Extra grated Parmigiano

Risotto:
In a separate, large saucepan, melt the butter over medium heat and add in olive oil. Add in onion, garlic, crushed red pepper and cook until translucent. Add rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add the red wine. Stir constantly, letting the the wine cook off and the rice to absorb the wine.

After about 3 minutes, add in 1 ladle of the warm broth and stir until the rice has absorbed the liquid. Repeat this process, adding the remaining broth, one ladle at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. About half way through, add in the chopped herbs.

After you add in your final ladle of broth, add in the grated parmiggiano and pecorino cheese and stir well until cheese is blended. 

Test the rice to see if it is done, and make sure all the liquid is absorbed.  Add additional salt and pepper as needed.  Set aside to cool in a separate bowl.

Arancini Preparation:
Set up: Crack two eggs into a bowl and beat with a fork. Put some flour and breadcrumbs on two separate plates. Have another clean plate ready to rest the arancini before cooking.

Crack the remaining egg into the cooled risotto and mix well.

Cup one tablespoon of risotto in one hand and add a few cubes mozzarella. Cup another tablespoon on top and form into a ball. Set on the clean plate and continue making the risotto balls with mozzarella in the middle.

Now, roll each ball into the flour, coating it very well. Next, dredge into the beaten eggs, one at a time. From the eggs, immediately roll the into the breadcrumbs, allowing a generous coating. Put back on the plate until you are ready to deep dry.

Heat the canola oil. You can use a deep fryer or sauce pan, make sure there is enough oil in the pan so that the arancini will be submerged. Fry a couple of arancini at a time for about 2 minutes on each side. Remove from oil and place on a plate lined with paper towel to absorb extra oil.

Serve with meat sauce and grated parmigiano on top. I also served these with a side of my garlic bread!