unwind cooking
Unwind Cooking
Crispy Zucchini Quinoa Patties
Crispy Zucchini Quinoa Patties (top with Avocado and Caramelized Sweet Onions) This is so delicious by itself, with a salad or topped with avocado or mashed avocado with caramelized sweet onions. Try it with a side of pickles! I made 16 patties out of this recipe. 3/4 cup organic quinoa 1 medium zucchini, grated in … Continue reading
Thyme Wine Mushroom Sauce Steak with Egg Noodles
Thyme Wine Mushroom Sauce Steak with Egg Noodles I’m going to make this again! What a great weeknight dinner with a glass of wine to wind down the day. 2 Tablespoon low-sodium soy sauce 1 teaspoon sugar 1/2 teaspoon pepper 1 1/4 pounds sirloin steak tips, cut int 1 1/2-inch cubes or chunks 1 teaspoon … Continue reading
Herbed Roast Stuffed with Feta and Spinach
cooking twine 1 (1 3/4 pound) beef high quality beef flank steak (or tenderloin) 1 tablespoon cracked peppercorns 2 teaspoons fresh rosemary, finely chopped, about 2 sprigs. Easily remove the rosemary from the twig by pushing them down with your fingers in the opposite direction. 2 teaspoons fresh thyme, finely chopped, about a loose fistful … Continue reading
Mussels with fennel and wine
Quick, easy, super delicious! Serves 3 to 4. 3 tablespoons unsalted butter 1 large fennel bulb, coarsely chopped 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 shallots, finely chopped 1 cup chicken broth 1 cup dry white wine (dry means not a sweet wine) 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp … Continue reading
Chinese 5 Spice Chicken with Balsamic Glazed Carrots and Shiitake Mushrooms
I could not find 5 Spice Blend at my local grocery. So this recipe shows you how to blend the spices yourself. Cook your white rice first before you start preparing your chicken stir-fry. 5 Spice Blend (there’s actually 7 spices) 1/2 teaspoon cayenne pepper 2 whole star anise or 1 teaspoon ground star anise … Continue reading
Brussels Sprouts with Prosciutto, Pepper and Pecorino
Simple but delicious Brussels sprouts with sauteed prosciutto and onion, black pepper and grated Pecorino Romano cheese. Recipe serves 2 or 3. 8 to 10 ounces Brussels sprouts, sliced in half lenghthwise 1 Tablespoon olive oil 1/2 red onion, finely chopped 2 slices prosciutto, finely sliced 1 teaspoon cracked black pepper 2 Tablespoons freshly grated … Continue reading
Lemony Arugula Salad with Crispy Polenta
We have salad with our dinner almost every day. I love arugula and the addition of the crispy polenta was delightful. Serves 4 4 ounces arugula 2 Tablespoons extra virgin olive oil juice of 1/2 a lemon (about a tablespoon); for a more lemony flavor put 2 tablespoons cracked peppercorn 2 to 3 Tablespoons capers … Continue reading
Country-Fried Ground Beef Steak with Gravy
Ground beef made for a surprisingly delicious country-fried “steak”. If you can, definitely choose organic ground beef (100% grass fed). This was a hit at the dinner table! Makes 5 to 6 steaks. Buttermilk Buttermilk is used for the Beef Mixture, dredging and gravy. You’ll need 1 /12 cups (325 mL) buttermilk, divided. Crust 1 … Continue reading
Spinach Stuffed Chicken Rolled in Prosciutto
This recipe is another delicious spinoff of my Dijon Crusted Chicken Stuffed with Spinach Saute and credit to this yummy chicken prosciutto recipe goes to http://dianeskitchentable.wordpress.com/. Preheat oven to 350° F. Spinach Saute Ingredients 2 teaspoon olive oil, divided 1/4 of a large sweet onion, finely chopped (or 1/2 of a small sweet onion, chopped) … Continue reading
Baked Crispy Chicken with Fennel Portabella Wine Sauce
Serves 4 Baked Crispy Chicken 1 1/2 pounds chicken thighs 1/2 cup bread crumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon fresh rosemary, finely chopped 1/4 teaspoon dried fennel seed, finely chopped 1 teaspoon dried basil 2 eggs, beaten 1 Tablespoon olive oil Preheat oven to 350°F. Season chicken with salt and pepper. In … Continue reading
Herb Peppered Roast with Garlic
Herb Peppered Roast with Garlic My first perfectly medium-rare roast. I was so glad and proud. This recipe serves 6. You will need cooking twine to make this roast. 1 (1 3/4 pound) high quality beef flank steak. 2 garlic cloves, thinly sliced 2 teaspoons olive oil (not extra virgin, just pure olive oil or … Continue reading
Dijon Crusted Chicken Stuffed with Spinach Saute with Lemon White Wine Sauce
Dijon Crusted Chicken Stuffed with Mozzarella Spinach Saute with Lemon White Wine Sauce Serves 4. I intended making a repeat recipe from my blog (chicken scaloppine with wine sauce) but the store was out of chicken thighs so I bought chicken breasts – which I never buy because I don’t know how to cook it. … Continue reading
Potato Parmesan Crusted Tilapia with Browned Butter Wine Sauce
Potato Parmesan Crusted Tilapia with Browned Butter Wine Sauce Preheat oven to 450°. Have 4 tilapia fillets, thawed, dried with a paper towel and seasoned with sea salt. (Optional) Fried onion pieces, for serving Potato Crust: 1 pound gold potatoes, peeled and quartered 1/4 cup grated Parmesan cheese 3 teaspoon garlic powder 1/2 teaspoon dried … Continue reading
Sopa de Mariscos (Bouillabaisse)
It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6 1 pound gold potatoes, quartered or cut into bite sized pieces 1/4 cup olive oil, divided 1 sweet onion, finely chopped 1 carrot, peeled and grated 4 to 5 cloves garlic, minced 1 large (or 2 small) fennel … Continue reading
Cilantro Citrus Garlic Chicken Slow-Cooked
This chicken only gets better the next day when you can make them into shredded chicken tacos with guacamole. But no need to shred because the chicken falls apart nicely. 6 pounds fresh organic boneless chicken thighs 1/2 cup fresh cilantro, chopped 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 4 to 5 cloves garlic, … Continue reading
Tarragon Chicken Slow-Cooked
Flavorful, flavorful, flavorful. 1 sweet onion, finely chopped 4 or 5 cloves garlic, minced 1/2 stick butter, softened (equals 4 tablespoons) 1/2 cup fresh tarragon leaves, minced (approximately 2 ounces) 1 teaspoon sea salt 2 teaspoon pepper 1 tablespoon Herbes de Provence 6 pounds chicken thighs In a small bowl, mix onion, garlic, butter, tarragon, … Continue reading
Cabernet Chicken
Red wine, truffle oil and Worcestershire sauce (or substitute) offer complex flavors to this deliciously simple recipe. Serves 6 to 8. 2 pounds chicken thighs 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon truffle oil, olive oil or grape seed oil 1 sweet onion, chopped finely 4-5 garlic cloves, minced 1 tablespoon butter 2 tablespoon … Continue reading
Sake Shrimp Scampi
No white wine, but I had a bottle of chilled sake in the fridge. Need I say? This dish was scrumptious! Serves 2 or 3. 4 teaspoons olive oil 1 1/2 pounds medium or large shrimp, thawed, peeled and deveined (tails can be left on) 5 large garlic cloves, minced 1/2 cup chicken broth 1/2 … Continue reading
Tofu Parmigiana with Marinara Sauce
1 package extra-firm tofu, drained (roughly 14 oz) 1 teaspoon sea salt 1/2 teaspoon pepper 2 tablespoon grated Parmesan cheese, plus extra for serving 1/2 cup panko breadcrumbs 1 teaspoon Italian seasoning 1 egg 2 tablespoon olive oil jar of marinara sauce Pat tofu dry with paper towel to remove as much moisture as possible. … Continue reading
Avocado Chili Crab Burger
This should be named SLOPPY Avocado Chili Crab Burger. Once you start eating this amazing burger it will get sloppy. But it is yummy! Yields 6 burger patties. Ingredients: Avocado Chili-Lime Crab Mixture 1 shallot, finely chopped 2 clove garlic, minced 1 pound claw crab meat 1/2 teaspoon ground ginger 1/4 teaspoon paprika 1/4 teaspoon … Continue reading
Seafood Paella
Serves 6 1 tablespoon olive oil 1 red bell pepper, chopped 1 onion, thinly sliced 3 to 4 garlic cloves, minced 1 1/2 cups uncooked rice 2 14.5 ounce cans chicken broth 1 pound medium shrimp, thawed, peeled, deveined and tails removed 1/2 pound scallops, thawed 2 tilapia fillets, cut into smaller chunks 1/4 teaspoon … Continue reading
Crispy Mahi-Mahi Fish Tacos with Chili Lime Aioli Sauce
THE most delicious fish tacos you’ll ever eat at home. Serves 4. 1 pound Mahi Mahi fish fillets (about 3 fillets), thawed and cut into chunks 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup flour 2 eggs 1 cup Panko breadcrumbs 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 1 tablespoon … Continue reading
Lime Caper Wine Sauce Chicken
This dish goes wonderfully with a chilled Chardonnay or dry Reisling. 2 heaping tablespoons all-purpose flour 1/2 teaspoon sea salt 1/2 teaspoon pepper 1/2 teaspoon crushed rosemary 1/2 cup chicken broth juice of 1 lime 1 tablespoon capers, plus more for serving, drained 1 pound chicken thighs 1 tablespoon olive oil 1 tablespoon white balsamic … Continue reading
Chicken Provençal
Serve this classic Southern French dish with a crusty baguette. 1 tablespoon grapeseed oil 1 small sweet onion (or 1/2 large sweet onion), chopped 1 tablespoon Herbes de Provence (you can substitute with 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary and 1/2 teaspoon fennel seeds) 1 red and 1 yellow … Continue reading
Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce
This pistachio-crusted tilapia fish was really good. But topped with the Chili Lime Aioli Sauce this dish will be a hit at your dinner table. 4 tablespoon breadcrumbs 4 heaping tablespoons pistachio, finely crushed or ground 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder (1 clover garlic = 1 teaspoon dried … Continue reading
Chili Lime Aioli Sauce
I made this sauce to top a Pistachio Crusted Tilapia. This sauce might also go well with salmon, a mahi mahi or as a dip for fried battered shrimp. Yum! 1/3 cup mayonnaise 1 tablespoon olive oil 2 teaspoon garlic powder or 2 small fresh garlic cloves, pressed 1/8 teaspoon salt 1/4 teaspoon pepper juice … Continue reading
Parmesan Pecan Crusted Mozzarella Salad
The mozzarella rounds are fried in a skillet so that they’re crisp on the outside and slightly melted on the inside. Serves 3-4. 1/2 cup prepared balsamic vinaigrette (1 part balsamic to 4 part olive oil, e.g. 1 teaspoon balsamic to 4 teaspoon olive oil) 2 teaspoon Dijon mustard (I used whole grain Dijon) 1 … Continue reading
Chili-Lime Italian Chicken Sausage Endives finished in White Balsamic
Serves 2 to 3, with leftovers. The spicy lime Italian seasoned sausage burst with flavor in your mouth and add to that the fresh crunch of the slightly bitter endive leave, it’s a spectacular combination. 1/4 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon pepper 1/8 red chili pepper flakes 1/2 sweet onion, chopped 1/4 red … Continue reading
Spinach Stuffed Mushrooms
8 ounces mozzarella cheese, diced into small squares (a ball or square of mozzarella works best; you can usually find a16 ounce ball at your local store) 1 garlic clove, minced 8 small portobello mushrooms, stems removed 1 tablespoon extra virgin olive oil 10 ounce bag of spinach, rinsed (do not dry) Preheat oven to … Continue reading
Patatas Bravas (crispy potatoes with salsa brava *spicy*)
The first time I tried Patatas Bravas was at a Spanish tapas restaurant called Picasso’s. The sauce is spicy but not too spicy that would render the dish not enjoyable after a few bites. I’m not into very spicy foods but I find I can continue enjoying the salsa brava with the crispy potatoes and … Continue reading
