Chicken Saltimbocca with Creamy Couscous

Chicken Saltimbocca with Creamy Couscous 

It seems that when you are tired and just want fast food, or something to just pop in the microwave, someone is coming over that you feel pressured to impress. I have the dish for you!  Colorful, delicious and a cinch to make!

Ingredients

4 - 6 chicken breasts or thighs (I used thighs)

1 pint grape or cherry tomatoes, halved

six large sage leaves

3 sprigs fresh oregano

1/4 cup cream cheese (I used onion and chive)

2 rounded tablespoon sour cream

1 tablespoon whole grain mustard

1/2 cup Chardonnay or any non-sweet white wine (but I had only Pinot Grigio, go figure)

The zest and juice of half a lemon

1 tablespoon paprika

Fresh or dried thyme   I only had dried on hand

salt and pepper + 1/2 teaspoon black pepper

1 rounded teaspoon dried oregano

1 tablespoon small capers

2 tabs butter

3 tablespoons extra virgin olive oil

2 Fresno chiles, sliced into rings

Parmiggiano, grated

Couscous

1 store bought package of couscous

*I added saffron to the couscous and a smashed clove of garlic

*Follow directions on the box, otherwise

In a large skillet, add the evoo over medium-high heat.  Meanwhile, salt and pepper the chicken breasts and add a sage leaf to the flat side, and when the oil ripples, add them to the oil.  It will sizzle and that is what you want. Sear the breasts three minutes per side.  Get a nice golden color on them. Remove the breasts to a plate.  

Start the couscous.  Follow the directions on the package.  For a more smoky taste, add a tab of butter and a tablespoon of extra virgin olive oil and a crushed garlic clove, and add the couscous.  Stir it around to coat the couscous and toast it a bit. Add the recommended amount of water, bring to a boil.  Add a pinch of saffron or saffron flower (saffron flower is far less expensive with a fraction of the flavor, but on a budget, it is worth it). For extra flavor, you could add chicken stock rather than water. Cover and finish as directed. 

I added a few small oregano leaves to the couscous. 

To the skillet, add the cream cheese, butter and sour cream, tomatoes and sliced Fresno chiles over medium heat. When the mixture begins to bubble, add the wine, capers, mustard and lemon zest and juice.  Bring the now looser mixture to a boil and snuggle the chicken into the mixture. Add the parmiggiano, cover and let the chicken braise in the mixture for thirty minutes over low heat. 

After thirty minutes, uncover and bring to medium for fifteen minutes.  Loosely place foil atop the skillet to catch spattering. 

To plate, add a rounded mound of couscous to the plate and top it with then chicken and add some of the sauce atop the chicken. 

Add oregano garnish and grate parm and serve!

I hope this dish has inspired you.  Thank You for your time and your visit!  

Now, go cook something for someone you love! I am!

~Martin

In-House Cook

Martin's Fruit-A-Licious Rose Sangria!

Fruit-A-Licious Rose Sangria

What's summer without Sangria?  While most people make Sangria with zinfandel, I like to make Sangria with all fresh fruit, as is traditional, but with White Zinfandel.  It is lighter and well, I can drink a lot more of it than Sangria made with zinfandel. 

Here are some photos about my Summer Fruit-A-Licious Rose Sangria. 

I used blood orange, naval orange, apples, lemon, blue berries, blackberries and raspberries. I also used bottles of sparkling lemonade and sparkling blood orange; a cup of each. 

Easy as can be. Slice the larger fruit, add lemon zest and juice, add the sparkling drinks, about a cup of each, and then the wine of your choice.  Of course, I am not averse to pouring a bottle of champagne into the mix.  What do you do?  Please feel free to share here with us all!  Thanks!

As always, Thank You for your time and viewership!  Now, go cook something for someone you love and surprise them with a cold glass of Fruit-A-Licious Rose Sangria! ❤

~Martin

In-House Cook

Mozzarella Meatballs with Herb Alfredo and Penne

Mozzarella Pork Meatballs with Creamy Herb Alfredo and Penne

Hello, Friends! This is my first blog post since November, and I apologize for the insane delay.  Life has been a bit of a tumble these last months for me, physically, but I am on the road to complete recovery and soon, you'll be completely tired of me. 

I am grateful for all of you viewing this all-new recipe blog post.   

With that, let's get to the meal, shall we?  This meal is simple, fun, aromatic and can feed up to four easily. I must make my confession about now. In fear of pain and sharp objects, I bought the Alfredo sauce.  I was going to make it from scratch but I wanted to dissect the flavors and ingredients for myself.  What I learned is that, while I am good making a roux, I must learn the rest of the "Mother Sauces".  That is my summer goal.  Now....

Mozzarella Meat Balls
1 pound ground sausage or ground beef (I used beef)
2 gloves garlic, finely grated
1 quarter red onion, finely grated
1/4 cup finely grated mozzarella cheese
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon dried basil or flat leaf Italian parsley 

Combine all of the ingredients thoroughly.  Use your hands or an ice cream scooper to form perfectly shaped meatballs all the same size. You should be able to make 12 evenly shaped and sized meatballs.  You can either fry them in a skillet to give them a delicious crust, which is what I did, or, you could place the meatballs in a muffin tin sprayed with non-stick spray and bake for twenty minutes at 375-degrees. 

As I mentioned above, I seared the meatballs in a skillet with garlic and rosemary infused extra virgin olive oil over medium-high heat. Once the meatballs had acquired a delicious crust, about three minutes per side, I removed them from the skillet.  I drained the skillet and added two tabs of butter and a little garlic powder and spooned in the store-bough Alfredo sauce.  I added fresh oregano and thyme. I gently whisked everything together and allowed it to heat up slowly. 

Meanwhile, in a medium pot, I added about two quarts of water and liberally salted the water when it began to boil.  I added two cups of penne pasta and allowed it to cook al dente, or, just before done.  Once al dente, I added the pasta, two tabs of butter, and some onion and chive cream cheese, about a half cup, along with fresh torn basil and about two tablespoons of finely grated parmiggiano cheese. I tossed the pasta with the mixture until it was creamy.  The aroma was simply killer.  Amazing. I simply served the pasta and added three meatballs I'd been keeping warm in the oven. 

Creamy Sauce Ingredients
2 cups penne pasta 
1/4 cup cream cheese (I used onion and chive)
2 tabs butter
2 rounded tablespoons parmiggiano cheese, finely grated
1/4 teaspoon black pepper
3 torn fresh leaves basil, torn
1 or 2 sprigs fresh oregano, stripped, for garnish

*See directions above

If this does not make your mouth water, nothing ever will.  It was a culinary coup for me, simple and easy.  Gastronomy experts may not concur, but between you and I, I think we done good work here.  Please make this and tell me what you think about it!  Thanks!

Thank You for viewing this very belated recipe post.  I am grateful for you being with me.  Please look up my new Facebook site for my humble blog at In-House Cook.  Thank You!

With that, please go cook something for someone you love!  💖

~Martin

In-House Cook

When Less Is More: Tikka Chicken and Onion Stir Fry Over Affordable Saffron Rice

When Less Is More...

Tikka Chicken and Onion Stir Fry Over Affordable Saffron Rice

Sometimes the grand meals I plan in my mind turn out much more simply in real life based on what I have in my frig and in my pantry. The reality is, sometimes less is more. This is one of those dishes where a few spices create a grand meal with complimentary textures and layers of flavors. 

This dish would make a great mid-week meal or Friday night meal when everyone is super tired. Let's get to it, shall we?

Affordable Saffron Rice

Go the the Mexican spices section of your local grocer. Many are starting to carry a Saffron Flower package that is slightly more expensive than the rest of the brands' spices but just as aromatic as the major expensive Spanish Saffron.  Look for the El Guapo packagingTM*.  

If you do not have access to the above listed brand, or something like it, using the expensive but always perfect Spanish Saffron (which I also have) is fine!

Add a pinch (1/2 teaspoon) Saffron strands to 2 cups water or chicken stock over medium-low heat. Allow the saffron water or stock to steep and marry its flavors. 

Meanwhile, measure one cup of rice for two good eaters, or three light appetites.  Add two tablespoons of garlic infused evoo into a shallow skillet over medium-high heat.  Add the rice to the skillet when the oil begins to ripple. You are toasting the rice.  Stir vigorously to coat the rice, providing some sizzle to the rice.  Such great flavor!  After three or so minutes, when the rice begins to darken, add it to the steeping saffron water. Interestingly, the rice will cause the water to sizzle and steam.  Bit of a fun science experience!  Bring the water to a boil, stir vigorously, reduce the heat to low, cover and cook for up to forty minutes.  

For the Chicken

six pieces boneless/skinless chicken thighs

one large red onion, coarsely chopped

1 clove garlic, finely chopped

2 tablespoons Tikka paste or powder

salt and pepper

2-4 tablespoons evoo

Add three tablespoons evoo to a skillet over medium-high heat.  In the package or on a plate, use six pieces of boneless-skinless chicken thigh and sprinkle with salt and pepper.  Next, add Tikka paste or Tikka powder to all sides of the chicken thighs.  Add the chicken cut side down when the oil begins to ripple.  It will sizzle and release an amazing aroma!  Sear on each side about three minutes.  No, the chicken will not be done, but stay tuned!  Remove the chicken and set on a plastic cutting board. 

Add one coarsely chopped red onion to the skillet with one finely chopped clove of garlic.  Saute up to six minutes, while you slice the chicken thighs into bite-sized pieces. Add the chicken pieces to the onion in the skillet and combine thoroughly.  Saute for seven or eight minutes until fully cooked over medium-high heat, stirring often. 

The rice should be done shortly.  When it is, try to plate it in a circular pattern and add a hearty helping of the stir fry atop the rice.  Garnish with fresh lemony thyme and fresh chopped rosemary. 

Serve family style or singularly. Either way, what a delicious meal!

With that, Thank You, friends, for your visit! I always appreciate when you all stop by to view my dishes.  Thank You!

Now, Go Cook For Someone You Love!

~Martin

In-House Cook

Sausage and Ricotta Stuffed Pasta Shells Finished in Pomodoro Sauce

Sausage and Ricotta Stuffed Shells finished in Pomodoro Sauce

Sometimes, holidays do not go as planned and adjustments made last minute.  I was having Thanksgiving dinner at my place, but half of our little family unit were ill, two others dining elsewhere, so that left my mom and I. We decided to put it off till later.  I needed to do Something for dinner and decided on stuffed jumbo pasta shells. It was a handy pantry item and, with a little of this and a can of that, I created an delicious and satisfying meal with leftovers for a fantastic lunch today.  This is such an easy meal to prep, minimal dishes to wash after, with complex textures and amazing flavors.  Let's get started, shall we?

Shells Stuffing

1 box jumbo shells

2 cups ricotta cheese

1 + 1 rounded tablespoons combined fresh basil, rosemary, thyme, sage and oregano, finely chopped*

1/4 teaspoon each salt and pepper

2 tablespoons finely grated parmesan cheese

2/3 pounds Italian Turkey Sausage

Evoo, two tablespoons

My Pomodoro (Tomato) Sauce

1 28-ounce can of peeled San Marzano tomatoes

*the other rounded tablespoon of fresh finely chopped herbs

1/4 teaspoon each salt and pepper

1 tablespoon lemon infused evoo

1 clove garlic, grated

1/2 cup water

*2 cups mozzarella cheese as bake topping

You can make the sauce ahead of time if you wish.  This is the simplest sauce ever.  Add a tab of butter or lemon infused evoo to a pot of high-sided skillet. Add the garlic and saute over medium heat.  Add the can of San Marzano tomatoes, herbs, salt and pepper and water.  Bring to a boil over high heat.  Reduce the heat to medium-low and partly cover.  After ten minutes, uncover and mash the tomatoes which have softened quite a bit.  Done. 

Now, I used the same high-sided skillet I'd cooked the sausage in and kept some of the fat reduction in the skillet for flavor.  

For the Shells

Bring four quarts of water to a roiling boil over high heat.  Liberally salt the water, as it is the only time you have to season the pasta. Add 13 - 15 shells, unless you are cooking for several more people than two, then add the whole box. Cook it before al dente, which is just before being done. The shell should be soft but not done yet.  You will finish it off in the Pomodoro Sauce. 

After fully sauteing the sausage with the evoo, process the chunks in a food processor so it is more of a finely crumbled consistency.  After cooling, process, then mix together with the two cups of ricotta cheese and the fresh finely chopped herbs, salt and pepper.  Use a small spatula or spoon to fill each of the shells that should be removed from the water with a spider or colander. Place each shell into the Pomodoro sauce.  Top with the two cups of mozzarella.  Bake at 350-degrees for 30 minutes. 

Saute the sausage, then, when cooled, process into a fine crumble

After combining the ricotta, herbs and sausage, fill the nearly cooked shells and place each one into the Pomodoro.

I added some extra fresh thyme atop the shells.

I smothered the shells with grated mozzarella and baked at 350-degrees for thirty minutes. Below is what the final product prior to plating looks like. 

The mozzarella becomes golden brown and the Pomodoro Sauce bubbles along the perimeter of the crust. The aroma is purely Italian. The flavor, divine. 

I plated this last night but it was recommended that I plate it on classic white plateware.  

While these are not the best pictures ever, you certainly can see the filling and denseness of the sauce. I garnished with fresh lemony thyme.

However you serve it, the point is to enjoy it, savor each bite and those whom you are sharing your meal with.  

With that, awesome viewers and readers, I  appreciate your support and I hope you had a Truly Happy Thanksgiving.  

Now, Go Cook For Someone You Love!

~Martin
In-House Cook

Mother Hubbard Empty Cupboard Pantry Meal: Tortellini with Fresh Tomatoes and Herbs

My Mother Hubbard Empty Cupboard 

 Pantry Meal:

Tortellini with Fresh Tomatoes and Herbs

As a teacher on a single income, the last week of the month oftentimes is very lean.  Food is not lavish, but more pantry meals. October was an extremely tight month and the day before Halloween was the very last meal my cupboard pantry and refrigerator could muster. I made the most and best of it, though, and with the help of my friends, Anne and Chase, Thanks Friends!, I made a fulfilling and delicious extreme pantry meal. The LAST pantry meal.

I had a bag of Tortellini in my freezer and though I had intended to have it this day, that day and the other day, I kept putting it off.  So glad I did!  It was the Last usable item in my freezer and refrigerator. I had no more tomato based products, so the sauce was going to have to be something else. But, I did have butter!  So, brown butter sauce was part of the menu.  Problem:  I did not have fresh sage, no money to get any, and no friends have it growing.  So brown butter sage sauce, was going to have to be brown butter something-else sauce. 

Let's get to the ingredients, shall we?

Ingredients

1 package tortellini

1 pint grape or cherry tomatoes

1 teaspoon or tablespoon garlic

*onion, if you have it, sliced

1/4 stick butter

salt

2 tablespoons dried Italian seasoning

4 + 4 leaves fresh basil

1 tablespoon fresh thyme

2 tablespoons evoo

parmesan cheese

I had gotten some fresh basil for a previous dish a few days earlier from Anne and Chase, so I had greens.  I had parmigiana, a few sprigs of thyme and a pint of baby grape tomatoes in the frig, as well, and a small container of garlic paste.

I added three tabs of butter and a teaspoon of garlic paste to a skillet over medium heat with two tablespoons extra virgin olive oil. While the butter melted, I added four quarts of water to a pot over high heat. 

When the butter melted in the skillet, I added the tomatoes and four chiffonade cut leaves fresh basil, as well as a tablespoon of fresh thyme. I allowed the flavors to marry during a medium heat saute. 

When the water comes to a roiling boil, liberally salt the water and stir it in.  Add the tortellini and stir again to prevent sticking.  Like gnocci, tortellini sinks then rises when it is done. As the flavors marry in the skillet, use a spider or other water draining utensil to scoop out the tortellini and place it into the skillet. I do not know if this video will work, but, if not, please visit my blog's facebook (In-House Cook) site, instagram (In-House Cook) or Twitter (In-House Cook/@crdn9) and you can see several videos about this dish.  Thanks!

When the tortellini has finished cooking, add it little- by- little to the skillet.  Toss gently and coat the pasta evenly. Add a tablespoon of dry Italian seasoning and stir.  Again, I hope the video works when the post is published!!!

I garnished with some more fresh basil and shaved parmesan cheese. This dish easily feeds three or four, especially with additional items, such as garlic bread or a protein. 

Some people do not like butter or oil on their plate (I love brown butter sauce, so it Is on my plate) so you can always use a slotted spoon to plate the tortellini. 

Such a basic dish but so delicous.  Lesson learned?  Always have that one item like tortellini or ravioli in your freezer with something to create a sauce with and keep that in your pantry. When you have that one day when you really need it, it's there. 

With that, my gentle viewers, Thank You for your time and consideration.  I am grateful for your visit!

Now, Go Cook Something For Someone You Love!

~Martin

In-House Cook

Marinated, Grilled, Sliced Flank Steak and Pesto Farfalle Pasta

Steak and Pesto Farfalle Pasta

Last week I was asked to cook for a dear friend's family twice and I had the pleasure of cooking this for them last Tuesday.  I had marinated a deliciously seasoned flank steak I'd purchased from our local butcher, grilled it, let it rest and sliced it.  So soft and delicious! I'd made farfalle pasta, otherwise known as bow tie pasta, added fresh tomatoes, fresh torn basil and pesto to it and tossed it in butter for flavor and a sheen.  What a delicouis meal with a built in salad!

Let's get started, shall we?

Flank Steak Marinade

1 flank steak

2 cloves garlic, grated

1/4 onion, grated

dried or fresh rosemary, thyme, oregano

4 leaves, fresh basil, finely chopped

4 tablespoons evoo

white balsamic vinegar 

1 Fresno chile, finely chopped

salt and pepper

Place the steak into a gallon sized plastic zip-lock bag. Pour the marinade into the bag, zip the lock, smush the steak and marinade together so it coats the entire steak. Set it into the frig for as long as you can to marinate. 

Grill the flank steak indoors or outdoors, about 7 minutes per side.  Remove and let the steak rest about five minutes. Slice. Halve the longer pieces. 

Bring 4 quarts of water to a roiling boil and liberally salt the water as it is the only time you have to season the pasta. Add one box or container of farfalle, aka. bow tie pasta and stir to prevent sticking. Cook until done, not al dente, or almost done, as the package suggests, about twelve minutes. When done, drain the pasta.  

two pints of baby tomato medley

four leaves fresh basil, chiffonade cut

1 white onion, halved and sliced into crescents

2 cloves garlic, grated

fresh thyme and oregano
1 4-ounce container store-bought pesto
3 tabs butter
2 tablespoons evoo
1 tablespoon dried Italian seasoning

Reduce the heat to medium, add the butter and garlic.  The aroma will floor you!  Add the rest of the ingredients listed above and saute three minutes to coat with the oil and butter. Now add the hot, moist pasta atop the veg and toss several minutes to marry the amazing flavors. 

Plate the pasta family style on a large serving plate and top with the steak.  Garnish with fresh torn basil and shaved parmigiana. Serve. 

Enjoy yourselves! This is a simple, easy, and fun recipe to make!

As always, my gentle readers, Thank You for your time and consideration and visit.  I'm humbled!

Now, Go Cook For Someone You Love!  

~Martin
In-House Cook