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5-5-11

Grilled Steak

Grilled rump steak with steamed broccoli and grilled potato.

5-4-11

5-3-11

Tomato Vegetable Soup

Sauteed onion, carrot, celery, red pepper and garlic in a rich broth of chicken stock and tomato with shredded roasted chicken breast and cappelletti. Served with crusty French bread and grated Parmesan.

5-2-11

Cajun Pork Loin

A slice of boneless pork loin coated with home blend Cajun spice and grilled, served with rice pilaf and roasted green beans & red pepper.

4-28-11

Mac & Cheese with Chicken

Penne pasta and roasted chicken breast tossed in a four cheese cheese sauce baked with a seasoned crumb topping; served with steamed broccoli.

4-27-11

Thai Chicken with Snow Peas

A twist on an ATK recipe. The chicken breast that is minced is sauteed with minced Thai basil, garlic, ginger, snow peas and shallots; finished with oyster sauce, fish sauce, rice vinegar, sugar. Served over basmati rice.

4-26-11

 Pea Soup

Not a fan, but I got the coveted Easter Ham bone and therefore, pea soup was in the offing. All of this will be given away.

Turkey Tacos

Ground turkey (instead of beef) seasoned up for taco meat and served with all the fixings; shredded lettuce, grated cheese and homemade salsa.

4-25-11

Roasted Chicken Beast

A bone in breast of chicken seasoned and roasted, served with baked potato and green beans.

4-21-11

Pan Seared Steak

Seasoned rump steak pan seared and served with roasted potatoes, asparagus and carrot.

4-20-11

Jambalaya

The classic with smoked sausage, chicken and shrimp in a robust tomato sauce served over white rice.

4-19-11

Pork Loin Paillard

A slice of pork loin pounded thin, breaded in panko, sauteed and topped with a homemade salsa; served with broccoli and mac & cheese topped with crispy fried kielbasa.

4-18-11

Roasted Chicken Breast

A skinless breast of chicken seasoned and roasted, served with baked potato and roasted green beans.

4-15-11

White Pizza

A homemade crust topped with a garlic parmesan sauce, roasted chicken breast, broccoli, rasted red peppers and a four cheese blend (not shown).

4-14-11

BBQ Beef

I slow cooked a chuck roast in seasonings and liquid smoke. The meat was taken out and left aside to cool slightly. While the beef cooled enough to handle I strained and defatted the cooking liquid and reduced it on the stove. The beef was broken into good sized pieces and placed on a lined sheet pan. After the liquid cooked down enough I added store bought BBQ sauce then coated the beef and broiled it to create a sticky "bark" I repeated and did the same on the other side. The beef was served with green beans and a roasted sweet potato.

4-13-11

Vietnamese Pho (Ga)

I made the stock traditionally with pork and chicken bones/parts, ginger, lemon grass and star anise.

The dish consists of the stock poured over cooked rice noodles & shredded chicken. I also added some finely julienned snow peas. All is topped with crispy fried shallots that I get from a Korean store in my area - great store. The classic "sides", added by the diner are lime, jalapenos, Thai basil (also from the Korean store) and bean sprouts. Not bad for a home version. I didn't forget the chili garlic paste or Sriracha.

4-12-11

Jerk Chicken Breast

Slices of chicken breast marinated in Jamaican Jerk seasoning grilled with asparagus and served with roasted potatoes.