Coconut Shrimp and Chicken Tacos

Friday we were heading to the lake to celebrate D's momma's birthday. I knew I wanted to cook, but did not know what. We narrowed it down to fish tacos and spinach pasta with veggies. D lobbied for spinach pasta and I let him. That said, I was forming my plan to make some sort of taco over the weekend. Normally, as you can tell from my previous fish taco post, I crust whatever fish i am using in chile-corn crust. I did not have time to the desire to go to Central market to get this, so I decided I would make my own crust. Flash forward and I decide to make a chile-coconut-panko crust. I did both chicken and shrimp so that everyone could have something they enjoyed! One note - I did not have an egg for the shrimpies (well, in reality there was an egg in the fridge - I just could not find it until I had already crusted the shrimpies so the chicken got it but not the fish) and so they were not quite as brown and crispy. I also baked them for health reasons - feel free to pan fry them if you like. It will get them extra crispy!

For the Marinade

• One can coconut milk (lite or regular)
• Two Limes
• One pound Shrimp
• 2 chicken breasts, cut into tenders then halved
• 4 tablespoons Sriracha
• 2 tablespoons Tempura Sauce
• 2 teaspoons Curry Powder
• 2 ziplock bags

In one Ziplock, combine half of the coconut milk, half Sriracha, half tempura, half curry powder, and juice from one lime. Add peeled shrimp to this and refridgeate for about at least 2 hours. Repeat process with chicken and second ziplock bag. Adjust curry and Sriracha use to preference.

Crust (divide all ingredients between two plates - if only doing chicken or shrimp then use half of what I call for)

• 3 cups Panko
• 2 tablespoons Cayenne 
• A couple pinches of red Chile flakes
• 3 cups shredded coconut *
• Salt
• Pepper
• Add other seasoning as desired - I added just a pinch of adobo 
• Two eggs, beaten in separate bowls or dishes for dredging

If baking, grease a slatted cookie sheet and preheat oven to 400. Once shrimpies are crusted, place on the baking sheet until all are crusted. Bake for about 10 minutes, until crust is golden brown. Squeeze extra lime juice over the baked shrimp if desired. Same process for chicken.

If frying, fill a fry-pan with an inch of oil. Heat to appropriate heat (check by dropping a bit of crust into hot oil - when it sizzles on impact it is ready). Add shrimp or chicken one at a time with a slotted spoon or tongs (preferably the latter). Fry until golden brown. Remove to a drying rack or plate with a napkin on it and salt just a touch. Squeeze with lemon if desired.

*If using unsweetened coconut, add a bit of honey to the marinade. If sweetened coconut, omit honey.

Taco Bar

• Half head shredded red cabbage or radicchio
• Shredded Cheese (suggestions: Cheddar and Jack mixture or Queso Fresco or Cojita Cheese)
• Chipotle Aioli*
• Black Bean-Mango Salsa*
• Sliced Avocado
• Fresh Lime Juice
• Chopped Cilantro
• Corn and Flour Tortillas, Warmed

*Elsewhere in blog

Build your taco as desired!

Chicken Marsala - The Version that occured last night

As with practically everything else I make, this is a dish that is different every time. That is what I get for not using recipes I suppose. I admit I had some anxiety before making this last night. I actually have not made it since maybe the first month that D and I started dating. The story with that meal is less than a fairy tale. It was getting cooler at night and I was craving chicken Marsala like I sometimes do. I did my shopping at the Marble Falls HEB - a decent size but not anywhere near my normal spots (which we all know by now are Central Market and Whole Foods). This ends up with me staring wistfully at the Marsala choices (only one and it was NOT Holland House) knowing that my craving was probably not going to be satisfied but hoping the dish would still come out - yes that is how much loyalty I show to my products. I also used the only selection of pancetta that was available, again a product that was new to me. This whole "new to me" argument really is not a god one I suppose, as a decent cook should be able to roll with the punches but new products coupled with a salt shaker that apparently does not show that salt is coming out (also my first time to use) lead to a meal that was so salty I refused to eat it. D was a trooper and ate it, I am still not sure how, but he had to drink water with every bite. Believe me when I say I did everything possible to tone the salt down - lemon, the rest of the cream, more Marsala (which led my to believe this particular Marsala contained a higher amount of salt than ANY Marsala should), more butter, water.NOTHING worked. I was going to throw it all away (unprecedented - I HATE wasting food), but D would not let me. Considering this was only the second meal I had cooked him - I am pretty lucky he gave me another shot and stuck around for the third (though I am certain he agrees that worked out well for him). Basically, I cooked the worst thing I have ever made and he ate it - all of it - that is some kind of wonderful right there. =) But what I have been craving is my Marsala. The Marsala that is better than any restaurant can offer. The Marsala that my Dad licked off of his plate. The Marsala I made for my friend Mel's bachelorette party and the Marsala that I made for large dinner parties that always resulted in a recipe inquisition (and my lack of response since I just throw stuff into a pan). Then there is also my stuffed Marsala -- but that will have to be another entry. You get the gist, I was craving Marsala and - last night - I redeemed myself. Due to the previous disaster, I asked D if he liked it maybe 4 times. His response: Silence. He was too busy eating. He only stopped to say that if I want him to talk during dinner, I have to stop making food that is so good. Hey, I'll take it! This version is lower calorie than the big versions I make for larger groups. It is much lighter and less rich but even more flavorful than what you can get in a restaurant. 

FYI - in a resturant you will get just the broth and the mushrooms. I prefer mine with the broth that still contains everything that went into it. The sweetness of the shallots soaked in sweet Marsala is just - well - perfect on bread after you finish your chicken. 

Marsala

• 4 Large Shallots, thinly sliced
• 4 Cloves Garlic, minced
• One pound of Cremini mushrooms, sliced (mix and match if you like)
• 4 fresh sage leaves, whole
• 10 fresh thyme stems, whole
• 1 tablespoon Herbs de Provence
• 1/2 tablespoon Crushed Red Pepper
• Pinch of Salt
• Large amount of black pepper, cracked
• 2 tablespoons butter
• 1.5 tablespoons truffle oil
• One slice of Pancetta or thick prosciutto sliced
• Juice from one/half lemon
• 3 tablespoons chopped fresh parsley
• 2 tablespoons Half and Half
• Half a bottle (plus a little more) of Holland house Marsala - about 1 1/4 cups (I think)
• about 1/2 cup of chicken broth
• Handful of baby spinach 
• 3/4 cup flour, plus 2 tablespoons for sauce
• One tablespoon Cayenne
• 1 teaspoon Salt
• One tablespoon of Fresh thyme or Herbs de Provence
• Generous amount of cracked black pepper
• One egg, beaten
• Two Chicken Breats
• Two small slices of Fontina cheese (or whatever you have)

 One a plate combine 3/4 cup flour, Cayenne, Salt, Pepper, and fresh Thyme or HDP and mix well (add and decrease seasoning as desired). Coat Chicken in egg then dredge in flour (I do not pound my chicken breasts thin because that is one more step and the chicken is generally less juicy and tender). Brown chicken well on each side in a large skillet with heated truffle oil. Remove chicken to a plate and discard plate with flour.


In the same pan, add a dab of butter, allow to melt, then add pancetta, shallots, garlic, crushed red pepper, and a pinch of salt. Scrape bottom well to soak up all the chicken flavor and bits from the bottom. Saute until almost glassy, then add mushrooms, sage, thyme, plenty of cracked black pepper, and HDP. Cook until mushrooms are browned and add a dab more butter and 2 tablespoons flour, making a very quick roux. Add Marsala, cream, and broth and allow to reduce - about 8 minutes. Squeeze the lemon juice in and let it hang out for a second. Taste and adjust seasoning as desired (I would add more pepper and a touch more cream of butter if it needs it). Cut a slit in each chicken breast and insert a small slice of Fontina cheese in the slit. Return to pan and let warm for a few minutes and add spinach to wilt into sauce. Remove from heat, top with Parsely and serve chicken smothered with sauce with warm, crusty bread.

*Before serving remove the thyme stems and sage leaves.

Spinach and Apple Salad with Pesto Chicken Salad

Elsewhere in the blog, there is a recipe for Pesto-Chicken Salad which I love. The other day I had some chicken breast I needed to use up, so I whipped up some Pesto Chicken Salad and brought and apple and a bag of spinach to work the next day for a light, healthy and quite tasty lunch.

• 3 cups Spinach
• 1/2 favorite Red Apple of Choice (I used a small Gala apple), thinly sliced
• 1cup Pesto Chicken Salad with Cranberries*
• 1.5 tbsp Girard's Light Champagne Dressing
• Fresh Black Pepper

*Elsewhere in blog 

Put Spinach in a large bowl on on a plate. Cut apples into spinach and crack black pepper over spinach. Pour dressing in a circular motion over spinach. Mix well. Top the greens with a scoop of Basil Pesto Chicken Salad and enjoy. Feel free to heat the chicken first if you prefer that element hot.

Enchilada Eggs

Pretty quick and easy combination that occurred when I took last Friday off and made D breakfast. We had had enchiladas the night before and had leftover sauce so I decided - since D loves them so much - that I would combine them with eggs for homemade breakfast tacos (I of course had a smoothie given my egg allergy). He liked them=)

• 2 eggs, cracked and beaten
• Pinch Cayenne
• Salt and Pepper
• Monterrey Jack or Cheddar Cheese
• Dash of milk or cream
• 1/2 cup of Black Bean Corn Salsa
• 1/2 cup Green Chile Pork Enchilada Sauce
• 1 shallot, diced
• 2 cloves garlic, minced
• Small handful of torn rotisserie chicken
• Salsa of choice

Combine Eggs, milk, Cayenne, and Sat and Pepper in a small bowl and beat well.

In a pan, saute the shallot and garlic in a dab of butter until glassy. Add black bean corn salsa and heat for about a minute. Add eggs and scramble. Once almost cooked, add enchilada sauce to the pan, along with cheese and chicken pieces.Serve with warmed tortilla, avocado slices (if desired), and salsa of choice.

Chicken and Dumplings

Night after night of nostalgic food sure is fun! Chicken and Dumplings is another childhood favorite. One of those - I like the one that my momma makes the best and cannot ever stray to far away from it or I will not like it - meals. Everyone has their favorite version and I swear I am not knocking them, but if you put a soup with some dumplings and a bunch of carrots in front of me and call it chicken and dumplings I will make a huge scene about how it is an imposter!!!  (unless the plate is placed in front of me by Thomas Keller or Wylie Dufresne...I will eat anything they place in front of me without a thought in my head except maybe amazement, wonder, and happiness). Proper Chicken and Dumplings. I tried for years (before I actually knew how to cook) to make this like my momma and never could so, brimming with disappointment,  I put the idea , along with the heart-healthy Bisquick, on the shelf for a while. Then I learned how to cook and decided to try again one night. Much better results but,  still not like momma made it - it was sweeter almost. For comparison sake, soon thereafter I asked my mom to make it for me. I knew almost instantly what the problem was. Verdict: throw out your "healthy" Bisquick and use the regular stuff! Makes all the difference. Now I make them exactly the way I love them (albeit a bit different from my momma's but there is a very strong resemblance) and there is no low-fat Bisquick involved. If you think about it saying a processed food is more "healthy" than some other processed food is - well - absurd...it is all bad for you so eat it sporadically and, when you do, get the good stuff.

• One Box plus 1/2 cup of Good Quality Chicken Stock
• 2 Bay leaves
• Salt and Pepper to taste
• 1.5 - 2 chicken breasts (seasoned with salt, pepper, cayenne, and herbs de provence)
• 3.5 cups Bisquick mixed with enough water to bind
• 3 celery stalks, sliced a little under a quarter inch thick
• 2-3 garlic cloves, finely minced
• one large shallot, chopped 
• splash of white wine
• 2 tablespoons olive oil

In a mixing bowl, mix Bisquick and water until you have a thick dough. Reserve.

Heat 1.5 tablespoons oil in a skillet. Season chicken and place in hot oil, brown on each side. Remove from pan and reduce heat so as not to burn the mirepoix. Add garlic, shallots, celery and bay leaves (with a pinch of salt) to the pan and scrape bottom well to coat with chicken bits leftover. After a few minutes, hit the mixture with a splash of white wine and allow to cook off. Pour in all of the chicken broth and bring to a boil. Gently drop dumpling mixture into the liquid a spoonful at a time until it is all gone. Add salt and pepper and stir once. Reduce heat and simmer, uncovered for 20 minutes. Stir again and cover. Continue simmering for another 20 minutes. At some point during the simmer time, slice chicken into thin slices, then cut in half and reserve. About five minutes before the dumplings are ready, add sliced chicken, salt as needed and pepper and stir. Five minutes later and you are done. Good luck not eating the whole pan.

Pesto Chicken Salad Panini

This mayo-free chicken salad is absolutely incredible and SO easy. This was a concoction I made up one day with leftover rotisserie chicken, leftover pesto that I needed to use and cranberries (I always have cranberries on hand) when I wanted a sandwich. Since then, I have made this many times as a sandwich filler, spinach salad toppers, and spinach pasta dish. It is so good and has frequently made the menu for bachelorette and Christmas parties and other events that require feeding a large group. Here is the version of a panni that I made - not going to lie, it was one of the best sandwhiches I have ever had in my life.

• 1 cup leftover chicken, shredded
• 1.5 tbsps of basil pesto
• freshly cracked pepper to taste
• handful of dehydrated cranberries
• small handful arugula (or spinach if you have no arugula)
• 1 tbsp chipotle aioli *optional
• 1-2 ounces of cheese (I used Fontina but you can use whatever you have on hand)
• 2 slices of ciabatta bread, one side each oiled and rubbed with a garlic clove

Special equipment

• Panini Maker

Turn the panini maker on so that it is heating. In a small bowl, combine chicken, pesto, cheese, pepper and cranberries and mix well. Garlic and Oil the outside of each piece of bread, spread aioli on the inside of the bread. Layer arugula, chicken salad mixture on the bread then place in the panini maker. Grill until golden brown, remove, cut in half and serve.

*When not making a panini leave the cheese out and add chicken mix to salads, pasta, eat as a dip with pita chips etc.

Spinach and Goat Cheese Stuffed Chicken

One of the few ways you can get me to eat a chicken breast. I love sauteed spinach and I love goat cheese and spinach salads so this is how this little gem came about one night. I wanted a piece of chicken that I would enjoy, whilst adding extra greens to the plate, and I wanted a richness that the goat cheese lends well.

Filling

• Shallots, sliced - one or two large
• 2 cloves garlic, minced
• 3-4 heaping handfuls of spinach 
• Small handfuls of dehydrated cranberries 
• 1 ounce goat cheese, crumbled
• Salt and Pepper, 
• White wine - just a splash
• Proscuitto or Pancetta thinly sliced (optional - only use if you have or want a touch of saltiness)

Chicken

• 2 Chicken breasts
• Salt
• Pepper
• Cayenne
• Thyme

**If you would like to bread these go right ahead - if I have the time or enough calorie wiggle room I usually do Panko -Parmesan - basil crust, regular bread crumbs with grated Parmesan or Pecorino. You can also smother with Fontina 10 minutes into baking if you really want to splurge.

Heat olive oil in a skillet, once hot add the shallots and garlic with a pinch of salt (if using cured pork add in at this point as well). Once glassy, splash a bit of white wine in the pan and allow to cook off. Add spinach and allow to wilt slightly. Remove to a bowl, add salt as necessary and pepper as desired. Crumble goat cheese and add cranberries and mix well.

On a clean surface prepare the chicken in one of two way:
           1) Pound chicken thin, apply filling over entire surcface and make a roulade
           2) slice breast down middle and make a pocket (do not cut all the way through both sides), stuff filling into pocket and sealing with a toothpick

After chicken is stuffed - or rolled - season with salt, pepper, cayenne and thyme to taste and bake on 350 (I think for about 20 minutes - not sure I always just take it out when it is done).

Remove from oven and top with any remaining spinach. I like to make a small bit of Shallot - White Wine Sauce to go over the chicken but it is not mandatory. Squeeze with a bit of lemon for a nice kick and serve with steamed veggies and cous cous or long grain wile rice (tonight it will be stuffed baked tomatoes with arugula pesto).

Parmesan-Basil-Panko Crusted Chicken

Post-Bake

I really need to find a shorter name for this chicken. Ergo, for now I will be calling it Andi's Favorite Chicken - because for a long time when I would not eat chicken, this is the only way I would prepare it. It is super easy and healthy and adds a nice texture to dishes like risotto or pasta. You can buy Panko in the Asian aisles at HEB, Central Market, or Whole Foods as well as Asian shops. If you cannot find it - you can sub bread crumbs of your choice.

Andi's Favorite Chicken

Pre-Bake

• Chicken Breasts (you can cut into tenders for quicker cooking or portion control or leave in breast form). 
• One Egg, beaten (depending on how much chicken you use you may need additional eggs)
• Flour to coat
• Salt - liberal pinch
• Pepper - if you are me then use half of the bottle, if not use as much as you like
• Cayenne - a pinch
• Parmesan - shredded, about a cup per two breast or six tenders - add more if needed
• Fresh Basil torn- at least one bunch (I generally use as much as I can get my hands on)
• Panko (Japanese Bread crumbs) - about a cup per two breasts or six tender - add more if needed

Preheat oven to 375

Beat egg in a bowl. Combine flour, salt, pepper and a pinch of cayenne on a plate. Dredge chicken in the flour mixture then dunk in egg, coating well.

On a plate, combine shredded Parmesan, torn basil, fresh cracked pepper, and panko and mix well. After removing the chicken from the egg, coat with the panko mixture well. Place chicken on a greased baking sheet (one with holes will help the bottom get crispy) and bake until the crust is golden and chicken is done. About 15 minutes (for tenders, cooking time for breasts is longer).

*If you do not have eggs and do not want to go to the store, you can use olive oil as the coating liquid

Enchilada Calzone

I am pretty sure this Calzone is THE reason why you should experiment with food. This came about after I had made homemade pizzas and my sister was about to make enchiladas. Somehow, Aly and I came up with a plan to have an transcontinental enchilada pizza cook-off. I ended up making a calzone because it was what I felt like doing. It was fantastic and made more food than you can imagine - maybe next time I will make individual calzones. Either way - enchilada calzone is here to stay. This is very closely tied to my enchilada recipe (which unfortunately will not be going onto my blog because well - I want to be the only one besides my mom - and now Dalton - who knows the secret) and tastes just as good which is saying something. One tip - to save on time I generally buy my dough during the week and make it on the weekends if I plan on making pizzas. You can use Pillsbury Pizza Dough - I use this for other calzones or focaccia bread. If you have a favorite pizza place, I highly recommend buying the dough from there - they should sell it in ball form and all you have to do is roll it. If you live in Austin, buy your dough from Rounders. It is incredible and four bucks gets you a ridiculously large pie - I think the small is something like 14 inches.

Enchilada Calzone - serves at least 6 - IT WAS HUGE

• Pizza Dough (recipe is based on 14 in)
• 1.5 - 2 cups Rotisserie Chicken, shredded (any shredded chicken will do - if you have leftover breast - go for it)
• Black Bean Corn Salsa*
• Green Chile Pork Enchilada Sauce
• Sour cream, about 1/5 cup to one can sauce
• 2 cups Jack and Cheddar Cheese mixed

Serve with Brilliantly Garlicy Guac*

*elsewhere in blog

Roll pizza dough into a triangular or half moon shape. Place half of dough onto cooking apparatus (ie stone or baking sheet) with other half hanging off.

Combine chicken, cheese, and salsa in a large bowl and mix well.

Spoon some of the sauce onto the Calzone face. All over, cover the surface with a layer of the sauce. Then mix sour cream with remainder of sauce and mix into chicken mixture.

Spoon chicken mixture onto one half of the calzone surface. Once finished, fold the empty portion of dough over the mixture and smush the edges together. If you want to make it pretty, you can go around the edges with a fork, mashing with the prongs to give it lines. Bake on 400 for about 20 minutes or until the dough looks finished. If possible bake on a pizza stone or a pizza maker with holes in the bottom (the latter is my preference as it gets the bottom of the crust crunchy as well).

Remove and sprinkle with a little extra shredded cheese. Serve with Guac.

Stir Fry

If you like measurements and good instruction STOP READING NOW. This is going to be one of those recipes I warned you about. I am not entirely sure that I should even post a stir fry recipe - the whole point is to use up whatever needs to be used in the fridge and supplement that with pantry items. I doubt I can even make the same stir fry twice because the ingredients will always be changing. So this recipe will, I fear, be a bit lacking. I am not going to add measurements as I have absolutely no idea what they are - I did everything to taste adding more of what I like (sriracha, hoison, eel sauce, and coconut milk to name a few). That said, I made this stir fry to use up a bunch of stuff and these are the ingredients - end result was awesome!

• Minced Ginger (either fresh or Ginger People minced or both) to taste
• Sriracha to taste
• Sugar - a few fingerfuls
• Sesame Oil (can sub peanut oil)
• Flour (or cornstarch if that is all you have)
• Hoisin (more than a dab)
• Oyster Sauce (a dab)
• Coconut milk (about a half can
• Lime
• Eel Sauce
• Chicken - tenders work well, cut into pieces as desired but make sure they are all relatively the same size so that they cook evenly
• Broccoli - cut to bite sized pieces
• Carrots - sliced
• Asparagus - cut into one inch pieces
• Green Onion - chopped used for garnish
• White Onion - slivered or diced
• Garlic - minced
• Cilantro - roughly chopped, for garnish
• Rice or Udon Noodles

Marinade:

• Soy sauce (about a fourth of a cup)
• tempura sauce (just a tad)
• eel sauce (to taste - optional)
• honey about a tablespoon
• minced ginger - at least a tablespoon
• rice wine (about a tablespoon)
• hoisin sauce (to taste, probably around a tablespoon)

Mix marinade and then add chicken. Marinate for 30 minutes to an hour (or longer if you prefer) keep about half of the marinade to reuse in the stir-fry sauce.

In the last ten minutes of the marinating time, stream carrots, then broccoli, and asparagus (I do this carrots first for a few minutes since they take the longest to cook, I then add broccoli for a few minutes, then lastly add asparagus until all three veggies are cooked.

In a wok (or large skillet) heat oil then fry chicken (adding a bit of the reserved marinade) until almost done. Remove chicken and add onion, garlic, flour, ginger and stir fry until onions are glassy. Return chicken to pan and add elements to the sauce (sriracha, sugar, coconut milk, hoisin, oyster sauce, lime juice, etc.). Stir in veggies and remove from heat.

Either combine with udon noodles or serve on top of rice (brown or white).

*This can be gluten free if you use rice and have gluten free elements (aka soy sauce and such) on hand.

Chicken meatballs with the best Pasta ever

Right Side: Broccoli, Cheese, Chicken Casserole; Left Side: Chicken Meatballs with BPE

So D's brother asked for a meatball recipe last week at dinner...I did not have one as I had never made meatballs before. Ergo, I concocted one (he had chicken sausage so I devised based on that plan) and then decided that I needed to try my hand at meatballs. You can use any sausage that you want - I just bought ready made CM sausage hoping they had basil, garlic, chicken sausage but settling for Roma Sausage plus one link of Italian Turkey sausage for contrast. My only suggestion after eating the meatballs (well technically I planned to make it this way but forgot to purchase the ingredient...sort of essential when cooking) is to add sun dried tomato (either reconstituted or paste) for a little bit of a kick. I plan to next time.

The pasta is a variation of one of my absolute favorites (which - just because I love it so much - will be added at a  later date). It was different than the one I usually make but was still excellent and actually a little lighter.

Chicken meatballs with the best Pasta ever

• 3 slices Italian or other white bread, torn into small bits (1 cup) - I used Ciabatta this time around 
• 1/3 cup milk (whole)
• 3 ounces sliced pancetta, finely chopped (you can swap in Bacon or prosciutto if you can’t find pancetta - I used prosciutto because CM was out of pancetta)
• 1 small onion, finely chopped (can also use shallot but double amount) - I used yellow because I had it and needed to use it up - white is fine as well
• 3 garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound chicken sausage removed from casing (I used 2 links Central Market Chicken Roma Sausage and One link Medium Italian sausage also Central market) 
• 2 tablespoons tomato paste, divided*
• Sriracha to taste
• Parmesan Cheese shredded (or grated)
• Garlic Powder
• Fresh Ground Pepper
• 3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta in a dab of oil rendering the fat. Add onion and garlic with salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Reserve.
        
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, Parmesan, black pepper, and parsley. Be gentle when mixing. Form meatballs and place on greased baking sheet.

Stir together remaining tablespoons of tomato paste and sriracha and brush over meatballs, sprinkle garlic powder and fresh ground black pepper, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

Arrange with pasta. Recipe as follows:

• Rustichella d'abruzzo Orecchiette (YES IT MATTERS - Whole foods used to carry this, they still carry other Rustichella pasta but no longer this particular one, so, I have to special order it. The whole wheat is even better than the regular. This is hands down the best pasta ever - just Saying.)
• One pint cherry tomatoes, halved and seeded
• Pecorino Romano cheese grated - a cup
• 1 cup chopped fresh basil
• Fresh ground pepper 
• Salt to taste
• One Shallot White Wine Sauce Recipe* + some flour to thicken (add flour in with the shallots at the beginning so that the flour taste cooks out) 

*Elsewhere in blog

Boil salted water and cook pasta to instructions. 


Begin making shallot white wine sauce (make enough for the amount of sauce that you want). After reducing add halved tomatoes and cook until the skins loosen and tomatoes lose their shape slightly. Combine with pasta and allow to cook a few more minutes. Add half of the basil, salt to taste, add pepper and cheese and stir gently but well. Garnish with remaining basil and some shaved Parmesan cheese then arrange meatballs as desired and EAT!

Piccata

I mean it is Piccata. If you don't like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp - I never make chicken or veal unless I am cooking for someone who does not care for fish. I know, don't even get me started...This is also an easy dish for those couples who have a fish eater and a chicken lover as it is fairly easy to make both at once.

Chicken, Veal, Salmon or Shrimp Piccata

• Shallots (at least 2 big ones) - I use 5
• Garlic (to taste) - I use 5 cloves
• White Wine - I would probably use 1.5 cups and reduce
• Chicken Broth - half cup
• Butter - one to two tablespoons - to the Paula Deen's out there feel free to use more, always makes it better!
• Flour- a few fingerfuls (more means a thicker sauce, less means a thinner sauce)
• Fresh Lemon Juice - one lemon
• Capers - I will use a whole jar if you let me so do it to taste...
• Fresh Thyme
• White or Brown Rice (or pasta of choice if you prefer)
• Mushrooms (optional) - I use if I have but do not go out and buy them if I don't
• Spinach (optional) - I like to sneak veggies into everything so I like adding Spinach to it though it is not traditional
• Red Pepper Flakes (optional) - two teaspoons
• Parsely (optional) for garnish - I rarely use this

Coat chicken in flour, salt, pepper, cayenne (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Another way to cook the chicken is to coat it with salt, pepper, thyme, and cayenne and brown well on each side - once it is sufficiently brown add to piccata pan. If using salmon, coat with salt, pepper, and thyme and then sear in a separate pan. I like to sear it and then pour the sauce over it as I like my salmon extremely rare. Shrimp can be sauteed in the sauce after a quick sear.

Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, flour, thyme, red pepper flakes, and garlic and saute until glassy - if using mushrooms saute halfway through this process, deglaze with white wine and reduce a bit, then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like - I like to use thyme with this).Add spinach in in the last couple minutes and allow to wilt.

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice - I cook it in chicken broth - then add a dab of butter, salt, and capers and mix.

**Variation: Instead of Rice, cook linguine or fettucuine and toss with sauce, meat, capers, and add fresh torn arugala and parmesan cheese.

Variation: Stuff chicken with spinach, shallots and garlic. Or stuff with Proscuitto and a little bit of cheese. Proceed cooking as normal.

Champagne Risotto (with variations)

Ok so this is delicious and well worth the time it takes to cook - this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada's recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!)

Four servings ish

• 3/4 cup or more Arborio rice (the more rice the longer you must cook - adjust remaining ingredients accordingly)
  
• 1 Box Chicken broth warm
• 1/2 pound Asparagus - sliced into one inch pieces and blanched in chicken stock or independently steamed
  
• Frozen green peas - as many as you want - I use about a half a bag
• 1/2 pound Mushrooms -sliced
• 2 tablespoons Butter
• Champagne (or cava or proseco) - can sub other white wine if necessary - 2 cups
  
• Couple handfuls of Parmesan and Pecorino cheese shredded
• Salt /pepper
• 5 or more shallots chopped or sliced thin
  
• 2 garlic cloves
• Fresh Basil torn

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting. Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!

Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzerella into the center after forming a ball - roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers...