Roasted Asparagus

If you're reading this blog then that means you probably enjoy cooking and if you enjoy cooking then you probably already know how to cook asparagus in some way or another.  I'm putting up this recipe because when I was first learning how to cook I stumbled across this recipe and it changed the way I make asparagus forever.  It's extremely simple and makes a great side dish for just about anything. 

(I just realized I took this picture before serving it and drizzling the balsamic over the top, but you get the main idea.  Next time I make it I'll update the picture)

Ingredients
Asparagus (about 4-5 spears per person)
Extra Virgin Olive Oil
Salt and Pepper
Good Balsamic Vinegar

Directions:

Preheat the oven to 425 degrees.  Cut the bottoms of the asparagus to remove the tough ends.  Line a rimmed baking sheet with foil and place the asparagus on the foil.  Drizzle with oilve oil and season with salt and pepper.  (I highly recommend sea salt or kosher salt).  Roll the asparagus in the olive oil and seasonings to coat evenly. 

Cook for about 8 minutes depending on the thickness of the asparagus. 

Serve and drizzle with just a touch of balsamic vinegar.

Toasted Rosemary Cashews

Happy Belated Thanksgiving! I know I probably should have posted before thanksgiving to offer up some yummy recipes, but to be honest this was only my second Thanksgiving actually cooking so I figured I would wait until next year to add some turkey day specialties.  However, I did make rosemary cashews which have always been a crowd pleaser.  A family friend gave me this recipe and if you're throwing any kind of get together I highly recommend making a batch of this...maybe even 2 so you have some leftover. 

(I got the picture a little late, at least you know they're good)

Ingredients:
1 pound roasted unsalted cashews (see note)
2 Tbsp minced fresh rosemary leaves
1/2 tsp cayenne pepper
2 tsp light brown sugar
1 Tbsp kosher salt (or less)
1 Tbsp unsalted butter, melted
Note: You can use salted cashews, but if you do then omit the kosher salt. 

Directions:
Preheat oven to 350 degrees. Spread cashews out on a sheet pan. Toast in oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm. (They keep well in a tin and are fine even a week later!)

Enjoy!

Filet Mignon with Blue Cheese Reduction Sauce and Sautéed Mushrooms

This recipe comes from one of my favorite restaurants, Wineworks, which is just down the street from me.  They changed up their menu and unfortunately got rid of this particular item, but I caught the head chef as he was leaving one night and begged for the recipe.  It was much more simple than I thought so I decided to try it out myself.  This was the second time I made it and it turned out delicious! Make sure your guests like blue cheese as it is a very prominent flavor in the dish, but the cream that is added to the reduction sauce really helps to balance out the flavors.  Also I really recommend splurging and buying the filets for this dish, because this sauce really deserves a nice cut of meat. 

Ingredients:

2 filet mignons

Salt and pepper to taste

Garlic powder to taste

2 Tbsp butter

3 large cloves of garlic sliced

3 cups assorted mushrooms (I use Crimini, Shitake, and Oyster)

1 cup white wine

2 Tbsp creamy blue cheese

3 Tbsp heavy whipping cream

Directions:

Prepare the grill or barbecue (high heat).  Season the steaks with salt, pepper, and garlic powder to taste. Grill to desired doneness, about 4 minutes per side for medium rare.  Transfer the steaks to a cutting board, tent with foil and let rest for 5-10 minutes. 

Meanwhile, in a medium saucepan heat the butter over medium heat.  Add the garlic and sauté for 1 minute until fragrant.  Add the mushrooms and sauté until they are golden brown, about 10 minutes. 

While sautéing the mushrooms, heat the white wine in a saucepan over medium high heat and reduce by half, about 8 minutes.  Whisk in the blue cheese until it has all melted.  Add the whipping cream, constantly stirring.  Drizzle the sauce over the steaks and mushrooms and serve immediately. 

Chicken Breasts with Caramelized Onions, Mushrooms and Tomatoes

Hello foodies, so sorry for my recent absence, but I am back with my first chicken dish.  I don’t cook with chicken a lot because it kind of bores me, but this dish is one of my favs.  This is another simple, yet delicious meal that can be prepared in about 25 minutes.  I first discovered this dish on one of my favorite cooking blogs, For the Love of Cooking, but made a few simple changes.  Hope you enjoy!

  

Chicken Breasts with Caramelized Onions, Mushrooms and Tomatoes

Yields: 2 servings

Ingredients

2 Tbsp olive oil

½ yellow onion, thinly sliced in half moons

2 cloves of garlic minced

1 cup crimini mushrooms thinly sliced

½ cup grape tomatoes cut in half

2 boneless skinless chicken breasts

Salt and Pepper to taste

Garlic powder to taste

2 Tbsp good balsamic vinegar

Directions:

Heat 1 tbsp olive oil in a pan over medium heat.  Add the onions and a pinch of salt and sauté for about 10-12 minutes.  Add the mushrooms and continue to sauté for another 5 minutes until the onions are golden brown and caramelized.

In a large skillet heat the other tbsp of olive oil over medium-high heat.  Season the chicken breasts with salt, pepper and garlic powder to taste.  Make sure the pan is hot before adding the chicken.  Cook for about 5 minutes on each side until the chicken is cooked through.  Remove the chicken from the pan and let rest for 3-5 minutes before slicing to make sure the meat stays juicy.  Once the chicken has rested slice into strips at an angle.

In the same pan as the onions add the cut tomatoes and cook for about 3 minutes until soft.  Add the minced garlic and cook for another minute until fragrant.  Pour the onion mixture on top of the sliced chicken and drizzle with your best balsamic vinegar. 

And that my friends, is how you make chicken interesting! Enjoy!

Sausage, Spinach and Ricotta Stuffed Shells

This is one of my favorite Italian dishes.  From my first few posts you probably wouldn't guess that Italian food is my calling...well that's because the main man that I cook for (my dad) watches his weight like a 16 year old girl.  So I decided to venture on down and cook for another man who can enjoy a nice hearty meal (my grandfather).  The meal is a bit time consuming, takes a little over an hour in total, but definitely worth the time.  These shells are also great as leftovers and easy to freeze, so nothing goes to waste. 

Sausage, Spinach, and Ricotta Stuffed Shells
Yields 4 servings...with some leftovers =]

Ingredients:
3/4 (12 oz) box jumbo pasta shells - 24 shells (preferably Barilla)
1 Tbs Olive Oil
1 cup or 1/2 yellow onion finely chopped
1 pound Italian sausage casings removed (I use half mild and half spicy sausage, but you can use any type, even turkey sausage for a healthier alternative)
3 cloves of garlic minced
1 large egg
16 oz ricotta cheese
10 oz chopped frozen spinach, thawed, squeezed dry and chopped further
1 cup grated Parmesan cheese
1 Tbs chopped fresh basil
1/2 tsp both Salt and Pepper
1 jar of your favorite tomato sauce

Directions:

Preheat oven to 375 degrees

Bring a large pot of salted water to a boil and cook the shells until al dente, about 9 minutes, they will finish cooking in the oven.  Drain, rinse in cold water and set aside. 

Heat olive oil in a large skillet on medium high heat.  Add the onions and cook for about 5 minutes, until softened.  Add the sausage to the pan, breaking it up into smaller pieces and cook until they are no longer pink, about 5 more minutes.  Add garlic and cook for about another 30 seconds until fragrant.  Remove pan from heat. 

Spread about 3/4 cup of the tomato sauce over the bottom of a 9x13 baking dish (this will prevent the shells from sticking to the bottom of the dish). 

Beat the egg in a large bowl and add ricotta, basil, spinach, 1/2 cup of the Parmesan cheese, 1/2 tsp salt, 1/2 tsp pepper and the sausage mixture.  Fill each cooked shell with some of the mixture and place them in the baking dish.  Spread the remaining tomato sauce over the top of the pasta shells.

At this point you may freeze the shells for up to four months or refrigerate for about a week. 

Cover the baking dish with foil and cook for 30 minutes.  Remove the foil and sprinkle the remaining Parmesan cheese over the top of the shells.  Continue baking uncovered for 10 more minutes or until the cheese is completely melted.