Back in the Kitchen

It’s been a while since I’ve posted a recipe or, if I’m being really honest, cooked a full meal from scratch in our kitchen. Since one of our goals for 2014 is to cook more and eat out less perhaps it’s time to revive the ol’ blog with recipes and stories from our kitchen. Here goes nothing…

First, it helps to have a great playlist for motivation and impromptu dance breaks with a spoon as a mic. Oh wait. I’m the only one that does this? Forget I said anything.

But, if you do need a playlist, I found a great one. Unfortunately, I can only take credit for finding it, not for putting it together.

It will become my soundtrack for all cooking going forward, so if you’re coming over for dinner be prepared for music blaring from our front room so I can hear it in the kitchen.

My husband spent many of his formative years in a commercial kitchen and, since I apparently suck at getting all the dishes ready to serve at the same time, he is in charge of timing the dishes. He always succeeds in this area. Thankfully.

This week, we chose to cook grilled chicken with a basil-lemon drizzle and garlic rosemary roasted fingerling potatoes. We also had a side salad using a premade organic Italian salad mix and Newman’s Own Italian Dressing (because I was too lazy to whip up my easy scratch vinaigrette).

I started on the fingerling potatoes first and used this recipe from Designlovefest. These were the best roasted potatoes I’ve ever eaten and I definitely added it to our binder of go-tos for future reference. Adam kept saying how amazing they tasted and how perfectly cooked they were. #winning

While the potatoes were roasting away in the oven, I got started on the drizzle for the chicken and told Adam, ” Go forth and grill chicken”.

For the chicken, he seasoned boneless skinless chicken breasts with black pepper (he LOVES black pepper) and some chili powder, before grilling them to perfection.

For the drizzle I followed a recipe from Skinny Italian by (don’t judge) Real Housewife Teresa Giudice. This isn’t the first recipe I’ve made from her cookbook and it won’t be the last. This had a wonderful flavor that we both loved and it was quick to put together!

Basil Lemon Drizzle
from Skinny Italian

 Ingredients
  • 1/2 garlic clove
  • 1 cup packed fresh basil leaves
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper (We added a bit more. Did I mention the hubs loves pepper?)

Directions

  1. In a food processor (we only have a mini-prep and it did the job), drop in garlic to mince.
  2. Add basil and pulse a few times to chop it.
  3. Add in the lemon juice, oil, and 2 tablespoons water and process until it becomes a thin sauce.
  4. Season with salt and pepper and pulse once more.
  5. Let stand at room temperature until ready to serve, no longer than one hour.

Yield: 6 tablespoons, about 4 servings

Once the chicken was grilled and the potatoes roasted, we plated our meals and ate up. Everything was delicious and we were quite happy to have leftovers, which we’re planning to finish off tonight 🙂

Pizza Margherita

Tonight, I had a craving for pizza. I’ve always been a fan of margherita pizza, but whenever I order it something’s always off. There’s either  too much tomato, too much cheese, not enough basil, etc. etc. I’ve never made a true pizza at home before, but thought it couldn’t be that bad, right? After my daily workout, I headed to K-Roger, as Adam calls it, and picked up the ingredients I thought I’d need.

I laid everything out on the counter and started playing. Well, my playing paid off, because my pizza was fantastic. In fact, it’s taking everything I have not to eat the entire pie in one setting.

Ingredients:

  • 1 can refrigerated pizza dough
  • ~ 5 slices mozzarella cheese
  • 1 vine-ripened tomato
  • 5 -6 basil leaves
  • 2 tbsp Extra Virgin Olive Oil
  • Italian Seasonings
  • Garlic Powder

Directions:

  1. Roll out the pizza dough onto your baking sheet/stone.
  2. In a small bowl, season EVOO with garlic powder and seasonings to your preference.
  3. Brush oil mixture onto the dough.
  4. Tear apart the mozzarella slices and spread them out across the dough.
  5. Thinly slice the tomato and place slices on top of the cheese.
  6. Sprinkle with parmesan cheese and bake according to your dough’s directions. (Mine was 450 degrees for 13 minutes)
  7. Once out of the oven, tear basil leaves and sprinkle on top.
  8. Slice and enjoy!

Servings: 8

Nutrition per serving: 180 cals, 7g fat, 6.75g protein, 23.25g carbs, 7.2mg cholesterol

Creamy Tomato Basil Soup

I found a tomato basil soup recipe that I like, FINALLY.

I’ve been through 4 recipes and so far?

  • Southern Living let me down
  • Hungry Girl let me down
  • other random blogs let me down
I was hanging by a thread, and I needed this recipe to be good. If for no other reason than I’ve been craving a good at-home version for weeks.

Here’s the recipe I followed:

Ingredients

  • 1 large can of petite diced tomatoes with juice
  • 3 cups tomato juice
  • 8-10 leaves fresh basil
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • Salt and pepper to taste

Directions

  1. Place tomatoes and juice in a stock pot over medium heat.
  2. Simmer for 30 minutes.
  3. Puree the tomato mixture along with the basil leaves.
  4. Return the puree to the stock pot.
  5. Place the pot over medium heat and stir in the heavy cream and butter.
  6. Season with salt and pepper.
  7. Heat, stirring until the butter is melted. Do not boil.

Yield: ~5 servings