Sweet Summer Pasta with Shrimp, Asparagus, Corn, Tomatoes & Cream

Where do I begin?

Nine days at the beach in Orange County, Calif. for my annual beach vacation? A whirlwind trip to New York City and Los Angeles for media events to launch the soon-to-open resort I work for? Eating out and cooking the same old thing because it's fast and easy? Or, with me being too tired and hungry to take some decent pictures and share my cooking adventures with the world?

The latter is probably the most accurate.

But tonight I am back to cooking (and sharing the results)...so I picked up the best looking, fresh things at the store and made a sweet and comforting pasta...with leftovers for lunch all week.

Cheers to good cooking on a Monday night!

Sweet Summer Pasta:
(serves 4)

8 oz pasta - I used Mafalda (a skinny lasagna-like noodle)
1/3 lb fresh sweet shrimp (medium is best), deveined and peeled
1 lb asparagus, tips only, stems discarded or saved for another use
1 c sweet fresh corn kernels, scraped from the cob
2 cloves garlic (or to taste, I used 3), minced finely
2 fresh vine-ripened tomatoes, seeded and chopped roughly
Olive Oil as needed
Salt and Pepper
1/2 c heavy cream
Parmigiano Reggiano, freshly grated (if desired)

Directions:
Bring a large stock pot of water to boil, add ample salt (salty like ocean water - this matters in this recipe because a lot of the ingredients are naturally sweet and you need a balance). Add pasta, stir quickly to prevent sticking.

Meanwhile, heat a large skillet over medium heat. Add approximately 1 tbs olive oil. Saute garlic briefly, then add asparagus. Splash with a bit of pasta cooking water to steam asparagus slightly. Add corn and saute briefly. Salt and pepper.

Drain pasta, reserving 1/2 c cooking liquid. Add shrimp and pasta to skillet. Add pasta cooking water and cream. Simmer on medium heat, tossing, just until sauce is thickened. Add tomatoes and toss briefly. Salt and pepper to taste - add freshly grated Parmesan cheese if desired. Serve immediately with a crisp green salad and a chilled white wine.

Pan-Seared Halibut with Fava Bean Puree

After an amazing, simple and light meal at T Cooks a few months back, combined with a wandering, confused hour at Sprouts (too many great choices!), I arrived at Halibut with Fava beans for a luscious Saturday night dinner.

No, I have not made favas before, and I probably won't make again often. Think homemade tamales, refried beans, raw shrimp with heads and tails, whole lobster and any other crazy-long prep item. Literally, serving 2, I peeled and blanched and peeled favas for about 2 hours. Two whole hours. Consider yourself warned, or order them at a restaurant!! :)

Pan-Seared Halibut with Fava Bean Puree:
(serves 2)
1 lb fresh halibut fillets
Olive Oil as needed
Butter as needed
Salt as needed
Pepper as needed
2 lbs fresh Fava Beans
Water (as needed)

Directions:
Peel favas from pod, rinse and then boil for 1 minute in boiling salted water. Shock in ice water. Peel from waxy bean pod. Meanwhile, salt and pepper halibut fillet.

Heat 2 pans over medium high heat. Saute fava beans with butter (approx .5 tbs) adding salt and pepper to taste. Puree half cups of favas with water until desired texture and flavor is achieved. Hold on low heat.

Meanwhile, sear halibut until just cooked through, careful not to overcook. Literally 2 minutes per side is about right. Serve halibut over fava puree.

Grilled Lamb Steaks with Heirloom Tomato Salad

Post 5 p.m. today I inherited a great bottle of wine to the tune of over $55 retail, over $150 restaurant/bar price, already open (but quite recently) and 90% full. And most importantly...delicious and well-reviewed!

Immediately I felt tremendous (but positive) pressure to cook something fitting of a wine this good.


2004 Rodney Strong Symmetry - Alexander Valley Red Meritage was the bottle, and at the first sip I was sold. So, to pair, I grilled lamb steaks and served alongside a very refreshing heirloom tomato/basil/citrus salad.

I adore inherited wine, a simple supper and being back to blogging again!

Grilled Leg of Lamb Steaks with Heirloom Tomato Salad:
(serves 2)
2 leg of lamb steaks, 1 lb total (ask your butcher if you can't find this cut)
1 garlic clove
2 tbs fresh chopped rosemary
1 lb grape-sized heirloom tomatoes
2 tbs fresh-squeezed orange juice
10 leaves basil, fresh, julienned (chopped into ribbons)
Salt and pepper
Olive oil as needed

Directions:
Chop garlic, rosemary, generous pinch of salt and pepper and a dash of olive oil into a paste. Rub on all sides of lamb steaks. Meanwhile, heat grill pan to smoking hot.

At the same time, julienne basil, toss with rinsed tomatoes, salt, pepper, juice of 1/2 an orange and approx .5 tbs olive oil. Set aside.

Grill lamb about 2 minutes per side, remove from heat and let stand on grill pan until desired doneness. Rare or medium rare is recommended for this cut of meat.


Serve with tomato salad and this (or any other) amazing wine!

If you happen to have any wine left over, I highly recommend a deep bath scented with essential oils, candles glowing, Dave Matthews (or your favorite music) blaring, 82% cacao dark chocolate and this wine. Enjoy!!!

Easy Vegetarian Chili

It's well into the 80's every day here, so not sure why any kind of chili sounded appealing, but I went with it and loved the results. This is seriously easy, very satisfying, delicious and as a pleasant bonus - healthy!

Easy Vegetarian Chili:
(serves 4)
1 can black beans (drained and rinsed)
1 can white beans (drained and rinsed)
1 28 oz can whole tomatoes & juice (no salt added)
3 c corn (fresh or canned/frozen, no sugar or salt added)
12 oz water or beer
1 chipotle chili, roughly chopped
2 tbs chili powder
1 tbs cumin
Salt and pepper to taste (the beans have salt, so you may not need much)
2 tbs (or to taste) hot sauce
Sour cream, greek yogurt, crema, cheese, etc. for serving
Snipped chives for garnish

Directions:
Combine, heat, simmer until desired consistency. Taste and adjust seasonings. Serve!

Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus

I unexpectedly had a long weekend and Brian was out of town...and so I finally cooked something new!

Summer definitely feels here in Arizona - today was in the mid-80's and I spent a few hours at the pool. All those things combined inspired this recipe. It's filled with delicious, light summer flavors, and each serving has about 300 calories - perfect for pool (bikini) weather. And, finally, it was delicious.

Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus
(serves 2)
1 lb jumbo sea scallops (about 10)
1 small head cauliflower
2 cloves garlic
1 bunch asparagus
2-4 tbs snipped fresh chives
1/2 c Greek yogurt
1/2 tbs butter
Olive oil spray (or you can brush/drizzle)
Salt and pepper to taste
Seasoning salt

Directions:
Bring a large stockpot of water to boil. Add chopped cauliflower and whole cloves garlic. Simmer until cauliflower is fork-tender. Drain and remove from heat, mash with a fork until cauliflower and garlic are completely pureed. Add chives and Greek yogurt, stir to incorporate.

Meanwhile, heat a grill pan over medium heat. Spray or drizzle asparagus with olive oil, salt and pepper. Grill until just done and still crisp.

Meanwhile, in a saute pan, heat butter until foam subsides. Season scallops on both sides with seasoning salt. Place scallops in pan and do not move until they can be moved freely (not sticking at all). Turn over and remove from heat. The heat of the pan will continue to cook until perfect.

To serve, mound approx 1 c cauliflower puree in the center of the plate. Top with asparagus spears, then scallops. Garnish with chives and serve immediately.

Steamed Mussels

My life over the past few weeks might appear void of cooking (see lack of blog posts), but after thinking it over for a few minutes, food really has been everywhere.

Catching up with really good friends over wine and cheese after work, entertaining very-important visitors (Corporate PR & our NYC-based PR firm) to the soon-to-be opened luxury resort & spa where I work involved excellent meals on the town, keeping Brian fed with soup and his favorite snacks when he had knee surgery a week ago and then of course the normal feeding of me and Brian involving lots of old standbys and favorites (steak, fish, bratwurst for Super Bowl, etc.)

And oh yeah, brown bag lunches, pasta and take-out. :)

Work is amazing. I try and stop each day and think about how lucky I am to be at the beginning and have a part in shaping what we will become. Over the past month we have been working with our F&B Talent on the restaurant concepts (still top secret!) and I have happily been involved in the process. Pinch me!

Back to cooking, this is a VERY simple recipe that for some reason I have never attempted at home. All it really requires are some very good, very fresh mussels.

Steamed Mussels:
(serves 1 as an entree, 2-3 as an appetizer)
1 lb fresh, scrubbed & rinsed mussels
1/2 c dry white wine
2 tbs butter
1/4 c fresh chopped parsley
2 cloves garlic, smashed
Cracked black pepper to taste
Crusty baguette for sopping up all the yummy sauce

Directions:
Rinse mussels, ensure beard is trimmed. (cut with kitchen shears if not) Bring wine to a simmer in a large saucepan. Add butter, garlic and parsley. Bring to a simmer. Add mussels, cover tightly and let steam for about 10 minutes, or until all mussels are opened. Remove from heat, discard any mussels not opened and serve with broth ladled over top of mussels and bread for sopping up the sauce.

Soup Swap - and 5 recipes for soup

I read about National Soup Swap Day sometime back in December (sadly I have no idea where) and immediately knew I HAD to host one.

An Evite went out and a few weeks later (last Saturday to be exact) it happened. Small, but very successful, this will be a regular occurrence!

I served cheese and crackers, crudite of peppers with spinach dip and baby liquor-soaked cakes and red and white wine. We talked, laughed, drank, swapped soups and went on our way. I LOVE having homemade soups in my freezer waiting for me!

Soups included:
French Onion
Split Pea with Ham
Chili x 2
Yellow Lentil
Wedding Soup
Taco Soup

Thanks to Chrissy, Lisa, Alison, Kelly, Kelley (swapping by proxy), Mom and Becky for making to the swap, everyone else...there is always next year!

For more information on National Soup Swap Day (Jan 23) and how a soup swap works, click here:


And here are the recipes...

1. Kirsten's Easy French Onion Soup:
4-6 large onions (yellow, sweet, red, white, etc.), sliced thin in half moons
10 cups beef broth
4-5 sprigs fresh thyme
1/2 c Marsala Wine
1 tbs butter
1 tbs olive oil
Salt and pepper to taste

Directions:
Saute onions in a large stock pot with butter & oil and salt & pepper, until softened. Deglaze pan with Marsala, add thyme, then pour over beef broth. Simmer on low for 2-3 hours. To serve, ladle into a small crock and top with a piece of day-old or toasted french bread. Top with slices gruyere, broil until crusty and golden brown.

2. Alison's Chili:
1.5 lbs. hamburger
1/2 onion diced
2 cans of tomato soup and 2 cans of water
1 can red kidney beans
1 can of chile beans
1 can of mushrooms
1 can of diced tomatoes w/green chiles
1/4 tsp pepper
1 tsp salt
1 1/2 tsp. chili powder
1 Tbsp. sugar
1 red chili pepper (optional)

Directions:
Brown meat and onion. Add soup, water, beans, and remaining
ingredients. Simmer for 1 to 1 1/2 hours. More water can be added
if you prefer a thinner soup.

3. Anthony's (Lisa's contribution) Chili:
1 28 oz can tomato sauce
1 15 oz can tomato sauce
1 28 oz can diced tomatoes
1 11 oz can kidney beans (with liquid)
1 lb ground beef
2 green peppers, chopped
1 onion, chopped
4 cloves garlic, chopped
1 packet Chili seasoning
Chili powder to taste
Garlic powder to taste
Seasoning salt to taste

Directions:
In a large skillet, brown beef with onion and peppers. Drain, return to skillet and add chili and garlic powder and continue to cook.

Meanwhile, in another pot, combine tomato sauce with tomatoes, beans and garlic. Add meat mixture and chili seasoning. Simmer on low heat for about an hour adding more chili powder and seasoning salt as you go.

Enjoy with fresh baked bread or over pasta with shredded cheese and onions (known in Cincinnati as a "4-Way").

4. Kelley's Good-N-Easy Taco Soup:
1.5 lbs ground beef (the fattier the meat, the tastier!)
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 can black beans
1 can corn
1 28 oz can diced tomatoes
1 4 oz can green chilis
2 packets taco seasoning
Fresh cilantro, chopped

Directions:
Cook onions, garlic and beef until cooked through. Add entire contents of canned beans, corn and tomatoes and chilis (including liquid), then slowly add seasoning packets. Stir, cover and let simmer for about 10 minutes. Top with grated cheese and serve with tortilla chips or buttered corn bread.

For a thicker soup, add more beans, for a spicier soup, add jalapenos...can add green peppers, black olives, avocado, etc. This also can be made leaner by using ground turkey or chicken instead of beef.

5. Grammy's Split Pea Soup (by Chrissy):
1 bag shredded carrots
1 large onion
4 stalks celery
2-3 tbs Olive oil
1 ham bone
1 thick ham steak (optional)
2 1 lb bags of split peas
Salt and pepper to taste

Directions:
Soak peas overnight in large stock pot with water covering about 1 inch over peas.

Cook peas over low heat and scoop out foam (created from cooking peas) with a slotted spoon until foaming stops (about 45 min). Stir often so peas don't stick to the bottom as they cook.

While peas have begun cooking, chop carrots finely in a food processor...continue with onion and celery. Heat olive oil over medium heat and saute vegetables until softened, seasoning with salt and pepper. Add vegetables to soup after foaming has stopped. Submerge ham bone and cooking, stirring often, until peas are soft and smooth and ham just about falls off the bone. Remove bone, cut up ham and add back to soup and serve...add extra ham before serving if desired.

Chili 2 Ways

My new co-workers started a tradition of monthly team barbecue's...and heck, we work in hospitality, so they better be good!

Along with my lovely office-mate Brooke, our Lifestyle Director, we hosted a Chili-fest...because of the cold winter weather (65 and sunny in AZ) and because grilling in work clothes is perilous at best, and finally because Brooke and I are both Texans.

To be exact, we served cornbread muffins with honey, green salad with ranch dressing and fat-free balsamic, green chili chicken chili and traditional red chili with the fixins'...and brownie sundaes for dessert.

Here are the recipes...

The Best White Chicken Chili:
(makes 8-10 servings)
8 boneless, skinless chicken thighs, cubed, all fat trimmed
8 anaheim chilis, seeded and chopped
2 small cans fire-roasted and chopped green chilis
4 serrano chilis, seeded and chopped
1 large onion, chopped
2 garlic cloves, chopped
1 sweet green bell pepper, chopped
2 tsp salt (or to taste)
1 tsp black pepper (or to taste)
2 bottles light beer
1 package cream cheese (8 oz, I used light)
1 tsp chili powder
1 tbs ground cumin
1 tbs ground Mexican oregano
1 can white beans, drained and rinsed
Grated jack cheese or other white cheese
Sour cream
Cilantro

Directions:
If using Crock Pot (slow cooker), add all ingredients except cream cheese and turn to high. Cook for 8-10 hours, then turn to low. Two hours before serving, mix 2 tbs flour with water and mix into a smooth paste. Slowly mix into chili and turn back to high. Let cook 1 additional hour, then turn back to low, mix in cream cheese and leave on low until serving. Before serving, taste and adjust seasoning. Serve with sour cream, grated white cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

If not using a Crock Pot, saute chicken in olive oil over medium heat in a large stock pot. Remove and let stand on a plate. Add chilis, pepper and onions and saute until slightly softened. Add all other ingredients (except cream cheese), plus 2 c chicken broth and let simmer for 3-4 hours. 30 minutes before serving, add cream cheese. Before serving, taste and adjust seasoning. Serve with sour cream, grated white cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

Classic Beef Chili:
(makes 8-10 servings)
6 lbs lean beef chuck roast, cubed, all fat trimmed
2 jalapenos, seeded and chopped
2 each yellow, red and green bell pepper, seeded and chopped
1 large onion, chopped
2 garlic cloves, chopped
3-4 tsp salt (or to taste)
1 tsp black pepper (or to taste)
2 bottles light beer
1/2 c chili powder
1/4 c ground cumin
1 tbs ground Mexican oregano
1 can kidney beans, rinsed and drained
Sour cream
Grated cheddar or other kind of cheese
Cilantro

Directions:
If using Crock Pot (slow cooker), add all ingredients and turn to high. Cook for 8-10 hours, then turn to low. Two hours before serving, mix 2 tbs flour with water and mix into a smooth paste. Slowly mix into chili and turn back to high. Let cook 2 additional hours. Before serving, taste and adjust seasoning. Serve with sour cream, grated cheddar cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

If not using a Crock Pot, saute beef in olive oil over medium heat in a large stock pot. Remove and let stand on a plate. Add chilis, pepper and onions and saute until slightly softened. Add all other ingredients plus 2 c beef broth and let simmer for 3-4 hours. Before serving, taste and adjust seasoning. Serve with sour cream, grated cheddar cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

Chicken Marsala

I can't say that I have a major affinity for this popular Italian-American dish...in fact I can't ever remember ordering it in a restaurant, but for some reason it just sounded good.

Served with rice, over pasta or with a fresh vegetable (I served with sauteed baby zucchini), it's a rather easy weeknight meal.

Chicken Marsala:
(serves 2)
4 boneless, skinless chicken tenderloins, or 2 chicken breasts
Cornstarch
Salt and Pepper
Pinch cayenne pepper
1/3 c chicken broth*
8 oz crimini mushrooms, sliced
1 large (or 2 small) garlic cloves, mashed into a paste
1/3 c Marsala wine*
Olive oil as needed
Fresh chopped Italian parsley, if desired for garnish

Directions:
Pound chicken into even, thin pieces with a meat tenderizer - do this between two sheets of plastic wrap or parchment paper to not tear up the meat and for ease in clean-up.

Season cornstarch with salt and pepper and cayenne. Dredge chicken pieces in cornstarch until lightly coated on all surfaces.

Heat olive oil in a saute pan and brown chicken pieces on all sides. You may have to do this in batches to not crowd pan and ensure browning. Once all chicken has been browned, remove to a plate. Add mushrooms to the same saute pan and salt and pepper. Saute mushrooms until browning slightly and most of the liquid has evaporated. You may need to add more oil to do this. Add garlic near the end, and saute.

Deglaze pan with chicken broth and simmer until almost all liquid has evaporated. Add Marsala and simmer until reduced by half. Add chicken pieces back to pan and simmer until sauce has thickened and chicken has warmed/cooked through. Serve with fresh parsley for garnish, if desired.

*My recipe didn't result in a lot pan sauce - rather the chicken and mushrooms drank up most of the liquid and were very moist. However, if you want a bit more liquid sauce for serving, increase broth and wine amounts and/or reduce the sauce for less time.

Southwest Steaks

I tried a Southwest rub a few months ago...with decent results. But I could tell the boyfriend wasn't thrilled, and I was feeling average, at best, with the recipe.

So, here is our re-do. We thought it created fantastic flavor...don't overdo the steaks and this will become your go-to steak treatment.

Southwest Steaks:
(serves 2-4)
2 1 lb bone-in, or 6-12 oz boneless steaks, Rib Eye or New York preferred
Course-ground sea salt coating all sides of steak
Cayenne pepper generously rubbed onto steak
Chili powder, again generously rubbed onto steak
Black pepper, generously rubbed onto steak
Cinnamon, light sprinkle
Brown Sugar, generously rubbed onto steak

1/2 c dry red wine
1/4 c Worcestershire sauce
1/4 c honey

Directions:
Rub steaks with all dry seasoning and let stand at room temperature. Meanwhile, stir sauce ingredients in a small bowl.

Grill steaks over high heat, basting with liquid mixture at least twice. Steaks may be done as quickly as 5 min per side, check frequently!

Roasted Pork Loin with Cranberry-Onion Relish

Still on the delicious (yet un-photogenic) holiday cooking theme, I made this for a cozy Sunday evening to eat while enjoying the glow of the Christmas tree, twinkling lights, candles and (finally!) some cooler weather.

I love the holiday season!

Roasted Pork Loin with Cranberry-Onion Relish:
(serves 4)
3 lb pork loin roast
1/4 c kosher salt
1/4 c brown sugar
1 tbs black pepper
4 c (or more) warm water
1 c white wine
1 c chicken broth
2 large onions
1 c fresh cranberries
1 c brown sugar
Salt and pepper to taste
Olive oil for brushing

Directions:
Combine kosher salt, brown sugar, black pepper and water in a ziplock bag or large bowl. Stir to combine. Add pork roast, make small slits into roast with a very sharp knife. Allow roast to soak covered in brining liquid for 4-8 hours in the refrigerator.

When preparing to cook, pre-heat oven to 425. Remove roast from brine, do not rinse, but allow to stand at room temperature until dry.

Meanwhile, slice onions into thin half-moon shapes (half of a ring), then spread on bottom of baking dish. Salt and pepper liberally, then add cranberries, then sprinkle brown sugar evenly over then entire mixture. Top with pork roast. Brush roast with olive oil, then salt and pepper liberally.

Bring broth and white wine mixture to a low boil. Spoon liquid over vegetables around roast, just enough to ensure the bottom of the pan is covered in a thin layer of liquid.

Roast at 425, uncovered, basting every 10 minutes with remaining wine/broth mixture. Using a meat thermometer, remove roast when temperature reaches 140. Let stand, loosely tented with foil, for 10 minutes. Slice and serve with onion-cranberry mixture.

Cranberry Orange Spice Braised Short Ribs

It's finally cold (well, for Arizona) enough for me to feel like it's really fall. I wore a light wrap to work this morning and drove with the heated seat on - a huge breakthrough considering the steamy weather we have had this fall.

So...time for a new braised recipe and since short ribs are delicious (and one of my boyfriend's favorite things I make) I created a new recipe.

According to Brian, this might be the best attempt at short ribs I have ever had - so this recipe is a keeper. Meltingly tender, sweet yet savory and a bit tart to balance the richness of the ribs. And a final good thing - this makes your house smell really yummy for many hours while cooking.

Cranberry Orange Spice Braised Short Ribs:
(serves 4-6)
4 lbs beef short ribs
Olive oil for searing
Salt and pepper
2 c orange juice
2 c beef broth
1 c fresh cranberries
2 cloves garlic, chopped
1 cinnamon stick
2-3 whole star anise
1/2 c brown sugar (or to taste)
Chopped fresh parsley for color/garnish if desired

Directions:
Generously season short ribs with salt and pepper. Preheat oven to 300. In a large oven-safe stock pot or dutch oven, sear short ribs in batches in olive oil until browned on all sides. As they are browned, let them stand on a plate.

Once all ribs have been seared, pour off rendered fat leaving just a film of oil. Quickly saute garlic, cinnamon stick and star anise - not allowing garlic to brown. Deglaze pan with beef broth. Add orange juice and sugar and bring to a slow simmer. Add short ribs back in, stir in cranberries and allow to simmer. Once simmering, cover and place in oven and braise for 5-6 hours. Serve short ribs with their own cooking juices and sauce, making sure a few cranberries are served with each serving. Serve atop noodles, cous-cous, rice or with whatever sides you prefer.

Spicy Shrimp & Baby Bok Choy Soup

Up at 5:30, to the gym, then the office, then an event, then the drive home. This leaves me at 8:30 p.m. with no dinner, and so late it's almost not worth it (not to mention the calories before heading to bed!).

So this soup was born. It literally takes 5 minutes. Total.

Swap out the protein, change up the vegetable, and it's still fast, easy, delicious and healthy. Maybe not so photogenic though...

Spicy Shrimp & Baby Bok Choy Soup:
(serves 2)
4 c reduced sodium chicken broth
2 c water
1 tbs shrimp paste
1 tbs red chili paste
Dash salt (to taste)
Dash soy sauce (about a tsp)
Dash white pepper (about a tsp)
1 tsp-1 tbs chili sauce like sriracha
Dash fish sauce (about a tsp)
4 small bunches baby bok choy, cleaned and ends removed freeing each individual leaf
8-10 raw jumbo shrimp, peeled with tails on

Directions:
Heat broth and water over high heat. Add all seasonings. Bring to a boil. Add bok choy and shrimp, let simmer 3-5 minutes until bok choy is wilted, shrimp is just cooked through and broth is piping hot. Serve immediately.

Brie, Prosciutto & Sage-Stuffed Chicken Breasts

There is simply no excuse for the looonnggg delay since my last recipe except that I have not been cooking. Trader Joe's pre-made lunches, granola bars and coffee for breakfast and who knows what for dinner.

I did go on a girls weekend last weekend and made tomato soup and super-decadent macaroni and cheese, but mostly it's been old favorites, take-out and my very-great boyfriend cooking dinner.

My new job is all at the same time overwhelming and amazing. My net takeaway most days is why haven't I always been in this industry...coupled with thoughts of how in the world I'll get all the work done by deadline!?! Exciting and a great challenge!

It felt SO good to cook dinner tonight...like sleeping in your bed after a few weeks on the road.

Simple, amazingly delicious and fast, this is a must-make (and repeat) dinner.

Brie, Prosciutto & Sage-Stuffed Chicken Breasts:
(serves 4)
4 small or 2 large boneless, skinless chicken breasts
4-6 oz triple-creme brie, very cold and sliced into 4 thin slices
8 thin slices prosciutto (roughly the size of a small piece of bacon)
8 leaves sage
4 tbs flour
Salt and pepper
Olive oil
1/3 c dry white wine

Directions:
Cut breasts into 4 similar pieces, cut a pocket into chicken, being careful not to slice through.

Stuff with prosciutto, cheese and sage leaves. Salt and pepper liberally, dust with flour and then brown on all sides in a hot saute pan with olive oil. While sauteing, heat oven to 350. Once seared on all sides, deglaze pan with wine, then place entire pan in oven to finish (10-15 minutes, test for doneness, careful not to overcook as it will dry out chicken). Serve right away - I served with sauteed zucchini and yellow squash.

Baked Jumbo Sea Scallops

At $17.99 a pound and about 8 fresh jumbo sea scallops to a pound, this was a splurge, but well worth it. Brian was finally home from a long week of business travel, I was home from vacation and starting a new job and it just felt right.

I maybe used a little bit too much panko (got carried away) - but otherwise, this was simple, lucious and delicious. This would be perfect for a dinner party because it was so simple to execute. I served it with a green salad, a wild rice medley and a California Chardonnay.

Baked Jumbo Sea Scallops:
(serves 2)
1.25 lb (approx) fresh jumbo sea scallops (you want about 5 per person)
1/4-1/3 c dry white wine
1 clove garlic, chopped very fine
Salt and pepper
1 tbs fresh chopped flat-leaf parsley
Panko bread crumbs (seasoned with salt & pepper and parsley)
1 tbs butter cold butter, cut into small cubes

Directions:
Preheat oven to 425. Lay scallops in a flat gratin dish (preferably individual dishes). Season with salt and pepper.

Meanwhile, mix the wine, garlic and parsley together in a bowl. Spoon over top scallops. Even distribute the little pieces of butter, then top scallops with seasoned panko bread crumbs.

Place in oven, bake about 15 minutes or until scallops are firm and just cooked through and topping is browning. Serve in the gratin dishes.

Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms

I'm back from the beach and just finished my second day at my new job.

While exhilarating and very fun, it is also a bit overwhelming, so I wanted a simple dinner that was comforting and quick and this was just right.

Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms:
(serves 2)
2, 4 oz grass-fed filets of beef tenderloin
1 lb asparagus (peeled stems if fat stalks), ends trimmed
12 oz whole crimini mushrooms, brushed clean
Sea salt and fresh ground black pepper
Olive oil as needed
Balsamic Vinegar
2 thin slices of blue cheese

Directions:
Preheat oven to 425. Liberally season steaks with salt and pepper. Toss asparagus with olive oil, salt and pepper and lay flat on a baking sheet and place in oven.

Meanwhile, heat a large skillet over medium-high heat. Add olive oil, then mushrooms, cap side down. Let sear until caramelized and they move freely in the pan. Salt and pepper.

Meanwhile, heat another oven-safe skillet over medium-high heat and add a bit of olive oil. Sear steaks on both sides just until crusted. Top with thin slice of blue cheese, then place entire skillet in the oven, which you will now turn down to 350.

With the asparagus and the steaks in the oven finishing, de-glaze the mushroom pan with about 1 tbs (or slightly more) balsamic vinegar. Reduce heat and toss frequently, glazing the mushrooms. Let continue to cook gently until steak is done to preference, asparagus are becoming crisp and mushrooms are completely cooked. Serve immediately.

Shrimp a la Diabla

Roughly, "Shrimp of the Devil" or very spicy shrimp, this is my passion at any Mexican seafood restaurant, and some (like Mariscos Playa Hermosa and El Galeon in Phx and Mesa, respectively, get it just right).

So, here I am with plenty of free time, lots of fresh shrimp and a beautiful kitchen and I was thus compelled to give it a try.

Easy...and devilishly delicious.

Shrimp a la Diabla:
(serves about 2, can easily be adjusted for more)
1 lb jumbo shrimp, deveined and peeled except for tails
3-4 dried guajillo chilis
2-3 dried chilis japones (or thai chilis or similar)
2 cloves garlic
1 large shallot
1/4 c apple cider vinegar
1/2 c or as needed hot water
Salt and pepper
Cream (or lt sour cream if trying to be healthy)
Olive oil as needed

Directions:
Blend (in a blender or food processor) all ingredients except shrimp, cream (s. cream) and oil. Next, saute shrimp in oil over medium heat, salting and peppering to taste. Add pepper mixture, simmer and then once shrimp have cooked, remove from heat, add cream toss to incorporate and serve. This is VERY hot, so beans, salad, torillas or all of the above are a good side dish.

Shrimp Tacos

Almost a year ago, I posted a bit about fresh gulf shrimp, but as I sit here looking out over the calm water of the Sea of Cortez, lit by moonlight and twinkling with the light of shrimp boats, I must revisit.

I got a fresh pound today and their sweet, briny un-fishy smell was just the first indication of how good they were going to be.

This is a simple recipe for a fairly authentic shrimp taco.

Shrimp Tacos:
(makes 2 tacos, can easily be adjusted)
4 small corn tortillas (double up each taco to prevent breakage)
8 medium or large shrimp, peeled and deveined and butterflied
1/2 c shredded cabbage
1/4 c light sour cream
2 tbs chopped cilantro, plus extra for garnish
1 tbs lime juice, plus 1 lime wedge for garnish
Salt and pepper to taste
Butter or olive oil as needed
Cayenne pepper to taste (optional)

Directions:
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate. Mix sour cream, cayenne, salt & pepper, lime juice and chopped cilantro, set aside.

Lightly heat cabbage in a skillet with a bit of butter or olive oil, salt and pepper, just to soften and warm. Set aside.

Saute shrimp in olive oil or butter, salt and pepper (and cayenne pepper if desired) over medium heat just until done. Build taco by placing cabbage on the prepared tortillas, then top with shrimp, sour cream sauce and extra cilantro. Serve immediately.

Creamy Chicken Green Chile Enchiladas

Wow, where do I start? (FYI, the picture above is my exact current view)

I finished my last week of work and it was considerably more stressful than I thought. Then (not 100% sure of the cause but stress must be a factor) I broke out in a full-body itchy rash with no apparent cause and so between the two I had a hell of a week.

But finally...I am on vacation. I took a week off between jobs with every intention of doing nothing more than relaxing and absorbing the feeling of closure as one chapter ends and another one begins.

So here I sit, overlooking the Sea of Cortez in Mexico, listening to some vintage Dave Matthews and waves crashing, sipping a young Bordeaux and finally, finally letting some of the tension melt away.

Oh, and in what will likely be a relief to worried loyal readers, I am cooking again.

Starting things off is a recipe that is just cursed. Not the recipe per se - that always turns out delicious - but the poor un-photogenicness that it is.

I made this first way back in May for a Mexico trip, and I made it again tonight and both times was rich, spicy and delicious and both times barely survived looking better than you-know-what (hint, all the tequila drinking going on down here leads to this activity).

Also, this time I was forced to use whatever cooking gear resides in the beautiful condo I rented and sadly a baking dish was not part of standard issue, so I made it in a large saute pan. Frittata-pie-enchiladas is about what it looked like.

Anyway, I will share the recipe but please understand it tastes WAY better than it looks!

Creamy Chicken Green Chile Enchiladas:
(serves 6-8)
9 small corn tortillas (or as needed, buy a dozen to be safe)
2 c shredded cooked chicken
8 large poblano chilis
6 serrano chilis
6-8 tomatillos
1 clove garlic
1 medium yellow onion
1 8 oz package cream cheese
1 c chicken broth, water or beer (trust me, any of these work)
1 c shredded Monterey Jack, Cheddar or your favorite cheese (more if you like)
Salt and Pepper to taste
Olive oil as needed for sauteeing

Directions:
Cut chilis in half, scoop out seeds and membranes and tops (stems). Toss with olive oil and combine with peeled and washed whole tomatillos, broil until bubbling and blackened. Gently scrape off blackened skin of chilis and roughly chop, then add all chilis and tomatillo flesh (and juice) to saute pan with onions and garlic, using olive oil as needed for sauteeing. Salt and pepper to taste.

Add chicken to mixture after it softens. Saute and bring everything to heat, add liquid and cream cheese. Bring to a gentle boil.

Line bottom of baking dish (or saute pan) with sauce mixture lightly, then layer corn tortillas. Repeat, creating 2-3 layers of sauce mixture and tortillas, then top with grated cheese.

Either cool and hold (refrigerate or freeze) for cooking, or bake at 350 for 30-40 minutes at 350 until bubbling and browning on top. Let stand 10 minutes, cut into squares (or slices) and serve. (I will spare everyone seeing a slice on a plate - trust me, it's best just to dive in and eat it, not photograph it!)

Shrimp-Stuffed Sea Bass

Technical difficulties have been mostly overcome (photo issues) so here is the recipe I mentioned earlier this week.

Chilean Sea Bass (not really from Chile, nor really bass at all, but rather a nasty-looking Patagonian Toothfish) is not a sustainable seafood and so I try to rarely indulge, but when we do we enjoy every moist and flaky bite.

You'll notice in the picture a green onion "flower" garnish. I think I still need more practice, but for a first time they weren't bad. To make them, you slice green onions longways (don't cut all the way through the end of the piece), then place in ice water until they curl up.

Shrimp-Stuffed Sea Bass:
(serves 2)
1 lb sea bass, cut into 2 fillet
1/4 lb raw shrimp, peeled and deveined and chopped finely
1/2-3/4 c fresh white breadcrumbs (preferably fresh bread or sourdough)
1 garlic clove, minced finely
1 small shallot, minced finely
1/4 c green onions, sliced thin
Salt and pepper to taste
Worcestershire sauce (about a teaspoon or so)
Olive oil (a drizzle, maybe a teaspoon)
2 tsp butter

Directions:
Preheat oven to 425. Mix shrimp, breadcrumbs, garlic, onions, shallots, Worcestershire sauce, olive oil, salt and pepper in a bowl. If too dry, add more oil, if too damp, add more bread crumbs. Once mixture is the right texture to form and hold a shape, it is right.

Slice fish open about halfway through the fish (butterfly). Sprinkle with salt and pepper. Stuff generously with shrimp mixture. Top stuffing with a few small pieces of butter. Bake until fish is cooked through, stuffing is crusty and browning and cooked through - about 20-25 minutes. Serve!