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.

Basil Broccolini White Pizza

Otherwise known as The Perfect Lunch...a quick and easy pizza, salad and a glass of wine is among my favorite meals.

This is very easy and very delicious.

Basil Broccolini White Pizza:
(makes 1 pizza)
1 lb pizza dough (I used Trader Joe's)
Olive oil
Salt
Pepper
Large handful basil leaves, torn into rough pieces
1 bunch broccolini, stems trimmed, lightly sauteed until almost cooked
2 c shredded white cheese (fontina, jack, mozzarella, etc.)
Crushed red pepper to taste
Parmesan cheese, grated
1/2 c fresh ricotta cheese, mixed with 4 cloves of garlic minced to a fine paste

Directions:
Roll out room temperature pizza dough on a flowered counter top or large cutting board. Place on a baking sheet or pizza stone. Lightly oil and salt and pepper. Bake crust (ALONE) at the highest temperature your oven will go until almost cooked through but only slightly browning in places.

Remove crust from oven, top with a drizzle more of olive oil, basil leaves, grated cheese, broccolini, Parmesan cheese, crushed chili, more salt and pepper and then dot with spoonfuls of ricotta around pizza. Return to oven and back until golden brown. Slice and serve.

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.

Fettucini with Pancetta & Zucchini Ribbons

Merry Christmas!

We are having a later Christmas dinner, so I had to eat something during the day, and red (ish) and green Christmas pasta was perfect.

Espcially since this cider-braised pork roast is in the oven for my contribution to Christmas dinner tonight and making the entire house smell good!

Happy holidays everyone - I hope you are surrounded by family and friends and having a wonderful day.

Fettucini with Pancetta & Zucchini Ribbons:
(serves 2-4)
1/2 lb fettucini
1 whole zucchini or 4 baby zucchini, cut into ribbons with a vegetable peeler
2 cloves garlic, minced finely
5-6 slices pancetta, cut into ribbons (can use bacon)
Olive oil, salt and pepper as needed
1/3 c heavy cream
Parmesan cheese for grating

Directions:
Boil water for pasta, salt liberally. Cook pasta for 7-9 minutes (rather al dente as the pasta will continue to cook in the next step), drain well, reserving about 1/2 c pasta cooking water.

Meanwhile, heat a saute pan with a small amount of olive oil, then cook pancetta until crisp and fat has rendered. Drain off excess fat, then saute garlic and zucchini just briefly before pouring cooked pasta over and tossing to mix all ingredients. Add pasta cooking water, salt and pepper to taste and continue to simmer until almost all water has evaporated. Add cream, toss to coat and continue to simmer on low until thickened slightly and creamy. Serve, topping with parmesan cheese.

Artichokes with Lemon Beurre Blanc

Oh blessed down time...and cooking again.

Today was sunny and clear, and despite us Arizona dwellers deeming it "cold", I ran 4 miles in a tank top and drove around running errands with the top down in my car, so it clearly isn't *too* cold, especially compared with what I hear reports of from back east. So, I think just right for artichokes.

This is a great way to prepare artichokes. I overdid artichokes in 2002-2003 and had to take a break, but I'm ready again. This recipe is worth every bit of effort, and is a lovely first course for a dinner party.

Artichokes with Lemon Beurre Blanc:
(serves 2-4)
4 small globe artichokes
1 lemon
1/2 stick salted butter
1/4 c heavy cream
1/4 c white wine
1 clove garlic
2 tbs chopped fresh parsley
White pepper

Directions:
Steam artichoke for 25-45 minutes, depending on size. Remove from heat, drain and let stand.

Meanwhile, simmer wine in a small sauce pan with very finely pureed garlic clove until almost evaporated. Add cream, return to a boil, then remove from heat and slowly whisk in butter, one piece at a time until thick and emulsified. Add juice of 1/2 lemon, about 1 tbs. Add white pepper to taste. If too thick, add more lemon juice. Stir in parsley and hold for service.

Cut artichokes in half, carefully scoop out "fuzzy" choke with spoon, reserving heart and outer leaves. Serve artichokes drizzled with beurre blanc, sprinkled with additional parsley for garnish if desired.

Dark Chocolate Brandy Truffles

A slight variation on the classic...these are decadent and delicious. Messy to make, but very easy. I made these for my co-workers for a small holiday gift.

Work is fantastic...a lot of new projects and people and events after work, so cooking is still on the back burner, but with the holiday season upon us, I should have some downtime soon.

Happy Holidays!

Dark Chocolate Brandy Truffles:
(makes about 6 dozen, can be halved)
18 oz high-quality dark (semi-sweet if you prefer) chocolate, separated into thirds
2 c heavy cream
2 tbs brandy
1 tsp high-quality vanilla extract
1/2 c unsweetened cocoa powder, mixed with 2 tbs (or to taste) powdered sugar

Directions:
Melt 2/3 of the chocolate over a double boiler, remove from heat. Meanwhile scald cream with brandy and vanilla. Remove from heat and let cool for 5 minutes.

Stir the remaining 1/3 chocolate into the melted chocolate until all chocolate is melted. Stir in warm cream. Once incorporated, refrigerate for an hour or two until firm. If you leave the mixture in the refrigerator longer, you may need to let stand before making truffles.

To make truffles, scoop out a teaspoon of the mixture, gently roll in the palms of your hands (wear gloves if the stickiness bothers you), then roll in cocoa/powdered sugar mixture, then lay on a parchment paper lined sheet pan. Refrigerate truffles for an hour or so until firm, then wrap in foil wrappers (available at craft stores) or squares of aluminum foil or plastic. Keep refrigerated, then let stand at room temperature for a few minutes before serving.

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.

Coconut Shrimp with Sweet-Spicy Orange Marmalade Dipping Sauce

I know what you are thinking...this is not a Thanksgiving recipe...but it would be great for a holiday cocktail party!

Fairly simple and very delicious, once fried these can stand uncovered on a sheet pan or wire rack at 250 to keep warm, making them great for entertaining and allowing enough time to dispose of the oil and batter and clean up.

Coconut Shrimp with Sweet-Spicy Orange Marmalade Dipping Sauce:
(recipe adjusts as needed, this is the basic formula)
Jumbo raw shrimp, peeled & deveined with tails intact, butterflied
Vegetable oil for frying (use a deep fryer, or a deep skillet filled up 1/3 of the way)
Cornstarch
All-purpose flour
Salt
Pepper
Shredded coconut (sweetened is fine if that is all you can find)
Old Bay seasoning
Water as needed

Orange marmalade
Dijon mustard
Whole-grain mustard
Honey
Chili sauce like sriracha

Directions:
Heat oil to frying temperature - about 390 (because it will cool down once food is placed in it and you want about 375 to fry) - or to the setting of your deep fryer.

Butterfly shrimp by cutting them in half almost all the way through, but not enough to cut into 2 pieces. You are just trying to split open the shrimp and increase it's surface area. Dredge in cornstarch, shake off excess.

Meanwhile, mix equal parts cornstarch and flour in a bowl with water to create a thick batter - you want a consistency similar to pancake batter, perhaps a bit thinner. Season well with salt and pepper.

Lay out coconut in a flat bowl, dish or plate. Season well with salt and Old Bay seasoning.

Dip dredged shrimp in batter, letting excess pour off. Coat with coconut. Repeat with all shrimp, then fry in batches until coconut is toasted and golden brown. If, like me, your shrimp aren't done but the coconut is brown, bake in a 350 oven until shrimp and batter are cooked through.

For sauce, mix all ingredients to taste, serve with shrimp.

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.

Mini Buckwheat Blinis

I hosted a small but quite fun dinner party last night and for hors d'oeuvres I set up a blini bar - essentially top-your-own blini.

Blinis are little savory pancakes that make the perfect (delicious!) delivery method for smoked salon, caviar, asparagus tips or whatever you want.

The blini recipe is from the new edition of Joy of Cooking and is fairly straightforward, although there are many other great versions.

Here are a few other blini recipes for inspiration from fellow bloggers:
Erika from Sweet Pea makes them with Red Pepper & Nut Caviar
More Blinis with Smoked Salmon from Baking Obsession
Blini with Caviar from the illustrated cooking blog Kokblog

Mini Buckwheat Blinis (from Joy of Cooking):
(makes about 24 2-inch blinis)
1/2 c buckwheat flour
1/2 c all-purpose flour
1 tsp salt
1 tbs sugar
3 tbs unsalted butter
3/4 c whole milk
1 tsp and 1/8 tsp dry active yeast (half a packet)
2 eggs

Sour cream, cream cheese and/or creme fraiche
Smoked salmon
Caviar
Chives, chopped
Dill, chopped

Directions:
Heat milk in a small saucepan, add butter and heat just until butter melts. Remove from heat and add yeast, let stand 5 minutes, then stir to ensure yeast is dissolved.

Meanwhile, mix all dry ingredients in a large bowl. Pour milk mixture over dry mixture and stir to incorporate. Cover tightly with plastic wrap and let stand for 1 hour in a warm place.

After 1 hour, batter should be almost doubled in size (mine wasn't, but they turned out fine). Stir down batter and add 2 eggs. Let stand 5 minutes, then make blinis using a tablespoon to ensure they are the same size. Cook in the same manner as pancakes.

Serve topped, or place small bowls of all toppings on a large platter and let everyone make their own.

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.

Beach Drinks - Bloody Mary & Pina Colada

Today (sadly) marks the end of my beach vacation, but to end things on a proper note, here are two simple cocktail recipes perfect for the beach, a vacation or just any time.

Bloody Mary:
(makes 1)
Premium Vodka
Lots of crushed ice
Tomato Juice
Horseradish (use to taste, between 1 tsp and 1 tbs usually)
Worshestershire sauce (a dash, perhaps a tsp?)
Salt and Pepper
Hot sauce (if desired, I like it spicy personally)
Juice of 1 lime (or lemon)
Celery stalks, lime or lemon slices, olives, dill pickle slices or whatever you prefer for garnish

Directions:
Mix tomato juice to taste with flavorings, adjust as needed.

Meanwhile, fill a tall glass with crushed ice. Add vodka, then pour in tomato mixture, stir and serve!

Basic Pina Colada:
(serves 1)

High quality light or dark rum
Crushed ice
Pineapple juice
Simple syrup (equal parts sugar & water heated until all melts into a syrup)
Coconut milk
Ground cinnamon for garnish, a slice of pineapple works too

Directions:
Blend in a blender, adjust for taste and consistency, serve!

Chorizo Con Huevos

A favorite of mine is Mexican chorizo, the fresh-sausage version of the spicy cured sausage Spanish favorite. It's great in a queso dip, a quesadilla or burrito...but best of all in eggs for breakfast.

Honestly, I did little (like none) research and I have no idea if this is close to authentic, but it tasted right. This is SO good for breakfast.

Chorizo Con Huevos:
(serves 6-8, but chorizo can be frozen and used as needed)
1 lb ground pork (finely ground or twice-ground, ask, it's important)
4 dried guajillo chilis
2 cloves garlic
1 small onion
Salt and pepper
2-3 tbs apple cider vinegar
Hot water as needed
1 tbs sugar
Salt and pepper

Eggs, beaten lightly with 1 tbs of water per egg

Directions:
Blend all ingredients (except pork, s&p and eggs) in a blender or food processor until finely blended. Meanwhile, saute pork in a saute pan with salt and pepper until lightly browned. Add pepper mixture and simmer until all liquid is reduced and sausage begins to brown and crust.

Pour egg mixture over sausage and toss, turning off heat just before eggs firm entirely. Serve with beans, tortillas and hot sauce as needed.

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.