Hello Readers!

If there are any of you left… My best friend and I started a new food blog! I will be sharing recipes over there from now on. It seems crazy I started this blog in 2009! My cooking has come so far since then.Thank you for reading!

Check out my new culinary adventures at:

http://twokitchenpromenade.blogspot.com/

I made this salad a few weeks ago and have been thinking about it ever since! I have an obsession with trying new recipes… so a recipe has to be extra special to make it into any kind of rotation at our house. And I think this one made the cut! It can also be prepared under 30 minutes which is always a huge plus. The vinaigrette is to die for and would be good with many other things – especially sturdy lettuces. Enjoy!

Steak and Potato Salad with Bistro-Style Mustard Vinaigrette

Serves 4

• 1 pound red potatoes (3 medium), round, cut into 3/4-inch-thick wedges
• 3 tablespoons vegetable oil
• 2 (8-ounce) top loin steaks (New York Strip), 1 inch thick – you could sub Boneless rib-eye steaks (Delmonico steaks)
• Salt and ground black pepper
• 1 recipe Bistro-Style Mustard Vinaigrette (see recipe)
• 1 large head romaine lettuce , torn into bite-sized pieces (10 cups)
• 1 red onion , halved and sliced thin
• Parmesan cheese – I shave this with a vegetable peeler

Instructions

1. MICROWAVE POTATOES: Toss potatoes with 2 tablespoons of oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high until potatoes are tender, 5 to 10 minutes, shaking bowl halfway through.
2. COOK STEAKS AND PREPARE VINAIGRETTE: Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Brown steaks on first side, about 5 minutes, reducing heat if pan begins to scorch. Flip steaks over and continue to cook to desired doneness, 3 to 6 minutes. (While steaks cook, make vinaigrette.
3. BROWN POTATOES: Transfer steaks to carving board and tent with foil, leaving fat in skillet. Return skillet to high heat until just smoking. Add microwaved potatoes and cook until well browned, about 5 minutes. Season with salt and pepper to taste.
4. DRESS AND ASSEMBLE SALAD: Toss lettuce and red onion with ½ cup of vinaigrette and divide among individual plates. Arrange potatoes on salads, then shave several Parmesan shavings over top. Slice steak thin against grain, discarding any gristle, and lay on top of salads. Spoon remaining vinaigrette over steak, or pass separately.

Bistro-Style Mustard Vinaigrette

• 3 tablespoons red wine vinegar or white wine vinegar
• 3 tablespoons whole grain mustard
• 1 shallot, peeled
• 2 teaspoons fresh thyme
• Salt and ground black pepper
• 3/4cups extra virgin olive oil

Process vinegar, mustard, shallot, garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add oil and continue to process until smooth and emulsified, about 15 seconds.

This is a delicious and quick pasta dish I whipped up the other day! It is full of flavor and makes a great weeknight dinner. I love anything with broccoli and sun-dried tomatoes. Just be sure to use low-sodium chicken broth or it will be too salty. Enjoy!

Heat 1 tablespoon butter over medium-high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until the pink has barely gone away. Transfer chicken to clean bowl; set aside.

Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds.

Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately. Enjoy!

Penne with Chicken, Broccoli, and Sun-dried Tomatoes

• 4 tablespoons butter
• 1 pound boneless, skinless chicken breasts , trimmed of fat and cut crosswise into 1/4-inch slices
• 1 small onion , chopped fine (about 2/3 cup)
• Table salt
• 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
• 1/4 teaspoon red pepper flakes
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons flour
• 1 cup dry white wine
• 2 cups low-sodium chicken broth
•  1  bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded
• 1/2 pound penne pasta , ziti, cavatappi, or campanelle
• 2 ounces grated Asiago cheese (1 cup), plus extra for serving
• 1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
• 1 tablespoon minced fresh parsley leaves
• Ground black pepper

1. Bring 4 quarts water to rolling boil, covered, in stockpot.
2.  Heat 1 tablespoon butter over medium-high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until the pink has barely gone away. Transfer chicken to clean bowl; set aside.
3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
4.  While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately. Enjoy!

Recipe courtesy Cooks Illustrated

Can I just say I love fruit pizza? I love everything about it. The idea of it – retro yet whimsical – the textures, the presentation, and the flavors. I love feeling artistic (which doesn’t happen very often for me) while arranging the fruit. And I love the wow factor it has when you bring it to a party! It’s definitely a conversation starter. I’ve made fruit pizza for a few events this summer and finally found what I think is the perfect crust-spread recipe combination. You can top it with any fruit that doesn’t turn brown after being cut. I like to overlap the fruit in my designs to get more fruit per bite. I think it tastes best that way!

So here’s the secret to the “sauce” of this fruit pizza. Just a container of marshmallow creme (7 oz) and a container of softened cream cheese (8 oz). Don’t knock it foodies. I tried making a fancy-smacy filling with cream cheese, powdered sugar, lemon zest, and a variety of other ingredients and actually think this filling tastes better.

Summer Fruit Pizza

Sugar Cookie Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.)

Bake until golden brown 12 to 14 minutes. Remove from the oven and let cool.

Assembling the Pizza

Whip together 1 7oz container of marshmallow creme and 1 8oz container of softened cream cheese. Spread over crust and top with your favorite summer fruit. Keep in the fridge until serving. Enjoy!

One of the reasons I love summer so much is because most of my favorite fruits and vegetables are in season. A sweet, ripe peach is probably my favorite fruit. Yet fresh strawberries and blueberries are a close match! I also love a good cucumber. I feel like cucumbers are taken for granted. They seem a dime a dozen in salads year round. But a fresh, cold, crisp cucumber tastes extra delicious on a hot summer night. This salad is my new favorite way to eat cucumbers! It is light and refreshing, as well as flavorful. I usually buy English cucumbers – but this recipe works well with regular cucumbers. It’s a perfect pairing for any summer meal!

Start by seeding and peeling 4 cucumbers. Then thinly slice and place on paper-towel lined plates or a sheet tray while preparing the rest of the ingredients. This helps get rid of some of the water.

Heat 1/3 cup of white wine vinegar over medium-low heat. Cook until reduced to about 2 tablespoons, 5-7 minutes. Cool to room temperature, about 10 minutes.

Meanwhile, chop up 1/2 cup parsley, 1/2 cup kalamata olives, and 1 shallot.

When the vinegar has cooler mix in 1 tablespoon lemon juice, 2 teaspoons olive oil, 1 1/2 teaspoons sugar, 1 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon dried oregano.

When ready to serve, add cucumbers, olives, shallot, parsley and dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with 3 tablespoons toasted almonds and serve.

Crisp Cucumber Salad

• 4 cucumbers, peeled, halved lengthwise, seeded, and sliced very thin
• 1/3 cup white wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons extra virgin olive oil
• 1 1/2teaspoons sugar
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup pitted kalamata olives , chopped coarse
• 1 shallot , sliced very thin
• 1/2 cup chopped fresh parsley
• 1 teaspoon minced fresh oregano
• 3 tablespoons sliced almonds , toasted and chopped coarse

1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 5 to 7 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, pepper, and oregano.
3. When ready to serve, add cucumbers, olives, shallot, parsley and dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.

Recipe adapted from Cooks Illustrated

As someone who doesn’t drink wine, I constantly find myself asking what the best work around is for recipes that call for wine. Undoubtedly things taste much better if you use the real stuff. I’ve always avoided cooking wines, which are loaded with salt and impart more of a vinegar flavor. Chicken broth is an obvious substitute but doesn’t have a flavor anywhere close to that of wine. Despite the setbacks of wine substitutes, I have a hard time bringing myself to buy and open an entire bottle of wine for one dish or so a week. If wine kept ok in the fridge I would be fine stashing a bottle of red and a bottle of white. Yet everything I’ve read about wine storing and cooling leads me to believe the flavors and quality degrade rapidly if stored too cold (i.e. the fridge) or too warm (i.e. in a cupboard). Since there is no way I’m investing in a wine cooler – what’s the point of buying a whole bottle of wine just to have the flavors deteriorate as I store it improperly?

Well I am happy to tell you I have found the perfect solution. Lots of grocery stores are now carrying mini wine bottles! They are packaged in plastic bottle and keep well at room temperature until you open them. These bottles are the perfect amount for many recipes and if you don’t use it all you can still keep the leftovers in the fridge for a few days. I found these for $6 a pack. What a dream to have found a solution for one of my biggest cooking dilemmas!

Have you ever tried quinoa?  I hadn’t for the longest time! I was so happily surprised at its delicious-ness. Maybe I delayed trying quinoa for so long because I associate it with stores like Whole Foods. And I generally feel annoyed at Whole Foods. I don’t know what it is about that store. Probably a combination of the commercialized organic atmosphere, overpriced produce, or judgmental looks when you don’t bring your own bags from home. Anyway, I highly recommend quinoa. Apparently it has “perfect protein” and is extremely good for you. It’s also extremely tasty. I love anything with black beans and corn and this dish is no exception!

Black Bean Quinoa

• 1 Tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked quinoa
• 1 1/2 cups chicken or vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper
• 1 cup frozen sweet white corn
• 2 (15 ounce) cans black beans, drained and rinsed
• 1/2 cup cilantro, chopped

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Enjoy!

Recipe adapted from Lizzy Writes

This chicken is perfect to throw into your favorite pasta dish or salad. I don’t know about you but I’ve seen a lot of recipes that suggest adding chicken and I’m always left wondering what kind of chicken to add. Try this recipe next time! It is also delicious by itself. Even though I live in San Diego and its always warm enough to grill outside, this recipe makes me excited for grilling and the flavors of warm weather!

Lemon, Honey and Basil Chicken

• 4 chicken breasts, flattened (or you can cut into cubes and make kabobs)
• 1/2 cup fresh lemon juice
• 1/2 cup honey
• 1/4 cup olive oil
• 2 cloves of garlic, minced
• 1/2 cup finely chopped fresh basil
• salt and pepper

Combine marinade ingredients in blender and process for 30 seconds. Pour over chicken and refrigerate for 6 hours or overnight. Grill over medium-hot coals.

Did you know if you take a can of chickpeas (or garbanzo beans), rinse them off, and roasted them they turn into delicious crunchy little snacks? I love this recipe so much! It couldn’t be easier and chickpeas are SO healthy. It’s the perfect go to snack when you have the hankering for something unhealthy. I would take these spicy, crunchy little guys over something like chips any day! They will definitely be a staple at our house.

Spicy Roasted Chickpeas

• 2 (15-ounce) cans chickpeas
• 2 tablespoons olive oil
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion powder
• Pinch cayenne pepper, or to taste
• Kosher salt

Something I’ve never understood about myself is that I LOVE craisins (dried cranberries), but can’t stand raisins. They really seem like should be similar – but I couldn’t feel more differently about then. I love a good oatmeal cookie, but most of the time they are ruined by the addition of raisins. I thought why not add craisins instead? And white chocolate chips? Absolutely. This is my new favorite way to enjoy oatmeal cookies. They are delicious!

Ingredients