A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….
- boneless chicken breasts (either sliced thin or pounded out)
- herbs de provence
- fresh tomatoes, chopped (see note)
- garlic, minced
- fresh basil, chopped
- olive oil
- kosher salt
- freshly ground black pepper
- red pepper flakes (optional)
- 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
- 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.
Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.
Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.
Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)
Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.
I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.
I made this for the hubby and myself on a night when we just felt like renting a movie and staying in. It was a perfect choice for that sort of evening. We ate this as our dinner, but you could easily serve it as an impressive first course. Also, think of this recipe as more of a suggestion. You can stuff these with pretty much anything you find appealing. Let your creative juices flow.
- 6 portobello mushrooms, cleaned, stems and gills removed
- 4 Italian sausages, removed from casings (I used sweet Italian chicken sausages)
- 1 onion, diced
- 2-3 stalks of celery, diced
- 4 garlic cloves, minced
- 1 cup panko breadcrumbs
- 1/2 cup chicken stock (or a little wine or even just water)
- 1 handful parsley, chopped
- 6-10 fresh basil leaves, chiffonade
- olive oil
- red pepper flakes (optional)
- Kosher salt and pepper
- 1 pint grape tomatoes (optional)
- 1/2 cup mozzarella, shredded
- 1/4 cup Parmesan cheese, grated
Line a baking sheet with parchment paper and place the mushrooms stem side down and the tomatoes on the sheet. Drizzle with a touch of olive oil, sprinkle with salt and pepper. Cook for about 15 minutes, until the mushrooms have given off some of their water. Remove from oven and set aside.
In a large pan, saute the sausage in olive oil until cooked through. Add the onions and celery and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes. Sprinkle the panko over the top and stir to combine. Add the stock or wine or water just to moisten the mixture a bit. This just makes it easier to stuff the mushrooms. Add a few pepper flakes and parsley, mix and taste for seasoning. (If you let the mixture cool a bit, you can moisten it with a lightly beaten egg too — that never hurt anything.)
Flip the mushrooms over so they are gills side up. Place a generous mound of the filling on each cap. Top with a sprinkling of both cheeses. Place the mushrooms, along with the tomatoes, back in the oven and cook for another 15-20 minutes until the cheese has melted. Remove from oven and top with basil and maybe some more parsley. If you like, serve with red sauce.
One of my favorite NY Times recipes is Peruvian Roasted Chicken with Spices Cilantro Sauce. Here, I have used the marinade on shrimp which turned out to be a great idea. And making tostadas was an even better idea.
- For the Shrimp
- 1 1/2 pound shrimp, peeled and deviened
- 3 tablespoons soy sauce
- 1 tablespoon some sort of chili paste (I used Korean)
- 1-2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/2 teaspoon kosher salt
- Olive Oil
- For the sauce
- 1 1/2 cups cilantro, tender stems and leaves
- 2 tablespoons fresh basil
- 3-4 jalapeños
- 1/4 cup feta cheese
- 1 garlic clove
- 2 tablespoons lime juice
- kosher salt to taste
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 cup olive oil
- For the tostadas
- corn tortillas
- roasted grape tomatoes
- red onion, chopped
- fresh cilantro, chopped
Combine the soy sauce, chili paste, lime juice, Dijon mustard, ground cumin, pepper, kosher salt and olive oil. Marinate the shrimp for 30 minutes before cooking. (Only 30 minutes, any longer and the shrimp will start to cook in the acid from the marinade.)
To make the sauce combine all the ingredients in a food processor or blender until smooth. With the motor running, slowly add the olive oil.
Preheat oven to 425. Brush the corn tortillas with olive oil and place on a rimmed baking sheet and cook for 5 minutes.
In a cast iron skillet, heat a little olive oil and cook the shrimp until opaque.
To assemble the tostadas, place a few shrimp and the sauce and whatever toppings you want to use.
Honestly, you can top these with anything you would put on a taco. But you should make the sauce because it is out of this world good.
This was a big hit with the family. It’s a little bit of work as there are several components, but none of them are too labor intensive. Hey, I made this on a Tuesday after work. The sweet potatoes are a little out of the box, but I didn’t feel like making rice and I had one leftover potato so I put it to good use. I was pleasantly surprised at how well it went.
- 1.5 pounds halibut
- 3 baby bok choy, halved and rinsed well
- 1 sweet potato, sliced into 18” rounds
- 1/2 pound shiitake mushrooms, stems removed and sliced (optional)
- 1/2 cup soy sauce
- 1 lime, juiced
- 1/2 orange, juiced
- 1 tablespoon toasted sesame oil
- 2 tablespoons honey
- 2 garlic cloves, mashed
- 1” piece of ginger, grated
- 1 teaspoon cornstarch, plus more for dusting fish
- Kosher salt and black pepper
- Scallion, sliced (optional)
- Sesame seeds (optional)
Place the sweet potatoes on a rimmed baking sheet lined with parchment and brush with vegetable oil and sprinkle with salt and pepper. Roast for 20 minutes and flip. Roast for another 10-15 minutes until tender. Set aside.
In a small saucepan over medium heat, combine the soy sauce, citrus juice, honey, sesame oil, garlic and ginger and corn starch. Cook until it is slightly thickened.
In a cast iron skillet, sauce the mushrooms in little oil until browned. Remove and set aside.
Place the bok choy in the same skillet, cut side down until it has a little color on it. Flip them over and cook until leaves are slightly wilted. Season with kosher salt and freshly ground black pepper.
Season the fish with a little salt and pepper and dust with a touch of cornstarch. Add little vegetable oil to the skillet and sear on both sides until golden brown. Remove from pan and let rest for 5 minutes while you assemble the beautiful platter.
Arrange the sweet potatoes on a platter. Rest the boy chop over the potatoes and then place the fish on the bok chop. Sprinkle the top with the shiitake mushrooms, scallions and sesame seeds if using.
Then drizzle the sauce over the whole thing. The sauce is pretty strong, so don’t go overboard.
You could easily sub in your favorite white and flaky fish. Or use any greens you have on hand instead of the bok choy. IF you skip the mushrooms, it wouldn't be the end of the world. And of course you can serve over rice instead of the sweet potatoes. But the sauce was on point.