Carrots are rich in beta carotene, vitamin K1 and potassium. They also taste great and are beautiful to serve as a side dish. The bright orange color brightens up any dinner plate. I particularly like to serve glazed carrots with chicken or turkey which is why I am sharing this recipe a week before Thanksgiving. The other great thing about this glazed carrot recipe is that you can make it a day or two ahead of time and warm it up in the microwave or in a covered dish in the oven and they will be perfect.
The trick is to roast them in a hot oven so that they become caramelized. I add Tumeric to my recipe because I love the way the yellow Tumeric brightens the dish even more plus Tumeric is so good for you so I try to add it to my cooking whenever I can. So here you have carrots AND Tumeric in the same dish. It’s like a power dish of YUM!
My family loves Caesar Salad. There are many caesar salad dressing recipes out there, some are thick others are thinner. I do not like the dressing to be thick like mayonnaise but I do like it to be creamy. The trick is to whisk the egg, mustard, anchovies and garlic together before slowly adding the oil while continuing to whisk. Caesar dressing should have lots of flavor. Do not be concerned with the anchovies in the recipe, they are there to add salt and a different layer of flavor. I like to use anchovy paste instead of fillets. I think that it blends better in the dressing and is much easier to work with. The anchovies will not make the dressing fishy, they are essential in making a true authentic caesar salad.
It is much better to make your dressing rather than buying one in a bottle. The freshness of the ingredients adds to the overall flavor of the dressing. Caesar dressing has quite a few ingredients but most of them are probably already in your pantry. I always keep garlic cloves, anchovy paste, eggs and parmesan cheese in my fridge. You can always whip up something to eat as long as you have these staples in your refrigerator.
This Caesar dressing recipe will work well with romaine lettuce but I love it with warm brussel sprouts. I serve the Warm Brussel Caesar Salad as a side dish at dinner but you can also serve it as an appetizer. You can make the dressing ahead of time and keep it in your refrigerator for up to 5 days. Just store in a glass jar.
Chicken Milanese topped with Arugula, Tomatoes and Shaved Parmesan
So last night I was feeling tired. It had been a long rainy day training my puppy and waiting on line to vote. Let me rephrase this…Waiting on a very LONG line to vote in the rain. So when I got home I wanted to make something for dinner that would be delicious, easy and quick.
I realized that I hadn’t shared my Chicken Milanese recipe yet. This is my go-to prep for chicken any time of year. Meaning, it works just as good on a cold winter night as it does in the heat of summer. Learning to properly bread chicken, fish and vegetables is the foundation for anyone learning to cook. You can build many delicious recipes off of the classic breading method.
I chose to serve my thin sliced chicken breast Milanese with a simple arugula salad on top. I like the way the peppery arugula freshens the lightly fried chicken. I toss the arugula with Balsamic Vinegar, Extra Virgin Olive Oil, Salt, Pepper and a touch of Dry Mustard.
Mix Panko with onion flakes, salt, pepper, oregano
dredge each chicken breast into flour first, then egg, then panko mix
Fill frying pan with 1/2 inch vegetable oil and heat over medium heat
When oil is warm add chicken and cook until golden brown on each side
Place on paper towel to absorb the extra oil
This recipe is a base for many dishes. Serve the chicken with a salad on top or top with tomato sauce and mozzarella cheese to make delicious chicken parmigiana. You do not need to deep fry the chicken, you need enough oil to wet the breadcrumbs. I like to place the chicken on a paper towel after frying to remove extra oil.This recipe can be made in advance and reheated in the oven.
Butternut squash is a sweet and savory squash that is in season in the Fall. When in peak season you do not have to do much to create a wonderful soup or filling for ravioli. Butternut squash is very good for you and is rich in vitamin A and potassium. I love to combine fresh sage with the squash. The flavors work very well together. I also like the salty crunch that bacon adds to the soup but you can absolutely leave it out. I do not use any cream in this recipe because it does not need it. You want the vibrant flavor of the squash to shine through. This soup can be made in advance and kept in the refrigerator for up to 5 days. I promised my friend Michelle a soup recipe this week since the weather is getting colder in New York. She’s a busy woman so I knew it had to be easy to prepare, healthy and delicious. I think this recipe fits the bill. Let me know what you think.
Place flesh side down on baking sheet lined with parchment
Roast for 45 – 55 minutes until fork tender
Cook bacon until crispy, crumble and set aside
While squash is roasting saute chopped shallots in olive oil until translucent
When squash is done use a spoon to sccop out squash into a blender or mixer
Add sauteed shallot, vegetable broth and all the rest of the ingredients
Puree until smooth
Reheat when ready to serve
Pour olive oil into mixing bowl
Add chopped rosemary
Toss brioche cubes in oil
Season with black pepper
Bake at 350 for 10-15 minutes until golden brown
You can add more chili powder to the soup if you like a little more heat. To serve, heat up soup and pour into bowls. Sprinkle crumbled bacon and croutons on top. I suggest frying some fresh sage leaves to garnish the soup with.If you would like to keep the soup vegan you can substitute olive oil for the butter and leave out the bacon.
I love having friends over for cocktails and serving a little something salty and sweet to nibble on and make you thirsty. At my restaurant we always enjoyed coming up with interesting bar snacks. They are so easy to prepare and way less expensive than buying at a store. Two of my favorite recipes are Wasabi Honey Roasted Peanuts and Candied Walnuts. The nuts are perfect to serve before dinner or at a cocktail party. Make them both a day in advance and store in airtight containers. I recommend putting out the assorted nuts with some candied bacon, dried cranberries and a few beautiful cheeses with crackers. This can be done before friends arrive so you can relax and enjoy.
Wasabi Honey Roasted Peanuts:
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon soy sauce
2 1/2 cups unsalted peanuts
1/3 cup granulated sugar
4 tablespoons wasabi powder
1/4 tsp granulated sea salt
Preheat oven to 325. Place peanuts on a foil lined baking sheet and roast for 5 minutes. Melt butter, honey and soy sauce in a pan and add peanuts. Cook for 5 minutes until liquid is absorbed. Blend wasabi powder, sugar and salt in a small bowl. Put peanuts in a mixing bowl and gradually add the sugar mixture. Stir gently to coat peanut. Place peanuts back on sheet pan and roast for 10 to 15 minutes. Remove from oven and let cool to room temperature before serving. Can be stored in an airtight container at room temperature for a week.
Peppery Candied Bacon
Thick Cut or Regular Cut Bacon (if you want very crispy)
Light Brown Sugar
Preheat oven to 350. Lay strips of bacon on an oven proof wire rack placed on a foil or payment lined baking sheet. Sprinkle brown sugar over bacon and grind black pepper on top. Place in oven for 20 to 25 minutes until bacon is crispy but not burnt. Let cool on rack and serve immediately. I like to place the bacon standing up in a pretty glass.
Note: Bacon can also be crumbled and used on top of a salad like my Roasted Apple Salad or served over pancakes or french toast.
2 1/2 cups walnut halves
1 cup granulated sugar
1 1/2 tablespoons butter
Place butter and sugar in a pan and melt over medium heat. When sugar and butter liquify add walnuts and stir to coat. Spread walnut out on a baking sheet lined with parchment paper. Work quickly! You will not have more than 30 seconds before sugar starts to harden into candy. Allow to harden. I like to chop the nuts a little before serving so they are a little smaller.