Archives for February 2012

Penne with Turkey Italian Sausage, Broccoli, Tomatoes, and Parmesan

Penne with Turkey Italian Sausage, Broccoli, Tomatoes, and Parmesan
Yield: 5-6 servings | Prep Time: 10 min | Cook Time: 10-15 min | Total Time: 20-25 min


  • 1 tsp olive oil
  • 3 turkey Italian Sausages, removed from casings
  • 1/2 red onion, sliced thickly
  • 1 cup of broccoli florets
  • 1 cup of grape tomatoes
  • 1 dash (or more) of crushed red pepper
  • 2-3 cloves of garlic, minced
  • 8 oz whole wheat penne pasta, cooked per instructions
  • 3-4 tbsp reserved pasta liquid
  • 1 tbsp olive oil, drizzled
  • 2-3 tsp butter
  • 3-4 tbsp Parmesan cheese, grated
  • Sea salt and freshly cracked pepper, to taste


  1. Cook the penne pasta per instructions in salted boiling water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, removed from casings, along with the red onion. Cook the sausage and onion for 4-5 minutes, stirring often, making sure to break up the sausage into crumbles as it cooks. Add the broccoli florets, the grape tomatoes, and crushed red pepper and continue to cook for 5 minutes, stirring often. Add the garlic then cook, stirring constantly for 1 minute.
  3. Add the cooked and drained pasta and the reserved pasta liquid to the pan then drizzle some olive oil on to the pasta as well as the butter, Parmesan cheese, sea salt, and freshly cracked pepper to taste. Gently mix until evenly coated. Taste and re-season if necessary. Serve immediately. Enjoy.

Recipe adapted from: For the Love of

Flattened Pan-Roasted Chicken

Flattened Pan-Roasted Chicken
Yield: 4 to 6 servings | Prep Time: 25 min | Cook Time: 1 hour | Total Time: 1 hr 55 min

Complete List in this Meal:


  • 1 (3 to 4 pound) chicken
  • 1/2 cup brown sugar
  • 1/2 cup kosher salt
  • 4 cups hot water
  • 1 small onion, chopped
  • 1 tablespoon whole black peppercorns
  • 2 sprigs fresh tarragon, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 4 cups ice water
  • 1/2 cup white wine
  • 3 tablespoons olive oil


To prep the chicken:

On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.

In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.

Preheat the oven to 400 degrees F.

Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

Recipe adapted from: Food Network

Sweet Vegetable Saute

Sweet Vegetable Saute
Yield: 4 servings | Prep Time: 10 min | Cook Time: 35 mins | Total Time: 45 min


  • 3 tablespoons olive oil
  • 2 medium onions, sliced
  • Kosher salt and freshly ground black pepper
  • 3 large zucchini, sliced in half lengthwise, then thinly sliced into half circles
  • 1 teaspoon herbes de Provence (or just basil, oregano, and marjoram)
  • Special equipment: Wooden spoon or spatula


  1. In a large saute pan, heat the olive oil over medium-high heat. Add the onions, season with salt and cook 2 to 3 minutes, stirring to avoid any burning.
  2. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning.
  3. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally. Once it’s done, you can turn off the heat and let it sit there on the stove top or just let it cook some more over very low heat; the dish is very flexible.

Source: Food Network

Bread with Tomato: Pan Con Tomate

Bread with Tomato: Pan Con Tomate
Yield: 20 toasts | Prep Time: 5 minutes | Cook Time: 6 minutes | Total Time: 11 minutes


  • 1/2 French baguette
  • 4 tablespoons olive oil, plus more for drizzling
  • 5 thin slices ham
  • 2 Roma tomatoes
  • 2 cloves garlic, peeled
  • Kosher salt


  1. Preheat the grill. Slice the bread at an angle into 20 thin pieces. Using 3 tablespoons olive oil, brush both sides of each slice of bread. Place the bread slices on the hot grill and toast, about 2 minutes on each side, or until golden.
  2. Cut each slice of ham in quarters. In a small saute pan, add the remaining tablespoon olive oil and cook the ham until crispy. Remove the ham to a paper towel to remove the excess oil.
  3. While the bread is still warm, rub a clove of garlic on each slice of bread. Cut the top off the tomatoes and rub the tomato on the slices of bread. Drizzle olive oil on each piece and sprinkle with kosher salt. Top with a piece of ham.

Source: Food Network

Korean Street Tacos

Korean Street Tacos
Yield: 4 | Prep Time: 10 minutes | Cook Time: 7-10 minutes | Total Time: 20 minutes + 2-24 hours marinating



  • 1 lb of flank steak, cut against the grain into bite sized pieces
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2-3 cloves of garlic, minced
  • 2 tsp sesame oil
  • 3 tsp water
  • 1 tsp mirin

Salad Dressing:

  • 1 tbsp soy sauce
  • 1 1/2 tsp lime juice
  • 1 1/2 tsp sesame oil
  • 1/4 tsp sugar

Other Ingredients:

  • 1 1/2 cups of romaine lettuce, chopped finely
  • 1 cup of napa cabbage, chopped finely
  • 1/4 cup shredded carrots
  • 1/4 cup of cilantro, chopped
  • 1/4 cup of green onions, diced
  • Small flour tortillas
  • Sriracha sauce
  • Lime wedges


  1. Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces. Place the meat into the marinade and refrigerator for 2-24 hours.
  2. Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing. Whisk until well combined then set aside to let flavors mingle.
  3. Heat a grill pan over medium high heat. Coat with cooking spray. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside. Pour some of the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit. Pour the reduced marinade onto the cooked beef and toss to coat evenly.
  4. Chop the romaine lettuce and the napa cabbage finely. Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste. Toss to coat evenly.
  5. Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up. Place some of the meat into the tortilla followed by the salad. Top with some sriracha sauce. Serve the tacos with lime and eat immediately. Enjoy!

Source: For the Love of