Shrimp and Bacon Paella with Peas and Carrots

Today I decided to put together a paella from what I had in my pantry and freezer and it turned out really good! I learned that making a paella is very forgiving because I didn't measure the rice and liquid to the 2 to 1 normal rice cooking method. I just kept tasting the rice and I added more liquid until the rice was tender and the liquid was absorbed. These are the approximate measure of ingredients I used:
4 slices of bacon cut up
3 tablespoons of butter
1 large shallot diced
1 large carrot peeled and diced
2-3 cups of Jasmine rice
1 teaspoon of Sazon with saffron
1/4 cup of champagne (it's what I had opened but you can use white wine)
a little chili paste (optional)
1 32oz box of chicken stock
3/4 cup of frozen peas
1 pound of shrimp 
sliced scallions
chopped flat leaf parsley
salt and pepper to taste

I crisped the bacon right in the paella pan and removed it. Next I added the butter to the pan and sauteed the shallots and carrots until soft, then I added the rice, salt, pepper, chili paste and sazon and coated the rice with the butter and slightly toasted. Now I added the champagne and cooked it off, added the whole box of chicken stock and a pinch of the parsley and I simmered it until the rice was tender and all the liquid was absorbed, make sure you taste and re season if needed,you might need to add more liquid. Next I sprinkle the peas over the top and arranged the shrimp in a pretty pattern, cover and steam until the shrimp turned pink and were cooked through. I garnished with the scallions, bacon and parsley. I hope you try this one it was de-lish!!
*a simple one pan dinner
**play around with the ingredients according to what you have on hand
***you can definitely serve this to company with a nice salad and a glass of wine

Chili Lime Chicken Thighs

I have been in a Mexican/Asian vibe this week. Stealing flavors on both sides. I had some chicken thighs in the fridge and this is what I came up with, pulling things willy nilly from my pantry and fridge. I love chili, I love lime, I love soy sauce, I love, love, love Tajin, I love ginger garlic sesame......
I made a marinade, let the chicken thighs bathe in it at room temp for a couple hours, and oven baked it at 350 for 1 1/2 hours, until shiny and golden red. Then I dressed it with sesame seeds, cilantro and lime wedges. See photo for full ingredients list. It was delicious!! I love cooking this way, with no particular recipe in mind, just pulling ingredients out of my kitchen as I go along. This is when the meal always comes out best!! Get into the kitchen and let your freak flag fly!!!

*make sure you let the marinade reduce to a syrup and baste as the chicken roasts
**I served it with an Asian slaw and rice

Baked Halibut With Jumbo Lump Crab And Gremolata

I was so full of turkey after Thanksgiving, I wanted something light for dinner, so off to the fish market I went. I was looking in the case and I spotted halibut, I never had it before so I asked if it was mild because my husband isn't crazy about fish and he said yes, so I went for it. Contemplating all day I came up with this, it took all of 5 minutes to put together and is absolutely delicious!! I simply placed the whole loin on top of pats of butter, then I seasoned it with salt and pepper, added more pats of butter and on top of that I topped the whole loin with 1/2 pound of jumbo lump crab meat. Next I made a simple gremolata by mixing about 2 cups of panko, 3 tablespoons of chopped parsley, the zest of 1 large lemon, salt and pepper and enough olive oil to make it moist enough to hold together 1/2-3/4 of a cup. I pressed that firmly on top of the fish, added some white wine into the bottom of the baking dish and baked it at 425 for about 30 minutes.

I served it on top of a bed of baby arugula simply dressed with extra virgin olive oil, salt and pepper. What a simple and easy dish that will impress!!

*I think this would be good with just about any fish
**perfect for a dinner party without being stuck in the kitchen served with a side of rice

Bacon Meatballs Over Rigatoni

Today we had a little snow storm and I didn't feel like going out to the grocery store. I looked in my fridge and pantry and this is what I came up with from what I had on hand and it turned out amazing! 
For the meatballs:
5-6 slices of bacon
1/2 of a large shallot
1 large clove of garlic
1-2 tablespoons of parsley
I put all this in a chopper until finely diced then mixed it with:
1 1/2 pound of ground beef
1 large egg
1/2 cup of panko bread crumbs
1 cup diced italian bread moistened and squeezed dry
1/2 cup of grated cheese (I use a 50/50 blend of romano and parmesan)
salt and pepper to taste

I fried them up in a large skillet, removed them when golden and poured off all the the oil except 2 tablespoons. Next I added 4-5 cloves of fresh garlic, I just smash them a bit and add them whole so they can be removed if someone doesn't want to eat it. I deglazed the pan with 1/2 cup of red wine, cooked it down a bit and then added 2 cans of whole peeled tomatoes in juice that I pureed in the blender. I added some salt, pepper and fresh basil to the tomatoes, brought it to a boil, added the meatballs back to the pot and simmered it for an hour. I served it over rigatoni but I think it would be delicious over cheesy polenta too!! 

 This would work perfectly for company with a nice antipasto or salad and a nice crusty loaf of bread or garlic bread. A nice bottle of wine make the perfect meal!! I hope you try this, enjoy!

Panko and Parmesan Crusted Chicken Caprese

Tonight I tried something new, I took one of my go to recipes for parmesan and panko crusted chicken and gave it a little caprese twist. First I melted a stick of butter with a large clove of smashed garlic. Next I made a dredge with panko bread crumbs and parmesan cheese, a 2-1 ratio the panko being the larger and added a tiny pinch of salt and some fresh cracked black pepper. Now to prep the chicken breast I made 4 slits on each one not going all the way through, now dip the chicken in the butter and coat well with the panko mixture pressing it in good. Now add a slice of tomato and a basil leaf into each slit.

 They looks so pretty at this point.

Now bake them at 350 for about a 30 minutes depending on how large your chicken breast are, I added some shredded mozzarella to melt over the top right before I removed them from the oven. I served them with a side of pearl couscous and a garnish of basil. This was quick, easy and delicious!! 

*great prep ahead dinner for guests

*a nice glass pf prosecco would pair perfectly 

*the addition of a slice of prosciutto would dress it up nicely

*I didn't really measure anything 

*I hope you try this and enjoy it

Ricotta and Egg Yolk Raviolo in a Sage Buttter Sauce

 I have been wanting to make these for a while now but was a little intimidated. Let me tell you they were easy as pie except for placing the yolk without breaking it, you must be very gentle. I must admit I broke a few so make extra if serving a certain amount of guests. First I made a basic pasta recipe with just flour and eggs, I added a little salt and pepper but you don't have to.

 Next I mixed the dough by hand and ran it through the pasta maker to make sheets. The key to this step is to roll the sheets out thin enough so the egg yolk doesn't cook before the pasta does, you want it to remain runny, it take a little practice. After the pasta was all rolled out it was time to fill them. You can season the ricotta if you like with parsley, grated parmesan, salt and pepper, maybe even a little lemon zest would be nice. 

 At this point I put the top sheet of pasta over the raviolo's and cut out circles with a large enough glass to leave at least a 1/4 border, you can use a mold ring also or whatever you have that will do the job. Make sure you are still being gentle so you don't break the yolk and you get all the air out. After I got them cut out I sealed them with the back of a fork.

Start your sauce by simply melting butter with some sage leaves, I added a little heavy cream but it is not necessary. Pasta never waits for sauce!!! Now get your salted water to a boil, not too strong, and drop the raviolo in with a large slotted spoon you can't do too many at a time maybe 3 or 4. This is not a recipe for a large crowd they really have to be make to order 4 guest at the most if you want everyone to get their plate at the same time. As soon as the raviolo are ready coat them with the sauce and serve immediately, garnish with parmesan, cracked black pepper and a sage leaf or two. 

Please give this recipe a try, whoever you make it for will be totally impressed!!

*a simple salad and garlic bread to soak up the runny egg yolk makes a perfect date night dinner

**the best way to a man's heart is through his stomach ;)

***you can add a little of the starchy pasta water to the butter and sage sauce to give it a little body

Pasta with Prosciutto Artichoke hearts and Brie

Tonight I had pasta on my mind, with no specific recipe I went into the kitchen with Mr. Martini and winged it. I used my fridge and pantry to come up with this dish and it's always when the meal tastes the best!! I started out with a jar of store bought marinated artichoke hearts, prosciutto and brie from the fridge and a pound of pasta. Fresh basil and garlic bruschetta added freshness.This is a no cook pasta sauce, dump bowl pasta if you will!! First I chopped up the jar of marinated artichoke hearts, next I sliced up the prosciutto, about 5-6 slices, and diced up 6oz of brie. Now I set the pot of pasta water to boil with plenty of salt added to the water. Sauce waits for the pasta always!! I tossed the sauce ingredients with extra olive oil. When the pasta was al dente I mixed it all together with the addition of fresh basil, salt and pepper to taste.

Then I decided to make a garlic bruschetta by simply grilling a ciabatta loaf rubbing it with a fresh garlic clove , drizzling it with olive oil and topping it with grated parmesan.

*you can make this meal in less than an hour
**super tasty and economical
***company impressive