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Archive for the ‘Dinner’ Category

     It’s a big night for The Sibling Dish blog. Tonight I post my recipe for Egg Pasta. This is a staple at the Walker Bistro. This is the MOST requested meal at my house. This is what most of my “other” meals get compared to by my favorite critics. This is what I would make for baby Jesus. If you make anything from my blog, make this. It’s fast, it’s cheap, and it’s oh so so good. I mean it’s got a fried egg on it – AND BACON!

 Here is what you will need for 4 servings:

  • 1 package of spaghetti or fettucine
  • 1 package of bacon, cut into 1-inch pieces
  • 1 large head frisee lettuce, chopped
  • 2 tablespoons sherry vinegar
  • 4 large eggs
  • grated parmesan cheese

     Cook the pasta in a large pot of salted boiling water until it is al dente. Save 1 cup of the pasta water and then drain the rest. Transfer the cooked pasta to a large bowl. 

     While your pasta is boiling, cook the bacon in a large nonstick skillet over medium-high heat until browned. With a slotted spoon, remove the cooked bacon and put on a paper towel lined plate. Pour half of the bacon fat grease into something so that you can use it to fry the eggs in later.

     Here is where you might have to make a couple changes to the recipe. If you can not find Frisee at your grocery store, buy one of the pre-made salad mixes that have frisee in it. I buy one at my grocery store called “Fresh Herb Salad”. Also, your grocery store might not carry sherry vinegar. I have substituted red wine vinegar here without compromising taste.  So, add your frisee or salad to the remaining bacon fat in the skillet. Season with S&P and cook until it begins to wilt. This should only take 1-2 minutes.

Once the frisee is wilted, stir in the vinegar and cook for about 20 seconds. Then add the lettuce mixture to the bowl of pasta. Also add 1/2 the bacon, 1/2 cup Parmesan cheese and half the pasta water you saved earlier to the bowl. Toss well to mix. I use tongs to do this.

Pile the pasta mixture in the center of 4 plates and then top each plate with the remaining bacon. Working in batches, use the reserved bacon fat and fry 1 egg for each plate. Top the pasta with the egg and a little more parmesan.

(Sometimes we have 2 eggs) – Enjoy @ChefMikeW

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   I think I’ve said this before, but one of my favorite things about the Martha Stewart iPhone app (@everydayfood) is that the meals are generally really quick to make. I prepared this chicken dish in about 30 minutes for the family tonight. The tomato relish really adds a lot of flavor to every bite and the smokeyness of the spinach, after being cooked in the hot skillet, really adds to the dish. This recipe feeds four for about $15.00, here’s what you’ll need:

  • 1 can (14.5oz) diced tomatoes in juice
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 4 boneless, skinless chicken breast
  • 2 packages (10 oz each) frozen spinach, thawed and squeezed dry

   On your ingredients, the diced tomatoes need to be the tomatoes in juice, not sauce. Also, make sure you use fresh parsley not dried. You can get regular parsley or italian parsley either one, they are both cheap.  The spinach can be cut or whole leaf. The grocery store I go to only carries the frozen cut spinach, so that is what I used in the pictures.

   Drain the juice out of the tomatoes and add them to a non-metallic bowl. Stir in the parsley, lemon juice, capers, and 1 tablespoon olive oil. Season with salt and pepper and set aside.

   Next you are going to cut the chicken breast in half horizontally. You might be able to get the butcher at your grocery store to do this for you if you are buying your chicken from the meat counter and not the pre-packaged section. If not, lay the chicken flat on a cutting board and while holding a sharp knife parallel to the cutting board, cut it into two even pieces.

   You should now have 8 pieces of chicken after splitting the 4 chicken breast. Cover them with plastic wrap and lightly pound each piece with a mallet or the bottom of a heavy skillet until they are about 1/4 inch thick. You might have to work in batches when doing this if you don’t have a very large work area.

   In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the chicken cutlets in batches until browned on each side. This should take 1-3 minutes per side. Transfer to a plate and loosely cover with foil to keep them warm. 

   While the chicken is cooking, place your thawed spinach in a clean towel and squeeze it until all the moisture comes out. Then when all your chicken is cooked, add the spinach to the hot skillet. Season with S&P and add just a touch more olive oil. Cook 2-3 minutes so that the spinach will get heated through. 

   Place the spinach on the plate under a piece (or two) of chicken. Top the chicken with the tomato relish and serve. You could also add a side of rice or other vegetable if you like. I suggest when eating the chicken to include all componants (chicken, spinach, relish) in each bite to fully appreciate the dish. Enjoy – @ChefMikeW   

 

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The mushroom flavor that comes out in this pasta dish is outstanding. If you don’t know what Ricotta is, don’t be afraid. It’s just a cheese, and you can find it on the dairy isle. Usually it is by the sour cream and the yogurt in the same type of container. Ricotta is the cheese you will find in lasagna or ravioli. This recipe was exactly what I was looking for in a quick dinner that was easy to make and also inexpensive. Combine it with some fresh-baked croissants and some salad and you have a nice little gourmet meal. Not to mention that it requires white wine, and you can enjoy some of that while cooking.

Here’s the ingredients you will need:

  • 12oz rigatoni or penne pasta
  • 2 tablespoons butter
  • 1/2 small onion – finely chopped
  • 1/2 cup dry white wine
  • 3/4 pound cremini mushrooms or white mushrooms – trimmed and sliced
  • 1 cup ricotta
  • 4 teaspoons lemon juice
  • Shaved parmesan cheese

Put a large pot of water on high heat to boil. Once it starts to boil, add salt and the pasta and cook until al dente. The package might tell you how long that would be. When your pasta is done, reserve a cup of the pasta water before you drain the pasta. You will need it to make the sauce.

While your pasta is boiling, melt 1 tablespoon butter in a large skillet over medium heat and add the finely chopped onions. Your going to cook them for about 4 minutes until they start to soften up.  Then add the wine you measured out for the recipe. Not the wine you are drinking. Stir the onions and wine until the wine is almost evaporated. This should take about 5 minutes. Add your sliced mushrooms and season them with S&P. Stir the mushrooms into the remaining wine and continue to cook until the mushrooms start to brown, about 8 minutes. Remove the skillet from the heat and stir in a tablespoon of butter until melted. 

 

 

 

 

 

 

Add the mushroom mixture to the pot of pasta pasta that has been drained. Then add the ricotta and lemon juice. Stir all the ingredients until combined. Then slowly add the 1 cup pasta water while stirring until a thin sauce is created. You will use most, if not all of the pasta water.

Once you plate the pasta, top it off with the shaved parmesan cheese. Serve with croissants, garlic bread, or rolls, salad and any wine you have left. I found this recipe on the Martha Stewart iPhone app @everydayfood. If you don’t have it, you should try it out. Enjoy – @ChefMikeW

 

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I like big skillets full of food!! They’re like pots of chili during football games. So when I read a recipe that says “use a large saucepan”, I know that’s what I’m gonna get. I found this one on my Twitter account. It was tweeted by @Real_Simple. I like to follow them because they always post quick easy recipes and if your busy like me, it’s nice to find a really good hearty recipe that you can make quickly, and have leftovers. This only took me about 30 minutes to make.

Here’s what you’re gonna need:

  • 1 cup long-grained white rice
  • 2 tablespoons olive oil
  • 1 pound italian sausage links (casings removed)
  • 2 medium onions
  • 1 28-ounce can fire-roasted tomatoes
  • 20 peeled and deveined shrimp
  • 1 cup frozen peas

There are a couple of decisions you will have to make with your ingredients. The main one being if you want to use sweet or hot italian sausage. This is totally up to you. If you don’t like spicy food, definitely go with the sweet sausage. If you want to add a little heat, then get the mild or hot italian sausage. If you like spicy food, but nobody else does – then use the sweet, and add red pepper flakes to your plate. On with the recipe…..

Make the rice according to the package. You could probably even use minute rice here. Just don’t use a flavored rice.

While your rice is cooking, heat the olive oil in “A Large Saucepan” over medium heat. Once the oil is heated, add your onions and sausage. As they cook, break up the sausage with a spoon and stir occasionally for about 10 minutes.

 

 

 

 

Once your sausage is browned and your onions have softened, then you add the rest of your ingredients. Start with the shrimp, then add the tomatoes (with the juice), then top with peas. Season all this with S&P and then stir together.

Simmer and stir occasionally until your shrimp are cooked through. Your sauce should thicken up during this time. This should take about 5 minutes. Remove from heat and serve over your rice – Enjoy! @ChefMikeW

 

 

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I chose this recipe tonight solely on the 4 words that the recipe ended with. The recipe was in the March issue of the Rachael Ray magazine. I had some other recipes picked out in the same magazine, but when I saw the four mesmerizing words – I knew this was the one. What were those four words you ask? “Top with the bacon!” YES, that is how the recipe ended. Obviously this was the only choice for me to make tonight.

This is a super easy recipe. It says it serves 4, but after our family of 3 eating we had more than half of it left. Here are the ingredients that you will use. It’s really important that you always prep your ingredients before you start to cook. It makes the recipe easier to follow and your meal more enjoyable to cook.

1 tablespoon olive oil

1 chopped onion

1 pound ground beef

4 slices of bacon (or more)

1 pound baby red-skinned potatoes – quartered

2 bell peppers (any color) – cut into thin strips

1 1/2 cups frozen peas

One 15-ounce can tomato sauce

One 12-ounce bag dried egg noodles

Get a large deep skillet and heat the olive oil on medium high. Cook the onion about 3 minutes until it becomes soft and then add your ground beef. For a lower fat meal, you could substitute ground turkey here. Season with S&P and cook 5-7 minutes. Once your meat is browned, transfer it to a bowl.  

Using the same skillet,  cook your bacon the way you like your bacon. If you like it kind of soft, cook it 3-4 minutes. If you like it crispy, cook it 5-7 minutes. It’s your call. When it’s to your liking, use a slotted spoon or tongs to remove the bacon onto a paper towel lined plate. Leave the grease in the pan.

 Add your potatoes to the bacon grease and stir to make sure they are completely coated. Cover your skillet and cook until the potatoes are tender. This should take about 8 minutes. You will have to keep a close eye and stir often so that your potatoes don’t burn in the bacon grease. After the 8 minutes, uncover and stir in your bell peppers. Cook an additional 8 minutes uncovered.

 

Once your bell peppers have softened up, add the ground beef mixture back to the skillet as well as the peas, tomato sauce, and 1 cup of water. Season with S&P andcook until the potatoes are tender – about 8-10 minutes.

During this time, make your egg noodles according to the package. Drain and then mix with your beef mixture. You could do this in your skillet if it is big enough or a big bowl. Spoon it onto some plates and dinner is ready!! Oh, and “Top with the bacon!”

 

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My new years resolution is to make 100 post to my Sibling Dish food blog. I am already behind since it is January 17th and this is my first post! So I’m going to start 2011 out with a low cal Tex-Mex dinner I found in the April 2008 Everyday Food magazine. I said low cal, but it’s definitely not low flavor. If you’re not a huge fan of tostadas, you could always use the filling for tacos or even make a rice bowl out of it. You pile the ingredients up pretty high, so it makes it a little awkward to eat.

You will need:

  • 2 medium onions, thinly sliced (I used white)
  • 2 bell peppers (ribs and seeds removed), thinly sliced (I used 1 red & 1 green)
  • 1 package of frozen corn (10 ounces)
  • 1 cup prepared fresh salsa
  • 2 tablespoons olive oil
  • 2 cups shredded cooked chicken breast
  • 4 corn tortillas (6-inch)
  • 1/2 cup shredded sharp cheddar cheese
  • Fresh Cilantro

A little bit about the ingrediants….I used white onions because that is the onion traditionally used in Mexican food, but you could use yellow. I tried to mix up the bell peppers, but only for color. It wont hurt if you want to use 2 green, or 2 red, or even if you want to try an orange one. The fresh salsa is really important. Don’t go buy Pace or some other jar of salsa. You can almost always find fresh made salsa in the produce section by the salad bags. OR better yet, if you have a great salsa recipe, make your own. The easiest way to prepare the chicken is to boil it until cooked through and then use 2 forks to shred it. The recipe calls for sharp cheddar, but you can use whatever cheese you like.

 

First thing you need to do is preheat the oven to 450 and line a rimmed baking sheet with aluminum foil . In a large bowl, combine your onions, bell peppers, frozen corn, 1/4 cup fresh salsa, 1 tablespoon olive oil, and some S&P. Mix well and then spread this mixture out on your baking sheet.

Roast the vegetables for about 20 minutes stirring occasionally. When they are tender and lightly brown, you are going to stir in your chicken and cook an additional 5 minutes. Once this is done, you transfer the mixture to a large bowl and discard your aluminum foil.

On the same baking sheet, spread out 4-6 corn tortillas and brush them with 1 tablespoon of olive oil. Top them with cheese leaving the edges exposed. Return your baking sheet to oven and bake until the edges are golden and cheese is melted, 5-8 minutes.

When your tortillas are done, top each one with an even amount of your chicken, vegetable mixture. Then top that with the remaining fresh salsa. Sprinkle with some fresh Cilantro and ring the dinner bell. Each serving is 472 calories. @topchefmike

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     Every now and then I make a dish that I just can’t stop eating no matter how full I get. That’s how I felt about this Shrimp and Rice dish I got out of the November Rachel Ray Magazine. I think I probably devoured 5 bowls of it’s tastiness over a 3 hour period. So naturally I laid around and belly ached and complained about how full I was while at the same time wanting (needing) to eat more. The good news is that I found out that it is also a great leftover-next-day dish as well. So if you decide to make this, don’t worry if it looks like to much because you can always take it to lunch with you the next day.

The main thing you need to make this dish is an ovenproof skillet with a lid. Make sure it is big skillet, but not to big to fit in your oven. If you don’t have a lid, you can always use tin foil. I actually used a Pizza pan for my lid. Crank your oven on and let it preheat at 375 while you prepare your ingredients. For the shrimp, you will need to buy a 1 pound bag of frozen shrimp that has been peeled and deveined. The shrimp will need to be thawed out, which you can do by submerging the bag in water. Don’t put it in hot water, that will just cook the shrimp more and make them chewy.

Chop 4 Slices of Bacon (or more) and start cooking it in your skillet over medium-high heat until it is crisp. Stir in 1/2 a chopped Onion and cook about 5 minutes or until the onion has softened. As an alternative to the bacon, you could also use finely chopped Chorizo instead. (YUM) 

 Stir in 1 1/4 cups of white rice and season with 2 teaspoons salt,  3/4 teaspoons of pepper, and 1 teaspoon of smoked paprika. Stir the rice and seasonings until mixed well and then add a 14.5oz can of diced tomatoes with italian herbs and 1 cup of water. Bring this to a simmer while stirring occasionally. To bring something to a simmer basically means to raise the heat on it just until it is about to boil, but doesn’t. Then cover your skillet and bake in the oven for 20-25 minutes.

While it is in the oven, you will need to cut 2 zucchini’s into 1/2 inch cubes. Also chop some flat-leaf parsley until you get 1/3 cup. When the 20 minute timer goes off, test your rice to make sure it is tender. Crunchy rice will ruin this dish. If you like the rice the way it is, stir the shrimp and the zucchini into the skillet. Recover and cook an additional 5 minutes. After you take it out of the oven, let it sit for 5 minutes then add your parsely and serve. Just one more tip – sprinkle leftovers with water before reheating it in the microwave and it will come out awesome. Enjoy – May the Fork be With You! 

 

 

 

 

 

 

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