Archive for the ‘Martha Stewart iPhone App’ Category

     Tonight I wanted something quick, but still wanted to enjoy my time cooking in the kitchen. For me, it’s a time to relax and make something for my family I know they will enjoy. I found this Greek Chicken recipe on my Martha Stewart iPhone app and not only was I able to plate it in about 15 minutes, it was also very tasty!

Here’s what you’ll need to serve 4 people:

  • 1 pint cherry or grape tomatoes, halved
  • 1/3 cup pitted Kalamata olives, halved
  • 4 ounces crumbled feta cheese
  • 1/2 cup fresh whole mint leaves
  • 2 to 3 tablespoons olive oil
  • 1 1/2 pounds thin chicken cutlets (about 8)
  • S&P (salt & pepper)
  • Total cost $15.75

     So what exactly is a chicken cutlet. Any type of meat that says cutlet is just referring to a thin slice of that particular meat. For me, I take a whole chicken breast and slice it in half so that I have 2 thinner chicken breast. For this recipe, you could buy 4 chicken breast and after cutting them in half you would have 8.

     In a small bowl, combine the tomatoes, olives, feta cheese, mint, and 1 tablespoon of good olive oil. Season with a teaspoon of S&P and then set it aside.


     To grill the chicken, you could use a grill pan or you could light up the backyard grill. Even though it was 112 degrees in Oklahoma City today, I chose to light up my grill. If you choose to use a grill pan, just lightly brush the pan with oil before you put the chicken on. Make sure you season the chicken with S&P before you put it on the grill.

     Each piece of chicken should be thin enough that it only takes 2-3 minutes per side to cook. Once the chicken is through grilling, transfer it to a plate and cover it with tin foil if you are waiting on side dishes to finish. Otherwise, transfer it to serving plates and top with the tomato and cheese mixture.

Enjoy this quick and easy meal for 4 – we did!! (there was only 2 of us though – lunch tomorrow!!)  @ChefMikeW





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     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 was making dinner one night and started to get worried I was not going to have enough food (ha-ha, inside joke, I always make too much food). Anyway, I whipped out my trusty Martha Stewart iPhone app and found this little appetizer just wanting to be served. I bought minimal ingredients because I already had everything but the mushrooms and goat cheese. This recipe will make about 24 mushrooms and you will spend about $10-$12. The Goat Cheese is the bank buster on this, it is going to cost you about $6.00.

Preheat your oven to 400 degrees before you get started and lightly oil a rimmed baking sheet with Olive Oil. Doesn’t really matter if its extra virgin olive oil or not.

In a food processor, pulse 3 slices white bread and 1 chopped garlic clove until fine crumbs form. Set 1/2 cup of this mixture aside on a flat plate. Then add to the processor 5 ounces of crumbled Goat Cheese, 1/2 cup fresh parsley leaves, and 1/4 teaspoon red-pepper flakes. Season with some S&P and pulse until the filing is combined. If you wanted to get just really crazy and have extra bacon hanging out in your kitchen, go ahead and toss that in there.

Remove the stems from 20 ounces of white button mushrooms. Usually you will find mushrooms in 10 ounce packages, so get 2. Spoon the filling from the processor into each mushroom cap and then roll the filled side on top of your reserved mix you put on the flat plate.


Place the mushroom in your oiled pan and bake until mushrooms are tender and lightly browned . About 15-20 minutes.

After these came out of the oven, I threw a light layer of Parmesan cheese on top and they were ready to go. They were a little spicy, so if you don’t like spice then leave the red-pepper flakes out. Enjoy – we did!!

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Tonight I finally got back to cooking after like a two week slump of sandwiches, frozen pizza, and eating out. I wanted to cook something that tasted homemade and was comforting especially after eating alot of food that was good…just not comforting.
I saw a recipe for twice baked potatoes on my Martha Stewart iPhone app. The recipe was actually a side dish but I decided to make it a meal by adding a few things. I browned a half pound of chicken in garlic and olive oil while I baked (actually microwave-WAY faster) the potatoes. I chopped the chicken up and scooped the middle if the potatoes out and added both to a large bowl. I also had a bag of that broccoli and cheese steamable veggies in the freezer and steamed those in the microwave and added that to the bowl. I also added shredded cheddar, garlic, S&P, cream cheese(was out of sour cream), a little mayo, and extra cheddar cheese. I mixed all of that up and them spooned the filling back into the potato skins and of course topped them with…..more cheese; put in Salk in the oven and baked for about 15-20 minutes.
I served the potatoes with salad to make it a meal. It was really good and easy! I also think you could make an endless variation of this idea-u could add so many different ingredients to make it tastes just the way u want it. It would also be a good way to hide extra veggies for kids!
I plan on trying this idea again-probably adding bacon in some way next time!!

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I usually start my blog with how much it cost me to make my meal, but not this time. Not because I don’t want to, it’s that I can’t. First off, my sister and fellow blogger, Christy, brought over some hamburger meat last week and we didn’t use it. Second, Andi and I picked up some Bertolli pasta for free by using a $1.00 off coupon at Homeland. The pasta was $1.99 and Homeland doubles the coupon, so it was free. Finally, the only thing that I needed that I didn’t already have was a can of crushed tomatoes and some parsley which cost $2.00. So there you go, this meal cost $2.00, it fed 3 and the meatballs were easy to make and AWESOME!

Start a pot of water to boil for the pasta. In a large bowl, combine 1/4 cup finely grated Parmesan, 1/4 cup chopped parsley, 1 egg, 2 minced cloves of garlic and some S&P. Mix this well, then add 1 pound ground beef chuck and 1/4 cup plain dried breadcrumbs and mix gently.  (breadcrumbs should be on the same aisle as the flour in your grocery store).

Now your going to form this mixture into 16 meatballs. This is how I did it! I got some wax paper and flattened the meat out into a square. Then I cut the square into 4 x 4 squares. Then I rolled each square into a ball and Voila!

In a heavy pot, add 1 tablespoon olive oil and heat over medium heat. Make sure the pan is hot and add the meatballs. Turn the meatballs occasionally until they are completely brown. Then add a 28 ounce can of crushed tomatoes. Bring to a boil and then reduce heat to a simmer. Then partially cover your pot and cook until meatballs are cooked through. 10-12 minutes.

Once you partially cover your pot, drop 3/4 pound pasta in the boiling water and cook until al dente or the doneness that you like. The recipe originally called for spaghetti, but I used fettuccine.. Once the pasta is done, drain the water and add your meatball mixture. Serve topped with more parmesan and parsley.

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