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Tuesday, January 28, 2014

Chicken with Mustard Mascarpone Marsala Sauce

Last week I made a delicious chicken dinner incorporating creamy and rich mascarpone (Italian cream cheese), tangy mustard and deep and flavorful marsala cooking wine. The recipe is from Giada De Laurentiis' collection on the Food Network. I followed the recipe with the exception of the peas I added for color and texture. I also used rigatoni noodles instead of fettuccine, barbecue I had them already on hand. You will love this rich and tasty recipe, perfectly paired with a crisp white wine. Enjoy :)

Click below for a link to the recipe: 
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe.html

Thursday, January 23, 2014

Fried Polenta with Ragu and Mozzarella

Last night I made a quick dinner using a pre-packaged polenta log from Trader Joe's which I cut into 1/4'' slices and pan fried until crispy. On top of the polenta rounds, I placed a homemade ragu made with lean ground beef, diced tomatoes and Italian herbs. To garnish, I melted large slices of buffalo mozzarella over top as well as a sprig of fresh parsley. This dish is tasty and satisfying, especially on a frigid winter night. 

Fried Polenta with Ragu and Mozzarella

(serves 3-4)

1 pre-packaged polenta log, cut into 1/4'' rounds (sold at Trader Joe's)

3 tbsp olive oil
1 large yellow onion, finely diced 
1 package lean ground beef 
1 can organic diced tomatoes in liquid
1 tsp sugar
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp minced fresh garlic
1/4 cup freshly chopped parsley
Pinch salt and pepper to taste
6-8 slices buffalo mozzarella (2 slices per serving)
Fresh parsley for garnish

Heat 2 tbsp olive oil in large non-stick skillet over medium-high heat. Add cut polenta rounds into skillet and fry on each side until crispy, about 5-8 minutes on each side (once cooked, cook on paper towels). Meanwhile, heat 1 tbsp olive oil in another non-stick skillet and add diced onion and ground beef. Saute over medium heat for 5 minutes, then add tomatoes, sugar herbs and saute on low for 10 minutes. Once the beef mixture is thoroughly cooked, pour over crispy polenta rounds garnished with 2 slices of mozzarella and parsley. You may want to microwave dish with mozzarella to melt cheese a bit before serving. Enjoy!



Friday, January 17, 2014

Mushroom and Pea Risotto

Risotto is the perfect slow-cooked comfort food for a cold winter night. I found a great recipe from chef Giada De Laurentiis and decided to give it a try. I love peas and mushrooms, enough to use the same combo in two recipes I cooked this week! This recipe is savory and rich, perfectly paired with earthy mushrooms and fresh green peas. I would be sure to purchase low-sodium broth, so that the dish does not become overly salty. I also recommend waiting until the risotto is fully cooked to add salt to taste. Enjoy this delicious recipe!

Click HERE to view the recipe



Monday, January 13, 2014

Mushroom and Pea Stroganoff

Stroganoff is a Russian dish typically cooked with beef, mushrooms and egg noodles. I prepared a vegetarian version using bella mushrooms, goat cheese and green peas. Green peas add a punch of color and nutritional value. Goat cheese in the sauce adds creaminess and dynamic flavor to this delicious pasta dish. 

Mushroom and Pea Stroganoff
(serves 4-6)

1 bag wide ribbon egg noodles
2 tbsp butter
2 cartons bella mushrooms, sliced
1 tbsp fresh garlic
Pinch salt and pepper
1 cup diced green onions
1 cup beef broth 
1/2 cup sour cream 
1/4 cup goat cheese
1 package frozen green peas
1/2 cup grated parmesan cheese 

Cook egg noodles according to package directions, set aside. In large skillet, add butter over medium heat. Add mushrooms, salt, pepper and garlic and sauté 5-8 minutes. Then add 1/2 cup green onion and beef broth. Boil, then simmer on low for 10 minutes. As sauce thickens, add sour cream and goat cheese and green peas. Cook over medium heat for 5 minutes. If sauce is too thin, add 1 tbsp flour and mix into sauce until thickens. Serve sauce over cooked noodles and garnish with extra green onions and parmesan cheese. Enjoy! 



Wednesday, January 8, 2014

Fried Rice Bibimbap

Yesterday I made my version of the Korean Bibimbap, traditionally made with white rice, sautéed vegetables, chili paste, egg and meat. I used ingredients I had in the refrigerator to create my rice bowl. Ingredients included: homemade brown fried rice with veggies, carrots, pickled cucumber and red onion, warm spinach, 6-minute egg, spicy mayo and panko bread crumbs on top for texture. I love these rice bowls because you can be creative with your ingredients and everything tastes great when mixed together. You'll want to try this one at home!