DECADENT BACON-BLUE WEDGE SALAD

If you’re going to make a wedge salad into a meal for guys, you’d better make it decadent, so I did. Though Junior and I are fond of blue cheese, Senior and Junior Too want nothing to do with this beautifully blue-veined cheese, and so for their salads I substituted feta cheese. either way, this is a delicious and filling salad.

1 large head iceberg lettuce, cored and quartered

10 pieces turkey bacon, fried and chopped

4 hard-boiled eggs, cooled and chopped

1-1/2 cups tomatoes, chopped (I used Campari tomatoes)

1 cup mushrooms, chopped

1 avocado, peeled, pitted, and chopped

1/2 cup crumbled blue cheese (if you’re not into blue, feta or shaved parmesan is nice too)

2 tbsp chives, minced

Chunky Blue Cheese Dressing (again, not into blue–try ranch dressing)

Ciabatta roll, sliced thin, buttered both sides, and toasted in skillet (optional but, really, isn’t a bit of buttery crunch nice with a salad?)

1) Place iceberg wedges in center of plates and scatter ingredients over tops: bacon, eggs, tomatoes, mushrooms, avocado, cheese, chives (allow ingredients to pool around base of lettuce–pretty!)

2) Drizzle dressing over top and serve with slices of toasted Ciabatta on the side. That’s it–well, providing you chopped and minced and sliced ahead of time 🙂

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/20/12

EGG AND PARMESAN BECHAMEL PIZZA

Breakfast for dinner sounded good. So did pizza. And a nice Bechamel sauce… Put them all together and you have Egg and Parmesan Bechamel Pizza. So good!

PIZZA DOUGH (or you can buy ready-made):

1 cup warm water (100-110 degrees)

1 tbsp active dry yeast

1 tsp sugar

1 cup water

1-1/2 tsp sea salt

2 tbsp olive oil

3 cups all-purpose flour

PARMESAN BECHAMEL SAUCE:

4 tbsp butter

3 tbsp all-purpose flour

1-1/2 cups milk

1/2 cup grated or shaved Parmesan cheese

1/4 tsp sea salt

1/4 tsp ground black pepper

PIZZA:

1 tbsp butter

1 tbsp olive oil

1 small red onion, sliced thin

6 eggs

1 tbsp chopped parsley

1) In large bowl, gently stir yeast and sugar into warm water and let sit 5-10 minutes until yeast foams; stir in salt and olive oil; stir in flour, one cup at a time; with clean hands, knead dough 5 minutes (adding extra water or flour if necessary so dough isn’t dry or sticky); form into a ball; place dough in lightly oiled bowl, cover with plastic wrap and let rise in a warm place 45-60 minutes until dough doubles in size

2) Preheat oven to 425 degrees; lightly oil pizza pan/baking sheet

3) In medium-sized saucepan, melt butter over medium heat; and flour and whisk constantly 2-3 minutes; gradually add milk to butter-flour mixture and bring to a light boil; when mixture thickens, remove from heat, stir in Parmesan cheese, salt, and pepper and set aside

4) PIZZA: In medium-sized skillet over medium heat, melt butter in olive oil; add onion and cook 7-8 minutes until onions soften

5) Meanwhile, roll out pizza dough to about 1/2″ thickness and place on greased pizza pan/baking sheet; put in oven on second rack up from bottom and bake 6-7 minutes until lightly golden; remove from oven and spread Bechamel sauce over crust; scatter onions over sauce and carefully crack eggs over pizza (not too near edges); bake in oven 5 minutes; increase heat to broil and, keeping a close eye on pizza, broil until egg whites and yolks set to desired doneness; remove from oven, scatter parsley over top, and serve

Servings: 4

KALAMATA AND SUN-DRIED TOMATO CHICKEN (EASY!)

This dish exceeded my expectations. In fact, had there been second helpings, I would have been first with a hand in the air–delightfully tasty and tender. Which brings me to chicken tenderloins. I’m partial to these lovely cuts of chicken and, more often than not, substitute them for chicken breasts since they’re less likely to dry out during cooking and are thin enough to require little to no pounding when called for. There. Now give this dish a try. As beautiful as it is, it really is easy!

MEDITERRANEAN TOPPING:

3/4 cup pitted Kalamata olives, sliced into 1/8″ rings

3/4 cup sun-dried tomatoes, coarsely chopped

3 green onions, sliced thin

1/4 cup fresh parsley, chopped

3 tbsp capers

2 tbsp fresh lemon juice

1/4 tsp ground black pepper

CHICKEN:

2 tbsp olive oil

1 cup flour

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp ground black pepper

1-1/2 lb chicken tenderloins (or chicken breasts pounded thin)

1) In medium bowl, combine topping ingredients, mixing well; set aside

2) Add olive oil to skillet and preheat to medium-high

3) Meanwhile, in medium bowl, mix flour, oregano, salt, and pepper; dredge chicken in flour mixture

4) Add chicken to skillet and cook 3-4 minutes each side until cooked through; remove from heat and arrange pieces on plates

5) Spoon Mediterranean topping over chicken and serve (side item pictured: sliced Campari tomatoes sprinkled with sea salt, ground black pepper, minced parsley, and shaved parmesan)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/03/12

CRAISIN-RAISIN-PECAN GRANOLA

I’ve been making this Craisin-Raisin-Pecan Granola for years, and it never fails to please my guys–and me! Sure you can put it in a bowl, pour milk over it, and enjoy a gourmet breakfast, but in my opinion, it’s best eaten straight out of the hand. Other munchies should be so wonderfully tasty and amazingly easy to make!

6 cups old-fashioned oats

1 cup chopped pecans

3/4 cup sweetened, flake coconut

3/4 cup Craisins (or you can go all raisin)

1/2 cup raisins

3/4 cup brown sugar

1/2 cup vegetable oil

1/2 cup honey

2 tsp vanilla

1) Preheat oven to 350 degrees

2) Spread oats in large baking dish (I used a 12″x17″ roasting pan) and bake in oven 10 minutes, stirring once

3) Meanwhile, in large bowl combine: pecans, coconut, Craisins, raisins, and brown sugar; in small bowl, combine vegetable oil, honey, and vanilla

4) Stir pecan-coconut mixture into toasted oats (in baking pan), followed by oil-honey mixture

5) Bake in oven 15 minutes, stirring every 5 minutes; remove from oven, give one last stir, let cool 5 minutes, and transfer to large bowl to complete cooling (you can leave in pan to cool, but the granola will start to adhere to the bottom and you’ll have a bit of scraping to do–really, the bowl is a better choice)

Makes: Many heaping helpings (Why limit yourself?)

PECAN PRALINE BREAKFAST CASSEROLE

We’re a breakfast casserole family, and though these dishes taste best when chilled overnight prior to baking in order to allow the bread to soak up the egg mixture, I’m too often spur-of-the-moment. As evidenced by this tasty Pecan Praline Breakfast Casserole–and some very hungry guys–you can fudge on soak time. Thumbs up!

1 cup packed brown sugar

5 tbsp unsalted butter, melted

3 tbsp maple syrup

1 tsp pure vanilla extract

1 cup chopped pecans

3 large ciabatta rolls (4″x4″), sliced in half, top and bottom crusts removed (or other nice white bread)

6 eggs

1-1/4 cup milk

2 tbsp granulated white sugar

1-1/2 tsp ground cinnamon

1) Preheat oven to 350 degrees; lightly butter an 11×9″ casserole dish

2) In small bowl, mix brown sugar, melted butter, maple syrup, vanilla, and pecans; spread across bottom of casserole dish; top with 6 ciabatta slices; set aside

3) In medium bowl, whisk eggs, milk, sugar, and cinnamon; pour over ciabatta slices and let sit 10 minutes; bake in oven 45-50 minutes until eggs set; using spatula, flip each slice over onto plate to expose pecan praline topping; serve with or without extra maple syrup (it’s pretty sweet on its own)

Servings: 6

LIME-COCONUT OATMEAL COOKIES

Well, yum! When I decided to concoct something (the warming weather made me do it), little did I know these cookies would be such a hit. Since it’s hard to go wrong with oatmeal cookies, especially those that have both a soft and crispy side, that’s where I started. And ended. Why try to improve on perfect, hmm? The addition of Craisins added a lovely “pop” to the cookies, but I imagine they would be delicious without.

6 tbsp unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated white sugar

1 egg

1 tsp pure vanilla extract

zest of 1 lime, divided (save a large pinch for cookie tops after baking)

2 tbsp fresh lime juice

1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1-1/4 cups shredded sweetened coconut, divided

1 cup Craisins + 2 tbsp for cookie tops (Craisins are optional, but oh-so-good and talk about pretty!)

1-1/2 cups old-fashioned oats (not quick-cooking)

1/2 cup all-purpose flour

1) Preheat oven to 350 degrees

2) In large bowl, cream butter and both sugars with mixer on high speed until light and fluffy

3) On medium speed, beat in egg, vanilla, lime zest, lime juice, baking powder, baking soda, and salt

4) Beat in 1 cup coconut (reserving 1/4 cup for cookie tops), Craisins, and oats; stir in flour (dough will be on the moist side)

5) Drop dough by tablespoonfuls onto cookie sheet, press a pinch of reserved coconut and 2 Craisins into tops; bake 10-12 minutes until cookies are golden but still soft

6) Remove from oven, scatter tiny pinches of reserved lime zest on each cookie; transfer cookies to a wire rack and let cool

Makes: 2 dozen

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/23/12

BONELESS PORK CHOPS WITH CARAMELIZED APPLES

Pork chops and caramelized apples–a winning combination. Though sometimes my chops fall victim to overcooking (I only have so many hands and eyes), this time everything came together beautifully. All thumbs up!

2 tbsp olive oil

4 boneless pork chops, about 3/4″ to 1″ thick

sea salt

ground black pepper

4 cups cooked white rice (yes, I used instant)

1 tbsp dried minced shallots

2 red apples, unpeeled and cut into 1/2″ cubes

3/4 cup white cooking wine

2 tbsp brown sugar

1 tsp dried rosemary

1/2 cup chicken broth

1 tbsp butter

1) Preheat oven to 200 degrees (for warming)

2) In large skillet, heat olive oil over medium-high; add pork chops, sprinkle with salt and pepper, and cook 6-7 minutes each side until centers are no longer pink (don’t wipe skillet clean–you’ll be using it again in a minute)

3) Meanwhile, divide rice between four oven-safe plates; place pork chops on top of rice and put plates in oven to keep warm

4) To same skillet in which pork chops were cooked, add shallots and apples; cook 3 minutes, stirring often; add cooking wine, brown sugar, rosemary, and chicken broth; bring to a boil and cook 3 minutes, stirring often; remove from heat and stir in butter; remove plated rice and pork chops from oven and spoon apples and sauce over pork chops; serve

Servings: 4

BRUSCHETTA-PROSCIUTTO CHICKEN

Given a choice of six dinners, Junior chose this one and was not disappointed. This chicken entree is similar to chicken cordon bleu but stands deliciously apart with the addition of bruschetta tomatoes and prosciutto ham. Good choice, Junior!

1/8 cup balsamic vinegar

1/8 cup olive oil

12 boneless skinless chicken tenderloins

4 Roma tomatoes, diced

1 tbsp balsamic vinegar

1 tbsp minced parsley

1/4 tsp dried basil

1/2 tsp salt

pinch of pepper

olive oil cooking spray

6 slices prosciutto ham, halved to make 12 pieces

6 slices mozzarella cheese, halved to make 12 pieces

1) In  large bowl, mix 1/8 cup vinegar and oil; add chicken tenderloins and turn several times to coat; set aside

2) In medium bowl, mix tomatoes, 1 tbsp vinegar, parsley, basil, salt and pepper; set aside

3) Heat large grill pan over medium high heat and spray with cooking spray; turn tenderloins to coat again and place in grill pan; cook 3-4 minutes and turn; while opposite side is cooking, top tenderloins with prosciutto and cheese; cook 3-4 minutes until chicken is no longer pink in the middle; remove grill pan from stove top

4) Place three chicken tenderloins on each of 4 plates; mix bruschetta mixture and spoon over each serving; grab a fork and knife and eat!

Serves: 4

PRIME RIB-BACON-BLUE SALAD

I overestimated how much our dinner guests could eat and so two grilled prime rib steaks ended up in my refrigerator. Since, in my opinion, a good cold steak is better than a re-grilled hot steak,  I thought “salad.” Because it was unplanned, I had to hunt through my fridge and pantry for complimentary ingredients, but I do believe it was a successful hunt. Totally tasty!

3 cups chopped iceberg lettuce

3 cups baby spinach

2 stalks celery, finely diced

1/2 cup carrots (I used matchstick but grated works well too)

3 scallions, sliced thin

6 slices turkey bacon, lightly fried and chopped

1 firm but ripe avocado, pitted, peeled, and diced

1-1/2 lbs grilled and chilled prime rib steak (or other steak), diced

1/3 cup french-fried onions (I used Fresh Gourmet brand from the salad dressing aisle)

1/2 cup crumbled blue cheese (or feta if blue makes you blue)

Dressing of your choice (recommend: ranch, blue cheese, or raspberry walnut vinaigrette)

1) Easy: Layer each of four plates as follows: iceberg lettuce, spinach, celery, carrots, scallions, bacon, avocado, prime rib, french-fried onions, and blue cheese; serve with your favorite dressing

Servings: 4

CALIFORNIA CREAM CHEESE OMELETTE

It was not omelette night. It was Simple Stacked Sushi night, but I like my sushi and wasn’t hungry enough to savor it (I hope the scales reflect my rare state of denial). Too, since Junior wasn’t home, I was only cooking for two guys. Thus, omelette time, and to make it special, I took a cue from sushi by adding to my gussied-up ham omelette the ingredients of cream cheese and avocado enjoyed in California Rolls. So there you have it: California Cream Cheese Omelette. I did snag a forkful from Senior and Junior Too and can attest to it being a successful experiment.

7 eggs

1/2 cup milk

sea salt

ground black pepper

1 tbsp butter

3/4 cup cheddar cheese, divided

1 cup ham, sliced thin and chopped

1/2 avocado, sliced thin

3/4 cup tomatoes, diced

1 cup fresh spinach, coarsely chopped

4 oz reduced-fat cream cheese, softened and thinned with 3 tbsp milk (reserve 2 tbsp thinned cream cheese to drizzle over top of folded omelette)

1 tsp minced chives

1) In medium bowl, beat eggs, milk, salt, and pepper

2) In large skillet over low heat, melt butter; pour eggs into skillet and cook 5 minutes without stirring; as omelette begins to set, gently pull edges from sides of skillet with spatula, tilt skillet, and allow uncooked egg to flow underneath

3) Sprinkle 1/2 cup cheddar cheese (reserving 1/4 cup) over entire omelette; on left side, scatter ham and distribute avocado slices; on right side, scatter tomatoes and spinach

4) Drizzle thinned cream cheese (reserving 2 tbsp for topping) over left side

5) Fold right side of omelette (tomato and spinach side) over left; scatter reserved 1/4 cup cheddar cheese over top, drizzle with reserved thinned cream cheese, and sprinkle with minced chives; cook another 2-3 minutes until egg is cooked through

6) Cut in half, plate, and stand back as the guys go for the biggest slice

Serves: 2 bottomless guys (and mom with an unusually small appetite and a sneaky fork)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/21/12