» Archive for the 'Dinner' Category

Roasted Peppers Pasta

Monday, February 17th, 2014 by Gabi

Don’t you love those days when you can freely fire up your oven, cooking in sub-zero, Polar Vortex days as we have this wonderful winter in Chicago. There’s something comforting about that. Looks like the North Pole decided to move down here and we are uber-thrilled. Or NOT.
Every now and then we would have enough of this, pack up and head to Florida for a month or so. At least we break this winter in two. That’s when I tried this roasted peppers pasta, inspired from Jamie Oliver’s Cook with Jamie
book.

roasted peppers pasta

I twisted this recipe adding mushroom and asparagus, which both can be easily left out if you aren’t a fan of those. Same with Blue Cheese which understandably, isn’t everyone’s friend. This dish includes plenty assertive ingredients (anchovies, garlic, blue cheese) to have a glorious outcome.

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Not Your Mom-in-Law’s Stir-Fry, but Mine!

Monday, September 19th, 2011 by Gabi

 

stir fry

stir fry

 

I am also a musician, and like to improvise on my guitar when we are getting together with a couple folks for a jam-session. This recipe will give you the freedom of doing just that… culinarily speaking (don’t use this dish to play music, it might get awkward).  It’s my Mother-in-Law’s Stir Fry recipe that was posted on one of those church Cookbook collections. It beats a lot of recipes out there, and I can vouch for it since I am making it every other week! The secret is in the garlic, of course. Read on, good people…

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Sun Dried Tomato and Cheese Chicken Breast

Thursday, September 1st, 2011 by Gabi

Sun Dried Tomato & Cheese Stuffed Chicken Breast

Looks like I’ve been having my fill of BBQ this summer. Every Friday I pull it out and start improvising with whatever I have at hand that day. So the other day I opened an almost empty, un-inspiring fridge, to discover that I sill have a couple frozen chicken breasts, cream and blue cheese, olives, lemons, parsley and garlic and butter. “Garlic and butter!” I thought to myself… I am saved!

The Art of Slitting

Use this recipe as a guideline for stuffed chicken breasts. You can use whatever you have available to stuff, from spinach to pesto, dried fruit (like figs or apricots), artichoke hearts or asparagus tips. If it comes down to anything that you might have to pay attention to is how to slit the breast to make a nice pocket without ripping it.

The way I found it works is by placing the breast half horizontally on a cutting board and making an incision on the plumpier side of the breast not wider than say 1 inch then carefully making the inside pocket wider, working with the tip of your knife, going as close as possible to the edges without ripping.Once you stuff the breast, seal it with a wooden toothpick and off you go!

The ones here were stuffed with a mix of cream, Parmesan, blue cheese butter and garlic mix, sun dried tomato halves, olives and parsley

I marinated my stuffed chicken breasts in a mixture of olive oil, lemon juice, lemon zest, parsley and garlic for about 1 hour before they went on a hot charcoal grill. There I had to babysit them pretty often by turning every 5 minutes or so, I got a nice crust and color.

So, really, try your hand at this — you will impress yourself and those around you!