Panko Crusted Chicken

Food blogging is an expensive hobby. Although cooking at home is cheaper than eating out, and I tend to post budget friendly dishes, my experimenting often requieres a variety of ingredients that increase my grocery bill. At least once a week I give my wallet a bit of relief by preparing chicken and salad. It usually falls on a Monday night after a weekend of indulgence. Chicken and salad night used to feel like the boring night off cooking until I learned how to prepare it right. With this dish I still get the satisfaction of preparing a blogable meal without the cost of a bunch of fancy ingredients. Yes, you could add parmigiano reggiano and fresh parsley to the panko to really take the dish up a notch, but just having chicken, a few pantry items, and whatever vegetables you have in the fridge, and you're good to go!

Ingredients:
1-1.5 pounds boneless, skinless chicken breasts trimmed and pounded
Salt and pepper
Flour
1 container egg beaters (Or you can use two eggs. I like using egg beaters because they aren't as drippy)
1 cup Panko crumbs
Extra Virgin Olive Oil, for shallow frying

Directions:
Season the chicken with salt and pepper. Dredge in a little flour, then coat in egg beaters and then in breadcrumbs mixed with enough cayenne pepper to make you happy.

Heat a shallow layer of oil, about 1/8-inch thick, in large skillet over medium to medium- high heat. Place cooling rack over sheet tray in oven preheated to 200˚F to keep chicken warm until you serve.

Fry chicken in batches to avoid crowding pan. Cook chicken 5 minutes on each side until deep golden and cooked through.

Serve over salad, with roasted vegetables, or even in a sandwich.

Kogi BBQ Food Truck

Food trucks are the hip new foodie trend in Los Angeles. I was ambivalent about exploring this aspect of the food world because I love the experience of a sit down restaurant meal. The thought of driving to a parked truck and standing around eating food seemed to lack ambiance. Kogi BBQ, ranked one of the top ten gourmet food trucks in Los Angeles, proved me wrong.  Not only do they serve delicious Korean/Mexican dishes, but I actually loved the atmosphere and community feel of standing around eating high quality food. There are no strings attached, the focus really is on the food, and the experience feels so LA. Kogi BBQ has become my post-long run tradition. There is nothing more satisfying than sliders, quesadillas and tacos after logging miles on the beach. Below are a few photos of our recent visit on Abbot Kinney Drive.

BLACKJACK QUESADILLA

 PINEAPPLE CHICKEN TORTA

SHORT RIB, CHICKEN AND SPICY PORK TACOS

KOGI SLIDERS

Chicken and Black Bean Tostadas

Brent and I have a new roommate! Marta has been living with us in Playa del Rey over the past few weeks while she pursues her career in the fashion industry here in Los Angeles. It's been fun having my baby sister around to accompany us as we explore the city. We've had fun with family yoga nights, biking on the beach, walking around Santa Monica and best of all having a good laugh over dinner after stressful days at work. Last week Marta suggested preparing tostadas for dinner. I cook all kinds of complicated Mexican dishes but have never prepared simple, healthy and delicious tostadas. I've been missing out! I've added this dish to my list of great weeknight dishes. It can also easily be adapted by using shredded rotisserie chicken, and pre-toasted tortillas for even quicker cooking time.

Ingredients:

6-8 tortillas

1 can refried black beans 

1 pound chicken tenders

1-2 tablespoons taco seasoning

 1 ripe avocado, peeled, pitted and sliced into wedges 

1 cup thinly sliced romaine lettuce 

1 cup chunky salsa

Sliced tomatoes 

2 tablespoons olive oil


Directions: 

Preheat oven to 350°F. Arrange tortillas (we used large whole wheat tortillas) on a baking sheet in a single layer and bake until crispy, 6-8 minutes. 

Meanwhile, add olive oil to a skillet. Heat to medium. Add chicken tender, and cook until brown on both sides and no longer pink, about 10-15 minutes. Sprinkle with 1-2 tablespoons of taco seasoning. Remove from heat, and shred into small pieces.

Cook the beans in a small pot on the stove until hot throughout. 

To prepare the tostada, spread tostadas with beans, then top with avocado slices, chicken, lettuce and salsa and enjoy immediately.

Toasted Ravioli

My KIPP carpool buddy Alaina Pariano and I celebrated the end of our first week of school with a Friday night wine and cooking party. We embraced Alaina's Italian roots with her family recipes. The menu consisted of salad with homemade dressing and croutons, toasted ravioli, moscato wine and pear crisp. I'm not sure how Italian pear crisp is, but we had an entire crate left over at school and hated the thought of them going to waste. Alaina is such a talented cook, so I forced her to create her own blog. I'll be posting her link soon! She was kind enough to allow me to post this recipe. I feel like I am plagiarizing by posting it, so I want to make it perfectly clear that this is her recipe and it is OH so good. The cooking time might need to be adjusted based on your oven. Just make sure the ravioli get puffy and crunchy. We're not looking for soggy ravioli, rather a crisp texture. These can be served as a main dish or as an appetizer. Next cooking party will be Mexican themed with margaritas!

Ingredients:
1 can evaporated milk
1 cup Italian-style bread crumbs
24 fresh bite-size ravioli, thawed if frozen
Extra Virgin Olive Oil for drizzling
Freshly grated Parmesan
1 1/2 cups of your favorite marinara sauce

Directions:
Preheat oven to 350°. Pour the evaporated milk in a bowl. Put bread crumbs in another bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. You really have to push the breadcrumbs down onto the ravioli so they stick. Drizzle with olive oil, and bake at 350° for 12-15 minutes or until golden brown. Use tongs to flip, and bake for another 12-15 minutes. While the ravioli are toasting, in a small saucepan heat sauce over moderate heat until hot and keep warm, covered. Transfer hot ravioli to a platter and sprinkle with Parmesan.
Serve ravioli with warm marinara sauce for dipping.

Wild Rice Salad

I post very few side dishes. They are too boring to post. Roasted vegetables, starches and salads although delicious, do not make for a very interesting food blog entry. This dish, however, is far from boring. The nutty fruity combination is easy to prepare, and has a fresh flavor. Bring this Ina Garten side dish to your next pot luck, and you are sure to impress. 

Ingredients
1 cup long-grain wild rice
2 1/2 tsp kosher salt
2 navel oranges
2 tbsp olive oil
2 tbsp raspberry vinegar
1/2 cup green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
1 scallion, white and green parts chopped
1/2 tsp ground black pepper

Directions
1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes.
2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6.

From the book Barefoot Contessa: How Easy is That?

Mango Shrimp Tacos

You are never too busy to prepare Mango Shrimp Tacos. I made this dish in time it took Brent to run across the street for a beer run. Tacos and beer will alleviate a mid-week slump. I have prepared this dish several times a month after discovering Trader Joe's Corn & Wheat Tortillas. They hold together so much better than most corn tortillas, and have a nice soft texture. Although the shrimp is flavorful enough with the garlic, taco seasoning and mango, I like to add a dollop of chipotle sour cream, which is simply a mixture of 1/2 cup of sour cream, and a chopped chipotle pepper in adobe sauce with a pinch of salt.

Ingredients:
2 tablespoons canola oil

1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2ish teaspoons taco seasoning mix
1-2 large jalapeños, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
A few cilantro sprigs for decoration
4 to 5 tablespoons lime juice
8 corn tortillas

Directions:
1. Heat a large, wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt according to your preference and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to change color, about two minutes. Add the taco seasoning mix, and continue to cook until the shrimp is pink, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat.
2.  Wrap the tortillas in a towel, and heat in the microwave for one minute.
3. Place tortillas on a plate, top with the shrimp, fold over the tortillas.
4. Top with a cilantro stem, and chipotle sour cream if you wish.

Farro with Sausage and Mushrooms

I love farro. I discovered the power grain back in September, and since then it has made an appearance in many of my meals. It all started with Italian Baked Farro, and since then I have experimented with using farro in risotto, pasta salad, and macaroni and cheese. The nutty whole grain never disappoints. In this recipe farro is used in a tomato based cross between soup and risotto. The flavors are rich and complex. If you enjoy tomato sauces, you will love this rich and satisfying dish.

Ingredients:

1 cup farro
3 cups water
1 tablespoon extra virgin olive oil
1 medium onion, minced
1/4 pound pancetta, minced
1/2 pound button mushrooms, caps cleaned, stemmed and cut into small pieces
1-pound turkey sausage, casings removed and meat crumbled
2 1/2 cups tomato juice
2 tablespoons tomato paste
1/2 cup dry red wine
1/2 cup grated Parmigiano Reggiano cheese
Sea salt to taste

Directions:
Place the farro in a 2-quart saucepan and cover with the water. Bring to a boil and cook for 5 minutes. Drain and set aside.

In the same saucepan heat the olive oil over medium heat and cook the onion and pancetta until the pancetta starts to brown. Stir in the mushrooms and cook until they soften. Stir in the pork and cook it until it looses its pink color.

Return the farro to the pot and stir to combine well.

In separate bowl, combine the tomato juice, tomato paste and red wine. Pour the ingredients into the pot and stir the ingredients well.

Cover the pot, lower the heat to medium low and cook about 20 minutes, or just until the liquid is almost absorbed and the farro is cooked through but still chewy.

Stir in the cheese and salt to taste and serve hot in soup bowls.

Pass extra cheese on the side to sprinkle on top.

Barbecue Chili Sliders

Quick post before I fly to Nashville for the KIPP School Summit. I am looking forward to hanging out with new staff members from KIPP LA, and old KIPP DC friends. Before I leave, I wanted to share this new recipe. These delicious sliders are bursting with flavor, and have incredible texture. I am sitting here in front of my computer drooling thinking about how yummy they tasted. Do not be intimidated the list of ingredients as you'll likely have most of them in your pantry. Alright, time to finish packing. Enjoy!

Ingredients:
For the barbecue sauce:
1 cup ketchup
2 large garlic cloves, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1 teaspoon smoked sweet paprika
Coarsely ground black pepper

For the Oil and Vinegar Slaw:
3 tablespoons cider vinegar
2 tablespoons honey or agave syrup
3 tablespoons vegetable oil
Celery salt
Freshly ground black pepper
1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage
1/2 small red onion, very thinly sliced

For the Chili Sliders:
2 pounds ground sirloin
1/4 cup grated onion
Steak Seasoning
1/4 cup Worcestershire sauce
1 teaspoon Mexican oregano
1 teaspoon dried thyme
2 tablespoons ancho chili powder
1/2 cup beer
Vegetable oil or olive oil, for drizzling
Sharp yellow cheddar cheese, sliced
Pickle slices
12 slider rolls

Directions:
Put all the ingredients for the barbecue sauce in a small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about 20 minutes.

Next, make the slaw: whisk together the vinegar, honey and oil in a medium size bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onion and toss together. Let the salad wilt, up to 10-15 minutes.

Pre-heat a grill or griddle to medium.

Put the sirloin in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl, combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with cheddar slices and let it melt.

Serve the burgers on slider rolls topped with pickle slices and the slaw.

Frozen Strawberry Margaritas

Brittany was our first guest in California! After an exhausting afternoon on the beach, Brittany, Brent and I decided to spend Friday night working hard to try to get the proportions to this margarita just right. It took several batches, making for a fun night! One warning though, this drink will turn you into a margarita snob. You'll never go back to expensive, syrupy restaurant margaritas.

Ingredients:
3 1/2 cups strawberries
2 1/2 cups crushed ice
2/3 cup tequila
1/2 cup fresh lime juice
1/3 cup sugar
3 tablespoons Cointreau
Lime wedges

Directions:
Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. Pour the margaritas into 4 large glasses. Garnish margaritas with a lime wedge, if desired. Serve immediately.

Sweet Corn and Mascarpone Lasagna

Americans are fascinated by the Royal Couple. Even Hollywood biggest celebrities were star struck by the newlyweds on their recent visit to Los Angeles.  Southern California was proud to host Kate on her first visit to the United States. Their itinerary included the BAFTA Brits to Watch gala in Beverly Hills, a visit to an enrichment program called Inner-City Arts near my old middle school in Skid Row, and a charity polo match in Santa Barbara with a meal prepared by Giada De Laurentiis. I love Giada's dishes, and when she revealed the mini lasagna recipe she prepared for the Duke and Duchess of Cambridge I knew it would be a dish worth making. These lasagnas are rich and creamy, making the mini portion perfect. The sweet corn and mascarpone add delicious sweetness to this savory dish. I scraped every last bit of lasagna out of my ramekin. It was just that good. 

Ingredients:
Butter, for ramekins
12 lasagna sheets
3 cups frozen sweet corn kernels, thawed
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup
1/2 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
6 ramekins

Directions:

1. Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
3. In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling. Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.
4. Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup Pecorino Romano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

Not adapted at all :) Giada De Laurentiis

Black Bean and Beef Burritos

I can't figure out why everyone raves about Chipotle's burritos. They're not bad, but they lack the freshness I crave in Mexican-American food. After a recent Chipotle outing I challenged myself to prepare a healthier, tastier burrito. I also attempted to create a flavorful burrito that did not require gallons of water to re-hydrate from all the sodium. Being on summer vacation gave me the time to go all out on these burritos. I made the guacamole, pico de gallo, cilantro lime rice, and seasoned beef and beans from scratch. On a work night this can be modified with store bought ingredients for a quick and hearty meal. I have also included instructions below on how to roll a burrito. Brent was amazed to learn how simple it is to roll a burrito saying, "I knew the people at taco bell weren't smarter than me."

Pico de Gallo
Ingredients:
2 cups ripe tomatoes seeded and diced (about 4 medium tomatoes)
1 clove of garlic, minced
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
Salt to taste

Directions:
1. Dice and mix all ingredients.
2. Stir, let sit for thirty minutes, and enjoy!

Guacamole
Ingredients:
2 avocados
1 jalapeño pepper
1/2 cup diced onion
1/4 cup lime juice
3 cloves of garlic
1 roma tomato
1/2 cup of cilantro
1/2 teaspoon salt

Directions:
1. Dice and mix all ingredients.
2. Stir and enjoy!

Seasoned Beef and Beans:

Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 can black beans, rinsed and drained
3-4 tablespoons taco seasoning mix

Directions:
1. In a large skillet cook ground beef, onion, and garlic until beef is no longer pink, stirring to break up meat. 

2. Drain. 

3. Add the beans and taco seasoning mix with a touch of water to distribute the seasoning; simmer for 5 minutes.

Cilantro Lime Rice

Ingredients:
1 teaspoon butter
2 tsp. fresh cilantro coarsely chopped
2/3 cup brown basmati rice
1 cup water
1/2 teaspoon salt

1 Lime

Directions:

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. 

2. Add rice and lime juice, stir for 1 minute. 

3. Add water and salt, bring to a full rolling boil. 

4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. 

5. Fluff rice with a fork. 

6. Before serving stir in cilantro.

How to Roll a Burrito:
1) Heat your 10-12 inch tortilla for 20-30 seconds in the microwave. (Of course I am going to suggest you use a whole wheat tortilla)
2) Lay the tortilla out on your serving plate, and place your meat, beans, rice, guacamole, pico de gallo and any other ingredients you wish to include in your burritto in the center. Do not overfill!
3) Fold the tortilla in half.
4) Fold over the ends.
5) While holding the ends of the burrito roll the burrito over.

6) If you really want to make it chipotle style, cover with aluminum foil. That also makes for an easier clean up. 

                         

Sun-Dried Tomato Pasta Salad

Our boxes have been unpacked, everything has been organized and put in its place, and we are finally feeling settled in California. With every move, something always seems to go missing. This time it's my camera. Brent's iphone camera has been taking photos of the dishes I have been preparing during my time off. This disappearance might be a sign I need a new camera. I've been frustrated at the quality of the photographs of my meals. I promise they look tastier live! Just like this pasta salad. It looked so bright and colorful in the bowl, but this picture looks so blah. I prepared this dish for the Winkler family 4th of July celebration in Dallas. It was light and refreshing, and perfect for a 100 degree day. One note: the recipe calls for a food processor for the dressing, but simply whisking the ingredients works too. 

Ingredients:
1/2 pound whole wheat fusilli pasta
Salt
Extra virgin olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup kalamata, pitted and diced
1/2 pound reduced fat feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1/2 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Salt and pepper to taste

Directions:
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.