Pasta Amatriciana is a classic Roman dish with sauce made from tomatoes, onion, carrots, garlic, seasonings, and usually pancetta or guanciale. This version of Amatriciana is made heartier with the addition of chicken thighs and legs. Ingredients: 2 Tbsp extra virgin olive oil 4 chicken legs, bone-in 4 chicken thighs, bone-in 1 Tbsp kosher Salt 28 ounces … [Read more...]
Grilled Shrimp Vindaloo
I really love the vinegary Indian curry called vindaloo. I frequently make chicken vindaloo at home, but this week I decided to try the vindaloo treatment on shrimp. I marinated the shrimp in the vindaloo sauce, then skewered and grilled them. Very tasty! Ingredients: 8 dried guajillo chiles, stemmed, with as many seeds removed as possible 1 tsp. cumin seeds 1 tsp. … [Read more...]
1-Pot Stovetop Mac & Cheese
I have used dozens of different macaroni and cheese recipes through the years, but none is better than this one. It’s a slight variation on a stovetop mac & cheese recipe from a website called GimmeSomeOven. The macaroni and cheese comes out super rich and creamy and is cooked on top of the stove - no baking needed - in a single pot. Give it a try in your … [Read more...]
Tortellini with Prosciutto & Cream
For this recipe, I use store-bought tortellini which makes this dish very easy and quick to prepare. You can have it cooked and on your table in about 15 minutes. I prefer cheese-stuffed tortellini when I make this rich dish, but you could use any type you’d like. Ingredients: 2 Tbsp unsalted butter 1 shallot, peeled & minced 1 garlic clove, peeled & … [Read more...]
Kung Pao Chicken Recipe
Frequently, recipes for Chinese kung pao chicken throw in everything but the kitchen sink - from carrots and bell peppers to water chestnuts and bamboo shoots. I like this recipe for kung pao because of its simplicity. It really allows you to taste the bold flavors that infuse the chicken without distractions. Ingredients: 3 Tbsp vegetable oil, divided 2 pounds … [Read more...]
Pozole Rojo
In this week’s Utah Bites I mentioned the awesome pozole served at Julia’s Mexican Restaurant in SLC. Well, here is my version of pozole rojo. It would be very tasty on Super Bowl Sunday. I use pork as the main protein in my pozole, which is traditional. However, you could substitute beef, chicken, turkey, lamb, goat, or even veggies or tofu. I was at a restaurant recently … [Read more...]
Stir-Fried Chicken and Asparagus
One of my favorite food websites/blogs is a site devoted mostly to Asian dishes and cooking, called The Woks of Life. Here is a delicious chicken and asparagus stir-fry recipe that is based on theirs. I think if you try it you will love it! Ingredients: For the chicken & marinade: 12 ounces boneless chicken breast (thinly sliced) 1 Tbsp water 1 tsp. … [Read more...]
Moules Marinière
I really love steamed mussels and I prepare them in various different ways. One of my favorite recipes for mussels is an easy and basic one that I first learned from the great chef and instructor Jacques Pépin. This is his original recipe for moules marinière - “sailor style mussels” - which is often served with pommes frites. Serves 2 as a main course. Ingredients: 2 … [Read more...]
Shrimp Piccata
My first encounter with the Italian lemon-butter-caper sauce called piccata was when I ordered veal piccata in a restaurant. I love the piquant flavor of piccata and have made chicken piccata, fish piccata, pork piccata and piccata sauce just for pasta. Here, I made shrimp piccata. It’s a very quick and delicious dish to prepare. Ingredients: 2 Tbsp cornstarch ½ tsp. … [Read more...]
Indian-Style Beef Curry
Here is a favorite Indian curry recipe of mine. It has rich, complex flavors and a fair amount of heat, although it's not mouth-scorching. You could easily substitute boneless chicken pieces, pork, or shrimp for the beef if you’d prefer that. Ingredients: 5 garlic cloves, peeled 1 Tbsp ginger, peeled (about a 1-inch chunk) 1 Tbsp tomato paste 2 Tbsp canola or … [Read more...]