DomestiKatedLife

A Boston-Based Lifestyle Blog

Category Archives: Entrees

Spicy Chorizo Baked Fish.

I feel like I claim a lot on here that my recipes are pretty easy — which makes sense because while I love to cook, I’m not the most patient person (and hate following a complicated recipe step by step!). But this recipes? I mean you almost don’t even have to look at the instructions below. All you need it some fresh white fish, a few pieces of butter, and chopped up tomatoes, shallots, corn and chorizo — wrap it all up in parchment paper and pop it in the oven while you have a glass of wine and scroll through instagram for 20 minutes (you know that’s what I do when I’m waiting for dinner to cook — no shame here!), what’s better than that?






Ingredients

  • 1 lb Cod or haddock loin
  • 2 tbsp butter, 1 tbsp olive oil
  • 1-2 ears of corn
  • 1 cup of cherry tomatoes
  • 1 small chorizo link, chopped
  • 2-3 small shallots, chopped
  • Fresh lemon and chives for garnishing

Instructions 

  • Pre-heat oven to 350 degrees. 
  • Place cod loin, divided into 2-3 portions, in a pan lined with parchment paper. Salt and pepper cod, drizzle with olive oil, and disperse cubed butter over fish. 
  • Combine corn, tomatoes, shallots and chopped chorizo, spread out over fish. 
  • Pull parchment paper up over fish and fold edges to seal. Bake in oven for 20 minutes or until fish is cooked though.
  • Garnish with a squeeze of fresh lemon and chopped chives. Serve over rice. 

Roasted Garlic White Bean Soup.

As I’m sitting at home on this icy-cold snow day, I could not think of a better time to be sharing this recipe — a rich and hearty soup, chock-full of vegetables and a warm, flavorful broth. I’m still kind of baby when it comes to eating a lot of vegetables — it’s not that  I don’t like them, it’s just that pasta and chocolate and cheese are SO much tastier. So I’ve been attempting to sneak them into dishes (and let’s be honest — covering them with cheese does help — this recipe has both!). Sausage and white beans make the soup filling enough to have it as a dinner, the roasted garlic gives it tons of flavor, and the secret ingredient gives the broth a little extra oomph: a parmesan rind that breaks down partially as it simmers. Full recipe below:

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2015/01/img_5997.jpgIngredients:

  • 2 Bulbs of Garlic
  • Olive Oil
  • 1 Yellow Onion
  • 1 Large Shallot
  • 1 lb Sweet Italian Sausage (casing removed)
  • 5 oz Bag of Fresh Spinach
  • 2 cans of White Beans
  • 2 cups of Carrots (diced)
  • 4 cups of Chicken Stock
  • Parmesan Cheese Rind

Instructions:

  • Slice the top of each bulb of garlic off and drizzle with olive oil. Wrap the bulbs in foil and place in the oven at 400 degrees for 20 minutes or until the garlic cloves become soft and caramelized. Remove cloves from bulb once cooled.
  • Dice onion and shallot and add to a large dutch oven or stock pot with a drizzle of olive oil. As they begin to soften, add sausage and begin to brown, breaking up into smaller pieces as it cooks.
  • Once sausage is browned, add spinach to the mixture and mix in to wilt.
  • Add white beans, carrots, roasted garlic, chicken stock and parmesan rind to the pot and bring to a slow-boil for 10 minutes.
  • Reduce soup and simmer for an hour; remove what remains of the parmesan rind.
  • Serve hot with fresh grated parmesan cheese and a side of crusty bread — enjoy!

Creamy Sun-Dried Tomato Skillet Chicken.

This weekend I was in major need of some comfort after a long string of holiday parties and maybe a few too many glasses of champagne (shh!).  My usual go-to comfort food is a bowl of pasta, but I decided to mix it up this time and try a savory chicken dish with a creamy sun-dried tomato sauce, lots of sautéed mushrooms and shallots, and a little crispy bacon and goat cheese just to amp up the richness. Full recipe below if you’re in need of comfort food too!
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Ingredients:

  • 3-4 large chicken breasts
  • 2 large Portobello mushroom caps
  • 2 small shallots
  • 2-3 slices of thick cut bacon
  • 6 sun-dried tomatoes in oil (reserve oil)
  • 3 garlic cloves
  • 3/4 cup of light cream
  • 1 tbsp of goat cheese
  • 1/4 cup of freshly grated parmesan, plus extra for garnishing
  • 2 sprigs of fresh tarragon
  • Olive oil
  • Salt and pepper

Instructions:

  • Heat a large cast iron skillet on high and drizzle with olive oil.
  • Season chicken breasts with salt and pepper and brown in the hot pan on both sides.
  • While the chicken is browning, roughly chop mushrooms, shallots, bacon and sun-dried tomatoes; mince garlic.
  • Remove chicken from pan when cooked through,  add 1/2 tbsp of the sun-dried tomato oils  and 1 tbsp of butter to the pan, then toss mushrooms, shallots, bacon, garlic and sun-dried tomatoes and sauté mixture. (Scrape the pan to loosen any browned bits from the pan).
  • Lower heat to medium and stir in 3/4 cup of light cream, 1 tbsp of goat cheese, and 1/4 cup of freshly grated parmesan cheese; stir continously to break down the cheese and incorporate the tomatoes flavors with the cream.
  • Add the chicken back to the pan while the sauce cooks and thickens.
  • Remove from heat, garnish with fresh parmesan cheese and torn tarragon leaves.
  • Try serving over pasta or a bed of spinach.

Mac and Cheese Baked Apples.

The other day at work the topic of Thanksgiving foods came up, and while it’s not a traditional Thanksgiving food, I mentioned that we always have a mac and cheese at ours because my siblings aren’t big on turkey. One of the best mac and cheese dishes that I’ve ever eaten was on our honeymoon, and the dish came served with a side of homemade applesauce — delicious. My wheels started turning for how I could combine these flavors in a new way, and I came up with this cute little idea for a savory and sweet side dish: mac and cheese baked apples. I love the idea of offering these in small apples as an appetizer, or as a bigger portion for a side dish at dinner — either way, they’re a super tasty treat. Full recipe below!

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  • 4-5 large apples (honey crisp apples worked great)
  • 5 cups of cooked pasta (elbows work great!)
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 1 cup whole milk
  • 2 tbsp parmesan cheese
  • 1 cup of shredded sharp cheddar cheese (plus extra for garnish)
  • salt and pepper

Instructions:

Cook pasta as directed, removing from water when still al dente. Clean apples and slice their tops off; using a melon-baller, scoop out the insides of the apple leaving a half-inch rim around the edges. In a saucepan over medium heat, melt butter and begin to whisk in flour until a roux forms, then slowly whisk in the cup of milk and heat until the sauce thickens. Next, mix in the cheeses and combine until the sauce is a consistent texture. Remove from heat fold in pasta until fully coated; salt and pepper to taste. Fill the hollowed-out apples with macaroni and cheese mixture, and top with additional sharp cheddar cheese. Bake in a baking dish in a 400 degree pre-heated oven for 20-25 minutes.

 

Chicken Pot Pie Soup.

I’ve been trying to be better lately about not wasting food. Cooking for two means we unfortunately sometimes end up tossing out lots of leftovers, so I’ve been challenging myself to be creative with what’s in the fridge and use as much as I can. We had a roasted chicken for dinner this weekend so I was brainstorming ideas for what to make with the extra meat. I whipped up a batch of chicken stock with the bones from the chicken and decided it would make a pot-pie, but in order to use more of the stock and chicken, I made it into a soup instead. I even added a fluffy biscuit for dipping to get the crust flavors. Full recipe below:

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Ingredients:

  • 3-4 small red potatoes
  • 1 large carrot
  • 1 yellow onion
  • Olive oil
  • Salt and pepper
  • 3 tbsp flour
  • 3 cups of chicken stock
  • 1 cup of half and half
  • 1.5 cups roasted chicken, shredded
  • 1 cup of fresh corn
  • 1/2 cup of frozen peas

Instructions:

Dice red potatoes, carrot, and onions. Toss with olive oil, salt and pepper and roast at 450 degrees for 20 minutes. Add roasted mixture to a large pot with 1 tbsp of olive oil. As the mixture heats up, stir in flour until it dissolves and coats the vegetables. Add chicken stock and half and half and bring the soup to a low boil. Reduce to medium heat and add in chicken, corn, and peas. Simmer for 15 minutes to blend flavors; add salt and pepper to taste. Serve with a warm biscuit for dipping.

Sweet Potato Blue Cheese Frittata.

I’m super lucky to work so close to Flour Bakery — when I go there for lunch, which is often, I tend stick to the same order each time. This week though, a quiche on their weekly specials board caught my eye: sweet potato and blue cheese. These are two of my favorite flavors, but I never thought to put them together until I saw them on the menu. I ordered the quiche — it was amazing — and left with determination to use this flavor combination in a dish of my own soon. My spin on the Flour Bakery quiche is a sweet potato blue cheese frittata — full recipe below:

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Ingredients:

  • 1 Large sweet potato
  • 1 Small yellow onion
  • Olive oil
  • Salt and pepper
  • 6 eggs
  • 1/2 cup of milk
  • 1/3 cup of crumbled blue cheese
  • 1 tsp fresh thyme

Instructions:

Preheat oven to 450 degrees. Peel sweet potato and dice into small cubes, thinly slice yellow onion and toss with sweet potatoes in a pie dish with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20 minutes, tossing mixture at the halfway point. Remove from oven and let cool slightly before crumbling 1/3 cup of blue cheese over the roasted mixture. In bowl, whisk 6 eggs with 1/2 cup of milk and 1 tsp of fresh thyme leaves, salt and pepper. Pour egg mixture over sweet potatoes in pie dish. Bake at 350 degrees for 40 minutes.

Mason Jar Salads.

I am absolutely terrible at packing my lunch for work — I try to bring leftovers every once in a while, but I tend to prefer heading out for lunch to get something fresh. When a copy of Mason Jar Salads and More showed up in my mailbox though, I figured it was good motivation to make something tasty to bring along with me to work this week. The book has lots of good tips for layering salads and meal ingredients in mason jars to keep them fresh and crisp (dressing on the bottom, and pack down ingredients over it to keep other ingredients from getting soggy!). I took inspiration from the book’s caprese pasta recipe and made my own version: spinach tortellini with pesto, mozzarella, grape tomatoes, red onions, grilled corn, and more tortellini on top — the flavors melded together great!

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Roasted Tomato Eggplant Pasta.

After what feels like dozens of hot nights in our apartment, it finally cooled down enough this week that turning on the oven was an option. Getting back into the kitchen was such a good re-charge for me this week, especially with all of the amazing seasonal produce available to play with! I needed some comfort food after a long weekend of partying it up at a friend’s wedding so I went with a pasta dish — something quick and simple. I roasted a small eggplant, a container of quartered grape tomatoes, and two heads of garlic with some EVOO and salt and pepper at 425 degrees for 25 minutes. While that cooked, I made angel hair pasta and tossed it with half a lemon’s juice, torn basil leaves, about a tablespoon each of olive oil and butter, and some parmesan cheese. Once the vegetable mixture was well roasted, I pulled the cloves out of the garlic heads and smash them up with the tomatoes and eggplant, and tossed all of the ingredients together with the pasta and a few tablespoons of reserved pasta water. It totally hit the spot — the roasted garlic infused the eggplant and tomatoes with so much flavor, and all of the ingredients came together for a fresh but hearty meal. 20140729-075547-28547218.jpg20140729-075543-28543386.jpg20140729-075545-28545209.jpg20140729-075544-28544309.jpg20140729-075546-28546026.jpg20140729-075548-28548272.jpg

 

 

Farmer’s Market Pasta.

I have started a fun little summer challenge: on Tuesdays and Fridays I have been hitting up the Copley Square Farmers Market on my lunch break and try to make a dinner completely out of ingredients from the vendor stands. There is one particular vendor that makes amazing fresh pastas which has been a great base to feature all of the delicious crisp veggies I have been able to get at the market. So farmers market pasta is becoming a new staple.20140713-193838-70718068.jpg

It’s the same process each week: boil water for the pasta and steam the veggies on top. Then in a pan, melt 1 tbsp of butter and sauté the veggies and a few minced shallots: add 1/4 cup of white wine and reduce the mixture. Then toss the pasta in with a few tablespoons of the pasta water and coat with the sauce and vegetables. Then top with a fresh squeeze of lemon juice, salt and pepper, and Parmesan cheese. This week I made it with English peas, heirloom carrots, and yellow summer squash, but have also tried garlic scapes, zucchini, and broccoli. It’s healthy, local and so tasty! 20140713-193835-70715137.jpg20140713-193836-70716109.jpg20140713-193837-70717091.jpg

Rosemary Sirloin Kabobs.

One of the easiest dishes for entertaining is kabobs — they’re easy to prepare in advance, are pre-portioned, and look really beautiful when plated for the table. When working on a summer rosé party held by The Urban Grape, I made a simple rosemary sirloin version that’s perfect for summer entertaining. Check out the recipe below and be sure to click over to Boston.com to read the full article with smart tips from Hadley & TJ of The Urban Grape to throw your own rosé party!

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Ingredients:

  • 1 lb of sirloin tips
  • 1 large red onion
  • 1 zucchini
  • 1 red pepper
  • Fresh rosemary
  • 2 lemons
  • Salt and pepper

Marinate steak overnight in a sealed plastic back with the juice of two lemons, salt and pepper, and 3-4 sprigs of rosemary. Soak wooden skewers in water overnight to prevent burning. When ready to assemble the kabobs, begin by preparing the vegetables; slice a zucchini, peppers and red onion into large chunks. Alternate the vegetables and meats until the skewers are full. Use fresh rosemary sprigs and remove the needles from the bottom half of the stalk to create. Press the sprig into the first few pieces of meat and vegetables to thread the rosemary through the skewer. Grill kabobs to desired wellness and serve on a bed of arugula.

Photography: Brian Samuels Photography