Tuscan Lemon Muffins

How did I never realize how OBNOXIOUS poppyseeds are in lemon muffins? As it turns out, seedless lemon muffins are delicious! This recipe, in particular, adds depth and texture to the muffin batter via ricotta cheese and olive oil, which also cut the sharpness of the lemon. Although what greatly saddens me is seeing what counts for a "light" muffin... this is why I never check the Starbucks nutrition labels.

Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa

I'm going to kind of gloss over the Gwyneth-ness of this recipe and the June 2011 issue of bon appetit. Because the really important thing is that I really like this halibut, and actually really loved this peach barbeque sauce too.

The halibut is prepared simply in the way that you can when you have expensive ingredients like halibut and mango and avocado. But it's also prepared simply in that way that screams that you're eating something incredibly fresh and healthy and a only little pretentious. So very Gwyneth, and so very delicious. But maybe next time, with some jalapeno to make it a real salsa?

Cranberry Scones

Ever since The Royal Wedding and my watch group's city-wide hunt for clotted cream (multiple stores sold out!) I've been craving more scones. My mom picked up the "Tried and True" cookbook from the Southmoreland on the Plaza B&B in Kansas City, and there's a great simple recipe for cranberry scones in there. It's pretty basic -- flour, butter, cream, almond and vanilla extracts and dried cranberries. I'm a sucker for anything with butter and almond extract, and I love how it help keeps baked goods tasting fresh for an extra day or so. We used a large scoop to make the scones; the bowl held just shy of a quarter cup.

Anyway, I don't know why, but scones are just one of those things that only taste good at fancy tea rooms -- any time I buy them at Starbucks or the bakery they are incredibly stale. Exciting that it was so easy to make them!

Perfect Pan Roasted Chicken Thighs

Sometimes it seems like all I do is make chicken for dinner. I do make chicken for dinner pretty frequently (twice a week or so)-- it's easy, and cheap, and slightly more healthy than other animal proteins. It's the original white meat! But it gets boring. I could eat a nice NY strip with just salt and pepper (like my husband grilled last night!) one a week, every week, but even my favorite chicken recipes get stale unless 6 weeks or so pass by in between each preparation. Thus, why I'm always seeking new ones, and therefore blogging about them.

The much talked about Gwyneth bon appetit had a bold cover advertisement for the crispiest chicken EVER. Once I got past the Gwyneth-ness of the issue, I spent some time with the recipe for perfect pan roasted chicken thighs, which is less a recipe and more a guide to perfect technique. The instructions jump around like chicken calisthenics -- cook skin-side down in skillet -- lower heat -- roast in oven -- flip -- rest. Instead of going with my instincts, I tried to follow the recipe to the letter the best I could. On my own, I definitely would not have gone the full 12 minutes in the pan; I was terrified the chicken would burn, but it actually just turned a deep, golden brown. End result? Restaurant worthy chicken thighs. And I may not be able to wait another 6 weeks for this one...

Parmesan Polenta and Spicy Sausage Sauce

Putting a reminder here to have parmesan polenta and spicy sausage sauce many, many times next winter when I am searching for filling, creamy, earthy, warm foods (that aren't one million calories). This is a simple, quick-cooking tomato sausage sauce, using chicken sausage. I used sweet Italian, since Central Market didn't have sun-dried tomato in their house-made selection, and broke the sausage up into meatballs, since sliced sausage grosses me out (and also, I don't know that that would have worked well with their chicken sausage, which is pretty loose). I used 3 links, which is about a pound. I realize this is substantially more than the recipe, but I am determined that 3 oz. is a typo. Anyway, I got really inspired by the chicken sausage, since it's such a great way to disguise that you are (hopefully, depending on which brand it is) serving boneless skinless chicken breasts again.

Greek Lamb Chops and Mint Yogurt Sauce

Can I, in the same post, say that this lamp chop recipe was great, and yet, I don't think I'll make it again? I hesitate because the pictures turned out beautifully and the nutritional stats are great for a lamb dish. The rub helped the lamb chops sear perfectly, and the yogurt sauce was light and nicely complementary. But the loin chops were fairly pricey and the parsley flavor became too strong by the time I got to the second half of the salad. Were I to make it again, I may use a less expensive cut of lamb, even if there was a slight increase in fat and calories, and use a combination of parsley and mixed greens in the salad.

Peach and Gorgonzola Chicken Pizza

(The first of a trio of Cooking Light weeknight recipes- their May 2011 issue is chock-full of bright and summery dinners!)

A second recipe to add to my fake California Pizza Kitchen collection: Peach and Gorgonzola Chicken Pizza. Three really strong flavors, gorgonzola, balsamic and arugula, balanced against mild sweet peaches, pizza crust and shallots, add up to a tasty and interesting pizza. Every bite brought out different notes! (Yes, I did end up spearing pizza and salad on the same fork, although my husband ate them separately).

With all pizza, the trick is really in how to most efficiently prep the ingredients. I didn't have a great plan for doing the chicken, and ended up poaching it. Next time I think I'd use leftover chicken, or throw a full breast (which is more than 1 cup) on the grill the night before. Meanwhile, the prebaked pizza crust was a huge time-saver, but wasn't worth it for me. I may try a different brand next time (I used Rustic Crust Organic Originale) or I may spend extra time and use unbaked dough.

Slow Cooker Pulled-Pork Sandwiches

This recipe is one from my Thanksgiving cooking magazine binge. I would have never guessed including salsa-- but somehow, the heat in the salsa is balanced out in the end with the cumin, cider vinegar and brown sugar, and it blends in nicely. The greatest thing about this recipe is that the slow cooker eliminates the need to actually pull the pork. By the end of the cooking time, it shreds with little help. The juices drip everywhere and soak into the bun (this is a good thing). As described by Fine Cooking, "You'll need...lots of napkins."

The sweet potatoes are an easy fix from Men's Health (buried at the bottom of the pork kebab recipe): sweet potato, salt, olive oil, chili powder, done.

Pork Loin with Mustard Sauce and Sauteed Squash

The mustard sauce for this June 2011 Real Simple recipe is eerily reminiscent of another RS favorite-- the steak with roasted carrots and onions. Accordingly, next time I would deglaze the pan a bit with white wine prior to adding the mustard and parsley. I used a smaller pork loin - about a pound- and it was required less than 30 minutes of oven time, which was a big help when confronted with a hungry husband :)

Shrimp with Spiced Masala and Coconut Milk

Shrimp masala is a recipe from a friend that originated in an old bon appetit. Two great things about this recipe: first, you can make the masala the night before, which means dinner comes together in a snap when you get home on a weeknight, and second, you could easily substitute another protein for the shrimp. The gravy is fragrant and mild, very typical of what you'd find at an Indian restaurant in the U.S. Serve with naan, and you're done!

Caramelized French Toast with Cinnamon and Berries

Um, yum. This recipe ups the crunchy outside, pudding-y inside deliciousness of French toast by the nth degree by using brown sugar butter. The caramelized brown sugar produces a beautiful toffee color on the toast surface as well. What I really love is that the ingredients that make the difference here are simple pantry ingredients-- brown sugar, vanilla, cinnamon and nutmeg-- that take only a few minutes to add. The only downside here is the time to soften butter; I find there is rarely an hour prior to breakfast to let butter sit. The first time I made this I made the butter ahead of time and refrigerated, which doesn't quite work because you need the butter soft in the second application after you flip the toast over. Although I hate doing it, I think this calls for the microwave.

Cacio e Pepe

Still heart-ing the bon appetit pasta article... this time, the cacio e pepe, or cheese and pepper pasta. The recipe was even simpler than the pasta al pomodoro-- literally, it's pasta, cheese, salt, pepper and butter. As a result I have nothing to add, other than it's 7:45 a.m. and I would eat a plate of this right now if it were in front of me.

Real Simple Four-Week Dinner Plan: A Summary

The four weeks, annotated:

Week 1

Day 1: Roasted tilapia, potatoes and lemons. Best way to make a cheap fish sophisticated.

Day 2: Penne with tomatoes, eggplant and mozzarella. Summer eggplant parmesan.

Day 3: Turkey burgers with creamy romaine slaw. Best turkey burgers we've ever had!

Day 4: Pork cutlets with spicy noodles. Weirdest combo that worked.

Day 5: Steak with roasted carrots and onions. My introduction to tarragon, and my second favorite recipe of the group.

Week 2

Day 1: Curry shrimp and snow peas. Most photogenic.

Day 2: Lamb meatballs with couscous and feta. Truly a fresh take on Greek meatballs.

Day 3: Red currant-glazed chicken with spinach. Great spinach preparation alternative to my standby of garlic, lemon and olive oil.

Day 4: Chorizo and potato tacos with black bean salsa. Hands-down favorite.

Day 5: Ravioli with Brussels sprouts and bacon. This recipe was just too random; I couldn't make it.

Week 3

Day 1: Chicken paprikash. "When Harry met Sally" chicken.

Day 2: Shrimp with white beans and toast. As we discovered the second time around, the toast is essential.

Day 3: Asian beef and mango salad. Asian taco salad!

Day 4: Mushroom and herb strata. Delicious, but does not lend itself to leftovers... friends?

Day 5: Balsamic-glazed pork with lentils. Not making this again.

Week 4

Day 1: Roasted pork chops with polenta. My introduction to polenta. Love!

Day 2: Salmon with potato salad. Now my go-to salmon recipe.

Day 3: Seared steak with cauliflower puree. A series of unfortunate events only led to a messy kitchen and the conclusion that I do not like green olives with steak.

Day 4: Sweet potato and Brie flat bread. California Pizza Kitchen, at my house.

Day 5: Cajun chicken with collard greens. Wherein I triple the seasonings by 3 times and find success.

So, more than six months after I started, my October 2010 Real Simple issue is wrinkled and torn up, I've become more adventurous in trying recipes based on how adaptable they are for weeknights even if I wouldn't normally select them otherwise and I'm working on making complementary sides, instead of using frozen vegetables. Although there were a few busts, I've made most of these recipes more than a few times. Definitely more success from this issue than most cookbooks!

Pork Cutlets with Spicy Noodles

Week 1, day 4.

Maybe this recipe doesn't really go together-- Italian-ish breaded pork cutlets with super spicy asian noodles-- but, what the heck. The pork cutlets with panko crumbs are almost like crunchy chow mein bits on top of the udon noodles, which have great flavor from being boiled in chicken stock. The recipe is so fast and simple I only have a couple of notes-- use a green jalapeno, de-seeded, to tone down the spice, and use sliced button mushrooms since they'll keep longer in the fridge.

Pasta al Pomodoro

O.m.g.

Who else got the fabulous May 2011 bon appetit Italy Issue? This is the pasta on the cover, from an amazing article called "Pasta Perfect: a BA cooking manifesto." bon appetit, this is what you should be doing every issue: putting together an article based on skills the home cook can use to elevate the featured dish to restaurant quality. One of my favorite quotes: "It's a unified, flavor-packed dish, not a bowl of noodles with a bunch of sauce dumped on top." So true! Why have I never noticed that I dump at home, but restaurants blend sauce and pasta together?

And the gushing continues: never again will I underestimate a simple pasta with pomodoro sauce. The sauce, made with only olive oil, onion, garlic, tomatoes, crushed red pepper, basil and parmesan, was simple and classic, yet also tangy, spicy, creamy and fresh. The sauce took a bit of time to put together, but for me, from now on, this is it. No cheating, no substitutes.

Next up from this article? The cacio e pepe. Can't wait!

Penne with Tomatoes, Eggplant and Mozzarella

Week 1, day 2. (Are we done yet? Almost.)

From here on out I am referring to this recipe as deconstructed eggplant parm. Not sure why I didn't pick up on this from the ingredients-- tomato, eggplant, mozzarella, pasta, olive oil, garlic-- but I didn't, and it was a total surprise when I took my first bite. Yum! Just a smidge lighter than classic eggplant parm; summertime eggplant parm, if you will? The mint leaves help add to the freshness.

Since I wasn't on board yet with the final form this would take, you could understand my confusion about what to do with the mozzarella cubes. Should they go in the hot pasta? Or should it cool a little so they could maintain their shape? The answer is the former, as the gooey mozzarella strings really connect this dish. One note, although my husband disagrees, if you've bought a block of mozzarella that is 0.6 pounds, instead of 0.5 pounds, don't just throw the extra in; it's too much cheese!

Maple-Glazed Pork Chops with Toasted Pecans

From Food & Wine's Thanksgiving issue last year, a new pork chop favorite: Maple-Glazed Pork Chops with Toasted Pecans. I can't really add description to the name: these pork chops are simply grilled, covered with a glaze for the last few minutes of cooking and sprinkled with toasted pecans. The recipe makes 12 (!) but is fine cut into fourths for those of us not running ski lodges in Vermont (I think that was what the associated article was about).

I don't have much more to say about this recipe, except that it reminds me of this maple-glazed chicken my mom used to make. She went out of town once and I tried to recreate it for my dad and brother using the recipe and it tasted nothing like hers. Come to find out, she'd thrown out the recipe and just started covering chicken breasts with straight maple syrup and baking them. Her version was better. (But I wouldn't try that instead of these! The mustard, cider vinegar, rosemary and Sriracha provide a real enhancement to the maple syrup flavor.)

Grilled Mahi-Mahi with Thai Coconut Sauce

The first time I made this grilled mahi mahi from Bon Appetit's July 2010 issue I almost chickened out midway through. Clam juice does not smell good; neither does fish sauce. Also, the "Dinner in Half an Hour" tag is a lie, and it became painfully apparent that my rice had cooked past the point of eatability while I was prepping the first seven ingredients. But! I perservered, and I would like to tell all the clam juice-hating commenters on epicurious.com to try this recipe again as written. Give the sauce the full amount of time to reduce (8 to 9 minutes wasn't enough for me; try 12-14) and you will be rewarded with a complex, spicy, authentic Thai-style sauce that wakes up the mellow mahi mahi and rice. Their cooking time for the mahi mahi was also accurate for my grill pan on medium high; both times I've made this I've wanted to take it off early, and then realized the center of the fish hadn't quite cooked through. 2 teaspoons of serrano chile is very spice; I think I'll try 1 1/2 next time. If you want something mild, I'd try 1/2 teaspoon instead of the full teaspoon. Another note as to proportion: because the sauce is so yummy, I prepare this as a two-serving meal, using the same sauce measurements but 14 to 16 ounces of fish. I know this sounds gluttonous, but per Bon Appetit's measurements, 2 servings of the recipe as prepared is only 438 calories, and my version with a smaller portion of fish would be slightly less than that (plus calories for rice, obviously, but still not a bad dinner count).

Red Currant-Glazed Chicken with Spinach

Week 2, day 3. (I'm nearing the end of this series... should have a wrap-up post in the next few weeks!)

Easy variation on roast chicken. I didn't blog about it the first go-around because I used a rimmed baking sheet, as directed, and cleaning up the baked-on redcurrant glaze was a nightmare. It's actually good that I didn't write about it then, because I've experimented a bit on this recipe after 2 more tries. Now I use a ceramic baking dish, covered in foil. I also use Bonne Maman redcurrant jelly, which was recommended separately in this issue of Real Simple; 1 jar will work for 2 of these recipes. Use a full teaspoon of the red pepper flakes if you'd like to taste the red pepper flavor. Instead of chicken pieces, I buy a whole roaster so I can save the rest for stock. I find that 10 ounces of spinach is woefully inadequate for 4 servings-- try 2. Next time I really need to remember that, and also that I need to buy a new basting brush, since my husband left ours outside on the grill for 3 weeks. Once discovered, that went straight in the garbage.

Hello Dolly!

"Well, hello, Dolly...."

Can't help singing that tune when I make these cookie bars from the Magnolia Bakery cookbook :) (also known as 7-layer bars, due to their 7 ingredients). These are ridiculously easy, especially if you cheat and buy graham cracker crumbs pre-done like I did. In fact, now that I think about it, I'm kind of shocked that you can't buy a mix for these. Just add butter!

Next time I want to try peanut butter chips instead of butterscotch-- the recipe doesn't use the full bag, and I've got nothing else to use the butterscotch chips for.