Cook quinoa according to the package directions and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
I’d like to introduce the newest addition to “Casa Diehl”- a Uniflame 15,000 BTU gas grill. I am well aware that this is commonly known as a “tailgating grill” but when your outdoor space is approximately 10 feet by 5 feet and propane tank size is limited, it is making the best of a very small situation.
This grill is bigger than our previous grill and is more powerful. Perhaps the biggest improvement is that it is on a stand which eliminates the need to stoop and bend to grill…those of a certain age will appreciate that fact.
More heat and more space have opened up more opportunities. As the warmer weather continues to build, we will be relying on this little emerald gem more often.
While not the first dish that has come off the grill, this side dish is a good place to start. Potatoes (russet this time) and Asparagus grilled up golden brown and dressed with a Honey Mustard Dressing is the perfect accompaniment to any grilled protein. It is also one of those basic recipes that can be adapted to a garden of possibilities.
This recipe served two generously with leftovers to go into a Strata, Salad, or Midnight Snack. Adjust the amounts to suit your needs. The same goes for the type of potato you use. Red potatoes would be wonderful as would Yukon Golds…
We all love pasta. It’s versatile, quick to prepare and cheap. It’s also “carb heavy” which makes it a bit of a double edged sword for many of us. As with everything in a healthy diet, moderation is the key here and if the choice of pasta can be a little healthier, I’m all for it. This recipe uses Whole Wheat Penne which contains more than twice the fiber of its white counterpart. This recipe also keeps the pasta to a minimum. A cup or so of dry pasta will feed two lavishly.
Turkey Italian Sausage and Cannelini Beans provide a generous serving of protein that is lower in fat than many other choices. Kale, the current golden (or is it green) child of the food world makes itself known along with garlic onions and red bell pepper. The sauce is low sodium chicken broth base to keep it light and let the other flavors shine through. As with so many of the recipes I share, this one is open to interpretation. It would be wonderful with some herbs. Basil or rosemary come to mind. Garbanzo beans could fill in for the Cannellini and any other veggies you have on hand could be added as well. Doubling the recipe would be easy, too. In fact, this recipe as posted allows you to do just that
Cook the pasta one minute less than the package directions, Reserve 1/4 cup of the pasta cooking water before draining. Prepare the sauce while the pasta cooks.
Cook the sausages in the broiler completely. When cool enough to handle slice 1/2 inch thick and set aside.
Heat the olive oil in a large fry pan over medium heat. Add the onion and bell pepper and cook 3 - 4 minutes until softened. Add the kale and garlic and cook until the kale has wilted and the garlic is fragrant. This should take 4 - 5 minutes.
Add the chicken broth and the sausage to the pan and simmer for 5 minutes or so. Add the beans and the reserved pasta water. Cook another 3-4 minutes. Add salt and pepper to taste.
Drain the pasta and add to the pan. Toss and cook for a minute or two to blend everything together. Serve topped with shaved Romano Cheese
To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides.
Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes.
At this point the skin should come off easily. Remove the stem and seeds and chop.
Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
Add the avocado and cilantro to the bowl and toss gently to combine.
Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
Pour the dressing over the ingredients in the bowl and toss gently to combine.
Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving.
This serves 4 as a main dish and 6 or more as a side dish.
Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.