Dijon Chicken

Everyone has his or her favorite go-to chicken recipe, the one that is fast, easy, and always tasty. This one’s mine. The idea for this recipe originally came from one of my college roommates. Her version used non-fat mayo (which I don’t use) and required pounding the chicken breasts (which I am almost always too lazy to do). To make it work for me, I changed it around just a little bit, and it’s been my quick-fix chicken recipe ever since.

The method is simple. Season your boneless chicken breasts with salt and pepper. Slather the tops of the breasts with a mixture of equal parts Dijon mustard and mayonnaise. Broil the chicken until it is cooked through and there is a nice dark crust on top. Eat, enjoy, and feel proud of yourself that you made something so tasty with so little effort.

If you don’t have boneless chicken breasts stocked in your fridge or freezer, or if your broiler is broken, there are ways to adapt this basic method. My mother-in-law likes to smear the mustard-mayo mixture on bone-in chicken pieces and then bake them in the oven. The chicken doesn’t get a crust like it does with broiling, but the mustard mixture seals in all the juices resulting in incredibly tender, flavorful meat. Try it both ways and see which you prefer!

Rosemary Foccacia

Holy moly, friends. I baked bread. Genuine, from scratch, wheaty, yeasty bread. Perhaps just as exciting (if not more), I used my KitchenAid mixer for the first time. You know the one, the one gals and guys who love to bake dream about. Seriously, when I really got into cooking several years ago, I dreamed about owning my own fancy, schmancy mixer – with all extra the attachments, of course. And believe you me, when Stan and I went to register for our wedding, I dragged him straight to the KitchenAid display. (Thanks Grammy, for the special gift!)

Now let’s get back to that bread. Warm, fragrant, chewy rosemary foccacia. Perfect for cutting into wedges and dipping into olive oil, filling with your favorite sandwich fixings, or just tearing into straight from the oven.

In the interest of full disclosure, this wasn’t my first attempt at baking homemade bread – it was just the first attempt successful enough to earn its way onto my screen and into your homes. It was, however, my first time making this particular type of bread, so you can rest assured this is not a difficult recipe. Frankly, I was amazed how easy this bread was to make. The recipe has few steps and the times are very forgiving. I got distracted during a couple of the rise times (life gets hectic, you know) and the extra time didn’t hurt the bread at all – which I think makes it a perfect recipe for the busy holiday season.

On an unrelated note, I just have to share that I have the bestest husband. He came home yesterday with a surprise Hanukkah gift for me – a tripod! While some may not think this is a romantic gift, I was fairly giddy and might have done a little happy dance. Okay, I totally did a happy dance – all the way across the apartment. Stan actually remembered me mentioning weeks ago that I can’t always get a steady shot with my camera, and he filed that information away for the right moment. Seriously thoughtful gift. I was touched, and you, dear readers, will hopefully be the beneficiaries of better pictures. So really, it’s a present for all of us!

Pasta with Roasted Red Pepper Sauce

A couple times a month Stan has meetings that keep him out past dinnertime. I don’t mind the time by myself, but I eating dinner alone has never been my favorite thing. This week, however, I was looking forward to my solo dinner with some anticipation. Not because I’ve suddenly developed a love of solo dining, but because I had something special planned. Something decadent and just a little bit girly. Of course I’m talking about food. Pasta with roasted red pepper sauce. I came across this recipe a few weeks ago, and I’ve been holding onto it for just such night.

Now Stan is pretty open to just about anything I cook, but he is still a meat and potatoes guy, not-too-deep-down inside. He goes along with my meatless meals a couple of times a week, but if I go for more than that, he starts to get a little cranky. What can I say? The boy likes his meat. Add that to the fact that he started lifting weights recently and is actually trying to gain weight (sometimes I hate him just a little), I knew he wouldn’t be thrilled with the idea of a light pasta dinner.

Which is really too bad, because this pasta is delish. And simple too, which is always nice – especially when you’re only cooking for one. Roasted red peppers puréed with toasted pine nuts, shallots, and garlic. A little cream stirred in to make it luscious. Top it off with some parley and Parmesan, and you are good to go – whether it’s alone or with the ones you love.

Lentil Soup

Pretty much everyone seems to like lentil soup, but I wonder if everyone knows how easy it is to make homemade. Like, I wish someone had told me this years ago, easy. Plus it’s made with ingredients you probably have on hand all the time, except maybe the lentils. But since those can last a long time in your pantry, you can keep those on hand too.

I don’t know about you, but I like recipes that I can throw together with odds and ends pulled from the deep recesses of my fridge and pantry – especially on chilly winter days when we’re pretty much out of groceries and don’t want to brave the cold to get more. I know I know, I shouldn’t complain about Nashville winters – I used to live in Cleveland. But let me tell you, warm weather spoils a girl! Until spring comes, I guess I’ll just have to make to do with a big bowl of steamy, homemade lentil soup.

Gougères

Goo – what? That’s about the response I got from my family when I announced I was planning to make these little gems to go along with my mom’s birthday dinner (which I was also making). Goo-zhair I told them, stringing the word out slowly. Blank faces continued to stare back at me. Little crispy, cheesy poufs? There was some recognition but still not all the way there. So I told them to just wait and see. And they did… then they gobbled them up.

For those of you wanting a little more description than “little crispy, cheesy poufs”, gougères are French cheese puffs, which are often served as appetizers. They are made from pâte à choux, which is the same type of pastry dough used to make cream puffs, profiteroles, and éclairs. The basic dough contains only water, butter, flour, and eggs. The steam produced during baking is what causes the dough to rise. The results are crispy on the outside and light and airy on the inside. And addictive. Sort of like that certain junk food adage – once you pop, you can’t stop. At least you won’t want to.

Sole Meunière

Mmm… butter.

For those of you who love butter, this is certainly a dish worth trying. It sounds fancy, looks impressive, and is easy to make. Sole Meunière is a classic French dish featuring filets of sole dredged in flour, cooked in butter, and drizzled with a lemon butter sauce. My take on the dish is mostly traditional, differing only in the substitution of extra-virgin olive oil for some of the butter. I don’t think you’ll notice the difference, but feel free to use all butter if that’s what makes you happy. And I promise, this recipe will make you happy.

** In case you are curious, the veggies in the picture are the Roasted Brussels Sprouts with Garlic I posted awhile back. Delish.

Lentil and Bulgur Salad

Vegetables… vitamins… healthy food… please!!

No, this is not an early New Year’s resolution. This is merely what my stomach would be saying, could it actually speak to me. After a week in Ohio visiting the family, not only for Thanksgiving, but for two birthday celebrations, my poor stomach needs a break. I imagine many of you feel the same way. Not that family feasts aren’t fabulous – but there’s definitely a waist-pinching downside to the holiday season.

Enter the mighty salad. Now, don’t worry, this isn’t some little leafy thing, destined to cause your stomach to go into shock from its rapid culinary about-face. This is a hearty, healthy, filling meal on a plate (or bowl). It’s sort of a jazzed up tabouli.

For those of you unfamiliar with tabouli, it is a Middle Eastern salad composed of wheat bulgur, parsley, tomato, lemon juice, olive oil, and a host of other random ingredients. It is light and refreshing, but not particularly filling. This particular recipe includes the basic tabouli ingredients and kicks it up a notch with the addition of some extra veggies, salty feta cheese and olives, and high-protein lentils. You can serve it as an entrée with some pita chips or as a side dish with any number of dishes.