Panko Crusted Salmon

Published on June 29, 2011 in Seafood. 2 Comments

Traditional breadcrumbs beware – panko is the new ‘crumb’ on the block.  Looking for crunch without frying in oil?  Use panko.  Want to add ‘a little something extra’ to meatloaf?  Panko is the ticket.  Need an impressive recipe at the last minute that’s quick, fresh and easy?  Top salmon with panko and herbs, then stand by and wait for the compliments :) .  Panko is a Japanese flaky breadcrumb that is often used for frying or topping fish.  These days, you should be able to find it at any large grocery store (I buy mine at Trader Joe’s).

This recipe, Panko Crusted Salmon, is perfect for any panko newbie – it’s easy, delicious and fast.  A great go-to for company or a weeknight at home.  To serve, I placed the salmon on top of brown rice and added sesame-glazed asparagus (ridiculously simple recipe to come soon!).

Make room in your pantry – after you try this recipe, panko will be there to stay.

Enjoy!

 

Ingredients:

  • 2/3 cup panko crumbs
  • 2 tablespoons finely minced fresh parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3-4 tablespoons olive oil, divided
  • 4 (6-8 oz.) salmon fillets, skin on
  • 2 tablespoons Dijon mustard
  • Cut lemon wedges, for serving

Directions:

  1. Preheat the oven to 425˚ F.
  2. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
  3. Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.
  4. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
  5. Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
  6. Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.
  7. Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Bon appetit!

-Christina

S’Mores Pancakes

Published on June 24, 2011 in Breakfast. 0 Comments

Ummm, isn’t it supposed to be June??  With Boston’s weather lately, it’s been feeling more like March – yuck!  On the bright side, this weather makes it perfectly acceptable to indulge in S’Mores Pancakes tomorrow morning….yup, S’Mores Pancakes.  I first saw these stacks of love on We Are Not Martha and once they were mentioned to the bf, they just had to be made.  We (re: I) planned to make them that following Sunday morning.  I woke up early, ran to the store and created what would be forever in the top five breakfasts of all time – I have never seen a bigger smile on the bf’s face :) .

Now these pancakes aren’t for the fat-fearing.  They’re rich, creamy, chocolatey and will stick to your ribs.  But in this type of weather, I can’t think of a better breakfast.  Want to take it to the next level?  Top the pancakes with chocolate and sliced strawberries or take a cue from fellow blogger Justine and replace the Hershey’s with Nutella – yum!

Enjoy!

Ingredients:

Graham Cracker Pancakes:

  • 1 cup flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup graham cracker crumbs (about 9 crackers)
  • 1 egg
  • 2 tablespoon butter, melted
  • 1 1/3 cup milk

And don’t forget:

  • Butter
  • Marshmallow fluff
  • 1 King-sized Hershey’s chocolate bar

 

Directions:

  1. Pre-heat a griddle or large skillet to medium heat.
  2. In a large bowl, whisk together the dry ingredients for the pancakes, followed by the wet ingredients.
  3. Create a double-boiler by setting a heat-safe glass bowl over a simmering pot of water.  Melt the chocolate bar in the bowl, making sure to stir so as not to burn the chocolate.
  4. Add 1 tablespoon of butter to the skillet/griddle and cook the pancakes (1 tablespoon of butter for every two – three pancakes, depending on size).
  5. To serve, top one graham cracker pancake with an even spread of marshmallow fluff, followed by another pancake topped with a spread of melted chocolate and one more pancake with marshmallow fluff and chocolate (crazy, I know ;) ).  Repeat for additional pancakes.

Bon appetit!

-Christina

Summer Entertaining Gear

Published on June 21, 2011 in Lifestyle. 0 Comments

Happy first day of summer!!  The longest day of the year and it’s absolutely gorgeous in Boston :) .  It’s officially time to start those grills and get your summer entertaining on.  I try to keep my kitchen well-stocked for last min guests or BBQ’s (re: my cabinets are bursting at the seams with platters, bowls, food processors/blenders, margarita glasses, etc.), but I’m certainly not immune to the drool-worthy summer goods filling the pages of Crate & Barrel, William & Sonoma and Sur la Table.  If you’re like me, you get bombarded by these emails and ‘deals’ on a daily basis.  Other mass emails may see the trash can immediately, but checking out the latest summer entertaining gear is a guilty pleasure.  Check out my recent favs below.

Enjoy!

Crate & Barrel Marin Green Large Platter for serving perfectly grilled vegetables:

 

Crate & Barrel Link Bowls for a trio of fruit salsas; peach, mango and pineapple:

 

A great way to showcase summer sangria – Apothecary Beverage Jar from Sur La Table:

 

Instant-Read Thermometer, ’cause no one wants to poison their guests ;) :

 

Great for Chicken with dates and olives or pork with apricots and pineapple.  Sur la Table’s Kabob Skewers are a must:

 

Shrimp or scallop ceviche is a cinch with these Citrus Juicers:

 

These funky Chilewich Pressed-Dahlia placemats will add creativity and depth to any summer table:

Greek Chicken Burgers with Tzatziki Sauce

Published on June 17, 2011 in Chicken. 1 Comment

Oh heeeyyyy…… absence makes the heart grow fonder?  Better late than never?  Just trying to build the anticipation?  Ok, ok, so I haven’t blogged in about 2 months (yikes) but I also haven’t stopped cooking.  From grilled romaine salads with sweet and spicy shrimp to fresh panko and herb-crusted salmon, my kitchen has been bustling.  And now I’m ready to start sharing those recipes again with you!  Thanks to my friends and family who continued to encourage me to get back on here (shout out to Angela & Shane!), I’m back and ready to give this another go :) .

To jump start round two I’m presenting one of my favorite creations: Greek Chicken Burgers with Tzatziki Sauce.  To me, tzatziki is similar to hummus – I can put it on anything and everything.  I just didn’t realize how easy it was to make!  I’m sure the best of recipes use fresh dill, but dried is what I had and it tasted pretty darn good :) .  This is a perfect example of creating something delicious with ingredients you probably already have in your fridge/pantry.  It is a quick meal to make and the chicken burgers and tzatziki sauce can absolutely be prepped in advance.  Word of advice – make extra sauce, you’ll thank me later :) .

Greek Chicken Burgers with Tzatziki Sauce

Ingredients:

Greek Chicken Burgers

  • 1.5 lb ground chicken
  • ½ cup finely diced green pepper
  • 1 cup finely diced onion
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon minced garlic

Tzatziki Sauce:

  • 1 cup plain Greek yogurt (1 small container of plain chobani)
  • ¾ cup grated English cucumber; squeeze excess water out with clean towel
  • 2 teaspoons minced garlic
  • ¼ teaspoon dried dill
  • Zest of ½ lemon
  • 1 teaspoon lemon juice

 

Directions

  1. In a large bowl, combine all of the ingredients for the chicken burgers.  Divide evenly to form patties.  Feel free to create larger patties for regular-sized burgers or smaller patties for sliders.
  2. Pre-heat your grill pan to med-high heat and spray with non-stick cooking spray.  Grill the burgers for five minutes on each side; or more depending on size.
  3. Meanwhile, combine the ingredients for the tzatzkiki sauce in a small bowl.
  4. Assemble the burgers topped with ripe tomato slices, lettuce and a dollop of the tzatzkiki sauce.

Bon appetit!

-Christina

Orange Ginger Chicken

Published on March 1, 2011 in Uncategorized. 0 Comments

I’ve got a quick and easy recipe for you today!  Flavorful Orange Ginger Chicken with ingredients you probably already have in your pantry.  This recipe is easy enough for a quick weeknight dinner but still has that ‘something special’ for company.  Enjoy!

Ingredients:

  • 2 chicken breasts
  • Zest & juice of 1/2 orange
  • ¼ cup finely diced onion
  • ¾ teaspoon minced garlic
  • 2 teaspoon freshly grated ginger
  • 2 tablespoon soy sauce

Directions:

  • In a small bowl, combine the orange zest & juice, onion, garlic, ginger and soy sauce.
  • Pour the the marinade into a large Ziploc bag and add the chicken.  Store in the refrigerator to marinate for 1 hour (or as little as 20 minutes if, like me, you’re inpatient).
  • Heat a grill pan to medium-high heat and grill the chicken for 5-7 minutes on each side, depending on thickness.  Helpful note: use a large pan cover or piece of tinfoil to cover the chicken while its grilling.  This helps the inside cook faster!
  • Serve and enjoy!

Bon appetit!

-Christina

Tips & Tricks: The Garbage Bowl

Published on February 10, 2011 in Tips & Tricks. 3 Comments

Sorry to present you with a picture of ‘trash’ this lovely Thursday, but this time-saving tip should definitely be considered.  I give you The Garbage Bowl :) .  Coined by Rachel Ray herself, The Garbage Bowl sits patiently on your counter as a catch-all for scraps, containers and paper towels.  While I don’t have a designated piece for this purpose (don’t buy one, total waste of money – I’m sure you have a million bowls that will do the same job), I often use a large bowl – this is especially helpful when you’re making big meals, multiple courses or salads (lots of peeling & chopping).  Tossing as I go saves the back and forth to the trash can and keeps my work area clean and tidy.  Once finished with the prep, I toss the contents into the trash, give the bowl a quick wash and I’m good to go.  Personally, I don’t like to dump any liquids into the bowl – that can get messy, so pour them into the sink instead.

Hope this helps!

-Christina

Have you ever used a Garbage Bowl for food prep?

Guest Post: Buffalo Chicken

Published on February 5, 2011 in Chicken and Holiday. 0 Comments

I’m skiing in the White Mountains this weekend, but my buddy Mike from Beardy Lollipop has been kind enough to guest post – he’s a hilarious guy and has a great recipe for a delicious last minute Super Bowl crowd pleaser!  Enjoy!

Seeing that this blog has the name “Beantown” in it, I’m guessing a lot of local readers are underwhelmed or disappointed in this year’s Super Bowl.

Perhaps you’ll even gamble in an attempt to enjoy the game. Bodog has a number of fantastic props you can wager on including:

  • Will Christina Aguilera wear a cowboy hat while singing the National Anthem?
  • What Color will the Gatorade be that is dumped on the Head Coach of the Winning Super Bowl Team?
  • Who will the Super Bowl MVP of the Game thank first?
  • Will Fergie be dressed as a Dallas Cowboys Cheerleader at any point during the Halftime show?
  • What will the TV Rating be for the Super Bowl?
  • Which Super Bowl commercial will have a higher rating on USA Today’s annual Ad Meter?

Speaking of adverts, others will turn to the commercials for entertainment. Unfortunately, Super Bowl ads have gone downhill since they stopped the Bud Bowl. For every Robert Goulet, you have a dozen Sales Genies. Here’s evidence that the TV spots are a crapshoot at best:

You can take entertainment chances with coin or commercials, but never gamble with food. If you want a Super Bowl snack that takes less than a halftime show to make and is lead pipe lock to please palates, look no further than Buffalo Chicken.

What you’ll need:

Two pounds chicken breast tenders
Ground cayenne pepper

One 23oz bottle of your favorite hot sauce
One stick of butter

Directions:

Buffalo sauce:
Empty the entire hot sauce bottle into a medium size saucepan.

Add the stick up butter to the saucepan.
Place the saucepan on the stovetop over medium heat and melt the butter while occasionally stirring the butter/hot sauce mix.

After the butter melts, cover and set aside the Buffalo sauce mixture in a large mixing bowl.

Chicken:

Rub cayenne pepper on the chicken tenders (Note: For a mild taste, use the pepper sparingly. For a more intense heat, sprinkle a liberal amount of pepper).
Cover the chicken, place it in the refrigerator and let the rub set for approximately 20 minutes.

Preheat the grill to medium heat.
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Transfer the cooked chicken to the large mixing bowl and thoroughly coat the chicken with the Buffalo sauce.
Place the chicken on a platter with carrots, celery, blue cheese and ranch dressing.

Devour!

Clearly, Buffalo Chicken is the only thing from western New York that succeeds in the big game. Make sure this one is in your game day playbook and maybe pickup some Genesee Cream Ale to cool off. Enjoy the game!

Super Bowl Snacks: The Ultimate Line-Up

Published on February 4, 2011 in Appetizer, Chicken, Holiday and Vegetarian. 2 Comments

LET’S GET READY TO RUMBLE!!!! With T-minus 2 days ’till kick-off, it’s time to plan your Super Bowl food line-up.  If high school cheering taught me anything, it’s to B-E aggressive, push ‘em back and W-I-N! So be so aggressive with your food that you have to push ‘em back from the table to watch the game and everyone will W-I-N :) .  Too much of a stretch?  Well, it’s Friday – throw me a bone ;) .

If you’re looking for some game day classics and you’re stuck at chips and dip, I’ve compiled a few favorites that are sure to be a TOUCHDOWN at any Superbowl party.

Turkey Chili

Grilled Pineapple & Mango Salsa

Buffalo Chicken Cheese Dip

Rosemary White Bean Dip

Eggplant Fries

De-fense is the best offense, so plan early and hit up the supermarket for your ingredients before Sunday – it’s sure to be a mob scene.  Best of luck to the readers with playing teams this year and cheers to beers & good for for the rest of us!  Remember, “winning isn’t everything, it’s the only thing.”

Bon appetit!

-Christina

Vegetable Frittata

Published on February 2, 2011 in Breakfast, Quick & Easy and Vegetarian. 2 Comments

It’s snowing…again…well, not just snowing, it’s actually snowing, hailing & will soon be freezing: The Ultimate New England Cocktail!  Considering we’ve had a storm of this nature about once a week since Christmas, I’d say it constitutes as a full blown bender.  And what eases the pain of any bender (cocktail-induced or otherwise)?  The incredible, edible egg.   Eggs are a great next-day cure because they contain large amounts of cysteine, the substance that breaks down the hangover-causing toxin acetaldehyde.  More importantly, most people keep them on hand which makes them the perfect meal for a snowy day like today – no need to brave the elements in search of food.  Paired with any types of veggies or meats, eggs are the building block for a warm, comforting (and healthy!) frittata.

Hope you’re all staying warm today – here’s to a snow-less rest of the winter.  I think we could all use to stay off the sauce for while… ;) .

Enjoy!

Ingredients:

  • 4 green onion/scallion stalks
  • 2 large Roma tomatoes
  • 1 red bell pepper
  • 1/2 yellow onion
  • 4 cremini mushrooms
  • 6 eggs
  • 2 tablespoons milk
  • Hot sauce to taste
  • S&P
  • Non-stick cooking spray
  • 1/3 cup shredded part-skim mozzarella cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Chop vegetables.
  3. Spray a small-medium oven-safe skillet with non-stick cooking spray and lightly saute the vegetables over medium heat – add in order: onion & pepper 1st for 3 minutes, green onions/scallions and mushrooms for 2 minutes, tomatoes for 1 minute.
  4. In a medium bowl, whisk the eggs, milk, S&P and hot sauce.  Pour the mixture into the skillet with the vegetables.
  5. With a spatula, stir/mix the mixture to ensure everything is combined.  Let cook untouched for 2 minutes to let the bottom of the frittata set.
  6. Place the skillet in the oven on the middle rack and back for 8 minutes or until the frittata is fully set.  Cover with shredded cheese and bake for 2 more minutes.
  7. Cut into wedges and serve warm.

Bon appetit!

-Christina

Zesty Bean Dip

Published on January 31, 2011 in Appetizer and Vegetarian. 1 Comment

We’re getting down to the wire for the Superbowl; T-minus 6 days!  Considering the Patriots aren’t in it this year, I’m really just looking forward to the food :) .  You might already have your appetizer line-up, but may I suggest a healthier addition?  This bean dip is nothing like you’ve had before; it’s creamy, zesty and really addictive!  Made mostly from black beans and served with whole wheat pita chips, it’s a tasty break from the typical fried and cheese-laden Football snacks.  Big shout out to Miss Angela Russo for the recipe – thanks for  sharing and letting me post on the blog!!  Enjoy!

Ingredients:

  • 1 15 oz. can of black beans, drained & rinsed
  • 2 1/2 teaspoons balsamic vinegar
  • 2 tablespoons ketchup
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Directions:

  1. Combine in a food processor and blend until smooth.
  2. Serve with pita chips & enjoy!

Bon appetit!

-Christina