Simple Quintessential Cuisine

Monterey Chicken Burgers with Sweet & Spicy Sauce

 You will need…

2 lbs ground chicken

½ C chopped red onion

4 cloves minced garlic

½ C chopped cilantro

½ C chopped red pepper

1 egg

2 Tbsp buttermilk

1 1/2Tbsp McIlhenny’s Green Pepper Sauce

8oz Monterey Jack cheese (1/3 C shredded  remainder cut into slices)

1 ½ Tbsp Kosher salt

1 tsp pepper

3 Tbsp olive oil

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Crispy Parmesan Fish Sticks w/Tasty Tartar Sauce

Aside from the local seafood bars found near the beach, I have found it very difficult to find really good fish sticks.  When I was a child my mom would frequently serve us the frozen brand of fish sticks with French fries.  While I loved that meal as a child, my tastes have matured since then and I now prefer my fish sticks to be made fresh. 

And while I can certainly order battered fish from many restaurants I have found few that meet the mark. Most seem to have more batter than actual fish and quite frankly, just don’t taste that good.

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Sautéed Broccolini with Truffle Butter

I’ve heard a lot about the highly coveted truffles. Specifically, that they are very distinct and pungent and add immense flavor to most any dish. But to be frank I struggle with paying such a tremendous amount of money for such a small item, as just one small truffle can run you $50 or more. To get around this I have begun using truffle butter which I think gives the same level of flavor, at a significantly lower cost. It you’ve never tried it, give it a go and you’ll see what a nice lift it gives to your meals.  Though this is not a typical food item sold in most supermarkets many specialty food stores such as “Fresh Market” carry it…..  

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Asian Style Pork Loin w/Ginger Garlic Glaze and Orange Flavored Rice

This past weekend I had a craving for Chinese takeout. I was in the midst of deciding what I wanted to order when I remembered a pork loin I had in the freezer that I had purchased the week prior. I decided that instead of ordering takeout that I would try my hand at making my own Asian fare, using some traditional ingredients.  The recipe turned out to be exceptionally tasty except there was one small issue……  I unfortunately did not make enough of the glaze, leaving my husband rather disappointed! So my suggestion would be to double up on the ingredients for the glaze which should yield about 3 ½ to 4 cups in total.   

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Hearty Pasta e Fagioli

I know several people who hear the words Pasta e fagioli and think it’s one of those soups that while certainly delicious, takes a great deal of knowledge and time to prepare. However anyone who has ever made this soup knows that quite the opposite is true. The difficulty really lies in the preparation with all the chopping of the vegetables. But if you can leverage the help of a hungry family member you can prepare this in no time.  This is a great recipe with lots of flavor and has the potential to warm you on a cold day.  It is definitely worth a try!

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