tomato + italian sausage risotto

wow guys and girls. it sure has been a while. lots and lots has happened, but I'll spare you the details in this post & get right down to BUSINESS: this risotto.

tomato sausage risotto.JPG

did I mention the east coast is having a terrible cold front at the moment? I woke up this morning and it was TEN degrees. TEN. I left a water bottle in my car to drink the next day (so thoughtful of me, right?) and that bad boy was frozen solid. I could have used it as a weapon.

the silver lining is that it does make this the perfect cold weather dish to come home and whip up. oh, and pour yourself a glass of wine - when you're cooking with it, the calories don't count.

I think people are intimidated by risotto, but it's really simple - I promise! just watch your heat levels and stir, baby, stir. it's a labor of love, but it will be SO worth it.

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tomato + Italian sausage risotto | adapted from smitten kitchen

ingredients | serves four pretty hungry people

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon olive oil
  • 1 pound sweet or hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • 2 cloves garlic
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
  • 1/2 cup grated Parmesan cheese, plus more for serving (optional)
  • 2 tablespoons butter

instructions

  1. In a small saucepan, combine tomatoes (and juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is cooked through and onion has softened. Add garlic and saute until fragrant.
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed.
  4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid). 
  5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional parmesan because... I said so.

this isn't in our meal plan for this week but I think I'm going to have to add it in there.... 

bon appétit!

til next time,

#chefhaley

easy chicken + dumplings

it's about time i put a southern recipe on here, am i right?

chicken and dumplings

chicken and dumplings is the homiest, coziest recipe that i probably can whip up from memory. it's a simple one-pot dish that you can prep in the early afternoon and have an amazing, flavorful dinner by nightfall. 

i took an already pretty easy recipe and simplified it even more by using a rotisserie chicken. you don't get the crispy skin - but the flavor in the broth and the dumplings are so good, you'll hardly miss it.

easy chicken + dumplings

adapted from gwenyth paltrow's recipe in my father's daughter

ingredients | serves 4

  • 1 whole rotisserie chicken
  • coarse salt
  • freshly cracked black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and chopped
  • 1 small leek, chopped
  • 1 slice bacon, finely diced
  • 1 dried bay leaf
  • 1 tsp fresh thyme
  • 1/2 cup white wine
  • 2 cups vegetable or chicken stock
  • 2 cups water
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup plus 1 tsp half-and-half
  • 1/2 tsp fine salt

instructions

  1. preheat your oven to 400 degrees f.
  2. deconstruct your rotisserie chicken, collecting the meat and discarding the bones. place in a bowl and season with salt and pepper.
  3. heat 1 tbsp olive oil and 1 tbsp butter in a dutch oven over medium-high heat. add your vegetables, bacon, bay leaf, and thyme to the pot and season with salt and pepper. sauté for 2 minutes until fragrant. lower temp and cook for 15 minutes over medium-low heat.
  4. add the chicken to the pot and stir to combine.
  5. add white wine and bring to a boil for 2 minutes.
  6. add stock and water, bring to a boil and season with salt and pepper.
  7. turn off the heat, and place the lid on top of your dutch oven.
  8. place in the oven and cook for 1.5 hours.
  9. before the timer beeps, combine the flour, baking powder, half-and-half, and salt together in a bowl.  
  10. take the pot out of the oven and place heaping spoonfulls of batter on top of the chicken mixture.
  11. cover the pot and place it back in the oven for 10 more minutes.
  12. uncover and serve immediately (with brut rosé as shown above)

next time you're feeling up for a cozy day at home, you'll have the perfect recipe to accompany your netflix marathon.

hope you love it!

xoxo, #chefhaley

basil chicken curry

this recipe was my first foray into the intimidating world of curry. i've eaten it a lot - san francisco has some of the best hole-in-the-wall curry spots ever, one of them blissfully behind one of my work buildings - but i had never been brave enough to attempt it myself.

basilcurry

enter: this recipe from half baked harvest. if you haven't checked out her blog - please do yourself a favor and do so. she is an amazing home cook and not to mention, started cooking at the ripe age of 15 for her entire family. she's one of my all time favorite food blogs and this recipe absolutely inspired me to challenge myself more in the kitchen.

okay, onto the recipe. i adapted it to my tastes - for example, i am NOT a fan of ginger for whatever reason, so i omitted it anywhere and everywhere from the original recipe. I also did not include the mango salsa, just because I was lazy and didn't have those ingredients on hand, but i'm sure it's divine if you'd like to try it!

basil chicken curry 

ingredients | serves 4

basil coconut lime rice

  • 1 (14oz) can light coconut milk
  • 1 cup jasmine or basmati rice
  • 2 tbsp fresh basil, chopped
  • 1 lime, juiced

chicken curry

  • 1 lb boneless, skinless chicken breast, diced
  • 2 bell peppers, chopped
  • 1 zucchini, chopped
  • 1 cup corn
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp red curry paste
  • 1 tbsp curry powder
  • 1 (14oz) can light coconut milk
  • 1/2 tbsp fish sauce
  • 1/2 cup fresh basil, chopped
  • fresh naan, for serving

instructions

  1. add coconut milk to a saucepan and bring to a low boil. add rice and salt and turn the heat all the way to low. place the lid on and keep it on for a solid 20 minutes. after 20 minutes, stir and continue to cook if needed. after the rice is fully cooked, stir in the lime juice and chopped basil and keep warm.
  2. add olive oil to a large skillet and heat over medium heat. sauté diced chicken with salt and pepper for about 5-10 minutes until cooked through.
  3. add more olive oil to the pan and incorporate all of the veggies for another 5 minutes, until soft and browned.
  4. add curry powder and curry paste to the pan and stir to incorporate, about 1 minute.
  5. add coconut milk and fish sauce to the pan and bring to a light simmer. stir until the sauce thickens slightly or to your liking.
  6. turn off the heat and add freshly chopped basil.
  7. serve on top of coconut lime basil rice with a side of fresh, warm naan.

if reading through that ingredient list and instructions didn't make you hungry, i'm not sure what would! for beginners, this is a perfect recipe for a simple, super flavorful, and satisfying curry that makes you feel like you just got takeout. 

hope you love it!

xoxo, #chefhaley

sausage + kale spaghetti squash

spaghetti squash. what a concept. i never really got the hype... until i made this beauty. and now, here we are, and i'm enlightened so much so that i'm sharing it with you.

sausageandkalesquash

this is addicting - i think we made it twice in one week because we liked it so much! it definitely became a staple in our rotation for colder weather days and when we wanted something hearty but still super healthy.

try it - you won't regret it!

sausage + kale spaghetti squash

ingredients | serves four

  • 1 spaghetti squash
  • 1 lb italian chicken sausage
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1 cup kale, stems removed and chopped
  • 1 tbsp pine nuts

instructions

  1. preheat your oven to 450.
  2. prep your spaghetti squash. microwave for 4-5 minutes, then cut open length wise with a very sharp, large knife. do NOT hurt yourself. enlist a strong person to help you on this one.
  3. place both halves cut side up on a baking sheet. drizzle with olive oil and plenty of salt and pepper.
  4. roast at 450 for 50 minutes. 
  5. in the meantime, prep your veggies. chop your garlic and onion; remove the stems and chop your kale. don't skip removing the stems - they taste AWFUL. trust me.
  6. grab your spaghetti squash once it's done roasting. scoop out the "noodles" from the skin and place in a bowl to cool.
  7. heat olive oil in a medium pan. sauté your garlic and onion, 3-5 minutes.
  8. add in the chicken sausage, breaking it up with a wooden spoon into smaller pieces. 
  9. add in your kale until wilted.
  10. finally, incorporate spaghetti squash and toss to combine.
  11. top with pine nuts and extra black pepper. serve and prepare to be converted to a spaghetti squash lover!

make this next time you have a rainy, lazy day. it's kind of no fun waiting that long for it to bake, teasing you with the yummy smells and promises from me of tasting delicious, but if you anticipate ahead of when hunger strikes, it's way worth the planning.

hope you love it!

xoxo, #chefhaley

seared ahi tuna with fresh chimichurri

this recipe kind of snuck up on me. i'm not really experienced with cooking fish; the whole kit and caboodle kind of intimidates me. but this recipe looked fairly straightforward, simple, and fresh. and once i plated it, i thought to myself, i really made this? someone like me couldn't have made this...

ahituna

but here we are ladies and gents, i did make it and i'm so glad. it was SO easy, i promise you that. sometimes fresh, simple ingredients can really yield the best results and make you feel like a total rockstar in the process.

seared ahi tuna with fresh chimichurri (adapted from here)

ingredients | serves 2

tuna:

  • 1 lb sushi grade tuna steak
  • 1 avocado
  • 6oz fresh arugula

chimichurri:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped red onion
  • 1 jalepeño
  • 1.5 tbsp sherry vinegar
  • 1 tbsp chopped basil
  • 1 tbsp chopped parsley
  • 2 garlic cloves, minced
  • 1 tsp chopped thyme
  • 1 tsp red pepper flakes
  • pinch of cayenne pepper
  • salt & pepper to taste

instructions

  1. combine all chimichurri ingredients and set aside while cooking the tuna. this will help the flavors blend. 
  2. season both sides of the ahi tuna liberally with salt and pepper. 
  3. heat two tablespoons of olive oil in a nonstick pan over high heat. 
  4. sear the tuna about 2 minutes each side. *this will reflect the rareness in the photo above, don't freak - keep in mind if you buy sushi grade, it's meant to be eaten rare!
  5. once tuna has been seared, transfer to a cutting board and slice thinly.
  6. in a medium bowl, toss half of the chimichurri with the arugula and place on the plate.
  7. top arugula with thinly sliced ahi, half of an avocado, and the rest of the chimichurri.

i know the weather is teasing us for summer right now - this is perfect for those breezy, outdoor late summer dinners with a copious amount of white wine and dessert, and it takes all of 15 minutes to get together. more time for wine, am i right?

hope you love it! 

xoxo, #chefhaley

 

 

 

black bean burrito bowls

aka, chipotle at home. on your couch. in front of the NBA playoffs or recordings of nashville. tell me who doesn't love that.

black bean burrito bowls

i'm not going to lie to y'all - we probably make these about once every 10 days on average. the salsa. the. salsa. i eat it out of the bowl. i just can't help myself.

next time you're craving some mexican, don't worry your pretty little head - just turn to this recipe and all your dreams will come true. don't be intimidated by the long ingredient list - you probably have most of this around.

black bean burrito bowls

ingredients | serves two + leftovers

cilantro lime brown rice

  • 1/2 cup dry brown rice
  • 1 cup water
  • pinch of salt
  • juice of 1/2 lime
  • 1 tsp olive oil
  • 1 tbsp chopped fresh cilantro

corn & tomato salsa (THE salsa, you guys)

  • 1/2 cup corn (fresh, frozen, canned, your choice)
  • 2 tbsp chopped red onion 
  • 1 1/2 tbsp lime juice
  • pinch of salt
  • 1 small tomato, chopped or 10-15 grape tomatoes, halved
  • 1 small jalepeño, seeded and finely chopped (keep the seeds in there for a hot version)
  • 1 garlic clove, minced
  • 2 tbsp chopped fresh cilantro

black beans

  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 scallions, chopped
  • 1/4 cup chopped bell pepper
  • 1 tsp red wine vinegar
  • 1 (150z) can black beans, drained and rinsed
  • 1 bay leaf
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • pinch of salt and black pepper

toppings

  • shredded cheese
  • avocado
  • pickled jalepeños for more heat
  • sour cream or nonfat plain greek yogurt
  • salsas of your choice
  • the list goes on and on...

instructions

  1. For the rice: put your water and salt into a pot and bring to a boil. place rice in boiling water and cook according to the package directions. once rice is fully cooked, combine with the olive oil, lime juice, and cilantro. toss well and set aside.
  2. for the salsa: combine all ingredients listed under salsa and let it sit to blend the flavors while you finish cooking.
  3. for the beans: heat a medium sauce pan over medium heat. add your olive oil, onion, garlic, scallion, and bell pepper and sauté until soft, 3-5 minutes. add 1/2 cup water, vinegar, beans, bay leaf, and spices and bring to a boil. reduce to a simmer, stirring occasionally, until liquid dissolves. remove bay leaf.
  4. for the finale: plate your rice (1/2 cup), beans (1/2 cup), then top with your homemade salsa (1/4 cup). finish with avocado, cheese, and anything else your heart desires.

this is a staple in our household. i truly think i don't think i'd be able to survive without knowing that we pretty much have all of the ingredients on hand at all times to make it. it's a survival tactic.

hope you and yours enjoy it just as much as we do!

xoxo, #chefhaley

 

simple, fast, & easy flatbreads

similar to my greek night post, sometimes i just don't feel like bringing out the big guns in the kitchen, but still want something super delicious. idealistic? maybe. but that's where these too good to be true flatbreads come in.

flatbreads

this is one of those recipes that you can whip together in 10 minutes, tops. i love, love recipes like that. keeping it simple and easy is what everyone wants, am i right?

you could be super into this and make your own pizza dough - i will admit to you, i am not one of those people. maybe on a weekend. but on a weeknight, when i have things to do (aka, when i want to watch my DVR episodes of empire and pour over my new real simple issue), store bought will do just fine.

ingredients | makes two individual flatbreads

  • 1/2 package of store bought pizza dough
  • 1/2 cup cornmeal
  • wax paper
  • 1 tbsp olive oil
  • 1/4 cup cooked chicken, chopped
  • 1/4 cup pesto
  • 1/4 cup pizza sauce
  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded parmesan
  • 1/4 cup basil, chopped

instructions

  1. place your pizza dough out on the counter for at least 30 minutes before cooking. 
  2. preheat your oven to 450. 
  3. spread out your cornmeal on a sheet of wax paper on your counter.
  4. split your dough in half, then in half again. put the first half back in the fridge. 
  5. place your two pieces of dough on the waxed paper, rolling in the cornmeal until it's all covered.
  6. work your dough. i work each section for about 5-8 minutes until it's thin, but not thin enough that it breaks. 
  7. once your dough is done, place on a greased baking sheet. top each with 1/2 tbsp of olive oil.
  8. spread one with the pesto, chicken, and both cheeses.
  9. spread the other with the pizza sauce, both cheeses, and basil. 
  10. place in the oven and bake for 10 minutes.

wasn't that easy? they're seriously lifesavers when i need something quick and easy to whip up, and most of the toppings i have on hand. feel free to do yours differently - all you need are the basics to get started on your own combination!

til next time,

xoxo, #chefhaley 

salsa verde turkey burgers + no fry fries

you guys. these burgers are so dangerously good. they make me want to give up other burgers all together. and the fries?! i can't even talk about them. i'm literally craving them as i type this sentence. i am a french fry devotee and these baked ones are worthy of their own food group.

salsaverdeturkeyburgers

the salsa verde gives these burgers a great flavor and moisture that ground turkey really needs. i do these bun-less to save calories & top with low fat pepper jack cheese, more salsa verde, and pickled jalapeños, cause i like it spicy. you can also serve with a side of avocado to add some healthy fat to the mix... and well, because you can.

the fries are so simple - russet potato + olive oil + salt and pepper + an oven, and you've got yourself homemade fries. i first saw these in gwyneth paltrow's first cookbook and have been making them as a healthy side ever since.

ingredients | makes four turkey burgers + two servings of fries

turkey burgers

  • 1 lb ground turkey
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/2 cup salsa verde + extra for topping
  • 4 slices low fat pepper jack cheese
  • pickled jalapeños, cabbage, avocados, tomatoes, cilantro, green onion - the topping list goes on and on!

no fry fries

  • 1 russet potato
  • 1 tbsp olive oil
  • pinch of salt + fresh ground pepper

instructions - turkey burgers

  1. mix together ground turkey, egg, breadcrumbs, and salsa verde in a bowl. 
  2. separate into four even servings. mold into patties.
  3. spray your grill pan and grill on each side for about 7 minutes each. while grilling, use two spatulas to press the patties together and keep them intact. 
  4. after you've flipped after your last 7 minutes, top with a piece of pepperjack cheese and let grill until melted on top.
  5. place on plate and top with toppings!

instructions - no fry fries

  1. heat oven to 450 degrees.
  2. cut potato in half horizontally; cut evenly into 1/3 inch pieces. 
  3. place in a bowl of cold water for about 30 seconds to a minute.
  4. remove from water and dry thoroughly. i usually let mine sit and air dry a bit - these do best when they are completely dried.
  5. toss with olive oil, salt, and pepper.
  6. place on baking sheet. 
  7. bake for 25 minutes, turning occasionally. i usually set my timer for 15 minutes, flip, and then put them back in for the remainder of the time.

these burgers and fries are completely guilt free but in such a sneaky way. make them for game day, or the first day of spring, or even year round - you can always make an excuse for this kind of burger.

til next time,

xoxo, #chefhaley

homesick texan carnitas

mexican food is probably my kryptonite. i could eat it every single day, for every single meal, and never even get a little bit sick of it. whenever i get asked my favorite food, i have a really hard time not saying tortilla chips, or salsa, or guacamole, or pollo asado... or all together, also known as a burrito.

carnitas

i found these lovely carnitas on smitten kitchen's website a long time ago; i've made them maybe a dozen times by now. i love deb's blog, and if she can cook these in her tiny nyc kitchen, there's no reason for me (or you!) not to try. these pretty much cook themselves, but feign hours over the stove and please any crowd.

sidenote: the green onion slaw below is almost just as good as the carnitas. if you have the time, do yourself a favor and make it. it’s worth the extra work.

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homesick texan carnitas | via smitten kitchen

ingredients | serves a group of very hungry people, or a bigger group of moderately hungry people, or two people with a ton of leftovers

for the pork:

  • 3lbs boneless pork shoulder (also known as pork butt), cut into 2 inch cubes

  • 1/2 cup orange juice

  • 1/4 cup lime juice (about 2-3 limes)

  • 5 cloves garlic, peeled and crushed

  • 1 tsp ground cumin

  • salt & pepper to taste

for the green onion slaw:

  • 1 cup coarsely chopped green onion

  • 1/4 cup red wine vinegar

  • 1 jalapeño, seeded and roughly chopped

  • 2 tablespoons nonfat plain greek yogurt

  • tiny pinch of fine sugar

  • 1/2 cup olive oil

  • 3 cups shredded red cabbage

  • 1 small red onion, chopped

  • chopped cilantro to taste

  • salt & pepper to taste

for serving:

  • corn tortillas (or flour if that’s your thing)
  • green onion slaw (recipe below)
  • sour cream
  • avocado
  • tomatoes
  • cilantro
  • anything but the kitchen sink, pretty much

instructions - pork

  1. trim your pork of the “bad fat” (this is the white, hard fat - keep the white, soft stuff - it will cook down over time) and cut your pork into two inch cubes.

  2. place pork into your dutch oven or large, heavy bottomed pot (for the record - i’ve done both, and they both work, but dutch ovens are a better choice between the two.) add the orange juice, lime juice, garlic, cumin, salt, pepper, and just enough water to barely cover the pork. 

  3. bring your dutch oven to a boil and then lower to a simmer. simmer for two hours; don’t touch your meat. (sometimes, my liquid will reduce faster than the two hours - if this happens, turn down your heat and just add some more water and a little more OJ. the meat needs those full two hours to get tender.)

  4. after two hours, increase the heat to medium-high and continue to cook until liquid is reduced, occasionally stirring. this can take anywhere from 20-30 minutes. during this time, i’ll make the green onion slaw.

  5. once the liquid is reduced, let the pork sizzle in the remaining fat and brown on both sides. it should be falling apart pretty easily and only take a few minutes.

  6. once it’s browned on both sides, you’re all done with the pork!

instructions - green onion slaw

  1. combine green onions, red wine vinegar, jalapeño, greek yogurt, pinch of sugar, salt, pepper, and olive oil in a blender. (i use my nutribullet for this! works like a charm.)

  2. place cabbage and onion in a bowl; toss dressing to combine and add cilantro and additional salt & pepper if needed.

instructions - serving

  1. warm your tortillas (flour or corn) in the microwave for about 10 seconds.

  2. spread a little sour cream on one side each tortilla. this will help the carnitas stick to something (pro tip!)

  3. fill your tortillas with the carnitas - don’t fill it up too much, or the toppings won’t fit!

  4. top next with green onion slaw, then tomatoes, chopped cilantro, pickled jalapeños, and finally a scoop of avocado.

i know this looks like a lot of work, but it’s deceiving, i promise. i remember making this and feeling like i conquered the world - little old me, making carnitas that are this amazing? it's pretty empowering. you too will feel it as soon as you take your first bite.

til next time!

xoxo, #chefhaley 

dragon noodles

i am so thankful for the internet for many reasons, but mainly because it helped me discover this crazy addictive eat-the-leftovers-at-midnight kind of recipe. as soon as i made this, i knew it would become a frequent flyer in my kitchen. i have it memorized by this point.

dragonnoodles.jpg

if you’re not a fan of spicy things, go light on the sriracha. but for those spice lovers out there, this is the recipe for you. 

dragon noodles | source: adapted from budgetbytes

ingredients | serves two full bowls (as seen above)

  • 8oz noodles (you can use lo mein, rice noodles, egg noodles, linguine - whatever you have on hand. i prefer lo mein but have used linguine when i've had it on hand!)
  • 2 tbsp butter
  • 1/4 tsp red pepper flakes (optional)
  • 2 eggs
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • chopped cilantro (for those cilantro haters, you can skip this - it’s just as good without)
  • chopped green onions
  • sesame seeds

instructions 

  1. boil water for your noodles. when water reaches a rolling boil, salt the water with salt (to taste) and lower your noodles. stir, and let cook for 5-7 minutes (or until done.)
  2. while the water is boiling, prepare the sauce. combine brown sugar, soy sauce, and sriracha in a small bowl. stir to combine.
  3. while the noodles cook, melt butter in a pan over medium heat. add yourred pepper flakes to the butter as it melts. (do this if you want a little extra kick.)
  4. whisk your eggs and add to the melted butter. stir gently to cook through and turn off the heat when done.
  5. drain your noodles, and add them to the pan with the egg.
  6. add your sauce, and toss to combine.
  7. top with chopped cilantro, green onion, and sesame seeds.

you might want to go ahead and plan to make a double recipe - if you make it once, i guarantee you’ll crave it a couple days later.

til next time!

xoxo, #chefhaley