Tag Archives: Pine nut

Week 32, Meal 2: Sweet and sour chicken

Chef Brian’s pretty awesome at “magic tricks,” or at least that’s what I call them. Every once in a while, he’ll introduce a new technique to me that blows my mind. Some of my favorite tricks of his include corn pudding and salsa verde broth; Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts adds a new one to the repertorie: reconstituted raisins, plumped up fat and juicy with acidic balsamic vinegar.

Paired with a sticky glaze on skinless chicken thighs, the tart raisins provide perfect contrast in this sweet, sour and nutty dish.

Continue reading Week 32, Meal 2: Sweet and sour chicken

Week 32: Killer kale

Off the top of my head, I can come up with a shortlist of foods we should all have regularly: blueberries, almonds, green tea, dark chocolate, salmon and … kale. I hardly ever ate it before, but the leafy green has been used a few times here on Fat Dude.

Full of vitamins and minerals, kale is a neutral green that goes well in a variety of dishes. That’s why Chef Brian decided to spotlight kale with our Week 32 menu:

Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and ciopolini onion

Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts

Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream

Each recipe makes two portions. Keep reading for the full shopping list.

Continue reading Week 32: Killer kale

Week 29, Meal 2: Chicken “milanese” salad

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

(Yield: 2 servings)

Chicken
12 oz. chicken breast, butterflied, pounded thin
1–1/2 t smoked paprika
salt and pepper, to taste
cooking spray, as needed

Salad
5 oz. mixed greens
2 oz. manchego cheese, shaved
1/3 c dried cherries
2 T pine nuts, toasted

Dressing
1 T orange juice concentrate
1 T sherry vinegar
1 T vegetable or grapeseed oil

1. Season the pounded chicken breast with salt, pepper and smoked paprika.

2. Heat a large saute pan over medium-high heat and spray with cooking spray. Saute the chicken breast on each side for 3-4 minutes, until cooked through. Reserve.

3. In a large bowl, mix greens, cherries, pine nuts and half of the manchego cheese.

4. In a small bowl, whisk together the orange juice concentrate, sherry vinegar and oil.

To plate: Lay the chicken cutlet on the bottom of the plate and top with the salad. Finish by topping with the remaining cheese.

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

Week 22, Meal 1: Italian summer salsa ‘n’ shrimp

Grilled shrimp is a favorite meal at my house — Wifey Nadia is most fond of my “summer picnic” with grilled shrimp and asparagus, plus lemon wedges and French bread — but for too long my go-to marinade for shrimp has always been a simple one: parsley, garlic, olive oil, salt and pepper.

Week 22, Meal 1: Marinated and grilled shrimp tossed in an Italian summer salsa over sliced heirloom tomatoes took me out of my parsley-and-garlic-smothered comfort zone and into some sideways seafood universe where the sauce is based in tomato.

Not my usual marinade, but one that proved to be a great departure from the same-ol’ scrimp(t). Continue reading Week 22, Meal 1: Italian summer salsa ‘n’ shrimp

Week 18, Meal 2: Not your everyday chicken dinner

I love basil for its lemony fragrance and cooling flavor, but I’ve mostly used the leaves as a garnish to pasta dishes in the past.

Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano is a dish that puts the bright herb up front, balancing its essence with super-salty sheep’s milk cheese and peppery, herb-crusted chicken.

Eat with your eyes and it’s just chicken and veggies, but take just one bite and you’ll know this is not your everyday chicken dinner. Continue reading Week 18, Meal 2: Not your everyday chicken dinner

Week 18, Meal 1: Another gussied up fish dish

Sure, it’s rewarding to make great-tasting food at home, but there’s always an extra level of satisfaction when I put together something that looks like it belongs on some fancy restaurant menu.

Now, Chef Brian might disagree, but I think he’s at his best when he’s working with ahi tuna. There’s just something about the way he is able to contrast that neon pink flesh against eggplant, cous cous, beets … whatever.

Week 18, Meal 1: Fennel, black pepper, and parsley crusted ahi tuna over eggplant and pomegranate caponata with pomegranate balsamic drizzle is yet another stunner from his repertoire of  food that’s both beautiful to look at, and delicious to eat. Continue reading Week 18, Meal 1: Another gussied up fish dish

Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella

We were supposed to have Week 11, Meal 1: Penne with pistachio pesto on the blog today, but I’m a dummy and left those pictures at home.

Not being one to show up to the party without a gift, I was quick enough to reshuffle and present to you Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomatoe and fresh mozzarella.

The herb “salsa” bursts with freshness, the roasted tomatoes develop a deep flavor as they cook in their own sugar and the fresh cheese adds just enough creaminess to round out this delicious dish. Continue reading Week 11, Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella

Week 3, Meal 3: Grilled chicken caprese panini

Counting this morning, I’ve had pesto four days in a row with lunch and dinner (and breakfast today).

I’m not tired of it one bit. Not because it has plenty of salty Parmesan in there, but because the bright basil adds so much freshness to each dish.

For Week 3, Meal 3 Chef Brian succeeds with simplicity with a flavorful grilled chicken caprese panini. Continue reading Week 3, Meal 3: Grilled chicken caprese panini

Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic-marinated skirt steak, portobello mushroom, cherry tomato and fresh mozzarella

I love love love beef and since we started this here blog I haven’t had any.

Surprisingly, I don’t quite feel like this guy, but I was very excited when I saw not only beef, but skirt steak — MY FAVORITE CUT OF BEEF — on the menu.

Meet Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic marinated skirt steak, portobello mushroom, cherry tomatoe and fresh mozzarella.

And it ain’t even my birthday … Continue reading Week 3, Meal 2: Whole wheat penne pasta with basil pesto, balsamic-marinated skirt steak, portobello mushroom, cherry tomato and fresh mozzarella

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