5:01 Dinner Club

Simple Seared Chicken & Simple Roasted Broccoli

Serves 4 in about 25 minutes

•  4 heads of broccoli, washed, dried, and chopped
• 2 Tbs olive oil
• Salt & Pepper to taste
• 2 Tbs Parmesan cheese, grated

1. Preheat oven to 425 degrees
2. Toss broccoli in oil, spread it out on a jelly roll pan
3. Season with salt & pepper
4. Sprinkle with parmesan cheese
5. Bake until edges of broccoli are golden brown-about 20 minutes              

This is a really good way to cook all kinds of veggies-asparagus, green beans, carrots, onions, beats, turnips, potatoes…

This quick & easy side just screams Spring-time!

You could take this simple little side dish in so many directions-it’s not even funny.  Simple (and cheap!) instant rice becomes an elegant side dish in no time.  I see this preparation with seared seafood or grilled or roasted (store bought rotisserie chicken for a 15 minute dinner) chicken.  Add halved grape tomatoes and crumbled feta and you have got yourself a fabulous summer side dish that would probably even taste great as a cold summer side salad…

Serves 4 in about 15 minutes

• 2 C Instant rice prepared according to package directions
• Zest of 2 lemons
• ½ C Fresh, chopped herbs (parsley, cilantro, basil, thyme…)

 Mix hot rice with lemon zest and herbs and serve!

Merry Christmas And Happy Holidays!

People also seem to really like this one and I developed this recipe by standing in front of my mixer with hot potatoes and all of the ingredients laid out in front on me.  Then I just started to add, mix and taste until it tasted right.  That being said, follow the recipe that I have outlined below, taste and adjust seasoning as you see fit!  Also, I will frequently make this ahead, refrigerate and then warm/broil in the oven just before serving and they are still so good!  Last, mashed potatoes rock because they are oh so cheap, easy, you can make them ahead and, most of all, everyone loves them!  I will post a picture as soon as I make them again-

 Serves 6 in about 25 minutes

•  3 lbs Yukon gold potatoes, cut into ½” pieces and covered in water until ready to cook
• 4 Tbs. Margarine or butter
• ½ C Sour cream
• ½ C Milk
• ½ C Parmesan cheese, grated
• 2 Tbs Fresh rosemary, chopped
• Salt & Pepper to taste

1.  In a stock pot filled with salted, boiling water, cook potatoes until tender-about 10-15 minutes
2. Drain potatoes
3. Add remaining ingredients and then mash potatoes however you like-by hand, electric mixer, etc (if you use a potato ricer, run potatoes through rice first and then add remaining ingredients)

This is not my recipe (comes from Southern Living about 10 years ago) but every time I make it, people request it.  I have made just a couple of changes and I will say that, unlike some other soufflés that I like to make, I don’t recommend doing this ahead of time.  When I have made it ahead, refrigerated and then cooked-it still tastes good, but it doesn’t rise like it would if I prepared it and then cooked it right away.  I will post a picture as soon as I make it again!

 Serves 6 and it takes about 20 minutes to prep and 45 minutes to bake

•  2 Tbs Butter
• 2 Cloves garlic, crushed
• 4 C Water
• 1 Tsp Kosher salt
• ½ Tsp Ground black pepper
• 1 C Quick cooking grits, uncooked
• 4 Large eggs, separated
• 1 8oz Package cheddar cheese, shredded
• ½ Tsp Hot sauce (like Tobasco)
• ¼ Tsp Cream of tartar
• Paprika

1. Preheat oven to 400 degrees
2. Grease a 2 quart soufflé dish
3. Melt butter in a large saucepan
4. Add garlic, sauté for about 60 seconds
5. Add water, salt & pepper and bring water to a boil
6. Gradually whisk in grits and reduce heat to a simmer
7. Cook grits until tender-about 5 minutes
8. Remove grits from heat and whisk in egg yolks, cheese, and hot sauce-set aside
9. Beat egg whites and cream of tartar until stiff peaks form
10. Fold 1/3 of egg whites into the grit mixture
11. Now, gently, fold the grits into the rest of the egg whites
12. Pour mixture into the prepared soufflé dish
13. Sprinkle paprika over top
14. Bake until risen and golden-about 45 minutes

A great, light meal when you're craving sweet & spicy food!

Serves 4 In about 20 minutes

• ¼ C Soy sauce
• 2 Tsp Fresh ginger, grated
• 1-2 Cloves garlic, minced
• 1 Tbs Honey
• ¼ Tsp Crushed red pepper flakes
• Drizzle of sesame oil (optional but I like it)
• 3 Cups Broccoli, steamed & cut up into bite size pieces
• 1 lb of Angel hair pasta (I like the whole wheat), cooked according to package directions

1. In a medium bowl, whisk together 1^st 6 ingredients
2. Add pasta & broccoli and toss until everything is evenly coated
3. Chill & serve

Spinach Bliss!

This recipe originated with my dad’s friend, David.  I lost the original a long time ago so I have come up with my version and this a great satisfying side that has richness and warmth (with the curry) without having tons of fat or carbs.  We pair it with some sort of protein and that’s it for dinner.  Also, to help ease yourself through the evening after a busy day or have a no hassle meal for guests, make this ahead and refrigerate until you are ready to bake. 

 Serves 4-6

Takes 10 minutes to prep and 30 minutes to bake

•  2 10 oz. Package of frozen, chopped spinach, thawed, drained
• ¾ of a 6 oz Can tomato paste
• 1 C. Sour cream
• ½ Tsp. Curry Powder
• ½ Tsp Kosher salt
• 1 ½ C. Sharp cheddar cheese, shredded
• 1-7 oz. Can chopped mushrooms
• ¼ C. Seasoned breadcrumbs
• 1 Tbs. Butter cutter into pieces

1. Preheat oven to 400 degrees
2. Mix ingredients 1-7 together and pour into a greased, large, shallow (like a 9 x 11 or the one pictured) casserole dish
3. Top with breadcrumbs and dot with butter
4. Bake 30 minutes

Serves 4

Takes about 15 minutes to prepare

Costs less than $1/person

•  3-4 C Chicken stock
• 1:1 lb Box orzo pasta
• ½ 9 oz Bag Spinach (4.5 oz), shredded
• 1/3 C Parmesan cheese, grated
• Salt & Pepper to taste

1.  In a large saucepan, heat chicken stock over medium-high heat
2. When it begins to boil, add orzo and stir frequently
3. In the mean time, place spinach in a large, open mouth bowl
4. Continue to stir orzo (the pasta will absorb the stock, creating a risotto-like consistency) 
5. If the orzo becomes too dry before it is cooked through, add a little more stock or water.  It should be creamy when done:  8-12 minutes
6. Pour cooked, creamy orzo over spinach and allow to sit for a couple of minutes (the orzo will be wilting the spinach)
7. Add cheese and salt & pepper and stir to fully incorporate all ingredients
8. Taste and adjust seasoning if desired

Serves 4

Takes 5 minutes to prepare

•  2 Tbs Olive oil
• 2 Large cloves garlic
• 2 9oz bags of spinach
• Pinch of nutmeg (optional)
• Pinch of cayenne pepper (optional)
• Salt & pepper to taste

1.  In a large sauté pan, heat olive oil over medium-high heat
2. Add garlic and then add spinach
3. Continue to stir over medium heat until spinach is wilted
4. Add the rest of the seasonings

 

• 1 ½ Lbs Asparagus, washed & trimmed
• 2 Tbs. Olive oil
• Salt & Pepper to taste

1. Place all ingredients in a large zip-lock bag and mix ingredients around in bag to evenly coat asparagus
2. Store asparagus in fridge until ready to cook
3. Heat grill or grill pan over medium high to high heat (400ish degrees)
4. Arrange asparagus on grill and grill for 10-15 minutes-until asparagus has nice grill marks and is the desired consistency when tasted…

Super Simple Herb Roasted Potatoes!

 

Roasted Herb Potatoes

• 3 Lbs Yukon gold potatoes (6-7 potatoes), washed, and cut into 1 “cubes
• 2 Tbs Olive oil
• 2 Tbs Fresh rosemary, chopped fine (or thyme, oregano, parsley…)
• Salt & Pepper to taste
• ¼ Cup grated parmesan cheese

1.  Preheat oven to 450 degrees
2. Toss potatoes in next 3 ingredients
3. Spread potatoes evenly on a jellyroll pan (a baking sheet with sides)
4. Sprinkle with parmesan and roast until edges are golden brown (about 25 minutes) and potatoes are fork tender