Sunday Sauce and Beef Braciole

Ahh Sunday. Nothing says Sunday in an Italian household like a big pot of sauce (or Gravy as my Dad and other NY Italians would call it) cooking on the stove. And, in my family, no sauce was

Mediterranean Pan Seared Chicken

In general, Chicken is one of my least favorite meats. My husband, a wrestler through high school and college, can stomach it plain, grilled with almost nothing on it. To me, however, the thought of plain grilled chicken gives me the shivers. So, when I cook it, I make sure to load on the flavor and pan sear it to make sure it stays tender, juicy, and delicious. Here is one of my favorite ways to make it:

Ingredients

1 1/4 to 2 lbs boneless skinless chicken thighs (breasts or tenders will work in this recipe, but I feel the thighs have more flavor)

1/2 tsp sea salt

1 tsp lemon pepper seasoning

1 sprig fresh thyme

1 sprig fresh rosemary

1/4 tsp dried sage

1/2 tsp minced garlic

1/2 cup white wine of choice (for mine I used Pinot Grigio)

1/4 cup olive oil plus more for sautee

1/8 tsp balsamic vinegar

2 tbsp butter

Method

In order to achieve a juicy tender piece of chicken, I like to marinate it for several hours (up to 1 day) before I cook it. This isn't rocket science--I throw everything (except the butter) into a bowl, toss in the chicken, and stick it in the fridge. 

When I'm ready to cook, the first thing I do is get my pan, with 2 tbsp of butter and a coat of olive oil, nice and HOT. You want to hear sizzling when the chicken hits it. Remove the chicken from the marinade and put it straight into the pan, but do not crowd it--if you have to do 2 batches it's ok. This next step is important---DO NOT MESS WITH THE CHICKEN. Don't wiggle it. Don't turn it. Just. Step. Away. (Not too far away..I don't want to be responsible for you burning down your house). Depending on thickness you want to let it cook 3-4 minutes per side. For the thighs I did 3 minutes. When time is up, flip each over and again, leave it alone until it's done. 

When it is, remove it from the pan and let it rest for several minutes so all of the juices redistribute. You can serve it with a little lemon squeezed over the top if you want. 

And there you have it. A very easy, very fast, and very delicious piece of chicken. Pair it with some yummy sides (I made Pecan Roasted Sweet Potatoes and Sautéed Cabbage) and it's time to eat!

Cook, Eat, Repeat

Welcome! I'm glad you found my tiny corner of the web, especially if, like me, you enjoy cooking and eating delicious food. In this fast-paced health-conscious and time-constrained world, the simple art of preparing and enjoying a home-made meal around the dinner table is quickly becoming a thing of the past. Just last week I overheard a trainer at my gym telling a client that she should think of food "only as a means of survival." What a recipe for unhappiness! Since when did food become the enemy? Let me let you in on a secret---I LOVE food. All the food groups. And it doesn't have to be terribly unhealthy to taste good (though hey, sometimes it is--and that's OK too in moderation).

 To me, food is so much more than the nutritional value it provides. Growing up in my Italian family, my mother put a full meal on the dinner table EVERY night of the week. If we didn't eat at home, we ate at my grandmother's house, where there was more food than space on the table. Feeding people is what we do--it's what I grew up with and what I want my son to experience. Simply put, food is what helps bring us together. It is about creating something that brings joy to others. It's about sharing a meal with family or friends. It's about trying something new and realizing you like it. It doesn't have to be fancy. It doesn't have to be made entirely from "scratch." It doesn't even need to take all day to make. 

Here I hope to share with you some of my favorite things to cook. Not all of my recipes will be exact and not all will be my own brain child. But I promise you each food I talk about will be something I've cooked and shared with my family and I hope that you will too. 

Enjoy!