cooking for your boyfriend

Saturday, October 30, 2010

Cast Iron Skillet Chicken Thighs in Tomato Sauce

Serves 2 hungry boyfriends in 45 minutes


  • 2 tablespoons grape seed oil
  • 6 chicken thighs, bone in/skin on
  • salt and pepper
  • 1 medium onion, diced
  • 3 garlic cloves, peeled and smashed
  • 2 lbs whole peeled canned tomatoes, chopped in food processor
  • 4 sprigs oregano

1.  Preheat oven to 400 degrees F.  In a cast iron skillet, heat oil over medium-high heat.  Season chicken with salt and pepper.  Add chicken to skillet, skin side down.  Cook until golden brown, about 7 minutes.  Flip and cook for another minute.  Transfer to a plate and drain all but 1 tablespoon of fat from skillet.  Reduce heat to medium.  Add onion to skillet and cook until soft, about 5 minutes.  Add garlic and cook until fragrant, about 1 minute.  Add tomatoes, season with salt and pepper.

Chicken, just before you transfer to oven

2.  Add chicken, skin side up and oregano sprigs, the transfer to oven.  Cook until chicken is cooked through, 25-30 minutes.

3.  Serve your boyfriend.  Place 3 chicken thighs on a dinner plate.  Pour over some delicious tomato sauce.  Remind your boyfriend that dinner is hot!

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Thursday, October 28, 2010

Lemon Butter Sole with Rosemary Roasted Potatoes

Serves 2 hungry boyfriends in 45 minutes.
So that everything is ready at the same time, start cooking the fish after potatoes are cooking for 30 minutes

  • 1 lb of red and yukon gold potatoes (about 3 each), cut into 1.5 inch cubes
  • 1/4 cup olive oil
  • 2 tablespoons minced rosemary
  • 3/4 teaspoon garlic powder
  • salt and pepper
  • 3 tablespoons grape seed oil, plus more if needed
  • 8 dover sole fillets
  • 1/2 cup flour
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons diced shallots
  • 1/3 cup dry white wine
  • juice from 2 lemons, lemon halves reserved
  • 1/3 cup parsley, chopped and divided 

1.  Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Evenly spread diced potatoes on baking sheet.  Pour 1/4 cup of olive oil over potatoes and toss.  Sprinkle on rosemary and garlic powder.  Season with salt and pepper.  Cook for 45 minutes, until potatoes are browned and crispy.

2.  After 30 minutes of the potatoes cooking, begin cooking the fish.  In a large non stick skillet heat 3 tablespoons of grape seed oil over medium-high heat.  Season sole with salt and pepper.  Working in batches, lightly dredge sole in flour and add to skillet.  Cook 1 minute per side, until fish is browned and cooked through.  Place four fillets aside on a dinner plate.  Sprinkle with a 1 tablespoon of parsley

3.  Make the sauce.  Using the same skillet, lower heat to medium.  Melt butter then add shallots.  Cook stirring constantly for 1 minute.  Add wine, lemon juice, parsley, and lemon halves (skin down).  Season with salt and pepper.  Bring to a boil and cook for 2 minutes until reduced by half.  Off the heat, add remaining tablespoon of butter stirring with a wooden spoon.  

4.  Serve your boyfriend.  Pour some sauce over the fillets.  Add potatoes to the same plate for a delicious meal.   

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Sunday, October 24, 2010

Quick Turkey Chili

Serves 4 hungry boyfriends in 30 minutes.  Makes great left overs!

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 5 garlic cloves, finely chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 tablespoon tomato paste
  • 1 chile en adobe, minced (you can find this in the hispanic section at the grocery store)
  • 1 lb ground turkey
  • 1 cup chicken stock
  • 1/3 cup red wine
  • 1 red pepper, seeded and chopped
  • 1 (28 ounce) can of whole peeled tomatoes
  • 1 (15.5) ounce can of pinto beans, drained
  • optional: tortillas, cilantro, limes, scallions, mexican cheese
1.  In a cast iron skillet heat olive oil over medium heat.  Add onions cooking 3-5 minutes until translucent, stirring occasionally.  Add garlic and cook for 1 more minute, stirring constantly.  Mix in chili powder, cumin, oregano, and salt.  Stir in tomato paste and chili en adobe, cooking for a minute.  Raise heat to medium-high.  Add turkey, breaking up into pieces using a wooden spoon.  Cook until meat loses its raw color, 3 minutes.  Add chicken stock and wine.  Simmer for 6 minutes, until reduced by half.  Add red pepper and tomates, crushing tomatoes  with your fingers.  Pour in leftover juice from can.  Add beans.  Bring to a boil and cook uncovered for 10 minutes, until thick.  

2.  Serve your boyfriend.  I like giving my boyfriend some options for his chili.  Options: tortillas, cilantro, limes (lime juice), scallions, and mexican cheese.  He can assemble however he wants.  

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Sunday, October 17, 2010

Halibut with Roasted Butternut Squash

Serves 4 hungry boyfriends in 45 minutes.


  • 1 butternut squash
  • 1/4 cup olive oil, plus more for fish
  • 2 tablespoons brown sugar
  • salt and pepper
  • 4 large halibut fillets
  • paprika 
  • honey
  • 1 tablespoon safflower oil

1.  Pre-heat oven to 400 degrees.  Line 2 baking sheets with aluminum foil.  Set aside.  Prepare the squash.  Peel squash using a vegetable peeler.  Using a sharp knife slice off top to remove tough stem.  Discard top slice.  Carefully divide squash cutting off the long top from the round bottom.  Slice lengthwise through the round bottom.  Scoop out seeds using a spoon.  Cube the squash in 1.5 in cubes, making sure the pieces are all about the same size (cubes don't need to be perfect).  Place cubed squash into a large bowl.  Add olive oil and brown sugar.  Season with salt and pepper.  Stir to combine.  Pour onto baking sheets evenly spreading around squash.  Cook for 30 minutes.  Drizzle with honey.

2.  While the squash is cooling cook the fish.  Heat safflower oil in a large non-stick skillet over medium- high heat.  Season fish with paprika, salt and pepper.  Cook fish 2 minutes per side.

3.  Serve your boyfriend.  Serve everything on one plate.  The savory fish is a nice contrast to the sweet butternut squash.  

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Monday, October 11, 2010

Candied Walnut Salad with Roast Chicken

Serves 1 hungry boyfriend in 1 hour


  • 2 chicken breasts, bone-in and skin on
  • 4 tablespoons olive oil
  • 2 tablespoons dry white wine
  • 3 teaspoons fresh thyme
  • salt and pepper
  • 1 head of garlic
  • 1 head of Belgian endive, leaves peeled and cleaned
  • 10 pieces of romaine (about the same size as the endive), cleaned
  • 1 Asian pear (any pear will do)
  • 1/4 cup candied walnuts
For the Dressing: Balsamic Vinaigrette
  • 1/2 cup of olive oil
  • 1/4 cup balsamic vinegar
  • 1 packet of splenda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. Preheat oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Place chicken, skin side up, on baking sheet.  Pour 2 tablespoons of olive oil and wine over chicken.  Sprinkle on 2 teaspoons thyme.  Generously season with salt and pepper.  Set aside.  Slice off top half of garlic head, cross ways.  Place garlic halves in separate 6 ounce ramekins, cut side up.  Pour 1 tablespoon of olive oil over each garlic half.  Sprinkle with remaining thyme leaves, season with salt and pepper.  Loosely cover each ramekin with aluminum foil.  Place ramekins on the same baking sheet used for the chicken.  Cook chicken for 30-35 minutes until chicken reaches and internal temperature of 165 degrees.  Garlic cooks for a total of 45 minutes.

2.  Meanwhile make the dressing.  Mix all ingredients in a measuring cup.  Set aside.  

3.  Allow chicken and garlic to cool for 15 -20 minutes.  For the chicken, peel off skin.  Using a sharp knife cut the breast meat off the bone.  Slice the breast into bite size pieces.  For the garlic, squeeze out the cloves from the bottom up, discarding the paper.  Garlic should easily slide out.  

4.  Prep the salad:  Peel and core pear.  Thinly slice.  Add to a large bowl.  Add endive, romaine, candied walnuts, chicken, and garlic.  Add dressing and toss.

5.  Serve your boyfriend.  Serve on a dinner plate.  Get creative and artist.  

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Thursday, October 7, 2010

Balsamic Vinaigrette


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 packet of splenda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
1.  Quickly whisk together all ingredients in a measuring cup.

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New York Strip with Caramelized Onions

Serves 1 hungry boyfriend in 30 minutes


  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 large onions, halved and thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon anchovy paste
  • salt and pepper
  • 1 New York strip steak
1.  Preheat oven to 400 degrees F.  Melt 2 tablespoons of butter with oil in a large skillet over medium heat.  Add onions tossing in butter and oil.  Add thyme, anchovy paste, 1 teaspoon salt and 1/2 teaspoon pepper.  Cook for 20-30 minutes stirring occasionally until onions are caramelized.

2.  Meanwhile heat a cast iron skillet over medium-high heat*.  Brush both sides of steak with canola oil and season with salt and pepper.  Add steak and cook for about 3 minutes.  Flip over and immediately place 1 tablespoon of butter on top of the steak.  Transfer skillet to the oven.  Cook for 5 minutes until steak is medium rare (see meat temperature guide).  Transfer to a plate covering loosely with foil.  Allow to rest for 2 minutes.

*Make sure skillet is hot before you add steak to ensure a good sear.     

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Wednesday, October 6, 2010

Shiksa Shrimp and Pasta

Serves 2 hungry boyfriends in 15 minutes.
So that everything is ready at once, cook pasta while the sauce simmers.

  • 6 ounces pasta (I used egg noodles because I had some in my pantry)
  • 1 tablespoon salt, plus more for seasoning sauce and shrimp
  • Olive oil
  • 1 tablespoon unsalted butter
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1/3 cup dry white wine
  • 1/2 cup vegetable stock
  • 3 tablespoons tomato paste
  • 1 teaspoon thyme leaves
  • 1 lb shrimp, peeled, deveined, tails off
  • 1/4 cup grated parmesan cheese
1.  In a medium bowl, mix together shrimp, 1 tablespoon olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.  Set aside.

2.  In a medium sauce pan, bring water to a boil.  Add tablespoon of salt and a splash of olive oil.  Add pasta when the sauce is simmering (see step 3).  Cook according to box directions.

3.  Meanwhile, melt butter in a small sauce pan over medium heat.  Add onions and cook for 3 minutes stirring occasionally, until translucent.  Add garlic and cook for 1 minute, stirring constantly.  Stir in wine, vegetable stock, tomato paste, and thyme leaves.  Season with 1/2 teaspoon of salt and 1/4 teaspoon pepper.  Simmer for 5 minutes until sauce begins to thicken (this is the time to cook the pasta).  Add shrimp to the pan and cook 3 minutes per side. Turn off the heat and sprinkle parmesan cheese over shrimp.

4.  The pasta should be done cooking by now.  Strain pasta.

5.  Serve your boyfriend.  Pour some pasta on a dinner plate.  Add shrimp and sauce, allowing the pasta to absorb the sauce.

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Sunday, October 3, 2010

Chicken Francaise

Serves 2 hungry boyfriends in 15 minutes
4 chicken cutlets
1/4 cup flour
1 large egg
1 tablespoon water
3 tablespoons canola oil
4 tablespoons unsalted butter
salt and pepper
1/4 cup parsley, chopped
1 small shallot, diced
1 garlic clove, chopped
1/3 cup dry white wine
1/4 cup vegetable stock
juice from 2 large lemons, about 1/3 cup, reserving lemon halves

1.  Season both sides of cutlets with salt and pepper.  Poor flour onto a plate and mix with 1/2 teaspoon salt, 1/4 teaspoon of pepper.  In a small bowl, lightly beat egg and water.  Dip chicken in egg mixture, shaking off excess, and then dip in flour mixture, shaking off excess.  Repeat with remaining chicken.

2.  In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.  Add chicken and cook for 2-3 minutes.  Flip chicken then sprinkle with half of the parsley.  Cook another 2-3 minutes.  Flip again and cook 1 minute.  Set chicken aside.

3.  Make sauce.  Lower heat to medium.  Add shallots and cook, stirring constantly with a wooden spoon for about 30 seconds. Add garlic and cook, stirring constantly for another 30 seconds.  Add wine, scraping up the brown bits at the bottom of the pan (deglazing) for 30 seconds.  Add vegetable stock, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Carefully add reserved lemons to the sauce, skin side down.  Boil for 2 minutes until reduced by half.  Off the heat stir in 3 tablespoons of butter until melted.  Toss chicken in the sauce.
Chicken absorbing sauce

4.  Serve your boyfriend.  I like serving this meal on a bed of cooked pasta shells.  Place 2 cutlets on top of shells and pour sauce over chicken and pasta.  The pasta will absorb the sauce for a delicious meal.  Sprinkle with remaining parsley.

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