Kuster Dental: Food & Wine

Archive for the ‘Main Entree’ Category

Stuffed Chicken Breast

Posted on: May 20th, 2014 by James No Comments
Chef Christian's Stuffed Chicken Breast

Chef Christian’s Stuffed Chicken Breast

Another one of Chef Christian’s Wine & Cooking Demo Dinners has resulted in another great dish to share.  This time we made these great stuffed chicken breasts.  I hope you enjoy them as much as I did!

 

Yield

4 servings

Active Time

30 Minutes

Total Time

45 Minutes

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Ingredients

4 boneless, skinless Chicken Breasts (thicker breasts preferred)

1 C Ricotta Cheese

¼ C Parmesan Cheese, grated

2 C Spinach, chopped

1 tsp Garlic, chopped

2 C Italian Sausage, crumbled

2 Tbsp Green Onion, chopped

Salt & Pepper, to taste

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Instructions

  1. Cut a small “pocket” into the thicker portion of each breast.
  2. Combine Ricotta Cheese, Parmesan Cheese, Spinach, Garlic, Italian Sausage, and Green Onion together in a bowl to form stuffing.
  3. Stuff each chicken “pocket” with mixture.
  4. Season each breast with salt & pepper on both sides.
  5. Sear chicken breasts on each side for 3 minutes and then finish in 350 degree oven for 10 minutes or until cooked through.
  6. Serve with a smoked tomato marinara sauce.

A Great Winter Soup

Posted on: December 4th, 2012 by James 1 Comment

My roommate and I made this amazing soup on a cold, damp evening when even with the fire going it was difficult to shake the chill.  The smoked paprika really gives this soup a great flavor.  Be sure to enjoy it with a hearty bread and some Manchengo cheese.  Amazing!

Pork, White Bean & Kale Soup

Yield

4 servings, 1 1/2 cups each

Active Time

40 minutes

Total Time

1 hour

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Ingredients

1 tablespoon extra-virgin olive oil

1 pound pork tenderloin, trimmed and cut into 1-inch pieces

3/4 teaspoon salt

1 medium onion, finely chopped

4 cloves garlic, minced

2 teaspoons paprika, preferably smoked

1/4 teaspoon crushed red pepper, or to taste (optional)

1 cup white wine

4 plum tomatoes, chopped

4 cups reduced-sodium chicken broth

1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)

1 15-ounce can white beans, rinsed

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Instructions

  1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
  2. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

Not Your Regular Tomato Soup

Posted on: October 4th, 2012 by James No Comments

My roommate found this fabulous Wolfgang Puck recipe for tomato soup.  It is rather straight forward to make and we like to leave it a bit chunky rather than pureed.  I hope you enjoy it on a cold, Autumn night.

Yield

6 servings

Active Time

30 minutes

Total Time

1 hour

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Ingredients

4 tablespoons Butter or Olive Oil

1 medium Onion, chopped

3 cloves Garlic

1/2 cup Celery, diced

1/2 cup Carrot, diced

2 tablespoons Flour

3 tablespoons Tomato paste

1/2 teaspoon Dried thyme

2 tablespoons Dried basil

1 quart Chicken broth

2 cans (28 oz) Whole peeled or crushed tomatoes in juice

Coarse salt and ground pepper to taste

Lemon or Lime Juice to taste

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Instructions

  1. In a saucepan over medium-high heat, heat butter or olive oil; add onions and cook, stirring, until onions are translucent.
  2. Add garlic, celery and carrots; cook until soft but not brown.
  3. Add flour and stir to incorporate; add tomato paste.
  4. Add remaining ingredients, stirring to break up flour.
  5. Simmer for 15 to 20 minutes until heated through and soup is lightly thickened.
  6. Season to taste with salt and pepper.
  7. For a rustic soup, leave chunky. For a creamier soup, puree in blender.
  8. Return to saucepan; adjust thickness with water or stock, adding a splash of lemon or lime juice to taste. (If soup tastes too acidic, add a little heavy cream or a pinch of sugar.)

Beef & Bean Chile Verde

Posted on: September 18th, 2012 by James No Comments

I really love chili and as the weather is starting to cool and football season gets underway, it just seems like the time is right to partake.  A friend made this chili Sunday night for movie night and it really hit the spot.

Yield

4 servings, about 1 1/2 cups each

Active Time

20 minutes

Total Time

30 minutes

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Ingredients

1 pound 93%-lean ground beef

1 large red bell pepper, chopped

1 large onion, chopped

6 cloves garlic, chopped

1 tablespoon chili powder

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper, or to taste

1 16-ounce jar green salsa, green enchilada sauce or taco sauce

1/4 cup water

1 15-ounce can pinto or kidney beans, rinsed

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Instructions

  1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
  2. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
  3. Stir in salsa (or sauce) and water; bring to a simmer.
  4. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
  5. Stir in beans and cook until heated through, about 1 minute.
  6. Serve with fresh cilantro, red onion and Monterey Jack. Add your favorite hot sauce.

 

Ever Make Pasta at Home?

Posted on: September 13th, 2012 by James No Comments

Have you ever made your own pasta?  I don’t mean boiling water and adding dried noodles you bought at the store, but actually making the noodles yourself at home.  I found this recipe by Jenn Louis in the Wall Street Journal a couple of weeks ago and it sounded easy enough that I might actually be able to tackle it without it consuming an entire day.

While the recipe says it only takes 30 minutes to make, I actually found it took me 2 hours, but I was still able to put it all together on a weeknight without any stress.  My roommate loved it and we both look forward to try this again substituting fresh basil and/or oregano for the marjoram to see how this might change the flavor.

Hope you enjoy it as much as we did!

Ricotta Gnudi with Cherry Tomatoes and Marjoram

Yield

4 servings

Active Time

2 hours

Total Time

2 hours

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Ingredients

salt and freshly ground black pepper

1 pound fresh ricotta cheese

1/4 cup finely grated Parmesan, plus more for garnish

1 egg

2 teaspoons melted butter, plus 4 tablespoons chilled butter

Pinch of freshly grated nutmeg

1 cup all-purpose flour, plus more for dusting

1 large shallot, minced

3 garlic cloves, sliced thin

Generous pinch dried chili flakes

4 tablespoons extra-virgin olive oil

1 pint cherry tomatoes, halved

1/4 cup fresh marjoram leaves, roughly chopped

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Instructions

1. Bring a pot of salted water to a boil.

2.  Make the gnudi: Mix together ricotta, Parmesan, egg, melted butter, and nutmeg.  Stir in flour until just combined.

3.  Set a large sauce pan over medium heat.  Saute shallot, garlic, and chili flakes  in oil and chilled butter until onion is translucent but not colored, about 3 minutes.

4.  Raise heat to medium-high and add tomatoes.  Smash some to create a textured sauce.

5.  Simmer until tomatoes begin to soften, about 5 minutes.

6.  Season with salt and pepper, to taste.  Cover and keep warm.

7.  While sauce simmers, roll out gnudi.  On a lightly-floured surface, roll dough into 1-inch thick ropes.   Dust with extra flour as needed to prevent sticking.

8.  From the ropes, cut 1- to 1 1/2-inch chunks.  Arrange gnudi on flour-dusted tray.  If making gnudi in advance (these keep, covered, for 24 hours), refrigerate until poached.

9.  Poach gnudi in simmering water until they begin to float.  Just as they start to bob at water’s surface, after about 4 minutes,transfer dumplings with a slotted spoon to warm sauce.  Add 2/3 cup hot pasta water to saucepan.

10.  Turn heat to medium-high.  Saute until sauce is shiny and clings to dumplings, 2-3 minutes, then remove from heat.

11.  Stir in marjoram and divide gnudi among four plates.  Top with Parmesan, to taste.

 

Chicken roasted with artichokes and tomatoes

Posted on: August 21st, 2012 by James No Comments

This is another favorite recipe of my roommate and I from the great chefs at SlimFast.  This is easy to make and tastes wonderful.  Your guests will never believe it is low fat and good for them!

Yield

4 servings

Active Time

15 minutes

Total Time

40 minutes

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Ingredients

1 cup cherry tomatoes

1 can (14 oz) artichoke hearts, drained and quartered

2 cloves garlic, finely chopped

1 Tbsp balsamic vinegar

2 Tbsp Promise buttery spread

½ tsp dried oregano leaves, crushed

¼ tsp ground black pepper

1 lb boneless, skinless chicken breast halves

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Instructions

  1. Preheat oven to 400 degrees
  2. Toss tomatoes, artichoke hearts, garlic, vinegar, and 1 Tablespoon Promise in 13 x 9 inch roasting pan; set aside.
  3. Blend remaining Tablespoon of Promise, oregano, and pepper in small bowl.
  4. Evenly spread on top of chicken, then arrange chicken on tomato mixture.
  5. Roast 25 minutes.

A Summertime Grill Favorite

Posted on: July 26th, 2012 by James No Comments

One of the reasons I love summer is that I love cooking on the grill.  Not that one can’t grill all year long, but nothing tastes quite as good as a summertime meal hot off the grill.

This is a very simple favorite from our friends at Slim Fast that has become my roommate and my “go-to” standards anytime we’re in the mood for beef.  I think you’ll really enjoy it!

Buttery Cilantro Steak

Yield

4 servings

Active Time

20 minutes

Total Time

20 minutes

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Ingredients

1 ¼ lb boneless sirloin

10 sprays I Can’t Believe It’s Not Butter® Spray Original

¼ cup fresh cilantro, chopped

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Instructions

  1. Spray steak with I Can’t Believe It’s Not Butter® Spray Original
  2. Rub with the chopped cilantro
  3. Grill, turning once, 10 minutes or until desired doneness.
  4. Let rest before slicing.

More Summer Grilling Fun!

Posted on: June 19th, 2012 by James No Comments

We’ve mentioned we love the summer grilling season, right?  Well, here’s another wonderful entrée that will make your neighbors jealous with the incredible aromas wafting over your backyard fence and light up the tatebuds of your guests.

Grilled Salmon with Citrus Salsa

Yield

4

Active Time

20 minutes

Total Time

40 minutes

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Ingredients

2 large navel oranges, peeled, sectioned, and coarsely chopped

2 medium tomatoes, chopped

2/3 cup sliced green onions

¼ cup chopped, fresh cilantro

¼ tsp hot pepper sauce

4 salmon fillets (about 1 ¼ lbs)

1 ½ Tablespoon Olive Oil

4 cedar grilling planks (one for each fillet)

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Instructions

  1. Combine oranges, tomatoes, green onions, cilantro, and hot pepper sauce in large bowl.  Season with fresh ground pepper and salt, if desired.
  2. Brush the salmon fillets (both sides) with olive oil and place on cedar plank. Sprinkle, if desired, with fresh ground pepper and salt, to taste.
  3. Grill salmon on the cedar planks until opaque, about 15-20 minutes.
  4. Serve salmon with salsa spread over the top.

Chicken with Escarole and Tomatoes

Posted on: June 14th, 2012 by James No Comments

This is a great Italian-like, one dish entree that I had a friend’s house and fell in love with.  I fix this often whenever I’m needing an “Italian” fix!

Yield

4

Active Time

15 minutes

Total Time

30 minutes

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Ingredients

1 Tablespoon olive oil

1 ½ lbs boneless, skinless chicken breast, cut into 1-inch pieces

1 clove garlic, chopped

½ cup sliced onion

1 pint grape or cherry tomatoes, halved lengthwise

1 ½ escarole, trimmed and chopped

1 can cannellini beans, rinsed and drained

½ cup Wish-Bone Light Balsamic Basil Vinaigrette Dressing

1/8 teaspoon crushed red pepper flakes

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Instructions

  1. Heat olive oil in 12” non-stick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.
  2. Remove chicken and set aside.
  3. Add garlic and onion into same skillet and cook, stirring occasionally, 2 minutes.
  4. Add tomatoes and escarole, in batches, and cook, stirring occasionally, 5 minutes or until escarole is wilted.
  5. Stir in chicken, beans, and dressing, and heat through.
  6. Stir in red pepper flakes.

Another New Grill Season Favorite!

Posted on: May 24th, 2012 by James No Comments

To continue our grilling season theme here is a wonderful and amazingly simple combination that is as good mid-week as it is on Sunday afternoons.  Thanks to the folks at Eating Well for another amazingly healthy and delicious recipe.

Grilled Filet Mignon with Vegetable Kebabs

Yield

4 servings

Active Time

20 minutes

Total Time

30 minutes

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Ingredients

1 lemon, zested and juiced

2 tablespoons extra-virgin olive oil

1 tablespoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

16 cherry tomatoes

10 ounces white mushrooms, stemmed

1 medium zucchini, halved lengthwise and sliced into 1-inch pieces

1 small red onion, cut into wedges

1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

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Instructions

1.Preheat grill to high.

2.Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.

3.Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.