"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"

August 20, 2016 Rich at Definitely Delish

I can't believe it, but it's been only just a little over a year now since I started playing around with the idea of blogging online...

It certainly has felt like so much longer to me...

Now between all of the cooking, photographing and sharing of my recipes I've been blessed to have met some of the kindest, sweetest and most supportive "Foodies" from just about every corner on Earth...

They really have been beyond wonderful and I've cherished the friendships I've made with each of them...

One of the very first good friends within the "Foodie" community that I made was Lizzy, from A Tasty Mess...

An at home Chef, much like myself, from Houston Texas—who beyond just the incredible encouragement she always gave me, and my early endeavors, was also kind enough to invite me to write, and create, a guest post on her blog—a post that amazingly enough even made it onto the The Daily Meal...

For someone like myself who hadn't ever even shared a recipe, let alone write & photograph for a website, this was an opportunity that I've always been grateful for...

So in honor of the recipe that started it all, I've decided to take most of the same wonderful ingredients to create this dish—a mix of farm fresh and organic, brought together to give you a scrumptious "Sweet & Creamy Polenta" with a "Roasted Vegetable Sauce"

Try it out for yourself. I'll think you'll find it, oh so "Definitely Delish"

"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"
(serves about 4)

Roasted Vegetable Sauce:
Ingredients:
1/3 cup Kalamata Olive oil
1-2 Japanese eggplants, cut into 3/4 to 1 inch pieces
1 medium Zucchini, cut into 3/4 inch pieces
1 yellow squash, cut into 3/4 inch pieces
2 teaspoons tomato paste
1/4 cup white wine (Sauvignon blanc or Pinot Grigio)
1 cup chopped fire roasted tomatoes (fresh or canned)
6 tablespoons water
1/4 teaspoon sea salt
1/4 teaspoon organic sugar
1/2 tablespoon Shallot, minced
1 tablespoon fresh oregano, chopped

Directions:
1. Heat the oil in a large deep sided sauté pan on medium heat—add the various sliced vegetables (zucchini, eggplant & squash) and pan roast for 10 minutes, or until nicely browned...
2. Now add the shallots and cook for one minute more before draining off any excess oil if necessary...
3. Follow by adding the tomato paste to the pan and stir, cooking for 2 minutes, before then adding the wine and cooking for 1 more minute...
4. Add the chopped tomatoes, water, sea salt, organic sugar and fresh oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside or save; warm it up when ready to serve...

Polenta:
Ingredients:
6 ears of Farm Fresh Corn
2 cups Water
3 tablespoons unsalted Irish Butter, diced
7 ounces Bulgarian Feta, crumbled
1/4 teaspoon Sea Salt
Fresh ground White Pepper

Directions:
1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Using a sharp knife to shave off the kernels by either standing each ear upright on its base and shaving downward, or lay each ear on its side on a cutting board to slice off the kernels...
2. You want to have about 1 pound of corn kernels...
3. Place the kernels in a medium saucepan and barely cover them with the water. Add one tablespoon of butter and a pinch of salt. Cook for 15 minutes on low heat simmering...
4. Use a slotted spoon to remove the kernels from the water and place them into a food processor; reserve the cooking liquid...
5. Process them for several minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process...
6. Now return the processed corn to the pan with the reserved cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to an almost mashed potato consistency. (If you have a lot of liquid left in the pan, it can take longer to cook down the polenta, and it will sputter)
7. Fold in the remaining butter, the feta, sea salt and some pepper and cook for another 2 to 3 minutes. Taste and add more sea salt & white pepper if needed...

"Spiced French Toast Bake"

August 13, 2016 Rich at Definitely Delish

I find that creating breakfast recipes can be some of the toughest to do...

I mean there's only so many ways to scramble an egg or make an omelette, waffle or French toast...

An though I've still attempted it by tweaking an "Eggs Benedict" using "English" crumpets and "Kobe-Wagyu" sirloin burgers or by layering a "Frittata" with potatoes, pancetta, mushrooms, asparagus and cheese—I still find it tough to find a technique or addition to make a breakfast recipe truly my own...

This is one of those...

Taking a personal love of all things bread related; I took buttered toast for breakfast, along with my French Toast recipe and decided to combine the two together with a twist...

Taking cues from a "New Orleans" style Bread Pudding (which has been much on my mind as me and my Baby plan our return trip); I played around with the ingredients and after a night at rest, me and my Baby were blessed to have this beautiful symphony of sweet and spicy ingredients slowly baking in the oven...

Once done, and dusted with powdered sugar, it was ready to be served up with some pure organic maple syrup...

Such a serendipitously satisfying selection to soothe both your hunger and your sweet tooth at the same time...

So try out my "Spiced French Toast Bake" yourself; I think you'll find that it is,
oh so "Definitely Delish"

"Spiced French Toast Bake"

Ingredients:
1 loaf of fresh made Whole Wheat Bread, cut into 14 slices
3 tablespoons unsalted Irish Butter, softened
6 tablespoons granulated organic Sugar
Zest of 1/2 lemon
2 teaspoons Vanilla extract
6 farm fresh Eggs
2 cups Whole Milk
1 cup Light Cream
1 tablespoon Amber Rum
1/2 teaspoon ground Cinnamon
1/8 teaspoon of ground Cloves, Allspice & Nutmeg
1/4 teaspoon Pink Himalayan Salt or Sea Salt
Powdered sugar, for dusting
Organic Maple syrup to finish (optional)

Directions:
1. Pre-heat oven to 350 degrees Fahrenheit. Slice your bread into 14 slices and then diagonally into triangles. Arrange them on a large baking tray and bake for 5 to 10 minutes, until firm to the touch but not yet browned. You can flip halfway through baking...
2. Lightly butter a 9×13-inch or other 3-quart casserole dish with 1 tablespoon of softened butter. Melt the remaining butter in a dish and using a silicone basting brush, brush each slice of bread after they're done in the oven...
3. Fan your bread slices out into the pan. Now place sugar and lemon zest in the bottom of a small dish and use your fingertips to rub the zest into the sugar, so it breaks up a bit and also releases the most flavor. Sprinkle half of lemon sugar over bread inside your casserole dish...
4. Whisk eggs in a large bowl; then slowly whisk in the cream and milk, followed by the ground spices...
5. Stir in vanilla, rum and salt. Pour custard slowly and evenly over bread and sugar, then sprinkle with the remaining lemon sugar...
6. Let mixture soak covered overnight in the fridge. If pressed for time you can let it sit for 30 minutes on the counter instead before baking, but overnight is better...

7. When ready, heat oven to 365 degrees. Loosely cover the "French Toast Bake" with foil and bake for 15 minutes on the middle (or just below middle) rack of the oven. Remove foil and bake for approximately 30 minutes more, until a knife inserted into the center of the casserole and turned slightly causes no liquid custard to spill into the crack. (This can vary by the density of your bread; it can sometimes take longer to finish. Check regularly till done every couple of minutes)
8. Let cool slightly before serving. Dust with powdered sugar and serve with maple syrup on the side, if desired...

*"Buttered Toast, French Toast And Bread Pudding Together At Last"*

"Oia, Santorini - Somber Shades by R.Fisher" — *"Oia, Santorini - Somber Shades by R.Fisher"*

"Kobe-Wagyu Burger Benedict with Avocado"

July 17, 2016 Rich at Definitely Delish

***"Kobe-Wagyu Sirloin Burger Eggs Benedict" with "Avocado" and "Peppered Asiago" on top of a buttered & toasted "English Crumpet"***

It's been a rough couple of weeks for cooking; between my birthday, the holiday, doctors and other things—just hasn't seemed like I had it in me to do much in the kitchen...
Now, though, after a week or so of abject laziness on my part, or so it might have appeared, I've decided to jump back in with a simple "Sunday Brunch" style dish with a tiny twist all my own...
So feast your eyes on the yummy pictures because this week we're pretty much heading straight to the recipes; give it a try yourself, all or in parts, I think you'll find it to be oh so "Definitely Delish"

"Warm Crumpets"

Ingredients:
1 3/4 cups plain flour (all purpose)
1 level teaspoon salt
1 level tablespoon dried yeast
1 level teaspoon caster sugar (regular sugar will also work)
1/2 pint milk (just over 1 cup. You may need a little more.)
6 Tablespoons cold water

Note:
You need some egg rings or metal rings to shape the crumpets when they are cooking. If you don’t have, use a clean shallow can with both ends removed...

Directions:
1. In a jug measure out the milk and place in the microwave for 80 seconds. It needs to be warm to touch and NOT hot. Then add the 6 tablespoons of cold water, stir and then stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it...
2. Sift the flour and salt into a mixing bowl, make a well in the center then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon or hand whisk, to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. The batter should be like pouring consistency, a bit like drinking yogurt. Not thick. If it is too thick, add more milk until it is loose enough...
3. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy...
4. Then we cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a LOW heat. I put some vegetable oil in a bowl and keep it handy to brush the pan & rings...
5. Arrange the rings in the frying pan and, when the pan is hot, spoon 2 tablespoons of the crumpet batter into each ring. Depending on the size of your rings, the batter should be 1 inch high...
6. Let them cook for 4 or 5 minutes: First tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes...
7. When your crumpets look like they're beginning to set, this is when you need to take a knife and go around the inside to release the crumpet (it might have stuck to the ring) and carefully push the crumpet through onto the pan and then they are ready to carefully turn over. It is only when you see the holes and the surface begin to set, you need to release the crumpet from the ring and turn them...
8. Please be careful when touching the rings..they will be hot! So use a cloth...
9. Now take a large spoon and fork, lift off the rings and turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets...
10. Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving...

"Hollandaise Sauce"

Ingredients:
3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
2/3 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne pepper

Directions:
1. Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually...
2. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section)...
3. Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom...
4. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other...
5. Pour extremely slowly so that each addition is blended into the egg mixture before more is added...
6. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne...

Note:
If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter...

"Poached Eggs Easy"

Ingredients:
Eggs
Plastic wrap
Nonstick Spray

Directions:
1. Bring a large pot of water to just under a simmer. It should be steaming, but not boiling or simmering at all...
2. Working with one egg at a time, line a bowl with a piece of plastic wrap about 8 inches long...
3. Spray the plastic wrap very lightly with nonstick spray...
4. Crack an egg into the center of the bowl. Pull the edges of the plastic wrap up to form a little packet with the egg in the center...
5. Twist the plastic so it seals at the top and make sure to keep it secure. Do as many eggs as you want this way!
6. When you're ready to cook the eggs, just dangle them in the water and make sure they aren't touching the bottom of the pan. Move them around slowly so the water circulates around the eggs. Cook them for about 3-4 minutes depending on the size of your egg. At any point you can lift the eggs out of the water and feel them, they should be firm and white around the outside but give a bit in the center...
7. When they are done, move all the eggs to an ice bath to stop the cooking...
8. When you're ready to serve the eggs, just dunk them back in the hot water or about 15 seconds to reheat them. Then cut off the top of the plastic and the plastic will fall away and you'll be left with a perfect soft cooked egg...

"Kobe-Wagyu Sirloin Burger"

Ingredients:
1 to 1 1/2 pounds of Wagyu Beef Sirloin (I ground it myself, but you could find pre-ground)
1 teaspoon Sea Salt

Directions:
1. Mix together and form into patties and then cook in a fry pan or on a grill at medium to medium high heat until cooked to liking, aprox. 3 to 5 minutes....

"Kobe-Wagyu Sirloin Burger Eggs Benedict" with "Avocado" and "Peppered Asiago"

Ingredients:
Pre-made Crumpets (from above recipes)
Pre-made Burgers (from above recipes)
Pre-made Hollandaise (from above recipes)
Poached Eggs (from above recipes)
1 ripe Avocado, seeded and sliced
1 chunk peppered Asiago cheese, shaved/grated
Fresh chopped Chives for garnish
Fresh chopped Italian Parsley for garnish
Sea Salt and Cracked Pepper to taste
Butter for Crumpets

*"Like my Burger on the rare side but you can cook to liking"*

Directions:
1. Make above recipes in amounts needed for the amount of people you plan to serve, saving extras in the fridge if not needed...
2. Toast and butter a crumpet, place a cooked kobe-wagyu burger on top and follow that with one poached egg...
3. Place 3 slices of avocado on top followed by several spoonfuls of Hollandaise sauce, then a teaspoon or two of grated cheese...
4. Garnish with chives, parsley, salt and pepper to taste...

Serve and Enjoy........

"Healthy Faux PF Chang's Mongolian Beef" with "Noodles"

June 25, 2016 Rich at Definitely Delish

*"Healthy Mongolian Beef with Ramen Substitute"*

Every once and awhile I will see a picture, walk by an item or think of something and say to myself—"You know what, I just have to try that"

Recently I had experienced an almost cascading avalanche of these ideas an fixations as a plethora of thoughts went tumbling through my mind...

It all started, simply enough, with a discussion of ramen noodles and how I first got into cooking as a kid by playing around with the seasoning and cooking method of this simple, cheap staple of college students and kids practically the world over...

Shortly after this; and with the thoughts of ramen still percolating through my subconscious, like magic, I wandered across the image of an Asian beef dish while skimming an article which included, amazingly enough, ramen noodles...

*"Faux-PF Chang's Mongolian Beef with Ramen"*

It was then that I truly began to get intrigued. I mean, I haven't had ramen in so long but maybe just maybe it'd be worth it—still I wasn't sold just yet...

Finally as I walked the aisles of my local market I passed, in the freezer case, what just happened to be the exact same beef dish I had just seen in the article—"PF Chang's Mongolian Beef"

This is what finally set off the shock-wave within my brain causing my thoughts to begin that headlong rush, that unstoppable tsunami, which would culminate in the creation of a new landscape and, I hoped, a new recipe worth sharing...

I began researching and almost gave up the journey; the carbs, the sugars, the sodium was just massive—I mean I just don't eat like that anymore, being on the wrong side of "40" and all that...

It was then I said to myself that it must have been "kismet" or "serendipity" that brought me here through this congruence of events, that the universe itself must be telling me to look further into this and not give up so easily—that just maybe I could find a better way to a better recipe...

And I did...

Using every trick in the book, and a few I didn't even know where an option, I eventually came up with what so closely resembles the flavors and textures of "PF Chang's Mongolian Beef" but with a vastly healthier list of ingredients and all of it finished off with my newest, favorite noodle substitute—the "Miracle Noodle" or "Shirataki Noodles"

None of the fat, sugar or heavy starches of the ramen dish I first saw but with all of that amazing flavor. Try it out yourself; I think you'll find that it is, most assuredly, oh so
"Definitely Delish"

"Healthy Faux-PF Chang's Mongolian Beef" with "Noodles"

Ingredients:
1 1/2 lb lean Sirloin, sliced/cut small (I used lean Filet Mignon cuts)
2 tbsp Cornstarch
2 tablespoons Coconut oil
1 Bell Pepper, sliced into thin strips (I used a mix of Orange and Yellow)
3 Green Onions, chopped
2 tbsp Rice Wine Vinegar
1 package Angel Hair Miracle Noodle (Shirataki Noodles)

For Sauce:
2 tbsp Toasted Sesame oil
1/2 cup Tamari Lite Japanese Soy Sauce
3-4 tbsp Truvia Brown Sugar Blend
1 1/4 cup low sodium fat free chicken broth
5 cloves fresh Garlic, minced
1/4 tsp red pepper flakes

Directions:
1. Slice the lean beef into small thin pieces against the grain, pat dry with paper towels. Then place the beef in a medium sized bowl with the cornstarch and mix together to lightly coat...
2. Prepare your "Shirataki Miracle Noodles" by first rinsing them off in a colander for 2 minutes under warm water. Then place them in a small pot of water and bring to a boil, cooking for 3 to 4 minutes. When ready drain in the colander and rinse again for 30 seconds under warm water. Finally place drained noodles in a large non-stick pan and cook on medium heat, without oil, for approximately 8 to 10 minutes to dry and toughen up the noodles, being careful not to overcook...
3. In a wok, or non stick skillet, heat the 1 tablespoon of the coconut oil on medium to medium-high heat. When the oil is hot, add beef and cook until browned on all sides. It will take 2 to 3 batches because you want the beef to brown without sticking together. Also add another tablespoon of coconut oil after the first batch and feel free to add more if needed...
4. Remove beef from the wok to a plate, covering with foil and then add the 2 tablespoons of rice wine vinegar scraping up any brown bits stuck to the pan...
5. Add the bell pepper and saute it for a couple minutes just until it begins to soften. Remove the pepper from the skillet to a plate and set aside.
6. In that same skillet add all of the sauce ingredients, the sesame oil, tamari soy sauce, truvia brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It can take up to about 10 minutes until the sauce thickens and reduces. You don't want to reduce it by too much because you want enough sauce to coat the noodles and beef...
7. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked shirataki miracle noodles to the wok and toss everything together. Top with sliced green onions and serve while hot...

"The Perfect S'mores"

June 12, 2016 Rich at Definitely Delish

This week I'm going to keep it short and sweet for a change...

Now that summer is pretty much here, the pools are open and the barbecues are hot and raring to go along with the fire-pits...

It's now that that old favorite makes its way out of its winter slumber and to every backyard and poolside shindig from the East Coast to the West Coast—this of course being the trusty "S'more"

Scrumptiously sweet and gooey toasted marshmallow on top of rich luscious chocolate and sandwiched between some warm honeyed graham crackers—sounds so temptingly delectable doesn't it, but if you are like me the end result usually falls far short of the desired intention...

So if you want a change of pace from the same stale dry bland marshmallows and graham crackers that taste like they've been sitting, rotting, on some store shelves for what seems like over a decade, then these are the “S’more’s” for you...

Full of delicious, organic and quality ingredients along with the most amazing homemade flavor; trust me, you will never go back to eating those tired old S’more’s again...

Now head on out and get started on making yourself some "Perfect S'mores" right now; I know that you'll find them, oh so "Definitely Delish"

“The Perfect S’mores”

Ingredients:
Graham Crackers:
1 cup Anna extra fine flour
1 cup whole wheat flour
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/3 cup raw organic honey
3 tbsps. half & half
7 tbsps. butter
2 tbsps. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 tsp. fine sea salt

Marshmallows:
3 packs (6 tsps.) unflavored gelatin powder
1 cup warm water, divided
1 ½ cups organic granulated sugar
1 cup light corn syrup
2 tsps. vanilla extract
1/4 tsp. fine sea salt
1/4 cup powdered confectioners’ sugar
1/4 cup cornstarch

Other:
High quality Chocolate, enough for all of your S'mores-(pictured above-Ghirardelli Dark & Raspberry Squares)

Directions:
For the Graham crackers:
1. Mix all the dry ingredients in the food processor...
2. Add the butter to the dry ingredients and pulse in food processor until the mixture looks like coarse breadcrumbs...
3. In a separate bowl, whisk the milk, honey and vanilla...
4. Add the milk mixture to the flour mixture and pulse until a dough forms, about 1 minute. The dough will be sticky. Knead it together lightly on a floured surface then wrap in plastic and chill for at least 30 minutes, or overnight...
5. On a lightly floured surface, roll out the dough to around 1/8 inch thick cutting the dough into squares. Bake the dough for roughly 10 minutes at 350 degrees Fahrenheit so they remain slightly soft…

For the Marshmallows:
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water, whisk on low for 10 seconds...
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place it over medium heat until the sugar has dissolved. Clip a candy thermometer onto the side of the pan (if you have one) and continue to cook until the mixture reaches 240 degrees F, this takes about 8 to 10 minutes, it will bubble as it cooks...
3. After 10 minutes or reaching 240 degrees, immediately remove from the heat…
4. Turn the mixer back on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping…
5. While the mixture is whipping prepare the pans as follows; combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 7 by 11 inch metal baking pan with canola oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use...
6. Grease a spatula, and even your hands, believe me this is sticky stuff...
7. When the marshmallow is ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight…
8. Turn the marshmallows out onto a cutting board and cut a little smaller than your graham cracker using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar/cornstarch mixture, using additional if necessary. Store in an airtight container for up to 3 weeks...

To assemble your S'more:
1. Place your "graham cracker" off heat on your grill (or fire pit grill if you have one) to warm them slightly, then toast your "marshmallow" slowly over the open flame, turning it to get an all over color…
2. Place your chocolate squares onto the bottom graham, cover with marshmallow and then sandwich between the graham crackers. Enjoy while still warm…

"Greek Bifteki Meatball Gyro-A Healthy Mediterranean Meal"

May 27, 2016 Rich at Definitely Delish

I have this enduring love of Mediterranean cuisine; truly I do, whether it's "Egyptian Lentil Soup" or "Italian Pasta with Garlic and Oil"

It seems to me no matter how much I love meat and potatoes, owing to my Austrian-Irish heritage, I just can't get enough of that delicious and healthy Mediterranean diet...
Be it Humus or Kebab, Branzino or Paella—there are just so many healthy, flavorful and delicious choices to choose from...

Today I decided on a fusion of favorites and flavors from across the Aegean and Mediterranean; what I ended up creating was a Greek Bifteki, shaped like an Italian meatball and filled with an incredible mix of cheeses, spices and herbs from all across Turkey, Greece, Hungary, Bulgaria and Italy...

Topped with fresh cucumber, tomato, red onion and the "Tzatziki" yogurt sauce inside of a griddle warmed Pita bread—it was truly just a perfectly wonderful blending of tastes and flavors reminding me of my lovely travels across the seas surrounding the beautiful shores of Italy, Greece and Turkey...

This is one healthy dish to serve for lunch or dinner and is sure to become a family favorite in your own home—so why not give it a try; I think you will find that it is, oh so
"Definitely Delish"

"Bifteki Style Meatball Gyro" with "Tzatziki"

Ingredients:
Bifteki:
8 oz. ground Pork
8 oz. ground grass-fed lean Beef
4 oz. ground Lamb
4 tablespoons Red Onion, minced
2 teaspoons Shallot, minced
2 cloves Garlic, finely minced
1 teaspoon Thyme, fresh chopped
2 tablespoons Italian Parsley, fresh chopped
1 teaspoon dried Greek Oregano (I used some I bought in Corfu at a roadside stand)
1/2 teaspoon Turkish Cumin
1/2 teaspoon Hungarian Paprika (Szeged brand)
2 teaspoons Mediterranean Sea Salt, fine
1/2 teaspoon Black Pepper, fresh ground
1 tablespoon Kalamata Olive Oil (I used a bottle I bought in Olympia Greece)
1 tablespoon Italian Red Wine Vinegar
2/3 cup Panko style plain Breadcrumbs
1 large Egg
3-4 oz. Feta Cheese, grated (I used Bulgarian Feta for the smoother, less salty & tart taste)
2 1/2 small vine ripe Tomatoes, minced after seeds and insides removed (mine were Hothouse variety, just smaller than a golf ball in size)

Tzatziki:
2 (7 oz.) containers fat-free Greek Yogurt
1 Cucumber, seedless
1/4 cup low-fat Sour Cream
2 tablespoons Lemon Juice, freshly squeezed
1 tablespoon White Wine Vinegar
1 tablespoon Dill, fresh minced
1 1/2 teaspoons Garlic, finely minced
2 teaspoons Mediterranean Sea Salt
1/2 teaspoon Black Pepper, freshly ground

Topping:
3-4 Kirby Cucumbers, diced
4-6 small vine ripe Tomatoes, seeded & diced
1 Red Onion, sliced or chopped
Sea Salt & Black Pepper
1/2 tablespoon Red Wine Vinegar
2 tablespoons Italian Parsley, fresh chopped

Other:
Fresh Made or Quality Store Brand Pita Bread

Directions:
Bifteki:
1. Preheat oven to 350 degrees Fahrenheit; then in a large bowl add all of your minced and chopped ingredients along with your spices, meat, cheese, egg and breadcrumbs...
2. Mix well by hand. (I wear plastic gloves for this and when forming the meatballs)
3. Take out a baking tray with a rim and begin forming small meatballs, around 1 to 2 inches in size, placing them in the baking tray—then repeat with the remaining meat mixture until all of its used...
4. You'll end up with 40-60 meatballs depending on size. Now place the tray and bake them at 350 degrees for 35 minutes...
5. Once they are done cooking they can be stored in a container in the fridge for 3 or 4 days; when ready to use, heat a pan on the stove on medium high heat and brown the outside of the meatballs till warmed through and ready to eat...

Tzatziki:
1. Place the yogurt in a medium bowl…
2. Grate the cucumber on a grater and squeeze the grated cucumber with your hand, or using cheesecloth, to remove some of the liquid….l
3. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir to combine…
4. Refrigerate until ready to use…

Toppings:
1. Dice the cucumbers and place them in a small container or Ziploc bag with a dash of sea salt and pepper with the red wine vinegar—then toss to combine and refrigerate until ready to use...
2. Remove seeds and inside of tomatoes, then dice and store in a small container or Ziploc bag till needed—repeat with the red onion and parsley...

Gyro:
1. Warm a skillet or griddle pan on the stove at medium heat and lightly toast/warm your pita bread on both sides...
2. Put 2 tablespoons of Tzatziki sauce on the "Gyro" with 4-6 "Bifteki" meatballs, some of the cucumbers, tomatoes and parsley—then enjoy....

*"White on White on Blue"-Santorini by R.Fisher*

"Mexican Inspired Lasagna"

May 22, 2016 Rich at Definitely Delish

This "Mexican-Inspired Lasagna" was not only for me and my Baby to try out and enjoy the other night, but it just so happens to be a shout out to all her friends who've been caught by the fitness bug now that they're all Beachbody coaches...

So, to help them all out I decided that I would try, on occasion, to come up with some recipes to share that would help them all on their fitness journeys.

Now, after having carefully crafted a few lo-fat Shakeology Gelato's, along with some Shakeology Muffins and Marble Cake-it's now time to get to the heartier fare...

What could be heartier then beans, and this recipe doesn't disappoint. Being a mix of black beans, pinto beans and white meat chicken-the cheesy, salsa layered goodness fills your stomach without worry of breaking your 21 day fix routine...

Low fat, low carb and full of good proteins and fiber; this happy union would be totally at home among a Tex-Mex themed summer barbecue or any dinner time, regardless of the season...

Serve it up with some sour cream, guacamole, sliced avocado and picante sauce for a delicious, healthy meal that can't be beat. Try it for yourself, I think you and your family will find that it is, most assuredly, "Definitely Delish"

"Mexican Inspired Lasagna"

Ingredients:
4 cups Chicken breast, roasted & shredded (2 rotisserie chickens)
2 (16 oz.) jars Chunky Salsa (homemade or favorite brand choice)
1 cup Pinto beans, drained & rinsed
1 cup Black beans, drained & rinsed
1 (7 oz.) bag 2% Sharp Cheddar, shredded
1 (7 oz.) bag 2% Mexican Mix Cheese, shredded
1 (14 oz.) can Fire Roasted Diced Tomatoes, drained
1 teaspoon Onion powder
2 tablespoons Chili powder blend (see below for recipe, or use favorite pre-made)
2 packages Damascus Bakery Flax Roll-Ups (see notes)
Sea Salt & Black Pepper, to taste
Low fat Sour Cream, for serving
Fresh Cilantro leaves, torn for garnish

Directions:
1. Pre-heat your oven to 350 degrees Fahrenheit and take out a 9 x 13 inch baking pan or dish and grease the insides with butter or a non-stick baking spray...
2. Take cooked rotisserie, or roasted, chicken and shred the white meat, placing into a large bowl for mixing. Season with Chili powder blend, onion powder, and sea salt and pepper to taste, until evenly coated. Then set aside till ready to use...
3. Next take the flax roll ups and cut them into 3 even width strips across the short sides of the roll ups, these will make up your "lasagna" noodle substitutes. You should end up with 16 strips approx. 9 inches by just over 3 inches in size...
4. Now, in a bowl, mix together the 2 jars of chunky salsa with the can of drained fire roasted tomatoes. In a second bowl, mix the two bags of low fat cheese together in preparation...
5. To begin layering, start by ladling out 2/3 of a cup of salsa evenly into the bottom of your baking dish (I'll usually give the tray a few shakes back and forth to help spread the salsa). Then cover it with 4 strips of the cut flax roll ups...
6. Cover the 4 strips of flax roll ups with about 1/3 of the chicken, spreading it evenly. Follow that with 1/3 of a cup of the black and 1/3 of a cup of the pinto beans. Cover that with a 2/3 of a cup of the salsa and tomatoes, then 1/4 of the total amount of shredded cheese...
7. Repeat with another layer of roll ups strips, chicken, beans, salsa and cheese until only salsa and cheese remain...
8. After laying down the last 4 strips, cover them with 2/3's of a cup of salsa and the remaining cheese...
9. Place into the oven for 25 to 30 minutes, until warmed through and the cheese is melted and golden brown. Serve with low fat sour cream, avocado slices, torn cilantro leaves and remaining salsa or picante sauce...

Notes:
1. I use the Damascus Bakery Flax Roll Ups for this dish because of the higher protein and fiber, with low calories. (Each Roll Up is 110 cals, 3 g fat, 15 g carbs, 9 g fiber & 12 g protein)
This helps to keep the overall fat and carbs low while raising the fiber and protein a nice amount without affecting the taste...

"Chili Powder Spice Blend"

Ingredients:
2 tablespoons Ancho chili's, ground into powder
1 tablespoon Turkish Cumin, ground
1 tablespoon Mexican Oregano, dried
1/4 teaspoon organic Cayenne powder
1/2 teaspoon Mexican Cocoa powder
1/2 teaspoon organic Onion powder
1/4 teaspoon Hungarian Paprika (I use Szeged brand)
1/2 teaspoon Coriander powder

Directions:
1. Combine all of the ingredients in a small mason jar with a tight fitting lid, shake until evenly mixed and store in a dark cupboard till ready to use...

"Dark Chocolate Popcorn Granola Bars"

May 15, 2016 Rich at Definitely Delish

I'm always fiddling around the kitchen playing with this or that recipe and though not everything is a home run the first time out, more often than not, I will still make something worthwhile and delicious to nosh on...

This one though was a definite hit; mixing the slightly buttery & salty taste of fresh made popcorn with the crunch of granola, the sweet tang of dried cranberries and nuttiness of chopped pecans enrobed in dark chocolate and honey to create something not unlike but so much better than a rice crispy treat...

Decadent, Delectable & Delicious—truly this on the go snack, or late night treat, tastes almost to sinful to eat—but it's full of so much organic, healthy and natural goodness that you can most definitely give yourself a pass and enjoy it no matter whether you're in full on fit mode or not...

I know I'm going to love snacking on this in the days ahead and I think you would too; because it is, oh so "Definitely Delish"

"Dark Chocolate Popcorn Granola Bars"

Ingredients:
7 cups Organic Popcorn, popped
1 cup Organic Pecans, chopped
1 cup Dark Chocolate Chips
1/2 cup Cinnamon Granola (I used an Organic fresh mix from a Organic Market, but Bare Naked and other brands are good too)
3/4 cup Dried Cranberries (natural no sugar added)
2/3 cup natural, unfiltered & organic Raw Honey
1/2 cup fresh made ground Almond Butter (Natural Almond Butter is okay as well)
2 teaspoons natural Vanilla extract
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/4 teaspoon Sea Salt, finely ground

Directions:
1. Make the popcorn fresh and then mix together with the pecans, chocolate chips, granola and cranberries in a large bowl. Stir, then set aside...
2. Place a generous amount of raw honey in a medium-sized saucepan set over medium-low heat. Bring it to a gentle boil, adjusting heat if necessary...
3. After the honey is boiling then stir in your almond butter, and let it bubble for 1 minute. Turn off the heat and stir in the salt, vanilla, ground cloves and cinnamon...
4. Carefully pour the hot mixture over top of the popcorn and other ingredients, then mix together thoroughly...
5. Line a 13x9 inch baking pan with parchment paper and spray with a nonstick butter spray, then scoop out and evenly press the mixture into the pan...
6. Let it cool in the fridge for 15 minutes or more (loosely covered); then, when ready, remove it from the pan and slice it into squares or bars to serve...
7. Store in a covered container for up to 5 days—or up to a week, or more, when refrigerated...

"The Cubano-A Southeastern Sandwich Classic"

May 3, 2016 Rich at Definitely Delish

As you can see, the love of sandwiches has continued this week—from the deliciousness of "Pulled Pork" to the incredible merging of sweet and savory with the "Monte Cristo"

Now though I bring you that most delectable of Miami favorites, the "Cubano" or "Cuban Sandwich"

As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix," a "mixto," a "Cuban pressed sandwich," or a "Cubano") is murky and somewhat intriguing...

In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits...

Because of this constant and largely undocumented movement of people, culture and ideas, it is impossible to say exactly when or where the Cuban sandwich originated.—it's rumored, though, to have originated in Cuba or Key West before spreading in popularity from Tampa to Miami...

Wherever it came from, and whatever it's origins, you almost have to stop to try one in "Versailles" or another eatery in "Little Havana" just to indulge in some of the local flavor...

If traveling to the sandy shores of Florida is out of the question though, why not sit back comfortably in your own home and try my very own tasty take on this Southeastern classic...

I think you'll find it to be oh so "Definitely Delish"

"Classic Cuban Sandwich"

Ingredients:
8 oz. Brown Sugar Baked Pit Ham, sliced (see recipe section)
12 oz. Roasted Marinated Pork Shoulder, sliced (see recipe section)
8 oz. Emmentaler Swiss Cheese, thinly sliced
6 Half-Sour Dill Pickles, thinly sliced lengthwise
1 cup Sweet Cream Butter, softened
3 tablespoons Yellow Mustard, for brushing
3 tablespoons Mayonnaise, for brushing
6 (six to 9 inches long) soft Baguettes or Club rolls, split
lengthwise (If Cuban bread is unavailable)

Directions:
1. Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer ham to a plate...
2. Generously butter the cut sides of each baguette(roll) and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes...
3. Transfer the baguettes to a work surface and generously brush the top cut sides with 2 teaspoons of mustard, and the bottom cut sides with 2 teaspoons of mayonnaise...
4. Layer the ham, emmentaler Swiss cheese, pickles and pork on to each baguette and close the sandwiches...
5. Generously brush the outside of the sandwiches with more butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet...
6. Now cook the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the "Cubanos" in half and serve while hot with some Yucca fries with banana ketchup or chips...

Notes:
Additional Recipes:

"Yucca Fries with Banana Ketchup"

Ingredients:
Ketchup:
2 large ripe bananas, peeled and chopped
1 1/2 cups vegetable stock
1 small onion, halved and thinly sliced
1/2 cup water
4 whole pickled jalapeños, stems discarded, plus 2 tablespoon pickling liquid from the jar
1/4 cup thinly sliced garlic cloves
3 tablespoons finely chopped peeled fresh ginger
1 cup ketchup
1 cup lightly packed Basil
Sea Salt and Pepper

Fries:
3 pounds yucca (about 4 yucca)
Peanut oil, for frying
Sea Salt
Lime wedges, for serving

Directions:
Ketchup:
1. In a medium saucepan, combine the bananas with the vegetable stock, onion, water, pickled jalapeño, garlic and ginger and bring to a boil...
2. Simmer over moderate heat, stirring, until the bananas and onion are very tender, 15 minutes. Transfer to a blender and let cool slightly. Add the ketchup, basil and the jalapeño pickling liquid and puree until smooth...
3. Scrape the banana ketchup into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes...
Fries:
1. Bring a large saucepan of salted water to a boil. Peel the yucca and cut into 3-inch lengths. Cut the lengths into 1/2-inch-thick wedges. Cook the yucca in the boiling water until tender, 10 to 15 minutes...
2. Drain well and spread on a baking sheet to cool and dry; discard any stringy pieces of yucca...
3. In a large saucepan, heat 1 1/2 inches of oil to 360 degrees. Set a rack over a baking sheet. Working in batches, fry the yucca, stirring gently to separate the wedges, until golden brown and crisp, 5 to 7 minutes...
4. Using a slotted spoon, transfer the wedges to the rack and season generously with salt. Serve right away with the banana ketchup and lime wedges...

*"Waves Breaking Along the Florida Gulf"*

"The Monte Cristo-A Sandwich Classic"

April 26, 2016 Rich at Definitely Delish

Recently I've found myself greatly desiring sandwiches for dinner; I don't know what it is, perhaps I've just had an overwhelming hankering for bread—which I don't nearly eat as often as I used too...

Regardless of the reasoning behind my latest creation; you, my dear friends, get to enjoy the fruits of both my desires and labors—which this time have brought forth that delectable mix of sweet and savory ingredients, the "Monte Cristo"

Thought to have it's origins in a Paris cafés offering of a "Croque Monsieur"—which was gruyere cheese and lean ham between slices of crust-less bread, fried in clarified butter.

This sandwich is still a popular snack or casual meal throughout France and Switzerland in most bars and cafés. It is usually made in a special sandwich grilling iron consisting of two hinged metal plates, each with two shell-shaped indentations...

At some point though in America, in the 30's and 40's, the sandwich began to pop up in cookbooks across the country as a "French Toasted Cheese" sandwich or "Toasted Ham" sandwich—shortly followed by it's appearances all across southern California and finally Disneyland in the 60's...

During this deliciously desirable sandwiches travels from the quaint riverside cafés of Paris to the restaurants of Disney and beyond it finally achieved the form we are all familiar with today...

So, for this "Monte Cristo" I took my tried and true traditional French Toast recipe, aged gruyere cheese, fresh roasted turkey, honey baked ham and a variety of accompaniments to create this wonderfully scrumptious and incredibly satisfying merging of the very best of both sweet and savory ingredients—I think if you try it you'll find that it is, most assuredly, oh so "Definitely Delish"

"Classic Monte Cristo Sandwich"

Ingredients:
8 slices firm bread, sliced 1 inch thick (I use Challah bread)
6 large Eggs
2 tablespoons Heavy Cream
3 tablespoons light brown sugar
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
6 tablespoons unsalted Sweet Cream Butter
2 teaspoon Vanilla extract
1/4 teaspoon Sea Salt
2 tablespoons Dijon or Deli Mustard
2 tablespoons Mayonnaise
12 ounces Baked Ham, sliced
8 ounces roasted Turkey, sliced
8 ounces Aged Gruyère cheese, shaved
Powdered Sugar for dusting

Directions:
1. Slice your bread into 8 pieces and then put them on the top rack of your oven at 225 degrees Fahrenheit for about 10 minutes to dry them out—you want to avoid toasting the bread beyond a light golden color...
2. Whisk together the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, cloves and sea salt in a medium bowl. Pour the mix into a 9x13-inch baking pan for easy dipping...
3. Allow the butter to soften at room temperature then preheat a large skillet or grill plate at medium temperature...
4. Take 2 slices at a time and place them into the egg mixture for 20 seconds, then flip them over for another 20 seconds—add a tablespoon of butter to the skillet and your dipped bread then cook until golden brown (approx. 2 minutes to each side)
5. Repeat this process with the remaining bread slices, then set the skillet aside till ready to use again...
6. Now to assemble the sandwiches. Begin by spreading softened butter on the inside of each slice of French Toast; follow that with a thin layer (2 teaspoons) of mustard on 4 slices of toast, and a layer (2 teaspoons) of mayonnaise on the remaining 4 slices...
7. Top the 4 slices with mayonnaise with an equal amount of shaved Gruyere cheese, followed by roast turkey and then the baked ham—top with the final 4 slices of French toast, pressing them together gently...
8. Set your skillet back over medium-low heat and melt 1 tablespoon of the butter...
9. Brush the tops of your Monte Cristo sandwiches with a small amount of the remaining butter and place butter side down, two at a time, for two minutes
10. While cooking brush the top of the sandwiches with butter and when ready flip them over gently, and continue cooking for 2 to 3 minutes more...
11. Repeat with the final two sandwiches, slicing them in half and dusting with a small amount of powdered sugar...

Notes:
1. Serve with real maple syrup or your favorite replacement...
2. Also can be served with Homemade Strawberry preserves (or small batch, farm stand quality) on the side, for a deliciously sweet addition. (Raspberry & Red Currant are also good choices)

"Pasta e Fagioli-An Amazing Italian Tradition"

April 22, 2016 Rich at Definitely Delish

"Pasta e Fagioli" is a typical Italian dish, which has its origins in the countryside tradition, and of which there are an endless supply of regional variations...

Indeed there is no actual "official" recipe for Italian pasta and beans, but there's practically a recipe for almost every area...

Maybe, in the end, it's the most "national" dish of Italy; present in all regions, from the Alps to the Mediterranean...

This is just my version, created over time and taking influences and ideas from a variety of sources and regions—in no way is this the definitive version...

Even so, though my "Pasta e Fagioli" recipe has a few personal touches outside of what you might consider the norm (the addition of arugula) - I still love it and any well made pasta and beans soup recipe...

I hope that you'll give it a try—you may just find you enjoy it as much as me and my family does; because it is, oh so "Definitely Delish"

"Pasta e Fagioli"

Ingredients:
1 (32 oz.) can of Crushed Tomatoes
1 small can of Tomato sauce (14 oz.)
1 Sweet Vidalia Onion, chopped
9 cloves Garlic, sliced thin
1 can (14 oz.) of Cannellini Beans
1 can (14 oz.) of Butter Beans
1 can (14 oz.) of Dark Red Kidney
1 can (14 oz.) of Chick Peas
10 oz. of thick cut lean Prosciutto, diced
1 pound Ditalini pasta
2 tablespoons Olive Oil
2 cups low sodium Chicken Broth
1-2 cups of Arugula
Sea Salt & Pepper to taste
Fresh chopped Parsley
Fresh Grated Parmesan or Romano cheese

Directions:
1. Sauté onion, garlic and prosciutto in the olive oil for 4-5 minutes on medium heat, till onion begins to soften and prosciutto begins to brown...
2. Add crushed tomatoes and sauce and cover, reducing heat to a simmer...
3. Meanwhile rinse off canned beans in a colander, then add to the pot—simmering for 20 minutes...
4. While the soup simmers; bring a separate pot of salted water to a boil and cook the pasta till al dente, follow the box directions...
5. Reserve 1 cup of pasta liquid and drain; then add pasta & reserved cooking liquid to the beans and sauce mixture, stirring on low heat...
6. Add salt, pepper, parsley and arugula to the pot; adjusting the salt or pepper to personal tastes, also add 2-3 tablespoons grated cheese at this time and mix well...
7. Let stand on low heat for 5-10 minutes to meld flavors; if it's too thick you may add some Chicken broth, a little at a time, to reach your desired consistency...
8. Serve while hot with crusty Italian bread and butter...

Notes:
1. I like to mix and match beans, sometimes using Roman or pink, small or large white etc—use what you enjoy best and be creative...
2. When I make Pasta e Fagioli; I prefer it nice & thick, then watery like a soup—an usually serve it as my main meal with hot crusty buttered bread and more grated cheese on the side...
3. Greens are optional, I'll occasionally add Arugula or fresh chopped Escarole for color and flavor—you could also mix the two, or add some chard or kale even but be careful it doesn't change the flavor to much...

"Minestrone Soup-An Old Italian Favorite"

April 13, 2016 Rich at Definitely Delish

Minestrone soup has a really rich history. It is known in Italy as "cucina povera" or literally poor mans soup, a peasant soup. It shows up in cook books as far back as 30 AD...

However, at its beginnings, the ingredients were pooled from ingredients for other dishes, often side dishes or "contorni" plus whatever was left over from meals...

Eventually over time, as the Roman Empire spread, more ingredients became available throughout Italy—though it wasn't till the 1600's that tomatoes first began appearing in Minestrone soups all over the the Italian countryside...

Then, at some point in time, it suddenly became a dish made for its own sake and not using the leavings of other dishes or the remainders of vegetables soon to spoil...

Now every region of Italy has there own version of this wonderful winter soup. (Actually a wonderful anytime soup)

I should warn you though; this recipe is not a 30-Minute Meal, a One Pot Wonder, a Five Ingredient Dinner, a Set-it-and-Forget-it Dish or any of the other cute little titles you can think of dished up daily in foodie mags and, um, blogs kind of like this one...

This minestrone, is not cute. It is a tad bit messy and just a little demanding...

It involves planning as well as some mincing, chopping, shredding, rinsing and blending. Oh, And time. A nice bit of time. The kind of time you once had on a Sunday afternoon before you got too busy either running your kids all over creation or just trying to recover from a weeks worth of work...

Trust me though, in the end, you'll be left with one amazingly wonderfully deliciously layered soup just chock full of Italian flavor, Italian history and oh so "Definitely Delish"

"Minestrone Soup"

Ingredients:
2 Carrots, diced
2 Celery ribs, chopped
1 medium Vidalia Onion, chopped
2 tablespoons olive oil
4 garlic cloves, chopped
2 tablespoons Tomato Paste
1 can Crushed Tomatoes (14.5 oz.)
1 can dice Stewed Tomatoes (14.5 oz.)
1 can Roman beans, rinsed & drained (15 oz.)
1 can Garbanzo beans or Chickpeas, rinsed & drained (15 oz.)
1 can Beef Broth (14.5 oz.)
2 cans Low Sodium-Fat Free Chicken Broth (14.5 oz. each can)
1 cup of Vegetable Stock (8 oz.)
3 cups of Savoy Cabbage, chopped/shredded (or more if desired-see Notes for additional options)
4 Baby Yukon Gold Potatoes, diced (see Notes)
1 tablespoon dried basil
1 teaspoon dried oregano
1 Bay Leaf
2 tablespoons Fresh Italian Parsley, chopped (plus extra for garnish)
1/2 teaspoon Red Pepper Flakes
2 tablespoons fresh grated Parmesan cheese (plus extra for serving)
Parmesan Cheese Rind (Optional Ingredient, see Notes)
3-4 oz. diced Pancetta (Optional-see Notes)
Sea Salt and Fresh Ground Pepper, to taste
1-2 cups dry Pasta (see Notes)

Directions:
1. Heat a large stock pot on medium heat, add 1 tablespoon of Olive Oil—then add Pancetta to pot. (if using this option-see Notes) Cook for two minutes...
2. Add Garlic and Red Pepper flakes then cook for one minute, lower temperature to medium low if needed to avoid over cooking...
3. Now add the Onion, Celery and Carrots to the pot and continue cooking for 5 to 7 minutes—until vegetables soften slightly...
4. At this time add the dried herbs and bay leaf (I prefer freeze dried Herbs, but regular dried herbs are good as well)
5. Now add the Potato and cabbage (see Notes for what I prefer and used in this dish); stir and cook for 2-3 minutes, till cabbage just starts to soften...
6. Add the Tomato Paste to the pot, mix well and cook for 1 minute before adding the crushed and diced Tomatoes. Now add all of the Broths (Beef, Chicken & Veggie) and Parmesan Cheese Rind (If Using), cover and simmer after stirring...
7. Meanwhile rinse and drain the Beans you will be using (see Notes for options), now take 1 cup of mixed beans and purée it in a food processor (you can also mash them in a bowl if needed)—now add Beans and puréed beans to the pot and stir, cover and continue simmering for 15-20 minutes...
8. At this time you can either cook the Pasta in the soup or separately (see Notes) if desired; if you decide to cook it in the soup, raise the temperature to medium and add your Pasta—cook till al dente, about 6-8 minutes depending on pasta size and type...
9. Stir in 2 tablespoons of Parmesan cheese, then season with Sea Salt & Pepper to taste...

Notes:
1. Option to start this soup is either 3-4 oz. of finely diced pancetta or crumbled cooked sweet Italian sausage. If you decide not to use meat, skip step 1 and immediately add garlic and red pepper then continue with the recipe...
2. For my greens I used a mix of both Savoy Cabbage and Green Swiss Chard, for the texture, taste and color of each...
3. I chose to mix Roman beans and Garbanzo beans, mixing two versions of this dish (one being Minestrone Di San Giuseppe, and a version from the Roma region of Italy), you could of course use any variation you desire for this and you would not be wrong (some even come with peas, green beans and Lentils)
4. I always use Parmesan cheese that I grate myself, which eventually leaves me with the rind (the end that has the cheese-makers marks on it), I add this to the soup for the wonderful depth of flavor it can add, but this is entirely optional for you...
5. Pasta choices—for this I used a mix of medium size pasta shells and Fusco Fiori pasta (which has a wonderful shape and texture), you of course can add any types you prefer but smaller with a nice shape (to hold onto the soup) is best I feel...
6. Not everyone likes their pasta cooked inside the soup (can get soft on re-heating); if cooking separately, add salt and a handful of semolina flour to a pot of water and cook till al dente (see your pastas package instructions). The flour will give the pasta that nice starchy flavor you get in good restaurants (they use the same pot of pasta water repeatedly without changing it, adding all that extra pasta starch taste/texture to the water over time)
7. One optional seasoning ingredient is the addition of a sprig of fresh Rosemary when you add the broth, I love the flavor it adds but not everyone enjoys it...
8. A nice hot loaf of sesame semolina is perfect with this, just love dunking it in this soup—delish....

"Italian Wedding Soup To Cure What Ails You"

April 10, 2016 Rich at Definitely Delish

A bit of folklore says that what has come to be known to us as "Italian Wedding Soup" began as a dish traditionally served to the bride and groom at wedding reception to give the couple the extra strength to see them through the wedding night...

Unfortunately that origin, like many old folktales, is nothing but invention...

Italian wedding soup gained its name not from the occasion that might bring it to the table but rather from the wonderful harmony enjoyed by its ingredients...

See, to say two things go well together in Italian, one can say "si sposano bene" (they're well married) -- or, more to the south, that they're maritati, i.e. married...

So you can see how a dish called in parts of Italy "Minestra Maritata" or "Married Soup" could over time become "Wedding Soup" to us here in America—plus who doesn't love a good story to go along with their meal.

I know I do; and even though meats and green vegetables are quite different, they truly go well together, leaving us with a wonderfully married mix of ingredients whether you use spinach and meatballs, sausage and broccoli rabe or some other combination.

"Italian Wedding Soup"

Ingredients:
For the meatballs:
1/2 small vidalia onion, chopped finely
1/3 cup chopped fresh Italian parsley
1 large egg
2 cloves garlic, minced
3/4 teaspoon sea salt
1/2 cup of panko bread crumbs
1/2 cup fresh grated Parmesan
1 lb. of ground beef, pork & veal mixed

For soup:
12 cups low-sodium chicken broth
11 oz. fresh Baby Spinach, chopped
1/2 cup of white wine (optional)
1 carrot, peeled and chopped
2 ribs of celery, sliced and chopped
1 small Vidalia onion, coarsely chopped
8 oz. of "Acini de Pepe" or other tiny pasta
2 tbsp. grated parmesan cheese
1 tablespoon fresh chopped Italian parsley

Directions:
For the Meatballs:
1. Pre-heat oven to 350 degrees Fahrenheit; then stir the first 6 ingredients in a large bowl to blend...
2. Then add the cheese, beef, pork and veal; mix well, then shape the meat mixture into small meatballs, and place them onto a baking sheet. (I prefer the meatballs to be on the smaller size, but you can make them any size you'd like)
3. Place the meatballs in the oven for approximately 30-35 minutes, till cooked thru and just slightly browned (alternatively you can cook them in the soup, but baking is my personal preference-see notes)

*"Perfect for when you're under the weather"*

For the Soup:
1. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot...
2. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally...
3. Add the wine and chicken broth and bring to a boil...
4. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender...
5. Then add the meatballs to the soup and simmer for 1 minute...
6. Taste and season with Sea salt and fresh ground pepper if necessary. At this time stir in the fresh chopped spinach, and parsley, then cook for 2 minutes until the spinach is just wilted...
7. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan if desired...

Notes:
1. If cooking the meatballs in the soup instead of the oven, add them at step 3 and simmer for 12 minutes, then add pasta at step 4 and cook for another 8 minutes...
2. I use about 8 oz. of pasta, but we like a lot of pasta in our soup—so use less if you'd prefer it to be broth'ier...
3. If you decide to use frozen spinach, add it between steps 2 and 3 so that it thaws and cooks adequately...
4. For a "gluten free" version use gluten free panko style breadcrumbs...
5. If you can't eat beef or don't like using beef, pork or veal-you can substitute ground turkey if desired (there's some good hormone free & free range brands out there)
6. I use Sauvignon Blanc wine but you can use a Pinot Grigio or Chardonnay as well...
7. Serve with fresh grated Parmesan on the side and crusty Italian bread hot from the oven with butter...

"A Rose Tart by any other name would smell as Sweet"

April 6, 2016 Rich at Definitely Delish

Last night, as is my usual modus operandi, I decided to mess around in the kitchen...

Now it's not every day that I make a new dish, and a lot of times I'll make the same thing again and again-because, well, it's good an I liked it enough too...

Sometimes, if I'm trying something different with a dish I've done before, I might post it-like with the Caramelized Apple Almond Galette recently...

But mostly this week I've been doing various dishes that I've done plenty before-like last nights Lemon Chicken de Provence...

Though for a tasty visual treat I did decide to make for me and my Beautiful baby last night a "Vegetable Rose Tart" with a fresh mozzarella and herb'ed cream base.
Slicing up my Zucchini, Squash and Carrots with a vegetable peeler; I began wrapping them into my Roses...

Then inside the tart pan filled with puff pastry I added my mozzarella, sour cream and some fresh herbs-followed by all of my beautiful Roses...

*"Roasted vegetables almost to pretty to eat"*

Drizzled a little olive oil, with chopped fresh herbs and garlic, over top it to finish-then into the oven to bake...

Finally while it was cooking, I played around with setting up for the picture; which I got done just as it finished baking...

A couple of pretty pics later and it was finally time to dig in and eat..

Such a beautiful dish in it's presentation and oh so—"Definitely Delish"

"Vegetable Rose Tart"

Ingredients:
For Pastry Shell:
1 package Dufour all butter Puff Pastry (or your own puff pastry recipe)

For the Filling:
1/2 cup fresh Mozzarella
1/2 Sour Cream
1 tsp Sea salt
1 clove minced garlic
Fresh cracked Pepper to taste
1 tsp mixed Herbes de Provence (2 tsps if using fresh Herbes instead of dry)

For the Vegetable Roses:
1-2 medium Zucchinis
1-2 medium Yellow Squash's
2-4 Carrots (purple and other carrot colors if available)
Quality Olive Oil
1 clove minced garlic
1 tablespoon Fresh thyme and parsley, finely chopped
Sea salt and Pepper to taste

Directions:
For the tart shell:
1. Lightly grease a 8-9 inch loose base tart tin.
2. Roll the pastry out until you have a circle approximately 11 inches and lay it over the tart tin and press into the sides. Place in the fridge for 30 minutes.
3. Preheat the oven to 350 degrees Fahrenheit. Scrunch up a piece of baking paper and open it back up. Place on the tart shell and fill with baking beads.
4. Place in the preheated oven and cook for 10-15 minutes. Remove the beads and cook for a further 5-10 minutes until the base is cooked through.
5. Set aside to cool.

For the filling:
1. Chop the mozzarella into small pieces and place in a bowl.
2. Add the sour cream, garlic and mixed herbs then stir until combined.
3. Spread the filling over the base of the tart shell.

For the vegetable Roses:
1. Slice the vegetables into 1/8 inch or thinner slices. (Strips)
2. Preheat the oven to 375 degrees Fahrenheit.
3. On a chopping board, start with a piece of carrot and begin rolling it into a tight curl. Then wrap the Carrot with a piece of Zucchini and then a piece of Yellow Squash. Roll together the 3 vegetables into a rose shape. Place into prepared Tart shell with filling.
4. Continue this process until you have filled the tart with vegetable roses of various sizes.
5. Drizzle the top lightly with olive oil, sprinkle with fresh chopped herbs, finely minced garlic, sea salt and pepper.
6. Transfer the tart into the oven and bake for 40-50 minutes or until the vegetables are cooked and lightly golden. (Alternatively, you could partially pre-roast the vegetable strips before rolling into roses-adjust cooking time accordingly)
7. Serve with a salad for a main course or as a side dish with a main entree of your choice...

"Strawberry Shakeology Gelato To Fixate On"

April 2, 2016 Rich at Definitely Delish

It's not every day that you come to the conclusion that you need to make a change; whether it's lifestyle or your job, when this epiphany occurs its sometimes best for you to take that chance and dive right in head first...

In my life this happened within the last few years; you see after surgery to remove a failing organ, as well as a terrible relationship which was dragging me down both physically and emotionally, I decided I had had enough and needed to get my life back on track and start taking care of myself for a change...

For too long I had let things slide and as a result I had put on more weight then some could realize, as my height tended to hide it well-but in actuality between my poor diet and stress, I was falling apart...

Now with sometime having passed, and with me having made the changes necessary in my life to get back on a healthier road and a healthier lifestyle, I see my Baby doing something similar with an old friend from school...

You see; after Nikki excitedly went back and forth talking with her friend, we decided we'd join up, with Emily, as Beachbody Coaches too. Between the exercise routines, challenges and wonderful Shakeology shakes-you get a full range of products that taste good and with the people you meet, the encouragement to keep on the straight and narrow...

So considering my not to modest cooking skills, and my love of experimentation, I decided to put them to the test and play around with different recipes and products to come up with some delicious 21 day fix meals as well as some tasty treats using, of all things, protein powder-of which this is the first...

So sit back and try the first in what I hope will be a series of dishes and treats, I think you'll find that they are oh so "Definitely Delish"

"Strawberry Shakeology Gelato"

Ingredients:
1 1/2 cups fresh Strawberries
1 1/2 teaspoons Vanilla extract
2 teaspoons Sweetener (stevia, splenda, truvia, coconut palm sugar)
1/2 teaspoon Strawberry extract, if needed
2 scoops Strawberry Shakeology protein powder
1/2 cup unsweetened Almond Milk
3-6 drops of red food coloring
2 containers Fat Free Cool Whip (You could also make whipped cream using coconut milk)

Directions:
1. Defrost Cool Whip on counter for 1 to 2 hours. Take out strawberries, remove greens and then slice into smaller pieces. Place strawberries in freezer for 1 hour hour minimum...
2. Meanwhile take a bowl and add in the "Shakeology" protein powder, vanilla, sweetener, almond milk and blend using a hand mixer. Add the red food coloring, mix and then set aside...
3. Take frozen strawberry pieces from freezer and chop them up using a food processor, blender or nutri-bullet/ninja. You do not want them to completely puree, there should be some variation in texture with bigger and smaller pieces mixed in with the pulped berry...
4. Add the processed strawberries to the liquid protein powder mix and stir together. Now pour the combined mixture into a large bowl with the defrosted cool whip. Stir together slowly until completely combined...
5. Pour the mixture into a nice sized Tupperware container with a lid and then freeze for a minimum of four hours before serving, overnight is best, and then enjoy...

"Irish Coffee Fudge And St. Patrick's Day - A Match Made In Heaven"

March 17, 2016 Rich at Definitely Delish

St. Patrick's Day is Thursday and that means corned beef and cabbage will soon be boiling up, in pots, in homes and homesteads from one side of the Atlantic to the other...

So besides this classic staple of culinary corned beef perfection, green beers and soda bread what other Irish inspired indulgences might you partake of...

For me, a connoisseur of all things coffee, I turn to that wonderful staple the "Irish Coffee"

*"Whiskey and Fudge"-what a combination...*

This hot drink has long been a favorite in Irish pubs with a popularity that could be said to rival a great stout (as tough as that may be).

Joe Sheridan, it's creator, had the right idea when he first combined a robust Irish whiskey with rich, black coffee and created the original Irish Coffee Cocktail...

Despite some common shortcuts that have been taken in the past, a great Irish Coffee is not as simple as adding a shot of whiskey to a cup of coffee. No, this is a well-planned, carefully constructed coffee drink that should be mixed with the care of any modern latte or cappuccino...

For this sweet and indulgent recipe I took the incredible essence of my favorite Coffee Cocktail and worked it into a wonderfully decadent, mildly intoxicating, batch of deliciously sweet fudge...

Truly Saint Patrick and my wild Irish ancestors were with me on the day I decided to play around in my kitchen creating this...

So in honor of my Ó Céileachair (anglicized to Kelleher) ancestors, who immigrated here during one of the many famines to strike the heart of that beautiful Emerald Isle, I give you this addition to your next St. Paddy's celebration...

Trust me; just as Ó Céileachair means a "lover of company", your friends will be feelin' the luck of the Irish and loving you too after enjoying a few of these sinfully tasty little devils- because they are, oh so "Definitely Delish"

*"Cutting up something yummy for Family"*

"Irish Coffee Fudge"

Ingredients:
Coffee layer:
2 bags Semi-Sweet Ghirardelli Chocolate Chips (12 oz. each bag)
1 can Sweetened Condensed Milk (14 oz.)
8 tablespoons Jameson Irish Whiskey (½ cup)
2 tablespoons Espresso Powder (Nescafé Instant coffee is also a good alternative)
1 tablespoon Cornstarch

Irish Cream Layer:
1 ½ bags of Ghirardelli White Chocolate Chips (11 oz.)
1/4 cup Sweetened Condensed Milk
1/4 cup of Bailey's Irish Cream
2 teaspoons Cornstarch

Other:
Nescafé Instant Coffee, for dusting (2 teaspoons)
11x7 or 8x8 deep sided pan lined with plastic wrap

Directions:
1. Mix Jameson Whiskey, Cornstarch and Espresso powder in a microwave safe measuring cup. Then heat in the microwave for 40 seconds, stirring halfway through...
2. Set aside in fridge to thicken; then in a separate cup repeat with Bailey's Irish Cream and Cornstarch, also setting it in fridge to thicken slightly...
3. Meanwhile in 2 separate (large) Microwave safe bowls add the chocolate chips; both bags of dark chocolate to one, and the white chocolate in the other...
4. Add a full 14 oz. can of sweetened condensed milk to the dark chocolate chips, and a 1/4 cup of sweetened condensed milk to the white chocolate...
5. At this time pour the Jameson and Espresso mixture into the bowl of Dark Chocolate and heat in the microwave 20 seconds at a time, stirring in between heating’s until the chocolate has just melted—set aside and stir until a thick consistency is reached...
6. Pour and evenly spread the chocolate mixture into the plastic wrap lined baking dish or pan-then dust sparingly with Nescafe instant coffee...
7. Now add Bailey's Cream mixture to the white chocolate and heat in the microwave 20 seconds at a time, stirring, until chocolate just melts...
8. Continue stirring on the counter till smooth and then pour into prepared dish, overtop the dark chocolate—then spread smoothly covering the dark chocolate...
9. Dust sparingly with Nescafe Espresso powder, cover and cool in the refrigerator overnight—cut into 1 inch squares the next day and serve cool…
Note: Keep refrigerated until ready to serve; depending on pan size, makes between 60 and 80 pieces...

*"Perfect for the holiday or that Irish Coffee lover in your life"*

"The Perfect Steak"

March 15, 2016 Rich at Definitely Delish

It was another wonderful night with my Baby and I decided to cook us up some yummy steaks tonight...

So, after a quick trip to the butcher, I came home with some beautifully marbled and extra thick Aged Shell Steaks...

Letting them sit on the counter and come to room temperature (for about a half hour or so) is key, otherwise you will over cook the beef before the center warms at all...

While they were sitting I prepared some asparagus with heirloom tomatoes, lightly smashed garlic and thyme for the oven-a little sprinkle of salt and pepper to taste, and then it was time...

Turning on both the oven, and stove top, I began preheating both; 400 degrees for the veggies to roast and high heat for my cast iron skillet...

*"NY Shell Steaks-thick cut and delicious"*

Now, using paper towels, I dried off the steaks and then seasoned them simply with some fresh Cracked Pepper and "Fleur de Sel" Coarse Sea Salt...

A quick drizzle off "Kalamata" Olive Oil into the super hot pan and in go the Steaks...

With the pan so hot the steaks get a nice sear going quickly and after just a few seconds they're ready to be turned over...

A little attention, turning the steaks every 30 seconds to cook evenly and just the simplest of ingredients-garlic, thyme, salt and butter...

*"The Sunrise rainbow-hearted steals athwart the misty brine"*

Then in almost no time at all you're left with these beautifully crusted and seared Steaks cooked to perfection...

So unbelievably tasty and flavorful; and with the roasted Asparagus, Tomatoes and Garlic on the side-just like fine dining in the best Steakhouse in town...

A wonderful & simple dish that me and my Sweetie enjoyed immensely- and oh so "Definitely Delish"

*"The most beautiful Steak in the World"*

"The Perfect Steak"

Ingredients:
2 Thick Cut Steaks (I used NY Shell Steaks)
2-3 large cloves Garlic
6-8 Sprigs fresh Thyme
1-2 tablespoons Olive Oil (Kalamata)
2 tablespoons Irish Sweet Cream Butter
Coarse Sea Salt (Fleur de Sel)
Cracked Black Pepper

Directions:
1. Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed...
2. Place cast-iron skillet on high heat on stove top and preheat for 5-7 minutes...
3. Grind fresh pepper over steaks and sprinkle liberally with coarse salt; mopping up seasoning from cutting board with steaks...

4. When pan is preheated, add 1 tablespoon of Olive Oil and immediately place steaks in pan. (Should hear the steaks sizzling)
5. After 30 seconds turn steaks over, they should already have a nice brown sear going-continue cooking turning steaks every 30 seconds to insure even cooking...
6. Place the steaks on their edges, tilting the pan so the drippings run towards the meat...
7. Place Steaks flat again and add the lightly crushed cloves of Garlic, sprigs of fresh Thyme, a touch more Oil and a light sprinkling of Sea Salt...

8. Add 2 tablespoons of sliced Irish Sweet Cream Butter, melt and then baste steaks with it and the pan drippings...
9. Check for your desired level of temperature (rare to well done) with an instant-read thermometer or cut and check the color...
10. Rub steaks with the garlic cloves from in the pan and when cooked to your liking remove to a cutting board and cover loosely with tin foil for 3 or so minutes...
11. Slice and serve with roasted vegetables or whatever side you prefer...

Notes:
1. Serve with a nice full bodied Red Wine; my favorite for this is an Italian Amarone or South American Malbec..
2. Side dishes can range anywhere from baked potatoes, creamed spinach to prosciutto wrapped roasted asparagus-use your imagination and go crazy...

"Chicken Pad Thai-A Spicy Treat from the Far East"

March 11, 2016 Rich at Definitely Delish

The weather was warm, the sky bright blue and the temperature felt close to 70 degrees; so, not to long ago, I decided to try out something new for me and my Baby to enjoy...
Ended up, as usual, overdoing it slightly; but I find that my love of prepping, and preparing, is only ever outweighed by the enjoyment I see others get when I've succeeded in making something special...

So to start the meal off right, and in keeping with our theme of far-eastern cuisine, I prepared for the both of us "Vietnamese Summer Rolls" with a "Spicy Peanut Sauce"
These are an incredibly tasty blend of fresh Herbs (such as Basil and Mint) as well as shredded carrot, radicchio and red an green cabbages with just a hint of cumin-wrapped up in "Spring Roll" rice paper and lightly pan fried for a wonderfully flavorful app' with the homemade dipping sauce...

Served along with it was a "Grilled Romaine Wedge Salad" that was garnished with sliced Avocado, shredded Carrot, sliced Almonds, Golden Raisins and Ginger dressing-it was a very nice mix of flavors and helped to bridge us to what was, finally, the main course for evening...
Homemade "Chicken Pad Thai" -prepared table side just for the fun of it...
Loved this, really and truly I did...

From the marinated thin sliced and tenderized chicken, with the homemade "Pad Thai" sauce, all the way to the final garnishing of roasted chopped peanuts and lime wedges-it was truly an amazingly layered and delicious dish to both make and serve...

I won't continue to prattle on with more superfluous details (I know I can go on and on sometimes) but let's just say all the prep was worth it in the end; when I took the super-heated cast-iron skillet out and started putting it all together for us I felt like a real Chef (almost) and my Baby happily took more then a few pics, which I made into one of my first mini-movie-slideshows...

Then we both got to enjoy a little taste of the "Far East" at home...
So perfect on a sunny day outdoors and oh so "Definitely Delish"

"Chicken Pad Thai"

Ingredients:
For the sauce:
1 1/2 Tablespoons tamarind concentrate/paste
1/4 cup Fish sauce
1/2 teaspoon Chili Sauce
1/3 cup packed light Brown Sugar
1/8 teaspoon fresh Black Pepper
1 teaspoon lime juice
For Chicken:
2 large boneless skinless Chicken Breasts
1 teaspoon Cornstarch
3 tablespoons low sodium Japanese Soy sauce
1 teaspoon toasted Sesame Oil
For Pad Thai:
4 cloves garlic, minced
3 Scallions (green onion), sliced
1/4 teaspoon crushed Red Pepper flakes
2 cups fresh Bean Sprouts
1/4 cup Chicken broth
1/2 cup shredded Carrots, for garnish
1/2 cup shredded Red Cabbage, for garnish
1/4 cup Cilantro leaves, for garnish
2 additional sliced Scallions, for garnish
1/3 cup roughly chopped Peanuts, for garnish
Lime wedges, for garnish
1 Egg
Peanut or Vegetable oil, for stir-frying
6 ounces wide Thai rice noodles

*"Pad Thai with sliced almonds as garnish"*

Directions:
Make the sauce:
1. In a small saucepan, whisk together the tamarind concentrate with 1/2 cup warm water over medium heat. Then whisk in the remaining sauce ingredients and cook for 2 minutes...
2. Remove from heat and set aside till ready to use...

Make the noodles:
1. Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they're barely al dente. The noodles will eventually be stir-fried so be careful not to overcook them...
2. Drain the noodles and rinse them with cold water to prevent them from sticking together...

For the Pad Thai:
1. Cut the chicken breasts into slices or chunks. Then place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce and sesame oil. Then pour it over the chicken, stirring to coat...
2. Cut, slice, shred and chop all of your vegetables and herbs in preparation...
3. Heat a wok or large cast iron pan over medium-high heat. Add 1 to 2 tablespoons of peanut oil then add the minced garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant...
4. Add the chicken to the pan (including all liquids), the Pad Thai sauce and then cook while stirring frequently until it is no longer pink. Now add 1 to 2 tablespoons of chicken broth at a time to the pan while the chicken is continuing to cook to prevent it from drying out. (You may not use the entire 1/4 cup of chicken stock)
5. I will add just a few pinches of the vegetables and the sliced green onion at this time to vary the texture in the final dish...
6. Add the drained rice noodles to the pan, stir to combine for 1 minute, then add the mung bean sprouts and gently stir to combine...
7. Push everything to the side of the pan and add a splash of sesame oil. Crack the egg in the pan and scramble it, cooking till done. Add a tablespoon of chopped peanuts, soy to taste and mix to combine everything together...
8. Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, scallions, peanuts and lime wedges...

Notes:
1. Easily made into a vegan or vegetarian style dish with the removal of chicken, broth and egg. Just add additional vegetables if desired along with a few tablespoons of water or vegetable stock to avoid drying up.
2. You could use Tempeh, Tofu, broccoli or another vegetable as a main substitute for the chicken, and then marinate it and add it to the dish at the same step you add the chicken in the above recipe. (Though certain vegetables might need to be blanched, soaked or steamed slightly to tenderize before cooking)

"Coq au Riesling-the little known French Stew"

March 6, 2016 Rich at Definitely Delish

"Coq au Riesling" is at the very heart of Alsatian cooking, and those who think it is only another version of "Coq au Vin" could not be more wrong...

In both Alsace and Lorraine it is a fairly thick, creamy stew often made even richer by using egg yolks...

For this version I've eschewed the yolks for just the heavy cream; but, as you'll note, the mushrooms have been both sautéed as well as cooked with the chicken throughout—this is a factor that affects both the flavor and texture of the dish...

Traditionally this might be accompanied by a "Nouilles à l'alsacienne" and Red Cabbage or baked Endive along with a cheesy Aligot...

For us today, though, I decided on the hot buttered noodles along with a serving of French petit sweet potatoes on the side...

"Coq au Riesling" is served in family restaurants all through Alsace; but for me and my family in our home, this one is most assuredly -oh so "Definitely Delish"

"Coq au Riesling"

Ingredients:
4 tablespoons Butter
1/2 tablespoon of Olive Oil
2 small Sweet Vidalia Onions, finely chopped
4 ounces lean Pancetta, thick cut & diced
2 cloves Garlic, thinly sliced
8 Chicken pieces, 4 breasts & 4 thighs (I deboned, leaving skin on)
6-8 ounces Cremini Mushrooms, sliced
1 2/3 cups Riesling Wine
1 cup Heavy Cream
1 teaspoon fresh Thyme
1 Bay Leaf
1 Shallot, minced
1/8 teaspoon ground Nutmeg
1 tablespoon fresh Italian Parsley, chopped
Sea Salt & Pepper to taste
1 tablespoon Flour

Directions:
1. Remove bone (if desired) from the chicken pieces, leaving the skin on. Season with Salt and Pepper, sprinkling with a touch of flour and let sit at room temperature...
2. Chop, mince and slice the remainder of ingredients so that they are ready for you when you need them...
3. Melt the butter and oil together in a large pan on medium heat...
4. Add the chicken pieces and sear skin side down for 5 minutes or until nicely browned; flip them over and sear the other side for another 3 to 5 minutes. Remove from the pan and cover loosely in foil...
5. Add the onions and pancetta and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat, browning slightly...
6. Add the garlic & shallot to the pan; then sauté for another 30 seconds before removing the mixture, with a slotted spoon, from the pan. (leaving the fat behind)
7. Add the mushrooms and allow to fry for 2 to 3 minutes, stirring...
8. Return the onion and pancetta mixture along with the browned chicken back to the pan...
9. Add the fresh thyme, bay leaf and nutmeg; then pour in the wine and allow everything to come up to a boil...
10. Turn down the heat to low and cover. Allowing it to simmer for 25-30 minutes or until the chicken is cooked through and tender...
11. With tongs and a slotted spoon; remove all of the ingredients you can, then turn the heat up to high and reduce the cooking liquid to around 1/2 a cup...
12. After that, add the heavy cream and stir until the sauce begins to thicken slightly—around 3 to 5 minutes...
13. Pour the sauce over the chicken, onions and mushrooms—or like I did; pour the sauce into a large measuring cup or bowl, then return all of your ingredients back to your pan and then pour sauce over top of everything. (Either way is good)
14. Add the chopped parsley and season with Sea Salt and Black Pepper, to taste.

Notes:
1. I used the same pan for cooking and serving, so I kept a 13x9 inch baking pan on the side for when I needed to remove ingredients and set them aside temporarily during the cooking process...
2. For a wine; a nice, not to sweet, Riesling is best—I used a Chateau Ste Michelle Riesling, myself, but there are plenty of choices out there...
3. I love Pancetta and Prosciutto diced up for dishes like this and Beef Bourguignon; but in a pinch, bacon is more then adequate...
4. A traditional side dish for this is a a dish of hot buttered egg noodles, seasoned with sea salt & pepper with a teaspoon or two of ground cumin added into it...

"Egyptian Lentil Soup To Fixate On"

March 5, 2016 Rich at Definitely Delish

"Egyptian Lentil Soup with Lemon, Onion and Parsley to Garnish" — "*Egyptian Lentil Soup with Lemon, Onion and Parsley to Garnish*"

The fancy version of this soup is made with a little finely ground lean lamb or beef to enrich the flavor, but a vegetarian version is just as good and more typical of the lentil soup that has nourished Egyptians since the beginning of history...

I prefer using a mix of brown and red lentils (the red lentils break up into the soup stock adding an extra creaminess to the soup); but in a pinch I'll just use brown, or even toss in half a cup of split yellow peas....

"Sunset at the edge of the World" — "*Sunset at the edge of the World*"

For this version I eschewed the meat but punched up the flavor with the addition of both beef stock and chicken broth; as well, fennel seed is unfortunately a no go in this house but a dash of ground coriander, and turmeric, I felt worked nicely as a tasteful substitution...

Whether you alter this to vegan, or go all in with the lamb, it is most assuredly, and indubitably, oh so "Definitely Delish"

"Egyptian Lentil Soup"

Ingredients:
1 large Sweet Vidalia Onion, coarsely
chopped
1 Carrot, peeled and coarsely chopped
1 rib Celery, coarsely chopped
2 tablespoons Olive Oil
2 teaspoons ground Cumin
1/8 teaspoon Turmeric
1/2 teaspoon ground Coriander
2 cups Brown Lentils
1 cup Red Lentils
1 Red Chili, whole
1 fresh Lemon, juiced
1 cup Beef Stock
4 cups Chicken Broth
2 cups fresh Spinach, sliced (about 5 ounces, you can use more or less)
1 tablespoon fresh Parsley, chopped
2 quarts Water (extra if needed or desired)
Sea Salt and Black Pepper, to taste
Lemon Wedges for serving
1 small Onion (sliced & warmed in oil to soften, or chopped fresh-for garnish)

Directions:
1. Pick over lentils and check for any small stones or other debris. Then chop and slice all of your vegetables...
2. In a heavy stockpot sauté the onion, carrot and celery on medium heat in Olive oil. (If using ground meat, add it at this time) cook for 5-7 minutes or until softened. (If using meat sauté till meat is browned, about 15 minutes)
3. Stir in the cumin, coriander, turmeric and beef stock—simmer for 2 to 3 minutes, then add the whole chili pepper...
4. Now add your lentils, chicken broth and water; cover and bring to a boil then lower heat to low and simmer uncovered for 30 to 40 minutes. (Add extra water 1/4 cup at a time if needed)
5. Remove the chili pepper; then add the lemon juice, and salt & pepper to taste...
6. Using an immersion blender (or regular blender) purée a portion of the soup, not more then half at most, I prefer it much less personally...
7. Finally, add in the sliced spinach leaves and parsley—then cook for two minutes more, allowing the spinach to wilt...
8. Now, serve it up hot with either some fresh chopped onion or sliced sautéed onion as a garnish with a pinch of fresh chopped parsley and lemon wedges...

"Sunshine o'er the rocky Shore" — "*Sunshine o'er the rocky Shore*"

Notes:
1. If using ground Lamb meat (or Beef, Pork or Turkey), add it during step 2 and cook on medium heat for 15 minutes with the Onions, Celery & Carrots. Adjust the temperature if needed to avoid burning onions etc...
2. I only ever use around 4 to 6 ounces of ground Lamb, just enough to flavor the dish but not overpower it-you can of course use more or less if desired, but it will alter the taste and texture of the soup to some degree...
3. I like fresh, roughly chopped Onion to garnish the top of mine with for the sharp taste and crunch of the raw onion; but you could also slice some onion thinly and lightly sauté it in oil till just softened and then spoon some of the onion and oil over top of each bowl of soup...
4. I like the tinge of lemony flavor from the juice, as well as squeezing some more on top before digging in; but not everyone enjoys it as much which is why I serve the lemon wedges on the side-also fresh squeezed lemon juice is a must as the bottled/plastic lemon variety is to sharply flavored and concentrated to use I feel...