Mango Macadamia Nut Salad

This is the salad I made with the chicken marsala last week.  My aunt Michelle introduced me to it and it was so good I thought I would make a homemade dressing for it.  The sweetness of the mangos with fresh romaine, crunchy macadamia nuts, and a fresh dressing is perfect.
Somethings to be aware of are how to pick out a ripe mango which can be tricky.  You want it soft and somewhat yellow (it is perfect if the juice is starting to leak from the mango).  Also you want fresh ingredients for the dressing (believe me this can make or break the salad.


Recipe: (Serves 4)

5 oz of romaine salad mix
1 ripe mango
1/3 cup macadamia nuts
handful bread crumbs (french bread toasted and cut into pieces works)

Dressing: (Need a food processor)
1 garlic clove
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tsp good mustard (not the stuff you put on a hotdog)
pinch salt and pepper
tsp basil


Directions:

For the salad, rinse the lettuce and place in a large bowl, gently rip the leaves into bite size pieces (the one thing I dislike about eating salad is trying to eat huge leaves).

Peel the mango skin and cut into 1/4 inch size pieces (mangos have big pits but try and get as much of the fruit as you can).  Toss in the salad along with the macadamia nuts (if you want you can chop these so they are easier to eat but I leave them as they are).
Cut the toasted bread into small pieces and toss in as well.  Mix everything together well before adding the dressing.

For the dressing get access to a food processor (otherwise you can just use a basic balsamic dressing, or mix balsamic vinegar and olive oil together with mustard).
First, process the garlic clove into tiny tiny pieces, then add all the other ingredients until everything is very well mixed (about 45 seconds).


Add the dressing (will only need about half of what you made, but it's nice to make a lot to save for salads the next couple of days).  Mix in the dressing and serve JUST GOOD FOOD!

Chicken Marsala

I started cooking classes (well I think it's more of an excuse for my friends to eat Just Good Food) but anyway I thought it would be fun to spice it up a little bit and cook something new to me and them.  Chicken Marsala is a dish similar to parmesan chicken in that it is floured and fried but the sauce is completely different (soooo maybe not).  The dish is rich but at the same time not too much to handle in any means; I was surprised at the end of it (I never know what to expect when cooking something new) as this dish turned out to be spectacular and something I will be sure to cook  many times in the future.

 

Recipe:  (serves 5)

 

5 4-6 oz chicken breasts

3 tbsp Olive Oil

1/4 cup flour (I used WW but AP is fine too)

1/2 tbsp red pepper flakes

pinch of salt and pepper

 

2/3 cup red wine (I used $3 Chuck Merlot because it tastes the same as Marsala)

1/2 cup chicken stock

4 oz prosciutto

8 oz sliced mushrooms

1 tbsp butter

 

Directions:

 

Firstly, get a plate with higher sides you can put flour on to dredge the chicken and place oil in a large skillet on medium heat.  Before dredging the chicken, cover with plastic wrap and pound until thin (1/4 inch thickness is good) this makes the chicken more tender and yummy. 

After this step, cover each chicken breasts with the flour thoroughly and shack off excess before placing in oil.

Once the oil is heated up (just feel above the pan to see if it is hot), when you place the chicken in you want the oil to bubble slightly (but not so much that it splashes at you) this is the best temperature for cooking the chicken throughout (cook for about 5-6 minutes on each side).

While the chicken is cooking, cut the prosciutto into small pieces and place in the skillet when the chicken is done and has been removed.

Let the meat cook for about 3 minutes then place the sliced mushrooms in the skillet with the prosciutto and cook for another 2 minutes and add the wine.  Lower the head and let reduce for a few more minutes before adding the chicken stock and butter.

Once you have added the butter, let sit for a minute then add the chicken to heat up for a second and you're ready to serve Just Good Food!  Take a look at the pictures and email me at justgoodfoodinc@gmail.com if you have any questions or would like to attend a class!

Pesto and Goat Cheese Chicken Sandwich

This sandiwch is another very tasty meal that you can make in under 10 minutes!  It is perfect for a lighter meal (you can even make it vegetarian by simply removing the chicken), it is also a good party sampler if you cut into small pieces.  The flavors of fresh goat cheese and pesto with a nice juicy tomato are just heavenly on a freshly baked french loaf.  Originally I wasn't going to add chicken but then decided to add a half a chicken breast to make it a light but satisfying meal before I went for a bike ride.  Again, this is very simple just be sure to use all fresh ingredients to really experience wonderful flavors in this sandwich.

Recipe: Serves 1

3 oz chicken breast sliced in half

1 tbsp fresh pesto (I'll be putting up a recipe for homemade pesto eventually!)

1 tbsp goat cheese

2 slices of tomato

Mini loaf of french bread (6-8 inches)

salt and pepper to taste

Directions:

Marinate the chicken breast with salt and pepper on one side and grill for about 7 minutes (or bake at 450) (I use my George Foreman that works really well and cooks it in about 4-5 minutes). 

Meanwhile, bake the loaf of bread for the recommended amount of time (again about 5-6 minutes, just until browned slightly). 

Once the bread is done, cut in half and spread goat cheese on one half and pesto on the other. 

When the chicken is done, slice it in half to make it thinner and place on the bottom half of the bread.

Top with two slices of tomato, salt and pepper to taste and you are ready to eat

JUST GOOD FOOD!

Spaghetti with Garlic and Prosciutto

In Italy this simple dish is known as aglio (meaning garlic pasta) and is a popular summer lunch meal with great flavors (even college kids will have these basic ingredients in the house).  After finding a recipe like this I made a few adjustments like the addition of a protein (I use prosciutto but you can use pancetta as well, the difference is prosciutto has more of a salty flavor which goes well with the spiciness of the red pepper flakes and garlic).  Again, this is a very easy meal and very flavorful (Just Good Food) so enjoy and  comment on the blog, ask questions, provide feedback!

Recipe:

16 oz whole wheat spaghetti
4 oz prosciutto (or pancetta)
3 cloves of garlic
3 tbsp olive oil
2 teaspoons red pepper flakes (additional for garnish)
tablespoon fresh oregano and parsley (preferred dried will be fine)
salt and pepper
1/4 cup parmesan cheese

Directions:

First, boil a large pot of water (no need to season with salt, the pasta already has enough flavor I don't understand why chefs think they must do this).  While the water is boiling, warm a large skillet with 2 (of the 3) tbsp of olive oil and mince the garlic and toss in with the fresh oregano and red pepper flakes and cook for about 2 minutes (you don't want to brown the garlic).  I had my meat sliced thinly (you could also do cubed) and cut into tiny bite-size pieces.  After the garlic is cooked toss the meat in the pan and cook until browned (about 4 minutes) continually stirring.  After this is done let sit on low to keep warm until the pasta is done.
Once the water is boiled add the pasta with a little olive oil (this keeps the pasta from sticking).  Once the pasta is done add in a big bowl and pour remaining tbsp or so of olive oil on the pasta and mix well.  Toss in the garlic, spices, and meat with the pasta adding the parmesan cheese and salt and pepper to taste.
Serve garnished with fresh parsley, cheese, and additional red pepper flakes.  Very good, and a quick meal at 20 minutes!

French Toast Egg Sandwich

Very Simple but wonderful flavors to start off your morning right!

I woke up the other morning and had some good leftover bread and decided it best to make some french toast!  However, I wanted an egg sandwich too so combined the two into 1 and made an awesome sandwich with a twist!

Recipe:

French Toast: (makes 3 sandwiches)

3 slices of good white bread (french or sourdough)
1 egg
3 tbsp milk or half and half

2 1/2 tsp cinnamon
1/4 tsp vanilla
1 tsp favorite hot sauce
tsp maple syrup
butter

Remaining ingredients

cheddar cheese
3 eggs (fried)
salt and pepper
hot sauce

Directions:

Mix all the ingredients for the french toast in a widespread tupperware container well (except the butter).
Place each side of the bread in the egg mixture for at least 30 seconds on each side (allowing it to soak longer will make the toast more moist).  The hot sauce adds a little kick but combines well with the sweetness of the maple syrup (perfect!).
Get out a frying pan and spread butter on the pan at medium heat and when hot place the french toast on the pan.  Cook for 3-4 minutes on each side (until golden brown).  When the toast is done crack an egg for each sandwich on medium low heat (so you maintain a nice white color on the egg).  Cook the egg for about 3 minutes (just until the egg is fully cooked).
Meanwhile, place a slice of cheese on each piece of toast and melt it.  Lightly salt and pepper the eggs and place one on each piece of toast.  Pour a little hot sauce over the egg and eat with a fork and knife!
Enjoy!

Portobello Mushroom Burger

For all my vegetarians out there here's another favorite of mine.  I got this idea from another blog I read, she incorporates several ingredients into a spread, but I changed up the seasoning and made it easier to make (you'll have all these ingredients at home).  Believe me, the mushroom really soaks up the balsamic vinegar and makes it really juicy, flavorful, and delicious (Just Good Food) making it one of my favorite quick snacks during a busy day.  Enjoy!

Recipe:

1 Portobello Mushroom (The Big One)

2 cloves of garlic (If you love garlic use 2)

2 tbsp good balsamic vinegar

1 tsp olive oil

1/2 tsp paprika (or chili powder whatever you have)

pinch salt

pepper

tbsp goat cheese

mustard

sriracha hot sauce (optional)

good white bread (french or ciabatta)

Directions:

First, get the mushroom and take off the stub part of it and place (the mushroom) in a plate/bowl (Not a cereal bowl but not a plate either something in between) and pour the balsamic and oil over the entire thing.  Mince the garlic cloves and sprinkle on the mushroom along with the other seasonings (salt, pepper, paprika) and rub them all over the mushroom.  Let sit for 20-30 minutes so it really soaks in the flavors (I know this can be difficult to wait but it's worth it).

After waiting, place the mushroom and all the juices in a frying pan turned to medium heat.  You'll cook it for about 4-5 minutes on each side, it will shrink and don't be scared when it darkens but you obviously do not want to burn it so keep an eye on it.

While the mushroom is cooking, cut your bread (make sure it's white because a multi-grain bread will take away from all the yummy flavors of the mushroom) and warm it in an oven for a few minutes at 350.  Then spread goat cheese on one side and a little bit of mustard on the other side.  It is fairly plain because the flavors are so immense and wonderful in the mushroom that I don't want to take away from it by adding tomatoes and lettuce.

Once the mushroom is done cooking, place on the bread and spread a little bit of sriracha, if you please, and enjoy!

Healthy Fettucini Alfredo

What is a food that everyone loves but feels guilty every time they eat it...yup fettucini alfredo.  This is where I got my inspiration from, the fact that everyone loves fettucini but cannot afford to eat it without feeling miserable from the richness of the heavy cream, dense cheeses, and butter.  I thought, why can't I make a great tasting Fettucini using healthy ingredients and make it taste great (That's Just Good Food...right?).

Anyway, I thought this up during class today and made it for dinner, and it tasted great!  We all love fettucini so next time you need a great tasting homey feeling meal make this this recipe and you will never go back to the traditional version.  Enjoy!

Recipe: (serves 2)

2 small chicken breasts
8 oz of whole wheat fettucini
1/4 cup goat cheese
1/4 cup parmesan cheese
1/4 cup plain yogurt (I used low-fat)
1/4 cup skim milk
2 tbsp lemon juice
1 tbsp olive oil
3 cloves of garlic
salt and pepper
1tsp flour
1/4 cup reserve pasta water (varies)
1/2 cup chopped and toasted walnut pieces (optional)

Directions: (takes 20-30 minutes)


First, clean the chicken and lightly rub salt and pepper on one side of the chicken at cook at 400 for 5-6 minutes (so it is almost fully cooked through).  Next boil some water to cook the pasta in and turn a large sauce pan on medium heat to cook the 3 minced cloves of garlic in the oil.  Before browned (1-2 minutes) add the goat cheese, milk, and yogurt.  Let the cheese melt and blend together with the other ingredients then add half the parmesan and melt at a low temperature.
Add the pasta to the water once it's boiling and cook for about 10 minutes then focus back on the sauce.  Once the chicken is done, cut into bite size pieces and add to the sauce along with the lemon juice, pepper to taste, pasta water to wanted consistency and flour to offset it as well.

Mix well and let simmer for a few minutes then add the pasta to the sauce and mix well.  Before serving, top with toasted walnut pieces if desired to add a nice crunch to the sauce (if you don't want to add the chicken, the walnuts can be the protein substitution for vegetarians.  I also top it off with hot sauce (but think it's better off without it...) ENJOY!