"Roasted Butternut Squash & Sweet Potatoes" With "Kielbasa & Apples"

October 13, 2017 Rich at Definitely Delish

Fall means busier schedules, so fast family-friendly weeknight meals like this simple Roasted Squash, Sausage and Apple One-Pan Dinner are so helpful to have on hand..

A mix of healthy ingredients and low calorie alternatives create a dish with an exceptionally sweet, and tasty, treat for dinner that even the young ones in your house will enjoy it..

So if you’re ready for fall colors and flavors, then throw a pan of this pumpkin spiced meal that will be sure to hit the spot..

Trust me, you won’t be disappointed..

“Roasted Butternut Squash With Apples And Turkey Kielbasa One-Pan Dinner”

Ingredients:
1 tablespoon, divided in half, apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
1 small butternut squash, peeled, seeded and cut into 1 ½-inch chunks (about 1 to 1/2 pound)
2 to 3 small sweet potatoes, peeled and cut into chunks
1/4 cup, or less, light butter (I use Kerrygold or Smart balance light with omega 3)
2 tablespoonfuls of “Truvia Brown Sugar Blend” (Splenda makes a lower sugar, brown sugar blend also)
1/2 teaspoon smoked or sweet paprika
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
Freshly ground pepper, to taste
3 small apples (or 2 large) cored and cut into 1 ½-inch chunks (I mix green and red)
1 pre-cooked Turkey Kielbasa, sliced (I use Hillshire Farms or Johnsonville)

Directions:
1. Preheat oven to 425 degrees F, positioning the rack at above the mid level of the oven. Shake 2 teaspoons apple cider vinegar, maple syrup and mustard in a small jar..
2. Meanwhile, toss squash, sweet potatoes, melted light butter (or substitute), Truvia brown sugar blend, paprika, sea salt, 2 teaspoons of apple cider vinegar, spices (cinnamon etc) and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet..
3. Transfer squash to the oven and roast 10 minutes. Add apples & sliced sausage into the large bowl with melted butter and spices then toss to coat with the remaining liquid..
4. After 10 minutes remove baking sheet from oven and add the apple, sausage and any remaining liquid to the sheet. Return to the oven and roast, until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven..
5. Drizzle the vinegar-maple-mustard mixture over the roasted mixture in the pan and toss to coat. Serve immediately..

Notes:
1. You can add other vegetables or squash types if desired. I will often add chopped carrots with the squash in step 2.
2. Some might prefer more or less of the spices, your personal preference, add more or less if desired or leave out if you don’t like a specific spice (say cloves or another)
3. Seen similar dishes which add a couple of handfuls of kale to their dishes—if you’re a Kale fanatic who loves adding the greens to a dish, then I would suggest adding it during step 4 with the apple & kielbasa..

"Gluten Free Quinoa Coconut Flour Crust Pizza"

February 4, 2017 Rich at Definitely Delish

Who doesn't love pizza, I know I do—and when I get to craving, especially now that I'm older, I try my hardest to figure out ways to enjoy it without regretting it almost immediately..

This is one of them, and one of my favorite fit and healthy alternatives to the oh so tasty pizza crust—and I think you'll find that you enjoy it to..

Deciding, though, that I missed pizza was only the first hurdle and then after seeing so many of those cauliflower, and other, crusts floating around out there —well I just had to give it a try myself..

So after messing around with a recipe or two, I decided to try a completely different take on the pizza crust myself..

So after a quick mixing together of all the various ingredients; I dumped it all out onto oiled parchment paper, and using the ring of the spring form pan, formed it into a circular shape..

Into the oven, for a few minutes, on the paper till just golden brown and then time to slather with sauce and cover with toppings..

I decided to go with one of my favorite pizza styles, the "Hawaiian Pizza"—fresh cut pineapple, sliced prosciutto, shredded and fresh mozzarella with a few torn fresh basil leaves..

Back in for five or so minutes more, until the cheese has melted and then it's almost time to dig in..

Just let it sit for a minute or two; sprinkle it with shaved Parmesan if desired and some extra basil, a little salt & pepper or red pepper flakes—if that's suits your tastes..

Now time to jump in and start eating; cut up a few slices for me and my Baby—then devoured this terrifically tasty treat..

So very good and healthier for you as well..

Will be playing around more with this one in the future, from toppings to sauce—you should too..

"Definitely Delish" and definitely a dish to make again and again..

"Quinoa and Coconut Flour Pizza Crust"

Ingredients:
Crust:
1/2 cup Quinoa Flakes
1/4 cup +2 tablespoons Coconut Flour
3 Eggs, room temperature
2 tablespoons of Water
2/3 tsp Baking Soda
1/2 tsp Baking Powder
3 tablespoons Extra Virgin Olive Oil
2/3 tsp Sea Salt
1/2 tsp Garlic Powder
1/2 tsp dried Oregano and Basil, crushed between fingers
2 cloves fresh Garlic, minced
2 heaping tablespoons shredded Parmesan cheese
1/4 cup shredded 2% Mozzarella

For Toppings:
Pizza sauce, homemade or store bought
Shredded or fresh Mozzarella, or mix
2-3 fresh torn Basil leaves
Any other toppings you enjoy (I did prosciutto and pineapple with fresh basil)

Directions:
1. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees..
2. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil..
3. Dump quinoa flakes and coconut flour into a bowl. Now add Parmesan cheese, 1/4 cup mozzarella cheese, 2/3 teaspoon sea salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), minced fresh garlic, baking soda, baking powder and a dash of red pepper if you want..
4. Now add your egg and mix away. Hands tend to work best, I'll wear those throw away gloves sometimes so as to be able too have clean hands again when needed..

5. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either. (I used the outer ring of a spring-form pan to ensure a nice circular crust)
6. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 7-10 minutes, until it starts to turn golden brown. Remove from oven... (Just eye the crust the last few minutes to ensure you don't under or over cook it)
7. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - this is your personal taste that matters.!
8. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted and slightly golden..
9. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious gluten-free quinoa coconut flour crust pizza!

Notes:
1. It makes a big difference oiling the parchment paper before forming the crust on it and using a pizza stone in the oven..

2. You'll want to have the oven pre-heated well ahead to allow the stone to be heated completely..

"Herb and Cheese Frittata with Vegetables"

January 5, 2017 Rich at Definitely Delish

It's been a little bit of a skillet meal kick that I've been on recently, but who doesn't love the ease and variety of simple one pan dishes such as these—now let's get down to business..

Last night I decided to make me and my Baby some "Brinner"

You know, a little "Breakfast for Dinner"

What I ended up throwing together was a wonderfully yummy "Frittata"

Had to do a bit of scrounging, the cupboards were a little more bare then usual..

"Asparagus Cheese & Herb Frittata" — *"Asparagus Cheese & Herb Frittata"*

First I wanted to have some cheese to add, but lacking any beyond some Parmesan, I ended up having to make my own from scratch..

A little heavy cream, milk and lemon juice later and I had my homemade "Ricotta" draining thru some cloth..

Next I prepped some garlic, shallots, grated Parmesan, fresh herbs and grape tomatoes; along with some leftover steamed broccoli I had..

"Zucchini, Squash & Ricotta Cheese Frittata" — *"Zucchini, Squash & Ricotta Cheese Frittata"*

A little sautéing later; followed by pouring in the eggs and egg whites, then it was time to add a few dollops of fresh cheese and the seeded an halved tomatoes..

Under the broiler it went; and a few minutes later we had this wonderfully tasty and beautifully golden "Herb and Cheese Frittata" with vegetables...

I sprinkled on a pinch of pink salt and black pepper and then it was all ready to serve..

So very good with just the right amount of each ingredient and with nothing overpowering anything else..

"Definitely Delish" and definitely a dish to be had for dinner, for breakfast, or for both...

"Herb and Cheese Frittata with Vegetables"

Ingredients:
8 Eggs (Or a mix of Eggs and Egg Whites-more egg or whites may be needed depending on pan size)
Fresh Herbs—Rosemary, Thyme, etc...
Tablespoon Olive Oil or Coconut Oil
Homemade or Store bought Ricotta Cheese (Goat Cheese, Feta, Fontina, etc)
Himalayan Pink Salt or Sea Salt
Fresh ground Black Pepper
Grape Tomatoes, halved and seeded (Other Vegetables can be used)
Broccoli or Asparagus or other Vegetable

Directions:
1. Mix eggs (plus egg whites if cutting down on whole eggs) with whisk in bowl with pinch of pink salt...
2. Turn broiler on to 500 degrees..
3. Heat Oven Proof Pan on stove on just below medium heat. (I like using an oven proof oval pan)
4. Add Coconut Oil and Sauté Vegetables with a pinch of salt and pepper till tender. (You can add some herbs at this point if desired)

5. Pour Eggs over top the veggies and cook on medium low, till eggs begin to set—will vary depending on size of pan, depth and whether eggs are at room temperature, check with spatula if needed. (You want them to be at least halfway cooked through or more but be careful not to burn the bottom, adjust temp if needed)
6. Add Tomatoes, a few dollops of Cheese and some of the fresh Herbs...
7. Transfer pan under broiler on middle wrack of oven; cook till nice and golden with eggs being completely set. (Careful not to burn by checking often)

Notes:
There are so many options and changes available that it is not even worth listing them. Suffice it to say, pick a mix of cheeses, herbs, seasonings, vegetables and go with it—experimentation and imagination is all you need for a delicious meal the entire family will love, whether its for Brinner or Dinner...

"Hoisin Pork Loin"

December 18, 2016 Rich at Definitely Delish

Recently while with my Mom, I had the opportunity to look through some of the old recipes and newspaper clippings she had put together over the years..

Some were family favorites I remember from childhood, some from friends of my parents, others were from cookbooks or articles from yesteryear and one was created by my Dad..

I had completely forgotten, and it was probably from fifteen or twenty years ago, but at one point my Pops had a recipe of his own published in a local New York newspaper—I thought that was beyond cool, especially since I have had the chance to be published too. Definitely shows how much we had in common..

So taking a trip down memory lane I try my hand at a recipe my Dad created decades ago; though I made a few tweaks of my own, considering that I would be feeding just two..

The flavor was amazing and I think you'll find it well worth the time and effort; and just in case, I'll be adding both my altered version and his original here for you..

Because no matter what I do believe that you will find them both, oh so "Definitely Delish"

"Hoisin Pork Loin"

Ingredients:
2 tablespoons Extra Virgin Olive Oil
2 pounds Pork Tenderloin, room temperature
1/2 cup Hoisin sauce
3 cloves Garlic, finely minced
2 Scallions, cut diagonally into 1 inch pieces
1/2 teaspoon whole Pink Peppercorns, hand crushed
2 Carrots, chopped
4 ounces fresh Shiitake Mushrooms, sliced
1/4 cup Scotch Whiskey (amber single malt)
1/4 cup Water
3 Green Onions (Scallions), sliced for garnish
Fresh chopped Parsley, for garnish
Sea Salt and Pepper, plus more to taste

Directions:
1. Pre-heat oven to 350 degrees Fahrenheit and season all sides of your pork with fine sea salt and fresh ground pepper after sitting it out on the counter to come to room temperature..
2. Heat a cast iron skillet for 2 minutes on high heat, drizzle with olive oil and place tenderloin into skillet turning to brown on all sides-approximately 3 to 4 minutes..

3. Mince your garlic and mix into the Hoisin sauce; remove skillet from heat and then coat the pork with your Hoisin sauce mixture on all sides. Sprinkle with sliced scallions and crushed peppercorns, then place inside the top third of your oven to bake uncovered for 20 minutes until cooked through..
4. Quick steam cook your carrots in a microwave safe dish for 3 minutes in the microwave, then in a separate dish microwave the sliced mushrooms and green onion for 45 seconds..
5. When the pork is done; remove from skillet and tent with foil on a cutting board till ready..
6. Using protective oven mitts, return the skillet to the stove-top and add the Scotch Whiskey, 1/4 cup of water, carrots, mushrooms and scallion pieces—bring mixture to a boil and cook until slightly thickened. (Add water by the tablespoonful if too thick, or boil longer if to thin)
7. Remove sauce from heat. Slice the pork into one inch pieces, season with salt and pepper if desired, then pour over with sauce and vegetables—garnish with chopped parsley, sliced green onion and enjoy immediately...

"Pops Hoisin Pork Shoulder"

Ingredients:
2 tablespoons Olive Oil
1 (6 1/2 pound) Pork Shoulder
3/4 cup Hoisin sauce
3 bunches of Green Onions, cut into 1 inch pieces
1 teaspoon whole Peppercorns
3 medium Carrots, chopped
1/4 cup Scotch Whiskey
3/4 cup Water
1 (4 oz) can sliced Mushrooms
sliced Green Onions, for garnish

Directions:
1. Pre-heat oven to 300 degrees Fahrenheit.
2. Heat oil in a heavy, ovenproof pot over high heat. Add pork shoulder, fat side down, and brown all sides, turning often, about 12 minutes..
3. Remove pot from heat. Spread Hoisin sauce over pork. Sprinkle with green onion pieces, carrots and peppercorns..
4. Cover and place in oven. Cook until pork is very tender when pierced with a fork, about 2 3/4 hours. Add water to pot by the 1/4 cup fills if mixture is dry while cooking..
5. Remove pot from oven. Transfer pork to a cutting board and tent with foil. Let stand for 20 minutes..

6. Spoon off fat from pan juices. Stir in mushrooms and whiskey, along with 3/4 cup of water and bring to a boil for 2 minutes. Add water by tablespoons if sauce is to thick, or boil longer to reduce sauce if to thin..
7. Cut pork into 1 inch thick slices. Garnish with green onion slices. Pour sauce over pork and serve..

"Iron Skillet Chicken Pot Pie" With "Cheesy Beer Bread Biscuits"

December 12, 2016 Rich at Definitely Delish

It being such a cold and wet day in New York, with the damp chill soaking into my bones and making it one of the ickier days this month so far—I decided that what was needed here was some good old comfort food...

Taking out an oldie but goody of a recipe, I decided to play around and see what I could do to liven it up a little and truly make it a "stick your bones" dish to warm the soul on a blustery winters day...

Grabbing an armful of staples floating in fridge and freezer, I got down to work; from the rotisserie chicken (always try to keep one on hand) and the variety of fresh and frozen vegetables, I proceeded to shred, chop, slice and dice to my hearts content...

Making a simple gravy, I tossed it all together with some seasonings and poured it into my trusty cast iron skillet...

Time for the all important top to my take on the classic chicken pot pie. For this I decided on a cheesy beer bread biscuit dough, full of ale and yummy cheddar cheese...

Taking the basics of a beer bread mix, throwing in the cheese, beer and seasonings—I then scooped it into little biscuit shapes and dropped it on to the filling inside the skillet...

In the oven to bake and before long the wonderful smells start to permeate the house and then—lunch...

Definitely a perfect, quick and easy meal to make and serve on a cold day using what's on hand—and, oh so, "Definitely Delish"

"Iron Skillet Chicken Pot Pie" with "Cheesy Beer Bread Biscuits"

Ingredients:
Filling:
1 rotisserie chicken, meat removed & shredded
1/2 cup frozen pearl onions, more if desired
1 cup frozen peas & carrots (can mix and match vegetables, add corn, etc.)
1 cup reduced sodium chicken broth
1 cup low fat milk
2 tablespoons cornstarch
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/4 teaspoon poultry seasoning blend
1 teaspoon fresh chopped Italian parsley
1 tablespoon of olive oil

Biscuit:
2 1/4 cups Bisquick mix (If you have beer bread mix, then use)
2/3 cup brown ale (I used Newcastle ale)
1/2 teaspoon fine minced garlic
1/2 teaspoon minced onion
1/4 teaspoon fine sea salt
1/2 teaspoon finely chopped chives
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
1 stick of softened butter
2-3 tablespoons milk or cream, as needed (optional)
1 tablespoon of melted butter, separate

Directions:
1. Pre-heat oven to 400 degrees Fahrenheit...
2. To make the filling; whisk together broth, milk, cornstarch, sea salt, poultry seasoning and pepper...
3. Bring to a boil, stirring, until sauce thickens. Stir in your shredded chicken and mixed vegetables—return to a boil, then remove from heat...
4. To make the biscuits add all of the ingredients to a bowl except for the milk and ale. Mix together well, then slowly add the ale until fully incorporated. If mix is to dry, add 1 tablespoon of milk or cream at a time till desired consistency is reached...
5. Take a cast iron skillet and add 1 tablespoon of olive oil and using a brush or paper towel coat the inside of the skillet...
6. Add the fresh parsley to the filling and stir, then pour the heated filling ingredients inside your prepared skillet (or baking dish)
7. Next drop small biscuit sized amounts of the dough on top of the chicken mixture, making around 12 biscuits (I did slightly more, you can do slightly less as well)
8. Using a basting brush, brush tops of biscuit dough with the melted butter—and then place into the oven to bake...
9. Bake for approximately 18 to 22 minutes, until tops of the biscuits are a nice golden brown color and the filling is bubbly...
10. Remove for the oven and let sit for 10 minutes before serving...

Notes:
1. Any leftover biscuit dough can be dropped onto a parchment lined baking pan and cooked separately and saved in the fridge for up to 5 days...
2. You can mix and match vegetables, add corn, green beans, more onions, fresh or frozen—truly whatever you desire, or find in your fridge, freezer or cupboards...

"Pan Fried Gnocchi In Brown Butter Sage Sauce With Pumpkin"

December 10, 2016 Rich at Definitely Delish

Not quite ready to let go of the Fall season after the Thanksgiving holiday here in the U.S.

I know, I know. We all look forward to those Winter holidays; whether it's for the presents, the snow or the camaraderie—me though, I love Fall and this year it seemed to pass all to quickly...

So as the months prepare to change and all the craziness of December shopping, cooking and running around gets prepared to start—I decided to treat myself to one more dish full of pumpkin, an spice and everything nice...

Hope you'll enjoy it and hope as well that you all have a very blessed and happy holiday season whatever you and yours may celebrate...

"Pan Fried Gnocchi" in a "Brown Butter Sage Sauce" with "Pumpkin"

Ingredients:
For the Gnocchi:
1 pound Gnocchi (Store bought or see Recipe in Notes)
3 Tbs. unsalted Butter, cut into 3 even pieces
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon Sea Salt
For the Sauce:
12 Tbs. unsalted Butter, cut into 1-inch cubes
10 large fresh Sage leaves, half of them minced
1 cup Pumpkin Puree
2 tablespoons Dark Brown Sugar
1/2 teaspoon of Pumpkin Spice
Fine Sea salt & freshly ground White Pepper to taste
For the Garnish:
Fresh Pumpkin Seeds
1 tablespoon of Cinnamon Sugar
1-2 teaspoons of butter or oil-optional
Fresh chopped parsley or sage for garnish-optional

Directions:
Cook the Gnocchi:
1. Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi..
2. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in..
3. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute..
4. Meanwhile, heat 1 Tbs. of the butter, and 2 teaspoons olive oil in a 12-inch nonstick skillet over medium-high heat..
5. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes..
6. Transfer to a large plate. Repeat with the remaining gnocchi..
Make the Sauce:
1. Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter..
2. When the butter has almost completely melted, stir in the sage leaves. 3. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes..
4. Stir in pumpkin, pumpkin spice and brown sugar then remove from heat..
5. Add the reserved gnocchi and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Garnish:
1. Toast pumpkin seeds in a skillet over medium heat for several minutes, toss with cinnamon sugar and allow to cool on a piece of parchment paper till ready to use. (May add a small amount of butter or oil with the seeds when toasting to allow the cinnamon sugar to stick more, but seeds will be tacky to the touch)

Notes: "For Gnocchi Recipe"
Ingredients:
3 large baking (Idaho) Potatoes (about 1 3/4 pounds), scrubbed
1 large Egg
1 teaspoon Sea Salt
1/4 teaspoon freshly ground White Pepper
Pinch of freshly grated Nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose Flour, or as needed

Directions:
1. Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400 degree oven until tender, about 40 minutes.)
2. Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
3. Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife..
4. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi..
5. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
6. In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well..
7. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough..
8. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become..
9. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead..
10. Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong..
11. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
12. Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking..
13. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other..
14. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen..

"Skinny Bourbon Chicken"

October 18, 2016 Rich at Definitely Delish

I love food that's bad for you...

I mean who doesn't, right?

But as I've gotten older I've found that I just can't eat like I used, not on a regular basis anyway...

Though I'll still on occasion make something sinfully delicious as you can plainly see from some of my other posts...

This, though, just happens to be one of those happy creations where I discover a way to create that unbelievably delectable experience without the sin...

Taking the wonderful flavors of a "New Orleans Style Bourbon Chicken" and tweaking the ingredients, measurements and cooking to create something that tastes, in essence, so incredibly close to the original but with less than half the calories amazes me...

That is what we have here; a scrumptious melding of Southern Comfort and other ingredients brought together in harmony to compose a sweet and slightly spiced melody that'll have you singing the Blues when it's all gone...

I served mine with a sticky risotto rice this time but next time for an even healthier version I think I'll be using some riced cauliflower instead; either way I think you'll find this dish is perfect—because it is, oh so "Definitely Delish"

"Skinny Bourbon Chicken"

Ingredients:
2 tbsp coconut oil
3 lbs boneless, skinless Chicken, cut into bite size pieces
1 cup Water
1 cup brown sugar, packed (less using Truvia brown sugar blend-6 tblsp's)
3/4 cup low-sodium Chicken broth
1/2 cup soy sauce (Tamari-lite Japanese Soy)
1/4 cup Ketchup (low sugar)
1/4 cup Southern Comfort
2 tbsp Apple Cider vinegar
5 cloves Garlic, minced
1/2 sweet Onion, minced
1 Shallot minced
1/4 tsp crushed Red Pepper flakes (more if you like it spicy)
1 1/2 tbsp freshly grated Ginger
1/2 cup Apple Cider
1 tbsp Corn Starch
Fresh Chives, Scallions and Parsley for garnish
White Rice (I used 1 cup Risotto Rice cooked with 3 cups of water till done and sticky)

Directions:
1. Heat the oil in a large heavy bottom pot. Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet...

2. In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Southern Comfort, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan...

3. Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken...

4. In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce. Add 1 tablespoon of Southern Comfort at the end before serving...

Serve while hot, and remember, this goes great with rice (and a glass of bourbon)

*"Easy like a NOLA morning" by R.Fisher*

Notes:
1. Slow Cooker Directions: Whisk together everything except for the chicken, apple juice, and corn starch. Pour into the bowl of your slow cooker. Add the chicken pieces, toss with a wooden spoon to coat, then cook over low for 6-7 hours, or high for 3 hours. Stir in the apple juice and cornstarch mixture at the very end to thicken up the sauce more if needed...

2. I used sticky white risotto rice this time but to cut the calories even more you could use riced Cauliflower or another alternative. (I'll be trying this next time I make it)

"BLT Sandwich Casserole"

August 28, 2016 Rich at Definitely Delish

I always enjoy finding or creating recipes that can be made to fit any day or occasion...

This is one of those...

Whether it's breakfast or brunch, dinner or lunch—this "BLT Casserole" is just perfect for serving for family or friends...

Mine was made with a mix of homemade and locally sourced ingredients; but, of course, you could save yourself time by just going to your local supermarket for the bread and other ingredients—absolutely nothing wrong with that, I do it myself when I need too...

This time though I decided to go the extra mile by making my own Sourdough from scratch (see the recipe in the Recipe Redux section of the Blog) as well as going to local farms for the fresh eggs, lettuce, tomatoes and bacon—nothing quite like farm fresh if you ask me...

After taking out some of my frozen chicken stock to thaw, I then whipped up some of Julia Child's foolproof mayonnaise—then it was time to work...

Cutting, toasting, slicing, chopping and then oven baking some bacon later—it was time to toss everything together and dump it into my oval roaster to bake for Brunch...

Already the house was smelling divine from all of the various parts involved in creating this dish; but after 45 minutes more of it all in the oven, my mouth was truly salivating at the thought of digging in...

A last couple of minutes under the broiler after brushing it down with some bacon fat (Mmm, bacon) and it was finally time to eat...

So good and so filling; truly a scrumptious, salty, savory dish for anytime of day or night and oh so "Definitely Delish"

*"Bacon, Lettuce & Tomato Sandwich Bake"*

"BLT Casserole"

Ingredients:
12-16 ounces crusty Sourdough bread cut into 1" cubes (about 8 cups)
1 pound thick-cut applewood smoked bacon, cut crosswise into 1" pieces
3 large farm fresh eggs
1 1/4 cups low-sodium organic chicken stock
1/2 cup organic Mayonnaise
1 teaspoon Himalayan salt or Sea salt
3/4 teaspoon freshly ground white pepper
1 pint grape sized heirloom tomatoes, halved
1 head local farmed butter lettuce, washed, dried very well, cut into 1" slices
1 tablespoon chopped chives, for garnish
1 tablespoon chopped Parsley, for garnish

Directions:
1. Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly....
2. Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
3. Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl...
4. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes...
5. Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer the mixture to a 13 x 9 inch baking dish and bake until top is golden brown, about 45 minutes...
6. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3–5 minutes more...
7. Garnish with parsley & chives, if using, and serve immediately...

Notes:
1. For the Bacon I used the oven cooking method; place bacon inside of a baking dish or on a rack inside of one and cook in a pre-heated 400 degree Fahrenheit oven for 20 minutes-or until nicely browned. (Alternatively you can cook inside of a pan on the stove top)
2. If you want you can use any bakery bread you prefer, from wheat to pumpernickel- it's up to your own personal preference...

"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"*

"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)

"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....

"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...