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My sheet pan got a work out recently with two new recipes that I found and tried from The New York Times/NYT Cooking app. I love this app as it gives you access to recipes from a variety of chef/recipe developers. Sheet-Pan Shrimp Oreganata is from Anna Francese Gass. The Sheet-Pan Chicken with Black Beans and Squash is from Ali Slagle.

 

If you live at the Jersey shore on South Concourse in Neptune City, NJ, a family owned business called Jersey Shore Lobster Brothers, sells fresh catch lobsters, day boat scallops, shrimp and lobster tails from a boat docked at the marina (look for flag “Lobsters”). I was dying to try the shrimp oreganata recipe for dinner. For the recipe you’ll need unsalted butter, 1-1/2 pounds large tail-on shrimp (peeled and deveined), extra-virgin olive oil, kosher salt such as Diamond Crystal, freshly ground black pepper, a lemon, dried breadcrumbs, flat leaf parsley, fresh garlic cloves, dried oregano and white wine.

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The weather early this week was a tease of, hopefully, of what’s to come, warmer temperatures. However, today’s wind makes it feel cooler.

 

Speaking of chill, my husband had a craving for an Asian inspired salad that a former co-worker made. Despite being called “Chicken Salad,” the chicken is merely incorporated as a shredded component to the dish. Quite simply, iceberg lettuce has its core removed and sliced in to 1/2-inch slices then crosswise into three sections. The dressing is made by whisking together a neutral oil, rice wine or apple cider vinegar, sugar, sesame oil, salt and pepper.

 

For the chicken portion of this recipe, I seasoned both sides of boneless, skinless chicken breasts with salt and pepper. In a large skillet, I added a bit of olive oil and butter to gently sauté the chicken. Some water was added to the pan then covered to allow the chicken to cook through. Once done, I removed it to a plate to let it cool before shredding with a fork. 

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In a recent Cook’s Country YouTube Video, an offshoot of America’s Test Kitchen, they were demonstrating how to properly prepare and cook Spice-Crusted Steaks. For the recipe you’ll need black pepper corns, fresh rosemary, ground coriander, lemon zest, dry mustard, red pepper flakes, boneless rib-eye steaks and vegetable oil.

 

In developing this recipe, they felt that using ground pepper from a pepper mill didn’t yield a coarse enough texture that was needed. They found if they used a zip-lock bag and crushed them with a rolling pin, it made for the perfect grind. Also, so the spice stayed on the steak, they didn’t pat them dry, but used the surface moisture as a glue to hold the spices. Another tip, was to use a fork to turn the steak every two minutes ensuring the spice rub didn’t come off and prevented the spices from burning. In a bowl mixed together are the peppercorns, chopped fresh rosemary, salt, coriander, lemon zest, dry mustard and red pepper flakes. The spices are pressed onto all sides of the steak. Using a non-stick pan, oil is added and the steaks cooked. I cooked mine too medium rare. 

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By golly, it’s March and time for a refresh with the weather, no more snow please. The week is off to a good start with temperatures climbing above freezing during the day. Donna’s Daily Dish got a refresh with a new website host, Articulation Sites; it was created by the former founding engineers of Weebly. I was impressed how seamlessly they were able to handle the transfer, allowed me to make edits prior to publishing and how beautiful my header images look, no more gray cast.

 

As the weather warms up, and activities move outdoors, you’re going to be looking for easy one pot meals. Last week I prepared two recipes that I found on The New York Times/NYT Cooking website, Skillet Chicken with Mushrooms and Caramelized Onions and Peppery Beef & Shishito Stir-Fry. Chicken still remains a relatively affordable protein compared to the price of beef. 

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Brr! This winter chill has people hunkered down in their homes. With such cold weather, going to the food store has become my only outdoor activity. I try to avoid making unnecessary trips, which was the case one-day last week. I had run out of mayonnaise and there was no backup in my basement. I couldn’t justify a midweek trip for one item, so I decided to try making mayonnaise using my food processor. I found a recipe I liked on The New York Times/NYT Cooking app by Mark Bittman. 
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Ugh, this weather is abominable like the snowman. The only places I’ve visited are food stores, it’s too cold to do anything. To keep busy during this brutal weather I baked Italian Rainbow cookies for our son’s birthday dinner. I made a batch  of Grandma Freid’s Peanut Butter cookies for my husband and Amy Oh’s Very Best cookies (oatmeal raisin) as I’m not a fan of peanut butter cookies.
 
Last Sunday I felt ambitious after the snowfall and went looking for a whole wheat bread recipe on King Arthur Flour’s website. I found the recipe, Everyday Bread, that uses both whole wheat and all-purpose flour. On the recipe’s webpage, there’s an instructional video demonstrating how to make the bread. ​
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My granddaughter Face Timed my husband this morning and asked “What did Nana make you for breakfast?” My husband, “Nothing, I poured myself some cereal.” Granddaughter, “Oh, I’m so disappointed.” Unfortunately, I didn’t make him eggs or pancakes this morning, but he did get a lovely souffléed omelet yesterday for lunch filled with sauteed leeks and cheddar cheese accompanied by toasted corn bread. I her told that I would make him a cup of hot cocoa this afternoon.  ​
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I can’t believe that January is already half over. I’ve been savoring the relaxed pace with our CSA box and holiday baking behind me. There are still some anise seed biscotti left that we are slowly nibbling away at.
 
After the Christmas holiday, my daughter asked me to pick up a canister of Williams-Sonoma Classic Hot Chocolate. The original retail price was $28.95 for 10.5 ounces that makes approximately 8 cups of hot chocolate. The classic hot chocolate was literally shaved chocolate in a can. However, though the price was reduced, it was still quite expensive. I did a little digging and found a recipe by Melissa Clark on the app NYT Cooking. For Ms. Clark’s recipe you’ll need confectioners’ sugar, unsweetened cocoa powder (you can use either natural cocoa for a more complex flavor or Dutch process for a deeper and rich color), chopped bittersweet chocolate (62 to 72% cacao), chopped milk chocolate (can use vegan chocolate), vanilla bean paste and a pinch of sea salt.
 

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Prior to retiring several years ago, I used to love perusing websites such as Talbots during their semi-annual clothing sales. After the holidays, I found it especially great for shopping as that’s when prices became sharply reduced. Now, my excitement comes from food store specials or shopping at Uncle Giuseppe’s on Wednesdays for my 5% senior discount. Another thing I like to see is what dining offers local restaurants have. Some of the special offers are offered in the off season which usually starts sometime in October and ends just before Memorial Day weekend.
 
 
In Belmar, Bar Anticipation has a daily blue plate special from 11 AM to 4 PM that includes a choice of starch and fresh vegetable for $7.95. Monday is a Guinness Beef Stew, Tuesday - meatloaf, Wednesday - chicken Parmesan, Thursday - boneless center cut pork chop and Friday has broiled or beer batter fish and chips. Monday nights you can purchase one burger and get the second burger for half price. Tuesday night’s offering is two tacos for $7 (served all day) and starting at 5 PM, 75¢ jumbo wing special. ​
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Now that the holidays are over, I’ve gone back through my recipes and dusted off a few gems that I haven’t made in a very long time. I prepared a wonderful one pot meal perfect for a weeknight supper, Chicken and Dumplings. The recipe is from the original “Gourmet Magazine,” circa February 1994. The chicken parts are simmered in chicken stock containing leeks, shallots, carrots and celery along with a bay leaf, thyme and apple cider. The accompanying light and tender dumplings are flavored with fresh dill.
 
Although I complain how expensive it is to make, Crockpot Beef Barley Soup is one of our favorite soups. The broth is rich and hearty as it’s  made with oxtails, beef marrow bones and beef chuck roast. Crushed tomatoes, pearl barley, carrots, celery and seasonings of freshly ground black pepper, fresh thyme sprigs, and a fresh bay leaf enhance the soup that eats like a meal.


​meet donna

A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.

​If you have questions or comments, click on the envelope icon above to contact me directly. 

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