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Panini press turkey medallions with mushrooms and asparagus

Tuesday, April 19th, 2011
turkey panini 210x300 Panini press turkey medallions with mushrooms and asparagus

This dish features panini press turkey medallions with mushrooms and asparagus. If you'd rather do chicken, just get thinly sliced chicken breasts or slice regular breasts into cutlets. (AP Photo)

Admittedly, I am totally late to the panini press party. But I’ve totally fallen for mine.

After purchasing one on a bit of a whim, then barely using it, I’ve suddenly discovered the many and often unexpected ways to use it to make my weeknight cooking faster, easy and less messy.

Boneless, skinless chicken breasts, for example, cooked so quickly and so well, there was no time for them to dry out. Bacon crisped up perfectly in no time. French toast on the panini press totally rocked. And don’t even get me started about the hash browns.

So for this recipe, I decided to do the entire meal on the press — meat and a veggie side.

For the meat, I opted for turkey tenderloins sliced into thin medallions. A quick Asian-style marinade effortlessly added tons of flavor and the medallions cooked in no time on the press.

Panini press turkey medallions with mushrooms and asparagus

Start to finish: 45 minutes (15 minutes active)

Servings: 4

1/4 cup seasoned rice vinegar

2 tablespoons toasted sesame oil

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Grilled lamb chops w/ mint chimichurri

Tuesday, March 29th, 2011
grilled lamb 206x300 Grilled lamb chops w/ mint chimichurri

In this recipe for grilled lamb, lollipop shaped rib chops are paired with a fresh, gorgeously green chimichurri sauce made from fresh herbs and healthy olive oil. (AP Photo)

For many people, lamb triggers thoughts of spring. And fatty, tough meat.

But lamb — at least spring lamb — can be a healthy choice with a tender texture and mild flavor. It’s all a matter of selecting the right cut.

Lamb rib or loin chops, though a bit pricey, are lower in fat than the more popular (and less expensive) shoulder chops. And they have an exceptionally mild taste. A cooked 3-ounce portion (off the bone) of lamb rib meat has only 10 grams of fat (4 grams saturated).

In this recipe for grilled lamb, lollipop shaped rib chops are paired with a fresh, gorgeously green chimichurri sauce made from fresh herbs and healthy olive oil.

Grilling the rib chops is an excellent cooking method for lamb because it allows any excess fat to render out of the meat and drip into the fire, rather than ending up in the finished dish.

This simple recipe can be perfect for a Passover seder. Some Jews won’t eat lamb at Passover (or any roasted meats or poultry, for that matter), but others will eat it as long as it’s not roasted. For most, lamb is considered an acceptable entree. If you’d rather skip the lamb, this dish is equally tasty when prepared with boneless, skinless chicken breasts.

Grilled lamb chops with mint chimichurri

Start to finish: 40 minutes

Servings: 4

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Bacon, chard and fontina quiche

Wednesday, March 9th, 2011
quiche lorraine1 200x300 Bacon, chard and fontina quiche

A rich and creamy bacon, chard and fontina quiche is a great place to show off a great cheese. (AP Photo)

A rich and creamy quiche is a great place to show off a great cheese. And while quiche Lorraine may be the best known variety of quiche — sporting bacon, onions and Gruyere — quiche fillings can be varied and diverse. Recipes can include sausage, seafood, ham and nearly any variety of vegetables.

Our quiche takes a trip to Italy to show off the creamy cheese called fontina. We pair it with bacon and chard, but you also could use pancetta and spinach or another green. Be sure to cook any meats or vegetables prior to adding them to the egg base. And after cooking the vegetables, drain any excess moisture, as that will interfere with the setting up of the custard.

Bacon, chard and fontina quiche

Start to finish: 1 hour

Servings: 8

1 purchased refrigerated pie crust

4 slices bacon, chopped

1 bunch Swiss chard, tough stems removed, chopped

6 eggs

1 1/2 cups half-and-half

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Sweet and savory poached salmon

Tuesday, February 15th, 2011
poached salmon Sweet and savory poached salmon

AP Photo Maple-thyme poached salmon with skillet potatoes in Concord, N.H. The gentle sweetness of maple syrup mates with the richness of salmon in this recipe.

Maple-thyme poached salmon with skillet potatoes

Start to finish: 30 minutes

Servings: 4

2 tablespoons vegetable or canola oil

1 1/2 pounds new potatoes, very thinly sliced

Salt and ground black pepper, to taste

1 cup maple syrup

1/4 cup soy sauce

1 tablespoon chopped fresh thyme

2 pounds salmon, trimmed, skinned and cut into 4 fillets

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Crab cake sliders with easy lemon aioli

Tuesday, February 1st, 2011
crabcake sliders1 Crab cake sliders with easy lemon aioli

Super Bowl party food, like these crab cake sliders, is all about big, comfy flavor-- and ease. Because on the day of the big game, you want to spend your time in front of the tube, not the stove. (AP Photo)

Super Bowl party food is all about big, comfy flavor — and ease. Because on the day of the big game, you want to spend your time in front of the tube, not the stove.

Sliders are great because they can be served as appetizers or entrees. And assembling a buffet of make-it-yourself sliders allows your guests to tailor the sandwiches to their liking.

Start with a basic roll that goes well with everything, dinner rolls are a good size and French rolls are perfect for just about everything. If you don’t find what you want in the bread aisle, try the bakery section or the freezer aisle; there will be several options available. You could also cut down a baguette into slider-sized pieces.

Consider rounding out the selection with some deli meats such as salami, turkey breast and ham, as well as a selection of cheeses and condiments. Simply set all the fillings out on the table and let your guests assemble and eat at will.

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Spicy Hoisin beef with ginger-soy noodles

Tuesday, January 25th, 2011
spicy hoisin beef Spicy Hoisin beef with ginger soy noodles

AP Photo The heat level in this spicy hoisin beef with ginger-soy noodles recipe is easily adapted to your families preferences and the overall flavor easily rivals your favorite take-out.

It doesn’t take too much effort to do better than takeout.

That was our theory when we set out to improve on this classic of Chinese takeout. And we were thrilled with the results. The slightly salty noodles act as a base for a saucy-spicy beef. The sauce uses hoisin and chili-garlic paste to really punch up the flavor without much effort.

Chili-garlic paste and hoisin sauce are both sold jarred in the Asian or international section of most grocers. The heat in this dish is moderate, so consider easing up on the chili-garlic paste in you prefer things on the mild side.

Spicy Hoisin beef with ginger-soy noodles

Start to finish: 45 minutes

Servings: 6

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Shrimp Fried Rice

Tuesday, January 18th, 2011
shrimp fried rice 200x300 Shrimp Fried Rice

When you've got the craving for salty-crispy rice studded with bits of vegetables, egg, and meat, make your own shrimp fried rice, left. It's no more complex than making a stir-fry. (AP Photo)

Fried rice doesn’t have to be greasy and come in a folded cardboard box.

When you’ve got the craving for salty-crispy rice studded with bits of vegetables, egg, and meat, make your own. It’s no more complex than making a stir-fry.

And if shrimp doesn’t strike your fancy, substitute any cooked meat, tofu, or just stick with veggies. It’s important that the rice be cold; leftovers work great. For a healthier, albeit untraditional, version substitute brown rice.

Shrimp Fried Rice

Start to finish: 30 minutes

Servings: 6

4 tablespoons vegetable or canola oil, divided

1 clove garlic, minced

2 teaspoons minced fresh ginger

6 ounces shiitake mushrooms, stems removed, sliced

1 cup snow peas, sliced into strips

15-ounce can baby corn, drained

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Mediterranean barley vegetable stew

Tuesday, January 11th, 2011
barley stew 198x300 Mediterranean barley vegetable stew

Vegan food is a celebration of produce, as is this Mediterranean barley vegetable stew.

Vegan food gets a bad rap among meat eaters. It’s typically portrayed as bland or somehow lacking.

This stew is anything but. It is flavorful, colorful and full-bodied. It doesn’t require a trip to the natural foods store. It doesn’t even contain any soy or vegetable meat-wannabe products. Vegan food is a celebration of produce, as is this stew.

Castelvetrano olives are a bright green, buttery Sicilian olive. Many grocers carry them jarred alongside the other olives. If you can’t find them, substitute whatever variety you prefer. Be sure to adjust the salt after you add the olives, as some are quite salty.

Mediterranean barley vegetable stew

Start to finish: 1 hour

Servings: 6

2 tablespoons olive oil

3 cloves garlic, minced

2 shallots, finely chopped

2 medium yellow onions, diced

28-ounce can chopped tomatoes, preferably fire-roasted

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Sauteed turkey breast with cranberry-cherry sauce

Tuesday, January 4th, 2011
turkey cranberry sauce 238x300 Sauteed turkey breast with cranberry cherry sauce

Using turkey breast cutlets gives you the great taste without wrestling with a whole bird. (AP Photo)

If by now you haven’t hit turkey fatigue, consider going back to this all-American bird for easy, speedy and healthy weeknight meals.

And you don’t need to fuss with a whole bird to make it work. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no prep. Plus, they have only half a gram of fat per 4-ounce serving.

Turkey breast cutlets can be purchased fresh or frozen, and range in size from large slices (from the main lobe of the breast) to narrow ‘tenders” cut from the breast tenderloin.

These cutlets can be used in almost any recipe that calls for boneless, skinless chicken breasts, though you’ll need to reduce the cooking time and stick with moderate heat. They cook in as little as 2 to 3 minutes per side and can toughen and dry out quickly.

You also can substitute turkey cutlets for veal in some recipes. For instance, make a quick turkey marsala by sauteing flour-dredged cutlets in a small amount of olive oil, then set them aside on a plate tented with foil. Next brown some sliced mushrooms and chopped rosemary in the same pan and make a sauce by deglazing the pan with marsala wine and some chicken stock. Return the turkey cutlets to the sauce and heat through before serving.

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Pecan-crusted chicken breasts with bourbon pan sauce

Tuesday, December 28th, 2010
pecan crusted chicken 198x300 Pecan crusted chicken breasts with bourbon pan sauce

For a gorgeous variation on this pecan-crusted chicken breasts with bourbon pan sauce recipe, you can use finely chopped pistachios instead of pecans, in fact almost any of your favorite nuts would work. (AP Photo)

During the busy holiday season it’s good to have a few ‘utility” recipes in your pocket. That is, dishes that are easy enough to prepare for a weeknight family dinner, but dressy enough for company.

This recipe for pecan-crusted chicken breast with bourbon pan sauce has a luxuriously rich flavor and looks impressive, yet takes just 35 minutes to make. If you want to skip the booze, just increase the amount of chicken broth or use an equal amount of apple juice instead.

For a gorgeous variation on this recipe, you can use finely chopped pistachios instead of pecans. In fact almost any of your favorite nuts would work.

Pecan-crusted chicken breasts with bourbon pan sauce

Start to finish: 35 minutes

Servings: 6

1 cup finely chopped pecans

1 cup all-purpose white flour, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 large eggs

6 boneless, skinless chicken breasts (2 pounds)

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