…or as I like to call it “The dinner I throw together exhausted after driving home and unpacking post-Christmas.”

This is one of those gloriously easy, delicious, and hideous dinners you can throw together in 10 minutes and it is just so damn tasty. Just make a quick spicy tomato sauce, crack a few eggs into it, pop the lid on, and poach away. If you’re really ambitious you can toast some nice bread and rub a few garlic cloves on it to ensure extra awesomeness.

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Poached Eggs in Spicy Tomato Sauce

Inspired by Martha Stewart’s recipe.

Ingredients

• 2 Tbsp. olive oil
• 2 cloves garlic, minced plus 1 more clove, whole
• red pepper flakes
• 1 cup prepared marinara sauce (or crushed tomatoes)
• 3 or 4 eggs
• salt and pepper
• bread of your choice
• butter
• freshly grated Parmesan cheese

Directions

1.) Heat the oil in a 10-inch cast iron skillet over medium heat. Toss in the garlic and red pepper flakes (however much you can handle) and sauté for about 30 seconds. Pour in the marinara and let come to a low boil.

2.) Make a few divots in the pan and crack the eggs right into the sauce. Sprinkle some salt and pepper right on top of the eggs. Pop the lid on the pan and cook until the yolk is set and the white is firm, about 5-7 minutes.

3.) Meanwhile, toast up some really good bread. Once it’s ready, rub the garlic clove on it then smear with butter.

4.) Plate the eggs with toast and sprinkle everything with fresh Parmesan.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: savory, spicy, tomato, vegetarian

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Long time, no post! Sorry bout that, folks – took some time to get my new life organized but hey! Lease is signed, moving truck is packed, and I’m almost ready to go. One last dinner at home first, though.

I’ve never been a huge fan of spring. It’s my least favorite season, mostly due to the rain, mud, flip-flopping weather, and return of allergy season. The one saving grace is that the best produce of the season is finally en route, gardens everywhere finally start blooming, and better yet, summer is almost here!

This is my favorite summer dinner and I made it a little early to celebrate my new job with my family. The orzo salad is a bit fussy and has lots of side steps (plus it’s best made a day in advance), and the chicken is also best marinated for at least a day, so the whole meal is something you really can’t just throw together, but it’s so worth the wait.

Tangy feta and and sun-dried tomatoes tossed with crunchy arugula and pine nuts (plus orzo), this side dish is so refreshing and summery, plus open to any interpretation or additions, it really is my favorite side dish of the season. And although I am usually a complete Arthur Bryants devotee, making a special BBQ sauce for a special dinner can be fun, and I’ve always loved this tangy and sweet version from Giada deLaurentiis. Reduced balsamic vinegar is one of the best things on the planet, so incorporating it into BBQ sauce… well… it’s just plain awesome.

I love these living herb plants you can get everywhere now.

Not to endorse products…. but… accept no substitutes.

Spring spread.

Champagne to celebrate, brownie for dessert.

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Orzo Salad with Feta and Arugula

Based on the recipe from Giada deLaurentiis.

This salad is best served the next day after it’s had to time to thoroughly chill and marinate, so try making it a day in advance if you can!

Serves 6-8

Ingredients

• 1 pound orzo pasta
• 5 ounces feta cheese, crumbles or block (crumbled)
• 3 cups arugula (about 3 ounces), destemmed, rinsed, and dried
• 1/3 cup pine nuts
• 20 basil leaves, washed and julienned
• 8 ounces chopped sun-dried tomatoes packed in oil, drained and oil reserved
• 2 tablespoons lemon juice
• Non-stick cooking spray
• Extra virgin olive oil
• Salt & pepper

Directions

1. Spray a large jelly roll pan or cookie sheet with edges with non-stick spray and set aside.
2. Bring a large pot of water to boil. Salt well and add a glug or two of olive oil to the water to prevent the orzo from clumping. Add the orzo and cook until al dente, about 4-5 minutes.
3. Drain the orzo very well and spread out onto the jelly roll pan to cool. Drizzle a few tablespoons of the reserved sun-dried tomato oil and toss with the orzo.
4. While the orzo cools, prepare everything else. Heat a small sauté pan over medium-high heat and add the pine nuts. Shake them around in the pan for about 60-90 seconds until fragrant and toasted. Remove from the heat.
5. In the largest bowl you have, add the arugula, feta, basil, sun-dried tomatoes, pine nuts, and lemon juice. Add a small pinch of salt and about 20 turns of fresh cracked pepper from your pepper mill (or about 1 teaspoon).
6. Once the orzo has cooled completely, add to the bowl and toss everything together really well. Taste for seasoning and add more lemon juice, salt, and pepper as needed.
7. Chill thoroughly (preferably overnight), toss with more olive oil and lemon juice, and enjoy with barbecued chicken.

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Balsamic BBQ Chicken

Based on the recipe from Giada deLaurentiis.

For me, charcoal grilling BBQ chicken is the only way to go, but I’ve given instructions on how to do it in the oven as well.

Makes about 3 cups sauce (plenty for 6 large chicken breasts).

Ingredients

• 2 cups balsamic vinegar
• 1½ cups ketchup
• 2/3 cup light brown sugar
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 6 large bone-in, skin-on chicken breasts, rinsed and dried

Directions

1. Heat a medium-sized saucepan over medium-high heat. Add all the ingredients except the chicken, and stir well. Bring to a simmer and cook until reduced by a third, about 20 minutes.
2. Let the sauce cool completely. Once it cools, put the chicken in a large dish or bowl and pour about a cup of the sauce over the chicken. Toss well and then cover with cling wrap.
3. Refrigerate and let the chicken marinate for at least 4-5 hours, or overnight if you can. Separate the sauce into two bowls (one will be used to mop raw chicken, the other will be used for cooked).
4. Once you’re ready to cook, prepare your charcoal grill. When the coals are hot enough, add the chicken breast-side down directly over the coals. Using the sauce set aside for raw chicken, brush all the breasts with sauce. Cover with the lid (unvented) and cook 10 minutes.
5. After 10 minutes, turn the chicken (it will be blackened and delicious) and cook the other side directly over the coals another 10 minutes. Every time you turn the chicken, brush with more sauce.
6. Move the chicken off the direct heat and turn over so it’s breast-side down again. Cook 15 minutes (lid-on), flip, and cook another 15 minutes (lid-on).
7. Using a probe thermometer, check the internal temperature of the chicken. It should be at least 155° F, and if it’s not, keep cooking and checking every 5 minutes or so until done.
8. Remove the chicken from the heat and put on a tray. Cover loosely with foil and let rest about 5 minutes. Serve with orzo salad and ice cold beer.
9. Alternatively if you can’t grill, preheat your oven to 375° F and bake the marinated chicken for about 35-40 minutes. Let rest 5 minutes before enjoying.

© Jessica J. for jonesing for..., 2010. | Permalink | 3 comments | Add to del.icio.us
Post tags: bbq, chicken, pasta, savory, sidedish, summer

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Hey! I’m alive.. just crazy busy with my relocation and whatnot. I’m staying here in Kansas City with my folks for a bit while I transition and of course, that means plenty of gentle nudgings and offhand mentions of how such-and-such dish sounds so good and oh wouldn’t it be nice to have this for dinner. In other words, being home is being my mom’s personal chef, and tonight she suggested quiche so I just happened to make it.

I know this is extremely similar to the goat cheese tart, but I’ve said before how I a) love breakfast for dinner and b) love the ease of dishes like this, especially when you use a prepared pie crust. And, well, I was going nuts not posting anything! So enjoy!

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Caramelized Onion & Sun Dried Tomato Quiche

Serves 8

Ingredients

• 1 prepared or store bought pie crust, at room temperature
• 4 eggs
• ½ cup half-and-half
• 1 cup whole milk
• 1 medium yellow onion (not sweet)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons brown sugar
• ½ cup sun dried tomatoes packed in oil, chopped
• ¼ cup grated parmesan cheese, plus more for sprinkling
• Salt
• Pepper

Directions

1.) Preheat oven to 450° F with rack set in lower third. Roll out the pie crust to fit a 10” tart pan, fit into shell, and prick the bottom and sides with a fork. Bake until golden but not too done, about 7-8 minutes.

2.) Lower the oven to 375° F and let the crust cool while you prepare the filling. Slice the ends off the onion and slice thin. Heat a medium-sized skillet over medium heat and add the oil.

3.) Once it’s warm, add the onions, brown sugar, and a good pinch of salt. Give everything a good stir to coat the onions in the oil and sugar, and then cook until caramelized, about 20 minutes. Don’t stir too often otherwise you won’t get good color.

4.) Remove the onions from the heat and set aside to cool slightly. Once they’re cooled, chop the onions up a bit and sprinkle over the bottom of the prepared pie shell. Add the sun dried tomatoes, and the parmesan cheese.

5.) Beat the eggs in a large bowl, seasoning with a bit of salt and pepper. Add the half-and-half and milk, and beat everything together. Pour into the prepared shell and give it a little jiggle to settle everything. Sprinkle a bit more cheese over the top and pop in the oven.

6.) Bake until cooked through and set, about 30-35 minutes. If the edges start to get too brown, crimp some aluminum foil around them until the filling is baked. Enjoy with a nice salad or fresh fruit.

© Jessica J. for jonesing for..., 2010. | Permalink | 3 comments | Add to del.icio.us
Post tags: breakfast, dough, eggs, savory, tomato

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Ok, this dish did not start as kluski kapusta po at all. I had this recipe of ribs cooked in cabbage and kraut bookmarked for ages and realized I had all the ingredients except the actual ribs (which were on sale at my grocer) and cabbage,  which is also cheap, so I went ahead and made it.

And sadly, I was glad I didn’t spend much money on the dish. It wasn’t bad per se, just good. Okay. Fine. The cabbage-kraut mixture was surprisingly mild (see: bland) and the ribs were nice and tender, but really fatty. The (small amount) of meat I did get off them was very tasty, but it’s one of those dishes where you have to eat a little bit of everything in one bite for the dish to work. The components on their own were just okay, but together pretty good. So an idea came to mind.

I decided to make an omnivore version of kluski kapusta po, a traditional Polish noodle-cabbage dish where onions and cabbage are cooked in butter and tossed with hot noodles. For my version, I shredded the pork, heated up the cabbage-kraut mixture, stirred in some sour cream, and then tossed the mixture with hot egg noodles. And it finally worked! So I thankfully don’t have to tag this a failure – more like a salvage. Victory is sweet! (and delicious!)

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Kluski Kapusta Po (Polish Noodles with Cabbage)

Serves 5-6

Salvaged from the recipe on AllRecipes.

Ingredients

For the rib rub:

• 3 pounds pork spare ribs, bone-in
• 2 teaspoons canola oil (or other neutral vegetable oil)
• 4 cloves garlic minced
• 1 tablespoon caraway seeds
• 1 teaspoon kosher salt
• 1 tablespoon freshly cracked black pepper

For the ribs and accompaniments:

• One 32-ounce jar sauerkraut, drained (but not rinsed)
• 3 cups thinly shredded green cabbage (about 1 small head)
• 1 medium yellow onion, thinly sliced
• 2 tablespoons brown sugar
• 2 cups water
• 2 cups low-sodium chicken stock
• 1 bottle of your favorite beer (I gotta give hometown love by using Unfiltered Boulevard Wheat)
• ½ teaspoon caraway seeds

To serve:

• ½ cup sour cream
• ½ cup sauerkraut (uncooked)
• 12 ounces egg noodles
• Freshly chopped parsley (optional)

Directions

1.) Combine the oil, garlic, caraway seeds,salt and black pepper in a small dish. Rub all over the ribs and wrap tightly in plastic wrap. Refrigerate up to 24 hours to marinate.

2.) Preheat the oven to 400° F. Wrap the ribs in a big tinfoil packet and place in a roasting pan. Bake for about 45 minutes or until tender, and then set aside.

3.) Reduce the oven temperature to 375° F. In a large Dutch oven, combine sauerkraut, onion, caraway seeds, brown sugar, cabbage, beer, water, and chicken stock. Bake (without the ribs) covered, for about 2 hours.

4.) Lower the oven temperature again, this time to 325° F. Carefully remove the lid from the Dutch oven, nestle the ribs and their juices into the kraut mixture, adding more stock if the liquid is low, recover, and cook for another hour.

5.) Once everything is ready, remove the ribs from the pot and set aside on a plate. Pour off most of the liquid from the cabbage-kraut mixture and set aside.

6.) While the ribs cool off, bring a large pot of salted water to boil and cook the egg noodles according to directions.

7.) While the noodles cook, using either 2 forks or your hands, pull all the meat off the ribs and shred to small pieces. Add to the cabbage-kraut mixture, stir in the sour cream, extra sauerkraut, and taste for seasoning. Toss with hot egg noodles and garnish with freshly chopped parsley, then devour!

© Jessica J. for jonesing for..., 2010. | Permalink | One comment | Add to del.icio.us
Post tags: pork, salty, salvage, savory, vegetables

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I’m feeling much better, but haven’t quite graduated to chewing yet, so I whipped this up tonight for dinner. Although I desperately wished I could have some crunchy toasts with it (oh, crunchy food… how I miss you…), it was still incredibly delicious and smooth as silk.

All you do is warm frozen peas in stock, blend them with some balsamic vinegar, season, and eat. A bit of fresh goat cheese adds a rich touch without being too aggressive, and the whole thing comes together in 15 minutes. It may sound too simple to be delicious, but so many great soups are as simple as this, so just embrace it! Now excuse me while I retreat to the couch and my glorious prescription pain killers once more.

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Easiest Pea Soup

Based on the recipe by Nigella Lawson via Cheap, Healthy, Good.

Makes 2 servings.

Ingredients

• 2 cups vegetable stock
• 3 cups frozen peas
• 1 tablespoon balsamic vinegar
• 1 ounce fresh soft goat cheese plus more for garnish
• Salt and freshly ground pepper, to taste

Directions

1.) In a large saucepan, bring the vegetable stock to a low boil and add the peas. Cook until just tender, about 5-6 minutes. Pour the entire contents of the pot into a blender with the goat cheese and blend until smooth. Alternatively, use an immersion blender and puree.

2.) Stir in the balsamic vinegar and taste for seasoning. Portion into bowls and sprinkle with more goat cheese if desired. Enjoy with or without wisdom teeth.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: savory, soup, vegetables

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