Glam 728x90

Sunday, February 7, 2016

Turkey Sausage Soup with Escarole and Penne Pasta

This hearty satisfying dish takes no time to make and can be prepared all in one pot.  I use penne pasta, feel free to cook it in advance.  If you are Gluten free, use the GF pasta of your choice.

Turkey Sausage Soup with Escarole and Penne Pasta

4 links of sweet turkey sausage removed from the casing
1/2 pound dry penne pasta
1 large head of escarole washed, dried and pulled apart with your hands
3 cloves of garlic chopped
1 tbsp olive oil for soup, plus 1 tsp olive oil for pasta 
1 can of low sodium fat free chicken stock
crushed red pepper to taste
sea salt to taste 
fresh ground pepper to taste
fresh shaved parmesan cheese optional

Preparation time 35 minutes
Serves 4-6


Precook the pasta following the instructions on the box (I cook mine al dente).  Strain the pasta then run it under cold water so it does not continue to cook (you don't want it getting mushy on you).  Drain the pasta.  Toss it in 1 tsp olive oil.  Set it aside.
Take the same pot, add 1 tbsp olive oil coating the base of the pan.  Place the pan over medium heat.  Add the turkey sausage that has been removed from the casing to the pot, breaking it up with a spatula.  Once the turkey sausage is browned (5-7 minutes), add the chopped garlic. Cook stirring occasionally until the garlic becomes lightly brown (about another 2 minutes).  Add one can of chicken stock, cover the pot and bring it to a simmer for about 6-8 minutes. Add the escarole, sea salt, crushed red pepper and fresh ground black pepper mixing the ingredients together well.  Cover the pot for 2-3 minutes stirring it occasionally until the escarole wilts. Remove the pot from the heat. Take 4-6 small soup bowls and add a handful of pasta to each bowl.  Take a ladle and pour the escarole, turkey sausage and broth concoction over the pasta in each bowl.  If desired, top with fresh shaved parmesan cheese. Serve. 

Tuesday, March 24, 2015

Food & Wine Salad of the Month Recipe: Stir-Fried Snow Peas and Romaine

I made the salad of the month recipe from Food & Wine magazine last night. I followed the recipe verbatom and it came out so amazing! The egg makes it really filling so it easily can be a main course. Who would have thought lightly stir-fried romaine would be so delicious?! 

Saturday, January 24, 2015

Kitchen Surfing

Want to entertain but don't feel like cooking?  Then you have to try Kitchen Surfing!  You can choose from a selection of personal chefs, some focusing on a particular cuisine.  They come to your home and cook up a delicious meal for you and your guests. All of this only cost us $50 per person, tip included (although you can always throw them a little something extra if they did a really good job:)). We selected Chef Dominique Agri who offered a 4 course menu of Italian/Israeli influence.   The food was fresh and flavorful.  I don't know if this is standard but the lovely Chef Dominique even cleaned the kitchen afterwards which was a huge plus.  We were all very impressed!

Kitchen Surfing Website

For Chef Dominique Agri on Kitchen Surfing

Three-Cheese Asiago Rice Balls
White Bean and kale soup - with roasted shrimp and sourdough croutons

Served on top of a bed of arugula with shaved parmesan
Arugula with sliced zucchini and pecorino romano
Homemade rainbow and sesame cookies
Chef Dominique Agri

Sunday, January 4, 2015

Roasted Potatoes with Mushrooms

I had some potatoes and mushrooms in my refrigerator that were going to be reaching their end soon so I decided to put this quick dish together.   I served it as a breakfast side with eggs and garnished the dish with some chopped fresh chives.  This could easily be a nice side to serve along meat or poultry as well.

 Roasted Potatoes with Mushrooms 

6 medium sized red potatoes 1/2" slices with the skin on
1 pint of fresh mushrooms quartered
2 cloves of garlic minced
2 tbsp olive oil
1 tsp paprika
1 tsp onion powder
fresh ground black pepper to taste
sea salt to taste

Preheat your oven to 450.  In a mixing bowl combine all ingredients and toss well so everything is coated nicely.  Place the potato and mushroom concoction in a dutch oven or roasting pan and cook uncovered tossing occasionally until they are lightly brown, about 20 minutes.  Serves 4.

Sunday, July 13, 2014

Beauty & Essex

Beauty & Essex is an awesome experience that you have to have at least once. This venue combines elegant surroundings, carefully concocted cocktails and small plates of flavorful deliciousness.  We wined, we dined and my favorite part of the evening was finding a cute little champagne bar parked in the ladies restroom where I was offered a complimentary glass of champagne while I washed my hands.

Something to amuse your bouche haha

Tuna Poke Wonton Tacos  $16
(my favorite!) 

Grilled cheese, smoked bacon and tomato soup dumplings  $14
(so good we had to order them twice!) 

Lobster Tacos  $21
(disappointing, the flavor of the lobster was lost in the batter, you barely could taste the lobster at all) 

Duck Pizzetta $16
(savory and tangy)

Ribs with vegetable lo mein lol??

(This is in their entree section.  They have standard size entrees as well, although I think it's a lot more fun to get small plates and share.  The ribs were tasty but it just didn't make any sense that this is on their menu at all. The menu went from American noveau cuisine to the chinese place around the corner in a second, it was kind of comical.  I didn't make note of the cost of this dish and it's not on their menu online.)
Beauty & Essex
146 Essex Street 
NY, NY 10002
(212) 614-0146
Hours of Operation
Nightly 5pm-1am
Saturday & Sunday Brunch 11:30 am-3 pm

Friday, June 20, 2014

Herb Grilled Chicken Breast

This is the easiest grilled chicken breast recipe.  It's flavorful, juicy and can be eaten through the course of the week.  Serve it hot or cold,  with a side of rice and veggies or on top of the salad of your choice.  No need to marinate overnight.  Just follow the recipe and you're good to go!


6 thick cut chicken breasts (preferably organic, rinsed in cool water and pat dry with a paper towel)
2 whole lemons freshly squeezed
2 tbsp dried basil
2 tbsp dried oregano
1 tbsp dried thyme
3 cloves of fresh garlic peeled and finely chopped
1/4 cup olive oil (use less if you're trying to watch your waist line)
1 tsp of ground black pepper
2 tsp of kosher salt
1 can of college inn fat free low sodium chicken stock

Preheat the oven to 375.  In a mixing bowl combine chicken breast, lemon juice, dried basil, dried oregano, dried thyme, garlic, olive oil, salt and ground black pepper.  Using your hands, toss around grilled chicken breast coating them evenly with the mixture.   Take a nonstick grill pan and coat it with nonstick spray.  Place it on high heat. Grill each chicken breast about 3 minutes on each side making the grill marks very vivid on both sides (spray the raw side of the chicken breast with nonstick spray before flipping over the chicken breast). Repeat this process for all of the chicken breast.  Place the chicken breast in a cookie sheet pan and lightly coat the pan with the chicken stock (the pan should have less then 1/4" of chicken stock in it). Place it in the oven and bake for 20 minutes or until your thermometer gets a reading of 165. You can serve the chicken breast hot or remove the chicken breast from the sheet and chill them in refrigerator for a minimum of 2 hours and eat them cold. They are delicious both ways!