Main Courses | Simple By Cindy

Skirt Steak with Chimichurri

Nov. 9
2015

I always thought that Chimichurri was a marinade made with cilantro. Because I am not a fan of cilantro, it was something I never considered.

I came across this recipe as I was searching for something novel to prepare for dinner.

The ingredients were appealing to me, so I thought I would give it a try. I was skeptical at first, which was why I decided to use it as a sauce on the side and not as a marinade.

I was pleasantly surprised and thought it was definitely blog-worthy. I am happy to be sharing this with you and I really think you will love it too!

Chimichurri is very similar to a pesto sauce. There are many varieties (some do use cilantro) and this version is a combination of parsley, oregano, garlic, oil and vinegar. You can even add a little bit of chili pepper or red pepper flakes.

Although it is a marinade commonly used on steak, you can use it on poultry or fish. I am definitely going to try it that way as well!

Ingredients for the Chimichurri

1 bunch of flat leaf parsley
8 cloves of garlic, minced
3/4 cup of good extra virgin olive oil
1/4 cup of red wine vinegar
Juice of 1 lemon wedge
1 tbsp. diced red onion
1 tbsp. dried oregano or 4 sprigs fresh, chopped
1 tsp black pepper 1/2 tsp. kosher salt

Pulse parsley in food processor to chop.

Add remaining ingredients to the food processor and blend.

You can separate the sauce, half for cooking and half to place on steaks afterward. I choose to cook the steaks with my own ingredients, then place the sauce on the side when I served it.

Ingredients for the Steak

2 or 3 skirt steaks

Set oven to broil.

1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1 tsp. paprika
1 tbsp. dried oregano
1 tbsp. salt
1/2 tsp. pepper

Mix ingredients together and rub onto both sides of steak.

Place steak in oven for 5 minutes each side.

Be careful. Try to judge how thick your steaks are. If they are thin, set your timer for 4 minutes each side.

If after 5 minutes each side is too rare for you, then set your timer for 1-minute increments, until they are cooked to your preference. Remember, they will continue to cook after you take them out of the oven!

Simply delicious!

It’s that simple!

Linguine with Clams

Nov. 2
2015

This dish is always a crowd-pleaser.

The butter and the garlic make it smooth and enticing. It is great dish for anytime of the year.

But the best thing about it is that it is crazy easy and you can whip it up very fast!

Just make sure you get all the grit off the clams. This is the part that will take the most time. It is important, no one likes to take a bite with those little bits of hard dirt-like pieces (don’t you just hate that?).

Don’t forget the bread for dipping, you will want to savor every bit of this delicious broth!

Ingredients for the Clams

4 lbs. fresh clams
2 tbsp. olive oil
5 cloves of garlic, chopped
1 small onion, chopped
1 cup of good white wine
1 cup of chicken or vegetable broth
Juice of 1 lemon
4 tbsp. unsalted butter
2 tbsp. of fresh parsley, chopped
3 tbsp. fresh oregano, chopped
1 tbsp. kosher salt
1/2 tbsp. pepper

Place clams in a large bowl of cold water. Let sit for about 10 minutes so the grit from the clams will fall to the bottom. Take clams out of water carefully without disturbing the sediment on the bottom of the bowl. Rinse and rub clams under water to further remove any dirt. Toss out any clams that are not opened.

In a large pot, heat olive oil and butter over medium heat.

Place chopped onions in and cook until translucent, about 7-8 minutes.

Add garlic and saute for 1 minute.

Add white wine and let it cook down for 3-4 minutes.

Pour chicken broth into pan and add the lemon juice, parsley, oregano, salt and pepper. Bring to a boil and add clams. Cover with a tight lid and let cook for 7-9 minutes until you see the clams have opened up. Take clams out of broth and set aside.

Ingredients for the Linguine

1 lb. linguine
4 tbsp. kosher salt

Cook pasta according to the directions minus 3 minutes.

Add pasta to the clam broth. Let cook for 2-3 minutes, mixing often.

Place clams back into the pot just until they ae hot enough.

A friend gave this to me for my birthday.

How thoughtful was that? Thank you Julie!

It’s that simple!

Fusilli with Salmon and Roasted Garlic

Oct. 21
2015

This is another delicious, light pasta from Giada DeLaurentis. I chose it because the ingredients are simple and I thought they would blend together wonderfully. Turns out, I was right!

I have made this dish many times, often for my friends and family. It always got rave reviews. So now I am sharing it and hoping you will try this recipe.

As Giada mentions, “it may seem like a lot of garlic, but because it is roasted, it contributes a mellow, nutty flavor that goes beautifully with the salmon”. I promise the garlic is mellow, and you will be able to kiss whomever you want afterward!

Send me your comments and let me know how you liked it. I would love to hear from you!

I will be going on vacation until October 31, so I will not be posting until I return. There will be many interesting experiences to share with you when I get back. Looking forward to it!

Ingredients for the Fusilli

2 whole heads of garlic (roasted)
2 tbsp. olive oil
1 pound of fusilli pasta
1/2 cup white wine
1 cup of chicken broth
1 pound of salmon (skinless), cut into 1 inch cubes
Zest and juice of 1 lemon
1 tbsp. fresh rosemary (or 1/2 tbsp. dried)
2 tbsp. extra-virgin olive oil
2 tbsp. drained capers
1/2 tsp. kosher salt (plus 1/2 tsp. set aside)
1/2 tsp. pepper (plus 1/2 tsp. set aside)

Preheat the oven to 400.

Cut the heads of the garlic in half crosswise and place on a sheet of aluminum foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat. Fold the edges to seal in a tight packet. Place in the oven and roast until soft, around 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half off the roasted garlic into a paste with the back of a fork. Set aside the other half.

Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook until tender but firm to the bite, stirring occasionally about 8-10 minutes. Drain and set aside.

Combine the wine and the chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes. Add the salmon, cover and simmer for 4 more minutes.

Remove from the heat and add the remaining whole roasted garlic, the lemon zest and juice, rosemary and the cooked pasta. Stir to combine.

Add the extra-virgin olive oil, capers 1/2 tsp. salt and 1/2 tsp. pepper and stir once more.

It’s that Simple!

Honey Mustard Chicken and Roasted Potatoes

Oct. 16
2015

This dinner takes no time at all. The ingredients are simple. You may have them all in your pantry, so no need to stop at the supermarket on your way home! That is already one reason to make this dinner!

The key that makes this chicken so great is to brown the skin before you place it in the oven. This ensures a perfect, crispy skin that will not be soggy when you are finished baking it. The honey mustard sauce is simple, yet adds a wonderful boost of flavor.

The potatoes, well they are just plain easy. Let’s face it. Just cut them, toss with olive oil salt and pepper. Make sure to place them white side up before roasting. This allows the tops to brown and caramelize, which always tastes fantastic. As Anne Burrell always says “brown is good”. She is right, it always is!

Today’s Hint: Always make sure you do not put too many pieces of chicken in the pan to brown. Overcrowding the pan will make the chicken steam and not brown.

Ingredients for the Chicken

5 bone-in, skin-on chicken thighs
1/4 cup of olive oil
2 tbsp. grain mustard
2 tbsp. honey
Juice of 1/2 lemon
1/2 tbsp.Kosher salt
1 tsp. pepper

Preheat oven to 350.

Pat chicken thighs dry. Sprinkle liberally with salt and pepper.

Place olive oil in a pan (that can transfer to the oven) on the stove on medium heat.

When the oil is hot, place chicken in the pan skin side down. Set your timer for 7 minutes. After 7 minutes, check thighs. The skin should be golden brown. You may need to adjust time. If you do, set the timer for 1-minute increments. Turn chicken over and cook for another 5 minutes. When done, pour out the fat from the chicken with the exception of about 1 tablespoon. remove pan from heat.

Mix together the grain mustard, honey and lemon juice. Pour over thighs so they are covered well and place pan in the oven. Bake for 20 minutes.

Ingredients for the Potatoes

1 pound of small red potatoes
1/4 cup of olive oil
1/2 tbsp. kosher salt
1 tsp. pepper

Preheat oven to 500.

Cut potatoes in half. Combine with olive oil, salt and pepper. Place in baking pan (or aluminum) white side up.

Roast for 45-55 minutes until golden brown.

It’s that simple!

Chicken Marbella

Oct. 12
2015

I have been making this dish for many years. It has become a staple in my go-to recipes. This is a dish that is easy to prepare (you make it the night before) yet will look and taste as if you have been cooking it all day!

This recipe is courtesy of the beloved Silver Palate Cookbook. It is deserving of a post as I hope to pass it on to those of you who have not tried it yet.

The marinade for this dish is extraordinary. The combination of the olives, prunes and capers give it a Spanish style flavor and helps the chicken to come out moist, tender and juicy. It also provides a unique texture that will be a delight to your guests!

This recipe is a must try!

Today’s Hint: Always read the entire recipe before you start cooking. This will help you organize your preparation plan and remember details you might miss along the way. Measure, chop and prepare all the ingredients first. Set them aside until you need them. This will make the actual process of cooking your recipe more efficient with less mistakes. It will also prevent you from discovering missing ingredients at the last minute.

Ingredients for Chicken Marbella

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely chopped
1/4 cup dried oregano
3 tbsp. Kosher salt
1/2 tbsp pepper
2 chickens, cut into eighths
1 cup dark brown sugar
1 cup of good, dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, salt and pepper into a flat pan. Cover the chicken with the mixture, rubbing it well onto the chicken.

Cover the pan and refrigerate overnight.

Preheat 350.

Spoon mixture over top of the chicken again.

Sprinkle the brown sugar over the chicken and pour the white wine around them.

Bake, basting frequently with the pan juices, for 50 minutes up to 1 hour. Prick the thigh, the juice should run clear, not pink.

Transfer chicken to a serving platter. Spoon pan juice over the chicken and sprinkle generously with the parsley.

It’s that simple! I promise you will love this recipe!