Sides | Simple By Cindy

Honey-Mustard Swordfish and Asparagus

Sep. 4
2015

Today was a hectic day. So much to do and it flew by! At 5:00, I was still busy and I knew that dinner had to be something I could prepare fast.

Luckily, I had prepared this meal the week before and knew I wanted to share it. This is a great meal that is fast and on the table in minutes. You probably have all the ingredients in your pantry so just pick up the fish and asparagus and you are good to go!

I used swordfish tonight although the week before I had prepared it with salmon. Any fish would be great with this sauce, so don’t feel limited. The honey-mustard sauce is what really makes the dish amazing.

Ingredients for the Swordfish

1 (6oz.) piece of swordfish for each person
3 tbsp. Dijon mustard
2 tbsp. whole grain Dijon mustard
2 tsp. Honey
1/2 tsp. Soy sauce
1/2 tsp. kosher salt
1/2 tsp. pepper (plus a little more to sprinkle on fish)

Set oven to 350.

Sprinkle both sides of fish with salt and pepper.

Place in oven for 25 minutes. Set your timer! You do not want overcooked fish!

Mix all of the ingredients together (with the exception of the salt). Let it set together while fish is baking.

When the fish is finished, spread the honey-mustard mixture over the top.

Ingredients for the Asparagus

1 bunch of asparagus
2 tbsp. olive oil
Juice of 1/2 lemon
1 tbsp. Kosher salt
1 tsp. pepper

Today’s hint: To make asparagus correctly, you should peel them. This will get rid of all those thick nubs and your asparagus will taste sweet. You have to be very careful with very thin asparagus. Peel it very gently. I know this takes some extra time, but it is the right way to prepare it and it is worth it in the end!

Set your oven to 500.

Mix the asparagus with all of the ingredients above.

Place in pan and put it in the oven for 10 minutes.

Dinner is done! How fast was that?

It’s that simple!

Veal Chops and Kale

Sep. 2
2015

If you have the time, marinating meat is an important step to ensure a delicious and juicy outcome. I have given you my choice for a marinade, but you can always change it up and add some of your favorite ingredients. When you read a recipe, remember use it as a guide. You can always omit the ingredients you do not like and add something that you would prefer. When I create a recipe, I read through many different ones, take all the ingredients that appeal to me and try them out. It takes me three or four times before I come up with a “keeper”.

This kale recipe has anchovies. The anchovies melt when you heat them creating a delicious base for the sauce! Just be careful, you do not want to overcook the kale! So be aware of the timing and watch it. You will know when to take it off the heat, I promise!

Ingredients for Veal Chops

4 veal chops

Ingredients for Marinade
1 cup chicken stock
3 tbsp. worcestershire sauce
¼ cup organic soy sauce
6 cloves garlic peeled, whole and smashed (you can leave the garlic in the peel, just smash them and throw them in!)
1 onion cut into quarters (you can leave the skin on the onion, just make sure you wash them)
1 tablespoon brown sugar (optional)
Juice of 1/2 lemon
3 sprigs thyme (or 2 tbsp. dried)
3 sprigs oregano or (2 tbsp. dried)
3 sprigs rosemary (or 2 tbsp. dried)
Kosher salt and pepper

Todays Hint: Place all the ingredients into a ziploc bag but do not use the ziploc to close the bag. Instead, twist the bag until the liquid rises above the meat and tie with rubber band. Now you do not have to worry about turning the meat! Both sides will marinate at the same time. Place in bowl for a couple of hours (2+) or overnight.

Take out 1 hour before cooking.

Set oven to Broil.

Take veal chops out of marinade and place on broiler pan.

Ingredients for Mix
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. paprika
2 tsp. oregano
2 tsp. thyme
1 tsp. kosher salt
1/2 tsp. black pepper
Pat dry mix onto the veal chops (both sides)

Set timer for 5 minutes. Turn veal chop over and reset timer for 5 more minutes. If veal chop is double cut, you may have to turn it over one more time for desired temperature. Start checking at 2 minute increments. Veal chops should be medium rare to medium well done.

Ingredients for Kale

2 bunches kale, stem and ribs removed, chopped coarsely
2 tbsp. olive oil
1/2 small onion, chopped
1 tsp. red pepper flakes
7 cloves of garlic, chopped
8 anchovies, chopped
Juice of 1 lemon
1 tbsp. Kosher salt
1 tsp. pepper

Remove stems and ribs of kale. Coarsely chop.

Fill a large bowl with water. Place kale in bowl. Let it sit for a while. This will let all the dirt fall to the bottom of the bowl. Carefully take kale out of bowl and place into a strainer. Rinse one more time and set aside.

Heat pan with olive oil on medium heat. when hot, add anchovies. Cook until anchovies melt, about 3-4 minutes.

Add onions and red pepper flakes. Cook until onions turn translucent.

Place garlic into pan and cook one minute.

Add lemon juice.

Slowly add kale in bunches. Wait for first bunch to cook down a little bit before you add the next bunch. This should take 3-4 minutes.

Add the salt and pepper.

Take off heat immediately.

It’s that simple!

The Best Salad

Aug. 24
2015

What makes a great salad? One that everyone asks for over and over again, of course! This salad stands out because of the ingredients I use. They compliment each other perfectly!

This one has my “go to” staple; anchovies! It also includes other flavors that blend with the anchovies to make each bite both satisfying and enjoyable. My family loves it and I often serve it when hosting a dinner or holiday get-together.

The dressing is like icing on a cake… you can use it on any salad and it is very easy to prepare! I make all my salad dressings fresh, and you should too. However, that discussion is for another blog post that you will get to see very soon!

Try this one! It will soon be a favorite for your family, as well!

Ingredients for the Salad

1-2 heads romaine lettuce, chopped
3 red bell peppers, cut into cubes
2 english cucumbers, seeded and cut into cubes
2 (1) pint grape tomatoes, cut in half
6 eggs, hard boiled, grated
8 anchovies, chopped (feel free to use as much as you want)
2 tbsp. capers

Today’s Hint: An easy way to cut a red pepper!

First, cut off the bottom of the pepper.

Now cut off each side the pepper, trying to cut between the white parts.

Now you have separated the seeds and stem and can just throw it away! No washing all the seeds off the pepper!

If needed, cut off any remaining white parts.

Just cut the red pepper into cubes- it’s easy and makes no mess!

Make sure all ingredients are dry and place them into a large serving bowl.

Don’t forget those delicious anchovies. When you chop them up, people won’t even know they are there!

Ingredients for the Dressing

3 tbsp. mayonaise
1 clove garlic, minced
3 tbsp. balsamic vinegar
Juice of 1/2 lemon
2 tsp. dry mustard
1 1/2 tsp. Kosher salt
1/2 tsp. pepper
1/4 cup of olive oil

Mix all ingredients into a bowl, with the exception of the olive oil.

Very slowly, while still whisking, add olive oil.

I do not like to dress the entire salad, unless I am serving it for a large crowd. If you do, add dressing very slowly, mixing each time you pour in some of the dressing. When salad has a little glisten to it, STOP!

Nothing is worse than an overdressed, soggy salad! So be mindful when you add the dressing.

You can also place the dressing in a small pitcher and have each person dress their own portion.

This is great for lunch, brunch or dinner.

I hope you enjoy it as much as my family does!

Please drop me a message and let me know!

It’s that simple!

Roasted Chicken and Broccolini

Aug. 21
2015

I just love this dinner! It is always my go to when I need to get a meal on the table fast. The next time you are trying to figure out what to make and may be thinking take-out, reconsider! By the time you figure out where you want to order from and who wants what, this can be prepared and on the table!

I am going to offer two ways to make the chicken. The first one you may choose to make if you have the time, or are having company. The second will be faster. Neither one takes long to prepare. Both will result in a moist, delicious bird that your family or company will love.

Broccolini is a vegetable that you don’t see too often in recipe magazines or books. I don’t know why because it is fantastic. It is very similar to broccoli, but with smaller florets and longer, thinner stalks and is also known as “baby broccoli”. It is a very delicate vegetable that only needs to be cooked briefly. This adds up to fast and simple in my book. Try it, I know you will love it!

Preheat oven to 375.

If you have the time, try adding this step first. You will need: (my essence, or yours!)

1 stick of margarine or butter melted
2 tbsp. fresh oregano (or 1 tbsp dried)
2 tbsp. fresh thyme (or 1 tbsp dried)
Juice of half a lemon
2 tsp. salt
1/2 tsp. pepper

Mix all ingredients together.

Take two fingers and place between skin and meat of chicken. Slowly and carefully separate the skin from the meat. (I know this looks bad, but in the end it tastes great!)

With a spoon, pour melted butter mixture in between the skin and the meat.

If you do not have the time, skip the first step and just prepare as follows;

Make your essence. Here is mine (just in case you missed it in my previous blog).

2 tbsp. garlic powder
2 tbsp. onion powder
2 tsp. oregano
2 tsp. thyme
1 tsp. kosher salt
1/2 tsp. black pepper
3 tbsp. paprika

Mix and sprinkle all ingredients (without the paprika) over entire chicken. Make sure to get it under thigh and wings. Pat onto chicken.

Next trickle on paprika and pat onto chicken as well.

I like to make my roast chicken on a vertical roaster. You can purchase it on amazon and it is very inexpensive. This method allows all the fat to drip down into the pan so you get a perfectly crisp chicken every time. If you don’t have a vertical roaster, you can place the chicken breast side up in a baking pan.

Place vertical roaster in aluminum pan and put in oven.

Set timer for 15 minutes.

Turn oven down to 350 and roast for 1 hour. You may need a little more or less time depending on the size of the chicken. Make sure to adjust your timer for 10 minute increments if needed.

Ingredients for the Broccolini

Preheat oven to 500.

3 tbsp olive oil
6 cloves of garlic, chopped
Juice of 1/2 lemon
2 tbsp. balsalmic vinegar
2 tsp. kosher salt
1 tsp. pepper

Wash and trim ends off broccolini. Place in bowl with ingredients and mix well.

Transfer to baking dish. Bake for 10 minutes. Take out when broccolini is bright green. Remember, it will still cook after you remove it from the oven!

Dinner is done!

It’s that simple!

Chicken Thighs and Roasted Brussels Sprouts

Aug. 14
2015

When it comes to chicken, you are either a dark meat or a white meat person. I prefer the dark meat on the bone because it is always juicy, tender and sweet and is easier to make than white meat. I had my butcher prepare boneless chicken thighs for me with the skin on for this recipe but bone-in would work great too! You can substitute chicken breast for chicken thighs, but remember to buy them with the skin on so you can brown them. The skin is what soaks up the sauce and makes this recipe delicious!

The brussels sprouts need to be cut in half and roasted flat side up so they get really brown. The brown parts of anything you cook are the parts that have caramelized and taste the best. So don’t be afraid when they start browning…that is the part that will be the most favorable!

Ingredients for the Chicken thighs

Preheat oven to 250

6 boneless chicken thighs, skin on
4 tbs. olive oil
2 tbsp. margarine or butter, plus 1 more set aside
5 garlic cloves, chopped
1 cup good white wine
1 cup chicken broth
Juice of 1 lemon
4 sprigs fresh thyme, chopped (or 2 tbsp. dried)
4 sprigs oregano, chopped (or 2 tbsp. dried)
4 tbsp. fresh parsley (or 2 tbsp. dried)
2 tbsp. Kosher salt, plus 1 tbsp. set aside
1 tbsp. pepper, plus 1 tbsp. set aside

In a pan, (one you can also use in the oven) heat 4 tbsp. olive oil and 2 tbsp. butter on medium heat. Sprinkle 2 tbsp. kosher salt and 1 tbsp. pepper on both sides of chicken thighs. Place in pan skin side down.

Set timer for 7 minutes. Do not move chicken thighs! When timer rings, turn thighs set timer for 5 minutes. Remove thighs from pan. Set aside.

Pour out all except about 3 tbsp. olive oil and set pan back on stove.

Add extra 1 tbsp. butter and garlic. Brown garlic for less than 1 minute (oil will be very hot so garlic will cook very fast).

Add white wine and let it reduce for about 2-3 minutes.

Pour in chicken broth, lemon juice, 1 tbsp. salt and 1 tbsp. pepper.

Bring to a boil and add thyme, oregano and parsley. Turn heat to low and cook for 8 minutes.

Take pan off the heat, place thighs back into pan, skin side up.

Place in oven for 20 minutes.

Ingredients for the Brussels Sprouts

Preheat oven to 500

1 package Brussels Sprout, washed and cut into halves
1/4 cup olive oil
Juice of 1 lemon
1/4 cup of balsamic vinegar
1 1/2 tbsp. Kosher salt
1 tsp. pepper

Mix brussels sprouts with all the ingredients.

Place on pan, flat sides facing up. Put pan into oven.

Cook for about 20-25 minutes, or until you see brussels sprouts start to brown.

It’s that simple!