A Day from Scratch

Concierge cooking - Tailored nutrition

Lemon and Thyme Pulled Chicken Tacos

by Filed Under: Home, Poultry, Recipes 1 Comment

Sometimes when I am writing recipes I have the intention of having leftovers for the next day. Maybe it will be a busy one and I won’t have time to cook an entire dish or maybe I am just being lazy.

I’m not the only one who just gets flat out lazy sometimes, right? Life can get pretty stressful and being a little lazy is a good way decompress stress. In my book at least.

Back to the recipe. Last night I made this chicken knowing that I was going to be busy today. One of my favorite ways to make pulled chicken is poaching it in the oven with some yummy herbs and spices. Using what I had in my kitchen, lemon and thyme took the prize. You could also use rosemary and lemon- that would be lovely.

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Trying to change it up a bit in the taco arena I decided to shred up some brussels sprouts and then sauté it up instead of just using romaine or cabbage. I must say the brussels really worked here.

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Finishing the tacos off with some black beans, these were quite tasty. I plan on throwing the extras together with some quinoa for a quick grain salad lunch. Be adventurous, how will you use your leftovers?

Lemon and Thyme Pulled Chicken, serves 4-5

2 boneless, skinless chicken breasts

2 lemons, sliced and deseeded

1-2 Tablespoons picked thyme

4 garlic cloves, sliced

1 large shallot, sliced

1-2 teaspoons paprika

2 cups chicken broth

Salt and Pepper

 

Preheat the oven to 300 degrees. In a baking dish add the garlic, shallot, lemon and thyme to cover the bottom of the dish. Season the chicken breasts with paprika, salt and pepper and add to the dish. Pour the chicken broth into the dish. Cover with foil and bake for about 1 hour.

After an hour, remove the chicken from the liquid and pull apart with two forks. Once the chicken is bite sized return back to the cooking liquid to allow the chicken to absorb the broth. Let the chicken sit for 10 minutes in broth before consuming.

 

Shaved Brussels Sprouts, serves 3-4

8 large brussels sprouts, 3 cups

2 Tablespoons olive oil

1/2 teaspoon chili powder

S&P

 

Start by cutting off the root ends of the brussels, and peel off the outer layer. In a food processor, pulse the brussels until desired shredded consistency.

Heat olive oil in a sauté pan and add the brussels. Season with chili powder, salt and pepper and cook for about 4 minutes or until the brussels start to brown. Remove from heat and use to garnish tacos.

* Assemble the tacos with black beans and on corn or flour tortillas. Salsa would also taste good, or add a little spicy jack cheese. Whatever your heart desires.

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Italian Bufalino

by Filed Under: Pizzas, Flatbreads, Savory tarts, Recipes 3 Comments

Back in December I went on the trip of a lifetime throughout Italy. Some of you may remember my adventures, but if you are new to a day from scratch let me give you a quick recap. One of my dear friends, Erin, was living in Rome teaching English. So while she was living there I took advantage of the opportunity and went to visit her. We rented a little smart car and road tripped all throughout the beautiful country from Rome, to Florence, to Cinque Terre, to Varenna on Lake Como, to Sienna and back to Rome. It was incredible! You can catch up on the 6 part series starting here.

As we traveled from city to city in our smart car, or as we referred to her as “Smarty” we would stop at little travel stops along the way to break up the trip. The first day out we were so starving that we each decided to order a sandwich and gab about how excited we were to be hitting the Italian roads together. What I didn’t know was that I was about to fall in love, with a little flatbread sandwich called a  “Pane Bufalino.” Now this isn’t any ordinary sandwich, it is made of buffalo mozzarella, prosciutto and arugula then pressed on a hot press between to thick flatbreads. Holy goodness, I still dream of that little baby!

I have made my own version of this “pane” multiple times, but today I decided to take a little bit different of an approach.

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I decided to use some homemade Naan bread then topped it with marscapone cheese, arugula and sliced Italian genoa salami. This, may not be exactly like I had it in Italy, but boy oh boy is it gooood!

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Stopping to get these little sandwiches became somewhat of a daily venture.

My favorite thing about stopping and getting the Bufalino while on our road trip was that we sat and talked about the fabulous food and wine we were indulging in. From the Coliseum and Vatican in Rome to the fishing boats in Cinque Terre we saw it all. It was our time to take in the beauty of where we had just been and bracing ourselves for the excitement of the next town.

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And my favorite thing about making this version today in my own kitchen in Austin Tx, was that it took me right back to Italy! I can’t wait to go back someday and you can bet your boots I’ll be finding myself a Bufalino!

Ingredients: makes 1 bufalino

Naan bread, or 1 flatbread of your choice

1-2 Tbsp Marscapone cheese

1/2 cup arugula

3-4 slices of Italian ham of your choice

Recipe:

On the cooked flatbread, spread the marscapone cheese. Then layer the arugula and the Italian ham on top. Fold the bread over and to a hot skillet sear on each side for about 1-2 minutes per side.

Picture yourself on an Italian road-trip and enjoy!

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Citrus Shrimp Salad

by Filed Under: Recipes, Seafood 4 Comments

Some of my favorite times to cook are spur of the moment, using whatever is on hand, hanging out with friends.

Last night I went over to my friend Lauren’s house for a Monday night movie. Have y’all seen The Impossible? It’s one of the best movie’s I have seen in a LOOOOOONNNG time! It is the incredible story of a family of 5 that all survived the Tsunami in Thailand. It was stunningly emotional and perfectly showcased the strength of humanity. It was a beautiful movie and I highly recommend it!

Anyhoo back to the salad, we were chatting about what in the world we would do for dinner and I remembered my mom mentioning she had seen a good citrus salad recipe recently. So pulling some shrimpies from the freezer and using some orange and avocado we had our own version of a delicious citrus salad.

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I always have shrimpies portioned and frozen in the freezer as a go-to protein. They thaw fast and cook even faster- what more could you love about them? Oh, they are delicious too!

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Who doesn’t love a picture of lettuce?

Ingredients: makes 2 entree salads

4 cups mixed greens

12 large shrimp, peeled and deveigned

Pinch of cayenne pepper and or paprika

1 Tbsp dill

1 large garlic clove, smashed still in one piece

2 Tbsp olive oil

1 large orange

1 large avocado

1 Tbsp honey

Juice of 1 lime, about 2 Tbsp

3-4 Tbsp olive oil

Salt and pepper

Recipe:

For the shrimp, start by peeling and deveigning then pat dry. Season with cayenne, paprika, dill, salt and pepper. Heat the olive oil in a large saute pan and drop the garlic clove in to season the oil. In two batches cook the shrimp for about 3 minutes on each side until bright and orange. As the garlic starts to brown- remove from the oil. Remove shrimp and set aside.

For the dressing, in a small bowl add honey and lime juice. Slowly whisk in the olive oil to emulsify the dressing. Season with salt and pepper.

Assemble: slice the avocado lengthwise and scoop out cubes. Cut wedges of the orange (supreme) by cutting off the peel, pith and membranes and then cut each section out of the center. Dress the salad greens with the dressing, layer the orange pieces and avocado, then top with shrimp. Season with a pinch of salt and pepper and enjoy!

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Now please rent “The Impossible!”

Pecan Crusted Chicken Sammy

by Filed Under: Poultry, Recipes 1 Comment

If you know me, you know I associate a lot of foods with “food memories.” Maybe recalling the first time I ate something or the best of something I ever ate. When I think about a chick-fil-a chicken sandwich, I think of high school.

I was on the dance team in high school, even more I was a Pacesetter! I loved everything about dancing; the music, the competition, my friends and I sharing in something bigger than ourselves. I remember those days with extreme fondness. Sometimes, after a 3 hour practice some fellow setters of the pace and I would go to CFA for an “afternoon snack.” Healthy, right? We would sit around in our matching leotards gabbing about the dance routines, boys, competition music, boys, weekend shenanigans… boys.

So for whatever reason, every time I think of chick-fil-a, I think of high school.

One of my favorite things to do no as an adult is try to recreate foods that I love, but in my own way. As much as I love a chicken sandwich from Chick-fil-a, it ain’t got nothin’ on this baby!

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My favorite way to bread chicken is using a pecan/ breadcrumb mixture with spices and herbs and let me tell you, it really works on this sammy. It’s simple, yet delicious, just the way I like it!

I may have to round up some old Pacesetters for a chicken sandwich reunion! That would be a hit, wouldn’t it?

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Whether you ate chicken sandwiches while wearing a leotard in high school, or not, I promise you’ll enjoy this sammy just the same.

Ingredients: makes 2 sammies

1 large boneless skinless chicken breast

1 cup AP flour

1/2 cup pecans, finely chopped

1/2 cup breadcrumbs

1/4 tsp cayenne pepper

1/2 tsp fresh chopped rosemary

1 egg

1 roma tomato, sliced

1 Tbsp dijon mustard

1/2 Tbsp honey

Romaine lettuce to garnish

Whole wheat buns

2 Tbsp grapeseed oil

 

Recipe:

Start by cleaning the chicken and then cut in half lengthwise so each piece is about the same size. Then set up your breading. Set out 3 small pans- in the first add the flour with a touch of salt, in the second add the egg mixed with a small dash of water and whisk together, in the third add the pecans, breadcrumbs, cayenne and rosemary. Then bread your chicken- flour, egg, breadcrumb.

In a saute pan heat the grapeseed oil on medium/high heat. Brown the chicken on each side for about 2-3 minutes. Then transfer the chicken to a baking sheet and bake in a 350 degree oven for about 15-18 minutes.

While the chicken is baking make your honey mustard dressing by combining the dijon and honey. Slice up the tomato, wash and tear the romaine and toast your bun.

When the chicken is done, just assemble your sammy. Reminisce about the leotard days and devour!

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Red Wine Pot Roast with Taters and Brussels Sprouts

by Filed Under: Pork, Beef, Lamb, Recipes Leave a Comment

And now back to your regularly scheduled programming….

Danka, Muchas Gracias, Mahalo, Merzi, Grazi, THANK YOU!

Thank you all sooooo much for the kind words and support as I officially launched a day from scratch as my new business venture. It truly means the world to me! It’s been in the works for a while now and I was thrilled to finally share it with you. I may or may not have done a happy dance as I published the news.

And don’t you worry- I’ll still be blogging up my favorite recipes for you all here. Is there anything that you’ve been craving lately?

What I’ve been craving lately is juicy, totally falling apart, mouth-watering meat. So, let’s talk about slow braised pot roast.

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Holy moly you guys, this roast just melts in your mouth. It only takes a little bit of prep time and then the crock pot does the rest.

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Starting a new biz-nas takes up a whole heaping amount of spare time, so I have been relying on easy dinners these days. What’s easier than a slow cooker, right?

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Mmmm Mmm bring on the leftovers!

Red Wine Pot Roast

Ingredients: serves 4-6

3 1/2 pound beef chuck roast

2 shallots, diced

3 celery stalks, diced

1 large carrot, peeled and diced

2 Tbsp grapeseed oil

2 cups red wine of your choice

1 1/2 cups beef broth

2 Tbsp tomato paste

Salt and Pepper

Recipe:

Start by heating the grapeseed oil in a large pot over high heat. Season the meat on both sides with salt and pepper. Brown each side of the meat by searing for about 3-4 minutes per side. Remove the meat from the pan and transfer to a crock pot.

Reduce the heat to medium and add the diced shallot, celery and carrot. Cook about 4 minutes or until the vegetables soften. Then add the tomato paste to coat the vegetables and continue to cook another 4 minutes or so. Pour the red wine and the beef broth into the pot and bring to a boil, then reduce back down to a simmer.

Pour the liquid and vegetables over the meat in the crock pot. Cook on high for 7-8 hours or low for 11-12 hours. When it’s done the meat should just be falling apart and your house should smell glorious!

Mashed taters

Ingredients: serves 4

5 large gold potatoes, peeled and diced

2 garlic cloves, smashed

1/2 stick unsalted butter

1 cup milk

S&P

Recipe:

In a small pot of salted boiling water with the crushed garlic, cook the potatoes for about 20 minutes or until fork tender. Strain and let rest in the strainer for a few minutes to release excess moisture.

While the potatoes are cooking, melt the milk and butter together at a light simmer.

Use a potato ricer or hand mixer to mix the potatoes. Add the milk mixture a little at a time until the desired consistency. Season with salt and pepper and serve.

Brussels Sprouts

Ingredients: serves 4

3 cups brussels sprouts, halved

2 Tbsp olive oil

S&P

Recipe:

Preheat the oven to 350 degrees. On a baking sheet add the sprouts, drizzle with olive oil, and season with salt and pepper.

Bake for about 25-30 minutes and serve.

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Watermelon Mojito Popsicles

by Filed Under: Recipes, Snacks, Sweets 3 Comments

Let’s make to something groovy for the weekend, and what’s more groovy than a watermelon mojito popsicle??

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Now we all know how much I love a bevy of bevy’s, but freezing a bevy into a pop?? Mind blown!!

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Let’s rewind a bit. My gal Erin just moved to Austin from living in Italy for 10 months. Remember when I went to visit her??

Well, when Erin moved back to the states she spent some time in Jersey with her Dad and step-mom. Her step-mom made them some yummy watermelon margaritas one afternoon and when she made one for me when she got to Austin I knew we were on to something.

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Changing out the tequila for rum and adding some mint syrup the watermelon mojito was born. Then freezing that bad boy- whoa baby!!

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Now since the weekend is a few hours away and it’s a bazillion degrees outside I highly recommend you get these babies in your freezer today so tomorrow you can enjoy a cold treat!

Watermelon Mojito Popsicles: makes 12 pops

10 oz (3 cups chopped) seedless watermelon

3 oz fresh lime juice

1 1/2 oz mint syrup (see below)

10 oz bacardi

16 oz perrier, I used the lime slim can

Recipe:

Place chopped watermelon in a blender and pulse until watermelon is juiced, it will be a little bit pulpy, but that’s ok.

To the watermelon juice add lime juice, mint syrup and pulse a few seconds. Fill popsicle mold, or thin glass, 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine.

Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup 
(You will have more syrup than you need. Save for other cocktail uses)
·

1/2 cup water
·

1/2 cups sugar
·

1 cup mint leaves, loosely packed

Recipe:

Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves.

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Pork Tenderloin Salad

by Filed Under: Pork, Beef, Lamb, Recipes 1 Comment

How do you feel about salads?

I LURVE a good salad, and when I make one that is delicious I tend to eat it over and over again. Then over and over and over again!

It’s like finding gold- when the flavors marry each other with the perfect mix of tart and creamy and savory and sweet and heavenly. Get the picture?

I have already made this salad three times this week… does that mean I’m addicted?

Mayyyyyybeeeee

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Pork tenderloin is quite possibly one of my favorite meats…

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but these balsamic caramelized red onions are the true star of this show!

Pork Tenderloin Salad, makes 2-4 entree salads

 

Pork Tenderloin

16 oz tenderloin

1 Tbsp fresh thyme, minced

1 Tbsp olive oil

S&P

In a medium skillet, heat the olive oil. Season the tenderloin with thyme, salt and pepper. Once the skillet is hot add the tenderloin to the pan- searing for about 4 minutes. Flip and sear 4 more minutes. This creates a delicious golden crust. Then in a 350 degree oven, bake the tenderloin for 20 more minutes. Remove and let rest at least 5 minutes before slicing.

 

Balsamic Caramelized Red Onions

1 medium red onion, sliced thin

1-2 Tbsp unsalted butter

1-2 tsp balsamic vinegar

In a medium skillet, heat up the butter on low heat. Add the sliced onions and cook down about 30 minutes. Once the onions are broken down, increase the heat, add the balsamic vinegar and once absorbed remove from the heat.

 

Creamy Blue Cheese Dressing, 2 servings

2 Tbsp blue cheese, crumbled

2 Tbsp sour cream

1 Tbsp mayonaise

1 Tbsp fresh chives, minced

1/2 t salt

1/2 t pepper

In a small mixing bowl, mix together all ingredients. Keep in the refrigerator until ready to use.

 

For the salad:

Assemble lettuce of your choice and any veggies you desire with the pork, balsamic onions and blue cheese dressing. The beauty of this salad is that you can add anything you like- add some bacon, I dare you.

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Shrimp Salad BLT

by Filed Under: Recipes, Seafood Leave a Comment

Do you ever go through phases where everything you eat seems kind of blah? Like, nothing is overly satisfying and you don’t really know what you want to eat.

I’ve been like that a lot lately… that is until this shrimp salad b.l.t. entered my life.

I love it so much that I just want to sing it’s praises from the rooftop!

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Neva skrimp on the shrimp, ya heard?

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Pretty sick beats, right?IMG_2476

I think the hotter it gets in Austin the more my brain is turning to mush!

Anyhoo- I can’t promise this sandwich won’t make you think you are an amateur rapper but I can promise you’ll love it.

Ingredients: Makes 2 sandwiches

1 cup broiled shrimp, about 6, small diced

1/4 avocado, mashed

1 teaspoon lime juice

1-2 tablespoons mayo

1 teaspoon garlic chives

1/8 teaspoon chili powder

Pinch S&P

4 slices of pepper bacon

4 slices of tomato

Romaine lettuce

Sourdough bread

Start by boiling the shrimp in water for about 3 minutes, then cool in the fridge completely. Cook bacon.

For the shrimp salad: in a small bowl, add the mashed avocado, 1 tbsp mayo, lime juice, S&P, chili powder and chives. Mix well. Add in diced shrimp and toss to coat with the mixture.

To assemble: toast your bread, spread with remaining mayo, add lettuce, bacon and tomato. Top with the shrimp salad mixture. Sprinkle some chives on top.

Proceed to devour!

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PB&J Empanadas

by Filed Under: Recipes, Snacks, Sweets 1 Comment

Let’s have a chat about peanut butter- you know that old childhood favorite that marries the jam and bread to make the perfect sandwhich. Well, peanut butter wasn’t only a staple of my childhood. I eat is pretty consistently as an adult.

Am I an adult? Me thinks not!

Anyways, I decided to take a break from eating crunchy peanut butter right out of the jar and actually USE it.

Shall I make a peanut butter and jelly sandwich? Um, no! PB&J empanadas is where it’s at!

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Starting the dough the day before allows it to rest and makes the perfect flaky dough.

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I used Justin’s peanut butter and some of Confituras’ local blackberry jam.

Stephanie at Confituras makes incredible jams, jellies and preserves using local and seasonal ingredients and I am a HUGE fan. Stop by the farmer’s market on Saturday mornings and make sure to pick up a jar or 6.

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These made my giddy with happiness, it’s like an adult pop tart!

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They couldn’t bake fast enough. This would also make a really yummy 4th of July appetizer if your feeling groovy.

Just make sure you make these, stat!

Ingredients: makes about 15 empanadas

1/2 cup butter, softened

1/3 cup full fat cream cheese

1 cup all purpose flour, sifted

1 cup of your favorite jam

1 cup peanut butter- brand of your choice

1 Tbsp raw sugar

Recipe:

Day before baking: cream the butter and cream cheese together in a mixing bowl until smooth. Blend in the sifted flour. Turn the dough out onto some parchment paper and form into a ball, then wrap and refrigerate overnight.

Baking time: remove dough 30 minutes before use and preheat the oven to 375 degrees.

Roll out the chilled dough thin. Cut into small circles with a 3-4 inch cookie cutter. Place a small spoonful of jam and peanut butter in the center of the dough circle and moisten the edges with egg wash (1 egg whisked with about 1 tbsp of water) or just water. Fold over and press the edges together, and crimp with a fork, then with a sharp knife cut a tiny slit in the top to let the air out.

Bake 15-18 minutes and then immediately sprinkle with a pinch of raw sugar.

MMM MMM MMM SERVE EM’ UP!

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Roasted Vegetable Flatbread

by Filed Under: Pizzas, Flatbreads, Savory tarts, Recipes, Vegetarian 1 Comment

“Roasted Vegetable Flatbread?? You told us you were a hunter! Where’s the Red Deer Filet and Scimitar Horned Oryx backstrap?”

All in good time my friends, all in good time. For now I am on a fresh veggie kick. That may be because I just started a new job cooking at a spa here in Austin and the garden overlooking the lake alone is inspiring me to eat more veggies.

It’s all about balance, right?

Have no fear though, that meat eating hunting gal will be back soon enough y’all, I promise.

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Using my favorite Naan bread recipe and some homemade pizza sauce, both frozen in the freezer for easy access; I threw this flatbread together in no time.

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Naan Bread Recipe

Pizza Sauce: makes enough for 2-4 pizzas

1 28 oz can whole tomatoes

2 tbsp olive oil

4 cloves garlic

1/2 medium sized onion, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon cayenne

S&P to taste

In a medium sauce pan add the olive oil over medium heat. Add the garlic and cook 1 minute. Add the diced onion and cook about 3 minutes or until translucent. Add the can of tomatoes, oregano, thyme, cayenne and a pinch of S&P. Let the sauce simmer over the stove for about 30 minutes.

With an immersion blender pulse the tomato sauce until desired consistency.

I like to make this sauce in a big batch and freeze so that it’s ready for me whenever I want it- like tonight.

Flatbread topping: makes about 2-3 pizzas

1 small yellow squash, diced

1 small zucchini, diced

1/2 cup button mushrooms, sliced

1-2 Tablespoons olive oil

1/4 cup shredded mozzarella

2-3 Tablespoons of ricotta cheese

Preheat the oven to 350 degrees. On a sheet pan toss the squash, zucchini and mushrooms with olive oil and a pinch of S&P. Bake for about 15 minutes.

To assemble the flatbread. Using the naan recipe or your favorite flatbread crust- spread the pizza sauce. Sprinkle with mozzarella and dot with ricotta cheese. Then add as much of the roasted veggies as you like.

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Then promptly slice and devour!