delicious – Cooking Therapy

CHEESESTEAKS

14 Mar 2021Leave a comment

Back when I used to work at an Italian Pizza and Sub shop, I could attest majority of my weight gain to the cheesesteaks and not the pizza. Something about the melted cheese and salty steak combined with the crunchy bread was more enticing to me than the pizzas. While the cheesesteaks at my old job were delicious, I did not enjoy using the think, processed steak meat. For this recipe, I used what I learned at the pizzeria but with better cuts of meat, with garlic bread as its place holder. The result was a filling meal that did not allow me to leave not even one crumb. Try yours today!

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ingredients

2 pounds of strip steak, sliced into ½ inch strips

2 large green, orange, or yellow peppers thinly sliced

1 cup of mushrooms thinly sliced

1 small onion, diced

5 cloves of garlic, minced

3 tablespoons of butter

1 cup of cheddar cheese, grated

½ cup of asiago cheese, grated

Salt

Black pepper

Red chili flakes

Sandwich rolls

*Note: This recipe can also be made vegetarian by substituting the meat with Portobello mushrooms sliced the same size*

Instructions

First, generously season the meat with salt and pepper; then add a sprinkle of red chili flakes. If you enjoy it spicy, add more chili flakes

In a small saucepan, sauté the garlic. Once it becomes fragrant, add the butter, and let it melt. Once melted, give it a swirl to incorporate the two flavors. Set aside
In a large pan, add 2 tablespoons of olive oil and sauté the onions. Once the onions become fragrant and begin to soften, add the peppers
Once the peppers begin to soften, add the meat and the mushrooms. Cook until the meat has browned, and the peppers and mushrooms have fully softened. Once that is done, set aside briefly

If they are not already sliced open, using a bread or serrated knife, carefully slice open the bread rolls. Using a brush, generously brush both sides of the bread with the garlic butter
Sprinkle some of the cheese on both buttered sides of the bread. Evenly divide the cooked steak and veggies amongst the rolls. Sprinkle some more cheese on top of the steak

Turn your oven broiler on high and place the sandwiches below it. Cook until the cheese is melted and bubbly, and the bread has toasted
Serve and enjoy!

COFFEE AND CHILI CRUSTED LAMB CHOPS

24 Jan 202125 Jan 2021Leave a comment

I have been curious about using coffee as a crust for a while now and, while I normally enjoy drinking it, I was unsure how it would come out cooking with it. I opted to use it in a spicy mixture, so I decided to turn up the heat. The result was incredible, the coffee and chilis worked well together to balance out the flavor without taking away from the tenderness of the lamb. This is definitely something I look forward to cooking often and the spice rub works well with other meat also. Try yours today!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

2 ½ pounds of lamb chops

1 tablespoon of dark, freshly ground coffee

1 tablespoon kosher salt

1 teaspoon of oregano

1 teaspoon of garlic powder

1 teaspoon of Guajillo chili powder

1 teaspoon of ancho chile powder

1 teaspoon of red chili flakes

1 teaspoon of cayenne

1 teaspoon of black pepper

Olive oil

2 tablespoons of butter

3 cloves of garlic

A couple of sprigs of fresh rosemary

Instructions:

In a small bowl, mix all the spices and coffee. Drizzle some olive oil over on top of the lamb chops and coat with the spice rub

In a large frying pan, heat up 2 tablespoons of olive oil and melt the butter over a medium flame. Cook the lamb chops for 6-7 minutes on each side. Before you flip the lamb chop to cook on the other side, add the garlic and rosemary to the frying pan. Using a spoon, drizzle some of the oil and juices over the lamb while it is cooking

When the chops are done, transfer them onto a plate and let them rest. Spoon some more of the butter and natural juices from the pan and drizzle them over the lamb chops
Serve with a side of your choice
Enjoy!

RUM SOAKED CHERRY BROWNIES

25 Oct 202025 Oct 20202 Comments

As a chocolate fan, I adore brownies. There is no way you could not. They are full of chocolate flavor and can be made a variety of ways: chewy, gooey, melty, etc. For this recipe, I wanted to use one of my favorite fruit preserves, and a fruit that goes well with chocolate, cherries. I soaked the cherry preserves with rum so that the flavor gets intensified. The end result is a block of brownies, that are soft, chewy, and filled with chocolate flavor. They are quick and easy to make, and make a great treat or quick gift. Try yours today!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Cooling time: 45 min to 1 hour

Serves: 12 pieces

Ingredients:

¾ cup all-purpose flour

¾ cup quality 100% dark cocoa powder

4 oz of quality semisweet chocolate, finely chopped

5 tbsps of butter, melted

1 cup of sugar

3 large eggs

½ cup of cherry preserves

2 shots of spiced rum

¼ teaspoon of sea salt

1 teaspoon of baking powder

2 capfuls of vanilla extract

Instructions:

First, combine the rum and the preserves and let them sit while you prepare the brownies. This will allow the cherries to absorb the rum. Then preheat the oven to 350 degrees and butter a 9×9 pan, covering it with a piece of buttered, parchment paper
In a large bowl, add the flour, cocoa powder, sugar, sea salt, baking powder, and whisk together. Set aside
Melt the chocolate pieces either in the microwave or on the stovetop, being careful not to burn them
In a separate, large bowl, add the eggs, vanilla extract, melted chocolate, melted butter, pouring in about 2 tablespoons of the rum-jam liquid. Whisk together until it is combined

Slowly pour the flour mixture into the egg mixture and whisk together until a chocolatey batter forms
Pour the batter into the pan. Top the batter with the cherries and any extra juices. You can use the back of a spoon or a knife to blend the jam with the batter

Place in the oven and bake until it has risen, and a toothpick inserted in the center comes out clean
Remove from the pan and place in the wire rack to cool
Cut into 12 pieces
Serve and enjoy!

CHICKEN TIKKA MASALA

27 Sep 202027 Sep 20202 Comments

One of my favorite Indian foods is Chicken Tikka Masala. So, since I have been craving some Indian food, I decided to take a stab at it and make my own, and I got to say, it came out incredible. While I was making the sauce, it reminded me of making vodka sauce at the prior Italian restaurants I worked at, but without the vodka. I ate so much of it, that I ended up getting the itis. I even made some homemade naan for it, for which you could find the recipe when you click here. Try yours today!

Prep Time: 10 minutes

Cook Time: 45 minutes to 1 hour

Wait time: 1 hours

Ingredients

For the chicken and its marinade

2 large boneless and skinless chicken breasts diced into nice large chunks

1 cup plain full-fat yogurt

2 teaspoons turmeric

2 teaspoons of coriander

1 teaspoon of cumin

1 tablespoon and 1 teaspoon of garam masala

1 tablespoon lemon juice (about half a lemon)

2 teaspoons black pepper

1/4 teaspoon dried ginger

2 teaspoons red chili flakes

1 teaspoon sea salt

1 teaspoon smoked paprika

1 teaspoon cayenne

For the Sauce

2 tablespoons of butter

1 medium red onion, diced

3 cloves of garlic, minced

1 chunk of fresh ginger root, about 1 tablespoon, minced

2 teaspoons of garam masala

1 teaspoon of turmeric

1 teaspoon of cumin

1 teaspoon of coriander

14 ounces of fresh or canned tomato sauce

2 cups of heavy cream

Instructions

In a large metal bowl, combine the chicken and all its marinade ingredients. Refrigerate for about an hour or overnight if you would like

When it is ready to cook, in a large Dutch oven or deep skillet, add the chicken chunks one by one to cook over a medium-high heat. Be sure not to crowd them. Cook them evenly about 2-3 minutes on each side depending on the size of the chunk. Remove them and place them in a paper towel lined plate. The chicken will cook more once it gets added to the sauce

Once all the chicken chunks have been cooked, remove any excess liquid from the pan. Add the butter and melt it, combining it with the leftover remnants of the cooked chicken
Sauté the onions until they are fragrant and become translucent. Then add the garlic and ginger and cook until fragrant and they begin to soften. Add the spices and toast them for about 20 seconds in the pan, then begin to mix them with the onions and garlic.
Add the tomato sauce and mix. Let it simmer for about 10 minutes

Then add the heavy cream and mix. Add the chicken and decrease heat to medium
Let the chicken simmer in the sauce until the sauce begins to thicken and reduce

Once the chicken has reduced, top with some chopped cilantro. Serve with some jasmine rice and naan bread. Click here for Naan bread recipe!
Enjoy!

PEACH GALETTE WITH TOASTED ALMOND FRANGIPANE

8 Aug 2020Leave a comment

Summertime and the living’s peachy! I have said it before and I will say it again, I love baking galettes!!! They are like a dessert pizza and can be made both sweet and savory. For this recipe I used the juiciest peaches, as they are in season, tossing them in sugar, cinnamon, and cognac. That took them to the next level. Add a toasted almond frangipane and you have a real party going. While it may look intimidating to bake, galettes are quite simple to do and my step by step guide below will show you. Top with fresh whipped cream or ice cream and you have a real treat! Galettes are also my go-to baking items if I am bringing something to a party or a dinner. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar, for cooking peaches

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

3 large peaches, pit removed, cleaned, and cut in ¼ to ½ -inch slices

2 tbsp of brandy, cognac, or Armagnac

Cold water

2 tbsp of ground cinnamon

½ teaspoon of ground cinnamon, for peach filing

1 tbsp cornstarch

1 egg yolk

3 tbsp milk or heavy cream

For the frangipane

1 cup of almonds

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

1 capful of vanilla

2 tbsp of brandy, cognac, or Armagnac

Instructions

To prepare the peaches

In a large bowl, toss the peach slices with the brandy, corn starch, cinnamon, and sugar set aside

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste. I kept mine a little nutty and crunchy, but that’s just personal preference

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool

closeup so you can see the cinnamon in the dough

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside and sprinkle some raw sugar across the edges.

Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

CRABCAKES WITH REMOULADE SAUCE

28 Jun 202028 Jun 2020Leave a comment

Nothing like crisp crabcakes in the summertime. I love them so much, and the best thing is there is so many ways to eat them: plain; as a sandwich; as a taco; the possibilities are endless. I decided to have them with some homemade slaw and eat them as is. Instead of frying them, I baked them which, not only made them crispier, but also “lighter” as they were not greasy and that allowed me to eat more of them. Try yours today!

Prep Time: 10 Minutes

Cook Time 20 Minutes

Wait Time: 1 hour and a half

Serves: 4

Ingredients

For the Crabcakes

2 pounds lump crab meat, rinsed and drained

2 large eggs

1 ½ cups panko breadcrumbs

½ cup mayonnaise

2 tablespoons mustard

1 ½ teaspoons smoked cayenne

1 ½ teaspoons paprika

1 teaspoon red pepper flakes

Salt

Black pepper

½ cup of chopped scallions

¼ cup of chopped parsley

For the Remoulade

1 cup mayonnaise

3 tablespoons sriracha

2 tablespoons mustard

1 tablespoon pickle juice

¼ cup of chopped pickles

1 teaspoon paprika

1 teaspoon cayenne

Instructions

In a large bowl, add all the ingredients for the crab cakes, and carefully and slowly mix using your hands, but do not overwork

Cover and let it cool for an hour to an hour and a half
Once they have cooled down, preheat the oven to 350 degrees and begin shaping the patties. You do not want to get them too thick. An inch to an inch and a half should be thick enough

Line a baking tray with parchment paper and drizzle a little bit of olive oil on it
Place the crabcakes on the tray and bake about 8-10 minutes on each side. When the one side has finished cooking, flip the cakes onto the other

While the crabcakes are baking, prepare the remoulade by adding all the ingredients in a small bowl and mixing them
Once the crabcakes are ready, serve as is with a lemon wedge, or you can make a nice fat sandwich
Enjoy!

FISH AND CHIPS

24 May 202024 May 2020Leave a comment

Next to wings, one of my favorite pub foods is fish and chips. Something about meaty, fried fish, dipped in briny tartar sauce hits all my taste buds in the best way possible. And you can never go wrong with fried potatoes. Although this is not the healthiest of meals, it is definitely satisfying. The homemade tartar sauce is also an excellent sandwich spread and can be used liberally. Try yours today!

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients:

For the fish:

1 ½ to 2 pounds of firm white fish (cod, pollock, haddock), filleted and cut into strips. I used wild caught North Atlantic cod

2 cups of all-purpose flour and some extra for dredging the fish

Sea salt to taste

Black pepper to taste

1 teaspoon of cayenne

1 teaspoon of smoked paprika

1 can of dark beer

For the potatoes:

5 or 6 large russet potatoes, cleaned and cut into circular chip size up to ¼ inch thick

Corn or canola oil for frying

Sea salt to season

For the tartar sauce:

½ cup of mayonnaise

1 tablespoon of capers finely chopped

2 tablespoons of pickles finely chopped

¼ teaspoon paprika

1 tablespoon of whole grain or Dijon mustard

1 tablespoon of sriracha hot sauce

Black pepper to taste

1 tablespoon lemon juice

1 tablespoon pickle brine

Instructions:

First prepare the tartar sauce. Add all the ingredients in a bowl and mix until well blended. Put in the fridge and let cool until the fish and chips are ready
Add oil into a Dutch oven or large, deep frying pan. Heat the oil until it reaches 400 degrees. Cook the chips first, in batches, until they crisp. As each batch cooks, transfer the chips onto a large, paper-lined plate or pan, and season with salt each batch. Once each chip finishes frying, lower the heat so the oil’s temperature lowers to 350 degrees.
As the oil is heating up, prepare the batter. Season both sides of the fish with salt and pepper. In a large bowl, add all the dry ingredients and mix well. Slowly add the beer and whisk until a thick batter forms. If it is too thick to stir, slowly add more beer. It should resemble a thick pancake batter and slowly drip when pulling out the whisk
First dredge the fish into the flour until all its sides are coated evenly. Then place into the batter and coat all sides evenly as well. Add to the oil and cook until each side browns and crisps, about 7 minutes each side, then flip so the other side cooks as well. Depending the size of where you are frying, you can fit 3 to 4 pieces of fish. Set the fish on a wire cooling rack, with a paper towel lined baking sheet underneath the rack to absorb any dripping oil. Repeat the process until each piece of fish is cooked

Serve with the chips and the tartar sauce or, you can do as I did, and make a fat, fried fish sandwich
Enjoy!

BAKED TORTELLINI

26 Apr 2020Leave a comment

What can be a more comforting meal than a big, saucy, CHEESY, plate of pasta. In this dish, I am showing you how to make a delicious tangy tomato sauce from scratch that will make any Italian nona proud. The dish is baked and the cheese becomes this beautiful, gooey, stringy companion to the sauce. This is a big hearty meal that should be enjoyed with a nap afterwards. Try yours today!

Prep Time: 20 Minutes

Bake Time: 35 Minutes

Serves: 4

Ingredients:

1 package of tortellini

1 can of diced tomatoes

2 plump Roma or plum tomatoes, diced

3 cloves of garlic, minced

1 tablespoon of salt

1 tablespoon of black pepper

1 teaspoon of red pepper flakes

1 tablespoon of sugar

1 tablespoon of pesto

2 tablespoons of roasted red pepper paste

¼ cup of chopped parsley

1-pound ball of fresh mozzarella, sliced ¼ thick or crumbled, based on your preference

½ cup grated parmesan cheese or pecorino romano

Instructions:

Preheat the oven to 350 degrees
Cook the tortellini to package instructions and strain. Set aside until it is time to bake
Time to make the sauce!
In a medium saucepan, sauté the garlic in olive oil until it becomes fragrant. Then add the diced tomatoes and continue to sauté until both the tomatoes and garlic soften

Add the can of diced tomatoes and stir
Add the salt, pepper, red chili flakes, and sugar and stir until they are blended into the sauce. Bring to boil, and then lower the heat to bring to a simmer. Let it simmer for about 10 minutes
Add the pesto and roasted red pepper paste and stir until it is blended. Then add the parsley and stir one last time. Shut the heat off and set the sauce aside.

In a baking pan or dish, cover the base with a thin layer of sauce. Add half the tortellini amount and cover with sauce. Sprinkle some of the grated parmesan or pecorino romano across the sauce covered tortellini. Evenly place mozzarella slices across the top of the tortellini. Cover with sauce again and sprinkle more of the grated cheese

Add the remaining tortellini and repeat the sauce and cheese cover process

Place in the oven and cook for 35 minutes or until the cheese has become golden brown and the sauce is bubbling
Let it cool for 5 minutes
Serve and enjoy!

Couscous Salad

15 Aug 201718 Apr 2020Leave a comment

When you think of a salad, you just picture a bunch of green leaves, some vegetables, and a whole bunch of fattening dressing, but in reality it is so much more. This Couscous salad is a great combination of vegetables and healthy grains that will fill you up on more ways than just eating some boring lettuce. The crunchy cucumbers, salty olives, and succulent summer tomatoes, will conduct a symphony of summer flavors in your mouth. Besides being versatile, this salad can be enjoyed for lunch, dinner, by itself, or accompanying meats such as grilled chicken or fish.

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ingredients

1 cup Israeli couscous

1 ½ cups cherry or heirloom tomatoes

1 cup crumbled feta (you can use any type of cheese such as goat cheese or fresh mozzarella)

1 cup chopped cucumbers

¼ cup mint leaves, chopped

¾ cup kalamata olives, pitted and halved

¾ cup roasted red peppers

½ teaspoon lemon zest

Juice from one lemon

Olive oil

Kosher salt black pepper

Instructions

In a large saucepan, bring 2 cups water to a boil and add the couscous and a pinch of salt
Cook on a medium-low heat until the water has been absorbed
Let it sit for about 5 minutes to cool and fluff with a fork
In a large bowl, add the veggies and the cheese
Transfer the couscous to the veggies and add in the lemon juice, salt and pepper, and drizzle some olive oil. Mix together
Serve as a side to fish or meat, or you can eat it as is for a healthy lunch or dinner
Enjoy!