Original Creations

  • Original Creations

    Chicken Tortilla Soup

    September 26, 2018 /

    There is just something about a big bowl of Chicken Tortilla Soup that is irresistible.

    What’s not to love?!

    The ever familiar notes of
    a good chicken soup infused with the essence of Mexican flavors is a match made in heaven and hits the mark on many different levels.

    Between the zesty lime juice, fresh cilantro, slightly spicy jalapeno pepper, sweet yellow corn and creamy black beans, this is a dish you will be making over and over again all throughout the Fall and Winter seasons.

    Top off with home made crispy tortilla strips, cilantro, Cotija cheese, and a fresh salad of heirloom tomato and avocado to tie it all together. 

    Chicken Tortilla Soup
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    Ingredients
    1. 1/2 Cup Olive Oil
    2. 1 Rotisserie Chicken, Shredded (breast meat only)
    3. 1 Jalapeno Pepper- Diced (seeds removed)
    4. 1 Medium Yellow Onion- Diced
    5. 4 Cloves of Fresh Garlic (smashed and finely chopped)
    6. 1 1/2 QT Water
    7. 5 Chicken Bouillon Cubes
    8. 1 TBSP Tomato Paste
    9. 2 Bay Leaves
    10. Lime Juice (1/2 lime fresh squeezed)
    11. 1 TBSP Fresh Cilantro (plus more for topping)
    12. 1/2 Can Black Beans (drained and rinsed)
    13. 1/2 Can Whole Kernel Corn- No Salt (drained)
    14. Paprika, Salt, & Pepper (to taste)
    15. 1 TSP Cotija Cheese- Crumbled (for topping)
    16. 3 Flour Tortillas- Thinly Sliced and Fried (for topping)
    Instructions
    1. Heat 1/4 cup of olive oil in a stock pot or cast iron dutch oven and toss in onions, garlic, and jalapeno pepper. Sweat down for 3-4 minutes or until onions have softened. Stir in shredded chicken and black beans, stirring until well combined.
    2. Pour water over mixture and add bouillon cubes, tomato paste, bay leaves, & fresh lime juice. Stir. Cover partially with lid and let simmer for 35 minutes.
    3. In a separate saute pan, heat remaining 1/4 cup of olive oil and toss in tortilla strips- stirring continuously with a pair of tongs until golden brown on all sides. Remove from hot oil onto a paper towel lined plate and set aside for later topping.
    4. Add fresh cilantro, salt, pepper, & Paprika to the soup to your liking. Add corn and stir. Place lid back on soup and cook for an additional 10-15 minutes.
    5. Ladle soup into bowls and top off with crispy tortilla strips, fresh cilantro, Cotija cheese, and serve.
    saristotle https://saristotle.com/
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  • Original Creations

    Chicken Marsala

    September 26, 2018 /

    Chicken Marsala is one of the first dishes I learned how to make back in college and has continued to be a “go to” recipe over the years. 

    Not only is this dish an Italian staple, but it is packed full of rich, deep, warm flavors that everyone loves and recognizes so you know this will be a hit EVERY time. When in doubt, this is a simple “beginner” recipe that never fails to please a crowd and can be pulled together in a relatively short period of time. 

    I like to prep as many ingredients as possible the day/night before preparing a meal so I can coast right through the cooking process with no hiccups on the day of. This is also a smart idea so you know right off the bat if you’ve left out an ingredient and have time to run back to the store if necessary. The mushrooms hold up great the next day as do the remaining ingredients, which can be found in the recipe below. 

    One note I have to make here is to please be mindful of the type of chicken you are using. I am a firm believer in “you get what you pay for” and grabbing the cheapest thin-sliced boneless-skinless breasts is not always the best idea. You are much better off with a higher quality (organic if possible) chicken. I, personally, prefer to purchase full-sized boneless-skinless breasts and filet them into thin slices myself. They usually tend to be more tender that way, which is a vital factor in the success of this dish. 

    Chicken Marsala
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    Ingredients
    1. 4 Boneless Skinless Chicken Breasts (cut into 1/2 inch slices and pounded thinly)
    2. 4 Cloves Fresh Garlic (smashed & small diced)
    3. 2 Shallots (small diced)
    4. 2 8oz Packages of Baby Bella Mushrooms (halved/sliced)
    5. 1/2 Cup all Purpose Flour (seasoned with salt & pepper)
    6. 1 Cup Marsala Wine
    7. 1 1/2 Cups Chicken Stock/Broth
    8. 2 TBSP Butter
    9. 2 Additional TBSP Butter (cut into smaller cubes and dredged in flour)
    10. 1/2 Cup Extra Virgin Olive Oil (for frying)
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    Instructions
    1. In a medium/large saute pan, heat olive oil. Dredge sliced chicken in seasoned flour and add to hot oil, cooking for approximately 3-4 minutes per side or until golden brown and fully cooked through. Transfer onto a paper towel lined baking sheet to rest. Repeat until all chicken is cooked.
    2. In the same pan the chicken was cooked in, keep 1/4 cup of the remaining oil (pour out any excess) and toss in garlic & shallots and gently fry until light golden brown. Toss in mushrooms and 2 tbsp of butter and cook down for about 5 minutes or until mushrooms have sweat down but still retain their shape.
    3. Turn heat to high and add in Marsala wine, reducing down for 10 minutes or until alcohol has fully cooked out. Add the chicken stock and bring to a boil. Reduce heat to low and simmer for another 5 minutes. Add in remaining butter cubes (coated in flour) to the sauce little by little until desired taste and consistency is reached. Season with salt and pepper.
    4. Add previously cooked chicken back into the sauce to reheat and infuse with flavor. Remove and transfer onto a serving platter, ladling the remaining sauce over the top. Add fresh parsley to garnish and serve!
    saristotle https://saristotle.com/
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  • Original Creations

    Paccheri Alla Bolognese

    August 23, 2018 /

    Recently, Rob and I attended a family “1st Birthday” celebration, which was held for the first born son of an Italian family, so naturally, they went ALL OUT– especially on the food. One of the stations included pasta imported from Italy and when the food far outnumbered the guests (as usual), we were left to take home leftover bags of uncooked artisanal pastas. For a couple of months, the pasta sat untouched on the shelf of our pantry, haunting me as I tried to determine the type of sauce that would compliment the uniquely shaped noodles. Lo and behold, Paccheri Alla Bolognese was born. 

    The large, flat, tubular shaped pasta pairs beautifully with the rich, meaty ragu, and while admittedly, I tend to stay away from heavy pasta dishes, this one was definitely worth indulging! 

    Bolognese is such a simple sauce that is much less intimidating to make than you might think at first glance. With just a few simple ingredients and techniques, you’ll be on your way to a delicious dinner in no time! 

    Paccheri Alla Bolognese
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    Ingredients
    1. 1 LB Pasta (your choice)
    2. 1 Can Imported Whole Peeled Plum Tomatoes
    3. 3 TBSP Tomato Paste
    4. 4 Cloves Fresh Garlic- Minced
    5. 2 TBSP Butter
    6. 2 Slices of Prosciutto Di Parma (cut into small pieces)
    7. 1 Small Package of "Meatloaf Mix" (Ground Pork, Veal, and Beef)
    8. 1 Yellow Onion- Small Diced
    9. 1 Stalk Celery- Small Diced
    10. 1 Whole Carrot (peeled) or 8 Baby Carrots- Small Diced
    11. 1 Cup- Dry Red Wine
    12. 1 Cup- Chicken Stock
    13. 1 TBSP- Fresh Chopped Parsley
    14. 3 TBSP- Heavy Cream
    15. Salt & Pepper to Taste
    16. 1/4 Cup- Fresh Ricotta (for topping)
    17. 2 TBSP- Fresh Parmesan or Pecorino Romano (for topping)
    BOLOGNESE SAUCE
    1. In a large dutch oven pan over medium heat, melt down butter and add in prosciutto, stirring for 1-2 minutes.
    2. Add in garlic/diced vegetables and combine well, cooking for 7-8 minutes until sweated down. Add in ground meat mixture and break up into tiny pieces with a wooden spoon. Brown meat stirring often for another 10 minutes.
    3. Add red wine, and increase burner to high heat, cooking out the alcohol for another 4-5 minutes until well reduced.
    4. Reduce heat to low, and add tomato sauce/paste, stirring together until well blended.
    5. Add chicken stock and let simmer for another hour, stirring occasionally.
    6. Add fresh parsley, heavy cream, salt, & pepper, and cook for an additional 15-20 minutes.
    7. Serve hot over "al dente" pasta and top with dollop of fresh Ricotta and grated cheese.
    saristotle https://saristotle.com/
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  • Original Creations

    Fettuccine with Clams & Scallops

    August 5, 2018 /

    Heavy pasta sauces have never been my style personally; For that reason, I am always looking for ways to create new dishes that are on the lighter side and can be made in a relatively short period of time. Fettuccine with Clams & Scallops is not only delicious, but is also surprisingly easy to throw together in a pinch.

    The secret ingredient that really brings this dish together is Anchovy Paste, which provides a subtle, but necessary depth of flavor your guests can’t quite put their finger on. Other than that and fresh seafood, the handful of remaining ingredients are ones you probably already have in the house, and who doesn’t love that? 

    Fettuccine with Clams & Scallops
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    Ingredients
    1. 3 TBSP Butter
    2. 1/4 Cup Olive Oil
    3. 7 Cloves of Garlic (smashed and sliced)
    4. 1 Shallot (small diced)
    5. 20 Cherry Tomatoes (Red & Yellow)
    6. 1 DZN Clams
    7. 6-8 Scallops
    8. 1.5 TSP Anchovy Paste
    9. 2/3 Cup White Wine (Chardonnay)
    10. 2 Cups Chicken Stock
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    13. 1 LB Fettuccine
    Instructions
    1. Salt a large pot and boil water. Add Fettuccine and cook for 2 minutes less than package instructions- the pasta will finish cooking in the sauce later.
    2. Scrub and soak clams, setting aside until later.
    3. In a medium pan (medium/high heat), add olive oil and saute garlic and shallots until light golden brown. Add a few shakes of crushed red pepper (optional), anchovy paste, and cherry tomatoes. Stir for a moment, then add white wine- reduce by half, and add in 1 TBSP of butter. Cook for 3-4 minutes or until tomatoes have begun to break down.
    4. Add chicken stock and bring to a boil. Lower the heat, add salt and pepper, and continue to simmer for about 6-8 more minutes until flavors are well- combined.
    5. Add clams to broth mixture along with one more TBSP of butter and cook until all clams have popped open and are fully cooked.
    6. In the meantime, pat dry scallops and season on both sides with salt and pepper. Add 1 TBSP of butter into a different pan over medium/high heat and sear scallops (depending on size) for 2-4 minutes on each side. Set aside for plating.
    7. Remove the clams from the pan to make room for adding back in the pasta, which will finish cooking in the sauce. Top with fresh chopped Parsley and toss.
    8. Plate the pasta and the sauce and top with the clams, scallops, and more parsley. Serve hot.
    saristotle https://saristotle.com/
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  • Original Creations

    Chicken Scarpiello

    July 20, 2018 /

    When I think of comfort food, one of the first dishes that comes to mind is Chicken Scarpiello. This has been a long time favorite since the first time I tried it a few years back.

    Anytime I eat something out that I enjoy, I always make it a point to come home and recreate my own variation.

    If you’re like me and enjoy food with a little bit of a kick, this is a recipe for you. With fall off the bone chicken pieces, Italian sausage, and a buttery white wine, garlic, and hot pepper broth, this dish is a winner every time.

    While this is certainly not one of my more simplistic “weeknight” meals, it is definitely one to keep in the recipe box for those days when you have a bit more time on your hands or are entertaining and want to serve a restaurant quality entree that’ll be sure to impress your guests (not to mention make the house smell ahhhmazinggg). Now all we need is a loaf of bread to sop up all of the delicious sauce- am I right?

    Chicken Scarpiello
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    Ingredients
    1. Chicken Drumsticks (6 Pieces)
    2. Chicken Thighs (4 Pieces)
    3. 1 Small Pack Sweet Italian Sausage (6 Links- Casings Removed)
    4. 4 Cloves of Garlic (Sliced)
    5. 1 Small Yellow Onion (Diced)
    6. 3/4 Cup White Wine
    7. 5 TBSP Butter
    8. 2 Cups Chicken Stock
    9. 1/4 Cup Hot Cherry Pepper Slices
    10. 1/4 Cup Hot Cherry Pepper Juice
    11. Salt & Pepper to Taste
    12. Olive Oil
    Instructions
    1. Rinse chicken pieces and dry (well) with a paper towel. This is important in making sure the chicken has a good crust on it to lock in moisture during the searing process to follow.
    2. Remove casings from sausage and pull apart into 3-4 pieces. Set aside.
    3. In a large frying pan over medium/high heat, add 1/4 Cup of Olive Oil and a TBSP of Butter- melt down. Once the pan is hot, add chicken pieces, skin side down, and cook for approx. 3-4 minutes on each side or until the skin has become crisp and medium golden brown in color.
    4. Remove the par-cooked chicken from the frying pan onto a paper towel lined baking sheet (see notes).
    5. In a separate frying pan or dutch oven pot, add a TBSP of olive oil and the sausage and cook until caramelized on all sides. Transfer onto a paper towel to blot up any excess oil.
    6. In the same pot, add a fresh TBSP of Olive Oil and sauté fresh garlic and onions until light golden brown.
    7. Add white wine and reduce down for 2-3 minutes. Add 3 TBSP of butter and stir to combine. Add chicken stock, cherry pepper juice, and cherry pepper slices and bring to a boil. Add chicken pieces and sausage back into the pot, and reduce heat to low and cover with a lid.
    8. Simmer for 45 minutes or until sausage is fully cooked and chicken begins to pull away from the bone.
    9. Season with salt and pepper and stir. Cover again and cook for an additional 15 minutes.
    10. Transfer to a serving dish and enjoy hot over rice or potatoes.
    Notes
    1. **The searing of the chicken will likely need to be done in a few batches. DO NOT overcrowd the pan or the chicken will steam instead of fry and skin will never crisp up. This is an important step in making sure the chicken locks in moisture and will have the "fall off the bone" consistency you are looking for in the finished dish.
    2. **If you have a splatter screen on hand USE IT- this dish, especially during the searing off of the chicken and sausage will pop hot oil out of the pan so brace yourselves!
    saristotle https://saristotle.com/
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  • Original Creations

    Linguini with White Clam Sauce

    June 22, 2018 /

    Linguini with White Clam Sauce is arguably my favorite dish of all time. Even from the time I was a young child and didn’t eat seafood, I always looked forward to when my mother would make this for dinner. 

    While the recipe has changed over the years, this has remained a favorite and is always a go-to meal the entire family enjoys. Something about this dish reminds me of loved ones gathering around a dinner table, telling stories and laughing together, which adds nostalgia to the already delicious meal.

    Between the fresh garlic, white wine, butter, and light essence of a shellfish broth, you really can’t go wrong.

    Linguini with clams is a simple dish to prepare- even for a beginner, but goes a long way from a presentation standpoint. Your friends and family will believe you put in much more effort than you actually did- and those kind of meals are always the best kind!

    Linguini with White Clam Sauce
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    Ingredients
    1. 1 LB Linguini
    2. 12-15 Fresh Littleneck Clams
    3. 1/4 Cup Extra Virgin Olive Oil
    4. 6 Cloves Fresh Garlic (smashed & sliced)
    5. 2/3 Cup White Wine (Chardonnay)
    6. 4 TBSP Salted Butter
    7. 1 10oz Can of Bumblebee Whole Fancy Baby Clams
    8. 1 1/2 Cups Chicken Stock/Broth (College Inn)
    9. 1 TBSP Fresh Chopped Parsley
    10. Salt, Black Pepper, & Hot Pepper Flakes (to taste)
    Instructions
    1. Heat a large pot of water until boiling in advance (the sauce itself cooks relatively quickly so the water should be hot and ready beforehand).
    2. Scrub clam shells and transfer into a bowl of cold water *(see notes). Drain water and replace with fresh water every so often to remove any sand from the bottom of the bowl.
    3. In a medium saute pan, heat and add extra virgin olive oil. Once oil is hot, add fresh garlic to the pan, stirring often for approximately 2-3 minutes or until a light golden brown. Add 3-4 shakes of hot pepper flakes to the garlic oil and stir for another 45 seconds or so to incorporate.
    4. Add white wine and deglaze the pan, cooking for another 3-4 minutes or until reduced down.
    5. Add 2 Tablespoons of butter. Once melted and well- combined, pour the juice (only) from the canned baby clams into the pan along with the chicken stock/broth and bring to a simmer.
    6. Add linguini to the pot of boiling water, stirring occasionally until just under "al dente" (the noodles will finish cooking in the sauce later).
    7. Add the additional 2 tablespoons of butter to the saute pan and cook for 2-3 more minutes to infuse flavors together.
    8. Drain the fresh clams and add to pan, covering with a lid to steam. After 2-3 minutes, add fresh parsley, salt, pepper, & canned baby clams, stirring to well-combine. Cover with lid again until the clams pop open. Simmer for another minute or two to complete the cooking process and allow flavorful broth to penetrate the clams.
    9. Remove clams and set aside for topping. Add pasta to broth mixture and stir for another minute until the pasta is "al dente."
    10. Transfer the pasta and any remaining juices onto a serving platter and top with clams and fresh parsley. Serve hot.
    Notes
    1. *Adding black pepper to the bowl of fresh clams is known to help them spit out more sand than standard tap water
    saristotle https://saristotle.com/
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  • Original Creations

    Grilled Chicken & Succotash Salad

    May 29, 2018 /

    Something about this time of year makes me long for healthier lunch or dinner options, and this Grilled Chicken & Succotash Salad is the perfect solution to that craving. 

    We all say we are going to cut back a bit in the Summer months- after all- it is beach season, right?? But with an even busier social life between family and friends- the barbeques, the “catching up with old friends” dinners, ice cream shops calling your name, the desire for a greasy slice of pizza after a night out of drinking only makes it more difficult to eat “clean” this time of year.

    We all need a collection of quick recipes to throw together in place of the traditional “Hot Dogs and Hamburgers” we are so prone to jump to during the hot Summer months, this way we can offset the other meals we indulge in throughout the day or weekend so we don’t have to feel guilty about them. Life is about balance.

    This recipe is a favorite of mine because it takes a very basic dish and elevates it to a higher level. It is delicious, bright, beautiful, simple, and will not overstuff you. Whether you are hosting guests or simply making a light lunch for yourself, it is sure to be a success.

    This particular rendition is made with grilled Chicken, but also pairs great with grilled Salmon/Fish, or grilled Tofu- whichever you prefer. I did not add any Bacon or Pancetta to this dish, although many Succotash recipes will include some type of pork fat renderings and crispy bits to add texture and a smoky flavor profile. To each their own! 

    Grilled Chicken & Succotash Salad
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    SUCCOTASH SALAD
    1. 3/4 Cup Edamame Beans (unsalted, shelled)
    2. 2 Ears of Corn on the Cob (grilled, kernels cut down from husk)
    3. 1 Shallot (sliced & grilled)
    4. 1/2 Red Bell Pepper (small dice)
    5. 1 TBSP Fresh Cilantro
    6. 1 TBSP Fresh Parsley
    7. 1 TBSP Extra Virgin Olive Oil
    8. Fresh Lemon Juice (light squeeze- to taste)
    9. Salt & Pepper (to taste)
    10. 3-4 Slices of Bacon (optional)
    GRILLED CHICKEN
    1. 4-6 Slices of Thin Sliced Chicken Breasts
    2. Kosher Salt & Coarse Ground Black Pepper (to taste)
    3. Nonstick Cooking Spray
    SUCCOTASH SALAD
    1. Preheat a nonstick grill pan or propane/charcoal grill until just about smoking hot for best grill marks.
    2. *THIS STEP IS OPTIONAL* In a small saute pan, fry 3-4 slices of Bacon until crisp and remove onto a paper towel lined plate. Once cooled, chop into smaller bits. Reserve any residual pan renderings for dressing.
    3. Coat Corn with Extra Virgin Olive Oil and add onto hot grill, turning every few minutes until marked on all sides. Remove from heat and (carefully, without burning your fingertips!) cut the kernels from the cob. Do the same with the sliced Shallots and once marked and removed from the grill- cut into small dices.
    4. Chop herbs and dice Red Bell Peppers. Add to a mixing bowl with the Edamame, Grilled Corn, & Shallots.
    5. Add salt, pepper, a squeeze of fresh Lemon juice, 1 TBSP of EVOO, and a light drizzle of the leftover fat renderings from the Bacon. Toss together well and taste for seasoning.
    GRILLED CHICKEN
    1. Clean Chicken and season with salt & pepper on both sides. Spray the hot grill with nonstick cooking spray and add the Chicken. After the first 2-3 minutes, turn Chicken on a slight angle for the "diamond" shaped grill marks. After another 2-3 minutes, flip the chicken over and do the same on both sides (see notes*)
    Notes
    1. If you prefer not to use bacon in the dish, feel free to eliminate that step and go straight to grilling the corn.
    2. *A propane/charcoal grill will hold a higher temperature than a grill pan. Please adjust timing as necessary depending on the heat source and thickness of the Chicken breasts.
    saristotle https://saristotle.com/
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  • Original Creations

    Italian Style Sausage & Peppers

    May 14, 2018 /

    One Italian staple everyone should have a good recipe for is Sausage & Peppers. There are several ways to prepare this dish, but the typical differentiating factor is whether or not it’s being served in a tomato sauce. Most times, we tend to follow what has been prepared by family members over the years as a starting point.

    For me, this preparation has been one I always resort back to when having having company over because it is SO easy and always a crowd pleaser. The best part (arguably) of this dish is how simple it is to prepare over other Sausage & Pepper recipes you may come across. The reason being is that this recipe is made entirely in one pan at the same time. The fact that it goes for two hours in the oven, requiring only an occasional stir truly makes this a “one-pot wonder.”

    To put this together, you will simply only need a few bell peppers, onion, garlic, potatoes, sausage (casings removed), olive oil, garlic powder, salt & pepper. Toss together in a disposable aluminum pan and roast at 375 degrees for 2 hours (or until potatoes are fork-tender and sausage is a dark golden brown). Drain any excess oil from  the bottom of the pan then serve on its own or on a fresh hoagie roll. 

    Italian Style Sausage & Peppers
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    Ingredients
    1. 12 Pork Sausages- Hot or Sweet (casings removed)
    2. 2 Green Bell Peppers
    3. 2 Red Bell Peppers
    4. 2 Yellow Onions
    5. 4-5 Russet Potatoes (skins removed)
    6. 3 Cloves of Garlic (whole)
    7. 1/2 Cup Extra Virgin Olive Oil
    8. Garlic Powder, Salt & Course Ground Black Pepper (to taste)
    Instructions
    1. Preheat oven to 375 degrees.
    2. Peel skin on potatoes and medium dice. Place into a bowl of cold water to prevent discoloration while prepping the remaining ingredients.
    3. Slice bell peppers into strips (being careful to exclude any seeds and inner white membrane). Slice onions into evenly sized slices. Peel garlic, leaving whole and transfer all into a large mixing bowl.
    4. Remove casings on sausages and pull into 4 smaller pieces. Add to same mixing bowl with the vegetables.
    5. Coat with Olive Oil, salt, pepper, and garlic powder and toss mixture together until well- combined. Empty contents into a large aluminum (or whatever you have on hand) roasting pan and spread into an even layer.
    6. Stir every half hour for approximately two hours or until the sausage has become a deep golden brown and the potatoes are fully cooked.
    7. Drain any excess oil from the bottom of the pan.
    8. Serve on its own or with hoagie rolls.
    saristotle https://saristotle.com/
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  • Original Creations

    Cast Iron Southwest Frittata

    May 13, 2018 /

    One of my favorite things about cooking is that you can pull inspiration from anywhere whether it be a restaurant you’ve gone to, a country you’ve visited, a new person you’ve met, a special occasion, or even something as simple as driving past a farm market and having a little extra time on your hands (for once!) which was me this afternoon. Enter the Cast Iron Southwest Frittata. 

    In addition to the vibrant hanging flowers, I noticed they were also selling fresh salad greens. I knew the Spinach would go great in a frittata and already had the remaining ingredients on hand so everything came together effortlessly. Plus, with Mother’s Day quickly approaching, it was the perfect time (if ever) to prepare this thoughtful and delicious brunch recipe. 

    Southwestern flavors pair extremely well with eggs, which is why you’ll often find them on the menu at your local breakfast spot. Similar to an omelette, frittatas can have endless variations, and are known to be that “garbage disposal” dish you make when you’ve got random odds and ends you’re not quite sure what to do with. 

    This recipe in particular is one that you can never go wrong with- and the upside? It appeals to a wide audience so if your family is a little on the picky side (like mine) everyone will be sure to enjoy! 

    Cast Iron Southwest Frittata
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    Ingredients
    1. 4 Strips of Bacon
    2. 1 Shallot (sliced)
    3. 1 Clove of Garlic (sliced)
    4. 3 Button Mushrooms (sliced)
    5. 1/2 Red Bell Pepper (diced)
    6. 1 Cup Fresh Spinach
    7. 1 TBSP Extra Virgin Olive Oil
    8. 1 TBSP Vegetable Oil
    9. Salt & Pepper (to taste)
    10. 8 Eggs
    11. 1/2 Cup Milk
    12. 1 Cup Shredded Cheddar Cheese
    Instructions
    1. Preheat oven to 350 Degrees.
    2. Coat a seasoned cast-iron skillet with vegetable oil (see notes).
    3. In a separate frying pan, cook bacon and remove when crisp, leaving remaining fat renderings in the pan. Give a rough chop. To the same pan, add mushrooms, garlic, shallots, and olive oil. Sweat down and remove from heat. Add red bell peppers and sauté until they lose their hard crunch (about 3-4 minutes), then remove from pan.
    4. In a mixing bowl, whisk together eggs, milk, Cheddar, salt & pepper. Set aside.
    5. Place the original cast iron skillet over medium heat until pan is hot and transfer mushrooms, garlic, shallots, and red bell peppers into skillet. Add baby spinach and sauté for approximately 30 seconds until leaves begin to wilt, but still hold their shape. Pour egg mixture into cast iron skillet and stir to combine all ingredients evenly.
    6. Place skillet into oven and cook for 30-35 minutes or until golden brown on top and cooked through (using a toothpick to check doneness- if the toothpick pulls out dry, the center is fully cooked).
    7. Use a butter knife to free sides from the skillet and a rubber spatula if needed to gently remove any additional sticking without breaking the frittata.
    8. Being careful not to burn yourself in the process, top with a piece of parchment paper and flip onto a serving platter. Serve hot or lukewarm.
    Notes
    1. Vegetable Oil has a higher smoking point than Olive Oil, meaning it will burn at a slower rate. This is necessary to make sure the skillet can get nice and hot without burning before the egg mixture is added.
    saristotle https://saristotle.com/
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  • Original Creations

    Tomato Pesto with Toasted Pine Nuts

    May 6, 2018 /

    Many of the recipes I post can be put together in a relatively short period of time, because like you, I also have a very demanding schedule and do not always have as much time as I’d like to spend cooking! One of these recipes is my “Tomato Pesto with Toasted Pine Nuts,” which is something I whip up quickly when short on time. From start to finish, this dish comes together in about 20 minutes, which even the Pizza delivery guy can’t compete with!

    Tomato Pesto with Toasted Pine Nuts

    A misconception I often hear as to why many people don’t cook is that they feel it is too difficult and complicated or that it simply just takes too long to put together, when in reality it’s actually the opposite. 

    As long as you have a few basic techniques down and a couple of “go to” flavor profiles, you are sure to put together a great and flavorful dish every time. All you need is a bit of passion towards putting together a lovingly prepared meal, and the rest will follow organically. 

    Pasta with Tomato Pesto

    The world is changing and our generation is advancing on to the newest trends, like meal delivery programs, for example. I mean, why not?? All of the ingredients are portioned ahead, the recipes crafted up by world renowned chefs to prepare in the comfort of our own homes, and with easy to follow “step by step” instructions, it’s a no-brainer, right?

    These services are great, especially when factoring in the time saved by the skipped trip to the grocery store, but in the midst of convenience, I encourage everyone to not forget the importance of originality and the sense of pride attributed with a thoughtful, home cooked meal. 

    For another easy “Arugula Pesto” recipe, click here.

    Tomato Pesto with Toasted Pine Nuts
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    Ingredients
    1. 3/4 Cup Fresh Basil
    2. 1/2 Cup Cherry Tomatoes (or any tomato will do)
    3. 2 Cloves Fresh Garlic
    4. 2/3 Grated Reggiano Parmesan
    5. 2/3 Toasted Pine Nuts
    6. 1 TSP Crushed Red Pepper
    7. 1 TSP Black Pepper
    8. 1 TSP Kosher Salt
    9. 2/3 Cup Extra Virgin Olive Oil
    Instructions
    1. In a frying pan over medium heat, toast pine nuts until golden brown, tossing often. While the pine nuts are toasting, assemble the remaining ingredients together (except for the tomatoes and olive oil) and transfer into a blender. Add in toasted pine nuts and slowly incorporate in the olive oil and tomatoes until desired consistency and color is achieved (should be a medium orange color when ready). Store in a refrigerator for up to a week or toss with hot pasta/over grilled chicken immediately.
    Notes
    1. **Depending on the type of tomato you are using or their hue, you may need less or more than the suggested amount to get the correct, medium orange color.
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