Rigatoni with Yellow & Green Zucchini

Seriously, Gordon Ramsay's Healthy Appetite is starting to become one of my favorite cookbooks. After last week's blueberry muffins I was eager to try out an entree. Not only are the recipes healthy and delicious, they're also super easy to make. I will admit some of the ingredients are a little hard to find, but if you can it's totally worth it. I made this zucchini rigatoni recipe and served it with a spiced pork chop, and honestly. . .I can't wait to make it again. This recipe makes about four to five servings, but since it's just me I cut in in half to have a serving that night and leftovers again for lunch.

Ingredients: 
8 ounces (250g) dried rigatoni or other pasta shapes
sea salt and black pepper
2 large green zucchini, trimmed
2 large yellow zucchini, trimmed
3-4 tablespoons (45-60ml) olive oil
1 garlic clove, peeled and finely crushed
handful or basil leaves
Parmesan, to grate

Directions: 
1. Add the pasta to a pot of boiling salted water and cook according to the package directions until al dente.
2. Meanwhile, halve the zucchini lengthwise and slice thickly. Heat a large skillet and add the olive oil. Tip in the crushed garlic and sauté for just less than a minute.

3. Add the zucchini with a pinch of salt and a grinding of pepper. (If your pan is not large enough, cook the zucchini in two batches.) Pan-fry over high heat for 3-4 minutes until the zucchini are just tender and lightly golden brown around the sides. Take off the heat.

4. When ready, drain the pasta and immediately toss with the zucchini and basil. Taste and adjust the seasonings as you please. Divide among warm plates and grate over Parmesan to serve. 

Spiced Pork Chop Ingredients: 
2 thin cut, boneless pork loin pork chops
½ teaspoon (2ml) mild chili powder, to taste
1 teaspoon (5ml) sweet paprika
sea salt and black pepper
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
½ teaspoon (2ml) coriander seeds, crushed

Directions: 
1. Cut off excess fat around pork chop. Mix the chili powder, paprika, salt, pepper, garlic and coriander seeds in a small bowl. Using a basting brush, baste both sides of the pork chops. Put the pork chops in a wide baking dish, cover and let marinate for at least thirty minutes or in the refrigerator overnight.

2. Heat a large skillet over medium heat, add olive oil, and fry pork chops for 3-4 minutes on each side, or until the meat is just firm when lightly pressed.

The pasta was amazing, and the pork chop was its perfectly complimented counterpart. Paired with a crisp chardonnay, this would be the perfect dish to serve at a simple dinner gathering with close friends or family. 

And if you still haven't, pick up Gordon Ramsay's Healthy Appetite from your local bookstore now!

Gussie's Fried Chicken and Sautéed Peaches

You ever have those days when you have no idea what to cook or eat? Yeah, yesterday was one of those days for me. Then it hit me: why not do a taste of home? 

You see, I'm originally from Georgia, but I moved to Louisiana for school. Although both Georgia and Louisiana are in the south (and in sorta close proximity to each other) the cooking styles are completely different. Don't get me wrong, I adore Cajun cooking and have adopted many ways as my own, but there's nothing like good 'ol Georgia food.

If you know me, you know I idolize Martha Stewart and Paula Deen. So when I saw this recipe on Paula's Home Cooking I knew I had to try it. 

Gussie's Fried Chicken with Pecan-Honey Glaze

Ingredients: 

• 1 (3 ½-pounds) frying chicken, cut up, or your favorite chicken parts
• 2 large eggs
• Pepper
• Cajun seasoning (everyone who is anyone in Louisiana uses Tony's, although I also like Slap Ya Mama)
• Garlic powder
• Vegetable shortening or vegetable oil
• 2 cups self-rising flour
• 1 cup (2 sticks) butter
• ½ cup honey
• 1 cup coarsely chopped pecans
• Brown paper bag

Directions: 

1. Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. 

2. Lay the chicken pieces in the dish, and sprinkle with Cajun seasoning, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.

3. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375°F (190°C). 

4. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325°F (163°C)  for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. 

5. Drain the chicken on paper towels and transfer to a platter.

Honey-Pecan Glaze: 

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

Like I mentioned before I'm from Georgia: the peach state and I didn't think this meal would be quite complete if it didn't include my favorite fruit. This recipe for sautéed peaches is super simple (only 5 ingredients) and tastes delicious. 

Sautéed Peaches 

Ingredients: 

1 20 oz. can sliced peaches

2 tablespoons butter

2 tablespoons packed dark brown sugar

⅛ teaspoon cinnamon 

¼ teaspoon vanilla extract

Directions: 

1. Melt butter in a nonstick skillet. 

2. Add in the peaches and stir around. Cook for about 7 minutes or until softened. 

3. Mix in brown sugar all at once. Cook until the sugar begins to caramalize. 

4. Stir nutmeg and vanilla extract and cook for an additional 3-4 minutes. 

This ended up  tasting quite amazing. The sautéed peaches turned out really well, and the hint of vanilla makes all the difference. As far as the chicken goes, Paula Deen could cook a phone book and it would taste delicious! If you're ever in Savannah you should stop by her resturant Lady & Sons. And if you can't try this recipe; it won't disappoint!

Meatloaf with Mashed Potatoes

Many people don't care for meatloaf, but growing up it was a staple in our household. This recipe is a different, slightly sweeter take on the "typical' meatloaf. Serve a slice of this meat for pure comfort, especially when accompanied with mashed potatoes.

Ingredients: 
2 eggs, beaten
¾ cup milk 
⅔ cup finely crushed peanut butter crackers
¼ cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
½  teaspoon dried leaf sage, basil, or oregano, crushed
⅛ teaspoon black pepper
1½ pounds lean ground beef, ground lamb, or ground pork. 
¼ cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

Directions: 
1. Preheat oven to 350°F (176°C)
2. In a medium bowl combine eggs and milk; stir in crackers, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan. 

3. Bake in a 350° (176°C) oven for 1 to 1¼ hours or until internal temperature registers 160° F (71°C) on an instant-read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into 8 slices. 

Sour Cream & Chive Mashed Potatoes: 

Ingredients:

1½ pounds baking potatoes (i.e. russet or Yukon gold), peeled and quartered

½ teaspoon salt

2 tablespoons butter or margarine

½ cup sour cream

3 to 5 tablespoons milk

2 tablespoons snipped fresh chives or 1 teaspoon crushed chives

Directions:

1. In a medium saucepan cook potatoes and the ½ teaspoon salt, covered in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add the 2 tablespoons butter. Season to taste with additional salt and black pepper. Gradually beat in enough milk to make potato mixture light and fluffy. Stir 2 tablespoons snipped fresh chives into the potatoes just before serving. If desired, sprinkle with additional snipped fresh chives and butter. 

This isn't that meatloaf your grandmother forced you to eat, far from it. This meatloaf is sweet, juicy and delicious. The peanut butter crackers add a bit of flair in the way only I can, and combined with the mashed potatoes this dish is sure to become tradition at your house too!

Chicken with Black Beans and Rice

When I'm at a loss for what I wanna eat, I always come back to the delicious and colorful one-dish recipe. The juiciness of the chicken will have you wanting to enjoy this dish again and again.

Ingredients:  
¼ cup all-purpose flour
1½ teaspoons chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
2½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons cooking oil 
1 15 ounce can black beans, rinsed and drained 
1 14.5 ounce can diced tomatoes with onion and green pepper, undrained
1 cup V8 vegetable juice
1 cup frozen whole kernel corn 
⅔ cup uncooked long grain rice 
¼ teaspoon cayenne pepper 
2 cloves garlic, minced

Directions: 
1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat. 
2. In a large skillet brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add the remaining ½ teaspoon chili powder, the beans, undrained tomatoes, V8, corn, rice, cayenne pepper and garlic to the dish. Bring to boiling. Transfer rice mixture to a 3-quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. 

3. Bake, covered, in a 375°F (190°C) oven for 45-50 minutes or until chicken is no longer pink and rice is tender. 

I can't lie, preparing this dish is almost as fun as eating it! I always like to put on a little Spanish music and dance around the kitchen. Not to mention all of the colors of the rice, beans, and vegetables is like a fiesta on a plate. Just try it and see why it's one of my absolute favorites.