Posts Tagged ‘Guest Dish’

Saucy Little Dish welcomes Guest Dish Linda Lou, aka The Cheeky Chef! We first met Linda when she helped to execute the stunning L-Train Dinner alongside friends of SLD A Razor, A Shiny Knife (a team that includes one of our very own Spicy Sides of Meatball). Very soon, Linda will embark on a cooking adventure in Sicily, but before she goes she has made time to share an original recipe with our lucky readers:

I’m Guest Dishing this month and wanted to make a real simple summer meal…paired with a cocktail, of course. I am a firm believer in using local seasonal ingredients to create my version of “travel-inspired food”. With my plans to head to Sicily for a few months this fall, I’ve been experimenting with some classic Italian dishes like this Cheeky Chef recipe for a carbonara dish. Carbonaro is the Italian word for “coal burner” so I’m picturing myself serving this dish to my tall, dark, and handsome Italian coal miner boyfriend after a long day of work. Obviously, this is how it all plays out in my mind. In reality, it’s a meal I can whip up quickly without too much use of the stove on a 90-degree day in Brooklyn.

Here is my version of an Italian carbonara made with fresh summer vegetables and a Strawberry Limoncellade bevvie.

Recipe makes 4 servings

1/2 lb. Orzo Pasta
1 large Zucchini
2 small Yellow Squash
4 Egg Yolks
1/2 cup Milk
1 T. Olive Oil
3 strips of Bacon
3/4 cup Parmesan Cheese
Lemon Basil (or regular basil)

Bring a pot of salted water to a boil. Add enough salt so it tastes like seawater. Prep the vegetables while the water comes to a boil. Slice the yellow squash and zucchini then scoop out the seeds from the inside and discard. Chop the veg on an angle into pieces about the same size as the pasta you’re using. Feel free to sub out the orzo and use penne, gemelli, or any other adorably shaped dried pasta.

When the water comes to a boil, cook the pasta according to the timing on the package. For orzo, it takes approximately 8 minutes. Slice the bacon into small pieces. Heat a saute pan with a tablespoon of oil and saute the bacon until crispy. Set aside on a paper towel until needed. After the bacon comes out of the pan, saute the zucchini, squash, basil and thyme in the oil until the veg are lightly softened.

In a small bowl, combine 4 egg yolks, 1/2 cup of milk (or cream), and about a half cup of Parmesan cheese. In my case, I was planning on using heavy cream and when I brought home my half-pint from the Spanish bodega on my corner, it had spoiled and I was forced to use milk instead. Guess what? It tasted just fine. You can use milk or cream to add to the egg mixture. Maybe adjust to use slightly less milk so it doesn’t become too runny. With a fork, mix together the egg yolks, cheese, and milk then season with salt and cracked black pepper. I like to use a lot of pepper in my carbonara but it’s up to you.

When the pasta is cooked, strain into a colander and add immediately to the vegetables, while hot. Save a little bit of pasta water to add to the carbonara if it gets too thick later. Mix the vegetables, pasta, and reserved bacon, then add in the egg mixture. Keep stirring to combine and cook over low heat until the eggs thicken the sauce. Not too high or you’ll end up with scrambled eggs. Add another handful of Parmesan cheese and garnish with additional fresh herbs.

While enjoying your Orzo Carbonara prepare yourself a nice little cocktail. Since I’m new to Saucy Little Dish, you might not know yet that “Where there is a Linda, there is a cocktail”. I made a delicious strawberry lemonade with TriStar Strawberries from the greenmarket and froze some in ice cube trays with bite-sized strawberries inside.

To make the Strawberry Limoncellade: place two lemonade cubes in a glass, add a little bit of chilled Limoncello, top with additional strawberry lemonade and a splash of sparkling water. Give it a stir, and enjoy with your pasta.

Buon Appetito!

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Welcome Guest Dish Corey! She comes to us by way of Dish Jodi, who says:

LA and NY are covered, so today we have a guest post from the middle of the country. Saucy Dish Corey is from Chicagoland, and is an uber-mom to her little Teacups Dylan and Devyn. She keeps track of the meals she makes on her own blog – Family Fresh Meals – and today shares one of the insanely adorable Bento Boxes that Dylan and Devyn get to devour for lunch. Seriously guys, these boxes are so adorable, go check out more of them on her site.

Why I do what I do:
Jamie Oliver launched a show in 2010 called Food Revolution. Although my family usually ate healthy most days, I realized how much processed food we were eating out of convenience. After watching the show, I started looking at labels, and was horrified by how many “mystery” ingredients were in our convenient foods. The one that shocked me the most was our instant pancake mix…. the kind you add water to and shake. There were literally 30 ingredients. I couldn’t even pronounce 20 of them! Aren’t pancakes made from flour, eggs, baking powder and milk? Needless to say, the Food Revolution started a movement in my home to try some new Family Fresh meals every week. I call my meals “family fresh” because 90% of the meals are approved by my 2 children. We also try to make these meals together, to teach the whole family the importance of fresh cooking. I started my blog to share my love of cooking with fresh, fun ingredients, in hopes that others will try some family fresh meal cooking too. 🙂

What you will need:
– hard boiled egg
– black sesame seeds (just 2 for the eyes)
– broccoli slaw (make it from scratch or try Trader Joe’s bagged version)
– fruit leather
– apple
– orange
– colorful fruit snacks (I love Annie’s Homegrown bunnies)
– cookies (used Trader Joe Joe Joe’s for this bento)

1. I find it easiest to prep all your food before laying it into the bento box. Start by peeling the hard boiled egg. Carefully cut a zig-zag cap off of the top of the egg, leaving the yoke intact. Set your egg aside.

2. Next, lay out your fruit leather. I used a small flower shaped cookie cutter to cut the flowers. Any shape cutter you have will be fun. If you do not have any cutters, just cut out triangles or squares. The idea is to add color and sweetness to your bento.

3. Now lets make your fruit look pretty! Cut your apple in to slices. Remove any core. Then, with a knife, cut angles off the top of your apple. This will give it a tulip appearance.

4. Next, peel your orange and make angle cuts. This will make cute little orange triangles

5. Now its time to make the bento. First lay a bed of broccoli slaw in your main bento compartment. Place your hard boiled egg chick in the middle and add the sesame seed eyes and a piece of carrot from your broccoli slaw mix for the nose. Sprinkle your fruit leather cut-outs around the chick. Lastly, lay out your fruit, cookies and fruit snacks in your secondary compartments.


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Guest Dish Jackie is a Boston native (and Vegas aficionado) who writes the healthy food blog Not Your Bubbe’s Kitchen, and the super stylish Find Your Fashionista. Let’s welcome her!

****Waves frantically****

Hi everyone!

When I was asked by Dish Rachelle to come and share a fun recipe to make with you, I asked myself, “What should I make?”I learned to make my mother’s 8 hour slow cooked brisket recipe pretty darn well (just ask Dish Erin), and can bake a super tasty Kugelhopf (that’s coffee cake FYI) but it takes about 4 hours from start to finish, and I can even prepare some luscious libations in shot form (because I like to drink while I cook). But usually us normal folk don’t have time for that type of slow cooking on a daily basis. So it just seemed natural to share with you my healthier chicken piccata.

A long, long time ago, I watched a Giada DiLaurentis cooking show on the Food Network, and she made Chicken Piccata. It looked absolutely mouth watering. But it also looked like my rear end would grow 5 inches in a sitting; she added 5 tablespoons of olive oil and 6 tablespoons of butter for a recipe that serves 4 (if my math is correct, that is an added 300 calories to this dish PER PERSON). Clearly Giada isn’t eating her own cooking.

So I challenged myself to creating a healthier alternative. I hope you enjoy it as much as I do!

Chicken Piccata served with Whole Wheat Angel Hair and Roasted Broccoli, Tomatoes, Shallots, and Capers
What you need:
About 1.5 lbs of boneless, skinless chicken breast (about 3 breasts); flattened with a meat tenderizer (this is how I take out my aggression).
About ¼ Cup all purpose flour mixed with about a teaspoon of kosher salt and some black pepper – this is for dredging the chicken in.
2 Tbsp of butter; I use light style butter; like Smart Balance Light or Land o’ Lakes Light.
About 1.5 Tbsp of extra virgin olive oil

In a bowl, combine the following:
• 1/3 cup lemon juice (to taste)
• 1/2 cup low sodium chicken broth
• 1/4 cup Chardonnay (or whatever white wine you’re having with dinner)
• 1/4 cup of capers
Whole Wheat Angel Hair Pasta, cooked per package directions, minus 2 minutes.
Bag of Broccoli florets, some pearl tomatoes, 1 shallot, 2 Tbsp of capers, drizzle of olive oil, and a sprinkle of parmesan cheese for the veggies.

How you do it:
For the Veggies:
• Preheat oven on 425.
• Place all ingredients on a non stick sprayed pan.
• Veggies, Tomatoes, Capers, Shallots, Drizzles of oil, and sprinkle of cheese.
• Cook for 20 minutes.

For the Chicken and Pasta:

Heat a skillet on medium high heat. Dredge the chicken breasts in the flour/salt/chicken mixture.
When the skillet is ready, add about ½ Tbsp of butter & 1 Tbsp of the oil to heat. Add the Chicken. Cook the chicken on both sides, approximately 4 minutes each side, until golden brown. The time depends on how thick the chicken is. Flip the bird, add another ½ Tbsp of butter & the remaining ½ Tbsp of oil and repeat.
Remove the bird from the skillet and place the liquids (juice, broth, wine, capers) into the pan over medium heat. Add the other Tbsp of butter. Let the sauce boil for a minute.

Add the chicken back in to the mix, and cook for 5 minutes. Remove chicken to a plate.

Leaving the sauce in the skillet, add the pasta; Note on the pasta- Cook about 2 minutes shy of package directions and throw in the sauce to cook for the final minutes. You won’t be sorry.

Serve with abovementioned chardonnay and voila, you have an entire home cooked meal for under 500 calories*

*serving size is 1 4-ounce chicken breast, 2 ounces of cooked pasta, and ½ of the vegetables.
Well, Saucy Little Dish, grab your wine and get cooking!

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SLD is excited to welcome Guest Dish Kristin Fritz, culinary enthusiast and editor of the the terrific woman-to-woman website wowOwow!

What is a scallop anyway? A mollusk, a symbol of fertility and the state shell of ol’ New York. To me, though, it’s always been a special treat – something my mom would make for the two of us in a years-old small, white baking dish – to sit alongside the fried flounder that appeased my brothers’ pickier adolescent palates. The odd-looking scallops were delicious – and we kept this our little secret.

Ingredients (for two people):

8-10 good-sized fresh sea scallops
1 tbsp melted butter
1/2 tsp of garlic salt
1/2 tsp paprika
1/2 lemon

Heat up your broiler. Place the scallops in a baking dish that’s been misted with a little nonstick spray. Using the back of a spoon, swipe the top of each scallop with the melted butter. Then, squeeze the juice from about half a lemon over the top. Finally, lightly sprinkle garlic salt over the top of the scallops and follow this with a light sprinkle of paprika (though if you don’t like paprika, skip this part). Place the scallops under the broiler. I broil the scallops for 10 – 12 minutes, but I like them completely opaque. If you like yours a little rarer, stop at about 8 – 9 minutes.

There’s little I don’t think is a good accompaniment to broiled scallops, but for now let’s go with another of my favorites – asparagus. You can always steam your asparagus and toss it with a generous amount of lemon juice, salt and pepper, but I want a touch of crispy cheese with my dinner (obviously).

1 big bunch of asparagus with the hard ends snapped off, washed
2 tsps olive oil
Sea salt and freshly ground pepper
1/8 – 1/4 cup freshly grated Parmesan cheese

On a rimmed baking sheet, toss the asparagus with the olive oil, salt and pepper. Spread it all out into one layer. Broil for 8 minutes, turning the asparagus (asparagi?) over once about halfway through. Carefully pull the dish out of the broiler and sprinkle the cheese over the top of the spread. Place it all back under the broiler and leave for about 2 minutes, or until the cheese on top is slightly browned.
f you’re desperate for a carb, a steamed red potato with a pat of butter or a dollop of sour cream goes great with this. Oh, and the bonus value of this meal? No need to keep an oven going for eons on a hot summer night!

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Guest Dish Nicole is an account executive for Honora pearls. She says: “I went to school for fashion merchandising and moved to NYC directly after I graduated. I live in Greenpoint Brooklyn and love to cook and host for friends and family. In addition to my “account” work for Honora, I also do a weekly pearl pick on Honora’s face book page called “Nic’s pick of the week”. Every week I choose a new item from our line that I personally love and model it for the page to get fan feedback!” Let’s give Nikki some love!

Spring has finally arrived! Like most people all winter long I was indulging in my favorite carbohydrates: bread and pasta. But just because it is warm outside doesn’t mean you need to give pasta the old boot. I for one cannot stand the spring-induced diets my friends have all started without consulting me first (how dare they). Low-carb diets are no fun and way overrated if you ask me. Pasta can be healthy and light depending upon how you prepare it. Whether it is as a main course or a side dish, I love taking my friend pasta along for the ride.

Recently I’ve been browsing cook books for lighter dishes and came across this gem. It screamed SPRING (maybe because it’s in the name) and I had to try it:


4oz Penne (whole wheat penne is also great with this recipe)
1 bunch of asparagus, trimmed and cut into ½ inch pieces
1 cup whole milk (you can sub in 1or 2% milk for a lighter version)
2 teaspoons whole grain mustard
2 teaspoons all-purpose flour
2 teaspoons olive oil
2 cloves garlic- minced
1 shallot diced
¼ cup thyme
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
Shaved or shredded parmesan cheese

First boil water in a large pot and cook pasta most of the way and add in asparagus for the last 3 minutes. Drain and return to the pot and set aside.

Next I made the sauce mixture by whisking the milk, mustard, flour, salt and pepper together and set aside. Heat the oil in a sauce pan over medium heat and add garlic and shallots and cook until golden brown. I added quite a bit more garlic and shallots due to the plethora I had at my house. The more the merrier I say, and believe me the outcome was perfection. Whisk the milk mixture into the sauce pan with the garlic and shallots.

Simmer for a few minutes and add salt and pepper to taste. The mixture will start to thicken, pull from heat and add thyme, lemon juice and lemon zest.

Now we are in the final stages: pour the mixture into the large pot of pasta and heat over medium heat until coated.

For my dish, I decided to add a protein. I pounded 3 chicken breasts, coated with olive oil salt, pepper and a pinch of Aleppo pepper for added kick and baked for 20 minutes in the oven at 375 degrees. I was prepared to grill but was out of propane, much to my dismay.

Now for serving: Just throw the pasta in a bowl, slice up the chicken and serve the hot pasta immediately garnished with parsley and parmesan. The pasta was met with rave reviews by my guinea pigs I mean friends. This is one dish I will be serving up again.

Oh pasta my dear – to know you is to love you…

Recipe adapted from Eating Well.

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Dish Danielle, Dish Amelia, and Guest Dish Jessie were featured in an Atlantic article about the Whisk & Ladle Supper Club (located conveniently in Danielle and Jessie’s Brooklyn living room). Congratulations, dishes!

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Collard Greens

SLD welcomes our latest Guest Dish, Carla – Dish Paige!’s (and Guest Dish Anna’s) colleague in trend forecasting, as well as a Bushwick-based artist and haiku visionary! Carla brings us a taste of the South…

When Dish Paige asked me to do a Guest Saucy Little Dish, I knew I had to do a classic Carla dish, one that I have perfected over the years. You’d think growing up in Virginia I’d have some southern cooking chops, but the truth is that my parents are from Brooklyn and Queens. Any southern culinary roots I have are completely based on proximity to good roadside BBQ in college (tip: for some reasons, gas stations with BBQ pits in back are often the local gems). Any good BBQ joint has some kind of greens and my absolute favorite are collards. These hearty leaves are packed with vitamins and delicious when braised. Traditional collard greens are slow cooked with apple cider vinegar, water, red pepper flakes and ham hocks. Mine have been gussied up with white wine and chicken broth, but the same idea holds true no matter what you throw in there – cook them long and slow and those greens will come out tastyyy.

I invited my friend (and fellow Guest Dish) Anna over for dinner and she’s not a fan of super spicy food, so I cut back on the heat in this batch. Feel free to spice these up with red pepper flakes, chili garlic sauce, sriracha or whatever other hot spices/sauces you have laying around the house.


1 bunch collard greens (I always try to get the biggest bunch I can)
1 cup white wine
1¼ cup chicken broth
1 tsp apple cider vinegar
1 tbspn olive oil
6 strips bacon (I prefer thick cut, but for these I could only find regular)
6 cloves garlic
1 medium onion
3 tablespoons hot sauce (this time I used Cholula Chipotle for a smoky kick)
½ teaspoon salt
Pepper to taste (I did about 10 grinds with the grinder)


Wash and tear the collards into large, bite sized pieces, discarding the thick center stems. Put them into a big pot or pan with a lid. Roughly chop garlic, onion (1” pieces) and bacon (1” pieces) and add to collards. Add the rest of the ingredients to pot.

On the stove top, turn heat to high for several minutes to get the liquid bubbling.

Turn heat to medium/ low and put lid on pot. Stir occasionally.

Cook for 60-70 minutes, or until onions are very translucent.

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