Author Archives: dpshigley

How to Make Honey Balsamic Glazed Filet Mignon—Episode 9

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When it comes to steak, I’m a filet mignon kind of girl. I love that the cut is so simply delicious without a lot of fuss—plus the portion size is more manageable than, say, a chunky rib eye. In this episode, Kevin and I show how to cook our favorite filet mignon recipe, which has a honey balsamic glaze touched with a bit a red pepper. We made this recipe for a Valentine’s Day at home years ago, and it’s still our go-to for date-nights “in”, birthdays or anniversaries. It’s easy enough for a special weeknight, but dressed up enough for a party. Plus, it makes delicious leftovers you’ll see us reinvent in a later episode.

We often serve with a mixed green salad, and let the glaze drizzle over to make a dressing.

Honey-Balsamic Filet Mignon

Balsamic Glazed Filet Mignon is a simple yet sexy main course.

Balsamic Glazed Filet Mignon is a simple yet sexy main course.

Serves four to six

Ingredients

4 4-oz. beef tenderloin steaks

1½ tsp. bottled or frozen minced garlic

¼ tsp. crushed red pepper

3 tbsp. dry sherry

2 tbsp. low-sodium soy sauce

1 tbsp. balsamic vinegar

¼ tsp. Worcestershire sauce

2 tsp. honey

Kosher salt

Black pepper

Cooking spray

1. Preheat oven to 400° for the steak. Season both sides of steaks evenly with salt and black pepper.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 2-3 minutes on each side to brown, then transfer steaks to another pan (reserving drippings in first pan).

3. Transfer steaks to the oven to bake until desired doneness.

4. Add garlic and red pepper to original pan (with drippings from steak). Saute over medium heat for 30 seconds. Add sherry and bring to a boil. This is the “deglazing” portion of the program; make sure to scrape up all the browned bits that have formed on the bottom of the pan. Cook about 30 seconds. Add soy sauce and the rest of the ingredients. Bring to a boil and stir.

5. Reduce heat and cook 1 minute, stirring. Drizzle over steaks and serve.

So yummy.

My top: Michael Stars Shine Double Front V-Neck

Photo: Kofi Oliver

Parker Wallace’s Cod with Mediterranean Tapenade in Parchment Paper Wrap—Episode 8

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I like fish but it’s not really a staple in my kitchen because Kevin’s not a huge fan, and it can be a bit high maintenance (a.k.a. messy and stinky). But as I recently learned, cooking fish can be simplified! In this episode my friend Parker Wallace shows us how to cook a delicious cod with Mediterranean style tapenade, using the famed parchment paper wrap technique, or “en papillote” if we want to be fancy. Parker is a

Debra Shigley and Parker Wallace in Deb's Kitchen

Me and my girl Parker Wallace.

CBS Atlanta lifestyle reporter by day who is an amazing cook by night; she’s known to prepare a gourmet meal for her man every night (and has the Facebook pics to prove it!). She has even dabbled as a personal chef and is working on a book about man-catching recipes. I’ve read a preview and it’s quite juicy.

The parchment paper trick is definitely a keeper to create rich, flaky fish, and to reduce the fish “smell” that can linger during and after cooking. I’ll also say the smell factor really depends on both 1) freshness and 2) type of fish you cook. Any0ne whose ever had great sushi knows that super fresh fish has barely any smell. As for what type you choose to cook, oilier fish like salmon tends to have a stronger odor, while less oily fish does not. I’d stick with very flaky white fish such as halibut and tilapia if you’re a newbie or might be preparing fish in, say, a small city apartment.

Cod with Mediterranean Style Tapenade

Buttery cod goes well with an olive and roasted red pepper tapenade.

Baked Cod with Mediterranean-Style Tapenade 

Serves 2-4

For each 4-oz cod fillet you’ll need

A pat of butter

Sprig of Fresh Thyme

Slice of lemon

White wine

Sea Salt

Black Pepper

Parchment Paper

1 Egg, beaten (to seal parchment paper)

For the tapenade:

2 fresh garlic cloves
1 roasted red pepper (jarred)
2 Tablespoons chopped sundried tomatoes in oil

handful of green olives
handful of kalamata olives
1 Tablespoon capers

Crumbled goat or feta cheese

I recommend just watching the episode to get the technique for the parchment paper down— it’s kinda hard to explain but I’ll do my best!

Preheat oven to 400 degrees.

Place your piece of parchment paper (about 9 X 12 in.) on the counter or cutting board. Arrange one cod fillet in the top center of the paper. Add a pat of butter, sprig of thyme, splash of white wine and lemon slice on top of the fish and season with sea salt and pepper. Using a pastry brush, paint a line of egg wash around the perimeter of the paper, about 1/2-inch from the edge. Fold paper in half to seal in the fish like an envelope. Starting from the bottom left corner, fold and roll the paper over itself in 1/4 inch sections, continuing along the edge toward the bottom right corner until you’ve sealed the fish in its little parchment paper pocket. Transfer each parchment packet to a baking sheet and bake for 15 minutes.

For the tapenade, place all ingredients except the goat cheese into a mini-processor. Pulse about 15-30 seconds, until blended but still very chunky (if you pulse too long the tapenade will get soupy). Transfer tapenade mixture to another bowl and top with a handful of crumbled goat cheese. Remove fish from its parchment packet when ready and plate. Spoon a few tablespoons of tapenade on top of baked fillet.

Enjoy!

My top: Michael Stars Shine Maternity V-Neck Henley (I think the shine one is sold out, but this one on their site is similar!)

Photos: Kofi Oliver

The Sex Shake Smoothie —Episode 7

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In this episode Kevin and I are making a very sexy and tasty smoothie—one that helps set the mood and also contains some “performance enhancing” ingredients for the guy in your life. Now, this isn’t a recipe we invented from scratch. When we were dating about six or seven years ago, we stumbled across a recipe for a sex shake in a men’s magazine. The shake called for a lot of interesting supplements that claim to help with male circulation (a.k.a. keeping the wind in the sails) and sexual health, such as selenium, Vitamin E, ginseng, ginger, etc. But it wasn’t so tasty. So we just reinvented it with smoothie ingredients that actually taste good and have added benefits. For instance, raw cashews make a great, creamy smoothie base and they also have a ton of zinc, which is known as the “sex mineral” and is said to raise testosterone and, um, sperm production.

The big question, of course, is does it work? Well,  y’all know I’m pregnant with my third baby in three years, so there’s that. And at the very least, the smoothie is something fun to make, try and laugh about together, which I think is a great recipe for lighting the spark.

Sex Shake Smoothie

Set the mood and boost performance with this tasty shake.

Set the mood and boost performance with this tasty shake.

Large handful of raw cashews

About 1 cup cold low-fat milk

Handful cut pineapple

Handful frozen blueberries

Handful frozen strawberries

1 teaspoon grated fresh ginger root

10 drops ginseng tincture

1 drop liquid selenium

Fresh strawberries for garnish

Place cashews in blender with enough milk to slightly cover the cashews. Blend. Add remaining ingredients and blend. Garnish with a fresh strawberry. Enjoy with someone special.

Photo: Kofi Oliver

My top in this episode: Michael Stars Supima Double Front V-Neck

How to Store Strawberries in the Fridge—A Deb’s Kitchen Nibble

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You just bought a beautiful box of strawberries at the store or farmers market—what’s the best way to store them? First, resist the urge to wash them right away. I’ve found that with berries (and grapes, too), they keep much better if you wash as you use them; when they’re wet they have a tendency to spoil faster in the fridge. Instead, just place the dry strawberries in a colander (or shallow dish) so that air can circulate around them and pop it in the refrigerator. The berries should keep for about a week! 

Mushroom, Onion and Truffle Oil Pizza —Episode 6

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The yummy pizza I prepare in Episode 6 is not at all from scratch. Not. At. All. If you’re looking for a recipe for homemade crust or even the best frozen pizza crust, my apologies, this is not the pizza for you! I’ve experimented a few times with using frozen crusts and so far haven’t found one that works with my schedule and taste demands, and that’s how I ended up turning to the wonderful pre-made, uncooked pizzas available at Whole Foods and other grocery stores (and even pizza restaurants in some cities). The advantage is that you get that fresh from the oven, bubbling pizza look and taste but you don’t have to do much heavy lifting; dinner is ready in 15 minutes. Here, the red onions add a nice pop of color and the crimini mushrooms and truffle oil give a rich, woodsy flavor. Did you know, btw, truffle oil is an aphrodisiac? Just a little added bonus for your weekly pizza night. 

Mushroom, Onion and Truffle Oil Pizza 

Less can be more when it comes to pizza toppings.

Less can be more when it comes to pizza toppings.

One large uncooked pizza, such as Whole Foods variety

1/4 cup Red Onion, chopped

4-5 Crimini mushrooms, sliced

Drizzle of truffle oil (8-10 generous drops)

Arrange onions and mushrooms on pizza and cook according to instructions. Drizzle truffle oil on pizza (about one drop per slice) and serve. 

Lemon and Garlic Roasted Brussels Sprouts – Episode 5

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In Episode 5, I’m making one of my favorite “tastes-fancier-than-it-is” vegetables, a lemon and garlic roasted brussels sprouts dish. Brussels sprouts get a bad rap, don’t you think? I can’t say I was much of a fan of them either—until I stumbled upon this particular recipe a few years ago. So often recipes try to drown the natural, cabbage-y brussels flavor with stronger elements—bacon, cheese, sugar, for example—but instead, this recipe creates just a little sweetness through the natural roasting process and then the jolt of lemon just perks and brightens up the whole dish, I think. What I love most about this brussels sprouts recipe is that it works well cold or hot, making it perfect for potlucks and dinner parties. 

Lemon and Garlic Roasted Brussels Sprouts

Roasting brussels sprouts brings out their natural sweetness!

Roasting brussels sprouts brings out their natural sweetness!

About 2 lbs Brussels Sprouts, washed and halved (make sure to leave a little bit of the stem intact so the sprout holds together)

1 tablespoon Olive Oil, divided

3 cloves of garlic, chopped thin

Fresh juice of one lemon

Kosher Salt and pepper

Preheat oven to 425 degrees. Place the Brussels in a large bowl. Add half the olive oil (about a teaspoon and a half; eyeball it) and season with a bit of kosher salt and pepper. Transfer to a baking dish and pop in the oven to roast for 20-25 minutes or until nicely browned, making sure to toss the Brussels a few times for even cooking. When the Brussels are done cooking, begin heating the remaining oil over medium low heat. Sauté the garlic until the edges just begin to brown, then remove from heat and quickly add in the lemon juice. Pour mixture over Brussels and stir well. That’s it!

Photo: Lauren Hunter

Egg and Vegetable Fried Rice (with a Trader Joe’s Cheat!) – Episode 4

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It’s easy to make fried rice a meal when you add a little extra protein, either meat or eggs, and a heaping of fresh veggies. In this episode, I’m going for a vegetarian option, so we’ll be adding eggs, scallion, and other crisp-tender goodness. Oh, by the way, yeah, I start with a bag of Trader Joe’s frozen vegetable fried rice. But believe me, the few little tweaks you see here take the meal from “Okay, that was easy and tasted good” to “Okay! I could even serve that for guests!”

If you’d like to make this recipe from scratch and ditch the prepared rice, just use 4 cups of day-old COLD rice from the fridge, and add about 2 tablespoons of soy sauce, mixed with a few teaspoons water for your sauce at the end.

Egg and Vegetable Fried Rice (with Trader Joe’s Cheat)

Chunky vegetables makes fried rice so much more delish.

Chunky vegetables make fried rice so much more delish.

One bag frozen, prepared veggie fried rice, like Trader Joe’s brand

Two cups fresh broccoli florets

one bunch scallions, roughly chopped

2 eggs, beaten

Two medium-sized chopped carrots

1 Tablespoon low-sodium soy sauce or Teriyaki sauce

1 Tablespoon sesame oil, divided

1 Tablespoon vegetable oil, divided

  1. Heat 1 ½ teaspoons of vegetable oil in wok, over medium-high heat.
  2. Add eggs and scallions, breaking up as it cooks. When egg is light golden brown, push mixture to one side of pan.
  3. Add 1 ½ teaspoons of sesame oil to wok.
  4. Add Broccoli and carrots to wok. Cook over medium-high heat until still crisp (about 3 minutes), combining with egg and scallions.
  5. Add remaining oils and bag of frozen Trader Joe’s vegetable Fried Rice, or 4 cups cold rice. Cook until heated through (and rice is a bit crispy), about 5 minutes.
  6. Just before removing from heat, add soy sauce and stir well.
  7. Serve with Sriracha Sauce, if you’re so inclined. Yum!

Amazingly Simple Pesto Spaghetti– Episode 3

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Pesto is one of my weekly staples. Basically all you need is a food processor or “mini-prep;” you toss the ingredients in and blend and you’ve got a fresh sauce. Sometimes I’ll pair this with store-bought tortellini or ravioli, instead of spaghetti– and if your kids don’t go for the pesto flavor, you can always serve them the noodles with a smidge of butter/olive oil and fresh mozzarella. You can also change up the basil for arugula (or do a mix of both) for more variety.

Pesto & Whole Wheat Spaghetti

Adding fresh tomatoes to pesto spaghetti makes a one-bowl meal.

Adding fresh tomatoes to pesto spaghetti makes a one-bowl meal.

(Serves 2-4)

2 cups Basil

¼  cup Olive Oil

2 Tablespoons  Pine nuts

1 clove Garlic

½ teaspoon Kosher Salt

½ c Parmesan cheese

8 oz Whole wheat spaghetti

1 cup Grape Tomatoes, cut into quarters

Fresh mozzarella

  1. Place the first four ingredients (basil through garlic) into the mini-processor. Chop or grind until a paste forms, stopping down to push basil and other ingredients back down.
  2. Add salt and Parmesan cheese. Blend until smooth. Allow pesto to rest 10 minutes before serving, for flavors to meld.
  3. Divide whole wheat spaghetti into bowls. Place 2 heaping Tablespoons of pesto on each serving.
  4. Garnish with cut tomatoes, and dollops of fresh mozzarella. Enjoy!

Photo: Lauren Hunter

Roasted Family Friendly Vegetables (Broccoli, Carrots, Red Potatoes) from TODAY SHOW!

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For those who have asked, here’s the roasted vegetable recipe I made on the TODAY Show this morning! 

Kids love the sweetness of Roasted Broccoli, Carrots and Red Potatoes.

Kids love the sweetness of Roasted Broccoli, Carrots and Red Potatoes.

Roasted “Family-Friendly” Vegetables (Broccoli, Carrots and Red Potatoes)

 2 heads broccoli

5 large carrots, peeled and quartered

1.5 pounds red potatoes, quartered

3 large garlic cloves, chopped

1 Tablespoon fresh rosemary, chopped

2 Tablespoons Olive Oil

Squeeze of fresh lemon juice

I love roasted vegetables, especially wintery veggies like roots. But it can be a little time consuming to peel and cube, say, a parsnip—not to mention that offering parsnips to a two-year-old doesn’t always go over so well! So here’s a simple roasted vegetable recipe using veggies that are easy to cut up and will please eaters of all ages (my two-year old Jacob LOVES the broccoli!). Roasting is a great alternative to basic steamed vegetables.

Preheat the oven to 400 degrees. Cut the broccoli florets into bite-sized pieces. Place the broccoli, carrots, potatoes and garlic into a large bowl. Add oil, rosemary, salt and pepper and mix well. Place on a cookie sheet, taking care to tuck the garlic pieces underneath a few veggies so it doesn’t burn  (you also might need to spread the vegetables out over two cookie sheets for even roasting). Roast for 30-35 minutes or until desired doneness, stirring once. Finish with a squeeze of fresh lemon juice, while the vegetables are still hot. 

Strawberry Arugula Salad, Balsamic Vinaigrette and Amy’s Frozen Dinners–Episode 2

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Hello my name is Debra, and I serve my family frozen dinners. In Episode 2 you see how I jazz up two frozen entrees of Amy’s macaroni and cheese and lasagna by adding a bit of fresh grated cheese, and prepare a strawberry arugula salad and homemade balsamic vinaigrette to serve alongside them. First, let me share the ingredients for the salad and dressing, then I’ll talk more about the frozen dinners!

Arugula goes well with sweet fruits like strawberries.

Arugula goes well with sweet fruits like strawberries.

Strawberry Arugula Salad

(Serves 2)

4 large handfuls of pre-washed Arugula

2-3 large Strawberries, sliced

1/4 cup Parmesan cheese, shaved

Combine ingredients in a large bowl. Toss.

Easy Balsamic Vinaigrette 

3 Tablespoons Light Olive Oil

1 teaspoon balsamic vinegar

Salt & Pepper to taste (optional)

Combine ingredients in a mini Tupperware-type container that has a spill-proof lid. Shake vigorously to mix. Drizzle over salad.

I think what “makes” a dressing this simple is the quality of the balsamic; try to find one that’s rich, dark, viscous-y, and a touch sweet. You can also replace the balsamic with different styles of vinegar, or try lemon or lime juice instead for a refreshing flavor.

Now, lest you think frozen dinners are simply too much of a cheat in the semi-homemade vein, here are three reasons why I love frozen dinners, particularly the ones made by Amy’s Kitchen.

  1. They’re quick. This is the leading reason I choose frozen meals, in moderation. Having a stack of these in the freezer means a few nights a week, we don’t even have to think or plan what we’re having–and that’s very helpful (necessary, even) given our busy schedules. We just decide “Let’s do Amy’s” and go to the freezer well and pick whatever flavors we’re in the mood for. It’s simple, and clean-up is a breeze. 
  2. They’re portion-controlled. If I were to cook a pan of, say, lasagna, I would definitely eat more than the amount I’m supposed to eat (don’t we all?!). Let’s be honest: Over the course of a few days, I would probably polish off the WHOLE PAN eating it for lunch, dinner, and snacks (this might have happened to a certain bechamel lasagna we’ve made with each of my pregnancies). Seeing as that I like my jeans to fit, I sometimes prefer knowing an indulgent meal like lasagna or macaroni and cheese ends with a single serving. Buying individual frozen entrees, I know I’m eating a max of 380 or 420 calories, respectively.
  3. They’re tasty. Amy’s Kitchen Organic is one of my favorite brands of frozen meals (and other packaged foods). I like that they’re organic and have a good selection of low-sodium and ethnic flavors. Some of our favorite varieties include the low-sodium Vegetable Lasagna and Macaroni and Cheese seen in the show, Enchilada Meal, Cheese Tamale, Paneer Tikka, Palak Paneer, Mattar Paneer, Broccoli and Cheddar Bowl (this one’s gluten free). I also LOVE the eggplant parmesan by Trader Joe’s. On the average night, I don’t have time to cook any of these–unless we’re talking about heating an already cooked version in the oven.

P.S. I know it takes longer, but I do like to cook my frozen dinners in the oven. I think it tastes so much better than in the microwave!

Are you a frozen dinner fan? I’d love know your faves!

Photo: Lauren Hunter