Braised Balsamic Chicken

I am still not quite sure why I fired up the kitchen today (my house was 85 degrees), regardless it was delish. This had a slightly meat-loafish vibe. I served it with a fruit salad and potatoes. You could also do a cous cous or pasta. I got the recipe from allrecipes. I stuck to the recipe except I used only 3 breasts. If you used 6 you'd have to add more wet ingredients. This could be done in a slow cooker as well. I substituted garlic salt for fresh crushed garlic. I also used fresh herbs (courtesy of Christina's fab graduation gift).

• 6 skinless, boneless chicken breast halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Directions

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Halibut with Peach Salsa

• From allrecipes.com (serves 4)
• I do feel you could use this with chicken, just be sure to pound the chicken breast flat and let it marinate a little longer.

Marinade:

• 1/3 cup orange juice
• 2 tablespoons canola oil (I used olive oil)
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 4 (6 ounce) halibut steaks
• SALSA:
• 2 cups chopped fresh or frozen peaches
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped red onion (I probably only used 2 T.  This stuff is overpowering)
• 1 jalapeno pepper, seeded and chopped*
• 2 tablespoons orange juice
• 1 tablespoon minced fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon salt

1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa

Mango Salsa

This is a delicious recipe I found on allrecipes and then tweaked to my taste buds. I served it over grilled chicken and coconut rice. It was so refreshing and delicious. My only hang up is the red onion. Though I do love red onions they always seem to overwhelm a dish. The original recipe called for 3/4 cup (talk about overload). I used a 1/4 cup and still felt it was too much. My suggestion is to only add 1/8 cup or use green onions which are much more mild. I also added some chopped cilantro and felt it really upped the flavor.

Ingredients

• 1 mango - peeled, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/4 cup chopped red onion
• 1 tablespoon white sugar
• 1 tablespoon olive oil
• 2 tablespoons lime
• 1 avocado - peeled, pitted, and diced
• 1 teaspoon salt
• Chopped cilantro to taste

Directions

1. Toss together mango, bell pepper, onion, sugar, olive oil, and lime in a bowl. Gently fold in diced avocado, and season with salt.

Coconut Rice

My recent tropical travels have inspired a few new recipes. This is a great one for coconut rice. The coconut flavor is very subtle. I got this from allrecipes. Also I used lite coconut milk to cut down on fat.

Ingredients

• 1 (14 ounce) can coconut milk
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 pinch salt
• 1 1/2 cups uncooked jasmine rice

Directions

1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Chicken Tacos

This is entirely different from any chicken taco I've sampled but oh, so delicious.  This is also from my friend Melissa (Her recipe blog is linked on the right).  The only change I made was adding lime juice.

1 garlic clove, minced

1/2 tsp. salt

1 Tbsp. oil, vegetable or canola

4 chicken breasts, cooked and shredded.

Pinch of pepper

1/2 tsp. ground cumin

1/4 lime, squeezed

1 onion, chopped

2 (10 oz.) cans Rotel tomatoes (one can drained, one undrained)

grated cheese

Corn Tortillas

shredded lettuce

Sour Cream

Guacamole (recipe below)

 Heat oil in a large skillet. Add onion and garlic  and salt. Cook unitl onion is tender. Add tomatoes, lime juice, pepper and cumin. Stir in chicken. Cook uncovered, sitrring occasionally until liquid is obsorbed into meat. Taste and add more salt and cumin if needed.  Serve on corn tortillas.

A hint about corn tortillas:  heat them on a skillet until pliable.  I found that if I add a little oil to the skillet, they are much better to eat.  

I did think these would be excellent with black beans.

Guacomole

This is seriously amazing.  It comes from my friend's recipe blog and you can find the original here.  I changed it a bit because I am afraid of Jalapeno peppers and raw onions.  Also, I did not use a food processor as suggested in her recipe.

2 ripe avacados, pitted and peeled
1 jalapeno, finely chopped and seeded
1 clove garlic, minced
1 Roma tomato, chopped
1 Tbsp. lime juice
1 tsp. salt
1/2 tsp. pepper


Mash avocado using a fork or mini wisk, add other ingredients until combined (leave chunky).  Melissa suggests that if the avocado is too ripe you can add more lemon (or lime) juice and salt. 

Macaroni and Cheese

This is a barefoot contessa recipe. I normally add sauteed onions and mustard powder, but decided I would follow her recipe exactly. Using the cheeses listed is essential and pricey (I spent $15). McKay and I both agreed this was the best mac and cheese I've ever made--I wouldn't change a thing. I didn't have tomatoes, but I think they'd be delicious. I also didn't have plain bread crumbs so I used panko and it was tasty.

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk (I used skim)
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Red River Beef Stroganoff

From Allrecipes.com with modifications

• 
  
• 1 pound sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour
• 1/2 cup butter or margarine, divided (I did not use this much butter)
• 1 large onion, chopped
• 1 (10.5 ounce) can beef broth
• 1 teaspoon dried basil
• salt and pepper to taste
• Fresh mushrooms
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Dash of red wine
• cooked  noodles

Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

Maple Almond Granola

Maple Almond Granola

5 c. rolled oats (not quick oats)
1 c. toasted wheat germ or flax seed
1 c. dried cranberries, divided (or other dried fruit, I used cherries)
1 cup sliced almonds
2/3 c. frozen 100% apple juice concentrate
1/2 c. pure maple syrup
1/3 c. Canola Oil
1/4 c. packed brown sugar
1 tsp. vanilla
1/4 t. salt


Whisk apple juice, maple syrup, oil and brown sugar in a medium sauce pan.  Simmer over medium heat, stirring occasionally.  Remove from heat and stir in cinnamon, salt and vanilla.

Mix oats, wheat germ, and almonds in a large bowl.  Stir in juice mixture and sauce to coat.  Spread evenly on 2 prepared baking sheets.

Bake for 15 min, at 325 stirring once or twice.  Reverse sheets top to bottom and continue baking another 15 min or until lightly browned.  Remove from oven, stir 1/2 cup of dried fruit into each baking sheet.  Store in airtight container.

(per 1/2 cup 220 cal, 7 g protein, 5 g. fiber, 37 carbs)

Cashew Chicken II

This recipe came from the book Great Food Fast.  It was fast, easy, and had a great flavor.   I suggest adding another green vegetable to the dish, but it's also good without one.

1-1/2 lbs (3-4) chicken breast, cut into 1 inch cubes
1 T. cornstarch
Salt and pepper
2 T. olive oil
6 cloves garlic, crushed
8 scallions (green onions) chopped, with white and green parts separated
2 T rice vinegar
3 T hoisin sauce (find this by other Asian foods-- it's in a jar)
1/4 c raw cashews toasted
White rice, cooked.

In a ziploc bag, toss chicken and cornstarch until chicken is coated, also add 1/4 t. each of salt and pepper.
Then, cook half the chicken in 1 T. of oil.  Remove chicken,  cook the other half of the chicken in remaining oil, adding garlic and white part of scallions.  Return all chicken to the pan and  add vinegar, cooking until just evaporated (about 30 sec.).  Add the hoisin sauce and 1/4 c. water, cooking until completely coated.  Remove from heat and stir in scallion greens and cashews.  Serve immediately over white rice.

Favorite Turkey Burger

This is my favorite turkey burger recipe, courtesy Martha Stewart. If you don't have Gruyere cheese, Swiss is a good substitute; I've also used Feta. We always have ours with tomatoes, romaine, ketchup and mustard in pita pockets.

1 1/2 lbs ground turkey

1/3 - 1/2 cup grated Gruyere cheese

4 scallions, thinly sliced

1/4 cup dried breadcrumbs

1/4 cup dijon mustard

1 garlic clove, minced

salt + pepper, to taste

In a medium bowl, combine the turkey with the cheese, scallions, breadcrumbs, mustard and garlic; season with salt and pepper. Form the mixture into four 1-inch-thick patties. Grill.

Smoky Pork Tinga Tacos

This is another Rick Bayless recipe from Everyday Mexican.  


2 large yukon gold potatoes cut into 1/2 inch cubes (yes, I know weird, potatoes in a taco, but it added a certain sweetness to the dish, also Patrick thought they were pineapple.)
2 lbs boneless pork shoulder (I used a pork loin)
1 28 oz can of fire roasted diced tomatoes
3-4 canned chipotle chiles en adobo, seeded and sliced 1/4 inch long (find by the Mexican food, oh, and I used 4-- quite spicy)
1 T. chipotle canning sauce (from your can of chiles)
1 T. Worcestershire sauce
1 t. dried oregano
3 cloves garlic, crushed
1 med. white onion, sliced 1/4 inch thick
warm corn tortillas
1 cup crumbled queso fresco, feta, or goat cheese
2 avocados, pitted and cut into pieces
limes

Spread potatoes over bottom of a slow cooker and top with pork.  Meanwhile, mix tomatoes, chiles, sauce, Worcestershire, oregano, and garlic.  Pour mixture evenly over meat and potatoes.  Cover and slow cook on high for 6 hours, or until pork is tender.  Shred pork using a fork, add queso fresco, and mix with everything else.  Serve onto heated corn tortillas (microwave, 10 seconds) top with avocado and serve.

** I felt this recipe needed a hint of lime, so I squeezed a wedge onto each taco.  Lime makes everything better.
*** Patrick also thought the pork would be good on a tostada.  We've used soft corn tortillas for this purpose.  Just place them under the boiler and flip when they start to brown.  So much better than store bought tostadas.

Pumpkin Pancakes

yes, I am on a pancake-making kick. These were really good (I think adding chocolate chips is essential, but justin always has his without). The batter is super thick, which threw me off at first, but I figured out you have to spread the batter on the griddle with a spoon and make them a little smaller to ensure they cook all the way through. go here to see the recipe.

2 cups flour

3 tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

Mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture.

Heat a lightly oiled griddle over medium heat. Scoop the batter onto the griddle and brown on both sides.

Banana Pancakes

This recipe can be found here.

1 cup flour

1 tbsp white sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1 egg, beaten

1 cup milk

2 tbsp butter, melted

1-2 ripe bananas, mashed (I usually mash 1 banana and cut the second into tiny chunks, just a preference thing)

optional - chocolate chips, chopped pecans

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, melted butter, vanilla and mashed bananas.

Stir flour mixture into banana mixture, batter will be slightly lumpy.

Heat a lightly oiled griddle over medium-low heat. Pour batter onto the griddle and cook until pancakes are golden brown.

Creamy Chicken Noodle Soup with Homemade Noodles

Comfort food.  It's a must, especially this time of year, and so I give you one of my favorites.  It is quick, easy and oh so good.  I have made this soup with Grandma's brand noodles (in a bag, by shelf pasta) but they take forever to cook.  I've also used frozen noodles-- I think they're intended for Asian food but they work well.  I have to admit that the homemade noodles trump all.  Make them prior to starting the soup because they are easier to handle when they've dried out a bit.

Noodles (from KSL Studio 5)
1 c. flour
1/2 t. salt
2 eggs
2 T. milk

Stir together flour and salt. Make a well in center of flour; add eggs and milk; using a fork, stir together eggs and flour until well mixed. Add additional flour (or milk, one teaspoon at a time) to produce a dough stiff enough to handle. Dough should still be soft, but not sticky to the touch. Form dough into a ball, flatten on a floured surface, and knead until smooth. Divide dough in half; roll each half out on a floured surface into a 12-inch circle or to desired thinness. Allow dough to rest 10 minutes before cutting. Cut noodles 1/4-inch wide and 2 to 5-inches long.


Soup
3 chicken breasts, poached and cut into bite sized pieces
1-1/2 c. chopped carrots
Celery (Optional, what's the point of celery?  Perhaps to add some color?)
1/2 onion, diced
16-24 oz chicken broth
3 cans cream of chicken soup
1 can evaporated skim milk
Pepper to taste

Mix cream of chicken soup, chicken broth, and skim milk (note,  I always end up adding more liquid because I don't like the broth to be overly thick.  I've also used regular milk and it works fine but the evaporated variety is just a little thicker).  Heat in large soup pan and stir until bubbling.  Add onions, carrots and chicken and cook until carrots are somewhat tender.  Add noodles a few at a time (they cook quickly) but don't overcook.  Serve in the traditional soup fashion.