Green Chile Posole (Posole Verde)

1 pound(s) diced boneless pork 

1 1/2 tablespoon(s) vegetable oil 

1/2 cup(s) flour 

1/2 tablespoon(s) black pepper 

1/2 tablespoon(s) crushed dried oregano 

1/2 tablespoon(s) granulated garlic or fresh crushed garlic 

1/4 tablespoon(s) salt 

29 ounce(s) white or golden hominy 

1 pound(s) roasted, peeled, chopped Young Guns Hatch Green Chile 

1. Combine flour and spices into a large bowl. Roll diced pork in flour mixture then shake off the excess flour. Set aside. 

2. In a large heavy stockpot or cast iron Dutch oven, warm oil until very hot. Add the pork and brown until crisp on the outside. Do not drain. 

3. Add hominy. Do not drain. Fill on can with water and add to pan. 

4. Bring pork and hominy to a rolling boil then reduce heat to low. Add Fire Roasted Diced Young Guns Hatch Green Chile and diced onion and cook for 1 hour.

5. Serve with fine chopped fresh cilantro; fine chopped fresh green onion and fresh lime.

Broccoli and Potato Soup

Ingredients:
2 tablespoon(s) butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pound(s) broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pound(s) boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cup(s) canned low-sodium chicken broth or homemade stock
3 cup(s) water
1 3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1/2 cup(s) grated Parmesan


Directions:
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

My changes:  I doubled the garlic and used frozen broccoli florets that were thawed, drained (and squeezed a bit), and then chopped well.  I used a homemade chicken stock and it really made this a rich and flavorful soup.  I also used 2 cups of cheddar cheese to make this a cheddar broccoli, since that's our preferred in this house.  I scooped out most of the potatoes with some broth and blended them with my immersion blender.  This made the soup much thicker and awesome.  I skipped the parmesan.

Egg Muffins

Egg Muffins

Spray a muffin/cupcake pan w/ non-stick spray.

Fill with ANYthing you want: ham, broccoli, chicken, carrots, spinach w/ feta, tomatoes, steak, bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)

Mix approximately 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.

Top with shredded or sliced cheeses of your choice.

Bake at 425 degrees for 20 min.  Let cool before removing from pan

These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Verdict:  They aren't bad.  I added some seasoning to mine, salt/pepper mostly as well as cheese.  These freeze great and are perfect for when you need to get out the door for an active day and need some car food.  I just chuck them in the nuker for a minute or so, grab and go.  I try to keep these on hand, especially if we have a busy weekend ahead.  I make a batch of about 40 at a time so it is time consuming, but the following convenience is well worth the extra work.

New York Cheesecake

(Jim Fobel's Old-Fashioned Baking Book)

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

Pasta Pot

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable or chicken broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

My changes:  I like this recipe a LOT, but it's missing things to round out a meal.  I add two diced chicken breasts, two cans of diced tomatoes with liquid, a can of tomato sauce, and change the broth to two cups.  Sometimes I'll also add a bag of frozen chopped spinach to really pump up the nutritional quality.  Double the herbs if you plan on making it with my alterations and set the cayenne on the table, this is really good when spiced to specific tastes.

Teriyaki Noodles

Ingredients

Teriyaki Sauce

¼ cup soy sauce
2 Tbsp rice vinegar
2 Tbsp brown sugar
¼ tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, grated
pinch red pepper flakes
1 Tbsp cornstarch
2 Tbsp water

Noodles & Vegetables

1 lb. frozen stir fry vegetables
8 oz. soba noodles
1 Tbsp vegetable oil



Instructions

Add the soy sauce, rice vinegar, brown sugar, toasted sesame oil, red pepper flakes, corn starch, and water to a bowl. Peel the ginger and then grate it straight into the bowl using a small holed cheese grater. If you don’t have a grater, you can mince the ginger. Mince the garlic and add it to the bowl as well. Stir to combine the ingredients.

Bring a medium pot of water up to a boil over high heat, add the noodles, and then continue to boil for 5-6 minutes, or until the noodles are tender. Drain the noodles in a colander.

Heat the vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, add the frozen vegetables. Stir and cook for only about 2 minutes, just to slightly heat the vegetables. Briefly stir the teriyaki sauce and then pour it into the skillet. Allow it to come up to a simmer, at which point it will thicken. The vegetables will finish heating through as this happens. Turn the heat off once the sauce is hot and thick.

Add the drained noodles to the skillet and stir until they are coated in the sauce. Divide the noodles between four bowls and then spoon any leftover vegetables from the skillet on top. Enjoy!

My changes:  I mix the sauce in the morning minus the cornstarch and let it sit in the fridge all day to allow the flavors to mingle, I'll add the cornstarch prior to pouring it into the pan.  I also add diced chicken when stir frying the veggies to round out this meal.  Before I stirfy the veggies (I buy prepackaged frozen stir fry veg), I allow them to thaw in the sink, just toss it in the sink when you get home from work, and use two bags.  This reduces the liquid in the pan and gets that true stir fried feel.  I also add water chestnuts (drained) and bamboo shoots (drained).  I'm not a fan of soba noodles since I've bought several packages from the Asian market that were infested with weevils so I just use spaghetti or linguini noodles instead and it works great.

Verdict:

This is a big time favorite in my family.  We like it spicy so I put the white pepper on the table with dinner and allow everyone to spice to their tastes.

Creamy Garden Pasta Salad

Ingredients

1 small yellow squash
1 small zucchini
½ medium red onion
2 large carrots
¼ bunch flat leaf parsley
1 medium broccoli crown
1 lb. pasta
½ cup buttermilk
¾ cup mayonnaise
½ tsp garlic powder
¾ tsp salt
generous dose freshly cracked pepper
1 Tbsp lemon juice



Instructions

Cut the squash and zucchini into thin quarter rounds. Thinly slice the red onion. Peel and then grate the carrots using a box grater or large holed cheese grater. Roughly chop the fresh parsley. Place all of these vegetables in a large bowl. You can also add the broccoli if you want it raw, or proceed with the steps below for blanched (lightly cooked) broccoli.
Bring a large pot of water to a rolling boil. Add the pasta and let it continue to boil for 7-10 minutes, or until al dente. While the water is boiling, cut the broccoli crown into small pieces. Add the broccoli pieces to the boiling water with the pasta for the last 60 seconds of cooking. Drain the pasta and broccoli in a colander and rinse briefly with cool water to stop the broccoli from cooking and cool off the pasta. Let them drain really well.
While the pasta is cooking, make the creamy dressing by whisking together the buttermilk, mayonnaise, garlic powder, salt, freshly cracked pepper, and lemon juice.
Once the pasta has cooled and is very well drained, add it to the bowl with the vegetables. Pour the dressing over top and stir to combine. Serve immediately or refrigerate until ready to eat.

The verdict:  Gross.  No one liked it, not even myself.  I won't make this again, I won't even bother trying to doctor or play with this recipe, I'm not sure what it was, but it was just nasty.

Beef Bulgogi

Ingredients
2 lb beef rib eye thinly sliced, about 1/8"thick
1/2 Asian pear cut up
1/2 onion cut up
4-5 dried anchovies
2 dried sea kelp
1 Cup water
soy sauce marinade
7 Tbsp low sodium soy sauce
3-4 Tbsp sugar
3 cloves garlic finely minced
2 Tbsp mirin or rice wine
1 Tbsp sesame oil
2 tsp toasted sesame seeds
1 tsp black pepper freshly ground


Directions
Place a sheet of paper towel on the cutting board and layer beef slices (in a single layer) without overlapping. Put another paper towel on top and repeat the layering. Cover the top with towel. Let them sit for 10 minutes so the paper towel will absorb some blood.

Puree pear and onion in the blender. Filter the puree in the coffee filter to get the clear juice, discard the fibers. Remove the paper from the beef and place the beef in a mixing bowl. Pour the pear onion juice over and mix well with your hand. Let it sit for 30 minutes in the fridge.
Meanwhile make anchovy stock by combining anchovy, sea kelp, and water in a small sauce pan. Boil and simmer for 5 minutes. Remove the pan from heat and cool for 20 minutes. Discard the anchovies and sea kelp, reserve 1/2 cup of stock.

Make the soy sauce marinade by combining all the ingredients.

Pour stock and soy sauce mixture to the beef and mix everything thoroughly by hand.
Let the meat marinade in the fridge overnight or at least 4 hrs. When ready heat skillet over medium-high heat until it gets nicely hot. Do not add any oil. Place beef and spread to cover the skillet. It will sizzle. Gently stir the meat to cook. You only need to cook for 1 or 2 minutes since the slices are very thin.
Remember! overcooking will make your meat tough.You will see the meat releasing its juice while cooking. Serve your Bulgogi with its juice over rice immediately. Enjoy!

Optional: Saute some onions and mushrooms with a little bit of oil, season with salt and pepper, and use as topping over meat.

You can also wrap this in leaf lettuce (I prefer romaine) just like you would in a Korean BBQ restaurant.

The Verdict:

Ah-mazing.  It is a big-time production and a bit costly since I purchase the meat at the local Asian market and it runs about $15 for one package (I bought two), but this is a very authentic and tasty recipe.  My friend who was stationed in Korea for several years said it's the best he's had cooked at home.  Next time I make this I'm going to pick up some kimchee to go along with the meal because Korean food requires kimchee.

Chicken Terriyaki

Ingredients
2 lbs chicken drumsticks or bone-in thighs, preferably skin removed
2 cloves garlic, minced
1/4" ginger, minced (half the amount of garlic)
4 tablespoon low sodium soy sauce
4 tablespoon pineapple juice
2-3 tablespoon light brown sugar *
1 tablespoon rice wine, optional
1 teaspoon sesame oil
dashes of black pepper

* Adjust the amount of sugar depends on your preference.

Directions

Place chicken in a non-stick surfaced skillet.
In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle the sauce over chicken.
Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly.
Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze.
Be careful not to burn the glaze. You might need to reduce the heat at the last minutes.
When you see the most glaze sticks to chicken and become slightly dry to the bottom of skillet, they are done. Remove the skillet form the heat and sprinkle sesame seeds over chicken.

Creamy Brussel Sprouts

Posted May 29, 2013 by TiAn

Recipe from Williams-Sonoma's "Essentials of Slow Cooking."

Servings

4 servings

Ingredients
4 slices of bacon, about 4 oz. total weight, cut into 1/4 inch chunks
1 pound small Brussels sprouts {halved or quartered if large}, bases trimmed and outer leaves removed
3 large shallots, thinly sliced
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon lemon juice
salt and freshly ground pepper
Directions
In a saucepan over medium heat, saute the bacon until crisp, about 5 minutes. Transfer it to a paper towel-lined plate and set it aside. Leave the bacon fat in the pan.
Add the Brussels sprouts and shallots, reduce the heat to medium-low, and saute until the vegetables are coated and barely tinged with gold {2-3 minutes}.
Stir in the broth and cream. Cover, reduce the heat to low, and cook until the Brussels sprouts are tender, 25-35 minutes.
Uncover, add the lemon juice, and season with salt and pepper. Raise the heat to medium and simmer, uncovered, until the liquid is lightly reduced {3-4 minutes}.
Stir in the reserved bacon and serve at once.

The verdict:  

Don't bother until you can get fresh, young brussel sprouts.  I've tried this twice, once with frozen and once with out of season brussel sprouts from the local grocer.  Get them at a farmer's market, in season and then give it a try.  They were bitter, tough, and not very good.  I think this recipe has a lot of potential, but it's a seasonal recipe for certain.  So wait for September time frame when they're being harvested.

Sex on a Grill 2.0: Stuffed & Bacon-Wrapped Grilled Chicken Breast

Sex on a Grill 2.0: Stuffed Bacon-Wrapped Grilled Chicken Breast

Author: A Bachelor & His Grill
Serves: 4

Ingredients 

3 Large Portabello Mushroom Caps, rinsed and stems removed
1 Large Vidalia Onion, sliced ½-inch thick
3-4 Tablespoons Olive Oil
3-4 Cloves Garlic, peeled and minced
Coarse Salt and Freshly Ground Pepper, to taste
2 Tablespoons Balsamic Vinegar
4 Boneless, Skinless Chicken Breasts
8 Ounces Goat Cheese
12-16 Strips Hardwood Smoked Bacon, 3-4 per Breast
12-16 Wooden Toothpicks, soaked in water for 20 minutes before using

Instructions 

Preheat the grill to medium high, ensuring the grates are clean and well-oiled.
Put the portobello mushrooms and onions in a large mixing bowl and drizzle with olive oil.
Add the minced garlic to the mushrooms and onions, seasoning to taste with salt and pepper and tossing to coat evenly. 

Lay the seasoned mushrooms, stem-side up, and onions on the grill, grilling each 4-6 minutes per side.
Remove both from the grill, chop roughly and splash with balsamic vinegar. Set aside to cool completely.
Cut into the side of the chicken, creating a deep pocket inside the breast, with caution to not pierce through or butterfly the meat. 

Gently, but liberally, stuff the chicken with cheese, followed by grilled veggies.
Lay 3-4 bacon strips per breast on a cutting board, one next to another with no spaces.
Place the stuffed breasts over the bacon strips, tightly rolling and wrapping the chicken.
Insert water-soaked toothpicks through bacon, securing the wrapping. 

Grill for 15-20 minutes over indirect heat, rotating every 5-7 minutes, or until the bacon is crisp and the internal temperature of the chicken reaches 165 degrees. 

Pull the chicken from the grill, set on a cutting board, tent with foil and allow to rest for 3-5 minutes.
Plate, serve and ENJOY!

Notes

You may want to render the fat from bacon in advance of grilling to decrease the likelihood of flare-ups and burned chicken. Simply fry the bacon on the stove until it renders its grease but while it’s still pliable enough to wrap around the chicken. Recommendation: If using a charcoal grill, slant the coals to one side and cook the chicken indirectly on the cooler portion of the grill (you may need to adjust cooking times accordingly).

Verdict:

This was delicious, but a LOT of work so I won't make it again unless I want a show-off meal for the BBQ season. BE SURE TO SOAK YOUR TOOTHPICKS FOR 24 HOURS or they WILL burn.

Breakfast Egg Muffins To Go

Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D's. ;

Lots of variations Enjoy!

Yield - 12 muffins

1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

Preheat oven to 350 degrees F.
Heat skillet over medium heat. Add sausage and cook until no longer pink.
In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.
If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).
In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

Strawberry "Ice Cream" Sandwich

I found a recipe on facebook that I'd like to alter to be healthier and fit our diet.  The initial recipe called for cool whip, but I prefer to make my own, it tastes so much better and isn't full of strange ingredients.

Ingredients:

8 oz whipping cream

2 TBSP powdered sugar, or to taste

1 tsp vanilla

Graham crackers

Strawberries

Since this is a recipe in its infancy, I'm not exactly certain as to how many strawberries I'll need, but I'll say a pint at the least, this can vary according to your own tastes, either more or less.

Make your whipped cream.  

Beat whipping cream in blender until it forms soft peaks, add sugar and vanilla, and continue beating until stiff peaks are formed.  Be careful not to over beat or you'll start making butter and ruin it.

Chop your berries into small pieces and add to the whipped cream.  Blend in or beat, depending on how much you want to incorporate your berries.

Spread thickly between two graham crackers and freeze.

Enjoy and let me know how you did it and changes/alterations you made, I'd love feedback and advice on improving this recipe.  I see it as a big hit for when we get back from the berry patch.

Spinach Artichoke Chicken

A protein filled take on the classic Spinach and Artichoke Dip!
Author: Wellness Mama
Recipe type: Main
Cuisine: American
Serves: 4-6


Ingredients

1.5-2 pounds of chicken breast, thighs or strips NO BONES!
1 package of frozen chopped spinach, very well drained
1 large (about 15 ounce) jar of marinated artichoke hearts (without vegetable oil or chemical ingredients)
8 ounces of cream cheese
½ cup Parmesan Cheese (optional)
1 cup Mozzarella Cheese (optional)
1 teaspoon each of Garlic powder, salt, pepper

Instructions

Chop chicken into bite sized pieces, season with garlic, salt and pepper and place in crock pot for 2 hours (on high) or 4 hours (on low) [Note: This can vary by crock pot.]
When chicken is almost cooked, add the well drained spinach, drained jar of artichoke hearts, cream cheese, and parmesan cheese.
Cook for another ½ hour to an hour until cheeses are well melted and stir to incorporate flavors.
Top chicken mixture with mozzarella cheese and serve.

Notes
If you prefer not to use the crock pot, you can place the chicken in a baking dish, add other ingredients except cheese on top and bake approximately 1 hour or until chicken is cooked.


Verdict:

This was okay, but not great.  I think adding some coconut milk (in my case - cow will work fine for others) would help thin this down.  I cooked it on the stovetop instead of the crockpot and it just wasn't saucy enough.  I think this would work well as a dip or thinned down into a sauce and served over pasta.  It was too heavy and creamy for a main dinner dish.

Strawberry Margarita Jello shots

Strawberry Margarita Jello shots

Perfect for an Adult Party
you can also do Blackberries and Raspberries. instead of Strawberries

Strawberry Prep:

1- Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.

2- Use a huller or apple corer to empty out the strawberry.

3- Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.

4- Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix

1 box Strawberry Jell-O
4 ounces tequila, preferably reposado or blanco
2 ounce Cointreau
Salt for garnish

Instructions

1- Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.

2- Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.

3- Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.


http://emilyadamsonfire.com/home/?p=3401

Loaded Potato and Chicken Casserole

Loaded Potato and Chicken Casserole

Ingredients Needed:
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:

2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Directions:

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray.

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat.
Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Verdict:

This recipe goes against everything I've learned about casseroles - throw it all in a dish, bake, and walk away until the timer goes off.  It was very tasty, but my potatoes didn't cook through well and ended up dry and crusty.  Next time I'll cube and boil the potatoes for about five minutes before chucking it all in the dish and baking at 400 degrees.

Roasted Chicken w/ Veggies

ROASTED CHICKEN THIGHS WITH TOMATOES, GARLIC, ASPARAGUS, AND MUSHROOMS


by PAM on MARCH 3, 2010





I picked up some chicken thighs recently and started looking online for recipe ideas. Suddenly, while perusing Tastespotting, I envisioned some simply roasted chicken thighs with roasted tomatoes, mushrooms, asparagus, onions and garlic. Simple. Delicious. I loved this recipe, it was hearty and filling, yet fairly healthy. I served the chicken and veggies with some quinoa. This meal was a big hit with the entire family. Roasted Chicken Thighs with Tomatoes, Garlic, Asparagus, and Mushrooms: Recipe and photos by For the Love of Cooking.net
2 tbsp olive oil (divided)
4-5 skinless, chicken thighs
Garlic powder, to taste
Dried basil, to taste
Sea salt and freshly cracked pepper, to taste
7-8 cloves of garlic, SKINS LEFT ON
8 oz button mushrooms, sliced in quarters
1/2 red onion, cut into large chunks
8 asparagus spears, wooden ends removed
1 cup of cherry tomatoes





Preheat the oven to 425 degrees. Coat a large glass baking dish with olive oil spray. In a large bowl, toss together the mushrooms, onions, garlic (the skins left on while roasting so they don’t burn) then season with garlic powder, dried basil, sea salt and freshly cracked pepper to taste. Drizzle 1 tbsp of olive oil over the mixture and toss with fingers until evenly coated. Place the mushroom mixture into the glass baking dish and roast in the oven for 15 minutes. Add the tomatoes and asparagus to the bowl you used for the mushroom mixture and drizzle with the last 1/2 tbsp of olive oil and season with garlic powder, dried basil, sea salt and freshly cracked pepper, to taste. Set aside.

Heat 1/2 tbsp of olive oil in a large skillet that has been coated with cooking spray, over medium high heat. Season the chicken with basil, garlic powder, sea salt and black pepper, to taste, evenly all over the thighs.


Once the pan is very hot, add the seasoned chicken thighs to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken. Remove the baking dish from the oven and place the chicken thighs in with the mushrooms; add the tomatoes and asparagus. Place in the oven and roast for 9-10 minutes or until the chicken is cooked through.


Remove from oven. Carefully, remove the garlic skin from the garlic cloves and toss them back in with the chicken and roasted vegetables. Place the chicken and roasted vegetables on the serving platter, sprinkle with the parsley and Parmesan cheese. Enjoy!

The Verdict:

This was tasty, but I'll omit the tomatoes next time.  None of us are overly fond of cooked tomatoes.  I may added a can of drained, diced tomatoes to give it some of the tomato flavor.  I also used breasts since they're what we prefer. I also just added the garlic, but peeled and minced instead.  That gave it a really nice flavor.

Stuffed Zucchini

Stuffed Zucchini

Ingredients:
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese
fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn't make straight lines. That's okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms).  Add the curry powder...cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. 

Bake uncovered at 375 degrees F for 30 minutes. 

Dr Who's Sonic Screwdriver

Ingredients:

1 shot vodka
1 shot blue curacao
1 splash Rose Blue Raspberry Mix
Fill glass with orange juice (to color)

Directions:

Add first three ingredients into a highball glass with ice. Fill the rest of the glass with orange juice. Say “Geronimo” and drink up!

“Ah! Big, flashy, lighty thing, that’s what brought me here! Big, flashy, lighty things have got me written all over them! Not actually, but give me time. And a crayon.” -The Doctor (A Christmas Carol)

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

The Verdict:

FAIL FAIL FAIL FAIL FAIL.  Everything just melted and stuck to the pan.  I followed directions exactly and ended up ordering pizza instead.

Fruit Salsa and Baked Cinnamon Chips

Fruit Salsa and Baked Cinnamon Chips

Ingredients:

for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Fruit Popsicles

Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Ingredients:

1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Directions:

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray.


Bake 25 - 30 minutes. Serve immediately.

The Verdict:

This was awesome and delicous, but rather labor intensive.  This is a recipe for getting creative in the kitchen.

Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jell-O Shooters
Yields 24-30 Strawberry Margarite Jello Shooters

Strawberry Prep:
Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Ingredients:
Margarita Mix:
1 box Strawberry Jell-O, 3oz.
8 ounces tequila
6 ounce Cointreau
Salt for garnish

Instructions:
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

Beautiful Beet Hummus

Prep time
10 mins

Ingredients
1 small roasted beet
1 15 oz. can (1¾ cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
¼ cup extra virgin olive oil

Instructions
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.

Roasted Jalapeno Soup

Roasted Jalapeno soup 

Ingredients
4 green jalapeno peppers
1/2 cup carrots, peeled and chopped (roughly 2 carrots)
1/2 cup onion, peeled and chopped (roughly 1 small onion)
2 cloves garlic, peeled and minced
2 tbsp olive oil
3 Tbsp butter, softened
1/4 cup flour
2 1/2 cups chicken stock
1/2 cup heavy whipping cream
Salt and pepper
1/2 cup tomatoes, chopped and peeled
1/4 cup mushrooms, sliced
Instructions
Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop.
In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.
Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the chicken stock and bring to a boil. Then stir in the heavy cream and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.
When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.* Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Reheat if necessary.
Garnish with Cheddar Cheese ( optional )

Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

•1 stick (1/2 cup) butter
•1 egg, lightly beaten
•1 cup milk
•1 cup all-purpose flour
•1 cup sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
• 2 quarts whole strawberries, capped and washed
• 4 ounces neufchatel cheese, cut in small pieces
• Plain Greek yogurt or vanilla ice cream for serving, optional

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Serve hot out of the oven with choice of topping, if desired.

Breakfast Quesadillas

1. Breakfast Quesadilla (Serves 2-3)
   
   Ingredients 
2. 
   2 tortillas
   2 eggs
   1/2 cup mexican blend cheese (or you can use cheddar, monterey jack or mozzarella)
   1 teaspoon oil
   
   Preparation 
3. 
   1. Whisk 2 eggs in a bowl for 30 seconds until combined.
   2. Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
   3. Pour in the whisked eggs, tilting the pan to spread it evenly across.
   4. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
   5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
   6. Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
   7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
   8. Cut into wedges and serve.
   
4. *If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.

The Verdict:

This is a good afterparty hangover food when you're recovering with your friends and want to show off in the kitchen.  

Chicken Lo Mein

Ingredients

8 ounces (1/2 box)  linguine
12 ounces boneless, skinless chicken breast, cut into bite size pieces
1 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper (I actually use 2-6 tsp)
3 tablespoons canola oil, divided
1 garlic clove, minced
3/4 cup thinly sliced red bell pepper
1/2 cup bean sprouts
3/4 cup snow peas, blanched and thinly sliced
1/2 cup chopped carrots


sauce
1/4 cup soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/8 teaspoon sugar

Preparation
1. Prepare noodles according to package directions. Rinse, drain and set aside.
2. Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes.
3. Heat a wok or large skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until it turns white.
4. Add the remaining 2 tablespoons oil. Add the red pepper and stir-fry for 1 minute. Add the bean sprouts, snow peas and carrots and stir-fry for 1 minute. Add the sauce and stir-fry until blended, about 1 minute. Add the reserve noodles and toss until coated. Transfer to a platter and serve immediately

The Verdict:

I've made this recipe time and time again.  It is absolutely amazing and a big favorite for everyone who's had it.  I've edited this post to remove the formatting from my C&P from the blog I snagged it on since I accidentally went and put 8 TSP of WHITE PEPPER in my recipe the first time instead of 1/8 TSP.  Oops.  It was actually fantastic and I make it with about 2-6 TSP depending on who's eating with me that day (or I sit at the table with the white pepper to spice it more) because we here like it HOT.

If you make this recipe, buy the veggies either the day before or the day of because bean sprouts are essential and DO NOT store well in the fridge.  Also, spring for the oyster sauce, it's worth it and really makes the sauce.

Avocado Fries

Baked Avocado Fries 
(GF substitutions below)

Many restaurants make these deep fried but why have all that fat on such a healthy fruit. 
Try this baked and more healthier version...delicious!

2 to 3 ripe avocados
1/2 cup of all-purpose flour
1 1/2 cups of Panko breadcrumbs
1 tablespoon melted butter, canola oil or coconut oil
2 eggs or egg substitute
1/2 tsp garlic powder
1/4 tsp cayenne pepper, (can use more or less to taste)
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper

Preheat oven to 450 degrees F.
Line a baking sheet with foil and lightly spray with cooking spray.
Slice your avocados lengthwise.
Take three bowls. In the first bowl, place the 1/2 cup of flour and add a pinch of salt and black pepper.
Crack the eggs into the middle bowl and beat lightly.
In the last bowl, combine the panko breadcrumbs, melted butter, cayenne pepper, paprika, garlic powder, salt, and pepper and mix well.
In an assembly line form take you avocado slices and start your process. First coat the slices in the flour, then the beaten egg, and lastly through the panko mixture.
Place coated slices on your lined baking sheet and bake for 20-25 minutes, until panko is lightly browned.

Dipping sauce:
Mix 1/2 cup ranch dressing with the juice from 1 freshly squeezed lime. Add 2 tablespoons of finely chopped cilantro or celery leaves.

---------------------------------
Gluten-Free Substitutions:

GF Flour Blend:
1/4 cup sorghum flour (or brown rice flour, if avoiding sorghum)
1/4 cup tapioca starch, corn starch or potato starch (not potato flour!)
1/8 cup almond flour, GF millet, or GF buckwheat flour
1/4 teaspoon xanthan gum
Mix all ingredients together. Use as flour in above recipe.

GF Panko Style Crumbs recipe
Put 3 cups gluten-free Rice Chex Cereal in a plastic ziploc bag.
Use a rolling pin to crush the cereal to coarse flakes. Use in recipe as panko crumbs.

Use one of the following gluten free butters:
Smart Balance, Earth Balance Natural Spreads, Organic Valley.
-----------------------------

Cheesy Chicken and Wild Rice Casserole

Ingredients:

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

The Verdict:

This was tasty.  I'm not a huge casserole fan, but this wasn't bad.  Word of advice:  COOK YOUR RICE!!!  I didn't the first time and it was a fail.  I throw my rice in my handy dandy rice cooker and let it do its thing while I boil the chicken in chicken broth before shredding.  

Ole's Honey Buttered Sriracha Popcorn

Ingredients:

3-4 T butter (or butter substitute)
3-4 T honey
Sriracha to taste
Salt to taste

Directions:

Melt butter and honey together. Stir in sriracha
Cook popcorn as instructed (I have a crank stove top popper and I use 1/3 C kernels and maybe 1 T of coconut oil)
Pour popcorn into bag or bowl that's covered and drizzle melted topping evenly. 

Sprinkle with salt.
Shake popcorn to coat.

Make a double or triple batch, I ate an entire bowl all on my own and wanted more.

I used a butter substitute since I'm cutting down (and hopefully eliminating) dairy.

Keep your eyes on Target's $1 bins.  I've found these from time to time and always pick up a few because you never know when you'll have company over for a movie.

Not A Resolution, But Funsies

I'm going to try to start taking pictures of food that I make.  I've been doing it a lot in the past six months and I'm enjoying taking pictures and arranging food in a somewhat visually appealing manner.

I'm In Love

http://weelicious.com/