Pork Chile Verde with Cilantro Lime Rice

Happy Monday! It's been a long time since I've posted anything here, for myriad reasons. I'm trying to get back on track and appreciate those of you who've stuck around.

This pork dish is completely addictive - from the time you start chopping the produce until it all comes together and hits the plate. Waiting the hour for it to simmer can be like torture if you're really  hungry. You must love cilantro, though. Parsley might work as a substitute, but I haven't and won't ever try it that way because we love it as-is so I can't guarantee it'll be any where near as good as the original.
Ingredients:

• 1 pork tenderloin, approx. 1 lb., cut into bite-sized pieces
• 2 tsp. ground cumin
• ¾ tsp. kosher salt, divided
• ½ tsp. pepper, divided
• 2 tsp. canola oil, divided
• 10-12 tomatillos (about 1 lb.), peeled, rinsed and chopped into quarters
• 1 large sweet onion, diced
• 4 cloves garlic, coarsely chopped
• 1 med green pepper, coarsely chopped
• ½ jalapeno pepper, finely chopped
• 1 bunch fresh cilantro, coarsely chopped, divided
• Zest of 3 limes, divided
• Juice of 3 limes
• Sour cream and additional cilantro for serving, optional

Method:

1. Combine pork, cumin, ½ tsp. salt, ¼ tsp. pepper and 1 tsp. oil.
2. Preheat large stock pot on med-high 2-3 min. Place pork mix in pan; cook 2-3 min to brown.
3. Place remaining 1 tsp. oil in pan, then add onions, tomatillos, and garlic; cook 3-4 min or until onions softened
4. Stir in zest of two limes and all of juice. Cover and reduce heat to med-low; simmer 60-65 min or until pork is tender.
5. Stir into pork: bell peppers, jalapeno peppers, and ½ cup cilantro. Cook 4-5 more min or until peppers are tender.
6. Prepare rice following package instructions. Stir in remaining ½ cup cilantro, remaining ¼ tsp. each salt and pepper, and remaining zest of one lime.
7. Serve pork chili over rice. Top with a dollop of sour cream and additional fresh cilantro.

Mini Pesto Lasagna Stacks

Who knew you could use wonton wrappers to make lasagna? Well, you can and with a few minor tweaks, I will again for sure.

The stacks were easy to assemble and make it possible to throw together a "lasagna" on a week night. I worried that there would be too much liquid by using both the sauce and the pesto, but it actually could have used a little more. Next time I'll put some sauce down on the bottom of the dish first.

Since there is no such thing as a meatless any-day-of-the-week in our house, I grilled up some hot sausages to go along with these. Much to Brian's dismay (and he knew it IMMEDIATELY), they were chicken sausages, but they were delicious regardless.

Delicious and easy: what more can you ask for?

Ingredients:

• 1 package of wonton wrappers (like the original recipe recommended, my grocery store also carries Nasoya - they come 50 to a  package)
• ¾ C pesto (if using prepared, make sure you drain off some of the excess oil)
• 1-1/2 C marinara sauce
• 1/2 C shredded mozzarella cheese
• 2 Tbsp toasted pine nuts
• 1 tsp dried oregano
• freshly ground pepper 

Method:

1. Preheat oven to 350° F.  Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray. 
2. Layer the four lasagna stacks by starting with a square of pasta, spreading about a teaspoon of marinara sauce on top and then about a teaspoon of pesto on that.  
3. Add another square of pasta and repeat.  I did every other layer after that - pesto then marinara, etc. Repeat layers until you have used 12 squares for each stack.  
4. Top with marinara, some pesto and a sprinkling of the mozzarella.  Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper. Cover tightly with foil.
5. If using individual gratin dishes, place them on a rimmed baking sheet. Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving.

Source: The Italian Dish

Portabello Stroganoff with Goat Cheese

When I first saw this recipe prepared on TV, it was presented as a meat-free alternative to beef stroganoff. While it sounded delicious to me, I couldn't really see it being "the" meal, so I halved the recipe - thank god, otherwise we'd have eaten it for an entire week - and served it along side pork schnitzel.

It turned out just as I expected. And, it heated up beautifully the next day for lunch. The only thing I'd change: I would have liked just a little more sauce - easy enough to remedy next time with a bit more stock and an extra dollop of goat cheese.

We both really like how this turned out and I'll definitely be making it again!

Ingredients:

• 12 ounces extra-wide egg noodles
• 3 tablespoons unsalted butter
• 5 portabella mushrooms, stems removed and sliced
• 1 teaspoon kosher salt
• 1 bunch green onions, sliced and white bottoms and green tops separated
• 1 tablespoon all purpose flour
• 14 ounces beef stock
• 8 ounces plain fat free Greek yogurt
• 4 ounces fresh goat cheese
• 1/2 teaspoon black pepper, freshly ground, plus more for garnish

Method:

1. Cook the noodles according to the package directions.
2. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes.
3. Add the white bottoms of the green onions and saute 2 to 3 minutes.
4. Sprinkle in the flour and stir to combine. Cook until the flour disappears and the bottom of the pan turns dark brown, about 1 minute. Deglaze with the beef stock.
5. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the yogurt, cheese, and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
6. Drain the noodles, add to the pan and stir to combine. Serve immediately.

Source: Food Network

Antipasti Stuffed Chicken

Antipasti plates always seem so...messy...  Or something. Finger food is great, but when it's a little oil and vinegar-y, it's drippy. Messy.

So, while I love every single thing on the plate, I have never ordered one. So when I saw this recipe, with all of the things that make an antipasti plate delicious chopped up and stuffed into baked chicken, I had to try it. The pepperoncini give it a nice bite and cheese gets nice and melty. The dressing is an Italian dressing-like compliment and I basted the chicken with it while it was baking. Juicy and delicious.

Enjoy!

Ingredients:

• Vegetable oil cooking spray
• 1/2 cup red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon ground fennel seed
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large clove garlic, minced
• 1 cup extra-virgin olive oil
• 6 slices Genoa salami (2 ounces), chopped
• 4 thin slices prosciutto, chopped
• 4 slices provolone cheese (4 ounces), chopped
• 4 large pepperoncini, stemmed, chopped
• 1 whole roasted red peppers, chopped
• Four 6-ounce boneless, skinless chicken breasts
• Kitchen twine

Method:

1. Position a rack in the center of the oven and preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
2. For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic. Gradually whisk in the oil.
3. For the chicken: In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and peppers with 1/4 cup of the dressing; toss to blend evenly.
4. Butterfly chicken and pound to about 1/4" thick. (There are explicit instructions in the original recipe.) Lay over 3 pieces of kitchen twine.
5. Mound a fourth of the stuffing onto the chicken then roll firmly. Tie with twine.
6. Place the chicken breasts on the prepared baking sheet. Drizzle with 1/4 cup of the dressing.Roast until the chicken is cooked through, 18 to 20 minutes. (Be careful not to overcook the chicken. Don't ask how I know that.) Using tongs, transfer the chicken to a sheet of foil. Let rest 5 minutes.

Bad day at work?  Nothing like cooking and a glass of wine.

Pound chicken to 1/4" thickness and lay over three pieces of kitchen twine.
(This exercise helps with the really bad day, too.)

Mound each piece of chicken with a quarter of the stuffing.

Roll and tie, then trim the excess twine.

Don't forget the wine!

Source: Food Network

Swiss Patty Melt

Six onions make a LOT of caramelized onions. So when the recipe for Caramelized Onion and White Bean Dip called for just one cup of cooked onions, I wondered why in the world the recipe instructed you to caramelize six onions. But thank god it did!  They are SO good. And, if you're taking the hour and a half to let them get the perfect color and sweetness, why not make extra?

A Swiss patty melt is one of Brian's favorite sandwiches to get out. They are like a burger and a grilled cheese all in one - what's not to love?! I never thought of making them at home until I saw an episode of The Pioneer Woman. It doesn't take much more effort than regular grilled burgers and doesn't require any fancy ingredients or tools. And it's a great way to use up some of those leftover onions.

In the time it took Brian to grill the burgers, I had put the melt part of the sandwiches together. The official recipe has more detailed instructions, but I think you'll get the picture.

 

 

 

Ingredients:

• 2 grilled burgers - whatever size and doneness you like (they aren't on the griddle long enough to cook any more than they did on the grill, so pull them off when they are perfect)
• 4 slices good rye bread
• 1 Tbsp. softened butter
• 4 slices Swiss cheese
• 1/2 C caramelized onions

Method:

1. While burgers are grilling, heat a skillet or griddle over medium heat.
2. Start like you would any grilled cheese: Butter two slices of rye and place butter side down in the pan. Top each with a slice of cheese and top each with half the onions.
3. Top each with a cooked burger, then another slice of cheese. Finally, top that with another piece of buttered bread, butter side up.
4. When the bottom bread is nicely grilled, flip and grill until done.
5. Serve immediately.

(Honestly, this is the first Pioneer Woman recipe that I've wanted to make. But I follow her blog religiously. She has a great way with words and takes incredibly beautiful photos of her family, pets, and ranch. I think I secretly wish I lived on an enormous cattle ranch in the mid-West, too.)


Source: Food Network

Red Wine Sangria

This week seemed to last about a month and half. Our prize for the craziness is an absolutely outstanding late-summer weekend visiting with friends near and far. And this refreshing sangria.

Oranges, limes, lemons, and apples give it a nicely balanced sweet-tart taste and the Prosecco adds the perfect amount of fizz. Whip up a pitcher now and it'll be waiting for you once you're through with all your Saturday chores.

Cheers!

Ingredients:

• 2 bottles (750 ml) chilled dry red wine
• 1 cup peach schnapps 
• 1 cup orange juice
• 1/4 cup simple syrup (or to taste)
• 2 oranges, cut into thin rounds
• 2 lemons, cut into thin rounds
• 3 limes, cut into thin rounds
• 2 apples, cored and cut into 1/2-inch chunks
• 1 bottle chilled Prosecco

Method:

1. In a large pitcher, add the wine, schnapps, orange juice, and simple syrup. Stir gently to combine.
2. Add the fruit and refrigerate until well chilled, about 1 hour.
3. Serve in glasses over ice and top with chilled Prosecco.

8 cups of fruit....it's practically health food! ;-)

Source: Food Network

Caramelized Onion and White Bean Dip

I collect recipes.

As we speak, there are 128 "must try" recipes in my inbox, patiently waiting to be selected, all neatly filed in folders like chicken, crockpot, and chocolate cake. Because really, who doesn't need four chocolate cake recipes?  (Should I mention I'm not really big on chocolate and don't really like baking?)

I really like to cook and I try to fix new dishes often. It's hard not to fall back on the old stand-bys, though, especially during the week. So, when we had some friends over this past weekend, I vowed to make all new recipes - like the edamame salad I posted yesterday.

At first, everyone thought this Caramelized Onion and White Bean Dip was hummus. And while it had a similar texture, the beans have a much more subtle flavor than chick peas and the onions were silky and sweet. It paired perfectly with potato chips - salty and sweet, anyone??

One down, 127 to go!

Ingredients:

• 6 large sweet yellow onions, peeled, halved and thinly sliced
• 1/4 cup olive oil
• 2 T butter 
• 1/2 tsp sea salt, plus more to taste
• 1 can (15 oz.) white beans, lightly drained
• olive oil and black pepper for serving

Method:

1. Heat olive oil and butter in a large, deep skillet over medium-high heat - choose one with a lid.
2. Add sliced onions and 1/2 tsp salt. Shake pan lightly to mix.
3. Cover and cook for 5 minutes or until onions begin giving up their liquid and soften slightly.
4. Stir.
5. Re-cover and cook an additional 10 minutes, until onions have reduced in volume by about one-third.
6. Remove cover and cook for 1 hour – 1 hour 15 mins., until onions are very reduced and toffee colored, stirring every 10 minutes and scraping any browned bits into the mixture as you go.
7. Set aside to cool slightly.
8. Meanwhile, add drained white beans to a food processor and pulse until almost smooth. Add 3/4 cup of the caramelized onions and process until combined. Season to taste with additional sea salt and pepper. Dice an additional 1/4 cup of the caramelized onions and scatter over the top of the dip. Reserve the rest of the onions for another batch or recipe.
9. Remove dip to serving bowl and drizzle with good olive oil and plenty of freshly cracked black pepper. Serve with veggies, pita chips, or - best of all - potato chips.

The six onions barely fit in my largest skillet.

After 5 minutes, they had given off much of their liquid and were already reducing.

Ten minutes more, and they were on their way to caramelized goodness.

They cooked down to about two cups of sweet, sticky deliciousness.

Would it be wrong to just dig in and eat these with a spoon?

I made some grilled cheese and ham sandwiches for lunch while the onions were caramelizing, so I snuck a few and added them to our sandwiches. The sweetness went really well with the ham and Swiss. Some thinly sliced Granny Smith apple and mustard would have put them over the top. Unfortunately, that didn't occur to me until after lunch.

Source: The Pig and The Quill

Blueberry Pancakes

Happy Sunday Funday! It's the perfect morning for some freshly made pancakes, bursting with sweet tart fresh blueberries. You can thank me later. ;-)

There's nothing particularly special about these pancakes...except that they are scrumptious! I followed the recipe for Ultimate Pancakes on the box of Bisquick and added fresh blueberries and lemon zest. I don't have pancakes often so I don't have a lot to compare them to, but I think these were among the best I've ever eaten. 

Enjoy!

Ingredients:

• 2  cups Original Bisquick® mix
• 3 Tbsp sugar                         
• 2 tsp baking powder                        
• 1 C milk
• 1 tsp freshly grated lemon zest
• 2 eggs
• 1 tsp pure vanilla extract         
• 1 C fresh blueberries

Method:

1. Spray skillet with cooking spray and heat over medium-low heat.
2. In a large bowl, combine all ingredients except berries until blended.
3. Fold in berries. Be careful not to over mix and break up fruit.
4. For each pancake, pour slightly less than 1/4 cup batter onto hot skillet. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
5. Serve hot with syrup and butter.

Note: The online recipe calls for 2 Tbsp vegetable oil; the recipe on the box did not. I therefore made mine without the oil, and they were so good I wouldn't do anything different next time.


Source: Betty Crocker

Black Bean, Corn and Edamame Salad with Lime Cilantro Dressing

 A few years ago, I found an edamame salad that was so good, it became our "staple" contribution to any summer get together. I've since lost the recipe and now can't even really remember what was in it - besides edamame, of course.

While searching the web for something to make for a  cookout this weekend (besides baked beans, potato salad or southwest quinoa salad - my current "go-to" salads and side dishes), I came upon this recipe. I loved the idea of using fresh-off-the-cob corn and cilantro is one of my favorite herbs.

I added a little cumin and eliminated the sugar. The bag of edamame I found was a little more than one cup, and I may have gotten carried away with the lime juice. Regardless, the result was a fresh, crunchy salad that everyone enjoyed - one of our friends even asked to take some of the leftovers home.

Looks like I've found a new staple!

Ingredients:

• 3 Tbsp fresh lime juice
• 2 Tbsp extra virgin olive oil
• 2 Tbsp canola oil
• 1 small garlic clove, finely diced
• 1 tsp ground cumin
• 2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
• 1 cup edamame, cooked and cooled
• 1 15-ounce can black beans, rinsed and drained well
• ½ cup red onion, diced
• ½ cup fresh cilantro, chopped

Method:

1. In a medium bowl, combine the lime juice, oils, garlic, and cumin. Whisk together.
2. Add the corn, edamame, black beans, onion, and cilantro to the bowl. Toss to distribute dressing completely.
3. Refrigerate for at least one hour or up to overnight, to allow flavors to blend

Source: Tastefully Julie

Lazy Pierogi

I love pierogi. I think potato and cheese is my favorite. (Of course I would love the pasta that is filled with potato!) Sauerkraut is good, too.

However, I've never cooked prepared pierogi at home and have never made them from scratch, which I understand is a labor of love. This lazy pierogi is equally loving, but with far less work. Satisfying, warm, and comforting...nice dish to nourish the soul. It made me wish Brian's Gramp was still living above Bri - I think he'd love it!

When Sue emailed us this recipe, she warned me that I would use every pot in the kitchen.
She was right! But it was pretty easy to put together after work on a week night.

Ingredients:

• 1 (14 oz.) can sauerkraut
• 1 box bow tie pasta (I'd only use half a box next time)
• 2 sticks margarine
• 2 onions, diced
• 8 oz. sliced cremini mushrooms
• 1 tsp. black pepper
• 1 tsp. caraway seed
• 1 kielbasa, cut into bite sized pieces
• 2 low sodium beef bouillon cubes

Method:

1. Drain sauerkraut, rinse in cold water. Put in saucepan and add enough water to just cover
   sauerkraut and simmer 30. Drain.
2. Meanwhile, cook pasta according to package instructions. Drain, reserving 1/2 cooking liquid.
3. At the same time, sauté onion in margarine until soft. (I found it was more like a braise than a sauté, because of the amount of margarine.) Add mushrooms and cook through. Stir in pepper and caraway seeds. Add kielbasa and combine well.
4. Dissolve bouillon in reserved pasta water. Stir into onion mixture.
5. Fold in drained sauerkraut and pasta. Mix well.
6. Serve hot.

Source: SuSu

Two-Ingredient Dog Treats

We spent a lot of time with "the boys" this weekend - for those of you I've yet to meet, that's our two Shelties, Blue and Sambucca. That's not particularly unusual, except that we were a lot more clingy than they are used to. And with good reason...

Brian's parents lost one of their own Shelties, Holly, Saturday afternoon. A complete accident, just a case of being in the wrong place at the wrong time, but it made us appreciate our guys that much more.

So they got attention, pats and rubs. Lots of rubs. And treats. Lots of treats. Cantaloupe, Greenies, and these super easy, two-ingredient treats I whipped up after a quick trip to the grocery story.

They had kind a weird texture (full disclosure: I tried one) - a little spongy in the middle, but that didn't deter the boys at all. I made them in two batches - 1 jar of baby food and 1 cup of flour for each - so I could try different flavors. The boys seemed to equally like sweet potato and pears; I'll be curious to try others. Hopefully they'll be this excited next time!

Ingredients:

• 2 4-oz. jars of baby food
• 2 C whole wheat flour

Method:

1. Preheat oven to 350° and line a cookie sheet with parchment paper.
2. Mix baby food and flour together to form a stiff dough. If necessary, add extra flour or water as needed.
3. Pull off evenly sized pieces of dough and form in your hands into a ball.
4. Place on cookie sheet then flatten slightly with the bottom of a glass or your fingers. (These cooked up better than the ones I left in balls.)
5. Place treats about 1/2 inch apart. Bake for 20 - 25 minutes.  Allow to cool completely before storing in a paper bag (storing in an air-tight container will make them soft, but they're still edible).



Holly, our sweet little girl.  Sue adopted Holly this past November for Kevin's birthday. She fit right in, right from the start, and loved her family and big "sister" Roxy. Here she is in one of her favorite places: the kitchen at the house on Plum Island!  She was barking up the wrong tree if she thought I was going to give her any human food, but she was almost cute enough the wear me down!

Source: Curbly

Lemon and Dill Swordfish

This is a marinade we've used many times on swordfish and salmon. It has a fantastic, fresh flavor but doesn't overpower the fish and it's incredibly moist, even cooked all the way through, as I prefer it. And it's perfect for the grill, as it doesn't caramelize or burn off.

Typically, we make enough marinade to "schmear" it over the top of the fish. You let it sit for an hour or so then grill it - and it is civilized. And delicious.

This time, we had enough marinade to literally drown the 3/4-pound piece of swordfish we had. Not just "schmear" both sides...and the edges. It was submerged like a little Starfish or Tadpole in a Y swim class. For 24 hours.

And it was amazing!

I've read how lemon juice can actually start to "cook" fish, so I worried that the fish would be...cooked, before we grilled it. I'm not sure what fish cooked (or pickled, which I think is more accurate) in lemon juice would look or taste like, but this marinade and the time it sat had absolutely no negative effects. That's all I know.

(Perhaps we should have reserved some to serve with the grilled steaks, but it certainly wasn't missing anything.)

I served this with a four-serving preparation of brown rice (prepared with chicken stock instead of water), mixed with three finely minced scallions and the zest of one lemon.

Enjoy!

Ingredients:

• 1/2 C light mayo
• 1/4 C finely minced fresh dill
• zest and juice of a lemon
• Fresh cracked pepper, to taste
• 3/4 lb. farm raised swordfish steak

Method:

1. Combine all ingredients, mayo through pepper, in a bowl.
2. Add fish to the bowl and cover completely with marinade.
3. Cover bowl with plastic wrap and refrigerate until ready to grill.
4. Bring to room temperature before cooking.
5. Grill over medium heat to desired doneness.

Baked Garlic Chicken

This is a quick, delicious take on baked chicken. You probably have all of the ingredients on hand, and it's totally adjustable depending on how many people you're feeding,  how much garlic you like, etc. The bread and cheese topping gets nicely browned, and the chicken stays really juicy.

When I first found this recipe, we had it for dinner twice in less than two weeks, including a spur-of-the-moment easy supper with a good friend. Enjoy!

Ingredients:

• 3 T olive oil
• 4 cloves garlic, crushed (or to taste)
• 1 package boneless, skinless chicken breast halves (3 or 4 to the package)
• 1/4 C grated Parmesan cheese
• 1/4 C panko breadcrumbs

Method:

1. Warm the garlic and olive oil over low heat to blend the flavors.
2. Preheat oven to 425 degrees.
3.  In a separate dish, combine the bread crumbs and Parmesan cheese.
4. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
5. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Adapted from: AllRecipes

Same recipe, different ingredients - Ham, mushroom, and scallion quiche

I'm trying to be better about this blog thing. More recipes, more posts, more often. Better pictures (how am I supposed to shoot in natural light if it's dark by the time I get home from work and get dinner on the table, eh?). More followers (that's where you come in).

So, I've been reading a bunch of posts from bloggers and blogging experts - both self-proclaimed and bona fide. Some of what they say makes perfect sense. Be yourself: don't try to be funny - or an expert on French cooking - if you're not. Post your photos even if they aren't perfect (thank god). Post something. Anything. Credit your sources. Don't type "utilize" when "use" will do. (Oh, wait, that one's a hold over from my work life.)

Yesterday I read a blog entitled "Ten Important Things I've Learned About Blogging." And
number 3 on her list was: never blog about the same top[ic] twice!

At first, I figured she must know what's talking about, since the Food Network built an entire show around her now-famous blog.

Then I remembered: be yourself. I do sometimes make the same recipes over again, often with different ingredients. And it can change the end result, at the very least it's different and at most it's better.

Case in point: Had I followed the advice of that well-respected, much-read blogger, we never would have pulled this culinary piece of art out of the oven tonight. What works great in a brunch quiche may not be hearty enough for a dinner quiche.

I've posted about the perfect quiche recipe before. And it definitely bears repeating. I made it again tonight (Brian assembled, let's be fair) and this time used:

• A 12-oz. ham dinner steak, medium diced
• 8 oz. Cremini mushrooms, medium diced
• 1 bunch of scallions, thinly sliced, using only white and light green parts
• 1 1/2 C shredded Swiss cheese

The ham had been frozen prior, so it was pretty water logged. After sautéing the veggies in a little garlic olive oil and butter - maybe a tablespoon of each - I remove them, then tossed the ham in the hot pan. I sautéed it just until the extra water had cooked out.

It held together much better this time, after having quickly cooked out the moisture from the fillings. Will definitely keep that in mind in the future.

 

Moral of the story? I'll try not to bore you, but you just might see the same recipe on here twice...

Sweet Baby Ray's Crock Pot BBQ Chicken

This recipe popped up on Facebook last week and it was shared by no fewer than four of my friends. And, since we have an Armageddon-ready stock of Sweet Baby Ray's and (obviously) love BBQ, it was our post-yard work Sunday Funday dinner. It was nearly as easy as my three-ingredient pulled pork, and is definitely a keeper.

The chicken wasn't just fork tender, it literally fell apart. I'm thinking I cooked it too long, since the photos that were posted with it previously all showed perfectly intact pieces of chicken. Regardless, it was really tasty. Between the red pepper flakes in the chicken and the chipotle in the Southwest Quinoa Salad we had with it, there was definitely some heat going on...perfect for the start of yet another heat wave, right?!

Ingredients:

• 4 - 6 boneless, skinless chicken breast (I used 4, which were a little less than 2 pounds)
• 1 bottle Sweet Baby Ray's BBQ sauce
• 1/4 C red wine vinegar
• 1/4 C brown sugar
• 1 tsp. red pepper flakes
• 1 tsp. garlic powder

Method:

1. Combine all ingredients except chicken in crock pot.
2. Add chicken, coating with sauce on all sides.
3. Cook on low 4 - 6 hours. (I cooked ours for 5 hours - they probably could have come out after 4)

Raspberry Cream Cheese Croissants

Every Wednesday from late spring to early fall, my company hosts a farmers market for our employees. It's one of my favorite "perks" - I love being able to run down during the work day to buy farm-fresh produce, eggs, cheese, and meat (the farmers will keep things cold until you are ready to go home), freshly-cut flowers, and homemade kettle corn, salsas, and hot sauces.

The best part, though, is the artisan bakers who come each week. Cupcakes, donuts, and the bread - sour dough, sesame, baguettes, pumpernickel - you name it.

And then there are the chocolate croissants. Oh, my! They are enormous - buttery, flaky, and filled with just the right amount of semi-sweet chocolate. Admittedly, I've only had one of these beauties...in large part because I am too confident it could become a weekly indulgence. And as delightful as that would be, that is certainly not a habit I need to get into.

I don't usually make something sweet for breakfast. Mostly because I'm hungry too quickly after eating....even though I eat the majority of whatever I make since Brian doesn't often eat breakfast and doesn't have much of a sweet tooth.

But, I've had a tube of Crescent rolls in the fridge for a bit, leftover from the last time I made Antipasto Squares. Reminiscing about the wonderful bakery goodies at the farmers market, I decided  bake these up this morning with a little cream cheese and raspberry jam. What a treat!

Ingredients:

• 1 tube Pillsbury crescent rolls
• 1/4 C softened cream cheese
• 2 tsp. powdered sugar, plus more for dusting
• Scant 1/8 tsp. pure vanilla extract
• 1/4 C jam of your choice

Method:

1. Preheat oven to 375.
2. Line a baking sheet with parchment.
3. Combine cream cheese, 2 tsp. powdered sugar, and vanilla in a small bowl. Stir to combine well.
4. Unroll crescent rolls and separate into eight triangles.
5. At the widest part of each triangle, spread 1 tsp. each cream cheese mixture then jam. Leave a 1/4 inch border at top and sides of triangle.
6. Starting with long edge, roll loosely toward the pointed tip.
7. Place crescent rolls on parchment lined baking sheet, point side down.
8. Bake for 11 - 13 minutes, or until nicely browned.
9. Allow to cool on pan for a few minutes, then move to serving tray or plate. Dust with additional powdered sugar. (FYI - pay particular attention to the direction and speed of any nearby ceiling fans before dusting with powdered sugar. Just sayin'.)

Spread each roll with a teaspoon each cream cheese mixture and jam.

Roll up and place on baking sheet, pointed tip down.

Dust with powdered sugar and enjoy!

Sparkling Lemon Ginger Cooler

 Happy Sunday Funday!

I love all things lemon and ginger, so was super excited to find this recipe on Zite. It's like grown-up lemon aid, and it's delicious. The only change I'd make would be to add more ginger to the syrup...can't wait to make these again!

Cheers!

Ingredients:

• Ice
• 1.5 oz. lemon ginger simple syrup (recipe below)
• 2 oz. vodka
• 1 Tbsp fresh lemon juice
• 4 oz. (or enough to top off your glass) Prosecco

Method:

1. Please a good handful of ice in a tall glass.
2. Add simple syrup, vodka, and lemon juice - mix well.
3. Top with Prosecco - mix again.
4. Garnish with a lemon slice.

Lemon Ginger Simple Syrup

Ingredients:

• 1 C water
• 1 C granulated sugar
• 1 oz. fresh ginger, grated (a piece just a bit smaller than a golf ball)
• Zest of one large lemon

Method:

1. Place all ingredients in a small saucepan.
2. Bring to a simmer and cook until the sugar dissolves - just a couple of minutes.
3. Remove from the heat and let steep until it comes to room temperature.
4. Strain twice to remove all the pulp.
5. Use immediately or keep unused portions in an air tight container in he fridge.

Grilled Marinated Flank Steak (with Chimichurri Sauce)

If the chimichurri sauce was good by itself, it was amazing with a deliciously marinated, perfectly grilled flank steak!

The steak we cooked was a little over a pound (the recipe called for a two-pound steak), but I forgot to halve the marinade. I actually think it worked out well, though - since it marinated for two days, the extra sauce made for an incredibly tender piece of meat.

I would absolutely make this again - maybe next week! ;-)

Ingredients:

• 3 cloves garlic, minced
• 1/4 C red wine vinegar
• 3/4 C extra virgin olive oil
• 2 tsp. hot sauce
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. lower sodium soy sauce
• 2 Tbsp. honey
• 1 Tbsp. steak seasoning
• 1 tsp. ground cumin
• 1.25 lb. beef flank steak

Method:

1. In a gallon sized Ziploc bag, combine all marinade ingredients: garlic through cumin. Mix well.
2. Add steak to the bag and marinate in the fridge for 2 hours or overnight. (Or for 2 days if it suites you.)
3. When ready to cook, spray grill grate with cooking oil and preheat to medium.
4. Grill steak for 8 to 10 minutes on each side or until desired doneness.
5. Transfer steak to a cutting board and let rest for 10 minutes.
6. Cut meat across the grain into thin, slanting slices.
7. Serve with chimichurri sauce.

Chimichurri Sauce

It's been ages since I've posted anything. Long story about not being able to get pictures off of my old phone, but not realizing that until after I deleted all food pictures from said phone. Finally got my act together this weekend with a new phone and immediately took a picture of our Sunday Funday dinner in the making.

Except we didn't have it on Sunday. Got sidetracked at Villa Napoletana.

So it's Manic Monday dinner.

I didn't really know what chimichurri sauce was, but it's fun to say and sounds interesting. Saw a recipe for it in Big Y's magazine last week so decided to give it a try.

Because of the raw onion and garlic and the vinegar, it was pretty sharp when I first made it. Since it had an extra day to mellow out in the fridge, though, it is much smoother. Can't wait to try it with grilled flank steak tonight!

Shockingly, our new Ninja blender does in fact make more than just frozen cocktails...

 

Ingredients:

• 1/2 bunch parsley
• 1 shallot, roughly chopped
• 3 cloves garlic, roughly chopped
• 1/2 tsp. red pepper flakes
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 C red wine vinegar
• 3/4 C extra virgin olive oil

Method:

• In a food processor or blender, combine parsley, shallot, garlic, and seasonings.
• Pulse to combine well.
• With the motor running, stream in the vinegar and oil in a steady stream.
• Scrape down the sides of the bowl/blender and pulse a few times to combine.
• Transfer to a bowl, cover and refrigerate for at least 2 hours.

Source: Big Y

Lamb Stew with Onions and Potatoes

Each time I make a new recipe I take a photo of it, intending to blog about it right away. Unfortunately, no matter how much of a hit a dish may have been, it doesn't always make it from table top to laptop as timely as I'd like.

We made this lamb stew one cold weekend at the beach, months ago. Aside from the lamb itself, you likely have everything else you need on hand. And, unlike beef stew, which I find tends to come out tasting a little bland no matter how much you doctor it up, this was more complex. The wine certainly helped, as did the gaminess of the lamb. Served with plenty of crusty bread for sopping up the silky gravy, it was perfect for a cold, windy night on PI.

The calendar may say it's Spring but, with another snow storm predicted for the next couple of days, there may be one last stew dinner we can indulge in. Enjoy!

Ingredients:

• 1/4 C olive oil
• 3 lbs. boneless leg of lamb, trimmed of excess fat and sinew, and cut into 2" cubes
• 2 T flour
• 3 garlic cloves, finely chopped
• 1 1/2 C dry red wine
• 3 1/2 C beef stock
• 1 (15 oz.) can diced tomatoes
• 1 T tomato paste
• 1 large onion, large diced
• 12 small red-skinned potatoes, halved
• 2 large carrots, peeled and cut into 1" pieces

Method:

1. Heat the oil in a heavy large pot over medium-high heat.
2. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat.
3. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl.
4. Pour off the excess oil.
5. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute.
6. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.
7. Return the lamb to the pot.
8. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
9. Add the onions, potatoes, and carrots to the stew.
10. Simmer until the lamb and vegetables are tender, about 25 minutes longer.
11. Season the stew, to taste, with salt and pepper.

Source:  Food Network