Crispy, Herby Chicken & Braised Brussel Sprouts

What I had for dinner last night:

Crispy, herby chicken with Trader Joe's Harvest Grains Blend and braised brussel sprouts.  But I don't like brussel sprouts, you say.  Wrong! I reply.  You DO like brussel sprouts.  Check it out:

BRAISED BRUSSEL SPROUTS

2 T. olive oil

1 T. butter

1 medium onion, chopped

1 pint brussel sprouts, sliced or shredded

1 t. allspice

1 T. sage

1 c. chicken stock

1) Melt olive oil and butter in saucepan.  Saute onions for about 5-6 minutes or until translucent.  Add brussel sprouts, allspice, sage, and salt & pepper to taste.  Toss.

2) Add stock.  Bring to a bubble.  Reduce and simmer for about 15 minutes.  If you are feeling like a rascal, stir in a handful of chopped radicchio in the last 2-3 minutes of cooking - it will add color and crunch to your side dish. 

CRISPY, HERBY CHICKEN

4 chicken cutlets, pounded to quarter-inch thickness

2 T. olive oil

1/4 c. white wine

1 T. lemon juice

1/2 c. bread crumbs (unseasoned)

1 t. oregano

1 t. parsley

1 t. paprika

3 cloves garlic, grated

1/4 c. parmesan

1) Preheat oven to 400.

2) Grease baking dish.  Set up two dipping stations.  In one bowl combine olive oil, white wine, and lemon juice.  In the second bowl combine bread crumbs, oregano, parsley, paprika, garlic, and parmesan.

3) Dip each chicken cutlet into liquids and then into the bread crumb mixture.  Make sure that each cutlet is completely covered in the bread crumbs. Place coated chicken into the baking dish. Sprinkle remaining bread crumb mixture over the chicken.

4) Bake in preheated oven for 20-25 minutes or until chicken is no longer pink, but still juicy.

ENJOY!!



Swedish Meatballs

Sometimes in life you come across a recipe that looks like a joke.  With ingredients like sour cream, grape jelly, gingersnap cookies, and dill pickles your recipe looks like something that two fifth-grade boys concocted as a dare.  Ladies and gentlemen, I bring you SWEDISH MEATBALLS! 

Swedish Meatballs

1 lb. ground beef

1/2 lb. ground pork
4 T. butter, divided

1 egg

2 slices torn bread soaked briefly in 1/4 c. milk and squeezed of all excess liquid

1 t. allspice

1 medium onion, chopped

2 T. flour

1 c. chicken stock

1 c. beef stock

5 gingersnap cookies, finely ground

2 T. grape jelly

2 T. sour cream

1 lb. no-yolk egg noodles

4 T. dried parsley

6 dill pickle chips, diced

1. Combine meats, egg, milk-soaked bread, and allspice in mixing bowl.

2.  Melt 2 T. butter in large saucepan.  Add onion and cook until tender.  Sprinkle flour over the pan and stir to incorporate.

3. Whisk in chicken stock and beef stock.  Stir in ground gingersnaps (I grind mine in a coffee grinder...) Bring to a bubble to thicken.  Stir in sour cream and grape jelly.

4. Form meat mixture into walnut-sized balls.  (I use a cookie dough scoop...)  Drop meatballs into pan of gravy.  Bring sauce to a light simmer and let meatballs cook - about 10 minutes.  Stir occasionally.  You will want to wait longer than you think (3-4 minutes) before stirring for the first time - you want to allow meatballs to cook on the bottom or they will fall apart when you move them. (Also, I apologize for the ghastliness of this photo...)

5. Cook egg noodles according to package.  Drain.

6.  Toss cooked noodles with 2 T. butter, dried parsley, and chopped dill pickles.  Serve gravy and meatballs over noodles.  I didn't have a chance to take a picture of the plated finished product - I was too hungry :)

Enjoy!

Thai Chicken Soup

My dear, loyal readers,

Do you like delicious things? Spicy things? AMAZING things? Soup?  Say yes, please, just say yes.

Let me introduce you to Thai Chicken Soup.

Thai Chicken Soup says, Hello! Make me tonight for dinner!

THAI CHICKEN SOUP

2 T. olive oil

1 T. Thai red curry paste

3 T. curry powder

4 c. chicken stock

1 (14 oz.) can coconut milk

1 (2") piece of ginger, peeled

2 c. shredded chicken

2 t. brown sugar

2 small limes, juiced

1 T. Hoisin sauce

2 c. chopped vegetables (Use whatever you have on hand.  I used red bell pepper, celery, onion, & carrot)

2 T. chopped fresh cilantro

2 c. cooked white rice

1) Heat oil in a large pot over medium-high heat.  Add curry paste and curry powder and cook quickly for about 30 seconds. 

2) Add stock, coconut milk, & ginger.  Bring to a boil.  Add chicken and vegetables.  Cover and reduce heat.  Let simmer about 15 minutes.  Add sugar, lime juice, Hoisin sauce.  Turn up heat and cook until vegetables are cooked, but still crunchy - about 5 minutes.

3) Stir in cilantro and cooked rice.   Pour into bowls and garnish with more cilantro.  Serve with warm naan or wheat crackers.

ENJOY!



Vegetable Tomato Sauce

I'm in love.  With this lady.  She inspires me to make delicious food, to try things I may not have attempted had it not been for her, and to say things that sound Italian like: "mangia mangia!" and "delizioso!" Basically, she turns me into a total goof, but isn't that what love is all about?!  Inspired by her simple sauce recipe, I made my own version of veggie-laden tomato sauce that was a huge hit.  It makes a ton, so you can freeze some and have it again when the weather cools.  (It's cool in Duluth, but I'm aware that, at least, the rest of Minnesota is in a bit of a heat wave.)  That being said: the sauce.

Vegetable Tomato Sauce

1/4 c. olive oil

1 medium onion, diced

3 large cloves garlic, grated (or finely minced)

2 ribs celery, diced

2 carrots, peeled and diced

2 (32 oz) cans whole, peeled tomatoes

1 bunch fresh basil, shredded and chopped

2 dried bay leaves

1 t. sugar

2-3 dashes hot sauce

pinch red pepper flakes

salt and pepper to taste

Heat oil in a large pot over medium heat.  Add onions and garlic and saute until soft and translucent.  Add chopped carrot and celery, season with salt and pepper.  Saute until all veggies are soft, about 5 minutes.

Add tomatoes, basil, bay leaves, sugar, hot sauce, and red pepper flakes.  Cover and let simmer for about 30-40 minutes until tomatoes start to break down.

Working in batches, if necessary, transfer approximately 4 cups of sauce to blender and puree.  Add to sauce and stir.  Continue to let simmer for another 30 minutes.  This recipe yields about 8 cups of sauce.  After removing the amount you would like to freeze, stir in cooked farfalle (or pasta of your choice) and a handful of shredded parmesan. 

ENJOY!!

Turkey Pot Pie Burgers

Burgers.  The quintessential summer meal.  They're easy, they taste good, they go well with cheese. Bam! Done!  Inspired by this little lady, I made my own version of the turkey pot pie burger.  I halved the amount of burger ingredients.  (We like quarter pound burgers in this house.)  Also used less butter in the sauce and added parmesan cheese.  (What's a burger without cheese, afterall?)

Turkey Pot Pie Burgers

1 lb. ground turkey

2 T. chopped fresh chives

2 T. chopped fresh dill

2 T. chopped fresh parsley

1 1/2 T. dijon mustard

1 small onion, diced

2 carrots, peeled and diced

2 ribs of celery, diced

3 T. unsalted butter

1 T. flour

2 c. low-sodium chicken stock

1/4 c. shredded parmesan

salt and pepper

2 english muffins, halved and toasted

Combine turkey, fresh herbs, and mustard with your hands.

Form into patties (makes 4)

Grill the patties over low heat for 5 minutes per side, twice.  (That is, 5 minutes on a side, flip, 5 minutes on a side, flip, repeat...) Total grill time: 20 minutes.

While the meat is grilling.  Dice onion, carrot, and celery.

Melt butter in large saucepan over medium-high heat.  Add veggies.  Saute until softened (about 7-8 minutes).  Sprinkle flour over veggies.  Whisk to incorporate.  Add 2 c. (one can) of chicken stock.  Stir.  Reduce heat so that liquid will simmer rather than boil.  Let stand until sauce thickens (about 3-4 minutes).

Add parmesan cheese and salt and pepper to taste.  Put your english muffins in the toaster.

Bring the meat in off the grill.  Place a turkey patty on top of a lightly toasted muffin half and pour the pot pie sauce on top of the patty.

Enjoy!!

Roasted Red Pepper Hummus

There was a movie out a few years ago called You Don't Mess With the Zohan.  Basically, I don't recommend this movie, but, in it, all of the characters were completely obsessed with hummus.  I can understand this obsession, especially after I discovered Roasted Red Pepper Hummus.  I, too, would dip my glasses, my toothbrush, my neighbor in this dip.  I first had this as an appetizer at the home of my husband's aunt and uncle.  It was presented with toasted pita chips that had been brushed with olive oil and sprinkled with rosemary and with a platter of crudites. I immediately went home and started searching online for a similar recipe.  I found two things: a recipe for hummus, just regular-joe hummus, and a recipe for roasted red pepper aioli.  I decided to combine the two and, voila, Roasted Red Pepper Hummus.  (Don't be afraid if you find yourself wanting to jump in the dip and go swimming around in it with your mouth open.  This reaction is completely normal.) 

Roasted Red Pepper Hummus

1 (15 oz) can chick peas, drained and rinsed

1 (4 oz.) jar roasted red bell peppers, in oil

1/2 of large lemon, juiced

1 1/2 T. tahini (sesame paste)

6 cloves garlic, grated (or finely minced)

1 t. rosemary (I use fresh, but dried is fine too)

1/2 t. cumin

1/2 t. cayenne pepper

1/4 t. coarse salt

Place all ingredients together in blender and process until mixture is smooth and fluffy.  Refrigerate at least 30 minutes before serving. 

Here is what Dan and I like to do with the dip:

1. Spread pita with hummus.

2. Top with crumbled feta cheese.

3. Place shredded grilled chicken and grilled onions atop cheese.

4. Add lettuce.

5. Wholesome dinner.

6. Awesome.

Summer Lovin'

I love summer so much I want to marry it.  It allows for grilling and for fresh veggies and for sunshine and for fireworks and for icy drinks on the patio and for my pasty skin to become tan (if you squint and view me in the shade...)  Oh summer, how I love you.  Let's always be best friends. 

Inspired by some recent Farmers' Market finds and a bowl of lemons that I have in my kitchen, here is the recipe for Lemon Garlic Veggies on the grill with Bacon-Wrapped Turkey Tenderloins.  (I cheated and bought the meat at the grocery store.)

LEMON GARLIC VEGGIES

1 bunch asparagus, ends trimmed

4 large carrots, peeled, chopped, & parboiled (about 7 min.)

1 pint baby tomatoes, rinsed

1/4 c. olive oil

juice from 1 large lemon

3 cloves garlic, grated (or finely minced)

palmful each coarse salt and fresh ground pepper

1 bunch fresh parsley, finely chopped

Toss all veggies with olive oil, lemon juice, grated garlic, salt & pepper.

Chop some fresh parsley.  Add to veggies.  (Mine is from my herb garden.  Yep, turns out my thumb is rather greenish afterall.)

Grill for about 7-10 minutes.  (I parboiled the carrots before grilling...)

Marinate the turkey for at least an hour in italian dressing.  (See mom, not only am I not always as complicated as you think I am, but I learned something from you as well.)  Grill 10 minutes per side.  (Flip every 5 minutes or so...this will let the turkey get cooked evenly.)  Nobody wants to eat rare turkey.  Obviously you should adjust the grilling time if your meat is too pink. 

 ENJOY!

Rainy Day Risotto

I am ready for fresh vegetables and grilling and making salads with lettuce from the farmer's market.  I want to sit outside in the sun and read a good book.  It has been rainy and cold.  Instead of grilling out, I am in the mood for risotto.  Risotto is comfort food.  It is creamy and warm and filling and you can put it in a bowl and eat it with a spoon.  (This last point is how I define comfort food.  Knife and fork are not allowed to be a part of comfort food intake.)  The best part about risotto is how easy it is.  It's time consuming, but that is not to be confused with hard.  Have a pot??  Must make risotto.  It's good with just about anything thrown in, but my favorite way (also my husband's favorite way) to have risotto is at its most basic.  White wine, sage, caramelized onion, and bacon.

As I am sitting out the ingredients the other night, I realize we have no white wine.  This is a horror to be sure.  Dan suggests, you should try using a Corona.  I said, yes, I should.  Later, as we were discussing what might make a beer taste more like white wine, he said, you should add a lemon.  I said, yeah, I should.  And he said, also grate in some Bella Vitano cheese. I said, ok.  The following is the recipe for the new and improved basic recipe.

Risotto - The Improved Basic Recipe

1 large sweet onion (Vidalia), chopped

3-4 garlic cloves, grated (or minced)

3 T. olive oil

1 1/2 cups Arborio Rice

1 bottle of Corona (or similar)

3 cups low sodium chicken stock

1 whole lemon, reserve juices

6-8 fresh sage leaves, chopped

handful grated Bella Vitano cheese (similar to parmesan or white cheddar)

8 strips bacon, cooked and chopped

Add onion, garlic, and oil to heavy pot, saute until transparent and fragrant.  Add rice.  Stir.  Add liquid in 1 cup intervals.  Allow rice to soak up ALL the liquid before adding more.  This process releases the rice's natural starches and gives it a certain creaminess.  In between adding the liquid, you should continue to stir the rice, this makes the dish even creamier.  When the last of the liquid has been added, toss in the chopped sage and pour in the lemon juice, stir to incorporate.

Apparently, risotto does not photograph well. Keep stirring.  Always stirring.  Or get someone to stir for you. Until the liquid is all incorporated.  Then add cheese and bacon.

Stir.  Divide into bowls.  Eat.

Jica-what?

Don't you just love birthday dinners?!  I mean, have you ever had a bad birthday dinner?  I never have.  (If you have, please comment below - I want to hear about it!)  Last evening, was my mother-in-law's birthday.  Dan and I spent most of our day in Hastings enjoying good food and good conversation.  If I'm lucky, my mother-in-law will share her recipe for quinoa salad.  Yum!!  I learned last night that I love jicama.  What is jicama, you ask.  I will show you: 

That is jicama.  It would be wierd by itself (unless you had DIP!), but it's great in a green salad. 

I promised in my last post to share my pictures and recipe for spicy roasted broccoli.  Well, I forgot my camera cord when I left Duluth, so you'll have to wait.  On the upside, you know what jicama is :) 

BBQ Pulled Pork

Do you know what makes me feel better when my cookies fail batch after batch?  Pulled pork.  Spicy, meaty, smoky, wonderful pulled pork.  I assume that the healing properties of shredded meat are shared by all.  Here is what I do and it turns out every time.  (Unlike YOU, you stupid bacon cookies.  Whoever thought of bacon cookies?  Stop it right now.)

I have adapted my mother-in-law's method only slightly.  I have a thing with meat on bones, I deal with it when I have to, but mostly I avoid bone-in meat when I can.  I can avoid bone-in meat when making pulled pork because you can make it with tenderloin.  The recipe is easily doubled to serve 8...or yourself 8 times.

1 unflavored pork tenderloin

1 large sweet onion, quartered

a small palmful of coarse sea salt

1 bottle of blue label Famous Dave's BBQ

1/2 sweet onion, chopped

1.  Chop tenderloin into 1-2" pieces and quarter your large onion.

2. Place pork in to crockpot or slowcooker, cover with onion chunks and salt.

3. Cook at high until pork is done through.

4. Remove onion chunks (they are mushy now, watch out!) and throw them away.

5. Shred pork with two forks.

6. Stir in one bottle of bbq.  Turn heat down to low and warm through.

7. When ready to serve, mix in chopped onion.  (We like the crunch.)

Serve with jalobeanos (!) and roasted broccoli.  (Pictures tomorrow)