Indian Curry with Chicken and Easy Brown Rice

Last post, I mentioned that I would be on a monthly posting schedule until life got more settled. That was in April. Now, it is almost August, and I, as always, have failed to regularly share delicious recipes from our kitchen on the blog world. The truth of the matter is that our kitchen has not produced much more than salads and sandwiches for the last several months! We took on a big adventure of making a cross-country move, which involved selling all of our prized possession (including most of my stocked kitchen), packing what we could fit in our Toyota Avalon, and starting over in North Carolina. A big adventure might be an understatement... Let's call it a colossal life change. That's a story for another day (or days), maybe warranting its own blog. For now, let's get back to the theme of this blog - FOOD.

Food and adventure have gone hand-in-hand in our world. Most recent adventures include cooking with absolutely no equipment, slowly piece-mealing a kitchen back together, and taking on the challenge of cooking as many recipes as possible from the cookbooks that made the travel cut. Prepare yourself for several new recipes from America's Test Kitchen Family Cookbook, America's Test Kitchen Healthy Family Cookbook, and The Essential Best Foods Cookbook. To start, Indian Curry with Chicken and Easy Brown Rice from the Healthy ATK Cookbook!

 

 

This curry was a bit different than we were expecting, but it was absolutely delicious. It was definitely not as spicy as we like, but that can easily be fixed. Very easy to prepare, quick clean up, and makes enough for leftovers! You definitely want to make some rice to go with it, as it is much more soup-like than typical Indian curry. Also, don't skimp on the carbs... treat yourself to some naan - make your own or try Trader Joe's!

Indian Curry with Chicken - America's Test Kitchen Healthy Family Cookbook
Ingredients:
1 (14.5 oz) can whole peeled tomatoes
2 1/2 T. canola oil
4 1/2 tsp. curry powder
1 tsp. garam masala
1 onion, minced
1 jalapeno chile, stemmed, seeded, and minced (we added in the seeds for more heat)
3 garlic cloves, minced
1 T. grated fresh ginger
1 T. tomato paste
1 c. water
1 lb. boneless, skinless chicken breasts (2-3)
1/2 head cauliflower (about 1 lb.), cored and cut into 1-inch florets (about 3 cups)
1 c. frozen peas, thawed
1/2 c. plain whole milk yogurt
1/4 c. minced fresh cilantro
Salt

Directions:

Pulse the tomatoes with their juice in a food processor until no large chunks remain, about 5 pulses; set aside.

Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering. Add the spices and cook for about 30 seconds. Add in the onion and cook for about 5 minutes. Add the jalapeno, garlic, ginger, and tomato paste and cook for 30 seconds more. Stir in the water and tomatoes, then add the chicken and cauliflower. Bring to a simmer for 12-18 minutes, or until the chicken is cooked through, flipping the chicken halfway through. Transfer the chicken to a carving board and shred into bite-sized pieces.

Put the shredded chicken and any accumulated juices back into the pot, then add the peas and simmer until heated through (about 2 minutes). Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve with Easy Baked Brown Rice and extra plain yogurt.

Easy Baked Brown Rice - America's Test Kitchen Healthy Family Cookbook

Ingredients:
1 T. olive oil
1 small onion, minced
Salt and pepper
2 1/4 c. water
1 c. low-sodium chicken broth
1 1/2 c. long-grain brown rice, rinsed and drained

Directions:

Preheat oven to 375 degrees. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and 1/4 tsp salt and cook, stirring occasionally, until well browned, 12-14 minutes. (NOTE: I know this seems like a really long time to cook onions, but it really does make the dish very flavorful!)

Add the water and broth, cover, and bring to a boil. Off the heat, stir in the rice. Cover and bake until the rice is tender, 65 to 70 minutes.

Remove the pot from the oven, uncover, and fluff the rice with a fork, scraping up any rice that stuck to the bottom. Lay a clean folder kitchen towel underneath the lid. Let sit for 10 minutes. Season with salt and pepper to taste.

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Extraordinary Steamed Artichokes

Do these green bulb, prickly leaf things scare you? I have to admit, artichokes are a bit intimidating.  My family didn't ever buy them growing up, and I wasn't quite sure how you cook them, much less how you eat them.  The unknown is a foreign land to me, one that I quickly avoid whenever possible.  Artichokes fall in that category... I know, I'm a wimp. True statement.

So, what inspired me to pick up this little guy in the produce section yesterday? For one, we make a significant effort to eat fruits and veggies that are in season and on sale.  That, in combination with prepping the hubby's simplistic, but fancy birthday dinner, helped this unique veggie hop right into my shopping cart.  It's so exquisite!

The best surprise about my artichoke experience is how easy it was to prepare! I was worried that just having a plain old steamed artichoke would be bland.  Turns out, Tyler Florence on the Food Network knows how to break out the flavor in a super easy way! We served with melted butter mixed with lemon juice, but we didn't even need it.  One artichoke was more than enough for the two of us, and we still had left overs.  I'm going to eating a lot more of these, for sure!

Ingredients:

4 Sprigs fresh parsley
4 garlic cloves, peeled and whole
2 bay leaves
2 lemons, halved
1/4 c. white wine
2 Tbsp. olive oil
1 quart chicken broth or water (I used water)
Salt and Pepper
2 whole artichokes (I just cooked one)


Directions

1. Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

2. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

3. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.





Recipe from foodnetwork.com

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Chicken Pot Pie with Cream Biscuits

If you are just looking for a biscuit recipe, skip all my boring commentary and skip on down!

I understand that I have several recipes on this blog that are some variation of Chicken Pot Pie.  What can I say, I love my one-dish, carb-covered meals! This is another Test Kitchen masterpiece that is easy to make, full of veggies (and fat, but no one needs to pay attention to that), and gives you a few days of fantastic leftovers.  You could probably substitute any of the vegetables for whatever is in season.  Instead of biscuits, you can also use a pie topping, but I find the biscuits easier and more delicious... Whatever floats your boat!

Cream Biscuits

Ingredients:

2 c. all-purpose flour, plus extra for the counter

2 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 c. heavy cream

Directions for Biscuits:

1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper (unless you're making pot pie, then just make up the dough).

2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.  Stir in the cream with a wooden spoon until the doug forms, about 30 seconds.  turn the dough out onto a lightly floured counter and gather into a ball.  Knead the dough briefly until smooth, about 30 seconds.

3. Pat the dough into a 3/4" thick circle.  Cut the biscuits into rounds using a biscuit cutter. They're now ready for the pot pie, or you can bake them for 15 minutes on your prepped baking sheet!

Pot Pie

Ingredients:

4 Tbsp. unsalted butter

3 carrots, peeled and sliced 1/4" thick

2 ribs celery, sliced 1/4" thick

1 onion, minced

Salt

2 garlic cloves, minced

2 tsp. fresh thyme or 1/2 tsp. dried

1/2 c. all-purpose flour

1/4 c. dry sherry

3 c. low-sodium chicken broth

1/4 c. heavy cream

2 bay leaves

Pepper

3 lbs. boneless, skinless chicken breasts, trimmed and cut into 1" pieces

1 c. frozen peas

2 Tbsp. minced fresh parsley

1 Recipe Cream Biscuits (see above)

Directions:

1. Preheat oven to 425 degrees.  Melt the butter in a large Dutch oven over medium heat.  Add the carrots, celery, onion, and 1/4 tsp salt and cook until softened, about 7 minutes.

2. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the flour.  Slowly whisk in the sherry, scraping up any browned bits.  Stir in the broth, cream, and bay leaves.  Simmer until the mixture is thickened, about 10 minutes.

3. Season the sauce with salt and pepper to taste.  Stir the chicken into the sauce and continue to simmer until the chicken is cooked through, about 10 minutes.

4. Discard the bay leaves and stir int he peas and parsley.  Pour the mixture into a 9" x 13" baking dish.

5. Lay the biscuits over the filling.  Bake until the topping is golden brown and the filling is bubbly, about 20 minutes.  Let cool for 5-10 minutes before serving.

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Roasted Salmon, Grape Tomatoes and Leeks with Sparkling Wine Sauce

 My only, only critique for this dish is longest title ever. It pretty much lists every ingredient in the recipe... I do understand, however, that each of the title ingredients plays a key role in the unique flavor. Why don't we just call it Gourmet Roasted Salmon? I think that fits.

Ingredients:
1 pint grape tomatoes
2 leeks, white parts only, cut into 1/4" rounds
1 tbsp extra-virgin olive oil, divided
1 tsp. dried thyme
Salt and ground pepper
4 (6 oz) salmon fillets, skin removed
1/2 cup Prosecco sparkling white wine
1 tbsp mined shallot
1/2 cup fat-free, reduced sodium chicken broth
1 tbsp cold unsalted butter, cut into small pieces

Directions:

1. Preheat the oven to 400 degrees.

2. In a baking pan with shallow sides, combine the tomatoes and leeks. Add 1 tbsp of the oil, the thyme, 1/2 tsp salt and some black pepper.  Toss with your hands to coat the vegetables.  Roast until the tomatoes are wrinkled and the leeks soft but not mushy, about 15 minutes.  Remove from the oven and set aside.  Increase the oven temperature to 425.

3. In a medium ovenproof skillet, heat the remaining oil over medium-high heat.  Arrange the salmon in the pan, skinned side up, and cook until browned, about 3 minutes.  Using a wide spatula, turn the salmon.  Transfer the pan to the oven and roast until the salmon is just translucent in the center where it is thickest, 4 to 5 minutes.  Carefully remove the pan from the oven as it is very hot.  Place it on the back of the stove.

4.  In a small, nonreactive saucepan, combine the wine and shallot and set over medium-high heat.  Boil until the wine is reduced to 2 tbsp, about 4 minutes.  Pour in the broth and boil until there is 1/4 cup liquid.  Off the heat while whisking vigorously, drop in the cold butter a few pieces at a time, blending them in before adding more.  Season to taste with salt and pepper.

5. Place a salmon fillet in the center of each of 4 dinner plates.  Spoon roasted tomatoes and leeks on either side and spoon the sauce over the fish.  Serve immediately.

The cookbook instructs that the left over Prosecco be used to toast the chef - cheers!

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Thai-Style Stir Fry

This is definitely a keeper!  Straight from the October 2012 Cook's Illustrated, it's another America's Test Kitchen winner.  Chicken, eggs, broccoli, and rice noodles tossed with the most flavorful sauce, you really can't go wrong.

The key in this recipe is LEAVE IT ALONE.  When I say without stirring or stirring once, I mean it.  I was very skeptical of this method, as I am an extremely impatient cook, and want to stir every 2 seconds.  By not stirring, you are allowing the flavors to really explode. It creates a few charred/browned parts, but this is key in flavor development. Trust me!!

Ingredients:

Chile Vinegar:
1/3 cup white vinegar
1 Serrano chile, stemmed and sliced into thin rings

Stir Fry:
2 boneless skinless chicken breasts, trimmed and cut against grain into 1/4 inch thick slices
1 tsp. baking soda
8 oz. (1/4" wide) rice noodles (ATK recommends A taste of Thai Rice Noodles, straight cut)
1/4 c. vegetable oil
1/4 c. oyster sauce
1 Tbsp plus 2 tsp soy sauce
2 Tbsp packed dark brown sugar
1 Tbsp white vinegar
1 tsp molasses
1 tsp fish sauce
3 garlic cloves, sliced thin
3 large eggs, lightly beaten
10 ounces broccoli or broccolini, florets cut into 1" pieces

Directions:

1. For the chile vinegar: Combine vinegar and Serrano in bowl.  Let stand at room temperature for at least 15 minutes.

2. Combine chicken with 2 tablespoons water and the baking soda in a bowl.  Let sit at room temperature for 15 minutes.  Rinse chicken in cold water and drain well.

3. Bring 6 cups of water to a boil.  Place noodles in a large bowl.  Pour boiling water over noodles.  Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through.  Drain and rinse with cold water.  Drain well and toss with 2 teaspoons oil.

4.  Whisk together oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce in a bowl.

5.  Heat 2 teaspoons oil and the garlic in a 12" skillet over high heat, stirring occasionally, until garlic is deep golden brown, 1 to 2 minutes.  Add chicken and 2 tablespoons of the sauce, toss to coat, and spread chicken into an even layer.  Cook, without stirring, until chicken begins to brown, 1 to 1 1/2 minutes.  Using tongs, flip the chicken and cook, without stirring, until second side begins to brown, another 1 to 1 1/2 minutes.  Push chicken to 1 side of skillet, add 2 teaspoons oil and the eggs to the cleared part of the skillet.  Using a rubber spatula, stir the eggs gently and cook until set but still wet.  Stir eggs into chicken and continue to cook, breaking up large pieces of eggs until eggs are fully cooked, 30 to 60 seconds.  Transfer chicken mixture to a bowl.

6.  Heat 2 teaspoons oil in the now-empty skillet until smoking. Add broccoli and 2 tablespoons sauce, toss to coat.  Cover skillet and cook for 2 minutes, stirring once halfway through cooking.  Remove lid and continue to cook until it is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking.  Add broccoli to the chicken bowl.

7. Heat 2 teaspoons oil in now-empty skillet until smoking.  Add half of noodles and 2 tablespoons sauce and toss to coat.  Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking.  Transfer noodles to bowl with chicken mixture.  Repeat with remaining 2 teaspoons oil, noodles, and sauce.  When second batch of noodles is cooked, add contents of bowl back to skills and toss to combine.  Cook, without stirring, until everything is warmed through, 1 to 1/2 minutes.  Serve immediately, passing the chile vinegar separately.

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Quinoa with Corn and Pecans

One of my absolute favorite features of the Best Foods Cookbook is the unique pairings of ingredients. I never would have thought to put pecans, corn, and BACON in quinoa.  I'm so thankful for creative, innovative minds such as Dana Jacobi (author of the cookbook)!  This was so quick and simple to make. Enjoy!

Ingredients:
3 tsp. canola oil, divided
1 strip bacon, finely chopped
1 small red onion, finely chopped
2 cups cooked quinoa (recipe calls for red quinoa, but as you can see, I used standard quinoa)
3/4 cup frozen yellow corn kernels
1/2 cup fat-free, reduced-sodium chicken broth
1 1/2 tsp apple cider vinegar
Salt and freshly ground pepper
1/3 cup chopped pecans

Directions:

1. In a medium saucepan, heat 2 teaspoons of the oil over medium high heat.  Add the bacon and cook, stirring, until it colors, 2 minutes. Remove with a slotted spoon and set aside.

2. Add the remaining 1 tsp oil to the pot.  Mix in the onion and cook, stirring often, until it is golden, 4 minutes. Add the quinoa, corn, broth, and cooked bacon.  Cook, stirring, until the pilaf is heated through, 3 minutes.  Off the heat, mix in the vinegar and season to taste with salt and pepper.  Transfer to a serving bowl and sprinkle on the pecans.

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Meatier Meatloaf

I don't like meatloaf, but I like this. It came from my monthly Cook's Illustrated magazine put out by America's Test Kitchen. Need I say more?

Ingredients:

2 tablespoons unsalted butter
1 onion, chopped fine
6 ounces white mushrooms, trimmed and sliced thin
1 tablespoon tomato paste
3 tablespoons plus 1/2 cup low-sodium chicken broth
2 garlic cloves, minced
2 large eggs
2 tablespoons soy sauce
1 tablespoon unflavored gelatin
1/2 slice hearty white sandwich bread, torn into 1" pieces
1/3 cup minced fresh parsley
2 teaspoons Dijon mustard
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1 pound ground pork
1 pound 85% lean ground beef

Glaze:
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
1 teaspoon hot sauce
1/2 teaspoon ground coriander

Directions:

*NOTE: This took way longer than I anticipated. I failed to see that it would take 75-90 minutes to cook, and then 20 minutes of sit-time before serving. Please learn from my mistake, and if you don't want to eat dinner at 10 pm, don't start it when I did.  Whoops.

1. Preheat the oven to 350 degrees.  To prep the pan, fold heavy-duty aluminum foil to form a 9" by 5" rectangle.  Center foil on wire rack set in a rimmed baking sheet.  Poke holes in the foil with a skewer about 1/2 inch apart.  Spray foil with vegetable oil spray.

2. Melt butter in a skillet over medium heat.  Add onion and mushrooms; cook, stirring occasionally, until beginning to brown, 10-12 minutes.  Add tomato paste and cook, stirring constantly until browned, about 3 minutes.  Reduce heat to low; add 3 tablespoons broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened about 1 minute.  Transfer mushroom mixture to large bowl to cool.
3. Whisk eggs, remaining 1/2 cup broth, and soy sauce together in bowl.  Sprinkle gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.
4. Pulse bread in food processor until finely ground, 5 to 10 pulses. Add gelatin mixture, cooled mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses.  Transfer bread-crumb mixture to large bowl.  Add pork and beef and mix with hands to thoroughly combine.
5. Transfer meat mixture to foil rectangle and shape into 9 by 5 inch loaf using wet hands.  Bake meatloaf until it registers 155 to 160 degrees, 75 to 90 minutes. Remove from oven and turn on broiler.

For the glaze:
6. While meatloaf cooks, bring all ingredients to simmer in small saucepan over medium heat.  Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and begins to brown at edges, about 2 minutes.  Remove meatloaf from oven and spread evenly with remaining glaze; return to broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer.  Let meatloaf cool for 20 minutes before slicing and serving.

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Chicken with Pear and Avocado

Another gem from the newest cookbook in my growing library.  I have to admit that M and I were both extremely leery of this recipe, with the combination of sweet, savory, and new (never had leeks before!).  It turned out incredible! It was so simple to whip up, and the simple sauce adds so much flavor.  This would be delicious diced up on a green salad or with whole wheat pasta.  I can't wait to make it again when pears are actually in season!

Ingredients:
4 boneless, skinless chicken breast halves
1 Tbsp canola oil
Salt and Pepper
1 Tbsp. unsalted butter
1 leek, white part only, halved lengthwise and thinly sliced crosswise
1 Bartlett or Anjou pear, peeled and cut into 1/2" pieces
1/4 cup dry white wine (we used Columbia Crest Cabernet Sauvignon, which was accompanied the meal quite well in a glass!)
1/2 cup fat-free, reduced-sodium chicken broth
1/2 large or 1 small ripe Hass avocado, cut into 12 slices

Directions:

1. In a medium skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper.  Saute the chicken until lightly browned on both sides and white in the center, about 6 minutes, turning once.  Transfer the chicken to a plate, and tent with foil to keep warm.

2. Melt the butter in the pan.  Add the leek and saute until soft, 5 minutes.  Add the pear and cook until warmed through, 3 minutes, turning once.  Add the leek and pear to the chicken.

3. Deglaze the pan with the wine, using a wooden spoon to scrape up the browned bits, then boil until the wine is almost evaporated, 2 minutes.  Add the broth and boil until it is reduced by half, 4 minutes.

4.  On each of 4 dinner plates, place a piece of chicken.  Top each with 3 avocado slices and spoon one-quarter of the pear/leek on top of each.  Drizzle on the hot pan juices.  Serve immediately.

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Mexican Mole Chicken Salad

Ingredients:

1 tbsp. natural unsweetened cocoa powder

2 tsp. curry powder
1 tsp. sweet/hot Hungarian paprika
1/2 tsp. ground coriander

1 tsp. salt

1/4 tsp. freshly ground pepper

4 (4 ounce) pieces boneless, skinless chicken breast

8 cups loosely packed spinach

1 Granny Smith apple, halved and tinly sliced lengthwise

1 green bell pepper, cut into 1/4" strips

1 small red onion, cut into thin rings

4 tbsp. raisins

4 tbsp. slivered almonds, toasted

1/3 c. Spiced Buttermilk Dressing

Directions:

Preheat the oven to 350 degrees.  On a small plate, combine the cocoa, curry powder, paprika, coriander, salt and pepper. One at a time, dredge the chicken pieces int he seasoning, coating them all over liberally, then place on a baking sheet.  Bake the chicken until a thermometer inserted in the center registers 165 degrees and the juices run clear, about 20 minutes.  Set the chicken aside to cool until lukewarm or room temperature.

In each of 4 wide shallow salad bowls, make a bed of the spinach.  Add the apple, then the green pepper strips. Cut each chicken breast across the grain into 1/4" diagonal slices and arrange on top of each salad.  Add the onion rings, raising, and almonds.  Serve with dressing.

Spiced Buttermilk Dressing:

2/3 c. regular or light buttermilk

1 tbsp. fresh lime juice
1 tsp. canola oil

1 clove garlic, minced

1/2 tsp. ground cumin
1 tsp. salt

1/4 tsp. pepper

Whisk together all ingredients.  Set aside for up to 4 hours.

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Herb-Stuffed Flank Steak

OH MY DELICIOUSNESS

This was to die for.  I highly recommend using a top-quality steak; it really makes a difference in the tenderness and flavor of the meat.  This is meant to be savored. Slowly. Deliciously.

Ingredients:

Marinade:

1/4 cup dry red wine (we used a Cabernet Sauvignon and the left over paired perfectly with dinner)

2 Tbsp. fresh lemon juice

1 Tbsp. reduced-sodium soy sauce

1/2 tsp. freshly ground pepper

2 Tbsp. extra-virgin olive oil

1 (1 1/2-3/4 lb.) flank steak

Stuffing:

4 cloves garlic

1/2 c. chopped flat-leaf parsley

1 Tbsp. chopped fresh thyme

2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1 Tbsp. extra-virgin olive oil

1/3 c. fresh goat cheese

Directions:

1. In a 1-gallon resealable plastic bag, combine the wine, lemon juice, soy sauce, and pepper and shake to dissolve.  Add the oil and set aside.

2. Place the meat on a work surface with a short end facing you. Using a long, thin knife, cut the meat horizontally in half so the steak opens like a book (it will be very thin). Place the steak in the marinade bag, seal, and refrigerate for 1 hour.  *Be sure to take the meat out after 1 hour or the wine will overpower the other flavors*

3. Preheat a gas or charcoal grill to medium.  For charcoal, mound the briquettes toward one side of the grill.

4. Place the garlic on a cutting board.  With a heavy knife, chop and smear it to a paste.  Place the garlic paste in a small bowl.  Add the parsley, thyme, lemon zest, salt, pepper, and oil.

5. Remove the steak from the marinade and pat dry.  Discard the marinade. Lay the meat on a work surface so what was the seam lies horizontally  Cover the meat with the filling, leaving a 1" border at the top.  Sprinkle on the goat cheese.  Working from the bottom, roll the steak up like a jelly roll.  Thread toothpicks along the edge to seal the roll closed.

6. Grill the meat over direct heat, turning it every 3 minutes to brown it on all sides, 9 minutes in all.  If using a gas grill, turn off the center row of burners.  For charcoal, move the meat to a cooler side of the grill. Cover and grill the meat over indirect heat, starting to check at 8 minutes and removing the steak when a thermometer inserted in the center registers 130 degrees for medium-rare.  Let the steak stand for 10 minutes, then cut crosswise into 12 slices.

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Weeknight Chili

Photo from America's Test Kitchen

This was the perfect dinner to feed to our weekend guests ~ It was so easy, hearty, and delicious! I was able to prep it all before they even arrived so that I didn't have to miss out on any of the fun! =) Don't be alarmed at the mass amount of chili powder in this recipe; because this is a slow cooker recipe, the heat dies down and you're left with great flavor.

Ingredients:

2 T. oil

2 onions, chopped medium

1 red bell pepper, stemmed, seeded and chopped medium

1/4 cup chili powder

1 Tbsp. cumin

1/2 tsp. cayenne pepper

Salt

6 garlic gloves, minced

2 lbs. ground beef (85% lean to help with the moisture)

1 (28 oz) can tomato puree

1 (28 oz) can diced tomatoes

2 (15.5 oz) cans red kidney beans, rinsed

Pepper

Directions:

1. Heat oil in a large Dutch oven (or stock pot) over medium heat until shimmering.  Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp salt.  Cook until the vegetables are softened, about 5 minutes.  Stir in the garlic and cook for 15 seconds.

2. Add the beef and increase the heat to medium-high.  Cook, breaking up the beef, until no longer pink, about 10 minutes. Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits.  Bring to a simmer, then pour into the slow cooker.

3. Cover and cook on low for 6-8 hours or high for 4-5 hours.  Stir in the beans during the last hour of cooking.  Before serving, season with salt and pepper to taste.  Serve with cheddar cheese and sour cream, if desired.

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Pizza Bread

I've been craving pizza lately. The thing is, I don't really like pizza sauce... so, really, I'm just craving bread and cheese.  Well, I came across this recipe on Pinterest, and decided to mesh it with my Healthy ATK pizza crust to satisfy the craving. 

Final verdict: delicious cheesy bread and a ready-to-go crust in the freezer! You can either make two loaves of bread, two 14" pizza crusts, or one of each - both would freeze well, also.

Ingredients:

2 cups bread flour
2 cups whole-wheat flour
2 1/4 tsps. instant or rapid-rise yeast
1 1/2 tsps. salt
3 Tbsp. olive oil
1 1/2 cups warm water (110 degrees)

(For bread, you will also need cheese and herb butter)

Directions:

Pulse the bread flour, whole wheat flour, yeast, and salt in the food processor until combined.  With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.

Let the dough rest for 2 minutes, then process for 30 seconds longer.  If the dough is sticky and clings to the blade, add 1/4 cup more bread flour, 1 tablespoon at a time, and pulse to incorporate.

Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball.  Place the dough in a large, lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Punch dough down and separate dough into two balls.  To freeze pizza dough, as I did, simply wrap one ball tightly in plastic wrap and put in a freezer bag for up to one month.  Let the frozen dough thaw on the counter for 2 to 3 hours or overnight in the fridge before using.

For the bread:


Shape one ball of dough into a long baguette.  I twist mine as directed so that it holds its shape better.  Cover with plastic wrap and let rise for about 30 minutes.  Meanwhile, preheat the oven to 400 degrees.  Once warm, place bread in oven and reduce heat to 350 degrees.  Bake for 20 minutes.  While its baking, melt some butter (I used less than half a stick for one loaf) with a clove of garlic, some salt and italian herb seasoning (about 1/2 to 1 tsp of each) and slice your choice of cheese (I used about 8-10 slices of cheddar, and sprinkled with parmesan).  Brush the loaf with half of the butter, then return to the oven for 5-7 minutes or until top is golden brown.  Let bread cool for 15 minutes, then, slice into 1" slices diagonally about 3/4 of the way down.  Brush the remaining butter into slices and then tuck in the cheese slices.  Bake for about 3-5 more minutes, until the cheese is melted.  Serve immediately!

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Four Cheese Veggie Lasagna

Photo from allrecipes.com

This was an experiment to use up some stray vegetables and random tubs of ricotta and pesto. I personally loved it. The husbands reaction was as it always is with meatless dinners: "it's interesting." Give it a try! Try original recipe calls for pumpkin, eggplant, and fresh tomatoes instead of squash, bell pepper and canned tomatoes. Use what you'd like!

Ingredients:
1 small butternut squash, peeled and diced
1 green bell pepper, sliced into 1/2 inch rings
1 can diced tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
1 7-oz container pesto
2 eggs, beaten
salt and pepper to taste
1/2 tsp Italian herb seasoning
1 (15 ounce) can tomato sauce
9 oven ready lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

 Directions:

Preheat oven to 350 degrees F (175 degrees C). Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Place green pepper rings on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Sprinkle with italian herb seasoning. Lay three lasagna noodles over the sauce. Arrange a single layer of green pepper slices over pasta and top with half the ricotta mixture. Cover with three more noodles. Spread the diced tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining three noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

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How to stretch chickens for $10.

Not physically, of course.  I would know the first thing about stretching chickens - as much as I would like eggs, and some day hopefully will have chickens so I can have eggs, I'm pretty sure I will refuse to touch them, at any cost.  I don't think that chickens need stretching anyways... they do it themselves when they get up after laying some eggs.  Okay, enough. It's the end of a long day, and I'm starting to turn into a pumpkin.  So sad it's not pumpkin season anymore...

Sheesh. Yes, we're talking about chicken here. So here's the deal:  did you know that buying whole chicken is ridiculously cheaper than buying chicken breasts, or any other form of chicken?  It is. At Winco the other day, boneless skinless chicken breast was going for $4.99/lb.  Right next to it, whole chickens were $.99/lb. Crazy, I know.

What's crazier is that usually I buy boneless, skinless chicken breasts, even though I'm fully aware of the price difference, and the ease of cooking whole chickens.

The craziest thing, is that I finally remembered how easy it is, saved myself some bucks, and bought the whole chicken.

And made 2 different dishes.

Double-batches.

That serve 8-10 people each.

And still have left over meat for sandwiches.

Crazy.

Oh, and not to mention, I used the left over bones to make 8 quarts of chicken broth.

2 chickens, $10, and a little bit of time in the kitchen, and I've got myself a fishes and loaves situation.

Okay, so I'm done rambling, and we're going to get down to the bottom of this.  I'll tell you how to cook the chicken, you can choose what you want to do with it.  I made freezer meals for some friends in need, and used one for pan for dinner this week of Chicken and Dumplings and Layered Chicken Enchiladas.  Both freeze very well.

So, first, you want to make sure you have a big roasting pan.  To cook 2 birds at once, they need to not be too cramped; they can touch, but just make sure they're not too squished.  You'll also want a large u-rack.  If you don't have a roasting rack, just make your own out of a bed of quartered onions and chunks of carrots.  Works fantastic.

Preheat your oven to 375 degrees.  To prep the birds:
1. Remove the innards (This is extremely disgusting, and I have to close my eyes and think happy thoughts, otherwise I think about how I'm digging inside a chicken and grabbing its heart and liver and such... gross. Just get in there, get the job done, and get out.)

2. Pat them dry with a paper towel

3. For each chicken, mix 2 Tablespoons of softened butter with 1 Tbsp. fresh tarragon, parsley, or chives, 1/4 tsp. salt and 1/4 tsp. pepper.  I know some of you may not like the idea of using so much butter (Total it will be 6 Tbsp.), but Test Kitchen says its extremely important for keeping the chicken from drying out in the oven.

4. Rub 1 Tbsp. of the butter mixture under the skin on each breast.  I did this by using a spoon, then holding my hand over the skin and pulling the spoon out. I squished it all around; this kept my from getting my hands buttery and having them under the skin of the chicken. I find that gross too.

5.  Brush each chicken with 1 Tbsp. melted butter.  Add 2 cups of water to the bottom of the roasting pan.

6.  Roast for 40 minutes.  Increase the oven temperature to 450 degrees, rotate the pan, and roast until internal temperature (on an instant read thermometer) reads 170 degrees, about 30 minutes longer.

7.  Tip the pan so that the juice from the cavity runs into the roasting pan.  Let rest for 20 minutes on cutting board before carving.  I'm sure there's a pretty way of carving, but since I knew I was using the meat as shredded bits, I just ripped the thing apart like a scavenger.  It got the job done.

Aren't they pretty?  I was able to get about 12 cups of meat off of these.

** To make chicken broth, put each carcass/bones in a large stock pot (so two pots), fill with water, add in large chunks of carrots, celery, and onion.  Season with large spices such as thyme, sage, bay leaves, etc.  Let simmer for at least 5 hours (We did ours on med-low overnight). Discard everything, skim off the fat, then freeze in quart-sized ziploc bags.

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Apple-Stuffed Pork Chops

I forgot to take a picture of this simple and delicious dinner, but this is kinda what it looked like:

We served this with asparagus and mashed potatoes: quick and hearty! Thanks to Matt for the recipe!

Ingredients:

4-6 thick-cut pork chops, sliced in half (I didn't cut through so that I would have a pocket)

1 small onion, diced

1 medium apple, peel and diced

2 cloves of garlic

Salt and Pepper

Directions:

Preheat oven to 400 degrees.  Saute the garlic in oil until fragrant, about 30 seconds.  Add in the onion and apple and saute until tender, about 5-6 minutes.  Remove from heat and let cool.  

Season the pork chops with salt and pepper.  Fill the chops with the onion-apple mixture (I used a spoon, which worked great).  Sear the chops, about 2 minutes per side.  Transfer the pan to the preheated oven, and let cook for about 10 minutes, or until the pork is no longer pink.  

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Skillet Chicken Tamale Pie

I was craving a new recipe, something I had never made before... I flipped through my Healthy Test Kitchen Cookbook, and this was the recipe I landed on (mainly because I had MOST of the ingredients, and substitutes for the things I didn't have).  I made two mistakes... I had cut the recipe in half, but kept the topping the same... the ratio was off; definitely needed to keep the filling the same! Second mistake was turning the oven on to 450 degrees when its 85 degrees outside... oops.

Try it out and tell me what you think.  I will post the recipe as is, but add in my changes (minus the ratio)

Ingredients:

Filling:

1 lb. boneless, skinless chicken thighs (5-6) trimmed

Salt and Pepper
2 tsp. extra-virgin olive oil
1 onion, minced
3 poblano chiles, stemmed, seeded, and chopped fine (I subbed green bell pepper)
3 garlic cloves, minced
1 T. all-purpose flour
1 1/2 c. chicken broth
1 (15-oz.) can hominy, drained and rinse (for those of you who don't know, this is found in the mexican aisle and really doesn't have a replacement... it's corn kernels, similar to grits... I just used frozen corn)
1 (7-oz) can chopped green chiles (I omitted)
1 ear corn, kernels removed (I used frozen)
1 cup shredded cheddar cheese
1/4 c. minced fresh cilantro (I omitted)

Topping:
3/4 c. all-purpose flour
3/4 c. yellow cornmeal
3 T. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
1 large egg
1 T. unsalted butter, melted and cooled

Directions:
Filling:
1. Preheat oven to 450.  Pat the chicken dry and season with salt and pepper.  Heat the oil in a 12-inch ovenproof skillet over medium-high heat until just smoking.  Add the chicken and cook until browned on both sides, 6-8 minutes.  Transfer the chicken to a plate, leaving the fat in the pan.

2. Add the onion and poblanos to the fat in the skillet and cook until softened and lightly browned, 5-7 minutes.  Stir in the garlic and cok until fragrant, about 30 seconds.  Stir in the flour and cook for 30 seconds.

3. Stir in the broth, hominy, chiles, and corn, and bring to a simmer.  Add the browned chicken thighs, cover and cook over medium-low heat until the chicken is tender and can be shredded easily, about 10 minutes.

4.  Remove the skillet from the heat.  Transfer the chicken to a plate, shred into bite-sized pieces when cool enough to handle, then return to the skillet.  Stir in the cheddar and cilantro and season with salt and pepper to taste.  Cover to keep warm while preparing the topping.

Topping:
1. Whisk the dry ingredients together in a lark bowl.  In a separate bowl, whisk together the buttermilk and egg.  Stir the buttermilk mixture into the flour mixture until uniform, then stir in the melted butter until just combined.

2. Return the filling to a simmer over medium-high heat, then smooth into an even layer.  Off the heat, dollop the cornbread topping evenly over the filling, cover the filling completely.  Bake until the topping is golden and set, 15-20 minutes.  Let the pie cool for 10 minutes before serving.

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Pulled Pork Sandwiches

Yum.

Recipe to be added later... I just wanted to tempt to you and make your mouth water at the sight of our homemade pulled pork and coleslaw. 

Enjoy the picture for now.

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White Chicken Enchiladas

I forgot to give credit for this delicious recipe... thanks to co-worker, Nick, for introducing us to this fantastic enchilada recipe at a potluck!  We found that this makes a great freezer meal - I made two batches for the neighbors when they had their new baby.  Enjoy!

Ingredients:

1 cup chopped onion

1/2 cup chopped green pepper

2 Tbsp. butter

2 cups cooked, chopped chicken

4 oz.  can chopped green chilies

3 tbsp. butter

1/4 cup flour

1 tsp. ground coriander

3/4 tsp. salt

2 1/2 cups low sodium chicken broth

1 cup sour cream

1 1/2 cups shredded monterey jack cheese

12 6" tortillas at room temperature

Directions:

Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt.  Whisk in broth and stir until thickened and bubbly.  Remove from heat and stir in sour cream and 1/2 cup cheese.  Stir 1/2 cup sauce into chicken mixture.

Fill each tortilla with 1/4 cup chicken mixture and place in greased pan:

6 enchiladas per square pan, topped with 1 cup sauce and 1/2 cup cheese

12 enchiladas per 9x13 topped with 2 cups sauce and 1 cup cheese.

To freeze: wrap well with foil, label, and date.  Freeze for up to 2 months.

To Bake: to eat same day, bake uncovered at 350 degrees for about 25 minutes or until bubbly.  From frozen, thaw completely and bake as mentioned, or bake covered 1 hour, then uncover and bake 25 more minutes until hot and bubbly.

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Spaghetti al Limone

I was too focused on the wonderful aromas filling my kitchen that I forgot to take pictures of both this dish and the salad for tomorrow's post.... as always when we have company, I wanted to try out a new recipe.  This was another great meal from America's Test Kitchen (from my subscription to Cook's Illustrated Magazine)!  It's hard to find a cream-sauce pasta that is still light.  This one was perfect.  I used whole wheat noodles and added baked herb chicken.

Ingredients:
1 lb. spaghetti
1/4 c. extra-virgin olive oil
1 medium shallot, minced
1/4 c. heavy cream
2 tsp. finely grated zest and 1/4 c. juice from 3 lemons (I used one large lemon)
1 oz. finely grated Parmesan cheese (about 1/2 cup) plus more for serving
Ground black pepper
2 T. shredded fresh basil leaves (I forgot this)

Directions:

1.  Bring 4 quarts of water to a boil in a large dutch oven.  Add 1 tablespoon salt and hte pasta to the boiling water and cook until al dente.  Reserve 1 3/4 cups cooking water, drain pasta into colander and set aside.

2. Heat 1 tablespoon oil in the now-empty dutch oven and heat over medium heat until shimmering.  Add the shallot and 1/2 teaspoon salt and cook until softened, about 2 minutes.  Whisk 1 1/2 cups of reserved past cooking water and cream into pot; bring to a simmer and cook for 2 minutes.  Remove pot from heat, return pasta, and stir until coated.  Stir in remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan cheese, and 1/2 teaspoon pepper.

3.  Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary.  Stir in basil and season with salt and pepper to taste.  Serve, drizzling individual portions with oil and sprinkling with cheese.

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Chicken Parmesan

So, I did some research on this recipe because I was confused at why it was called Chicken Parmesan when there is no parmesan cheese in it... turns out, I can't read recipes very well!  I completely forgot the parmesan but it still turned out great!  A lot of times chicken parmesan only uses mozzarella cheese.  This recipe is not one of those... unless you're me and don't read the recipe correctly until you go to post it on a blog!

For those of you who are interested:

Parmigiana.  I had to do some research... the answers are slightly differential, but at least they have the same conclusion of where the "Parmesan" comes from.

Both answers agree that it is not called Chicken Parmesan because of parmesan cheese.  It either comes from the word:
1. Parmigiana, meaning "from Parma (northern Italy)", but the recipe is a classic southern Italian dish or
2. Parmiciana, which refers to the wooden slats that overlap in the middle of shutters like eggplant does in Eggplant Parmesan.

Either way, I can't get a straight answer.  What do you think?  Leave comments on this post, please!

Regardless of where the name comes from, and forgetting an important ingredient, it was satisfying!  I served it with tortellini and sauteed zucchini and yellow squash.

Ingredients:

1 1/2 c. breadcrumbs (panko, which is Japanese style breadcrumbs)
1 T. olive oil
1/2 c. Parmesan cheese
1/2 c. all-purpose flour
1 1/2 tsp. garlic powder
3 large eggs
1 T. water
6 boneless, skinless chicken cutlets, pounded 1/4 inch thick
2 c. tomato sauce, warmed (I used marinara sauce, but will include the tomato sauce recipe)
3/4 c. shredded mozzarella cheese
1 T. chopped fresh basil

Directions:
1. Preheat the oven to 475 degrees.  Combine the breadcrumbs and oil in a 12" skillet and toast over medium heat, stirring often, until golden, 10-12 minutes.

2. Transfer the crumbs to a shallow dish, let cool, then stir in the Parmesan.  Combine the flour and garlic powder in a second shallow dish.  In a third shallow dish, whisk the egg whites and water together.

3. Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet.  Pat the chicken dry with paper towels and season with salt and pepper.  With one piece of chicken at a time, dredge it in the flour, then dip in the egg whites, then coat with the toasted crumbs (I use tongs for this).  Lay the breaded chicken on the prepared wire rack.

4.  Spray the tops of the chicken lightly with vegetable oil spray.  Bake until the chicken registers 150-160 degrees, about 8-10 minutes.

5.  Top each cutlet with 2 tablespoons of the sauce and 2 tablespoons of the mozzarella.  Continue to bake until the cheese has melted and the chicken registers 160-165, 3-5 minutes.  Sprinkle with the basil and serve with the remaining sauce.

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