Turkey Mushroom Sloppy Joes

I found this recipe here. It's more of a low carb recipe which we have been trying to eat less carbs and more healthy. This recipe was delicious. Watch the salt tho, the first time I made it, it seemed a little on teh salty side. Add less than called for and then adjust according to taste. I served on a low carb buns that I made but we served opened faced so we had more meat. Was really good! I have made more than once. I also served the sauce on cooked spaghetti squash for something different along with steamed veggies. YUM!

Turkey Mushroom Sloppy Joes

Ingredients:

8 ounces portobello mushrooms, very roughly chopped

2 tablespoons olive oil

1 medium onion, chopped 

1 small red bell pepper, chopped 

Kosher salt and freshly ground black pepper 

1 pound ground turkey (85% lean) ( or ground chicken)

One 13- to 15 -ounce carton crushed tomatoes

1 1/2 teaspoons chili powder 

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon apple cider vinegar 

4 buns, for serving 

Directions:

Wash mushrooms and rougthly chop. Add to a food processor and pulse the mushrooms until finely chopped.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, bell pepper and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the mushrooms and an additional 1/2 teaspoon salt and cook for 3 minutes. Add the ground turkey, 1 teaspoon salt ( add a little less and adjust to taste) and some pepper and cook, stirring and breaking up any clumps with a wooden spoon, until the mushrooms have released their liquid and the meat is browned, about 8 minutes. Add the crushed tomatoes, chili powder, soy sauce, Worcestershire and apple cider vinegar. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Serve on buns.

Portabella Mushroom Tacos

I love tacos. My hubby and I thought it would be awesome to see if we could do a meatless Monday  and Portabella mushrooms have a great meaty texture. These were awesome! Didn’t even miss meat! We topped with avocado and salsa and fresh cilantro. Enjoy!

Portabella Mushroom Tacos

3–4 large portobello mushrooms caps

2 tablespoons olive oil, divided

1 tablespoon Worcestershire sauce or soy sauce

2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1 large onion, cut into thin slices

2 large sweet bell peppers, cut into thin slices

juice of 1 lime

tortillas

taco toppings such as avocado, salsa, hot sauce, lettuce, tomato, onion, black olives, cilantro,      cheese, sour cream, etc.

Directions: 

1. To prepare the mushrooms, rinse them under water and rub your fingers along the dark “gills” on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.
2. In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.
3. Heat a large cast iron or non-stick skillet over medium-high heat.
4. Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.
5. Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.
6. Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.
7.  Add the juice of one lime and stir to incorporate.
8. Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.

Chili Colorado

I LOVE Chili Colorado..... Had it for the first time at a restaurant in California with my hubby's family... have craved it ever since... but wanted to make my own. I watched a you tube video on the Bon Apetit channel and gave it  a try. This uses dried chiles that you can find in the Mexican food section of most grocery stores or specialty stores. This is sooooooo good! you can serve in a bowl with tortillas or on a plate with Mexican rice and beans. We like to break pieces off the tortilla for a scoop... YUMMO!

Chili Colorado

5 dried Ancho chiles

2 dried pasilla chiles

2 dried guajillo chiles

3 cups chicken stock

2 pounds boneless pork shoulder, cut into 1/2 " pieces

Vegetable oil

6 cloves garlic, finely minced

2 bay leaves

1 Tablespoon ground cumin

1 to 2 teaspoons chopped fresh sage

1 to 2 teaspoons chopped fresh Mexican Oregano (if you have Italian oregano that's ok too)

5 cups chicken stock

Salt and Pepper to taste

Take the dried chili's and remove the stems and seeds. You want soft pliable chiles, like a dried raisin. If they are dry and brittle they are too old and will be flavorless. (Throw those out.)

Bring the chicken stock to a boil then cover your chiles with it in a large bowl. Cover with plastic wrap and let steam for about 30 minutes until the chiles are plump and tender. 

Next you put the soaked chiles and all the soaking liquid into a blender and puree until very smooth.

Season your cubes pork shoulder with salt and pepper. In a large dutch oven pan, heat a couple of Tablespoons vegetable oil over medium heat. Add 1/2 of the pork shoulder and brown all sides. You want to do this in two batches. If you over crowd the pan, the meat will steam instead of get a good brown caramel color on it. Remove the first batch to a bowl and do the same with the rest of the cubed pork. 

Add all the pork back into the pot, and add the garlic, bay leaves, cumin, chopped sage and oregano. Stir that around over medium heat until very fragrant (about a minute)

Next, add the 5 cups chicken stock and simmer uncovered for about an hour. Then add the chile puree and simmer another 45 minutes or until the meat is very tender and your sauce is a rich thick mahogany red color. 

Season with more salt and pepper to taste.

You can serve this in a bowl with tortillas on the side. I like to garnish with diced avocado and a bit of  plain cole slaw mix.  you  can also serve along side some Mexican rice. We like to use the tortillas like scoops by breaking off a small piece and scooping into the chili colorado... sooo goood. 

Best Spaghetti Carbonara Ever!

I love a good spaghetti Carbonara.... anything with bacon in it is amazing if you ask me. This recipe was shown on America's Test kitchen and of coarse I had to try it out. It's important to prep everything before you start cooking so you can work fast when making the sauce... the hot water from the pasta helps cook the eggs. I added some thinly sliced grilled chicken to this to make it heartier but it isn't necessary. I also added some cherry tomatoes that I had sliced in half at the end. My garden was exploding with them. Nice addition if you have them. Enjoy!

Best Spaghetti Carbonara ever!

6 to 8 slices bacon, cut into 1/2 inch pieces
1/2 cup water
3 garlic cloves, minced
1 cup Parmesan cheese
2 eggs
1 teaspoon pepper
1/2 pound Spaghetti
1/2 teaspoon Salt
1 or 2 Tablespoons cream (optional)
Cherry tomatoes, sliced (if desired)

Bring bacon and water to simmer in 10-inch nonstick skillet over medium heat; cook until water evaporates and bacon begins to sizzle, about 8 minutes. Reduce heat to medium-low and continue to cook until fat renders and bacon browns, 5 to 8 minutes longer. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Strain bacon mixture onto a paper towel lined plate or bowl and set aside. Measure out 1 tablespoon fat and place in medium bowl. Whisk Parmesan, eggs, and pepper into fat until combined. 
Meanwhile, bring 2 quarts water to boil in large pot. Set colander in large bowl. Add spaghetti and salt to pot; cook, stirring frequently, until al dente. Drain spaghetti in colander set in bowl, reserving cooking water. Pour 1 cup cooking water into liquid measuring cup and discard remainder. Return spaghetti to now-empty bowl.
Drain the rest of the fat from your skillet. Add cherry tomatoes if using them. Cook for a minute. then add your spaghetti to the skillet and toss. Turn heat off.
Slowly whisk ½ cup reserved cooking water into Parmesan mixture. Gradually pour Parmesan mixture over spaghetti, tossing to coat. Add bacon mixture and toss to combine. Let spaghetti rest, tossing frequently, until sauce has thickened slightly and coats spaghetti, 2 to 4 minutes, adjusting consistency with remaining reserved cooking water if needed.  Garnish with more Parmesan Cheese if desired. Serve immediately.

Best Spaghetti and Meatballs Ever!

I love spaghetti and meatballs..... I watched a food network show and the chef soaked their breadcrumbs in milk before adding to the meat mixture. I gave it a try and it makes a difference! The meatballs were so moist! I also finish cooking my pasta in the sauce.... I cook in boiling water till al dente then just a couple more minutes in the sauce. YUMMO! I also like cooking my sauce in the oven for a couple of hours in my big dutch oven pot, love the roasted flavor the sauce gets. Enjoy!

Best Spaghetti and Meatballs Ever

Ingredients:

Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 cup diced roasted red bell peppers and green peppers

2 cloves garlic, sliced

1/4 teaspoon red pepper flakes, or more if you like it spicy

1 tablespoon tomato paste

One 28-ounce can crushed fire-roasted tomatoes

1 teaspoon dried Oregano

1 tablespoon chopped fresh basil

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Kosher salt and freshly ground black pepper

Meatballs:

1/4 cup panko breadcrumbs

1/4 cup milk

1 to 2 lbs ground beef

1/4 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley or dried works

2 cloves garlic, minced

1/4 cup minced onion

Kosher salt and freshly ground black pepper

1/2 teaspoon dried Italian seasoning

Preheat oven to 350 degrees.

Instructions: 

For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef, Parmesan, parsley, minced onion, garlic, Italian seasoning and some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into 2 inch- balls. I dump the mixture out onto a sheet of wax paper. Pat into a rectangle about an inch thick. Then cut into rows both lengthwise and width-wise (is that even a word?) Each square should be enough for about a golf-ball size meatball--Form meatballs and place on a cookie sheet that has been lined with parchment paper and lightly sprayed with non-stick cooking spray. Cook meatballs in oven for about 20 minutes. Remove from oven. 

While meatballs are cooking make the Sauce:

Heat the olive oil in a large, dutch oven medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic, roasted bell peppers and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, oregano, thyme, rosemary, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and bring to a simmer.

When Meatballs are mostly done, add to the sauce. Turn oven down to 250 to 275 degrees. Place the lid onto the dutch oven and put in the oven. let this cook for 1 and 1/2 to 2 hours. 

When sauce is almost ready, cook pasta according to the package directions just to al dente. Drain but save a cup of the water. 

Get your dutch oven out of the oven, and check , if sauce is too thick ad 1/2 to 1 cup of the pasta water and stir. Bring up to a simmer on the stove and add your pasta, let simmer for another minute or two. Garnish individual servings with some grated parmesan cheese. Serve along side a steamed veggie and crusty french bread. Enjoy!!

Chicken and Artichoke Parmesan Casserole

I always love trying out new recipes, I got my latest food network magazine and this recipe was in it and of course I had to try it. I tweaked it here and there for my tastes and with what I had on hand.  You can find the original recipe here.  I also am trying to eat healthier since losing 25 pounds so I served this on spaghetti squash. To do that preheat your oven to 350 and cut your spaghetti squash in half lengthwise. Scoop out the seeds, drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on a parchment lined baking sheet and bake for about 30 minutes or so until tender when poked with a fork. Turn over and cook a couple of minutes longer. Remove from oven and shred with a fork.  Yummy! 

Chicken and Artichoke Parmesan Casserole

Ingredients:

2 tablespoons extra-virgin olive oil

1 10 -ounce package frozen artichoke hearts, thawed

1/4 to 1/2 cup sliced roasted red bell peppers (that you buy in the jar)

1 clove garlic, chopped

1/4 teaspoon red pepper flakes

1 28 -ounce can crushed tomatoes, 

Kosher salt and freshly ground pepper

3 cups chopped rotisserie chicken (skin removed)

1/4 cup fresh basil, roughly chopped, (I used 1 heaping Tablespoon of the minced Basil in the tube you can find in the produce section at Walmart)

1 small container Ricotta cheese 

2 Tablespoons melted butter

1/2 cup Italian bread crumbs

1/2 cup Panko crumbs

1/4 cup grated parmesan cheese

Cooked spaghetti or spaghetti squash for serving.

Directions:

Preheat the broiler.

 Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the roasted red bell pepper slices, garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.

Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.

Dollop the ricotta cheese over the chicken artichoke mixture in the skillet by teaspoons full. Use as much as you like. I used about 1/2 of a small container.

Combine the two breadcrumbs together with 2 tablespoons melted butter. Sprinkle the crumbs over the chicken mixture and top with the grated parmesan.

Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Served over Cooked Spaghetti or if you like cooked Spaghetti Squash. Enjoy!

Hoisin Lime Glazed Salmon with roasted Vegetables

I have been wanted to try cooking with fish more. Which is hard to do living in Idaho, but I found some great fillets at Walmart of all places. I love Hoisin sauce.... so of course I had try this recipe. I tweaked it a bit but it turned out delicious. Enjoy!

HOISIN LIME GLAZED SALMON WITH MIXED VEGETABLES

INGREDIENTS

• 1 and ¼ lbs of salmon fillet, all in one piece

• 4 cups fresh mixed vegetables, cleaned and cut into 1 inch pieces (I used bell peppers, onions, green beans, carrots and broccoli)

• Cooking spray

• Kosher salt and pepper

• ½ cup soy sauce

• ⅓ cup packed brown sugar

• ¼ cup hoisin sauce

• 1 Tablespoon minced ginger ( the kind in the tube in most produce departments)

• 1 teaspoon minced garlic

• 2 tablespoons fresh lime juice

• 1 teaspoon sesame oil

• 1 tablespoon sesame seeds (optional)

• Coconut rice to serve on the side (recipe here, I didn’t add the beans for this recipe- just leave out)

INSTRUCTIONS

1 Combine the soy sauce, brown sugar, hoisin sauce, ginger, garlic, lime juice and sesame oil in a small saucepan; bring to a boil. Once the sauce comes to a boil, lower the heat to medium and simmer for 10 minutes or until sauce has started to thicken. Set the sauce aside.

2 Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil, coat with cooking spray. Place the salmon fillet on one side of the pan; season the salmon with salt and pepper and lightly brush with the hoisin glaze. On the other side of the pan, place the mixed vegetables. Spread the vegetables out into one even layer. Season the vegetables with salt and pepper and spray them with cooking spray. If you need to you can also put the salmon and veggies on separate baking sheets. 

3 Bake in the oven for 8 minutes, then turn the oven to broil and broil for 8 minutes. You made need an additional 1 or 2 minutes depending on how big you cut your veggies and how thick the salmon is. Remove the pan from the oven and brush more glaze over the salmon. Drizzle glaze over the vegetables to taste and then toss to coat. Garnish with sesame seeds. Serve the salmon and vegetables with coconut rice, and any extra glaze on the side for dipping or drizzling

New and Improved Jambalaya

I love to use leftover smoked turkey in Jambalaya.... the recipe I have on here from an earlier post is good, but the last couple of times I have made it the rice gets mushy.... I saw this on Rachel Ray one day and she made the Jambalaya and rice separately. I had to give it a try. I didn't follow Rachel Ray's to the T... I tweaked it a bit for our tastes, and what I had on hand. If you would like the original recipe click here. I also cooked 1 cup Jasmine rice and 1 cup  Quinoa according to the package directions, then I combined the two. I think it makes the rice just a little bit more on the healthy side.
Hope you enjoy!

New and Improved Jambalaya 
adapted from Rachel Rays 'Everything Jambalaya"

Ingredients:

1 cup enriched white rice (I use Jasmine)

1 cup Quinoa

1 tablespoon extra-virgin olive oil

1-14 oz. package smoked sausage, sliced in about 1/4 inch thick slices, on the diagonal

2 cups leftover cooked chicken or turkey, chopped into bite-size pieces (I use leftover turkey)

1 medium onion, chopped

2 stalks celery, chopped

1 green bell pepper, chopped 

1 bay leaf, fresh or dried

Several drops hot sauce

2 pinches cayenne pepper

2 to 3 tablespoons all-purpose flour

1 (14-ounce) can diced tomatoes in juice

1 (14-ounce) can or paper container chicken stock or broth

1 teaspoon cumin

1 rounded teaspoon chili powder

1 teaspoon poultry seasoning

1 teaspoon Worcestershire sauce

Coarse salt and black pepper

Chopped scallions or green onions, for garnish if desired

Fresh thyme, chopped for garnish if desired

Directions:

Cook rice and quinoa according to package directions. (I mix them together after they are cooked)

Place a large, deep skillet over medium high heat. Add oil to the pan. Add sausage, and cook 2 or 3 minutes until slightly browned around the edges. Add cooked chicken or turkey, onion, celery, pepper, bay, hot sauce and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil  and simmer for 5 to 10 minutes or until veggies are tender.

Remove the pot from the heat. Taste and season with salt and pepper as desired.  Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of the rice quinoa mixture on to the center of the bowlfuls of jambalaya. Sprinkle dishes with chopped scallions or green onions, and thyme leaves if desired.

Enjoy!

Eggplant Involtini

Eggplant Involtini

From America's Test Kitchen 

The classic approach to these cheese-filled eggplant rolls—breading and frying—is tedious, and it obscures the signature ingredient. We ditched both steps for a lighter, less fussy dish.

Serves 4 to 6

Select shorter, wider eggplants for this recipe. Part-skim ricotta may be used, but do not use fat-free ricotta. Serve the eggplant with crusty bread and a salad.

INGREDIENTS

  2 large eggplants (1 1/2 pounds each), peeled 

  6 tablespoons vegetable oil 

  Kosher salt and pepper 

  2 garlic cloves, minced 

  1/4 teaspoon dried oregano 

  Pinch red pepper flakes 

  1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse 

  1 slice hearty white sandwich bread, torn into 1-inch pieces 

  8 ounces (1 cup) whole-milk ricotta cheese 

  1 1/2 ounces grated Pecorino Romano cheese (3/4 cup) 

  1/4 cup plus 1 tablespoon chopped fresh basil 

  1 tablespoon lemon juice 

  1/2 cup grated Mozzarella cheese for topping

INSTRUCTIONS:
1. Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12 planks). Trim rounded surface from each end piece so it lies flat.
2. Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip eggplant slices and brush with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over.

Heat broiler.
3. While eggplant cooks, heat remaining 1 tablespoon oil in 12-inch broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and 1/2 teaspoon salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.
4. Pulse bread in food processor until finely ground, 10 to 15 pulses. Combine bread crumbs, ricotta, 1/2 cup Pecorino, 1/4 cup basil, lemon juice, and 1/2 teaspoon salt in medium bowl.
5. With widest ends of eggplant slices facing you, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.
6. Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes. Sprinkle with remaining 1/4 cup Pecorino  and 1/2 cup grated Mozzarella and let stand for 5 minutes. Sprinkle with remaining 1 tablespoon basil and serve.

Sticky Asian Ribs

I know rib and grilling season is about over, but I didn't get a chance to post this until now. And who knows, you may get a nice Winter day and say hey, I need ribs today. This recipe also mostly cooks in the oven at a lower temperature and then I finish grilling at the last and baste with the sauce. I served mine with an Asian noodle salad, but it would also be great with "Rumbi" rice or an Asian cole slaw. I looked up "best ever Asian Ribs" and found quite a few recipes. I took what sounded good from those recipes and added a few ideas of my own and this is what I came up with. LOVED them!
Enjoy!

Sticky Asian Ribs
2 slabs meat baby back ribs, cut into 3 or 4 bone pieces
Hoisin sauce
Rub:
1/3 cup Brown sugar
1/2 tablespoon Chinese 5 spice (more or less)

Preheat oven to 275.
Brush Hoisin sauce over both sides of the ribs, then sprinkle with your rub mixture. Place one piece of rib in aluminum foil, and fold to make a tight little packet, place on Cookie sheet. Continue until all of your rib pieces are in foil packets and in a single layer on the cookie sheet.
Bake in the oven for 2 1/2 hours.
Remove from oven and let cool just so you can handle the foil.

While ribs cook make your BBQ sauce:
1 Tablespoon Hoisin sauce
1/2 cup soy sauce
1/2 brown sugar
1/2 cup ketchup
1/4 cup lemon juice
3 Tablespoons Honey
1 Tablespoon grated ginger
1 Tablespoon minced garlic
1 Tablespoon chili sauce
Whisk all of the BBQ ingredients together in a medium sized saucepan, bring to a boil, then turn down the heat to a simmer. Let cook until thickened. Set aside.

Heat grill to medium heat while ribs cool. Once you are able to unwrap the foil, carefully grab ribs with tongs and place on grill, top side down. Brush the side that is up with BBQ sauce and grill for about 5 minutes with grill lid closed.
Carefully turn the ribs over, brush the tops with more BBQ sauce and let grill for another 5 minutes. Remove to large cookie sheet or serving platter.
Garnish with toasted Sesame Seeds and chopped green onion if desired.
Enjoy.
*Remember you can adjust seasonings to taste....

Creamy Cilantro-Lime Dressing and a Salad to go with it!

I LOVE salads... and when I ran across this recipe (there are a lot of different versions on the internet, but this is what I liked) I had to give it try. LOVE that's it's made with avocado rather than mayonnaise  or sour cream. You can tweak to your taste. Enjoy on a chopped salad with sliced grilled steak... that's my fav thing to do.

Creamy Cilantro-Lime Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado
2 Tablespoons fresh lime juice
1-2 garlic cloves (or heaping teaspoon of minced garlic)
1/ 4 cup olive oil
1-1/2 teaspoons white vinegar
1/4 to 1/2 teaspoon ground cumin
Honey to taste
1/8 teaspoon Salt

Directions:
Put all ingredients in a blender or food processor and puree, adding 1/4 cup or more of water to thin out just a bit.
Remember this is to taste, add the smaller amount of cumin and maybe a teaspoon of honey at first and taste, you can add more cumin, honey or salt to taste BUT remember you can't take it out. Also add as much water as needed to pourable (but not runny) consistency.
Enjoy!

Here's an idea for a salad:
1 large head of romaine lettuce
1 large orange bell pepper
1 pint cherry tomatoes
1 cup corn (canned, frozen or off the cob)
1-15oz can black beans, rinsed and drained
3 green onions if desired
thinly sliced grilled steak

Directions:
Chopped romaine and bell pepper into desired bitesize pieces. Slice the cherry tomatoes in half. Dice the green onion.
Place All ingredients in a large bowl (except the steak) and toss to combine. Serve in large salad bowls and place slices of steak on the top.
Drizzle with Creamy Cilantro Lime Dressing.
If desired you can crush a few Corn Tortilla chips over the top.
Enjoy!

Chicken Saltimbocca

I love watching the Food network... it inspires me for my weekend cooking. I saw this recipe on Trisha Yearwood's show and it looked yummy! Gave it a try and LOVED it. I did tweak it a bit from reading the review's it sounded like it needed a bit more seasoning.... so I added Garlic powder, and crushed Italian seasoning on the chicken and basil in the ricotta cheese. This was delicious... but next time i make it I might use a really thin sliced Black forest ham. The Prosciutto was good, but couldn't really taste it with the chicken and it's really expensive. But loved this and the sauce.
Enjoy!

Chicken Saltimbocca
Adapted from Trisha Yearwood

Ingredients:

4 medium chicken cutlets

Kosher salt and freshly ground black pepper

Garlic powder

1/2 teaspoon or so Italian seasoning

4 paper-thin slices prosciutto

1/2 cup ricotta cheese

1 cup fresh spinach, chopped

1 heaping tablespoon chopped fresh basil, (I have said it before, I LOVE the tubes of chopped basil and other seasonings you find in the produce department at Walmart)
1 cup fresh spinach, chopped
3 tablespoons olive oil
Sauce ingredients:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 tablespoon fresh lemon juice

Directions:

To prep, pound your chicken cutlets to about 1/2 inch or slightly thinner by placing in a zip loc baggie and pounding with a meat mallet. Also, chop your spinach. And I put the ricotta cheese in a bowl and seasoned with a pinch of salt and pepper and added one Tablespoon fresh basil, and stirred to combine.

Season both sides of the chicken cutlets with salt and pepper. I also sprinkled on garlic powder and then I crushed a pinch of Italian seasoning in between my fingers while sprinkling over the chicken. I did this on both sides of the chicken. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach.

 Roll up each cutlet and secure with a toothpick(—just a hint- DON’T use colored toothpicks! I did and had blue spots on my chicken). 

In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side.

While Chicken is cooking make your sauce:

In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.

Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

Inside Out Chicken Cordon Bleu

I love chicken cordon bleu...especially with a yummy mayo-mustard sauce to dip it in. I started thinking about a flat fried crispy piece of chicken... you know that kind that Olive Garden has sometimes with their pasta?? and I thought why not do chicken like that topped with Ham and cheese. Oh my goodness it was yummy. Usually chicken cordon bleu has the ham and cheese on the inside and then is rolled up and dipped in egg and bread crumbs and then fried. It's also usually made with Swiss cheese but I used Provolone today. This was sooo much easier and less messy. Here is what I did....

Inside Out Chicken Cordon Bleu

4 boneless, skinless chicken breasts, pounded to about 1/2 thick (if they are really thick cut them in half, thru the middle--like you are butterflying them)
Sprinkle the chicken breasts with salt and pepper on both sides. Set aside.

Now prepare your breading and egg mixtures:

In a flat bottomed bowl mix together:
3/4 cup all purpose flour
1/2 teaspoon or so  garlic powder
1/2 teaspoon or so dried Italian seasoning, crushed in your palm before adding in

In another bowl mix together:
2 eggs
1 Tablespoon water
and 3 or 4 dashes franks hot sauce

In another flat bottomed bowl add
1 cup crushed panko crumbs

Preheat the oven to 400 degrees. Place a wire rack in a large cookie sheet and set aside.
Now you are ready to bread and fry.

In a large skillet heat about 1/4 cup or so canola or grape seed oil (you want the bottom of your skillet covered) over medium/high heat.
When the oil is hot, Dip one chicken breast into the flour mixture-coating both sides;  then dip into the egg mixture-coating both sides, lift over bowl and let the excess egg drip off.  Lastly-dip  the chicken into the crushed panko crumbs, slightly pressing into the crumbs so the chicken gets nicely coated. Flip over and coat the other side.
Place in the hot oil-- bread remaining pieces of chicken.
Cook for 3 to 5 minutes or until nicely golden-brown turn and fry until that side is nicely golden-brown. Remove from oil and place on wire rack on cookie sheet. Finish cooking in the oven for about 12  minutes.
Remove from oven and top each piece of chicken with the following:
1 slice of black forest ham (I sliced each piece of ham into 3 pieces and put that on 1 breast)
enough Monterey jack cheese to cover the ham.
Bake for an additional 3 to 5 minutes or until the cheese is starting to melt.
Remove from oven and serve with veggies and a mayo-mustard dipping sauce. Enjoy!!

To make Mayo-mustard dipping sauce:
Whisk together about 1/2 cup mayonnaise and 1 heaping teaspoon prepared yellow mustard (or more according to your taste). Whisk together and serve a dollop next to your Inside-Out Chicken Cordon Bleu.

Jamaican Jerk Chicken with Jamaican Red Beans and Rice

I wasn't sure what to make for dinner one day after work, so I typed in something different with chicken into the search engine on google and this recipe popped up. I tweaked it a bit to what I had on hand and it was delicious!! I love recipes like this. Just plan ahead so you have enough time to let the chicken marinade, at least an hour ! The longer it marinades the more flavor it gets. I also like to stab my chicken breasts all over with a fork, lets the marinade seep into the meat. The recipe below for the Jamaican rice was amazing! I like it a bit better than the copy cat recipe for Rumbi rice. It has more flavor with the thyme and green onion added. Enjoy!

Jamaican Jerk Chicken
Serves 4
Ingredients:

• 4 chicken breasts
• 1/2 Tablespoon allspice
• 1/2 Tablespoon dried thyme
• 1/2 Tablespoon sugar
• 3/4 teaspoons ground sage
• 1/4 (heaping) teaspoon nutmeg
• 1/4 (heaping) teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 + 1/8 cup white vinegar
• 1/4 cup orange juice
• 1/8 cup extra virgin olive oil
• 1/8 cup soy sauce
• Juice of 1/2 a lime
• 1/2 cup chopped white onion
• 1 teaspoon minced garlic

Directions:

1. Combine the first 8 ingredients (the seasonings) into a large bowl. In a separate bowl, stir together the vinegar, orange juice, olive oil, soy sauce, and lime juice.

1. Slowly whisk the wet ingredients into the dry ingredients until smooth. Mix in onions, and garlic cloves, then add the chicken breasts into the bowl, turning over to cover completely in the marinade. Cover and refrigerate for at least one hour, and up to overnight.

1. Grill or broil chicken for 4-5 minutes a side, brushing the marinade over while grilling. When no longer pink in the middle, remove to a plate, and let rest for 5 minutes. Slice and serve with your favorite BBQ or hot sauce. I like to make the rice and slice the chicken and put on top of the rice with a drizzle of BBQ sauce then a drizzle of Frank's hot sauce.  See pic above. Enjoy!

Jamaican Red Beans and Rice

Serves 4

Ingredients:

• 1 Tablespoon coconut oil (or canola oil)
• 1 garlic clove, minced
• 1 green onion, chopped
• 1/4 teaspoon dried thyme
• 1/2 can dark red kidney beans, drained and rinsed
• 1 cup water
• 1 cup coconut milk
• 1 cup long grain white rice
• 1/2 teaspoon salt

Directions:

1. Heat oil in a large saucepan over medium heat, then add garlic, green onion, and thyme, and sauté for 2 minutes.

1. Add beans, water, and coconut milk to the pan, then stir and bring to a boil. Add in rice and salt, then place a lid on top, turn the heat down to low, and simmer for 15-20 minutes, or until all the liquid as been absorbed, and rice is tender.

Sweet and Tangy Barbecued Chicken Thighs

I love a good Barbecued Chicken and tangy BBQ sauce. I ran across this recipe on America's Test Kitchen but tweaked it a bit for the kind of chicken we like and for our gas grill. We like chicken thighs, they are more moist and easier to eat since they only have one bone in them. I served this with steamed veggies and the fresh corn corn bread I posted earlier. Tastes Yummo on a chilly fall evening. Enjoy!

Sweet and Tangy Barbecued Chicken

CHICKEN:
               

2 tablespoons packed dark brown sugar 

4 1/2 teaspoons kosher salt 

1 1/2 teaspoons onion powder 

1 1/2 teaspoons garlic powder 

1 1/2 teaspoons paprika 

1/4 teaspoon cayenne pepper 

6 pounds bone-in thigh pieces

SAUCE :

1 cup ketchup 

5 tablespoons molasses 

3 tablespoons cider vinegar 

2 tablespoons Worcestershire sauce 

2 tablespoons Dijon mustard 

1/4 teaspoon pepper 

2 tablespoons vegetable oil 

1/3 cup grated onion 

1 garlic clove, minced 

1 teaspoon chili powder 

1/4 teaspoon cayenne pepper 

2 large EMPTY Cans (the big 28 oz. sauce washed out with label peeled off)

INSTRUCTIONS:

1. FOR THE CHICKEN: Combine sugar, salt, onion powder, garlic powder, paprika, and cayenne in bowl. Arrange chicken on rimmed baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. FOR THE SAUCE: Whisk ketchup, molasses, vinegar, Worcestershire, mustard, and pepper together in bowl. Heat oil in medium saucepan over medium heat until shimmering. Add onion and garlic; cook until onion is softened, 2 to 4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil. Reduce heat to medium-low and simmer gently for 5 minutes. Set aside 2/3 cup sauce to baste chicken and reserve remaining sauce for serving. (Sauce can be refrigerated for up to 1 week.)

3. FOR A GAS GRILL: Place 2 empty cans each filled half way full with water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 5 to 7 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

4. Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up; Cover and cook for 25 minutes.

5. Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until thighs register 175 degrees, (15 to 25 minutes longer.)

6. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.