Chicken with Salsa Verde
Serves 4
4 large chicken breasts, thawed
1 c salsa verde
1 Tbsp kosher salt
1 tsp cracked black pepper
2 Tbsp olive oil
1 c salsa verde (held in reserve for serving)
Combine all ingredients into large zip-lock bag and let marinade for 4 hrs in the fridge
Preheat grill to 300 degrees
Pound chicken breasts to even thickness
Place chicken on clean, pre-heated grill
Leave un-touched on grill about 2-3 minutes
Turn 15 degrees around on same side (for grill marks)
Leave another 1-2 minutes
Turn over to other side and leave on grill about 2 minutes
Turn 15 degrees around on same side (for grill marks)
Leave another 1-2 minutes
Remove from heat and cover with tin foil about 5-10 minutes
Serve with a side of Salsa Verde for garnish
Monday, February 9, 2009
Thursday, January 22, 2009
Chicken with smashed "dirty" potatoes and gravy
Comfort abounds in this classic dish. I modernized it a bit, gave it a little twist, and came up with something delicious that was easy to make, very little mess, and quick to create.
Serves about 4 hungry people
2 Tbsp olive oil
3 large chicken breasts, skinned, boned and sliced into bite-sized chunks
1/2 onion, thinly diced
4 cloves garlic, minced
1 pkg powdered chicken gravy
1 pkg powdered turkey gravy
2 c cold water
4 large baking potatoes, UNPEELED, and diced
2 Tbsp kosher salt
1 stick butter
2/3 c milk
In a large skillet, heat olive oil, and add onion
Cook on medium-high heat, stirring, until onion turns slightly clear
Add garlic and chicken
Season with salt and pepper to taste
Cook until chicken is just done, then add gravy mixes
Add water and stir until combined
Bring to a boil and reduce to a simmer, and let cook
Meanwhile...
In a large pot, bring water and salt to a boil
Add diced potatoes and cook until just fork tender
Drain and place back into pot
Place onto VERY low heat and let potatoes dry a bit
Add 1/2 the butter and smash together
Add milk, and season to taste
Add the remaining butter and stir until completely combined
Serve with veggies and enjoy!
Serves about 4 hungry people
2 Tbsp olive oil
3 large chicken breasts, skinned, boned and sliced into bite-sized chunks
1/2 onion, thinly diced
4 cloves garlic, minced
1 pkg powdered chicken gravy
1 pkg powdered turkey gravy
2 c cold water
4 large baking potatoes, UNPEELED, and diced
2 Tbsp kosher salt
1 stick butter
2/3 c milk
In a large skillet, heat olive oil, and add onion
Cook on medium-high heat, stirring, until onion turns slightly clear
Add garlic and chicken
Season with salt and pepper to taste
Cook until chicken is just done, then add gravy mixes
Add water and stir until combined
Bring to a boil and reduce to a simmer, and let cook
Meanwhile...
In a large pot, bring water and salt to a boil
Add diced potatoes and cook until just fork tender
Drain and place back into pot
Place onto VERY low heat and let potatoes dry a bit
Add 1/2 the butter and smash together
Add milk, and season to taste
Add the remaining butter and stir until completely combined
Serve with veggies and enjoy!
Monday, January 19, 2009
Decadent Bolognese sauce...
I can't take credit for the idea behind this... It's all Guy Fieri's fault for inspiring me to make something this good. If you haven't seen the Italian Stallion meal that he does on Guy's Big Bite, I highly recommend it. This is my version... It takes a LONG time to simmer, but it's well worth the time...
2 Tbsp olive oil
6 large pork picnic ribs, cut in half
salt/pepper
1 lb hot italian sausage
1 large white onion, diced
1 large red bell pepper, diced
4-5 garlic cloves, sliced
2 6 oz cans tomato paste
2 16 oz cans italian seasoned diced tomatoes
2 8 oz cans sliced mushrooms
Pre-heat oven to 350 degrees.
In a large, deep non-stick saucepan, heat olive oil to almost smoking
Season ribs with salt and pepper and place carefully into pan
Do not move the ribs for a good 3-4 minutes
Once a nice dark gold crust has been created, turn the ribs
Brown all sides
Place all pieces into oven-safe pan and place in pre-heated oven for 2 hrs
Meanwhile...
Place sausage into pan and brown
Place vegetables and garlic into pan
Cook until onions just go translucent
Add tomato paste and stir through
Add remaining ingredients to the pan and stir completely
Lower heat to low and simmer slowly
Once ribs have roasted in the oven...
Remove from the oven and place into the sauce
Continue to simmer another 3-4 hrs
Serve with noodles or over rice
Thursday, January 15, 2009
Twice-baked Sausage-stuffed Potatoes
I cannot take credit for this one… I found it at www.allrecipes.com, and tweaked it to my liking. Yum! Enjoy.
Serves 4 hungry people
4 large baking potatoes
½ lb ground meat
1 medium onion
8 large fresh sage leaves
¼ c fresh (not packed) oregano leaves
6-8 thyme stems, de-leaved (keep the leaves, not the stems)
2 long stalks tarragon
3 cloves garlic
1 c sour cream
4 Tbsp butter
Salt
Pepper
2 c shredded cheese (for topping)
Slice potatoes in half and bake in the oven or microwave until completely cooked through.
Let cool and scoop out insides of potatoes carefully.
Brown ground meat in a pan.
In a food processor, or with a sharp knife, mince onion, herbs and garlic together.
Add salt and pepper and mix together.
Mix ½ the herb mixture into the browning meat.
Add potatoes to the meat and mash together.
Add remaining herb mixture, sour cream and butter, then stir.
Stuff the completed mixture back into the potato jackets
Top each with a ½ c of shredded cheese.
Place under broiler and melt cheese.
Serve.
There will be leftover stuffing – I’ve found it’s a great snack to munch on for later, or dip for crackers.
Serves 4 hungry people
4 large baking potatoes
½ lb ground meat
1 medium onion
8 large fresh sage leaves
¼ c fresh (not packed) oregano leaves
6-8 thyme stems, de-leaved (keep the leaves, not the stems)
2 long stalks tarragon
3 cloves garlic
1 c sour cream
4 Tbsp butter
Salt
Pepper
2 c shredded cheese (for topping)
Slice potatoes in half and bake in the oven or microwave until completely cooked through.
Let cool and scoop out insides of potatoes carefully.
Brown ground meat in a pan.
In a food processor, or with a sharp knife, mince onion, herbs and garlic together.
Add salt and pepper and mix together.
Mix ½ the herb mixture into the browning meat.
Add potatoes to the meat and mash together.
Add remaining herb mixture, sour cream and butter, then stir.
Stuff the completed mixture back into the potato jackets
Top each with a ½ c of shredded cheese.
Place under broiler and melt cheese.
Serve.
There will be leftover stuffing – I’ve found it’s a great snack to munch on for later, or dip for crackers.
Wednesday, January 7, 2009
Suizza Meatballs
Tired of the same old Swedish Meatballs? Try this version! It's a GREAT alternative.
Makes about 8 servings (4 meatballs each with about 2 c noodles)
Meatballs:
2 lb sage sausage (whatever brand you choose)
1 lb ground turkey
Sauce:
2 tbsp oil or melted butter
2 Tbsp all purpose flour
½ c water
1 ½ c milk
2 c Colby-jack cheese, shredded
1 ½ c swiss cheese
1 lb egg noodles cooked per instructions and drained
Directions for Meatballs:
Pre-heat oven to 375 degrees
Mix meat together completely
Roll into 1” balls and place on a jelly roll or other lipped pan
Bake about 25 minutes or until nicely brown and cooked through.
Directions for Sauce:
In a medium saucepan, heat oil
Add flour while whisking briskly
Switch to a wooden spoon and stir over medium low heat until it smells nutty and begins to turn color
**SLOWLY** add water while whisking briskly to get rid of lumps
Let sit about 4-5 minutes, then slowly add milk while whisking briskly
Cook about 10 mins on medium low, stirring constantly
Add cheese about a ¼ c at a time, stirring constantly
Mix noodles and cheese sauce together
Add meatballs and stir to combine
Makes about 8 servings (4 meatballs each with about 2 c noodles)
Meatballs:
2 lb sage sausage (whatever brand you choose)
1 lb ground turkey
Sauce:
2 tbsp oil or melted butter
2 Tbsp all purpose flour
½ c water
1 ½ c milk
2 c Colby-jack cheese, shredded
1 ½ c swiss cheese
1 lb egg noodles cooked per instructions and drained
Directions for Meatballs:
Pre-heat oven to 375 degrees
Mix meat together completely
Roll into 1” balls and place on a jelly roll or other lipped pan
Bake about 25 minutes or until nicely brown and cooked through.
Directions for Sauce:
In a medium saucepan, heat oil
Add flour while whisking briskly
Switch to a wooden spoon and stir over medium low heat until it smells nutty and begins to turn color
**SLOWLY** add water while whisking briskly to get rid of lumps
Let sit about 4-5 minutes, then slowly add milk while whisking briskly
Cook about 10 mins on medium low, stirring constantly
Add cheese about a ¼ c at a time, stirring constantly
Mix noodles and cheese sauce together
Add meatballs and stir to combine
Tuesday, December 30, 2008
Arroz Con Pollo
Ah, the quintessential gringo meal... Found at every Mexican-American chain restaurant. Why? It's mild, not overly intimidating, and fills the comfort spot in our souls that demands creamy, cheesy, chicken-y goodness. This particular meal is one of my husband's favorite, and even our 10-month-old loves it. It's not spicy, just nicely spiced, and it keeps the chicken breast meat tender and juicy with this type of cooking. The greatest part? One pot, which means easy clean-up afterwards.
Easy one-pot Arroz Con Pollo
Serves 8 hungry people
1 Tbsp olive oil
1 Tbsp unsalted butter
1 ½ c Arborio rice
1 medium onion, chopped
5 cloves garlic, minced
1 serrano chile, seeds and membrane removed, minced
2 ½ c chicken or vegetable stock
2 small cans mushrooms, undrained OR 1 lb quartered fresh mushrooms*
1 ½ lbs diced tomatoes, undrained
3 large chicken breasts, diced
2 Tbsp kosher salt
1 Tbsp fresh ground pepper
1 Tbsp cumin
1 pkg enchilada sauce
1 c sour cream
4 c grated Colby jack cheese
• In a 14” non-stick skillet or large sauce pot, melt butter and olive oil together
• Pour rice into pan and start stirring rice occasionally
• Let cook until just turning brown, and add about 4 Tbsp of the stock
• Stir through the rice, and add another 4 Tbsp when the first 4 are absorbed
• Add the onion, chile and garlic, and stir completely, keeping everything moving fairly quickly
• Once a light to medium brown color is achieved on the rice, add the mushrooms (*if using fresh mushrooms, add about ½ c extra of stock) and tomatoes
• Add chicken breast
• Add seasonings (Except the enchilada sauce)
• Add the remaining stock
• Let simmer about 20 minutes, covered, checking rice every so often for tenderness
• If necessary, add extra stock and continue to cook until rice is tender
• Add enchilada sauce and sour cream and stir completely
• Add cheese and mix together completely
• Serve with warm tortillas or tortilla chips
You can kick up the heat on this by leaving the seeds and membrane of the chile intact. Remember, if you are not used to dealing with them, you should use some food-grade gloves and wash your hands, the cutting board and the knife thoroughly after you are finished with it.
Easy one-pot Arroz Con Pollo
Serves 8 hungry people
1 Tbsp olive oil
1 Tbsp unsalted butter
1 ½ c Arborio rice
1 medium onion, chopped
5 cloves garlic, minced
1 serrano chile, seeds and membrane removed, minced
2 ½ c chicken or vegetable stock
2 small cans mushrooms, undrained OR 1 lb quartered fresh mushrooms*
1 ½ lbs diced tomatoes, undrained
3 large chicken breasts, diced
2 Tbsp kosher salt
1 Tbsp fresh ground pepper
1 Tbsp cumin
1 pkg enchilada sauce
1 c sour cream
4 c grated Colby jack cheese
• In a 14” non-stick skillet or large sauce pot, melt butter and olive oil together
• Pour rice into pan and start stirring rice occasionally
• Let cook until just turning brown, and add about 4 Tbsp of the stock
• Stir through the rice, and add another 4 Tbsp when the first 4 are absorbed
• Add the onion, chile and garlic, and stir completely, keeping everything moving fairly quickly
• Once a light to medium brown color is achieved on the rice, add the mushrooms (*if using fresh mushrooms, add about ½ c extra of stock) and tomatoes
• Add chicken breast
• Add seasonings (Except the enchilada sauce)
• Add the remaining stock
• Let simmer about 20 minutes, covered, checking rice every so often for tenderness
• If necessary, add extra stock and continue to cook until rice is tender
• Add enchilada sauce and sour cream and stir completely
• Add cheese and mix together completely
• Serve with warm tortillas or tortilla chips
You can kick up the heat on this by leaving the seeds and membrane of the chile intact. Remember, if you are not used to dealing with them, you should use some food-grade gloves and wash your hands, the cutting board and the knife thoroughly after you are finished with it.
Friday, November 28, 2008
Turkey Stock...
Don't throw away the turkey carcass!!! One of the best things in the world is home-made turkey stock...
1 large turkey carcass
2 large onions, rough-chopped
3 large carrots, peeled and rough-chopped
3 large stalks celery, rough-chopped
3 bay leaves
15 cracked peppercorns
6 cloves garlic, cracked
6 fresh parsley fronds and stems
1 4" length of fresh rosemary
Take a LARGE stock-pot or, if you have one, the jam cooker.
Place all ingredients into pot
Fill just to top off ingredients with COLD water.
Bring to a boil, then reduce to simmer
Let simmer at least 8 hours.
Cool and strain into containers.
Use now, or freeze for use later. GREAT for cooking rice, potatoes, veggies, bases for soups, stews and gravies... practically ANYTHING
***Tip: Did you know that freezing stock into ice cubes can make measuring easy? 4-6 ice cubes equals 1 cup! Just freeze the stock into trays, then dump into ziplock bags for easy measuring.
1 large turkey carcass
2 large onions, rough-chopped
3 large carrots, peeled and rough-chopped
3 large stalks celery, rough-chopped
3 bay leaves
15 cracked peppercorns
6 cloves garlic, cracked
6 fresh parsley fronds and stems
1 4" length of fresh rosemary
Take a LARGE stock-pot or, if you have one, the jam cooker.
Place all ingredients into pot
Fill just to top off ingredients with COLD water.
Bring to a boil, then reduce to simmer
Let simmer at least 8 hours.
Cool and strain into containers.
Use now, or freeze for use later. GREAT for cooking rice, potatoes, veggies, bases for soups, stews and gravies... practically ANYTHING
***Tip: Did you know that freezing stock into ice cubes can make measuring easy? 4-6 ice cubes equals 1 cup! Just freeze the stock into trays, then dump into ziplock bags for easy measuring.
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