Bison and Sweet Potato Hash

Sometimes you just don't know what to make for dinner and really don't have a lot of time to search for recipes when you have a hungry toddler.  This is the case with this meal.  I basically raided my fridge and threw together some items I had on hand.  Surprisingly, this recipe came together very quickly and was extremely easy to make. My daughter gobbled it up and I couldn't be happier because it was loaded with veggies.   It re-heats well for breakfast and is the perfect compliment to a couple of fried eggs!

Ingredients:
1 lb. ground bison or lean beef
1 medium onion coarsely diced
4 cloves garlic, grated
2 large sweet potatoes, peeled and cubed
2 tbsp. coconut oil or light olive oil
1 (10 oz.) bag frozen spinach (preferably organic)
1/2 tsp. ground sage
2 tbsp. fresh rosemary (finely chopped)
1 1/2 tsp. fresh maple syrup
lots of freshly cracked pepper
salt to taste

First pre-heat your oven to 450 °.  Line a cookie sheet with parchment paper and spray with with a little cooking spray, or brush with coconut/olive oil.  Add the sweet potatoes and sprinkle them with salt.  Roast until they are tender, tossing them halfway through the cooking process- about 30 minutes.

While the sweet potatoes roast, add the coconut or olive oil to a skillet and turn up heat to medium high.  Season the bison with salt, pepper and maple syrup and add to the skillet once it is hot.  Brown the bison and transfer to a plate when done.  While you are browning the meat, dice the onion, and grate the garlic and transfer to the skillet once you remove the bison.  Sautee until tender and add the spinach to to the pan. Stir around, making sure to allow all of the liquid from the spinach to evaporate.  Add the ground bison back to the pan and combine with the veggies.  Add the sweet potatoes,salt, pepper,  rosemary and dried sage and combine well.  Cook for 5 minutes to allow all of the flavors to blend in.

Late Thanksgiving Post and a Golden Wing

This year we had intended to go out of town for the Thanksgiving holiday, but thanks to two back-to-back colds we were feeling under the weather and decided to stay in.  Since it was just the three of us this year, I decided to make the simplest of meals.  Surprisingly, the consensus we came to was that it was the best Thanksgiving meal I've ever made.  I didn't over-do the sides and I kept the ingredient list quite minimal.  In addition, I decided to break down the turkey before roasting and this cut down the cooking time considerably.  It also allowed all of the pieces to have a nice golden brown skin without being over-cooked. If you can get passed not having the wow-factor of having a whole roasted turkey, this method is definitely worth trying, and MUCH easier to brine too.  It yields a great tasting turkey in much less time and much less effort.  I don't think I will go back to roasting the turkey whole again!  Aside from the turkey, I made the easiest roasted potatoes, whipped sweet potatoes with orange and garlicky asparagus.  For dessert I made a pear and cranberry crisp. All of the recipes were relatively easy and I wasn't slaving away all day at the stove.

This wing was so crunchy and golden! You need this wing in your life!

For the brine:
1/3 cup salt
3 tbsp. maple syrup
1 gallon filtered water, cold
3 tbsp. dried rosemary
1 tsp. crushed red pepper flakes
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice

Mix all of the ingredients well and place the turkey in a large container with a lid for 8 hours.  I placed the turkey pieces in two large Tupperware containers.  Before roasting, rinse the turkey pieces before seasoning.

For the turkey
1 12-15 lb. turkey
4 tbsp. fresh rosemary, finely chopped
12 garlic cloves, minced or grated (I put mine through a mini food processor)
1 lemon, juiced
2 limes, juiced
1 grapefruit, juiced
1 stick butter
1/2 cup mayonnaise
salt and pepper to taste

Pre-heat your oven to 325 degrees. Place the turkey pieces in a roasting pan with a rack.  Line the pieces on the roasting rack and allow the turkey to come to room temperature while you make the seasoning.    In a food processor, add the garlic, butter, mayo, citrus juices, and a little salt.  Blend until all of the ingredients are incorporated well and the butter is nice and smooth.  Transfer to a bowl and add in the chopped rosemary.  Begin slathering this mixture on the turkey.  Making sure to get under the skin where possible too and reserving about a third of the mixture to baste halfway through.  Add some salt and freshly grated pepper to the pieces and place in the oven.  The turkey took about one hour and 45 minutes for a 13 lb. turkey.  About halfway through the roasting process, you'll want to take the pan out and add some more of the basting butter.  Once the turkey is cooked, remove from the oven and tent aluminum foil over the pan to keep it warm.  Let the turkey rest at least 30 minutes before slicing.

For the potatoes:
1 bag Yukon gold or small red skinned potatoes
2 tbsp. salt (sounds like a lot but you are adding it to the water while you boil)
2 tbsp. extra virgin olive oil
1 lemon, juiced
Garlic salt to taste

First wash the potatoes, leaving the skin on.  Since these potatoes are relatively small, you should quarter them and then cut each of the quarters in half, lengthwise to create spear-like shapes.  Add the cut potatoes to a pot of cold water and add the salt.  Cook until the potatoes are tender but not falling apart.  drain well.  Next add parchment paper to a baking sheet and place the potatoes on top.  Drizzle the olive oil and season with the garlic salt, making sure to toss the potatoes lightly to coat them evenly.  Roast for about 25 minutes or until the potatoes are getting golden brown.  Remove from the oven and squeeze the lemon juice over them.  Place them back in the oven for about another 5-10 minutes.  You'll want the potatoes to be golden brown and crispy.

For the Asparagus
1 bunch asparagus, ends trimmed
1 tbsp. olive oil
4 garlic cloves roughly chopped
Salt and freshly cracked pepper to taste

Place the trimmed asparagus on a parchment-lined cookie sheet.  Drizzle the olive oil, sprinkle the garlic and season with salt and pepper.  Toss to combine all of the ingredients and roast at 425 degrees for 25 minutes.

I blogged the sweet potato recipe here last year.  The only adjustments I made this year is that I used coconut sugar instead of brown sugar and I squeezed the orange juice instead of using store-bought juice this year.

This is how it all came together on the plate:

Cilantro and Lime Chicken Meatballs and Sauteed Spinach

I thought I'd post another recipe just to keep the momentum going.  I made this a really long time ago; like last December but never blogged it.  Since then, I must have made this over a dozen times.  It really is a repeat worthy dish that is easy enough for a weeknight meal.  And if you're not a stickler for perfectly round meatballs, it will cut your time in half- I just spoon the meatball mixture onto a parchment lined cookie sheet using two spoons and attempt to make a somewhat round shape.  I personally like them like this; they're all different and it adds a little rustic flair.

For the meatballs:
1 lb. ground chicken
1/4 cup fine almond flour (I used honeyville)  *This ingredient is optional
1 egg
6 large garlic cloves, grated
1/4 cup roughly chopped fresh cilantro
2 limes (juiced)
1 tbsp. mayo
salt to taste

Add the chicken to a bowl and break up with a spatula.  Then add the egg, almond flour, cilantro, lime juice, mayo, salt and garlic and combine well.  I know it sounds weird to add mayonnaise to this recipe but it makes the meatballs really moist, and a little goes a long way.    Using the two-spoon trick I mentioned above, begin placing this mixture on a parchment lined cookie sheet and bake in the oven at 350 degrees for 30 minutes.

For the Spinach:
8 cups baby spinach leaves
1 tbsp. extra virgin olive oil
1 small onion, finely chopped
1 lemon (juiced)

Add the olive oil to a skillet and turn up the heat to medium high.  Once the pan is hot, add the onion and cook until it becomes translucent. Add the lemon juice to the pan.  Next add the spinach and cook until it is wilted; about 4 minutes.  Serve hot.

Pan Seared Cod with Grilled Summer Veggies

It's been quite a while since my last blog post, and a lot has happened since then: Had a beautiful baby, sleep deprivation set in, sold and bought a house, life got a bit hectic... So how do you go about summarizing the last two years? You don't. Let's get to cooking!

What I love about this dish is how there aren't really any crazy ingredients, just humble, basic stuff, but so very delicious.   I made this on the last day of summer and we really enjoyed it!

For the Cod:
4 cod fillets
2 tbsp. butter
1 garlic clove, grated or minced
salt to taste
1 tbsp capers to garnish

First, salt the cod.  Add the butter into a skillet and grate the garlic.  Turn up to medium heat.  Once the butter is melted, add the fish to the pan.  Cook undisturbed until it browns on one side, then flip and let it get nice and golden on the other side.  Remove from the pan and top with capers and a generous squeeze of lemon juice.

For the Vegetables:
3 medium zucchinis cut into slices lengthwise
1 large red bell pepper
3 lemons cut in half
1/4 cup extra virgin olive oil
1 garlic clove, grated
1/2 tsp. freshly chopped rosemary
1 tbsp good balsamic vinegar
3 sprigs of fresh oregano to garnish
salt  and freshly cracked pepper to taste

First, slice the zucchini and red bell peppers and place them on a grill pan or outdoor grill.  Allow the vegetables to cook enough to get the pretty grill marks and then transfer to a platter. Cut the lemons in half and place face down on the grill and allow them to char as well.  In a separate bowl, mix the olive oil, garlic and rosemary.  Once the veggies are on the platter, brush some of the olive oil mixture over them.  Then drizzle the balsamic vinegar over the veggies.  Add salt and pepper and serve.

Mu Shu Chicken

I have been thinking of what meals I've made recently that would be Paleo friendly and this was one I thought of. This dish is traditionally eaten on crepes, but since we're not eating flour I just used lettuce and made a sort of lettuce wrap. I could have also made a coconut flour crepe, but I was really hungry and didn't want to mess with it this time.

Ingredients:
4 boneless, skinless chicken breasts
2 cups cabbage thinly sliced (Napa cabbage or regular cabbage will work in this recipe)
1 onion thinly sliced
1 1/2 cups shitake mushrooms, sliced (woodear mushrooms would work too)
5 eggs, scrambled
1 bunch scallions,  sliced into long slices
1 cup bean sprouts
2 tbsp. coconut oil
Salt to taste

First slice the chicken breast into thin long strips. Season with salt.    Add 1 tbsp. of coconut oil to a non-stick pan and turn the heat up to high.  Saute the chicken in batches until it is cooked through and browned.  Set aside.  While the chicken is cooking, slice your onion.  The thing I really like about this dish is the charred flavor you get from all of the veggies.  The trick to achieving this flavor is to place your wok over your burner and turn to high.  Add the onions without any oil and let them cook undisturbed for a few minutes.  Take a spatula and stir to saute them evenly, but do not over cook.  Transfer to a holding plate.  Next slice your cabbage and do the same thing with the cabbage that you did with the onions, again remembering not to overcook.  The veggies in this dish should be nice and crunchy.  Transfer the cabbage to your holding plate.  Next add a little coconut oil to your wok and add in the sliced shitake mushrooms.  Cook over high heat until the mushrooms brown.  As your chicken cooks, transfer it to your holding plate.  Next beat the eggs and cook them in a non-stick pan (I used the one I cooked the chicken in).  Once the chicken and eggs are cooked, add all of the contents of your holding plate to the wok.  In addition to this add the eggs, bean sprouts and scallions.  Toss evenly.  Serve immediately.   I served this with some sambal, and typically some hoisin would go well with this, but that isn't paleo so I opted out.

Veggie Delight

Lately, I've been making things that are quick, easy, and don't involve a lot of clean-up. I came up with the veggie delight sandwich- totally a knock-off of the subway sandwich, but so much yummier.  I finally had a little down-time over the weekend and decided it was time to get back to blogging with this recipe.

I've been busy with other things too besides work- In November I became the proud owner of my very first Ocarina and my life hasn't been the same since then.

Then the other thing that has been going on is that we've started watching Battlestar Galactica... it is so good we don't want to think that it will ever be over...

But back to the reason why I logged on anyway, the veggie delight... my new favorite sandwich.  It sounds simple and boring, but trust me when I tell you that you won't believe how much taste is packed into this baby.  You should go try this, like right now.

Ingredients:
1 whole wheat baguette
2 tbsp. butter
1 garlic clove, grated
1 large tomato, cut into thin slices
1 red onion cut into thin slices
1 bunch scallions cut into thin rounds
1 1/2 cup broccoli cut into thin slices (with stalks)
1/2 cup sliced button mushrooms
2 tbsp sliced black olives (I usually add this, but was out of them today)
1 jar mild banana peppers (this is really the star of dish)
1/4 cup shredded parmesan cheese
lots of freshly cracked pepper
Olive oil- to drizzle on top at the end
Salt to tase

First, slice the baguette lengthwise.  Grate the garlic into a small bowl or sauce and add the butter.  Melt the butter and let the garlic infuse it.  With a pastry brush, add a thin layer of melted butter to the bread and place on a baking sheet.  Toast in a 400 degree oven until the bread is slightly crunchy.   Remove from the oven.  While the bread is cooking, slice all of the veggies and begin layering on top of the bread, first the tomato, then the mushrooms, then the broccoli, then the onions, then the scallions, then the olives and lastly the banana peppers.  Sprinkle a little Parmesan cheese on top, and season with salt and pepper.  Lastly drizzle a little extra virgin olive oil over the top and eat immediately.

Apricot Glazed Turkey Breast

This recipe has a story behind it, one that I’d like to share as part of my entry in the Spreading Smucker’s® Traditions Recipe and Essay Contest.

When I was in my early twenties I moved to Ohio to be with my husband. That time in my life was exciting and filled with new changes. Thanksgiving came shortly after I arrived. I had just moved and couldn't afford to go home to spend it with my family. Although I missed everyone, it was also one of the happiest moments of my time in Ohio. That year, I planned an elaborate meal for the two of us. We often drove by the Smucker's plant in Orville, Ohio and that gave me the idea for the Thanksgiving turkey I prepared. I kept the same recipe that my grandmother had always used, but I added an apricot glaze. To some it may have been just a Thanksgiving turkey, but to me, it represented much more- the love I had for my family's traditions, and my excitement for contributing to those traditions with my own personal touch. I made all of the Thanksgiving fixings and we had dinner in our quaint little kitchen. Although we were not able to spend that Thanksgiving with our family, we were comforted by the familiar flavors of home in our first Thanksgiving meal together.

Ingredients:
2 turkey breasts split in two (brined for 8-12 hours previously)
8 cloves of garlic
1 large grapefruit
2 limes
Salt and pepper to taste
1 cup Smucker's Apricot or  Peach Preserves
1 package turkey bacon (optional- I did one breast with the bacon and one breast without)

First, remove the turkey from the brine and place the breasts in a roasting pan.  Grate the garlic into a paste and divide in half.  Use half of the garlic and spread it evenly on both breasts.  Season the turkey well with salt and pepper and squeeze the juice from one lime and one grapefruit over the turkey.  In a separate mixing bowl, add the apricot preserves, the remaining garlic, salt, pepper and the juice of the other lime and the other grapefruit and whisk well.  Using a basting brush, brush on half of the glaze over the each of the turkey breasts.  Cover with foil and place inside a 325 degree oven.  Cook for 45 minutes and remove the pan from the oven.  Remove the foil and at this point if you'd like to use the bacon, drape it over the turkey breast. Baste the breasts with some of the drippings. Next, brush the remainder of the glaze over the turkey breasts and place back in the oven to cook for another 25 minutes.  Right before serving, place the roasting pan under the broiler to crisp up the skin/bacon.  Remove from the oven and let the turkey breast rest for 8 minutes before slicing.

Please visit www.smuckers.com to enter an essay of your own.  Good luck to all!

Simple Roasted Salmon

I have been sort of lazy in my blogging as of late. It might be caused by the extreme heat we've been feeling in Texas this summer.  If you don't live in the Midwest, it's hard to really describe unless you're experiencing it.  It feels like the sun is shooting lasers at your skin if you're outside for more than 5 minutes.  There is no cloud coverage at all.  We had a slight reprieve when the temperatures dropped dramatically to 90 degrees during the day! Needless to say, this heat just zaps any energy you have.  It reminds me of the twilight zone episode called Midnight Sun where people are suffering extreme heat exhaustion because the sun is burning constant all day and night.  So what does this have to do with my blogging you might ask? Well the truth is that I just don't feel like cooking things that are hot, or cooking at all for that matter.  There have been days where I'll have cereal for dinner or crackers and deli meat.  The days that I do cook, I try to make stuff that isn't too heavy, and the last thing I feel like doing is messing with camera equipment, staging the shoot etc.  I am beyond ready for fall.  I have been trying my best to get into the spirit of the fall season but it's really hard to do that when it's still 108 degrees in the late afternoon.  I did manage to make a light roasted salmon which I served with a fresh green salad.  This is fast, easy and not too heavy if you're feeling the heat too.  Plus it doesn't take that long to cook so your oven won't emit heat for that long.  We all know how high the electricity bills are coming in trying to cool off our homes in Texas!

Ingredients:
1.5 lbs. fresh salmon fillets
1 bunch green onions
1 small onion cut into thin rounds
3 garlic cloves
2 tbsp. butter
1-2 tbsp. freshly squeezed lemon juice
freshly cracked pepper
salt to taste

First, pre-heat your oven to 450 degrees.  Place the salmon in a baking dish and season with salt and pepper.  Cut thin pats of butter and place them on top of the salmon and underneath. Place the onion rounds under the salmon.  If you want to spray your baking sheet with non-stick spray that is probably a good idea to prevent the salmon from sticking.   Place in the oven for about 6 minutes.  Remove from the oven and flip the salmon over.  Season with salt and pepper.  Slice the green onions and grate the garlic.  Rub the grated garlic over the salmon and sprinkle the green onions on top.  Squeeze the lemon juice over the top and cook for another 4 minutes.  Remove from the oven and serve with a nice crisp salad.

Fresh Corn Soup

I made this soup for the first time about a month ago, when I saw that corn on the cob was on sale for 20 cents a piece.  This soup is light yet filling. Paired with a fresh green salad, it makes a lovely weeknight meal. My only gripe is that I made this after dark and the pictures didn't come out that great, but I intend on swapping out the pictures the next time I make this.

Ingredients:
6 cobs of corn (you could use three cups of frozen corn kernels if you're in a hurry)
1 quart chicken stock
1 tbsp. flour
1 small onion
2 tbsp. butter
4 tbsp. cream
1/8 tsp. nutmeg
1/4 tsp. cayenne pepper
Salt to taste

First wrap the corn in foil and bake them in a 375 degree oven for about 45 minutes.  Remove from the oven and let them cool enough for you to handle without burning your hands.  Next remove the kernels of corn from the cob and set aside.  Chop the onion and set aside.  Add the butter to a pot and let it simmer on medium heat until the butter turns slightly brown and nutty.   At this point add in the onions and let them cook until they become tender.  Add the flour to the pot and then add in the chicken stock, corn nutmeg, cayenne pepper and salt. Make sure you taste the soup before adding the salt because the chicken stock also has salt in it.  Whisk vigorously to break up  any clumps of flour that may have formed. It's not a whole lot of flour so it should be fairly easy to incorporate.  Let everything simmer for about 5 minutes before transferring all of the contents of the pot into a blender.  Blend on high speed for about 4 minutes.  It seems like a long time, but blending it well will give you a gloriously velvety soup.  Add all of the contents back to the pot and add in the cream. Stir the soup to combine the cream well and serve hot.

Side note: if you want to make this a vegetarian soup, just swap out the chicken stock with vegetable stock.

Blackened Bass

Last summer my assistant went on a fishing trip and caught a ton of stripped bass.  I had never had stripped bass, but coincidentally, had researched the possibility of going out on fishing excursion for just that.  I grew up in Miami, and my dad was a fisherman for some time.  He did it for sport and was really good at it.  His love for for fishing was passed on to my brothers and I.  But alas, I moved to north Texas where there is nary an ocean in sight.  The closest one is probably Galveston, but that's still a ways away.  I had never done freshwater fishing, but there are several lakes in the area where you can fish for stripped bass, largemouth bass, sunfish, and several varieties of catfish.  I never went on that fishing trip because it was super expensive to hire a guide for half a day, and you could only catch 2 fish per person.  I figured I'd just go and spend the money on a nice piece of fish from whole foods since that was a sure thing.  My assistant went on a fishing trip again this summer, and she brought me back a nice fillet of stripped bass. I had never had it, but it was really good.  The texture was really firm and the fish was mild.  I was so thankful to her for bringing me a piece- I am now reconsidering that fishing trip since I liked it so much!

Ingredients:
1 lb. bass fillet (or any firm white fish)
2 tbsp. Cajun seasoning (I use this one)
2 tbsp. butter
2 garlic cloves, grated
2 tsbp. lemon juice
1/4 cup sliced green onions
1 tsp. freshly ground pepper
1 tsp. salt

First pre-heat your oven to broil on the medium setting.  Place the fish in a baking dish.  Grate the garlic and with a butter knife, spread a thin layer of the garlic over each piece of fish.  Next sprinkle the Cajun seasoning, salt and pepper over the fish.  I normally don't use seasoning blends as I find that I like to make them myself, but this is the exception- this is a great spice blend and is very versatile. Cut the butter into thin little slices and place the pats on top of the fish.  Squeeze the lemon juice over the fish and broil for about 9 minutes on the middle rack of your oven.  Garnish with the green onions and add more lemon if desired before serving.

Buttermilk Oven-Fried Chicken

Last weekend I made a southern inspired meal which consisted of  sweet tea, buttermilk oven-fried chicken, cornbread, coleslaw, mashed potatoes and home-made pound cake with a citrus cream.  Fried chicken is something we rarely eat, but about once a year we'll get a hankering for it.   I attempted to make fried chicken for the first time during the memorial day weekend, but it was a complete train wreck.  The recipe I followed looked great in the pictures, but the chicken itself was gross, the breading was not crunchy, in fact it was soggy in parts, and didn't have much taste.  I decided to create my own recipe this time and I think it was MUCH better. Letting the chicken marinate in buttermilk really yields a super moist texture that is only complemented by the crunchy exterior.

Ingredients:
1  chicken (2-3 lbs but no bigger)
4 cups buttermilk
3 cups all purpose flour
2 tsp. paprika
2 tbsp. dried parsley
1 tsp. garlic powder
1 tsp. cayenne pepper
2 tsp. salt
2 tsp. pepper
canola or peanut oil for frying

Begin by cutting the chicken into pieces.  Make sure you wash each piece really really well.   Get in there and remove all of the gross bits like the veins and excess fat along with that clear goop that the chicken tends to have. Rinse each piece with vinegar and set aside.  In a large gallon ziplock bag, add the buttermilk and then begin adding the chicken.  Store the chicken in the fridge overnight to marinate.

The next day set up your breading station.  In a shallow bowl add the flour and all of the seasonings and combine well.  Begin taking each piece of the chicken and dredging it in the flour.  Set aside until you're ready to begin frying.

The next steps are crucial if you want to get a nice crispy texture on the outside.  Pre-heat the oven to 350 degrees.  Line the bottom of a baking sheet with parchment paper to prevent sticking. In a large non-stick shallow  pan, add enough oil to come up about one inch from the bottom.   Turn the heat on to medium high, and let the temperature come up to 360 degrees.  Once the oil is hot, begin adding the chicken in.  Do not crowd the pan because you'll cause the temperature to drop and this will give you an oil texture instead of a nice light crunchy texture.  Allow the chicken to cook until it has a very light golden color on all sides.  Make sure you use tongs to turn the chicken and to remove it from the pan- using a fork will pierce the meat and cause the juices to flow out yielding a dry texture- NOT what you want in fried chicken.  Transfer each piece of chicken to the parchment lined baking sheet and bake for about 35-40 minutes, making sure to turn the chicken once through the baking process.   To keep the chicken crispy, place a cooling rack on top of a baking sheet and then place the chicken pieces on the cooling rack to drain any excess oil.  Season with a light sprinkling of salt all over and serve hot.

Grilled Chicken according to Dana

If it weren't for the story attached to this post, I may not have considered this "blog worthy". You see, pollo a la plancha, or grilled chicken, is a very simple, almost no-brainer of a dish. It's basically a boneless, skinless chicken breast that is grilled with some onions, and is available in every Cuban restaurant in Miami. It's healthy and perfect for a weeknight meal. But this dish will forever hold a special place in my heart because of the following story.

When I was very young and growing up, I had a very very dear friend named Dana. Dana and I were inseparable, truly joined at the hip. Dana was, and still is one of the quirkiest people i've ever known. She is extremely funny, but the kind of funny that is so without trying to be. One of the best kinds of "funnies" in my opinion. Dana and I were together a lot, and it was not uncommon for her to come to dinner with my family and vice-versa. One day, we went to this very popular restaurant establishment called "Islas Canarias (Canary Islands) for dinner. The waiter comes around and introduces himself, brings the menus and says he'll be back to take the order shortly. So we're all looking at the menu and when the waiter comes around everyone starts placing their order. Finally the gentleman gets to Dana and asks, "and what can I get for you, young lady?" Without batting an eyelash, she blurts out "I'd like the "pajaro planchado please". Needless to say, this started a wave of hysterical laughter in the restaurant that only got louder and louder. I almost choked on my drink, my brothers were cracking up and the poor waiter (whom was an older, serious fellow) had to hold back tears of laughter. Dana was dying of embarrassment which made it all the funnier and the more we tried to stop laughing the harder it was. It was so funny- the kind of funny where your stomach hurts, you can't breathe, and you're wiping tears from your eyes. For those who don't speak Spanish, she had just referred to the grilled chicken breast as an "ironed bird" instead of "chicken on the grill"-and although it doesn't translate well into English, was one of the funniest things I'd ever heard. It was one of those "you had to be there moments" but suffice it to say that every time I have this dish it is "parajo planchado" and not "pollo a la plancha".

Ingredients:
4 boneless, skinless chicken breasts
1 lime
1 tsp. salt
1 small onion, cut into thin rounds
2 tsp. olive oil

The trick to making this dish really flavorful and juicy is to butterfly the breast, and then pound it out so that it's nice and thin. You also don't want to cook the chicken any longer than you have to, otherwise it can be as dry as the sole of your shoe. Since the chicken is very thin, it wont take long at all.  About 2-3 minutes on each side. Begin by seasoning the chicken breasts on both sides and setting aside.  In a large non-stick skillet or grill pan, add the olive oil and turn up to high heat.  When the pan get really really hot, add the chicken breasts and let them cook until they get nice and slightly golden.  Flip them over, squeeze a generous amount of lime juice over the chicken and finish cooking on the other side.  Transfer the chicken to a plate.   Next add the onions to the pan, season them with a little salt, and saute them for a few minutes, until they're nice and translucent and have sweetened.  Place a bed of onions on your serving plate and then place the chicken on top of the onions.  Serve with white rice and black beans, or a large green salad for a healthier option.

Mozzarella-Stuffed Bruschetta Turkey Burgers with Sweet Balsamic Glaze

I started the gym again and after the pain I put myself through on that elliptical, I didn't want to just blow it on something super fattening.  I was in the mood for a nice satisfying dinner that was also healthy.  I saw this recipe on foodgawker,  last year and added it to my favorites.  I have been meaning to make it for some time now, and was glad I thought of it last night.   The recipe was easy to make, high in protein, low in carbs and full of fresh veggies.  I think this is going to make a comeback again real soon in my kitchen.

Recipe Adapted from Iowa Girl Eats, serves 6

For the burger:
2.5 lbs. lean ground turkey
1/2 cup shredded Parmesan cheese
1 tbsp. dried basil
1 tsp. dried oregano
2 garlic cloves, grated
1/2 red onion, grated
1 tsp. olive oil
6 tbsp. shredded mozzarella cheese
salt and pepper to taste

Begin by placing the ground turkey into a mixing bowl.  Add the Parmesan cheese, the basil, oregano, salt, and pepper to the bowl.  Next add in the grated garlic, onion and olive oil and combine well.   Form a thin patty and then place one tbsp. of the mozzarella cheese on top of the patty leaving a rim around the edge with no cheese.  Place some more of the burger mixture on top of the patty, covering the cheese and pinching the edges to lock in the cheese.  Place a non-stick skillet (one with a lid) on medium high heat and let the pan get hot.  Place the burgers in the pan and brown well.  Flip the burgers over and allow them to brown on the other side.  These burgers are sort of thick, but you'll have to cook them all the way through since you're using poultry.  An easy way to do this is to place the lid on the pan and bring the heat down to low.  Allow the burgers to cook undisturbed for 10 minutes.

For the brushetta topping:
8 Roma tomatoes, diced
1/2 cup diced red onion
2 garlic cloves, grated
2 tbsp. freshly chopped basil
1 tbsp. freshly chopped flat-leaf parsley
1 tbsp. balsamic vinegar
1 tbsp. extra-virgin olive oil
salt and pepper to taste ( I used lots of freshly grated pepper for this)

While the burgers cook, begin making the topping and balsamic glaze (recipe to follow).  Begin by dicing the tomatoes and adding them to a mixing bowl.  Finely dice the onions and add them to the bowl, along with the grated garlic clove.  Chop the parsley and basil and toss into the bowl.  Next add the olive oil, balsamic vinegar, salt and pepper and combine everything well.

For the Balsamic Glaze:
1  1/2 cup aged balsamic vinegar
1 tsp. olive oil
1 tbsp. dark brown sugar
1/2 of a  small garlic clove, grated
1 tsp. freshly ground pepper

Add all of the ingredients to a small saucepan and let it simmer on medium heat until it reduces to the consistency of maple syrup.  Assemble the burgers by placing the brushetta topping on top of each burger and then drizzling with the balsamic glaze.  I served this with a garlicky pea puree.

Chicken, Mushroom and Orzo Chowder with Lemon

I made this soup recently when it was stormy and rainy outside.  Something about rainy weather just makes you reach for something warm and comforting and this fit the bill.  It goes really well with a nice piece of crusty garlic bread.  Also, good to know, this soup freezes really well.  If you're going to freeze it, just chop the parsley and spinach and add it to the soup when re-heating.

Ingredients:
1 whole chicken, cut into pieces
2 quarts chicken stock
1 large onion
1 bay leaf
1 sprig thyme
5 cloves garlic (grated)
2 carrots
1 tsp. olive oil
2 cups sliced mushrooms
5 cups fresh chopped baby spinach
1 cup fresh chopped parsley
2 tbsp. cream
1/8 tsp. cumin
2 whole lemons
1 cup dried orzo (you could sub this with white beans if you're trying to watch the carbs or want to make this gluten free)
lots of freshly cracked pepper
salt to taste

First wash the chicken well and cut it into pieces.  Place the chicken into a stock pot along with the chicken stock, bay leaf and thyme.  Allow the chicken to cook on medium high for 25 minutes.  Remove the chicken and place on a cutting board. Strain the stock and put it back into the stock pot.  While the chicken cools, dice the onion, slice the mushrooms and grate the garlic.  Transfer to a non-stick skillet and saute with a tiny little bit of olive oil ( 1 tsp.). Allow the veggies to cook on medium high heat.  Remove the skin off the chicken and begin shredding into large strips.  Add the spinach to the skillet and saute until it slightly wilts.  Transfer the chicken back into the stockpot along with the ingredients in the skillet.  Stir everything well and begin peeling your carrot.  Cut the carrot into cubes and add to the pot.  Bring the soup up to strong simmer and let it cook for 10 minutes before adding the orzo.   Add in the cumin and pepper. Squeeze the juice of the lemons and stir well. Cook until the orzo is al dente.  Finish off by adding the cream and the chopped parsley.  Remove the bay leaf and the thyme stalk before serving and add a little extra lemon to your bowl if desired.  Serve with crusty garlic bread.

Mutter Paneer... My Favorite Indian Dish

Mutter Paneer is my favorite Indian Dish. It is from North India and its also vegetarian.  B. and I had it for the first time a few years ago at this great Indian restaurant in Panama City.  It's the best Indian food we've had to date. Paneer is an Indian farmer's cheese, and in this dish, it is cooked in a beautifully spiced sauce with peas.  Simmered to perfection and great for dunking Naan into.   I've seen this dish also made with cottage cheese, but I prefer it with the solid cheese.  It was my first attempt at making this dish and it was really really good.  All I needed was the Mango Lassi to complete the meal.

Ingredients:
2 cups cubed paneer (or solid frying cheese)
1 tbsp. light olive oil
1 large onion, finely chopped
1 tsp. freshly grated ginger
4 garlic cloves, minced or grated
1 tsp. ground turmeric
1 tbsp.  yellow curry powder
1/2 tsp. garam masala
1/2 tsp. cayenne pepper
1/4 tsp. ground cumin
1 small red chili (minced, for a milder version, remove the seeds before chopping)
1 (28 oz.) can crushed tomatoes
1 cup plain yogurt
3 tbsp. cream (light)
1/2 cup frozen peas
1 tbsp. freshly squeezed lemon juice
salt to taste

First begin by cubing the paneer.  In a non-stick skillet, place a little canola oil into the pan and turn the heat up to medium.  Next add in the paneer and begin browning. Turning over once the bottom side is golden brown.  Once all of the cheese is browned, transfer to a holding plate.  Next begin making the paste by adding the grated garlic, ginger, curry powder, garam masala, cumin, turmeric, and  cayenne pepper  into the skillet with a little canola oil.  Let the paste simmer on low heat, while you chop up the onion.  Add in the onion to the skillet and pour in the can of crushed tomatoes to the pan.  Next, add the yogurt, cream,chopped chili and salt and whisk everything to remove any lumps from the yogurt.  Let the sauce simmer for about 15 minutes on low heat.  Add in the lemon juice, frozen peas and the paneer and stir well. Let everything simmer for another 5 minutes and serve.  Garnish with some freshly chopped cilantro.

Side note: In case you're wondering what is in the bowl next to the paneer, it's coleslaw.  I know you may think it is weird, but the sweetness and crunchiness of the coleslaw is so refreshing against the spiciness and creaminess of the curry that they really compliment each other.   All I'm sayin' is don't knock it till you try it.

Pechugas Rellenas (Stuffed Chicken Breasts)

My mom has been making this dish for as long as I can remember.  It is definitely one of her specialties.  They're pretty easy to make and are great for when you're entertaining.  I made this dish one time recently after I got married and we were hosting a dinner party.  One of the guests referred to them as "footballs" because they're lined with bacon and after they're cooked they resemble a little football.  I promise you they don't taste like a football though.  This is a family favorite that I hope you'll enjoy too.

Side note: I make these with turkey ham and turkey bacon because I follow kosher laws, but my mom makes hers with regular ham and bacon.

Ingredients:
4 chicken breasts (or however many you need)
4 slices  Havarti cheese
4 slices Cheddar cheese
4 slices  turkey ham
1 package turkey bacon
2 tsp. creole seasoning (optional- I use the Chef Paul Prudhomme brand, the poultry magic variety)
Salt to taste

First begin by pre-heating your oven to 400 degrees.  Rinse the chicken breasts well, pat them dry, and butterfly them.  Once they're butterflied, season with the creole seasoning and salt.  On one side of the breast, place a slice of ham, a slice of Havarti and a slice of cheddar. Fold the other half of the chicken breast over and begin wrapping the chicken in the bacon.  You may have to secure the bacon with toothpicks if you're using turkey bacon because it's not as "elastic" as the pork kind.  The turkey kind is much leaner and doesn't have nearly as much give.  Repeat this process until the whole breast is covered, and all of the chicken breasts are assembled.  Place the chicken breasts on a baking rack that has some elevation.  There will be a sauce that collects in the bottom pan which is what we'll use to drizzle over the chicken once it's done.  Bake for 15 minutes on each side of the chicken and remove once the bacon is slightly crisp.  Let the chicken rest before slicing into rounds.  Serve with white rice and a nice green salad.

While the chicken rests, collect the sauce at the bottom of the pan and transfer to a sauce bowl. Break up any big clumps and drizzle over the chicken.

Matzo Crusted Chicken

Every year we celebrate the Days of Unleavened Bread, where we remove any products that contain leavening from our homes and do not consume any leavening for the duration of the festival days which lasts for 7 days.  I made the breading for this chicken using ground up matzos and some other ingredients.  The chicken was beautifully crunchy and golden when it came out of the oven and tasted great too. Just thought i'd share this recipe- even if you're not celebrating these days, the recipe is delicious nonetheless.

Ingredients:
4 boneless, skinless chicken breasts
1 box matzos
1/3 cup cornmeal
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 cup flour
4 tbsp. butter, melted
1 garlic clove
salt and pepper to taste

The first thing to do is turn the oven up to 375 degrees.  In a food processor, blend the matzos until you have a fine meal.  Transfer the crushed matzos to a large mixing bowl.  To the matzos, add in the Parmesan cheese, the cornmeal and a pinch of salt.  Butterfly the chicken breasts and season them with a little salt and pepper.   Add the flour to a bowl, and beat the eggs in a separate bowl.  Place the flour, egg, and matzo bowls side by side.  Begin by dredging the chicken breasts in the flour, next in the egg, and finally in the matzo mixture.  Transfer the chicken to a plate and allow them to rest for a few minutes.   While the chicken rests,  grate the garlic clove into a small saucepan and add the butter, and melt. Take out a non-stick baking sheet and lay the chicken on top of it.   You'll want to make sure that you have a non-stick baking pan, otherwise the breading will stick.  If yours isn't non-stick, you could line the bottom of the pan with parchment paper.  Begin brushing the melted butter lightly on the top of the chicken, then flip them over and brush the other side with the rest of the butter.  Bake for 25 minutes or until nice and golden brown.  The chicken itself shouldn't take that long because once you butterfly the breasts, they're much thinner and cook much faster.

I served this with savory spinach pancakes, topped with yogurt sauce, roasted sweet potatoes and regular potatoes, and roasted asparagus.  I'll blog the spinach pancake recipe soon. They were awesome.

Shredded Chicken and Mayacoba Bean Enchiladas

I read an article recently about legumes that really inspired me to try some new beans.  I also realized that I've never made enchiladas.  I decided to make this dish not knowing how it'd turn out.  Thankfully they were delicious and even though they're enchiladas, I tried making them healthier than the traditional recipe by not frying and using reduced-fat ingredients.

 For the Beans:
1 package (16 oz.) dry Mayacoba beans (also known as Peruvian beans or Canary beans)
8 cups water
1 garlic clove, grated
2 tsp. salt

The first thing to do, is wash the beans to remove any twigs or debris.  Next transfer the beans to a pressure cooker with the water and salt.  Close the lid and turn up the heat to high.  Once the steam begins to come out of the pressure cooker, lower the heat to medium.  Let the beans cook for 30 minutes before turning off the heat.  I hate waiting for the pressure to release, so what I do is run cold water over the pressure cooker in the sink.  Remove the lid and check to make sure the beans are tender.  If not put the lid back on and cook for another 5-10 minutes, but they should be done within 30 minutes.  Using a slotted spoon, transfer the beans to a food processor bowl.  Add about 3 tbsp. of the bean water from the pot, a little salt and grate the garlic clove into the bowl.  Blend the beans until you have a smooth consistency.   Set aside until you're ready to assemble the enchiladas.

To make this dish a little easier, you could just mash the beans with a potato masher, but that will yield a more chunky consistency.   If you don't have a pressure cooker, you could soak the beans overnight and then just boil them in a pot with the same amount of water for about one hour.

For the Chicken:
5 boneless, skinless chicken breasts
2 medium onions, preferably white or yellow
1 green bell pepper
2 tbsp. minced green chili of your choice (like jalapeno or pasilla)- I omitted this because I didn't have any on hand, but for those of you who like it hot, go ahead and add these for some kick.
6 garlic cloves
1/2 tsp. cumin
2 tbsp.  olive oil
1/2 cup light sour cream
1/2 cup shredded Monterrey Jack cheese
Salt and pepper to taste

First boil the chicken breasts in a large pot of water.seasoned liberally with salt.  Once the chicken breasts are cooked through, transfer them to a cutting board and allow them to cool.   While the chicken is cooking, begin mincing your green pepper, garlic and green chilies.  Dice the onion finely and add the olive oil into a large non-stick skillet.  Turn the heat up to medium high and add in the chilies, onions and garlic to the pan.  Saute for about 6 minutes, stirring occasionally.  While the veggies cook, take two forks and begin shredding the chicken breasts.  Transfer the chicken to the skillet and season with the cumin, salt and pepper.  Allow the chicken and veggies to cook together for about 3-4 minutes before turning off the heat.  In a separate mixing bowl, combine the sour cream and cheese and add it into the skillet, making sure to combine everything really well.

For the enchilada sauce:
2 tbsp. butter
2 tbsp. flour
3 cups chicken stock
1 cup light sour cream
1/2 cup shredded Monterrey Jack cheese

First add the butter to a non-stick sauce pan.  Next add in the flour and make a roux.  To that, add the chicken stock and whisk vigorously, breaking any clumps of flour that may have formed.  Next add in the sour cream and the cheese and blend well.  Season with a little salt.  Set the sauce aside until assembling the enchiladas.

For the assembly:
8 flour tortillas
cooking spray or melted butter
1 cup shredded Monterrey jack cheese
1/2 cup fresh cilantro to garnish.

First pre-heat the oven to 400 degrees.  Next take a scoop of the beans and spread if evenly over one side of the tortilla.  Next add in a scoop of the chicken mixture and roll the tortillas.  Spray a 9x13 baking dish with a little cooking spray and place the enchiladas, seam down in the pan.  Repeat this step until you have filled the entire pan with the enchiladas.  Next spray the tops of the enchiladas with cooking spray, or brush with melted butter.   Place the baking dish in the oven and bake for 10 minutes or until the tortillas are slightly crisp.  Remove the tray from the oven and pour the sauce over the top of the enchiladas.  Next sprinkle the cheese over the top and place the pan back in the oven for another 10 minutes or until the cheese is golden and bubbly.  Garnish with some freshly chopped cilantro and serve.

Corned Beef with Sweet Guinness Glaze

I love it when corned beef goes on sale!  It's one of those things we don't eat very often, but  I truly love it. I served this with some roasted baby carrots and some spinach mashed potatoes. The perfect end to our weekend.

Ingredients:
1 package corned beef (about 2.5-3 lbs.)
8 cups water

For the sauce:
2 tbsp. honey
2 tbsp. dijon or coarse mustard
1 garlic clove, grated
4 tbsp. Guinness

First remove the beef from the package and rinse off the liquid it's packed in.  Make sure to rinse it really well.  Place the water into a pressure cooker and then add in the beef.  If the corned beef has a little seasoning packet in it, go ahead and add that to the water.  Close the lid and cook on medium heat for one hour.  Once the pressure has released from the pot, take the meat out and place it, fat up, on a cookie sheet.  Trim off the excess fat from the top of the corned beef.

Next prepare the glaze by combining the mustard, honey, Guinness and garlic in a small mixing bowl.  Blend everything well and brush the tops and sides of the beef with this glaze.  Broil the beef about 6" from the burner until you have a nice golden color.  Remove the tray from the oven and slice the beef.  If there are any sauce drippings, collect them (adding a little water to thin it out) and serve over the beef.

Chicken Satay with Spicy Peanut Sauce

Satay is one of my favorite Thai appetizers.  When we lived in Miami, our favorite Thai restaurant was called Tani Thai, and had the best chicken satay.  They brought the skewers on these mini hibachi grills where you'd place the skewers to keep them warm while you ate. Fast froward a few years later and we still haven't had satay as good as that one.  I tried making satay last night for dinner with a spicy peanut sauce.  This dish was easy and a great way to use up boneless, skinless chicken breasts.  Serve with some refreshing cucumber salad and some Thai fried rice and you'll have a great meal.

Ingredients for the Satay:
4 boneless, skinless chicken breasts
4 shallots
5 garlic cloves
3 tbsp. palm sugar (you can use dark brown sugar as a substitute)
2 tsp.ground coriander seed
1/2 tsp. cinnamon
1/4 tsp. cumin powder
2 tbsp. canola oil
1 tsp turmeric
1 tsp. freshly grated ginger
2 kaffir lime leaves (If you can't find this, use some lime zest- about 1 tsp. You can also use lemongrass.  Just the tender stalk, minced)
1 tbsp. fresh lime juice
2 bird chilies (if you can't find this, you can substitute with your favorite red chili, just use about 1 tsp and remove the seeds.  You can also use chili paste)
2 tsp. salt

Add the shallots, ginger, garlic, chilies, kaffir lime leaves, and lemon juice to a mini food processor.  Transfer to a mixing bowl and then add in the turmeric, cinnamon, cumin, coriander, lime juice and sugar.  Whisk well and then add the oil and salt.  You should have a thick paste at this point.  Slice the chicken breasts horizontally to think out the slices.  You could also pound out the breast to make it thinner.  Begin cutting the chicken into long strips and adding it to a zip-lock bag with the marinade.  Refrigerate for one hour.  Skewer the chicken onto bamboo sticks.  Spray your grill with a little non-stick spray and turn the heat up to medium high.  Place the skewers down on the grill and let it cook undisturbed for about 5 minutes on each side, baste the chicken with any remaining marinade about halfway through the cooking process.

For the peanut sauce:
5 shallots
3 garlic cloves
2 bird chilies (red chilies)
1 tbsp. canola oil
2 tsp. freshly grated ginger
1/2 cup peanut butter
2 tsp. ground coriander
3 tbsp. palm sugar (or brown sugar)
1/4 cup boiling water
2 tsp. soy sauce
1 tbsp. fresh lime juice
1/4 cup coconut milk

First roughly chop the garlic, shallots and chilies and saute them in a non-stick pan on medium heat with the canola oil.  Add in the grated ginger and cook for about 2 minutes before adding in the peanut butter.  Using a spatula, begin stirring the peanut butter as it melts into the sauce. Next add in the coriander, lime juice, soy sauce , coconut milk and sugar.  Cook everything until the sugar dissolves. Transfer this sauce into a blender or food processor and add in the water.  Blend until you have a smooth and creamy consistency.  Serve with the satay.