Chili-Lime Chicken Kebabs

I get recipes sent to me via misc websites. Allrecipes being one of these sites. AllRecipes is nice because the recipe pages allow you to change how many you're feeding and automatically adjusts the ingredient list measurements for you.

Every once in a while a recipe hits me as something I MUST have for dinner that night. This recipe is one of those. I hadn't seen my friends for a week or so and invited them all over for Chicken kebabs.

I doubled this recipe and did steak as well as chicken. It was worth it.

Chili Lime Chicken Kebabs

Recipe from Allrecipes.com

Serves 4

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Note: I'm particular about raw meats and so I doubled this recipe and put the steak in one zip loc bag and the chicken in another.

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. JW Note: So I completely misread this recipe and I mixed everything together. It was still fantastic.

Place the chicken in a zip loc with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Soy Marinated Flank Steak

Ah Monday! A new week, 4 new recipes waiting patiently for me to work their magic. This week something amazing happened. I picked 4 recipes that I didn't need to buy any ingredients for. Weird, right? I have finally hit that point where a well stocked pantry and freezer apparently means no need to grocery shop (besides the cat food).

Tonight's recipe was what I would consider very simple and very tasty. I like simple recipes that give you a big bang for the simplicity. It proves yet again that fancy doesn't mean good, but that simple can be just as good.

As usual, I didn't buy flank steak. Skirt steak to me is way cheaper and you get the same taste really.

Soy Marinated Flank Steak
Serves 6:
JW Note: I used one third of a skirt steak and cut this recipe in half.

• 1 cup Soy sauce
• 1/4 cup Packed light brown sugar
• 3 tablespoons Cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon Red pepper flakes
• 1/4 teaspoon Ground pepper
• 2 pounds Flank steak

1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.

2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

JW Note: I didn't use a 9X13 pan. I used a good old fashion zip loc bag. And I marinaded for 2 hours.

Beef Enchilada Casserole

For my third recipe last week I selected one from my Cooking for Two cookbook. I like these types of cookbooks because it means limited leftovers and the scale for the ingredients is already figured out for me. I don't have to put my limited math skills to work.

This recipe was good. I'm a fan of Mexican food and particularly like enchiladas. This was a combination between enchiladas and lasagna. If I were to do this again, I'd do more layers and more tortillas.

I had to read this recipe like 5 times to figure out what they were asking. I still didn't really get it, so I did it the best I could. The recipe below isn't word for word as they had it, it's been simplified by my experience.

Beef Enchilada Casserole
It says it serves 2, but you can easily get 3 or 4 out of this.

• 6 (6") corn tortillas (does matter if you use yellow or white)
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• 1 (10oz) can Ro-Tel tomatoes (I couldn't find Ro-tel so I used about a cup and half of diced tomatoes with green chili's in them)
• 8 oz Lean Ground beef (be sure to drain the beef after you cook it)
• 2 tsp Vegetable oil
• 1 small onion, minced
• 4 garlic cloves, minced
• 1 jalapeno, stemmed, seeded and minced (if you want a spicier dish use the seeds)
• 2 tsp chili powder
• 1/2 tsp ground cumin
• 1 (8oz) can tomato sauce
• 1/2 cup beef broth (I used chicken broth because that's what I had.)
• 6 oz Colby-Jack cheese, shredded
• 1/4 cup minced fresh cilantro
• 1 tsp hot sauce
• Salt and pepper

Adjust oven wrack to the middle position and heat oven to 450F. Grease a 9X5 inch loaf pan. Toast 2 of the tortillas in a 10 inch nonstick skillet (they will overlap) over medium-high heat until bubbling and spotty brown, about 2 minutes, flipping them halfway through. Transfer to a plate and repeat twice more with remaining 4 tortillas. (JW Note: I wondered about this step and whether it was necessary. If / when I make this again, I would skip this. I don't think it added anything to the texture or flavor. )

Trim the tortillas to 4 1/2 inch squares, reserving the trimmings. Tear the trimmings into small pieces, combine with the tomatoes and their juice in a food processor, and process until smooth, about 1 minute. Transfer to a medium bowl.

Cook the beef in the skillet over medium heat, breaking up the meet with a wooden spoon, until no longer pink, about 2 minutes. Transfer to the bowl with the processed tortilla mixture.

Add the oil and onion to the skillet and cook over medium heat until softened, about 5 minutes. Stir in the garlic, 2 tsp of minced jalapeno, chili powder and cumin and cook until fragrant, about 30 seconds. (JW Note: I put all the jalapeno in. I didn't see a need to sprinkle it on top later.)

Stir in the tomato sauce and beef froth and simmer until slightly thickened and reduced to 1 cup, 5-7 minutes. Remove from heat.

Stir 1/2 cup of the tomato sauce mixture, 1/2 cup cheese, cilantro and hot sauce into the tortilla-beef mixture. Season with salt and pepper to taste.

Arrange 2 tortillas in the bottom of the prepared loaf pan. Spread half of the beef filling over the tortillas evenly. Repeat with 2 more tortillas and the remaining beef filling, ending with the last two tortillas on the top. Cover with the remaining tomato mixture. Bake until the filling bubbles lightly around the edges and top of the filling begins to brown, 15-20 minutes. (JW Note: Put it on a baking sheet. I'm just sayin'.)

Sprinkle the remaining 1 cup of cheese and remaining minced jalapeno and continue to bake until the casserole is hot throughout and the cheese is browned in spots, about 10 minutes longer. Let cool for 15 minutes before serving.

JW Note: I served this with sour cream on top and it added a nice creamy and cooling flavor to the whole thing.

Chicken with Orzo, Asparagus and Parmesan

This past weekend I watched Julie & Julia. At the end of the movie they indicated the "Julie" part of the movie was based off a true story. I didn't know much about Julia Child before I saw that movie, but it got me interested enough to put her book on hold at the library.

As I watched Julie go through the cookbook I thought about all the recipes I've made in the past years. Some I've liked, some I've not, many not too adventurous, but interesting and I enjoyed doing it.

Then I got to thinking about the process of cooking. I tend to follow recipes "a bit" and then add in my own two cents. While I see nothing wrong with that, I've decided that I'm going to make a concerted effort to follow recipes. I mean actually measure and use the right ingredients instead of substitution.

Tonight I made Chicken with Orzo, Asparagus and Parmesan. I started by reading the entire recipe through. I've learned my lesson a couple of times about not reading it through and then getting half way into it to find out I'd done something wrong.

After reading through it a couple of times, I measured out my ingredients. I've had these little prep dishes for some time and figured, why not use them. Measuring out the ingredients gave me a chance to actually see how much certain amounts were.

Ahem, back to the recipe. After I had everything sorted, I started from the top and followed the entire recipe to the nth degree. The result was a flavorful, balanced dinner. Delicious.

Chicken with Orzo, Asparagus and Parmesan

Serves 2

• 1/4 cup Flour
• 2 Boneless, skinless chicken breasts (6-8oz each)
• Salt and Pepper
• 3 T Olive oil
• 3/4 cup Orzo
• 1 shallot, minced
• 3 cloves garlic, minced, about 3 tsps
• 1 tsp Minced fresh Thyme (now I didn't have fresh thyme so I used dried)
• 1/2 tsp grated lemon zest
• 2 T Lemon juice
• 1 3/4 cup Low sodium chicken broth
• 1/2 bunch asparagus, trimmed and cut into 1" lengths
• 1 ounce Parmesan cheese, grated (about 1/2 cup)

Adjust an oven rack to the middle position and heat the oven to 200 degrees. Place flour in a shallow dish. Pat the chicken dry with a paper towel and season with salt and pepper. Its important you pat the chicken dry. Excess moisture will not let you get the golden brown you want with the chicken. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.

Heat 1 T oil in a nonstick skillet over medium-high heat until just smoking. Carefully lay chicken in the skillet and coke until well browned on the first side, 6-8 minutes. Flip the chicken breasts, reduce heat to medium and continue to cook until the thickest part registers 160-165 on a meat thermometer. Transfer to a plate, tent with foil and put in the oven to keep warm.

Wipe out the skillet. Add 1 T oil and the orzo to the skillet and toast over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp of garlic, 1/2 tsp thyme and 1/4 tsp lemon zest and cook until fragrant, about 30 seconds.

Stir in the broth and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 4 minutes. Stir in the asparagus, cover and continue to cook until the liquid is absorbed, the orzo is al dente and the asparagus is crisp tender, 4-6 minutes longer.

Meanwhile, whisk 1 T lemon juice, 1T oil, remaining 1 tsp garlic, remaining 1/2 tsp thyme, and remaining 1/4 tsp lemon zest together in a small bowl.

Off the heat, stir in Parmesan and remaining 1 T lemon juice into the skillet and season with salt and pepper.

Lime Marinated Skirt Steak and Mexican Rice

You'd think being unemployed that I'd really be aware of what I was cooking. But the truth is, being unemployed has opened my eyes up to actually using what's in my freezer and/or pantry. Granted vegetables and what no have to be purchased, but they are generally not the most expensive item in the shopping cart. Meats and processed foods are. So, I'm eating through my freezer. The parental units are coming at the end of May and somehow my freezer ends up with more food than one person can buy (Dad loves to shop for meat).

Tonight I made Lime Marinated Skirt Steaks and Mexican Rice. Two things here. One, skirt steaks are a GREAT alternative to flank steaks. They are generally less expensive and you get the same type of flavor and meat as you would with flank. Skirt steaks generally take a marinade quite well too.

Two, I've been searching for years for the perfect Mexican rice. The Mexican rice that transports me back to Guadalajara Mexico and the exchange mother's rice. I've never come close. Until tonight. It's quite possible I've stumbled onto an award winning Mexican rice. It started with a Rachael Ray recipe and as in traditional Jenn manner I "added" to it. I channeled Mexico tonight and am still sitting in the goodness of this rice.

As for the lime marinade, I wasn't a huge fan. It really didn't have any lime flavor to speak of. The jalapeno overshadowed the entire thing. If I make this again, I'd cute the jalapeno amount in half.

Lime Marinated Skirt Steak

Serves 4:

• 3 tablespoons Fresh lime juice
• 1 teaspoon Soy sauce
• 2 cloves Garlic, chopped
• 1 Jalapeno, ribbed, seeded and diced
• 1 1/2 pounds Skirt steak

1. In blender, combine lime juice, soy sauce, garlic, and jalapeño; purée until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.

2. Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

Jenn's Famous Mexican Rice

What? I'm allowed to name it.

Serves:4

• 2T Butter
• 1 small onion, diced
• 1 cup Enriched white rice
• 1 can (14.5 oz) diced tomatoes with green chilis
• 1 cups chicken broth
• 2T chopped cilantro

Melt butter. Sauté onion in butter for 2 to 3 minutes to soften in. Add rice and sauté rice in over medium-high heat, 2 or 3 minutes.

Drain the liquid from the tomatoes into a measuring cup. Add enough broth to equal 2 cups liquid.

Add drained tomatoes to rice. Add broth mixture and bring to a boil.

Cover rice, reduce heat and simmer, and cook, 18 to 20 minutes.

Fluff with a fork and add cilantro. Stir to combine well and serve.

Strip Steak with Balsamic Cream Sauce and Roasted Parmesan Potatoes

On Saturday I had favorite GalPal Claudia over. She's my leftover taker. We have this deal that I cook and what ever is left, I freeze. Once a month or so we meet - she buys lunch/breakfast and I give her leftovers. It's a perfect business deal. I love cooking and she loves to eat leftovers. While she can cook, and does, she will never turn down a leftover.

Of course, she's also very good at stroking my ego by saying things, sarcastically, "Too bad you can't cook."

It got me wondering why I cook. Aside from the obvious to feed myself, I could just as easily feed myself with a PB&J. No, for me it's deeper than just feeding, its about creating. I'd say it's about following a structured set of directions, but if you've read this blog long, you know that I struggle with following instructions. Though I've vowed to get better at it. Anyhow, cooking is a release that allows my creative side to shine. I've thought about getting into the cooking industry as a job, but have to wonder if I'd enjoy it as much if I did it all the time.

Regardless of my reasons, I enjoy it, others enjoy it, and so I say...let them eat cake!

This particular recipe was good. It wasn't great, but it was good. It can be quite elegant I think. If you were making a special meal for a loved on, and wanted to impress, this would do the trick. Minimal effort with a lot of bang for your buck.

Strip Steaks with Balsamic Cream Sauce

Serves: 4

• 3 Strip steaks (10-12 oz each), about 1 inch thick
• Salt and pepper
• 1 tablespoon Vegetable oil
• 1 Shallot, minced
• 1/4 cup Balsamic vinegar
• 1/3 cup Heavy cream
• 2 tablespoons Finely chopped chives

Pat steaks dry with paper towel and season with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Cook steaks until well browned, about 3-5 minutes per side. Transfer to cutting board and tent with foil. (So you know I didn't put these on the stove right? I BBQ'd mine. Though I think having done them on the stove would have added to the flavor of the sauce. Some day I'll break down and cook a steak on the stove.)

Add shallot to empty skillet and cook until softened, about 30 seconds. (I added a Tablespoon of butter because I hadn't cooked the steaks in the pan)

Stir in vinegar, scraping up any browned bits, and cook until syrupy, about 1 minute.

Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper.

Slice steaks and serve, passing sauce to table.

Roasted Parmesan Potatoes

Makes 4 cups

• 2T Olive Oil
• 1 tsp Kosher salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Paprika
• 1/4 tsp Black pepper
• 1 1/2 lb russet potatoes, peeled and cut into 1" cubes
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Snipped fresh chives

Preheat oven to 450F; coat a baking pan with nonstick spray.

Combine oil and seasonings in a bowl. Add potatoes and toss to coat with oil mixture. Place in a single layer on prepare baking sheet and roast for 20 minutes.

Stir, then road an additional 20 minutes.

Toss potatoes with Parmesan cheese, chives and salt and pepper.

Spaghetti Cabonara

Last Friday night I had Blueberry over for dinner. I enticed her with telling her I was making Spaghetti Cabonara. She didn't even have to think about it, she was all in.

See here's the thing about cabonara, it has raw eggs in it. I realize the warm pasta is supposed to cook these eggs, but I can not get past the raw egg thing, so I never EVER make cabonara the way it's supposed to. I cheat and use an alfredo type sauce.

This past Friday, I cheated even more and pulled a recipe from the old brandy snifter for Creamy Fettuccine Alfredo. To it I added peas and bacon, and voila cabonara. Sorta.

Regardless, it was fantastic. I got the seasoning dead on with the pepper and Parmesan cheese and I've gotta say, we were stuffed after. Blueberry went home with the leftovers and I'm sure she enjoyed them the day after.

Creamy Fettuccini Alfredo - Carbonara

Serves: 4

• 1 cup Unsalted butter, softened
• 2 cups Whipping cream
• 2 cups Grated Parmesan cheese
• 1 box Fettuccine
• Salt and lots of pepper
• Fresh basil leaves, chiffonade
• 1 cup peas
• 4 slices bacon; cooked and crumbled

Cook bacon; drain on a paper towel and crumble.

Place the butter in a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed; beat until smooth. Add the cream and Parmesan cheese.

Stir until well blended; set aside.

Bring a large saucepan of lightly salted water to boil. Cook pasta according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in butter mixture. Add salt and pepper to taste.

Toss in peas and bacon. Garnish with basil.