Grilled Chicken and Tapenade Sandwiches

After the surprise shower last Friday, I had a couple of cups of olive tapenade left.  Luckily it keeps well and it's a "leftover" I'll eat.

I knew I had some recipes that called for olive tapenade so I went looking for them. This was one I found.

This sandwich was as delicious as I thought it'd be. Super simple, and frankly I think one you could easily make with left over chicken even.


Grilled Chicken and Tapenade Sandwiches
Recipe from Cooking Light
Serves 4



Photo by Cooking Light

Note: I already had tapenade so I didn't follow this tapenade recipe. I merely added tomatoes and parsley to my already existing tapenade. My tapenade is 1c black olives, 1c kalamata olives, 1 c green olives with pimiento, 2 cloves garlic, 1 to 2 T balsamic vinegar. Food processor it all to the coarseness of large gravel.

• 1 1/2 c diced seeded tomatoes
• 2 T finely chopped pitted kalamata olives
• 1 T chopped fresh basil
• 1 T chopped flat leaf parsley
• 2 T balsamic vinegar
• 1 tsp chopped fresh oregano
• 1/2 tsp minced garlic
• 5 tsp extra virgin olive oil, divided
• 1 pound skinless boneless chicken breast
• 1/2 tsp kosher salt
• 1/2 tsp pepper cooking spray
• 1/4 c crumbled feta cheese - I forgot the cheese on my sandwich. DOH!
• 4 ciabatta sandwich buns

Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.

Prepare grill.

Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls.

Serve immediately.

Hot Crab Dip

Living in the Northwest we get really good Dungenous crab.  I am not a fan of crab to just sit and eat crab straight. No. I prefer my crab to be in something.

Like a hot crab dip.

Now granted, I'm not currently working so I didn't buy fresh crab for this appetizer, but am absolutely sure fresher crab would make a big difference in the crabby flavor.

This recipe makes a good amount of dip. I doubled it for 8 people and had WAY too much.  I am still trying to figure out what part of my brain decided I needed to double the recipe.  Still, its delicious, easy and worth making for your next gathering.

Hot Crab Dip
Recipe from Food Network Magazine
Yields: 1 cup (that's what the recipe says, but I think it yields about 2 without doubling)

• 8 oz crab meat
• 8 oz cream cheese, softened
• 1/4 c heavy cream (I doubled the recipe and used JUST a quarter cup - I think you could get away with just a splash of heavy cream, or half and half.)
• 1/2 c parmesan cheese, grated
• 1/2 c Muenster cheese, shredded
• Splash of lemon juice
• 1 clove garlic, minced
• 1/2 c mix of basil, parsley and chives
• ground pepper

Mix everything together. Put it in a baking dish. Bake at 375 for 30 minutes.

Muffin Pan Potato Gratins

Oh potato gratins...how I love thee.

As a single person its rare I get to have potato gratins, or au gratin potatoes.  Most recipes just make too much.

Until now. 

I've found a recipe that's perfect to feed a single girl or an entire house full of guests. 

These little individual gems I made for this month's Sunday dinner. The accompanied the Brown Sugar Glazed Carrots and flank steak marinated in the Better than A-1 marinade.

My one recommendation is get small russets.  I got medium size like they suggested, but they were too big once sliced to fit into the muffin pan, so I had to cut the slices in half.  After I made them I thought the russets that usually come in the plastic 10Lb bags would be perfect size.

Oh and I added Parmesan cheese in each layer too. Made a huge difference in flavor I think.  I also thought adding bacon bits, chives, or slices of garlic would be good too.

Photo by Everyday Food

Muffin Pan Potato Gratins
Recipe from Everyday Food
Serves 6

• Unsalted butter, at room temperature; for muffin cups
• 2 medium Russet potatoes
• Salt and pepper
• 6 tablespoons Heavy cream

 
Preheat oven to 400 degrees.

Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled.

Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Brown Sugar Glazed Carrots

A couple of years ago I went the Pantry Goat's house for her birthday dinner. A friend of her's had made glazed carrots.  I didn't know I was a fan of glazed carrots until that day.

Since then I've collected a couple different recipes. All of them have been good. This one was easy and good, so double winner.

I chose to not add the rosemary to the dish, mostly because I'm not a rosemary fan, though I'm sure it would be good.

Photo by Everyday Food

Brown Sugar Glazed Carrots
Recipe from Everyday Food
Serves 4

• 1 1/2 pounds carrots, peeled and cut into 2" pieces
• 1 T butter
• 1 T light brown sugar
• 1/4 tsp dried rosemary
• Salt and pepper

In a lg skillet, place carrots, butter, sugar, rosemary and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 mins. (If water evaporates before carrots are tender, add 1/4 cup more.)

Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 mins more.

Peanut Butter and Chocolate Pan Cookies

The third cookie I made yesterday was pretty good. I over-cooked the cookie part so they were kinda dry.  But besides that they were easy and tasty, just watch your cooking time.

Peanut Butter and Chocolate Pan Cookies
Recipe from MyRecipes.com

• 3/4 c chunky peanut butter
• 2 large eggs
• 1 tsp vanilla
• 1 c firmly packed light brown sugar
• 2 c all-purpose baking mix

1 package dark chocolate morsels, divided
 
Stir together peanut butter, eggs, and vanilla in large bowl.

Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Coconut Chocolate Patties

This was an interesting recipe.  I had visions of what I thought this would be and turned out it wasn't. While they went at yesterday's all day scrap, I'm not convinced they were that good.

For starters, I forgot to add the almond extract. I think that flavor would have made a world of difference with these. I also expected them to be moister. If I made them again, I'd add some corn syrup to the chocolate to make it bind better.

Super easy and if you love coconut, then they're great. Just don't forget the almond extract.

Photo by Everyday Food

Coconut Chocolate Patties
Recipe from Everyday Food

• 1 1/2 cups sweetened shredded coconut
• 3 drops pure almond extract
• 3 3/4 ounces semisweet chocolate, melted

 
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.

In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.

Buttescotch Peanut Bars

By far, of the desserts I made this weekend, this was the best.   It reminded me of a PayDay bar, which happens to be one of my favorites...just a tad sweeter.  When I make these again, I might consider using peanut butter chips instead of butterscotch, though I'm not sure how that would set up. Either way, make these bars.  You'll love them.  They're quick and easy, so what's stopping you.

Photo by Taste of Home

Btterscotch Peanut Bars
Recipe from Taste of Home
Yields: 4 dozen

• 1/2 c butter
• 3/4 c packed brown sugar
• 1 1/2 c flour
• 1/2 tsp salt
• 3 c salted peanuts

TOPPING

• 1 package Hershey Butterscotch chips
• 1/2 c light corn syrup
• 2 T butter
• 1 T Water

 
Line a 15-in. x 10-in. x 1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside.

In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.

Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts.

In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.

Argentinean Skewers with Sherry Vinegar Steak Sauce

Bobby Flay does not disappoint on this recipe. I was concerned about the steak sauce since it called for roasted red peppers, and we all know how I feel about bell peppers. But it was surprisingly good. 

The steak sauce has a BITE to it. If you're not a fan of horseradish, I recommend you not put in the full amount. Or do like I do and put in the full amount taste it. Remove the tears from your eyes. Add another T of honey and a T or two of ketchup.

I also warmed my steak sauce and boiled it down a bit to make it a bit thicker.

The steak marinate was fantastic. I'd do that again in a heart beat. Don't shy away from the two heads of garlic (that's two HEADs not cloves).  It flavors the steak nicely and doesn't have the overly garlic sting.

I also didn't do skewers. Too much work for the 4th of July. I just did a big honkin flank steak and it was perfect.

Lastly, I couldn't afford Sherry vinegar (Its like $8 a bottle) so I googled a suitable substitute.  A number of sources said red wine vinegar.  I took it a step further. I used 1/4 cup sherry wine and 1/4 cup red wine vinegar. 

Argentinean Skewers with Sherry Vinegar Steak Sauce
Recipe from Bobby Flay (Food Network)
Serves 4

• 1 c packed fresh flat-leaf parsley
• 1 c packed fresh cilantro
• 2 heads garlic, unpeeled, halved horizontally
• 2 jalapenos, tops trimmed
• 1/2 c canola oil
• 18 ounces Sirloin , cut 1" dice

Sherry Vinegar Steak Sauce Recipe

• 4 Piquillo peppers, drained and chopped (or 2 roasted peppers drained and chopped)
• 1/2 c sherry vinegar
• 3 T Dijon mustard
• 1 T prepared horseradish, drained
• 2 T honey
• 1 T molasses

6-inch wooden skewers, soaked in cold water for at least 30 minutes
 
Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.

Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.

Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.

For Sherry Steak Sauce: Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

Pasta Salad with Pesto

Pasta runs in my veins. I swear I must be Italian.  Or it could be I'm addicted to carbs. Huh! No matter, this was an easy and super delicious salad.  Try it.

I used cheese filled spinach tortellini instead of farfalle (bow tie pasta) because I wanted a bit more substance. And it was scrumptious!

Photo by Cook's Illustrated

Pasta Salad with Pesto
Recipe from Cook's Illustrated
Serves: 8

• 3/4 c pine nuts
• 2 cloves garlic, chopped
• 1 lb pasta (farfalle or tortellini)
• 1/4 c extra virgin olive oil
• 3 c packed fresh basil leaves
• 1 c packed baby spinach
• Salt and pepper to taste
• 2 T lemon juice
• 1 1/2 oz Parmesan cheese, finely grated
• 6 T mayonnaise
• 1 pint cherry tomatoes, halved

Cook pasta according to package. Reserve 1/4 cup pasta water. Drain, rinse in cold water, and let dry.

Toast pine nuts and set aside.

In a food processor combine: 1/4 c pine nuts, garlic, basil, spinach, salt and pepper, lemon juice, and olive oil.  Process until smooth. Add cheese and mayonnaise and process thoroughly.

When pasta is cooled, toss with pesto, remaining pine nuts, cherry tomatoes and as much reserved pasta water (one tablespoon at a time) to make a loose dressing.

Hot Olive and Artichoke Dip

I heart Pioneer Woman. Her recipes never fail me.  Someday I'm going to meet her and thank her for her wonderfully delicious recipes that are easy to whip together.

I made her Hot Olive and Artichoke dip for appetizers for the 4th of July.  It was a crowd favorite. I wouldn't change a single thing of this recipe.

Hot Olive and Artichoke Dip
Recipe and photo courtesy of Pioneer Woman

Serves 6

• 1 can artichoke hearts (14 Oz. Can)
• 10 whole black olives
• 8 ounces, cream cheese (1 Pack)
• 1 c mayonnaise
• 1 egg
• 1/4 c red onion, diced
• 1/4 c grated Parmesan cheese
• 3 dashes Worcestershire Sauce
• Salt and Pepper, to taste
• Cayenne Pepper (for Spice)

Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.

Apple Crisp Pizza

Who doesn't love pizza?

And when you make it into an apple crisp you have a sensational dessert. 

I wouldn't change a thing about the recipe. I'd change something about the chef, me, but that's neither here nor there.  I neglected to peel the apples which made for tough cutting at times. So don't make my mistake.  But do make this pizza.

Apple Crisp Pizza

Serves 6

• Pastry for one pie crust (I bought pie crust. Its good and easy.)
• 2/3 c sugar
• 3 T flour
• 1 tsp cinnamon
• 4 medium baking apples, peeled and sliced

• 1/2 c flour
• 1/3 c packed brown sugar
• 1/3 c rolled oats
• 1 tsp cinnamon
• 1/4 butter
• 1/2 c caramel ice cream topping or caramel apple dip

Roll pastry to fir a 12 in pizza pan; fold under or flute the edges.

Combine 2/3 c sugar, 3T flour, 1 tsp cinnamon in a bowl. Add apples and toss to coat.

Arrange apples in a single layer in a circular pattern to completely cover pastry.

Combine the rest of the flour, brown sugar, rolled oats, cinnamon, butter; sprinkle over the apples.

Bake at 350F for 35-40 minutes or until apples appear tender. Remove from the oven and immediately drizzle with caramel topping.

Serve warm and with ice cream.

Cajun Chicken Stroganoff

A simple and quite frankly a flavorful dish without heat.  When I hear the word "cajun" all too often the sensory of heat comes to mind.  While this recipe does have cayenne to it, it doesn't have the heat associated to it.

For once I, not only followed the recipe, but I wouldn't change a thing about it. Try it! You'll love it. This recipe will make it to next year's cookbook and will be in the "Jenn's Favorite's" rotation. That's HOW good it is. Oh wait, I did change it slightly.  I chose linguissa sausage instead of kielbasa.  I LOVE linguissa sausage and so an opportunity to impart it's flavor into a Cajun dish, I couldn't resist. I think I made the right choice.

I'd venture a guess that it's not necessarily low cal thanks to the sausage. The sausage gives such a distinct flavor that it really shouldn't be omitted. You can, however, use low cal sour cream. I did and you really can't tell.

Cajun Chicken Stroganoff
Recipe from Cuisine at Home Weeknight Menus Volume 2
Makes 6 cups of stroganoff & noodles

• 1 package dry wide egg noodles
• 1/2 lb kielbasa, sliced (I used a linguissa sausage and used the whole pound)
• 1/2 lb button mushrooms, quartered
• 1 1/2 lb chicken tenders
• 1/2 tsp EACH: cayenne, paprika, black pepper, kosher salt, dry basil leaves, dried thyme leaves and dried oregano leaves
• 2 T flour
• 1 T tomato paste
• 2 tsp garlic, minced
• 1/2 cup dry sherry
• 3/4 cup chicken broth
• 1 T Worcestershire sauce
• 1/2 cup sour cream
• sliced scallions for garnish

Cook the noodles according to package directions.

Sauté kielbasa and mushrooms in 2T olive oil in a large saute pan over medium-high heat until browned, 5 minutes. Transfer to a bowl; set aside.

Combine chicken with seasonings, toss to coat, then dust with flour.  Sauté chicken in same sauté pan in 2T oil (or use reserved oil given off by the linguissa sausage if you used it) over medium-high heat until nearly cooked.  Push chicken to one side of pan.  Ad tomato paste and garlic; sauté for 1 minute.

Deglaze the pan with sherry, simmer until nearly evaporated, then add broth, Worcestershire, and reserved kielbasa-mushroom mixture. Bring to a simmer and reduce by half, about 5 minutes..

Off heat, stir in sour cream. Serve stroganoff over prepared egg noodles and garnish with green onions.

You will not be disappointed. And I promise you, the cayenne pepper does not produce any serious heat.

Panaeng Beef in Red Curry Peanut Sauce

I'm sure I've mentioned before I'm a big fan of red curry.  Such a nice subtle flavor without the danger of having your lips burned off by the heat. Although the heat is present, it doesn't have to hurt.

This particular recipe was just okay.  If I did it again I'd make some adjustments. I've put notes below where I would make changes.

Panaeng Beef in Red Curry Peanut Sauce
Serves 4-6

• 1 c unsweetened coconut milk ( I had light coconut milk in the pantry so that's what I used)
• 1/2 cup water
• 1/2 lb boneless beef (like flank steak), thinly sliced crosswise into 2 inch strips
• 2 T panaeng curry paste or red curry paste (I used red curry paste)
• 2 T fish sauce
• 2 T palm sugar or brown sugar (I used brown sugar)
• 3 T ground or finely chopped peanuts or peanut butter
• 3 wild lime leaves, torn or cut in quarters or fine threads (optional) (Jenn Note: I have no idea what these are or where to get them.  I like the lime flavor with my curry so I just spritz a lime wedge over my dish after I served it up)
• A handful of Thai basil leaves

In a medium sauce pan, stir together 1/2 cup coconut milk and the water. Bring to a gentle boil over medium heat.  Sprinkle in the sliced beef, stirring to keep the pieces from sticking together, and simmer 5 minutes, until meat is tender.

Remove the meat from the pan and set aside.

With the milk/water mixture still in the pan, return it to a gentle boil.  Stir in the curry paste and cook to dissolve, 3-4 minutes. The mixture should be fragrant and smooth. Return the beef and any juices to the pan, add the remaining coconut milk and bring back to a gentle boil.  Add the fish sauce, sugar, peanuts and lime leaves, if using.  Stir well and simmer 3 - 4 minutes more, until the sauce is smooth.  Stir in basil leaves and remove from heat.

I served this over a bowl of jasmine rice.

Chicken Tortilla Casserole

I have many, MANY casserole recipes. The problem is I'm not a leftover fan, AND casseroles often make a ton of food. So when I'm having several people over for nothing fancy I like to make casseroles.

Last night I made this Chicken Tortilla Casserole.  It was shockingly good.  Why do I say "shockingly"? Well for starters, I like chipotle, but often it over powers a dish.  I am tempted to cut back on it because of that. This time I didn't cut back and *gasp* followed the recipe.  The flavor would have been missing had I cut back. And there was just enough heat to make you realize there was some extra kick there without it burning your lips off.

Very flavorful and VERY easy. Try it! It'll feed a crowd.

Photo by Jenn Wraspir

Chicken Tortilla Casserole

Recipe from Cover and Bake

Serves 6-8 easily

• 2 T vegetable oil
• 1 large onion, chopped fine
• 2 red bell peppers, stemmed, seeded, and diced medium (Yah, I so didn't add this ingredient - blech)
• 1 tsp cumin
• 1 tsp chili powder
• 3/4 tsp salt
• 3 medium garlic cloves, minced
• 2 T flour
• 2 cups low sodium chicken broth
• 2 canned chipotle chiles in adobo sauce, chopped, with 2 tsp sauce (I removed some of the seeds too - just in case it was too hot)
• 2 (14.5oz) cans pinto beans, drained and rinsed (I didn't have any pinto beans, but I had black beans - used them instead)
• 1 (14.5 oz) diced tomatoes, drained
• 2 lbs boneless, skinless chicken breasts, cut in small bite size chunks
• 1/4 c plus 2 T chopped fresh cilantro
• 2 T lime juice
• 1/4 tsp black pepper
• 18 6" corn tortillas
• Vegetable cooking spray
• 2 cups cheddar cheese, shredded
• 2 cups Monterey Jack cheese shredded

Adjust your oven rack to the middle position. Preheat your oven to 300F.

Heat oil in a Dutch oven over medium heat.  Add the onion, bell pepper, cumin, chili powder and salt. Cook, stirring occasionally until the vegetables are soft and the onions are golden, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

Add flour and cook, stirring constantly for about 1 minute.  Slowly whisk in the chicken broth and bring to a simmer.  Add the chipotles and adobo sauce, beans, and tomatoes, simmer for about 5 minutes.  Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, about 4 minutes.  Stir in 1/4 cup cilantro, the lime juice and pepper.

Taste your mixture and adjust seasoning.

Meanwhile, spray both sides of the tortillas with cooking spray and lay on two baking sheets, some overlapping is fine. Bake until the tortillas are soft and pliable, about 5 minutes. Remove tortillas from oven. Increase oven temp to 450F.

Jenn Note: I didn't do that to the tortillas. I just used the straight out of the package and I'm not sure there would have been any difference. Because they were corn tortillas they weren't gummy or anything like that.

Toss the cheeses together and mix.

Assembling the casserole:  Spread 1/3 of the chicken mixture on the bottom of a 9X13 baking dish.  Layer with 6 tortillas, overlapping and covering the entire dish.  Cover with 1 1/2 cups cheese.  Repeat with a second layer.

For your third layer, pour the remaining chicken mixture over the cheese of the second layer. Cut the remaining 6 tortillas in quarters (Jenn Note: I have no idea why they did this. It makes no sense to me and when I make this again I won't cut them in quarters). Spread the tortilla quarters over the chicken mixture. Cover with remaining cheese.

Bake for 10 to 15 minutes or until the casserole is bubbling.  Hint - put the casserole on a baking sheet so if it flows over your oven will be saved. When it's done, cool for 10 minutes and sprinkle with the remaining cilantro before serving.

Grilled Salmon with Chili-Lime Sauce

I'm a big fan of salmon. And an even bigger fan of Asian flavors.  I have this cookbook called Quick and Easy Thai.  I'm made about a dozen recipes from this book and have yet to be disappointed.

This was a simple meal to put together. Easy ingredients that most grocery stores have.

It was a bit too salty for me. So if, when, I make it again I'd not add any salt to the marinade since the dark soy sauce has plenty. I also think the 1/2 tsp of pepper is a bit too much.  Could be because I made the full marinade and just had one piece of fish, so it was more concentrated - but still, it was really salty.

Photo by Jenn Wraspir

Grilled Salmon with Chili-Lime Sauce

Recipe from Quick and Easy Thai
Serves 4 to 6

Marinade

• 3 T coarsely chopped garlic
• 3 T coarsely chopped fresh cilantro
• 2 T fish sauce
• 1 T dark soy sauce (you can use regular soy sauce if you don't have the dark)
• 1/2 tsp sugar
• 1/2 tsp salt (again - I'd cut this out)
• 1/2 tsp pepper (I'd maybe to 1/4 tsp)
• 1 1/2 lbs meaty fish fillets, such as salmon, tuna, snapper, cod, halibut etc

Sauce

• 1/4 cup fish sauce
• 3 T freshly squeezed lime juice
• 2 T sugar
• 1 tsp finely chopped garlic
• 1 tsp finely chopped fresh hot green chilies - I used a Serrano
• 1 tsp finely chopped cilantro

In a food processor, combine the marinade ingredients. Pulse to make a paste.  Add fish. Marinate for 20-30 minutes covered and in the fridge.

To make the sauce: Combine all the sauce ingredients. Set aside.

Grill fish or bake it at 425F until desired doneness.

Serve fish along side of the sauce.

I made white rice and used the sauce over the white rice.  Delicious!

Shrimp Rangoon

Often when the BFF and I go to Chinese restaurants we'll order Crab Rangoon.  A delightful combination of crab, cream cheese, and some other things...all put in a wonton wrapper and deep fried.  Delicious! 

Recently on Tasty Kitchen I encountered a Shrimp Rangoon recipe. I'm way more a shrimp fan than I am crab, so I knew I had to try it.  Last night I treated some guests to this appetizer and the general consensus was it was quite good.

Heads up though, this makes a TON of filling. I only made 20 for appetizers and have easily more than half left. The recipe on Tasty Kitchen has a dipping sauce to it. I choose to just use sweet chili sauce which was perfectly good.

Shrimp Rangoon
Recipe from The Tasty Kitchen

FOR THE RANGOON:

• 8 ounces, weight Cream Cheese, softened
• 2 T cilantro, chopped
• 2 T green onions, minced
• 2 tsp fresh ginger, grated
• 1 tsp sugar
• 2 tsp fresh lime juice
• ½ tsp salt
• ½ tsp pepper
• 1 pound shrimp, par-cooked
• ½ cups water chestnut, chopped
• 1 egg white for wash - I didn't use an egg wash, I just used water to seal the wrappers with.
• 50 pieces wonton wrappers
• 1 quart Oil, for frying

Put softened cream cheese, cilantro, green onions, ginger, sugar, lime juice, salt and pepper in a food processor. Pulse 3 to 4 times until just combined.  Transfer to a bowl and stir in shrimp and water chestnuts.

Using a pastry brush or a finger tip, put egg white on the edge of the wonton skin. Place one heaping teaspoon of shrimp mixture in the center of each wrapper, fold in half, pressing to seal the edges well.

Transfer to a wire rack and repeat with remaining wrappers and shrimp mixture.

Preheat oil in a heavy duty frying pan over medium-high heat until the thermometer reaches between 350 degrees F to 375 degrees F.

Fry rangoon in batches, 6 or 7 at a time, turning over a few times until both sides are crispy golden brown.

Drain rangoon on a wire rack. Serve hot with your favorite dipping sauce.

Jalapeno Roasted Chicken

In all my life, I've never cooked a whole chicken. I'm not a fan of dark meat so cooking a whole chicken seems pointless to me and a waste.

I saw this recipe on Mexican Made Easy and knew I had to try it.  The combination of cilantro and jalapeno just made my mouth water.

Unfortunately, I didn't find those flavors very obvious in the finished product. The chicken was good, don't get me wrong, I just didn't get the flavor combination I was expecting.

Jalapeno Roasted Chicken
Recipe from Mexican Made Easy
Serves 4

JALAPENO PESTO

• 1/2 c packed fresh oregano
• 1 shallot, peeled and roughly chopped
• 4 cloves garlic, peeled
• 4 T unsalted butter
• 2 T olive oil
• 1 jalapeno, stemmed and seeded
• 1 tsp salt
• 1/2 tsp black pepper

CHICKEN

• 1 roasting chicken (5.5 lbs)
• 2 sprigs fresh rosemary
• 1 1/2 c chicken broth
• 3/4 c dry white wine
• 2 pounds baby broccoli
• 1 T olive oil
• salt and pepper

Position a rack in the center of the oven. Preheat the oven to 400 degrees F.

Jalapeno paste: In the bowl of a food processor, combine the oregano, shallot, garlic, butter, 2 tablespoons olive oil, the jalapeno, salt and pepper and process to form a coarse paste.

Chicken: Pat the chicken dry and then put it, breast side up, on a rack in a large roasting pan. Using your fingers, loosen the skin from the chicken breast, legs, and thighs without detaching it. Spread half of the jalapeno paste under the skin. Put the rosemary and the shallots in the cavity of the chicken. Tie the chicken legs together with kitchen twine. Spread the remaining jalapeno paste all over the exterior of the chicken. Pour the chicken broth and wine into the roasting pan.

Roast the chicken for 1 hour, basting with the pan juices every 20 minutes, adding more broth to the pan if it begins to dry out.

Remove the roasting pan from the oven. Arrange the baby broccoli snugly around the chicken on the rack. Drizzle the olive oil over the florets and season them with salt and pepper, to taste. Roast the chicken with the baby broccoli, basting occasionally with the pan juices, until an instant-read thermometer inserted into the innermost part of the chicken thigh, without touching the bone, registers 160 degrees F, about 30 minutes. Remove the roast chicken from the oven, tent it in foil and let it rest for 15 minutes.

Quicker Boston Baked Beans

Last Sunday was Sunday Dinner. I decided to ring in the summer season by having a BBQ.  I made burgers and guests brought misc items. 

I decided I wanted to make a go at making Boston Baked Beans. I found this recipe in Cook's Country and decided I might as well try it.  I was pleasantly surprised at how flavorful this was. Beats canned beans by a mile in flavor and texture. Super easy, but does require some planning as it takes 2 hours to bake the beans.  I made the beans on Saturday and finished them off in the oven on Sunday.  They were the bomb!

Quicker Boston Baked Beans

Serves 4-6
Though I gotta say, I was feeding 9 people and we had some left overs.  If you aren't going to have a bunch of other items, then maybe the 4-6 servings is accurate.

• 1 pound dried navy beans, picked over and rinsed
• 1 tablespoon baking soda
• 6 ounces salt pork, rind removed and cut into 1/4" pieces
• 1 onion, chopped fine
• 3 cups water
• 5 tablespoons packed dark brown sugar
• 1/4 cup plus 1 T molasses
• 2 tablespoons Worcestershire sauce
• 4 teaspoons Dijon mustard
• 2 teaspoons cider vinegar
• salt and pepper

 
Adjust oven rack to middle, preheat oven to 350F.

Bring 3 quarts of water, beans and baking soda to a boil. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in a colander. Rinse beans and pot.

In clean pot, cook salt pork over medium heat until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes.

Stir in water, beans, sugar, 1/4 c molasses, Worcestershire, 3 tsp mustard, vinegar, salt and pepper to taste. Bring to a boil. Cover, transfer to oven and cook for 1 1/2 hours or until beans are tender.

Remove cover and cook for another 30 minutes and beans are completely tender. Stir in remaining 1 T molasses and 1 tsp of mustard.

Peanut Butter & Fudge Swirl Pie

A couple of weeks ago I went to a friend's house for dinner. My job was to bring dessert.  Back in April when I was visiting the ParentalUnits Mom had made a peanut butter pie that was fantastic.  I didn't have the recipe, but I figured the Internet would.

I am not sure if this is the exact recipe, but it was close enough.  Super easy and SUPER delicious.  I think it'd be relatively easy to lighten up too. Use light cream cheese and light cool whip.  I chose to not add the sugar into the recipe. I figured it was sweet enough and I'm glad I didn't.

I did add chopped peanut to the topping too.

Peanut Butter & Fudge Swirl Pie
Makes 1 pie

• 8 oz cream cheese
• 1/2 c sugar
• 1/4 c creamy peanut butter
• 2 c thawed Cool Whip
• 1 OREO pie crust (6oz)
• 1/4 c Hot fudge topping, warmed

 
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.

SPOON into crust. Drizzle with fudge topping; swirl gently with knife. REFRIGERATE 4 hours or until firm.

Cilantro Chicken and Spicy Thai Noodles

I love when I turn on the Food Network and whatever is being made sounds so good I just have to make it. That's what happened this weekend.  I was watching a show and the chef was making cilantro chicken...it looked so good on the grill that I had to make it.

Blueberry was over tonight and so I tried it out on her. The consensus is this is a 5 star recipe that must be made again.

Cilantro Chicken and Spicy Thai Noodles
Courtesy of Big Daddy, Food Network
Serves 4

Cilantro Chicken:

• 4 boneless, skinless chicken thighs
• 3 T canola oil
• Salt and pepper
• 2 T minced garlic
• 1/4 c cilantro
• 2 limes, 1 zested; 2 juiced
• 2 T Seasoned Rice vinegar

Thai Noodles:

• 2 T canola oil
• 1 inch ginger, peeled and grated
• 1 lime, zested and juiced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 c chicken stock
• salt and pepper
• 1 T Thai green curry paste - I used red curry because I didn't have any green curry on hand AND I'm not a big fan of green curry.
• 1 T seasoned rice vinegar
• 3 scallions, white and green parts chopped for garnish
• 1 pound spaghetti, cooked al dente
• 1 carrot, shredded
• 1/4 cup crushed roasted peanuts

 
For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.

For the noodles: In a medium sauté pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.

Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

The noodles were a bit too tangy for me, so I popped in a tablespoon on peanut butter.  That was delicious!