French Onion Salisbury Steak

I hardly ever cook "burger" type things on the stove. When I do fry burger type things it sends me back down memory lane for some reason. I have vague, but pleasant, memories of the smell of frying burgers at mom's house and grandma's house.  We stopped frying when we married dad and learned about bbq'ing.

This recipe was exceptionally good. I loved the onion flavor the burger had as well as the deep flavor the gravy had. I made mashed potatoes to go along side with it, and the gravy over the potatoes was perfect.

French Onion Salisbury Steak
Recipe from Cuisine at Home
Serves 2

Photo courtesy of Cuisine at Home

3/4 lb ground beef
2 T minced fresh parsley
1 T minced scallion
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 T flour, divided
2 tsp olive oil
1 c sliced onion
2 tsp minced garlic
1 1/2 tsp tomato paste
1 c low sodium beef broth
2 T dry red wine
1/4 tsp dried thyme

Combine ground beef, parsley, scallions, salt and pepper. Shape into two oval patties. Place 2 tsp flour in a shallow dish; dredge each patty in flour.

Heat oil in a sauté pan over medium-high heat. Add patties and sauté until browned, about 3 minutes on each side. remove patties from pan.

Add onions to the pan; sauté 5 minutes over medium heat. Stir in garlic and tomato paste; sauté until paste begins to brown, about 1 minute.  Sprinkle mixture with remaining 1 tsp flour and cook 1 minute. Stir in broth and wine and thyme.

Return patties to the pan and bring sauce to a boil.  Reduce heat to medium-low. Cover pan and simmer patties in sauce for 10 minutes.

Chicken and Noodles

I've come down with a bit of a cold. Well, almost, I think. My throat is sore and I have what feels like the starts of a stuffy nose.  Oh goody.

Thankfully, I thought, I was making chicken and noodles this week. I thought it was a soup but it turns out it's more of a stew. Which was fine. I could have added more broth to make it a soup if I really wanted, but the stew consistency was just fine.

Super EAST recipe again. I love easy.  And it was tasty. I only made a couple of substitutions in this recipe. My notes on those changes are below.

It calls for already cooked chicken, so its a great recipe for left over chicken.

Chicken and Noodles

Recipe from Cuisine at Home
Serves 2

1 T olive oil
1 T unsalted butter
1 c sliced button mushrooms
1 medium carrot, sliced in coins
1 small russet potato, peeled and cubed
1/2 c sliced leeks (I didn't want to spend $2 on a leek so I used diced onions)
1 T tomato paste
1 T flour
2 c low sodium chicken broth
4 oz Kluski Noodles (dried egg pasta thick noodles) ( I couldn't find Kluski Noodles so I used Reame's Frozen Egg Noodles)
1 c diced cooked chicken
1/2 c frozen peas

Heat oil and butter in a sauté pan over medium-high heat and stir in mushrooms, carrot, potato, and leek. Cook until crisp-tender, about 3 minutes.

Stir in tomato paste and flour and cook 1 minute, scraping up bits from the bottom of the pan. Stir in broth and noodles, and simmer until noodles are tender, about 10 minutes.

Add chicken and peas, cooking until heated through, about 3 minutes.

Taste and add salt/pepper to taste.

Salmon Steaks with Hoisin Glaze

I seem to have a love / hate relationship with salmon. For most of my salmon eating days I make the same recipe.... Slow Roasted Salmon - its easy and quick and oh so good.

This year I wanted to try a couple of salmon recipes I've carried with me for what seems like years.

This recipe seemed it would be something I liked.  It's got hoisin. Which I like. It's got salmon. Which I like. And it's easy. Which I like. So it's a win-win.

I made mashed potatoes with this meal. Odd to me to have potatoes with salmon, but I had a potato that was close to it's last leg.  When I make this again, I'd consider bok choy and rice maybe. That'd be good.

Salmon Steaks with Hoisin Glaze
Recipe from Everyday Food

Photo courtesy of Everyday Food

Serves 4

1 tablespoon fresh orange juice   

2 tablespoons hoisin sauce

2 teaspoons honey

4 salmon steaks (each 8 to 10 ounces and 1 inch thick)

Coarse salt and ground pepper

Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.

Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.

Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Thai Steak Stir-Fry

Two nights in a row I've had Thai.  Last night was a Thai chicken salad that was to....die....for....

Tonight's recipe was good and easy. Two of my favorite things.  I modified it slightly because it doesn't make much sauce. I like sauce. If you are not a sauce person, then don't bother adding my modifications.

Thai Steak Stir-Fry

Courtesy of Everyday Food

Courtesy of Everyday Food
Serves 4

1 tsp vegetable oil

1/2 pound skirt steak, cut against the grain into thin strips

1 pound green beans, trimmed

4 T minced peeled fresh ginger

4 cloves garlic, minced

2 T fish sauce

1 cp fresh basil leaves, torn if large

2 c cooked rice, for serving

In a wok or large skillet, heat oil over medium-high. Add steak and cook, stirring, until browned, about 4 minutes. With a slotted spoon, transfer steak to a plate. Add green beans, ginger, and garlic and cook, stirring, until green beans are crisp-tender, 5 minutes. Return beef and any juices to pan along with fish sauce and basil. Cook 1 minute. Serve with rice.

My modifications are simple. I mixed about a quarter cup beef broth with 1T soy sauce and then about a T cornstarch. I added that at the end and cooked it until it was thickened.

Thai Chicken Salad with Spicy Peanut Sauce

Princess Lori is coming over for dinner tonight to help me with a project tonight. I love cooking for people who love to eat.  Well, I love cooking in general, but especially when I'm cooking for someone who appreciates every bit of it.

I decided to keep it relatively light and make Thai Chicken Salad with Spicy Peanut Sauce. I had seen this recipe on FB a month or so ago and thought it looked delicious. 

I actually followed this recipe too. Crazy I know.  I grilled the chicken inside because I couldn't get the grill to work outside.  I did the chicken early and put it in the fridge so when I make the salad it'll chilled and the same temp as the salad. Oh I should say I didn't put in the red bell peppers cuz those are gross. But otherwise, I followed the recipe.

Photo from
 mykitchenescapade.com

Thai Chicken Salad with Spicy Peanut Sauce
Recipe from MyKitchenEscapade.com
serves 8

Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts - about 2 1/2 pounds total

Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

Dressing (I doubled this part of the recipe. It didn't seem like very much dressing for so  much salad.)
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar
pinch of salt and pepper

Peanut Sauce
1/4 C creamy peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.

Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.

Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

"Bring It On" Brisket

If any of you read my normal blog you know I'm a fan of Diners, Drive-Ins, and Dives. I like to go to restaurants that host Guy visits and tells us all about.  Because I'm a Guy fan I bought his cookbook.

This is a super easy recipe, but does take a lot of time to cook the meat.  As it should with brisket.  I found this super flavorful and so good I'm moving it to the top of my list of recipes to make again some day soon.

I should mention I did not use brisket.  I found it too expensive for this girl's pocket book right now. So instead I bought a 7-bone pot roast - I figured the type of meat I used in this really wouldn't make that much of a difference.  I gotta say, I'm so glad I went with the 7-bone.  The fat was less, but the flavor was fantastic.


"Bring it on" BRISKET
Recipe from Guy Fieri
Serves 6

4 1/2 - 5 lb beef brisket (I made two 7-bones that was about 7 lbs total and I doubled this recipe)
1 T kosher salt
2 T freshly cracked pepper
2 T canola oil
2 yellow onions, cut into 1" rings
2 leeks, whites and light green parts only, cleaned and cut into thirds
2 shallots, quartered
1 carrot, cut into half lengthwise, then into 1 inch chunks (I put in about 5 carrots cuz I planned on serving them with dinner)
4 celery stalks, cut into thirds
3/4 c Chili Sauce (Guy provides a recipe, but I chose to purchase the jarred Chile Sauce. In fact, I didn't realize Guy provided a recipe until this very moment.)
1/2 c low sodium beef stock
1 12 oz beer, at room temp (Pale ale is what I used)

Preheat oven to 350F.
Rinse the brisket and pat it dry. Season each side with salt and pepper, pressing them into the beef.  In a large cast-iron Dutch oven over high heat, beat the canola oil to the smoking point. Add the beef, fat side down, and sear until browned. Repeat on the other sides, 3-4 minutes per side.

Top the onions, leeks,shallots, carrots and celery. Combine the chili sauce and beef stock and pour over the brisket. Cover and roast in the oven, for 2 hours, basting every 30 minutes.

Add the pale ale, cover and cook for 1 1/2 hours more, basting every 30 minutes.

Remove from the oven and let the brisket rest at room temperature for an hour. [Jenn's Note: Yah, I didn't let it sit for an hour. I let me 7-bone sit for about 20 minutes.]

Remove the brisket from the Dutch oven and set it on a cutting board.. Carefully remove the fat cap with the edge of a fork and discard. Remove the vegetables and run them through a food mill or puree in a food processor. Skim the fat from the pan juices. Add the pureed vegetables back to the Dutch oven with the pan juices. Adjust the seasoning if necessary and heat the sauce over low heat. [Jenn's Note: Again, I didn't do this. I served the veggies on the side AND made a little gravy with the juices from the pan.]

Slice the beef on the diagonal, across the grain, and serve with sauce.

Soy-Lime Marinated Flank Steak

I'm reminded again that using an acid while marinating can cause meat to have a weird texture.

This recipe's flavor was good and tasty but again with the too long in the lime marinade.  It's an easy marinate and one I think would be good with chicken as well.

Soy Lime Marinated Flank Steak
Recipe from WW 50th Anniversary Cookbook
Serves 4

1/4 c reduced sodium soy sauce
2 tsp grated lime zest
2 T fresh lime juice
1 T fresh ginger
2 cloves garlic minced
1 tsp honey
1/2 tsp chili-garlic paste
1 flank steak

Mix all ingredients together except the steak. Let marinate for up to 4 hours.

Cook steak as you choose. I BBQ'd it

Pasta E Fagioli

One of my favorite soups of all time.  I've had a couple different versions of this and they are all pretty close. This one wasn't that all different from the others I've had. 

This makes ALOT of soup.  It serves 8. I tried to make it to just feed two, but it turns out you just can't do it. I made enough for about 4 servings.

Here's the recipe for 8.

Pasta E Fagioli
Serves 8

4 oz bacon, chopped
1 onion, chopped fine
4 cloves garlic, minced
1 T oregano
1/4 tsp red pepper flakes
1 28oz can diced tomatoes
2 cans (15.5oz each) cannellini beans, drained and rinsed
31/2 c low sodium chicken broth
2 1/2 c water
8 oz small shaped pasta
1/4 c minced fresh parsley
2 oz Parmesan cheese, grated
Salt and pepper to taste

Cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes.  Stir in the onion, garlic, oregano and red pepper flakes. Cook until the onion is softened, about  5 minutes.

Stir in the tomatoes with their juice, beans, broth and water. Salt to taste.  Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated parmesan and drizzle of olive oil before serving.

Broccoli with Brown Butter, Paremsan and Walnuts

OMG this recipe was not only easy, but so darn good. Make this side dish. 

I'm not kidding, this recipe really takes broccoli to a nice new level.

Broccoli with Brown Butter, Parmesan and Walnuts
Recipe from Cooking for Two - 2011
Serves 2

2 T unsalted butter
2 T walnuts, coarsely chopped
1/2 bunch broccoli florets, cut into bit size pieces, stalks trimmed
Salt and pepper
2 T grated Parmesan cheese

Microwave butter in a microwave-safe bowl until melted, about 1 minute. Add nuts and continue to microwave until butter is well browned and walnuts are toasted, 2 to 3 minutes longer.

Meanwhile, bring 2 quarts water to boil in large saucepan.  Add broccoli and 2 tsp salt and cook until just tender, about 2 minutes.  Drain broccoli, pat dry with paper towels and transfer to bowl. Toss broccoli with butter-nut mixture and parmesan and season with salt and pepper to taste. Serve.

Cilantro Lime Salmon

I like salmon but I get bored with it quickly. I tend to do the same old "put in the oven and bake".  I have several recipes for salmon and tend to just keep it simple.

This recipe I'm glad I tried. It's super easy and tasty.  I did change it a bit. I'm not a fan of microwaving fish or anything really, so I baked the fish.

Be careful with the garlic - I put in a too big of a clove and the sauce was a bit garlicky. I'm still tasting it.

Cilantro Lime Salmon
Recipe from Taste of Home
Serves 2

Courtesy of Taste of Home

2 T  sour cream
1 green onion, chopped
1 T minced fresh cilantro
1 clove garlic, minced
1/4 tsp minced fresh ginger
1/4 tsp grated lime zest
1/8 tsp salt
dash of cumin
dash of pepper
dash of red pepper flakes
2 salmon fillets

In a small bowl, combine all the ingredients except the salmon. 

Place fillets skin side down in a greased 1-1/2-qt. microwave-safe dish; top with sour cream mixture. Jenn Note: so I baked the salmon and then topped it with the sauce.

Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Serve with lime wedges

Cubano Chicken with Mustard Sauce

The first time I ever tasted a Cuban Sandwich was in NY.  I don't know if it was the best I'd ever had, but at the time I remember thinking where had that sandwich been all my life.  Now, I try them whenever I can.

Traditionally Cuban Sandwiches are pulled pork, ham, swiss cheese, dill pickles and mustard.  I've had sandwiches that do a spin on those ingredients and have not been disappointed.

This recipe is no different. First it's an open faced sandwich, which is good because it's a lot of food. Second, it calls for chicken instead of pork.  I'm not a HUGE pork fan (or rather pork isn't a fan of me) so this swap made this sandwich possible for me.

It's an easy recipe, and can be done without much knowledge of cooking.  Note though, it does say to marinate the chicken for 15 minutes, don't go much beyond that. The acid in the lime juice will make the chicken icky if it goes much further (Learned that lesson the hard way in another recipe).  Longer does not impart more flavor in this case.

Cubano Chicken with Mustard Sauce
Recipe from Cuisine at Home

Photo courtesy of Cuisine at Home

Makes 4

1/4 c fresh lime juice
2 T grated lime zest (um, don't be like me and squeeze the limes first and then try to zest them. Zest the limes, then juice them...its easier)
1/3 c extra virgin olive oil
2T honey
1 T minced red onion
1 tsp minced garlic
1 tsp kosher salt
4 boneless, skinless chicken breasts halves
4 pieces thinly sliced ham
1/2 c grated Swizz cheese
1/4 c milk
3T prepared yellow mustard
2T mayo
1T dill pickle relish
4 baguette slices, cut 1 inch thick on the bias
2 T extra virgin olive oil
Salt and Pepper

Whisk together lime juice, zest, oil, hone, onion, garlic and 1 tsp salt in a bowl. Set aside.

Pound chicken breast to 1/2 inch thickness using a meat mallet (or slice the chicken breasts in half length wise - and pound out the thicken end so it's all one thickness). Place the chicken in a bowl and cover with the marinade. Cover bowl and refrigerate for 15 minutes.  Jenn note: I actually didn't refrigerate it. I wanted my chicken to be closer to room temp for BBQing, so I left it on the counter while it marinaded.  I put it in a ziploc and flipped the bag once.

Preheat grill to medium high heat. Remove chicken and discard marinade. Grill chicken, covered, over direct heat for 4 minutes. Flip chicken; top each with a piece of ham and 2 T of cheese. Grill  for another 4 or 5 minutes until the chicken is done. Remove from heat and let stand.

While chicken is grilling, in a small saucepan, whisk the milk, mustard, mayo and pickle relish for the sauce. Cook over low heat for about 2 minutes until it's warm.

Coat bread with oil and season with salt and pepper. Toast bread on the grill until it's golden brown.

Serve chicken over grilled bread, drizzled with mustard sauce. Pass the napkins. 

Tomato Garlic Bread

In order to keep my girlish figure, this girl MUST eat bread.  I love, as in big heart love, garlic bread. The only problem is, I get bored with just bread, butter, and garlic. I know? How could one get bored with that, but I tell ya...it happens.

I stumbled onto this recipe in one of my Cuisine at Home cookbooks (my favorite cookbooks) and have made this a couple of times. I was surprised to not find it on the blog, so I'm adding it.

First it's super easy. Second the tomato paste really adds something to the bread. Try it. You won't be disappointed, I promise.

Tomato Garlic Bread
Recipe from Cuisine at Home
Serves 8

Photo from Cuisine at Home

2 T unsalted butter, softened
2 T extra virgin olive oil
1/2 tsp tomato paste
1/4 tsp minced garlic
1/2 baguette, sliced in half horizontally
minced parsley

Preheat broiler to high heat.

Combine all ingredients except baguette and parsley together in a bowl.

Place bread on a baking sheet, brush mixture over cut side of bread.

Broil 1-2 minutes (don't take your eyes off it). Cut each half into 4 pieces; sprinkle with parsley.

Shrimp Ball

Easiest recipe in the world. I'm serious. This took all of 5 minutes to make. I think it took longer for the cream cheese to soften then to do this recipe.

I've made this recipe before but never posted it. The DadUnit made it for Christmas in 2001 and it's been on a rotation for Sunday dinners.

Shrimp Ball
Serves a lot

• 12 ounces small shrimp, rinsed
• 8 oz cream cheese, softened
• 6 oz crab meat (If you use the canned crab meat drain it first)
• 2 c ketchup
• 2 tsp Horseradish sauce (or more if you like it spicier)
• juice of 1/2 lemon
• 2 tsp Worcestershire sauce

Mix the shrimp, cream cheese, and crab meat together.  Form into a ball. I often put plastic wrap in a round bowl and put the mixture in the bowl.  Chill it so it's firm.

Mix the ketchup, horseradish, lemon and W sauce together.  Spread over the ball.

Serve with wheat thins or other crackers.

Jalapeno Popper Dip

This past Sunday was Sunday dinner.  Being the December dinner I figured an excessive amount of food was the only right thing to do for the holiday season. I made my famous Bolognese and as an appetizer I made this Jalapeno Popper dip recipe found on My Baking Addiction blog.

I decided to NOT bake it though.  I do think having it baked would be delicious, but I decided to just serve it cold.  It was fantastic.  Because I served it cold, I did not do the Panko breadcrumb topping.  Either hot or cold I think this recipe is fantastic.

I've copied it from her site, but all the credit for this amazing recipe goes to the My Baking Addiction blog.

Jalapeno Popper Dip
Recipe from MyBakingAddiction Blog

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 4 ounces canned diced jalapeno peppers, drained ( so I misread this and actually bought a jalapeno pepper and chopped it up. )
• 1/2 cup shredded Mexican style cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup Panko bread crumbs
• 1/2 cup freshly grated parmesan cheese
•  

Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Party Crab Dip

While this dip was delicious it was an odd one to make. I had to improvise a little cuz I have an issue with microwaving dips. I'd rather put it in the oven. Turns out that in the oven it causes a odd texture. It was tasty, no doubt, but if you have texture issues, this isn't the dip for you.

When I make it again, I'd actually follow the instructions.

Party Crab Dip
Recipe from Taste of Home

Photo courtesy of Taste of Home

YIELDS: 3 cups

• 1 tsp cornstarch
• 1/2 c white wine
• 1 package cream cheese, cubed
• 2 cans crabmeat (6 oz each), drained
• 2 T half and half
• 2 T minced fresh parsley
• 1 T Worcestershire sauce
• 1 c shredded cheddar cheese
• pinch of seafood seasoning like old bay

In a large microwave-safe bowl, combine the cornstarch and wine (you can also use chicken broth instead of wine if you prefer) until smooth.  Add cram cheese. Cover and microwave on high for 45 seconds, stir. Microwave 45-75 seconds longer or until smooth and slightly thickened.

Stir in the crab, cream, parsley and Worcestershire sauce. Cover and microwave on high for 45 seconds, stir.  Add cheddar cheese and heat for 45-60 seconds longer. Stir until the cheese is melted. Sprinkle with seafood seasoning if desired. Serve with crackers and/or vegetables

Chicken Noodle Soup

I've been craving homemade chicken noodle soup a lot lately. We hit a cold front here in  Seattle and when fall and the chill comes into town, I feel a strong pull to make comfort food like soup.

I didn't have a good recipe so I went on to Tasty Kitchen and managed to put a couple of recipes together into one.  At the end of the day, this is what I came up with. Oh, and I was tasty.

It made enough to have some for lunch/dinner tomorrow and the  next day, and the next day, and the day after that.  I won't be doing that of course. But I'll be freezing several servings. 

Chicken Noodle Soup
Serves 6 - give or take

Photo courtesy of Jenn Wraspir

• 2 T vegetable oil
• 2 carrots, sliced into bite size pieces
• 2 stalks, sliced into bite size pieces
• 6 c chicken broth (I started with only 4 cups, but I had more viddles than soup, so added chicken broth to make it soup again)
• 1 onion chopped
• 2 cloves garlic, minced
• 1/2 package egg noodles
• 2 cooked chicken breasts, shredded
• 2 bay leaves
• 1 tsp poultry seasoning
• salt and pepper to taste

Heat the vegetable oil in a large stock pot over medium heat. Add carrots, celery and onion. Sweat the vegetables for 10 minutes, without letting them brown.  Add the garlic and sauté for 30 seconds. Add chicken broth and bay leaves.  Bring to a boil and let it simmer for 15 minutes.  Add egg  noodles and cook until done.  Add chicken to heat it through.  Add salt and pepper to taste and poultry seasoning. Cook for 5 minutes longer.

Remove bay leaves and serve.

Thai Red Curry Turkey

Red curry is a fave of mine.  Its so flavorful and can, on occasion, clean out one's sinuses. I've had this recipe before with chicken, but found the use of turkey interesting and a bit different for a change.

Super easy recipe, flavorful and worth the cook. 

Thai Red Curry Turkey
Serves 2

• 1 T peanut oil
• 12 oz turkey tenderloin, sliced, seasoned with salt and pepper
• 1 c sliced red onion
• 1 T red curry paste (less if you aren't a fan of hot)
• 2 tsp minced fresh ginger
• 2 tsp minced garlic
• 1 c canned lite coconut milk
• 1/2 c low sodium chicken broth
• 1 tsp fish sauce (if you don't have fish sauce you can use soy sauce. Not the same flavor, but close)
• 1/2 tsp brown sugar
• 1 tsp fresh lime juice
• 1 tsp cornstarch
• 2 c chopped fresh spinach (I almost didn't put this in, but decided it would be good for me. And it was really delicious with it)
• chopped dry roasted peanuts
• chopped red pepper

Heat oil in a sauté pan over medium-high heat. Add turkey and sauté until brown on both sides and cooked through (4-5 minutes). Put on a plate .

Add red onion to pan and cook until soft (2-3min). Stir in curry, garlic, and ginger and cook 1 minute.  Combine coconut milk, broth, fish sauce and brown sugar. Stir mixture into pan, scraping up any browned bits on bottom. Bring to a simmer; cook until slightly reduced, 5 minutes.

Whisk together lime juice and cornstarch. Whisk into pan until thick, 1 minute.  Return turkey to the pan and add spinach, tossing with tongs until wilted.

Garnish turkey curry with peanuts and peppers. Serve over rice.

Herbed Fried Chicken with Black Pepper Gravy

What's not to like about fried chicken? I mean, really? It's fried chicken.  I, as it turns out, am horrible at frying food. I have no patience and tend to keep the oil too hot. Then it browns too quickly and the chicken isn't cooked.

Alas, this time I remembered my issue and kept the oil nice and low-ish.  Still frying isn't really a great low calorie way to eat chicken. But once in a while is ok.

This recipe is easy and requires just minimal knowledge of cooking (the dredging knowledge that is).  At the end of the day, super flavorful and a recipe I'd make again - if I didn't have so many other recipes to try.

Herbed Fried Chicken with Black Pepper Gravy
Recipe from Gourmet Today
Serves 2

Photo courtesy of gourmettoday.com

Calories 412 (before the mashed potatoes)

• 1/2 c flour
• 1 tsp minced fresh parsley
• 1 tsp minced fresh thyme
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 c buttermilk
• 2 boneless, skinless chicken breasts (5-6 oz each)
• Canola oil

For the gravy:

• 1 tsp minced garlic
• 3 T flour
• 1 1/2 coarsely ground black pepper
• 1 c milk
• 1 tsp minced fresh thyme

For the chicken, combine 1/2 c flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt into a shallow dish. Place buttermilk in second dish. Dredge chicken in flour, then buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack for 5 minutes.

Heat 1/4 inch oil in a sauté pan over medium-high heat until shimmering. Fry chicken until golden on one side (6 minutes) flip and fry for another 6 minutes. Transfer chicken to a plate and tent with foil.  Pour off all but 1 T oil.

Cook garlic in same sauté pan over medium-high heat until fragrant (30 seconds).  Whisk in 3 T flour and 1 1/2 tsp pepper; slowly whisk in milk. boil gravy, whisking constantly until thick, about 2-3 minutes.  Note on gravy...whisk it constantly!! It may seem lumpy at first, but it will smooth out while cooking if you constantly whisk.

Serve gravy over chicken. Or like I did, over chicken and mashed potatoes.

Chicken Diane

I wasn't sure what to expect with this recipe. It had all ingredients that I liked and so I figured that I'd like the way the chicken would turn out.

If I make it again I'd actually cut the chicken up in cubes and cook it that way. I'm a fan of bite size chicken pieces instead of trying to cut the chicken after with a fork and knife. I know, I'm weird that way.

Anyhow, this is a super easy recipe and quite flavorful when all is said and done.  I put it over egg noodles, but I think it would be just as good over mashed potatoes.

Chicken Diane
Serves 2

Photo courtesy of cookingyummies.com

• 1 T canola oil
• 2 boneless, skinless chicken breasts (season with salt and pepper)
• 1 T unsalted butter
• 1 T minced shallots
• 1 tsp minced garlic
• 3 T brandy
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1/4 c half and half (you can use heavy cream, but you don't need to simmer as long because it's already thicker)
• 1 T minced parsley
• Salt and Pepper to taste

For the chicken, heat oil in a skillet over medium-high heat. Add chicken and cook 6 minutes; flip cover and cook 6 more minutes.  Transfer chicken to a small plate and tent with foil.

For the sauce, melt butter in same skillet over medium heat. Stir in shallots and garlic; cook 30 seconds.

Off heat, deglaze with brandy, scraping up any browned bits on bottom.  Return skillet to the stove top over medium-high heat and boil brandy 30 seconds. Whisk in Dijon mustard and Worcestershire sauce.

Off heat, whisk in half and half and parsley. Return skillet to the stove top over low heat to thicken sauce; season with salt and pepper. Return chicken to skillet and coat in sauce. Serve chicken and sauce.

Chicken enchilada Soup

My sinuses are cleared.  Whew...got a little carried away with the chili powder in this soup. Still this was delicious. SUPER easy and quite flavorful. I'd make this again in a heart beat. 

If you love enchiladas, like I do, then this soup is for you. With every bite it tasted a lot like enchiladas. When I make it again, I would certainly make some rice with it and perhaps put it in the soup. It needed just a little bit more umph.

This recipe makes enough for two servings.  I added some extra chicken broth to extend it to at least 4 servings.  I wanted to freeze some servings.

Chicken Enchilada Soup
Courtesy of Cuisine at Home
Serves 2

Photo courtesy of Country Gourmet

• 2 T unsalted butter
• 1/4 c minced onion
• 1 T minced garlic
• 2 T flour
• 1 c low sodium chicken broth
• 2/3 c milk
• 1 c shredded cooked chicken (I used left over chicken I had from a previous meal)
• 1/3 c tomato sauce
• 3 T green chilis
• 1 tsp chili powder
• 1 tsp cumin
• 1/4 tsp oregano
• Salt and Pepper to taste
• Cilantro for sprinkling on top to serve.

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook 2 minutes.  Stir in the flour to incorporate; reduce heat to medium-low and cook, stirring constantly for 2 minutes. Slowly whisk in broth and milk, bring to a boil and simmer until thick, 2 minutes.

Stir in chicken, tomato sauce, chiles, chili powder, cumin and oregano.  Bring to a boil; cover and reduce heat to low. Simmer soup to meld flavors, 10-15 minutes. Remove soup from heat and stir in cilantro. Serve soup with rice and/or tortilla chips.