Jun 182010
 

It was sort of left overs night. This is a favorite for me and Justin, not so much for the little one but she’s super picky!!!

Big Bowl o’ Cheese!

the Ingredients

Pre-Baked

Fresh from the Oven

On my Plate!

Taco Chicken Pizza

1 13.6 ounce can refrigerated pizza crust dough
1 pound boneless skinless chicken breast, ground
1 1.25 ounce packet taco seasoning mix
1 8 ounce can tomato sauce
1/2 11 ounce can canned corn, drained
1/2 15 ounce can canned black beans, rinsed and drained
1/2 15 ounce can diced tomatoes, drained
2 cups cheddar cheese, shredded (2 to 3 cups)

Heat oven to 400°F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15×10-inch rectangle. Prebake crust for about 7 minutes. This will stop the crust from getting soggy.

In 10-inch skillet, cook ground chicken, taco seasoning mix and water as directed on package. Set aside. Or you can use left over taco meat.

Pour tomato sauce on crust, leaving 3/4 inch lip around the outside for crust. Sprinkle taco meat, corn, black bean, and diced tomatoes over tomato sauce. Add cheese (lots of cheese!)

Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.

I like this recipe because you can just throw whatever you want on it and it always comes out good!!!

Jun 162010
 

Tonight was my mom’s birthday and she requested curry and cherry cobbler (I’ll get to that one too). Being the wonderful daughter I am I made them both for her! The got the curry recipe here.

the Ingredients

Lemon Grass

Curry w/ Chicken

Adding the Pineapple

On the Plate

Awesome Thai Chicken Coconut Curry

2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 teaspoons red curry paste  (2 to 4)
1 teaspoon curry powder
2 14 ounce cans canned coconut milk, not lite
2/3 cup water
2 teaspoons salt
2 stalks lemongrass, first outer layer removed cut in half
4 teaspoons fish sauce
2 teaspoons brown sugar
3 pounds boneless skinless chicken breast, cubed
2 8 ounce cans pineapple chunks in juice, drained
green onions, chopped optional

Heat the oil in a large wok, add the garlic, saute.

Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.

Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.

Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.

Serve over Jasmine rice and top with green onion.

I don’t ever put the green onions. Just not a fan. Sometimes I add crushed peppers to kick up the heat. This curry is very yummy!!!

Jun 152010
 

Longest title ever!!! Today we tried something new, the chicken, with a rice dish that I like. All in all it was okay. The chicken tasted like chicken but I liked it dipped in the sauce. Anyway I got the chicken recipe here.

Chicken Ingredients

Ready for the Oven

All Cooked

Prepping the Sauce

All Sauced Up!

the Rice Ingredients

Cooking the Rice

All Cooked

Plated and ready to EAT!!!

Chipotle-Lime Roasted Chicken with Tomatillo Sauce

Serves 4

1 4 pound roasting chicken
2 teaspoons butter, softened
1 teaspoon chipotle chile powder
1 teaspoon lime zest
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin
4 cloves garlic, minced and divided
8 ounces tomatillos
1 whole onion, quartered
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 4.5 ounce can diced green chiles
fresh cilantro, chopped, optional

Preheat oven to 375°.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter, chile powder, rind, 1/2 teaspoon salt, cumin, and 1 garlic clove in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in roasting pan.

Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos and onion evenly around chicken. Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.

Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt, remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.

Remove skin from chicken; discard. Carve chicken, and serve with sauce. Sprinkle with cilantro, if desired.

Rice Acapulo

Serves 4

3/4 cup instant brown rice
1 tablespoon canola oil
2 cloves garlic, minced
1/4 cup onion, finely chopped
1 14 ounce can canned diced tomatoes
1 1/2 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup fresh cilantro

Cook rice in oil in skillet over medium heat until rice begins to brown. Mix in garlic, onion, tomatoes; saute2 to 3 minutes longer. Stir in broth and remaining ingredients, except cilantro; heat to a boil. Reduce heat and simmer, covered, 20 to 30 minutes or until rice is tender. Season to taste with salt and pepperr; stir in cilantro.

Enjoy!!!

Jun 142010
 

Again another favorite! I got this recipe here.

Marinading

The Dipping Sauce Ingredients

Grilling the Chops

Dinner!!!

Thai-Style Pork Chops

1 1/2 pounds pork chops (about 1 inch thick)
1/4 cup soy sauce
1/4 cup water
1 clove garlic, minced
1 teaspoon pepper
1/2 teaspoon ground ginger
Dipping Sauce:
1/8 cup water
1 clove garlic
3 whole jalapenos, chopped
1 tablespoon vegetable oil
1 tablespoon lime juice, or lemon juice
1 tablespoon soy sauce
1/2 teaspoon fish sauce

For marinade, in a small bowl combine 1/4 cup soy sauce, 1/4 cup water, 1 clove minced garlic, pepper and ginger.

Place pork chops in a 1-gallon self-sealing bag, pour marinade over, seal bag and marinate in refrigerator for 4 hours or overnight. Drain chops, discarding marinade.

Place chops  grill directly over medium-hot coals. Lower grill hood and grill chops for 4 to 6 minutes, turn chops and grill for 4 to 6 minutes more until chops are just done.

Meanwhile, for Dipping Sauce, blend all remaining ingredients in blender container until almost smooth. Serve with chops and rice.

Depending on how spicy you like your food you can add more or less jalapenos (or serranos depending on what I have on hand). I usually put in 3 and it’s GOOD, but I like spicy food!

Jun 112010
 

Tonight I made these kebobs. They were okay, kind of bland, but maybe that is just us!

The Ingredients

Marinading

Pre-Grilling

Dinner!!!

Hawaiian Kabobs

1/4 cup soy sauce
1/8 cup vegetable oil
1/2 tablespoon dark corn syrup
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1 1/4 pounds sirloin steak, cut in 1 1/2-inch pieces
1 1/2 whole green bell pepper, cut in 1 inch squares
1 pint cherry tomatoes

In large bowl combine soy sauce, oil, corn syrup, garlic, dry mustard, and ginger. Add meat; cover and refrigerate several hours or overnight. Drain meat, reserving marinade. Alternate meat, green pepper, and tomato on skewers. Grill over medium-hot coals till desired doneness. Baste the kabobs occasionally with reserved marinade.

Like I said kind of bland, but you live and learn!!! Recipe taken from here.

Jun 102010
 

This is one of my favorites!!! The original recipe can be found here. I love lime and pineapple so this is all good!!

The Ingredients

Marinading

Grilled Pineapple

Pineapple Salsa

Grilling the Chicken

Dinner!!!

Lime Chicken with Grilled Pineapple

6 8 ounce boneless skinless chicken breast
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup fresh lime juice, divided
6 whole jalapeño peppers, minced and divided (or as many as you like)
1/2 cup pineapple juice
2 cloves garlic, minced
1/2 cup tequila, optional
1 whole pineapple, peeled, cored, and cut horizontally in half
1/2 teaspoon lime zest

Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 3 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.

Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.

Grill pineapple 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 3 minced jalapeño, and lime rind. Serve with chicken.

So yummy!!!!!

Jun 082010
 

This is a recipe that I originally got from here and made 1 or 2 changes to. The original recipe has you make a sauce but I find that after spending 2 hours making meatballs, canned sauce is AWESOME!!!! Yes 2 hours. I double the recipe and freeze the meatballs so that I always have some on hand. Here we go…

The Ingredients

All Mixed Up

Little Balls of Meat

All Cooked Up

Drop into Sauce!!!

Turkey Meatball (Polpette alla Mollie)

2 pounds Italian sausage, turkey
4 ounces breadcrumbs
8 ounces bread crumbs, to coat meatballs
2 whole egg
6 whole eggs, for egg wash
4 ounces Parmesan cheese, plus extra for garnish
2 tablespoons Italian parsley
2 teaspoons crushed red pepper
2 pinches salt and pepper
6 ounces zante dried currant
8 ounces white flour
Vegetable oil for deep frying

Heat oil to 400 degrees F in deep fryer or large, heavy pot suitable for deep frying.

In a large bowl combine sausage, 4 ounces breadcrumbs, 2 egg, 4 ounces Parmesan cheese, 2 tablespoon Italian parsley, crushed red pepper and a pinch of salt and pepper. Mix together briefly to distribute seasonings. Add zantes and mix them in. Shape into 1-ounce meatballs and set aside.

Put flour in shallow bowl. In another bowl, beat remaining eggs. In a third bowl, put remaining fresh breadcrumbs.

Lightly coat meatballs in flour, dip in egg wash and roll in breadcrumbs coating meatballs evenly.

Using slotted spoon, cook batches of meatballs in deep fryer until golden. Remove from oil and drain on paper-lined plate.

This makes about 50 meatballs (depending on what size you like). I usually take about 1 dozen meatballs and put them in a sauce pan with 2 jars of Newman’s Own Sockarooni and let it cook until I can’t take it anymore.