Dinners « Jenna's Random Thoughts & Recipes

Archive for the ‘Dinners’ Category

Pork Al Pastor

2011 - 02.04

Tags: pineapple, pork, tacos
Posted in Dinners | No Comments »

Pictures

Pork Al Pastor Tacos

the Ingredients

Pork Tenderloin Slices

Bag o' Pork

Adding Pineapple

Adding Onions

Adding Orange Juice

Adding White Vinegar

Adding Vegetable Oil

Adding Ground Chili Powder

Adding Jalapenos

Adding Sea Salt

Adding Dried Oregano

Adding Cumin

Adding Garlic

Ready to Mix

Pre-Blending

Blending

Blended

Adding to Pork

Pork Marinading

Justin Putting the Pork on the Grill

Grilling

Plate o' Meat and Pineapple

Chopping

All Mixed Up

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor

1 1/2 pounds pork loin, trimmed and cut into 1/2-inch slices
1 whole pineapple, peeled, cored and cut into 1/2-inch rings
1 cup onion, chopped
1/2 cup orange juice
1/4 cup white vinegar
3 tablespoons vegetable oil
3 tablespoons ground guajillo or pasillo chile peppers, *see Note
1 whole jalapeno, chopped
2 teaspoons kosher salt
3 cloves garlic, peeled and halved
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup fresh cilantro, chopped

Place pork in large resealable bag.

For marinade, in a blender or food processor, combine three of the pineapple rings, onion, orange juice, vinegar, oil, ground guajillo chili pepper, jalapenos, kosher salt, garlic, oregano, and cumin. Cover and blend or process until smooth. Pour over pork. Seal bag; turn to coat pork. Marinate in refrigerator for 4 – 24 hours.

Drain pork and discard marinade. For a charcoal grill place five of the pineapple rings and all the pork slices on the rrill rack directly over medium coals. Grill uncovered for 10 to 12 minutes or until the pork is done (160f) and pineapple is browned, turning once half way through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place five of the pineapple rings and all the pork slices on grill racks over heat. Cover and grill as above.) Reserve remaining pineapple for another use.

Transfer grilled pineapple and pork to a cutting board; cut pineapple and pork into 1/2-inch pieces. In a medium bowl, toss together pineapple, pork and cilantro. Makes 5 cups filling.

NOTES- I used pork tenderloin and it melted in my mouth! Also I used ground ancho chili powder and skipped the cilantro (Justin’s not a big cilantro fan). This was SO good!!! It made a lot and I plan to enjoy the leftovers!!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

Chicken with Pineapple Kebobs

2011 - 01.21

Tags: chicken, kebobs, pineapple
Posted in Dinners | No Comments »

Pictures

Chicken with Pineapple Kebobs

the Ingredients

Pineapple Juice

Adding Cumin

Adding Ground Coriander

Adding Minced Garlic

Adding Chili Powder

Adding Salt

LADYBUG!!! (It was in my cilantro!)

Adding Cilantro

Adding Yogurt

Adding Orange Food Coloring

Stirring

All Stirred Up

Adding Pineapple Juice

Stirring

Added Chicken

Mixing

Ready to Marinade

Kebob Station

Kebob Before Oven

The Messy Aftermath

Halfway Done

Justin Basting Them

This Time You Can See Justin!!

Kebob Close-Up

With Rice Ready to Eat!

Chicken with Pineapple Kebobs

1 1/2 8 ounce cans pineapple chunks in juice, reserve juice
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon fresh cilantro, chopped
orange food coloring
3 7 ounce boneless skinless chicken breast
1/2 whole red bell pepper
1/2 whole green bell pepper
1 pint cherry tomatoes
1 tablespoon vegetable oil

Drain the pineapple juice into a bowl. You should have about 1/2 cup juice.

In a large mixing bowl, blend together cumin, ground coriander, garlic, chili powder, salt, yogurt, cilantro and a few drops of food coloring. Pour in the reserved pineapple juice and mix together.

Cut the chicken into bite size cubes, add to the mixing bowl witht he yogurt and spices and leave to marinade about 1-1 1/2 hours.

If using wooden skewers, soak 6 in water for 30 minutes. Cut onion and peppers into bite size chunks.

Prepare a barbecue, if using. Arrange the chicken, pepper, onions, tomatoes and reserved pineapple chunks alternately on the skewers.

Baste the kebabs with the oil. Cook on the barbecue or under the broiler for about 15 minutes, turning and basting the chicken with the marinade regularly.

Once the chicken pieces are cooked, remove from the grill and serve with either salad or plain rice.

I’m not sure where this recipe came from but I love it!! I love pineapple and I’m sure this would be even better with fresh pineapple and using canned pineapple juice. I think I will try that!!!

Aunt Sandy’s Sweet Potatoes

2010 - 12.09

Tags: sweet potatoes, Thanksgiving
Posted in Baking, Dinners | 1 Comment »

Pictures

the Ingredients

Mashing (with a potato ricer) the Sweet Potatoes

I Love the Way it Looks

Adding Sugar

Added Eggs

Adding Evaporated Milk

Adding Melted Butter

Stirring

All Mixed

Pouring into the Pan

Almost Ready for the Oven

Brown Sugar

Adding Flour

Adding Cinnamon

Mixing

Sprinkling Over Sweet Potato Mixture

Yum!

Now with Butter

Now I Really Mean YUM!!!

Aunt Sandy’s Sweet Potatoes

Potato Stuff
1 40 ounce can sweet potatoes, canned (drained well & mashed)
1 cup sugar
1/2 cup evaporated milk
3 whole eggs
1/2 cup butter, melted
Crust Topping
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup butter
walnuts (optional)

Potato Stuff: Blend ingredients together. Mix well and pour into 13 x 9 pan.

Crust Topping: Mix first 3 ingredients until crumbly & sprinkle on top of potatoes. Then chunk 1 stick of butter over top. Bake uncovered @ 300 degrees for 1 hour.

Simple and to the point! My lovely Aunt Sandy makes these and she was kind enough to share the recipe with my mom, who brought it to a Thanksgiving at my in-laws many moons ago. Now I make it every year as “my dish” that I have to bring! Everyone loves it. Even me and I really like only 1 other sweet potato thing, but I’m expanding my sweet potato horizons.

Now these may seem like it will feed many, but it usually doesn’t last that long!!!

Espresso Braised Beef

2010 - 11.22

Tags: beef, espresso powder, thyme
Posted in Dinners | No Comments »

Pictures

The Many Ingredients

Adding Carrots

Adding Potatoes

Mixed Up

Adding the Meat

A Layer of Meat

Beef Broth

Espresso Powder

Tomato Paste

Brown Sugar

Thyme

Salt

Pepper

Whisking it All Up

All Whisked

Pouring Over The Meat

Ready to Cook

My Plate All Cooked and Served Over Noodles

Justin's More a Serve on the Side Type

Espresso Braised Beef

3 whole carrots, cut into 1-inch pieces
1/2 pound new potatoes, cut into chunks
1 1/2 pounds beef stew meat
2/3 cup beef broth
2 tablespoons tomato paste
1 tablespoon instant espresso coffee powder
1 teaspoon brown sugar
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a 3-1/2- or 4-quart slow cooker, combine carrots, and potatoes. Top with beef. In a medium bowl, whisk together beef broth, tomato paste, espresso coffee powder, brown sugar, thyme, salt, and pepper. Pour over all in cooker.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Serve beef mixture over mashed potatoes or noddles. If desired, season with additional salt and coarsely ground black pepper.

Serves 4 – 6

NOTES- I was not that happy with this dish. I thought the thyme over powered all other seasoning, and I’m not that huge a thyme fan. I would maybe make it again only leaving out the thyme all together. I also would have thickened up the sauce, it was really soupy. That’s my 2 cents!

Original recipe found here.

Curried Sweet Potato Chowder

2010 - 11.10

Tags: chowder, curry, sweet potato
Posted in Dinners | 1 Comment »

Pictures

the Ingredients

Sweet Potatoes

Butter

Adding Sweet Potatoes

Adding Shallots

In the Pot

Stirring

Added Curry Powder

Stirring

Stirred

Added Flour

Stirring

Stirred

Adding Milk/Half and Half

Added

Adding Frozen Corn

Adding Salt and Pepper

Everything and the Crushed Red Peppers

Stirring

Ready to Cook

Boiling

Steamy and Ready to Eat!

Curried Sweet Potato Chowder

1 tablespoon butter
1/2 cup shallots, minced
3 whole sweet potatoes, peeled and cubed (NOT YAMS!!!)
3 teaspoons curry powder
2 tablespoons flour
3 cups milk
1 cup half and half
2 cups frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon crushed red pepper

In a medium saucepan melt margarine. Add shallot and sweet potato; cook and stir over medium heat 2 minutes. Sprinkle in curry powder and stir 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half-and-half, corn, salt, and pepper. Bring to boiling; reduce heat.

Cover and simmer 15 minutes(*) or until potatoes are done, stirring occasionally.

Spoon soup into 4 bowls.

*NOTES- First off let me say that I’m not a huge fan of the sweet potato, but I love this! I simmer it for about 30 – 40 minutes so that the potatoes are falling apart. If you like sweet potatoes and curry, you must try this. You can also add cooked ground chicken or turkey, I do this for my husband.

Jenna’s Beef Chili

2010 - 10.19

Tags: beef, chili, spicy
Posted in Dinners | No Comments »

Pictures

Chili Ingredients

Browning the Meat

Cooking the Onions

Adding the Peppers

More Peppers

Mixing it Up

Garlic

Simmering with Beer

Reduced

Adding the Spices

Tomato Paste

Mixing

All Mixed Up

Adding the Meat Back In

Adding the Diced Tomatoes

Adding the Tomato Sauce

Adding Beef Broth

Adding Black Beans

All in the Pot

Stirring

Boiling

For Thickening

Adding the Cornmeal to the Chili Broth

Stirring

Adding Back into the Pot

Stirring it Up

Boiling Pot o' Chili

Bowl o' Chili

Finishing Touches

Jenna’s Beef Chili

2 pounds beef stew meat
2 tablespoons canola oil
5 whole jalapenos, minced
2 whole habanero chile, minced
1 whole onion, chopped
1 whole bell pepper, chopped
8 cloves garlic, minced
1 12 ounce bottle beer
1 teaspoon cumin seeds, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 8 ounce can tomato paste
2 14 ounce cans diced tomatoes, undrained
1 8 ounce can tomato sauce
7 cups low sodium beef broth
2 15 ounce cans canned black beans, rinsed and drained
1/3 cup cornmeal

Heat a large pot over high heat. Add beef to pan; saute 5 to 10 minutes, turning to cook on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add jalapenos, habeneros, onions, and bell pepper ;saute 8 minutes or until lightly browned, stirring occasionally.

Add garlic; saute 1 minutes, stirring constantly.

Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates, stirring occasionally.

Stir in spices and tomato paste. Cook 1 minutes, stirring frequently.

Add beef, diced tomatoes, tomato sauce, beef broth and beans; bring to a boil. Reduce heat and simmer 1 1/2 hours or until beef is tneder, stirring occasionally.

Remove 1/2 to 1 cup of liquid and mix in cornmeal. Return to pot and let cook for a t least 15 more minutes or until you are ready to eat.

NOTES- Usually I make this chili with chicken, but they had a good deal on stew meat at the market so I thought why not! I had not habaneros so I used extra jalapenos and added a few serranos for good measure. I like chili because you can just throw in anything you want and change it up as you see fit. This is a spicy chili. You have been warned!

Tex-Mex Cream of Chicken Soup

2010 - 10.06

Tags: chicken, soup
Posted in Dinners | No Comments »

Pictures

This Post Brought to You By My NEW Kitchen Aid Food Grinder!!

The Ingredients

Cubed Chicken

The Grinder

Grinding the First Little Bit

More Grinding

Even More Grinding

All Ground Chicken Breast

In the Pan

Adding Onions

Adding Garlic

Cooked

Adding Milk

Adding Corn

Adding Canned Diced Tomatoes

Adding Canned Diced Jalapenos

Adding Cream of Chicken Soup

Adding Chili Powder

Pre-Stir

Post-Stir

Boiling

Adding the Cheese

CHEESE!!!

All Stirred Up

Ready to Eat

Tex-Mex Cream of Chicken Soup

2 pounds ground turkey, or ground chicken
1/2 cup onion
4 cloves garlic, minced
4 cups 2% low-fat milk
2 10 3/4 ounce cans condensed cream of chicken soup
2 11 ounce cans mexi corn, drained
1 14.5 ounce can diced tomatoes
2 4.5 ounce cans diced green chiles or jalapenos, drained
4 tablespoons cilantro, chopped, optional
1/2 teaspoon chili powder
2 cups lowfat cheddar cheese, shredded

In a large saucepan or Dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.

I got this recipe from here. This version (a double batch) serves about 8.

I LOVE THIS SOUP!!! Okay now that I got that out of my system. This is a favorite around the house, well at least with Justin and I. The 6 year old, she’s not that into it, but hopefully she will learn to love it as we do!

As you can see I finally got the Kitchen Aid Grinder!!! I usually just use my food processor to “grind” the chicken breast, but the Grinder is awesome! You can use ground turkey in this and it’s really good too.

Chicken Tikka

2010 - 10.05

Tags: chicken, Indian
Posted in Dinners | No Comments »

Pictures

First Ingredients

Chicken

Adding Lemon Juice

Adding Sugar

Adding Salt

Mixing

Second Ingredients

Sour Cream and Half and Half

Stirring it Up

Adding Cumin

Adding Ground Coriander

Adding Garam Masala

Adding Turmeric

Adding Chili Powder

Adding Garlic (I use minced)

Adding Ginger

Adding Chick Pea Flour

Stirring

Magically Mixed!

First Step Marinated Chicken

Mixing in Second Step Marinade

All Mixed Up

Skewered

Basting with Butter

Done

Chicken Tikka with Jasmine Rice

Chicken Tikka

1 1/2 pounds boneless skinless chicken breast
1 1/2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar
1/3 cup plain yogurt
1/3 cup half and half
1 tablespoon fresh ginger, finely grated peeled fresh
2 teaspoons garlic, purreed (I use minced and it’s all good!)
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon balti garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon chickpea flour, besan (garbanzo bean or chickpea flour)
1/4 cup butter, melted for basting
Garnish
raw onion rings
lemon wedges
tomato wedges
chopped fresh green chile

Cut the chicken into 1-inch chunks and place in a mixing bowl and add the lemon juice, salt and sugar. Mix thoroughly and set aside for 30 minutes.

Beat the yogurt and cream together in a bowl until smooth and add the remaining ingredients except for the oil, butter and the garnish. Pour the marinade over the chicken and stir to distribute and mix well. Cover and leave to marinate for 3 to 4 hours or overnight in the refrigerator. Once marinated it can be left in the refrigerator up to 48 hours.

Preheat the broiler to high. Line a grill pan with aluminum foil and brush with a little oil. Thread the chicken pieces onto skewers, leaving a slight gap between each piece. Place the skewers in the prepared grill pan and cook 4 inches from the element for 5 minutes. Baste generously with melted butter, reduce heat slightly and cook for a further 5 minutes. Turn the skewers over and brush with more butter. Cook for 4 to 5 minutes, remove the chicken from the skewers and place in a serving dish. Garnish with the onion, lemon, tomatoes and chili.

This is a favorite of mine and Justin. I love the way all the flavors blend together. It’s not too spicy but I usually double the cumin and the chili powder. We don’t do the garnishments, none of us like onions and I’d be the only one eating the rest.

This serves 4.

Ginger Fried Chicken

2010 - 08.23

Tags: chicken, ginger
Posted in Dinners | No Comments »

Pictures

the Marinade Ingredients

Marinading

the Rest

All Breaded

After the 20 Minutes

Frying

More Frying

Ready to Eat

Ginger Fried Chicken

6 7 ounce boneless skinless chicken breast (I only used 4 since there is only 3 of us)
1/4 cup soy sauce
1/4 cup sake
2 teaspoons fresh ginger, minced (I used 3 teaspoons)
2 cloves garlic, minced
1/3 cup flour
1/3 cup cornstarch (or you can use 2/3 c. cornstarch and NO flour to make this gluten free)
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

In a zip top bag, mix soy cause, sake, ginger and garlic. Add chicken, squeeze all the air out of the bag and let chicken marinate for at least an hour, but even better 4 hours.

In separate plastic bag, combine flour, cornstarch, salt and pepper, ginger powder, granulated garlic, and cayenne. Take chicken out of marinade. Shake chicken pieces in dry mixture and shake off excess. Place the chicken on a rack to dry for 20 minutes.

In large, deep skillet, heat enough oil to come halfway up sides of chicken. Fry until golden brown on both sides.

This was really good. It wasn’t that gingery but had a great flavor. Even my super picky daughter liked it.

Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade

2010 - 08.19

Tags: chicken, orange, tequila
Posted in Dinners | No Comments »

Pictures

Marinade Ingredients

All Prepped

Sauteing the Onions and Garlic

Adding the Oranges and Jalapenos

Adding the Orange Juice

Adding the Tequila

Adding the Herbs and Vinegar

Processing

Processed

Draining the Marinade

Chicken Ingredients

Marinading the Chicken

Grilling the Chicken Part 1

Grilling the Chicken Part 2

Ready to Eat

Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade

Marinade:
2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
4 whole jalapenos, seeded and chopped
4 whole oranges, peeled and sliced
1 cup orange juice
1 cup tequila
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh cilantro, minced
2 teaspoons balsamic vinegar
Chicken:
2 pounds boneless skinless chicken breast, skinned
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon black pepper

To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add jalapeño peppers and oranges; cook for 2 minutes, stirring occasionally. Add juice; cook 2 minutes. Add tequila; cook 3 minutes. Add rosemary, cilantro, and vinegar; cook 1 minute.

Place marinade in a blender or food processor; process until smooth. Strain the mixture through a sieve into a bowl. Discard solids. Reserve 1/2 cup marinade. Place remaining marinade in a large zip-top plastic bag.

To prepare the chicken, pierce with a fork. Add the chicken, chili powder, salt, and pepper to marinade in bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove the chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray; cook about 10 minutes (depending on the size of the chicken breasts) on each side or until chicken is done, basting frequently with reserved marinade.

This was a long process. The marinade alone took like an 1 1/2 hours. I did however like it but thought it needed something (besides rice) to go with it. Like grilled veggies. It would be an awesome kabob, but a lot of work. Also not that spicy.

Original recipe can be found here.

Jenna's Random Thoughts & Recipes

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Archive for the ‘Dinners’ Category

Pork Al Pastor

Pictures

Chicken with Pineapple Kebobs

Pictures

Aunt Sandy’s Sweet Potatoes

Pictures

Espresso Braised Beef

Pictures

Curried Sweet Potato Chowder

Pictures

Jenna’s Beef Chili

Pictures

Tex-Mex Cream of Chicken Soup

Pictures

Chicken Tikka

Pictures

Ginger Fried Chicken

Pictures

Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade

Pictures

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