Birthday Weekend Part Three: Spicy Mac & Cheese with Chorizo

I have a confession to make...Chris didn't actually request this dish for his birthday weekend feast.  I know it was suppose to be all about him, but, well, I was craving macaroni and cheese, and I am the cook, so my craving won out over my need to please the birthday boy!  I LOVE mac and cheese.  My all time favorite is my grandma's.  She actually gave me the recipe, but for some reason, I have never been able to duplicate it.  Oh, I can make mac & cheese, don't get me wrong, but my grandma's... well I think she used a secret ingredient that she did not inform me of.  Ask anyone in my family that has tried to make it and they will tell you the same :)  Anyway, my point is, I love mac & cheese and will give just about any recipe a shot.  That's the nice thing about mac & cheese, isn't it?  The fact that it can start off so basic and depending on what you add it can be down right gourmet!

This recipe calls for Chorizo.  Chorizo is a term encompassing several types of pork sausage originating from the Iberian Peninsula.  There are different types of Chorizo, the most common being Spanish, Portuguese, and Mexican.  I used Mexican Chorizo because it was what the grocery store had.  You can use any type of Chorizo is you choose.  If you can't find it, you can substitute regular pork sausage or even Italian sausage.  The flavors will not be the same, but it will still be scrumptious!!

Spicy Mac & Cheese with Chorizo

Adapted from The Neelys' 

Ingredients:

10 oz. Penne pasta
1 cup cherry tomatoes, diced
1 teaspoon olive oil
salt & pepper
2.5 links of chorizo, casings removed
3 Tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk, warm
1/2 teaspoon dry mustard
1/2 Tablespoon hot sauce (I used Arizona Gunslinger Habanero pepper sauce)
1/2 Tablespoon Worcestershire sauce
1 cup shredded pepper jack cheese
1 cup shredded extra sharp white cheddar cheese
Topping:
1 cup panko
1 Tablespoon olive oil
1/4 teaspoon each: salt, pepper, and garlic powder

Directions:
Mix all the topping ingredients together in a small bowl.  Cook pasta according to package directions.  Drain and set aside. 

In a skillet, over medium heat, add 1 tsp olive oil.  Saute the chorizo until browned.  Remove from pan and drain on a paper towel.

Preheat oven to 350 degrees F.  Spray an 8x8-inch baking dish with non stick cooking spray.

Melt butter in a large saucepan over medium heat.  Add flour and stir for 1 minute.  Whisk in the warm milk and bring to a boil.  Lower the temperature to low and continue to whisk.  Whisk in the mustard, hot sauce, and Worcestershire sauce.  Stir in the cheese (make sure to not let the mixture boil once the cheese is added); reserve 1/4 - 1/2 cup of the cheese for the topping.  Remove from heat.  Add the cooked pasta to the cheese mixture and stir to combine.  Pour into baking dish, top with remaining cheese, chorizo, chopped tomatoes, and panko mixture.  Bake for 35 minutes or until heated through.  Enjoy!  (Can be made ahead of time, covered, and refrigerated.  Bring to room temperature before baking.)

  

(psst.. you don't even want to know the nutrititional information on this one.. it's bad bad bad, but so good good good!!!)

Birthday Weekend Part Two: Stuffed Chicken Breasts

When I was a kid, my mom would let us pick whatever we wanted for our birthday dinners and she would then make it for us.  I loved that tradition and want to keep it going even though I don't have kids of my own!  So, Saturday night I let Chris make his birthday dinner request.  Even though I'm sure he'd much rather have had Chicken Fried Steak, he requested a meal I had made the very first time I cooked dinner for him.  Goat Cheese & Spinach Stuffed Chicken Breasts.  I have tried to duplicate that recipe at least two other times and have never quite got it.  This time was still not a perfect match, but it was the closet I have come so far.  What I think you will like the most about this recipe is the fact that once you get the basic skill down of slicing into the chicken, you can pretty much stuff them with a plethora of different ingredients.  For instance, I used goat cheese but you can easily substitute cream cheese instead.  Don't really care for spinach?  Try using fresh basil.  Don't like the dried cranberry idea, leave them out!  You are the cook, the magic lies in your hands!

P.s...check back later today for a special post...my third and final installment of the birthday weekend feast...you won't want to miss it :)

Goat Cheese & Spinach Stuffed Chicken Breasts
Ingredients:
2 teaspoons dried cranberries, finely diced
3-4 oz goat cheese
4 leaves baby spinach, chopped
2 Tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breasts
2 teaspoons olive oil

Directions:
In a small bowl, mix the cranberries and goat cheese until well blended.  Gently stir in the spinach.  Set aside.  

In a shallow pan or plate, mix together the flour, salt, and pepper.

Using a small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket.  Stuff each breast with 1/4 of the cheese mixture.  Press edges to seal.  Dust chicken in flour mixture, knock off excess flour, and set on a separate plate.

Preheat oven to 400 degrees F.  Prepare a baking dish with non-stick cooking spray.

In a large skillet, heat olive oil over medium heat.  Sear the chicken breasts until golden brown, about 3 minutes each side.  Transfer the chicken to the baking dish.  Bake 16-20 minutes, depending on the size of the breasts.  Remove from oven and let rest for 5 minutes.  Enjoy!

Birthday Weekend Part One: Snickers Pie

Chris's birthday was last Friday.  I took him out for dinner to The Keg Steakhouse.  We love going there for very special occasions!  I would never actually tell people that they MUST go, because it's a bit on the pricey side....BUT...if you do nothing else in your lifetime, go there just for the garlic cheese bread.  I know what you are thinking, I could get garlic cheese bread anywhere.  You are right, you can, but you cannot get this heavenly, creamy, delicious, heart clogging garlic cheese bread anywhere but The Keg.  I don't know if I should say it, but it's close to orgasmic!  It's the type of thing you take a bite of and just sort of drift off into a daze......

 

This picture does not do it justice, but I think you get a good idea .. it's cheesy.. it's gooey...it's creamy.. it's FANTASTIC!!  Go there, try that, leave....it ranks as one of the best things I've ever eaten!!  (psst... I have duplicated this at home...as best as I can, that is... and don't worry, I'll post it and it's secret ingredient soon!!)  The entire meal was amazing and it was a perfect night.

Lucky for Chris, his birthday feast was just beginning.  Saturday evening I made a stuffed chicken breast that I made the very first time I cooked for him.  You will have to check back tomorrow for that recipe though...today I'm only posting the pie he requested.  Snickers Pie!!!  How should I put it.....it's simple....it's delectable...it's a must try!!  I mean look at it......  

 

You know you want to try it.......go ahead.....you won't be disappointed :)
 
Snickers Pie
Adapted from Make Life Delicious 
Ingredients:
4 oz. cream cheese, softened
1/4 cup creamy peanut butter
3/4 cup powdered sugar
8 fun size Snickers bars, chopped small (reserve a little to sprinkle on top of the pie)
4 oz Cool Whip, thawed (1/2 carton)
6 oz chocolate crumb pie crust

Directions:
In a mixing bowl, beat cream cheese, sugar, and peanut butter until creamy.  Stir in chopped candy bars.  Gently fold in the Cool Whip just until mixed.  Pour into crust, top with remaining chopped Snickers, and refrigerate for 8 hours or over night.  Enjoy!

(p.s...I know next week is Valentine's day, but I'm not big into that day.  I think it's silly that there has to be a specific day to tell your loved ones how you feel about them...that should be an every day occurrence.  So, I'm sorry to say, you will not be seeing any posts for romantic dinners or desserts this week...this one will have to suffice!)

 

Balsamic Chicken Tenders with Caramelized Onion & Pepper

Before I get into the recipe, I must take a moment to give a little shout out to the love of my life.... HAPPY BIRTHDAY CHRIS!!  You have been my rock, my voice of reason, and my shoulder to cry on.  Without your love and support this blog would have never become what it is today.  Thank you and may this year be the best yet! 

Now on to the food!!!

Have you ever had something planned for dinner, yet by the time you actually get around to making it, you suddenly realize it's really not what you want?  This does not happen to me too often, but it happened the other night.  I just didn't want to make what I had planned on making, but I knew I needed to use certain ingredients or they would go bad.  So, this is the recipe that came from the funky mood I was in (and I don't mean the good bass guitar funk either!!).  Chris and I both enjoyed it, but as always, my worry is:  is it good enough to post and feel proud of?  I guess you, my loyal readers, will have to decide that for yourselves. 

Balsamic Chicken Tenders w/Caramelized Onion & Pepper
Ingredients:
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 medium onion, thinly sliced
2 Tablespoon olive oil, divided
Salt & Pepper
1 lbs. chicken tenders
2 Tablespoons balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Directions:
Add chicken tenders to a Ziploc bag.  Season with salt and pepper.  Pour balsamic vinegar and 1 Tbls olive oil over the chicken, seal the bag, and massage to cover chicken.  Let marinate for 30-40 minutes.

Meanwhile, in a skillet over medium low heat, add the remaining tablespoon of olive oil, peppers, and onion.  Slowly cook the vegetables until brown and caramelized, about 20-40 minutes, making sure to not let them burn.

Preheat oven to 400 degrees.  Prepare a baking dish with non-stick cooking spray.  Remove chicken from bag and place in prepared dish.  Discard marinade.  Sprinkle chicken with oregano, garlic salt, and pepper.  Bake chicken for 12 minutes.  Remove from oven and cover with peppers and onions.  Return dish to oven and bake another 5-8 minutes, or until the chicken is no longer pink in the middle.  Enjoy!

(Nutritional Information:   172 calories, 7 g fat, 49 mg cholesterol; 6 g carbohydrates; 19 g protein)

Snickers Cookies

HAPPY 80th BIRTHDAY SNICKERS!!!  On this day, back in 1930, the Mars family introduced its second product, the Snickers bar, named after their favorite horse (of course).  So to honor the best selling chocolate bar of all time, I decided to post my recipe for Snickers Cookies.  I got the idea for these cookies after I tried a recipe posted by one of my favorite food blogs, Life's Ambrosia.  The recipe was for Butterfinger Cookies and Chris and I were instant fans of them.  Chris's favorite candy bar is Snickers, so I thought to myself, I could make a cookie using Snickers instead of Butterfingers!  I basically took her idea and melded it with my peanut butter cookie recipe and this was the result.  These cookies don't last long, so if you have a big family, make a double batch!

Oh.. and in case you are as big of a Snickers fan as we are...check back here Monday for a Snickers Pie recipes .... mmmmmm... you won't want to miss it!  (It's Chris's birthday tomorrow and I'm making the pie especially for him!!)

Snickers Cookies
Ingredients:
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 Snicker's fun size candy bars, chopped into small pieces

Directions:
Preheat oven to 375 degrees.

In a large bowl, combine sugar, brown sugar, butter, peanut butter, vanilla and egg; beat until light and fluffy, about 2 minutes.

In another bowl, sift together the flour, baking powder, baking soda and salt.  Slowly add the flour mixture a little at a time to the sugar mixture; mix well.  Fold in Snickers bars.

Shape into walnut size balls.  Place 4 inches apart on cookie sheets and flatten a bit with a fork.

Bake for 8-11 minutes or until they are gold brown on the edges.  Cool 5 minutes before removing from cookie sheets.  Enjoy!!

BONUS: Super Bowl Count Down Extra!!

Chris and I thought it would be fun to add one more bonus recipe for my Super Bowl Count Down.  After going back and forth on what I should make, we decided...... LEEK RINGS! (Come on, did you really think I was going to mention them in such detail yesterday and then just leave you hanging?) I figured since we talked about leeks yesterday, this would be a great addition to my count down recipes!  Plus, if you don't use them as an appetizer for your Super Bowl party, you can always use them as a side dish for your next weekend meal.  We grilled hamburgers the night we had these, they were the perfect compliment!!

I have to admit something though, I cannot take credit for these yummy rings.  Chris took the helm on this one.  I helped him get everything together, but he coated the leeks and fried them.  We both will admit to you that he cooked them just a tad bit too long, so some were more on the burned side then others, but neither of us cared...they were so GOOD!!!   So I gotta say, Thank you so much my love.  I appreciate your help and know that you never can spend too much time in the kitchen with me!

If you are an onion ring fan, I HIGHLY recommend you trying this recipe.  Actually, I am VERY particular about my onion rings and I LOVE these tasty little bites!

Leek Rings
Recipe from Alton Brown 
Ingredients:
3 quarts oil (peanut, vegetable, or canola)
12 ounces leeks, cleaned and trimmed of dark green parts
1 1/2 cups milk
1 large egg
2 cups all-purpose flour
2 teaspoons kosher salt, plus additional for seasoning

Directions:

Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. (We used our deep fryer)

Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time.

In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture.

Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.  Enjoy!

Leek Potato Soup

 

Let's talk about leeks for a moment, shall we?  Leeks are the lesser-known member of the Allium family, aka the onion and garlic family. Leeks have a mild onion-like taste and they are less bitter than scallions. The taste might be described as a mix of mild onion and cucumber. It has a fresh smell similar to scallions. In its raw state, the vegetable is crunchy and firm.  The edible portions of the leek are the white onion base and light green stalk.

One evening Chris and I were watching an episode of Alton Brown's Good Eats on the Food Network.  The show was called Sprung a Leek.  I will admit, I had seen leeks at the store before, but never actually tried them.  Both Chris and I were intrigued by his recipe for leek rings.  He explained that leeks didn't get as slimey as onions when battered and fried.  He made them look so yummy!  So the next time we were at the store, we picked up some leeks and headed home to give it a try.  We were instant addicts :)

Along with the leek rings, he also made a Leek Potato Soup.  I really didn't think that I would ever actually make it, but the other day when I was trying to figure out a soup to make (the weather was cold and rainy..soup weather for sure) I stumbled across this recipe.  I'm so glad I finally made it.  It was so delicious and warming.  Nice and creamy with a hint of the onion and garlic flavor.  I added bacon to the recipe to add to the flavor and texture of the soup.  Did I mention it was delicious???  :)

Leek Potato Soup
Adapted from Alton Brown 
Ingredients:
1 pound leeks, cleaned and dark green sections removed, about 4-5 medium leeks
6 strips bacon, cooked and crumbled, reserving 1 Tbls of the grease
2 Tbls unsalted butter
Kosher salt
2 large russet potatoes, peeled and diced small
1 quart (4 cups) chicken broth
1 cup heavy cream
1/2 teaspoon pepper
1 Tbls fresh chives or parsley (optional)

Directions:
Chop the leeks into small pieces.

In a 6-quart saucepan or pot, over medium heat, add the bacon grease and the butter.  When the butter has melted, add the leeks and a heavy pinch of salt and sweat for 5 minutes.  Decrease the heat to medium-low and cook until the leeks are tender, approximately 20-25 minutes, stirring occasionally. (do not let them burn)

Add the potatoes and the chicken broth, increase the heat to medium-high, and bring to a boil.  Reduce the heat to low, cover, and gently simmer until the potatoes are soft, anywhere from 20-40 minutes depending on how big the potato pieces are.

Turn off the heat and puree the mixture with an immersion blender until smooth. (if you do not have an immersion blender, you can use a blender..you may have to do it in batches)  Stir in the heavy cream and pepper.  Taste and adjust seasoning if desired.  Serve in bowls with bacon and chives as garnish.  Enjoy!

Super Bowl Count Down...Take Three: Chili

No Super Bowl celebration is complete without chili!  So last (but certainly not least) on my Super Bowl Count Down recipe list is Chili.  I love love love chili!  I'd eat it in the heat of the summer or the dead of winter.  I'd eat it because there was football on, I'd eat it because there was no football on.  I love it in a bowl or on a hot dog.  I love it with sour cream and cheese.  I love to eat it with corn bread or Fritos.  I guess you could say I'm a fan of chili :)

Now, I have a confession to make regarding my chili.  I cheat.  That's right, I said I CHEAT!  There, I said it, it's out in the open now.  I have done it for years and I'm not ashamed to admit it.  Wanna know my secret?  Instead of using chili powder and cumin, which up until recently, never seemed to be stocked on my spice rack, I found this:

It's called Carroll Shelby's Original Texas Brand Chili Kit and it's perfect.  It's got all the spices already mixed together.  It even comes with a small packet of cayenne pepper, salt, and masa (for thickening).  I only use the chili spice packet and the cayenne, though.  If you can't find this chili kit or something similar, you can use chili powder and cumin to get the same flavors.  I would start off using 1 teaspoon each and then add until the flavor is to your liking.

As for the spiciness of this chili, that is left up to you.  I added 2 jalapenos and 1 teaspoon of cayenne pepper.  Chris and I like it spicy.  Way to spicy for you?  No worries, cut back on the cayenne and don't add jalapenos.  Still not hot enough for you?  Try adding some Serrano peppers, but be careful, as I have said before, it's easier to add then take away.

Chili

Ingredients:

1/2 onion, finely chopped

2 tsp olive oil

1-2 jalapeno peppers, diced

1 lbs. ground beef

2 garlic cloves, minced

8 oz can tomato sauce

8 oz diced tomatoes with juice

8 oz chili beans with juice

12 oz beer (I used bud light but you could really use any kind you want and/or have) If you don't want to use beer, use beef broth or water instead

1/2 - 1 pkg. Carroll Shelby's Chili Kit...chili spice packet only

1 tsp cayenne pepper

Directions:

In a large pot or Dutch oven, heat olive oil over medium heat.  Add onions and saute until tender and translucent, about 5 minutes.  Add jalapenos and saute for 2 minutes.  Add the ground beef and cook until no longer pink.  Add garlic and saute for 1 minutes.

Add tomato sauce, diced tomatoes, and chili beans.  Slowly add in the beer.  Stir to combine.  Add the chili packet seasonings (start with half and add more as needed for flavor) and cayenne pepper.  Bring chili to a boil.  Reduce heat to low and let chili simmer for at least 45 minutes. If the chili is too thin for you, add some masa a little at a time until you get the right consistency.  If the chili is too thick, add more beer or some beef broth.  Enjoy!

Tomato Walnut Tilapia

Oh yes, that's right.. more walnuts!  Last time I needed walnuts for a recipe, I had to buy a large bag of them, so now I'm trying to use them so they don't go to waste.  Did you know that you can store walnuts in the freezer and they will keep longer?  Good little tip if you happen to have more then you actually need for a recipe.

So I have made this recipe before and loved it.  It's crunchy and light and amazingly simple.  What's that you say?  You say you still won't give fish a chance?  Well then, go ahead and use chicken instead.  Don't you love how most of these recipes will work for fish AND chicken?  I do that for my aunts.. they are not fish fans :)

Tomato Walnut Tilapia
Adapted from Taste of Home
Ingredients:
4 Tilapia fillets (about 4 oz each)
salt and pepper
lemon juice
1 small tomato, thinly sliced (enough slices to cover each fillet)
1/2 cup panko bread crumbs (you can use regular bread crumbs)
1/4 cup chopped walnuts
1/4 teaspoon garlic powder
1 Tablespoon lemon juice
1/2 teaspoon olive oil

Directions:
Preheat oven to 400 degrees and prepare a baking dish with non stick cooking spray.

In a small bowl, combine the panko, walnuts, garlic powder, 1 Tbls lemon juice, and olive oil.  Set aside.

Place the fillets in the prepared dish.  Drizzle with lemon juice.  Season with salt and pepper.  Bake for 10 minutes.  Remove fish from oven and top the fillets with tomato slices and then cover with the panko mixture.  Set oven to broil and broil the fish for 2-3 minutes or until the topping is golden brown.  Enjoy!

(Nutritional information: 205 calories, 10g fat, 7g carbohydrates, 24g protein, 265mg sodium, 67mg cholesterol)

Extremely Honored

What?  An award?  For me?  You must be mistaken.....No?  Really???  WOW.. I am extremely honored!  A huge thanks goes to Michelle over at All Home Cooking. All Year Long. for nominating me for this award.  I can't tell you how amazing it feels to have a fellow blogger honor me in this way!  This award actually came to me yesterday and it just so happened that yesterday was my one month blogiversary!  Talk about being on cloud 9!!! When I first started this blog, I really did not think that it would amount to much.  I thought I'd get friends and family to check it out, but that would be about it.  Knowing that other bloggers are visiting my site and that they actually like what they see, is a huge boost for me.  Thank you so much Michelle...I hope you continue to visit my blog!

There are two things that I am suppose to do after receiving this honor... The first is to tell you seven interesting things about myself.... so get ready, here's seven things you may or may not want to know about me :)

Seven Interesting Facts About Me:

     1. I am a fire spinner.  I picked this skill up in 2005.  I was honored to spin with some amazingly talented people.  We once performed in front of 30,000 people.  And yes, I have been burned, but not bad enough where I ever wanted to stop.
     2. I use to own my own personal chef business, In Your Kitchen. I unfortunately started this at a bad time in my life so I was only able to keep it running for a year.  The hope is to maybe someday start it back up again.
     3. I have watched the movie Shaun of the Dead over 100 times. I think that statement pretty much speaks for itself :)
     4. I almost joined the Army after high school.  Seriously!  I actually got all the way to the swear in ceremony before I changed my mind.  The only reason for the change of heart was I wasn't happy with the job they were going to be giving me....Mechanic!
     5. I am actually a very shy person.  I know anyone who knows me well will read this and laugh, but it is true.  Once I get to know people, this lively personality that you see here comes shinning through....but before that...TORTURE! :)
     6. I despise drivers that do not use their turn signals!  I know it's a petty thing, but still...why oh why can't drivers be courteous and let the people behind them know that they are turning????
     7. My motto:  She who dies with the most books wins!  I love to read, but truthfully, I am a lover of books.  I love the way books smell.  I love to hold them and turn the pages.  I love to store them on my bookshelves.  I love to re-read my favorite ones.  I don't want to read my books on hand held electronic devises...but that's just me :) 

The second thing that I am suppose to do after being nominated is to nominate seven other blogs for this award.  So here are my nominations for the Beautiful Blogger Award:

1. Des at Life's Ambrosia. This has to be my favorite food blog! Her pictures are beautiful. Her recipes are simple and delicious. Some of my favorite recipes come from this site.

2. Tracey at Tracey's Culinary Adventures. Tracey always has fantastic looking cupcakes and other sweets on her site. Be sure to check out the recipe for Black and White Cheesecake Bars...YUM!

3. Annie at Annie's Eats. Yet another site with amazing photos.  I love her section on baby food.  While I don't have children of my own, I think it's great that she has created these recipes to share with other mothers.

4. The Sister's Cafe.  Five sisters with a love for cooking. This site has that great at home feel to it...like when you are at a party and everyone ends up hanging out in the kitchen..that's this site..the kitchen at a party :)
 

5. Bobby at Blog Chef. Great recipes, fantastic photos.  If you are a fan of Asian dishes, check out Bobby's site.  There are a ton of really yummy recipes.

6. Sarah at Redhead Recipes.  I found Sarah's site thanks to the Foodie Blogroll.  I think her photos are great, her recipes looks so yummy.  Can't wait to see what she'll post next!

7. Debbie at Mocha Me.  Another site that I just found but love.  Debbie's got some really great recipes posted.  She's a girl after my own heart..lots of tasty pasta!!!  

If you've been nominated, will you please pay it forward? Here are the guidelines:

• Thank the person who nominated YOU.
• Copy the award and post it you YOUR blog.
• Link back to the person who nominated you.
• Share 7 interesting things about yourself.
• Nominate 7 more bloggers for this award.
• Post your link to those 7 blogs.

Once my feet actually touch the ground again, I'll post a new recipe... so check back later today to see what it will be...Ciao!

Walnut Crusted Chicken Strips with Honey Mustard Sauce

When I was younger, I ate a lot of McDonald's chicken nuggets.  No, not as a kid, we lived in a small town and to go to McDonald's was a special treat sort of trip.  No, this large chicken nugget consumption happened in college and even a few years beyond.  I loved the crispy deep fried coating.  I knew this was not a healthy meal and after gaining a not so healthy 15 pounds, I waved goodbye to those delicious deep fried devils and never looked back...ok, maybe I snuck a peek over my shoulder every now and then :)  Now don't get me wrong, I still eat frozen chicken nuggets (one of my guilty pleasures) and I still love a good piece of fried chicken now and then, but I try really hard to stay away from any sort of fried chicken making at home.

I have tried a few different recipes for fried "baked" chicken and haven't been able to either find the right recipe, or master the technique.  But this recipe, this recipe turned out to be pretty fantastic.  It bakes to a nice crispiness that will make you forget it's not fried.  And once again, walnuts = omega 3 fatty acids = good for you!!!  These chicken strips are flavorful enough that you don't need a sauce to dip them in, but I'm a sauce girl and I think it just adds to the meal.

Oh, and one more thing.. these would make great snacks for your Super Bowl party :)

Walnut Crusted Chicken Strips w/Honey Mustard Sauce

Adapted from Good Housekeeping 

Ingredients:

Non-stick cooking spray

1/2 cup Panko (Japanese bread crumbs)

1/8 teaspoon cayenne pepper

salt and pepper

1/2 cup walnuts

2 Tablespoons fresh parsley, loosely packed

1 large egg white

1 teaspoon Dijon mustard (I actually used Sriracha hot chili sauce)

1 lbs. chicken breasts or cutlets, sliced into strips
Honey Mustard Sauce (optional), recipe follows

Directions:

Preheat oven to 400 degrees. Place a wire rack in a baking sheet with a lip on it; spray rack with cooking spray. (**if you do not have a wire rack, you can either use just a cookie sheet or a broiler pan..see below for extra special instructions if using one of these)

On a large dinner plate or pie pan, combine the panko, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a food processor, add the walnuts and parsley. Pulse until the walnuts are finely chopped; toss with panko mixture until well blended.

In a pie pan, whisk the egg white and Dijon until well mixed.

One at a time, dip the chicken strips into the egg white mixture, then into the walnut/panko mixture; pressing firmly to make sure mixture adheres to both sides. Arrange chicken on prepared pan. (**if you are using a cookie sheet or broiler pan, you may only want to coat one side of the chicken, the side that sits directly on the pan has a tendancy to get moist and in turn causes the coating to be soggy. Or you can turn the chicken half way through the cooking to ensure crispiness on both sides.)

Bake chicken 15-20 minutes or until the topping is golden brown and the chicken is no longer pink. Serve with Honey Mustard Sauce or any dip of your choice.

Honey Mustard Sauce
1/2 cup Dijon Mustard
1 Tablespoon mayonnaise
3 Tablespoons honey

In a small bowl, combine all ingredients until smooth. Store in refrigerator till ready to use.

(Nutritional Info on chicken strips only: 215 Calories, 8 grams fat, 5 grams carbohydrates, 29 grams protein, 166mg cholesterol, 280mg sodium)

 

Smothered Pork Chops with Thyme

The one thing missing from this meal... bread to sop up all the gravy with.  The one night I don't have bread to go with our meal is the one night we really needed it!  The gravy for this dish was so delicious I think Chris and I could have just put it in a cup and slurped it up that way!  This gravy would go well with chicken too, so if you aren't big into pork, you can still enjoy the flavors of the gravy.  You could use bone in, skin on or boneless, skinless chicken breasts.  Either way, chicken or pork, this is one to add to your recipe box.

Now if you aren't a fan of onions or shallots, my suggestion would be to still use them per the directions and then strain the gravy before you serve it.  I think you need the flavor that the shallot/onion brings to this dish.  The original recipe for this called for onions, but I had a shallot instead, so I went ahead and used that.  Shallots have a pungent blend of garlic and onion flavor.  If you have never tried cooking with them, this is a good recipe to experiment with.  The shallots don't get that slimy texture that onions can tend to produce when cooked.  Beware, though, shallots can burn easily because of their high sugar content, so keep on eye on it at all times.  Burned shallots = icky gravy :)

Smothered Pork Chops with Thyme

Adapted from MyRecipes.com/Cooking Light 

Ingredients:

1 cup fat free, less sodium beef broth, divided

2 Tablespoons 2% milk

2 teaspoons all-purpose flour

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

2 butterfly center cut pork chops (about 1 pound)

1/2 teaspoon paprika (I used Hungarian sweet paprika)

1/4 teaspoon dried thyme

cooking spray

1 shallot, sliced thin (or half a small onion)

Directions:

Combine 1/4 cup broth, milk, flour, mustard, salt and pepper in a small bowl, stir with a whisk; set aside.

Sprinkle each side of the pork chops with paprika and thyme.  Heat a large non stick skillet over medium high heat.  Coat the pan with cooking spray.  Add the pork to the pan and saute for 2 minutes on each side. Remove from pan and cover.

Reduce heat to medium and add sliced shallots, saute about 4 minutes or until light golden brown.  Add remaining 3/4 cup broth and bring to a boil.  Let simmer for 2 minutes.  Add the milk mixture, stirring with a whisk.  Add pork back to the pan, turning to coat.  Reduce heat to low; let pork simmer for another 5-8 minutes or until the pork is no longer pink in the middle.  Enjoy!

(Nutritional Info:  145 calories, 5.5 grams fat, 17.2 grams protein, 5.8 grams carbohydrates, 475 mg sodium)

Firecracker Tiliapa with Lemon Aioli

WARNING!! WARNING!! WARNING!! 

This dish is not for the weak of tongue or stomach!!

Fiery... Spicy... Hot... Burning... Blazing... Blistering... Thermogenic..  Those are just a few words I would use to describe this dish.  Ok, ok.. I may have gotten a little carried away with the synonyms, but still, I think you get the picture, this dish is HOT, so beware!  If you are not a spicy food lover, turn away now!

Chris and I love this recipe!  I've tested it on him a few times now.  Last time I made it, I actually put the fish in a foil packet and grilled it.  If you aren't into too much heat, cut back on the red pepper flakes and the cayenne pepper.  If you are feeling adventurous, though, I encourage you to try this one.  If you don't do fish, this spice mix will work on chicken or shrimp.

The key to this dish, once again, is the sauce.  The lemon aioli softens the blow of the heat.  It cools your tongue after the fish sets it aflame! So, what's aioli, you ask?   Aioli is a sauce that is traditionally made with garlic, olive oil, eggs, and lemon. In this recipe, I use mayonnaise instead of the oil and eggs to simplify things.  Once you try this aioli and you find you like it, check online for other aioli recipes, there are many and they are good! (if you want some of mine, shoot me an email and I'd be glad to share then with you before I post them)

Firecracker Tilapia with Lemon Aioli

Ingredients:

2 teaspoons black pepper

1/2 teaspoon salt

1 teaspoon onion powder

1 teaspoon chili pepper flakes

1 teaspoon ground sweet paprika

1/2 teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon garlic powder

2-4 Tilapia fillets

2 Tablespoons olive oil 

Lemon Aioli

1/2 cup mayonnaise (you can use light mayo)

1 clove of garlic, minced 

2.5 Tablespoons lemon juice

salt and pepper to taste

1 Tablespoon fresh chopped rosemary or chives (optional)

Directions:

Preheat oven to 400 degrees.  Prepare a baking dish with non stick cooking spray.

In a small bowl, combine all of the aioli ingredients together.  Refrigerate until ready to use.

In another small bowl, mix all of the ingredients together except the fish and the olive oil.  Brush the fish with olive oil.  Sprinkle both sides of each fillet with the spice mixture and place in prepared baking dish.  Bake for 15-20 minutes.  Serve with aioli. Enjoy!