( #Enchilada )
Since it is a busy week, I was looking for something simple to cook in the crock pot. I came across a version of this recipe over at SkinnyTaste.com but I had to tweak it due to my raging hatred of cilantro.
Ingredients:
2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
Directions:
1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes.
2. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Pour into crock pot.
3. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
4. Remove chicken and shred with two forks.
5. Add chicken back into the soup, adjust salt to taste.
Wednesday, January 25, 2012
Tuesday, January 17, 2012
Asian Chicken Salad
I made this salad on Xmas Eve and people really seemed to enjoy it. Here is the official recipe.
INGREDIENTS: Main Dish
2 large handfuls of chicken or turkey
1 large handful of cashew nuts
1 handful of dried cranberries
2 teaspoons ground all-spice
a handful of fresh mint, leaves picked (optional)
a handful of fresh coriander, leaves picked (optional)
4 large handfuls of mixed salad leaves such as chicory, rocket, spinach, watercress
1 tablespoon runny honey
1 fresh red chili, deseeded and finely chopped
INGREDIENTS: Dressing
juice of 2 clementine
juice of 1 lime
1 pomegranate, halved
1/2 red onion, peeled and coarsely grated
extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
a thumb-sized piece of fresh ginger, peeled and coarsely grated
DIRECTIONS:
To Make the Dressing:
1. Since Clementines are small I like to use two. Roll it, then cut it in half, and then squeeze into a large bowl.
2. Cut the pomegranate in half (try to pop out a few seeds and set them aside), and squeeze hard to break the seeds and release the juice.
3. Grate the red onion and add that to the bowl
4. Add the fresh lime juice
5. Add the olive oil - the general rule of thumb is add as much oil as there is liquid in the bowl, but I suggest a little less.
6. Add a tablespoon of soy sauce (this is the only salt compound), then the sesame oil.
7. Peel and grate the ginger. Get the shavings and squeeze the juice into the bowl.
8. Whisk like crazy.
Putting It Together
1. In a large frying pan set on medium low heat, add the chicken or turkey (lightly coat the pan with oil or use a non-stick). The great thing about this dish is that it uses leftovers. If you don't have cooked chicken or turkey, prepare it anyway you like, but you want chunks of meat (you can also use a nice fish). 2. Then add whole cashews and cranberries. Toss the ingredients in the pan to mingle the flavors and then add the all-spice. Let it simmer.
3. In another large bowl, get all of the greens (salad leaves, coriander, mint - clean them first!) and mix them together.
4. De-seed the chili pepper and finely dice it. Set it aside.
5. Back to the chicken, add some honey to the pan and mix around to give texture and crust. Take the pan off the heat and allow to cool a bit (so the greens do not wilt).
6. Add the cooked ingredients to the greens, add dressing to taste. Place chili pepper and pomegranate seeds on top as a garnish.
INGREDIENTS: Main Dish
2 large handfuls of chicken or turkey
1 large handful of cashew nuts
1 handful of dried cranberries
2 teaspoons ground all-spice
a handful of fresh mint, leaves picked (optional)
a handful of fresh coriander, leaves picked (optional)
4 large handfuls of mixed salad leaves such as chicory, rocket, spinach, watercress
1 tablespoon runny honey
1 fresh red chili, deseeded and finely chopped
INGREDIENTS: Dressing
juice of 2 clementine
juice of 1 lime
1 pomegranate, halved
1/2 red onion, peeled and coarsely grated
extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
a thumb-sized piece of fresh ginger, peeled and coarsely grated
DIRECTIONS:
To Make the Dressing:
1. Since Clementines are small I like to use two. Roll it, then cut it in half, and then squeeze into a large bowl.
2. Cut the pomegranate in half (try to pop out a few seeds and set them aside), and squeeze hard to break the seeds and release the juice.
3. Grate the red onion and add that to the bowl
4. Add the fresh lime juice
5. Add the olive oil - the general rule of thumb is add as much oil as there is liquid in the bowl, but I suggest a little less.
6. Add a tablespoon of soy sauce (this is the only salt compound), then the sesame oil.
7. Peel and grate the ginger. Get the shavings and squeeze the juice into the bowl.
8. Whisk like crazy.
Putting It Together
1. In a large frying pan set on medium low heat, add the chicken or turkey (lightly coat the pan with oil or use a non-stick). The great thing about this dish is that it uses leftovers. If you don't have cooked chicken or turkey, prepare it anyway you like, but you want chunks of meat (you can also use a nice fish). 2. Then add whole cashews and cranberries. Toss the ingredients in the pan to mingle the flavors and then add the all-spice. Let it simmer.
3. In another large bowl, get all of the greens (salad leaves, coriander, mint - clean them first!) and mix them together.
4. De-seed the chili pepper and finely dice it. Set it aside.
5. Back to the chicken, add some honey to the pan and mix around to give texture and crust. Take the pan off the heat and allow to cool a bit (so the greens do not wilt).
6. Add the cooked ingredients to the greens, add dressing to taste. Place chili pepper and pomegranate seeds on top as a garnish.
Tuesday, November 22, 2011
Pumpkin Bread Pudding
( #thanksgiving )
Credit: PBS
Ingredients:
1 tablespoon olive oil
1/2 red onion diced
2 cups Kabocha pumpkin, peeled and cut into 1/4" cubes
3 sprigs thyme, stems removed and minced
1/2 teaspoon salt pepper
4 cups baguette, torn into rough pieces
1/2 cup cream
1 cup whole milk
4 large eggs
1 teaspoon salt
2 tablespoons chopped parsley
1.5 ounces Gruyere cheese, grated
Directions:
1. Add the olive oil to a frying pan and heat over medium heat. Add the onions and until fragrant. Add the Kabocha, and fry until tender. Add the thyme then salt and pepper to taste.
2. In a large bowl, whisk the cream, milk, eggs and salt to combine. Add the bread, sautéed pumpkin and parsley, and then stir to combine. Cover and refrigerate overnight.
3. Preheat the oven to 375 degrees F. Generously butter a 9” x 9” x 2” baking dish. Add half the shredded cheese into the pumpkin and bread mixture and stir to distribute. Empty the contents of the bowl into the baking dish and spread the mixture evenly. Cover with the remaining cheese and place it in the oven.
4. Bake for 20-30 minutes, or until an instant read thermometer inserted into the middle reads 155 degrees F. If the top hasn’t gotten browned and crispy, turn on the broiler and broil until the top is golden brown. Serve immediately.
Credit: PBS
Ingredients:
1 tablespoon olive oil
1/2 red onion diced
2 cups Kabocha pumpkin, peeled and cut into 1/4" cubes
3 sprigs thyme, stems removed and minced
1/2 teaspoon salt pepper
4 cups baguette, torn into rough pieces
1/2 cup cream
1 cup whole milk
4 large eggs
1 teaspoon salt
2 tablespoons chopped parsley
1.5 ounces Gruyere cheese, grated
Directions:
1. Add the olive oil to a frying pan and heat over medium heat. Add the onions and until fragrant. Add the Kabocha, and fry until tender. Add the thyme then salt and pepper to taste.
2. In a large bowl, whisk the cream, milk, eggs and salt to combine. Add the bread, sautéed pumpkin and parsley, and then stir to combine. Cover and refrigerate overnight.
3. Preheat the oven to 375 degrees F. Generously butter a 9” x 9” x 2” baking dish. Add half the shredded cheese into the pumpkin and bread mixture and stir to distribute. Empty the contents of the bowl into the baking dish and spread the mixture evenly. Cover with the remaining cheese and place it in the oven.
4. Bake for 20-30 minutes, or until an instant read thermometer inserted into the middle reads 155 degrees F. If the top hasn’t gotten browned and crispy, turn on the broiler and broil until the top is golden brown. Serve immediately.
Sunday, November 06, 2011
Jerk Ham
I think this is a Jamie Oliver recipe that I clipped a while back. I am plotting out Xmas Eve recipes and testing this bastard out...
INGREDIENTS:
For poaching
1 (5 kg) leg ham
1 tablespoon whole black peppercorn
1 red onion, peeled and cut into wedges
6 scotch bonnet chilies, halved
2 teaspoons whole cloves
1 stick celery, roughly chopped
1 leek, roughly chopped
1/2 bunch thyme
1 cinnamon stick
Jerk Marinade
6 fresh bay leaves
2 tablespoons cinnamon
2 tablespoons allspice
1 tablespoon clove
2 tablespoons ground nutmeg
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
8 garlic cloves, peeled and chopped
2 red onions, peeled and quartered
8 scotch bonnet chilies, stalks removed
1 1/16 cup dark rum
1 1/16 cup malt vinegar
1 small bunch thyme, leaves picked
Glaze
3/4 jar fine cut marmalade
5/8 cup golden rum
DIRECTIONS:
1. Preheat the oven to 350 degrees. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
2. Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
3. While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
4. When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
5. Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
6. You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
7. Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
8. After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
9. When it's lovely and dark, it's done.
INGREDIENTS:
For poaching
1 (5 kg) leg ham
1 tablespoon whole black peppercorn
1 red onion, peeled and cut into wedges
6 scotch bonnet chilies, halved
2 teaspoons whole cloves
1 stick celery, roughly chopped
1 leek, roughly chopped
1/2 bunch thyme
1 cinnamon stick
Jerk Marinade
6 fresh bay leaves
2 tablespoons cinnamon
2 tablespoons allspice
1 tablespoon clove
2 tablespoons ground nutmeg
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
8 garlic cloves, peeled and chopped
2 red onions, peeled and quartered
8 scotch bonnet chilies, stalks removed
1 1/16 cup dark rum
1 1/16 cup malt vinegar
1 small bunch thyme, leaves picked
Glaze
3/4 jar fine cut marmalade
5/8 cup golden rum
DIRECTIONS:
1. Preheat the oven to 350 degrees. Put the ham in a large roasting pan with all of the poaching ingredients. Add water until it comes halfway up the side of the pan. Cover the ham with tinfoil ( making a tent over the ham to allow the steam to circulate).
2. Bake for two hours or until pink and cooked through, remove from the oven and let cool for 30 minutes, remaining covered.
3. While your ham poaches add the bay leaves and the dry spices to a food processor with the garlic cloves. Whizz it to form a paste then add the onions and chillies and whizz again.Pour in the rum and malt vinegar and keep whizzing while adding the thyme. Once it has a nice loose consistency the marinade is ready.
4. When the ham has had it's 30 mins out of the oven, transfer it to a roasting tray and let it cool down a bit. While it's still warm, put your hand underneath the skin and gently pull it away from the meat, leaving a bit of the fat underneath attached. Then with a sharp knife, score the ham by lightly making diagonal cuts across the leg.
5. Spoon the marinade over the pork (using the back of a spoon,it's hot stuff!) and into the scored fat. If you want to use your hands to rub it in PLEASE wear gloves!
6. You can cover the ham with cling film and chill it overnight if you wish, or cook right away.
7. Pour a small glass of water into the bottom of the roasting tray and put the ham into the preheated oven for 2 hours (350/180 degrees). Try to baste it every 30 mins or so to get it good and dark.
8. After the two hours are up, scrape a bit of the marinade off with a spatula ans spoon about 3/4 jar of marmalade over it and a good swig of rum on top. Smear this mixture all over the ham and let it drip down the sides too. Spoon the juices off the bottom of the pan back over the ham and put it back in the oven for another 30 minutes, basting every 5-7 minutes to build up the crust.
9. When it's lovely and dark, it's done.
Sunday, October 30, 2011
Mario Batali's Braised Short Ribs
Credit: Esquire
I love short ribs, I might even do "MONTH OF SHORT RIBS" this month, I have enough recipes....
INGREDIENTS:
Short Ribs:
¼ cup extra virgin olive oil
5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
Kosher salt and freshly ground black pepper
½ cup chestnut flour
4 carrots, peeled and chopped into ¼-inch dice
3 Spanish onions, chopped into ½-inch dice
12 garlic cloves
Two 12-ounce bottles chestnut beer (or use any Dogfish Head beer)
2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
2 cups Brown Chicken Stock
1 bunch fresh thyme sprigs and
1 bunch fresh rosemary sprigs, tied together with kitchen twine
Gremolata:
• Leaves from 1 bunch fresh Italian parsley
• Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
• 4 ounces fresh horseradish, grated
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.
To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.
I love short ribs, I might even do "MONTH OF SHORT RIBS" this month, I have enough recipes....
INGREDIENTS:
Short Ribs:
¼ cup extra virgin olive oil
5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
Kosher salt and freshly ground black pepper
½ cup chestnut flour
4 carrots, peeled and chopped into ¼-inch dice
3 Spanish onions, chopped into ½-inch dice
12 garlic cloves
Two 12-ounce bottles chestnut beer (or use any Dogfish Head beer)
2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
2 cups Brown Chicken Stock
1 bunch fresh thyme sprigs and
1 bunch fresh rosemary sprigs, tied together with kitchen twine
Gremolata:
• Leaves from 1 bunch fresh Italian parsley
• Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
• 4 ounces fresh horseradish, grated
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.
To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.
Sunday, October 23, 2011
Candy Corn
( #candycorn )
You can make your own candy corn!?! Check this out.
Credit: The Harvard Crimson
INGREDIENTS:
2 1/2 cups confectioners' sugar
1/4 cup dry powdered milk
1/4 teaspoon salt
1 cup sugar
2/3 cup corn syrup
1/3 cup unsalted butter (or use salted butter and don't ad the 1/4 teaspoon of salt)
1 teaspoon vanilla extract
Food coloring
You can make your own candy corn!?! Check this out.
Credit: The Harvard Crimson
INGREDIENTS:
2 1/2 cups confectioners' sugar
1/4 cup dry powdered milk
1/4 teaspoon salt
1 cup sugar
2/3 cup corn syrup
1/3 cup unsalted butter (or use salted butter and don't ad the 1/4 teaspoon of salt)
1 teaspoon vanilla extract
Food coloring
Sunday, October 09, 2011
Joey's Pesto
What I love about this "recipe" is that is isn't a recipe. It is just throwing whatever the hell you have in a food processor and making something taste good. Have fun!
INGREDIENTS:
3 cups of fresh basil
4 bulbs of garlic
1/3 cup of olive oil
salt and pepper to taste
Optional: Pine Nuts
DIRECTIONS:
1. Add all of the ingredients into a food processor
2. Chop until you don't see huge chunks of garlic.
3. Add on whatever you like.
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