Loaded Chicken

So you know how there is loaded baked potatoes, right? 

Well, same idea here....just chicken!

Simply grill some chicken breasts and top them with whatever you want. 

I used cheese, bacon, and chives. But you could add tomatoes, peppers, etc.

A simple way to change up your chicken this week!

Rice Pudding

I haven't made rice pudding in years....I guess I forgot about it. 

But, I had a craving the other day and this totally satisfied it!

It was even preferred over Dairy Queen ;)

Rice Pudding

1 c rice or brown rice*

1 c cream

1 c milk

1-15 oz can coconut milk

1 tsp salt

1/4 c sugar

2 t vanilla

cinnamon

Combine all ingredients except the vanilla and cinnamon in a medium saucepan and bring to a boil

lower to a simmer and stir occasionally until liquid is mostly absorbed (about 20 min)

remove from heat and stir in vanilla

garnish with cinnamon

tastes great warm or cold!

*cooking time will be longer with brown rice

Cold Pea Pods

 these are par-cooked pea pods that are seasoned with 

sesame seed oil and salt and pepper. 

that's it! 

very tasty. 

perfect for summertime!

 first you boil the pea pods until just tender...5-10 min. 

then shock them in ice water to stop the cooking.

 next, dry them on a towel and toss them with 2 tsp sesame oil and some salt and pepper.

yum!

Chicken-Veggie Tray

So there isn't even a recipe for this meal. 

Very easy. Very versatile. Very tasty.

Simply take some chicken -legs, thighs, whole chicken cut-up, whatever- and drizzle with olive oil, salt and pepper.

Put on a cooking tray and broil on high about 6 inches away from broiler, turning until brown on both sides (about 6 min per side).

Next, add any veggies you want: potatoes, carrots, broccoli, cauliflower, peppers, onion, etc. 

Drizzle with olive oil and salt and pepper.  

Add to tray of chicken and move to about 10-12 inches away from broiler.

Keep an eye on it and stir it once and a while. 

Pull out when chicken is 165* and veggies are soft. (approx. 20 min.)

Some veggies, like broccoli, won't take as long to cook and you may want to add in the last 10 min.

There you go! A whole meal on one tray!
Add whatever fixin's you like- BBQ sauce, bread and butter, a salad 

Smoked Chicken with White BBQ Sauce

I'd never heard of white BBQ sauce.
Have you?
This chicken is smoked on the grill over indirect heat with a pan of soaked wood chips.
The flavor is amazing!
best. chicken. ever.
And of course it's from America's Test Kitchen, so you know it's gonna be good, c'mon!

Alabama BBQ Chicken
Cook's Country - America's Test Kitchen

White BBQ Sauce

• 3/4 c mayo
• 2 T vinegar
• 2 t sugar
• 1/2 t horseradish *(I went w/o the horseradish and it was still good)
• 1/2 t salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Chicken

• 1 t salt
• 1 t pepper
• 1/2 t cayenne pepper
• 2 whole chickens (3 1/2- to 4-pound), patted dry and split
• 2 c hickory wood chips
• Vegetable oil for grill grate

Instructions

• 1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
• 2. For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
• 3. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
• 4. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).
• 5. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.
• 6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

No-Bake Cookies

Another 104 degree day here. Good day for some no-bake cookies!

No-Bake Cookies

1 c sugar
1 stick of butter
4 T cocoa powder
1/2 c milk
1 c peanut butter
1 T vanilla
3 c oats

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.

Let boil for 1 minute then add peanut butter, vanilla and oatmeal.

On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Shoestring Chicken Salad

I remember having this chicken salad with the shoestring potatoes at church functions when I was growing up and loved the added crunch of the shoestring potatoes.
This is really only good right away as the potatoes get soggy quickly, so only make enough for what will be used.

Shoestring Chicken Salad

1 c. chopped celery
1/4 c. chopped onions
1 c. grated carrots
3 c. cooked chicken, shredded or cubed
1/4 c. whipped cream
3/4 c. Miracle Whip
1 tsp. salt
2 cups shoestring potato chips

combine all ingredients except for the shoestring potato chips and mix well.
chill until ready to use.
mix in potato chips right before serving.

Everest Chicken Curry

This recipe was inspired by a dish we had at Everest on Grand in St. Paul. If you ever get the chance, you should eat there. Everything we've had there is amazing! Authentic Tibetan/Nepali cuisine.

Everest Chicken Curry
inspired by Kukhurako Maasu ( Chicken Curry) from Everest on Grand


olive oil
1 onion, pureed
1 T garlic, pureed
1 T ginger root, grated
4 T curry powder*
1 t cardamon
1 14 oz can coconut milk
1 lime, juiced
12 boneless/skinless thigh meat
salt
pepper
1-2 bell peppers, sliced
1/2 onion, sliced
1 c pea pods


heat enough oil in a large skillet to coat bottom of pan.
add onion paste, garlic, and ginger and cook 3-5 min.
add curry powder and cardamon. cook another min.
add coconut milk and lime juice.
once simmering, add chicken and salt/pepper. cook until chicken is cooked through - about 10-15 min.
meanwhile, in another pan fry sliced peppers and onions until tender and browned.
add to chicken along with pea pods continue cooking another 1-2 min until everything is heated through.
serve over rice and naan.



* The curry I found was at Cub Foods in the Ethnic Foods area and had the following ingredients:
turmeric, coriander, chili, fennel, anise, cumin, fenugreek, salt, garlic, cinnamon, nutmeg, bay leaves, and cloves.

Chicken Tortilla Soup

It's hard to go wrong with making up a soup recipe. There aren't a lot of rules to making soup. I was pleasantly surprised how well this one came together. We'll definitely be making it again, especially since I now believe that winter is never going to end this year!

Chicken Tortilla Soup

1/4 c oil 1 onion, chopped
1 t garlic, chopped
1/2 t cumin
1 t coriander
1 t salt pepper
1 box chicken broth
2 small cans chopped green chilies
1 can white beans (pinto or garbanzo)
2-3 chicken breasts big handful of crushed tortilla chips
1 c corn

heat oil in soup pan.
cook onions until tender.
add garlic and spices and cook for 1 minute.
add broth and bring to a boil.
add chicken breasts.
simmer until chicken is cooked through.
remove chicken and shred into bite-sized pieces, then return to soup.
add beans, chilies, corn, and crushed chips.
serve once heated through and top with cheese, sour cream, avocado, cilantro, more chips.

Spicy Mocha Hot Cocoa

Here's a little twist on hot cocoa.

Spicy Mocha Hot Cocoa

4 1/2 c whole milk
1 T cinnamon
1/8 t cayenne pepper (or more if you like a kick!)
3 c strong coffee
1/2 c sugar -or- 1/4 c honey/agave nectar
1 c cocoa

Heat milk, cinnamon and cayenne in large sauce pan until just about to simmer.
Add coffee and sugar.
Add 1/2 c warmed milk mixture to 1 cup cocoa and stir until not lumpy, then pour into saucepan.
Serve with whipped cream.

Beef Enchiladas

Well, I say this every time, but it's true. I have yet to find an America's Test Kitchen recipe that I don't like. Those guys are amazing! This recipe is for a shredded beef enchiladas. A nice step up from hamburger and a nice way to use up that 1/4 of a cow in my freezer!

Beef Enchiladas
Cook's Country - America's Test Kitchen

3 garlic cloves, minced
3 T chili powder
2 t ground coriander
2 t ground cumin
1 tsp sugar
Salt
1 onion, chopped
1 to 1.25 lbs blade or chuck steaks,(or sirloin steak) trimmed to 2 " strips
1 T oil
1-15 oz can tomato sauce
½ c water
2 c shredded Monterey Jack or mild cheddar
¼ c chopped cilantro
¼ c canned japapenos, chopped fine (optional)
12 (6-inch) tortillas

1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in a small bowl. Pat the meat dry and sprinkle with salt. Heat oil in a dutch oven (or I used just a deep saucepan) over med high heat. Cook meat until browned on both sides. Transfer the meat to a plate. Add chopped onions to the pot and cook over medium heat until golden, about 5 minutes. Stir in the garlic mixture and cook till fragrent, about 1 minute. Add tomato sauce and water, bring to a boil. Return meat and juices to the pot, cover, reduce heat to low, and gently simmer till meat is tender and can br broken apart with a wooden spoon or fork, about 1 ½ hours.

2. Adjust oven rack to the middle position and heat oven to 350. Remove the beef to a bowl, breaking meat into small pieces, reserve the sauce. Add the cilantro, jalapenos, and 1 cup of cheese to the shredded meat.

3. Spread ¾ cup of sauce in the bottom of a 9x13 baking dish. Microwave tortillas 6 at a time until soft, 1 minute. Spread 1/3 cup beef mixture down the center of each tortilla, roll the tortillas tightly, and set in the baking dish seam side down. Repeat with remaining tortillas and beef, you may have to fit a few down the sides of the pan. Pour the remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese over, wrap with foil, and baked until heated through, 20 to 25 minutes. Remove foil and continue baking till cheese browns slightly, 5 minutes.

Peanut Butter Puffs

I was at the grocery store and noticed for the first time a big bag of plain puffed cereal. No sugar. No coating. And I thought hmmmm, I wonder how hard it would be to make my own peanut butter coated cereal? Turns out it's quite easy and quite tasty!

(There is also a cocoa version still in the works. That one needs a few more tweaks, but I'll share it with you when I've got it figured out. Then you can make your own Reese's Puffs!)


Peanut Butter Puffs

8-9 cups of puffed cereal
1 cup peanut butter
2 T coconut oil
1/2 c honey or agave nectar
1/4 t salt
1 t vanilla

Melt peanut butter, coconut oil, and honey in sauce pan until smooth.
Stir in salt and vanilla.
Poor over puffed cereal in a large bowl and mix until evenly coated.
Spread into 2 baking sheets and bake at 250 degrees for 16 minutes, stir and rotate pans half way through.
Let cool and store in an airtight container.

Vanilla Extract

As I mentioned before, I have a ton of vanilla beans thanks to this place. They have amazing prices! I bought them because I wanted to make my own vanilla extract. It's super easy! And WAY less expensive than buying little jars of pure vanilla. And it's fun! Here's how.

Vanilla Extract

3 vanilla beans
1 cup vodka*
container with tight fitting lid

Split vanilla beans lengthwise, leaving about an inch together at the top.
Place beans inside of container and fill with vodka.
Give it a good shake and store in a cool dark place.
Vanilla is ready to use in 2 months and lasts forever. You can keep topping it off with vodka and giving it a nice shake every so often.

You can order some cool bottles from this company. They are crazy cheap and have all sorts of cool containers.

* If you want GF vanilla extract be sure to use a potato vodka such as Luksusowa.

Hamburger Hash

This is Evan's favorite meal. You've probably seen it many times on my weekly menus. It's easy, yummy, filling. It's a man's meal! But the ladies can eat it too :) There's not even really a recipe, but here's what I do:

Hamburger Hash

1 lb ground beef
1 small onion, chopped
1 pkg frozen hash browns
bacon
shredded cheese
eggs
salt and pepper

Brown hamburger and onions. Season with salt and pepper. Set aside.
Brown bacon. Drain.
Lightly oil large skillet and brown hash browns. Season with salt & pepper.
Add hamburger and bacon to hash browns.
Carefully crack eggs on top.
Turn heat to low and add 1/4 c of water and quickly cover to steam eggs. (takes 8-10 min).
Sprinkle with cheese and serve.

You can add whatever you want-bell peppers, jalapenos, tomatoes, black beans, cilantro.

Thai Coconut Curry Soup

(photo by: Antonis Achilleos for Bon Appetit)

I found this recipe in a picture-less little black and white booklet sent out by Bon Appetit magazine as a thank you for ordering their magazine. Well, there was one picture. It was on the front. And it was this soup. (Side note: If you are a food magazine editor, or you ever become one, here's my request of you--always, always, always include a picture of every recipe! In my experience, if it doesn't have a picture, I don't try it. It's too hard to imagine how yummy it might be with just a list of ingredients. Just sayin'.)

So out of that booklet of 50 or so recipes, this is probably the only one I will try because the picture sold it before I ever saw the ingredient list. It looked like it might be coconut milk based, and I saw that little lime wedge. I love coconut and lime together. So I found what page the recipe was on and decided to give it a try. The list is loooooong, but it's not hard.
And it tasted just how I'd hoped it would. If I had this in a restaurant, I would be completely satisfied! So thanks Bon Appetit for this picture at least!

Thai Coconut Curry Soup
adapted from Bon Appetit

2 T oil
3 T chopped onion
3 garlic cloves, chopped
2 T minced lemongrass
2 T minced fresh ginger
2 T Thai yellow curry paste
2 T curry powder
1 t hot chili paste
2 cans coconut milk
5 c chicken broth
2.5 T fish sauce
2 t sugar
3 c snow peas
1 sweet potato, cubed
1 lb rice vermicelli noodles
3/4 lb skinless, boneless chicken thighs, thinly sliced
1/2 c red onion, thinly sliced
1/4 c green onion, thinly sliced
1/4 c cilantro
3 red Thai bird chiles, thinly sliced
1 lime, cut into wedges

Heat oil in large pot over medium high heat.
Add onion, garlic, lemongrass, and ginger. Stir until fragrant, about 1 min.
Reduce heat to low and add curry paste, curry powder, and chili paste.
Add 1/2 c of the coconut milk and stir for 2 min.
Add remaining coconut milk, broth, fish sauce, and sugar. Bring to a boil.
Add sweet potato and chicken.
In a separate pot, bring some water to a boil and add rice noddles. Cook until done, about 5-7 min. Drain.
Add snow peas to the pot with the chicken and cook until heated through.
Divide noodles among serving bowls. Cut with scissors if too long.
Pour hot soup over noodles.
Garnish with red onion, cilantro, green onion, chiles, and lime wedge.

huaraches al pastor

If you are ever in Minneapolis at either the Global Market or across the street on East Lake St. you must eat at Taquería Los Ocampo--even if it's not time to eat. And if you don't know what to choose, (i'm sure it's all good) just get the huaraches al pastor. You won't be disappointed. It's starts with a masa cake, which is like a really thick tortilla, really thick, like 1/4 inch thick. They then top it with some beans and cheese and lettuce and radishes and tomato and onion and whatever meat you want. We've only tried the al pastor. It is an intense flavored pork, chopped into tiny bite-sized pieces. I don't know how to describe the taste....kind of smoky, kind of sweet, kind of salty, but it just bursts with flavor. I've searched for a recipe to copy and it seems to be pretty secretive. I probably don't want to know how it's actually flavored. I might not eat it again. Some things are better left unknown. But after much searching, I did find a recipe that we tried this week. I must say, it's not Los Ocampo, they are the real deal! But it's close enough to give me that fix.

Huarches al pastor

al pastor
5 lb pork shoulder or pork butt (i don't like typing that), sliced just under 1/2 inch thick
1/2 c orange juice
1/2 c pineapple juice
1 T vinegar
1 1/2 t cinnamon
1/4 t cloves
2 T diced garlic
2 1/2 t salt
3/4 t pepper
1/2 t Mexican oregano
1 onion, diced small
chilies (either 1 T chili sauce or 1 chipotle in adobe sauce)

combine all ingredients and pour over meat in a sealable container and refridgerate 12-48 hours.

When it's time to cook, grill until edges are crispy, but middle is still tender.
Chop up into penny-sized pieces.

Huaraches
2 c masa flour
1 t baking powder
1/4 t salt
1 3/4 c chicken broth

combine dry ingredients and add broth until dough holds together. Add water if needed.
divide into 4 equal portions.
shape into long ovals, about 1/4 inch thick onto sheets of waxed paper.
cover tightly and refrigerate until ready to use.
when ready to cook, place on griddle or frying pan on medium-high heat.
cook until bottom of masa is light brown, about 3 minutes.
use wide spatuala to flip over.
while other side is cooking, spread with refried beans and cheese and meat.
remove from griddle and add remaining toppings and enjoy!

Chicken Tikka Masala

You should try this tonight, as soon as you go out and find the spice "garam masala". Do not make this dish without it. If you just can't find it, here's how you can make your own: 1 T of each of the following- ground coriander, cumin, black pepper, cayenne pepper, fennel seeds, ginger, cardamom, nutmeg, and 1 teaspoon of ground cloves.

Alright, enough chit-chat. Here's the recipe.

Chicken Tikka Masala
adapted from Pioneer Woman

3-4 chicken breasts
cumin
ground corriander
salt
1/2 c plain yogurt
2T olive oil
1 medium onion, chopped
4 cloves of garlic, chopped
2" chunk of ginger, grated
3 T garam masala
28 oz crushed tomatoes
1 t sugar
1 1/2 c heavy cream
cilantro

season chicken with salt, corriander, and cumin.
coat completely in yogurt.
place chicken on a cooling rack on a cookie sheet and broil 10-12" away from flame until slightly blackened on both sides.
meanwhile, in a saucepan, heat oil and saute onion until translucent, then add garlic, ginger, 1 t salt, and 3 T garam masala.
cook for 1 minute.
add tomatoes and sugar.
simmer for at least 15 min.
add heavy cream.
chop up chicken and add to sauce.
add some chopped cilantro.

serve over rice and enjoy with flatbread.


*this dish is GF as long as your yogurt and cream are GF.

Mediterranean Chicken

This is another knock-off dish. Tony and I like to eat at authentic hole-in-the-wall little mom-n-pop shops. The kind where the husband and wife are the only employees, and they don't speak English, and they don't accept credit cards. Because you know it's gonna be good! This one is inspired by a dish from The Black Sea on Snelling Ave in St. Paul. If you can find it, you should eat there!
The Chicken
4 chicken breasts
1 med. onion
2 T paprika
1 T garlic
salt
pepper

Puree onion in blender or food processor. Add rest of ingredients. Marinate chicken in it for at least 15 min, but feel free to do more.
Grill and slice.


The Pita Bread
I usually just buy it, but one time I had a crowd to feed and pita bread ain't cheap so I tried this recipe from Smitten Kitchen. It was fun to make because they puff up like cute little yummy pillows!


The tzatziki sauce
This is what really makes the dish. REALLY! If you don't have this, I wouldn't bother. The rest is actually just an excuse to devour this sauce. If you ever see a container of tzatziki sauce (a.k.a. cucumber sauce) buy it! Buy 10 of them and freeze them! But it's hard to find, and not all brands are the same, so luckily I found an awesome recipe from this blog. (Don't you love the interweb!) So now I can make it whenever I want, or run out, or see cucumbers on sale, or hear the word pita. Really! It's that good!

Eating it up
So, what we do is just put out all the ingredients in the middle of the table. Besides what is mentioned above we also do rice pilaf, lettuce, tomato, peppers, and onions.
Then you take a little pita wedge and assemble to your liking--a little sauce, a little rice, a little chicken, a little more sauce, some veggies--then dip it in some more sauce and eat it up! Then repeat until you are stuffed, or the sauce is gone, or you are the last one at the table.


**Hey! It's GF without the pita and the pilaf (just do plain rice).

Olive Garden Salad and Dressing

I love the colors of this salad not to mention the taste. The dressing is the knock-off recipe that you can find on the internet. I think it's pretty close to the real deal.

Olive Garden Salad and Dressing

1/2 c white vinegar
1 t lemon juice
2 T beaten egg*
1/3 c water
1/3 c vegetable oil
1/4 c corn syrup
3 T grated Romano cheese
2 T dry, unflavored pectin
1 1/4 t salt
1/2 t minced garlic
1/4 t dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

Pour the vinegar, lemon juice and egg into a blender and blend for 10 seconds, then allow to rest for 10 min.
*mixing the raw egg with the vinegar and lemon juice and letting it sit will kill any salmonella that may be present.
Add remaining ingredients and blend for 30 seconds.
Chill at least an hour before serving. The longer the better.

Pour over romaine lettuce, tomatoes, black olives, red onion, pepperoncini peppers, grated parmesan cheese, and croutons.


**GF without croutons.

Granola

This is a recipe of my Mom's that she has made for years. It is a favorite and a staple in our home growing up and now. It has also found a home on the menu at Camp Shetek where it is made by the ton! It's so famous, it has even made a cameo appearance in the music video 'Without Camp'. What? You've never seen that video? Well, here you go!


And here's the recipe:

Camp Granola
from Mom Judy

5 c oats
1 c coconut
3/4 c brown sugar
2 T cinnamon
1 t salt
3/4 c oil
3 T vanilla
1/2 c chopped nuts (opt)

Mix above ingredients. Bake on cookie sheet at 300 degrees for 1 hour, stirring every 20 min.

*And for a peanut butter version remove the 3/4 cup of oil, and instead melt 1 cup real peanut butter with 1/4 cup of oil and the 3/4 c brown sugar in a saucepan until smooth. Drizzle over rest of ingredients and mix well. Cooking time and temp are the same.

**Can be GF if you use GF oats