Blog

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Balsamic marinated grilled chicken topped with fresh mozzarella and a bruschetta topping paired with roasted potatoes and green beans with a lemon pesto vinaigrette.

This is my second favorite way to eat steak. What’s not to love? Crispy fries, medium rare filet, fresh parsley, parmesan cheese, all tossed in a roasted garlic, lemon and basil compound butter! https://www.foodnetwork.com/recipes/steak-frite-with-skin-on-fries-and-roasted-garlic-butter-recipe-1939225

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This is my first encounter making Moussaka. I like this recipe because instead of cooking a cream sauce you just stir together a yogurt based sauce. I wish that I had put the potatoes on the bottom and the eggplant on the top. I know for next time. https://www.themediterraneandish.com/moussaka-recipe-eggplant-casserole/

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We some how managed to eat the 12 I made on Sunday. So, I made some with eggs, jalapeno sausage and cheddar .

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INGREDIENTS:

• 1 lb boneless, skinless chicken breasts, cut into chunks
• 1 cup of brown rice flour
• 2 tbls of arrow root
• 2 large eggs beaten
• 1 cup vegetable oil
• 1 can of sliced water chestnuts
• 1/3 cup of frozen edamame
• 1/3 cup of match stick carrots
• 1/2 tsp sesame seeds
• 3 green onions thinly sliced

FOR THE MARINADE

• 1 cup chicken broth
• 1/2 cup freshly squeezed orange juice
• 1/2 cup sugar
• 1/3 cup distilled white vinegar
• 1/4 cup soy sauce
• 2 cloves garlic minced
• 1 tbls orange zest
• 1 tbls garlic chili sauce
• 1 tbls grated ginger

DIRECTIONS:

1. To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, chili sauce, and ginger.
2. In a plastic storage bag or bowl, combine chicken and 1/3 cup of the marinade; marinate for at least 30 minutes, turning the occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Heat remaining marinade over medium heat. Bring to a boil and stir in 2 tablespoons arrow root combined with 2 tablespoons water. Stirring frequently until thickened about 1-2 minutes; Add edamame and water chestnuts to sauce and keep warm.
4. Heat vegetable oil in a large saucepan.
5. Working a few at a time dip the chicken into the eggs then dredge in the rice flour pressing to coat.
6. Working in batches fry chicken until golden brown and cooked through, about 2-3 minutes. Transfer to a paper towel lined plate to drain.
7. Add carrots to sauce.
8. Serve over rice. Add rice, sauce, then chicken to keep the chicken crisp. Top with green onions and sesame seeds.

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A nice fresh spin on mac and cheese.

1 Tbls of butter

1 Tbls of olive oil

1 pkg of sliced mushrooms

3oz of sliced prosciutto chopped into small dice

1/2 tsp of Italian seasoning

1/4 c of white wine

Heat oil and butter in a skillet. Add mushrooms and cook until slightly brown. Add prosciutto and Italian seasoning and saute 1 min. Add wine and cook until evaporated. Set aside.

Cook 3/4 lb of pasta- I use whole wheat orecchiette

Cheese sauce

2 tbls of butter

3 tbls of flour

1 garlic clove

2 c of half and half

1 1/2 c of Italian blend shredded cheese

1/2 c of parmesan

Melt butter in a stock pot, whisk in flour and cook 1 min. Grate in garlic and whisk in. Add the milk and whisk until thickened about 5 min. Off the heat add in your cheeses.

Add Ins

2 c of chopped fresh spinach

1 c of chopped fresh tomato

1/3 c of chopped fresh basil

When the pasta is done add it to the cheese sauce. Reserve 1 c of pasta liquid. Add your mushroom mixture and your add ins. Add pasta water to thin sauce to your taste.

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So this is a sausage roll from The Czech Republic. Also very popular in Texas I understand.

12 frozen dinner roll dough balls

3 tbls of mustard

2/3 cup cheddar cheese

6 pre-cooked sausages cut in half

2 tbls of melted butter

I used frozen dinner roll dough. I sprayed a muffin tin with cooking spray, covered it with plastic wrap and defrosted the rolls in the fridge for 12 hours. I rolled out each roll on a floured surface to about 4 inches. I brushed each roll with spicy brown mustard, sprinkled on some cheddar cheese and topped with 1/2 a jalapeno cheddar sausage. Rolled the side with the sausage end up and pressed down then rolled the other direction and crimped. Placed the rolls on a baking sheet lined with parchment and covered with a towel for 30 minutes to rise. Brush with melted butter. Bake at 375 for 14 minutes or until brown.

I did follow the recipe. But, I kept thinking that it was going to be dry. I had some lemon hummus in the fridge. I took some of that and added a little chopped preserved lemon and spoon full of harrisa. Wow what a flavor bomb! https://www.finecooking.com/recipe/moroccan-grilled-chicken-sandwiches-with-onion-marmalade

This is a great slow cooker recipe. Come home and make or microwave rice and it is dinner.

3 boneless chicken breasts

2 cans of black beans

1/2 sweet onion diced

1 poblano pepper diced

cumin

adobo seasoning

salt

chipotle chili powder

1 jar of salsa

1 cup of chicken stock

1 cup of shredded cheddar

Drain and rinse your beans. Add beans, onion and pepper to the slow cooker. Season the chicken with cumin, adobo, salt and chili powder. Place chicken on top of the beans. Stir together salsa and stock and pour over. Cook on low 6 hours. Top with cheddar about 30 minutes before serving. Enough time to melt. Serve over cooked rice with chopped cilantro, lime and sour cream.