Monday, October 27, 2014

Roasted Quartered Chicken with Herb Sauce

Roasted Quartered Chicken with Herb Sauce from Martha Stewart Living

Didn't love this recipe and wouldn't make again. The chicken tasted better before it had the herb sauce on it.

Sunday, October 26, 2014

Lemony Grilled Shrimp
based on recipe from America's Test Kitchen Healthy Family Cookbook

This was a fantastic recipe. Very light and tasted great. I think next time I will double the recipe!

Don't let the shrimp marinate for more than 15 mins or they will get rubbery.

1 t grated lemon zest plus 1/4 c fresh lemon juice from two lemons
1/4 c minced fresh parsley
2 T olive oil
6 garlic cloves, minced
1/2 t salt
1/8 t red pepper flakes

1 1/2 pounds extra large shrimp, peeled, deveined & tails removed
1/2 t sugar

For the marinade: combine all ingredients into a bowl and reserve 2 T to a separate bowl for serving.

Toss shrimp with marinade (the original recipe said to butterfly them but I didn't and the recipe still came out great). After 15 mins, skewer and sprinkle one side with sugar.

Grill shrimp, sugared- size down first, flipped once until lightly charred and fully cooked.

Remove from skewers and toss with marinade and serve (I left on the skewers).

Grilled Maple Pork Chops

Grilled Maple Pork Chops from Taste of Home.

This was fantastic! I did add minced garlic to the marinade and used thinner pork chops based on our preference, but this was great. I will definitely make this again! Maybe add some herbs to the marinade as well. Super easy and quick recipe.

Wednesday, October 22, 2014

Korean Beef Noodles

Korean Beef Noodles

Did not have great luck with this recipe. The main issue was the noodles. Did not like the texture of these. Might have been better with pancit noodles. We did eat this tonight (mostly picked out the veggies and meat and ate those) but I will definitely not make this again. I usually have good luck with Food Network magazine but not this time.

Tuesday, September 2, 2014

Chipotle BLT Wraps

Chipotle BLT Wraps

Excellent. Very easy. I made my own chipotle mayo by mixing chipotles in adobo with mayo. The juice from the tomatoes helps everything mix together. Will definitely make this again. Would be great with diced avocado added too.

Sunday, August 31, 2014

Sweet Potato-Pork Belly Hash

Sweet Potato-Pork Belly Hash

I clipped this recipe out of Bon Appetit magazine. I consider this one of the more adventurous recipes I have tried. I have never cooked a pork belly before. I followed the recipe exactly except that when it came to cubing up the pork belly, I actually shredded it more than cubed it. The pork belly I had did not have a ton of meat on it and maybe that's how they all are. I felt like it would be way too much fat if I just cubed it up, so I tried to get mostly meat shredded/cut into smaller pieces. I also cut the sweet potatoes into smaller pieces than called for and I felt this cooked better. I didn't have shallot and used minced onion and it was great. I sautéed the minced onion in melted pork belly fat and some oil. I would probably make this again sometime. I would cut down on the amount of maple syrup, and I think I would add minced garlic along with the minced onion or shallot.

Wednesday, August 27, 2014

Chicken Baked in Foil with Potatoes & Carrots

Chicken Baked in Foil with Potatoes & Carrots

Based on a recipe from Cook's Country. Made this the other night and it was incredible! I was completely skeptical that this was going to taste good because it looked bland in the picture, and the ingredients seemed so basic. This recipe is a perfect example that you don't need fancy ingredients, tools or gadgets to make an awesome dish!

5 T olive oil
6 garlic cloves, sliced thin
1 t thyme (I used dried)
1/4 t red pepper flakes
12 oz Yukon gold potatoes or other waxy potato, unpeeled, sliced 1/4 in thick
2 carrots, peeled, quartered and then cut into 1 inch chunks
1/2 large onion, sliced 1/2 in thick, layers separated
kosher salt & pepper and/or seasoning of your choice
4-  6 oz boneless skinless chicken breasts, trimmed
2 T butter, divided into 4 pieces
2 T lemon juice
2 T minced fresh chives

1. Spray centers of four 20x12 in sheets of heavy duty foil with non stick cooking spray. Microwave oil, garlic, red pepper and thyme about 1 minute. Combine with potato slices, 1 tsp kosher salt, carrots and onions in a bowl and toss well to coat evenly.
2. Sprinkle chicken with salt and pepper or seasoning of your choice (I used Tony Cachere's but Seasoned Salt would be good as well). In center of pieces of foil, arrange potato slices, top with chicken, carrots and onions. Add 1/2 T butter to each packet. Seal up packets as best as possible to hold in steam.
3. Bake at 475 on lowest oven rack until chicken registers 160 degrees- this took mine about 30 mins. When fully cooked, transfer packet contents to plate including the juices- drizzle with lemon juice and sprinkle with chives.

Next time I will increase the amount of veggies, because we loved them, so I will probably increase the oil a bit too. I would also consider adding parsnip or green beans to this as well. Maybe fennel too. This was total amazing and I can't wait to make it again. I can't think of the last time I tried a recipe that our family loved this much.

This would also be a recipe you could assemble in the morning and then bake before dinner. I also wonder how this would come out if you did not do foil packets but instead baked everything in a pan tightly covered in foil.