Hunkered Down

Whoa, Sally!

Preparations for this storm resulted in some surprise goodness at our place.  While clearing out our garage freezer to make room for ice, I happened upon five chicken carcasses.  Seriously, who finds five forgotten chicken carcasses?   I know I've saved a couple over time with the intention of making stock.  But five was a surprising volume to have amassed in the last year or so since we lost power -- and all the contents of our fridge and freezer -- with the last hurricane.   Well, at any rate, no time like the present to put the 'carcai' (Is that a word?  If not, shouldn't it be?) to work.

Homemade Chicken Stock (click here for recipe)



My major adjustment to the recipe was to use the bones I had instead of three whole chickens.  I also omitted dill because I forgot to buy it.

There was something very snuggly about a pot on the stove simmering away all afternoon, and the aroma in the house was deliciously inviting.   But the best part, for sure, was tasting the result the next day.   After freezing three quarters of the stock (yeah, loading up the freezer is precisely the opposite measure to take in the wake of a hurricane, but I didn't appreciate the HUGE quantity of stock this recipe would yield), I made chicken rice soup.  This gorgeous, rich stock made all the scrumptious difference.



I didn't really use a recipe here.  My dad used to make chicken and rice soup with random leftovers from the fridge and I always loved it, so I figured I'd attempt my own version.

I started by rubbing two boneless, skinless chicken breasts (further efforts to clean out the freezer) with olive oil and sprinkling them with kosher salt and black pepper before throwing them into a 375 degree oven for about 25-30 minutes.  While they were cooking, I got a small pot of brown rice going, which was simply 1 cup of long grain brown rice, cooked according to the package directions.  Next, I chopped and sauteed half a large onion in a tablespoon or two of olive oil in a large pot.  I medium-diced 4 carrots and 3 stalks of celery and added them to the pot to soften.  After 10ish minutes, I added the stock -- about 3-4 quarts, I think -- to the pot.  When the chicken was done in the oven, I chopped it and added it to the pot, along with the rice and a handful (about 1/4 cup) of chopped flat leaf parsley.  After a quick dash of salt and pepper to taste, it was ready! 

A bowl of soup and a crusty baguette is perfect storm weather in my book. 

Be safe, everyone!

BSE

I must beg your forgiveness for such an uncreative title. It stands, simply, for Best Sauce Ever.  I'm irrationally jazzed up by dishes served with dipping sauces, because they lend another chance to pile on unique layers of deliciousness.  This dipping sauce was born after I had some leftover long peppers from a tangy, incredible steak sauce recipe and just had to dream them into a thicker sauce (reminiscent of my beloved Peruvian chicken).  What is a long pepper, you ask?



These are just a zippier version of roasted red peppers, which are a totally great substitute in this recipe, by the way. In all honesty, "recipe" is an indulgent term though, since this is really just a few ingredients quickly zapped together in a food processor that elevate a simple protein like rotisserie chicken into something seriously memorable. (I identify rotisserie chicken in the category of simple since it is most typical to pick up a rotisserie chicken at the store.   It may be no surprise that my hub resides in a different category: one that prepares said rotisserie bird himself, undeterred by 103 degree temperatures, with a result that could be the juiciest and most flavorful chicken ever. But as I had zero involvement in that project, I'll just say that this sauce is darn awesome on anything from store bought rotisserie chicken to wings to frozen chicken nuggets!)

Anyway, the scoop is below...  I so wish I measured this stuff precisely.  Even after a handful of preparations, I've never taken the time to figure out whether a "glug" really equals a tablespoon.  The good news is that it can be easily adjusted to taste.  If it needs a wake up, add a wee bit more vinegar.  If it feels overly acidic, add another squeeze of honey.  Remember to always season generously with salt and pepper too!



BSE

3-4 red long peppers
1/3 cup sour cream
1/3 cup mayo
1 Tbsp (glug-ish) red wine vinegar
1-2 tsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Combine all ingredients in a food processor, mini chop or blender and enjoy along with chicken, shrimp, or pork.   Don't forget the fries.

Chicken Parmesan Burgers

Reinvented classics fend off menu boredom.  A fresh take on a kid-friendly dish especially piques my interest since it offers familiar (safe!) flavors for my family and an opportunity for me to learn something.  This particular recipe is yummy and simple, and a good part of the preparation can be done in advance.  On a side note, I rejoiced avoiding the messy, not to mention deafening, endeavor of pounding chicken.  Hurray!

Chicken Parmesan Burgers (Click here for recipe)



I opted for toasted whole wheat rolls in lieu of french bread and also axed the radicchio garnish that would have certainly launched my children into the yuck hysterics.  I stuck to the actual burger recipe though, which is creatively enhanced with a spoonful of marinara sauce (just store bought sauce jazzed up with some fresh basil...so easy!) to add flavor and tenderness.  The burgers can be easily prepared in advance, leaving just the breading, sauteeing and sandwich assembly for the hopefully-un-frantic dinner hour. 

I happily tucked this tasty recipe into the "keeper" file!

Tailgate

This certain charcoal-obsessed husband I know is of the firm belief that anything and everything can be cooked on the grill.  The start of football season, I learned, necessitates employment of this theory at any opportunity, and especially if the Redskins are playing.  Tailgating at home turned out to be a blast, with an appreciated added benefit of keeping the kitchen sparkling before the start of the week.

I'm not pretending to offer a healthy menu here...but man, this feast is out-of-control good....and feels pretty football-y.  I'm such a girl. 

Cheesy Meatball Subs



The meatball recipe comes courtesy of Ina (click here for recipe), and my only modification was to reduce the amount of water to 1/2 cup so they'd be less likely to fall apart on the grill.  They were still moist and darn delicious.  Ryan browned them in batches in a cast iron skillet on the grill, and then moved them to indirect heat - which acts like an oven - to cook them through.



We brushed the rolls with olive oil and sprinkled them with salt and pepper before laying them flat on the grates for a gentle toasting. 

This added great flavor while preventing the inside of the sandwich from getting soggy.  Next, we spooned on some store-bought marinara sauce (I've taken a liking to Delgrosso...made in PA!), and topped it with the meatballs and fresh mozzerella before closing the grill to give the sandwich a final, glorious toasting.  These sandwiches left all four of us stuffed, sauce-covered, and reeeal happy.

Smoked Wings with Blue Cheese Sauce

I had this little love affair with smoked wings from this joint down the street until that joint abandoned me and closed down without warning.  The nerve.  Ryan exhaled with relief that he could finally just make some darn wings at home.  I protested a little bit...they sounded messy, and pleading no offense to hub, I honestly doubted they'd be as amaaaazing as the ones I had grown to crave.  I decided to shut my mouth and get out of Ryan's way, while he proceeded to prove me straight up wrong.  These wings were better than any restaurant wings I've had, thanks to a 2-hour smoke, a quick fry in blazing hot peanut oil, a swim in buttery hot sauce, and a dip in smothering of homemade cheese dressing.  Best. Wings. Ever.

This whole event occurred outside and commenced with 18 wings being rubbed with this mixture.  Next, they went in a 225 degree smoker for 2 hours.  Meanwhile Ryan heated a big fat pot of peanut oil on the burner on the side of his gas grill.  The smoked wings took a speedy, one minute dip to fry in the oil.  The wings were then swirled in a bowl with a 50-50 (1/2 cup each) mixture of melted butter and Frank's Hot Sauce until coated.  We served them with the classic celery accompaniment, alongside a quick blue cheese dressing (about 3/4 cup of mayonnaise, 1/3 cup buttermilk, 1/4 cup half and half, a splash of tarragon vinegar, salt, pepper and a fat handful of blue cheese crumbles).  I love love love how the rich blue cheese sauce cooled the fire the wings left in my mouth.

Okay, so clearly these dishes are not something we - or anyone in her sane mind - should make on a frequent basis.  And as a rule, I generally prefer to enjoy dinner free of the impending loom of Zantac.  But sometimes it's totally fun to live a little, and the start of football season seemed like a festive occasion.

Summersummersummertime

Well not yet, but - weather aside! - we're seriously feeling it at our house. (And sorry for a second Will Smith intro.  Can't help myself sometimes.)  To me, warm weather cooking means celebrating fresh, brightly colored ingredients.  Many also get pumped up this time of year to fire up the grill after a winter hibernation.  If you've read this blog before, you know that our grills are not deterred by weather, and thus never really stop firing; but that makes us no less emphatic about enjoying charred deliciousness at a patio soiree.  I do realize that not everyone shares our grilling psychosis passion, so I'll be sure to include non-grilled plates in my summertime blathering.  The dishes in this post are fast, light, and yummy - and grilling is optional.

Carne Asada Tacos with Pickled Onions  (Click here for the recipe)

What caught my attention to make this recipe?  PICKLED ONIONS.  I love, love, love them, and I'm thrilled to be seeing them everywhere these days.  This recipe offers an easy and tasty pickling method.  You better believe I stashed the leftovers in the fridge for a future cereal? sandwich accoutrement.
In an attempt to cut down on the prep time, I used ground turkey in lieu of chicken and just sauteed it in a pan.  We inadvertently purchased ground turkey with virtually zero percent fat, and it was painfully dry.  I slopped on the onions' pickling juice to compensate.  We added corn as a last minute something to brighten it up!




Tilapia and Summer Vegetables Pack (Click here for the recipe)

Despite considerable effort and self-talk, I struggle to find super healthy recipes that achieve wow flavor.  I just can't seem to convince myself that a dish tastes as satisfying/amazing/rich as the "healthy version" recipe promises.  But friends, I found one this time!!!  It is perhaps the lowest calorie dish referenced on this blog, and I absolutely love it.  Maybe it's because it's not trying to be something else (I'm referring to recipes and cooking shows attempting to make low fat versions of stuff like buffalo wings and chicken pot pie.  What's the point?  To me, this ensures inevitable disappointment, as one takes bite after bite wishing it was the real thing.  Rather than try to fool yourself with an impostor, just make this authentically light and yummy dish!).  Good news-- it is also extremely quick.  A couple notes: 1) The fish cooks quickly, so cut the veggies into small pieces so they will too.  2) For those not fond of olives: Ryan leaves them out of his packet and finds nothing lacking.  I'll take his word for it, as omitting them is not in my DNA; I would put olives on ice cream.



The second picture gives a better shot of the light, lemony sauce.  This picture also reminds me that I forgot the green beans.  Oops. 



Rum Glazed Shrimp and Grilled Pineapple Salad

This shrimp recipe below came from my friend Amanda.  The title, starting with "Rum Glazed", had me at hello.  They are sweet, savory and have a perfectly subtle spice.



Rum Glazed Spicy Grilled Shrimp

2 1/2 lbs fresh 16/20 count shrimp
6 Tbsp light rum - split 4 Tbsp and 2 Tbsp
2 Tbsp fresh Key Lime juice
2 Tbsp olive oil
3 garlic cloves, minced
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 cup dark brown sugar
1 Tbsp cider vinegar
10 bamboo skewers, soaked in cold water for at least 1 hour

Peel the shrimp, keeping the tails intact.  Devein if desired.  In a small bowl, combine 4 Tbsp of the rum, lime juice, olive oil, garlic, red pepper flakes and salt.  Add the shrimp, and toss to coat thoroughly.  Cover and marinate in the fridge for 30-60 minutes.

Preheat the grill (or grill pan or broiler) to high.  In a small bowl, combine the brown sugar, vinegar, and remaining 2 Tbsp of rum.  Thread the shrimp on the skewers; lightly brush with the brown sugar glaze.

Place the shrimp on the cooking surface, and cook for about 3 minutes per side, brushing with the additional glaze, until the shrimp are opaque.

Pineapple, Basil & Cucumber Salad

For the salad, I used mint in lieu of basil, because my mint plants are lush and vast, while my basil plant is neither.  I initially wondered why it just required olive oil for the "dressing", and then it clicked that the pineapple juice provides the perfect acid.

Instructions:
Heat grill/grill pan/broiler to high.  Cut 1/2 cored pineapple into 1/3-inch-thick rounds.  Grill until char marks appear, about 2 minutes per side.  Allow to cool, and then cut into bite-size pieces. Toss with 1 small English cucumber, halved lengthwise and thinly sliced, 1/2 cups basil (or mint) leaves, 1 Tbsp olive oil and 1/2 tsp coarse salt.  Sprinkle with freshly ground black pepper.

Mojito, anyone?

Grilled Sweet Potatoes - twice

So this is kind of a random component to star in two fab side dishes, but my surprisingly elevated excitement for both plates requires me to share.  I happen to adore sweet potatoes prepared in any fashion.  It's only been in the last year or so that we've been employing the grilling technique to these little jewels.  It adds an awesome smoky accent while allowing the fresh sweet potato flavor to shine.

Aside: if grilling is not ideal for you, a grill pan or simple saute pan is great.  If using the latter, I would suggest cutting them down to cubes first - instead of slicing them into more-grill-friendly discs and cutting them after the fact - to minimize cooking time.

Grilled Sweet Potato and Green Onion Salad

I was first attracted to this recipe because of the TWO vinegar varieties in the dressing, which, by the way, is tangy and darn delicious.  The salad ended up being exciting in other ways too....the combination of the tender and charred sweet potatoes, wilted and subtly spicy scallions, and fresh parsley is awesomely tasty.  This side is also fabulous because it's served at room temperature.  So it'll hang out happily - and productively as the flavors marry - until you're ready to serve it.

Before moving onto the second sweet potato recipe, I'll pay brief tribute to the salad's accompaniment, which was actually the main course. 

This gorgeous chicken was basted on the grill with a sauce made from these gorgeous tomatoes.

I won't sugar coat the fact that this sauce, though scrumptious, was laborious and messied a lot of kitchen equipment.  Would I do it again?  Undecided. The recipe - butterflied chicken with sherry vinegar brown sugar barbecue baste - isn't available online for some reason.  I'm guessing my messy/laborious comments aren't a very convincing sell anyway?!

Back to the potatoes.

Grilled Sweet Potato Hash

I took a nod from a sauteed sweet potato hash recipe I've used in the past (thanks Christy!) and composed a grilled version using the following:

• Sweet potatoes - Slice into 1/2 inch wide discs, brush with vegetable oil, and dust with kosher salt, freshly ground black pepper and garlic powder.  Grill on each side until charred and cooked through.  Cut into cubes.;
• Granny Smith apples - With the apple on its side, slice into 1/2 inch wide discs and brush with vegetable oil.  Grill on each side until tender.  Cut into cubes - toss the seed part!;
• Big, fat Vidalia onion - Slice into 1/2 inch wide discs, brush with vegetable oil, and sprinkle with kosher salt and freshly ground black pepper.  Grill on each side until charred and cooked through. Chop.;
• Thick-cut Black Forest bacon - Cook however you'd like (I had three strips left over from the loaded baked potatoes; I simply will not waste bacon.), and chop.
• Italian parsley - Chop.

Toss all of the ingredients together, add salt/pepper to taste, and serve!  We loved this dish and how each element stamped an integral but unique layer of flavor on the overall experience.   I didn't know what to expect throwing apples on the grill, but how would I know unless I tried? Fortunately, they were lovely, and their sweetness was the perfect offset to the smoky/salty (heavenly/I love you) bacon.

The main course of this plate, grilled flank steak, is worthy of mentioning as well, thanks to the succulent Balsamic-Shallot Sauce spooned over the top.  I cut out this recipe ages ago and am kicking myself for not trying it sooner!  I'm sure it would be incredible with chicken, pork (and maybe even fish?) as well.

Chicken Enchiladas Verde

Make/freeze ahead?  Check.  Easy?  Check.  Kid-friendly?  Check.  Tasty?  Check. 

(Remember Monica readying for her vacay on "Friends"?  Sadly, I am so her.)

Yay for this 'Real Simple' - literally and figuratively - recipe with instructions to prepare in an up to quadruple batch!  The last time I made this, I did just that and had four trays in the freezer ready for service to others as well as our family.  You may have gathered that food is kind of my love language.

By the way, the bulk recipe left me with a whole lotta chicken bones, which were also tossed in the freezer.  When (if ever?) motivation sparks, I plan to employ these babies in my inaugural chicken stock prep fest.



Back to the topic at hand... Lacking the classic red sauce and corn tortillas, these are not your traditional enchiladas.  They are milder (the kid-friendly part), fresher, and packed with sweet corn.

I like to serve these topped with a dollop of sour cream and alongside Spanish rice and a hunk of cornbread.  A note for my local friends:  after experiencing - and instantaneously falling deeply in love with - Tom Leonard's corn bread, I just cannot imagine attempting my own in fear of inevitable disappointment. This stuff is basically an awesome excuse to call yellow cake a vegetable. 

Click here for the recipe!

All Dressed Up

Jazzing up old standby meals like pizza and burgers helps keep the blah from creeping in.  Don't get me wrong; a classic deserves its place in all its original glory.  But if we never tried to push the boundaries, our boundaries would be, well, unchanged.  In the spirit of keeping things interesting, below are two fun takes on popular, go-to, family-friendly meals.

Grilled Sausage and Fig Pizza with Goat Cheese

I've had little success in past endeavors of homemade pizza in the oven.  Even with a pizza stone, I can't get the crust crispy or thin enough for my liking.  So naturally I flipped out when we were first introduced to the idea of grilled pizza, courtesy of Bobby Flay's flat bread appetizers mentioned here.  The crust texture is my idea of perfect, with a good crunch on the outside and a satisfying bit of tenderness on the inside. Given how scrumptious, easy (three cheers for store bought pizza dough) and fast these little guys are, we remain on the hunt for new and exciting flavor combinations. 

The ingredient list of this pizza provided inspiration, but I was halted in my tracks by fresh figs (arguably the most exciting component of this dish) not being in season - and thus, available - right now.  Our friends gave us a yummy present of FROG (fig, raspberry, orange and ginger) jam, and I decided to incorporate the fig flavor by making a vinaigrette from it to replace the dressing in the recipe.  I started by melting into a thin syrup.

Next, I added some strawberry basil balsamic vinegar, olive oil, salt and pepper.  Can I make a heartfelt, but quick comment about dressings?  They should not be feared!  I stopped buying them a while back after I grasped that you just have to add stuff until it tastes good.  If the result is altogether heinous or hopeless, starting it over is still far less expensive than dropping $3 for the bottled stuff.

Anyhoo, while the usual grill prep is to brush olive oil on the stretched pizza dough, I generously spread this dressing on instead.  After grilling the dough for a minute or two on each side, I topped it with the grated Fontina, sliced (grilled) mild Italian sausage, fresh arugula, thin red onion slices, crumbed goat cheese, and finally another drizzle of the dressing before its quick second round on the grill (just to melt the cheese).  The sweetness of the dressing was a pleasant balance to the savory sausage, peppery arugula and creamy cheeses. 

Pesto Turkey Burgers with Fresh Mozzarella

In the latest issue of Food Network Magazine, I found a cute little insert describing 50 things to do with pesto.   For those who adore garlicky, fresh pesto as I do, or for those lucky ducks who seem to nurture happy, thriving basil plants overflowing with excess crop each year (even with regular feeding, water and friendly greetings, mine always seem weak, malnourished and sad....so a lucky duck, I am not), I bet you'll appreciate the fun tidbits of this article.  I chose the burger option - identical to the meatball except squashed flat - primarily because it seemed like something my kids would go for, and secondarily because I love me some ciabatta bread toasted on the grill.  To dial up the yum, I brushed it with olive oil and sprinkled it with kosher salt and pepper before taking it to the coals. 

Check out the photo..... see that pretty ray of sunshine peeking out from under the lid?  It's a layer of gloriously oozy fresh mozzarella that gently mellows the pesto's punch.  I wish I was brilliant enough to add this element out of my own creativity, but I just dutifully followed the recipe for that addition!  The side salad is a base of arugula (remaining from the pizza adventure), topped with veggies and a white balsamic vinaigrette.  While the children would absolutely not tolerate the arugula (fair enough), they worked the burgers.  With pesto passing the first round of interviews, I'll likely test one of these other ideas down the road!

Skewers

On its own, skewered meat is pretty tasty as well as playfully portable.  Accompanied by a flavorful dipping sauce, skewered meat can be straight up awesome.  Two recent dinners happened to involve this combo; both were out-of-my-normal-box and seriously yummy.

The first was from Turkey and married the flavors of pomegranate, pistachios, tahini, and Baharat seasoning - a blend of cumin, mint and oregano.  Well, it would have included this precise seasoning blend if I could have found it anywhere.  Instead, I just threw together my own version with cumin, fresh mint, dried oregano, and an added pinch of optimism.  This recipe combines four, very different elements, which together yield splendid flavor as well as texture.  Smoky chicken plus a sweet, nutty and fresh relish plus savory tahini yogurt sauce plus a subtle whole wheat pita backdrop equals yum.  Superb work, Bon Appetit Mag!  By the way, the recipe suggests to broil the kabobs.  Since it had been a cool two days since the grill was fired up, Hub insisted we go that route.  I complied.

Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt



Unless you're a Rachael-Ray-esque multi-tasker, I'd suggest saving this recipe for a weekend given the multiple prep steps.  The relish component, shown below, took especially long for me given the two little birdies perched at my ankles devouring the pistachios faster than I could hull them.  I had an "aha" moment grasping how my dad must have felt the countless times my sisters and I hovered over him as he labored, shelling pistachios, his very favorite treat, only to have them stolen by our miniature thieving hands. 



Aside from improvising the seasoning blend, my only other tweak was to brighten the tahini yogurt sauce with an extra squeeze of lemon.  It seemed just slightly flat, and a hint of acid can cure that in a second!

Skewered Greek Meatballs with Dipping Sauce

I'm nuts about Greek food.  We've embarked on a mission to taste-test the Greek joints around Richmond, and what fun it has been.  The idea of anything dipped in zippy Tzaziki sauce just never gets old to me.  As the Greek yogurt-based sauce below lacks garlic, it's a different experience than Tzaziki.  But it's still a fresh and delicious accompaniment to these meatballs - that, by the way, have crumbles of feta speckled inside offering a surprise punch of flavor!

I found the recipe for the side, Couscous Salad with Grapes and Feta, in Real Simple quite a while before the meatball skewer recipe came across my radar.  I was subconsciously waiting for the right opportunity to give it a whirl, and these skewers seemed to be an ideal partner. The sweetness of the grapes - that brilliantly fooled my children into partaking - plays nicely off of the salty feta and fresh parsley.  As with chicken skewer dish above, I thought the couscous "dressing" needed a bit more pizazz than the lemon offered alone; fittingly, I browsed my vinegar collection, selected the subtle white wine variety and splashed it on.

Peruvian Chicken

If these two words mean anything to you, you've probably tried it - and I'd put money on the fact that you liked it.  If they mean nothing to you, I am sad and sorry.  I'll paint the picture:  rotisserie chicken that has been rubbed with a just-spicy-enough paste of seasonings and vinegar (whoop whoop).....pile of fried yucca ...mild and hot dipping sauce options, one/both of which will most certainly receive a fat dunk by each beautiful morsel of chicken and yucca "fry". 

There are a couple of joints that specialize in this delicacy in the Northern VA area.  "Edys Chicken and Steak" and "Crisp and Juicy" both sound kinda ghetto, and the facilities themselves actually sort of are.  But after experiencing the goodness inside the doors, any regard for aesthetics goes out the window.  Ryan's former workplace was close to Edys, and I knew it had to be good when I noticed one day that he had replaced our children's photo on his cell phone background with a picture of an Edy's platter.  I'm not even kidding.  Now that these establishments are no longer in our hood, Ryan has pulled out all the stops to replicate this feast at home. 

He removed the automatic-turn rotisserie from his gas grill and rigged it on his charcoal grill for a more authentic flavor.  This craziness motivation entailed manual turning every 15 minutes.  For anyone with curiosity, here's the spice rub recipe. (Ryan's tweaks: he used just 1 Tbsp paprika, and he added an extra Tbsp of  vinegar as well as a Tbsp of sugar for extra zip.)

Since we usually mix the mild and spicy sauces at the restaurants, we opted to attempt a hybrid.  This version's secret ingredient is aji amarillo paste, which necessitated a visit to a Latin market.  This fascinating adventure opened my eyes to a truly vast world of ethnic cuisine, whose surface I've hardly scratched despite my relentless culinary pursuit.  Also purchased at this market: two massive yucca roots.  If you haven't tried yucca before - and I've only had it fried with Peruvian chicken - there isn't much to say about its mild flavor.  I personally find its fried-state texture to be its most pleasing element. 

While breaking these suckers down took both time and muscle - even with a gargantuan knife, it was worth the effort to wind up with a crispy snack that even Molly loved.  Hallelujah for that alone.  The technique:  peel and cut the roots into 1/4 inch wedges, par boil for 10 minutes and then fry in super hot peanut oil.  After placing them onto a paper towel lined plate to drain, I sprinkled some salt on top and let them hang out in a 200 degree oven until the chicken's cooking and resting was complete. 

Okay, so I realize not many who read this will embark on an at-home quest for Peruvian Chicken.  My hope is that if one day you somehow find yourself standing in front of of a genuinely sketchy 'pollo' joint, you will at least consider going inside!

Fish Stick Break

After finalizing last week's menu, I was pleased to have assembled what I thought was a group of tasty meals that the fam would enjoy.  If you witnessed the serving of several of these meals, however, it might appear more that I was torturing our children than providing nourishment.  I won't lie that it was defeating watching Molly push her plate across the table toward me over, and over, and over again, and have to respond to Andrew's frequent, desperate "how many more bites?" pleas.  After three consecutive days of meal-time battle, Ryan implored a fish stick break.  A plate of microwaved fish sticks (albeit the healthiest ones I can find at Whole Foods) accompanied by the safest kid veggie ever, canned green beans, does guarantee us a peaceful table in addition to full kid bellies.  It is true that this image evokes a warm, happy calmness, and thus, perhaps some temptation toward an extended hiatus.  BUT alas, I must press on in my pursuit of fresh and varied flavors to open my kids' palates beyond the single fish stick dimension. 

The good news: some of this food was actually quite good for an adult!  As such, I'll share!!  The titles bear the links to the recipes.

Sweet Potato and Gruyere Turnovers

These mouthwatering pouches are kind of like potpies with the volume turned up (I totally stole that phrase, Ina.  Sorry.)   The scrumptious filling includes grated sweet potatoes, Gruyere cheese, and a sauteed mixture of fresh spinach and onions.  I found these little guys in Real Simple, which also provides quantities and methodology to make them in bulk and do a "dinner swap" with others.  While I didn't participate in the bulk part, I did make them in advance and freeze them.  They go straight from the freezer to the oven beautifully.

Speaking of the crust, here is one of the turnovers in process.  I opted to make my crust instead of purchase the pre-made ones.  With Ina's recipe (referenced in  Pumpkin Lasagna), being so completely delicious, easy and quick, I figured I'd just save a couple bucks.  As a result, it's kind of 'rustic' looking and not the lovely semi-circle I should have had.  But you get the idea.

Here is the finished, baked turnover served with a lightly dressed side salad.  These made divine leftovers..though I didn't dare try to present them to my kids for a repeat of the torturous prior dinner.

The next main course, Chicken Schnitzel with Mustard Sauce, wasn't quite as bad.  In fact, the kids actually did well with the chicken, sans sauce of course. (Ryan and I found the sauce, a mixture of Greek yogurt and whole grain mustard, to a be a tangy and delightful accent to the chicken, fyi.)

It was the side dish here that jump started the drama: Balsamic and Parmesan Roasted Cauliflower.  I get why this was kind of a mean trick by mom, because undiluted balsamic vinegar packs quite a bit of punch for a four year old's (and worse, a 21 month old's) taste buds.  But I maintain that it couldn't have warranted the spitting shenanigans that ensued. 

The last dish was somewhat laborious and turned out to be, well, a disaster.  In fact, there are no photos because I chose to not document the upsetting service of these plates.  I prepared spaghetti squash topped with meatballs and a sauce made with chicken stock, peas and onions.  The original recipe included mushrooms and spinach, so I thought I did the kids a favor with my substitutions.  Not so much.  I opted to put that experience behind me and promptly deposited the recipe in the trash.

I am putting forth my best effort to not be discouraged by my food's reception last week.  Though I'll admit I'm ever so slightly dreading the predicted response to the artichoke ravioli and plum tomato cream sauce on the menu for Tuesday.

Time Out!

Not the kid in the corner time-out, the mama is haggard and must take a breather time-out.  A simmering pot of goodness on the stove forces me to stop for a sec...really just because I have no choice when the most important ingredient to its success is patience.  The actual ingredients are mildly important too, but you know what I mean.   

Spaghetti with meatballs is a dish that warms you the whole way through, which is kind of convenient when it's 18 degrees outside.  After testing about a dozen variations of this combo over the years, I am pleased to report that I've found the keeper.  The meatballs have a wonderful texture and a delicious (and somehow subtle without being boring...does that make sense?) flavor.  I don't even recall from where I clipped the meatball recipe, and I've changed it a bit in my trials.  It's beautifully accompanied by Barefoot Contessa's sauce, which is rich and complex without being heavy. I am salivating as I type.  Here's the scoop:

Turkey Meatballs and Spaghetti

Combine the following ingredients in a large bowl:

1 1/4 lbs ground turkey (85/15 is totally what you need here)

1/3 cup grated Parmigiana Reggiano

1 Tbsp dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 extra large egg

16 saltine crackers, finely crushed

Shape the mixture into about 15 meatballs (1 1/2 inches or so each).  Heat 2 Tbsp olive oil in a large skillet over medium high heat, and cook the meatballs until browned on all sides. 

Meanwhile, heat a bit of olive oil over medium heat in a large saucepan.  Add 1 cup of chopped vidalia onions, and cook until translucent, 8ish minutes.  Add 1 1/2 tsp of minced garlic, and cook for one minute more.  Add 1/2 cup red wine, and turn the heat to high.  Stir and cook until the liquid is almost entirely evaporated, about 3 minutes.  Stir in one 28-oz can of crushed tomatoes in puree, 1 Tbsp chopped fresh flat leaf parsley, 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Add the meatballs to the sauce, and simmer on low for 30 minutes.  Serve with the al dente pasta of your choice, and don't hate on the Parm topping.

Not pictured but certainly not lacking (sorry for the double negative, Mom):  glorious garlic bread made by 1) slicing a ciabatta loaf lengthwise in half, 2) slathering it with butter, 3) adding a few dashes of garlic powder, a good dusting of an Italian dried herb blend, salt and pepper, and 4) toasting it until golden brown and crispy on the outside and soft on the inside.  I'll pretend this doesn't negate the health points I earned for using turkey in the meatballs.

Chicken Stew with Biscuits

The holidays seem to beg a bit of indulgence, and this dish fits the bill quite perfectly.  It's just a slightly less fussy version of chicken pot pie.  Aside from being snuggly and utterly delicious for both adults and small people, this meal can be conveniently made ahead and also easily feeds a crowd. 

As I've mentioned before, though Ina's very existence cooking borders perfection to me, I maintain that she is a bit heavy handed with onions.  I reduce the quantity by nearly half in this recipe and find nothing lacking.  Another note: it's a good idea to put a cookie sheet on the lower rack to catch over flow drippings from this baking dish.  I forgot to do that this time, and I've already schmutzed up my new oven as a result.  Otherwise, the recipe is straightforward and seriously yummy.   http://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe/index.html

For my less naughty friends, here's a healthy and very tasty idea: Skillet Gnocchi with Spinach and White Beans.  This is a satisfying meal that makes great leftovers.  I also love how the prep goes from start to finish in 30 minutes and only dirties one pan (hallelujah!). The stewed tomatoes weirded out my kids a little, so if you've got picky ones, you might want to dice them up a bit to camouflage them.  I substituted baby spinach for chard in the recipe and also was just a tad more generous with the Parm.  Hey, it's the holidays.

Back in Action

I'm doing my happy dance because the kitchen is back in action!  I will post a pic when the finishing touches of the renovation are complete!  After being without a range for what felt like eternity, I was excited to break in the new one one with a totally tasty dish:  Asian Chicken Burgers with Plum BBQ Sauce.  This meal was born out of an appetizer recipe I found in Cuisine at Home years ago.  I first made it as an app and thought its deliciousness warranted a promotion to main course status.  Okay, so the prep is moderately unpleasant - unless you, for whatever reason, like the idea of dicing up boneless, skinless chicken thighs and grinding them up in a food processor.  I am asking for your trust that this is not a futile exercise; I am confident you will be super happy you did it.  The burger itself is surprisingly (chicken!) savory, flavorful and satisfying.  The sauteed pineapples and red peppers make a subtly sweet topper.  The sauce adds a scrumptious and tangy accent that leaves you with just the slightest bit of spice.  To convert this back to an app, just make the burgers smaller, skewer them with a piece of the pineapple and red pepper, and drizzle the sauce on top.

Asian Chicken Burgers with Plum BBQ Sauce

1/3 cup plum jam (if you can't find this, you can use plum sauce from the International aisle at the grocery store and scale back the rice vinegar just a pinch)

3 Tbsp soy sauce

3 Tbsp rice vinegar

2 Tbsp store bought BBQ sauce

1/4 tsp red pepper flakes

12 oz boneless, skinless chicken thighs cut into 1" chunks

1/2 cup chopped vidalia onion

1/2 cup panko bread crumbs
1/2 tsp kosher salt
1/2 tsp paprika
1 egg white
Red bell pepper, cut into 1" pieces
Fresh or canned diced pineapple
2 Tbsp thinly sliced scallions, optional

Simmer first five ingredients in a saucepan over medium heat until thick, 7-8 minutes; keep warm.  Pulse chicken, onions, panko, seasonings and egg white together in a food processor until thoroughly combined.  Shape mixture into patties.  Heat a bit of olive oil in a non-stick skillet over medium heat, and brown patties until cooked through and transfer to a plate.  (I overcook them every time because I have a phobia about undercooking ground poultry...the fab news is that they're still delicious in this state!)  Saute bell pepper and pineapple until slightly caramelized.  Pile them around the burger, and then spoon the sauce over the top.

So while we're talking barbecue sauces, I'll share my hands-down favorite sauce, courtesy of Bobby Flay.  It has vinegar in the title, so naturally I freaked when I happened upon it.  The great part is that it requires no cooking!  You just zap everything together in a blender or (mini, if you've got it) food processor, and it's ready to go.  This sauce offers one of those scenarios where it takes serious control to avoid licking the plate.  Provided we're without company, I usually just do it anyway.  Anyway, this was one of the meals we prepared while sans stove.  Ryan grilled a spice rubbed flank steak while I assembled the sauce and served up some prepared tortellini salad from Whole Foods.  Aside: that salad is fiercely addictive with strips of zesty salami nestling among cheese-filled pasta, vinegar dressed olives, roasted red peppers and grated Parm.  Yum.  End aside. 

Sherry Vinegar Sauce

2 roasted red peppers, chopped OR 6 piquillo peppers, chopped

1/2 cup aged sherry vinegar

3 Tbsp Dijon mustard

2 Tbsp prepared horseradish, drained

2 Tbsp honey

1 tsp molasses

2 tsp Worcestershire sauce

1 tsp kosher salt

1/2 tsp black pepper

I'm just now realizing that this it not such a Christmasy post for December.  Let this not convey a lack of total giddyiness about the upcoming holiday!

TV Dinners Unplugged

TV dinners always have a protein, a starch and something green.  Other than that, the dishes I'm sharing today bear little resemblance to the little cellophane covered trays from back in the day.  Well, at least I am hopeful that they are slightly more exciting.  I grew up, not on TV dinners, but on plates that always had a protein, a starch and something green.  There is something comfy and satisfying about checking all of these boxes with a single plate.  While I did not plan to conform to this structure for two consecutive dinners, it happened to end up that way.  So I'm paying tribute to it in this post. 

Before explaining the preparations, I'll note that these photos seem to depict rather immense piles of food.  Though that's kind of the way we roll in my house, these quantities appear more generous than they were in reality.  It must be the camera angle or something; I just don't want you to think we make an absolute rule of gorging ourselves.  Well not every day, anyway.

Dinner #1:  Mongolian grilled flank steak with grilled potatoes and lemon broccolette. 

Flank steak is an awesome, under appreciated cut of meat.  It drinks up marinades beautifully and grills quickly.  Don't forget to cut it against the grain...no one wants to eat shoe leather (we learned that the hard way in Ryan's early grilling days).  If you don't have the time or interest to fire up the grill, you can use a grill pan on the stove.  Okay, here's the wonderfully flavorful marinade, courtesy of Weber. 

1/2 cup hoisin sauce
2 Tbsp oyster sauce
2 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice vinegar
2 Tbsp canola oil
1 Tbsp honey
1 Tbsp minced ginger
1 Tbsp minced garlic
1/2 tsp crushed red pepper flakes (optional)

For the starch, we simply cubed russet potatoes, tossed them in olive oil, generous shakes of salt and pepper, and grilled them in a grill basket.  They take on an awesome, smoky flavor over charcoal, but since they darken fairly quickly, they'll need to be finished over indirect heat.  Same point on the cooking technique:  If grilling isn't going to happen for you, feel free to do these in the oven instead (400 degrees for about 30 minutes....flip once or twice along the way).  

Broccolette, otherwise known as baby broccoli, is super tasty, fresh, and a nice departure from standard broccoli crowns.  We just steamed it for about 10-15 minutes until tender but not mushy, then gave it a drizzle of fresh lemon juice and a sprinkle of kosher salt.

Dinner #2:  Balsamic roasted chicken with Parmesan polenta and peas. 

The chicken is easily prepped ahead since it marinates in a baking dish that goes straight into the oven at cooking time.  The marinade is boiled down at the end and thickens to a gorgeous sauce for serving. http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-chicken-with-balsamic-vinaigrette-recipe/index.html

Upon reflection, the polenta was a little fussy for a week night... I sort of regretted taking that on, but the end result was pretty yummy.  Speaking of taste, the recipe was just for plain polenta; the Parm part was a spur of the moment addition (about 1/3 cup grated).  I really live on the wild side.  http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-polenta-recipe/index.html  The image next to the recipe shows it in solid form in a baking dish.  I served it in an organic mound, but then did put the leftovers (lots!) in a square baking dish to set.  For round two - whenever it will occur - I'll slice, bread, and fry/saute the squares (or appetizer-sized rectangles?) and serve them up with some marinara sauce. 

The peas don't warrant discussion. But if you must know, I just microwaved them (frozen) in a covered bowl with a few tablespoons of water and flavored them with an itty pat of butter and shake of salt.

Make-Ahead

 This post is dedicated to make-ahead meal ideas!  Incidentally, the bulk of the recipes I'm providing here can be frozen, which makes them wonderfully versatile.  You can have on hand for later in the week...or better yet, double the batch and keep the extra one in the freezer for a brainless option down the road. 

As an (inappropriately long) aside, there are a number of other strategies in the mode of convenience that don't necessarily mean making an entire dish in advance.  They simply require planning.  A friend informed me that Rachael Ray is starting a new show about this concept.  While I generally don't really feel her vibe, I'm certain she'll put me to shame in her execution.  I'll still offer my ameateur tips, sans production company:

• Prep ingredients ahead to make your life easier (and your kitchen less messy!) when it's cooking time. Some examples would be pre-roasting chicken breasts for quesadillas or pre-chopping your veggies so you can just open up a baggy instead of pulling out a cutting board and knife when it's time to saute chopped onions. 
• Plan your menus to accommodate the same ingredients.  Though it can require some creativity to make each dish feel unique, this strategy supports the efforts of convenience, frugality, and minimizing shopping chaos.  Several forms of this:
•  Reinvent something you've already prepared.  Example: use leftover pulled pork from the weekend, and turn it into pulled pork soft tacos.  The flavor profile is vastly different with the addition of some traditional, fresh Mexican toppings.  While this is a main dish example, I do this more often with less significant components. For instance, if we're having rice over the weekend, I'll make a cup more to save that step for stuffed peppers. (I'll get to that recipe!)
• Buy one ingredient for multiple dishes. Example: big bag of baby spinach.  Saute half of it with garlic to make a quick (like 3 minutes), light side dish, and use the leftovers in an easy stromboli.  Tangent within a tangent (like Inception, huh?): I can't resist providing the instructions for this, because it's awesome, kid-friendly, and fast.  Roll out store-bought pizza dough and pile it with salami, a generous heap of whatever cheese you like and, and about 10 shakes of italian seasoning.  Close it up, bake it seam-side down on an oiled sheet pan for 20ish minutes at 375, and serve with marinara for dipping. 
• Use the slow cooker!  Taking just 10 minutes in the morning to throw everything in can mean zero work at dinnertime; the beckoning aroma in the house is just a delightfully free benefit.  I must admit that I don't take advantage of this handy tool as often as I could.  Perhaps we can all become inspired together.   That's another post.

The point of this (already endless) note is to provide a sampling of make/freeze ahead meals, and here they are! 

• Steak fajitas - http://www.realsimple.com/food-recipes/browse-all-recipes/steak-fajitas-10000001736759/index.html  - comment: SO flavorful and easy...a nice change from Casserole Land.
• Chili - I'm sure you have your favorite recipe for this, but here's an easy one just in case:  http://allrecipes.com//Recipe/easy-chili-i/Detail.aspx
• Vegetable Chowder - http://www.marthastewart.com/recipe/vegetable-chowder  comment: This is delicious and ACTUALLY LOW FAT.  I recommend serving it with a crusty baguette.
• The standard Italian dishes...I'm sure you already have recipes for these as well.  I'll paste in some easy go-to's.
• Lasagna - http://www.bettycrocker.com/recipes/italian-sausage-lasagna/2601a67c-438d-407a-b163-2f57ede06cb9 comment:  I usually make this with ground beef instead, and I always add more seasonings.
• Stuffed Shells - Guess what?  I use the recipe on the side of the pasta box.
• Baked Ziti - http://www.foodnetwork.com/recipes/food-network-kitchens/baked-ziti-recipe/index.html
• Stuffed peppers - Cut off the tops of the bell peppers (any color! I've been doing red lately!), and trim the bottoms if necessary to make sure they don't topple over.  Drizzle with oil, salt and pepper, and roast for about 15 minutes in a 350 degree oven.  While they're cooking, saute a chopped onion in olive oil for about 10 minutes until soft.  Stir in a clove or two of chopped garlic.  Add a pound of ground turkey or beef, about a teaspoon of salt and a few cracks of pepper.  Cook until browned. Add a jar of your favorite pasta sauce, about 10 chopped fresh basil leaves (or a handful of fresh parsley), and a cup-ish of cooked brown or white rice, and stir until heated through.  Season to taste.  Fill your peppers, top with a blanket of fresh grated Parm, and bake for another 20-30 minutes.  If you want to freeze this, just assemble the peppers, cool them, wrap properly and freeze.  Thaw a day before you want to eat them.  They'll need to bake for about 30-40 minutes since they're chilled.  This is great toddler food, by the way! 
• Turkey Meatloaf - http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html  comment: this will feed a small army.  I make the whole recipe though, and then just cut into manageable pieces and freeze.
• Chicken Enchiladas - http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html
• Chicken Tetrazzini - see the last post, as well as a fun note in the comments section!

Before I conclude, I must seize an anecdotal opportunity, because it totally makes me smile.  It's not about prepping in advance, but about using unexpected leftovers after the fact.  My dad is the king of this.  It is simply not in his DNA to throw away even a scrap of food.  I'll never forget the night - I was a teenager, I think - when he took the remaining bits of everything we had for dinner that week, threw it on top of some lettuce along with the last crumbs from a Dorito bag and called it "Fiesta Salad".  Dad, please know I am not judging here; you have really inspired me to reduce waste (and thus, cost) in my life.   In fact, Ryan frequently catches me employing a similar practice.  If When he teases me, I affectionately remind him that the Fiesta Salad probably helped fund my college education.