EASY BREEZY

It's 10:00 PM and we have the doors open... In February. This Spring like weather has put me in an Easy Breezy Mood and my cooking has been no different. Tonight we had Pork Milanese (Food Network-Giada) with a Simple Salad and Couscous. We have also had a couple of Easy Chicken Dinners over the last couple of nights. I think the Kids and Husbands would enjoy either so here are the recipes. 

STICKY CHICKEN DRUMSTICKS 

(Curtis Stone)

1/4 c Chinese barbecue sauce 

  (I used half soy sauce/half sweet chili   sauce and a dash of tabasco)

1/4 c honey

3 cloves finely chopped garlic

1 T fresh ginger (peeled, finely chopped)

12  chicken drumsticks

2 tsp toasted sesame seeds

Mix the sauce, honey, garlic, and ginger in a resealable storage bag to blend. Add chicken, seal bag, and toss to coat with sauce. Refrigerate at least 1 hr but better overnight.

Position rack 8-10 in from broiler and preheat broiler.

Line a large rimmed baking sheet with foil. Transfer chicken and marinade to baking sheet and broil 25 min, turning occasionally and watching closely, or until chicken is cooked through and marinade glazes chicken.

Sprinkle chicken with sesame seeds and serve with LOTS of NAPKINS - Finger Licking Good!

BUFFALO CHICKEN THIGHS

(Cooking Light)

6 T all purpose flour

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp ground red pepper (cayenne)

8 bone-in chicken thighs, skinned

1 T olive oil, divided

3 T hot sauce

1 T butter

Preheat oven 375. Combine first 4 ingredients in a heavy-duty zip lock bag; seal and shake to blend. Then add half of the chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over med-high heat. Add 1.5 tsp oil to pan. Add flour-coated chicken to pan; saute 4 min on each side or until browned. Transfer browned chicken to a jelly-roll pan. REPEAT with remaining chicken. Bake chicken for 8-10 more min or until done. Combine hot sauce and butter and microwave on HIGH for 30 sec or until butter melts. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat. I Made a Side Dish of BLUE-CHEESE SMASHED POTATOES because when I eat Buffalo Sauce I have to have a side of blue cheese ;-)

P.S. I believe Mom's Chicken n Dumplings is adapted slightly from Grandma Enid's recipe. I remember Grandma making this dish when we were younger then Mom when we'd come home from College. I've tried to make this exact recipe, but my Dumplings are always a little lighter and fluffier. I prefer Mom's!

P.S.S Stephanie I hope you had a good Birthday!

Chicken and Dumplings

We have had some strange weather this last week.  It was 60 degrees but so windy that small children were knocked to the ground.  Then the next day we woke up with 5 inches of snow on the ground!  I decided we needed some chicken and dumplings.  I have made this so many ways over the years.  I have made my own dumplings with flour, baking powder and buttermilk, and made them with pre-made biscuit dough.  However my favorite dumplings are the ones mom makes for me when I go home.  Her chicken soup is pretty basic and what I really love is the broth and those dumplings.  Rudy loves them too so I called mom and asked her how to make them.  It was so funny because there really isn't a recipe and i forgot to even ask her where they came from.  (Heather do you know?)  So we had this comforting meal for dinner and everyone was happy.

PS by the next afternoon the snow was melted from the streets.  Go figure.

CHICKEN and DUMPLINGS


3 medium carrots chopped
1 medium onion chopped
3 stalks celery chopped
1 bay leaf
4 cups chicken stock
1 package chicken tenders chopped


DUMPLINGS
3 eggs lightly beaten
1-1 1/4 cup all purpose flour
salt

Saute the vegetables until tender then add stock and bay leaf.  Let simmer for 15 minutes then add the chicken, turn the heat to low and let cook for another 10 minutes or so.

Mix the flour into the eggs ( I added this in 1/3 c increments)  you are looking for a thick batter.  Then drop the batter by tablespoons into the soup, cover and cook for an additional 10 minutes.

These dumplings are dense and so perfect.  Next time I think I will add chives to the dumpling batter.

FAT TUESDAY

• FAT Tuesday indeed! On Sunday as Michael and I were eating the leftover Pizza for lunch after the chocolate chip pancakes we had for breakfast, I stopped mid-mouthful and said "that's it we are going on a DIET". Now in our household DIET is a "loose" term, but we vowed to at least limit Pizza to once a month, try to have something green with every dinner, and on Sunday Fun-day we can choose 1 meal for being bad. Yesterday, I ate Subway and snuck in grapes to the movies. Of course there is a Ying to my Yang - I also made No Bake Cookies ;-)...baby steps. This morning I ate my bowl of Oatmeal with bananas and I am heading to the gym because I want  to make this recipe for Dinner. 
• Bon Mardi Gras!

Chocolate PB NO BAKES

• 
  
• SHRIMP & ANDOUILLE GRITS (from CLOSET COOKING)
• Ingredients
• 4 cups water
• 1 cup grits/cornmeal (I USED QUICK GRITS)
• 1 tablespoon oil
• 1/2 pound andouille sausage, cut into small pieces
• 1 tablespoon Cajun seasoning
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon oil
• 1 onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced                                                                                                                   
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped (Didn't Have)
• 1 cup chicken broth
• 1 tomato, diced
• 1/4 cup heavy cream
• 3 green onions, sliced 
• 1 handful parsley, chopped
• 2 tablespoon butter
• 1 cup cheddar, grated
• salt and pepper to taste

Directions

1. Bring the water to a boil, stir in the grits, reduce the heat and simmer until tender.
2. Meanwhile, heat the oil in a pan over medium-high heat.
3. Add the sausage and sear, about 3 minutes and set aside.
4. Toss the shrimp in the Cajun seasoning, add the shrimp to the pan and cook, about 2-3 minutes and set aside.
5. Heat the oil in the pan, add the onions, peppers and celery and cook until tender, about 5-7 minutes.
6. Add the garlic, thyme and Cajun seasoning and cook until fragrant, about a minute.
7. Add the broth and tomato and simmer to reduce a bit, about 5 minutes.
8. Add the sausage and shrimp, season with salt and pepper, mix in the cream, green onions and parsley and remove from heat.
9. Mix the butter and cheddar into the grits and remove from heat.
10. Serve the shrimp over the grits

OMG so good had two plates - Hey it's 

Fat Tuesday 

LOVE

LOVE that was what our past weekend in Denver was about. Love my nieces, loved sitting in the Hot Springs with Snow falling on my face, loved that work didn't call me (paid for that one upon my return-oh well) and Love getting in the Kitchen and Talking about food with my sister. We started with a blue cheese grape appetizer that Eli had seen on Giada. 

Walnut and Blue Cheese Grapes

• 1/4 cup (2 ounces) cream cheese, at room temperature
• 1/4 cup (2 ounces) blue cheese, at room temperature
• 1/4 cup heavy cream
• 18 to 20 seedless red grapes, chilled
• 1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
• 2 tablespoons sugar
• 2 tablespoons chopped fresh flat-leaf parsley

• In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture. Line a small baking sheet or baking dish with parchment paper. Set aside. In another small bowl, mix together the walnuts, sugar, and parsley. Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
• 
  
• Oven-Roasted Dungeness Crab
• 1/4 cup (1/2 stick) butter
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon minced shallot
• 1 1/2 teaspoons dried crushed red pepper
• 2 large **Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
• 2 tablespoons chopped fresh thyme, divided
• 2 tablespoons chopped fresh parsley, divided
• 1/2 cup blood orange juice or regular orange juice
• 1 teaspoon finely grated blood orange peel or regular orange peel
• 
  
• Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes. Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve. **We used snow crab legs and stone crab claws instead.

Chicken Scampi

Happy Valentines to you both, I hope you get much lovin today.

So there are times when I am very thankful for my culinary training. Like last week everyone was grumpy, hungry, and ready to be home after a long day. I get in the kitchen knowing I have some chicken marinating in the bottom drawer and without really planning it or thinking about it I was able to produce chicken scampi. And there are other times when I say "why can't I be this clever". This weekend while I was playing around on the Internet I came across this blog
http://chickensintheroad.com/cooking/homemade-hamburger-helper/

I'm not trying to be a snob here but I don't eat much hamburger helper, however, I completely understand the allure of it. One pan, relatively quick, and this mix of creamy comforting dinner. I did make her basic recipe and Tony and I enjoyed big bowls of it. I was impressed with her breakdown of what millions of Americans eat weekly. And I love the ideas of giving this as a gift when someone goes through a "life event" or having it all premeasured in the pantry. I know we have all made varieties of chili mac or lasagna casseroles, but its the method I like here and I wonder why I haven't ever thought of standarding something like this. Anyway, I thought you might both enjoy.

Chicken Scampi

Chicken breast - I had mine cut into strips and marinating in a Dijon Italian vinaigrette but this is not necessary

In large skillet add 2 Tb Olive oil

Sear chicken in a medium hot skillet - remove from pan

Add 1 large shallot -sliced thin and 4 heads garlic -minced -cook until soft

Sprinkle in 2 Tb flour and cook for 2-3 minutes

Add 1/2 c. white wine

1 1/2 c. chicken stock

Add chicken back into the pan and simmer 5 minutes

Finish with 1/2 stick whole butter - cut into pieces, swirled in the pan off the heat

Add some fresh squeezed lemon juice and chopped parsley

It was pretty saucy and would work well over pasta, but I served over rice pilaf.

SATURDAY NIGHT FEVER

It's been one of those weeks, you know the kind where you don't want to do anything but crawl back into  bed and hope you sleep through it. Today was no different. I got off work around 4, hit the grocery store, got into my pajamas, and started to make the desserts I'm taking over to our friends house for the Superbowl tomorrow. I wanted to take some cool new appetizers I've been eyeballing, but they ask me every year to bring Dessert. My Dessert list: M-M-Mouse Made Easy (See Thanksgiving's Post), Salted Brown Butter Rice Krispie Treats (Iowa Girl Eats), and Individual Cheesecakes in Jars.

The Mousse is Done and in the fridge 

(I did put a little aside for tonight with a glass of Prosecco - Hey don't judge I said it's been a WEEK!)

I really like this "grown up" version of the Rice Krisipe Treat - simply brown your butter and add 1/4 tsp sea salt. I must admit I needed a lil more salt so I added sea salt flakes once they cooled. Yummy!

Cheesecake in Jelly Jars:

2 c graham cracker crumbs (about 16 ground up)

2 tbsp sugar

8 tbsp butter, melted

8 ounce pkg cream cheese, room temp

3/4 c sugar

4 eggs, room temp

1 c sour cream

1 tsp vanilla extract

zest of 1 lemon

Preheat 325. Spray the jelly jars with non-stick spray, making sure to spray the bottoms so the crust doesn't stick. Blend the graham crackers, 2 tbsp sugar and butter in a bowl. Place about 1 tbsp of mixture into each jelly jar and tap down to make the crust. In a large mixer bowl, mix the cream cheese with the 3/4 c of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla, and lemon zest and mix until well incorporate. Fill each jelly jar with about 1/3 c of the filling, leaving room for topping. Place the jars in a large roasting pan and fill the pan with hot water halfway up the jelly jars. Place in oven and bake for 20-30 min. Remove with tongs and place on a wire rack to cool.

I topped half mine with mini chocolate chips the other half with fresh strawberries and blueberries.

I halved this recipe (12 servings instead) and could not find the 4 ounce jars so used 8 ounce. Since I didn't have the right size jar this actually only produced 8 servings. Though they didn't look as good as the recipe's picture - everyone enjoyed them.

Getting ready for snow!!

Well, winter is here I guess.  We are getting ready for a big snow over the next couple of days.  I am getting ready with some tortilla soup, waffles for breakfast and a warm fire courtesy of Rudy.  Bring on the snow!!

I have to tell you guys how much fun I have had cooking recently.  I have a new found enjoyment cooking for my family.  I am learning how to make smaller portions so we don't have such large leftovers and we as a family are talking more about what we do and don't like.  Over the weekend T had her second ski lesson and I wanted something good for her and Rudy to eat when they came home.  I decided on the Cheeseburger mac that I saw on  Iowa girl eats and decided to make focaccia to go with it.  The dinner was a success and we only had a small container leftover.  I have also recently made a quinoa mac and cheese also from Iowa Girl that I thought was amazing.  (The family didn't enjoy it as much, but you can't win every time.)  

Tonight we are having Thai curry and a mango sticky rice dessert.  I'll let you know how it turns out.

Also I am going to try and be better about pics.  Looking through all of these food blogs I see that I need to step it up!

No Fuss Focaccia

from King Arthur flour

1 1/2 c. warm water

3T olive oil

1 1/4 t salt

3 1/2 c. All purpose flour ( I used bread flour)

1T instant yeast (this is a little more than what typically comes in the individual packets I used a little less than 2)

Grease  a 9x13 pan and drizzle 1-2 t olive oil in bottom of pan

Combine all ingredients and beat at high for 60 seconds in a mixer.

put batter in pan and cover for 60 min

poke dough all over with finger and drizzle with olive oil and whatever else you might like on your focaccia.  I went plain with just salt, but next time I will add cheese and caramelized onions.

Bake at 375 for 35-40 minutes.

I thought this was great and easy and made good sandwiches the next day.