Honey Garlic Chicken with Stir Fried Vegetables

Slow Cooker Honey Garlic Chicken recipe courtesy of Slender Kitchen, Sitr-Fried Vegetables adapted from Weight Watchers.

Ingredients:
Honey Garlic Chicken
2 lbs. boneless, skinless chicken breast, cut into chunks
3 garlic cloves, minced
3/4 tsp. dried basil
1/3 cup soy sauce
1/3 cup ketchup
1/4 cup honey
Pinch red pepper flakes

Vegetables
1 tsp vegetable oil
1/2 tsp sesame oil
1 1/2 Tbsp ginger root, finely chopped
3 clove(s) (medium) garlic clove(s), finely chopped
Assorted vegetables: I used 1 sweet red pepper, 1 head of broccoli and half a pound of sugar snap peas
2 Tbsp low sodium soy sauce

Directions:
Honey Garlic Chicken

Whisk together the garlic, basil, soy sauce, ketchup, and honey. Add the chicken to the crockpot. Pour the sauce over and mix everything together. Cook on low for 4 hours. If at any point the chicken seems to be drying out, then add a but of chicken broth. For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.

Vegetables

Heat a large nonstick skillet over high heat. Add vegetable oil, sesame oil, ginger and garlic; cook 15 seconds. Add vegetables; stir-fry for 3 minutes. Pour in soy sauce and cook, stirring, about 2 minutes more.

Chana Saag

Recipe based off of this one from Vegan Dad.

Ingredients:
2 tbsp oil
1 large sweet onion, halved and sliced
1 tsp minced garlic
1 tsp minced ginger
14 oz can of chopped or crushed tomatoes
1 tsp garam masala
1/2 tsp cumin
1/2 tsp cinnamon
1 tbsp chili powder
1 can chickpeas, rinsed and drained
10 oz spinach
juice of 1 lemon
1/4 cup plain fat free yogurt
salt and pepper to taste

Directions:
Heat oil on a large pot over medium heat. Saute onions for 12-15 mins, until nicely browned. Add garlic and ginger and saute for 2 mins. Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.

Add chickpeas and cook for about 5 mins. Add spinach and cook 2-3 mins, until tender. Stir in lemon juice and yogurt. 4. Season to taste with salt and pepper, adjust spices to your liking, and serve.

Turkey Meatballs in Tomato Sauce

Recipe courtesy of Inspired Taste.

Ingredients:
Tomato Basil Sauce
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans crushed tomatoes
2 tablespoons tomato paste
1 large basil sprig plus 2 tablespoons torn basil leaves

Turkey Meatballs
1/2 cup panko bread crumbs
1/2 cup milk
1 egg

1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound ground turkey (93% lean)

Directions:
In a large skillet with sides, heat olive oil over medium heat. Add minced garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant. Stir in tomatoes and tomato paste then bring to a simmer. Season with 1/2 teaspoon salt, and add basil spring. Allow sauce to simmer gently while preparing meatballs.

To make meatballs, combine panko breadcrumbs and milk in a large bowl, and then let sit 5 minutes.

Add egg, Parmigiano-Reggiano cheese, parsley, oregano and salt to bowl. Stir until combined.
Next, add turkey then use a fork or fingers to mix everything together until barely combined. For tender meatballs, try not to over mix.

Wet your hands and form mixture into 1-inch meatballs. This should make about 24 meatballs.Gently drop meatballs into tomato sauce. (It’s okay if some are not completely covered by the sauce). Cover skillet with a lid and cook 20 minutes then gently shimmy or shake the skillet to move the meatballs around a little. Cook another 5 to 10 minutes or until turkey is cooked through. Before serving, scatter about 2 tablespoons of torn basil leaves over meatballs and sauce.

Baked Turkey and Jack Cheese Chimichangas

Recipe adapted from Weight Watchers.

Ingredients:
2 spray(s) cooking spray
1-2 cloves garlic, minced
1 medium zucchini, diced
1 medium onion, diced
1 red pepper, diced
1/2 pound(s) uncooked ground turkey breast
16 oz fat free canned refried beans
1 3/4 cup(s) fat free salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp uncooked scallion(s), thinly sliced
1 cup(s) reduced-fat shredded Monterey Jack cheese
8 item(s) (large) burrito-size wheat flour tortilla(s)
1 cup(s) fat free salsa (Optional)
1/2 cup(s) fat free sour cream (Optional)

Directions:
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.

Add garlic, zucchini, pepper, and onion to skillet and cook over medium-high heat until softened. Add turkey to skillet and cook until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in most of the cheese (reserve about 1/4 cup to sprinkle on top of chimichangas).

Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.

Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream, if desired.

Eggplant Rollatini

Delicious recipe from Real Simple.

Ingredients:
4 tablespoons olive oil
2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
1 1/2 cups marinara sauce
2 large eggs
1 15-ounce container ricotta
2 teaspoons dried oregano
2 cups grated mozzarella (8 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)

Directions:
Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.

Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.

Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.

Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.

Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

Kabobs

For our recent BBQ, we decided to go all kabob for the ease of grilling and dividing. Soak wooden skewers for an hour before using.


Insalata Caprese Kabobs with Balsamic Vinegar Reduction

Ingredients:
1 cup balsamic vinegar
1 small container cherry tomatoes
1 (8-ounce) container fresh mozzarella (recommended: Ciliegine)
1 bunch large fresh basil leaves
Extra-virgin olive oil, as needed
Salt and freshly cracked black pepper

Directions:
Preheat a grill to medium heat.

To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.

Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction. Transfer to a serving platter and enjoy.


Honey Chipotle Lime Chicken Kabobs

Ingredients:
2 pounds boneless skinless chicken breasts in 1-inch chunks
2 teaspoons adobo sauce (minced chipotle peppers if you want to make it spicier)
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons good-quality honey
4 cloves garlic, crushed
Salt and pepper to taste
Bell peppers and red onions, cut into 1-inch pieces

Directions:
Whisk together adobo sauce, olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until well blended to make a marinade. Put chicken into a large resealable plastic bag with marinade and refrigerate, turning the bag occasionally, for three hours, or overnight.

Skewer chicken on skewers, along with peppers and red onions. Grill chicken until just cooked through and slightly charred, turning often, about eight minutes.


Marinated Beef Kabobs

Ingredients:
2 pounds trimmed beef, cut into 1-inch cubes
2 tablespoons beef stock or red wine
2 tablespoons balsamic vinegar
1 tablespoons Worcestershire sauce
1/4 cup olive oil
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
1 teaspoons steak seasoning
1/2 teaspoons dried thyme
1/2 teaspoons dried oregano
Black pepper to taste
2 bay leaves
Bell peppers and red onions, cut into 1-inch pieces

Directions:
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)

Put meat tightly on skewers, along with peppers and red onions and let it come to room temperature while the grill heats. Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.


Marinated Veggie Kabobs

Ingredients:
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Eggplant, Zucchini, Squash, Bell Peppers, and Red Onions, cut into 1-inch pieces

Directions:
Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.  Place vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.

Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally. 

Macaroni and Cheese

Most amazing Mac & Cheese recipe ever, from the DuMont Restaurant in Williamsburg, Brooklyn, as featured in The New Brooklyn Cookbook.

Ingredients:
1 pound radiatore, elbow macaroni, or fusilli
2 tablespoons extra-virgin olive oil
2 cups whole milk
2 1/2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 pound Gruyère, grated, divided
1/2 pound sharp white cheddar, grated, divided
Coarse salt and freshly ground black pepper
1/4 cup unseasoned bread crumbs

Directions:
1. Preheat the oven to 400° F.

2. Bring a large pot of salted water to a boil and cook the pasta al dente, according to the package directions. Drain, toss with the olive oil in a large bowl, and set aside to cool.

3. Meanwhile, combine the milk and cream in a medium saucepan over medium-low heat; bring to a gentle simmer.

4. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the flour and whisk until the flour is fully incorporated and the mixture is smooth. Continue mixing with a wooden spoon until the mixture is a pale golden color, about 4 minutes. Slowly add the hot milk and cream mixture to the flour mixture, whisking constantly to incorporate. Bring to a simmer, whisking occasionally to keep the mixture from burning. Add half the Gruyère and half the cheddar and whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.

5. Add the cooked pasta and toss well to combine. Pour the pasta into a buttered 9 x 13-inch baking dish or a 3-quart gratin dish. Top with the remaining Gruyère and cheddar and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, or until golden and bubbly. Allow the mac and cheese to rest for 5 minutes before serving.

Grilled Tequila Garlic Lime Flank Steak

 I used the broiler on this recipe - courtesy of Guy Fieri.

Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak

Directions:
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.

Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking

Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.

Apricot and Lamb Tagine

 Slow cooker recipe courtesy of Cooking Light.

Ingredients:
2 cups diced onion (about 1 large)
1/2 cup orange juice
1/2 cup less-sodium beef broth
1 tablespoon grated lemon rind
2 tablespoons honey
1 tablespoon fresh lemon juice
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons salt 1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
2 (3-inch) cinnamon sticks
1 (6-ounce) package dried apricots, halved
4 cups cooked couscous
 
Directions: 
To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours.

Discard cinnamon sticks. Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.

Grilled Tequila Garlic Lime Flank Steak

Adapted from Guy Fieri's recipe found here.


Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
2 jalapeno peppers, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak

Directions:
Combine the garlic, lime juice, tequila, soy sauce, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.

Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.

Place steak on the grill, cook for 4 minutes, turn 90 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.

Pumpkin Turkey Chili

Recipe courtesy of Serious Eats.I made a few alterations based on what I had at home.

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion
1 green bell pepper, chopped
1 large clove garlic, minced
1/2 pound ground turkey
1 (14.5 ounce) jar salsa  

1 (14.5 ounce) can red kidney beans 

1 cups (1/2 of a 14.5 ounce can) pumpkin puree
3/4 tablespoons chili powder
1/4 tablespoon cumin 

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
 

Directions: 

Heat oil in a large skillet or Dutch oven over medium-high heat.

Saute the onion, green bell pepper, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in salsa, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.

Reduce heat and simmer at least 20 minutes.

Spicy Chicken Chipotle Sausage with Sweet Corn Polenta

I was looking for recipe to use my Chipotle Chicken Sausage and when I came across this recipe from the 2010 Epcot Food & Wine Festival, I knew I had to try it.

Ingredients:
1 1/2 tsp. olive oil
1 medium Spanish onion, diced small
2/3 c. corn kernels
1 c. water
1 c. fat free milk
1/2 c. sugar free maple syrup
1/3 c. regular yellow polenta
1/3 c. grated Parmesan cheese
coarse salt, freshly ground pepper, to taste
12 oz. Al fresco Chipotle Chorizo chicken sausage

Directions:
Heat olive oil in large oven-safe skillet over medium heat. Add onion and corn, cook 3 – 5 min. Add water, milk, maple syrup. Bring mixture to boil.

Reduce heat to low, stir in polenta. Cook on low until done, about 20 min, while continuing to stir. Remove from heat, stir in Parmesan cheese. Season to taste.

Broil sausages, slice in half. Serve by spooning polenta into warmed bowls, top with sausage.



One Year Ago: Beef Stew
Two Years Ago: Jam Cupcakes with Chocolate Frosting

Roasted Leg of Lamb With Carrots and Honey-Mint Sauce

So we had a viewing party for the premiere episode of Game of Thrones and I tried my best to make an authentic "medieval" dinner. This recipe courtesy of Real Simple.

Ingredients:
1 lemon, strips of zest removed with a peeler and juice squeezed
6 cloves garlic
1/2 cup plus 3 tablespoons olive oil
kosher salt and black pepper
1 6- to 7-pound bone-in leg of lamb, at room temperature
3 pounds very small carrots, scrubbed; or regular carrots, peeled and cut into thin sticks
2 cups fresh flat-leaf parsley
1 cup fresh mint leaves
6 scallions, chopped
2 teaspoons honey

Directions:
Heat oven to 400° F. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped.

Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.

Roast the lamb to the desired doneness, 90 to 105 minutes for medium-rare (internal temperature registers 130° F*), adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots.



One Year Ago: Chicken Sausage & Pepper Hoagies
Two Years Ago:  Lemon Blueberry Cupcakes

Apple Braised Chicken

Adapted from Weight Watchers recipe.

Ingredients:
2 tsp vegetable oil
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 Tbsp all-purpose flour
1 large onion, sliced
2 medium apples, firm, cored and sliced
1 cup fat-free chicken broth
1 cup Mott's Apple Juice
1/2 tsp table salt
1/2 tsp ground ginger

Instructions:
In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.

Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.

Stir in juice, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes, adding in apples halfway through.

Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.

Chicken Chili

Adapted from a Weight Watchers recipe.

Ingredients:
2 tsp canola oil
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 celery stalks, chopped
3 garlic cloves, chopped
4 oz chopped green chilies, canned, mild
6 Tbsp chili powder
1 Tbsp unsweetened cocoa
2 tsp Durkee Ground Cumin Seed, or other brand
1 tsp ground cinnamon
1 tsp sugar
1/2 tsp table salt
1 pound uncooked extra lean ground chicken breast, skinless
1 cup salsa, mild, chunky variety
1 cup Ragu Traditional Tomato Sauce
1 cup water
1/2 cup low-fat shredded cheddar cheese

Directions:
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the chiles, chili powder, cocoa, cumin, cinnamon, sugar, and salt. Cook until fragrant, about 1 minute. Add chicken and cook, breaking itup with a wooden spoon, until browned, about 8 minutes.

Add the salsa, tomato sauce, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend and the chili thickens slightly, about 1 hour. When serving, sprinkle with the cheese.

Latkes

It's Chanukah time again - and that means Latkes! This year I made a recipe from Real Simple,which baked the latkes instead of frying them.

Ingredients:
2 tablespoons canola oil
2 pounds (5 medium) peeled medium-starch potatoes, such as Yukon gold
1 medium red onion, finely chopped (3/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
applesauce and sour cream, for serving

Directions:
Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.

Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.

Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.

Transfer to a platter and serve with the applesauce and sour cream. This recipe makes 2 dozen latkes.

Cuban Style Beef and Plantain Pie

Recipe courtesy of Food Network.

Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan

Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.

Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.

Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.

Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.

In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.

Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.

Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

Recipe found via Google Search of the ingredients I had on hand - here.

Ingredients:
2 Chicken breasts, skinless and boneless
2 cups Fresh Mushrooms
1/4 cup Sour cream
2 tsp Dijon Mustard
1 medium 0nion, thinly sliced
2 Garlic cloves, minced
2 tsp Thyme leaves
Olive oil
1/8 tsp Sugar
1/8 tsp Salt
1 tbsp Water

Directions:
Marinate chicken breasts in glass dish with salt, pepper, garlic powder and 2 tbs olive oil. Leave aside for at least an hour.

Heat the pan on the stove on medium high heat til it is hot. Add 1 tbsp olive oil first till fuming. Add the marinated chicken and cook on each side til it is golden brown. Remove chicken to a platter and set aside.

In the same pan, add a tbsp of olive oil and add the garlic and onion. Once the onion is soft, add the sliced mushrooms & stir. Sauté until mushrooms release stored water and turn soft and limp.

Lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed. Return the chicken to the pan and spoon the sauce over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma. Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.

Seared Peppered Sirloin with Red Wine-Chevre Glaze

Another winner from my White Dog Cafe cookbook.



Ingredients:
Red Wine-Chevre Glaze:
2 tbsp minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tbsp crumbled chevre cheese
1 1/2 tsp black pepper
1/4 tsp salt

Steaks:
4 sirloin steaks, each about 8 oz
Salt and ground black pepper
1 tbsp olive oil


Directions:
Make the glaze in a small saucepan, combining shallots, peppercorns, bay leaf, allspice, and red wine and bringing to a boil over medium heat. Reduce the heat and simmer until most of the liquid evaporates, about 5 minutes.

Stir in the Demi-Glace and simmer for 5 minutes. Add the chevre and whisk over low heat until incorporated and smooth. Strain through a sieve and stir in the pepper and salt.

Season the steaks on both sides with salt and pepper. Heat the oil until very hot in a large skillet set over high heat. Add the steaks and sear for 3 minutes each side or to desired doneness.

Serve the steaks topped with the glaze.

Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin

This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!






Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil

3 lbs flank steak

Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper

Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.

Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.

Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.

Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.


White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper

Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.

Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.

Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.


Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper

Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.