Slow Cooker Red Beans and Rice

I am feeling a bit nostalgic. This recipe is the one that started it all...the laughter, the tears, the drinking...sigh. This dish brings back so many memories. Okay, so maybe I am overstating it a little for dramatic effect...but I am sure you get the picture...this was my first blog recipe.

I have already confessed that I have not been very original lately. But, to my credit, I looked back through my own blog to get ideas versus stealing someone else's. That is a step toward progress right??? I realized that we really, really liked this recipe and have not had it since I first made it back in July. Also, today is the perfect day to bust out the slow cooker. I have big plans for my afternoon, and cooking is not one of them. Sitting on my couch and reading...now that is my big plan.
I went spelunking in my freezer and found the other half of the smoked sausage I used the last time I made this dish. BINGO! I love economical recipes where you can save some of the ingredients and use them to make the recipe a second time. I also love it when I am thrifty, organized, and cognitive enough to plan ahead.

I decided to make a couple changes to the recipe, based on my results the first time. Normally, I try not to re-post recipes, but since it is slightly different this time, I am posting it again. I changed a couple quantities (salt and water) and I added Cajun seasoning as one of the ingredients. Other than that, I made a note that I used the hot sausage. Everything else is unchanged. If you are a fan of traditional Red Beans and Rice, this is a great easy version.

Slow Cooker Red Beans and Rice

Ingredients:
3-4 cups water
1 cup dried red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 (14-ounce) package turkey, pork, or beef smoked sausage, thinly sliced (such as Healthy Choice) (I use HOT)
1 bay leaf
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon of Cajun seasoning

3 cups hot cooked long-grain rice
1/4 cup chopped green onions
pat of butter to top each serving

Directions:
Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions and a pat if butter.

Jen's Notes:
Check your mixture every couple hours, to make sure all the water does not evaporate. I almost burned mine last time by not checking it. Luckily, I was able to add water at just the right moment and salvage the dish.
If the water is low or almost gone, add an additional 1/2 cup to 1 cup of water, depending on consistency. You can always remove the lid and let it reduce later if the final mixture is too soupy.



The Results:
First off, the battery on my camera was going dead as I took my picture. I could not get it to flash or click, so I resorted to other methods of photography. I had the husband take this picture with his camera phone, and it is a little fuzzy...but you can get the general idea of what our meal looked like tonight.

As far as taste goes, this dish was just as good as I remembered it. I made brown rice to go with it, instead of standard white rice. I actually liked the brown rice better, because it reminded me of the texture of "dirty rice". Overall, this meal was very satisfying and totally yummy. As I said in my first post results, this dish is a keeper.

Jen's Spaghetti and Meat Sauce

Ah, spaghetti and meat sauce...a classic. This is a comforting dish, that is very familiar and soothing to me. It is pretty straight forward, without any fancy surprises. Although, I do use an unusual spice or two that you would not normally expect in meat sauce. It is probably more accurate to say that this dish is my version of a traditional favorite.
Growing up, we had this meal at least once a week at our house. As with my chili recipe, I learned how to make this dish by watching my Dad. Mostly my Mom was the cook in our house, but my Dad always had a few tricks up his sleeve. He had a handful of recipes that he made really, really well...and spaghetti and meat sauce was one of them. My Mom just couldn't compete with the meals that my Dad perfected. Luckily, I paid attention.

Before I get to the recipe, I must confess something. Normally, I make the sauce from scratch and let it simmer for a long time on the stove. However, tonight I have a short cut. At the beginning of September I made marinara sauce for Meatball Hoagies (see previous post). Well, after all the meatballs were gone, I still had a ton of perfectly good sauce leftover. I froze the sauce and packaged it up with my trusty FoodSaver. (Oh man, do I love my FoodSaver.) So, I just have to thaw the sauce, brown the ground beef, saute a diced onion, and simmer it all together for about a 1/2 hour to meld the flavors. I am totally ahead of the game! It saves quite a bit of time when you have the sauce pre-made. I will still include the recipe for the normal version, but I am cheating a little tonight with my short cut. If you do not judge me too harshly, I will take a photo and show you how it turns out.

Jen's Spaghetti and Meat Sauce

Ingredients:
1 lb. of ground beef
1 yellow onion, diced
6 cloves of garlic, minced
1-2 large cans of spaghetti sauce
1 dried bay leaf
1 Tablespoon Italian seasoning
1/2 packet of thick and zesty spaghetti sauce seasoning
1/2 packet of hot chili seasoning
1 teaspoon of onion powder
1 teaspoon of garlic powder
salt and pepper to taste
1 package of spaghetti noodles, cooked and drained

Directions:
Brown ground beef over medium heat and drain out all fat, except for 1 Tablespoon. Add diced onion to residual meat fat and saute until onion is soft and translucent. Add minced garlic and saute for another 1-2 minutes. Be careful not to brown garlic. Add tomato sauce and remaining ingredients (except for the cooked spaghetti noodles). Cover and simmer on low for 2-3 hours. If sauce gets too thick, add water and let reduce to desired consistency. After 2-3 hours, remove bay leaf and discard. Serve finished sauce over cooked spaghetti noodles with a generous amount of fresh grated Parmesan cheese on top.



The Result:
This turned out just as good as my normal, slow cooking method. I was really surprised that there was not a huge taste difference between my normal, long-simmering sauce and this quick version. It was really, really good. I made a loaf of homemade bread to go with it, because the pasta carbs were just not enough. What can I say...I am a sucker for mopping up sauce with fresh, warm, bread. Yum!

Breakfast for Dinner

I swear I will start cooking real meals again soon...I have just been in a rut lately. I am pretty uninspired and just in an overall mealtime funk. My only requirements have been cheap and easy...fairly pedestrian. I am too lazy to try anything new, and I don't want to spend any extra money on specialty ingredients. My pantry is fairly well stocked, but I have just been unimaginative. I don't want to put forth the effort.

Well, tonight is no different. We are having breakfast for dinner. Eggs, bacon, hash browns, toast...diner style. I am not even the one doing the cooking! The husband is literally the breakfast guru in our house, so he is picking up the slack. He can make any breakfast item you ask for...biscuits and sausage gravy from scratch, chorizo, potato and egg burritos, the above-mentioned diner breakfast, pancakes, etc. He is a serious self-taught breakfast cook. Anyway, as I am typing this, he is busily preparing our breakfast for dinner. I will post a photo, but no review.

I hope to be out of my funk by tomorrow; and come up with a fabulous meal plan for the week. So far, I have no ideas. My friend Claire expressed the same sentiment earlier today on her blog. I guess I can take comfort in the fact that I am not alone in my dinnertime woes.




The Result: Here is our dinner...

Ha! Did I fool you??? Okay, okay...obviously this is NOT our "breakfast for dinner", but a picture of my three mangy mutts, instead. I was not quick enough to get a picture of our final 'breakfast for dinner' plate, so I thought I would give you a peek of the three world's worst behaved canines ever created. Oh, and to answer your question...YES...my boxer DOES have a tongue that is too large for his mouth. (He is very sensitive about it, so I would not mention it too his face).

Cheeseburgers, Glazed Carrots, and Baked Potatoes

Tonight is another easy grill night. The husband and I had a busy day today, so we wanted a no-brainer for dinner. Our minister is moving out of state, so Greg went and helped him move while I went shopping with my Mother In Law and my son. The boy and I got home just in time for his nap. He was really over-stimulated today, and surprisingly, he took a pretty good nap. Whew! Once his nap time was over, the whole family went grocery shopping (which, I swear I am at the grocery store at least three times a week or more). We got home a little late, and it was past our normal dinner start time when we finished putting away all the groceries. Needless to say, we pretty much rushed through the dinner prep and tried to make it as simple as possible. I will not post a result, since I am pretty sure everyone knows how cheeseburgers, baked potato,and carrots taste. However, I did take a photo just for fun. I am really liking the whole addition of photographs on my blog. So, here is a little eye candy for you...enjoy!

Jen's Steak Fajitas

Once again, we are having steak fajitas (see previous posts) for dinner tonight. I know it is nothing new and exciting, but what can I say...I LOVE fajitas! It is perfect Friday night food. I have some flank steak that is marinating in the fridge...which we will just throw on the grill when the husband gets home. Other than grilling, I just have to prep and cook the onions and peppers. Another fast, easy dinner for us! I think I will make the Copycat Chipotle Lime Rice (see previous post) as our side dish, as it seems I have an over-abundance of rice in my pantry. Since I am trying to be diligent about taking photos, I will include a snap shot of the final result.



The Result:

YUM! Need I say more?????

Okay...maybe I will say something else. These fajitas were luscious! Oh, and...the rice was really good, too.

DeCio Pasta, Poached Egg, and Parmesan Cheese

I went to the zoo this morning with my MOMS Club and my son and I had a blast. We stayed until nap time, and we both promptly came home and sacked out. In fact, my son is still sleeping...and I just woke up myself. I love when little kids get their fill of fresh air, exercise, and sunshine. They become much more compliant and drowsy.
Our zoo opened a new splash pad exhibit that is awesome. There is a huge covered area for parents to sit, the splash pad part itself with water jets shooting everywhere, and a big cave with little water slides built into it. My little guy loved it! I forgot to bring swim attire, but I just stripped him down to shorts and diaper, put extra sunscreen on him, and let him go. Thankfully, I had an extra DRY outfit tucked away into my diaper bag. Man oh man, did that kid play and romp. When I do really fun stuff with my son I always wish my husband is there to see it. He would have loved watching him play in the water. Also, during the week kids places are blissfully uncrowded, so there is not the pressure of a mass of other people/kids. On the weekends, when my husband is off work, it is hard to go and enjoy public places because it gets crazy busy. Alas, my husband stays at work and the kid and I go and do cool stuff together.

But I digress...let's talk about dinner. I am little tired from chasing my son around the zoo today, so dinner will be fairly simple tonight. I forgot to thaw a protein element out this morning and it is a little too late in the day to do it now. That leaves us with limited choices. I have some flavored DeCio pasta on hand that I think I will cook up and serve very simply. A little olive oil, a little salt and pepper, and a little fresh grated Parmesan cheese. I may top each portion with a yummy, runny, poached egg...just for a little extra umph. The flavor that I have is spinach, garlic, basil; which is my favorite. The best part is the whole meal will just require me to boil water! How simple is that??!! I have never tried the whole poached egg business as a pasta topping, but I figure egg is good in carbonara...so it sounds like it will work well in this application. I will let you know how it goes.
There is really no recipe for this concoction, so I won't bother typing out a preparation method. I trust you all to know how to boil water and cook pasta, so I don't think I need to break it down into steps. Easy, Easy, Easy. This dinner even makes blogging about dinner a breeze!



The Result:
My pasta got mixed reviews tonight. Two out of three family members gave it a thumbs up. My husband came home from work feeling sick tonight (I am pretty sure that he has caught my cold), and I think his taste buds may be off. He really did not care at all for the pasta...despite the fact that he has had this flavor before and liked it. Otherwise, my son and I loved it. I really liked the addition of the egg! It was very similar to carbonara, as the egg yolk and cheese combined and formed a sauce of sorts. It was really filling and tasty! For a quick-fix dinner I thought this was a pretty yummy idea.

Tender Breaded Turkey Cutlets

I don't feel like being particularly witty today, since my son's behavior has been positively atrocious. I am worn out! I think it must be some sort of full moon or something, because he is really acting up today! Sheesh. Toddlers!!!! At any rate, I think I will just get into the recipe and skip the fluff.

This is one of my favorite things to do with turkey. The cutlet meat is sometimes hard to find, but it is worth the search. Since it is not very popular, it seems that stores sporadically carry it. I have found it only at Trader Joe's and Fresh and Easy...and not every time I go, just occasionally! The cutlet is one of the best parts of the bird...it always turns out moist and flavorful. I love that this is a relatively healthy dish that is totally satisfying and easy to prepare. I consider this meal a treat, since we do not come across turkey cutlets too often.
I think I will serve this dish with my garlic mashed potatoes (see previous post) and a side dish of steamed broccoli. Yum!

As promised earlier, I will just amend this post later to include both the results and a photo. I am not sure how exactly I am going to format the new changes, so I guess I will just see what looks best when I update this post tonight.

Tender Breaded Turkey Cutlets

INGREDIENTS:
1 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick
1/2 cup fat free sour cream or low fat plain yogurt
2 tablespoons of Dijon mustard
1 tablespoon of light mayo
2 tablespoon extra virgin olive oil or canola oil

DIRECTIONS:
1. Mix the bread crumbs, optional spices (see Jen’s Notes below), and cheese in a shallow dish.

2. In a separate dish, mix sour cream (or plain yogurt), mayo, and Dijon mustard. Spread both sides of turkey with sour cream mixture and press into the bread crumb mixture to coat.

3. Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

JEN’S NOTES:
Optional: Breadcrumbs can be mixed with the following spices for extra flavor: onion powder, garlic powder, salt, pepper, paprika (1 teaspoon of each added to breadcrumbs).

If you are having a problem with the bread crumbs sticking to the pan, add more oil than recommended in the recipe (either canola or olive oil).

If additional browning is needed, cutlets can be finished under broiler or in a 400 degree oven for a few minutes.



THE RESULT: This turned out really well, but I knew it would since we have had it several times before. It occurred to me that it is similar to Pioneer Woman's recipe for Crispy Yogurt Chicken, just with turkey cutlets instead. It probably tasted more like her recipe tonight because I used the plain low fat yogurt instead of the sour cream this time. The only other recipe difference was the amount of canola oil I used. I started out with 2 tablespoons, but for some reason my cutlets were sticking really bad. I was able to salvage them and still make them look decent by adding another 2 tablespoons of oil. This went really well with the mashed potatoes and broccoli, and my husband is very happy to have the rest of the leftovers for lunch tomorrow!

Photos/New Format

I can say, with confidence, that I have gotten used to this whole blogging thing. In fact, I was thinking about ways of improving my blog because my current shenanigans are getting a little stale (for me at least). I have a handful of food blogs and websites that I visit regularly and I started thinking about what I like and dislike about these sites. Usually, the ones that draw me in all have photographs. I am more apt to drop everything and try a recipe based on how yummy the photograph of the food looks. Take for example the Pioneer Woman website...her photos are absolutely beautiful (there is no other way to describe them).

So, I am thinking about implementing photos into my blog. I think it is one thing to tell you what I am cooking, but it's a whole different experience if I show you. Now, I am not a fabulous photographer. In reality, I am a photography class drop out...just ask Claire about that one. My photos would be elementary, at best. I think over the next week I will play around with inserting photos of "what's cooking". I haven't decided on a definite format, so I think I will just try some different shots and see what works best. Also, I am not sure when to post the photos, so I may need to play around with my current format,as well. If it is too time consuming or too much hassle, I will probably nix my photography experiment all together.

I think I will start with tonight's meal. Once I decide what I am making, I will post the description as usual. I haven't decided if I should update the original post with a photo or just post it in the results.
Also, I am toying with the idea of combining post, result, and photo all in one (i.e. just update the original post as I go along...before I start the next post). I might just try a whole new posting method along with the photo, too. I guess what I am trying to say is that I am not sure what you will see tonight. If it stinks I will go back to my original format. I welcome any comments about my new experiment in formatting/photography, so please let me know how you like/dislike the new posts. Wish me luck!

The Result: Creamy Italian Casserole

In a word...yuck. Not good at all. I am glad I doctored it up a little, because I think it would have been inedible otherwise. Laura gave it to me because she knew that it would not have been a hit at her house to even attempt it. I really did not have high hopes, but I thought it might be okay. I try to be open-minded sometimes! Man, she was right to get rid of that thing! It was an awful color too...a really weird shade of tan. Not appetizing at all. The most positive thing that I can muster to write about this dish is that it was "food". Sustenance and nothing more. I had a hard time finishing my portion. On the bright side, we are saving money on dog food tonight...our dogs will be having the rest of the casserole for dinner. I don't even want the leftovers in my fridge! Yeah...just bad.

Creamy Italian Casserole

My Friend Laura gave me a noodle/sauce casserole mix, which I am going to doctor up for dinner tonight. It is just noodles and a powdered sauce, but the directions indicate that you can add other stuff to it. For example, chicken. But why stop at just chicken? I think I will also add some broccoli. Then, it will be a balanced, one-dish meal. Also, the directions tell you to just add milk to reconstitute the sauce, but again, why not go that extra step?? I think I will add some jarred Alfredo sauce and see how that goes. The jarred Alfredo sauce has been taking up space in my pantry for awhile. Arrivederci sauce! Also, there doesn't seem to be any spices in the mix. I will certainly remedy that issue with some Italian seasoning and possibly other spices...we will see what strikes my fancy. Lastly, the directions suggest the addition of mozzarella cheese. That is good...but I think a little Parmesan Reggiano needs to be thrown into the mix, too.

I am not sure where Laura got this casserole mix, so I don't think it will ever be anything that I come across again. This is just an easy, one time dish that we are going to try...mainly because the package keeps falling out of my way-to-full pantry. There is not an actual recipe, but I will post the results anyway.

Jen's Spicy Beef Chili

I was feeling really bad yesterday...worse than the day before. I felt awful and my son was acting like a total pill from being cooped up in the house without much attention from me. He seriously watched the most TV he has ever watched in one sitting, yesterday. I think he set a new toddler TV record! Thank goodness for our DVR. At least he was watching parentally approved programming. I had a fever and I felt super-crappy so I let the excessive TV watching slide. All I wanted to do was curl up in a ball and be left alone long enough to take a nap. I was so happy that my husband took pity on me and came home early so I could get some rest.

When I woke up I had a big craving for my homemade chili. He offered to look up a recipe on the Internet, but I specifically wanted MY chili. I learned how to make my chili from my dad and that was the only thing that would satisfy my craving. The only problem was that there is not a recipe written down, and I did not feel well enough to make it myself. So, having the awesome husband that I have...he volunteered to make it based on my instructions. I laid on the couch and coached him through making my chili. The only time I go up was to check to see what stage we were at during certain preparation steps (i.e. checking how ingredients were cooking by sight to judge if it was time to add the next ingredient). Overall, my husband did great. The chili turned out exactly like it was supposed to taste!

I was very proud. He even made biscuits to have on the side! Also, he suggested a new serving method. We had some Yukon Gold potatoes that were on the brink of being not usable. So, my husband microwaved the potatoes until soft and then smashed them in the bottom of our serving plates (really wide shallow bowls) with salt and a little butter. Then, he ladled the chili on top of the potatoes, so the potatoes were covered completely. We topped with sour cream and ate the chili with the chunks of potatoes. It was so good. I told him that we should always serve chili like that from now on.

I think my fever broke in the middle of eating my spicy chili. I seriously started sweating like crazy while we were eating (I know that is probably TMI...)and I felt remarkably better. I can't tell you how much better I felt after we ate. I fully believe my super-spicy chili helped!!!! I am convinced it broke my fever!!!!! So, thanks to my chili, today I almost feel like a normal person again! Now, I totally think that my chili recipe can be used as a therapeutic cold medicine. It is not just yummy, but it is good for you too! I made sure to write out the recipe this morning, so my chili can cure other afflicted people.

Jen’s Spicy Beef Chili

Ingredients:
1 Tablespoon of canola oil
1 white onion, diced
2 ribs of celery, finely diced
1 carrot, finely diced
4 cloves garlic, minced finely
2 whole tomatoes, seeded and diced
1 pound of ground beef
1 can of kidney beans, unrinsed/undrained
1 can of northern beans, unrinsed/undrained
2 Tablespoons of tomato paste
½ cup of chicken or beef stock
1 packet of chili seasoning (I use hot)
1 large can of plain tomato sauce
1 small can of green chiles (for mild chili) OR ½ a small can of jalapeños (for spicy/hot chili)
1 Tablespoon of Louisiana Hot Sauce
1 Tablespoon of garlic powder
1 Tablespoon of minced onion
2 Tablespoons of chili powder
1 Tablespoon of oregano
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of paprika
2 ounces of low fat cream cheese, small cubes
½ cup of shredded sharp cheddar cheese
½ to 1 cup of water, as needed
Salt and pepper to taste

Directions:
1) Spray dutch oven or soup pot with cooking spray and add canola oil on medium-high heat.
2) Sauté onion, carrots, celery, and a big pinch of salt in pan. Sauté until onions & celery are soft and onions are translucent.
3) Add tomato paste and let sauté for a few minutes (until fragrant and the paste starts to turn to a deeper/darker color).
4) Add ground beef to brown and mix with vegetables, and add more salt and pepper to taste.
5) Add garlic and jalapeños (OR green chiles for mild version) sauté for another 1-2 minutes (do not let garlic burn).
6) Add all spices: (paprika, onion powder, minced onion, chili powder, oregano, cumin, coriander), package of chili seasoning, stock, and let simmer for 3 minutes. Add additional salt and pepper. Stir to combine.
7) Add can of tomato sauce, Louisiana Hot Sauce, and add both kidney and white/northern beans. Let simmer for 5 minutes. Stir to combine.
8) Add water. Stir to combine. (Adjust water quantity based on desired consistency).
9) Cover and let chili simmer on low for 45 minutes. If chili is too thin, uncover, turn up heat to medium and let reduce to desired thickness; approximately another 15 minutes.
10) When chili is finished cooking, stir in cubed cream cheese and shredded cheese until melted and thoroughly combined.
11) Serve in bowls topped with sprinkle of shredded cheese and dollop of sour cream or plain yogurt.

Jen's Notes:
If you need extra thickener, take 1 ladel-full of sauce from pot and put it in a small bowl. Add 2 Tablespoons of corn starch and combine thoroughly. Add back to chili, and mix well. Bring to a boil, then reduce heat to a simmer and chili should be at desired consistency. If too thick, appropriate amount of water.

Leftovers

I am sick. Not just a little sick...but full-blown coughy, achy, stuffy head, fever, chills, can't breath, cranky, dizzy, sick. It is not pretty. I have been trying to rest today, but resting is really boring. I know, I know...I complain when I don't get a chance to relax, but then when I do get to relax I complain about boredom. I am a woman...what can I say. Anyway, there will be no cooking tonight, only reheating. We have plenty of soup, rolls, and Chili Cheese Tortilla Wraps to piece together a dinner tonight.

Hopefully, I will be miraculously feeling better tomorrow and up to my usually antics. My husband has offered to do the necessary grocery shopping today, but I have to admit, I am a little scared. He does okay, but it freaks me out to give up that control. I am pretty specific about what I purchase, and I tried to make the grocery list as detailed as possible. Also, I weeded out the complex &/or things that require coupons/price shopping. I moved those items to next weeks list...hopefully I can cope. I tried to make it as simple (yet specific) as possible, but I am not feeling well and therefore not completely rational. Heaven help him if he comes back with the wrong type of applesauce!

Jen's Creamy Chicken and Wild Rice Soup

Here it is...my soup masterpiece. I am ridiculously pleased with myself for inventing this recipe. My soup success is going straight to my head...or that could just be all the NyQuil I have taken today.

I did change the title by omitting the 'surprise' at the end. Typically, my 'surprise' recipes don't get a second shot. It is rare if they do. I keep a desktop folder with notes of all my 'surprise' recipes, and very seldom do I go to it for a recipe idea. Since I know I will make this soup again, I am going to store it in my regular recipe archives and ditch the surprise title. That way I can keep myself organized and this will become a 'go-to' soup recipe.

Jen's Creamy Chicken and Wild Rice Soup

Ingredients:
2 cooked chicken breasts, cut into cubes (omit chicken and add crimini mushrooms for vegetarian version)
1 large white onion, diced
4 ribs of celery, finely diced
2 whole garlic cloves, minced
1 can of sliced mushrooms OR 1 container of fresh sliced mushrooms
2 Tablespoons of olive oil
1/2 cup of dry sherry
4-5 cups of chicken stock
1 Tablespoon of dried parsley
1 1/2 teaspoon of poultry seasoning (I use Paul Prudhomme's Poultry Magic)
1 teaspoon of paprika
1 teaspoon of ground mustard powder
1 teaspoon of curry powder
1 cup of cooked wild rice (do not use instant)
3/4 cup of frozen peas
salt and pepper, to taste

For creamy thickener (roux):
4 Tablespoons of butter
1/2 cup of flour
1 1/2 cup of milk
2 Tablespoons of dry, evaporated milk
1/2 cup of half and half OR plain non dairy creamer

Directions:
1) In a small sauce pan, cook wild rice according to package directions and set aside.

2) In a large dutch oven or soup pot, heat olive oil on stove top over medium high heat. Add onions, celery, and a generous pinch of both salt and pepper, to the hot oil. Saute until celery has softened a little and onions are soft and translucent. Add minced garlic, stir and saute for another minute. Add dry sherry and stir. Let sherry reduce until almost evaporated and then add the chicken stock and cooked chicken. Next, add another layer of salt and pepper (again, a good pinch of each). Bring to a boil, then reduce heat to low, cover, and let simmer for 1/2 hour.

3) Once soup has finished simmering, make creamy thickener (roux) as follows: In a small bowl combine milk, half and half, and dried evaporated milk. Whisk until smooth. In a separate sauce pan, melt butter. When butter is completely melted add flour and stir until paste is formed. Add milk mixture to sauce pan. Using whisk, combine paste and milk mixture until smooth texture is achieved. Let milk simmer until bubbles form around ring of sauce pan.

4) Add finished milk mixture to soup pot and stir or whisk to thoroughly combine. Once combined, add cooked wild rice and frozen peas to creamy soup. DO NOT BOIL (this will break your roux). Taste and season with salt and pepper, if needed. Let simmer for an additional 10 minutes over medium-low heat. Serve and enjoy!

Jen's Notes:
It is important to add salt and pepper to each stage of preparation, in small increments. Make sure you taste the final product and adjust the seasoning accordingly.

The Result: Jen's Creamy Chicken and Wild Rice Soup Surprise

FAN-FREAKIN'-TASTIC! This is probably one of the best soups I have ever made...and I am a lover of homemade soup. I have a very discriminating soup palate, and I can say with confidence...WOW! This was awesome. My husband used the word "delicious". I am literally blown away by how good this turned out. Frankly, I was not expecting such a good result. My son loved it, too. He kept saying, "um, um, um" as he ate it. I left the chicken in big bite-sized pieces, and the soup itself had body and substance. So, so, so good. I promised my husband that I would write the recipe down and make it part of our regular soup rotation. I guess I can omit the 'surprise' component of the recipe title, since it was such a hit. My dinner rolls (I used Rhodes brand frozen rolls) had risen and baked perfectly. They went really well with the soup,and were the perfect utensil for dunking. This meal was exactly what I was looking for to soothe my stuffy sinuses and sore throat. It had just the right amount of spices to help clear my head. I actually feel much better after eating it! I am not even going to mess with it or change anything about it. I am that happy with the results! If you like soup, I would recommend making this one.

One other note...this can easily be converted to a vegetarian soup if you were to use sliced crimini mushrooms in place of the chicken.

Also, I am going to post the written recipe next, for organizational purposes.

Jen's Creamy Chicken and Wild Rice Soup Surprise

I am feeling a bit under the weather today. Last night I started getting a sore throat and slight nasal congestion. Today, I feel real run down...but my throat isn't as bad. I am not sure if I am sick, sick....or it is just some form of weird Arizona allergies (which we all know can sometimes be as bad as a cold).

So, I want warm, comforting, homemade soup...but there is a hitch (isn't there always a hitch???). I refuse to go to the store today. I will need to go to the grocery store at some point this weekend, but certainly not today. Therefore, I need to concoct a soup with stuff I have on hand. Also, all that newly made chicken stock is begging to be used.

I started looking up recipes, and realized that I either did not have all the ingredients on hand, or the recipe was not specifically what I was looking for. I would like some components of the dish, but then the other ingredients are not what I want in my soup. That leaves me to inventing my own soup, and making the recipe up as I go along. So, that is what I am going to do tonight. I don't have a solid plan...we will just see how it works out. As you can see, I did craft a clever title. I have started thawing out some frozen dinner rolls in anticipation of my soup. Don't you just love fresh, warm rolls to mop up soup with???? Yum.

I will make sure to post results and the final recipe after our dinner, tonight. Wish me luck!!!

The Result: Chili Cheese Tortilla Wraps

Simple. Delicious. Filling. Yummy. Fabulous.

We topped these with a little fresh guacamole. That was it.

So, so good.

Chili Cheese Tortilla Wraps

I need an easy dinner for tonight...because I have issues.

I have a severe food hangover from yesterday. We had our first MOPS meeting yesterday morning (another local group in which I belong) and then I had my Mom's Night Out game night last night. There was lots of yummy treats at all of these places, and I have no self control. I ate myself silly. Add those two events up with my Tater Tot Casserole, and it equals a food hangover. Ugh. I am sluggish, tired, cranky, slightly delusional, and I am 2.5 pounds heavier today. Yikes!

Really, the food hangover is just the tip of the iceberg. I have other issues, too. We are running low on staple items, but I am certainly not going to the grocery store today! A cranky mommy at a grocery store with a toddler is just a recipe for disaster. Yeah...definitely no grocery store today.

All those issues are minor compared to the other trouble I have brewing.

I STILL have tortillas from the Mexican grocery store. Tortillas are coming out of my ears. I need to use them, because they are wearing out their welcome. I think the corn tortillas and the flour tortillas are starting to organize. They have been in my fridge so long, I think they are hatching a scheme for a revolt. I swear I saw blueprints of my house floor plan the last time I opened the fridge. At minimum an escape plan is in the works. I am convinced I heard a small voice shout something about "Viva el Pancho Villa" !!! Don't worry I have it under control...the jelly has been spying on their meetings and reporting back to me.

(See I told you I was tired today...maybe even a bit delirious.)

Once all these factors are taken into account, you surely understand my need to find a suitable dinner. Chili Cheese Tortilla Wraps nicely fits all of my requirements. It is easy, I won't have to go to the store, and those tortillas will finally get their comeuppance.

You may be saying to yourself that this dish may possibly look like another Claire recipe. Well, you're right. But, considering the direness of my circumstances I really don't have a choice in the matter. Recipe stalking is needed, in this most desperate of dark situation. I can't handle dinner on my own. I am not even thinking of myself here, either. I need to consider the bigger picture. It is not for me, but rather, for the overall peace in my kitchen.

Chili Cheese Tortilla Wraps

Ingredients:
1 16-oz can nonfat refried beans
1 8-oz package nonfat cream cheese, cut into cubes and softened
1 4-oz can diced green chilies, drained
3/4 cup chopped green onions
1 cup nonfat shredded cheddar cheese
4 98% fat free flour tortillas OR any unruly tortillas you may have on your hands

Directions:
Spray inside of slow cooker with cooking spray. Combine refried beans, cream cheese, chilies, and green onions in slow cooker and mix well. Cover and cook on low heat for 4 hours or high heat for 2 hours, stirring once or twice during cooking. If cooking on low heat, increase to high. Stir in 3/4 cup of the cheese and sprinkle 1/4 cup cheese over top. Warm tortillas. Spoon bean mixture into tortillas; roll and serve immediately. Can be served with tortilla chips instead of tortillas.

Jen's Notes:
Don't forget to laugh fiendishly as you eat your TORTILLA wraps.

The Result: Tater Tot Casserole

We loved the Tater Tot Casserole! It was really good. Not fancy, by any means...but substantial, yummy food. Claire had mentioned that she liked hers with ketchup, so I thought I would try it. I totally agree that it ROCKS with ketchup on it! Both the husband and boy really dug it,as well. We all had seconds, and my husband is taking the rest for lunch tomorrow. Sadly, there are no leftovers. I think I was in the mood for exactly this type of food tonight...so it completely hit the spot!

The sour cream was a great addition, and I would not hesitate to put it in again. We served this dish with a side of green beans, and that was it. I liked that the protein and starch components were together, which made it really easy. Hooray for one dish meals!

Okay...so I went over to the dark side a little on this one. Especially considering my previous rants against all things condensed, cream, canned soup. I know, I know...it hurts me to tell you that I loved this recipe! But, in my defense, I made it in my Le Creuset au gratin dish. That made me feel a little less hypocritical. Also, I will profess my love for the tot over and over again.

This was a great idea (albeit a little humbling). We will totally make this again. Thanks Claire!

Jen's Hummus: Plain

I decided to bring hummus for my Mom's Night Out game night. Hummus is always a crowd-pleaser and it is super easy to make. I did not add any flavor variations this time, I just stuck with my base recipe. Yum! I think I will stop at the store and grab some pitas to serve with it.

Jen’s Hummus: Plain

Base Recipe Ingredients:
1 15-ounce can chickpeas, rinsed and drained (aka garbanzo
beans)
1/2 cup plain nonfat yogurt or light sour cream
2 Tbsp fresh lemon juice
3 garlic cloves
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/4 cup of feta cheese


In food processor blender, puree all the ingredients with 1-2 tablespoon water. Add more olive oil and salt, if needed.

Jen’s Notes:
This recipe can be easily doubled. All measurements are approximate.

Tater Tot Casserole

My friend Claire made a Tater Tot Casserole a few nights ago. I had forgotten about Tater Tot Casserole, and thought it sounded really good. Since I can't come up with any other ideas for tonight's dinner, I guess I will just steal Claire's idea AGAIN. I needed something easy, since I am going to my MOMS Club Mom's Night Out game night tonight. I think this dish will be a perfect solution. Not to mention, yummy and comforting. Seriously, who doesn't love TOTS!

Okay...so this is originally Claire's recipe. Considering I can never leave anything the way it is supposed to be, I changed it by adding sour cream and diced onion. In her recipe notes, she does say that diced onion is acceptable...but the sour cream is all me. I have part of a container that needs to be used today, so I am going to improvise it into this dish. Hopefully, this turns out as good as Claire's original version. I will take full responsibility if the sour cream ends up being a huge mistake...but really can sour cream ever be a mistake????

Tater Tot Casserole

Ingredients:
1 lb ground beef
1/2 diced white onion (optional)
Salt, pepper, garlic powder, onion powder
Cheddar cheese--sliced or shredded
1 can cream of mushroom soup
1/2 cup of sour cream (optional)
Tater Tots, for topping

Directions:
In an 11x7 pan, crumble or spread uncooked ground beef and diced onions. Sprinkle salt, pepper, garlic powder, and onion powder on top of beef. Cover with sliced or shredded Cheddar cheese. Combine sour cream and mushroom soup in a small bowl. Spread cream of mushroom soup mixture over the cheese layer (this can be tricky business if you've used shredded cheese). Top with tater tots. Cover with foil. Bake at 350 for 1-1/2 to 2 hours, uncovering for last 30 minutes. Or bake at 375 for one hour, uncovering for last 30 minutes.

Jen's Homemade Chicken Stock

I love homemade chicken stock. It is very inexpensive and easy to make, and you get a lot in return (i.e. stock) for minimal effort. You can do it with any leftover whole chicken; even a store bought rotisserie chicken. I actually calculated out how much money I save when I make my own stock vs. buying boxed chicken broth/stock. I typically save anywhere from $12-15 per batch. I love that! It makes me feel very Suzy-Homemaker!!!! I always make it with leftover chicken parts, so I don't have any extra stock expense. It is literally made with stuff that you would normally just discard. Talk about re-purposing...stock is a great way to make sure you use every part of your chicken, without a lot of waste.

Also, the flavor difference is amazing! First, let me explain the difference between stock and broth. Any type of stock is made with meat, aromatics (veggies such as onions, carrots, celery, garlic, etc.), and bones. The bones are an important flavor component because when cooked long and slow in the stock preparation process, they release gelatin and other compounds to make the stock rich and delicious. The flavor is more intense (in a good way) and the texture is more velvety because of the bones. Broth is most of the same ingredients, except for the bones. Broth will never be as flavorful or as complex as stock. Therefore, there is no technical difference between vegetable stock and vegetable broth...because vegetables don't have bones....FYI.
So, stuff that you buy in the box will always have a ton more sodium than normal stock...to try and make up the difference. Even the boxed broth that is labeled low sodium is still way more salty than homemade stock. Seriously, many chefs will use plain old water if given the choice between canned/boxed broth (or stock for that matter) and tap water. You don't really notice the difference until you have had good, homemade stock. Trust me on this one.

I still buy the boxed stuff once in a while, just for convenience sake. The caveat is that I will make homemade whenever possible. Seriously, you get totally spoiled once you have good homemade stock. Chicken stock is the easiest. I have made veal stock before, and that is a whole different ball game (same principle, but it takes two days longer and you have to roast the veal bones).

Normally, I do this in a big pot. This time, I tried it in my slow cooker and it worked out just fine. I will post the directions for both methods. One other note, you don't have to chop or clean any of the aromatics...just throw them in roughly chopped, in big chunks or halved, with skins and all. It is okay, the liquid is what we are after and all the solids will be strained out anyway.

Jen's Homemade Chicken Stock

Ingredients:
1 whole chicken carcass, including skin & bones
1 whole onion, halved & unpeeled
4 whole garlic cloves, halved and unpeeled
4 whole carrots, cut into large chunks & unpeeled
4 whole ribs of celery, including leaves & cut into large chunks
1-2 Tablespoons of poultry seasoning
1 Tablespoons of dried parsley
1 Tablespoons of dried thyme
1/4 cup of kosher or sea salt (I use sea salt, since there is less sodium in it)
1/4 cup of pepper or peppercorns
Water to cover ingredients; usually 6-8 quarts or more
***Big Stock Pot***

Directions:

Stove Top:
1) Place all ingredients in large stock pot and cover with water. Place on stove top over high heat to bring water to boil. Once boiling, turn down heat to medium low so ingredients may simmer. Cover (with lid cracked a little) and simmer on medium-low heat for minimum 3-4 hours.

2) Once cooking is completed,strain out all solids, reserving liquid. Discard solids. Place stock in plastic containers and let cool on counter for 1/2 hour. Move stock container to refrigerator and let rest overnight or for an additional 3-4 hours.

3) After rest period, take containers out of fridge for skimming. All fat should have risen to the top of the containers. Use spoon to skim fat off top of the stock and discard. Once all fat has been skimmed, stock can be stored in fridge, in an airtight container, for maximum 1 week. ****Freeze stock and store for 6-12 months***. I recommend portioning out your stock in 2 cup increments and freezing.

Slow Cooker:
1) Place all ingredients in large capacity slow cooker and cover with water. Cover completely with lid & cook on high setting for 4 hours. Reduce heat to low setting and let simmer for an additional 4 hours.

2) Follow step 2 above

3) Follow step 3 above

Jen's Notes:
All measurements are approximate. Also, the most important ingredient for good tasting stock is a sufficient amount of salt, so don't be shy. Under-seasoned stock is very bland, so make sure it is salted properly.

The Result: Jen's Crock Pot Whole Chicken Surprise

I would not recommend this method. The surprise was not good. The chicken ended up getting stewed, without much flavor at all. The chicken skin stayed rubbery...ew. Not good. There was just way too much liquid in the crock pot, and the breast meat was still stringy. Definitely not the texture I was hoping for. The chicken literally fell apart (bones and all) when I tried to take it out of the crock pot and put it on a platter. I had to fish the meat, bit by bit, out of the soup-like fluid. Double ew. After I got all the meat out, it ended up being just plain old chicken meat. All the flavor components stayed in the stew. Blaaeacchhhh! It was very unremarkable.

The only good thing about this dish was that it made the process of making chicken stock super-easy (recipe to follow). Usually, I have a big pot that I make stocks in, but this time, I just did it in the crock pot. So, no complaints about the stock and it was actually easier than usual..which is something to say...because homemade chicken stock is normally pretty easy. I guess my newly-made chicken stock is the silver lining in this rain cloud.

To top things off I ended up using the last bag of brussel sprouts for our veggie, and, as I mentioned before, a box of stuffing mix that I microwaved. Again, the ick factor was very high for me....considering my disdain for brussel sprouts.

My final analysis is that this whole dinner needs to be forgotten. I am not going to make whole chicken in the crock pot ever again. However, I would recommend making chicken stock in the crock pot.

Jen's Crock Pot Whole Chicken Surprise

I am improvising my way through dinner tonight. I have been thawing a whole chicken for the better part of this week, and it was finally ready for action today (i.e. completely thawed). I had some stuff to do this morning, so I was fairly busy and I did not stop to think about dinner. I really did not know what I was going to do with my thawed whole chicken, being the procrastinator that I am sometimes. So, I got home after lunch time and quickly decided that I was going to put the chicken in the crock pot.
Now, I must say I am not a fan of whole chickens in the slow cooker. I have never made one that turned out great. Typically, the breast meat always gets dried out and you are left with stringy chicken meat. Not good eats. But, necessity overruled common sense today...and I put it in the crock pot, anyway. Although, I am trying a different method this time. I told myself that the new method will make all the difference, and the chicken will be yummy. I put additional liquid in the bottom of my slow cooker, and I am cooking the bird breast side down. Hopefully, those new steps will keep the meat juicy and succulent.
There really is no fancy recipe for this one. The method is loosely based off of a recipe that my friend Claire found in a slow cooker cookbook (we discovered we both had the same cookbook, but I had never tried it). For tonight's version, I literally threw stuff together and I am not even sure if it is going to work right. That is about as loosely based as you can get, my friends! I am praying our chicken will be edible by dinner time. Keep your fingers crossed! I am going to serve this lovely meal with some good old fashioned boxed stuffing, and some steamed veggies. I am not sure what veggies are out in my freezer, so I will go out there and just pick a bag.
If the chicken totally stinks or is not done cooking, we have plenty of leftover enchiladas to warm up instead. Thank goodness for back up plans! I think I am going to save the chicken carcass and make chicken stock tonight, too. If I do make stock, I will post it as separate recipe. Wish us luck!

Jen's Crock Pot Whole Chicken Surprise

Ingredients:
1 whole chicken, rinsed and patted dry (inside and out)
1 whole white onion
4 carrots, chopped into big pieces
3 celery stalks with leaves, chopped into big pieces
3 smashed, whole garlic cloves
4 whole basil leaves, torn
1 cup of chicken broth
1/4 cup of lemon juice
1/4 cup of olive oil
1 T paprika
1 T onion powder
1 T minced onion
1 T garlic powder
1 T dried parsley
1 T poultry seasoning
1 T dried thyme
salt and pepper, to taste

Directions:
Season inside chicken cavity with salt and pepper. Place whole chicken in crock pot and coat with olive oil. Rotate chicken in crock pot by turning, so oil is even on all sides. Season with all the spices indicated in recipe, and additional salt and pepper to outside of the bird. Rotate chicken again to make sure all the spices are evenly coated, on all sides. Pour chicken broth and lemon juice over chicken. Add celery, onions, garlic, and carrots on top and sides of chicken. MAKE SURE CHICKEN IS BREAST SIDE DOWN. Cover with lid and cook on high setting for 4 1/2 hours.

Jen's Notes:
All measurements are totally estimated. I literally eyeballed everything and just threw it in the slow cooker. Consider that your warning...

The Result: Pioneer Woman's Favorite Enchiladas

These were really,really good. Involved & labor intensive, but good. My husband almost said he like them better than my normal enchiladas...until I shot him a death look.
My cooking was not up to my usual standards tonight, and I kept goofing up on minor things. For example, I accidentally opened a can of green enchilada sauce at the beginning of the recipe and I had to start over. The can I accidentally opened ended up being expired, so I tossed the green sauce. That did not make me happy. I started off on the wrong foot with this dish, but thankfully, the recipe still turned out awesome.
I had wee bit of a snafu with the tortillas, so we ended up having more of a casserole than actual enchiladas. Apparently, the corn tortillas I bought at the Mexican grocery store are a little more delicate than normal corn tortillas. They are sensitive...I am guessing because they were fresh and more like homemade???? Anyway, they now are a little crumbly. I started the softening/dunking process and they totally fell apart. I am talking 'in shreds'. So, I had to improvise. I ladled some sauce into the bottom of the casserole dish, and then I pieced together a layer of tortillas. I made sure the pieces were coated thoroughly in the sauce (I put a little extra on the top). Next I added the meat mixture. Then, I sprinkled my olives on top of the meat. After the olives, I sprinkled a generous amount of cheese in an even layer. I added a final layer of tortillas to cover the top, like a little roof. The I poured a bunch more sauce on top, so it really soaked down. I thought it was going to turn out too watery because of all the sauce I used, but in fact, the tortilla soaked up the sauce and it was perfect. Lastly, I sprinkled some more shredded cheese on top and baked as suggested. The result was awesome! My improvised casserole turned out great.

Next time I would make a couple of changes. For example, I used mild red sauce and it was way to mild for our tastes. We ended up breaking out the Chaloula hot sauce to spice it up. I may add a little more salt next time,too. It seemed a little under seasoned. Actually, that could be my fault, as well. The last time I bought salt, I purchased sea salt instead of my normal kosher salt. Sea salt has less sodium in it...which is great for you health...but could leave things a little under seasoned. Typically, I remember to add a little extra sea salt to make up the difference, but for some reason I did not think of it tonight.

Overall, this was very, very, very, very, very, good. I was just not at the top of my game tonight. I think if I made it properly, it would have been fantastic. This is definitely another hit, and I will make this version again.

The Result: Chocolate Chunk Banana Bread

Eh. This turned out okay. Kinda boring, but that may have something to do with the insufficient chocolate chunks/chips in my bread. I think it will be good for breakfast with a wee smidgen of butter and some cinnamon-sugar sprinkled on the top. Not bad, but not really noteworthy either. I did have an issue getting it out of the loaf pan in one piece, so I have to take away points for that. I am glad I am not taking it anywhere, because the bottom is kind of a mess. I smushed the corner that stuck in the pan back to the loaf, so I am hoping that it somehow magically adheres during the rest of the cooling process.

I probably will not make this version again. I have had greater success with other recipes that I have tried in the past, that were probably just as easy. This was perfect for a quick fix use of my bananas, but nothing more.

Pioneer Woman's Favorite Enchiladas

As per my everyday routine, I was perusing the Pioneer Woman's website and found these beauties. I had to push the rest of my dinner plans back, so I could make these enchiladas without delay. I figured they fit in with my Mexican food kick, and I have all the ingredients...really it would be a crime not to make these little lovelies. Man oh man, these look delicious. Once again, the photos on PW's website had me drooling. This woman is a fabulous cook. Sigh. Maybe I can be more like PW when I grow up.

PW’s Favorite Enchiladas:

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro


Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Chocolate Chunk Banana Bread

I had some really, super-ripe bananas that were on the brink of prudent usability. I hated to waste them, since they were nice,large bananas...and I hate throwing away food. I think of tossing food as a personal defeat; especially an item that can be re-purposed pretty easily, like bananas. So, I scoured my cookbooks for a new recipe and came up with this one. It is from the first cookbook I ever purchased on my own, called Great American Favorite Brand Name Cookbook. It is one of my favorites, because it was the first cookbook I ever really used as an adult. It basically taught me how to cook. Sadly, it is now out of print. There is a second volume out there, as well...but I think that is out of print, too. Once in a while, I can find them both on the 'used books' section of amazon.com, but not too often. One of these days, I need to track down the sequel and purchase it to make my set complete.

This recipe is super-easy, and looks pretty good. I did not have any walnuts or pecans (traditional banana bread nuts), so I used unsalted peanuts for the 'nut' portion of this recipe. Also, I had a bag of chocolate chips in my pantry that I thought was half full...but it turns out someone in my house has been snacking on them. I literally had 10 chips left. Oh well. I used them any way, even though the quantity I had was no where near the 4 ounces that the recipe called for. I did compensate by adding extra nuts, so I hope it all works out.
This will be nice to have on hand for breakfast this week. My husband and son both adore banana bread, so I hope this recipe turns out okay. I was going to bring it to my MOMS Club, Mom's Night Out function this week...but I think I will come up with something a little less experimental. I will let you know how it turns out.

Chocolate Chunk Banana Bread

Ingredients:
2 eggs lightly beaten
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 package (4 ounces) Baker's German Sweet Chocolate coarsely chopped
1/2 cup chopped nuts


Directions:
Heat oven to 350 degrees F. Stir eggs, bananas, oil and milk until well blended. Add flour, sugar, baking powder and salt; stir until just moistened. Stir in chocolate and nuts.

Pour into greased 9x5 inch loaf pan. Bake for 55 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan to cool on wire rack.

The Result: Seared Salmon with Spinach and Creamy Peppers

Oh MAN! This was fantastic! A little involved, but totally worth it. I am talking high-end resturant quality. I was not sure what to expect with the sauce, so I was a little nervous. I just could not imagine what the flavor combination would taste like in reality, especially paired with the salmon. I am glad that I stuck with it, because it was a totally unexpected flavor, in the best possible way. I usually can imagine what things taste like, just by reading the recipe...but not on this one. I was very pleasently surprised!!!
Aside from the sauce, the pan-seared salmon itself was awesome. The texture was amazing. The fish preparation part was truly a simple method. Just salt, pepper, and a little oil, in a hot skillet. The outside of the fish got a nice brown, slightly crispy (but not overdone) crust to it, and the inside was perfectly flaky. My husband said that if all fish was prepared like this, he would be a 'bigger fish fan'. Trust me, that is a ringing endorsement. My husband does not like a whole lot of fish, so it is always a bit difficult to get him on board with new fish recipe. My son also loved it. Yes, a 2 & 1/2 year old will eat salmon...if you call it "pink meat". I was a little nervous that he was not going to go for fish for dinner,especially since we watched Finding Nemo after nap time today. I really kinda skirted around calling it by it's proper name tonight, for the benefit of peace at the table. Afterall, "fish are friends, not food".

I made a couple of changes to the sauce, just because I had some things that needed to be used up. I added a pinch of cayenne pepper, because the chiles I got were not all that spicy. I also added 1 whole green onion, a pinch of salt and pepper directly to the sauce, and about 1/2 cup of fresh cilantro. Seriously, I went back for seconds on the sauce. I used frozen spinach that I just thawed and squeezed out the excess water. Right before serving, I combined the spinach and sauce as the directions indicated. It thickened and behaved exactly as it was supposed to, and I was a happy girl.

I am going to stick to my modified version of the sauce when I make this dish again. It was perfectly suited to our tastes.

I plated this meal, as shown in the cookbook, by making a bed of sauce and placing the fish on top of it. The presentation was very appealing...again, I think it was resturant quality. It was very pretty, with nice contrasting colors. I served it with my baked/microwaved potatoes and the leftover green beans, which both went very nicely with the main event. Everything turned out so, so good.

I give this dish high marks. I would recommend trying it if you are a fan of both salmon and Mexican food flavors.

Seared Salmon with Spinach and Creamy Peppers

I am continuing my Rick Bayless recipe bonanza (can you call something a bonanza after only one other consecutive occurrence???). I am seriously thinking about making recipes from Mexican Everyday, everyday this week. That would definitely qualify as a Bayless Bonanza. I am not committing to anything yet, but we will see how it goes. I like to surprise myself. Also, I have a butt-load of tortillas that I really can't freeze. I predict that you will be seeing a lot of Mexican food in the near future.
So, without further ado...here is another Bayless creation from my favorite cookbook. I think I will serve this dish with either baked (really microwaved) potatoes or wild rice pilaf. I will decide which one it will be, when I start cooking. I have to see what I am in the mood to make, since one is more labor intensive than the other. If my side dish turns out to be anything exciting, I will post a separate recipe. We also have a few leftover green beans, which will make their way to our table tonight, too. This seems promising, and Rick has never disappointed me.

SEARED SALMON WITH SPINACH AND CREAMY ROASTED PEPPERS
Salmon con Espinacas en Crema Verde
SERVES 4

Ingredients:
2 fresh poblano chiles
10 ounces cleaned spinach (about 10 cups)
3 tablespoons vegetable or olive oil
3 garlic cloves, peeled and halved
1 to 2 tablespoons masa harina
1 1/2 cups milk, plus a little more if needed
4 4- to 5-ounce (1 to 1G pounds total) skinless salmon fillets
Salt and ground black pepper

Directions:
1 Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel, and let cool until handleable.

2 Place the spinach in a microwaveable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high (100%) until completely wilted, usually about 2 minutes. (If your spinach comes in a microwaveable bag, simply microwave it in the bag.) Uncover (or open the bag) and set aside.

3 Turn the oven on to its lowest setting. Heat the oil in a very large (12-inch) skillet, preferably nonstick, over medium. Add the garlic and cook, stirring regularly, until soft and lightly browned, about 4 minutes. Using a slotted spoon, scoop the garlic into a blender. Set the skillet aside.

4 Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Roughly chop and add to the blender, along with the masa harina and milk. Blend until smooth.

5 Return the skillet to medium-high heat. Sprinkle both sides of the fish liberally with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2 to 3 minutes. Use a spatula to flip the fillets, and cook until the fish barely flakes when pressed firmly with a finger or the back of a spoon (you want it slightly underdone), usually a couple of minutes longer for fish that's about 1 inch thick. Using the spatula, transfer the fish to an ovenproof plate and set in the oven.

6 With the skillet still over medium-high, pour in the poblano mixture and whisk until it comes to a boil and thickens, about 1 minute. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend the flavors. If the sauce has thickened past the consistency of a cream soup, whisk in a little more milk. Taste and season with salt, usually a generous H teaspoon. Add the spinach to the sauce and stir until it is warm and well coated with sauce.

7 Divide the creamy spinach among four plates. Top each portion with a piece of seared fish. (Or, if it appeals to you more, spoon the sauce over the fillets.) Serve without delay.

The Result: Green Chile Chicken Soft Tacos

Bienvendidos! After several thorough hand-washings, I am feeling a little more level this evening. I am still reeling from the assault on my senses that was the Mexican grocery store experience. I am almost back to normal, but for some reason I now have a strange desire to keep a fighting rooster as a pet/roommate. Huh.

So, we thought the Green Chile Chicken Soft Tacos were awesome! Everyone here could not get enough of them. I did not think they were all that spicy, but my perception of what is spicy and what is not spicy is very skewed. My husband thinks that there is something wrong with me...especially when I drink hot sauce straight from the bottle. I have issues. Anyway, I will definitely make these again since they were a huge hit at our house.

Green Chile Chicken Soft Tacos

So, I am back to recipe stalking my friend Claire. She had this dish a few nights ago, and said that she really liked it. Although, her husband claimed it was a bit too spicy. HA! I laugh in the face of spicy...I scoff at spicy....I revel in spicy! Double HA! What I am trying to say, is that we like really spicy food. It is originally from my new favorite cookbook/chef Mexican Everyday by Rick Bayless. I think I have sufficiently covered my Rick Bayless fanaticism in the past...so we will move on.

I scored some fresh, still-warm-when-I-bought-'em, corn tortillas today. They will be perfect with this meal. I am contemplating eating one right now, straight out of the bag...but I am trying to practice a little restraint.
The above-mentioned Claire and I took a trip into the ghetto this afternoon to go to the local, Mexican grocery store. I think we were a little over confident, because it was somewhat scary. It was like taking a trip south of the border. I expected to see Federales standing by the meat counter. This place made Walmart seem like a Macy's.
Speaking of the meat counter...there was a certain odor that smelled a little too native for my liking, and there was a whole cows' head on display...sans fur. It was not too far down from the pork chorizo I purchased in the meat case. Let me tell you, it was like a train wreck...I could not stop staring at it! Yup, a whole cows head...with eyes, and teeth and everything. That was almost a little too close to the food chain for us. I thought pregnant Claire was gonna lose it. As a prissy American, I prefer to think of my meat wrapped in foam trays and cellophane; not with teeth and eyelashes. Anyway, other hijinx ensued. There was a definite language barrier, as was evident when I tried to purchase fresh cheese. I tried to brush up on my conversational Spanish before our trip, but it was not enough. I got my cheese and I think I may have insulted the cheese ladies' mother in the process. To be fair, there were some really good deals, and they had a lot of Hispanic specialty items that I would not be able to find anywhere else (well, duh). But, seriously, I thought the Border Patrol was going to check our papers as we left the market.

Needless to say, I was so impacted by my cultural experience today, I decided to celebrate my life lessons in diversity with some tacos for dinner! Ole`!

Green Chile Chicken Soft Tacos

Ingredients:
2 large fresh poblano chilies
2 Tbsp vegetable or olive oil (divided use)
1 large white onion, sliced 1/4 inch thick
Salt
1 pound boneless, skinless, chicken breast halves
Ground black pepper
3 Tbsp fresh lime juice
2 garlic cloves, peeled and finely chopped or crushed thru a garlic press
12 warm corn tortilla, store bought or homemade
3/4 cup roasted tomatillo salsa, guacamole, or bottled salsa or hot sauce, for serving.

Directions:

Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel, and let cool until you can handle them.

Turn on (or adjust) the oven to its lowest setting. Heat 1 Tbsp of the oil in a very large skillet over medium high. Add the onion and cook, stirring frequently, until golden but still crunchy, 4-5 minutes. Scoot into a heatproof serving bowl, leaving as much oil as possible in the skillet, and slide it into the oven. Set the skillet aside.

Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Cut into 1/4-inch strips and stir into the onions. Taste and season with salt, usually a generous teaspoon. Return the bowl to the oven.

Sprinkle both sides of the chicken generously with salt and pepper.

Return the skillet to medium heat. Add the remaining 1 Tbsp oil. When the oil is hot, lay in the chicken breasts. Brown on one side, about 5 minutes, then flip and finish cooking on the other side, about 4 minutes more. When the meat is done, add the lime juice and garlic to the skillet. Turn the chicken in the lime mixture for a minute or so, until the juice has reduced to a glaze and coats the chicken.

Cut the chicken breasts into 1/4-inch strips and toss with the onion-poblano mixture. Taste and season with additional salt if you think necessary. Serve with the warm tortillas and salsa, guacamole, or hot sauce for making soft tacos.

Jen's Notes:
I think there is one thing that needs to be clarified with this recipe, which has to do with removing the skins on the peppers. I took a Mexican cooking class a while back, and they taught me how to do it a bit differently. I roast mine over the open gas flame on my stove (as indicated). However, instead of covering with a towel, I learned that you place the roasted peppers in a glass bowl and cover tightly with plastic wrap. This allows the residual steam and heat condensation to loosen the pepper skin, making it much easier to peel. After you let them sit for about 15-20 minutes, the skin will just rub off with your fingers (or a paper towel) and they will not be too hot to handle. It is important to not rinse with water or rub all the black char off, since it lends flavor to your dish.
Claire mentioned having trouble with the chiles, and I blame the above instructions. I think the directions written in this recipe, for this method, is certainly not the easiest way peel these chiles. What can I say...Rick Bayless is not perfect...but his flaw only makes me love him even more.

Super Easy Sloppy Joe's

I never thought to make Sloppy Joe's from scratch, until my friend Jen A. told me that she does it all the time...with much better results than the stuff from the can. Growing up, I only had the canned sauce version...never from scratch. Don't worry, I was not deprived. My mom cooked plenty of other things from scratch, just not Sloppy Joe's. It never occurred to me that making your own sauce would be almost as easy as opening up the can, but much more tasty and satisfying.

Jen A. gave me her recipe, but I had to mess with it. I can't leave anything the way it is...it must be my artistic side coming out. I took her basic principle, then I added some various ingredients that I found in other Sloppy Joe recipes. I love to play with flavors, and I wanted to incorporate some items that I love into this dish (for example Dijon mustard...seriously, mustard and white wine...I could drink it as a beverage). So, below is the combined version of the Jen A./Jen B. Sloppy Joe mind-meld.
We are going to have some frozen, steamed broccoli and leftover Potluck Potatoes, as side dishes. Yum! I love Sloppy Joe's and I cannot wait for dinner.

Thanks Jen A. for a great idea!

Super Easy Sloppy Joe's

Ingredients:
1 lb ground beef
1 T onion, chopped
1 tsp salt
1 T vinegar or Worcestershire
2 T prepared mustard
2 T sugar or brown sugar
1 C ketchup
Onion powder to taste
Garlic powder to taste
1 Green peppers, diced (optional)
2 T water (if needed)
1/4 cup Beef or chicken broth (for extra liquid)
1-2 T Heinz 57
1-2 T Dijon Mustard to taste
6-8 hamburger buns

Directions:
Brown ground beef and onions; drain. Add remaining ingredients and simmer. Serve on buns. Super easy.

Jen's Potluck Potatoes

Not much commentary on this one; except to say that these potatoes are so good they feel wrong!

Jen's Potluck Potatoes

Ingredients:
2 lb. bag of diced, frozen, country-style potatoes
1 cup shredded cheddar cheese, divided
1 cup sour cream or plain yogurt
1 can of Cream of Chicken soup
1/2 yellow onion, diced finely
1 Tablespoon of dried, minced onion
1 teaspoon of paprika
1 teaspoon of garlic powder
1 stick of melted butter
Salt and pepper to taste
Cooking Spray

For topping:
1/2 cup of crushed corn flakes
1/2 cup of crushed plain, potato chips
4 Tablespoons of melted butter

Directions:
1) Coat 9 x 13 glass casserole dish with cooking spray and set aside.
2) In a large bowl, combine diced potatoes, sour cream, 1/2 cup of shredded cheese, soup, yellow onion, dried minced onions, garlic powder, paprika, melted butter, and salt and pepper to taste.
3) Once thoroughly combined, spread in an even layer in the casserole dish. Sprinkle remaining 1/2 cup of shredded cheese on top.
4) For topping: In a separate bowl, combine crushed potato chips, crushed corn flakes, and melted butter. Sprinkle mixture evenly over top of potatoes and cheese.
5)Bake at 350 degrees, for 1 hour (uncovered).

Saito Chicken

This is one of my favorite chicken-on-the-grill recipes. Actually, it is a marinade. It comes to me from my friend Claire, who introduced it to me on a trip to San Diego. On that trip, we took turns making dinner and this was Claire's offering. It was awesome! Since then, I have made it several times...all with great results. It is completely easy and totally delicious. Tonight, I have whole chicken legs and thighs that I am going to try it on. I think I may loosen the skin on the chicken so the marinade really soaks into the meat. Then, when the husband gets home, he will just throw 'em on the grill.

I think I will serve this dish with my glazed carrots, since I still have quite a few from my 5 pound bag. Also, I am going to make funeral potatoes (as my friend Laura calls them). I am not sure what the real name of these potatoes are, but they are very yummy and chock full of calories. I have tweaked the recipe some by adding/changing ingredients...so I think I will rename them Jen's Potluck Potatoes...that just sounds a little less morbid. I am sure that most of you have had them before, because they are a traditional, pot luck favorite (although mine are amped up just a bit).
These potatoes feature my one of my favorite foodstuffs....canned, processed soup! Okay, so sometimes I will admit I like canned soup in recipes. BUT...I hate that I like canned soup in recipes! The food snob side to my personality fights with the normal, rational, frugal, mom-on-a-budget side, when in comes to cheap, processed foods (canned soup falls under that category). I hate admitting that I use them...but, when I do...oh, man they are good. I will do a separate post for the funeral...er, I mean...POTLUCK potatoes. I slightly resent loving them so much. I know that does not make much sense. What can I say, I am a mystery, wrapped in an enigma, tucked inside a paradox.

Saito Chicken

Ingredients:
Chicken parts of your choice
1/2 c. oil
1/3 c. lemon juice,
1/4 c. soy sauce
1 or 2 crushed garlic cloves
1 tsp. ground ginger
salt and pepper to taste

Directions:
Mix and pour over chicken. Let marinate at least an hour, flipping chicken after 30 minutes. Grill 5-7 minutes each side on medium heat OR until no longer pink in middle.

The Result: Torta Rustica

Good. Really good...for glorified quiche. The flavors were solid, maybe a little boring, since I have a frittata recipe that is similar (without the chicken), and I have a better spinach quiche recipe (again, without the chicken). Considering the amount of work that went into this dish, I don't necessarily think it was worth the effort. It was tasty...but not 'over-the-top-pee-your-pants-in-ecstasy-despite-all-the-hard-work' fantastic. Overall, we agreed that we would eat it again, but felt that it took way too much time to prepare, cook, and cool. All in all, I would say a little underwhelming...but not bad by any means.

I thought the puff pastry was going to give me a greater effect...more bang for the buck, so to speak. However, all it did was add more time to the cooking process; without much of an improved flavor/texture. Regular quiche crust would have been about the same, in less time.
Seriously, we did not eat dinner until after we put the boy to bed. Don't worry, my son ate at his regularly scheduled dinner time...but he just had dino nuggets, Elmo crackers, and applesauce instead of Torta Rustica.

I really tried not to deviate too much from the suggested recipe. I did throw in some sharp cheddar cheese (with the other recommended cheeses) just for kicks. I used jarred roasted red pepper, which is not all that noteworthy. I almost added onion, but I controlled myself. Although, some caramelized onion would have worked in this recipe.

I was happy that is was very filling and familiar; but it certainly was not anything new or different. It was fairly labor intensive, especially since my two similar recipes are just as good...with way less work involved. I could just add chicken to either one of those meals and have it be just as satisfying. I think it was too much trouble for the end result being glorified quiche. Needless to say, I probably will not make this dish again.

Torta Rustica

I have to try this recipe because the title sounds fancy. It sounds very sophisticated and Italian. Kinda like something that you would find down at the Olive Garden. Yeah, I know....not just fancy, but fancy schmancy. We all know that the Olive Garden serves up serious Italian cuisine. I saw on the TV that they have their own cooking school in Tuscany and everything (is there a Tuscany, Iowa???). I also hear that the greatest of chefs have trained there...you know, like the famed Chef Boyardee!!!! I don't want to name drop, but sometimes I just can't help myself. I can only dream that this comes close to the bagged, flash frozen/reheated, processed, goodness that Olive Garden serves up. You know, like a fine wine cooler or aged Velveeta. I have high hopes. After all, I did get this recipe off the Pepperidge Farms website. Talk about fancy schmancy! We may have to use real tableware...no paper plates for us tonight! Although, I really enjoy the versatility of the plastic spork (I hear that you can make a prison shiv out of 'em)...but that is a topic for another time. I can't wait to sit around and pick my teeth after this meal!

Okay, so I am poking fun at Pepperidge Farm (and possibly the Olive Garden). However, I have gotten a few tasty recipes from their website. I always feel a bit whisky-tango when I have to employ the use of Kraft foods, Pepperidge Farm, Campbell's Soup, or any other name brand grocery store item/recipe. I don't know why. Some of them are really good. Some of them taste like feet. So, why not roll the dice every once in a while? Okay, so I have never really tasted feet...but I can only imagine they have a hint of Cream of Chicken soup to them.

I have all the ingredients on hand for this recipe, and actually, I had it saved in my archives for about a year now. It looks like it could be good. I mean really...how bad is anything with puff pastry. What the heck...I will give it a whirl.
The original recipe calls for some lunch meat turkey, and that just does not sound good to me. So, I am going to substitute cooked, boneless, skinless chicken breast. I typically just season the chicken with salt, pepper and olive oil and then broil for about 7-9 minutes. The chicken ends up juicy and flavorful, without being too aggressive. This method works great, and can be adapted to any dish that requires cooked chicken. Also, I am going to use EggBeaters to make this concoction a little healthier. I will let you know how it all comes together.

Remember, dear blog readers..."if you are here, you are family". (PS-That is the Olive Garden slogan).


Torta Rustica

Ingredients
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
7 eggs
1 tbsp. water
2 tbsp. olive oil
2 pkg. (10 ounces each) frozen chopped spinach, thawed and well drained
2 cloves garlic, minced
3 cups shredded mozzarella or fontina cheese (12 ounces)
12 oz. sliced deli smoked turkey OR SUBSTITUTE COOKED CHICKEN
1 jar (16 ounces) roasted sweet pepper, drained and patted dry
1/2 cup shredded Parmesan cheese

Directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Stir 1 egg and water with a fork in a small bowl.

Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Add the spinach and garlic and cook for about 5 minutes or until all the liquid has evaporated, stirring constantly. Cool.

Beat the remaining eggs in a large bowl. Heat the remaining oil in a 10-inch skillet over medium heat. Add the eggs. Cook, lifting the cooked portion at the edges with a pancake turner, tilting the pan to let the uncooked mixture flow underneath. Cook for about 1 minute or until no visible liquid egg remains and omelet is firm. Set aside and cool completely.

Heat the oven to 375°F. Unfold the pastry sheet on a lightly floured surface. Roll the sheet to a 14-inch square. Place the pastry into a 9-inch springform pan, pressing the dough against the sides, and letting the excess pastry hang over the edges. Brush with the egg mixture. Layer half of the mozzarella cheese, half of the turkey and half of the peppers. Spread with half of the spinach mixture and top with the omelet. Repeat the layers, starting with the spinach, then the peppers, the turkey, the mozzarella cheese and the Parmesan cheese.

Roll out the remaining pastry to about a 10-inch square and place over the filling and gently press to the bottom pastry. Trim any excess pastry from the edges and set aside. Fold the top pastry over the bottom and press the edges to seal. Cut reserved pastry trimmings with a knife or cookie cutter and place on top. Brush with the egg mixture.

Place the pan on a shallow-sided baking pan or wrap the bottom of pan with a double thickness of foil.

Bake for 45 minutes or until golden. Cool the torta in the pan for at least 30 minutes. Remove the sides of the pan and serve warm or at room temperature.

Make Ahead Tip: Prepare, bake, cool and refrigerate the torta up to 24 hours. Let the torta stand at room temperature for at least 30 minutes before serving.

The Result: Limon Chicken

Well, it did not stink. In fact, it was pretty okay. Not fantastic...but decent. There are a couple caveats that I need to explain. First, it was lemony. The original recipe called for 1 cup of lemon juice, and I cut it down to 1/2 cup. Even reduced by half, I think that it could be cut down further to 1/3 cup with maybe another 1/3 cup of chicken broth. When I first tried it, I thought that the lemon flavor was a bit too sharp, but then as I got further into the meal, I revised my opinion. It seemed that as the dish cooled, the lemon got less and less stringent. By the time we were finished eating, I actually really liked the flavor. That brings me to my second point...I would let this dish rest at least 5 minutes before serving. Letting it cool, definitely mellowed the whole thing out some. My last bite was sooooo much better than my first bite. I did not use 2 pounds of onions, either. I used 2 whole, sliced onions instead. Two pounds of onions seemed excessive. Maybe there was some correlation between having a large amount of onions and less of a lemony flavor????? I don't know. I did not have two pounds of onions, and even if I did...I would not have risked them is such an experimental dish. Also, I added a pinch of sugar to help counteract the acidity and caramelize the onions. I did use 3 tablespoons of green chiles, which was good...no complaints there.

I served this meal with steamed green beans, and baked potatoes. Overall, I think I will try this dish again...but I still need to tweak it some. It certainly is a long way from fabulous, but it has potential. I think I will at least try it one more time, with some more changes.

Limon Chicken

I am compelled to try this recipe, even though there were very mixed reviews on foodnetwork.com. This recipe comes from Ingrid Hoffman, who seems to be either loved or hated...judging by the comments left about her and her show. Now, I have made a couple of her dishes in the past that were really great. I am less confident about this one, since the reviews range from saying that "this dish isn't fit for a dog" to the opposite of "it is the best thing since sliced bread". Nevertheless, I am feeling adventurous and I have everything on hand. Really how bad could it be???? Okay...it could be bad. BUT, it could be good. I am pinning my hopes on the good reviews. The people that liked it, REALLY liked it. Although, they could be paid Food Network marketing employees. If it is terrible I will send the husband out for a $5 pizza.

Based on several reviewer comments I am going to change her original recipe, to what makes sense to me. I think part of the problem that people had with this dish may have been that the recipe was poorly written. Some of the ingredient quantities sound way off to me. I will just tweak the quantities to what I think they should be...and that is what I will post.

Here is a tangent: I think the people who followed the written recipe to the letter, were the ones that were disappointed. Seriously, the original recipe calls for 1/3 cup of oil to saute the chicken. Then, people complain that it was too greasy. Well, duh. Anyone who cooks can see that 1/3 cup of oil would be way to much to saute some chicken breasts. Okay...granted if you don't cook that much, of course you would follow the recipe exactly...I get that...AND the recipe is (like I said before) obviously badly written. But these people start their reviews by saying, "I am an experienced cook...". Uh, no your not. If you were "an experienced cook", you would use common sense. Ugh. My opinion is that a recipe is a guide, not an end-all-be-all rule. Following a recipe should not entail shutting off your brain. If something seems a little iffy, then fix it to how you like it or leave it out or do a substitution. Okay, lecture over. Sheesh.

Sorry, I think I am overly cranky today. If this recipe still stinks after I play with it, then I will have to admit that I am wrong. Hopefully, it will not stink. I will let you know. I think I will serve this with either potatoes or rice, and maybe a spinach salad. Are you excited???? I know I am.


Limon Chicken

Ingredients:
4 boneless, skinless chicken breasts halves
Salt and pepper to taste
1-2 Tablespoons of vegetable oil to coat pan and saute chicken
1 teaspoon minced garlic
2 pounds yellow onions, halved and sliced
3 tablespoons diced green chiles
½ cup freshly squeezed lemon juice

Directions:
Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side.
Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes.
Season with salt and pepper, stir in the yellow chile and return the chicken to the pan.
Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through.
Add the lemon juice and cook another 10 minutes, to allow flavors to meld.

The Result: Korean Sesame Beef Lettuce Wraps

The Korean Beef Lettuce Wraps were good. Not fantastic, but good....a solid choice. I am definitely going to make these again, with a couple of minor changes. First, I think I used the wrong type of lettuce. The butter lettuce did not give a satisfying crunch, and the leaves themselves were a bit small. I think that plain, old, iceberg lettuce would have been much better. The kimchi was very, very good. I have never had it before, and I was not sure what to expect. I was pleasantly surprised. It has a very unique flavor that was not overpowering. It paired well with the beef. From my understanding kimchi can be quite spicy hot. The type that we found was fairly mild, but had a nice bite to it. I actually would have enjoyed more spice to this dish. I think next time I will put red pepper flakes in with the beef mixture. The beef was very tasty, and I especially enjoyed the addition of the toasted sesame seeds. I ended up using a white medium grained rice that was just okay. It was stickier than long grain, but got a little too mushy. I think next time I will stick to a long grain rice because the texture is so much better.

This recipe is worthy of having again. I love that this meal was healthy, but still filling. I really did not have to serve side dishes, because the wraps themselves were pretty nutritionally balanced. The husband really liked it a lot, but agreed it needed some minor tweaking. The kimchi we bought has an expiration date of 11/08, and we have half the jar left. Based on that info, I predict that you will see this dish posted again soon.