Tag Archives: Recipe

Roasted Herb Chicken and Roots

Roasted Herb Chicken and Roots

  • Servings: 2
  • Difficulty: easy
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Roasted Herb Chicken and Roots
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This recipe is deliciously simple and sadly boring. It is gluten free, clean, Paleo etc.. It’s healthy and passes almost any diet tests. Roasting fresh food is just delicious. It just concentrates flavors while creating great textures from crunchy to pillow soft. Everything on the plate was 100 natural and either raised or grown without chemicals or additives. I added Zucchini but didn’t like it as well as the carrots and potatoes. Just preference.

Ingredients:
2 air chilled chicken breasts
Several Carrots
1 zucchini
handful of potatoes
Fresh rosemary and Thyme minced
juice of a lemon

Directions:
Preheat your oven to 375 degrees and on a sheet tray add your washed and prepped carrots, potatoes and zucchini.
Squeeze the lemon juice over everything. A few glugs of olive oil (optional). Top with minced herbs, Kosher salt and fresh black pepper.
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White Bean Chicken Chili with Polenta Croutons

White Bean Chicken Chili with Polenta Croutons

  • Servings: 10-12
  • Difficulty: easy
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White Bean Chicken Chili with Polenta Croutons
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Tonight I made a white bean chicken chili and it was glorious. Salty with some mild heat from the green chilies and freshness from the cilantro. I was going to do a mexican lasagna but last minute decided to forgo the cheese and noodles for a soup and I am glad I did.

With my soups I like a cracker, piece of bread or crouton. I thought polenta would add a touch of sweetness to it. I bought one of those store bought logs instead of making it fresh and that was a visual mistake. I wanted to add some cheddar to it so tried to food process it and I couldn’t get them to bind so I added some sour cream. I formed them and put them on high heat and they turned to goo. So I ended up just making one big blob and put a crust on both sides. So while ugly the polenta was a perfect complement to this soup. Next time I will make it fresh and bake it off in the oven.

Ingredients:
2 rotisserie chicken breast diced
1 onion diced
2 cloves of garlic diced
2 cans of rinsed White Beans
2 4oz cans of diced green chilies
1 head of cilantro
2 cartons of Chicken Broth
1 tbs of cumin
1 tbs of chili powder
3 tsp of oregano

Store bought Polenta combined with cheddar and sour cream and fried as delicious but hideous blob.


Instructions:

1. Prep Dice your onion, cut your chicken, open your cans of beans and green chilies, dice your cilantro.

2. In a large pot on medium heat add some olive oil and drop in your diced onions and cook them until they are soft and translucent. Next add your chilies and minced garlic. Now add your spices and let them bloom for one minute.

3. Next add your chicken stock, chicken and beans. Simmer for 30 minutes and then add your chopped cilantro.
Serve in a bowl and top with your fried polenta croutons.

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Sloppy Bao Sandwich “Baoquette”

Sloppy Bao Sandwich

  • Servings: 2
  • Difficulty: easy
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Sloppy Bao Sandwich
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I spotted this Martha Stewart recipe for a simply but unique Sloppy Bao Sandwich that looked pretty interesting when trying to scratch that sandwich itch. I have mentioned it various times that I have some sort of gene for Asian/Eastern food. I just love their balance of spice, sweet and tangy.

Think of a sloppy joe with a “hmmm” factor to it. The punch of basil through that meaty savory slop with the chew of the bread is a perfect bite. I think I would adjust the ketchup and dijon mustard down a notch. I totally get using mustard and ketchup in BBQ sauces or on burgers and dogs but I thought they elbowed their way to the front versus harmonizing with the rest. It’s used to speed it up but I think I would have pulled them down and added tomato paste to replace some of the sweet with savory. All that said, it’s’ a good and fun sandwich.

Adapted from Martha Stewart
Ingredients:
1 lbs of lean ground beef, pork, turkey or chicken
1 baguette
2 tbs of minced shallot
1 clove of minced garlic
8-10 leaves of fresh basil
1 jalapeno sliced (optional)
3/4 cup of Ketchup
3 tbs of dijon mustard
1 tbs of tomato paste
1 tbs of fish sauce
2 tbs of red Thai-curry paste
1 tsp of brown sugar
Kosher salt to taste

Directions:
1. Super easy. In a skillet on medium heat add your protein and onion and cook until browned. Then add the garlic and let it cook for one minute before adding the rest of the ingredients and stir until combined. Turn to low and let this simmer stirring occasionally for about 15 minutes. IMG_0559

2. Split and toast the baguette for about two or three minutes. Fill your baguette with your meat mixture and top with jalapeno, cilantro, basil or even some cabbage. Enjoy.
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Chicken Club Sandwich with Herb Goat Cheese

Chicken Club Sandwich with Herb Goat Cheese

  • Servings: 2
  • Difficulty: easy
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Chicken Club Sandwich with Herb Goat Cheese
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This was a terrific sandwich. The soft sourdough bread with crispy bacon, tender chicken breast, balsamic marinated heirloom tomatoes complimented with tangy and herbaceous goat cheese. Very simple but one of those meals where you think “wow why don’t I have this once a week”. You could serve it hot, room temperature or even cold.

Ingredients
Fresh Sourdough Bread
3 strips of bacon
2 chicken breasts (pounded to even thickness)
1-2 heirloom tomatoes
3 tbs of goat cheese
Fresh thyme
Fresh Basil
Dukes Mayo
Kosher Salt

Directions:
1. In a medium-low heated cast iron skillet add your bacon. The trick is to go low and slow to properly render out the fat and to crisp it perfectly. It shouldn’t curl up on you. If it does turn your heat down. When cooked remove and place it on paper towel.

2. Lightly salt and pepper your chicken after you pounded it so that it is a consistent thickness. This will ensure it cooks evenly and stays juicy. Place the chicken right into the pan you were using for cooking the bacon. When done let it rest and slice thinly against the grain. IMG_0394

3. While your chicken is cooking. Take some goat cheese and add chopped basil and thyme. I heat it in the microwave for 5 seconds to blend it easier. Let it come to room temp and you can skip that step. Also slice your tomatoes, salt them and place on a paper towel. The salt will draw out the moisture and aide the balsamic vinegar in soaking into the tomato. After about 5 minutes dab with paper towel and drizzle balsamic vinegar on your tomatoes. IMG_0393

4. Slice your bread. Put Dukes Mayo on one slice and goat cheese on the second slice. Add chicken, then bacon and top with your tomato. Enjoy. IMG_0397</aIMG_0400>

BBQ Pulled Pork Sandwich with Potato Salad

BBQ Pulled Pork Sandwich with Potato Salad

  • Servings: 2
  • Difficulty: easy
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Despite being from Texas and biased towards beef BBQ, I enjoy pulled pork with tangy sauce equally as much. I actually tend to eat it more often than beef. Given it’s just the two of us I used a cut of of tenderloin over the Pork Butt which has much more fat and flavor. After about 6 or 7 hours in the crock pot this beauty is falling apart at the slightest attempt to turn it or remove it.

So before sandwich assembly I took the pulled pork and flashed in a pan on medium heat to put a little crust on it and to further marinate it in my Woody’s Smokehouse BBQ sauce. I also added a smidgen of vinegar and mustard to it for extra tang. Lastly, I topped it with some cabbage based slaw and also made a tasty potato salad. Good eating.

Ingredients
Pork Butt or untrimmed tenderloin
buns with butter
1 cup of Apple Juice
1 cup of BBQ Sauce
4 tbs of Apple Cider Vinegar
1 beer
Chicken Broth to top

Spice Rub
1/4 cup of Kosher Salt
1/4 cup of brown sugar
2 tbs of sugar
2 tbs garlic powder
2 tbs onion powder
2 tbs paprika
2 tbs ancho chili powder
1 tbs of celery seeds
1 tbs of black pepper
2 tsp of dried thyme
1 tsp of cayenne pepper

Slaw
1 cup of packaged cabbage slaw
2 green onions diced
1 tbs of white vinegar
1 tbs of sugar
1 tbs of Dukes Mayo
Pinch of celery seeds
Kosher Salt and Pepper to taste

Potato Salad
3-6 Red Potatoes (quartered and par-boiled)
3 parts Duke’s Mayo and 1 part French’s Yellow Mustard
1 tbs of Sour Cream
4 green onions diced
1 tsp of celery seeds
2 tbs of minced pickled jalapenos
dash of Tabasco

Directions
1. Ideally you could put an hour of smoke on this pork but I took the lazy way out and used the crock pot. I rubbed my pork loin in the spice rub. That sounded odd. I then put it in the crock pot for 1 hour dry to bloom the the spices. Flipped halfway. I then added the wet ingredients and let it cook for 6 hours on high. IMG_0202

2. Potato Salad – I quartered my potatoes into equal sized pieces and put the into a salted pot of medium high heated water. I pulled them just before totally done because I knew they would continue to cook. I didn’t want them to soften up and turn into mashed potatoes. I let them cool and then added them into a bowl with the rest of the ingredients. Tasted and adjusted until satisfied and then put them back into the fridge to chill. IMG_0214

3. Put the cabbage slaw, minced jalapenos and green onions into a bowl and mixed in the wet ingredients with the sugar until I got the flavor profile. I wanted sweet but tangy to balance the meat which was savory but tangy.

4. To finish it off, I pulled the pork for two sandwiches and put it on the medium heated pan and topped it with some BBQ sauce, a punch of apple cider vinegar and mustard to bump up the tang. Served it on a butter toasted bun. This is important for structure but also I like that little crunch on the inside when eating it.
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Chicken Burrito with Buffalo Blue Cheese Slaw

Chicken Burrito with Buffalo Blue Cheese Slaw

  • Servings: 2
  • Difficulty: easy
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Chicken Burrito with Buffalo Blue Cheese Slaw
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Tonight we were watching the US open which was kind of cool that it was broadcasted in prime time given it was on the west coast. Lot’s controversy over the condition of the course which did look a lot like watching Armstrong blast his ball off the moon’s surface. The course was dry and hard as a rock which made for some interesting golf… part frustrating and part intriguing. Great story lines with Jason Day’s vertigo, Jordon Speith’s second major this year, DJ’s collapse and three putt on the 18th and of course Joe Buck on the mic.

To give a nod to the conflicting golf course, I decided to make a pulled chicken burrito but instead of going tex-mex, I would use blue cheese and buffalo cabbage slaw. Not what you expect when eating a burrito… confusing but tasty like that golf course. This burrito was consumed with our almost nightly Jack Daniels and Diet Cherry Dr. Pepper. I did ease up on making it a total buffalo blue because Jill doesn’t like too much buffalo sauce. Nice little dinner in a pinch.

Ingredients:
Cilantro
2 chicken breasts
2 cups chicken broth
1 beer
1 tbs cumin
2 tbs of chili powder
1 tbs onion powder
1 tbs garlic powder
2 tbs of Tabasco

Slaw
2 cups packaged cabbage slaw
1 jalapeno
3 tbs Duke’s Mayo
3 tbs of Sour Cream
1/2 cup of Blue Cheese crumbles
2 tbs of Franks Wing sauce

Directions:
1. Super easy. Poach your chicken with the broth, beer and spices. Cook in a pan on medium heat until tender. Shred with a fork and add it back into the broth to max out the flavor. IMG_0194

2. For the slaw simply seed and dice your fresh jalapeno and add half the wet ingredients and taste. Continue to add until you get the taste and wetness you desire. IMG_0192

3. Take your burrito sized flour tortilla and put a damp paper towel in the package and microwave for 20-30 seconds to soften it up. Add your slaw, then chicken and finally fresh cilantro. Fold in the side and roll it tight. I hit it the the microwave for 15 seconds before eating. IMG_0196</aIMG_0200IMG_0201>

Grilled Chicken with Arugula and Lemon Vinaigrette

Grilled Chicken with Arugula and Lemon Vinaigrette

  • Servings: 2
  • Difficulty: easy
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Grilled Chicken with Arugula and Lemon Vinaigrette
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Super easy and healthy chicken salad recipe that is great for a easy night recipe. Katie Lee has a new cook book coming out and made this on Foodnetwork’s “The Kitchen”. Jill commented that she wanted me to put that on the menu this week.

It’s very springy, light, bright and easy. You can whip this up in about 7 minutes. There is a technique called “Paillard” which is basically flattening the chicken to and even thickness so cooking is fast, consistent and juicy because you aren’t drying out 80 percent of the chicken to cook the thickest part perfectly. It’s always worth using this technique on any meat you can for consistent juicy proteins.

Ingredients: 2 people
2 Air Chilled Free Range Chicken breast
1 box of Arugula (8 cups)
Radishes
Red wine vinegar
Sugar
Walnut
Honey
Juice of half a lemon and zest
1/2 teaspoon of grainy mustard
1 tbs of Olive Oil
Dusting of Granulated Garlic, Pepper, Kosher Salt
Shaved Pecorino and Manchego cheese

Directions
1. Clean and slice radishes. Put them into a small bowl and cover them with white wine vinegar and then mix in about a tsp of turbinado sugar. Refrigerate. IMG_9910

2. Wrap your chicken in plastic wrap and with a mallet lightly pound the thick part of the chicken breat until the entire thing is the same thickness. Remove the plastic wrap and salt, pepper and garlic dust both sides of the breast. Bring a grill or grill pan to medium heat. When hot, add the breasts and cook about 4 minutes per side.

3. While your chicken is cooking, I heated up a small pan and toasted some walnuts. I removed them from heat and put them on parchment paper and covered in honey and let them cool. Top with a little Kosher salt.

4. Flip your chicken, and make your vinaigrette by putting your lemon juice, olive oil, grainy mustard in a bowl and whisk until incorporated. IMG_9911

5. Remove chicken and let it rest for a few minutes. Cut on the bias and plate the chicken. In a large bowl mix your greens and vinaigrette. Stir with tongs 20 times. Plate on top of the breast or next to it. Add your radishes and honey walnuts.
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Thai Pesto Shrimp with Rice Noodles

Thai Pesto Shrimp and Rice Noodles

  • Servings: 4-6
  • Difficulty: easy
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Thai Pesto Shrimp and Rice Noodles
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As I have mentioned before I read food magazines, cook books, blogs for inspiration and ideas. I gotta say Rachael Ray continues to surprise me with her recipes and ideas. They are often super easy but deliver on flavor as if they are twice as complicated. She can be campy and I don’t really watch her shows but I do subscribe to her magazine.

First off, I am not a huge shrimp fan but I saw this dish in her magazine that caught my eye. It wasn’t the picture or the title but one of ingredients. Peanut butter. I make this peanut thai chicken or turkey dish that I just love and it uses peanut butter paired with vinegars, soy and Sriracha. Jill likes noodle dishes and given it’s rice noodles and GF, I knew she would dig it too.

This dish was pretty darn good. It just works so perfectly together. Sweet from the peanut butter, fresh from the basil and cilantro, spice from Sriracha and then the texture of those noodles and shrimp. Comfort in a bowl. For those cooking for kiddos or boring palate friends/family/mates this could be a good one to use. You could sub chicken for shrimp but try not too unless you just hate shrimp. If you mildly like it, stay with it.

One note, I bought a bag of chopped kale and brussels sprouts to add but forgot it. I think it would be a great addition for more crunch. RR used iceberg lettuce in hers.

Ingredients
1 lbs of fresh shrimp (shelled, cleaned and split into half)
8 oz of Rice Noodles (find them in the asian section of your market)
Finely chopped kale, iceberg for some crunch

Pesto

1/2 cup of cilantro tops
1/2 cup of Thai basil (regular can be used too)
4 Thai chilies (seeded and spined)
3 cloves of garlic
1 inch of minced ginger
1/4 cup of Peanut Butter softened in microwave
1/4 of canola oil
2 tbs of fish sauce (extra splashes for the shrimp)
Juice of 1 lime
1 tbs of Sriracha (more if you want. I topped my bowl with the extra)
1 glug of soy
1 tbs of brown sugar

Reserve some noodle water in case you need to thin it out.

Directions:
1. Three basic steps..noodles, pesto and shrimp. Clean and peel your shrimp. Cut into two pieces vertically. Wash them and then add them to a medium heated skillet with a few splashes of fish sauce. They will turn pink and will curl up. They look ugly I know. Set aside to cool. IMG_9874

2. Cook your noodles according to the package and then wash them in cold water. Don’t forget to reserve some pasta water in case you need to thin out your sauce.

3. For the pesto add the herbs and fresh ingredients in a food processor and pulse until smooth. Add the peanut butter and then while the food processor is on slowly add your wet ingredients until smooth.

4. To assemble put it all in a low heated pot and stir until coated well. Right before serving if you want to add your lettuce or kale stir it in and serve immediately. It will wilt but you want it fresh as possible.
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Best Chicken Rice Casserole

Best Chicken Rice Casserole

  • Servings: 4-6
  • Difficulty: easy
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Best Chicken Rice Casserole
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When Jill and I were newly married we would “house sit” for extra money. Often times “house sitting” came along with kids. Jill worked in an affluent part of town. So we had so much fun staying the weekend in these mansions and seeing how “the one percenters” lived. We were broke but happy as clams. A weekend of free food while making money felt like we were scamming them. Most of the families were fabulous and given Jill was a teacher we could sign up for the better behaved kids. Only a couple times we regretted the assignment and we would have gladly passed on the cash.

So on one gig, we luckily scored a delightful house of happy kids. So one evening we entered the house full of fragrant food smells. A simple glass dish tightly wrapped in foil sat on the stove top. The kids were delighted and raved about chicken rice night. We unwrapped the foil and saw a pretty simple looking dish. However, following my first spoonful of that rice blew my mind. What the heck is this? How is this rice so full of flavor?

You basically lay down some bacon, put uncooked rice and chicken on top and then pour the wet ingredients so that covers the chicken and rice. The rendered bacon fat infuses into that rice and transforms it into something magical. The chicken comes along for the ride but the black pepper and oregano make it special with a nice heat. What’s crazy is that for the most part you don’t eat the bacon. Maybe the meaty bits but the fatty parts you chunk. You could partially cook it and then add it but I don’t dare dabble in voodoo because it would be tragic to jeopardize that rice. IMG_9766

You really should try this one. You can adjust the spice according to your tastes.

Ingredients:
2 trimmed chicken breasts and two thighs
1 can Cream of Chicken
1 cup of water
1 cup of uncooked long grain rice
3-4 strips of bacon
1-2 tsp of black pepper
pinch of Slap Ya Mama (cayenne)
1-2 tsp of Oregano
1 tsp of Garlic Powder

Directions:
1. Preheat your oven to 300. Take a glass baking dish (2qt) or 9×9 or 8×11. Lay the raw bacon on the bottom of the dish. Arrange it so that it is touching but not overlapped. Cut it to fit.

Sprinkle your cup of rice over the top of bacon and then nestle your chicken atop the rice. Mix your wet ingredients and spices together and pour that mixture over the chicken/rice/bacon. Move it around to make sure everything it coated. Pepper your chicken and top it with Paprika for some color.
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Double wrap this dish tightly with foil and cook it for 1 hour and then open the foil to allow the liquid to reduce until gone. I also made a simple spinach by sauteing some onions and garlic and then added spinach with a few splashes of red wine vinegar.
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J Chicka Chicka Boom Boom Enchiladas

J Chicka Chicka Boom Boom Enchiladas

  • Servings: 8
  • Difficulty: easy
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J Chicka Chicka Boom Boom Enchiladas
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Chuy’s is one of the TexMex favorites that started in Austin and now has exploded throughout the south. They do everything fresh daily from the beans to the sauces and even the tortillas. They have great salsa that’s tart, tangy and spicy. Jalapeno Ranch (which I have a recipe for) is to die for. Lastly, their chicka chicka boom boom enchiladas.

They used to serve these on Wednesday’s before the became a permanent feature on their menu. When I was in Austin for work I always made sure I scheduled my trip around Wednesday so I could get my Chicka Chicka itch scratched. Thankfully they expanded their locations and as I said they made it a permanent fixture on their menu.

The Boom Boom sauce is made from hatch peppers, tomatillos, onions and of course melting cheese like American. One tweak I made is that they just use chicken on the inside of their enchiladas but I like a little more “stuff” in the middle of my enchiladas so I combined a little sour cream and Monterrey Jack cheese with the roasted chicken breasts. IMG_9452

Ingredients:
1 Roasted Chicken (shredded)
Flour tortillas
Fresh shredded Monterrey Jack Cheese
1 lbs of American cheese (big chunk cut from deli)
2 tbs of sour cream
1 bunch of cilantro
1 bunch of green onions
5-6 Tomatillos
2 yellow peppers
1 jalapeno (for more heat you can add a serrano pepper or two)
2 Poblano peppers (use Hatch if you can)
1/2 cup of vegetable stock
1/4 beer or water

Directions:
1. Fire up a cast iron skillet on medium high heat. Put your peppers, tomatillos and green onions in the pan to char them. Remove the tomatillos, yellow peppers and onions and set aside. Finish the jalapeno and poblano directly over the fire like below. Put those peppers in a covered bowl to let them sweat.
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2. Take your peppers and slough off the skins and remove the spines and seeds. Cut the roots off the onions. Put the peppers, tomatillos, cilantro, vegetable stock in the blender and blend until smooth. If using beer add and blend slowly. If using water you can put it in at the start with the stock.

3. Pour that sauce into a non stick pan and cook on medium heat. Let it reduce a little. While that mixture is cooking down turn on your oven to 375 degrees. Also take your roasted chicken and shred it in a bowl. Add the sour cream and some mont jack cheese to the chicken. Combine well with your hands. Pinch of salt and pepper.
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4. Back to your Boom Boom sauce. Add american cheese in small chunks and mix it in until it melts with the peppers. Taste and continue to add cheese to your liking. I used about 1 pound.

5. Assemble your enchiladas by spooning in the chicken mixture and rolling them up. Put them seam side down into a glass baking dish. Once you have them all snuggled into the pan top with a little boom boom sauce and mont jack cheese. Put this into the oven uncovered to let everything heat up and the cheese to melt properly. Going into the oven remember everything is already cooked so you are just heating it up. You could put it covered for longer if you needed to. IMG_9446

6. In classic form serve with mexican rice and barracho or refried beans. Top with jalapenos and or cilantro.
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