Citrus Chicken with Rice

Today while browsing through Whole Foods I suddenly had an urge for some citrusy chicken and brown rice.  I think it was because it has been a little gloomy in Houston and now finally today the sun came out and it was a decent day. This recipe is a spin off of my orange chicken recipe.

Cook Time: 35 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Boneless Skinless Chicken Breasts
• 1/2 Medium Yellow Onion (chopped)
• 2 Cloves of Garlic
• 1/2 Cup Orange Juice
• 1 Lemon (juiced)
• 1 TSP Ginger
• Salt and Pepper
• 1 TBSP Parsley
• 2 TSP Soy Sauce
• 1 TBSP Orange Marmalade
• 1 QT Chicken Stock (1 Cup for Rice)
• 1 Bunch Green Onions (chopped)
• 1 TSP EVOO

PREPARATION:

Marinate chicken in a Ziploc bag for a few hours with the following...1/2 of the orange juice, 1 TSP Soy Sauce, 1/2 TSP Ginger, 1/2 the Parsley, salt and pepper.

In a medium saute pan heat the EVOO over medium high heat, cook the marinated chicken until golden brown on both sides (5 Minutes a side). Remove from pan and reserve on a plate.

In the same pan saute the onions until transparant (2-3 minutes) add garlic and saute until fragrant (about 30 seconds). Slowly pour in the chicken stock, orange juice, and lemon juice (scraping the bottom of the pan to loosen up the chicken bits). Spoon in the orange marmalade, soy sauce, and the remaining spices.  Bring mixture up to a boil and add the chicken to sauce and let simmer with cover on for 15 minutes or until the chicken is cooked thouroughly and the sauce has reduced by half. 

BROWN RICE:

• 1 Cup of Chicken Stock
• 1 Cup Water
• 1 Cup Rice

Bring the liquids up to a boil, add rice and let simmer with lid off for 45 minutes or until rice is cooked. You might have to add more hot water as the liquid dissolves. When ready, fluff with fork and fold in the green onions.

TO SERVE:

Transfer chicken breast to a plate, spoon some rice along the side and pour the sauce over top of both. Pair with your favorite vegetables (tonight we are having sauteed baby carrots). ENJOY!!

HELPFUL TIPS:

• Have flour nearby in case you want to thicken the sauce. Dissolve it in cold water before adding it to the hot liquid to avoid clumping.
• To add Spiciness to the sauce you can add 1 TSP of red pepper flakes.

Stewed Chicken and Brown Rice

So its been a while since I have posted anything and there are no excuses. I have been cooking here and there but nothing really that new and exciting. I will try to keep sharing dishes as I think of some but now that the holidays are over and things are starting to get back to normal they should be pouring out. Tonight we are gonna have a spin on a stewed chicken that I have made but a simpler, somewhat healthier, version.

Cook Time: 35 Minutes
Yields: 2 servings + lunch for Matt tomorrow or 3 servings for dinner

INGREDIENTS:

• 3 Boneless Skinless Chicken Breasts
• Salt and Pepper
• 2 TBSP EVOO
• 1 Medium Onion (chopped)
• 1 Green Bell Pepper (chopped)
• 2 Cloves of Minced Garlic
•  1 Lemon zested and juiced
• 1 Tomato (chopped)
• 2 TBSP Flour
• Green Onions (chopped)
• 1 Can Chicken Broth
• 1 TSP Kitchen Bouquet
• 1 Cup of Brown Rice

PREPARATION:

Preheat oven to 350 degrees.

Season both sides of the chicken breasts with salt and pepper, brown the chicken in a heated saute pan with oil until golden brown, about 3-4 minutes per side. Transfer to a plate and reserve.

Reduce the heat and add onions, bell peppers, to the remaining oil and cook, stirring with a wooden spoon until soft, about 3 minutes. Add garlic and lemon zest and cook until fragrant about 30 seconds. Sprinkle with the flour and stir constantly forming a light roux.  Slowly stir in the chicken broth then add the kitchen bouquet. Return the Chicken to the pan, add the chopped tomatoes, and bring up to a boil.  Remove from the heat and cover, put in heated oven and bake until the chicken is tender, Approx 20 minutes.

TO SERVE:

Transfer chicken to plate, and spoon the rice along the side. Pour the sauce over both, top with green onions and serve immediately along side your favorite vegetable.

HELPFUL TIPS:

• If the sauce is too thin, dissolve some flour in some cold water and pour it in, cook off a little bit and it should thicken up a bit.
• Only cook until Chicken is no longer pink in the middle...check after 15 minutes of being in the oven by cutting into the thickest breast.

Red Wine Chicken w/ Sauteed Mushrooms and Zucchini

Well tonight Cole is coming over and we are just gonna hang out at the house.  I decided to make a spin on a really good recipe given to me by a friend, she had made it for me once and I have been dying to try it (thanks Allison).  Cooking with wine is not only tasty but its fun because of course you have to tast the wine to make sure its not poisoning the food. Well the wine was good and so was the meal.

Cook Time: 30 Minutes
Yields: 3 Servings

INGREDIENTS:

• 3 Chicken Breasts
• 1/2 Onion chopped
• 1/2 Green Bell Pepper
• 2 Cloves Garlic
• 2 TBSP EVOO
• 2 TSP Balsamic Vinaigarette
• Salt and Pepper
• 1 TSP Thyme
• 1 TSP Oregano
• 1/4 Cup Dry Red Wine (Cabernet)
• Sprinkle of Flour
• 1 Can Chicken Broth
• 1 Zucchini Cut in half and sliced
• 1/2 Bunch of Baby Bella Mushrooms

PREPARATION:

Season Chicken with salt and pepper, 1/2 of the thyme and oregano, and 1 TSP of the balsamic dressing. Put in Ziploc and marinate over night.

Heat oil in a medium saute pan over medium high heat and brown chicken on both sides until golden brown. Remove from pan and reserve on a plate until later.

With the remaining oil add onions and bell peppers and saute until soft, about 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Sprinkle with remaining thyme and oregano. Pour in the red wine and cook until it has reduced by half, scraping the bottom of the pan to release the chicken bits. Stir in the flour to thicken the sauce, slowly pour in the chicken broth.

In another pan saute the zucchini and mushrooms until soft. Add to the Red Wine sauce and toss until mixed in well. Return the chicken to the pan and bring the sauce back up to a boil, lower heat and let simmer for about 15 minutes or until chicken is cooked throughout.

TO SERVE:

Transfer the chicken to a plate and spoon some brown rice along the side. Top with the red wine sauce and vegetables. MMmmm!!!

PICS TO COME...

Lemon and Pepper Cornish Hen Stew

Its definitely been a while since I have cooked anything new. I guess we have just been in a lul, food wise, and have been making alot of the same things or recipes that are already on here. Well tonight I thought it would be a fantastic idea to cook these adorable little cornish hens that we had gotten and with a little inspiration from our friends Katie and Jeff,  I came up with this tasty and hearty meal. Possibly a new favorite!.

Cook Time: 1 Hour 10 Minutes
Yields: 2 with some leftovers

INGREDIENTS:

• 2 Cornish Hens
• 1 1/2 Onions
• 2 Stalks of Celery
• Salt and Pepper
• 2 Lemons
• 1 TBSP Parsley (Fresh or Dried)
• 1 TBSP Dried Rosemary
• 1 TSP Red Pepper Flakes
• 5 Garlic Cloves
• 1 Bell Pepper
• 2 Cups of Chicken Broth
• 3 TBSP Butter
• 2 TBSP EVOO
• 5 Yukon Gold Potatoes
• 2 Cups of Baby Carrots

PREPARATION:

Preheat oven to 350 degrees.

Cut the onions, bell peppers, celery, and garlic into bite size chunks and put into a baking dish. Salt and Pepper the hens inside and out and stuff with some of the veggie mixture. Squeeze a lemon over the hens and stuff the lemon into the cavity. Put the hens on top of the veggies breast side up, drizzle with EVOO and rub with the herbs, salt and pepper.  Pour the Chicken broth over the hens to create a little bath for the cuties.

Cut the potatoes into chunks and place them, along with the carrots, around the hens. Put into the oven and let cook for 1 Hour all the while basting it every 15 minutes with butter and lemon juice mixture.  For the last 10 minutes, turn the heat up to 400 and allow the hens to brown and the skin to crisp.

TO SERVE:

Place a cornish hen on a plate and scoop vegetables around making sure to get the yummy juices. ENJOY!!

SOME HELPFUL TIPS:

• If you zest the lemon before you cut and squeeze it, add the zest to the herbs while you rub it on the outside of the hen.
• To make sure the potatoes and carrots cook thoroughly when you baste the hens pour some of the juices from the bottom over top of everything.

Panko Tilapia with Veggie Orzo

When you go to the store to buy ingredients for a particular recipe, you more than likely will not use them all so you are then left with a hodgepodge of random ingredients. Well that's the situation we were faced with tonight. We ate out the past 2 nights so we wanted to stay in, and by stay in, I mean cook at home and eat outside because the weather is amazing. So I gathered some ingredients and concocted a pretty flavorful dish.

Cook Time: 20 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Tilapia Filets
• 1 Egg
• 1/4 Cup of Panko Flakes
• Salt and Pepper
• 1/4 TSP Oregano
• 2 TBSP Butter
• 1/2 Orzo
• 1/4 Zucchini (Diced)
• 1/4 Yellow Squash (Diced)
• 2 TBSP Diced Onions
• 1 Clove Garlic
• 1/2 Cup Frozen Broccolli
• 1 TBSP Red Wine Vinaigrette Dressing or other favorite salad dressing.

PREPARATION:

Boil 2 cups of water in a small saucepan and add the Orzo, cook for 9 minutes, drain and return to pot.

Heat 1 TBSP of butter in a medium frying pan and add the diced veggie and cook for 3-5 minutes or until softened. Transfer the veggies into the cooked orzo stir and keep warm.

Crack an egg with 1 Tsp of water and lightly beat in one plate, in another plate put the flakes, salt and pepper and oregano. Dip the Tilapia in the egg first and then into the flakes, patting to make sure the filet is covered.

Heat up another 1 TBSP Butter in the medium frying pan, add the fish and cook for 2-3 minutes on each side or until crispy brown.

Cook the frozen Broccolli according to the package and then add to the Orzo with the Red Wine Vinaigrette.

TO SERVE:

Place a tilapia filet over a bed of veggie orzo, and top with a slaw mixture (recipe below).

SLAW RECIPE:

• 1 Cup Shredded Cabbage
• 1 Roma Tomato
• 1 TSP Capers
• Salt and Pepper to taste
• 1 Clove of Garlic
• 1 TSP Red Wine Vinaigarette
• 1 TSP Cilantro
• 1 TBSP Diced Onion

Add all ingredients to a mixing bowl and reserve in the refrigerator until ready to use.

SOME HELPFUL TIPS:

• Be careful when flipping the filets in the pan as to not break them.  
• If after the first turn of the fish in the pan you notice it needs more butter, add some, you want it to sizzle but not burn.

Beef Yakatori Skewers

I was picking up some food at Central Market the other day and I was browsing the pre-prepared food section and I noticed these cute little beef roll ups and I asked to taste one, I was sold! It was just a slice of beef with a green onion rolled up and skewered but it was a cool idea for an appetizer. Of course I immediately thought of how I could make them myself and ways make them better, so I tried it.  We went to a friends to watch the college games and we stopped at the store to get some goodies.  I asked the butcher to cut me some beef really thin and picked out a good teriyaki sauce. My favorite vegetable is asparagus so I thought it would be a good idea to roll some up in the meat before grilling it. Great Idea! Everyone enjoyed them and I think I will have to make it a gameday necessity.

Cook Time: 15 Minutes
Yields 18 Pieces

INGREDIENTS:

• 1 LB Thinly Sliced Beef Tips
• 1 Bunch Asparagus (Tips only)
• 4 Green Onions (Cut into 2 inch pieces)
• Salt and Pepper to Taste
• 3 TBSP Teriyaki Sauce

PREPARATION:

Fire up the Grill.

Cut the beef lengthwise to make 1 1/2 inch beef strips.

Salt and Peeper the strips and place an asparagus tip and a green onion at the end and roll it up. Place it on the skewer and continue until all the beef is used. Using a basting brush, coat them with the teriyaki sauce.

Place them on a heated grill and cook until the meat is fully cooked (about 6-8 minutes per side).

TO SERVE:

Arrange the roll ups on a plate and ENJOY!!

SOME HELPFUL TIPS:

• Dont put the skewers directly over the fire or else the asparagus will burn and it wont look pretty.
• You can substitute the Teriyaki sauce with any of your favorite kind of sauce.

Beer Battered Fish Tacos

There's nothing better than some good fish tacos from a local Mexican restaurant, except for fish tacos made at home with beer! Were still trying to cook light so by adding a light beer to the mix makes for a lighter crispier batter. This recipe doesn't require much and you can get creative with the slaw or sauces you want to use, and since I am in a creative mood lately this was perfect.

Cook Time: 20 Minutes
Yields: 2 Servings

INGREDIENTS:

• 3 TBSP Flour
• 1/2 TSP Cayenne Pepper
• 1/8 TSP Cumin
• Salt and Pepper to taste
• 1/3 Cup Light Beer
• 2 Tilapia Filets (thawed and cut into 1 inch chunks)
• 2 TBSP Vegetable or Canola Oil
• Pre cut Cabbage slaw
• 1/4 Cup Sour Cream
• 2 Cloves Garlic
• 2 TBSP Store bought Salsa
• 1 Roma Tomato
• 1 Medium Avocado
• 2 TBSP Diced Onion
• 2 TBSP Fresh Cilantro
• 1/2 Lime Juiced

PREPARATION:

Mix the slaw, tomatoes, sour cream, salt and pepper, onion, garlic, cilantro,lime juice, salsa into a mixing bowl and reserve. Add the diced avocado when ready to serve.

In another bowl add the flour, cayenne, salt and pepper, and cumin. Whisk in the beer until the batter is the consistency of pancake batter.

Heat the oil in a frying pan over med-high heat. While heating, dip the fish pieces into the beer batter and let excess drip off. Add pieces to the oil and let cook until golden and crispy (about 3-5 minutes a side). Take out and let drip on a baking sheet lined with paper towels to absorb any grease.

TO SERVE:

Serve some fish onto a heated tortilla top with the slaw mixture, with Mexican rice and beans on the side. ENJOY!!

SOME HELPFUL TIPS:

• When the fish come out of the oil while they are still hot...sprinkle with salt or Tony's so that the spice will absorb.
• Wear an apron or have a splatter guard because when frying anything you will have some hot oil splatters.
• To heat the tortillas, take 2 damp paper towels and wrap around the tortillas and heat in microwave for 1 minute.

Surf and Turf with Orzo

So fall has begun, the weather is beautiful and I have actually not been cooking much.  I was at Kroger today and came across some good deals on some shrimp and porterhouse steaks so I decided to make a spin on surf and turf and since we eat alot of potatos normally I decided to get some orzo. Its a rice shaped pasta but it seems lighter than normal pasta and makes for a delicious side item. I have made the orzo before in a previous recipe but i simplified it and made it a little bit different.

Cook Time: 30 Minutes
Yields: 2 Servings


INGREDIENTS:

• 1/2 LB Shrimp (peeled and deveined)
• 1 Porterhouse Steak (divided and marinated with S&P and Worcestershire Sauce)
• 1/4 Box Orzo
• 1 Can Chicken Broth
• 1/2 Zucchini (sliced)
• 1/2 Squash (sliced)
• 1/4 Cup Diced Onions
• 1/4 Cup Grape Tomatoes
• 1 Bunch of Asparagus 
• 1 Clove Garlic
• 1 TBSP EVOO
• Salt and Pepper to Taste
• 1 Dash of Dried Parsley

PREPARATION:

Bring a pot with 1 can of chicken broth and 1 can of water to a boil.  Add Orzo and let boil for 9 minutes or until just shy of al dente, uncover but keep warm.

While the water is coming to a boil, heat up the EVOO in a pan and add the onions, cook until transparent (about 3-5 minutes). Add garlic and heat up until fragrant (30 seconds). Add the veggies, salt and pepper, and cook until just softened (5 Minutes), take out and put into a bowl but leave the tomatoes so they can soften more. Push the tomatoes to the outside making a pocket in the middle, Add the shrimp and cook until pink. Return the veggies to the pan and heat them back up, sprinkle with parsley.

Throw the steaks on a heated grill for about 5 minutes a side or until desired temperature.

TO SERVE:
Spoon some Orzo onto a plate, top with the shrimp and veggies on the side of the delicious and juicy steak. YUMMY YUMMY in our TUMMY!!

SOME HELPFUL TIPS:

• You will know when the veggies are done when the tomatoes start to burst. 
• You can refer back to my other Orzo recipe and make a lemon vinaigrette sauce for extra flavoring.

Tiger Burgers

Good LSU Football calls for good friends and  good food. I've never heard of Brontosaurus Burgers before but if I had to think of what they were they would be very meaty and large burgers.  The burgers we had on Saturday were very meaty, stuffed with cheese, onions, and bacon, and very large... but naming them after a vegetarian dinosaur didn't make much sense so I named it accordingly....TIGER BURGER! Its basically 2 burgers with toppings all in one patty, a very filling and perfect way to celebrate yet another WIN!

Cook Time: 30 Minutes
Yields: 8 Large Burgers

INGREDIENTS:

• 2 lbs of Ground Chuck
• 3 Cloves of Garlic
• Salt and Pepper
• 2 TBS Worcestershire Sauce
• 2 Eggs
• 1/2 Cup Bread Crumbs
• 1 TBSP Oregano
• 1 Onion (Diced)
• 1/2 lb Bacon
• 1 Cup Pepper Cheese

PREPARATION:

Heat a skillet over med-high heat and cut the bacon into bite size pieces and cook until crispy, take out and reserve on a papertowel to absorb the bacon grease. Keep 1 TSP of Bacon grease and cook the onions until transparant, take out with a slotted spoon and add to the Bacon pieces.  Add 1 cup of cheese after everything has cooled and keep to the side until ready to use.

After mixing the ground meat, eggs, garlic, worcestershire sauce, bread crumbs, salt and pepper, oregano together in a large mixing bowl, start forming thin patties in equal pairs because you will be stacking one on top of the other. You chould make about 16 thin patties.

Take one pattie and place a spoonful of the cheese mixture in the middle. Take another pattie and put on top pinching the sides to form one larger pattie. Continut until all the patties are paired up and used.

Heat the grill and cook burgers on each side until meat is cooked throughout.

TO SERVE:

Top with Lettuce, Tomato, Pickles and your favorite condiments on a large sesame seed bun. We served some homemade sweet potato and regular homefries.  MMmmm!!

SOME HELPFUL TIPS:

• Make sure to absorb as much bacon grease as you can or else it will leak out and make the burgers separate.

Italian Dressed Tilapia

So we decided to give running another try...we haven't been since the last time and I think if we keep it up it is bound to get easier. In addition to being able to run longer we might actually drop some post-wedding lbs.  Neither one of us was really hungry but we couldn't go without dinner so I threw together a miniature version of a delicious and healthy dinner. It was probably a good thing that we weren't that hungry because we have gotten down to our last tiny little Tilapia filet and since we are married we split it (I was generous and gave him the bigger half). It came out really good and it  was super easy!

Cook Time: 10 Minutes
Yields: 1 Serving or 2 Mini Servings

INGREDIENTS:

• 1 Tilapia Filet (Thawed)
• 1/2 TSP Butter
• Salt and Pepper
• 1 TBSP Italian Salad Dressing

PREPARATION:

Heat the butter over med heat, salt and pepper both sides of the filet and put into pan. Add the Italian Dressing and let cook for 3-4 minutes per side.

We had some leftover white rice from a previous dish so I tossed it into the pan with some italian dressing, salt and pepper until it was heated.

TO SERVE:

We split the Tilapia and served it with some quick steamed broccoli and the dressed up white rice. I then sprinkled some shaved parmesan cheese over top of everything... MMMmmm!!

SOME HELPFUL TIPS:

• Obviously if you need to make more, than make adjustments to the recipe.
• Use a smaller plate, smaller fork and it will appear as though there is more food than is actually there.

Chicken and Green Enchiladas

Evidently we aren't the only household that acquires problems! Our friends Gomez and Scott are without Internet and cable this week so Gomez has found refuge over at our house. But empty handed he is not, whether he brings candy, angry birds or a treat for Lucy, he is a welcomed house guest. I whipped up something tonight that started as an experiment but wound up being pretty tasty and he and Matt were my guinea pigs!

Cook Time: 45 Minutes
Yields: 3 Servings and lunch for Tomorrow


INGREDIENTS:

• 3 Boneless/ Skinless Chicken Breasts (Cut into Bite sized pieces)
• 1 Onion (Dicedl)
• 2 Cloves Garlic (Minced)
• 1 Stalk of Celery (Diced)
• 1 Bell Pepper (Diced)
• 1 Bunch Asparagus (cut in 1 inch pieces)
• 1/2 Cup Salsa
• 1/4 Cup White Cheese (pepper jack is best)
• 3 TBSP EVOO
• Salt and Pepper to Taste
• 1 TBSP Crushed Red Peppers
• 1 1/2 TSP Oregano
• Corn Tortillas
• 2 TSP Flour
• 1/2 Cup Sour Cream

PREPARATION:

Preheat oven to 350 degrees.

You will need half of the vegetables for the enchilada's filling and the other half for the cheese sauce, so divide and reserve half for the sauce. Saute one half in 2 TBSP of EVOO for about 5 minutes or until transparent, add half the oregano and pepper flakes to mixture.  Salt and Pepper the Chicken and add to pot, brown for about 10 minutes or until cooked throughout. Remove using a slotted spoon and reserve until later.

While the chicken is cooking, wrap corn tortillas in foil and warm in the oven. Take the other half of the veggies, oregano and red pepper flakes and put into a food processor and mince.

Whisk flour into some cold water (about 2 TBSP) and add to the chicken juice stirring constantly until thickened. Add the minced vegetables to the pot and simmer for 3-5 minutes. Add salsa, sour cream, and cheese stirring in a figure 8 until well blended and cheese is melted.  Put lid on pot and keep warm until ready to use, if sauce is too thick you can add water or chicken broth until desired consistency.

Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down.  Pour Hot sauce over enchiladas and place in the oven for about 25 minutes or until mixture starts to bubble and tortillas brown on edges.

TO SERVE:

We put 2-3 Enchiladas on a plate and served with white rice with any remaining cheese sauce on top.  MMmmmm!!!

SOME HELPFUL TIPS:

• Mix the white rice with any remaining sauce prior to serving and let cook for a few minutes.
• Make sure tortillas don't get too soft or else they will tear, if they are not hot enough then they will tear (it is a tricky task so if you have a secret...do share)!
• If you prefer shredded chicken you can use precooked rotisserie chicken from the grocery store.

BBQ Beef Sandwiches

My mom made these sandwiches last weekend when we were home and I just had to give them a try. Its super easy and if you have a crock pot then you are a couple of hours away from a hearty, tasty and simple meal! I wanted to make it yesterday for the guys cause I knew we were going to be eating all day and this goes really far, but we had so much other food it was unnecessary so I decided it would be a perfect Sunday dinner idea after watching football all day and vegging on the couch. It makes a lot so Matt will have lunch for the week, or we will be prepared for our guests later.

Cook Time: 6 Hours
Yields: 1 pound of meat, 6+ sandwiches
Calls Home to Mom: 2


INGREDIENTS:

• 1 Eye of the Round Roast (or any nice lean looking roast, about 1lb)
• 1 Onion
• 3 Cloves Garlic 
• 1/2 Cup BBQ Sauce
• 1/4 Cup Water
• Salt and Pepper
• 1 TSP Dried Oregano

PREPARATION:

Turn Crock Pot on high heat, Cut up the onion and garlic add to the crock with 1/4 cup of water. Salt and Pepper the roast and place in the pot and coat with the BBQ sauce and sprinkle Oregano. Put the lid on and let cook for 5-6 Hours (no peeking). After letting it slow cook, take 2 forks and pull the meat apart.  Let warm in the crock pot until ready to eat. THATS IT!!!

TO SERVE:


We got some Hoagie buns and scooped some meat on the bread with some fresh cut onions, and dill pickle slices... MMmmmm!

 SOME HELPFUL TIPS:

• Add extra BBQ sauce if you like your sandwiches more sloppy. 
• If there is any fat on the roast, remove after cooked (it makes for yummy juice).
• The longer you let it cook untouched, the more tender the meat will be.
• We had some Asparagus so I threw some stalks in on top of the meat in the crock pot for the last 30 minutes and it was delicious...it was sort of BBQ infused steamed asparagus.

Jitterbug Stuffed and Stewed Chicken

After a long weekend at home visiting the family and playing the tourist role in New Orleans, I felt it was only necessary to have some good friends over and cook a New Orleans inspired meal for the ever anticipated Saints game. Emeril makes a Jitterbug Stewed Chicken and I wanted to go a step above that so I decided to stuff the chicken breast with spinach and mushrooms before stewing them. It is a very filling and seemingly healthy way to do chicken in a different way.

Cook Time: 45 Minutes
Yields: 4 Servings

Calls Home to Mom: 1 due to burning 4 outta 5 fingers on my right hand :-(

INGREDIENTS:

• 1 Onion (Finely chopped)
• 1 Bell Pepper (Finely chopped)
• 2 Stalks of Celery
• 4 Cloves of Garlic
• 1/4 Cup EVOO
• 1/4 Cup Flour
• Salt and Pepper
• 1 QT Chicken Stock
• 4 Boneless Skinless Chicken Breats
• 1 Box Frozen Spinach
• 1 1/2 Cup Chopped White Mushrooms 
• 1/4 Cup Romano Cheese
• 1 TSP Butter

PREPARATION:

Preheat the oven to 350 degrees.

Cook the spinach according to package and drain using a dish towel until dry, transfer a pan and saute with mushrooms and garlic for about 4 minutes or until the mushrooms are softened. Add romano cheese, salt and pepper, and 1 Tsp Butter. Transfer to a mixing bowl and reserve for the stuffing.

Pound the chicken breast until about 1/4 inch thick, lay a spoonfull of above mixture down the middle and roll up securing with toothpicks. Salt and Pepper both sides of the Rollups. In a saute pan heat up the EVOO over Med-High heat and brown the chicken (3 minutes a side). Transfer to a plate and reduce heat on pan to medium.

In the same pan the chicken was browned in, add onions, bell peppers, celery and saute until the vegetables are transparant (about 5-6 Minutes). Add garlic and cook till fragrant (about 30 seconds).  Slowly add flour while constantly stirring forming a roux. Once thickened, slowly add the chicken stock. Bring sauce to a boil and stir (scraping the bottom to release the bits of chicken). Add the Chicken rollups and place in the oven for an additional 30 minutes or until the chicken is cooked throughout (180 degrees)

TO SERVE:

We served a Chicken Rollup over cheese filled raviollis and poured the sauce over everything. It seemed like a goolosh but was delicious. We also had Garlic bread to help sop up the sauce.

You can serve it with rice or any of your favorite side items.

SOME HELPFUL TIPS:

• After the pot has been in the oven for 30 minutes at 350 degrees, the lid will be quite hot, so dont go grabbin it with bare fingers!!
• After burning your fingers, immediately grab ice cubes and keep covered!!

Chicken and Fettucine with Bordelaise Sauce

Since we have been out of town and last week I was blessed with the lovely stomach virus, we haven't been cooking much nor have we had much food in our fridge, but today I managed to locate 2 lonely chicken breast, a half box of fettuccine, frozen broccoli and a few other ingredients in order to concoct this yummy and quite gourmet little meal, and it was just enough for the 2 of us. I received an Emeril's cookbook as a wedding gift and this is a spinoff of his Spaghetti Bordelaise so I guess we should rename this recipe Cheri's Fettucine Bordelaise (so I did). I swapped out a few ingredients for ones we had around but its pretty much the same idea.

Cook Time: 40 Minutes
Yields: 2 Servings


INGREDIENTS:

• 1/2 Onion (finely chopped)
• 3 Cloves Garlic (minced)
• 6 TBSP unsalted Butter
• 2 TBSP EVOO
• 1 TBSP Dried Parsley
• 1 TBSP Dried Chives (or fresh if you have them)
• 1/4 Lemon (Juiced)
• 1 TBSP Worcestershire Sauce
• 1 Dash Hot Sauce to Taste
• Salt and Pepper to Taste
• 1 Splash Chicken Broth
• 2 Boneless Skinless Chicken Breasts
• 1 Egg
• 1/2 Cup Bread Crumbs

PREPARATION:

Preheat oven to 375 degrees.

Salt and pepper the chicken breast, dip in egg, and coat with italian bread crumb. Put in a greased baking dish and cook for about 30 minutes or until the meat registers 180 degrees in the middle.

Heat the butter and EVOO in a sauce pan over Med-High heat, when it starts to foam add the garlic and cook for 30 seconds or until fragrant. Add Onions, Parsley, Chives, Worcestershire sauce, chicken broth, lemon juice, and hot sauce and simmer for 20 minutes.

While the sauce simmers, boil a pot of salted water and add your fettucine. Cook 9 minutes or until just shy of al dente (a little bite to it). Drain and pour half of the bordelaise sauce but keep the rest to pour over your chicken or to add to the pasta before serving.

TO SERVE:

Put a spoonfull of pasta on the plate,  top with a chicken breast and then pour the sauce over top of everything. Serve with your favorite side item.

SOME HELPFUL TIPS:

• I like the sauce more smooth so I took a hand blender and whipped it around for a few minutes. 
• We have a meat fork thermometer what tells us when different meats are cooked to eliminate guessing.
• If the sauce is too thin you can add a gravy thickener until you get the desired consistency.

Inside-Out Sausage Pork Chops

In the words of David Gomez..."The blog must go on!!". We were run out of our house for over a week and since we have such nice and hospitable friends they offered to let us stay at their house (for a small fee of course) in exchange for dinner, and since I aim to please I thought what a perfect way to try out a few more of my recipes.  I decided to do a pork chop recipe that winds up tasting like italian sausage and serve it with roasted pepper and potatoes...It was tasty!

Cook Time: 35 Minutes
Yields: 4 Servings

INGREDIENTS;

• 5-6 Boneless Pork Chops
• Salt and Pepper
• 4 TBSP EVOO
• 2 Onions (Thinly Sliced)
• 3 Cloves Garlic
• 1 TBSP Fennel Seeds
• 1 TSP Red Pepper Flakes
• 1/4 Cup Parmesan Cheese
• 1 Red, Yellow, Green, and Orange Bell Pepper

PREPARATION:

Preheat the oven to 400 degrees.

Heat 2 Tbsp EVOO in a pan over medium high heat, Salt and pepper the chops and transfer to heated pan, sear on both sides or until they are golden brown (about 3-4 minutes a side).

While the chops are browning, Toss bellpeppers with a tsp of EVOO and salt and pepper. Place in the oven and cook until they are crisp around the edges but tender to the bite. (about 20 minutes)

Transfer chops to a baking sheet and let finish cooking in the oven for 10 minutes with the peppers.


Add 1 Tsp of EVOO to the same pan the chops were cooked in and heat over med-high heat, add the thinly sliced onions, garlic, pepper flakes, and fennel seeds and saute until tender.  Place a piece of foil over the onions to smother them until they caramelize.

TO SERVE:

Serve a pork chop with a spoonfull of the caramelized onions on top and sprinkle with parmesan cheese.Its amazing how much it tastes like sausage! Serve the peppers along side and with some of your favorite style potatoes. ENJOY!!

SOME HELPFUL TIPS:

• Its easier if you chop and slice up everything before you start to cook.
• If chops are really thin, reduce cooking time.

Chicken and Eggplant Parmesan

So, our AC broke last Thursday and too bad for me I had scheduled a dinner for a few friends and didn't realize the AC was gone until I was 3/4 of the way through cooking. Needless to say they were troopers and we ate outside in the fresh air. I couldn't decide between Eggplant or Chicken Parmesan so I decided to make a combo....Chicken and Eggplant Parmesan. It was delicious and I managed to complete the dinner without passing out from heat exhaustion!!

Cook Time: 35 Minutes
Yields: 5 Servings

SAUCE INGREDIENTS:

• 1 Medium Onion
• 3 Cloves of Garlic
• 1 TBSP EVOO
• 1 Bell Pepper
• 1 Large Can whole Peeled Tomatoes
• 1 CUP Chicken Broth
• 1 TBSP Dried Basil
• 1 TBSP Oregano
• 1 TSP Crushed Red Pepper Flakes

PREPARATION:

Heat EVOO in a pot, saute onions, bell pepper and garlic until transparent (approx 3-5 minutes) Add salt and pepper, oregano, and basil and cook until fragrant.  Crush tomatoes into the pot and then add the sauce, let simmer for 30 minutes. Add chicken broth and bring to a boil. Using a hand blender, blend sauce until a smooth and well blended consistency. Let simmer uncovered until ready to use.

CHICKEN AND EGGPLANT PARM INGREDIENTS:

• 5 Chicken Breasts
• 1 Cup Flour
• 2 Eggs
• 32 oz Chicken Broth
• 1 Cup Panko Flakes
• 1/4 Cup Italian Bread Crumbs
• 3 TBSP Parmesan Cheese
• 1 Bag Shredded Mozzerella Cheese
• Salt and Pepper to Taste
• 1/4 Cup Vegetable Oil
• 1 Eggplant (cut 1/4 inch thick slices)

PREPARATION:

Preheat oven to 400 degrees.

Make a station with 3 containers, one for the flour, one for the egg wash (2 eggs beaten with 2 TBSP Chicken Broth), and one for the Bread Crumb, Panko and Parm mixture.  Salt and Pepper both sides of the Chicken Breasts,  Start by coating both sides with flour, then dip into the egg wash, then pat with the crumb mixture.  Heat the Oil in a pan and fry for approx 5-7 minutes a side or until golden brown and crispy. Remove from pan and put into oven  for 15 minutes to cook chicken thoroughly.

While the chicken is cooking, salt and pepper the Eggplant slices and drizzle with EVOO.  Grill the eggplant on both sides until there are grill marks and they soften (approx 5-7 minutes). Reserve till later.

Remove Chicken from oven, place an eggplant slice or 2 onto the chicken breasts and cover with sauce.  Sprinkle a generous amount of mozzerella cheese and place into the broiler for 5 minutes or until the cheese is melted and browned (not burnt).

TO SERVE:

Serve with your favorite green veggies and pasta and use remaining sauce where needed.

SOME HELPFUL TIPS:

• Make sure the oil is not too hot or else you will burn the outside and the chicken will not be cooked enough!
• You only need to salt and pepper the eggplant on one side because it is very spongy and will absorb the seasonings.

Panko Breaded Chicken

Considering we made enough Red Beans and Rice to feed a small army last night, we are eating leftovers!! I know, I know what kind of wife feeds their wellfed newlywed leftovers? Well, this one does!! But if your looking for something quick and easy to make, you can always take this easy recipe for chicken and put your own spin on it. By adding different spices to the breading or having it with different sides you can have a great dinner without alot of work, or having to deal with any leftovers.

All you need is a grill pan for the chicken.

Cook Time: 20 Minutes
Yields: 2 Servings


INGREDIENTS:

• 2 Boneless Skinless Chicken Breasts
• 1/4 Cup Flour
• 1 Egg slightly beaten
• 1 Cup Panko Flakes (found in the oriental section of the grocery store)
• 2 TBSP Dried Rosemary
• Salt and Pepper to taste
• 1 TBSP EVOO

PREPARATION:

Preheat oven to 350 degrees.

Create a dredging station with 3 plates or tupperware dishes, One for the flour, one for the egg wash (beaten egg with 1 TBSP water), and one for the Panko flakes with rosemary (or whatever herb you choose).  Salt and pepper both sides of the chicken, start in the flour and coat both sides, next, drop in the egg wash and coat both sides, then into the panko mixture (repeat for both chicken breasts).

Heat up the EVOO on med-high heat and pan fry both sides of the chicken until golden brown (approx. 5-7 minutes a side). Grease a baking sheet and move chicken to oven until cooked thoroughly (12-15 minutes) or chicken registers 160 degrees in the middle.

TO SERVE:
Serve with your favorite dipping sauce and sides (so easy and yummy).


Pics to come...

SOME HELPFUL TIPS:

• Dont make the oil too hot or the outside will get cooked too fast and it will stick to the pan!
• You can Panko batter ANYTHING!!! (fish, chicken, veggies, shrimp)

Red Beans and Rice

Red Beans and Rice is a staple to Louisiana Cuisine which is traditionally cooked on Mondays. What better way to make Houston feel more like home than to cook a nice big homestyle meal that was a classic in my household growing up.  I think Matt has grown quite fond of the Louisiana inspired meals cause he now has the best of both worlds (Texas and Louisiana) whenever he wants. Something I forgot to mention is that with all of this cooking and eating, it doesn't come without a price... so I don't recommend making a big meal every night or you will really start to pack on the pounds.

All you need is a large saute pan to cook the vegetables and a 5qt pot to simmer the beans for a while, another pot for rice.

Cook Time: 2 1/2 Hours
Yields: 5 servings
Calls to Mom and Brother: 2 Total


INGREDIENTS:

• 1 Package Red Kidney Beans (soaked overnight in water)
• 1 Package of Hot Smoked Sausage
• 1/4 Cup Pickled Pork
• 1 Medium Onion diced
• 2 Celery Stalks
• 1/2 Bell Pepper
• 4 Cloves of Garlic
• 2 TBSP Vegetable Oil
• 2 Bay Leaves
• 2 TBSP Dried Thyme
• 1 TSP Cayenne Pepper
• Salt and Pepper to taste
• 4 Cups Chicken Broth
• 1 Cup Green Onions
• 2 Cups Rice

PREPARATION:

Heat 2 TBSP Oil in a saute pan over med-high heat, add onions, celery, bell peppers, and cook approx 5 minutes or until transparent. Add salt and pepper to sweat out the juices of the onions and to flavor. Add the garlic and stir until fragrant. Drop in the bay leaves, thyme, and cayenne pepper and stir.

All the veggies mingling with the meat!

Put the Beans and the chicken broth into the pot and bring to a boil. Toss the pork and sausage in with the vegetables until beans start to boil then add everything to the pot and continue to boil for 1 hour stirring occasionally,  Remove lid and start to smush beans along the side of the pot with your spoon to mash them. Return lid and boil for another 1 1/2 hours.

Everyone in the hot tub!!

After the second hour you can now prepare the rice and any other sides (in this case we are making Jiffy Corn muffins, according to package instructions). Bring 3 cups of salted water to a boil and add 1 1/2 Cups of rice, put a lid on it and let boil for 18-20 minutes. Turn heat off and let sit for 10 minutes with lid on. Add 1/2 cup of diced green onions and fluff with a fork.

TO SERVE:

Spoon rice into a bowl and cover with the Red Beans, garnish with green onions and with a corn muffin, ENJOY!!

SOME HELPFUL TIPS:

• If the beans become too thick you can add water to get desired consistency.
• If you dont have time to pay attention to the beans...put all ingredients into a crock pot and let her rip for four hours on high heat!

Homestyle Biegnets

Growing up in Mandeville we visited New Orleans quite frequently, and almost every time we couldn't leave without going to Coffee Call or Cafe DuMonde before crossing the bridge to get some Biegnets (and getting into powdered sugar fights is guaranteed). Making them at home is fun and although they're not the real thing it comes pretty darn close, couldn't be easier and you still come out covered in powdered sugar!

All you need is a deep pot for frying.

Cook Time: 10 Minutes
Yields: A Bunch
Calls to Mom: 1 (The Oil was too hot at first and the outside was browning really quickly but still doughy in the middle) 2nd try = SUCCESS!!

INGREDIENTS:

• 1 Roll of Biscuits 
• 2 Cups Vegetable Oil
• 1 Cup Powdered Sugar
• 2 TBSP Cinnamon

PREPARATION:

Heat vegetable oil in pot over medium heat. Cut biscuits in half or quarter them and roll into balls (for more of a doughnut hole look). Drop into oil and roll them around until golden brown and cooked throughout. Take out and place on papertowels to absorb excess oil and to cool. With the powdered sugar and cinnamon in a paper bag, throw in cooked doughnuts and give it a little shake.

Swimming in the Hot Tub!!

SOME HELPFUL TIPS:

• To test the oil temperature, cut a piece of dough and toss it in to see if it slowly simmers, if browns too quick then turn the heat down.
• Use a cookie cutter to make fun shaped doughnuts, get creative!

Steak and Potatoes

Classic man meal I know, but our dinner on Saturday night was for 5 guys and 2 girls and man was it yummy! Our friend Scott was so nice as to supply the food but its like they always say....If you build it they will come, but in this case if you bring it I will cook! It was fun to have the guys over and we enjoyed some wine and played some games with good company. For the menu we went with grilled steaks, baja mashed potatoes, and good ole green beans.

I used a 3qt pot for the potatoes, a saucepan for some caramelized onions, and a medium pot for the green beans.

Cook Time: 35 Minutes
Yields: 8 Servings

STEAK INGREDIENTS:

• 7 or 8 Sirloin Steaks
• Salt and Pepper
• Worchestshire Sauce
• 1/2 Onion Sliced
• 4 Cloves Garlic
• 6 TBSP Butter
• 1 TBSP EVOO
• 1 TSP Dried Herbs de Provence

PREPARATION:

Marinate the steaks prior to cooking with salt and pepper, and drizzle with Worcestershire sauce, put in refrigerator until ready to grill.  In a small sauce pan melt down the butter and oil until it starts to foam, add garlic and onions, salt and pepper, and simmer until onions are caramelized. Add dried herbs and let simmer.

Heat the grill and put steaks on flipping after 5 minutes and grill for an additional 4 minutes or until desired doneness.

POTATOES INGREDIENTS:

• 8 Russet Potatoes (peeled and cubed)
• 3 Cloves of Garlic
• Salt and Pepper to taste
• 5 TBSP Butter
• 1 8oz Can of Rotel Tomatoes
• 1/2 Cup of Milk

PREPARATION:

Bring a full pot of salted water up to a boil and add cubed potatoes, let boil for approx 20 minutes or until forkin tender. Drain potatoes and transfer back to pot. Add butter, salt and pepper, milk, garlic, Rotel tomatoes and stir (mashing them with the spoon).  Turn heat to low and let cook in pot for 8-10 minutes.

For the can green beans I usually add half an Onion sliced, a clove of minced garlic, a pad of butter, salt and pepper, and let simmer in a pot until warmed. 

TO SERVE:

Scoop Potatoes and Green beans onto plate, pick a nice steak and spoon some of the Onion sauce on top. Mmmm Mmmm!!

SOME HELPFUL TIPS:

• Adding fresh ingredients to canned vegetables adds life and flavor!