YUCATAN CHICKEN ~ ACHIOTE PASTE - YUCATAN STYLE SAUCE

YUCATAN CHICKEN 

1/2 cup achiote paste
2 tablespoons chopped chipotle chile pepper
1 ripe banana
1 cup orange juice
2 tablespoons kosher salt
10 large boneless chicken breasts

• Blend marinade ingredients in a food processor until the mixture is thick. 
• Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. 
• Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. 
• Watch closely. The finished chicken will have nice orange red color. 

RASPBERRY GLAZED ROSEMARY CHICKEN BREASTS

Don't you just love all the things you can do with chicken?  I love trying new toppings and glazes.  It just seems fun to be able to dress up a chicken in different ways.

The rosemary was the predominant flavor on this. If you love rosemary, you will love these. The raspberry preserves resulted in a very nice sweetness that wasn't overpoweringly tasting like raspberry. They really were well flavored and sweetened. I would make these again for sure.Raspberry Glazed Rosemary Chicken Breasts1 1/2 pounds chicken breasts (I used 3 - 6 oz. breasts)
1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
1/4 cup chicken broth
1/2 cup raspberry preserves
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves (I left this out)

Preheat oven to 350. In a small bowl, stir together crushed rosemary, sage and oregano. Rub each side of the breasts with herb mixture. Place chicken in a baking dish and pour broth over chicken. Bake for about 20 minutes. Place raspberry preserves in microwave and heat for 20 - 30 seconds to soften. Stir in honey mustard and fresh rosemary. Spread preserve mixture evenly over each breast. Bake about 10 minutes more or until chicken is done.

Total calories for 18 oz. of chicken = 902
3 servings = 301 calories per chicken breast

Don't be afraid, it's Pork and Bean Bread

My mom use to make this and serve it to guests, and when they reached for a second slice, then she would tell them what the secret ingredient was! But I thought I would tell you straight up, and be honest with you, this bread is not only delicious but has a can of pork and beans in it. Plus with summer here and with good food sales, pork and beans are really cheap right now, you can stock up and make this delicious treat come the holidays.

Pork and bean bread
from: my Mom, Mary (I don't know where she got the recipe)
350 degree oven

2 c raisins (I happen to have golden raisins, so that is what I used)
2 T sherry or water if desired

Combine sherry and raisins in a medium sauce pan. Stir to mix the liquid throughout the raisins. Turn heat on, when hot, stir again. Turn off heat, cover the pan and let the raisins soak up the sherry.

Coarsely chop about 2 c walnuts, set aside.



Empty a can of pork and beans into a mixing bowl. Use a potato masher to create a smooth liquid.


It will look like this.............................







To the bean liquid, add 3 eggs, 1/2 c oil, 2 t vanilla and 2 c sugar.
Beat well.








In a separate bowl, add 2 c flour, 1 c whole wheat flour, 1/2 t salt, 1/2 t baking powder, 1 t baking soda and 2 t Cinnamon. Whisk together to incorporate all ingredients evenly.







Combine the dry ingredients into the wet ingredients, along with the raisins, mix to combine. Do not mix until smooth. Quick breads are best with a quick mix, and not beaten until smooth.








Prepare 2 loaf pans, or my favorite 6 little pans.








Divide batter evenly among the pans, sprinkle with the walnuts.
Bake in a preheated oven at 350 degrees.
30-35 minutes for small pans, 45-50 for regular size pans.



Let cool in pans, 10 minutes. Remove and cool completely on a rack or clean towel. Wrap for storage, freezes very well.

You won't be sorry, really!

For more great ideas and food, visit Mom's Sunday Cafe.

Thanks for stopping by, I appreciate it.

CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES

CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES
1 package Puff Pastry Sheets (2 sheets)
1/2 cup milk chocolate chips
1 egg, beaten
4 ounces Philadelphia cream cheese, softened
1/2 cup sugar
1-8 ounce can crushed pineapple, well drained
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons hot water

• Thaw the pastry sheets at room temperature until they're easy to handle (about 45 minutes).
• Pre-heat the oven to 375°.
• Line baking sheet with silicone mat or parchment paper.
• Beat together the softened cream cheese, sugar and pineapple.
• Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
• Spread 1 tablespoon of cream cheese mixture in the center of each pastry square.
• Sprinkle 1 tablespoon of chocolate chips on top of cream cheese mixture.
• Brush the edges of the pastry squares with the egg.
• Fold each pastry in half over the cream cheese mixture and chocolate chips and press the edges to seal.
• Place the filled pastries onto the baking sheets.
• Brush the tops of the pastries with the egg.
• Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
• Place the remaining chocolate chips and the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds or until the chocolate is starting to melt. Stir until the chocolate mixture is smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
• Drizzle the icing over the pastries.

EASY CHICKEN ENCHILADAS

Easy Chicken Enchilada adapted from Taste of Home

1 small onion, chopped

2 teaspoon oil

3 cups shredded cooked chicken breasts

1 can (14.5oz) no-salt-added diced tomatoes, drained

1 tub (10 oz) Philadelphia Santa Fe Blend Cooking creme, divided

1/2 cup Mexican-style shredded four cheese

8 flour tortillas

• Heat oven to 350 degrees. 
• Cook and stir onions in hot oil in a large skillet on medium heat 4 to 5 minutes or until crisp-tender.  Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.  Place, seam-sides don, in 13x9 inch baking dish sprayed with cooking spray; top with remaining cooking creme.  Cover.
• Bake 15 to 20 minutes or until heated through.

Here's what you'll need:

I put the chicken breasts into some water to cook. Just thought that I would show a picture of the Philadelphia Santa Fe creme cheese blend.  I think it is a fairly new product and it is yummy!

While the chicken is cooking, chop up an onion.

Saute the onion in some olive oil for about 5-6 minutes.

 



Shred the chicken.

Put the chicken in with the onions.

Add a can of drained diced tomatoes and 3/4 cup of the Santa Fe creme..

Add 1/2 cup of Mexican-style cheese and mix.

Put some of the chicken mixture in a tortilla and roll it up.

Put the tortillas in a greased 13x9 baking dish, seam side down.

Cover with more of the Santa Fe creme.

Add some more cheese.

Pop into the oven for about 20-25 minutes and here's what you'll end up with:

MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

Hi, Tamy here filling in this weekend for Kris and April.  I hope you enjoy this salad as much as we do!

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey's California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

• Whisk all together and chill overnight before serving

Fire Day Friday: Beef Teriyaki

I think most food bloggers fantasize about having their own cook book.  Sure, we know that it won't likely happen but it is fun to daydream, right? 

So it was nice to see fellow food blogger Matt Armendariz of MattBites succeed in having his book On A Stick! published this year.  It is a creative concept of "80 Party-Perfect Recipes" impaled on kebabs. 

Here is an adaptation of one of the recipes from Matt's book.

Beef Teriyaki
adapted from On A Stick!

1 flank steak
16 bbq skewers
2 tsp sesame oi
salt & pepper

Teriyaki Glaze
1 cup soy sauce
1/2 cup brown sugar
2 Tbsp honey
1 Tbsp mirin
1 Tbsp garlic, minced
1 tsp ginger, minced
1 Tbsp cornstarch
1/4 cup cold water

If you are using bamboo skewers, soak them in water for at least 30 minutes.

Start your grill for medium heat (300-350f).  In a small sauce pan on the grill, mix together the soy sauce, sugar, honey, mirin, garlic and ginger and simmer for 15 minutes.  Stir frequently and keep an eye on your heat.  Sugary sweet sauces like this will burn quickly if your temps get away from you.

Stir together the corn starch and water and stir into the teriyaki mixture.  Simmer another 5-7 minutes.  Remove from heat. 

Bring the grill heat up to 400f.  Slice the steak across the grain in 1/4" strips like this.

Thread the steak onto the skewers in a weaving fashion.  Grill for 2 1/2 minutes then flip.

Grill another 2 1/2 minutes and flip again.  Brush the top with some of the teriyaki glaze and cook for 2 more minutes.

Flip, brush with glaze and cook for a final 2 minutes.

Remove, sprinkle with sesame seeds and cilantro. 

Remove sticks before eating.....

The salty sweet (or is that sweet salty?) taste was exactly what you want for beef teriyaki.  This dish is one that Vlad the Impaler would be proud to serve.

CHICKEN FLAUTAS

I used to have a favorite lunch haunt called simply 'Nachos'. It started as a hole in the wall, literally!, with 'mama' making her own tortillas and sauces. Mama couldn't speak a word of English, but her traditional Mexican fare spoke volumes for her. She prepared the best Mexican food! At work we used to all pool together, call in a big order, send someone to pick it up and then truly pig out when the food arrived back at work! Their Nachos were truly awe inspiring ~ crisp and gooey all at the same time.

One of my very favorite meals that she made was her Chicken Flautas! Now that we're here in the North Woods, where honestly they wouldn't know Mexican food if it bit them on the butt, I crave those Chicken Flautas and have been working to replicate them. I tried boiling chickens with various seasoning combinations, none of which were correct and then finally settled on this recipe. It's actually easier and tastes perfect too.

1 lemon herb rotisserie chicken (lemon & herb works best)
1 cup finely shredded Monterey Jack cheese
Juice of 1 lime
sea salt
1 bunch green onions, finely minced
1 package tortillas
sour cream
Fresh Guacamole
Garden Tomato Salsa
1 cup or so Safflower oil for frying

• Remove chicken pieces from the bone and finely shred the meat.
• Toss the chicken pieces with the green onions, lime juice and salt.
• Warm tortillas so they are soft and pliable.
• Distribute the chicken and cheese mixture evenly amongst the tortillas.
• Sprinkle onions over top.
• Sprinkle with sea salt and lime juice.
• Roll each tortilla up jelly roll style.
• This works best with deep frying, but I found a cast iron pan works well as long as the oil goes at least half way up the side.
• Fry each Flauta until golden. (Don't crowd them in the pan)
• Drain on a paper towel.
• Serve with sour cream, Fresh Guacamole & Garden Tomato Salsa for dipping.

CRANBERRY CHICKEN SALAD SANDWICH

I seriously love a good chicken salad sandwich.  I love how versatile it can be.  Different spices, different forms crunch, different dressings.  But it's still chicken salad.  *sigh*  My favorite go-to meal.

Cranberry sounded highly interesting and I'm glad I tried it. I've made this a couple of times now and we enjoy it every time. 

Here I have it on an Arnold Selects Sandwich Thin.  I love them as they are only 100 calories. I will often put it on a whole wheat tortilla and make it as a wrap.  Anyway you serve it, it's good.

Cranberry Chicken Salad Sandwich

Adapted from $5 dinners

1 lb boneless chicken, cooked and shredded

1/2 cup mayo, light

2 - 3 tbsp. celery, finely chopped

1 green onion, finely chopped

1/2 of a 15 oz. can of cranberry sauce

Salt and pepper to taste

Mix everything together.  Serve on Arnold Select sandwich things or whole wheat tortillas. Add lettuce if desired.

Total calories = 1220 calories

6 servings = 203 calories per sandwich without bread

TRY A NEW RECIPE: Caribbean Crab and Rice

This is a truly Caribbean recipe. A one pot meal, using what's readily available: Seafood! It's rather easy and fun to eat!

I usually use mangrove crab like this guy
but didn't have any and it wasn't really crab 'season' so i opted for Alaskan king crab which you will have easier access to anyhow. However they were cooked. I usually make this recipe with raw crab.
Although they were clean I still washed them with water and lemon.

Here is the recipe. It makes 2 servings only. It's my recipe and I usually cook for one.

-4 crab quarters
-2 cups brown rice
-2 cups fresh spinach
-1 small onion, chopped
-1 celery stalk, chopped
-1 tbsp parsley, chopped
-1 tbsp chives, chopped
-1/3 white wine
-1 tbsp soy sauce
-2 tbsp curry powder
-1 tbsp oil or butter
-1/2 habinero pepper
-1 tbsp Caribbean green seasoning
-Salt & Pepper to taste
-1 1/2 to 2 cups water

First I seasoned the crab with the Caribbean Green Seasoning
Then added the onion, celery, parsley, chives and habinero

Heat oil or butter
Add crab and chopped veggies. (when using raw crab I sautee the crab first then add the veggies later). The veggies i had (except the onion) were bought fresh then frozen.Stir. The veggies will give off some liquid, time to add the white wine
Add spinach and cover
Once the spinach is cooked, time to add water, soy sauce and curry
and rice
Stir in rice and cover
cook rice as directed
and voila! Caribbean Crab and Rice. The fun part besides the taste is getting the crab out of the shells

Bon Appetit