BUTTERMILK CHIVE CHICKEN

One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

BUTTERMILK CHIVE CHICKEN recipe for 4

MARINADE
1 chicken breast per person
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried chives
1 tablespoon Litehouse freeze dried garlic
1 cup buttermilk
1/2 teaspoon Himalayan pink salt
1/2 teaspoon fresh ground black pepper

  • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

2-3 tablespoons butter or avocado oil
Wondra
salt and pepper to taste

  • Heat butter or oil over medium high heat.
  • Dredge chicken in Wondra.
  • Salt and pepper to taste.
  • Brown first side and then turn.
  • Now cover and cook until cooked through.

SAUCE 
1/3 cup mayonnaise
1/4 cup buttermilk
3 tablespoons fresh chopped chives
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried garlic

  • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

CHICKEN FRICASSEE

I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

CHICKEN FRICASSEE – SERVES 6
6 chicken breasts
salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
2 tablespoons butter +1/2 cup butter
1 or 2 large leeks (white and light green sections), halved and sliced thin
3 cloves garlic, minced
2 tablespoons Wondra flour
1 tablespoon sugar
3 cups white moscato wine
1/2 cup chicken broth
Juice of 1 lemon
3 egg yolks
1/2 cup heavy whipping cream
baby Asparagus spears

  • Melt 2 tablespoons of butter in skillet.
  • Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
  • Melt 1/2 cup butter in large saute’ pan over medium high heat.
  • Add leeks and garlic, sauteing until soft and tender.
  • Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
  • With a slotted spoon remove asparagus and leeks to chicken plate.
  • Add flour whisking until golden.
  • Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
  • Reduce heat to low.
  • In a separate bowl whisk together the egg yolks and whipping cream.
  • Gradually add a small amount of the wine mixture to the egg mixture to temper it.
  • Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
  • Salt and pepper to taste.
  • Plate chicken and vegetables.
  • Ladle sauce over and enjoy.
SAVORY PARMESAN FRENCH TOAST

SAVORY PARMESAN FRENCH TOAST
6-8 slices thick french bread
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
salt and pepper to taste
1/2 teaspoon Frank’s hot sauce
1 clove garlic, minced
1/2 cup + garnish amounts to taste grated Parmesan cheese
fresh minced Italian flat leaf parsley
1 batch Bolognese sauce

  • Combine eggs, milk and cream in mixing bowl.
  • Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
  • Pour into shallow dish larger than bread slices.
  • Heat griddle or large skillet coated with butter.
  • Dredge bread slices through egg mixture coating both sides well.
  • Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
  • Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.
BUFFALO CHICKEN STUFFED SHELLS

Buffalo Chicken Stuffed Shells Adapted from Sugar Crafter
1 package 12 oz. jumbo shells
13 oz. cooked and shredded chicken breast
3/4 cup hot sauce, I used Franks
3 oz. sharp cheddar cheese, shredded
3 oz. mozzarella cheese, shredded, part skim
3 oz. parmesan cheese, shredded
1 1/2 cup ricotta cheese, part skim
1 (8 oz) pkg. cream cheese, light
1/2 cup ranch dressing, light

Directions:  Prepare pasta shells as directed on package. Mix all the ingredients except for the shells in a large bowl. Stuff each shell with as much filling as it will hold. Preheat oven to 350 degrees.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole. Top with green onions if desired.

Modifications:
-I used Frank’s Buffalo Wing Sauce
-I added extra chicken and cheese on top of the shells.

Here’s what you’ll need:
  • Put the chicken in water to cook.  Also, cook the shells according to the package directions.
  • Preheat the oven to 350 degrees.
  • Mix together the wing sauce, cream cheese, ricotta, and cheeses.
  • Take the chicken out and shred it.  Add it to the wing sauce mixture.
 
  • Drain the shells and place them in a greased baking dish.
  • Spoon the mixture into the shells.
  • Into the oven for about 10-15 minutes (that’s my pizza stone underneath the dish)  
I decided to add a bit more chicken and cheese to the top of the shells.
Here’s what you’ll end up with:
Fire Day Friday: Grilled Chicken Sandwich with Manchalapeno sauce

Never heard of Manchapeno sauce before?

Me either until I made it up the other day when I made up this summery grilled chicken sandwich inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese.

The result was decadent. If it wasn’t for the sound of the crispy bacon as I bit into this, I think I would have been able to hear my taste buds sing.
Open Faced Grilled Chicken Sandwich with Manchapeno Sauce
source: www.nibblemethis.com
3 large chicken thighs, boneless, skinless
Chicken Rub (see recipe)
3 sliced Italian bread
2 ea roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked
Manchapeno Sauce (see recipe)
NMT Basic Chicken Rub
½ tsp kosher salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp paprika
¼ tsp turbinado sugar
Manchapeno Sauce
1 Tbsp butter, unsalted
1 clove garlic, minced
1 Tbsp flour, all purpose
1 cup milk
1 cup manchego cheese
¼ tsp pepper
¼ tsp salt
1 jalapeno (red if possible), fire roasted, peeled and seeded
2 Tbsp parsley, finely diced
Season chicken with the chicken rub. Feel free to substitute a purchased chicken rub if you have it on hand.
Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended. Stir in the salt, pepper, jalapeno, and parsley. Keep warm on low, stirring occasionally.
Grill chicken over direct heat at 400f for 4 minutes. Flip can cook another 4 minutes.
Boneless thighs are thin and cook quick, keep an eye on them.
Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
Toast both sides of the bread over the flames.
Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon. Then ladle the sauce over the sandwich and serve immediately.
Note: I used a red jalapeno from our front yard. Fire roasting the pepper gives it a smokiness like a “quickie chipotle”. Feel free to use a regular jalapeno or any other fire roasted chili. If you don’t like heat, you could use a roasted red bell pepper instead.
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.

PHILLY CHEESE STEAK SANDWICHES
Philly Cheese Steak Sandwiches
1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubs
2 cups water
Directions: In a large skillet, saute mushrooms, onions and green peppers in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace tops. Place on an ungreased baking sheet; cover with foil. Bake at 350 degrees for 15 minutes or until heated through. Meanwhile, in a sauce pan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.
Here’s what you’ll need:
Modifications:
-I used 2 containers of pre-packaged deli style roast beef
-I used the left over Provolone cheese that I had from last week’s Baked Ziti.
Wipe off the mushrooms with a paper towel and cut them up.  Cut up the onion and green pepper, too.
Put 2 cups of water in a sauce pan and add 4 beef bouillon cubes.
Melt 2 tablespoons of butter in a pan. 
Slice open the bread while the butter is melting.

Saute the mushrooms, green peppers, and onions in the butter.

After the mixture has cooked for a bit, ladle in 1 cup of the beef bouillon stock into the onion mixture.

After the mixture has cooked for a while and onions were soft, add the prepackaged deli roast beef and seasoned the pan with Home Seasoning.

While the mixture cooks, slice up the meat into smaller slices.  Fill in the rolls with meat and veggies and then cover it with a slice of cheese.  

Pop the sandwiches in the oven for about 5-7 minutes so the cheese can melt.  

Here is what you’ll end up with:

:

BANANA BUNDT CAKE with PEANUT BUTTER BUTTERCREAM GLAZE ~ Save Room for Dessert

I brought this cake to work for a meeting, a breakfast meeting, and it was gone in moments.  To me peanut butter and banana have a wonderful affinity for each other.  If you want to really pump it up, toss in some chocolate chips to the cake batter…whatever you choose to do, be sure to save room for dessert, even if it’s 9:30 am…

Banana Bundt Cake with Peanut Butter Buttercream Glaze

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, at room temperature.

2 cups sugar

2 teaspoons vanilla extract

2 large eggs

4 very ripe bananas, mashed, about 1 1/2 to 1 3/4 cups

1 cup sour cream

  • Preheat oven to 350 degrees.
  • Spray or generously butter a 12-cup Bundt pan (After a disastrous cake inversion, I now use this)
  • Whisk together the flour, baking soda, and salt; set aside.
  • Beat butter until creamy; add sugar and vanilla, beating until fluffy.
  • Add the eggs one at a time, beating for about 1 minute after you plop in each egg
  • Unless you want to be splattered with batter, reduce the speed to low and add the bananas.
  • Then, add in half of the dry ingredients, the entire cup of sour cream, and then the rest of the dry ingredients.
  • Pour batter into prepared Bundt pan and smooth the top.
  • Bake for 65 to 75 minutes, or until a tester comes out clean. During the baking time, check after about 30 minutes, and if it is browning too quickly, cover it loosely with foil.
  • Transfer the cake to a rack and cool for 10 minutes before inverting to cool completely.
  • Pour on Peanut Butter Buttercream Glaze or just dust with powdered sugar.

Peanut Butter Buttercream Glaze
4 tablespoons butter
1/4 cup milk, or more
1/2 cup creamy peanut butter
1 teaspoon vanilla
1-2 cups powdered sugar
Pinch of salt

  • In a microwave safe bowl, heat butter and milk until butter melts.  Add peanut butter and vanilla, stirring until mixture is smooth.
  • Add 1 cup powdered sugar, mix well.  Add more powdered sugar or milk to achieve desired consistency.

Cake recipe adapted from Dorie Greenspan’s Baking: From My Home to Yours

Save Room for Dessert…Cajun Cake

AKA, dump cake, which is a rather unattractive moniker for such a delicious, yet easy, cake.  Growing up in largely Cajun town of LaPlace, La, I ate this cake often, and I’ve never tired of it.  Nor will you, I dare say.

My version is an adaptation from an old cookbook of my mother’s, Cajun Cooking.  I pumped up the flavor using brown sugar for some of the granulated, as well as adding both vanilla and a pinch of salt, which rounds out the flavor.  Also, because we’re all about the icing, I doubled the icing recipe.  The unattractive moniker of “dump cake” originates from the instructions – dump all recipes in a bowl and mix.  Whatever name you prefer to use, be sure to save room for dessert when this delicious cake is on the table…

Cajun Cake
2 cups flour
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
16-oz crushed pineapple with juice
2 large eggs
Coconut-Pecan Icing

Preheat oven to 350 degrees; butter or spray an 11×7 baking dish and set aside.
Place all ingredients in a bowl and mix well.
Pour into prepared pan and bake for 30 minutes at 350 degrees.
While cake bakes, prepare Coconut Pecan Icing.

Coconut-Pecan Icing
12-oz can evaporated milk
2 sticks unsalted butter
1 1/2 cups granulated sugar
2 cups packed shredded, sweetened coconut
1 cups toasted and chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt

Bring evaporated milk, butter and sugar to a boil, reduce heat and cook at a slow boil for 10 minutes.
Remove from heat, and add coconut, pecans, vanilla, and salt.
Pour hot icing over warm cake; allow cake to cool to room temperature before serving.

Stuffed Flank Steak – Simple Saturday

Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.

 

Stuffed Flank Steak
Butterflied flank steak
Italian seasoning
Fresh spinach
Shredded mozzarella cheese

Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely 🙂  Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.

 

Dinner is served!
This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
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Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!