Fresh Creamed Corn

There are endless reasons why I love summer, many of them come in the form of summer foods.  This year a friend and I decided to grow a garden together.   Of course we had to plant corn.  There is nothing like corn on the cob, fresh from the garden.  After we'd eaten all the corn on the cob we could, I decided to try my hand at creamed corn.  I will have to say, it was delicious.  Fresh, creamy, and well, perfect.  Really put the canned creamed corn to shame. 

Creamed Corn

serves 4

Ingredients

8 ears corn, husks and silk removed 

1 tablespoon butter  

1 small onion, finely chopped (1/2 cup) 

1/2 cup heavy cream (I used half and half because that is what I had on hand)

1 teaspoon sugar 

Coarse salt and ground pepper

Directions

1. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.

2. Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.

3. In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.

4. Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
   

adapted from Martha Stewart

Key Lime Scones

Once in a while we like to get fancy here for breakfast.  The girls love having tea parties with scones, and peppermint tea.  When I woke up this morning I immediately thought of scones, and as I walked into my kitchen I spied my fruit bowl, filled to the top with lemons and limes (I love citrus!) and thought to myself...  I'm going to make key lime scones, they'll be delicious and the girls will love them, I hope.  Not only did the girls like them, but they licked their plates clean.  

Key Lime Scones

Makes 12-16 scones (depending on how big you cut them)

4 1/2 cups all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 cup sugar

1 1/4 tsp salt

zest of one lime, or 3 key limes

1 cup chilled butter, cut into 1/2 inch pieces

1/2 - 1 cup mini white chocolate chips

1 3/4 cups milk or heavy cream

for the glaze:

Juice of one lime or 3 key limes

1/2 cup powdered sugar

1/2 tsp vanilla

 

Pre-heat the oven to 400 degrees Fahrenheit.

In the bowl of your food processor place flour, baking powder, baking soda, sugar, salt and lime zest pulse to combine.  Add butter and pulse until it resembles a medium crumb. pour into a medium bowl and stir in chocolate chips.  Stir in milk until just combined.  Divide the dough into two equal portions.  Place one portion on a lightly floured surface and flatten with your hands to form a disc about 1 inch thick.  Using a pizza cutter, cut into 6-8 wedges and place on a lightly greased baking sheet.  Repeat with the remaining dough.

Bake for 20-25 minutes until golden brown.  

Meanwhile, in a small bowl, whisk all ingredients for the glaze and set aside.

Place on a wire baking rack and drizzle the glaze over the scones (I've found if I place the wire baking rack on a piece of aluminum foil it is much easier clean-up).  Enjoy!

Carnitas - Easy and Delicious

I'm finally back!  One month away and it is so good to be home, cooking and blogging again.  I didn't think I'd miss blogging as much as I did, so it is great to be back and in the middle of it all. 

I love tacos, every kind of taco...  well, with the exception of seafood and shellfish.  I've tried many different carnitas recipes and have always come up disappointed, that is, until now.  There are a couple of ingredients that made me question the end product but it comes together beautifully and is so balanced and delicious!  I used a 3 inch round cookie cutter to make mini tortillas in hopes that it might be more appealing to my girls and they LOVED them.  Topped with a little shredded cheese and fresh guacamole, you will be going back for seconds, and maybe thirds.

Carnitas
Serves 8
1/2 onion, peeled and coarsely chopped
1 1/2 cups water
6 cloves peeled garlic
1 tsp dried oregano
1 tsp freshly ground black pepper
pinch cumin
1/8 tsp ground cloves
1 tbsp sea salt
1 tbsp olive oil
4-5 lb Boneless pork shoulder or butt (cut into 4 inch chunks; fat on)
1/2 tsp sea salt
2 bay leaves
1 cup orange juice
2 tbsp sweetened condensed milk

In the jar of the blender, place the water, onion, garlic, oregano, black pepper, cumin, cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium high heat. Add the olive oil and once it has heated up, add the pork chunks and sprinkle the 1/2 teaspoon salt. Brown meat on all sides, stirring and flipping as it does for about 10 minutes.  

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Add the bay leaves and pour the orange juice and sweetened condensed milk, give it a good stir, let it come to a simmer, reduce the heat to low to medium-low and cover. Cook, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about 1 1/2 hours. Remove the lid, cook for another 4 to 5 minutes. Scoop the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos.

Next time you are hosting dinner with friends this one will be a hit, give it a try.  You'll love it!

Greek Yogurt Pancakes

I'm sure I've mentioned this before, but I am a sucker for breakfast foods.  I just love everything breakfast!  My girls have followed suit and we make a lot of delicious breakfast dishes together.  Pancakes are a must, so finding a new recipe, and one that is as tasty as this, is a wonderful thing.  When cooked up these pancakes are kind of a mix between a crepe and a pancake, absolutely delicious!

Greek Yogurt Pancakes
Serves 4

1 cup Greek yogurt
7 tbsp flour
1 tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 tsp vanilla
butter
syrup

In a medium bow, stir together gently the yogurt, flour, sugar, baking soda, and salt. 

Whisk the eggs together in a separate bowl, add the vanilla and stir to combine.

Stir the egg mixture into the yogurt mixture.

Pour batter, about 1/4 cup at a time, onto a hot greased skillet and cook.

Top with butter and syrup and enjoy!

You'll find yourself coming back for more of these delicious pancakes!

Twenty Minute Tuesday - Bruschetta Pasta with Balsamic Reduction

When the Hubs and I were still dating, we went out with some friends for dinner at TGI Fridays. I remember ordering a pasta dish that was tossed with bruschetta, topped with grilled chicken, and drizzled with a thick syrupy balsamic reduction. It was delicious! As I ate I kept telling myself, "I could recreate this at home, it would be so easy". Since that night we've perfected the dish and it has become a regular in our spring and summer meal rotation.

This dish is so easy that you can have it all done in the time it takes to cook the pasta, perfect for Twenty Minute Tuesday. It is also a great dish to use when teaching someone to cook. My 6 year old loves to help me make it.

Bruschetta Pasta with Balsamic Reduction
Serves 4
1/2 lb of pasta (thin spaghetti or angel hair works great for this particular dish)
1 can petite diced tomatoes
2-3 garlic cloves, peeled and minced
1/3 cup fresh basil, cut into thin strips
1 tbsp olive oil
Salt and Pepper to taste
1/3 cup balsamic vinegar

 Fill a 4 quart saucepan 1/2 to 2/3 full of water.  Generously salt the water (it should taste like the sea).  Bring the water to a boil, and add pasta.  Cook according to package directions.

Pour the balsamic vinegar into a small saucepan and simmer until it becomes a syrupy, sweet reduction. remove from heat and set aside. 

While the pasta is cooking, open the tomatoes and drain off most of the liquid.  In a medium bowl, stir together the tomatoes, garlic, basil, olive oil, salt and pepper.

When pasta is al dente, drain it and toss it into the bruschetta.  Serve immediately.

When serving, drizzle each portion with the reduced balsamic vinegar, and top with freshly grated Parmesan cheese.

*This dish is also delicious topped with grilled chicken, shrimp, or portobello mushrooms.

Grilled Veggie Quesadillas

The Hubs has been working a lot of overtime and long hours lately.  I try not to complain, but those days/weeks can get really hard on both the girls and myself.  I can pinpoint when the girls need "daddy time" or haven't seen much of him in a week or two.  It seems on those days when he is working a lot, we have simpler meals.  Something that pleases everyone, is filling, and easy to put together/clean up. 

Mexican style foods are always a hit at our house.  Great flavors, simple ingredients...  An easy option for our family is a quesadilla.  The girls can choose what they'd like on theirs, I can make my own a bit more gourmet, and everyone is happy.

Grilled Veggie Quesadilla

Serves 4

8 8-10 inch tortillas

1 cup shredded cheese (we like sharp cheddar)

1 tbsp olive oil

1/2 onion diced

1/2 red bell pepper diced

2 potatoes, baked, cooled and diced (great way to use up leftovers)

1 small zucchini sliced thin

1 Anaheim pepper, roasted, peeled and diced

In a medium skillet, heat olive oil over med-high heat.  Add onion, red bell pepper, and potatoes, season with salt and pepper.  Saute til the onion has become soft and translucent and the potatoes are heated through and becoming crispy.

Heat your grill or broiler, and grill the Anaheim pepper until the skin has become black and bubbled up.  Place it in a bowl, and cover with plastic wrap.  Let it steam for about 7 minutes and the skin will slide right off.  Then dice it up.  Also grill your zucchini slices, just until they have a little color.

To assemble your quesadillas, place one tortilla on the grill, top with a little cheese, the potato mixture, Anaheim pepper, and zucchini, then a bit more cheese.  Top with another tortilla.  Heat until the cheese has melted and the tortilla is browned, flip it over and brown the other side. (You can also do this part in a skillet, or broiler.)

Repeat.

Serve with avocado, salsa, and sour cream or plain Greek yogurt.

Twenty Minute Tuesday - Turkey (or Chicken) Salad Sandwiches and bonus recipe, Home Made Pita Bread

Another quick meal idea for a crazy Tuesday.  The hubs has been picking up overtime shifts left and right, so I am beginning to feel like a single mom.  I'm so thankful for a hardworking hubs who wants me to be home with our girls, so in return, I am working hard to make sure he has healthy meal options to take to work.

Tonight is quick, easy, delicious, and uses minimal ingredients.  I always plan for this particular meal after we've had a roast turkey, or chicken.  It is a perfect way to give new life to leftovers and also makes a fantastic picnic too.

There aren't really exact measurements on this recipe, it is more of a "how you like it" recipe, but here is the general idea.

Turkey (or Chicken) Salad

leftover turkey, or chicken, cut into small cubes
3-4 ribs of celery, chopped
2 shallots, minced
small handful of craisins
zest of one lemon
juice of 1/2 -1 lemon
mayonnaise, enough to bind the ingredients together, but not to make them soggy
salt and pepper to taste

In a medium bowl, mix the turkey, celery, shallots, craisins, and mayo together.   Add lemon zest, lemon juice, salt and pepper.  Spoon filling onto bread or into pitas, add lettuce and enjoy.

Pita Bread
adapted from King Arthur Flour

3 cups All-Purpose flour
2 tsp instant yeast
2 tsp sugar
1 1/2 tsp salt
1 cup warm water
2 tbsp olive oil

In a stand mixer fitted with a dough hook, combine all ingredients to form a rough dough. Continue to mix for 5 minutes until dough is elastic and smooth.

Place dough in a lightly greased bowl and let it rest for 1 hour.  It may not double in size but it will become puffy.

Divide the dough into 8 equal pieces, roll each piece into a ball.

Pre-heat oven to 500 degrees Fahrenheit.

Using a rolling pin, flatten 4 of the dough balls into 6 inch circles.  (they don't have to be perfect circles, mine are far from perfect).  Place them on a lightly greased baking sheet.  When the oven has reached temperature, place the baking sheet on the bottom rack of the oven.  Cook for 5 minutes.  Move to the middle of the oven and bake again for 2 more minutes (this is to brown the pitas).

Remove from the oven, and cool by wrapping them in a clean dry towel (flour sack towels work best for this part).

Repeat with the remaining dough.

Store them in a plastic bag.

Lemon, Tomato, and Feta Pasta - Twenty Minute Tuesday

I love having a few recipes in our menu plan that take no time at all to put together. Something that takes twenty minutes or less, it usually means it'll be pasta, but there are so many options that pasta never seems to get boring.  I also love that the ingredients are always in my pantry or refrigerator so I don't have to shop at all, it makes it great for those "just need to get to payday" days, we all know we have them, and it helps to have a plan.  Next time you find yourself in need of a quick meal give this one a try, both of my girls gave it two thumbs up.

Lemon, Tomato, and Feta Pasta
Serves 4
1 lb curly pasta, such as rotini or fusilli
1 tbsp olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 can petite diced tomatoes
pinch of cayenne pepper
Salt and fresh ground black pepper to taste
1 tsp dried oregano
1 tbsp dried basil
Juice of 1 lemon
6 ozs feta cheese, crumbled


Bring a large pot of heavily salted water to a boil.  Add the pasta and stir a few times to ensure that the pasta does not stick to itself.  Cook according to package directions.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat and cook the onion in the oil until softened, about 2 minutes.  Add the garlic and tomatoes and cook until the tomatoes bubble vigorously, about 4 minutes.  Season with cayenne, salt, pepper, oregano, and basil. Simmer for a few minutes.  Remove from the heat and add the lemon juice.

Drain the pasta and toss it with the sauce and feta in a serving bowl.  Serve immediately.

Broccoli Soup (dairy free, minus the cheese topping)

I got hit with some sort of flu bug yesterday and had a hard time coming up with something to make for dinner tonight.  Soup always seems to be my standby comfort food when I am just not 100%.  I usually make a cream of broccoli soup that is full of cream and really delicious, but I've been trying to cut back on dairy and thought we'd try something a little different this time.  Success!  My girls both loved it too, which makes a mom very happy.  I paired it with fresh whole wheat sandwich bread (recipe to come).

Broccoli Soup (dairy free-minus the cheese topping)
Serves 6

2 tbsp olive oil
1/2 medium onion, chopped
2 carrots, peeled and chopped
3 ribs of celery, chopped
4-5 medium potatoes, peeled and diced
5 cups chicken stock
salt and pepper to taste
2-3 cups broccoli florets
shredded cheddar cheese

Heat oil on medium high heat in a dutch oven or 4 quart pot.  Saute onion, carrot, and celery until onion is translucent, about 3 minutes.  Add potatoes, stock, salt and pepper. Bring to a boil, reduce heat to medium and cook until potatoes are fork tender.  Add the broccoli and cook another 6-8 minutes until broccoli is soft. Using an immersion blender, blend until smooth (you can also blend in the blender in small batches).  Taste and season with more salt and pepper if necessary.  Serve warm topped with shredded cheddar cheese.

Sloppy Joe Sliders

While meal planning this week, I was trying to come up with a few things we hadn't had in a long time.  Sloppy Joe's popped into my mind and I couldn't remember the last time I had made them.   We've become quite fond of sliders, they are the perfect size for the girls and we have so much less waste.  So I whipped up a batch of hamburger buns, and when shaping them into rolls, I weighed them to be sure we'd have uniformity.  I used an ounce and a half of dough for each roll.  That seems to be the best size for sliders. 

The girls were thrilled, especially for the jell-o that I had them help me make earlier in the day, but whatever I can do to get them excited about being in the kitchen, I'll do it.  We whipped up a potato salad, and then finished off the meal with a bowl of ice cream.  Even though it doesn't feel like summer, around our dinner table you'd never know that it wasn't.  

Sloppy Joe's

1 1/2 pounds extra lean ground beef

1/2 onion, diced
2 cloves garlic, minced
1 green pepper, diced
1 cup water
3/4 cup ketchup
1 dash Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1/2 cup water
cayenne pepper to taste (optional)

Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.  Drain off any excess grease.
Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1/2 cup more water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 30 minutes.
Season with salt , black pepper, and cayenne pepper to taste.

Crockpot Chili Lime Chicken

I almost didn't get a picture of this one, by the time I got my girls plates ready for them, then started on my own, they were both asking for seconds. I am glad they love this dish, but sometimes wish they'd slow down long enough for me to eat my own food while it is still warm.

I love this simple recipe!  It is perfect for those days when you may not have a lot in the refrigerator, with minimal ingredients it is so easy to whip up without having to make a trip to the grocery store.  Pair it with homemade tortillas and crockpot refried beans from chef in training (the best beans we've ever made, no more canned beans for us!), some fresh pico, guacamole and chopped lettuce.  YUM!

Crockpot Chili Lime Chicken 

1 1/2 lbs boneless, skinless chicken breasts
3 tbsp lime juice (fresh is best, but the bottled juice works great too)
1 tbsp chili powder
1 cup frozen corn
1 cup salsa

Place the chicken in the crockpot.  In a small bowl, combine the lime juice and chili powder, pour it over the chicken.  Cover and cook on low for 6 hours, or until chicken is tender and easily shreds.  Shred chicken using two forks in the crockpot to retain the juices.  Add the corn and salsa, stir and replace the lid.  Cook on low for another 30 minutes until heated through.  Serve with tortillas, cheese, lettuce, beans, guacamole, and sour  cream.

*This chicken freezes really well, I love to double or triple the recipe and toss it into the freezer in freezer bags for an easy meal on a busy day.

It passes the kid test!  She ate 3 burritos this time.

Whole Wheat Pancakes

Breakfast is my favorite meal of the day, so to celebrate my birthday I am sharing one of my favorite breakfast dishes.  I know you may be thinking, "but pancakes are so boring".  Truthfully, pancakes are an art.  To get the perfect light, fluffy pancake, you've got to practice, and not get distracted while you are cooking them too (that has been known to happen at our house).  Pancakes from scratch are so much better than they are from a mix, and they really don't take much time to mix up.  Add a little butter and some maple syrup and, mmmm... perfection! 

Whole Wheat Pancakes
serves 4-5


1 1/4 cups whole wheat flour (freshly milled is best if you can)
2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1 egg
1 cup milk
3 tbsp coconut oil, melted

In a medium bowl, mix the dry ingredients.  Whisk in milk, egg and oil until no lumps remain.  Meanwhile, heat your griddle over medium heat.  When pan is heated, pour batter by 1/4 cupfuls onto the pan and cook until large bubbles form in the center of the pancake, turn and cook on the other side.  Serve with butter and warm maple syrup. 

Grapefruit Sorbet

I keep thinking that Springtime weather is finally going to hit us, only to wake up every morning to continue feeling that crispness that is usually only in the autumn air.  We are getting a bit stir crazy here, ready for summer!  So, what better way to bring that summer feeling indoors than a frozen treat.  My wonderful neighbor brought me a bag of fresh oranges and grapefruit from her sister's house in California.  I knew exactly what I was going to do with them...  I had to make sorbet!  I've been thinking about sorbet for a few weeks now so it was perfect.   Not too sweet, this tart, tangy sorbet will take your taste buds straight to a warmer climate even if it is still 45 degrees outside.

Grapefruit Sorbet

1 1/4 cups water
1 cup plus 1 tbsp sugar
1 tbsp grapefruit zest
1 1/2 cup fresh squeezed grapefruit juice (strain out the seeds and pulp)

In a 2 quart pot combine water and sugar in a saucepan over medium high heat.  Bring it to a boil and stir until sugar dissolves.

Remove from the heat and stir in the zest.  Set it aside and let cool.

Once it has cooled, stir in the grapefruit juice, cover and refrigerate the mixture for a couple of hours.

When it has chilled for two hours or more, follow manufactures directions on your ice cream maker and freeze.  Place in the freezer to set up.

Before serving, set it out for about 5 minutes to soften a little.  Then scoop up a serving and enjoy!

*I used a cuisinart ice cream maker and the amounts were spot on.

Grilled Turkey

I grew up in rural Utah, very rural. The nearest shopping mall was over an hours drive away.  Our neighbors were all farmers, some raised turkeys, some sheep, others cattle, but it seemed that everyone was a farmer.  Although I didn't grow up on a farm, I frequented my friends farms and learned a lot about hard work and to be perfectly honest, it made me glad that my parents were not farmers too.  I have a lot of respect for those people who choose to farm, long hours, and a very thankless job.  But where would we all be without them. 

I mentioned that some of my neighbors raised turkeys.  That truly is an understatement.  Scattered throughout the county were turkey farms, and in the center (sort-of) was a turkey processing plant that employed many residents as well.  We ate a lot of turkey growing up, not just at Thanksgiving, but all year long.  We roasted it, grilled it, turned it into jerky.  This recipe is, besides a deliciously roasted turkey, my favorite way to prepare turkey.  Marinated and grilled to perfection. 

Grilled Sanpete Turkey
Start with 6 lbs of turkey breast sliced into 1 inch thick slices.  Place in a large bowl and set aside. 
For the marinade:
3 cups Sprite (cannot be diet)
1 1/2 cups canola oil
1 1/2 cups soy sauce
Whisk the sprite, oil and soy sauce together in a medium bowl. Pour over the turkey, cover and marinate in the refrigerator overnight. 

When you are ready to grill it, heat up your grill to about 350-400 degrees.  Grill each piece until it is no longer pink in the center.  Discard the marinade and enjoy.

It is amazing what these minimal ingredients can do to make this moist flavorful turkey.  The leftovers make delicious sandwiches, salads and wraps too!

Peanut Tamarind Sweet Potato Curry

At least once a week I make a meatless meal for my family.  Not for any particular reason, other than variety.  I feel that if I offer my girls a great variety they'll develop the pallet for it  and eventually really love to eat meat free options too.  I've tried quite a few vegetarian dishes but this one is by far my favorite! 

When the Hubs began his current job he invited a coworker over for dinner and he is vegetarian so I needed a good recipe quick.  I emailed my lovely friend Katherine, and she shared this wonderful dish. It is fast, simple and uses ingredients that are easy to keep in the pantry or refrigerator so you are ready to whip it up at a moments notice.  So far, everyone we've made this for has loved it!  I hope you'll give it a try too, you'll never even miss the meat!

Peanut Tamarind Sweet Potato Curry
(I love the combination of cauliflower and sweet potato, so I sub cauliflower for about half of the sweet potato. You could do more or less if you wanted to.)
Serves 4

1 tbsp olive oil
1 lg sweet potatoes peeled and cut into 1/2 inch cubes
1 Tb minced fresh ginger
1 tsp curry powder
1/2 cup veg broth
3/4 cup orange juice
1/4 c peanut butter, creamy or chunky
1 Tb brown sugar (or maple syrup)
1 tsp tamarind paste
1/2 tsp salt
2 cups cooked brown rice


1. heat skillet with oil over med high heat. Add potatoes, saute 1 min. Add ginger, cook 1 minute. Stir in curry powder, cook 1 minute. Add broth, cover, reduce heat to med low. Simmer potatoes 10 min or until soft.
2. Whisk together (blender is best) juice, peanut butter, brown sugar, tamarind paste, salt. Add to sweet potato mixture and bring to a simmer. Cook 5 minutes or until sauce thickens. Serve over rice.

*If using cauliflower  add it just before adding the broth.  Otherwise it'll overcook and become mushy.

Ginger-Orange Chicken

I love Chinese take-out, we don't eat out often, really, maybe once a month, if that.  Instead we find ways to make "copycat" dishes or our own version of things.  I especially love when making it fresh is as easy as picking up the phone and ordering take-out.  By doing it this way, I know exactly what is going into my dishes and then into my kids tummies.  They've been quite picky lately, so getting as much nutrition in one meal is my main goal.  We're loading up on the veggies, and whole grains.  Lucky for me, they've been loving it!  Ginger-Orange Chicken is a favorite around here, paired with some steamed brown rice and broccoli.  Tastes like orange chicken, just without the breading on the chicken.  Delicious!

Ginger-Orange Chicken
serves 6

1 cup orange marmalade (apricot jam works great too)
1 inch piece of fresh ginger, peeled and grated
3 tbsp olive oil
6 chicken thighs, or 3 boneless, skinless chicken breasts cut in half
1 1/2 cups orange juice
1 cup chicken broth
2 tbsp brown sugar
Salt and Pepper to taste

Pre-heat the oven to 375 degrees Fahrenheit .  Season chicken on both sides with salt and pepper.  In a medium bowl combine the marmalade and ginger. 

Heat olive oil in an oven safe pan or dutch oven over medium-high heat.  Place chicken (skin side down if using thighs) and sear for 3-4 minutes or until skin is crispy.  Turn the chicken over.  Place a  spoonful of the marmalade mixture on each piece of chicken.  Pour in the orange juice, broth, and brown sugar. Stir just until the brown sugar is dissolved.  (The liquid should not cover the chicken, remove some if necessary.)

Place the pan, or dutch oven in the preheated oven and cook uncovered for 40 minutes or until chicken is caramelized and cooked through to 165 degrees F. Remove from the oven and allow to cool slightly.

If the sauce is too thin, remove the chicken and simmer the sauce until it has thickened.  Serve over brown rice.  

Artisan Bread

Have you jumped on this bandwagon yet?  I've read about baking bread in a Dutch oven for a couple of months now, but didn't take the few minutes to actually make it.  Until the other night.  I finally decided to mix it up and give it a try.  It raises for 12-18 hours so, mix it up before dinner and bake it after breakfast.  Your whole house will smell heavenly!  There is no kneading involved, so just mix, raise, shape, and bake, then you end up with a loaf of bread that looks like you've just stopped by a bakery. 

When I pulled my first loaf out of the oven, the Hubs and I got close to smell it and heard the crust crackling away.  Waiting for it to cool was the hardest part.  Both of us were ready to just tear into it.  When we did slice it up, it didn't last very long.  So, last night we mixed up two more loaves.  I can't wait to experiment even more with this easy recipe.

Dutch Oven Bread
makes one 1 1/2 lb loaf
adapted from From Dahlias to Doxies


3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water
any add-ins that you choose (I'll list the one's we've tried or want to try below)



In a large bowl, stir together flour, salt, and yeast.  Add water and mix until combined.  If you are adding flavors to your loaf, fold them in now.  Cover the bowl with plastic wrap and set aside to let it raise for 12-18 hours.


After the 12-18 hours, place your dutch oven with lid in the oven and preheat your oven to 450 degrees Fahrenheit.   Heat your dutch oven for 30 minutes (double check your the info that came with your dutch oven and make sure it can be heated empty.  I have one that can and one that cannot). Meanwhile, dump your dough out onto a heavily floured surface (you can also dump it on a heavily floured cotton towel or piece of parchment to make it easier to transfer to dutch oven), shape it into a ball then cover with plastic wrap or another cotton towel until the pot is ready.  Once the pot is hot, remove the lid, and drop the dough inside.  Do not grease the pot!  Replace the lid and bake it for 30 minutes.  Don't peek, just leave the lid on and enjoy the wonderful smells wafting through your house.  After the 30 minutes remove the lid, bake for another 15 minutes.  Remove the bread from the dutch oven and set on a rack to cool.

The first loaf we made we just followed the instructions, the second we added chopped kalamata olives, and the third we turned into a rye loaf that is to die for!  Here's what we did, and what we plan to do too.

Kalamata Olive Bread add-ins:
1/4-1/3 cup chopped kalamata olives

Rye Bread add-ins:
replace the 3 cups of All-purpose flour with 2 cups all-purpose, and 3/4 cup whole wheat, 1/4 cup rye flour
2 tsp caraway seeds (I "roughed up" half of them in my mortar and pestle to release extra flavor)

White Chocolate Pecan:
Add 1/2 cup chopped pecans and 1/2 cup white chocolate chips

Dark Chocolate Cherry Bread
Add 1/2 cup semi-sweet or dark chocolate chips and 1/2 cup chopped dried cherries

The possibilities are endless, let your creativity run wild with this one!

Pasta with Ham and Ricotta

Easter dinner included a beautiful spiral sliced ham, and with it came some wonderful leftovers. When using up those leftovers we tend to always do the same recipes over and over again. Stepping out of the kitchen "comfort zone" can be a bit hard for a couple of our family members. So, when it was pasta night, I went to my "go to" recipe and realized I didn't have all of the ingredients, oops. Luckily I had everything for the second best one.

When I placed it on the table my youngest started to cry (she was extremely tired and everything triggered a meltdown).  I asked her to just give it a try and she continued to cry.  I turned my back for just a minute and she was asking for another helping.  It was a hit!

I made a few substitutions to make it a little "healthier", although how can you really make pasta healthy.  We substituted pasta water in the sauce for the cream, making it a lighter sauce that didn't coat the pasta as well, but saved us quite a few calories too.   You could substitute the peas for broccoli, or asparagus, or whatever veggie you like.  It is pretty versatile, which is great for picky eaters. 

Pasta with Ham and Ricotta
Serves 5-6

1 lb pasta of your choice
2 tbsp butter
2/3 cup ricotta cheese
3/4 cup diced ham
6 green onions, finely chopped
1/4 tsp cayenne pepper
fresh ground black pepper
3/4 cup grated Parmesan
1 cup frozen peas
1/4 cup pasta water

Cook pasta according to package directions in salted water.  Mario Batali always says,"It should taste like the sea". 

Meanwhile, melt the butter in a saucepan, stir in the ricotta, ham, green onions, cayenne pepper, black pepper, and cheese.  Cook for 3-4 minutes until the cheese melts.  Add frozen peas and continue to cook another 2 minutes.

Add the pasta water (water the pasta is being cooked in) and stir to combine.  Drain the pasta and toss it into the sauce.  Serve garnished with additional Parmesan cheese.

Raspberry Jalapeno Grilled Cheese

Because the Hubs had to work tonight, we decided to have our big meal for lunch (totally confused the kids), and stick to a lighter dinner.  So, when dinner time rolled around, the kids were happily playing in their room, and I was left to my own devices.  I had planned to make the kids both grilled cheese sandwiches (it is National Grilled Cheese Month after all) but wanted to make my own a bit more exciting.  After taking a quick inventory, I grabbed a few ingredients like cream cheese, raspberry preserves, and pickled jalapenos and started out.  It was delicious!  I loved the sweet and savory, then the kick of the jalapenos.  WONDERFUL!

Raspberry Jalapeno Grilled Cheese

2 slices rustic bread (I used the some of the olive oil bread)
2-3 tbsp cream cheese
2 tbsp raspberry preserves
5-6 slices pickled jalapenos
2 slices cheddar cheese
butter

Butter one side of each slice of  bread.  Then, placing buttered sides together, spread the cream cheese across one un-buttered slice of bread.  Spread the raspberry preserves across the cream cheese, and arrange the jalapenos over the preserves.  Top with the sliced cheddar and the second slice of bread, buttered side out.  Grill on medium heat to allow for the cheeses to melt and the other ingredients to heat up.  Turn and grill on  the other side.  Remove from pan and enjoy the gooey deliciousness.

Home Made Flour Tortillas

There is just something about a warm, fresh tortilla filled with savory meat, beans,crunchy veggies, and topped with spicy pico de gallo, fresh tortillas push your meal to a whole new level.  Tortillas are really very simple.  Especially when you use a stand mixer.  Once you try them you won't go back to the store bought ones again.

Flour Tortillas
Makes about a dozen tortillas
4 cups all purpose flour (can do half and half white and wheat flour)
1 tsp baking powder
1 1/2 tsp salt
1/4 cup canola or olive oil
1 1/2 cups very warm tap water

In the bowl of a stand mixer, using a dough hook, combine the flour, baking powder, and salt.  Mix for 30 seconds to combine.  Add the oil and warm water and mix until combined.  Continue to mix/knead for 5 minutes.

Divide the dough into 12-15 equal pieces and roll each piece into a ball.  Keeping dough covered with a damp towel when not working with it.

Working on a lightly floured surface, roll each ball flat with a rolling pin one at a time, forming a 10 inch circle.

Meanwhile, heat a griddle or pan on medium heat.  Cook on a dry hot pan for 30 seconds on each side.  Stack the tortillas and let them cool.  Store in a zip top bag in the refrigerator.