Orange Chicken - tastes just like takeout!

Share

I had seen this recipe on a few different recipe blogs - including Annie's Eats - and since I adore orange chicken, I had to give it a try. This is the faux chinese dish you get at Panda Express and other chinese takeout places with the sweet syrupy coating and fried pieces of chicken.

Warning: if you're watching your calories, don't make this recipe. It's awful for you. But, if you're wanting to splurge, this would be worth it.

I thought it was absolutely delicious. Like, one of my favorite meals ever. Matter of fact, I thought it was better than the restaurant version. And since I made it myself, I got to use my own (all white meat) chicken (so no worries about gross pieces sneaking in!) or added preservatives and chemicals.

After my sauce was done, I tasted it and it seemed still heavy on the soy sauce so I squeezed more orange juice into it until it tasted orangey enough for me. So, keep some on hand and taste before serving. If you're concerned about spice, just cut the cayenne.

Orange Chicken

For the marinade and sauce:
¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice (note: you may need more)
1½ tsp. finely grated orange zest
6 tbsp. white vinegar
¼ cup soy sauce
½ cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
¼ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
8 thin strips orange peel (optional)

For the coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut or canola oil

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer.

Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice.

Pretzel Crusted Chicken

Share

This recipe comes from Fine Cooking. I'd never really visited that site before but my friend, Becky, recommended the pretzel chicken recipe. It was very good - especially the dipping sauce. The chicken had a great crunch to it and was flavorful.
Pretzel Crusted Chicken with Mustard-Dill Dipping Sauce
1/2 cup all-purpose flour
2 large eggs
1/4 cup plus 1 Tbs. Dijon mustard
3 cups pretzels (not low-sodium)
3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
Freshly ground black pepper
1/2 cup mayonnaise
2 Tbs. finely chopped fresh dill (I used dried)
1 tsp. honey
1/2 cup vegetable oil

Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.

Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.

Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.

Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.

Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

North African Meatballs (over couscous)

Share

I mentioned in another entry that I started recording 10 Dollar Dinners with Melissa d'Arabian after discovering that all the "good" shows were shown on Sunday mornings.

This recipe already has almost 450 reviews on the Food Network website and 5 stars. It sounded delicious so I had to try it.

I truly love just about any cuisine and really enjoy ethnic foods. I haven't met a spice I didn't like (though I'm not as keen on really hot spices) and rarely meet a flavor combination I don't like. Jason is much more adventurous than before we were married but still isn't a fan of things he sees as "weird." I knew he would be cautious about this dish but to my surprise, he ate an entire plate of it and just commented he'd rather the olives not be included. He's not a fan of olives other than black olives but I think they added a salty texture that was important, which is why I didn't just leave them out all together.

I really love the typical African sweet and savory combinations in food. This had much of that feel to it - there was some sweetness but lots of salty taste, too, especially thanks to the olives. I thought it was absolutely delicious and I could have eaten the entire pan. It's a very complex flavor combination ~ if you like Moroccan food, you'll like this.

To cut down on dishes, I made the meatballs first in the skillet, transferred them to a plate after browned, and used the same skillet for the sauce. Worked great!

North African Meatballs
For the North African Sauce:
2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth (I used stock)
1 (14-ounce) can crushed or diced tomatoes (I used crushed)
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
Pinch ground cinnamon
Salt and freshly ground black pepper
 
For the Meatballs:
1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
3/4 pound ground beef (I used a pound)
1/3 cup finely ground rolled oats or fine bread crumbs (I used panko)
Salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, for cooking (I used EVOO)
4 tablespoons chopped fresh parsley leaves
Couscous with Dried Dates, recipe follows

To make the North African Sauce: In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.

Couscous with Dried Dates
1 cup water
1 cup chicken stock or broth (I used up my carton of stock so it was 1.5 C stock, 1/2 C water)
1 tablespoon olive oil
1/4 cup finely chopped dried dates (I couldn't easily find so I used dried cranberries instead)
1 cup quick-cooking couscous
Salt and freshly ground black pepper

Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Creamy Taco Mac

Share

My oven is still broken (it's been over a month now) and I've decided to see how long I can go without one. That decision didn't really come from some desire to challenge my recipe finding skills (because quite frankly, it's annoying to be without an oven) but instead because I'm cheap and don't want to pay for my oven to be fixed.

I am missing roasted vegetables, though, so I may give in before long.

I found this recipe on another blog, Annie's Eats. And her picture is MUCH more appealing than mine so please check it out on her blog. This is truly a healthy, preservative free Hamburger Helper type recipe. This was a great option to make tonight as I worked late and didn't get home until 7:30 to start dinner. Typically, I would have scratched dinner plans and driven through someplace but I knew this dish was easy and fast. I think it took 15-20 minutes total (including water boiling).

You can pick up a packet of taco seasoning or you can throw together your own using spices you already have on hand. I used the recipe on Annie's blog (below) and it was very perfect! Now I have some on hand in my spice cabinet, already mixed, the next time we want tacos or something similar.

We both liked this dish and I'll make it again. It's very flavorful, relatively healthy, and fast. Perfect for a week night meal. And for those of you who pick up Hamburger Helper on occasion - try this instead!

Creamy Taco Mac
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (see recipe below)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional - we didn't use any and didn't miss it)

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Taco Seasoning
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin (I used roasted ground cumin instead)
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper

Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.

To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)

Salmon Cakes

Share

When I was out recovering from my surgery (which was almost a year ago now!) I discovered that all the good, new shows on Food Network run on Sunday morning! Since I'm always at church, I had no idea. I started recording 10 Dollar Dinners with Melissa d'Arabian after watching a few episodes while I was recovering. I voted for her on The Next Food Network Star and really like her personality on screen. Since I hadn't ever made one of her recipes, I decided to try two of her meals this week.

The salmon cakes were different than others that I've made because they use baked potato instead of bread crumbs. I loved them! The potato is much softer and has a nice flavor to it. We just threw the potato into the amazing potato bag and it made the recipe go that much faster. I also used microwave bacon and skipped the onion to save on time.

Because my oven is broken, I couldn't roast the asparagus so I just blanched it instead and then drizzled the vinaigrette over top. It was very bright, tangy, and tasty. The orzo was really good and creamy. Her original recipe calls for an entire cup of water more than what I used; the reviews online said it was too watery with all the liquid added so I cut it down and just kept an eye on it. It was perfectly creamy with the amount I used.

Salmon Cakes
2 strips bacon, cooked until crispy, crumbled, bacon fat reserved (next time, I'd use more!)

1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Sesame Chicken Salad

Share

This was a dish I made in about 15 minutes late one night this week. It's a Rachael Ray recipe and very tasty - the dressing is DELICIOUS. I prepped it all and just put it in the fridge for later. I love that I didn't have to buy very many ingredients for it and you could eyeball almost all of it and it still taste delicious.

In true Rachael Ray fashion, she lists a ton of ingredients but don't be overwhelmed by it - it's mostly basic items that you have on hand (or can be skipped).

Sesame Chicken Salad
3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount (I used regular soy)
1/2 cup sweet hot mustard, eyeball the amount (I used stone ground brown mustard)
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders (I don't like tenders so I just sliced bl/sl breasts)
Salt and pepper

Dressing:
1.5 inches ginger root, grated or minced (I just used dried)
3 tablespoons rice vinegar
1/4 cup Chinese duck sauce or apricot all fruit spread
1/4 cup vegetable oil

Salad:
5-6 ounces mixed greens, 1 bag
1/4 English or seedless cucumber, halved lengthwise then widely sliced on angle
1/2 cup shredded carrots
4 scallions, thinly sliced on angle
1/4 pound snow peas, sliced on angle
Fried chinese noodles for garnish

Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.

Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds (I found you really needed to press them into the seeds to get them to stick). Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.

Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.

Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles.

Bourbon Chicken

Share

I found this recipe online. It's a copycat recipe of the bourbon chicken you can order at Chinese restaurants and had great reviews on the website. Though I was sad it contained no bourbon, it was tasty and quick.

It has a sweet taste to it, with a little kick from the red pepper. It reminded me some of the stir-fry chicken and peppers we had once a week growing up, actually. If my husband ate snow peas, carrots, or broccoli in a dish I would have thrown in some stir fry vegetables with it to make it a well rounded dish.

You can make it in about 30 minutes, which is great for a weeknight.

Bourbon Chicken
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet. Add the chicken pieces and cook until lightly browned. Remove the chicken and add the remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken back in and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

Lemon-Garlic Shrimp and Grits

Share

Grits, butter, garlic, and shrimp all in one dish - be still my heart. This is an easy 20 minute meal from the December Food Network Magazine.

I liked it a lot - Jason thought it was too peppery, but that would be my fault, not the recipe. It has a hint of lemon though you could taste and add more if you liked (or just squeeze the lemon over top).

Lemon-Garlic Shrimp and Grits
3/4 cup instant grits
Kosher salt and fresh ground black pepper
1/4 cup grated parmesan cheese
3 tablespoons unsalted butter
1 1/4 pound medium shrimp, peeled and deveined, tails intact (I just used a pound)
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

Share

Tonight's dinner came from the December Cooking Light - it's a 20 minute meal and really, honestly, took about 20 minutes. It's also budget friendly since it's pasta based, has very little meat, and uses stuff you typically already have on hand.

I forgot to drizzle the lemon juice over the top at the end but we both thought it was tasty without it. It was simple but flavorful. The cayenne gives a hint of spice that sneaks up on you - it would be fine to skip that if you don't like spice.

If you can find black kale, CL says this would be a good dish to use it in. I had to use green. Also, you can try another shape of pasta - like penne - if you want.

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes
8 ounces uncooked orecchiette pasta
5 cups bagged prewashed kale (couldn't find - just bought a bunch and chopped it myself)
2 slices center-cut bacon (I used 4. Who can use just 2 slices?)
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
3/8 teaspoon salt
1 ounce Parmigiano-Reggiano cheese, shaved (I just sprinkled grated)
2 tablespoons fresh lemon juice

Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

 While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Dionna's Chili

Share

Last February, when I had surgery, our friend Dionna brought over food for us - including this chili. I've made chili before but evidently don't make "real" chili because I throw in weird things... according to Jason. This, however, was real chili and he loved it. I got a bite or two of it before he claimed it as his own. I emailed Dionna for the recipe and was surprised at how easy it was!

Dionna's Chili

1 lb. ground beef (I used ground buffalo)
2 cans stewed tomatoes
1 pkg mild chili seasoning
2-3 heaping teaspoons of brown sugar
1 tsp. salt
1 can dark red kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)

Brown and drain the meat.

While browning the meat, combine all other ingredients in pot and stir together well. Simmer over low-medium heat. Add browned meat, turn up heat to medium heat for about 10 minutes. Then, put on low and let simmer for 45 minutes, stirring ocassionally.

Butternut Squash Gratin with Blue Cheese and Sage & Asiago-Olive Rolls

Share

Both of these recipes were REALLY good and will definitely have to be on a holiday menu again. I made them to go with the turkey and stuffing in the previous post.

The butternut squash recipe is from Cooking Light and was delicious. However, cutting up and peeling butternut squash is no easy task and I would pay whatever it costs to buy pre-chopped squash at the store if they were to ever offer it.

The rolls are from Southern Living and may be my favorite roll - even above the rosemary rolls from Pioneer Woman (shocking, I know!). I couldn't find olive tapenade so I just made my own - I'll list that recipe, too.

Butternut Squash Gratin with Blue Cheese and Sage
5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 (1 1/2-ounce) slice white bread (I used panko but would use breadcrumbs next time for less crunch)
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese

Preheat oven to 400°.

Steam butternut squash, covered, 10 minutes or until tender.

Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

Asiago-Olive Rolls
1 can refrigerated classic pizza dough crust
1/4 cup refrigerated olive tapenade (or recipe below)
1/2 cup grated Asiago cheese (I used shredded)
1 tsp. chopped fresh rosemary
1 tbsp butter, melted

Preheat oven to 450. Unroll crust. Spread tapenade over dough, leaving a 1/4 inch border. Sprinkle with cheese and rosemary. Gently roll the dough, starting at one of the long sides. Cut into 10 (1 and 1/4 inch thick) slices. Place slices in a lightly greased 9 inch cake pan (I used my cast iron skillet). Brush top with melted butter. Bake 15-20 minutes or until golden.

Olive tapenade
20 pitted olives
1 Tbsp rinsed, drained capers
1 tsp fresh lemon juice
2 tsp olive oil
2 anchovy fillets
Fresh cracked black pepper

Throw it all in a mini chopped and pulse until well combined.

Turkey with Maple-Cranberry Glaze

Share

Though we weren't home for Thanksgiving this year, I couldn't pass up the super cheap turkeys. I decided to roast the turkey over the weekend and invited my mom to come eat with us.

Last year, I used Alton Brown's brining method and it was very good. This year, my schedule was too hectic to mess with brining so I used a Paula Deen recipe I found online and hoped for the best. It was VERY flavorful and moist - we couldn't tell much difference between this year's turkey and last year's brined turkey honestly.

I stuffed my turkey with sliced oranges and sage, thyme, and rosemary.

Roasted Turkey with Maple Cranberry Glaze
Turkey:
8 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 tablespoons minced garlic cloves
1 (15-pound) turkey

Glaze:
3 tablespoons butter
1 (12-ounce bag) cranberries
1/2 cup maple syrup
3/4 cup cranberry juice
2 teaspoons apple cider vinegar
3/4 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
 
Turkey:
Preheat oven to 375 degrees F.

In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey.

Roast for 18 minutes per pound. The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix all ingredients together and store in an airtight container for up to 6 months.

Salisbury Steak with Mushrooms

Share

Both Food Network Magazine and Cooking Light had recipes for salisbury steak this month so I took that as a sign. Plus, it's good ol' comfort food that is perfect for chilly temps! I went with the Food Network version because it used mushrooms. And I love mushrooms.

I've made several different versions of salisbury steak and really, they are all just about the same but I love the addition of mushrooms in this one and the absence of any kind of beef broth. It was very easy, fast, and used things you typically already have on hand. We both thought it tasted great.

I served it over buttered egg noodles.

Salisbury Steak with Mushrooms 
1 pound ground beef
1 large egg, lightly beaten
1/2 onion, finely chopped (about 1/3 cup)
7 saltine crackers, finely crunched (about 1/4 cup)
1 teaspoon minced sage (I used some rubbed sage I had)
3 tablespoons unsalted butter
8 ounces sliced mushrooms
2 teaspoons Worcestershire sauce (I forgot we were out so I used soy sauce in a pinch - worked great)
1 tablespoon all purpose flour

Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt, and a few grinds of pepper in a large bowl using your hands. Divide it into 4 equal portions and shape into oval patties, about 1/2 inch thick.

Heat 1 tablespoon butter in skillet over medium high heat. Brown the patties, about 4 minutes per side. Transfer to plate.

Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2.5 cups of hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes.

Spinach and Smoked Gouda Stuffed Chicken

Share

This is one of my favorite chicken recipes and I seem to rarely make it - I'm always trying something else, I guess! It's a basic stuffed chicken recipe but it's so rich and delicious that it's perfect for guests (I've made it for dinner guests before). You obviously don't have to stuff it as full as I did; I made too much stuffing to go in just two pieces of chicken and I wasn't about to waste it!

The cheese could change, I suppose, but I just love the rich smoky flavor of smoked gouda. And did I mention that smoked gouda is my favorite cheese ever?

At one time, I had an actual recipe for this but now I just eyeball it. I'm sorry my measurements are not exact - just make it up! This time, I bought thick slices of gouda at the deli counter, so I could buy just enough, and cut it into small pieces instead of shredding. You can see that in the picture (along with where the pat of butter was!).

Spinach and Smoked Gouda Stuffed Chicken
1 box of frozen chopped spinach, thawed and squeezed of liquid
1 box of cream cheese, softened
Shredded smoked gouda - about half a pound for 4 large chicken breasts is plenty
4 Boneless, skinless chicken breasts
Butter
Salt and pepper
Ground nutmeg

Preheat oven to 350. Mix the cream cheese, spinach and smoked gouda in a small bowl. Sprinkle some nutmeg, salt, and pepper into the mixture. Slice the chicken breasts open to make a deep pocket. Stuff each breast with the cream cheese mixture and place in a greased baking dish. Put a pat of butter on top of each piece of chicken and salt and pepper over top. Bake for about 30 minutes, or until cooked through.

Frittata Roma

Share

This recipe was really good. I'm a fan of quiche but Jason really hates crust (how is that even possible?) and quiche takes a long time to cook. A frittata has the same feel of a quiche but without the crust and cooks in a fraction of the time.

I got this recipe from my friend, Kathy. You can change up the ingredients and use things you already have on hand. I used my large cast iron skillet for it. Perfect all in one pan dish!

(I sprinkled the top with grated parmesan right before taking the picture!)

Frittata Roma
2 tablespoons butter
1/4 cup sundried tomatoes, chopped
1 red pepper, sliced (I used roasted red peppers instead)
1 red onion, sliced
8 ounces fully-cooked Italian sausage, sliced into coins
1 14-ounce can small artichoke hearts, quartered ( I roughly chopped them prior)
1 cup (4 ounces) Provolone Cheese, shredded (I used mozzarella, I had some on hand)
6 eggs
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup (1 ounce) Parmesan Cheese, shredded (I used grated)

Preheat broiler. In 10-inch ovenproof skillet, heat butter. Add sundried tomatoes, peppers and onions; cook 3 minutes until onion is tender. Remove from heat, stir in sausage, artichokes and Provolone.

In medium bowl, beat eggs with basil, salt and pepper. Pour egg mixture over pepper and onion mixture. Gently toss together. Return skillet to stove over medium-low heat; cook until frittata edges are set, 3 to 5 minutes. Place frittata under preheated broiler, 5 inches from heat for 3 minutes, or until golden and puffed. Remove from broiler, sprinkle with Parmesan, and let stand 5 minutes before cutting.