Chicken and Kale Soup

I originally found this recipe on the Weight Watchers sight. It was for Chicken and Escarole Soup.  I made some modifications since I couldn't find escarole and renamed it.  It was super, super easy to make.  My husband prejudged it, as he isn't a fan of kale. However, 2 bowls later and left overs the next day....I would say he had a change of stomach. :)

This is perfect for the cold months and feeds a lot of people when you are on a budget.

Tips I learned making Chicken and Kale Soup:

• You can use any type of chicken you want. Frozen chicken breasts, left over chicken meat, and even canned chicken. It is really up to you.
• Don't be afraid of using 1 whole onion. It will cook down and really flavors the soup.
• If you can't find Kale, use spinach.  I prefer kale because it doesn't wilt down or disintegrate as bad.
• You can really add any vegetable you believe would taste good or have in your kitchen.
• You can use bacon or pancetta. Again, whatever suits your taste and budget.

Ingredients for Chicken and Kale Soup (All credit to Weight Watches for Chicken and Escarole Recipe)

2 tablespoons of olive oil

1 oz of bacon, chopped (3 large slices)

1 large yellow onion, chopped

4 cloves of garlic, chopped

2 boxes of chicken broth, fat free and reduced sodium

1 can of stewed tomatoes (14.5 oz can)

1 pound of skinless, chicken chopped (whatever bite size you like, I like larger pieces)

1 cup of kale, cleaned and chopped

1 can of white kidney beans (rinsed and drained, 15oz can)

2 teaspoons of fresh or dried basil

1 cup of chopped black olives

1/2 teaspoon of salt to taste

2 teaspoons of ground black pepper

1/2 teaspoon of red pepper flakes

Grated Parmesan cheese to top

Directions:

Heat dutch oven or large spaghetti pot on medium heat.  Add chopped bacon and begin to cook. Add onion and garlic and continue to cook.  Add olive oil and chopped chicken (cooked or raw, either way) Season with black pepper. Add tomatoes and olives and continue to cook.  Add chicken broth and bring to boil.  After soup is boiling, reduce to simmer. Add beans, kale, basil, salt and red pepper.  Let continue to cook and mesh together for 20-30 minutes.  Serve immediately with crotini's and top with Parmesan cheese.

Nashville Hot Fried Chicken

If you know my husband, Heath, then you know how he loves Popeye's Spicy Fried Chicken. I mean I think the man can eat fried chicken every single day.  I found this recipe through the television program - Cook's Country.  This is the same team that creates America's Test Kitchen.  I love that their recipes are thorough and scientific.  They have eliminated recipes via trial and error to make sure and bring the audience the best possible method.  They do the testing, so we don't have too!

Heath was extremely happy with the finished product and so was I. What is the saying, happy husband - happy wife? :) Enjoy.

Tips I learned while cooking Nashville Hot Fried Chicken:

• I used a deep fryer. I find it safer (no grease flashbacks!) and easier to maintain a constant temperature.
• Be careful with the cayenne. It is better to use too little.  If the chicken is not hot enough, just use more next time. If you over spice food, it is a total waste and not edible.
• Don't skip brining your chicken. It really keeps the moisture in the meat.  (Ps. You can brine turkey and pork, too!)
• Buying a whole chicken and quartering yourself, is much cheaper. Often times, the chickens from the grocery store are frozen. Make sure you give yourself 1-2 days in the refrigerator to defrost. Use a good pair of kitchen shears and watch a "how to" on YouTube.  Extra chicken parts can be boiled for homemade chicken stock.    

INGREDIENTS (ALL CREDIT TO COOKS COUNTRY)BRINE

• 2quarts water
• 1/2cup hot sauce
• 1/2cup salt
• 1/2cup sugar
• 1(3 1/2-to 4-pound) whole chicken, quartered)

COATING

• 3quarts peanut or vegetable oil
• 1tablespoon cayenne pepper
• 1/2teaspoon paprika
• 1teaspoon salt
• 1/4teaspoon garlic powder
• 1/2teaspoon sugar
• 2cups all-purpose flour
• 1/2teaspoon pepper

INSTRUCTIONS

• 1. BRINE CHICKEN Whisk water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to 1 hour.
• 2. BLOOM SPICES Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne, paprika, ½ teaspoon salt, garlic powder, and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.
• 3. DREDGE Remove chicken from refrigerator and pour off brine. Combine flour, ½ teaspoon salt, and pepper in large bowl. Dredge chicken pieces 2 at a time in flour mixture. Shake excess flour from chicken and transfer to wire rack. (Do not discard seasoned flour.)
• 4. FRY AND BRUSH (I used deep fryer instead.) Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 20 to 25 minutes. Drain chicken on clean wire rack set inside rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken. Stir spicy oil mixture to recombine and brush over both sides of chicken. Serve on white bread with pickles.

Green Chili Pork Chops

This is an exciting recipe you can use to change up your pork chop.  It comes from my Grandmother and can be found in our family cookbook.  The ingredients are simple and the preparation is a breeze.

Tips I learned when cooking Green Chili Pork Chops:

• Measure and cut all your ingredients ahead of time, especially when you are frying.  This saves time and effort.
• Season your flour well.  It will pay off in the end.
• I would substitute fresh mushrooms for more flavor, but if your are on a budget - canned mushrooms are the way to go.
• You can substitute wheat flour for a healthier option.
• Try peanut oil the next time you fry. It has a much better flavor.
• Make sure your oil is hot before frying. When it starts to "shimmer" you are ready. If you don't, you will get extremely oily/greasy food.

Recipe for Green Chili Pork Chops:

4-6 Medium Sized Pork Chops

2-4 tablespoons of flour

1/2 - 1 teaspoon of salt

1 tablespoon of pepper

1 small onion, diced

1 clove of garlic, diced

1 - 16oz jar of green chile salsa

1 can of diced tomatoes

1 can of mushrooms - stems and pieces

3 tablespoons of vegetable oil

Directions:

Preheat oven to 350 degrees.

Combine flour, salt and pepper. (to taste)  Coat pork chops in flour mixture.  Add vegetable oil to medium heat skillet.  Fry pork chops until golden brown on both sides.  Remove pork chops and drain on paper towel.  Add diced onions and garlic to remaining oil mixture. Cook for 1-3 minutes or translucent.  Add diced tomatoes, green chile salsa and mushrooms.  Stir. Place pork chops in baking dish. Cover with chile sauce.  Bake for 1 hour. Serve with rice and beans.

Salsa

Give me flavor and give me spice! I love Salsa. I can eat Salsa with just about anything.  My aunt really started the salsa craze in my family. This recipe came from my Grandmother, but I added the lime juice.  Salsa is not only yummy, but very easy to make.  It literally only takes minutes. There is no reason to ever buy store bought salsa again.  The more you make this, the better it will be!

Tips When Making Salsa:

• Use Del Monte Tomatoes, the actually do have better flavor.
• Freeze any unused cilantro between a paper towel in a freezer bag.  
• Don't add onions until you are ready to eat. Fresh onions cause salsa to go bad sooner.
• Make sure not to get the "pickled" jalapenos.  Read the can and make sure they are just plain jalapenos.  You can also roast fresh jalapenos, remove the skins and add.
• A food processor works best, but a heavy duty blender works, too.
• Be careful when adding cumin. It can very easily overpower a dish.

Recipe for Salsa:

1 large can of whole Del Monte Tomatoes

4-5 Jalapenos (add to taste)

1 bunch of cilantro (add to taste)

2 teaspoons of garlic (add to taste)

1 1/2 teaspoon of cumin

2 dashes of lemon or lime juice

Salt (to taste)

Add all ingredients to food processor and mix on high. Add additional jalapenos, garlic, salt and cilantro as needed.  Refrigerate or serve immediately.

Fall Acorns

Oh my goodness! I haven't posted in forever. I promise I am still cooking, I am just not blogging.  I will get back to business with the holidays before us. Halloween, Thanksgiving, Christmas and New Years Eve....I can't wait to cook and try new foods!  I will have plenty to write about in the months to come. (and probably a few more pounds! :) )

The latest recipe comes from a friend, Kim F in Groves, Texas.  I saw her dessert picture on Facebook and just had to make them. The recipe is so simple and they are so cute!! These little delights would be great with a cup of coffee or a scoop of vanilla ice cream.  They are also great to make with the youngsters. I think children would find these fun to create.  I hope you enjoy these treats as much as I did. God bless you this holiday season!

Fall Acorns:

Donut Holes
Dark Chocolate Chips
Heath bar pieces
Pretzel Sticks

Directions:

Melt chocolate chips in the microwave. (You can also use peanut butter instead of chocolate.) Dip the tops of the donut holes in the melted chocolate. Roll in the Heath bar pieces and insert pretzel sticks. WALLA!  You have your yummy acorns!

Garlic, Lemon and Herb Rubbed Chicken Legs

One part of the chicken that doesn't get enough respect must be the chicken leg/drumstick.  I remember my first memory as a kid. My brother always ordered a kid's plate from Luby's with a fried chicken leg and macaroni with cheese.


Chicken legs are not only versatile, but they are cheap.  You can often find them on sale for $0.99 a pound or less.  They can be seasoned, sauced, coated to your heart's desire.  You can grill, bake, fry or them.  The sky is the limit on how you prepare chicken legs.


One evening I had chicken legs and only a few ingredients in the cupboard.  I found this recipe on the Food Network.  I have grilled and baked them.  They turned out great with both ways.  I paired with Annie's macaroni and cheese to bring back childhood memories!


Tips I learned cooking Garlic, Lemon and Herb Rubbed Chicken Legs:

• The longer you let chicken marinate, the better the results.
• Use fresh herbs.  Dried herbs make for an bland dish.
• Remember chicken has a tendency to cook fast and uneven.  Cook slow for a longer period of time. This prevents drying out and even cooking.
• Never serve undercooked chicken.  When the meat pulls away from the bone at the end, you know your chicken is cooked. However, for good measure invest in a meat thermometer.
• I find marinating in Ziploc bags to be the easiest and least messy.
• Always tent your meat with foil once cooked. This allows for juicy meat.

All credit to the Food Network/Sandra Lee.

Ingredients

• 1/3 cup canola oil, plus oil for grate
• 2 tablespoons grill seasoning
• 1 tablespoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley leaves
• 2 tablespoons fresh chopped basil leaves
• 2 tablespoons fresh chopped rosemary leaves
• 1 1/2 pounds chicken drumsticks

Directions

In a medium bowl stir together all ingredients except the chicken. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.

Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.

Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.

Roasted Banana Pudding

I ran across a Cooking Light magazine in my chiropractor's office.  In effort to start "cooking better", I ordered a subscription.  My first copy delivered was the August 2011 issue.  I LOVED IT!  


One of the first recipes that caught my eye was Roasted Banana Pudding.  The article mentioned how the original banana pudding contains 819 calories per serving! WHAT?!?!  Their new recipe only contains 295 calories per serving.  How can this be?


The skeptic in me just had to make this new dish. How in the world could the calories be cut that much and still be good?  In the end, I was the one left eating "pudding".  The new version was awesome.  It even passed my husband's taste test, as banana pudding is one of his all time favorite desserts.


I hope you enjoy this recipe as much as we did.

Tips I learned cooking Roasted Banana Pudding:

• I would only roast the first 3 bananas for 10 minutes.  I noticed that they were too soft after 20 minutes.
• If your pudding isn't think enough, don't hesitate to add another teaspoon of cornstarch.
• Make sure you give it time to chill. This allows the pudding to thicken.

All credit to Cooking Light magazine.


Ingredients:

• 5 ripe unpeeled medium bananas (about 2 pounds)
• 2 cups 2% reduced-fat milk
• 2/3 cup sugar, divided
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided
• 45 vanilla wafers, divided

Preparation

• 1. Preheat oven to 350°.
• 2. Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.
• 3. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).
• 4. Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.
• 5. Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

Ginger Poached Salmon with Lime Basil Cream

This is an old, but good recipe from Claire Robinson on the Food Network.  This is a very simple way to make moist and flavorful salmon.  I like that the salmon is poached and does not stink up your house.  If you are afraid to cook fish, you must try this recipe.  It is fool proof.  It also requires only just a few ingredients for a classy dish.  


Tips in Making Ginger Poached Salmon with Lime Basil Cream:

• I don't like cold fish, so I saved the poaching for last.  Simply poach and move to plate and sauce immediately.  I did not chill.
• I used sour creme for the sauce.  
• Give the broth time to stew.  This allows the ginger, lime and peppercorns to release their flavor before you cook the fish.
• Do not over cook your fish. Just because it is in water, does not mean it can't dry out.  Stick to timing provided and remember fish continues to cook with the residual heat once removed from pot.
• Fresh ginger root can be expensive. Do not be afraid to snap off just what you need. You do not have to purchase the large root by itself.
• I have found that fresh salmon cooks better than frozen.  However, it is up to you!

All credit to the Food Network.

Ingredients

• 2 limes
• 6 cups water
• 1 (4-inch) piece fresh ginger, peeled and chopped, about 1/4 cup
• 1 teaspoon whole black peppercorns
• 4 (6-ounce) boneless skinless salmon fillets
• 1/3 cup packed fresh basil leaves
• Kosher salt and freshly cracked black pepper
• 1/2 cup creme fraiche or sour cream

Directions

Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves,ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.

Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.

To serve, plate the cold salmon with a drizzle of lime basil cream over the top.

Greek Grilled Chicken and Zucchini

First, let me say - I AM SO SORRY! I know I have not posted in a long time.  Work has been hectic, not to mention trying to sell a house.  Whew!

But enough of that - we still have to eat.  I have been trying to venture out and try new recipes.  I found that Prevention Magazine is a great place to start. They feature a few key recipes each month.  They are not only good, but good for you, too!

Heath and I love zucchini, so this recipe caught my eye.  I mean how can you go wrong with chicken and zucchini?  It is a recipe that has summer written all over it!

Tips I learned cooking Greek Grilled Chicken and Zucchini:

• Squash tastes best when it has a chance to caramelize.  It really changes the flavor and makes it sweet and nutty.
• A hot skillet browns best.  Add your olive oil and wait until you see it begin to steam.  Then begin cooking food.
• I like to mix zucchini and yellow squash. It provide a beautiful presentation and adds more complexity to the flavors.

Recipe for Greek Grilled Chicken and Zucchini/Squash (all credit to Prevention Magazine:

1. Combine 3 tablespoons of fresh lemon juice, 2 tablespoons of chopped fresh oregano, 2 teaspoons of minced garlic and 1 teaspoon of olive oil.
2. Add 2 chicken breasts to marinade and let sit for 15 minutes.
3. Slice zucchini and squash in 1/4 inch rounds or long slices.  Toss and coat with 1 teaspoon of olive oil.
4. Grill both the chicken and zucchini/squash in hot pan until golden brown.  Approximately 7-8 minutes.
5. Serve immediately.

Shrimp Tacos with Cilantro Lime Sour Cream

I love tacos of any kind.  I really love shrimp, too.  So why not combine the two?

I found this recipe on the internet and really liked it.  It reminds me of the street taco craze currently taking place.  I used frozen shrimp and they were delicious!

You will need:

20 medium prawns, peeled and deveined
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
4 corn tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe follows)


In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
Serve immediately.

Cilantro-Lime Sour Cream

You will need:

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste

Flank Steak Salad with Dijon Vinaigrette

I have read time and time again to limit your red meat.  WHAT?!?!?  I am a steak and potatoes kind of girl.  I mean I love my red meat.  Give me a filet cooked medium rare and I am in heaven.  I thought surely there has to be a way to enjoy my steak and make it healthy.

Well wouldn't you know my latest Prevention magazine featured Cat Cora.  Cat wrote a recipe for Tangy Steak Tacos. JACKPOT!  I knew I could even make this healthier.  Flank Steak Salad!

I will admit, I am NOT a fan of any steak outside filet and the occasional rib eye.  Well I shocked even myself!

Tips I learned making Flank Steak Salad:

• Don't overcook your meat!  A cool or warm pink makes meat tender and juicy.
• Salads are really like a piece of art.  Whatever you like - throw it in!  There is no limit on what vegetables or even fruits can make your salad amazing.
• Tent your meat!  After cooking meat of any kind, place on plate and tent with foil for at least 5 minutes. This pulls back in all of the juices and really makes a difference.
• You can always make your own dressing.  The foundation is vinegar/mustard and olive oil.  From there, season it to your desire.

Flank Steak Salad:

1lb of Flank Steak

Chop House Marinade (Kroger Brand)

Lettuce
Cherry Tomatoes
Mushrooms

Spinach

Yellow Bell Pepper

Red Bell Pepper

Green Onion

Parmesan

Olive Oil

Salt

Pepper

Dijon Vinaigrette:

Dijon Mustard

Olive Oil

Honey

Salt 

Pepper

Directions for steak and salad:

Marinate your steak in the marinade overnight.  Remove from the fridge and allow to warm to room temperature.  Chop your salad, bell peppers and green onions.  Plate with your spinach and blue cheese crumbles.  Salt and Pepper to taste.  Remove meat from marinade and pat dry.  In a large non-stick skillet on medium high, add two tablespoons of olive oil. Once hot, add meat.  Cook 3 minutes on each side.  Remove from heat and tent with foil for 5 minutes.  With juices still in pan that you cooked meat in, add sliced mushrooms and cherry tomatoes. Cook for 2-3 minutes.  Slice meat and add to salad.  Add tomatoes and mushrooms.  Add Dijon vinaigrette.  Top with grated Parmesan.  Serve immediately.

Directions for dressing:

Mix all ingredients, EXCEPT olive oil.  Once mixed, add olive oil while whisking.

Spiced Chicken with Onions, Couscous and Lentils

I currently subscribe to Better Homes and Gardens, Whole Living, Prevention and Women's Fitness.  I have read time after time about replacing starches with complex carbs such as couscous and lentils.  I always thought these foods were for the super healthy or rich and famous.  Little did I know!

After months of trying to quit macaroni and cheese and french fries, I thought "what the heck?"  I can surely make couscous and lentils to my liking.  Passing it by Heath will be another matter.

I found this recipe through Rachel Ray via the Food Network.  

Tips I Learned from cooking Spiced Chicken with Onions, Couscous, and Lentils:

• Couscous and lentils do not have much flavor. It is key you flavor the water and continue to taste for additional seasonings.
• Couscous has the texture of rice. It can be eaten alone or combined with whatever suits your taste.
• Lentils are a form of beans.  It would be wise to salt these generously and add some type of fat for flavoring. Olive Oil or a pat of Butter.  If you aren't weary of fat - bacon drippings or ham would be wonderful.  But that I guess that defeats the purpose! :)
• Try and try again.  I believe the more you cook couscous and lentils, the better they will taste and the more variations your will create.
• Use fresh ginger! It makes a difference.
• Loved the cinnamon and ginger combination. Chicken tasted great! Also, stove top and oven combination cooking provides a juicy piece of chicken.

Spice Chicken with Onions, Couscous, and Lentils (All credit to Rachel Ray and the Food Network)

3 cups chicken broth

3/4 cup couscous

1 cup dried lentils, rinsed and drained

2 garlic cloves, smashed and peeled

2 - 4 chicken breasts

salt and pepper

5 tablespoons extra virgin olive oil

1 tablespoon fresh ginger, grated

2 teaspoons ground cinnamon

2 teaspoons of paprika

1 cup of shredded Parmesan

1 onion, chopped

Directions:

1 Preheat oven to 450. In large saucepan, bring chicken broth to a boil. Place the couscous in a med bowl and drizzle with broth. Cover bowl with plastic wrap and let stand for 10 min before fluffing with a fork.

2 In same saucepan, combine the lentils and garlic with remaining chicken broth to cover by 1 1/2 inches. Bring to a boil, then lower heat to a simmer and cook until lentils are tender, about 20 min.; drain. Discard garlic if desired. Stir lentils into the couscous, add salt pepper, olive oil and any other seasonings to taste. Reserve saucepan.

3 Meanwhile, season chicken with salt and pepper. In small bowl whisk together 2 T oil, the ginger and cinnamon. Slather chicken with seasoned oil. In large skillet heat 1 T oil over med heat. Add chicken and cook til golden, about 6-8 minute Flip chicken then transfer skillet to the oven and roast til cooked through, about 15 minute.

4 In reserved saucepan heat remaining oil (I would use butter, and just 1/2 T) over med heat. Add onion and cook til golden, stirring, about 10 minute Stir into lentil mixture along with any chicken juices. Season mixture with salt and pepper and serve with chicken.

Marinated Pork Chops, Grilled Peaches, Corn and Roasted Broccoli

Heath introduced me to pork chops. I mean I had eaten them, but not very often and usually in a restaurant.  Little did I know they can be so inexpensive and easy to make.  Well - if you get the right cut of meat.  And we can't forget - they are the Other White Meat!

I personally like the thin chops, but Heath likes the thick.  Both can be marinated in many different flavors.  You can find the large pack of pork chops on sale at least once a month.  However, I have noticed some meats are more tender than others.

Tips I learned from cooking Marinated Pork Chops, Corn and Broccoli:

• Use can use a little meat tenderizer in your pork chop marinade.  I like to use freezer bags to fully coat the meat.
• Don't over cook your chop!  Unlike red meat, pork chops cook fast. For a thin chop, cook 2-3 minutes each side.  For a thicker chop - 5 minutes each side. Watch them carefully and if in doubt use a meat thermometer.
• Marinades go as far as you can dream up.  I use pre-made marinades, too.  One of our favorites is soy sauce, fresh ginger, and brown sugar.
• Roasting broccoli really brings out the flavor. When roasting, use fresh broccoli. 
• Always use good olive oil when roasting any vegetables.  With so little ingredients, it is important they are good.
• I like white and yellow frozen corn.  However, canned corn is fine.  Season it up and you have one of the quickest sides ever!
• Grilled peaches work best with those that are VERY sweet.  Usually they are less firm and come later in season.
• I use a vegetable grilling pan with the peaches. This allows me to coat generously with non-stick grill spray and prevent sticking to the actual grill.

Marinated Pork Chops:

1.  Rinse and marinated your pork at least 1 hour prior, but 24 hours is best.

2.  On a low to medium temp grill, cook each side according to thickness.  2-3 minutes for thin and 5 minutes for thick.  When in doubt with think chops - use a meat thermometer.

3.  Once cook, plate and tent with foil for 3-5 minutes. This will allow the juices to absorb back into the meat.

4.  Serve immediately.

Roasted Broccoli:

1.  Rinse broccoli crowns and place on cookie sheet.

2.  Drizzle olive oil.

3.  Season with salt and pepper and lemon juice.

4.  Toss to coat evenly.

5.  With the broiler on high - cook for 5 minutes or until brown.  (You can also use a high temperature oven 400 degrees, however in the summer I don't recommend it. Kitchen gets hot!)

6.  Once cooked, sprinkle with fresh grated Parmesan cheese and toss again.

7.  Serve immediately.

Corn:

1.  Rinse and place corn in small sauce pan.

2.  Season with salt, pepper, and garlic powder to taste.  Paprika can be used, too.

3.  Add 1 tablespoon of butter.  A healthier margarine can be used.

4.  Once heated through - serve immediately or keep warm until food is ready.

Grilled Peaches:

1.  Remove peach skin.  Cut peaches in half and remove pit.

2.  Coat with olive oil, salt and pepper. (Use cinnamon, if you desire)

3.  Grill rounded side first.

4.  Timing depends on the ripeness of your peach. Watch for browning and softness to tell if done.

5.  Serve with melted brown sugar or blue cheese.

Homemade Hummus

Sorry for the delays in posts!  I got into a cooking rut and was churning out the same dishes week after week.  "Bad Iesha!"

Heath and I have decided to start trying to have a baby this September.  Since we are both "more mature", I thought I better get my body into baby making shape!  Huge reduction on my caffeine and alcohol and better foods to be eaten.

I read that if 1/2 your plate consists of vegetables, 1/4 of your plate is protein, and 1/4 complex carbs - you should have a healthy and FERTILE diet. The idea that what I eat will affect the making of my child really makes eating better easier.

I had read about hummus in many magazines.  I love beans, so I figured I would give it a whirl.  I bought the ready made and fell in love!! However, I found out hummus doesn't love me.  Two times I broke out in hives.  I realized maybe it was time I made my own with ingredients I can control.

A friend gave me her mother's recipe and I also found a recipe in Better Homes and Garden magazine.

Tips I learned making Hummus:

• The great thing about cooking - only a few things are absolute.  You can really play with recipes and suit them to your taste.  Work with the ingredients and add new seasonings as you see fit.
• Homemade hummus is not as smooth as the ready made, but WAY CHEAPER!  And still - very yummy!
• Hummus is a great way to get protein into your diet. I love it for an early morning snack or to help tide me over until dinner.
• Put it in a whole wheat tortilla and you have a very good imitation of a bean burrito!! 
• Hummus can also be used as a topping or spread. It would jazz up fajitas, hamburgers, or even toast.

Homemade Hummus Recipe:

1 15-oz. can of chickpeas (garbanzo beans) drained and rinsed

1/4 teaspoon of pure sesame oil

1 teaspoon of good olive oil

1/2 tsp of lemon zest

3 tablespoons of lemon juice

4 cloves of garlic, peeled

1/2 teaspoon of salt

1/4 teaspoon of cayenne pepper

1 teaspoon of black pepper

1/2 cup of water

Combine all ingredients, EXCEPT water, in a food processor.  Add the water in small amounts and continue to blend.  Use as much water to make your hummus to your desired consistency.    Eat immediately or chill.  

Turkey Tacos

In the Cogburn house, we love our Turkey Tacos.  We probably eat this dish once a week.  I use to make this dish with lean ground meat.  I changed to turkey and no one can tell.  It is easy, fast, and delicious!  Who needs Taco Bell, when you can make your own?

I usually pair this with my beans (frozen-refried-see earlier recipe).  We skip the Spanish Rice to save calories, but you could add for a tasty trio!

Tips I have learned from Turkey Tacos:

• You need some type of oil to saute the vegetables, as turkey meat has hardly any fat and your pan will get dry.
• You can top your tortilla with whatever your heart desires.  The sky is the limit!  I sometimes add cilantro or lime.
• After warming your tortillas, keep them in a clean towel.  If you have one of those plastic tortilla holders, line with a paper towel.  The condensation from your hot tortillas might make them soggy otherwise.
• Challenge yourself even more and make your own salsa!

Ingredients:

1 lb ground turkey meat
2 teaspoons of olive oil
1/4-1/2 yellow onion, diced
1/2 green bell pepper, diced
1 whole jalapeno, diced
1 clove of garlic, diced
Pepper to taste
Salt to taste
Cumin to taste
1/2 tomato, diced
1/2 cup of shredded lettuce
Whole wheat or fat free tortillas
Low fat shredded cheese
Low fat sour cream
Pickled jalapenos
Salsa

Directions:
1.   Heat olive in non-stick skillet.
2.   Add onions, bell pepper, jalapeno, and garlic.  Saute for 5 minutes.
3.   Add ground turkey meat, mix well.
4.   Add salt, pepper, and cumin. Mix well and continue to cook until done.
5.   While your meat is cooking, dice your tomatoes and chop your lettuce.  Set aside.
6.   Warm another skillet on medium high heat.  Cook your tortillas on each side for 2 minutes.
7.   Once tortillas are done, serve immediately.
8.   Spoon meat into tortilla - top with cheese, tomatoes, lettuce, sour cream and salsa.

Roasted Shrimp and Orzo

Once again, I saw a recipe on Ina and just had to try it.  I was looking for a very "summer" dish for a Friday evening.  Nothing too expensive, but something nice and different.

This dish was great.  I think it would be very nice for large parties, as it makes a TON!  I reduced the recipe and still had 8 servings.  I think this would feed 12 easily.  This dish is very earthy, herby (is that a word?), and fresh.  You definitely think of summer when eating it.  I made a few changes, by adding asparagus and cutting down on the dill and parsley.  Feel free to make it to fit your taste buds.

Tips I learned Making Shrimp and Orzo:

• The thicker the asparagus, the tougher.  Peel the outside layer to avoid the tough skin.
• 1lb of orzo looks like a little, but makes a lot.  Probably enough to feed 8-10 people easily.
• Don't skimp on good olive oil and fresh herbs.  It will really make or break your dish.
• Don't be afraid to change a dish to fit your taste buds.  Cooking is very forgiving if you season little by little and taste along the way.
• Roasting shrimp really brings out the flavor!!
• Make sure to salt your water when cooking pasta, it really flavors it.
• Always add your oil, salt and pepper immediately after cooking the pasta.  It will enhance all of your pasta dishes.
• The flavors of this dish really deepen the longer it rests.

Ingredients:
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill ( I used 1/2 cup)
1 cup chopped fresh flat-leaf parsley (I used 1/2 cup)
1 hothouse cucumber, unpeeled, seeded, and medium-diced ( I used regular cucumber)
1/2 cup small-diced red onion ( I omitted red onion)
3/4 pound good feta cheese, large diced
(My addition - one bundle of asparagus.  Cook after shrimp on same pan, the same way for 15 minutes or until lightly browned.)

Directions
Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Coconut Cream Pie with Homemade Crust

This was a daunting task.  I may like to cook, but I am NOT a pastry chef.  I was so tempted to buy the pre-made frozen crust.  (Not that anything is wrong with that!)  However, I faced my fears and tackled the Crust Monster!


I learned MANY things about making a crust.  I am sure I will add more as time goes by.

• Make sure your butter/shortening is VERY COLD!  This makes for a better mix.
• Use a food processor.  It blends it perfectly with little effort.
• Make sure to prepare and measure your ingredients before starting. 
• Make your crust ahead of time.  It takes at least 30 minutes to chill, not counting the time you must chill your butter/shortening and 30-45 minutes to bake.  If you want a quick pie, have a crust ready.
• Don't skimp on shortening. Use Crisco!
• You will make 2 pie crusts.  You can always freeze extra.
• Use a heavy duty mixer for your meringue.  It will beat the egg whites into heavenly clouds.

I used Ina Garten's crust recipe, but will try my Grandmother's next.  I used my Grandmother's filling recipe.  Let me tell you, this pie didn't last 2 days.  It was WONDERFUL!!!!!

All credit to Food Network/Barefoot Contessa/Lucy Ramirez.

Perfect Pie Crust (Ina Garten/Barefoot Contessa)

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening 

6 to 8 tablespoons (about 1/2 cup) ice water

Directions:

Preheat oven to 400 degrees.

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. 

Bake for 15 minutes at 400 degrees.  Open oven door and reduce temperature to 350 degrees. Continue baking for 30 to 45 minutes.  Watch your crust!  When it becomes golden brown, it is DONE!  Timing for ovens varies.

Coconut Cream Meringue Pie

Filling:

2/3 cup of sugar

1/4 cup of cornstarch

1/4 teaspoon of salt

2 cups of milk

3 egg yolks, lightly beaten

1 cup of flaked, sweetened coconut

2 tablespoons of unsalted butter

1/2 teaspoon of vanilla extract

Meringue:

3 egg whites

1/2 teaspoon of cream of tartar

6-8 tablespoons of sugar

1 teaspoon of vanilla

1/2 cup of flaked, sweetened coconut

In saucepan - combine sugar, cornstarch, salt and milk.  Heat on medium until smooth and sugar is melted.  Continue to cook over medium high heat until thickened.  Reduce heat and cook for 2 more minutes.  Remove from heat.  In separate bowl, whip egg yolks.  Stir in 1 tablespoon of filling into egg yolks, beating constantly.  (This prevents eggs from scrambling.) Continue to add 6 tablespoons of the filling, one at a time.  Once fully mixed, add egg mixture to remaining filling.  

Gently stir in chopped coconut, butter, and vanilla until melted.  Pour into cooked crust.

For meringue - beat egg whites and cream of tartar on high speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time.  Add vanilla and continue mixing until sugar is dissolved and peaks are firm.  Spread evenly over hot filling/crust.  Sprinkle with remaining coconut.

Bake pie at 350 degrees for 12-15 minutes until meringue/coconut is light golden brown.  Cool for 1 hour or filling will be runny.