Thursday, August 25, 2016

turkey enchilada nachos... 25 minutes

the goods:

multigrain, scoop tortilla chips
2 tablespoons olive oil
1 pound ground turkey
1 teaspoon dried oregano
1 can (10 ounce) enchilada sauce
a few dashes of hot sauce
3/4 cup grated sharp cheddar cheese
1/2 can (7 ounces) refried beans
1/2 can (7 ounces) corn, drained
1/2 avocado, cut into chunks
1 tomato, chopped
sliced pickled jalapenos
chopped cilantro
Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano. Cook, covered, until sauce is reduced by third. Season with hot sauce. Remove from heat.
Pour refried beans into a small saucepan, and warm.
Turn the oven on broil. AT the bottom of a cast-iron skillet arrange a layer of tortilla chips. Top with half the turkey mixture, half the refried beans, and half the cheese. Arrange another layer of chips and top with remaining turkey, refried beans, and cheese.
Broil until cheese is melted, about 5 minutes (keep and eye on it).
Remove from oven and top with tomato, avocado, jalapeno, and cilantro. Throw some more hot sauce on as needed.

Tuesday, August 23, 2016

honey-roasted chicken... 2 hours and 40 minutes

the goods:

1 cup salt
1/2 cup sugar
1 whole chicken, giblets removed
1 cup honey
1/2 cup soy sauce
8 garlic cloves, minced
1/4 cup white wine vinegar
2 tablespoons crushed red pepper flakes
3 tablespoons cornstarch

Stir together salt, sugar, and 1 gallon of water in a large container. Submerge the chicken in the liquid, and refrigerate overnight.
Preheat the oven to 350 degrees. Stir together honey, soy sauce, garlic, vinegar, and red pepper in a small bowl. Place a piece of aluminum foil (large enough to completely enclose the chicken) on a work surface; top with a large piece of parchment paper. Remove the chicken from the liquid, pat dry with a paper towel, and place in the center of the parchment paper. Gather the sides of the parchment and foil around the chicken, leaving the top of the bird exposed. Place the partially wrapped chicken in a roasting pan, and pour honey mixture over top. Wrap chicken tightly with the parchment and enclose with the foil. Roast in the oven for 2 hours.
Remove from oven and fold back foil and parchment. Pour pan drippings into a saucepan. Whisk together cornstarch and 2 tablespoons water in a small bowl. Slowly stir cornstarch mixture into pan drippings, and bring to a boil over medium-high. Boil until sauce thickens, about 1 minute. Baste chicken with sauce. Return chicken to oven, and bake, uncovered, basting from time to time, until the skin is deeply golden brown, about 30 minutes. Carve chicken and serve with remaining pan sauce.

Friday, August 19, 2016

grilled tenderloin and eggplant open-faced caprese sandwiches... 40 minutes

the goods:
1 pound beef tenderloin steaks, about 1-inch thick (or other similar steak)
extra-virgin olive oil
1 tablespoon steak rub (I used stagner)
1 medium-large eggplant, cut into 1/2-inch slices
4 slices sourdough bread
2 large tomatoes, sliced
8 slices fresh mozzarella cheese
fresh basil leaves
balsamic vinegar

Bring steaks to room temperature, about 15 minutes while you preheat the grill to medium and slice all your veggies. Rub steaks with olive oil, then with steak rub on both sides. Clean and lightly oil hot grates. Grill steaks 10-15 minutes, flipping halfway through until medium. Remove steaks from grill and allow to rest. Brush eggplant slices and bread slices with olive oil and season with salt and pepper. Grill eggplant 6-8 minutes, flipping halfway through until tender. Toast bread until slightly crisp, 1-2 minutes. Thinly slice steaks against the grain. Layer the mozzarella, tomatoes, basil leaves, steak, and eggplant onto bread slices. Drizzle with balsamic vinegar and serve!

Thursday, August 11, 2016

kale salad with apples and creamy maple dressing... 25 minutes

the goods:

1/2 cup mayonnaise
juice from 1/2 a lemon
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
salt and pepper to taste

1 boneless skinless chicken breast, pounded to an even thickness
8 ounces baby kale
1 granny smith apple, chopped into 1/2-inch pieces
1 carrot, peeled and shredded
1/3 cup dried cranberries

Season chicken breast with salt and pepper. Grill or saute chicken breast until cooked through and allow to rest while you prepare salad.
Place all dressing ingredients in a small bowl and whisk to combine.
Place kale, apples,and carrot in a large bowl, toss with enough dressing to lightly coat. Chop chicken into bite-sized pieces and add to salad. Toss one more time and serve with cranberries.

Monday, August 8, 2016

bacon fried cheeseburgers with spicy aioli... 30 minutes

the goods:

1/2 cup mayonnaise
1/2 cup ketchup
2 tablespoons dill relish
1 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1 tablespoon tabasco sauce

1 pound ground chuck
8 slices sharp cheddar cheese
sliced dill pickles
6 slices bacon, cut in half
4 brioche buns

Make the aioli by combining all ingredients in a small bowl. refrigerate until ready to use.
In a cast iron skillet, fry the bacon. Transfer to a paper-towel-lined plate.
Divide chuck into 4 equal portions. Shape into burger patties and make a thumb-indention in the center of each patty. Season both sides of patties with salt and pepper. Fry the patties in the cast iron skillet that you cooked the bacon in, about 5 minutes on each side. Top with cheddar cheese, cover, and cook for 2 more minutes to melt cheese. Toast the brioche buns, then top with aioli, burger, bacon, pickles, and lettuce.

Saturday, July 23, 2016

korean style pork chops... 25 minutes (plus marinating)

 the goods:

4 boneless pork chops
1 tablespoon olive oil
1/4 cup soy sauce
2 tablespoons honey
4 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon ginger, minced
2 teaspoons sriracha sauce
black pepper to taste

Preheat oven to 400 degrees. In a medium sized bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, and sriracha sauce. Add pork chops and allow to marinate for about 20 minutes.
Heat olive oil in a cast iron skillet over medium-high heat. Add pork chops (without marinade), and cook for about 5 minutes on the first side, or until it's nice an golden brown. Flip the pork chops then pour marinade over the top. Cook for another 5 minutes. Place the skillet in the oven and roast for 10 minutes, or until the pork chops are completely cooked through (this time with vary depending on the thickness of your chops). Serve immediately.

Thursday, July 21, 2016

crispy sesame beef... 35 minutes

the goods:

1 pound sirloin steak
4-5 tablespoons cornstarch
1 quart canola oil

1 cup sweet chili sauce
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
sesame seeds, for garnish

Freeze steaks for 15 minutes, then slice across the grain, into 1/4-inch pieces and place in a large bowl. Sprinkle with 3 tablespoons cornstarch, stir to coat each piece and set aside.

In a large, deep pot, heat oil to 350-375 degrees. Sprinkle meat with 1-2 more tablespoons of cornstarch (depending on how much has been absorbed). Stir to ensure that all the pieces of meat are separated from each other and evenly coated.

Once the oil is hot, drop 1/3 of the meat into the oil and stir with a slotted spoon. Cook the meat until browned and crispy. Drain onto paper towels and sprinkle with salt. Continue cooking the meat in batches until it's all cooked.

In a large skillet, heat the sweet chili sauce, soy sauce, sesame oil, and honey until warmed. Add in crispy beef and stir to coat and heat. Serve over rice with sesame seeds.