Wednesday, August 23, 2017

crockpot pot roast... 6 hours

the goods:

2-3 pound chuck roast
3 russet potatoes, cut into chunks
12 ounces frozen pearl onions
5 carrots, peeled and chopped
2 cans (14.5 ounces each) beef broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper
 2 tablespoons fresh flat leaf parsley, chopped

Place roast in crock pot. Pour onions all around it. Layer potatoes on top, then carrots. Add seasonings. Pour beef stock over all of it to incorporate. The roast should be covered in liquid, so if it's not, add water until it is. Cover with a lid and cook on high for 5 hours. You will know when it is done if you pot a fork in it and it falls apart. Serve topped with fresh parsley and additional pepper.

Monday, August 21, 2017

sticky honey chicken drumsticks with oven roasted french fries... 1 hour

the goods:

6 chicken drumsticks or 12 drumettes
1/4 cup soy sauce
zest and juice from 1/2 a lime
1 tablespoon balsamic vinegar
1/4 cup honey
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro

oven roasted french fries:
3 medium russet potatoes, scrubbed clean
6 tablespoons olive oil
3/4 tablespoon paprika
3/4 tablespoon garlic salt
Preheat oven to 450 degrees.
Slice potatoes into evenly-sized wedges/strips. Place potatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasonings. Using clean hands, toss to coat and spread into an even layer.
Bake for 45 minutes, flipping with a spatula every 15 minutes.
Meanwhile, season chicken with salt and pepper to taste. In a medium bowl, whisk together soy sauce, lime zest and juice, balsamic vinegar, honey, and garlic. Set aside.
Heat a cast iron skillet over medium heat and add olive oil to coat pan. Lightly brown chicken on all sides. Spoon half the sauce over each piece of chicken, using tongs to turn chicken pieces to absorb the sauce. Allow to cook for 2 more minutes.
Place entire skillet in preheated oven, turning chicken regularly, and adding another spoonful of sauce over each piece. Bake uncovered for 20 minutes until chicken is cooked through and skin is caramelized.
Sprinkle with cilantro to serve.

Thursday, August 17, 2017

loaded potato soup... 1 hour

the goods:

1 pound bacon, chopped into pieces
1 vidalia or sweet onion, chopped
4 tablespoons flour
1 container (32 ounces) chicken broth (or 4 cups)
3 pounds red potatoes, quartered, or haled, depending on size
1 and 1/2 cups shredded cheddar cheese
2 cups whole milk
toppings: shredded cheddar cheese, sour cream, chopped scallions, crumbled bacon, thinly sliced fresh jalapeno

Heat a large stockpot over medium-high heat. Add bacon and cook, stirring occasionally, until crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain.
Reduce heat to medium and add onions to hot bacon grease. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring, about 1 minute, until flour turns a light brown color. Slowly add in the chicken broth while stirring. Add potatoes and bring mixture to a boil.  Reduce to a simmer, cover with a lid, and cook until potatoes are soft, 15-30 minutes.
Using a potato masher, crush potatoes to thicken the soup.  Stir in cheese until melted. Add milk, bring back to a simmer and cook for an additional 10 minutes. Ladle soup into bowls and top as desired.

Saturday, July 15, 2017

white cheese chicken lasagna... 1 hour and 20 minutes

the goods:

9 lasagna noodles (not oven-ready)
1/2 cup (1 stick) butter
1 yellow onion, chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 teaspoon salt
1 and 1/2 cups whole milk
4 packages (8 ounces each) sliced mozzarella
1 cup grated parmesan cheese, divided, plus an additional 1/4 cup for topping
1 teaspoon dried basil
1 teaspoon italian seasoning
1/2 teaspoon ground pepper
15 ounces whole milk ricotta cheese
2 cups cooked, cubed chicken (I sliced mine off of a rotisserie chicken)
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 tablespoon fresh chopped flat-leaf parsley

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water, then lay flat on wax paper or foil to prevent sticking.
Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently, about 5-7 minutes. Stir in flour and salt, and cook until bubbly. Slowly stir in broth and milk, and bring to a boil, stirring constantly, for 1 minute. Stir in 3 slices of the mozzarella cheese, and 1/2 cup parmesan. Season with basil, italian seasoning, and black pepper. Remove from heat, and set aside. In a medium bowl stir together the ricotta and spinach until combined, set aside.
Spread 1/3 of the sauce mixture on the bottom of a 9x13-inch baking dish. Layer with 1/3 of the noodles, spread a layer of the ricotta/spinach mixture on top of the noodles, sprinkle with 1/2 of the chicken, drizzle with sauce, and layer with mozzarella slices, then sprinkle 1/4 cup parmesan on top. Add another layer of noodles, smear with remaining ricotta/spinach mixture, sprinkle with remaining chicken, drizzle with sauce, and layer mozzarella slices on top, the sprinkle with 1/4 cup parmesan on top. For the final later, lay out noodles, drizzle with sauce, and layer mozzarella slices on top. Sprinkle with 1/4 cup parmesan cheese.
Bake for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.

Tuesday, July 11, 2017

apple cranberry salad... 15 minutes

the goods:

1 boneless skinless chicken breast, grilled, and chopped
1 bag spring salad mix
1 honeycrisp apple, thinly sliced
1 granny smith apple, thinly sliced
1 cup candied pecans
1/3  cup crumbled blue cheese
1/3 cup dried cranberries

1 cup apple juice
4 tablespoons apple cider vinegar
2 tablespoons honey
scant 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

In a small jar, combine dressing ingredients. Place lid on top and shake to combine.
In a large bowl combine salad mix, apples, pecans, and cranberries. Toss with dressing and serve topped with chicken and blue cheese crumbles.

Monday, July 10, 2017

BBQ brisket nachos... 15 minutes

the goods:

1-2 cups leftover shredded or sliced BBQ brisket (you can also purchase it pre-cooked at the store)
BBQ sauce
tortilla chips
1/2 cup frozen corn
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 cup sliced cherry tomatoes
3 sweet peppers (red, orange, yellow) sliced
sour cream
chopped cilantro

 Preheat oven to 375 degrees. Toss brisket with BBQ sauce to moisten. Spread tortilla chips out on a baking sheet. Top with brisket, corn, and cheese. Place in oven until cheese is melted, about 5 minutes. To serve, top with tomatoes, peppers, sour cream, cilantro, and additional BBQ sauce if desired.
Kid approved!

Sunday, July 2, 2017

chopped thai salad with sesame garlic dressing... 15 minutes

the goods:

1/3 cup canola oil
1 clove garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon ginger paste
squeeze of lime juice

16 ounces frozen shelled edamame
5-6 cups baby kale
3 large carrots
1 red bell pepper
1 yellow bell pepper
1 cup cilantro leaves
3 scallions
3/4 cup cashew's (preferably Trader Joe's Thai Lime and Chili cashews)

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow to cool.
Meanwhile, chop kale, carrots, peppers, cilantro, and scallions into thin, bite-sized strips. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews.
Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with dressing and toss gently. Serve immediately.