Wednesday, January 18, 2017

White Chicken Chili
-        -  3-4 boneless skinless chicken breasts
-        -  1 48 oz. jar of Great Northern Beans, drained and rinsed
-        -  2 16 oz. jars of salsa (one hot and one medium)
-        - 1 small onion, finely chopped (or 1 tablespoon onion powder)
-        - 2 ½ cups chicken broth
-        - 1 tablespoon Cumin

1.       Place the chicken breasts and two cups of chicken broth into a crockpot and cook on low overnight.
2.       In the morning, add the remaining ingredients, plus the additional ½ of chicken broth.
3.       Cook on low for 8 hours.

4.       Serve with shredded cheese and sour cream, if desired.
        Cook's Notes:
        This is an incredibly easy to make white chili.  There may appear to be a lot of liquid        remaining after the chicken breasts have cooked overnight, but do not discard the liquid.  After you add the Great Northern Beans, that liquid will be absorbed. 
      Also, I have used a single jar of Pace Medium Salsa (38 oz.) for this recipe and it was delicious.

Friday, September 16, 2016

Chicken with tomato cream sauce

While looking for something wonderful to make with chicken, I stumbled upon this recipe on All Recipes.  I was intrigued.  And being a P in the Myers Briggs, I can almost NEVER follow directions. It can be a blessing.  Or a curse.

The original recipe called for this:

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter

In a saucepan, saute' onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

I made some changes.

I use two cans of tomatoes, skipped the sugar and the salt, added a tablespoon of chicken base, added a tablespoon of oregano, and upped the heavy cream.

I added cooked chicken to the mix when it was mostly done and let the chicken heat up in the sauce. I serve it over pasta, any kind will do.  For leftovers, I add a little chicken broth and heavy cream while heating it up.

It is utterly amazing.

Monday, September 5, 2016

Easy Rosemary Chicken Skewers

Deirdre found this recipe, and since we both like grilled chicken and almost anything to do with rosemary, we gave it a go.

- 1 1/2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
- 2 Tablespoon diced fresh rosemary
- 1 Tablespoon spicy mustard
- 1 Tablespoon soy sauce
- Juice of 2 lemons (about 6 Tablespoons)
- 2 cloves garlic minced
- Salt and Pepper to taste
- 7-9 wooden skewers

1.  In a medium bowl combine and the ingredients except the chicken.
2.  Place the chicken in a zip-lok bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.
3.  When ready preheat your grill.  Remove the chicken from the bag and thread the cubes onto the skewers.  5 to 6 pieces of chicken should be on each skewer.
4.  Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through.
5.  Serve warm

Cook's Notes:
-  Place the wooden skewers into a shallow pan and cover them with water for at least an hour before you grill.  This will help keep the skewers from burning.
- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.

Wednesday, July 6, 2016

Sesame Pork Chops

OK, this is a recipe I just sort of made up.  We are fortunate to have access to the Meat Lab at Michigan State University.  We have used the animal protein we have purchased from the Meat Lab to our benefit.  The spouse of one of my co-workers at GE Aviation is a Ph.D. candidate at State and he lets me know what beef, pork, lamb and poultry is available for purchase from the Meat Lab.  The pork chops from the Meat Lab have never let us down, and I made up the recipe because we like everything in it.  Here we go:

- 1/4 cup soy sauce
- 2 T sesame oil
- Seasoning to taste
- 2-4 pork chops (can be boneless or bone-in)

Season the chops to taste with salt and pepper.  Place the chops in a zip lock bag or sealable plastic container.  Mix together the soy sauce and the sesame oil, and pour the mixture over the chops.  Place the chops in the refrigerator and allow to marinate for 4-6 hours.  Remove the chops from the refrigerator about and our before you place them on the grill.

Prepare a your grill.  When the grill is up to temperature, cook the chops until done, 12-14 minutes total.  Remove the chops from the grill and place on a plate or a cutting board and cover loosely with aluminum foil for 8-10 minutes to rest.  After the chops have rested, serve and enjoy.

Cook's Notes:
You can season the chops as you like, but we use a seasoning called "All American Season."  You can purchase this amazing season at this website.  We know the owner, Mickey, and we can vouch for all of his products.

Friday, July 1, 2016

Tri-tip Sirloin Steak Marinade

A few weeks ago, my oldest friend shared a trip-tip sirloin marinade recipe with me, and he urged me to try it.  I told my friend that I would make it that night as we had a sirloin steak with us at our cottage.  I made the marinade, and we had a lazy day at our place.  We eased into the evening, and I did not put the steak on the grill until almost 7:30PM.  We did not finish dinner until almost 8:30PM and we were not disappointed with the result of the marinade.  My friend sent me a text message just as we finished dinner asking me if we liked the marinade, as he was concerned that he had shared a bad recipe with me.  Well, I am happy to report that we loved the marinade.  It has just taken me some longer than I thought it would to post it.  So, here is the recipe for the marinade:

- 1/2 cup lemon juice
- 1/2 cup canola oil
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ground black pepper
- 1/4 cup garlic salt
- 5-6 crushed or minced garlic cloves
- 1/4 cup dried onion
- 2 lb trip-tip sirloin steak

Place all of the ingredients into a bowl and mix well.  Once well mixed, place the sirloin in a zip-lok plastic bag and pour the marinade into the bag.  Force the air out of the bag and seal the bag.  Place the bag in the fridge and let the meat marinate for 4-6 hours.

Prepare a grill.  When your grill is ready, remove the steak from the bag and discard the marinade.  Cook the steak to desired doneness.  Once the steak is done, remove it from the grill, place it on a slotted cutting board and cover the steak loosely with aluminum foil.  Allow the steak to rest for 8-10 minutes.  Slice and serve.

Cook's Notes:
This marinade was fantastic!  I would use it on virtually any tender cut of steak.  I used Lawry's Garlic Salt for my first attempt at the marinade and I was very happy with the outcome.  

Thursday, August 6, 2015

Sarah's summer tacos



1 pound salmon, skinned and cut into cubes  (I used shrimp
1 rounded T cumin
1 rounded t chili powder
2 T+ olive oil for sautéing 
1 medium yellow onion, chopped  (I used white onion
1-2 limes, quartered
1- 8 ounce can chopped tomatoes, drained
1 can chopped green chilies, drained
1/2 bunch cilantro, chopped
1 bunch green onions, chopped
1-1/2 T chicken soup base

Chopped lettuce 
Sour cream 

Toss cubed salmon in cumin and chili powder. Set aside for at least an hour.  (I seasoned for 4 hours
Chop onions, cilantro, and chilies (I had chopped chilis
Heat oil over medium heat and cook onion until it softens.
Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!). (The shrimp took longer
Return heat setting to medium. Add canned tomatoes and chilies, cilantro, green onions, and soup base. Gently incorporate and heat through. 

Squeeze quartered limes over the salmon mixture.
Serve with fresh warm flour tortillas, sour cream, sliced avocado, and chopped romaine lettuce.

Cooks notes:
I seasoned the shrimp all afternoon.  I like a little kick so I used more cumin and chili powder. 
I didn't completely drain the tomatoes and chilis. I like a little sauce in my tacos.  
I skipped the chopped lettuce. Why take up room with lettuce when you can have more shrimp? 
I added a can of chopped black olives.  I could also see adding corn.  

You could easily make this with chicken, any kind of fish, and even steak.  So delicious. 

Saturday, April 4, 2015

Garlic-skewered Shrimp

This recipe has been with us for years.  Like in long-before-the-internets years.  From a BOOK. When we had recipe books.  This recipe book has been used and abused for years, suffering mightily through the great coffee catastrophe of 2004 but managed to survive with a few scars.

This recipe is a staple in our home.

12-16 whole cloves garlic (for skewers)
3 large cloves of garlic, minced
2 lb large or jumbo shrimp
1/3 cup olive oil
1/4 tomato sauce (we use more - like 1/2 cup,  especially if we use more shrimp)
2 T red wine vinegar
2 T chopped fresh basil (the recipe says you can use 1 1/2 t dry but we recommend the fresh. We can definitely tell a difference)
1/2 t salt (we skip this)
1/2 t cayenne pepper (we use way more - like 2 T. We LOVE the kick this gives to the shrimp)

Peel and devein the shrimp.

In a large bowl, stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt, and cayenne pepper.  Add the shrimp and toss to coat evenly.  Cover and refrigerate for about 30 minutes, tossing once or twice.

Blanche the whole garlic cloves. Drop them into boiling water for about 3 minutes.

When ready to grill, skewer the shrimp, interspersing the blanched garlic on the skewers.  Retain the marinade for basting while grilling. Grill shrimp 6-8 minutes, turning and basting.

Make extra. If per chance you have leftover shrimp, it is fabulous chopped up for the next morning's scrambled eggs.

Cooks notes

We let the shrimp marinate for a few hours.
We put the marinating shrimp in a large, plastic bag.  Makes tossing once or twice really easy.
We soak our wood skewers in water for a few hours so they don't burn on the grill.
We buy really big garlic so the cloves are easy to skewer.
Seriously use fresh basil. Makes a difference.
Adjust the amount of cayenne pepper for personal taste. I don't mind crying a little with some spices but food shouldn't hurt.

PS.  This recipe is courtesy of Williams-Sonoma Kitchen Library, Grilling book, 1992. We love this little book so much that we have given it as gifts for birthdays and holidays. I looked for this book online and it appears that the title of Grilling has gone through many updates and iterations.  On Amazon, it has the right cover picture but the table of contents no longer have this recipe, which in my opinion, is a shame.