Wednesday, March 4, 2015

Chili/Rum Chicken

I don't often make main dishes with fruit in them.  Not exactly sure why because I like fruit but maybe not so much as part of my dinner? But, it just so happens that I bought a whole cored fresh pineapple the other day and then thought, what the hell am I doing with this thing? Enter the NYT. Found a recipe that sounded pretty good and I had some of the ingredients so I went for it and the outcome was quite nice.

INGREDIENTS

  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon kosher salt
  • 1/4 sweet onion, trimmed and chopped
  • 4 garlic cloves, roughly chopped
  • 2 tablespoons safflower or canola oil
  • 2 tablespoons rum
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon brown sugar
  •       1 tablespoon dried red pepper
  • ½ teaspoon freshly grated nutmeg
  • 6 boneless chicken thighs
  • ¾ pound pineapple pieces, diced into 1/2-inch chunks or very roughly chopped
  •  

PREPARATION

  1. In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add onion, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a marinade.
  2. In plastic zip lock bag, marinate chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
  3. Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 30 minutes.
  4. Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
  5. Serve chicken and pineapple coated with pan drippings.

Tuesday, March 3, 2015

Pickled Onions

Recently I have seen pickled onions turning up on a lot of menus, blogs, etc. I thought, what's the big deal? Well, I made some tonight and they are mighty tasty and can elevate your typical good old Tuesday night hamburger or black bean burger to "lovely" status.

An hour or so before dinner, marinate a half red onion sliced thinly in 1/3 cup apple cider vinegar, 1/3 cup water and 1 T sugar. Drain and use however you see fit.






Sunday, March 1, 2015

Breakfast for Dinner!

As you all know, I am a big fan of breakfast for dinner. Recently, I was intrigued by a fig jam and brie omelette recipe I saw.  I liked the sweet/savory aspect. However, I had neither brie nor fig jam but of course that didn't stop me. I did happen to have hot pepper jelly and some feta so I figured, why not? It was so good!

6 eggs (for two 3 egg omelettes)
butter
hot pepper jelly
feta cheese

3 shallots, sliced
1 box spinach

Heat a knob of butte in a 6 inch pan. Add the egg and let it cook, lifting the edges to let the uncooked egg run under. When it seems pretty well cooked, add a heaping T of hot pepper jelly and feta cheese and fold over. Slide out into dish and keep warm while you make another.

In a wok, sauté the shallots in some olive oil, add the spinach to wilt.

Serve omelettes over spinach. I also added some roast potatoes, sliced tomatoes and a piece of toast to round out the plate.


Saturday, February 28, 2015

Eat your veggies!

I saw a pretty winter salad on my weekly email from Splendid Table and I realized that I had some of the ingredients on hand, but not all. I did have, however, some worthy substitutions so I just made up my own take on this very healthful, yummy slaw.

  • 1/2 small green cabbage
  • 2 carrots
  • 4 radishes
  • 1/2 cucumber
  • 1 cup (150 g) shelled frozen edamame
For the Lemony Avocado Dressing
  • 1 small avocado
  • 2 tablespoons fresh cilantro
  • 1/4 cup (60 ml) water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon sea salt
1. Shred all the vegetables either by hand or using a food processor fitted with the shredding blade.
2. Bring a small pot of water to a boil. Cook the edamame in boiling water for 3 to 4 minutes. Strain and rinse in cool water to stop the cooking process.
3. Combine all the shredded vegetables in a large bowl along with the edamame.
4. For the dressing, combine all ingredients in a food processor and blend until silky smooth.
5. Add the lemony avocado dressing to the vegetables and toss well.

Word to the wise, if you are only serving a couple people you should cut this in half and only put dressing on what you are going to eat. Once it's in the dressing for a while the salad loses its crunch and gets soggy--not that appetizing!  


Friday, February 27, 2015

Stuffed Peppers

Here's a different take on stuffed peppers using ground turkey and white beans. Roasting the peppers first before stuffing was nice, too.

4 large red peppers
1 lb ground turkey
2 T chili powder
1 T cumin
salt and pepper
1 large onion, chopped
4 garlic cloves, minced
1 can diced tomatoes
1 can white beans, rinsed
2 T tomato paste
6 large green olives, chopped
some mozzarella cheese

preheat oven 400

Cut tops off peppers and remove seeds. Grease a baking dish and fit the peppers into the dish upright and bake for 40 minutes. Meanwhile, cook the onion and garlic in some olive oil, brown the turkey, add the spices, tomatoes, olives, tomato paste, and beans and then simmer. When peppers are done, fill with turkey mixture, sprinkle on some cheese and bake for ten minutes.

I served with broccoli that I roasted right along with the peppers.