tag:blogger.com,1999:blog-84263655329934505772024-03-05T15:31:02.289-07:00Eat, Drink, and Be Keri...Confessions of a Culinary School Dropouttodds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-8426365532993450577.post-71533560001330413712010-05-17T08:48:00.004-07:002011-06-23T08:50:36.397-07:00We've moved!Join in the fun over at the new and improved <a href="http://eatdrinkandbekeri.wordpress.com/">Eat, Drink, and Be Keri</a>! - I am moving all the old posts over there as well, so come on over! (Missing your favorite pics? They've moved over there as well!)todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-6168200367375354122010-04-22T14:59:00.002-07:002010-04-22T15:06:35.119-07:00Marinated Skirt Steak<div><a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S9DHUni8_8I/AAAAAAAABXg/Yno7J2erlcw/s1600/food+897.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 272px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463085505027309506" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S9DHUni8_8I/AAAAAAAABXg/Yno7J2erlcw/s400/food+897.jpg" /></a><br /><div>The Hub loves skirt steak. This is fabulous news for me, because, well frankly, it is pretty cheap. It is hard to argue with the beauty of getting all that beefy flavor for a low-down fantastic price, no?<br /></div><div>Yes.<br /></div><div>Skirt steak needs a little love to truly shine – it benefits greatly from a nice long set in an acidic marinade to help it break down a bit, and it is best cooked quickly over high heat. Oh yeah, and if it is overcooked, it is a tough as shoe leather. Luckily it is very easy to prepare well, and simply prepared is how we enjoy it most.<br /></div><div>In a zip top baggie combine the juice of 2 limes and 1 tablespoon canola oil with 1 teaspoon of chili powder and 1 teaspoon of cummin and mix well. (Sometimes I zest the lime into the baggie as well, I was just feeling lazy yesterday.)<br /><br />Add skirt steak (the piece I used was between 10 and 12 ounces) to the bag, close allowing extra air to escape, and massage the marinade into the meat so that the steak is coated evenly. Refrigerate at least 8 hours (I wouldn’t do this for more than 24 hours, even skirt steak will start to break down a bit too much if left in a marinade this acidic for too terribly long.)<br />Remove steak from refrigerator 1/2 hour before you want to cook it (it will cook more evenly if it isn’t chilled) and set oven to 35o degrees.<br />Heat large skillet or flat grill on the stove until it is screamin’ hot (hover your open palm just above the cooking surface – are you feeling lots of heat? Time for cooking!)<br /></div><div>Place the steak in the skillet and rejoice at the sizzle – that noise is searing in all the juicy, flavorful goodness.<br /><div><a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S9DHVTnxUrI/AAAAAAAABXo/oNWrTfVvwZE/s1600/food+881.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463085516858675890" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S9DHVTnxUrI/AAAAAAAABXo/oNWrTfVvwZE/s400/food+881.jpg" /></a>Let it get some nice dark color on that side and then give it a flip and sear the other side.<br />Now – here’s the thing: you can totally cook the steak from start to finish just like this. OR you can grill it on your Vogner Charking or whatever out on the back deck, if you prefer and it would be delish - no doubt. As long as you have nice high heat and take it off before it overcooks (which depends on the thickness - I’d go 4 minutes a side over direct, high heat, and then make a little cut in the center to see how it looked if you aren’t comfortable testing doneness by touch,) either is a great way to cook skirt steak.<br />But again, I was feeling lazy. So my steak got seared on each side about 2 minutes and then I popped it on roasting rack and put it in the oven to finish, which took about 12 minutes at 350 degrees.<br /><a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S9DHV7b-kuI/AAAAAAAABXw/z5jt5lZ14Mw/s1600/food+887.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463085527546630882" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S9DHV7b-kuI/AAAAAAAABXw/z5jt5lZ14Mw/s400/food+887.jpg" /></a> That way I could concentrate on making some <a href="http://eatdrinkandbekeri.wordpress.com/drink/dirty-is-good/" target="_blank" jquery1271973584615="4">Martinis</a> for The Hub and me while dinner finished cooking.<br />After cooking, I tented the steak with foil on my cutting board and let it rest for 5 minutes (while I defrosted some frozen mashed potatoes and stirred in a bit of cheddar for a side dish) before cutting. This lets the juices re-absorb into the meat a bit.<br />How you cut skirt steak is important. It is best not to just plate it whole, because if cut with, and not against the grain of the meat, it will still seem tough, even after all that marinating and high heat cooking. So slice thin against the grain. (Slicing the long strip of it into shorter chunks first, which is slicing with the grain, and then slicing those portions thinly against the grain – as pictured at the top of the post.)<br />Dinner is served.</div></div></div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-29739616318083621332010-04-20T10:21:00.003-07:002010-04-20T10:23:01.007-07:00Chicken and Spinach Stacked EnchiladasThis Enchilada-inspired Casserole is a great way to sneak extra veggies to your picky eaters, and it is so easy and yummy it is sure to make any dinner into a flavor fiesta!<br /><a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S83iuUDEleI/AAAAAAAABXY/j7KU00E4Upc/s1600/food+877.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 272px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462271208353732066" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S83iuUDEleI/AAAAAAAABXY/j7KU00E4Upc/s400/food+877.jpg" /></a><br /><div><br />2 pieces boneless skinless cooked chicken breasts, shredded<br />1/2 cans Spinach, drained well<br />2 tablespoons Chili Powder<br />8 whole corn tortillas<br />10 ounces-fluid Enchilada sauce of your choice<br />1 containers low fat plain yogurt<br />1/4 cups 2% Shredded Cheddar </div><br /><div><br />Pre-heat oven to 350 degrees.<br /></div><br /><div>In large mixing bowl, combine chicken, yogurt, spinach, and Chili Powder (add 1 tablespoon at a time and adjust to your liking) – mix well.<br /></div><br /><div>Spray a square casserole dish with cooking spray and coat bottom with thin coat of Enchilada Sauce.<br /></div><br /><div>Tear tortillas as needed to make a single-thickeness layer over the Enchilada Sauce, then cover with 1/2 of the chicken and spinach mixture.<br /></div><br /><div>Drizzle with some of the Enchilada sauce and repeat layering process with tortillas and filling mixture again.<br />Top with final layer of tortillas, pour remaining sauce evenly on top of casserole and top with shredded cheddar.<br /></div><br /><div>Cover with foil and bake for 40 minutes. Remove foil and bake an additional 5 minutes.</div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-49449523207547070482010-04-19T08:49:00.005-07:002010-04-19T09:39:48.704-07:00Crunchy Garlic Chicken and Roasted Broccoli<a href="http://www.bettycrocker.com/recipes/crunchy-garlic-chicken/fab48856-6d00-4b01-99d2-7b2536f85619"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 274px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5461879239484193682" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S8x-OuOJO5I/AAAAAAAABXA/pGKl6gFKg5o/s400/food+876.jpg" /> Betty Crocker Crunchy Garlic Chicken<br /></a>(This is the recipe as it appears on the Betty Crocker Website)<br />1/4 cup butter or margarine, melted<br />2 tablespoons <a style="BORDER-BOTTOM: green 2px dotted; COLOR: green; CURSOR: pointer; FONT-WEIGHT: bold; TEXT-DECORATION: none" class="cimotif">milk</a><br />1 tablespoon chopped fresh chives or parsley<br />1/2 teaspoon salt<br />1/2 teaspoon garlic powder<br />2 cups Whole Grain <a style="BORDER-BOTTOM: green 2px dotted; COLOR: green; CURSOR: pointer; FONT-WEIGHT: bold; TEXT-DECORATION: none" class="cimotif">Total®</a> <a style="BORDER-BOTTOM: green 2px dotted; COLOR: green; CURSOR: pointer; FONT-WEIGHT: bold; TEXT-DECORATION: none" class="cimotif">cereal</a>, crushed (1 cup)<br />3 tablespoons chopped fresh parsley<br />1/2 teaspoon paprika<br />6 boneless skinless chicken breasts (about 1 3/4 lb)<br /><br />1.<br />Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.<br />2.<br />In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.(mine looked like this)<br />3.<br />Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).<br /><br />What I did differently:<br />I used Kroger Brand Bran Flakes instead of Total<br />I used Smart Balance Light as my margarine product<br />(Here are my chicken breasts all coated and drizzled and ready to hit the oven)<br /><br /><a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S8x-PJ6Jg2I/AAAAAAAABXI/0BHCW51HSgs/s1600/food+869.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5461879246916518754" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S8x-PJ6Jg2I/AAAAAAAABXI/0BHCW51HSgs/s400/food+869.jpg" /></a> This was good and easy - a nice change from normal bread crumbs on baked chicken. It was really crunchy on top and had a good garlicky flavor. Next time I make it, I think I might put the breasts on a flat roasting rack or broiler pan like I do with breaded chicken when I bake it - the bottom of the pieces can't get crispy of air can't circulate around them.<br /><br />(BTW - check out the new look coming to ED&BK <a href="http://eatdrinkandbekeri.wordpress.com/">here</a>)todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com1tag:blogger.com,1999:blog-8426365532993450577.post-61100527691485439732010-04-18T15:47:00.002-07:002010-04-18T15:50:39.042-07:00New at ED&BK !I get a lot of folks asking how, exactly, our $160.00 a month grocery budget gets spent, and so I give you the newest feature at ED&BK - The Weekly Shopping Rundown!!<br />I'll post links, as these will be the first step in my Big Move over to Word Press.<br />Here is <a href="http://eatdrinkandbekeri.wordpress.com/shopping-rundowns/week-of-4182010/">this week's rundown</a>.todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-22261839162531592562010-04-15T10:05:00.003-07:002010-04-15T11:29:53.001-07:00More fabulous food my husband won't eat...<a href="http://3.bp.blogspot.com/_PVuoPrFx3HQ/S8dWEHed8II/AAAAAAAABW4/6KEXbIyzM9I/s1600/food+864.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460427701936320642" border="0" alt="" src="http://3.bp.blogspot.com/_PVuoPrFx3HQ/S8dWEHed8II/AAAAAAAABW4/6KEXbIyzM9I/s400/food+864.jpg" /></a>Ok, so The Hub has eaten salmon before. If pressed he might do it again. But who wants to waste precious fatty fish deliciousness on that!? Not this seafood lover, that's for sure.<br />So last night while the oven was preheating to 350 degrees, I took a 3.5 oz portion of salmon out of the fridge and let the chill come off of it (so it would cook evenly in the oven) while I cut a small baking potato into thin chunks. Then both fish and potato got a generous sprinkling of parsley flakes, salt and pepper.<br />The whole kit and kaboodle went into a pyrex dish and got baked loosely covered for 25 minutes.<br />I know I should have done a veggie and maybe half the amount of potato - but it was SO GOOD in the simplicity, how could I resist?todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-18835074019422473742010-04-13T21:58:00.003-07:002010-04-15T10:04:59.150-07:00Ahhh, the magic of solo meals<a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S8dGbhfgrFI/AAAAAAAABWw/qKjncu1Q8cg/s1600/food+856.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 237px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460410511870962770" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S8dGbhfgrFI/AAAAAAAABWw/qKjncu1Q8cg/s400/food+856.jpg" /></a> So this is <em>usually</em> something I would grab for breakfast. Whole grain toast spread with 1/2 a Laughing Cow Light cheese wedge, topped with ham (or turkey sometimes) and tomato.<br />Breakfast perfection and quick out the door.<br />Only problem was, I found myself craving it at dinner time tonight. <br />BUT - here is the beauty of the out of town husband - you can make anything <strong>you</strong> are hungry for at any time.<br />So I did, and I ate it on the patio with a whole sectioned grapefruit and a glass of Vhino Verde.<br />Perfection.todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-9775503854954341432010-04-07T05:42:00.005-07:002010-04-07T08:22:39.399-07:00Spicy Beef with Sesame Ginger "Faux Mein"<a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S7yjLC87S_I/AAAAAAAABWo/Nod9_Z4aRo0/s1600/food+842.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457416258632502258" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S7yjLC87S_I/AAAAAAAABWo/Nod9_Z4aRo0/s400/food+842.jpg" /></a><br /><div>Couldn't be easier, and yet SO tasty!<br /><br />-Prepare two portions of spaghetti of your choice (I like to mix half regular, half whole wheat - this time around I used the Ronzoni Smart Taste since I had a coupon that made it super cheap on sale a while back)<br />-Drain the pasta and reserve while you prepare the veggies and beef<br />- Cut your choice of veggies (I used carrots and green onions in mine, and omitted the onion in The Hub's) in to matchsticks - I aim for 1 cup veggies total<br />-Allow a skillet (or wok if you have one) to heat over high heat before adding a spritz of cooking spray (I use canola) and 1/2 lb beef for stir-fry or thinly sliced beef of your choice - cook fast over the high heat until meat is just cooked through.<br />-Remove beef from heat and add 1 teaspoon reduced sodium Soy Sauce and 1/2 teaspoon (more or less to taste) Red Pepper Flakes - stir well to coat all the meat<br />-Return noodles to heat and add veggies and 1/4 cup Sesame Ginger dressing (I like Newman's Own Lighten Up Sesame Ginger) to the noodles stirring to coat and allowing to heat through (but not so long that the veggies get limp - they are good crisp but warm.<br />-Pile noodles on plate, top with beef and serve</div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-53834345895283705012010-04-05T12:15:00.005-07:002010-04-05T12:45:32.839-07:00Breakfast Tacos<a href="http://3.bp.blogspot.com/_PVuoPrFx3HQ/S7o9KSBBhxI/AAAAAAAABWY/-NSMY3PIAAM/s1600/food+838.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456741145356896018" border="0" alt="" src="http://3.bp.blogspot.com/_PVuoPrFx3HQ/S7o9KSBBhxI/AAAAAAAABWY/-NSMY3PIAAM/s400/food+838.jpg" /></a><br /><br /><div>Coloring Easter eggs is a favorite tradition around The Tree House and always loads of fun - but it leaves this wife-of-a-non-hard boiled-egg-eater left holding the (Easter) basket when it comes to what to do with all those eggs.</div><div>Don't get me wrong - I LOVE hard boiled eggs in all their many forms: a delicious egg salad, a tray of deviled eggs (reach for one of those and I might bite your arm off,) or just peeled and eaten plain with a sprinkle of salt - incredible, edible egg, indeed.<br />That being said - 18 eggs (what we colored this year) is a lot for one gal to eat (even skipping every other yolk like I am to keep the cholesterol in check.)</div><br /><div>So for Easter brunch this year I devised a recipe designed to get The Hub to help me out with the task of eating his masterpieces. Breakfast Tacos!</div><div>I used my now standard method of making <a href="http://theprudenthomemaker.com/tacos.aspx">taco shells from the Prudent Homemaker</a> (I made 4,) and then:<br /></div><div></div><div>-Place one small potato, diced, into a frying pan and just cover with water. Allow to cook until water evaporates, and then spray potato pieces with a bit of cooking spray and allow to crisp.</div><div> </div><div>-Add to potato 1 teaspoon ground Cumin, 1/2 teaspoon (more or less to taste) ground Cayenne pepper and mix to coat potatoes.</div><div> </div><div>-Dice 3 - 4 hard boiled eggs and add to potatoes over low heat, stir.</div><div> </div><div>-Add to egg/potato mixture 1/2 can Hormel 94% fat free Turkey Chili (we used the one with no beans) and stir over low heat, allowing mixture to heat through.</div><div> </div><div>-Fill taco shells with the mixture, and serve with toppings of your choice (shredded cheese, diced tomato and onion, salsas, etc.)</div><br /><a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S7o9TQo3DOI/AAAAAAAABWg/fcDuAKFm0zU/s1600/food+836.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456741299605933282" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S7o9TQo3DOI/AAAAAAAABWg/fcDuAKFm0zU/s400/food+836.jpg" /></a> Enjoy!todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-2924303574597556692010-04-05T07:50:00.002-07:002010-04-05T07:54:16.081-07:00Menu Plan Monday<a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S7n45RKV0NI/AAAAAAAABWQ/UPaqcVDW4YU/s1600/mpm1212.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 345px; DISPLAY: block; HEIGHT: 141px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456666086279074002" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S7n45RKV0NI/AAAAAAAABWQ/UPaqcVDW4YU/s400/mpm1212.jpg" /></a><br /><div>It's <a href="http://spiritofpower.wordpress.com/2010/04/05/menu-plan-monday-10/">Menu Plan Monday over at Spirit of Power</a>!! </div><div>Also - check back often this week for awesome recipes and rundowns, including a really easy, REALLY good breakfast taco recipe that makes great use of those left over Easter eggs!</div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-39450245284808677552010-03-31T13:00:00.002-07:002010-03-31T13:01:22.463-07:00Stolen Moment, stop the presses!!How good does this <a href="http://lose-pounds.org/790/low-carb-chicken-taco-salad-recipe/">Chicken Taco Salad</a> sound right now?<br /><br />So. Dang. Good.<br /><br />Might have to rethink tonight's menu and give into this craving....todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-25028698166562514312010-03-29T09:03:00.002-07:002010-03-29T09:33:00.631-07:00Alexia House Party Recipes<u><span style="color:#810081;"></span></u><a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S7DPj2kjptI/AAAAAAAABWI/NTLPCuUEBBg/s1600/food+830.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454087363596887762" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S7DPj2kjptI/AAAAAAAABWI/NTLPCuUEBBg/s400/food+830.jpg" /></a> The folks over at <a href="http://www.houseparty.com/">House Party</a> recently invited me to be one of the hosts for an Alexia Simply Extraordinary House Parties, and since I was curious about how these House Parties work, I accepted this one to find out.<br />I was sent a hostess pack that included coupons for free Alexia frozen food products, and I used them to create recipes for the party. So I invited some fabulous ladies (and their beautiful kiddos) over for an afternoon of snacking and good conversation.<br /><br />Along with <a href="http://cocktails.about.com/od/atozcocktailrecipes/r/blni_cktl.htm">Bellini's</a> and Lemonade to go along with our Alexia menu. To make the most of the Alexia products I picked up a the store I made:<br /><br />Alexia Onion Rings with Chipotle Ketchup (1 cup Ketchup, 1 teaspoon cumin, 1/2 pepper in adobo sauce, minced - I removed the seeds so it wouldn't be too spicy - all mixed together and allowed to sit overnight)<br /><br />Alexia Spicy Sweet Potato Fries with Blue Cheese Dip - (3/4 cup mayo, 3/4 cup sour cream, 4 oz crumbled blue cheese, mixed together and allowed to sit overnight)<br /><br />Pulled Pork Sammies on Alexia Focaccia Rolls - (Pulled Pork recipe follows) - I added some bagged broccoli slaw with just enough mayo mixed in to keep the mixture moist. That is good stuff- it really maintains its texture, I doubt I will use regular cole slaw mix again in the future!<br /><br />Keri's Southern Sloshed Pulled Pork:<br /><br />In a crock-pot combine:<br />1/2 pint Jim Beam<br />1/4 cup brown sugar<br />1 teaspoon minced garlic<br />and mix well to dissolve sugar<br /><br />Then add 1 lb pork stew chunks or pork roast of your choice cut into chunks.<br />Cook on low for 6-8 hours, adding water to keep moist as needed, until pork falls apart when touched.<br /><br />Remove pork from crock pot with slotted spoon or strainer, discard cooking liquid.<br />Shred pork and add 1/4 cup of your choice BBQ sauce (I used regular Safeway brand) and 2 Tablespoons to pork, stirring well to make sure it is evenly coated. Serve with rolls and slaw for topping. (I made little sammies and cut them in half so it would be easy for guests to grab them and not get messy.)<br /><br />All the guests left with recipe cards and coupons for Alexia products. It was a fun afternoon.<br />I served the end of this Pork to The Hub for dinner last night along with corn and some extra onion rings (I know, I know, so starchy) and he loved it. Actually everyone asked about how I cooked the pork.<br />Between this and the Salmon glaze the other day, I am starting to think that Jim Beam is one very handy man to have in your kitchen!todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-26788911368980204292010-03-26T07:26:00.003-07:002010-03-26T07:28:14.009-07:00Give Away fun for FridayThere is a review of Yoplait's fabulous new Greek Yogurt and a great give-away going on over at Deals In Denver between now and next Friday!<br /><a href="http://dealsindenver.blogspot.com/2010/03/finally-friday-giveaway-and-review.html">Check it out here.</a>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-35729692884238399472010-03-25T15:04:00.002-07:002010-03-25T15:14:18.416-07:00Bourbon Glazed Salmon<a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S6veH0Qw95I/AAAAAAAABVg/c4TGRe5oE14/s1600/food+829.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452695999731529618" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S6veH0Qw95I/AAAAAAAABVg/c4TGRe5oE14/s400/food+829.jpg" /></a> Last night I made <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662929">this Salmon with a Bourbon Glaze</a> and some oven roasted herbed potatoes.<br /><div>Ok, to be fair I omitted the ginger from the recipe because, truth-be-told, I am not much of a fan; and I also made new sauce mixture to use in cooking because I am not much for using marinading liquid as a sauce, no matter how long it has been cooking. But that is just me.</div><div>This fish, was yummy. I mean, super yummy. Bravo Jim Beam!</div><div> </div><div>However, on that note, I must confess that I attempted the Julia Child "and some for the pan, and some for me" maneuver and took a tug off the Beam bottle, which was quickly followed by me wheezing "Sm-hooooothhhhhh!" while inhaling deeply to avoid a cough and smacking the counter repeatedly with the flat of my palm.</div><div>Guess Keri has grown out of her whiskey shootin' phase. Even the dog looked embarrassed for me.</div><div>But try the fish - the fish is good.</div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-42451814669867337422010-03-23T10:23:00.003-07:002010-03-23T10:37:40.469-07:00Old faithful Crunchy Chicken Caesar Salad<a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S6j5PbHY9WI/AAAAAAAABVY/Rlpa6Z2E23s/s1600-h/food+823.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451881392304092514" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S6j5PbHY9WI/AAAAAAAABVY/Rlpa6Z2E23s/s400/food+823.jpg" /></a><br /><div>Perfect in its simplicity, a Chicken Caesar Salad is always well-received at our house. (Past posts will confirm that.)</div><div>Last night I used some left over flat-bread that I sprinkled with garlic powder, dried parsley, salt, and pepper, and toasted in the oven before cutting into bite sized pieces as croutons. I cut one large chicken breast into chunks and rolled them (no wet step needed) in whole wheat seasoned breadcrumbs.</div><div>The chicken went on to a rack in my roasting pan and into a 425 degree oven for 15-20 minutes (it was about 18 for me last night) until it was cooked through and crispy. (you can pop the broiler on for a minute or two if the top needs help crisping up.)</div><div> </div><div>I crumbled up a slice of extra lean turkey bacon and tossed it with 1/2 bag of prewashed salad (I don't actually use bagged salad very often, too expensive, but I found a good sale this week and took advantage of it,) and 4 tablespoons of <a href="http://www.kensfoods.com/kf/products/productView.servlet;jsessionid=aw3oPzrVgaWh?consumerProductId=8&productCategoryId=&productFlavorId=">Ken's Light Caesar dressing</a> (yep, I measure, because it is good to know what you are really eating, but also because I don't like salad that is soggy with too much dressing!)</div><div>On top of the dressed lettuce went the croutons and the warm, crunchy chicken.</div><div>Mmmmm.</div><div>So simple, but so, so welcome on a sunny spring evening.</div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-42072581716395465372010-03-22T05:44:00.003-07:002010-03-22T09:09:22.477-07:00Moroccan Inspired Beef Stew<a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S6eWKA7I_6I/AAAAAAAABVQ/5hrK-Mxwz0U/s1600-h/food+018.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451490972746186658" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S6eWKA7I_6I/AAAAAAAABVQ/5hrK-Mxwz0U/s400/food+018.jpg" /></a><br /><div></div><br /><div>We love beef stew at The Tree House. It is always a winner at our table. Still, it is nice to change things up sometimes and keep everybody from getting board with the same old stew. (Although my "same old stew" is pretty dang good, If I do say so myself.)<br />By changing the spices and veggies in a basic stew recipe, a whole new dish takes shape in no time.<br /><br />For this stew I cubed and cut the excess fat off of 1 lb of cross-cut beef shank. (VERY inexpensive cut, but needs a bit more time when cubing to remove the fat from within the meat and make things leaner.)<br /><br />I browned the beef cubes in a large dutch oven, then removed the meat to a plate before deglazing the pot with a small can of V-8 juice, taking up all the delicious brown bits off the bottom of the pan. I added 1 cup of water to the pot as well, and seasoned with : 3/4 teaspoon cinnamon, 3/4 teaspoon coriander, 1/2 teaspoon cumin, 1 teaspoon of curry paste, and red pepper flakes for some kick (add a pinch and first, and adjust to your family's own taste.)<br /><br />Into the pot went 1 cup each cubed butternut squash and carrots chopped the same size and the broth and veggies boiled until the squash and carrots were tender (less than 10 minutes for me.)<br />While the mixture was at a boil I added a slurry made from one heaping tablespoon of cornstarch mixed with and equal amount of cold water - add this slowly, you may not need it all to thicken the mixture to the desired consistency.<br />Finally the beef was added back to the pot, along with some fresh shredded spinach (get those veggies in there where ever you can, right?) and the beef heated through.<br />I served the stew in a well of Quinoa prepared according to package instructions, with flatbread along side.<br />The stew was warm with spice and rich and complex for being so quick cooking. Well-received by The Hub, who went back for seconds too!</div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-65844019320384568422010-03-15T05:00:00.000-07:002010-03-15T05:00:04.905-07:00Menu Plan MondayIt's Menu Plan Monday over at <a href="http://spiritofpower.wordpress.com/2010/03/14/menu-plan-monday-7/">Spirit of Power</a>! Stop by and see what I have planned for this week, and then check back here for recipes as the week progresses!todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-39837955910049008112010-03-10T21:03:00.002-07:002010-03-10T21:06:14.409-07:00Ahem...I finally got the new liner for the trusty Patio Caddie, just in time for Spring, so now I can resume dealing with all problems with my usual 3 step process:<br /><br /><br /><a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S5hr3kpNUOI/AAAAAAAABVI/9yvzqLDz-G4/s1600-h/omgwtfbbq.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 248px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447222351778107618" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S5hr3kpNUOI/AAAAAAAABVI/9yvzqLDz-G4/s400/omgwtfbbq.jpg" /></a> Hooray!todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-64266098024512886932010-03-08T13:58:00.007-07:002010-03-08T14:15:06.175-07:00Lazy-way Chicken and Broccoli stuffed pastaSo what do you get when you take cooked Lasagna noodles and spread them with a mixture of:<br />1 large grilled b/s chicken breast, shredded<br /><br />1 cup broccoli stems (cooked) chopped fine<br /><br />1/2 block of cream cheese<br /><br />3 BIG fresh basil leaves<br /><br />(blended together in the food processor)<br /><br /><a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S5Vmz7ifkmI/AAAAAAAABVA/8_QctKpVdkc/s1600-h/food+799.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446372366716211810" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S5Vmz7ifkmI/AAAAAAAABVA/8_QctKpVdkc/s400/food+799.jpg" /></a> and then roll the noodles up around the filling:<br /><br /><a href="http://3.bp.blogspot.com/_PVuoPrFx3HQ/S5VmjvWJabI/AAAAAAAABU4/8dxpqkqR1No/s1600-h/food+806.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446372088565295538" border="0" alt="" src="http://3.bp.blogspot.com/_PVuoPrFx3HQ/S5VmjvWJabI/AAAAAAAABU4/8dxpqkqR1No/s400/food+806.jpg" /></a> And then bake covered in a <a href="http://eatdrinkandbekeri.blogspot.com/2009/12/chicken-fingers-and-proof-that-i-own.html">simple cheddar cheese </a>sauce at 350 for 45 minutes, covered?<br /><br />You get stuffed shell perfection, without the hassle of actually stuffing the shells! (and if you are me, you get The Hub to eat the part of the broccoli he usually won't touch!)<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S5Vl4UYLDlI/AAAAAAAABUw/bj4alzOeG6U/s1600-h/food+813.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446371342591659602" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S5Vl4UYLDlI/AAAAAAAABUw/bj4alzOeG6U/s400/food+813.jpg" /></a>BTW - I was running around Sunday afternoon and evening, and The Hub actually got this out of the fridge at the appointed time, then turned on the oven and baked these all by himself - I arrived home to a piping hot dinner just coming out of the oven! Sah-weet!<br /><div></div></div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-19372046465600180842010-03-08T09:47:00.005-07:002010-03-08T10:07:26.080-07:00Lighter Side Tostadas<a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S5UqUoAQbII/AAAAAAAABUg/g6Hs0uv6Y4E/s1600-h/food+792.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446305858198727810" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S5UqUoAQbII/AAAAAAAABUg/g6Hs0uv6Y4E/s400/food+792.jpg" /></a> We eat A LOT of Mexican/Tex-Mex food at our house. The Hub grew up in Texas, and I spent years working in a Mexican restaurant in my younger days - it is a sure-fire go-to family of flavors that I know will always be a hit. <div>Then again, sometimes the same old tacos or fajitas over and over can get a bit dull, even to the biggest fans. </div><div>Not to mention the damage that you can do to your waistline piling on all of those toppings with reckless abandon!</div><div>These tostadas are a good solution to both problems. </div><br /><div></div><div>I started by lightly spraying 3 corn tortillas with Canola Spray, and baking them until crispy on a cookie sheet in a 400 degree oven (this takes almost no time at all.)</div><br /><div>Then I piled on my "filling" made by mixing together 1 cooked b/s chicken breast shredded, 1 palmful of chili powder, 1 cup fresh spinach chopped fine, and 1 tablespoon of cream cheese. (I tested for taste and added Salt and Pepper as needed.)</div><br /><div></div><div>To The Hub's (pictured at the bottom of the post,) I also added a sprinkling of shredded 2% cheddar cheese. Everything went back into the oven to heat the filling and melt the cheese.</div><br /><div></div><div>I served mine with a salad, (picture at the top of the post) and a couple teaspoons of avocado puree. Mmmmm, crunchy and spicy and yummy!</div><br /><br /><a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S5UtwinWNtI/AAAAAAAABUo/xh5WTeFjYK4/s1600-h/food+798.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446309636323292882" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S5UtwinWNtI/AAAAAAAABUo/xh5WTeFjYK4/s400/food+798.jpg" /></a>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-27378465362513318092010-03-07T22:03:00.001-07:002010-03-07T22:08:21.310-07:00It's Menu Plan Monday!It is Menu Plan Monday over at Spirit of Power! <a href="http://spiritofpower.wordpress.com/2010/03/07/menu-plan-monday-6/">Stop by </a>and see what we are having for dinner this week, and be sure and come back for recipes and reviews here at ED&BK!todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-49964033955026984542010-03-02T21:33:00.004-07:002010-03-08T09:43:18.589-07:00Oven Roasted Chicken and Veggies<a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S5UnqngHZlI/AAAAAAAABUY/5H6H-7QORCU/s1600-h/food+784.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 274px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446302937486157394" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S5UnqngHZlI/AAAAAAAABUY/5H6H-7QORCU/s400/food+784.jpg" /></a><br /><div>Sometimes simple is just best. Last night for dinner I cut broccoli florets, carrots, and a small potato in large bite-sized pieces, tossed with a light spray of Canola cooking spray, sprinkled with salt and pepper, and roasted them uncovered in a 350 degree oven until tender. In a separate dish along side of the veggies, I cut a HUGE b/s chicken breast into chunks, gave them the same cooking spray and salt and pepper treatment, and baked covered until just cooked through. Then I added half a can of cream of chicken soup to the chicken pan, covered again, and cooked 5 more minutes. I tossed the veggies with the chicken and soup and plated it up.</div><div>Juicy chicken, tender veggies, light sauce - simple and delicious.</div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-26025808199533358742010-03-02T00:22:00.000-07:002010-03-02T00:22:00.227-07:00Teachin' Ya Tuesdays - Shopping SmartThere is a reason I am always banging into things at the Supermarket. I am always looking down, because that is where most of the products I buy are displayed. Looking down (and up high too) is a great way to avoid being taken in by the design tricks employed by grocery stores to get you to spend more.<br />As <a href="http://finance.yahoo.com/family-home/article/108916/a-map-to-grocery-store-savings">this article from Yahoo </a>points out, lots of planning goes into product placement in stores - all with the goal of keeping you in the store longer and getting you to part with more of your hard-earned cash.<br />So (besides my downward gaze towards value/store brand product shelves) what other weapons do I use to Shop smart?<br />The #1 most powerful tool you can arm yourself with, in my humble (and cheapo) opinion, is the Price Book.<br />For the items you use most, the things you buy again and again, knowing how much the item costs when it <em>isn't </em>on sale is the easiest way for you to tell if you should get excited when a store say that it <em>is</em> on sale. It is also the fastest way for you to see which store is offering you the best prices on a regular basis.<br />Yes - this takes a bit of time. But I always have time to save money, don't you?<br />Grab a notebook - I find full-sized works better than small, but that is just me. I like to make a page for each product and then write the date, store, product size, and if the product was on sale or priced normally.<br />For meat I have a page for each store and have the NON sale prices of typical cuts listed. That way I know if it is worth getting excited about the sale price of a pork picnic roast at Safeway, or if it is really cheaper everyday at Walmart.<br />If you can't update the book at the store, do it based on your receipts at least, so that weeks from now you can look back and see that Sunflower's lettuce prices are WAY better than that Albertson's produce you are about to toss in your cart. A price book helps you recognize savings when you see it - and (as GI Joe told me when I was growing up) "knowing is half the battle."todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-41592257956904643652010-03-01T15:05:00.009-07:002010-03-02T09:29:18.370-07:00Steak with Asparagus "Pesto"<a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4xAEQVicNI/AAAAAAAABUQ/4i8Oud4qHrY/s1600-h/food+775.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443796491433046226" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4xAEQVicNI/AAAAAAAABUQ/4i8Oud4qHrY/s400/food+775.jpg" /></a><br /><div><div><div><div><div>This is a genius idea - I stand behind that (less-than-modest) statement. That being said, my execution left plenty to be desired. (Making Keri a sad cook.)</div><br /><div>The plan was this - use some lean, inexpensive, thin cuts of round steak to make yummy rolls, filling them with a sort of riff on pesto using the tender portion of Asparagus stems just below the "tree" tip which The Hub actually likes to eat. (I like to use this cut to wrap around filling, as in <a href="http://eatdrinkandbekeri.blogspot.com/2009/06/need-red-meat.html">this recipe</a>, which was fabulous!)</div><br /><div>So I put the cooked stems into my trusty food processor: </div><br /><a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S4w8lA759AI/AAAAAAAABTw/nPnLPIe8GZI/s1600-h/food+756.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443792656188175362" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S4w8lA759AI/AAAAAAAABTw/nPnLPIe8GZI/s400/food+756.jpg" /></a> And I processed them until smooth - then I added 3/4 cup Parmesan cheese and pulsed to mix.<br /><a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S4w8_6-OSyI/AAAAAAAABT4/1XhQB9IdiWs/s1600-h/food+762.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443793118443752226" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S4w8_6-OSyI/AAAAAAAABT4/1XhQB9IdiWs/s400/food+762.jpg" /></a> I spread this mix on to the steak, which had marinated overnight in a balsamic vinegar and garlic mixture.<br /><a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4w9XijFADI/AAAAAAAABUA/MqPtbY_fQTo/s1600-h/food+765.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443793524204306482" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4w9XijFADI/AAAAAAAABUA/MqPtbY_fQTo/s400/food+765.jpg" /></a> Then I rolled them up and baked them on a broiler pan at 400 degrees for about 15 minutes.<br /><a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4w_MwkMdLI/AAAAAAAABUI/56Ns664xluM/s1600-h/food+768.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443795538011780274" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4w_MwkMdLI/AAAAAAAABUI/56Ns664xluM/s400/food+768.jpg" /></a> All of this was fine - but upon biting into my creation, I knew immediately what needed to be done to solve the problem I was tasting. It was bland. Well, the filling was bland, the meat was actually a little too sweet from the balsamic reduction I paired with it at the last minute.<br /><br /><div></div><div>So, what should I have done? #1 - I didn't salt the filling, because I thought the cheese would be enough. WRONG!!! Needed some salt to kick the flavor of the Asparagus up a bit. #2 - I omitted nuts in the "pesto" ripoff. Bad call. Traditional pesto has toasted pine nuts, but this would have benefited from some almonds in the mix to add a little complexity to the flavor. #3 - Balsamic was too strong a flavor for the marinade, and FOR SURE for the sauce. It was sweet when I was wanting something savory. No Bueno.</div><br /><div>I served it all with my usual baked potato casserole, and I got to use my pretty new dishes (thanks to The Hub for buying them for me - I love them!) so it wasn't a total loss, but I was disappointed that I didn't execute my awesome idea in a better way.</div><br /><div>This filling will rise again, I promise. In a much tastier version, natch.</div>And I will return to the kitchen tonight, licking my wounds a bit, but still happy to be there. :)<br /><div></div></div></div></div></div>todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com0tag:blogger.com,1999:blog-8426365532993450577.post-88319326614263990632010-02-26T13:37:00.009-07:002010-02-26T15:45:13.578-07:00Everyday Poached Chicken Perfection!So I picked up the Jan/Feb edition of Everyday Food to read on the plane back from Indiana earlier this week after visiting this guy:<br /><br /><p><a href="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S4gx8p8IoUI/AAAAAAAABTU/8eEydFhmgjw/s1600-h/Indy+2+2010+068.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442655067797233986" border="0" alt="" src="http://1.bp.blogspot.com/_PVuoPrFx3HQ/S4gx8p8IoUI/AAAAAAAABTU/8eEydFhmgjw/s400/Indy+2+2010+068.jpg" /></a> (nephew Vaughn, seen here eating in a fashion very similar to Aunt Keri's usual practices.)</p><p>By the time I walked through my front door, all I could think about was poaching chicken.</p><p>That's right, poaching chicken. It gets a bad rap sometimes - because poaching chicken, especially white meat, correctly is an elusive process. Often the chicken is bland, or rubbery, or dry, or (gasp) all of the above.</p><p>But Everyday Food seemed to have come up with a foolproof process, and I was itching to try it, AND to use that poached chicken to make some of the things suggested in the magazine.</p><p>The recipe? (as I said - it is from Everyday Food, Jan/Feb 2010)</p><p>1/2 medium yellow onion, halved</p><p>1 medium carrot, cut into thirds</p><p>1 celery stalk, cut into thirds</p><p>2 garlic cloves, peeled</p><p>1/2 sliced lemon (optional)</p><p>1 teaspoon coarse salt</p><p>3 springs thyme or parsley</p><p>4 b/s chicken breast halves (about 8 oz each)</p><p>In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover and remove from heat. Let stand until chicken is cooked through, about 15-18 minutes, flipping halfway through. Remove from liquid immediately.<br />_________________________________</p><p>Ok, so first off, I did indeed, do a few things differently, (seriously, Keri NEVER could follow a recipe exactly) so:</p><p>I used a small whole red onion, cut in half (because it is what I had)</p><p>I used 2 small carrots cut in half (because I didn't have a medium one)</p><p>I used an extra piece of celery (because why not?)</p><p>I used pre minced garlic</p><p>"coarse salt?" snort - Morton's for me!</p><p>I opted for parsley flakes and no lemon</p><p>I actually did 5 b/s breast halves instead of 4<br /></p><p>Here are the veggies covered with water:<br /></p><a href="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4g27ZQCs3I/AAAAAAAABTc/OiPZYVGcKug/s1600-h/food+753.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442660543695598450" border="0" alt="" src="http://2.bp.blogspot.com/_PVuoPrFx3HQ/S4g27ZQCs3I/AAAAAAAABTc/OiPZYVGcKug/s400/food+753.jpg" /></a> And after bringing them to a boil I added the chicken:<br /><br /><a href="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S4g4ge7QFPI/AAAAAAAABTk/fyn4VnooTac/s1600-h/food+755.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442662280385795314" border="0" alt="" src="http://4.bp.blogspot.com/_PVuoPrFx3HQ/S4g4ge7QFPI/AAAAAAAABTk/fyn4VnooTac/s400/food+755.jpg" /></a> It isn't so much what is in that pot kids - it is the method I am interested in here... The whole "bring to boil and then cover and let rest off heat" thing. That intrigued me because cooking too fast is my biggest problem when I try to poach. Even uber-low heat can be too much, it seems.<br /><br />Can I tell ya - this worked like dream!! I let the chicken rest in the liquid covered for 18 minutes, turning at 9 minutes (really quickly so I didn't let too much heat out) and it was perfectly cooked. I mean PER-FECT. Juicy, tender, with a flavor that was mild but not bland in the least.<br />What to do with it? Well, you could just eat it with a light sauce made by reducing some of the poaching liquid, or:<br /><br />Yesterday I took one of their suggestions and mixed some of the chicken (torn into shreds) with a drizzle of EVOO, 1 tablespoon of fresh lemon juice, a sprinkle of dried parsley and basil, 4 oz of blanched fresh green beans and a whole cucumber chopped up. I let it sit in the fridge until lunch and all the flavors had combined - it was cool and crunchy and really a great lunch salad.<br />Today was good old chicken salad with a spoon of mayo and plenty of dill relish on wasa crackers with red bell pepper sticks on the side.<br /><br />I also used some of the poached chicken to make shredded chicken tacos - I shredded the cold chicken and then heated (covered) very briefly in the microwave with a palmful of chili powder mixed in - then used that mixture to fill soft tacos and set out whatever fixins we had around. Mmm mmm good.<br /><br />Simple, easy, versatile... a truly foolproof technique for poaching chicken.todds_wifehttp://www.blogger.com/profile/16732139985916286023noreply@blogger.com1