Archive for January, 2012
I am definitely one to use the good old packaged black beans and rice and add chicken and shrimp rather than opting for the homemade version. There is certainly no shame in that. This time, however, I splurged for homemade for no other reason than I didn’t have a box of the pre-packaged mix in my pantry. I have to believe this version is quite a bit better!
- 4 pieces thick cut bacon, diced
- 1 LB chicken breasts
- 1 LB large shrimp, deveined and shelled
- 1 cup canned tomato sauce
- 1 12 ounce can black beans, drained and cleaned
- 2 tablespoons cilantro
- 1 cup diced Capari tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 2 cups cooked brown rice
- ¼ cup freshly grated parmesan cheese
- 1 tablespoons butter (optional)
Pre-heat oven to 375°.
Trim fat off chicken and place in a non-stick baking dish. Cook the chicken for 15 minutes or until cooked though the center. Remove chicken from the oven and cool either at room temperature or in the refrigerator. Once cool enough to handle, shred the chicken with two forks and set aside.
Heat a large stockpot over medium-high heat. Add the bacon and cook until browned. Drain the bacon fat from the pan. Add the shrimp to the pan and continue to cook on medium-high until the shrimp turns a bright orange color. Stir in the shredded chicken, tomato sauce, black beans, tomatoes, paprika, salt and cilantro. Reduce heat to low and cook for 10 minutes. Fold in the rice, cheese and butter and continue to cook on low until the cheese is fully melted. Remove from the heat and serve.
I’m a big fan of snack foods and recently found a new favorite. Original Tings are basically a much healthier version of the Cheeto and hail from the same company that makes Pirate Bootie. I was munching on these new treats while deciding what to make for dinner and simply couldn’t part with them so I used them as the coating for chicken. This chicken is amazing on its own and super amazing when paired with a simple smoky sauce. Seriously, a must try recipe.
- 4 chicken breast, trimmed of fat
- 1 egg
- 3 cups “Original Tings” (Can be found in the health food section of most grocery stores)
- Dash of salt
- 1 tablespoon butter
- ½ cup heavy whipping cream
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
Pre-heat oven to 375°. Whisk the egg and salt together in a shallow bowl and set aside. Place the Original Tings in a food processor and pulse until you have a consistency similar to bread crumbs. Pour the crumbs onto a plate. Dip the chicken in the egg and thoroughly coat both sides of the breasts. Now dip the egg coated chicken in the crumbs. Use your hands to firmly press the crumbs onto the breasts. Place the breasts in a baking dish and transfer to the middle rack of the oven. Bake for 15 minutes at which point the crust should be golden brown.
While the chicken is cooking make the sauce. In a small saucepan melt the butter over medium heat. Stir in the cream and spices and continue to cook until thickened- about 3 minutes.
Drizzle the chicken with the sauce and serve.
Cooking has taken a bit of a backseat to motherhood lately. My kitchen feels neglected and so does Ellie. She claimed the baby’s stroller bassinet as her own. Believe me when I say it was a tight fit and a fight to get her out.
Stay tuned…more recipes to come.
Last night I was looking for a quick and simple meal with a little bit of a twist and these burgers were just that. The addition of the honey provided for a nice caramelization of the meat and a welcome hint of sweetness. Just lovely!
- 1Lb ground beef
- 2 tablespoons honey
- ½ teaspoon finishing salt (I used a truffle finishing salt)
- Dash of freshly ground pepper
-6 slices prosciutto
- 6 slices sharp cheddar cheese
- 6 whole grain rolls, toasted
Preheat grill or grill pan over medium-high heat.
In large bowl, use clean hands to mix the burger, honey and salt together. Form the meat into 6 equally sized patties and place on the grill. Grill for 8-10 minutes per side. Top each burger with a slice of prosciutto and a slice of cheese. Continue to grill until the cheese is melted.
Assemble the burgers on the toasted buns and top with desired condiments before serving.
Much has changed since my last post. The holidays have wrapped up, the family has gone home and we are now parents to one perfectly sweet and undeniably beautiful little girl. Miss Eliza Mae Manly joined us on December 23rd, just in time to spend her first Christmas at home. Already she has become my partner in the kitchen- sleeping quietly in her bassinet while I whip together our meals. We collectively made this sandwich for dad yesterday, his last lunch at home before returning to work. We are quite the team because this sandwich was just wonderful. A must try recipe!
- 2 cups thinly sliced roasting red potatoes
- 1 tablespoon olive oil
- 2 tablespoons parsley
- Kosher salt
- 1 LB large scallops
- Juice from half a lemon
- 1 tablespoon butter
- 1.5 teaspoon capers
- Cream cheese
- 8 slices rye bread, toasted
- 2 cups baby spinach
Pre-heat oven broiler.
In a Ziploc bag combine the potatoes, parsley and a dash of the salt. Tightly close the bag and shake the bag so to thoroughly coat the potatoes with the parsley and salt. Pour the contents of the bag onto a baking sheet and spread out evenly. Place the potatoes in the oven and cook until golden browned and crisp- a few minutes on each side. Remove the potato chips from the oven, transfer to a bowl and let cool to room temperature.
Meanwhile, pat the scallops dry with a paper towel and lay out on a plate. Drizzle the lemon juice on the scallops followed by a dash of salt. Melt the butter over high heat in a large sauté pan. Once the butter is bubbling add the scallops and the capers. Brown the scallops on both sides – about five minutes per side. Remove the scallops from the pan and cut into 1/4” slices.
Now assemble the sandwiches. Spread a tablespoon of cream cheese on each piece of rye toast. Top with some spinach, followed by a few slices of scallop, a handful of the chips and finally top with a few of the remaining capers in the sauté pan. Serve immediately.