Hubby’s birthday menu

So, my husband turned the big 30 a couple days ago.    After he got over the initial shock of feeling “old” (which is ridiculous because he looks younger than me for crying out loud) he really enjoyed the menu I put together for him.  Now, I’m not posting any recipes because I still wanna tweak them a bit before I officially post them.  It was good, but could’ve been better, know what I mean?  Anyways, my menu was:

• spicy chipotle flank steak tacos
• pico de gallo (spanish for “rooster’s beak”, it’s a fresh condiment that resembles salsa)
• grilled sliced avocado
• spiced carrot cake with vanilla cream cheese frosting

Now, the flank steak didn’t come out as spicy as I was hoping so that is why I’m not posting that recipe.  I put in too much sugar to cut the heat, and I ended up taking almost all the heat out of it!!!  >:(  Oh well, I’ll be making that marinade again very soon for steak so after I’ve perfected it you guys will savor it!

Pico de gallo is like salsa in that it is a tomato-based fresh condiment.  All it contains is chopped tomatoes, diced onion, diced hot chiles (jalapenos, serrano, whatever….I actually used poblanos which have no heat to them to keep the pico de gallo mild as the steak was SUPPOSED to be hot), lime juice and cilantro.  Done.

I cut an avocado in half, brushed it with olive oil, lemon juice (to keep it from oxidizing), salt and pepper and grilled it face side down for just a minute or two.  I then scooped out the avocado from the shell and sliced it thin to top on tacos……delicious!!!!

The carrot cake was a box mix that I added cloves and allspice to make it a “spice” carrot cake.  Yummy!

The vanilla cream cheese frosting was a cinch to make and totally delicious.  It wasn’t an overly sweet cream cheese frosting, but if you like a more savory cream cheese frosting, then leave out some of the sugar:

• 8 oz package of cream cheese room temperature (I used a 1/3 less fat version and my frosting came out fine)
• 1 stick of butter, room temperature
• 2 cups powdered sugar
• 2 tsp vanilla extract

That’s it…..just blend all the ingredients together and you have a seriously scrumptious icing.

Banana Oatmeal Cookies

I had multiple over-ripe bananas so I said to myself “self, what can I do with all these bananas?  I’m in the mood for cookies….so maybe I should make banana oatmeal cookies.”  I looked online for a recipe and I couldn’t find one I was happy with so I had to tweak a recipe that was closest to what I was looking for.  The results were fantastic!  DH and I adore these cookies and now have a permanent place in my recipe book for sure!

Banana Oatmeal Cookies makes about 3 dozen

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cup unsalted butter (2 sticks)
• 1 egg
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 3 over-ripe bananas, mashed
• 2 cups rolled oats (not the instant kind)

Pre-heat oven to 375 degrees.  In a bowl, cream butter and sugar until smooth then beat in egg, vanilla and mashed bananas.  In separate bowl mix flour, baking soda, cloves and cinnamon.  Add this to creamed mixture in batches and mix thoroughly.  Stir in oats.

Drop dough by rounded spoonfuls onto cookie sheets.  You don’t need to grease sheets because these cookies have enough butter in them.  Bake for about 12 minutes in preheated oven and cool on wire racks.

Braised Chicken with a Bacon, Mushroom and Sun-Dried Tomato Sauce

So I had some bone-in, skin on chicken breasts and didn’t know what to do with them. I don’t usually cook chicken that has the bone-in and skin on but they were on sale so I got them. I decided on braising them (cooking them in liquid) in a sauce I would serve on top. When it came time to plate it, I decided to cut the breast off the bone and I removed the skin. The skin wouldn’t get crispy since I was braising so I left it on for the cooking process then got rid of it. Here is my recipe:

Braised Chicken with Bacon, Mushroom and Sun-Dried Tomato Sauce (serves 3-4)

• 3-4 bone-in, skin-on chicken breasts
• 1 cup mushrooms sliced
• 4 strips bacon diced
• 3-4 sun-dried tomatoes
• 2 Tbs parsley
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock (low sodium)
• 1 clove garlic minced
• 1/4 cup red onion
• 2 Tbs cornstarch (to make slurry to thicken sauce)
• 3 Tbs cold water (to go with cornstarch)

Rub for chicken

• 2 tsp salt
• 1 tsp pepper
• 2 tsp Italian seasoning blend
• 1 tsp dried rosemary
• 1/2 tsp sharp paprika (regular is ok if sharp is unavailable)

Prepare chicken rub and place rub under skin of chicken. Wedge finger up under skin and move finger around to loosen it off of flesh. You can season outside with salt and pepper if you desire, but is unnecessary. In large skillet, render diced bacon and remove with slotted spoon. In drippings, place chicken skin side down and saute over medium heat until chicken is browned nicely. Flip over and move to edges of pan. Add mushrooms and onions and sweat lightly. When vegetables are about done, add garlic and cook for 30 sec to 1 minute. Add white wine and chicken stock at this time and let simmer for about 30 minutes or until chicken is cooked. When chicken is cooked, remove and keep covered. Turn heat up and reduce sauce until it is about half in volume. Make cornstarch slurry and add to sauce and let thicken. For finishing the sauce, add bacon back in, sun-dried tomatoes and chopped parsley.

As I said before, I removed the skin and removed the chicken from the bone. I served the chicken with wild rice and roasted asparagus.

Seafood Chowder

I call this recipe “seafood chowder” because you can use whatever kind of lump seafood you have on hand: lobster, crab, etc. I tend to use the frozen lump stuff that is sold as “imitation” but is still made 100% of seafood. For example, the “imitation lobster” I used had some lobster in it, but also pollock and other seafood. I found a particular brand I like and I stick with it. It’s very delicious and much cheaper than buying straight lump crab or lobster. Ok, here’s my recipe for the chowder that’s very satisfying and I make on a very regular basis:

Seafood Chowder (serves 2)

• 8 oz lump crab, lobster, etc
• 3/4 cup half and half
• 1/2 cup 2% milk
• 1/4 cup frozen corn
  
• 1 garlic clove
• 1 scallion, whites and greens chopped
  
• 1 TBS clam juice
• 2 TBS olive oil
• 1 TBS butter (unsalted)
• 2 TBS flour
• 1 tsp bay seasoning
• 1/2 tsp sharp paprika (or regular paprika if you don’t have the sharp)
• salt and pepper to taste

Warm olive oil and butter into pan, add garlic and scallion and saute for 1 minute. Add lumb seafood and let cook for only a minute or two more, then add flour to make roux. Give roux a minute to cook while adding in bay seasoning and paprika at this time. Now add clam juice, half and half and milk. Stir and bring to a light simmer. Add corn and reduce heat and let simmer for a few minutes so flavors can blend and chowder will thicken. Serve and enjoy!

Simple huh? Very tasty too!

Dill Hollandaise Sauce

Aaron and I made brunch together one Sunday morning and I had a hankering for Eggs Benedict!  I must confess, I had never made hollandaise sauce before…..nor even poached eggs!  So I had quite the journey ahead of me in order to fulfill my craving.    Luckily, Aaron has some experience in the breakfast department and helped me out tremendously.  I’m not putting up the entire recipe because I think most people know how to poach eggs (and now I do too!) so I’m only posting the star of the show: the hollandaise sauce.  This I believe is what most people never make and just use the packet stuff (ewww) to eat.

Dill Hollandaise Sauce enough for 6-8 servings (or 4, if you like a lotta sauce)

• 4 egg yolks
• 1 TBS. fresh lemon juice (real lemon juice, not the bottle stuff)
• 1 stick melted unsalted butter
• pinch of cayenne pepper (or a dash of hot sauce)
• a few sprigs of fresh dill (about 2-3 tsp, use less if using dry)
• salt and pepper to taste

Whisk eggs and juice in bowl vigorously till mixture is almost double in size (using a hand beater is probably easiest for this task).  Then place bowl over pot filled with simmering water.  Make sure bottom of bowl doesn’t touch water!!!  If eggs get too hot, they will scramble!  While whisking, drizzle in butter and continue to whisk till mixture is again almost double in size.  Remove from heat and add cayenne, salt, pepper and dill weed.  Keep covered till ready to use.  If sauce is too thick, thin it out with a little bit of water.

Hubby and I like our hollandaise sauce ;p

Also, I added more dill than what I call for in the recipe b/c I LOVE dill.  You be the judge as the herb is a strong one and you probably won’t want more than the 2-3 tsp that I have in the recipe.

Chicken Curry with Chickpeas

Ok, ever since my sister visited me and we went to an Indian restaurant, I have been HOOKED to curry! I’ve made my own successfully a couple of times and every time is delicious! Curry is addicting, it’s very flavorful and can be spicy or mild (hubby and I like things spicy ;p) and can turn bland foods into wonderfully fragrant foods. Take my recipe for example:

Chicken Curry with Chickpeas serves 2

• 2-3 boneless skinless chicken breasts (depending on size of breasts)
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 can diced tomatoes
• 1 can chickpeas (garbanzo beans)
• 1/2 cup brown rice
• 1 1/2 cups chicken or vegetable stock
• dash of curry powder (any brand or kind, your preference, I like penzeys.com)
• 3-4 TBS. curry paste (this is the brand I used)
• salt and pepper to taste
• 3/4 cup water

Cook brown rice using stock according to package directions. I’ve found that a 3:1 ratio of liquid to rice is needed for brown rice, time will take about 45 minutes. Set aside.

Cube chicken and sprinkle with curry powder. In saute pan heated over medium heat, sweat out onions, bell peppers and add chickpeas (if you like the chickpeas to be softer, add them now, otherwise add them later). Once sweated (vegetables are soft, no carmelization), add chicken and brown chicken slightly. Add curry paste and cook for about 1 minute. Add tomatoes and water to make sauce. Bring to simmer and let simmer for 15-20 minutes uncovered. Serve over brown rice.

MMMMmmmm, yummy!!!! And nutritious….

Leelanau Wines

OMG, I cannot even tell you how good these wines are….and affordable!  If you are not a big wine-lover (looking at my sister here) then you should start here!  They offer wines that are not too dry, go down easy and like I said, are REALLY affordable.  I’m talking less than 10 dollars a bottle here.  Here’s the link to their website, unfortunately, the page to order is down, but I’m sure you can email them and place an order.

I tried the Winter White, Great Lakes Red and Cherry wines.  All are very good, but as I said they are sweeter wines so if you like dry wines this is not for you!

I tried them when I was visiting relatives in Michigan, which is fitting as Leelanau wines are a northern Michigan-based wine company.  The wines are availabe at Meijers in Michigan and Ohio.  I dunno about any other Meijers as I haven’t been to any except in those two states, sorry! 

Sorry gone for so long…..

Yes, yes, I am still alive.  ;p I’ve been super busy with hosting my sister from Youngstown, visiting relatives in Michigan, got a new puppy (his name is Vegas and he’s a springer spaniel like my first dog Danny) and putting up autumn decorations!  Whew……

Anyways, I have SO much to post, it’s not even funny, so I’ll start slowly and try to catch up.

6 Herb Whole Chicken on the Grill

Here was the main course of my dinner this evening, and I must say, it was some of the tastiest chicken I’ve ever eaten!  The rub was delicious, the chicken was moist……mmmmmmm………

6 Herb Rub enough rub for a 4 pound whole chicken

• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp each salt and pepper
• 1/2 tsp garlic and onion powder
• 1/8 tsp ground celery seed
• 1/8 tsp ground cloves
• 1 tsp dried rosemary
• 1 tsp dried savory
• 1 tsp dried thyme
  
• 1 tsp dried oregano
• 1/2 tsp dried chervil (if not available, use parsley)
• 1/4 tsp dried dill

Combine all above ingredients.  This will cover a 4-5 pound whole chicken.  I had a 4.15 pound chicken this evening and I had plenty.

Whole Chicken on the Grill

Take chicken, clean out insides and wash chicken inside and out with cold water.  Pat dry.  Drizzle with oil and cover with rub above.  Let sit for at least a couple hours, overnight max.  Either preheat gas grill to medium or get charcoal temperature to medium (being able to hold hand a couple inches above grates for about 5 seconds before having to pull away).  Set up for indirect grilling.  If using gas, have one side of the grill off and the other side heated.  If using charcoal, have coals set to both sides with middle empty.  Place a drip pan, if using charcoal, in the middle and fill part way with water.  This will help keep the chicken moist.

Place chicken on grill breast side down to start.  A 4 pound chicken will take about 1 1/4 hours to cook.    Cooking times will vary.  About 45 minutes in, flip chicken over and place 4-5 more coals per side of the chicken.  Continue to cook.   Chicken is done when the legs wiggle easily.  I couldn’t honestly tell you what the internal temp is supposed to be because I hate sticking a thermometer into meat and having the juices run out!  Let chicken sit for about 10 minutes covered to rest.  Use this time to grill the fennel recipe below!

Grilled Fennel

Once again, it was hotter than h-e-double hockey sticks outside, so I didn’t want to run the oven at all. I made my dinner out on the grill, and this was my side dish. I must admit, this was my first time cooking with fennel! I’ve never given this delicious vegetable a try until today, and I’m a total convert. This stuff is delicious, and quite healthy for you too. The best way to describe it would be in the words of my cookbook: a licorice-flavored celery-like vegetable. Indeed, raw it is crunchy like celery and has a strong licorice flavor. Cooked, it gets soft like a cooked onion and the licorice flavor is still there, but not so pronounced. How I cooked it today was very simply, but it turned me into a fennel convert, so it was quite tasty!

Grilled Fennel

• 1 bulb fennel
• olive oil
• salt and pepper to taste

Cut fennel tops off leaving only the white bulb at the bottom, reserve the tops and frawns. Cut fennel lengthwise, or up and down, in 1/2″ “steaks”. Brush both sides with olive oil and season to taste with salt and pepper. Grill over medium heat for about 7-8 minutes total, about 3-4 minutes a side.