Chicken Cordon Bleu

It's throwback Thursday! 

Do you know what this means? That you do something from your past. Chicken Cordon Bleu was literally the first thing I learned to cook on my own. I mean besides simple stuff. 

I don't really cook for men.
I know! Shocking right?? 

If I cook for you, its a pretty big deal. Sadly, the few guys I have cooked for haven't realized this. Food is important, cooking is personal. I put a piece of myself in every dish I create. Some men just don't respect that. I've made a fancy dinner only to be canceled on mere hours before he was supposed to come over. I've made dinner for someone who made faces because he doesn't recognized an ingredient. I've cooked for someone who thought that I was a short order cook. I mean really?! It's no wonder I don't cook for guys. You just don't deserve it! Anyhow. This was the first time I cooked for someone and his roommate no less. 

True to what would become classic me cooking for men, it didn't go that well. He didn't even really seem to like what I made. Thank god I'm sort of a pain in the ass and resolved to rarely cook for men. I can count on one hand the number of times I put knife to board and butter to skillet to make food for men.

Shit, at least the chicken is good! This combines all things that I love. Meat and cheese. And bread. All you need is butter and life is good. Actually, the recipe below is simple Chicken Cordon Bleu. Even back then I was kind of fancy. I pounded the chicken out, heated some butter on the stove top and did a lite saute of the chicken on one side. I put all the cheese and ham on the sauteed side and rolled it up, raw side out. As you can see, once you master this little gem, there's a LOT of different ways you can make it! Enjoy!  

Chicken Cordon Bleu

What you need

 4 skinless, boneless chicken breast halves

 1/4 teaspoon salt

 1/8 teaspoon ground black pepper

 6 slices Swiss cheese

 4 slices cooked ham

 1/2 cup seasoned bread crumbs

What you do

Preheat oven to 350 degrees F (175 degrees C). 

Coat a 7x11 inch baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper. 

Place 1 cheese slice and 1 ham slice on top of each breast. 

Roll up each breast, and secure with a toothpick. 

Place in baking dish, and sprinkle chicken evenly with bread crumbs.

Bake for 30 to 35 minutes, or until chicken is no longer pink. 

Remove from oven, and place 1/2 cheese slice on top of each breast. 

Return to oven for 3 to 5 minutes, or until cheese has melted. 

Remove toothpicks, and serve immediately.

Chopped Salad

Ah the single life. 

The hardest part about being now being single is my brain. I think my brain hates me. It likes to make me think of all sorts of crazy stuff. Usually at 2:30 in the morning. All sorts of random stuff too! 

You know what I'm talking about. 

"How much money is in my checking account?"

"When do I need to change my oil?"

"Have I DVR'd that (insert your favorite show)?"

"Did I set my alarm so I can get up in 2 hours and go to the gym before work?" 

"Do I have to go to the gym before work?" 

"OMG! What was that noise? Is that a monster?" 

"Should I just pack it in and buy 18 cats?"

 Ugh! That last one is the WORST! It's like the herpes of thought. Especially at 2am. You know what I'm talking about. Don't pretend like you don't. I love my life, I love my job and I don't mind being single. But at 2am when I think some monster is about to get me, it would nice to roll over and spoon someone. 

At least my dating life provides entertainment to all my friends. Its a series of hilarious dates in which I end the night just sipping the last of my wine and hoping that he will stop talking and just pay for dinner already! I mean nothing against those guys. I've been on a quite a few interesting dates in the last few weeks. They typically end with me thanking my foresight into getting wine before the date to drink once the date is over. This date is no exception. I am telling you this story a little bit out of order. This date actually came AFTER the next recipe that I am going to give you but I've been eating this salad non-stop and I have to share the love with you. My BFF made this salad for her parents then again for herself....and then again for herself. I understand this addiction, its a really good salad! 

I'm pretty careful when I meet a new person. I don't need you to know my last name or where I live. That's like 4th date stuff. You cant be too careful you know! Obviously, I've been watching a lot of 'Dates From Hell' on True Crime Tv. That shit will scare you. Whatever you do, don't watch it before a date. Now chopped salad guy I had actually already been on one date with. It could have been the wine or the fact that he fell all over himself to tell me how pretty I was (hey, I'm simple!) but I had an ok time. Not good enough to want to stay out past my bedtime but still good enough to agree to a second date at his favorite restaurant. I walk into the restaurant and Mr Not Wonderful is sitting at the bar drinking an ice tea. No hating there, it was a week night, I rarely drink vino on weeknights anymore. What can I say? I'm getting my girlish figure back! We navigated to a table where I had a full view of the stone pizza over. Hot, gooey, cheesy gourmet pizza by hot, gooey, cheesy gourmet pizza floated by us. 

My mouth watered. 

Regardless of my ambiguity of my date, I was excited by the thought of pizza. 

I looked at my menu and pondered my choices. 

Only to be stopped by words that chilled me to my bones, 

"Do you trust me?" 

He looked at me like a little bird, eyes blinking, waiting for my response. 

Do I trust him? 

NO. 

I barely know him! I haven't told him my last name yet for god's sake and he's asking if I trust him?

My mind raced. My manners versus my tastebuds. 

This was a gourmet pizza place after all, surely he has a good order. And while he was far from being over weight, he wasn't going out on the beach in a speedo anytime soon. 

The man had to know how to eat well. 

I nodded and smiled, closed my menu and said 

"Sure!" 

The waitress came by. I waited with baited breath on what tempting pizza he was going to order for us. He had ,after all, said that the BLT pizza was his favorite. 

"We'll have the chopped salad." 

pause, me thinking there was more to come, this was dinner after all. 

"Split" 

HE CLOSED HIS MENU AND SAID 

"That's all, thank you."

That's it? A SPLIT chopped salad? 

I mean, I'm happy splitting something but a SALAD? While I had to sit and watch pizza pie after tempting pizza pie float past me on a cloud of garlic infused oil air? After I drove all the was to Scottsdale to meet you after a full day of work?  

This was dating purgatory. 

I don't really remember much after that. He talked, I pretended to listen. He talked more. I looked in vain at the door. 

Finally, the salad arrived. It was small, I had little hope of being satisfied. 

I'm not going to lie to you.....this was hands down the best salad I have ever had. It was so good, I almost licked the plate. In my defense, I was also really hungry. But this salad was GOOD! It's so addicting that you will give up chocolate for it. Ok, maybe not chocolate but it's still really good. It was almost worth being stuck on one of the most boring dates I have ever been on in my life. Seriously, like B-O-R-I-N-G.  

No chemistry at all.

When the check came, I didn't even make a courtesy offer. You ordered salad to split?  You pay the bill bud. And no, when you try to kiss me, you will get a hug.  

And yes, I will stop at Del Taco on the way home for chicken soft tacos. 

Luckily for you, I'm giving you this recipe! You don't have to go on a bad date to eat this nosh! 

And you can eat the whole thing if you want! 

Its honestly satisfying if your not on a date with Mr Salad. 

Seriously, this salad is the easiest thing you will ever make! The resturant version had turkey but I took it out of my version becuase well....sometimes you just have to get rid of the turkey to make something truly worthwhile....

(ohhh, see that? Its a pun! The guy's a turkey! Get it? Get it?) 

I know this doesn't look like much but have a lil' faith? M'kay??

Chopped Salad 

What you need: 

1 package any salami (I like peppered) 

1 package grape tomatoes 

1 package mozzarella cheese 

3 heads romaine lettuce 

4 lemons 

2 TBL Olive Oil (more to taste) 

Greek seasoning, I use Penzeys Greek seasoning. Its divine!! 

What you do:

Juice the lemons 

Add the Olive Oil 

Add Greek seasonings 

Put all of that in an empty water bottle (trust me) 

Shake that thing like you are doing a Richard Simmons video

*Yes, I know I didn't give a measurement. I do the Olive Oil and the seasoning to taste. Usually I use 1 TBL seasoning. 

Chop the hell out of the lettuce and the salami. 

When you cut the salami, stack all the rounds up on each other and cut into strips. 

Cut the tomatoes into halves or fourths depending on your preference 

Toss the lettuce, cheese, tomatoes, and salami 

Dress the salad with as much dressing as you would like. 

Have wine on the side. Wine makes everything better. 

Eat. Become addicted. Your welcome. 

Happy Monday!

As promised, the french toast from the other weekend! This weekend was somewhat lazy lay about. I was supposed to go to my parents but we had a family issue and the trip was postponed until Mothers Day weekend. Which is kind of great for me because I can chart my progress on the evil hill! My sister's Mother in Law was in town so we all hung out. Like I said, relaxing! Make this delish French Toast next time you have a lazy Saturday morning. It hits the spot! 

What you need:

5 slices Leftover Coconut Banana Bread 

5 eggs (beaten) 

3 Tbl Milk 

2 tsp Cinnamon (I used Penzley's Cake Spice, its so yummy)

1/2 Tbl coconut oil (or butter, or Olive Oil. Depends on your taste preference) 

3 cups Fruit (any kind) 

1 tbl honey 

1/4 cup coconut flakes 

Almond slivers 

What you do: 

Mix the beaten eggs, milk and spice. 

Place your bread in the mixture and let it soak for a bit then turn and soak the other side 

Melt (or heat) your coconut oil in a pan until its liquid 

Place the toast in the pan and heat until golden brown (about 1 and half minutes depending on heat) 

While the toast is heating, mix your fruit in a bowl with additional coconut flakes and the honey 

Flip and heat until the other side is golden brown 

Drop on your plate and top with fruit and slivered almonds. 

Quote for the day......

“Life is a series of natural and spontaneous changes. Don't resist them; that only creates sorrow.
Let reality be reality. Let things flow naturally forward in whatever way they like.”
― Lao Tzu

Enjoy!!  

Coconut Banana Bread

The weather is warming up! Soon I'll be able to use my pool! This time of year always makes me happy. The trees are blooming, the air is clean, its not too hot to hike in the after noon and the fresh fruit overflows at the local grocery. Last weekend, my gals and I decided to take a roadtrip up to Pinetop. Its one of their birthdays in July and we've been scoping out locations to have a girls weekend. On the agenda? Nothing. Nothing but wine, food and perhaps some hiking and rafting. We woke early on Saturday because it is a 3 hour drive through some of the oddest towns in Arizona. At one point I looked at them and remarked "This is the town that Rob Zombie gets his extras from." Laughter ensued. It was a long day of driving and scouting I'm sure that it was the DELISH Coconut Banana Bread that I had made us for breakfast that kept our spirits high and our tummies from grumbling. Although, at the end of the day we all did crash out and spent our Saturday night zonked in front of the TV watching an indi film called 'Bachlorette'....which was stinkin funny by the way. In hopes that you too will be inspired to go play tourist in your state, I'm posting the recipe for you. Next up? We're day trippin to Wickenberg! 

What you need: 

1 ¾ cup whole wheat flour

1 teaspoon baking powder

1¼ teaspoon baking soda

3 Large ripe bananas, mashed

½ cup + 2 tablespoons sweetened flaked coconut

½ tablespoon coconut oil (melted) 

1 teaspoon vanilla

½ cup of honey

3 egg whites

2 tablespoons skim milk

¼ cup fat free plain Greek yogurt

¼ cup orange juice

What you do: 

Preheat oven to 375 degrees.

Mix flour, baking powder, baking soda together in mixing bowl. Shimmy a little with your hips. It makes the mixing fun. 

In separate large mixing bowl combine mashed bananas, brown sugar, and vanilla. 

Add egg whites and mix together until smooth. Next add oil. 

Then, slowly add in flour and combine until moist. 

Next add Greek yogurt and orange juice. (Depending on the consistency you can add two tablespoons of skim milk. If you like your bread more dense —omit the milk — but if you like it more airy or lighter you can add it.I added it.) 

Add ½ cup of coconut and mix together.

Pour into greased, floured 9×5 inch loaf pan. 

Joyfully cover the top with two tablespoons (or more) of coconut on top.

Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown.

I had leftover, so the next day I made tropical French Toast. Don't worry, I'll post that later! I ate my piece drizzled in Raw Honey with a side of mango, strawberries and papaya. With a cup of my new favorite Coconut Hibiscus tea, I felt like I was on a tropical vacation! 

60 Day Challenge

Two weeks ago my sister sent me an email about all the peeps at her work doing a 60 day challenge  She sent the rules to our whole group of friends. Some how (in some rabid lemming sort of fashion) we all agreed to take part in this experiment. The ground rules are as follows......

No Coffee- Tea ok sparingly

No soda

No Chi

No sweets of any kind- Honey ok

No fried foods

No breaded foods

No white bread, rice, pasta, or tortilla - you can have whole wheat bread, pasta and tortillas

No junk food

Mozzarella cheese ok

Must Drink at least 64 oz of water a day

Exercise at least 30 minutes per day

15 push ups a day

15 sit ups a day 

1 mile 3 times a week

I don't know what possessed me to give up coffee. Out of all the things that I feel would be the worst, giving up my cuppa joe I thought would be the hardest. I was wrong. 

I miss SUGAR! Oh dear lord how I miss sugar!  

This week in my office has been the worst! 

Cookies on Monday 

Chocolate cake on Wednesday 

And today? Cheesecake! 

I pushed through though and today is actually day 5 of this and I am doing surprisingly well!

For the first three days I tried to do the Tracy Anderson food plan along with her videos.....

No this isn't blood, its beet, parsley, spinach and apple juice I made all by myself. And I also have homemade applesauce and a carrot puree. Aren't ya jealous? 

After that I gave up the baby food inspired plan and became ravenously hungry for chicken. 

Like, all I wanted was some chicken and nothing but chicken. 

I wanted something crunchy and yummy for lunch and came across this lil gem below. I loved the satisfying crunch of the broccoli and the slivered almonds. The link to the original recipe is under but I made a few changes because I also love spice! 

What you need:

1 lbs Chicken

1/4 cup slivered raw almonds

1/2 cup water chestnuts

1/4 cup green onion, chopped

1/4 cup celery, chopped

1 tablespoon minced Ginger

1 tablespoon minced garlic

2 cups broccoli

2 cups shredded cabbage

1 Tbs Coconut oil

1/2 Tbs Chili and Garlic Sauce (more to taste)

Splash Soy Sauce

Sesame seeds to garnish

What you do:

Clean all vegetables and trim fat from meat (I'm pretty picky when it comes to my meat).

Cut broccoli and chicken into bite sized pieces.

Thinly slice 2 cups of cabbage

Julianne (fancy way to say slice) green onion, celery

mince garlic and ginger.

Heat wok over high heat.

Add coconut oil , swirl to coat bottom of wok,

Add green onions, garlic and ginger

Saute lightly then add meat

Cook meat for 3-4 minutes, until mostly cooked.

Add in broccoli, water chestnuts and celery, cook for 2 minutes

Add in almonds and cabbage

 Cook 2-3 minutes, until cabbage softens a little.

Make a 'hole' by moving the food up the sides of the wok

Add a splash of soy sauce and the garlic chili sauce and push food back down to the middle

Toss thoroughly to season

Remove from heat and  sprinkle with sesame seeds

Nosh away folks!!

Original recipe

http://www.primalpalate.com/blog/chicken-and-vegetable-lo-mein/

Hello Darlings!

Ah, yes. I know I have left you alone for quite some time. Wondering if I will ever update or post again. My friends keep asking me to but I just haven't gotten around to it! So here I am, wine glass in hand asking for your forgiveness for my lack of updating you on my love life, food life and generally my life. I made some changes to my life which will hopefully allow more time for posting. And by more posting, I mean more cooking and more dating stories in which to amuse you all.

In the meantime.... and in honor of National Pancake day.... enjoy this little tidbit.

What you Need:
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

What you Do:

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Stir Fry Tuesday!

Happy Tuesday!!
I hope your weekend was great! I had a weekend full of fun and relaxation. I had a lovely date with my sisters this weekend in which we went to dinner, saw a movie and had peppermint hot coco after. I also became addicted to 'Sons of Anarchy'....I have no idea why.

Anyway, Monday was book club and if you want to see what we were up to pop over to the VBC website tomorrow for an update on the book. Tonight, I'm craving something a little lighter than the Chipotle Mac and Cheese I had and became an addict of from last night.

The thing I love about stir fry is that you can practically be a blind pirate with a hook for one hand and be able to pull this dish off. Not only that but because there are so many varieties it can also be a good way to use up veggies that are about to pass their prime.


This version is made up of a left over veggie tray from Thanksgiving, frozen chicken and sauce. After a light saute drop a few spoonfuls over white rice and voila!
A delish weekday night meal.

Some tips to make it yummy ....
Don't use anything but Sesame Seed Oil. It adds a nice little nutty flavor to all that you saute.
Using a wok is the best method, it heats evenly....also, you look pretty cool using it.
I leave my chicken still lightly frozen when I cut it, helps to keep my cubes uniform.

What you need:
3 cups assorted veggies, chopped into bite size pieces
4 boneless, skinless chicken breasts, cut into cubes
3 TBL Sesame Seed Oil
1/2 cup soy sauce
1 TBL hot mustard, more to taste
1/2 - 1 TBL chili suace, use to taste


What you do:
Heat the Sesame Seed Oil in a wok on medium heat
In a separate bowl whisk soy sauce, hot mustard and chili sauce, set aside
When the oil is hot add the chicken and fry until golden brown
Spoon 1/4 of the sauce mixture over the chicken while its in the wok
Saute for 60 seconds then pull the chicken from the wok and put in a separate bowl
Leave that yummy goodness in the wok and dump the veggies right on top
Saute the veggies until almost cooked, I like to leave mine a bit crisp
Spoon the remainder of the sauce over the veggies and saute for a few more minutes
Add the chicken back in and saute for a 3 minutes
Serve on top of rice

YUM! May I recommend a glass of plum wine? Its delish!

Buttermilk Biscuits

A warm biscuit with fresh homemade gravy. Is there anything better? No, no there is not. And you will be wrong if you try to tell me there is. On my last day of Thanksgiving holiday, we made from scratch biscuits with creamy sausage gravy. Getting myself back to the weekly grind is almost impossible while I think of the steam rising from a plate of this flaky goodness, a delicious fried egg and a cup of hot fresh coffee.

What you need: (gravy)
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste

What you do:
Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper.



What you need: (biscuits)
2 cups unbleached all-purpose flour, plus more for dusting the board1/4 teaspoon baking soda 1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold 1 cup buttermilk

What you do:
Preheat your oven to 450°F. Combine the dry ingredients in a bowl. Cut the butter into pieces and use a fork or pastry cutter to cut in the flour until it resembles course meal. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk but the dough should be wet Turn the dough out onto a floured board. Gently work the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.

To Serve:
Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

http://www.food.com/recipe/southern-buttermilk-biscuits-26110

Olive Tapenade Chicken

Olive Tapenade Chicken
The last time my parents came to visit, my sister headed out to our favorite specialty market to stock up on some treats that the 'rents can't usually get in their small town. As we walked through the aisles I happily 'discovered' that the store had brought back the olive tanpende that my dad loves so much. I bought two jars and was pretty excited to present it to my dad along with some of his favorite crackers. I walked smugly into my house and went to put the two jars of tapanade into the pantry....right next to the other two jars that were sitting there. And when I opened up the fridge to put away some veggies....I realized there was another opened half eaten jar. Yep. Lots and lots and lots of tapenade. I realized that there was no way I could eat all of this on just crackers. That's pretty redundant and boring. I pounded out some chicken, threw some whole wheat pasta in a salted boiling pot of water and used some fresh mozzarella to round it all out.

What You Need:
2 chicken breasts
1 jar olive tapenade
2 tomatoes
1 ball fresh mozzarella
1 container feta cheese
4 bunches of basil
1/2 box whole wheat pasta

What You Do:
Heat your oven to 350. Pound the chicken breasts out. Place both in an oven safe dish and drizzle olive oil over them. Sprinkle salt and pepper over them. Bake until juices run clear. This typically takes 20 minutes. Cut thin slices of mozzarella cheese while chicken bakes. Boil 6 quarts of water with 2 tablespoons olive oil and 2 tablespoons of salt (you read that right, 2 TABLESPOONS. This is how the restaurants salt their water. Trust me.) For timing purposes, when water comes to a boil the chicken should be just about complete. Throw the pasta in the water. Pull the chicken out and generously coat the top of the chicken with the olive tapenade. Place two slices of tomato on top of the tapenade and then cover with cheese. Place the chicken back in the oven. When the pasta is done, the cheese on the chicken should be golden and bubbly. Pull the chicken out. Drain the pasta and toss it with more olive tapendae. Roughly chop the basil and sprinkle over the pasta and the chicken. I also topped my pasta off with a little more feta. Because you can never have enough cheese!

YUM!!

Grilled Corn

What?!? Two recipe posts one right after the other?? I know I am on a roll right now!

The awesome thing about this grilled corn is that you can do so much with it. I don't mean like tricks, I mean like you can serve it as a side for a Mexican meal (a'la this one) or BBQ or burgers or anything else that's summer time cuisine. This is easy but looks pretty impressive.

What You Need:

Corn still in the husk

Butter

...yea...that's it!
What You Do:

Heat the grill. You want it nice and hot when you toss the cobs on.

Shuck the corn. Don't pull all the leaves off, just the outside but leave the last set of leaves on. Pull them back and pull off the strands of corn silk. Don't get all OCD about the strands but get as much off as possible.

Next, get your hands nice and buttered up. Use about a tablespoon and put it in your hands and butter that cob up. Then pull the leaves back up around the cob. Use a strand of the pulled off husk to tie the top.

Now you should have a nice package of corn.

Place the corn on the grill

Let it sit for about 5 minutes and then turn.
You'll know when the corn is done as you'll see the husks pull back a little and the corn will be a nice yellow color. All in all, it should take about 15 minutes.

Pull back the husk, throw some salt and pepper on....then go to town!!
Num, Num, Num!!

Chili Rellenos

Yes, I know.... It's been a while since I posted my own personal cooking. I get all inspired to start and then as I take pictures, my own hunger strikes and instead of photographing the finished product.... I eat it. So, for all of you who are paying attention, here is a WHOLE MEAL of tastbud tantalizing goodness. I can't actually claim all the credit for this delicious meal as it was not only the brainchild of my lovely sister (who just happens to be the female half of the genius behind House Of Jaramillo) but ,admittedly, she did most of the work. I stood back, took pictures and salivated. Ok ok ok.... I did watch the Chili Relleno's and flipped them and pressed them down as she mixed the Mexican style pasta. My other sister and our mom got the grilled corn ready and my brother in law grilled the carne asada and the corn when it came time....my dad watched the game. Which he totally deserved to do after all the work he did around my house the previous day! If I blogged the WHOLE meal you would reading until tomorrow morning. So I'm going to do it it in pieces. Today is Chili Relleno day!!

This recipe comes courtesy from House of Jaramillo's next door neighbour!

What you need:

6 Anaheim Chilis

Guajaca Cheese (if not available, can use any kind of cheese)

6 eggs, separated...keep both the yolk and the white

2 cups flour

2 tsp Chili Powder

2 tsp Cumin

1 tsp Salt and 2 tsp Pepper

Pre heat your oven to ‘Broil’. As it heats, clean the chili’s but make sure they are dry when you put them into the oven. Place chili’s on a cookie sheet and put in the oven. The chili will darken and the skin will pull back. Flip the chili once while in the oven. Let the chili’s cool before you work with them just so you don’t burn your fingers!

Note….you can do this OR if you want to, you can cheat and buy them pre-roasted from the store. YUM!!!

Mix the flour, salt and pepper, chili powder and cumin. Place the mixture in something that will allow you to dredge the chilies.
Whisk the egg whites until they are stiff and fluffy. Then gently fold in the eggs yolks.

Slit the chilies open on one side and place the cheese inside. Place one side of the slit inside and gently pull the other side over. Then dredge the chili through the DRY mixture first. Then through the egg mixture.

This is House of Jaramillo pulling each chili through the egg mixture..... isn't she doing a good job!??!


Look how delicious that chili looks!!

Place the chili on a preheated, lightly greased griddle. As the chili cooks, lightly press on it. Traditionally, a rellano is fried but the griddle option is much healthy. Once its all cooked, slide it off the griddle and enjoy!!

At first, they will look a little iffy. You might even find yourself wondering if you can pull the cheese out and eat it. But if you trust in the wonder of the grill and you just let it be (patience grasshopper!) You will watch in amazement as the chili puffs up, goldens up and melts inside.

Ok ok...you cant see it melt but trust me....its there and it's yummy!!

Next up?? Grilled Corn!!!

Beef Tips to die for...

I know I say this a lot... but truly... this is amazing!

I usually make only mushrooms this way but for my sister's birthday this past weekend I wanted to do something really special. So I decided to do the yummy caramelized mushrooms with beef tips.

The result is something that was so truly amazing that its one of those things that my tongue craves.

The beef tips were tender and the mushrooms had just enough firmness so it didn't feel mushy.

And the taste? Oh my word!

It was a delicious mix of the earthy mushrooms, with the tender beef that was caramelized with Marsala wine.

This is not a low fat

This is the easiest meal meal

And this meal will impress anyone...anyone.

A new guy, his friends, his family, your friends, your family, your boss,

anyone.

What You Need

2 pounds Beef Tips

1 package Mushrooms

1 1/2 to 2 Sticks Unsalted Butter 3 cups Marsala wine

Salt and Pepper to taste

1/2 Tablespoons Corn Starch mixed with 1/4 cup water

What You Do

Melt the butter into the Marsala until nice and bubbly

Crack fresh black pepper and add salt

Add the beef and cook until medium rare

Add the mushrooms and cook until tender

Add the corn starch mixture a little at a time to thicken the sauce

I spooned it over baby red mashed potatoes. I just boiled them without skinning them and then mashed them with some salt and a sour cream.

We also had sauteed spinach and roasted asparagus!

YUM!!!

To top this meal off

I got Tahitian Vanilla Bean ice cream

Any ice cream that comes in a plastic container that has a lid that screws on is amazing!

I picked out some Baklava from the bakery added a scoop of the vanilla bean

and tossed some chocolate all over it.

The perfect finish to the perfect dinner.

Happy Birthday Laura!!

Greek Meatballs

I love Greek food. There's the hummus and the tzatzki and the mint and the garlic....all such a delicious melding of flavors designed to dance and delight the tongue! I ran across a recipe for Greek Meatballs and I had to try them. I made them with turkey but you can try beef or lamb.

I will tell you though....the turkey is so moist and tender that the meatball almost melts in your mouth!

What you need:

1 lbs Ground Turkey

1 Red Onion (grated)

3 Tbl freshly chopped mint

2 cloves of garlic minced

2 Tbl minced basil

2 eggs

1 1/2 cup bread crumbs (I used organic whole wheat)

Salt and Pepper

What you do:

Mix seasonings, eggs and onion together. Stir

Add ground turkey and breadcrumbs. Mix. You might have to do this with your hands.

Roll meatballs, approximately 1 inch in diameter

Heat 1/4 of a cup of oil in a saute pan, over medium heat.

**The Trick To a Tantalizing Meatball**

The first time I made these, I was left with a meatball that was pretty loosely held together. I wanted something a bit more sturdy. So, I upped the original amount of breadcrumbs and added an additional egg. Now... if you want a meatball that looks delicious and holds it's playful ball shape (cause be honest, any food that is in the shape of a ball is playful!) here is what you need to do.

The oil MUST be really hot. If your wondering how to tell this, olive oil has a very distinctive look when its reached optimal frying temp. When its cool its more dense, when is hot, its more liquid. Also, a wonderful nutty scent will lightly waft up.

If your still not sure... run your hands under water, shake the loose droplets off over the pan. If it pops and sizzles...you're in business!

Drop the delightful balls of joy into the pan and then using the handle of the saute pan move it back and forth so the meatballs are rolling around in the hot oil. You want to not just let the meatball sit in the oil, instead you want to get all sides of the meatball to brown and firm up.

The meat should get all nice and caramelized, the outside of the meatball cooking firmly to hold the inside together.

Now, your heat should be on medium so once the meat is that delicious light brown color, cover the pan with a lid. This is kind of steam the meatball to cook it all the way through.

Every few minutes, check on the balls and do the quick saute movement. You don't want them to stick to the pan.

The meatball is done when its firm to the touch.

Its a playful summertime meal so I decided to use a pink plate!

There's a few ways to eat this but always always eat it with tzatziki sauce.

I put mine in a whole wheat pita, with tomato and avocado with tzatziki sauce. YUM!

I served it with baked brussel sprouts, homemade pita chips with hummus and a salad. The salad was a yummy mix of cucumber, black olive, hearts of palm, avocado and goat cheese. I squeezed fresh lemon juice and salt and peper into it and then just mixed!

It was a fab dinner for a weeknight!!

Quick Ratatouille, comfort food

Well folks, on those days when life seems like it's just tough and the men are all thick and stupid, this is the dish to reach for. Its supper easy and supper yummy. It helps cure the knot in your stomach cause he didn't call and is apparently a huge moron.


Things you need:
3 cloves crushed garlic
1 med eggplant, halved and sliced crosswise (half-circles)
3 med zucchini, sliced
2 cups mushrooms, sliced
4 sprigs fresh thyme
1 can stewed tomatoes
1/2 c red wine
1 Tbl Olive Oil




Heat olive oil in the dutch oven. This one is my sister's, she got it for Christmas and was nice enough to let me try it out! Once the oil is heated add the garlic and thyme and Sauté. I really love the frozen garlic that I bought from Trader Joes. When I'm in a hurry it makes this faster and easier!



Pour the wine into the pan and stir. YUM!
If your using eggplant add them and the squash. I don't like the texture of eggplant so I don't use it. Stir to coat all the veggies and the add the tomatoes. Let this delicious joy simmer until the squash is tender.



Add mushrooms and let simmer until cooked.

When you plate, add cheese. It makes it even gooeyer and yummier! See easy and once you eat it you will taste how super comforting it is.

Roasted Veggies and Chicken Salad

Personally, I LOVE veggies!! I'm pretty sure it comes from having a huge garden which my mom worked tirelessly in to grow organic, delicious veggies in as I grew up. I personally am not able to keep a cactus alive but hopefully one day will be able to semi create the same magical feel that I had in her garden in my own. Until then, thank goodness for the local farmers market!!

This is a nice, quick dinner to whip up when I want something that's light. The original recipe is one that was in an inStyle magazine in 2003. The marinade is light and delicious. And since the lemon tree in the backyard (which, thank goodness is watered by a timer) has started to yield fruit, I wanted to pull this out!

I recommend following the steps for marinating your food first since both have to sit for about 30 minutes to soak in the yummy flavors. This is the perfect time to pour yourself a cup or glass of whatever weeknight goodness you like after a hard day. Since I don't drink on weeknights, for me its a glass of sparkling water with a lemon. I swear I'm not pretentious!! Now if its a weekend....pour yourself the rest of the white wine and sit back to wait while the flavors meld together! Then you can go ahead and roast the veggies and chicken.

This will make enough for 10 people.

Things you need:
1/2 cup fresh lemon juice
1/2 cup white wine
1 tbsp chopped fresh oregano (or basil, I love basil!!)
1/2 cup olive oil
2 tsp sugar

Marinate your Dinner!!
Mix all ingredients in a glass jar with a tight fitting lid. Since I'm huge on recycling, I kept an old glass salad dressing jar and it works perfect when I make marinades. Shake really well.

Maybe dance around the kitchen and sing a bit while you do this. May I suggest something from gLee? Perhaps their version of 'Forget You'?

Chicken Deliciousness


2 1/2 lbs boneless skinless chicken breast
salt and pepper

Cut the chicken into strips, season with salt and pepper and place in plastic tupperware. Pour the marinade over the chicken. Allow it to sit for 20 min.



Marinade for Veggies
1 cup olive oil
1/2 cup balsamic vinegar
2 cloves of garlic minced
1 tsp dried Italian seasonings

Throw all ingredients in a glass jar with a tight fitting lid and mix well. Dance again.

Veggies
3 zucchini
2 yellow squash, cut length wise
2 red bell peppers, seeded and cut in strips
2 eggplants
2 bunches of asparagus


This is where you can indulge your creative side. The veggies listed are a suggestion. I usually don't use eggplant because I don't really like the texture in my mouth. Instead, I throw in some red onion or broccoli or carrots. Anything that you like!! Place your choice of veggies in a roasting pan and pour the marinade over the veggies BUT save 1/4 of a cup of the marinade. Toss the veggies with tongs and set aside for 30 min.

Lets Roast!

Heat the oven to 450F and line two baking dishes with foil. One is for the chicken and the other is for the veggies.

Pour the extra marinade off the veggies and season with salt and pepper. Arrange so that they are in one layer and roast until tender. The veggies have to roast longer. The original recipe advises to roast each type of veggie separately but I'm lazy so I do it all together. But if you do this some of your veggies will softer than others as each takes a different amount of time to cook. If you want the conformity you can bake each type of veggie separately.

Heat the oven to 450F and line a baking dish with foil. Pull the chicken strips out of the container with tongs and place on the foil, discard the marinade from the container. Bake for 8-10 min until cooked all the way through.

Toss 2 bunches of arugula and 1 head of romaine lettuce with the remaining marinade. Arrange the veggies and chicken on a plate and enjoy!!

Spicy + Zombies = Feeling Better

If there’s one thing I know, it’s how to pick myself up and dust off my ego. The easiest way to do this is to make jambalaya. Now, I’m not a fan of fish or seafood or anything that comes from a body of water. I’m working on over coming that. So this is purely a chicken and sausage dish. The gentle heat that comes from the seasoning works to keep away the blues. I promise that even if your bummed out, this is a magical dish to keep away those blues. From the chopping up the veggies (gets out aggression) to the sautéing of the onions and garlic (which chase away the blues) to chowing down on heaping spoonfuls of spicy goodness (burns away tears). I ate mine with crusty French bread and butter, homemade coleslaw and a cold beer. If blood and guts don't bother you while you eat, watch ‘Zombieland’. Always makes me feel a hell of a lot better.

2 lb. Chicken (boneless, skinless)
6 oz. Sausage, cut in 1/2 inch dice (I used Fresh and Easy brand mild sausage)
1 large onion, roughly chopped
3 stalks celery, roughly chopped
2 medium green bell peppers, roughly chopped
3 cloves garlic, minced
2 Tablespoons Creole Seasoning (I used Fresh and Easy brand)
3 cup3 uncooked, short grain rice
14 oz. canned tomatoes
3 cups chicken stock
1 small can Tomato paste
3 Bay leaves
Chopped parsley to garnish.

Method:

Saute the chicken in olive oil. Remove from pan DON'T wash the pan out, you want the flavor from the juices. Saute the Sausage. Again, leave the yummy juices as they add depth of flavor.

If needed add more olive oil and saute the bell pepper, onion and garlic until the onion turns transparent, then add the celery and saute breifly.

Add the chicken, tomatoes, bay leaves and sausage and continue stirring. Season and add the chicken broth. Bring the stock to a boil then add the rice. Reduce heat and simmer for 20 or 25 minutes until the chicken is done and the rice is tender. The rice should have absorbed most of the liquid. If needed, add a little more stock. Keep in mind that there should be more liquid than desired when you turn off the heat. The rice will absorb all the liquid while it is cooling.

Dish yourself a heaping portion, throw on some sweatpants and turn on Zombieland.
All will right itself in this world.

I'm an Evil Jungle Princess.....

This is my addiction... I know I know, its silly one. But let me tell you what kind of loveliness dances on your tongue when you take your fist bite of this! This chicken dish is called 'Evil Jungle Princess', so even the name rocks my world! I love love love this. The restaurant that I get this fab dish at ,though, is TWO HOURS away from me!! So what did I do? I googled my heart out until I found the recipe. Let me tell you that this is the one thing that you will make over and over again. Pour it over white rice and I'm telling you that you will not be sad when sitting home on date night!

1 tsp. peanut oil
2 garlic cloves, peeled and crushed
2 T. finely chopped lemon grass or 2 T. lemon zest (if you can't find
fresh lemongrass)
2 Kaffir lime leaves, softened in a little warm water or 1 T. lime zest
1-8 oz. chicken breast, skin removed and sliced
1/4 c. unsweetened coconut milk
1/4 c. chicken broth
1/2 tsp. chili powder
1 tsp. sugar
7 fresh mint leaves, finely chopped
2 T. fish sauce
1/2 tsp. cayenne pepper or to taste
2 T. fresh squeezed lemon juice
1 c. finely sliced chinese cabbage
1 c. finely sliced red cabbagee
1-2/3 enoki mushrooms (optional)

Heat the oil in a large skillet or wok and add the garlic. Cook until
the oil has been infused with the garlic flavor, about 1 min, then
remove and discard the garlic.

Add the lemongrass or lemon zest, lime leaves or lime zest, and
chicken and stir fry until the chicken loses its raw look.

Add the coconut milk, chicken stock and chili powder and stir fry
until the chicken turns completely white and the sauce has cooked down
into a coating, not floating, cream.

Stir in the sugar, mint leaves, and fish sauce.
Add the cayenne at this time but only add enough to suit the amount of heat that you want

Stir in lemon juice to suit your taste.

Add the sliced cabbages and the mushrooms (if used) into hot skillet
with a little chicken broth or water
(enough to cause some steam, and who doesn't like a little steam....)
just to heat through, about 2 min

Serve the vegetables with the delicious chicken on top.

**This is also a very interesting furniture shop in Flag. I ran away from home with my sister a few weekends ago and we had a blast!**