Pepperoni Pizza Sliders

Superbowl weekend is coming up.  Frankly, it wasn't even on my radar until I heard people talking about how this crazy polar vortex that we're going through may result in the game being played on a Saturday...or even a Friday...due to the extreme cold weather.

For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick.  Same goes for the uber delicious Hawaian roll ham and cheese sliders.  There's something about mini sammies, melted cheese, and butter that makes for happy people.  Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being.  It's sure to be a hit with your guests!

More Superbowl food ideas:

• Football Snackadium
• Taco Dip
• Mini Corn Dog Muffins
• Blooming Onion with Dipping Sauce

And umm...go...well...yeah.  I don't even know who's playing this year so guess I'm not rooting for anybody in particular!

Pepperoni Pizza Sliders

Ingredients

For the sandwiches

• 3/4 cup pizza sauce 
• 12 Hawaiian rolls 
• 48 slices large deli pepperoni (or 1 lb pepperoni slices) 
• 1 cup shredded mozzarella cheese 
• Sliced onions, green peppers, olives (optional)

For the topping

• 4 tablespoons unsalted butter, melted 
• 1/2 tablespoons onion powder 
• 1/2 tablespoons garlic powder 
• 1/2 tablespoons Italian seasoning
• A few dashes Worcestershire sauce  

Directions

1. Preheat the oven to 350 degrees. 
2. Spread pizza sauce onto both sides of the center of each roll. Place 2 large slices (or a few small slices) of pepperoni and a some shredded cheese inside of each roll. If you want, dress them up with your desired veggies.  Close rolls and put into a large baking dish or heavy cookie sheet so that the sandwiches are touching each other. 
3. In a small bowl, whisk together all of the topping ingredients. Pour evenly over all of the sandwiches, just enough to cover the tops; let sandwiches sit for at least 10 minutes to absorb the butter and seasonings. If desired, sandwiches can be assembled and buttered a day ahead, covered and kept in the fridge until ready to bake. 
4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. 

Source: Barely Modified from What's Cookin' Chicago

Baked Honey Sriracha Chicken Tenders

Hi everybody.  I'm sorry I've been absent lately.  Alex has been going through a 5 WEEK "Wonder Week" and it's been challenging to say the least.  Add to that the fact that I think he's sensitive to dairy and now we have food challenges that make menu planning even harder.  No more milk, cream, yogurt, ice cream, froyo, or my beloved cheeses :(.  The things we do for our babies.  Am I right?

This is a recipe that's a total keeper AND Alex-friendly!  Who knew that something so simple could taste so good?  It's spicy and sweet with a wonderful crunch.  And get this.  ZERO oil!  The secret to achieving this is by using light, airy panko bread crumbs and baking on a wire rack so that both sides get nice and crisp.

We made them last night and I literally had to make a quick blog post to share with you all.  That's how much we loved this meal!  I apologize for the horrible lighting in the photo but that's what happens when you eat in the dark.  Boo Winter!

Baked Honey Sriracha Chicken Tenders

Ingredients

• 1/4 cup honey
• 1/4 cup Sriracha hot chili sauce
• 14 oz uncooked chicken tenders without breading (or use boneless skinless chicken breast and slice into tender-sized pieces)
• 1 cup Panko bread crumbs

Directions

1. Preheat oven to 400F.  Place a wire baking rack on a large cookie sheet and spray with cooking spray.
2. In a small bowl or large ziplock bag, mix together honey and Sriracha sauce.  Add chicken tenders and toss or squish to coat.
3. Add bread crumbs in a separate large ziplock bag.  Transfer chicken tenders into bag.  Seal and shake to coat.  Place chicken on wire rack.
4. Bake for 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown.  If desired, serve with additional honey Sriracha sauce for dipping.

Source: Barely modified from Betty Crocker

Apple, Brie, and Sausage Pizza on a Pumpkin Crust

Have you ever had a moment where you looked at a recipe and thought "hmmm...this is interesting...different and could it *really* work?".  This was one of those recipes to me when I was searching for a way to use some of my 16 cups of pumpkin puree.  Yes...you read that correctly.  16 cups.  That's enough for EIGHT pumpkin pies and I wasn't about to do that!

When you get over the fact that this is a non-traditional pizza without any sauce and instead think about the ingredients it does have, it starts to make a lot of sense.  Brie and apples aren't anything out of the ordinary.  Sausage is always delicious.  And pumpkin pizza crust?  Just a small departure from pumpkin bread.  Starting to warm up to the concept already, aren't ya? :)

I have to say that I truly fell in love with this pizza.  It has a subtle pumpkin flavor but you can tell it's there by the fun slightly orange color of the dough.  I'm actually starting to formulate a dessert pizza in my head using this crust...

Melty brie.  Need I say more?

Sweet apples and salty sausage meld together to form this unique glaze-like "sauce" on the crust.  And then to finish, instead of arugula I added some fresh sage which left me wanting more with every bite.

It was really quite a delicious Fall treat!  This pizza could make a great Thanksgiving appetizer (cut into smaller rectangular pieces a la Donatos pizza style) or dinner entree.  Please give this one a try.  You won't regret it!

One Year Ago: Spicy Garlic and Ginger Chicken with Green Beans and Smoked Macaroni and Cheese
Two Years Ago: Caramelized Onion Mashed Potatoes
Four Years Ago: Spinach, Sausage and Cheese Manicotti

Apple, Brie, and Sausage Pizza on a Pumpkin Crust

Ingredients

For the Pumpkin Pizza Dough

• 1 1/2 tsp yeast 
• 3/4 cups warm water (~110 F), divided 
• 5 TBSP + 1 tsp brown sugar 
• 1 TBSP unsalted butter 
• 1 tsp salt 
• 3 cups all-purpose flour
• 3/4 cups pumpkin puree

For the Pizza

• Corn meal
• 4 baking apples such as Fuji, Honeycrisp, or Granny Smith
• 4 oz brie 
• 2 spicy Italian turkey sausage links, casings removed 
• 4-6 fresh sage leaves, rubbed and chopped chiffonade

Directions

1. In a small bowl, proof the yeast by combining it with 3/8 cup warm water and brown sugar.  Let sit for about five minutes or until it starts foaming. 
2. Meanwhile, in a small saucepan, combine butter, salt, and the remaining 3/8 cup water. Heat until the butter melts. Let it cool until warm, but not hot. 
3. Pour butter mixture into the yeast mixture and then into the bowl of a stand mixer. Mix the pumpkin puree into the yeast and butter mixtures. Then mix in the bread flour. Using the bread hook attachment, mix the dough on speed 2 for 10 minutes. Cover the bowl with a damp kitchen towel and allow the dough to rise in a warm place until doubled, about one hour. 
4. Preheat oven to 500. Sprinkle some corn meal onto pizza pan.
5. After dough has risen, flour it and shape into a ball.  Stretch into desired size and shape. Place on prepared pizza pan. Bake for 3-4 minutes and remove from the oven. 
6. Meanwhile, cook sausage in a skillet over medium heat, crumbling it up using a spatula. Cut apples into thin slices. Layer onto pizza. Next layer slices of brie onto the pizza. Sprinkle with turkey sausage. 
7. Bake assembled pizza for 10-12 minutes or until bottom of dough is starting to get brown.  
8. Garnish with fresh sage and serve.

Source: Modified from Eats Well with Others as seen on PreventionRD

Hawaiian Roll Ham and Swiss Sliders

These sandwiches have circulated the internet since the beginning of time.  Okay.  Maybe not really but it sure seems like it.  I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews.  I bookmarked this or similar recipes more times than I can count.  So what made me finally break down and make them?  Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.

They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth.  Sweet, salty, delicious.  My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home?  All bets were off.  The fact that it was doused in butter didn't matter because it just tasted too good.  We devoured three sandwiches each!

Oh and have you ever passionately disliked an ingredient?  Like...pretended to be "allergic" to it because you so vehemently hated it?  My husband is this way with mustard.  He claims that the mere sight or smell of it will make him throw up.  He literally closes his eyes if I'm eating something with visible mustard next to him.  Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.

I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you!  Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).

One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup

Hawaiian Roll Ham and Swiss Sliders

Ingredients

• 12 Hawaiian sweet dinner rolls 
• 1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)
• 6 slices Swiss cheese, cut in half
• 1/2 c butter, melted 
• 1 Tbsp poppy seeds 
• 1 1/2 tsp worcestershire sauce 
• 1 1/2 tsp brown or dijon mustard 
• 1 tsp onion powder

Directions

1. Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops. 
2. Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. 
3. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

Source: Just a Pinch Recipes

Recipe Swap: Shrimp, Black Bean, and Pineapple Foil Packets

Okay.  I need to GET ON THE BALL.  This pregnancy brain thing really sucks.  It's about 10:50PM on Thursday and this post is supposed to be going live at 7AM on Friday.  And I have had an ENTIRE MONTH to make and schedule it.  In all fairness, I did actually make my swap recipe a couple weeks ago.  It was the whole blog posting part that I've been putting off.  Sometimes, it just seems like so much work...but enough whining for now.  I'm just being a cranky 38 week pregnant lady :P.

Anyway, this is the What's Cooking recipe swap hosted by Sarah at A Taste of Home Cooking.  The theme is Grilled Foods and I received a recipe from Jenna at Jenna's Cooking Journey.  You may recognize her as the guest blogger that brought you these yummy Oatmeal Carmelitas awhile back.

As for this recipe, I've actually made it before but it didn't make it onto the blog.  The reason for that was that unlike the similar Foil Baked Fish with Black Beans and Corn recipe which I adore, this one just lacked flavor to me.  I only share recipes which I and/or my husband enjoy.  But as it was a swap recipe, I dutifully made it again.  And unfortunately, it fell flat for me, again.  I love pineapples and jalapeno peppers and shrimp.  It really should be a winner in theory but you can't win them all.  I don't know what's wrong with me...it seems to get such rave reviews by other bloggers!  Thanks anyway Jenna for having me give it another shot.  And dear readers, since so many others like it, you should probably give it a try for yourself  even if I didn't care for it :).

One Year Ago: Pasta with Grilled Plum Tomato Sauce and Magic in the Middles (peanut butter stuffed chocolate sugar cookies!)
Two Years Ago: Bob's Mexican Stuffed Chicken

Shrimp, Black Bean, and Pineapple Foil Packets

Ingredients

• 8 oz raw, medium sized shrimp (peeled, deveined) 
• 1 15-oz can black beans, drained and rinsed 
• 1 cup pineapple, finely chopped 
• 1/3 cup red onion, finely chopped 
• 1/2-1 jalapeno pepper, minced (depending on the amount of spice you want) 
• 2 tablespoons pineapple juice, divided 
• 1/2 teaspoon ground coriander 
• 1 teaspoon ground cumin, divided 
• pinch of salt 
• freshly ground black pepper 
• 2 tablespoons chopped cilantro 
• 1/2 avocado, diced

Directions

1. Preheat grill to medium. 
2. Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside. 
3. In a medium bowl, combine the black beans, pineapple, red onion, and jalapeno. Stir in 1 tablespoon pineapple juice, coriander, and remaining 1/2 teaspoon cumin. 
4. Spray two large pieces of aluminum foil with cooking spray. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Pour the remaining pineapple juice over the shrimp. Bring the edges of the foil together and fold down, sealing well. 
5. Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque. Carefully open the foil packets and stir the contents. Top with the diced avocado and sprinkle with cilantro. 

Source: Jenna's Cooking Journey as modified from PreventionRD

PS: It's now going on 11:10PM.  See, these posts don't just write themselves, ya know!  Ah this blog is a labor of love :P.

Caprese Burgers with Pesto Mayonnaise

It's Summertime and you know what that means...grilling!  And farm fresh veggies!  Hooray!

With the first red tomatoes of the season rolling in from my CSA farm share I decided to make a very simple burger that would highlight the super fresh flavors.  And when I say "I" made this meal I really mean that I sent my husband outside in the heat to go grill up these burgers :D.  Yet another reason grilling makes the menu...it's group participation from the hubby!

The original recipe called for sliders but we had a pack of leftover pre-made patties so ours were regular sized burgers.  Personally I think it works out better because the size of the tomato and mozzarella is a better match, anyway.  This was a great quick meal that will have you spending virtually no time to make and you can use any extra topper ingredients to make a fast Caprese Salad on the side.  For the salad, just layer the mozzarella, tomatoes, basil then drizzle with extra virgin olive oil and balsamic vineagar.  Season with fresh cracked pepper and sea salt and you're good to go!

Caprese Burgers with Pesto Mayonnaise

Ingredients

• 1 pound ground beef
• Salt and pepper
• Fresh mozzarella, sliced
• 1 tomato, sliced
• Fresh basil leaves
• Burger buns
• 1/2 cup mayonnaise (As usual I used Fat Free Greek Yogurt instead)
• 1/4 cup pesto

Directions

1. Mix salt and pepper into beef (or if using pre-formed patties, season each side of the patty).  Place on a hot grill and cook through, flipping once.  Near the end of the grilling time, add cheese.  Cover grill and cook for a few minutes until the cheese is melted.
2. Meanwhile, mix together the mayonnaise and pesto in a small bowl.  Set aside.
3. Place burger onto bottom half of bun.  Top with tomato and basil.  Spread pesto mayonnaise on top half of bun.  Serve.

Source: I was Born to Cook 

Chicken Parmesan Pasta

By request of Facebook fans Danielle and Ava, here's a fast and easy chicken recipe for you on this lovely Friday.

It's a meal that  your whole family will enjoy and comes together in a pinch.  To make it even easier, I used popcorn chicken rather than slicing chicken tenders.  How's that for lazy?

Coming up next week: something for 4th of July!  Some other festive recipes from years past are already listed below, too.

One Year Ago: Chorizo and Sweet Potato Lettuce Wraps, Panera Mac and Cheese, Summer Corn Fettuccine, and Pulled Hawaiian Chicken Sandwiches
Two Years Ago: Summer Strawberry Salad with Poppy Seed Vinaigrette and Herbed Potato Salad
Three Years Ago: Orange Berry Muffins and Firecracker Shrimp
Four Years Ago: Pasta Salad

Chicken Parmesan Pasta

Ingredients

• 1/2 pound breaded popcorn chicken, heated 
• 1/2 tbsp olive oil 
• 1/2 medium onion, diced 
• Salt and pepper to taste 
• 4 cloves garlic, minced 
• 1/2 jar of your favorite sauce, or equivalent of homemade 
• Italian seasoning to taste 
• Crushed red pepper flakes to taste
• 4 ounces mozzarella cheese, shredded 
• 1/2 pound penne or other short pasta

Directions

1. Cook pasta to al dente according to packaging directions and then set aside. 
2. Meanwhile in a large covered skillet, heat oil. Add onion and season with salt and pepper and cook until the onion is translucent and tender. Add garlic; cook and stir 30 seconds, then stir in the spaghetti sauce. Add Italian seasoning and additional salt and pepper to taste.
3. Combine pasta, chicken pieces, sauce, and stir until everything is evenly heated. Top with mozzarella cheese, cover, and let sit over a low flame until it melts. Serve hot. 

Source: Barely Adapted from Stephanie Cooks

Mascarpone Pasta with Chicken, Bacon, and Kale

I apologize for being absent lately.  May/June is always a crazy time for me between our anniversary (our 5th was this year!), my birthday, and general Summer craziness.  Add to the mix the impending arrival of our Baby Boy this year and my blogging is unpredictable to say the least.

What makes things extra interesting is that I'm still participating in a CSA share so that means fresh veggies are waiting for me to whip them into something delicious each week.  Spring is greens time and it's always a surprise as to just what kind will come in our box week to week.

I had some leftover mascarpone cheese and so I tweaked a recipe that I found on All Recipes to include some of the gorgeous green kale that we received.  My husband isn't really a fun but when you add bacon, and chicken, and creamy cheesey pasta, he can't really complain.  Of course, if you don't have kale, you could always use spinach as in the original recipe.  This one reminded me somewhat of Macaroni Grill's Pasta Milano.

Two Years Ago: SweetFire Chicken (A Panda Express copycat and one of my husband's favorite) and Sweet Beginning's Summer Pasta Salad
Three Years Ago: Buckeyes
Four Years Ago: Quick and Easy Alfredo Sauce

Mascarpone Pasta with Chicken, Bacon, and Kale

Ingredients

• 3 slices bacon 
• 1 tablespoon olive oil 
• 1/2 cup minced onion 
• 1-1/2 pounds skinless, boneless chicken breast halves, cubed 
• 1/4 teaspoon garlic powder 
• Salt and ground black pepper to taste 
• 2 tablespoons drained and chopped sun-dried tomatoes packed in oil 
• 1 tablespoon prepared pesto sauce 
• 1/4 pound fresh kale (or you can also use spinach)
• 4 ounces mascarpone cheese 
• 1 clove garlic, minced 
• 1-1/2 teaspoons Dijon mustard, or more to taste 
• 1/2 lemon, juiced 
• 1/4 cup milk 
• 1/4 cup grated Parmesan cheese plus additional for topping if desired 
• 8 ounces shaped pasta such as penne, rigatoni, or farfalle. 

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions to al dente.  Drain and set aside.
2. In a large skillet over medium-high heat, cook bacon, turning occasionally, until evenly browned, about 10 minutes. Alternatively, follow the directions on the package for microwave cooking.  Drain the bacon on paper towels and crumble when cooled.
3. In the same skillet, heat olive oil over medium heat.  Add crumbled bacon and onion and cook until the onion is translucent, about 5 minutes. Add chicken and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes. Add sun-dried tomatoes and pesto; stir in kale and cook until wilted, stirring constantly. 
4. In a saucepan over medium heat, mix together mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, and milk. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture. Season with additional salt and/or pepper if needed.
5. Gently fold pasta into chicken mixture and transfer to a serving bowl. Sprinkle with additional Parmesan cheese if desired.

Source: Slightly modified from All Recipes

Buffalo Chicken Grilled Cheese Sandwiches

Someone please tell me where the time has gone.  Here we are at the end of April, already!  This freaks me out a little bit as I also realized this week, I'll hit the double digits until Baby Boy is estimated to make his entrance.  Whoa!  Good thing we already bought his infant carseat, crib (needs to be built still), and painted his nursery this past weekend.  If he decides to make an early entrance (please don't!!) at least we're somewhat prepared.  Still a million and a half things to do, though.

Anyway, with April being National Grilled Cheese Sandwich Month, I wanted to share one more grilled cheese recipe after already having shared my unorthodox Grilled Cheese Donut.

This one is still not traditional but at least all in the savory camp.  If you're a buffalo chicken lover, this recipe is for you.  The sauce is surprisingly sweet and has just enough spice to call it "buffalo".  I had some leftover day old bread from Jimmy John's so my sandwiches were tinyyy and took me longer than I'd like to butter and put the (yummy!) white sauce.  Still, the finger sandwich size made them extra fun to eat and would be good for tiny children hands :).  If you follow the recipe as written, you'll get 2 regular-sized sandwiches.

One Year Ago: Southwestern Stuffed Sweet Potatoes
Three Years Ago: Summer Corn and Vegetable Soup

Buffalo Chicken Grilled Cheese Sandwiches

Ingredients

For the White Sauce

• 2 tablespoons non-fat Greek yogurt
• pinch of sugar
• pinch of garlic powder

For the Buffalo Sauce

• 1 tablespoon unsalted butter
• 1/4 cup Frank’s hot sauce
• 1/2 teaspoon packed brown sugar
• 1 teaspoon apple cider vinegar

For the Sandwiches

• 3/4 cup cooked and shredded chicken (from about 1 small chicken breast)
• 2 tablespoons minced red onion
• 2 tablespoons minced celery
• 4 1/2-inch thick slices Italian bread
• 1 tablespoon unsalted butter, at room temperature
• 4 slices cheddar cheese

Directions

1. To make the white sauce: In a small bowl, stir together the yogurt, sugar, garlic powder and a pinch each of salt and pepper.  This can be made ahead if desired and refrigerated.  
2. To make the buffalo sauce: Melt the butter in a small saucepan set over medium-low heat. Add the hot sauce, brown sugar and vinegar and stir until combined. Add the shredded chicken, red onion, and celery and toss to coat. If the chicken was cold, keep the pan over low heat and let it warm through a bit.
3. Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface. Spread half of the white sauce the remaining non-buttered side of the bread. Top each slice with a slice of cheese and half of the chicken mixture and then place the remaining cheese slices over the chicken. Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the unbuttered side. Top each sandwich with a slice of this bread to finish it (buttered side facing out).
4. Heat a heavy-bottomed skillet or grill pan over medium heat. Place the sandwiches butter side down in the pan and cook until the bread is golden brown and toasted. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. Use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half (if desired) and serve.

Source: Barely modified from Tracey's Culinary Adventures

Spicy Beef and Basil Vermicelli Noodles

By facebook fan request,  I'm sharing today recipe.  I know I said I'd share it on Friday but things got a little hectic in my household.  I'll make it up to you all by sharing a decadent dessert next week, how's that? :)

This dish is where worlds collide and have a balance of ying and yang.  There's hot and spicy meat mixed together with crispy, cool raw vegetables.  The lime gives it a fresh pop while the fish sauce gives it savory oomph.  It has AMAZING flavor overall and is a bit unique to my tongue.  The closest thing that I've eaten is Singapore Mei Fun (another favorite Asian noodle dish of mine!).

This dish is more meat than noodle but you can always adjust that to your tastes.  Personally I've been advised by my doctor to make sure baby gets plenty of protein and am still watching my carbs because I reallyyyy don't want to develop gestational diabetes or have to deal with the glucose test again.  That was awful!

I highly recommend you give this one a try if you're looking for something different!

One Year Ago: Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls and Stuffed Crust Pizza
Three Years Ago: Slow Cooker Carnitas
Four Years Ago: Szechuan Chicken

Spicy Beef and Basil Vermicelli Noodles

Ingredients

• 1 pound lean ground beef (really, any ground meat would work...I had turkey and pork so that's what I ended up using this time) 
• 1 Tbs. Chinese 5-Spice (Start with this much but add more to taste if you like a spicier, more pungent flavor!)
• 3 cloves garlic, minced
• 1 Tbs. freshly minced ginger
• 3 Thai chiles, minced
• 1 zucchini, cut into a small dice
• 1 Tbsp fish sauce
• 1/2 red bell pepper, cut into a small dice
• 2 scallions, chopped
• 1/4 cup chopped parsley
• 1/2 cup freshly chopped basil
• 1 lime
• 3 oz vermicelli noodles
• Coarse salt and freshly ground pepper, to taste

Directions

1. Cook the vermicelli noodles in boiling water, then drain and rinse under cool water.  Set aside.
2. While the noodles are boiling, brown the beef in a medium skillet until cooked through. Drain most of the grease.  Add the Chinese 5-Spice and a pinch of salt and pepper and sauté another minute. Add the garlic, ginger and chiles, sauté another minute.
3. Add the zucchini and sauté another 2 minutes. Add the fish sauce and toss to combine. Add additional salt to taste.
4. In a large bowl, combine the cooked vermicelli noodles, the beef mixture, diced red bell pepper, basil, parsley, scallions and a heavy squeeze of lime juice. Toss to combine. Serve with more lime slices if desired.

Source: Barely modified from Bev Cooks

Grilled Cheese Donut

Happy National Grilled Cheese Day!

Today I'm sharing a sight to behold.  It's no ordinary grilled cheese.  It's an entree...no...it's a dessert.  It's a grilled cheese DONUT!

Instead of bread, the cheddar cheese is sandwiched between two Krispy Kreme doughnuts.  It's sweet, it's savory, it's one of the most amazing inventions ever.  I like to use Krispy Kremes because they have the softest and fluffiest melt-in-your-mouth texture but any yeasted glazed doughnut will work.  I'll admit I was pretty grossed out when I realized I was buttering a glazed doughnut but how else are you supposed to get that signature grilled bread texture?

The credit for the concept goes to Tom+Chee, a local Cincinnati joint that specializes in a menu of just grilled cheese and tomato soup!  It's now nationally known after being featured on Man v. Food and Amazing Eats.

What's your favorite grilled cheese?

Also, have you entered my 4th blogiversary giveaway?  4 prizes at stake and the rafflecopter ends soon!

Two Years Ago: Banana Split Cupcakes and Chinese Steamed Fish
Three Years Ago: Blueberry Citrus Cake
Four Years Ago: Crockpot Turkey and Cake Balls (Truffles)

Grilled Cheese Donut

 
Ingredients

• Glazed doughnut (I prefer Krispy Kreme brand)
• Unsalted butter
• Sliced sharp cheddar cheese
• Salt

Directions

1. Heat a large skillet or griddle on the stove.
2. Cut doughnut in half and lightly butter each side on the non-glazed surface.  Place one doughnut half butter side down then top with a slice of cheese (on the glazed side) and then sprinkle with a crank of freshly ground sea salt (a small pink of regular salt will also work).  Place the other doughnut half on top.  The buttered sides should both be facing outward.
3. Grill on heated skillet or griddle. Flipping and removing when desired doneness is achieved and cheese is melted.
4. Enjoy hot!

Source: Inspired by Tom + Chee

Asparagus and Ham Stuffed Potatoes

Have you ever cooked a meal using just your microwave?  No, I'm not talking about TV dinners here.  I'm talking about a home-cooked from scratch meal.

Today's recipe was the perfect way to use up my remaining Easter ham meat and it was sooooo easy because it was made (almost) entirely in the microwave.  If you don't have leftover ham, you could easily use lunch meat, ham steak, or buy some of that pre-diced ham.  The whole meal is on the table in about 30 minutes and has a good mix of carbs, veggies, meat, and dairy.  Talk about getting in the entire food pyramid!

Honestly I was surprised by how much I loved these.  Just like these potatoes looked visually bursting at the seams, they were also bursting with powerful flavor bits.  I can only imagine the possibilities of this base recipe with other fillings - cheddar, broccoli and chicken; steak, caramelized onions, and blue cheese?  Oh the possibilities of quick, wholesome meals are endless!

I made a few modifications.  The biggest being substituting Greek yogurt for the sour cream.  The nutritional swap is awesome and your tastebuds won't know the difference.  I added more of it and the cheese because I love a creamy potato. For an extra punch, I added parmesan to the topping.  Divine!

Two Years Ago: Spaghetti and Meatballs
Three Years Ago: It was a breakfast themed dinner club with Country Fried Steak and a Belgian Waffle Bar with Strawberry Topping, Pancake Syrup, and more then rounded out with easy Bacon Egg and Toast Cups.

Asparagus and Ham Stuffed Potatoes

 Ingredients

• 4 medium russet potatoes (about 8 ounces each) 
• 1/2 bunch asparagus, trimmed of woody stems and cut into 1/2-inch pieces 
• 1 cup diced ham 
• 3/4 cup fat-free Greek yogurt
• 1 cup shredded Swiss cheese, divided
• 4 Tablespoons shredded parmesan cheese
• 1/2 cup chopped fresh chives or green onions, divided 
• 1/4 teaspoon salt 
• 1/4 teaspoon white or black pepper 

Directions

1. Use a fork to pierce potatoes all over. Microwave on MEDIUM, turning the potatoes once or twice, until soft, about 20 minutes. 
2. Meanwhile,steam asparagus in a steamer basket on the stove until just tender, 2 to 3 minutes. 
3. Combine the steamed asparagus with ham, Greek yogurt, 3/4 cup Swiss cheese, 6 tablespoons chives or green onions, salt and pepper in a bowl. 
4. When the potatoes are cool enough to handle, cut off the top third then gently scoop out the flesh, leaving enough to keep the sides intact; Combine with the ham mixture.
5. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 1 tablespoon of the remaining Swiss cheese and 1 tablespoon of the Parmesan.
6. Microwave on HIGH until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives or green onions.  If desired

Source: Modified from Eating Well

Steak, Asparagus, and Chimichurri Pasta

Is it Spring, yet?

I'm still waiting for the time where delicate flowers begin to poke their heads out of the ground and start to bloom.  Fat robins hatch their young and begin to chirp. Fresh produce can be found and it becomes warm enough to begin grilling again.

What I have to share with you today is a dish that envelopes the concept of Spring to me.  Fresh grilled steak slices covered in a light and flavorful chimichurri sauce.  Tossed with bright green asparagus and pasta. It's fresh, healthy, and can be thrown together in a pinch!  For those that are on Clean Eating diets, you could easily adapt this recipe to use 100% whole grain pasta.

In case you've never had chimichurri before and are not sure what to expect, I call it Green Goodness.  It's essentially the Argentine version of pesto.  If you love garlic and herbs, you'll love this!

Two Years Ago: Fish Tacos

Steak, Asparagus, and Chimichurri Pasta

Ingredients

For the Chimichurri

• 3 cloves garlic
• 2 cups Italian or curly parsley, loosely packed
• 1/2 cup cilantro
• 1 cup extra virgin olive oil
• 1 tsp red wine vinegar
• 3 Tbsp lemon juice
• 1 tsp red pepper flakes (adjust to your desired heat tolerance...I could have used more!)
• 1 tsp salt

For the Pasta

• 1 lb pasta (I used Rotini but the original recipe called for Rigatoni)
• 1 lb skirt steak
• 1 lb thick asparagus, tough ends removed

Directions

1. Make the chimichurri by placing all of the ingredients in a blender or food processor and pulsing until all large pieces of parsley, cilantro, and garlic are gone.  You can also do this by hand by finely chopping the garlic, parsley, and cilantro then whisking together with the remaining ingredients.
2. In a gallon sized ziplock bag, combine flank steak and about 1/4 cup of the chimichurri sauce.  Return to the refrigerator to marinate overnight.
3. When ready to cook, heat your grill to medium-high heat.  For those in colder climates still, you can use a grill pan on your stove.  Here's the one that I use!
4. Once the grill is hot, place the steak on and cook to desired doneness (I do about 4-5 minutes on each side), flipping once.  Grill the asparagus , turning often to ensure it doesn't burn.  Remove the asparagus when it is tender but still crisp, about 4-6 minutes.  Remove the steak and allow it to rest 5 minutes.  Slice the steak into thin strips and cut the asparagus into 1-inch pieces.
5. While grilling, bring a large pot of water to boil.  Salt the boiling water then add pasta to the boiling water and cook until al dente.  Drain and return to the pot.
6. Toss the pasta and asparagus with chimichurri sauce until well coated (about 2/3 of what remains).  Top with slices of steak and drizzle with additional chimichurri before serving.  Any extra chimichurri sauce can be refrigerated for up to 3 weeks.

Source: Slightly modified from Bitchin' Camero

Recipe Swap: Open-Faced Chicken Feta Gyros

There have been a few things that I've been craving during pregnancy: spicy tuna rolls (and sushi in general), reubens, frozen Greek yogurt, and gyros.  So when I received A Seasoned Greeting's blog for the swap, I was super excited to find these gyros.  Even better was that it used only 1/2 a pita since I'm trying to limit my carb intake right now in the event that I have gestational diabetes.

Because it's still (literally) freezing out, I was excited to use my new grill pan that my husband got me for Christmas.  It worked like a charm and created these gorgeous grill lines on the chicken.  The only thing I'm not so sure about is how to clean it.  I really should have oiled the pan first because I got some nice charred bits stuck to my now not-so-new and now extra-seasoned grill pan.

Now, it wasn't until I was sitting down to blog about this recipe that I made a *really* similar one many years ago. No matter, it didn't make this version any less delicious and it certainly fulfilled one of my cravings so thank you, Catherine!

Thank you to Sarah at A Taste of Home Cooking for being our awesome What's Cooking swap hostess and be sure to check out the rest of the group's collection in the blog hop, below.  You never know what great recipes you'll find!

Two Years Ago: Swedish Meatballs

Open-Faced Chicken Feta Gyros

Ingredients

For the Tzatziki sauce

• 1 cup plain Greek yogurt
• 1 regular cucumber, peeled and seeded
• 1 teaspoon minced garlic
• Salt and pepper
• Squeeze of fresh lemon juice

For the Chicken

• 2 chicken breasts, cut into slices
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Greek seasoning
• 2 teaspoons dried oregano
• Salt and pepper to taste

For Assembling

• Whole wheat pita bread
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin
• 1/4 cup crumbled feta cheese (I like the cracked pepper variety!)

Directions

1. Shred the cucumber. Wrap in a towel or cheesecloth and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, salt and pepper to taste, and lemon juice. For best flavor, allow the flavors to meld overnight.
2. In a gallon sized zipper bag, mix together the garlic, lemon juice, olive oil, Greek seasoning, oregano, salt and pepper.  Add chicken slices and set aside.  For best flavor, marinate overnight.
3. Cut the chicken breast into slices and cook in a grill or fry pan over medium heat until cooked through.
4. To assemble, place 1/2 of the whole wheat pita bread on the plate. Top with chicken, tzatziki sauce, feta cheese, diced tomatoes and sliced onions.

Source: Slightly modified from A Seasoned Greeting

Philly Cheesesteak Sloppy Joes

I've had this recipe bookmarked for quite some time now.  It's one of Sarah's most popular recipes and now I understand why.  Not only is it a great weeknight meal but the flavor is one that the whole family will love, too.

Have you ever noticed that ground beef pretty much never comes in one pound packages unless you buy the rolls?  I always end up with 0.1, 0.3, and so on pounds of beef leftover and then I end up freezing it.  Eventually, I have enough collected to create another meal and that's where this recipe came in.  To stretch my ground beef further, I "beefed" it up with some mushrooms.

Then, to add more zest and to further copycat a flavor I love at my favorite Philly Cheesesteak joint, Penn Station, I substituted some tangy banana peppers for the green bell peppers.  Last but not least, I found the filling juices to be a bit too runny so I recommend to reduce the beef stock.  It was also lacking in flavor to me.  Maybe it's the type of steak sauce I used?  Sarah recommends A-1 but all I had was generic store-brand sauce.  I amped mine up by adding additional steak sauce, Worcesteshire sauce, and garlic powder.  All of these changes are reflected below.

If you want to simplify the recipe further, you could always put provolone cheese slices directly on top of the filling instead of creating the sauce but it's not nearly as melty this way and you can't go totally crazy with the cheese like I did.  But either way, go ahead and dig in...these are super sloppy and I recommend a fork!

Two Years Ago: Pierogi and Kielbasa Bake - Another easy weeknight meal.

Philly Cheesesteak Sloppy Joes

Ingredients

For the Filling

• 3/4 pound lean ground beef
• 1 softball-sized onion, chopped
• 1/2 green bell pepper, chopped
• 1/3 cup banana peppers, chopped
• 4 ounces mushrooms, chopped
• 3 Tablespoons steak sauce
• 1 teaspoon Worcesteshire sauce
• 1/2 teaspoon garlic powder
• 3/4 cup beef stock
• Salt and ground black pepper, to taste

For the Cheese Sauce

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1 cup (4 ounces) provolone, shredded (I used 5 slices of pre-sliced smoked provolone)

For Serving

• Rolls or buns of choice
• Mayonnaise (optional)

Directions

1. In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Drain the majority of the grease then add the onion, green pepper, banana pepper, and mushrooms and cook another 3-4 minutes, until the vegetables start to get tender. 
2. Stir in the steak sauce, beef stock, Worcestshire sauce, and garlic.  Season with salt and pepper to taste then bring up to a simmer and cook about 2 minutes. 
3. Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside. 
4. While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute until foaming. Whisk in milk, bring up to a simmer and let thicken slightly, about 2 minutes. Turn off heat and stir in the cheese.  Continue to stir until melted through. 
5. To serve, smear some mayonnaise on the top of the rolls.  Place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Source: Modified from A Taste of Home Cooking

Spicy Tofu Hotpot

Winter is a time for steamy soups and one popular Asian version of this is called "hotpot".  It's essentially the equivalent of fondue.  Thin cuts of meat, dumplings, vegetables, and noodles are boiled in a soup that's placed in the center of a special cook-top table or portable propane stove.  Honestly, as much as I enjoy this meal, I'm too lazy to do it myself because it requires a lot of prep and patience.  Generally this is a social affair and so it's a very prolonged meal that can easily last a couple hours.  Plus, if you try to rush things and  put too much food in at once, the soup gets overloaded and it takes even longer to cook!

That's why I was so excited to find this recipe for hotpot.  It's all the hotpot flavor that I love with a more immediate satisfaction.  Sure, you lose the fun and socialization aspect but when there's just the two of us at home, I can deal with that.

The original recipe would have made an excellent Meatless Monday meal but since my husband is a carnivore, I added some shredded chicken and frozen dumplings.  If I had fish, shrimp, or beef balls those would have likely made an appearance, too.  Udon noodles are my favorite soup noodles but honestly, all I had on-hand was linguine so that's what we used this time.  It's such a versatile recipe with a great base to get you started!

One Year Ago: Korean Style Short Ribs (Crockpot)
Three Years Ago: Chicken Palava (African Peanut Stew), Ragu a la Bolognese, and Look Alike Hostess Cupcakes

Spicy Tofu Hotpot

Ingredients

• 14 ounces firm tofu, preferably water-packed 
• 2 teaspoons canola oil 
• 2 tablespoons grated fresh ginger 
• 6 cloves garlic, minced 
• 4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups) (I used regular white mushrooms)
• 1 1/2 Tablespoons brown sugar 
• 4 cups vegetable broth, or reduced-sodium chicken broth 
• 2 cups water
• 1/4 cup reduced-sodium soy sauce 
• 1 1/2 teaspoons sriracha sauce, or to taste 
• 1 teaspoon sugar
• 4 cups thinly sliced tender bok choy greens 
• 1 cup shredded chicken
• 12-18 frozen Asian-style dumplings
• 8 ounces fresh cooked noodles such as lo mein, udon, or mei fun (I used linguine)
• 1/2 cup chopped fresh cilantro

Directions

1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes. 
2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, water, soy sauce and sriracha sauce; cover and bring to a boil. Add the dumplings and cook for about 3 minutes. Add bok choy, chicken, and tofu, cover and simmer until greens are wilted, about 2 minutes. Add the cooked noodles remove from the heat and stir in cilantro. 

Source: Modified from Eating Well

Bravo's Lemon Shrimp Florentine Pasta

It's no secret that BRAVO! Cucina Italiana is one of our favorite Italian restaurants.  Imagine my delight when I found Bravo recipes direct from the source so that I could make it at home!  And, it's designed as 2 servings so it's perfect for my husband and I to have "date night in" :).

One of my recent favorite dishes to order is their Lemon Shrimp Florentine Pasta.  The menu describes it as "sauteed shrimp tossed with tomatoes, Boursin, spinach, Feta, and linguine in a creamy lemon sauce".  I just call it delicious.  It's slightly tart and tangy, a bit creamy, and a treat for the taste buds.  Perfect for Lent or any other time you want restaurant quality pasta at home!

Looking for other Christine's Kitchen Chronicles tested Bravo copycat recipes?  Try:

• Pasta Bravo - Their signature dish and you'll be shocked that it's so surprisingly easy!
• Mock Bravo Insalata Della Casa - It's my husband's favorite salad and the perfect way to start any meal.

Any other reader copycat recipe requests, Bravo or otherwise?

Three Years Ago: Jalapeno Cornbread Whoopie Pies, Awesome Slow Cooker Pot Roast, and Peanut-Butter Oatmeal Chocolate Chip Cookies

Bravo's Lemon Shrimp Florentine Pasta

Ingredients

• 1/4 lb Linguine (I felt it was a bit saucy and would recommend at least 1/3 lb)
• 2 Tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1 tsp garlic, chopped
• 1/4 cup grape tomatoes, halved
• 1/2 cup vegetable stock
• 2 tsp freshly squeezed lemon juice
• 2 Tbsp roasted garlic, pureed with oil (I roasted my own homemade roasted garlic and then mashed it up.  There wasn't a lot of oil)
• 4 Tbsp crumbled Feta cheese, divided
• 2 Tbsp Boursin cheese (I used cream cheese)
• Salt and pepper to taste
• 2 Tbsp butter
• 1 cup fresh spinach leaves
• 2 Tbsp toasted bread crumbs

Directions

1. Cook pasta to al dente according to package directions.  Set aside and keep warm.
2. Heat oil in a large saute pan on medium heat.  Add shrimp and cook slowly for 2 minutes.  Add chopped garlic and tomatoes and cook for 30 seconds more.  Add vegetable stock, lemon juice, roasted garlic, and 2 Tablespoons each of Feta and Boursin cheese.  Bring to a simmer.  Season with salt and pepper to taste.  Add butter and cook to a sauce consistency.  Add spinach and cooked pasta to pan.  Stir to combine.
3. Divide into two serving plates.  Garnish each plate with 1 Tablespoon of Feta cheese and 1 Tablespoon of toasted bread crumbs.

Source: BRAVO! Cucina Italiana

Recipe Swap: Copycat Chick-Fil-A Sandwiches

Any Chick-Fil-A fans in the house?  I for one am a huge fan of their chicken, especially the spicy versions!  I have seen many copycat recipes floating around the internet but have always been intimidated by them because 1) how close could they really taste? and 2) frying things and I...we don't get along.

Often times for recipe swaps I will find something to challenge me and so when I found this at Melissa's blog I was Born to Cook, I knew it was time to surrender and beat my fears.

Looking at the ingredient list there were some items that weren't surprising and then others that made me go "huh?".  Take the pickle juice marinade for example.  I don't even like pickles and well...that's an awful lot of juice!  The powdered sugar was another interesting one...I was skeptical.

So how did it turn out?  Surprisingly, it tasted eerily similar to the real Chick-Fil-A sandwiches!  It didn't taste too pickle-y.  Instead, it gave that great tang and saltiness that is characteristic of their chicken.  The sugar also added just enough sweetness to offset it.  Since I like the spicy sandwiches I added Tobasco to the pickle juice and cayenne to the spice blend.  I think I would actually add more in the future because it wasn't quite to the spiciness of the real version.  But overall, yep, it was good!

My only lament is I still can't fry things to save my life.  Mine ended up a little more toasty than I would have desired.  Still have to work on that one...

Thank you Melissa for the recipe and Sarah at Taste of Home Cooking for organizing the swap!

Copycat Chick-Fil-A Sandwiches

Ingredients

• 4 boneless chicken breasts 
• 1 cup pickle juice 
• 1-2 tsp Tobasco sauce (optional to create the spicy version)
• 3 eggs 
• 2/3 cup milk 
• 1 1/2 cups all purpose flour 
• 3 tablespoons powdered sugar 
• 2 teaspoons paprika 
• 2 teaspoons salt 
• 1 teaspoon black pepper 
• 1 teaspoon garlic powder 
• 1 teaspoon dried basil 
• 1 teaspoon cayenne pepper (optional to create the spicy version)
• vegetable oil for frying (peanut oil is supposedly better, but I didn’t have any) 
• 4 buns, buttered and toasted 
• pickle slices

Directions

1. Pound out chicken to 1/2 inch thickness. Marinate in pickle juice and Tobasco (if using) for 1 hour. 
2. Beat egg and milk together in a bowl. Combine flour, sugar and spices in another bowl. Dip chicken on both sides in egg first, then flour mixture. 
3. Heat oil in a deep skillet. Fry each piece for a few minutes on each side, or until golden and cooked through. Place on paper towel lined plate and blot top side. 
4. Serve on buns with pickles 

Source: Slightly modified from I Was Born to Cook

Spicy Three Bean Beef and Chocolate Chili

Happy National Chili Day!

This might be one of my favorite foods...especially when it comes to my beloved Cincinnati-style Skyline Chili.  For those not from the area, it's said to be an acquired taste.  It is Greek influenced so is velvety smooth, no beans or veggies, rumored to have chocolate and cinnamon as key ingredients, and served on top of noodles or tiny little hot dogs.  Typically it is then topped with a *mound* of finely shredded cheddar.  It's the bomb and if you want to give the concept a try at home, you can try to recipe for Cincinnati-Style Chili.  Though it's not Skyline by any means, it's still pretty good in a pinch.

I'm celebrating today by sharing a more traditional chili recipe that intrigued me because of its use of chocolate in the chili.  I wondered whether it would reflect some of the flavors that I love most about Cincinnati chili.  This one, it's a spicy one!  And I upped the chocolate so that the flavor came through more. All in all, not bad.  But again, NOT Skyline lol :).

LAST CHANCE!  My Kona Coffee giveaway ends at midnight (EST) today so make sure to get your entries in!

Spicy Three Bean Beef and Chocolate Chili

Ingredients

• 2 pounds lean ground beef 
• 2 large onions, chopped (2 cups) 
• 6 cloves garlic, minced 
• 2-4 jalapeño peppers, seeded and finely chopped 
• 1 green bell pepper, diced
• 2 tablespoons chili powder 
• 2 teaspoons ground cumin 
• 1 29-ounce can tomato sauce 
• 1 15-ounce can of crushed tomatoes
• 1 pint of grape tomatoes
• 3 Tbsp tomato paste
• 2 cups beer, water, or low-sodium beef broth
• 1 15-oz can kidney beans, rinsed and drained 
• 1 15-oz can black beans, rinsed and drained 
• 1 15-oz can chili beans, in sauce 
• ¼ cup chopped fresh cilantro 
• 3 ounce semisweet chocolate, chopped 
• Crushed red pepper, if desired 
• Sour cream, shredded cheddar, green onions, cilantro, additional jalapeños and/or corn chips for topping

Directions

1. Brown the beef in a large Dutch oven set over medium heat. Drain off fat if necessary. Add the onions, garlic, jalapeños, and green peppers and continue cooking for about 5 minutes, until starting to soften. Add the chili powder and cumin and cook until fragrant, about 1 minute. 
2. Stir in the tomato sauce, crushed tomatoes, grape tomatoes, tomato paste, and beer/water/broth and increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for 10 minutes. Stir in the beans simmer for 15 to 20 minutes longer. 
3. Remove from heat and stir in salt, cilantro and chocolate. Continue stirring until the chocolate has melted. Taste and adjust seasoning as needed. Serve with desired toppings. 

Source: Modified from Spice is Nice

Bourbon Street Chicken

Originally today I was going to share the most authentic and coveted recipe of all...a Chinese Sponge Cake recipe from my Grandmother.  It is one of the few recipes that actually is written down and well documented.  But, as I discovered when I tried to make it, there aren't enough details to get it right without some experimentation first.  So, allow me to play with it a bit more and then get back to you on sharing that one...

Instead, I'm going to share a really tasty but not-so-authentic stir fry recipe so there's a little something for everybody.  This is a dish that you often find at the mall food court where little Asians try to shove chicken samples on a toothpick in your face.  Oddly enough, I never find myself taking those samples nor ordering this dish but I got a hankering to eat it at home recently.

The sauce is sweet and sticky with a good amount of spice that can be adjusted to your liking.  And despite its name (and my love for drunken foods)...contains no bourbon.  Either way, it's really really good.  Good enough that my husband actually agreed to take leftovers to work the next day for lunch.  He NEVER does that!

I happened to use about half as much chicken and then threw in some leftover broccoli that I needed to use up.  I think steamed broccoli a common side dish for this anyway but I wanted mine to be nice and saucy.

Two Years Ago: Chicken Cacciatore

Three Years Ago:  Crockpot 40 Clove Garlic Chicken

Bourbon Street Chicken

Yields: 4 Servings

Ingredients

• 2 lb boneless chicken breasts, cut into bite-sized pieces
• 1 Tbsp olive oil
• 1 garlic clove, crushed
• 1/4 tsp ginger
• 3/4 tsp crushed red pepper flakes (For added heat, add a squirt of Sriracha!)
• 1/4 c apple juice (I use no sugar added)
• 1/3 cup light brown sugar
• 2 Tbsp ketchup
• 1 Tbsp cider vinegar
• 1/2 c water
• 1/3 c low sodium soy sauce
• 1 Tbsp cornstarch dissolved in a bit of water

Directions

1. Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned.  Remove and set aside on a plate.
2. Add remaining ingredients and heat until well blended and dissolved.  Add the chicken back in then bring to a hard boil.
3. Reduce heat and simmer for 20 minutes uncovered.  Add the cornstarch mixture and continue to cook until thickened.
4. Serve over hot rice.

Source: Big Oven