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

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

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

Meatless Monday: Chickpea, Spinach, and Tomato Curry

Did anyone make a New Years Resolution to eat more vegetables, eat less meat, eat healthier  and/or to save money?  One way to do this is to plan at least one meal each week that is vegetarian.  It's better for your health, the Earth, and your wallet!  And, to help you in your journey to a better healthier you, I'll try to feature as many Meatless Monday posts whenever possible.

I found this recipe through my friend and old college roommate Rebecca.  It looked easy enough and had great reviews.  I added spinach for extra color and nutrition.  Feel free to substitute your favorite on-hand veggies to make this meal your own.  It turned out spicier than I was expecting (maybe my curry powder which is authentic from India) and surprisingly delicious!  I didn't miss the meat at all in this recipe :).

Two Years Ago: Football Snackadium, Buffalo Chicken Casserole, and Chicken Parmesan Meatloaf
Three Years Ago: Ham and Potato Soup

Chickpea, Spinach, and Tomato Curry

Yields: 6 Servings

Ingredients

• 1 Tablespoon olive or vegetable oil 
• 1 medium onion, chopped (1/2 cup) 
• 3 cloves garlic, finely chopped 
• 1 Tablespoon finely chopped ginger
• 1 Tablespoon curry powder 
• 2 cans (15 oz each) chick peas, drained, rinsed 
• 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained 
• 2 cups fresh baby spinach
• 1/2 cup finely chopped fresh cilantro 
• 1 Tablespoon fresh lemon juice 
• 1/2 teaspoon coarse salt (kosher or sea salt) 
• Hot cooked rice
• Plain yogurt, if desired

Directions

1. In a 3-quart saucepan, heat oil over medium heat.  Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring frequently, until the onion is tender.
2. Stir in the chickpeas and tomatoes.  Heat to boiling.  Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.  Remove from heat then stir in the spinach and allow the latent heat to make it wilt.  Stir in the cilantro, lemon juice, and salt.
3. Serve over rice; top each serving with yogurt, if desired.

Source: Barely modified from Betty Crocker

• Per Serving: Calories 270
• (Calories from Fat 50),

• Total Fat 6g
• (Saturated Fat 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 380mg;
• Total Carbohydrate 42g
• (Dietary Fiber 10g,
• Sugars 5g),
• Protein 12g

Spicy Garlic and Ginger Chicken with Green Beans

Happy Friday!

I knew this recipe had potential when I looked at the ingredients.  But, I tweaked it a bit knowing that sesame oil isn't meant for cooking (too unstable) but rather drizzled as a finishing garnish.  And, following the tried and true method for all good Asian stir fries.  I watched my mom do it as I grew up and the general formula for a good stir fry is simple.  You get the vegetable oil nice and hot in the pan, add aromatics (like garlic, ginger, and onions) to start your base flavor if you're using them.  Add the meat.  Add the veggies.  Finish with sauce.  Easy peasy, right?

Perhaps the best loved thing about stirfy is the fact that it's so quick to pull a meal together.  Equally easy is the ability to customize it to your liking or use up whatever lonely leftover ingredients you might have.  You can mix and match your meats (like I substituted chicken for the shrimp in this recipe) and veggies.  The real deciding factor in determining a good and bad stir fry meal is the sauce.  And this sauce is a flavorful winner! One of the best I've ever had.

One Year Ago: Caramelized Onion Mashed Potatoes
Three Years Ago: Chicken Parmesan

PS: Have you shared and commented on last week's Mac and Cheese Monday #1 post?  Only 2 entries to date so the chance to win is great!  Also, sharing entry #2 on Monday so check back to see what I made and to enter again!

Spicy Garlic and Ginger Chicken with Green Beans

Ingredients

• 3 Tbsp reduced sodium soy sauce
• 1 Tbsp rice wine vinegar
• 2 tsp sugar
• 3 cloves garlic, minced
• 2 Tbsp fresh grated ginger
• 1.5 Tbsp vegetable oil, divided
• 2 tsp chili sauce (recommend Sriracha!)
• 2 tsp cornstarch, dissolved in 4 tsp cold water
• 1 lb chicken breast, cut into 1/2 inch pieces
• 3-4 cups green beans, steamed
• Sesame oil
• Sesame seeds

Directions

1. Combine the soy sauce, vinegar  sugar, garlic, ginger, 1/2 tablespoon of vegetable oil, and chili sauce in a bowl.  Whisk to combine and then set aside.
2. In a large non-stick skillet, add remaining 1 tablespoon of vegetable oil and heat until shimmering.  Add the chicken and cook until white and nearly cooked through, about 5 minutes.  Add the steamed green beans to the skillet.  Pour in sauce mixture and allow to simmer for 2 minutes.  Add the cornstarch slurry.  Return to a simmer and cool until thickened (it should coat a spoon).
3. Drizzle with sesame oil and sprinkle with sesame seeds.  Serve over rice.

Source: Modified from Stephanie Cooks

Buca di Beppo's Spicy Chicken Rigatoni

Did you know that October was National Pasta Month?  Me neither and so here I am sneaking in this pasta dish just in the nick of time!

Pasta would have to be one of my favorite foods EVER.  I mean, what's not to love about this versatile dish?    It can be dressed up Italian or Asian or even with a Mexican flair.  You can make it in your oven like this Pierogi and Kielbasa Bake  or on your stovetop like this Stovetop Mac and Cheese.  I could eat pasta EVERY SINGLE DAY and not get bored.  When I was growing up I told my mom I preferred pasta to rice and she basically made me feel like the worst Asian person ever.  It's blasphemy to dislike rice!

I enjoy finding copy-cat recipes of restaurant favorites and this one comes from the family-style Italian chain, Buca di Beppo.  I had this dish at a recent work lunch and found it a nice remake of a previous dish that I got there, the Penne Rosa (pink sauce).  This new-to-me version, Spicy Chicken Rigatoni, was much improved by the addition of many flecks of crushed red pepper!  If you can't handle spicy foods, this probably isn't the dish for you...unless perhaps if you decrease the crushed red pepper in the dish but then it'd just be Chicken Rigatoni!  However, if you like spice and you like garlic, you'll love this dish.

It's so easy to make at home (Hello jarred sauces! And, if you're feeling extra lazy, hello pre-cooked chicken strips or rotisserie chicken, too!) and tastes just like the real thing so impress your date and save some money, too!

One Year Ago: Caramel Apple Cheesecake Bars, Apple Cinnamon Truffles, and Mini Triple Treat Cupcakes (A simple Halloween treat!)
Three Years Ago: Pumpkin Whoopie Pies

Buca di Beppo's Spicy Chicken Rigatoni

Ingredients

• 1 lb rigatoni pasta, cooked
• 2 chicken breasts, cooked and sliced
• 1 tsp olive oil
• 2 tsp butter
• 1 Tbsp garlic, minced
• 1/2 Tbsp crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 3/4 cup marinara sauce
• 1/2 cup Alfredo sauce
• 1/2 cup frozen peas

To garnish: 1/2 tsp crushed red pepper

Directions

1. In a large skillet over medium-high heat, heat olive oil and butter.  Add garlic and crushed red pepper cooking until fragrant, about a minute.
2. Add marinara and Alfredo sauces and peas. Then season with salt and pepper.  Heat until warmed.
3. Stir in the cooked pasta and chicken breast slices.  If desired, garnish with additional crushed red pepper.

Source: Slightly modified from Bucca di Beppo at Home

Recipe Swap: Oven Baked Sriracha Chicken

I'm back at the biweekly recipe swap thing!  I couldn't be happier to re-join for the very popular Blogger's Choice theme.  I was excited to receive the blog So Tasty, So Yummy for this swap.  A lot of the recipes she blogs are things that usually end up on my Google Reader, anyway so this was a win.

I chose this particular recipe because it includes some of my favorite condiments - Hoisin sauce (the equivalent of barbecue sauce in the Asian world and famously used to accompany Peking Duck) and Sriracha (the ever popular Thai hot sauce with a rooster on the bottle).  If you don't have these sauces, don't fret.  They're easily found in the Asian section of your grocery store since they're staples of every good Asian kitchen :).

Overall I was pleased with the flavor that this gave to the chicken and the nice carmelized look that the skin had coming out of the oven.  But, even after I chose to add an overnight marination step, I desired a more intense flavor to the meat itself.  Don't get grossed out but I actually sucked on the chicken skin to savor the flavors more deeply lol.  In the future, I would probably just do boneless, skinless chicken breast (or better yet, kebabs on the grill!) to better suit my husband's and my tastes.  Maybe even serve some extra sauce on the side for dipping.  Yum!

Checkout the roundup at A Taste of Home Cooking to see what everyone else cooked up this week!

Oven Baked Sriracha Chicken

Ingredients

• 1 bunch green onions, thinly sliced greens and minced whites
• ¼ cup Hoisin sauce
• 1 tablespoon fresh ginger, minced 
• 2-3 garlic cloves, minced 
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 tsp sesame oil
• 1 tablespoon Sriracha sauce 
• 4 chicken thighs
• 1 tablespoon toasted sesame seeds

Directions

1. Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside. 
2. In a large bowl, whisk together the minced whites of the green onions, Hoisin sauce, ginger, garlic, lime juice, oils, and the Sriracha. Toss each thigh in the sauce, coating thoroughly.  If desired, marinate in the mixture overnight.  Before baking, spoon the remaining sauce underneath the chicken skin.
3. Bake for 40 to 45 minutes, turning halfway through baking. Serve topped with green onions and sesame seeds.

Source: Slightly modified from So Tasty, So Yummy

Tex-Mex Meatloaf with Chipotle-Tomato Glaze

Hi friends.  Did you have a wonderful Thanksgiving filled with food, friends, and family?  I know I certainly did...as evidenced by my lack of posting last week.  I had myself THREE Thanksgiving meals (yikes!) and surprisingly (and proudly) found myself still having an ab line and the scale was still within normal fluctuation the follow day.  I guess that Jazzercise session pre-Thanksgiving helped lessen the blow ;).  Plus, I was having far too much fun holding my adorable cousin's baby, Michaela, and watching her first crawl, too!  What did you do for Thanksgiving?  What did you eat and who did you spend it with?

Today's recipe that I'm sharing is a twist on an American classic.  It is a little tangy and a lotta spicy.  Definitely a fun change.

Tex-Mex Meatloaf with Chipotle-Tomato Glaze

Yields: 6-8 Servings

Ingredients

For the glaze

• 1 c. crushed canned fire-roasted tomatoes  
• 1/2 to 2 canned chipotle in adobo
• 2 TBSP lime juice
• 1/2 tsp. ground allspice
• 2 cloves garlic
• Salt, to taste

For the meatloaf

• 1/2 TBSP vegetable oil
• 1/4 medium yellow onion, finely chopped
• 2 cloves garlic, finely minced
• 1 1/2 lbs. lean ground beef
• 1/2 lb. chorizo, removed from casings
• 1/4 c. chopped cilantro
• 2 large eggs
• 1 c. finely ground tortilla chips, crackers, or combination of the two (I highly recommend using chips)
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce
• 1 tsp. black pepper
• 1 tsp. Kosher salt

Directions:

1. Preheat oven to 350 degrees F.  Either line a large baking sheet with greased foil or grease a loaf pan.
2. To make the glaze, combine all ingredients except salt in a blender or food processor and puree.  Add salt to taste.
3. To make the meat loaf, heat oil in a medium skillet over medium-low heat.  Add the onion and cook, uncovered, 5 minutes, stirring occasionally.  Add garlic and salt and cook 30 seconds more.  Slide the onion mixture into a large bowl.  Add the all remaining ingredients to the bowl and mix thoroughly by hand. Form the meat mixture into a loaf and move to the baking sheet.  Alternately, gently press into a loaf pan.  Spread half the glaze on top of the meatloaf.  Place in the oven and bake 50 minutes.
4. Remove from the oven and spread the remaining glaze on top.  Place back in the oven10 minutes more.  When done, remove meatloaf from the oven and let sit 15 minutes.  Slice with a serrated knife and serve. 

Source: Lisa Fain, The Homesick Texan Cookbook as seen on Apple A Day

Coconut Potato Curry with Basil and Pecans

This was a quick vegetarian curry that was perfect for a cold night.  I considered making it in the crockpot while I went to work during the day but it comes together so quickly that you don't even need it.  My only wish is that I had made rice to go with this dish to sop up all the delicious juices!

Two Years Ago: Grandma B's Brownies - This recipe comes from Chris' grandmother and she made THE BEST brownies.  Yep, we're letting you in on the secret recipe ;).


Coconut Potato Curry with Basil and Pecans

Yields: 4 Servings (1.5 cups each)


Ingredients

• 500 g new potatoes, steamed for 10 minutes
• 1/3 cup pecans (or nut of your choice), chopped
• 1 cup green beans (or peas, or mixed vegetables), fresh or frozen
• 1 red bell pepper, seeded and sliced
• 1 cups cherry tomatoes
• 2 Tbsp tomato paste
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp coriander
• 1/2 tsp garam masala
• 1 can light coconut milk
• 1 Tbsp olive oil
• Handful of basil, chopped
• Salt and pepper, to taste

Directions

1. In a large pan, heat the oil and cumin.  When they begin to sizzle, add the pecans and gently roast.  Add the steamed potatoes and toss to coat.  Add 1/2 cup water with the tomato paste and incorporate.  Add the cherry tomatoes and simmer for 5-8 minutes.
2. Add all of the spices.  Stir well to coat the potatoes.  Mash any tomatoes that are cooked through.  Simmer for 3-5 minutes.
3. Add the coconut milk and red bell pepper and green beans (or other veggies).  Simmer until the sauce begins to thicken.  Add salt and pepper to taste.  Add chopped basil to garnish.  Serve as is or over rice (or caulirice)  if desired.

Source: Very slightly modified from Prevention RD

Foil-Baked Fish with Black Beans and Corn

This past Friday night I was in a pinch for a quick meal and so I went scavenging my freezer to see what I could find.  This is when I came across these fish foil packets and my mouth immediately began watering.

The first time I made these they were SO GOOD.  And, since the recipe made 4 packets, I figured I'd freeze the other 2 for later.  Trust me, you want all of those packets of goodness since it freezes well and tastes great.  The texture didn't get all weird and the flavor was not at all subdued by the freezing process.  When I put the fish in my mouth the second time, it was just as wonderful as I remembered.

Spicy and zesty from the orange-chipotle compound butter, this fish is just bursting with flavor and is very moist.  The fact that it's contained in a foil packet makes clean-up a breeze.  It just may be one of my favorite fish preparations.  If you can't handle heat, I'd use fewer chipotle peppers.  Chris and I love spicy foods and even this was bordering too hot for us!

Don't forget to freeze some extra packets to grow your freezer stock!

One Year Ago: Pineapple Teriyaki Chicken
Two Years Ago: Slow Cooker Pulled Pork (or make it with chicken) - This is a staple for dinners and potlucks alike for me.  It's gobbled up in full every time.  I even made it on our recent vacation to Orlando.  Yes, I brought my crockpot with me on vacation.  Don't judge.

Foil-Baked Fish with Black Beans and Corn

Ingredients

• 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
• salt and pepper
• 4 Tbs unsalted butter, softened
• 2 tsp minced chipotle chiles in adobo sauce
• 1 tsp grated orange zest
• 2 Tbs freshly squeezed orange juice
• 2 cloves garlic, minced
• 1 (16-oz) can black beans, rinsed and drained
• 2 cups corn kernels
• 1/2 red onion, minced
• 2 scallions, minced
• 1/4 cup chopped fresh cilantro

Directions

1. Adjust the oven rack to the lower-middle position and heat to 450 degrees.
2. Pat the fish dry with paper towels and season with salt and pepper.  Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined.  Spread butter mixture over the fish.
3. Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
4. Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.
5. Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes*.  Carefully open the packets and sprinkle with remaining cilantro.  Serve.

Make ahead notes: If you are freezing the packets, follow all the steps through #4.  When you're ready to eat them, either thaw in the fridge overnight then cook as directed above or take the packets straight from the freezer and cook about 45 minutes or until fish is opaque and flakes with a fork.  

Source: America's Test Kitchen, The Best Simple Recipes as seen on Pink Parsley

Ultimate Sriracha Burger

I'm still on my spicy kick...I've said it once before and I'll say it again, Sriracha hot sauce is the shizz!  It's like the Frank's Red Hot of the Asian world...but...a million times more delicious.  Spicy, tangy, and sweet....it's perfect on pretty much everything.

I can't say I'm surprised that a burger features this delicious sauce.  It made it onto my list of dinner real fast and as suspected, it was...well, the shizz!  Go make it immediately...especially considering I *know * you don't want to turn on the oven in this record breaking mid-summer heat.  But heat in your mouth is a different story...that's an any-time delight!

Fair warning, it's not for the faint of heart....and it's so delicious I neglected to take a picture.

One Year Ago: Homemade Refrigerator Pickles

Ultimate Sriracha Burger
Printer-Friendly Version

Yields: 4 burgers plus extra sauce...would be great on fries!

Ingredients

• 1 1/2 lbs. ground grass-fed chuck
• 2 TBS. soy sauce
• 5 TBS. Sriracha, divided
• 2 tsp. freshly ground black pepper
• 4 slices thick cut bacon
• 1 large sweet onion
• 3/4 cup blue cheese dressing
• 4 brioche buns
• 4 thick slices Swiss cheese
• 1 tomato, sliced
• several handfuls of arugula (omitted...didn't have any on hand)

Directions

1. In a large mixing bowl, combine the ground beef, soy sauce, 2 1/2 TBS. of the Sriracha, and the pepper. Be careful not to overmix. Form the mixture into 4 patties, and set aside, covered, in the refrigerator.
2. Preheat grill to medium high heat. In a medium frying pan over medium-low heat, cook the bacon. While the bacon is cooking, peel and quarter the onions. Cut each section into 1/4-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes.
3. Grill the burgers, turning once, 4 to 4 1/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare.
4. While the burgers are cooking, combine the blue cheese dressing with the remaining 2 1/2 TBS. Sriracha in a small bowl. Lightly toast the buns on the grill during the last minute of cooking time.
5. Assemble the ultimate burger! Spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, slice of swiss cheese, bacon, caramelized onions, slice of tomato, and a small handful of arugula between each hamburger bun. Open jaw W.I.D.E. and devour!

Source: The Sriracha Cookbook as modified by and seen on Oiishi Food

Jerk Chicken with Mango Cilantro Relish

Just because it's hot outside doesn't mean that's any reason to turn off the heat happening inside of your mouth :).  I mean me personally?  I eat spicy food (and drink HOT soup) year round!  But no worries, the cool of the mango cilantro relish helps quench the fire.  I love all the complex, spice flavors that makes jerk chicken.  This recipe takes me back to the Caribbean and grilling is a summer necessity.

If you are in a pinch, you can make this meal in advance so that it's ready to be thrown on the grill or into the oven at moment's notice.  The relish would be great on other meats such as regular grilled chicken or an accompaniment to fish, used as taco toppings or even as tortilla dip!

One Year Ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake - if you make this you're in for a treat because it's one of my favorite coffee cakes ever!
Two Years Ago: Grands! Taco Melts (AKA Homemade Hot Pockets) - change up the fillings for variety!


Jerk Chicken with Mango Cilantro Relish
Printer-Friendly Version
 

Ingreidents

For the Chicken

• 1/2 cup vegetable oil
• 1 onion, coarsely chopped
• 2 scallion, coarsely chopped
• 1 large jalapeno pepper, stem and seeds removed
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, coarsely chopped
• 1 tablespoon finely chopped fresh thyme (used 1 tsp dried thyme)
• 2 tablespoons red wine vinegar
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lime juice
• 4 chicken thighs, skin on, bone in
• 4 drumsticks, skin on

For the Mango Cilantro Relish

• 2 mangoes, peeled and diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 3 tablespoons lime juice
• 3 tablespoons fresh orange juice
• Salt and freshly ground pepper

Directions

1. To make the Chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
   
   * To make ahead/freezer meal - Prepare the chicken as directed above and place in a gallon sized freezer bag to marinate. Seal and freeze chicken. When ready to prepare the chicken, defrost completely and following the cooking directions for either the grill or oven. 
   
2. To grill - preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. 
   To bake - preheat oven to 350 degrees. Place chicken on baking sheet lined with foil and bake in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 160 degrees.
   
3. To make the Relish: Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. This relish can be made ahead.

Source: Bobby Flay as adapted by and seen on Joelen's Culinary Adventures and Macaroni and Cheesecake

Spicy Lime and Honey Wings

Here we are on Day 3 of Cinco Recipes for Cinco de Mayo!  If you've missed Days 1 or 2, no worries, I'll be posting a recap recipe roundup on Thursday which is the day of celebration :).

I'm not sure that chicken wings are exactly Mexican but it does have some Mexican-inspired flavors.  Besides, with the culinary melting pot that is America, everything's a bit fusion nowadays anyway.  The adobo sauce gives it great heat (omit it if you can't handle it) while the lime provides a good sour note (can you say Margaritas?!).  Finally, the honey balances the tartness but watch it on the grill because it will burn more easily.  Oh and don't do like my husband did and throw away the marinade before serving...otherwise you'll have to be flexible and glaze yours with bottled BBQ sauce in a hurry like I did.  Or end up with dry, unappetizing looking wings.  Oops.  Live and learn.

This was the first time that I ever dissected chicken wings.  It wasn't as bad as I thought it would be so that was a pleasant surprise.  Just cut where the joints are and with a good sharp knife, it cuts almost like butter.  I made these as part of my Dinner Club's Tapas themed dinner club.  To be honest, that particular dinner club is the only reason that I have enough recipes to have "planned ahead" and share with you!  Pfft like I'm ever that organized and ahead of the game haha :).  Thank you Emily for taking a picture of my wings since I clearly forgot to take one of my own in my panic to find a quick makeshift glaze.

One Year Ago: Summer Corn and Vegetable Soup
Two Years Ago: Szechwan Chicken...I can't get enough of spicy foods!

Spicy Lime and Honey Wings
Printer-Friendly Version

Ingredients

For the chicken

• 3 pounds chicken wings/chicken drummettes
• Kosher salt and freshly ground pepper
• 3 cloves minced garlic
• 2 tablespoons olive oil

For the sauce

• 1 teaspoon grated lime zest (preferably organic)
• 1 cup fresh lime juice
• 1/4 cup honey
• 1 teaspoon ground cumin
• 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce - optional)
• Kosher salt and freshly ground pepper
• Chopped fresh cilantro, for garnish (optional)

Directions

1. To prepare the wings in the oven: Preheat the oven to 350 degrees F. Toss the wings in a bowl with salt, pepper, minced garlic and olive oil. Arrange on a baking sheet in a single layer. Cook until just cooked through, about 30 minutes. 
2. Make the sauce: Combine the lime zest and juice, honey, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.
3. To prepare the wings on the grill: Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle or brush the wings with the sauce and top with cilantro, if desired.  Note: If you don't have a grill, you can use a grill pan indoors, bake them in the oven or saute in a little butter in a skillet until warmed through. 

Source: Joelen's Culinary Adventures as adapted from Guy Fieri

Firecracker Shrimp

Quick.  Run!  Make this for your graduation party, your Fourth of July party, your random summer grill-out parties, and (*sniff*) your end of summer Labor Day party, too.  But wait, why am I talking about the END of Summer when today it has officially just begun?!  They're sure to be the hit of the party.  This recipe is SO AWESOME that even though I am backlogged on posting recipes from May (finally got through April with that last Orange Berry Muffin recipe!) I just had to share this one with you.

Watch out, they're fiery little guys.  A mini explosion of fire inside of your mouth!  The beauty of this recipe is it is ridiculously easy to make.  Very few ingredients involved and fast cooking.  Watch the shrimp carefully so that they're not overdone.  You want them pink, opaque, and slightly charred but a couple of minutes on the grill is all it takes.  Good thing, too, because you'll be downing these shrimps like snacks.  Oh, and don't forget the water to quench your thirst!

Oh, and another thing.  Use the Sriracha hot sauce.  It really is THE BEST hot sauce in the world.  It's commonly used in Asian cooking and so you can usually find it in the Asian section of your local grocery store.  It's a clear bottle with red chili sauce inside and a green cap.  The easiest identifier is the rooster depicted on the front.  If you don't already have some, go buy some!  You won't regret it and it's totally versatile.  I put that s*** on everything!  Oh wait...that's supposed to be Frank's Red Hot.  But really, this is better...and I do put it on pretty much everything (lo mein, pizza, chili, etc.!).  It's sweet AND spicy.  Winning combination!

I served this one as a side dish for our Father's Day meal.  Kudos to Chris for grilling this one up all nice and yummy!  All I did was marinate them :).  Lots more delicious recipes on that one to come.  I was excited that there wasn't a single bad dish in that meal.  But this one, this is a keeper for sure.  Enjoy!

One Year Ago: Chicken Gyros with Tzatziki Sauce and Pasta Salad

Firecracker Shrimp

Printer-Friendly Version

Ingredients

• 1 pound large (16 to 20 count) shrimp, peeled and deveined.
• 2 tablespoons hot chili sauce (Sriracha is the best!)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 2 teaspoons sugar
• 4 to 5 cloves garlic, pressed

Directions

1. Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours.
2. Skewer shrimp and grill until opaque and with black bits (couple minutes ought to do it!).
3. Serve hot with lots of cold drinks handy!

Source: The Pioneer Woman

Slow Cooker Carnitas

Pssst...did you miss me?  Probably not as my readership isn't all that high.  I apologize for not blogging in nearly 2 weeks...I'm such a bad blogger! :( *goes and runs to hide in the corner*.  Don't worry, I'm still alive, and I'm still cooking.  And, I'm apparently behind by blogging recipes from MARCH when it's nearly the end of April.  My bad. 

I'll admit, I've been a slacker on not just blogging but also with Jazzercising lately.  I used to try to blog about every 2-3 days but now I'm lucky to do once a week.  I'm down to an average of 2 days per week Jazzing instead of my 3-4 that I was doing previously.  I think prepping for and then going to DC for Easter weekend just threw off my rhythm.  And then there's the whole getting ready for big Euro vacation and the nail biting with the Icelandic volcano whose name nobody can actually say.  I hope that once vacation time is over I can ease back into my routine of not just cooking but also blogging about it in a timely manner and exercising more to make sure I don't pack on any extra pounds (especially after eating such delicious foods abroad!).

OK.  Now back to the reason you're probably here - this slow cooker carnitas recipe.  I remember when I cooked this meal (apparently on March 18th based on the photo timestamp) I was so impressed by how flavorful it was to cook.  And better yet, it was way easy...like a good crockpot recipe should be!  The slow cooked meat shredded easily and practically melted in your mouth.  If you don't eat pork, no worries, I would not hesitate to use this same recipe on a different type of meat like chicken or beef because it was a serious fiesta of flavors in your mouth!  In fact, I used beef this time because I had a 2 pound chunk already in the freezer that needed using up.  The cumin gave the meat a nice smokey flavor and the citrus juice gave it some zip and brightness.  Delicious and will definitely make again because I LOVE Mexican food :).

Slow Cooker Carnitas
Printer-Friendly Version

Yields: 6 Servings

Ingredients

• 2 pounds pork shoulder (or equivalent of your choice of meat)
• 1/2 cup freshly squeezed orange juice (about 1 large orange)
• 1/4 cup freshly squeezed lime juice (about 1 large lime)
• 7 cloves garlic (whole intact)
• 1/2 tablespoon kosher salt
• 1 tablespoon cumin
• 1/2 cup beef broth
• corn or flour tortillas
• toppings: sour cream, salsa, cheese, onions, bell peppers, sliced avocado, etc (optional)

Directions

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then put into a 6 quart slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. Shred meat fully and serve on warmed tortillas with desired toppings.

Source: A Year of Slow Cooking

The Easiest White Bean Chicken Chili

It's getting a bit warm out for chili (it got up to the mid-upper 60s today!) but I assure you that when I made this a couple of weeks ago, it was a bit chilly out still so this meal was entirely appropriate.  The title isn't lying.  It is by far the easiest chicken chili I've ever made.  Easiest soup at all, for that matter.

The flavor was great but here's the the thing.  My cheese cubes didn't melt and disperse into the soup.  They stayed as softened/melted brown colored cubes of cheese which just weirded me out.  Maybe it was the type of cheese I used?  I don't know.  It was Kraft Pepper Jack Cheese in a block and I sliced it into cubes like the directions said I should.  Next time if I make this again, I'd probably shred the cheese instead in hopes that it just might go INTO the chili instead of staying separate.

The Easiest White Bean Chicken Chili
Printer-Friendly Version

Ingredients

• 3 cans white beans, drained and rinsed
• 1 can diced tomatoes with chilis
• 1 can corn
• 1 tsp. cumin powder (optional for more flavor)
• 1 tsp chili powder (optional for more flavor)
• 3 boneless, skinless chicken breasts, trimmed of fat
• 8 ounces Pepper jack cheese, cut into 2-inch cubes (I'd shred them next time instead)
• 2 cups salsa
• Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, fresh cilantro, diced fresh tomatoes, crushed tortilla chips, extra salsa, tabasco/cholula hot sauce, etc.

Instructions

1. Combine the beans, tomatoes, corn, cheese, spices (if desired), and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
2. Shred chicken breasts with a fork then stir to combine.  Serve with desired garnishes.

Source: Modified from Pink Parsley

Chicken Palava (African Peanut Stew)

Are you ready to travel to Africa?  I decided to give this recipe a try because it seemed a bit different.  Surprisingly when you look at the ingredients list its not so exotic...to the point where I'm not really sure what makes this African.  Either way, it was a pretty easy week night meal and a refreshing change of pace.  I added more peanut butter and hot sauce to the original recipe because I thought the flavor needed a little boost for personal preference.  I brought leftovers to work and the aroma was enough such that my administrator, who sits across from my cube wall, popped her head up and asked me what it was because she said it smelled delicious.

Look closely at the picture below.  You think I served this over rice, I bet.  Well, I'll let you in on a little secret.  That "rice" is really shredded steamed cauliflower!  "Caulirice" as its sometimes called, is a great substitute because it not only helps to cut down on your carb intake, but it also gets in some extra servings of veggies!  Genius!  All you do is to shred your raw cauliflower using a cheese grater or food processor and then steam it (I used the microwave and some veggie steaming bags).  We used half a head for the 2 of us so I guess if you grated the whole head you could serve 4 entree sized portions.  I have to say that I was skeptical (I mean, I LOVE carbs!) but it really was pretty darn good.  You can use it as you would use rice except for when you need it to really absorb.  But as a base for this dish or other Asian dishes (I've even seen it used in fried rice!), it works like a charm.

Give this stew and caulirice a shot today!

Chicken Palava (African Peanut Stew)
Printer-Friendly Version

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 large onion, sliced
• 1 large red bell pepper, sliced
• 2 large garlic cloves, minced
• 2 large tomatoes, coarsely diced
• 1/2 pound fresh spinach, washed and dried
• 4 tbsp peanut oil (used vegetable oil because that's all I had)
• 1 tsp sesame oil
• 1/4 tsp chili powder
• 1/2 tsp ground ginger (omitted)
• 2 tsp brown sugar
• 1/2 tsp dried thyme
• 6 tbsp peanut butter
• 2 cups chicken broth
• Hot sauce, to taste
• Extra brown sugar, salt, and pepper, to taste

Directions

1. Cut chicken breast into 1" cubes.  In a gallon sized ziplock bag or bowl, combine chicken, peanut oil, sesame oil, chili powder, ginger, garlic, brown sugar, thyme, and some salt and pepper.  Put in refrigerator and marinate at least 15 minutes.
2. Heat a large saute pan over medium-high heat.  After chicken has marinated, add chicken to hot pan and cook until the outside turns white and loses its rawness.  Add onion and red bell pepper, sauteeing for 5 more minutes.  Stir in peanut butter, chicken broth, and tomatoes.  Bring the mixture to a boil.
3. Reduce heat and simmer over low heat for 20-25 minutes with the lid off.  Stir occasionally.  Adjust seasoning with additional brown sugar, salt, pepper, and hot sauce to taste.
4. Add spinach and when it has wilted, turn off the heat.  Serve over rice (or caulirice).

Source: Slightly modified from Kayotic Kitchen

Crockpot Chicken Makhani (Indian Butter Chicken)

I was excited to try the Pioneer Woman recipe for Chicken Makhani (Indian Butter Chicken) because Jes trialed it and said it was awesome and was also interested in the A Year of Slow Cooking's version which has been bookmarked on my Google Reader for who knows how long.  So, I took the ingredients from Pioneer Woman and the method from Slow Cooking's to make this recipe.

Because I only had 2 chicken breasts on hand, I halved the recipe but what you'll find below is the original recipe.  But since my crockpot is HUGEEE (yeah, got it from Costco and everything at that store, including appliances, comes in bulk sizes!) I decided to use the method of nesting a stoneware dish inside of my crockpot to create a smaller vessel and avoid burning/drying out of my food.  Did you know you could do that??  Yeah, nifty little trick.  Take a heat safe dish like Corningware or Pyrex and just stick it right inside of your crockpot.  Cool.

The end result?  A really easy version of Chicken Makhani.  But, flavor wise it was too weak and I much prefer the Chicken Tikka Masala that I previously made and blogged about (in fact, had some for dinner recently that I froze and reheated...still awesome!).  Yes, they're technically different dishes but the modifications I made to the original Tikka Masala recipe made it closer to a Makhani and in restaurants that don't have one of the other they tell you to get the other anyway as a subsitutute.  Texture wise, I should have known that crockpotting would result in a shredded chicken and I'd MUCH rather have real chicken cubes rather than shredded chicken.  If anything, this reminds me of what I'd imagine an Indian version of pulled pork/chicken might look like lol!

Anyway, I'm sharing this with you because my goal is to share all things yummy and not-so-yummy that comes ouf ot my kitchen.  Thankfully, things I consider successes far out number what I'd consider failures.  I wouldn't personally make this one again as I know that I can do better but if you don't mind crockpot chicken texture and are looking for something a bit different, I suppose it's worth giving a shot.

Crockpot Chicken Makhani (Indian Butter Chicken)
Printer-Friendly Version

Yields: 4 servings

Ingredients

• 4 pieces Boneless, Skinless Chicken Breasts
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Directions

1. In a bowl or gallon sized ziplock bag, combine first 9 ingredients (through lime juice).  Let marinade in refrigerator overnight.
2. Put chicken in crockpot, and add onion then butter and tomato sauce and diced tomatoes. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
3. 15 minutes before serving, add whipping cream.  Serve over basmati rice and garnish with fresh cilantro, if desired.

Source: Ingredients from Pioneer Woman and cooking method from A Year of Slowcooking