Saturday February 2nd, 2013 - Shrimp and Artichoke Pasta

Recipe: http://www.simplyrecipes.com/recipes/shrimp_and_artichoke_pasta/


I made this for myself as a quick dinner and I liked it.  It was a nice change.

Saturday, January 5th, 2013 - Ginger Pork Lettuce Wraps

Recipe: From The New Slow Cooker, pg. 69

Changes: Did not use sherry, so doubled the soy sauce.  I also doubles the beef broth to make sure there was enough liquid.  I didn't understand the instructions for the ginger so I got fresh chopped ginger instead.  I used cilantro.

I cooked it for 3 hours at the end and it was done enough.  It did not need 4 hours.

We made the lettuce cups with rice and the meat mixture with soy sauce drizzling on top.  It was good.  I might not do the star anise next time and maybe more ginger to see how that tastes.

Tuesday, December 11th, 2012 - Buttermilk Roast Chicken

Recipe:  http://smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Changes:  I just used drumsticks like the cook did.  I think I didn't put in all of the paprika, but I remember thinking that I should have.

I left it in the fridge for 48 hours and that was fine.  I roasted them for 30 minutes, but they still were not done in the middle because I put them straight from the fridge into the oven.

This was good and easy so I want to keep making it.

Saturday, November 3rd, 2012 - Pork Barbacoa

I made Pork Barbacoa, Lime Cilantro Rice, and Creamy Tomatillo Dressing.

Pork or Chicken Barbacoa—a sweet pork like in Café Rio salads and burritos

2-3 pounds pork loin roast or 5-6 chicken breast halves

½ cup dark brown sugar

½ cup. Worcestershire sauce

½ tsp. oregano

½ tsp. ginger powder

1 tsp salt

1 tsp. dry chili powder

1 tsp. garlic powder

2 Tbs. dried minced onion

1/8 tsp. chipotle chili pepper (optional)

½ -1 cup water

----

15 oz. can red enchilada sauce

½ cup dark brown sugar

Cook the above (except the last two ingredients) in crockpot 4 hours, high. Drain (toss juice in pot) and Shred the meat.

Warm on stove with the enchilada sauce and the additional brown sugar.

Serve either as a salad, see following recipes, or as burritos.

Lime Cilantro Rice

1 cup white rice

2 cups chicken broth

2 tbs. lime juice

¼-1/2 cup fresh chopped cilantro

½ cup green enchilada sauce

½ Tbs. garlic powder

1 Tbs. minced dry onion

Pinch of salt

Cook rice according to directions using broth instead of water and cooking with 1 Tbs. of the lime juice, ½ tbs. garlic, 1 Tbs. dry onion and salt.  When cooked, add the cilantro,  the rest of the lime juice, and the enchilada sauce.

Creamy Tomatillo Dressing

In a blender:

3-8 tomatillos, depending on size, peeled,  cut into quarters 9about 1 ½ cups)

Juice of half a lime

½ cup buttermilk

½ cup mayonnaise

½ cup sour cream

1 pkg. ranch buttermilk dressing mix

1 cup fresh cilantro

5 green onions, using bottom 5 inches

2 cloves garlic, crushed

4 tsp. sugar

1 jalapeno (Anaheim for less hot)

½ tsp. salt

Blend until smooth.  Refrigerate at least 1 hour.

We made soft tacos from this with the meat, rice, monterey jack shredded cheese, dressing, and pinto beans.

Changes: I forgot to by the red enchilada sauce, but I actually liked it without it and won't add it in again.  The full amount of dressing is way too much.  I am only going to make half in the future, though I don't know what I will do with the extra ingredients.

I also skipped the extra spices in the rice and I liked it better that way.

Sunday, October 21st, 2012 - Pulled Pork

Recipe:

2 lbs. pork shoulder
12 oz. coke and room temperature
favorite barbecue sauce
favorite spices and herbs

Place pork in a slow cooker and turned on to low.  Rub pulled pork with kosher salt, pepper, and ground mustard, then rub with some barbecue sauce.  Pour in two-thirds coke and one-third water until it's halfway up the meat.  Cook for 6 hours on low.  Pull it apart and then add more barbecue sauce before serving.

Sunday, October 14th - Chicken with Mushrooms and Artichokes

Recipe: http://thepioneerwoman.com/cooking/2010/04/chicken-with-mushrooms-and-artichokes/

Ingredients

• 8 whole Chicken Legs Or Thighs
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil
• 16 ounces, weight White Mushrooms, Sliced
• 5 whole Garlic Cloves, Minced
• 1/2 cup White Wine, Or More To Taste
• 2 cups Chicken Broth (More As Needed)
• 1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
• 1 cup Heavy Cream
• Freshly Chopped Chives To Taste
• Freshly Grated Parmesan
• 16 ounces, weight Pasta - Cooked And Drained

Preparation Instructions

Salt and pepper chicken pieces.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth---you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn't completely evaporate. (Add more as needed).

Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.

Pour over cooked pasta. Top with more chives and Parmesan. Yum!

Changes: I only did half this recipe and that was already enough for two nights of food.  I used boneless skinless chicken thighs and that was fine.  I also added dried basil at the end instead of chives and I liked that better.

I liked the taste of the canned artichokes, so this is a keeper.

Monday, June 11th, 2012 - Chicken Couscous Salad with Feta

Recipe: From Amy Charles

Notes:

Only cook 1 cup of couscous, use all of the red bell pepper, and green onions, double the amount of olive oil and red wine vinegar for more taste (so do normal amount listed in ingredients, since you cut the recipe in half)