Popovers!

I decided to try something new tonight - Popovers! I've heard of them before but I'd never eaten them, much less baked them before.  This particular recipe came courtesy of Martha Stewart - check out her page here: http://www.marthastewart.com/333104/popovers - I actually saw it first on Martha Bakes on PBS but looked it up to try for myself. 

Here's what you need:

1 1/2 cups all-purpose flour
1 1/2 cups milk
1 1/2 scant teaspoon salt
3 large egs

Unsalted butter, room temperature

Step 1 -
     Preheat oven to 425 degrees. Generously butter a 6-cup popover pan tin; Set aside.

Step 2 -
    In a medium bow, stir together flour, milk and salt.

 

Add eggs, one at a time, and stir to combine (some small lumps may remain): do not overmix.

 



Step 3 -
    Using a 1/2 cup measure, gently pour batter into the center of each prepared popover cup.

 

 

Transfer to oven and bake for 20 minutes. Reduce heat to 350 degrees and continue baking until puffed and golden, about 20 minutes more.  Immediately invert pan to remove popovers and serve.

 

 

 

This recipe was really easy and I think they turned out pretty well.. having never had them before I think they were good. Texturally, they reminded me of French toast; slightly dense and eggy.  I tried them with Laughing Cow French Onion spread and some homemade strawberry jam and I liked them both ways.  Woohoo!

 

 



Plum Amazin'!

The holidays are officially here! I've begun trying to treats and have met with a few challenges along the way (cherry pistachio nougat - don't even ask) but this recipe was so easy and very delightful! I hadn't made any apple butter before but wanted a spread for the Cranberry Orange Scones (next post LOL) that I had planned to make for Thanksgiving morning and thought it would be a nice complement.  I was really happy with how quick and painless this apple butter is. It doesn't make a huge amount, so it's good for a few people and could easily be doubled or even tripled if needed.  You don't have to process in a water bath, it just goes in the fridge when you're done - can't beat that with a stick!

So here's what you need:

• 3 medium fresh plums, pitted and quartered
• 2 medium tart apples, peeled and quartered (I used Granny Smith as they're my favorite)
• 1/4 cup water
• 3/4 cup sugar
• 1/4-1/2 tsp ground cinnamon (I just used the 1/4 and there was plenty of cinnamon for my taste)
• 1/4 tsp ground nutmeg
• Dash ground allspice

Place plums, apples and water in a large saucepan.  Bring to a boil.  Reduce heat, cover and simmer for 12-15 minutes or until tender.  Cool slightly.

Place in a blender or food processor; cover and process until pureed.  Return all to the saucepan and add the sugar and spices.  Return to a boil.  Reduce heat and simmer uncovered for 15-20 minutes or until thickened, stirring frequently. 

Cool to room temperature.  Cover and store in refrigerator for up to three weeks.

Yield 1 1/4 cups.

Enchilada Chicken

If you like chicken enchiladas but don't want to cave to the carbs - this is a great recipe for you! It's spicy and gooey and so tasty! 

Here's what you need:

• 4 boneless, skinless chicken breast halves (6 oz each)
• 2 tsp salt free Southwest Chipotle seasoning blend
• 1 Tbsp olive oil
• 1/4 cup enchilada sauce
• 1/2 cup shredded sharp cheddar cheese
• 2 Tbsp minced fresh cilantro

Sprinkle chicken with seasoning blend.  In an ovenproof skillet, brown chicken in oil.  Top with enchilada sauce, cheese and cilantro.

Bake at 350 degrees for 18-20 minutes or until a thermometer reads 170 degrees. 

These chicken breasts are SO tasty - they're so good with rice or salad.  These have become a staple in my house. I make them a couple of times a month now.  Try them - you won't be sorry!

Chicken Tacos!

Surprise, surprise, I cooked with chicken! You could definitely classify me as a chicken fan... I probably cook 60% or more of my meals with chicken.  It's just very versatile and can be cooked just about any way I can imagine.  This time it was Chicken Tacos with Avocado Salsa. 

Here's what you need:

 

• 1 lb boneless, skinless chicken breasts, cut into 1/2 inch strips
• 1/3 cup water
• 1 Tbsp chili powder
• 1 tsp sugar
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 medium ripe avocado, peeled and cubed
• 1 cup fresh or frozen corn
• 1 cup cherry tomatoes, quartered
• 2 tsp lime juice
• 8 taco shells, warmed

 

 

In a large nonstick skillet coated with cooking spray, brown chicken.  Add water, chili powder, sugar, onion powder paprika, cumin, oregano, salt and garlic powder.  Cook over medium heat for 5-6 minutes or until chicken is no longer pink, stirring occasionally. 

Meanwhile, (I love the word meanwhile - it always makes me think of a old time-y melodrama... but I digress) in a small bowl, gently combine the avocado, corn, tomatoes and lime juice.  Spoon chicken mixture into taco shells; top with avocado salsa.

 

 

I enjoyed these tacos, but I did feel they would have been better served by a soft taco instead of the regular taco shell.  The chicken was pretty spicy but I really liked it.  It had a tiny bit of sweet in there too which was nice. I think next time I will used ground chipotle pepper instead of the chili powder and see how that turns out. 

Hang on to them burritos!

Let's face it - these burritos are going to go fast! In a household where leftovers often become forgotten, all 8 servings of these babies were eaten up!  They're pretty simple, very tasty, and can be customized to fit your flavor profile.  Don't like black beans? Use pinto.  Add jalepenos for spice or cumin for smoke.  Lots of possibilities here.  So let's get to it!

1/2 cup fat free sour cream
1/8 cup chopped cilantro
1 tsp chopped onion
1 tsp Dijon mustard
1/2 tsp lime juice

Burritos:
2 cups cubed cooked chicken breast
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can Mexicorn, drained
1 cup shredded reduced fat cheddar cheese
1/4 tsp salt
8 whole wheat tortillas (8 inch) warmed
cooking spray
salsa, optional

 

In a small bowl, combine the first five ingredients.  In a large bowl, combine the chicken, beans, corn, cheese, salt and 1/2 cup of the sour cream mixture.  Spoon 1/2 cup chicken mixture onto each tortilla.  Fold sides and ends over filling and roll up.  Spritz both sides with cooking spray.

In a large non stick skillet coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown.  Serve with remaining sour cream mixture and salsa if desired.

 

 

I made a few substitutions on this recipe, mainly because I didn't have everything on hand I needed.  I swapped a can of cooked chicken for the 2 cups of cooked chicken breast and fiesta blend shredded cheese for the reduced fat cheddar.  I also left out the additional salt (actually by accident but you really don't need the salt if you don't want it).  I found it a little difficult to roll up the burritos and get them to stay so I had to fasten them with toothpicks, which still really didn't help so my burritos were not cooked evenly.  Also, 3-4 minutes was too long of a cooking time and several of my burritos scorched (but honestly they were so good I ate them anyway!) I really liked these burritos - they were super easy and quick and I had most things on hand already and was able to substitute for what I was missing.  Get cooking already!

Pork Chops with Mango Salsa

I have gotten to where I love cooking pork chops - I've baked them, fried them, grilled them, etc. and this was a really nice grilled option. Again, these have come from my Taste of Home Healthy Cooking magazine. I apologize for the photo here - I didn't realize it was as blurry as it was.

 

 

 

Here's what you need:

 

 

• 4 (7 oz) bone-in pork loin chops
• 3 Tbsp cider vinegar
• 1 Tbsp salt free grilling blend
• 1 Tbsp olive oil

• 2 chopped, peeled mangoes
• 1 cup chopped sweet onion
• 1 seeded and finely chopped jalapeno pepper
• 1 Tbsp lemon juice
• 2 tsp honey

Combine the cider vinegar, grilling blend and olive oil.  Marinate the pork chops in the vinegar mixture for at least 2 hours.  Remove chops from marinade and discard marinade.  Grill chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145.  Let stand for 5 minutes before serving.  Meanwhile, combine the mangoes, onion, jalapeno, lemon juice and honey.  Serve salsa with chops. 

I ended up using my George Foreman grill for this so I had to remove the chops from the bone in order to cook them.  I cooked them for 4-5 minutes on each side.  I also substituted lime juice for the lemon juice in the salsa and red onion for the sweet onion.  I would not do the red onion again - it completely overpowered the rest of the salsa.   

Makeover or not to Makeover?

So I've been trying a lot of recipes lately out of my Taste of Home Healthy Cooking magazines - I've been trying to watch what I eat and not only are they tasty, typically easy recipes, they also include nutritional information, which a lot of recipe books and magazines don't do.  One of their features lately was making over restaurant favorites including Red Lobster's Cheddar Bay Biscuits.  Now as someone who actually used to work at Red Lobster and knows what gets done to these biscuits to make them so amazingly tasty, I was skeptical of a recipe that claimed to cut half the fat and 1/3 of the calories.  While these did not match the Red Lobster goodness that we all know, they were pretty close and if you're really watching your calories and fat, they're a good way to have a small indulgence. 

 

So here's what you need:

 

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp garlic powder, divided
• 1/4 tsp baking soda
• 4 Tbsp cold butter, divided
• 1/3 cup finely shredded cheddar cheese
• 1 cup buttermilk
• 1/2 tsp dried parsley flakes

 

 

 

In a good size bowl, combine the flour, baking powder, salt, 1/4 tsp garlic powder and baking soda.  Cut in 3 Tbsp butter until mixture resembles coarse crumbs; add cheese.  Stir in buttermilk just until moistened. 

 

Drop by two tablespoonfuls 2 inches apart on a baking sheet greased with cooking spray.  Bake at 425 degrees for 10-12 minutes or until golden brown.  Melt remaining butter; stir in parsley and remaining garlic powder.  Brush over biscuits and serve warm. 

 

 

So overall, these are a good biscuit.  Are they Red Lobster quality? Hell no.  For my taste, they needed additional salt and garlic and something was still missing from the biscuits.  Texturally, they did remind me of the Red Lobster biscuits but lacked in flavor.  The dough was also a pain to get onto the baking sheets as it was incredibly sticky.  And when they say serve warm, if you don't plan on eating them all when they come out of the oven, it means don't make them.  After they cooled, they were very dense and mealy.  Long story short, if you can afford the extra calories, just go to Red Lobster, but if not, then these are a decent substitute. 

Southwest Flank Steak with Smoky Corn Salad

So I'm back! It's been a lonnnnng time since I've posted on here but I'm back.  I opened a recipe exchange on Facebook (find me - This Ain't Your Momma's Recipe Exchange) where I've posted most of my recipes but decided I would like to get back to the blogging.  I decided to try something new (just imagine that!) last night and went with a Southwest Flank Steak and Smoky Corn Salad.  I found these recipes in my Taste of Home Healthy Cooking magazine this month.

 

Let's start with the Flank Steak.  Flank Steak is often also called a London Broil.  I was able to find mine at Wal-Mart but I did have to search a little bit for it and eventually found it in the premium beef section.  This was a suprisingly quick recipe - only about 20 minutes start to finish.  I did use the broiler method vs the grilling since I don't currently own a grill aside from my George Foreman and it's not big enough for a piece of meat this size.  Here's what you need:

• 3 Tbsp packed brown sugar
• 3 Tbsp chili powder
• 4 1/2 tsp ground cumin
• 1 Tbsp garlic powder
• 1 Tbsp cider vinegar
• 1 1/2 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 1 beef flank steak (1 1/2 pounds)

Start by combining everything but the steak in a small bowl.  If you are using a grill, moisten a paper towel with cooking oil; use tongs to lightly coat the grill rack with the moistened paper towel.  If you are using a broiler, lightly oil or spray the grill pan with cooking spray.  Grill steak, covered, over medium heat OR broil 4 inches from the heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium rare, a thermometer should read 145 degrees; medium 160; and well done 170).  Remove from grill or oven and let stand for 5-10 minutes.  To serve, thinly slice across the grain. 

I really liked that the only thing I had to buy for this recipe was the steak - I had all the seasonings on hand and they are pretty common items, so most kitchens would have these ingredients.  The flavor on the steak was good - it was slightly smoky with a bit of spice.  I was afraid it would be really spicy with the chili powder and the cayenne pepper but it was actually very nice.  I cooked mine for 8 minutes on each side and I did find that it was still very rare in the middle but the edges were a little tough so in some ways, I think the grill possibly would have been better for this recipe.


For the Smoky Corn Salad

This was also a quick recipe - only about 10-15 minutes start to finish.  I used frozen corn to begin with, and I used Gourmet Gardens Cilantro Herb Blend - it's a cilantro paste that you use even amounts of for cooking but it saves cooking time.  It's located in my Wal-Mart by the fresh herbs.  I had a little trouble finding the ground chipotle pepper but finally found some by McCormick's Gourmet Collection.  It was a little pricy in my opinion but something I'm looking forward to experimenting with in the future.

• 4 cups fresh or frozen corn
• 2 Tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp ground chipotle pepper
• 2 large sweet red peppers, chopped
• 1/2 cup fresh cilantro, minced

In a large heavy skillet coated with cooking spray, saute corn until lightly browned.  Transfer to a serving bowl.  Stir in lime juice, salt and chipotle pepper.  Cool for 5 minutes.  Stir in red peppers and cilantro. Serve immediately. 

I really felt like this recipe was overwhelmed by the cilantro, so I think if I make it again, I will back off the cilantro and add more chipotle pepper.  I really couldn't taste the chipotle in it at all.  The corn was slightly mushy so I think I would probably recommend the fresh instead of frozen. It especially seemed that way compared to the crunch of the red peppers. 

Officially the best meal I've ever made -

There were a lot of new things for me with this meal - 1) I've never cooked pork chops before 2) All three recipes were new for me! However, everything turned out amazingly good. Laramie and I decided it was officially the best meal I've ever made... And there have been some that were really good before now! The first part of the meal was an Apple Glazed Pork Chop. I used boneless center cut chops that were about 1/2" thick. One tip I learned was to make two small slits in the fat and silver skin on the outer edge so that they didn't bow as much when they were cooked. They had a wonderful flavor and the sear made for a phenomenal texture. You will need:

Glaze:

1/2 cup cider vinegar

1/3 cup light brown sugar

1/3 cup apple juice

2 Tbsp Dijon mustard

1 Tbsp soy sauce

pinch cayenne pepper

Pork Chops:

4 (5-7 oz) boneless center cut or loin pork chops, 1/2-3/4 inch thick, trimmed of excess fat

Table salt and ground black pepper

1 Tbsp vegetable oil

1. For the glaze; combine the ingredients in a medium bowl and set aside.

2. For the chops: Use a sharp knife to cut two slits, about 2 inches apart, through the outer layer of fat and silver skin of each chop (don't cut into the meat of the chop). Pat the chops dry with paper towels and season with salt and pepper. Heat the oil in a 12 inch skillet over medium high heat until smoking. Add the chops to the skillet and cook until well browned; 4-6 minutes. Flip the chops and cook 1 minute longer. Transfer the chops to a platter and pour off any oil in the skillet.

3. Return the chops to the skillet, browned sided up, and add the glaze mixture; cook over medium heat until the center of the chops registers 140-145 degrees on an instant read thermometer, 5-8 minutes. Remove skillet from heat, transfer chops to a clean platter, cover loosely with foil, and let rest until the center of the chops registers 150 degrees, about 5 minutes.

4. Stir any accumulated meat juices from the plate into the glaze in the skillet and simmer, whisking constantly, until the glaze has thickened, 2-6 minutes. Return the chops to the skillet and turn to coat both sides with the glaze. Transfer the chops back to the plate, browned side up, spread the remaining glaze over the top, and serve.

Usually when I serve a meat dish, I like to have two vegetable options - this meal's were roasted broccoli and smashed potatoes. I had never had roasted broccoli before but really wanted to try it - I roast potatoes all the time and thought it would be a nice change. I think they may have actually been my favorite part of this meal. The texture was unbelievable and the florets ended up with just a very light almost flakiness to them. SO good! The potatoes were also amazing, very rich and creamy! You will need:

Roasted Broccoli

1 3/4 pounds broccoli (about 1 large bunch) ** I only used the florets in this recipe, not the stalk**

3 Tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp sugar

1/2 tsp ground black pepper

1. Adjust an oven rack to the lowest portion, place a large rimmed baking sheet on the rack, and heat oven to 500 degrees. Cut the broccoli at the juncture of the florets and stems. Remove the outer peel from the stalk. Cut the stalk into 2-3 inch lengths and each length into 1/2 inch thick pieces. Cut the crowns into four wedges (if 3-4 inch in diameter) or six wedges (if 4-5 inches in diameter). Place the broccoli in a large bowl; drizzle oil and toss well until evenly coated. Season with salt, sugar and pepper and toss to combine.

2. Carefully remove the baking sheet from the oven. Working quickly, transfer the broccoli to the baking sheet and spread in an even layer, placing flat sides down. Return sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9-11 minutes. Transfer to a dish and serve.

Smashed Potatoes

You will need:

2 pounds red potatoes (about 12 small), scrubbed

Table salt

1 bay leaf (I actually didn't have any bay leaves so I substituted about a tsp of dried rosemary)

4 Tbsp (1/2 stick) unsalted butter, melted

4 oz cream cheese, at room teperature

Ground black pepper

1. Place the potatoes in a large saucepan and add cold water to cover by 1 inch; add 1 tsp salt and the bay leaf (or rosemary). Bring to a boil over high heat, then reduce the heat to medium low and simmer gently until a paring knife can be inserted into the potatoes with no resistance (35-45 minutes). Reserve 1/2 cup of the cooking water, then drain the potatoes. Return the potatoes to the pot, discard bay leaf, and allow potatoes to stand in the pot, uncovered, until the surfaces are dry, about 5 minutes.

2. While the potatoes are drying, whisk the melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add 1/4 cup of the reserved cooking water, 1/2 tsp pepper and 1/2 tsp salt. Using a rubber spatula or the back of a wooden spoon, smash the potatoes just enough to break the skins. Fold in the cream cheese-butter mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water as needed, 1 Tbsp at a time, until potatoes are slightly looser than desired (the potatoes will thicken slightly with standing). Season with salt and pepper to taste and serve.

So as you can see - this was quite an undertaking, but it was well worth the effort!

Creamy Chicken Florentine

This is a recipe that I got off the back of a Philadelphia Cooking Creme tub - I wanted to try one out since I hadn't had one before and so here goes:

You will need:

1 lb. boneless skinless chicken breasts, cut into bite size pieces

1/2 cup halved red bell pepper strips

1 pkg (6 oz) baby spinach leaves

1 tub (10 oz) Philadelphia Savory Garlic Cooking Creme

2 cups hot cooked penne pasta

1. Cook chicken and peppers in large nonstick skillet on medium heat 5-6 minutes or until chicken is done. Add spinach; cook and stir 2 or 3 minutes until wilted. Drain all but 1 Tbsp liquid.

2. Add cooking creme; cook and stir 3 minutes.

3. Stir in pasta; Serve immediately.

OK, so here are my thoughts - flavor of the cooking creme was very good; I liked that quite a bit. I had to make a few substitutions since I didn't have everything that was called for. I used canned chicken versus fresh; regular spinach instead of baby spinach; and elbow macaroni instead of penne. I also garnished with some parmesan and sliced green onion. The macaroni was fine, but I think I would have preferred the texture of the penne. I also got a little too much pasta and there wasn't much sauce - it came out rather dry in my opinion. There really wasn't much difference with the spinach that I could tell. Overall I'd give it an ok, but would definitely add some milk or something extra to make the dish a little creamier.