Grilled Chicken and Peaches Salad

So I kind of stole from was inspired by my cousin's yoga/health/beautiful blog for this recipe, which looked so simple that I thought there had to be a catch to it.  I made it and was really pleased with the bright, fresh mix of flavors.  There's sweetness from the peaches, a little bite from the onion, some tang from the blue cheese, and some pepperiness (is that a word?  my spell check doesn't think so) from the arugula.  Put it all together and you've got yourself on seriously good, filling, summer salad.

You can cut up the chicken breast into cubes and serve it in the salad, or leave the breasts whole and serve the salad as an accompaniment.  I used baby arugula, but if you're using fully grown, remove the hard stems.

Grilled Chicken and Peaches Salad


ingredients for one serving (multiply as necessary)

• 1/2 fresh peach, sliced
• 2 slices of red onion, rings separated
• 1 chicken breast, pounded flat and even throughout
• extra virgin olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper
• 1 handful arugula 
• blue cheese crumbles, to garnish

Place the peach and onion slices in a bowl.  Drizzle with a little olive oil and a little salt and pepper, and stir to coat evenly.  Place on a hot grill and cook, about 2 minutes a side or until soft with obvious grill marks.  Remove them and place them back in the bowl, allowing the juices to collect at the bottom.  Add a tablespoon of balsamic vinegar, and gently stir to combine with the juices and coat the peaches and onions.  Add a little more olive oil if desired.

Coat the chicken breast with a little olive oil, salt, and pepper.  Cook on the grill, about 4-5 minutes a side, or until done in the middle.  Take the chicken off the grill and coat evenly with a tablespoon of balsamic vinegar.  Add back to the grill for about a minute on both sides.

Top the arugula with the peaches, onions, and a little blue cheese.  Serve with the chicken breast.

Creamy Cranberry Porkchops with Mushrooms

One of the real keys to this dish is getting the right type of cranberry juice. Don't get a cranberry cocktail--those are just too sweet and too thin. Look for an unfiltered kind or a 100% juice variety. I used a cranberry-pomegranate juice, and it was great.


Creamy Cranberry Porkchops with Mushrooms

ingredients

• 2 tablespoons extra virgin olive oil
• Salt and pepper
  
• 4 boneless pork tenderloin chops
• 2 tablespoons butter
• 1 pint sliced mushrooms (I used baby bella)
• 1 finely diced shallot
• 1 teaspoon minced garlic
  
• 1/4 cup cranberry juice
• 1/2 cup heavy cream
• 2 springs fresh thyme

Heat the olive oil over medium heat in a flat-bottomed frying pan. Salt and pepper both sides of the porkchops, and then add to the hot oil. Cook for a few minutes on both sides until you can't see any more pink from the exterior (the length of time will vary depending on how thick your chops are). They don't have to be cooked all the way through here, as you'll heat them again at the end.

Remove the chops to a plate. Add the butter to the pan, and reduce the heat just a little. Saute the mushrooms until browned, but not soggy. Remove them to a plate, retaining as much liquid in the pan as possible.

Add the shallot and garlic to the pan, and cook until golden. Add the cranberry juice and cream, and dissolve any browned bits on the bottom of the pan. Add the porkchops back to the pan, covering them with the sauce. Turn them after about 3 minutes, add the mushrooms, and continue to heat them, about 5 minutes longer.

Beef Bourguignon

People, I will just warn you that I don't hold any recipe as sacred. So, if anyone is offended by the fact that I have both experimented upon and adapted Julia Child's iconic beef bourguignon, I am sorry. Don't hate me for it. I know that it changed the world. I know that it revolutionized cooking in America, pioneered television cooking shows, and has a pretty good movie made about it. I know it, okay?


I just really wanted some more carrot. And I couldn't really understand why you'd boil the bacon, liked Julia instructs. And I don't cook with alcohol, so I had to come up with something else. And I just get restless, and I like playing around. So there.


This recipe is seriously time consuming, and is a whole lotta' work, but boy is it good. Julia sure did know what she was talking about. I've been reading through Mastering the Art of French Cooking trying to pick up little tidbits of wisdom, and I'm realizing lots of the magic of really great cooking comes from the tiny little details that are so easy to just skip over, but make such a big difference in the end.


For example, drying the beef first really does cause it to brown so much better. Cooking the mushrooms and onions separately, and then adding them at the end adds such a great little surprise as you get parts of the stew with a different flavor and texture than everything else.


Julia does almost the entire thing in one pot, but I just find it really awkward to have to empty the pan that much, so I do the first couple steps in a separate pan. I think it makes it easier, but you could do it all in one if you like.

Beef Bourguignon

Ingredients

• 4 strips extra-thick sliced bacon
• 3 pounds beef roast, cut into 2-inch cubes
• 1 large, sweet onion, cut into thin stips
• 3 carrots, julienned
  
• salt and pepper
• 2 tablespoons flour
• 2 cups unfiltered, unsweetened red grape juice
• 2 tablespoons red wine vinegar
• About 3 cups beef stock, separated
  
• 1 tablespoon tomato paste
• 3 cloves garlic, finely diced
• 1 tablespoon thyme leaves, separated
• 2 dry bay leaves, separated
• About 18 small, white onions (pearl or boiler onions)
• Several sprigs chopped, fresh parsley
  
• Unsalted butter
• 1/2 pound fresh mushrooms, sliced

Preheat the oven to 450 degrees. In a heavy frying pan, cook the strips of bacon over medium heat until browned but not overly crisp. Remove from the pan, leaving the fat in the pan as possible. Slice the bacon into short strips.

Dry the beef cubes in power towels. Raise the heat of the stove to medium high, and heat the bacon fat. Sear the beef on both sides in the bacon fat, working with a few pieces at a time (you don't want to crowd the pan). Make sure to let the fat reheat between batches. Once browned, remove them to a plate with the bacon.

When the beef is browned, add the vegetables to the pan and stir until slightly seared. Remove them to a plate separate from the meat. Pour out the fat from the pan. Add a little beef stock to the pan to deglaze, making sure to dissolve all the browned bits.

In a large, oven and stove-proof, covered pan (like a dutch oven), add the meat, flour, and some salt and pepper. Stir until the meat is well-coated. Put in the oven for 5 minutes, then stir the meat around, and return to the oven for 5 more minutes until slightly browned. Remove from the oven, and turn the oven down to 325.

Add the vegetables, grape juice, vinegar, and just enough beef stock until the meat is barely covered. Add the tomato paste, 1 bay leaf, and 2 teaspoons of the thyme. Stir to incorporate. Bring to a boil on the stove, then transfer to the oven, on the lower rack. Allow the meat to simmer for 2 1/2 to 3 hours.

While the meat is cooking, peel the onion (if they still have skins on). Boil an inch of water in a saucepan, then drop in the onions for about 2 minutes. This loosens the skins, and they should come off much more easily.

About 30 minutes before the meat is finished, heat some butter in another pan over medium heat. Add the onions, and stir constantly until browned on the outside. Then add about 1/2 cup beef stock, a bay leaf, the rest of the thyme, and a pinch of parsley. Bring the stock to a simmer, reduce heat, and let simmer until the meat is ready to serve.

Simultaneously, melt a few tablespoons butter in a heavy-bottomed pan over medium heat. Cook the mushrooms a few at a time (don't crowd the pan) until browned.

When the meat is done, remove the pan, and check the liquid for thickness. It should be thick enough to coat a spoon. If it's too thin, simmer a few minutes until thickened. Just before serving, add the onions and mushrooms. Garnish with the parsley leaves. Serve with mashed or roasted potatoes.

Parmesan pork chops with lemon gravy

I have been trying to come up with something clever or witty or something to insert here, and it just isn't happening, people. I'm sorry. This is just good. It only takes a few minutes because the pork chops are thin (I figure 2 per person). It pairs well with a lot of different things. It's nice enough for company. Just go make it sometime. The basic breading technique can be used for chicken or fish, also just as well.

Parmesan Pork Chops with Lemon Gravy


Ingredients

• 8 thin-cut pork loin chops
• 2/3 cup all-purpose flour, plus more
  
• salt and pepper
• 1 egg, beaten
• 1 cup breadcrumbs
• 2 tablespoons finely grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley
  
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 cup chicken or vegetable stock
• juice and zest of 1/2 lemon
• 2 tablespoons flour

With paper towels, pat dry the pork chops. Place the flour in a deep-sided plate with some salt and pepper. In another plate, place the beaten egg. Put the breadcrumbs, Parmesan cheese, and parsley in a third plate. Take each pork chop and coat in the flour, removing any excess. Then dredge through the beaten egg. Finally, coat well in the breadcrumbs.

In a large, flat-bottomed sautee or frying pan, heat the butter and olive oil over medium heat. When hot, add half the pork chops and cook until golden brown on one side, about 4-5 minutes. Flip and cook a few minutes longer on the opposite side. Move to a plate and keep warm while you cook the other half. Add more butter and oil in between if necessary.

Once the second bath is cooked, move the porkchops off the pan, and add the broth to deglaze the pan. Dissolve browned bits off the bottom of the pan. Reduce to a simmer, and add the lemon juice and zest. Simmer until reduced slightly. In a small, sealable container, combine 2 tablespoons flour and 1/4 cup water. Shake vigorously to incorporate, then add to the stock. Stir well and simmer until thickened. Repeat with some more flour, if necessary.

Serve the pork chops with the gravy, and top with additional Parmesan cheese.

Creamy Chicken Enchiladas

Kids, these don't even pretend to be authentic. Not even a little bit. I'm just shooting for "good." These enchiladas pack a creamy punch, let me tell you. Perhaps a little too creamy (if such a thing is possible), so be judicious with the sour cream.

I chose to use chicken thighs rather than the traditional chicken breasts, because I liked the richer flavor of the dark meat. However, with the richness of the sauce, you may prefer all white meat. Do whatever you want; I trust you.

You can serve with guacamole and other south-of-the-border (referring to Canada's border) fixins'.


Creamy Chicken Enchiladas

• about 2 pounds chicken thighs, skin and bones still on (they cook better, I promise)
  
• a few tablespoons olive oil
  
• 1 large, sweet onion, finely chopped
• 1 small can diced green chilies
• 2 cans cream of chicken soup
• 1 soup-can of milk
• 2 large dollops sour cream
• several sprigs fresh cilantro, finely chopped
• 10-13 medium tortillas
• A generous amount of shredded cheese
• salt and pepper, to taste

Preheat the oven to 350 degrees.

Brown the chicken on both sides in a flat-bottomed saute pan in the olive oil over medium-high heat (a few minutes each side). Transfer the chicken to a 9 by 13 inch pan, and bake in the oven for about 30 minutes, until golden and juices run clear. Set aside.

While the chicken is in the oven, return the saute pan to the stove, and add the onions and green chilies. Saute until soft. When the chicken is done cooking, remove the flesh from the bone, and shred it into the onion and chilies in the pan. Season with salt and pepper

In a seperate mixing bowl, combine the soup, milk, sour cream, and cilantro. Whisk until smooth. Add about 1/3 of the mixture to the onions and chicken in the saute pan, and stir to coat.

Reusing the same 9 by 13 inch pan you used for the chicken, coat the bottom of the pan with some of the soup mixture. Scoop a few spoonfuls of the chicken and onions mixture into a tortilla, wrap, and place in the pan. Repeat until the pan is full (probably about 10-12 will fit). Pour the rest of the soup mixture over the top, and top generously with the cheese.

Return the pan to the oven, and bake for 30-40 minutes until bubbly and golden brown on top.

Spinach & Artichoke Stuffed Chicken Breast

Thanks to LacyLu for the inspiration for this beautiful, fancy, tasty little dish here. This flavor combination was inspired by a Hot Pocket (well, actually a lean pocket). This is (hopefully) a slightly more fulfilling, non-microwavable version taking slightly more than 90 seconds until piping hot, but hey, Mom says it's nice enough for company (and it's pretty dang good, too).






Spinach & Artichoke Stuffed Chicken Breast

ingredients

• 1.5 cups shredded mozzarella cheese
• 2/3 cup chopped, marinated artichoke hearts
• 1 cup frozen, chopped spinach
• 1 shallot, finely diced
  
• 2 sprigs fresh rosemary, divided
  
• 5-6 sprigs fresh thyme, divided
  
• 6 boneless, plump chicken breasts
• extra virgin olive oil, for sauteing
• salt and pepper
• 2 cups chicken broth
• juice of 1 lemon
• zest of 1/2 lemon (I zested the other half in long strips to use as a garnish)
  
• a few tablespoons cornstarch

Preheat the oven to 400 degrees.

Mix the cheese, artichoke, spinach, shallot, and some salt and pepper in a mixing bowl. Finely dice 1 sprig of the rosemary and 2 - 3 sprigs of the thyme, and add to the mixture.

Cut a deep slice into the sides of the chicken breast, forming a pocket inside (being ever so careful as to not cut through them completely). Evenly distribute the filling into 6 portions, and stuff the chicken breasts, closing off the edges with toothpicks, as needed.

Heat a few tablespoons of olive oil in a deep-sided frying pan over medium-high, and sear the chicken breasts a few at a time on both sides (about 3-5 minutes a side). Transfer the chicken to a 9 by 13 inch pan (retaining the juices in the frying pan), and roast in the oven for about 30 minutes, or until juice run clear.

Add the chicken broth, lemon juice,lemon zest, and remaining herbs to the pan with the chicken drippings. Bring to a boil, then reduce heat and simmer to reduce as the chicken roasts.

When the chicken is finished, pour any juices from the baking pan into the gravy. Thicken the gravy with a few tablespoons cornstarch dissolved in cold water, then added to the gravy. Stir until thickened. Salt and pepper to taste. Serve the chicken breasts with the gravy, and garnish with additional herbs and lemon zest.

You can serve it with roasted asparagus and some roasted red potatoes.

Ginger Ale Scallops

This recipe was made in a hotel room with limited resources. We went to a grocery store, but it you're only going to be somewhere for one night, you don't really want to buy all these kitchen staples. So, we bought a few main ingredients, then tried to make do with what we had. I'm going to go out on a limb and say that we came up with something pretty dang good. Don't laugh when you see it. There probably is a way to do it with honey, fresh ginger, etc, but the crisp sweetness of the ginger ale really worked well with the scallops. And best of all, it was ready in just a few minutes.


Ginger Ale Scallops

Ingredients

• 4 tablespoons butter, divided
  
• 2 tablespoons extra virgin olive oil
• 1 pound small-to-medium sea scallops (you could do it with larger ones if you wanted, but the small ones worked really well)
• 1 medium shallot, finely diced
  
• Juice of 1 lemon
• About 1/2 cup ginger ale
• Salt and pepper, to taste

Remove the "feet" from the scallops, if necessary. Melt 2 tablespoons butter with the olive oil in a large, flat-bottomed pan over medium-high heat. Make sure the bottom is covered well with the butter and oil. Add the scallops in a single layer, and let sear, undisturbed, for about 3 minutes. Gently dislodge them, if needed, and flip them to sear the other side, 2-3 minutes (or until gently colored). Remove from pan, retaining as much liquid in the pan as possible.

Add additional 2 tablespoons butter to the pan. Toss in the shallot, and saute until browned. Add the lemon juice and ginger ale, working the bottom of the pan to dissolve any browned bits of scallop into the sauce. Bring to a boil, and let the sauce reduce for a few minutes. Toss the scallops back into the pan to reheat and cover with the sauce. Serve over sauteed or roasted asparagus.

Pan Seared Tuna with Asparagus and Tomato, Caper, Parsley Reduction

I grew up hating fish (as in loathing it, if that verb is strong enough). As I have grown up, however, I have realized more and more that it's not fish in general that I hate--it's overcooked, frozen fish that I hate (and in all honesty, what's not to hate about it?). It has taken a surprisingly long time for me to overcome the childhood aversion. When I did, though, I came to love a well-cooked piece of fish.

This recipe was inspired by a challenge I saw on a cooking reality competition show, and then adapted from a recipe by Emeril. While it looks like I have prepared two plates, one for me and one for a special someone, in the name of full disclosure, I ate both pieces myself in one sitting. It was good.

Lesson learned. A few capers go a long way.


Pan-Seared Tuna with Asparagus and Tomato, Caper, Parsley Reduction

Serves 2: multiply as needed

Ingredients

• extra virgin olive oil, for sauteing
  
• 1 clove garlic, finely minced
  
• 1 medium shallot, minced
• 1 medium ripe tomato, diced
• 1/4 cup water or fish broth
  
• 1 tablespoon capers, with the brine
• 1 tablespoon lemon juice
• 3 -4 sprigs fresh parsley, finely chopped
• 2 tablespoons butter
• salt and pepper, to taste
• 2 sushi-grade tuna medallions (or steaks, if you're looking for a larger, heartier meal)
• 10 thin stalks asparagus

Heat a few tablespoons olive oil in a pan over medium heat. Add the garlic and shallot, and saute for a minute or two, until slightly browned. Add the tomato, and stir until soft. Add the water/broth, capers, and lemon juice and simmer for a few minutes, until reduced and thickened. Add the parsley and butter, stir to incorporate. Turn down the heat to low, and let it simmer while you cook the fish.

Season the tuna with salt and pepper. Cover the bottom of a wide pan with some olive oil and heat over medium high. Move the pan off-center so there is a definite hot side and a cooler side. Add the fish to the direct heat, and let cook undisturbed for 2 minutes. Place the asparagus in the cooler side of the pan, and season with salt and pepper. Turn the tuna, and cook for an additional 2 minutes for medium (maybe longer if you're using full steaks). Place the asparagus on a plate, top with the tomato caper sauce, and the fish. Garnish with parsley.

Cranberry Apple Pork Roast

This recipe is a great one to just put in the slow-cooker and forget about it until you're ready to eat. I love cranberries and pork together, and this combo works well for a fulfilling meal on the without a lot of hassle.


Cranberry Apple Pork Roast

Ingredients

• 2 tablespoons each butter and olive oil
• 1 approximately 3-pound pork roast
• 2 tablespoons fresh thyme leaves
  
• 3 shallots, chopped
• 2 cups apple cider
• 1 can whole-berry cranberry sauce
• 2-3 cups chicken broth
• salt and pepper, to taste
• 2 tablespoons corn starch

In a large, flat-bottomed skillet, heat the butter and olive oil until very hot. Sear the pork roast on all sides. Leaving the pan on the stove and hot, put the pork roast in a slow-cooker on low heat.

Meanwhile, add the thyme leaves and shallots to the pan and saute until browned. Pour in one cup of the apple cider, and stir, dislodging as many of the browned pork bits as possible. Pour the cider over the pork in the slow cooker, adding another cup of cider and the can of cranberries. Add enough chicken broth to cover all but about 1 inch of the roast.

Let the roast cook for several hours on low. If a shorter period is need, switch to high heat. When ready to serve, take out the roast and slice into about 1-inch thick slices. Pour a few cups of the juice from the slow-cooker into a pan and bring to a simmer. Whisk the cornstarch into a few tablespoons of cold water, then whisk into the gravy. Keep whisking a few minutes until thickened. If the meat has gone cold, put it in the pan and allow it to reheat in the gravy, then serve with the gravy.

Sweet Potato Chicken Chili

This one won awards, folks. Not kidding: the church chili cook off in-the-bag. Some would accuse me of stacking the judges in my favor. While vehemently denying that accusation, I will admit that I had a lot of friends on the panel, and there may have been some unspoken, implied pressure, I did nothing illegal or unethical, so I submit that the verdict stands.


Now, the sweet potatoes will certainly throw a few people, so just be ready for that. It's not your typical recipe, but I really love the flavor of it.


Sweet Potato Chicken Chili

Ingredients

• 1 medium sweet vidalia onion, diced
  
• 1 heaping teaspoon cumin
  
• 2 cans white beans (great northern or navy beans), with liquid
  
• 1 can fire-roasted, diced tomatoes, with liquid
  
• 1 can mild green chilies
  
• 1 sweet potato, peeled and finely diced
• chili powder, to taste (about 1 teaspoon)
• up to 1 cup chicken broth
  
• 2 cups shredded, cooked chicken breast
• the juice of 1 lime
• salt and pepper, to taste
• splash of apple cider vinegar
• fresh cilantro leaves
  
• fresh sliced avocado
  

Heat a little olive oil in a saucepan, and saute the onions and the cumin until translucent and fragrant. Add to a slow-cooker with the beans, tomatoes, chilies, sweet potato, chili powder, and some of the broth. Cook on low for several hours. About an hour or so before serving, switch the heat to high add the chicken, lime juice, salt and pepper, and vinegar. If too thick, add some more broth. To serve, top with chopped cilantro and avocado.

Baked Egg Rolls

So, I kind of have this moral aversion to deep-frying things. Although there is a very soft place in my heart for onion rings, sweet potato fries, coconut shrimp, thick french fries with the peels still on them, and Chick-Fil-A, I will probably never in the the entirety of my life ever deep fry anything at home. The first time I walked through a Krispy Kreme donut store where they have the big windows where you can see the gallons of boiling oil in which the fry those things . . . ughh, it kind of grossed me out a lot. I also envision the process being really messy. Maybe I'm wrong, but it's a big hurdle for me. Maybe I'm terrified of getting killed by spilling boiling oil all over me (which apparantley is a real concern in deep frying a whole turkey for Thanksgiving). Well, whatever the reason, I am pretty much always looking for alternatives to dropping perfectly healthy vegetables and goodness in boiling fat. I just don't see how this can turn out well.

However, there is a concession which must happen. These eggrolls aren't going to fool anyone. No one is going to think they're the real thing. However, I wonder how much "real" there really is in the "real thing" sometimes, so who cares. The trick is to have something warm, tasty, and good that you can pick up with your hand and will stay intact the whole time. These things deliver on all of those fronts. Good luck.


Baked Egg Rolls
enough for a crowd

Ingredients

• 2 large, chopped garlic cloves, minced
  
• 1 bunch green onions, chopped (white and green parts separated)
  
• 1 pound lean ground pork
• 1 head savoy cabbage, chopped into thin strips
  
• 4 large carrots, shredded
• 1 can bamboo shoots, diced
• 1.5 inches fresh giner root, grated
• 2 tablespoons sesame oil
• 3-4 tablespoons soy sauce
• salt and pepper, to taste
• 2 packages (40) egg roll wrappers
  

Heat a few tablespoons of oil in a a wok or skillet. Toss in the garlic and the white part of the onions. Sautee a few minutes. Add the pork and cook until brown.

In a bowl, combine the pork mixture, cabbage, green parts of the onions, bamboo shoots, carrot shavings, and ginger. Mix well. Pour the oil and soy sauce over, coating well.

Take an eggroll wrapper, wet one surface lightly with a little water, and place a heap of the mixture in the middle. There's a little bit of an art to getting the right amount in there, so experiment. Fold over one corner, then the two sides, then tightly roll to the last corner. Press on the seams to make sure they're in place. Repeat with the remaining wrappers.

Spread the eggrolls out on a lightly greased cookie sheet. Bake at 425 degrees for about 20 minutes. Serve with sweet-chili sauce, sweet and sour sauce, or something similar.

Herb-braised Chicken Breast

This is heavily adapted from Sara Foster's tarragon chicken recipe. I didn't really realize how licoricey tarragon really was, and I'm not gonna' lie, black licorice is one of the few things around that I'm not really terribly fond of. So, a few quick substitutions, a few alterations, and whammo, here we have what is turning out to be among my favorite dishes to make for a party.

The original recipe called for a whole chicken, cut up, which I agree gives you a very "homey" feeling, but it sure is difficult to eat. I usually use boneless, skinless chicken breasts then cut them in half, because they're just easier to eat.


Herb-braised Chicken Breast

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 boneless, skinless chicken breasts (or other chicken parts)
• 2 tablespoons thyme
• 1 sprig fresh rosemary
  
• 4 shallots
• 2 tablespoon dijon mustard
• 1/4 cup apple juice
• 2 cups chicken broth
• 1 tablespoon corn starch
• salt and pepper, to taste

Preheat the oven to 400 degrees. Season the chicken with some salt, pepper, and half of the thyme and rosemary. Heat the oil and butter in an oven-proof skillet to med-high heat, and sear the chicken on both sides until brown, about 3 minutes a side.

Pile all the chicken on one side of the pan, then in the drippings and oil, saute the shallots until brown. Then add the apple juice, mustard, and broth, and whisk together. Redistribute the chicken in the pan, spoon the sauce over the chicken, and transfer to the oven.

Cook for about 30-35 minutes, stopping every 10 minutes to spoon more sauce over the chicken pieces. When the chicken is done, remove from the pan, and whisk the cornstarch into the liquid (I usually mix the cornstarch into about a tablespoon of cold water before adding directly to the hot liquids). Whisk a few seconds until the gravy thickens, and then serve with the chicken.

Hawaiian Haystacks

It's entirely possible that those of you who have never lived in Utah have never heard of these before. I'm not gonna' lie, either, most of the ones (even the native Utah variety), while being "yummy" and filling, have left a lot of room for improvement. Typically they consist of cream of chicken soup with boiled chicken over rice, cheese, and some toppings. Well, some Thai-inspired tweaks and we had ourselves a party going on.



Hawaiian Haystacks

Ingredients
for the chicken

• 1.5 pounds boneless chicken pieces
• 1 small yellow onion
  
• 1 can's worth of pineapple juice (save the pineapple)
  
• 1 tablespoon minced garlic
• salt and pepper
  
• 1 can coconut milk
• 1 can cream of chicken soup
• 2 - 3 tablespoons yellow curry powder

for the toppings

• 1 can pineapple tidbits
• 1 diced red pepper
• 1 bunch green onions, cut up
• 1 large can mandarin orange segments
• flaked coconut
• 1 cup blanched peas
• chopped fresh cilantro
• salted cashews

• White rice
  

Put the garlic, onion, chicken, salt, pepper, and pineapple juice in a crockpot on low for several hours (do it in the morning and forget about it until you come home). About an hour before serving, shred the chicken, then add the soup, coconut milk, and curry powder. Switch the heat to high, and let sit until ready to serve. Stir well, and add additional curry powder as needed for the desired level of kick.

Serve the gravy over a bowlful of white rice, then top with the toppings.

Chicken, eggplant, and polenta with roasted-red pepper sauce

Now, I've got to admit that with this one, there is a story. Once upon a time, after an evening of black-and-white silent movies accompanied by a live organist at a tiny little theater in Salt Lake City, we were off in search of something to eat. Now, I'm not gonna' lie to you, we weren't in exactly the hippest part of the valley, so our chances of finding some amazing place were probably low. Undeterred, we continued down the dodgy little lane, and there it was. Sitting on the side of the road, a rather dumpy little place boasting Greek, Mediterranean, and Persian food. Sounded promising, even though one of our group had spent several months on a cruise around the world with a Greek captain, so they had lamb and pasta every night (needless to say, she was a little sick of it). Inside, the decorations were tacky, Egyptian-themed, and seemed to have too many artificial flowers for a small building. The local clientèle had us convinced that this was a mafia hangout. However, we were inside and committed, so we sat down and perused the menus.

Then the fateful moment came: the waitress explained the daily special. I've been smitten ever since. I have tried to recreate this recipe multiple times, the only catch is, that event in the shady part of town was so long ago, I don't really remember how it tasted, but I still have fun playing around with this recipe.

I hear polenta isn't hard to make, but I just use the store-bought stuff because it eliminates one extra step in the multi-component meal. The hard thing about this recipe is you have to do about three things at exactly the same time right before you serve, but I have faith that you can do it.

Again, the recipe makes enough for a party (8 people), so adjust as needed.


Chicken, Eggplant, and Polenta with Roasted-Red Pepper Sauce

Ingredients

• 2 large red bell peppers
• 1 8-oz can tomato sauce
• 1 tablespoon chopped or minced garlic
• oregano, to taste
• 1/4 cup heavy cream
• 8 chicken breasts
• 2 large eggplants
• Freshly grated Parmesan cheese
  
• 2 packages pre-made polenta
• salt and pepper, to taste
  
• extra virgin olive oil for drizzling and sauteing
• feta cheese, for garnish
  

Remove the gree stem from the peppers, and cut them into 3-4 large, flat segments. Coat with a little olive oil. Place them on a hot skillet or grill, skin-side-down, for a few minutes until the skin is black and charred. Remove from heat. To help loosen the skins before peeling, place the peppers in a bowl covered with plastic wrap or foil, and let sit for a few minutes. When they're cool, peel off the skins and place the flesh in a blender or food processor with the tomato sauce, garlic, oregano, some salt and pepper, and a few good glugs of olive oil. Blend until smooth. Stir in the cream. This step can be done in advance, and the sauce can be placed in the fridge if you're going to do this earlier in the day.

Preheat the oven to 400 degrees. Place the chicken breasts in a roasting pan, coat with a little olive oil, salt, and pepper. Roast for about 10-12 minutes, until they have a nice, golden crispiness to the tops. Pull out of the oven and cover with the red pepper sauce.

Switch the oven to broil. Slice the eggplant into 8 slices each. Heavily salt both sides of the slices, and let them sit out for a few minutes. This will draw out some of the water and allow them to stay a little more firm when roasting. Wipe off the salt with a paper towel, and brush with a little olive oil (the eggplant absorbs the olive oil very easily, so just don't pour it on and expect to spread it around: use a brush). Lay them out on a baking sheet, and top with some pepper and Parmesan cheese. Broil them until the cheese is crispy and you have a crust on the top, just a few minutes! After you pull them out, quickly replace with the roasting pan of chicken and sauce to heat it up. This is the tricky part: keeping everything hot until you serve.

Meanwhile, cut the polenta into slices. Saute a little on both sides until warm in a pan on the stove. When they're ready, put a few on a plate, then top with a slice or two of eggplant, then one of the chicken breasts with plenty of sauce. Top with some feta, and serve immediately.

Pineapple Pork Mexican-Wannabe Salad

In Utah where I spent the last several years, there are a few "Fresh Mexican" restaurants, all of which are identical except for a few trivial differences. Notwithstanding, there is an enormous feud as to the quality of one versus the others. Now I have strong opinions about which is best, but this isn't the medium for that debate. They're all pretty good, but being on the east coast now, I can't feed my pork salad addiction in the same way I did in Utah. This is kind of a collection of the best of several different restaurants, but I quite like the outcome.

The term 'salad' is used loosely here; it's really more of an open burrito with lots of lettuce and toppings, but I don't complain about the semantics: I just eat.

I'll warn you on this one, it has a lot of different components, all of which need to be ready as the same time. Make what you can in advance (I find a slow cooker and a rice maker indispensable). This looks like a whole lot: it can be simplified by substituting ready-made ingredients for the salsa, guacamole, salad dressing, etc.


"Fresh Mexican" Pork Salad

Ingredients

• 8 - 10 tortillas
  
• 1 - 2 cans black beans
• 1 - 2 heads romaine lettuce, chopped into thin strips
  

• Pineapple pork roast
• 1 medium pork roast (about 2 pounds)
• 1 can pineapple tidbits
• a few splashes or Worcestershire sauce
• 1 tablespoon minced garlic
• 2 - 3 tablespoons brown sugar
• Salt and pepper
  

• Cilantro lime rice
• 3 -4 cups white rice
• water, salt, and butter to follow rice-maker's instructions
• a few sprigs fresh cilantro
• 1 -2 tablespoons lime juice
• 1 tablespoon honey
  

Toppings

• Pico de gallo (click here for recipe) or salsa
• Shredded cheese
  
• Guacamole (click here for recipe)

• Caramelized onions
• 1 medium yellow onion, cut into half-rings
• 2 tablespoons butter
• 2 -3 tablespoons brown sugar

• Tomatillo ranch dressing
• 1 packet buttermilk ranch dressing mix
• 1/2 cup buttermilk
• 2/3 cup sour cream
• 1/2 cut mayonaise
• 1 large tomatillo
• A splash of lime juice
• A few springs cilantro

• Lime wedges and cilantro sprigs, to garnish

I'm going to take you through these instructions in order of how I would do them.

The day before (or any spare time during the day):

• Pico de gallo: make it and put it in an airtight container in the fridge
• Tomatillo ranch dressing: combine all ingredients in a food processor or blender and process until very smooth. Put in a container and refrigerate

The morning of the meal

• The pork: put all the roast ingredients in a crock pot or slow cooker set on low (for about 6 - 8 hours). Just let it sit throughout the day: you want it to be very tender and juicy. You should be able to just pull it apart with tongs.

1-2 hours before the meal

• Cilantro lime rice: put all the rice ingredients in a rice cooker and let 'er rip (I love rice cookers)
• Guacamole: assemble the guac, cover with a little more lime juice, and refrigerate it in an airtight container (you really don't want it to go brown)

10 minutes before the meal

• Black beans: empty the beans, juice and all, into a small saucepan and let simmer on low until heated well through
• Onions: melt the butter in a frying pan on medium heat. Add the onions and brown sugar. Stir-fry until the onions are translucent and a golden brown.

This is how I assemble my salad: put a tortilla in a large cereal bowl, add the rice, beans, pork, and onions (all the warm ingredients). Then add the lettuce, cheese, salsa, guacamole, ranch dressing, and squeeze the lime juice over top.

Hawaiian Chicken Pizza

I found out something most egregious lately: Papa Johns doesn't deliver to my neighborhood. To say I was livid is perhaps an understatement.

I really like good food, but there is a special place in my heart for pizza delivery. It just shows up, right when you want it. All those junior high memories of blissfully gorging yourself on pizza and soda without thoughts of obesity, diabetes, kidney failure, or high blood pressure just come flooding back (too bad that now I do worry about obesity, diabetes, kidney failure, and high blood pressure: it's sad what time and education will do to you).

So, angered that I couldn't just conjure up my instantaneous order of barbecue chicken pizza or whatever they call it at Papa Johns, I would just make up my own. Now, it wasn't really anything like delivery pizza, or really anything like almost any pizza. It ended up being much thicker than I anticipated (more fork-food than finger food), but liked it. Here it goes.


Hawaiian Chicken Pizza

Ingredients

Pizza dough (there are many great recipes for pizza dough out there: feel free to use another)

• 3/4 cup warm water
• 1 envelope yeast
• 2 cups flour (plus up to 1/4 cup more)
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 tablespoon olive oil

Topping

• 1 cup barbecue sauce (preferably a sweet sauce, like honey barbecue)
• 1 large chicken breast, cut into strips and grilled
• 1 cup pineapple tidbits, drained
• 1 pound mozzarella cheese (I buy a block and then cut it into coarse chunks)
• 1 green bell pepper, cut into rings or strips
• 1/4 red onion, cut into thin rings
• 1 cup shredded cheddar or Monterey jack cheese
• 1/4 cup crushed bacon strips (optional)
  
• 1/4 cup slivered almonds (optional)
• a few sprigs fresh cilantro (optional)
  

Preheat the oven to 400 degrees.

Pour the yeast into the hot water and let sit for a few minutes. Mix together the flour, salt, and sugar, then add the water/yeast and the olive oil. Stir until coated. Knead well in a stand mixer with the dough hook attachment on low for about 8 - 10 minutes, or by hand (you'll build some serious muscle doing it that way). Put the dough in a bowl coated with a little more olive oil, and cover with plastic wrap. Let sit until the dough has risen to twice its original size (about an hour). Beat it down some, then spread it out on an oiled and floured pizza stone, cookie sheet, or pizza pan.

Top the dough the barbecue sauce, then start with all the rest of the toppings. You can do it however you want, but I kind of like to layer it. This is how I did it: put the chicken and pineapple onto the layer of barbecue sauce, then cover with the mozzarella cheese. Layer the pepper and onion on top of the cheese with the cilantro (if using). Cover with the remaining cheese, then put the bacon and almonds on top.

Bake for 20 - 30 minutes, checking regularly until the crust is golden brown, the cheese is melted, and the almonds have started to brown a little.

Better than Papa Johns. Vindication at last.

Albino Meat Loaf

This is another one of those, "shoot, what do I have in my fridge?" recipes that really turned out to be dang good. I'm rather proud of this one.

Albino Meat Loaf

Ingredients

• 1.5 pounds ground turkey
• 1 beaten egg
• 3 slices white bread, processed to crumbs in a food processor
• 1/2 yellow onion, diced finely
• 1/2 to 3/4 cup ricotta cheese
• 1 - 2 teaspoons salt
• 1 -2 teaspoons pepper
• 2 - 3 cloves garlic, minced
  
• 1/3 cup chicken broth (this makes it really juicy)
• 1 tablespoon Italian herbs (whatever combo you want: parsley, oregano, rosemary, basil)
• Grated Parmesan cheese
• Grated mozzarella cheese

I do this whole thing in a stand mixer, and it's very quick and easy. I just dump in all the ingredients except the Parmesan and mozzarella and stir until mixed. I don't have a loaf pan, so I used a pie plate: it makes it makes it thinner so it cooks a little faster. Press the meat mixture into pan, top with the cheeses and bake at 350 degrees for about 30 minutes (will vary greatly depending on the thickness and shape).