Category: OKK MEMES & PRIOR CONTRIBUTORS

CHICKEN with VERDE SAUCE ~ CLASSIC GOOD EATS

  • Spray casserole dish with PURE
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chciken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350 degrees.
Fire Roasted Salsa Verde 
My Source for awesome homemade verde sauce =  Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com   His Source = Adapted from Steven Raichlen’s Planet Barbecue! 
1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste
  • Get your grill cooking at about 450f. 
  • Place the peppers and tomatillos on and sear them until all sides are blackened. 
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. 
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. 
  • Skin, seed, and dice the peppers. 
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. 
  • Quarter the grilled onions. 
  • Place them all in a food processor and pulse them until you get a salsa like texture. 
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. 
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. 
  • Season with salt and pepper to your taste.
Be sure and stop by my food blog, Always Eat On The Good China for other tasty recipes.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

I had a bottle of liquid smoke sitting in my cupboard for a long time. I used it for a few things but didn’t know what else to do with it.

Until now.  I’ve made this chicken several times and it’s always a hit.  It’s a quick, simple way to dress up ordinary chicken in a delicious, healthy way.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

2 tablespoons I Can’t Believe It’s Not Butter, light or regular butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
1 cup water
2 cloves garlic
3 – 6 ounces boneless chicken breasts
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper
  • In a large pan, melt butter with 1 teaspoon of the liquid smoke. 
  • Toss onions in and saute for a few minutes or so. 
  • Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once. 
  • Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits. 
  • Return chicken to pan, cover and simmer until chicken is cooked through, about 20 – 30 minutes. 
  • Move chicken to one side of pan (or briefly remove), and stir in brown sugar, balsamic vinegar and 1 teaspoon liquid smoke. 
  • Boil uncovered until slightly thickened. 
  • Move the chicken around in the delicious liquid to slightly caramelize on the chicken. 
  • Serve with flavored onions over the chicken.

Total calories = 1064

3 servings = 355 calories per chicken breast

Calling all foodies!

We are looking for an avid foodie to host Tuesdays for the “TRY A NEW RECIPE” theme, an anecdotal/tutorial style post with pictures.  If you are interested or know anyone who might be, please leave a comment on this post and Martha or Tamy will get back to you ASAP.

BANANA SPLIT PIE~SAVE ROOM FOR DESSERT

A cross between a cheesecake, cream pie, and pudding, this is the perfect dessert for a family BBQ or potluck.  It does require some chilling time, so it’s best to make it the night before.  When you make this, everyone will definitely want to save room for dessert…

BANANA SPLIT PIE
3 cups graham cracker crumbs
1 stick butter, melted
8 ounces cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla
16 ounces sour cream
3 bananas, sliced
20 ounce can crushed pineapple
Maraschino cherries, with or without stems
1 cup pecans, toasted and chopped, for garnish
Whipped cream or cool whip
Grated chocolate, optional

  • Preheat the oven to 325 degrees.
  • In a 13×9 baking dish, melt butter in microwave, then add graham cracker crumbs and mix well, pressing the mixture onto the bottom; set aside.
  • Combine the cream cheese, sugar, and vanilla in another mixing bowl and beat with an electric mixer until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition, until completely blended.
  • Spread this mixture evenly over the graham cracker crust and bake for 30 minutes.
  • Remove from the oven, spread the sour cream over the cream cheese mixture, and bake for 15 minutes longer.
  • Remove from the oven and cool completely.
  • While base is cooling, drain crushed pineapple and slice bananas into 1/4″ slices; gently toss pineapple and bananas together.
  • When cool, layer the pineapple and banana mixture over the sour cream and then spread the whipped cream evenly over the top.
  • Dust with grated chocolate, if desired, then sprinkle with the chopped pecans and the cherries.
  • Refrigerate for at least 2 hours before serving.

WHIPPED CREAM
2 cups heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla

  • Beat whipping cream until soft peaks form – texture should be billowy.
  • Stir in powdered sugar and vanilla.
  • Use immediately.

Recipe adapted from Pecans from Soup to Nuts by Keith Courrege and Marcelle Bienvenu

Roasted Veggie & Goat Cheese Sandwich ~ Veggie Tales

Hello all!  I love sandwiches, and this one is the perfect meaty alternative to your typical cold cut monster!  That sounds dirty… anyway!
Roasted Veggie & Goat Cheese Sandwich (serves 3)
Ingredients:
3 ciabatta or sour dough rolls
4 ounces goat cheese
6 thinly sliced piece zucchini (long way)
3 plum tomatoes, halved and roasted
6 slices portabello mushrooms
9 fresh basil leaves
salt and pepper to taste
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Directions:
  • Before assembling the sandwich, preheat oven to 400. 
  • Halve plum tomatoes and brush with half the olive oil, and add some salt and pepper. 
  • Roast in oven for about 40 minutes. 
  • Add mushrooms and zucchini to a new pan and brush with the rest of the salt and pepper and oil. 
  • Let roast for another 20 minutes. 
  • Let vegetables cool out of oven, drizzle balsamic on them and let sit. 
  • Assemble the pieces of bread as follows: Spread 1 ounce goat cheese on each sandwich top. 
  • Add basil, roasted tomatoes, zucchini, and mushrooms to the bottom 
  • Add the breads together carefully and presto!
Meet me, Kris, HERE… for more fun! Happy weekend!

Fire Day Friday: Mediterranean Grilled Chicken

 

 Do you ever get home from work and realize you are just not in the mood to cook?  It doesn’t happen to me too often, but when it does, I find myself facing a dilemma.  To cook or not to cook?  If I don’t cook, what will we do for dinner?  Heat up chicken nuggets or frozen burritos?  UGH.. no thank you… I mean if I’m going to go through the effort of even doing that, why not go the extra step and cook something a bit more healthy.  Hence the dilemma… I don’t want to cook, but I don’t want to eat junk either.


So what’s a girl to do?

This girl just figures out a way to put as little time and as little effort into dinner as I possible can.  I guess that’s why my grill is my go to device in those situations.  I use propane, so it’s simple to click a button, let it preheat, and slap some meat on it. Of course, the fast and easy way must also be a tasty way, and this recipe is just that!  It’s simple, it’s flavorful, and it’s perfect for those nights where you want something good, but you don’t want to have to put a lot of effort into it.

Mediterranean Grilled Chicken  Adapted from Pam, For the Love of Cooking
Printable Recipe 

Ingredients:
4 boneless, skinless chicken breasts
1/4 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons red wine vinegar
2 garlic cloves, finely minced
2 1/2 teaspoons dried oregano
Salt and pepper

Directions:

In a bowl, mix together the mayo, lemon juice, vinegar, garlic, and oregano until smooth.  Season with salt and pepper.  Place the chicken in a resealable bag or shallow dish and pour half of the sauce over the chicken.  Allow to marinate for at least 1 hour.  Cover the reserved sauce and leave in refrigerator until you are ready to grill the chicken.

Preheat your grill to 400 degrees.  Oil the grill grates.  Remove the chicken from the bag and place directly over the flame.  Allow to grill for 8-10 minutes per side or until the chicken is no longer pink in the middle.  Serve with the reserved sauce and enjoy!

BAKED WHITE FISH ~ CLASSIC GOOD EATS

2 teaspoons peanut oil    
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste   
3 tablespoons white wine    
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)  
2 tablespoons butter, melted
1 lemon, sliced

  • This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
  • Adjust the cooking time according to the thickness and density of the fish.
  • Preheat oven to 400 degrees F.
  • Spray baking dish well with PURE.
  • Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.
  • Layer lemon slices loosely over fish and season again.
  • Pour  the stock, dressing and ending with the butter over each filet.
  • Make a loose tent of foil over the tail of the fish and place in the oven.
  • Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
  • Taste for seasoning and adjust if necessary.

Turkey or Chicken Primavera

I made a turkey a few weeks ago.  I like to shred the leftovers into 10 oz. portions (about 2 cups) and keep them in the freezer.  Then they are ready for a quick dinner if needed.  This of course could be done with chicken as well.
This is kinda my clean out the refrigerator meal.  I like to throw in as many veggies as possible!  You can custom make this with whatever veggies you like.  I sometimes will add garlic to the sauce as well as I like it garlicky!
Turkey Primavera

1/2 box Rotini or Penne pasta, Barilla Plus (7 ounces)

10 ounces turkey or chicken, diced or shredded
Cooking spray
Salt and pepper
1 medium zucchini squash, cut into circles
1 medium yellow squash, cut into circles
1 onion, chopped
1 red pepper, chopped
1 head broccoli, cut into florets (1/2 lb)
2 carrot sticks, peeled and chopped
3 small tomatoes, seeded and diced (plum tomatoes)
2 garlic cloves, crushed

For White Sauce:
3 tablespoons I can’t believe it’s not butter, light
3 tablespoons flour
2 cups milk, 1 %
4 tablespoons grated Parmesan cheese
Salt and pepper and garlic powder

  1. In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl. 
  2. If chicken or turkey is not cooked, place in large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate, cool and dice.
  3. Add onion and red pepper to a skillet and saute in cooking spray for about 4 – 5 minues. 
  4. Add zucchini and broccoli to skillet and steam/saute for 3-4 minutes with 1/4 cup of water. Add the tomatoes during the last minute. 
  5. Make white sauce in small sauce pan. Add all the ingredients and stir continually until thickened. Do not boil.
  6. Toss pasta, cooked chicken or turkey, sauteed veggies with parmesan sauce. Season with salt, pepper and garlic powder to taste.  I like lots of garlic powder!
Total calories = 2050
5 huge servings = 410 calories

CRESCENT CHICKEN AND CREAM CHEESE BUNDLES

The bundles are basically chicken, cream cheese and butter.  I usually double the recipe, because each of my children and my husband eat two of them. If any are leftover I put them in lunchboxes for the next day.

CRESCENT CHICKEN AND CREAM CHEESE BUNDLES
1 package (3 ounces) cream cheese, softened
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 tsp garlic powder
2 cups cubed cooked chicken
2 tablespoons milk
1 tablespoon chopped onion
1 tube (8 ounces) refrigerated crescent rolls
1/4 cup seasoned bread crumbs
3 tablespoons butter, melted, divided

  • In a bowl, beat cream cheese, 2 tablespoons butter, salt ,pepper and garlic powder until smooth. Stir in chicken, milk, and onion. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together.
  • Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs.
  • Bake at 350° for 20-25 minutes or until golden.

Yield: 2-4 servings.

FUDGEY CHOCOLATE BARS ~ SAVE ROOM FOR DESSERT

Don’t you love it when a baking experiment doesn’t go exactly as you planned, but the result is delicious, nonetheless?  Well, today you reap the benefits of such an experiment.  I was tweaking a cream cheese layered brownie and ended up with a bar that’s moist, fudgey, and delicious, so be sure to save room for dessert when you make these!

Fudgey Chocolate Bars
Brownie Mixture
1 cup dark chocolate, chopped (you can use dark chocolate chips)
3 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
1/2 cup flour
1/4 cup self-rising flour
1/2 teaspoon vanilla
1 cup chopped pecans

Cream Cheese Mixture
6 oz cream cheese, softened
5 tablespoons unsalted butter, softened
1/4 cup sugar
2 large eggs
2 tablespoons flour
1 teaspoon vanilla

  • Preheat oven to 325 degrees.
  • Butter an 11×7 baking pan and set aside.
  • Melt chocolate and 3 tablespoons butter in a double boiler, stirring until smooth, and set aside.
  • In a large bowl, beat 2 eggs and 3/4 cup sugar until thick, about 3-4 minutes.
  • Add the plain and self-rising flour, along with the melted chocolate and 1/2 teaspoon vanilla; stir until well mixed and set aside while making cream cheese mixture.
  • Blend cream cheese, softened butter, and vanilla together until smooth; add remaining ingredients, until mixture is smooth and creamy.
  • Pour half of brownie mixture into prepared pan, then pour entire cream mixture over brownie base.
  • Dollop remaining brownie mixture over cream mixture and swirl with a knife, until there are only a few streaks of white mixture visible.
  • Sprinkle on chopped pecans.
  • Bake for 35-40 minutes at 325 degrees until a tester inserted comes out with a few crumbs attached.
  • Allow to cool completely before cutting into bars.

SEVEN LAYER CASSEROLE ~ Simply Delicious Sunday

Seven Layer Casserole adapted from Mennonite Girls Can Cook
3 medium potatoes, thinly sliced
1 onion, sliced into rings
2-3 carrots, thinly sliced
1/2 cup uncooked long-grain white rice
2 cups peas, frozen
1 pound pork sausage or farmer sausage
1 10 ounce / 284 ml can condensed tomato soup
1 cup water
salt and pepper to taste

Directions: Lightly grease 2 1/2 quart casserole dish. Layer the potatoes, onions and carrots.

Sprinkle with a layer of rice and then peas. Arrange sausages on top. Combine tomato soup with water and pour evenly over casserole. Season with salt and pepper. Cover and bake at 350°F for about 1 1/2 to 2 hours.

Modifications:
-I used 2 packages of beef smoked sausage.
-I used long grain and wild rice.

Here’s what you’ll need:
Preheat the oven to 350 degrees.
Thinly slice 2-3 potatoes and lay them out in a baking dish that has. been lightly sprayed with cooking spray
Thinly slice an onion into rings and lay them on top of the potatoes
Thinly slice some carrots and lay them on top of the onions.
Pour the rice over the veggies.
Add the peas.
Cut up the sausage and lay it on top.
Mix the tomato soup and water and pour it over everything.
Cover and bake for 1 1/2 to 2 hours.
Here’s what you’ll end up with:
This dish is so hearty, comforting, and filling.  You could add any kind of veggies to this dish like corn, squash, and zucchini.
I substituted beef smoked sausage but you could also use pork or turkey or a combination of all three. 
If you are looking for a different and delicious dish, give this one a try!

Fire Day Friday: Easy Chicken Enchiladas

I had a great time at Kingsford University in Las Vegas two weekends ago.  I learned a lot, got to meet old blog friends in real life, and met a bunch of new friends. 

One of the things Chris Lilly stressed was “grill once, eat twice”.  So last night I grilled an extra chicken to use for dinner tonight.

But I learned much from my fellow students too.  On the last night six of us were having dinner at Mesa Grill and we talked about how recent changes to how Google searches and presents results for recipes.  Previously, bloggers had a fair chance at showing up high in results for a specific recipe.  But NOW if your recipe posts do not contain “metadata” or “microformatting”, they will NOT show up in Google recipe searches.  Only the big sites like FoodNetwork, Allrecipes, Cooks, etc show up.

My new friend from last week, Meathead Goldwyn of AmazingRibs.com shared what he had found out about this in THIS POST.   John Dawson of PatioDaddio shared THIS USEFUL WEB SITE that will let you enter a recipe and then generate the appropriate Google Recipe SEO friendly format.  I tried it out tonight and here is the result.


Easy Chicken Enchiladas

Ingredients

  • 1 ea
    small onion, chopped
  • 2 tsp
    butter
  • 3 cups
    cooked chicken, shredded or chopped
  • 2 ea
    chipotle, seeded and diced
  • 1/4 cup
    cilantro, chopped
  • 1 14.5 oz can
    diced tomatoes
  • 10 oz
    Philadelphia Sante Fe Blend Cooking Creme
  • 2 cups
    baby spinach, chopped
  • 2 cloves
    garlic, minced
  • 1 cup
    cheese, shredded (I used 1/2 of smoked cheddar and monterey jack)
  • 1/4 cup
    half and half
  • 10 ea
    flour tortiallas (6″ size)

Cooking Directions

  1. Preheat a saute pan and then melt the butter. Saute the onions for 5 minutes until tender.
  2. In a large bowl mix together the chicken, chipotle, cilantro, spinach, tomatoes and garlic. Add 3/4 cup of the Philly Sante Fe blend Cooking Creme and 1/2 cup of the cheese. Top with the hot onions and let sit for a minute. Toss all of this together until well blended.
  3. Spoon the mixture evenly among the tortillas, about 1/3 cup each. Roll up and place seam side down in a greased 13 x 9 casserole dish. We ended up having to use another small dish too.
  4. Top with the rest of the cheese. Mix the rest of the Sante Fe Creme and the half & half. Spoon over the enchiladas.
  5. Bake at 350f for 25 minutes.
  6. Serve with Mexican rice and tortilla chips.

Ok, so I’m not crazy about the layout that it generates. So how do you choose between “how your recipes appear on your site” or “how your site appears on Google”, tough one, right?  I guess we will be seeing a lot more tools to help us little guys compete with the big sites.  

Are you planning to change how you post your recipes relative to the Google changes?