Category: RECIPES

Caramelized (or at least it should have been) Chipotle Chicken – Fire Day Friday

Sometimes, when you skip a step in a recipe, the outcome can still be really good, but the final product just isn’t quite what you had envisioned.  Take this lovely piece of chicken.  Had I not been in a hurry and allowed my glaze to cook and thicken, I truly would have had a piece of chicken that was wonderfully caramelized.  But, life gets in the way sometimes and well, like I said, the chicken was still pretty dang fantastic… it’s just that…. well.. it could have been that much better!

So the lesson here is…. don’t skip any of these steps.  Take the extra few minutes and I promise, you will not be sorry.  Your chicken will be a bit spicy, a bit sticky, and a ton of oh so good!!

Caramelized Chipotle Chicken
Created by Jenn’s Food Journey

– Serves 2 –

Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons ketchup
1 Tablespoon chipotle puree (to make puree, dump entire contents of chipotle peppers and adobo sauce in a can into your food processor and puree)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 teaspoon cider vinegar
1 teaspoon brown sugar

Directions:
In a small saucepan over medium heat, add all ingredients except the chicken and bring to a boil.  Reduce heat and allow to simmer for 5 minutes or until the sauce thickens up just a little bit.  Remove from heat and allow to cool.

Preheat grill to 375 degrees F and oil grill grates.  Brush a little of the glaze on both sides of the chicken and place directly over the fire and cover.  Allow to grill for 6 minutes.  Flip the chicken and brush with more glaze.  Grill another 6 minute, flip and brush on more glaze.  Let the chicken finish cooking (internal temp of 165 degrees F.) and then remove from grill.  Brush on more glaze if you prefer and allow to rest for 3 minutes before serving.  Enjoy!

TOMATO BISQUE with BAKED CHEESE CROUTONS

Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for servin

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.

CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees. 
  • Place bread slices on oven rack and bake until dry and golden. 
  • Melt butter in flat bowl. 
  • Combine cheeses in flat bowl. 
  • Dip first in butter and the cheese mixture. 
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
  • Float croutons on top of soup bowls just before serving.

    Pairs really well with Tuna Melts.

    BUFFALO CHICKEN STUFFED SHELLS

    Buffalo Chicken Stuffed Shells Adapted from Sugar Crafter
    1 package 12 oz. jumbo shells
    13 oz. cooked and shredded chicken breast
    3/4 cup hot sauce, I used Franks
    3 oz. sharp cheddar cheese, shredded
    3 oz. mozzarella cheese, shredded, part skim
    3 oz. parmesan cheese, shredded
    1 1/2 cup ricotta cheese, part skim
    1 (8 oz) pkg. cream cheese, light
    1/2 cup ranch dressing, light

    Directions:  Prepare pasta shells as directed on package. Mix all the ingredients except for the shells in a large bowl. Stuff each shell with as much filling as it will hold. Preheat oven to 350 degrees.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole. Top with green onions if desired.

    Modifications:
    -I used Frank’s Buffalo Wing Sauce
    -I added extra chicken and cheese on top of the shells.

    Here’s what you’ll need:
    • Put the chicken in water to cook.  Also, cook the shells according to the package directions.
    • Preheat the oven to 350 degrees.
    • Mix together the wing sauce, cream cheese, ricotta, and cheeses.
    • Take the chicken out and shred it.  Add it to the wing sauce mixture.

    • Drain the shells and place them in a greased baking dish.
    • Spoon the mixture into the shells.
    • Into the oven for about 10-15 minutes (that’s my pizza stone underneath the dish)  
    I decided to add a bit more chicken and cheese to the top of the shells.
    Here’s what you’ll end up with:

    Fire Roasted Screwdriver Chicken – Fire Day Friday

    I have your curiosity, right?

    But not screwdriver as in Craftsman.  I’m talking about the screwdriver cocktail.

    I used the classic cocktail as a base for a “mop” for chicken roasted on the grill.  A “mop” is kind of like a BBQ sauce but it is thinner and you baste it on several times during the cook instead of just the last few minutes.  It builds on layers of flavor with each baste.
    Fire Roasted Screwdriver Chicken serves 4
    Ingredients
    • 4 bone in, skin on chicken breasts
    • 1 tsp kosher salt
    • 1 tsp paprika
    • 1/2 tsp black pepper
    • 1/2 tsp garlic powder

    For the Screwdriver mop

    • 3/4 cup orange juice
    • 1/4 cup vodka
    • 1/4 cup white wine vinegar
    • 2 Tbsp oregano, finely chopped
    • 2 Tbsp parsley, finely chopped
    • 1 Tbsp chipotle hot sauce
    • 1 Tbsp garlic, minced
    • 1 Tbsp red pepper flake
    • 1/2 tsp kosher salt

    Instructions

    1. Preheat your grill to 325f  (medium) for an indirect heat cook.  That means you push your hot coals to one side of the grill and you’ll cook over the empty space.   I added a 4″ chunk of cherry wood for a little smoke flavor.
    2. Season the chicken breasts heavily but evenly on both sides.  Place chicken skin side up on the grill over the void (not the coals), close the lid and cook for 30 minutes.
    3. Meanwhile whisk the mop ingredients together.  After the first 30 minutes, “mop” the sauce onto the chicken.  Old time pitmasters would use an actual small mop tool to do this.  You can replicate that by dabbing the sauce onto the chicken with a basting brush.  Dabbing instead of brushing gets more of the solid herbs and spices onto the chicken.  Repeat every 15 minutes.
    4. Cook for another 45 minutes to 1 hour (total cook time 1 hr 15 min to 1 hr 30 min), until the breasts have an internal temperature of 160f.
    5. Remove from grill, allow to rest for 5 minutes.  Slice the rib bones from the meat and then slice into medallions for serving.

    Notes
    Sure, you could do this in your oven at the same temp but you won’t get the smoky flavor and don’t blame me if you get the sugary mop sauce on the bottom of your oven and it burns 🙂

    Optional:  Brine the chicken for 4 hours.  It’s worth the time!

     

    Waiting to mop until after 30 minutes lets a crispy skin start to form first.

     

    The layers of mopping build texture and flavor.

     

    Slice the bones off lengthwise first, then slice into medallions like this.

     

    KICKING MEATLOAF

    KICKING MEATLOAF
    2 pounds hamburger
    4 ounces Gorgonzola Cheese Crumbles
    1 bunch green onions, sliced thin
    2-3 cloves garlic, minced
    1 jumbo egg
    1/4 cup chili sauce
    1 tablespoon Better than Bouillon Beef Base
    1 Tablespoon creamy horseradish
    1 sleeve Townhouse crackers, crushed
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    • Mix all ingredients together thoroughly
    • Use a tall loaf pan
    • Bake 45 minutes at 350 degrees or until edges are browned and crisp
    • Immediately pour off excess grease
    • Enjoy

    KEY LIME CHEESECAKE with BLUEBERY CARAMEL SAUCE

    When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
    Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
    KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
    Crust: 
    1 1/2 cups graham cracker crumbs   
    6 tablespoons butter   
    15 drops NuNatural’s liquid stevia extract

    Filling:  
    16 ounces cream cheese 
    1/3 cup key lime juice  
    1 egg   
    1 teaspoon NuNatural’s white stevia powder
    • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
    • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
    • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
    • Bake at 350° until golden brown (about 10 minutes). 
    • Allow to cool completely before using. 
    • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
    • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
    Sauce:
    2 cups fresh blueberries
    5 tablespoons water, divided
    Pinch of coarse kosher salt
    4 teaspoons NuNatural’s white stevia powder
    7 drops NuNatural’s liquid Vanilla stevia 
    2 tablespoons Hershey’s caramel sauce
    2 teaspoons plus 1 tablespoon fresh lemon juice
    • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
    • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
    • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
    • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
    • Stir in blueberry sauce; let stand 5 minutes. 
    • Cool sauce to room temperature. 
    • Stir in remaining 1 tablespoon lemon juice.

    I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

    KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE ~ TRY A NEW RECIPE DAY

    TODAY IS TRY A NEW RECIPE DAY AND I HAVE A GREAT ONE FOR YOU!

    When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.


    Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
    KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
    Crust: 
    1 1/2 cups graham cracker crumbs   
    6 tablespoons butter   
    15 drops NuNatural’s liquid stevia extract

    Filling:  
    16 ounces cream cheese 
    1/3 cup key lime juice  
    1 egg   
    1 teaspoon NuNatural’s white stevia powder
    • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
    • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
    • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
    • Bake at 350° until golden brown (about 10 minutes). 
    • Allow to cool completely before using. 
    • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
    • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
    Sauce:
    2 cups fresh blueberries
    5 tablespoons water, divided
    Pinch of coarse kosher salt
    4 teaspoons NuNatural’s white stevia powder
    7 drops NuNatural’s liquid Vanilla stevia
    2 tablespoons Hershey’s caramel sauce
    2 teaspoons plus 1 tablespoon fresh lemon juice 
    • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
    • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
    • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
    • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
    • Stir in blueberry sauce; let stand 5 minutes. 
    • Cool sauce to room temperature. 
    • Stir in remaining 1 tablespoon lemon juice.
    I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

    SKILLET BEEF STEW ~ SIMPLY DELICIOUS SUNDAY

    Skillet Beef Stew adapted from Shine
    2 tablespoons cooking oil
    2 pounds beef stew meat, cut into 1-inch cubes
    2 teaspoons dried thyme or oregano, crushed
    6 medium carrots, peeled and quartered
    4 stalks celery, cut in 2-inch lengths
    2 medium onions, cut in 1/2-inch slices
    6 cups lower-sodium beef broth
    1/3 cup all-purpose flour
    1 recipe Potato Mashers

    Directions: 

    1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
    2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.

    Modifications:
    -I didn’t use mashed potatoes.  I just peeled and cut up some baby red potatoes and threw them in.
    -Scott isn’t a fan of celery so I didn’t add it.

    Here’s what you’ll need:
    • Put the stew meat into some olive oil to brown.
    • Season the meat with salt and pepper.  Add some dried parsley to the meat, about 1/4 of a palm full.  
    • Once the meat is browned, pull it out and throw in some carrots and 2 cut up onions.
    • Put meat back in with the onions and carrots. 
    • In a separate bowl, put a handful of whole wheat flour into a bowl with a can of beef broth.  Whisk it together and then put it in the skillet.  I added another can and a half of beef broth, covered the stew, and let it simmer for about 45 minutes.
    Here’s what you’ll end up with:
    This stew was awesome!  This is a very easy, stick-to-your-ribs, comforting, cold weather meal.  The prep time took less than 10 minutes and the rest was just letting it “stew” together. 
    Using the beef broth added a lot of flavor but be sure not to re-salt it.  Try to choose a low-sodium beef broth as this could be too salty for some people.

    CHICKEN CACCIATORE – THE EASY WAY

    Hi there, Tamy filling in for Joanne today.  Since her theme is Italian, I thought I’d share my Chicken Caccitaore.  Bon Apetit!

    CHICKEN CACCIATORE
    4 boneless, skinless chicken breasts
    1/4 cup flour
    1/2 teaspoon sea salt
    1/4 teaspoon white pepper
    4 tablespoons light olive oil
    4 tablespoons butter
    1 bunch green onions, chopped
    2 teaspoons minced jar garlic
    1 cup white Zinfandel wine
    1 cup chicken broth
    3 tablespoons Classico spicy tomato pesto*
    1 teaspoon dried thyme
    1 teaspoon basil
    1 teaspoon marjoram

    *if this is not available use 1 can Contadina Italian tomato paste

    Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

    **I prepare the pasta in chicken broth for added flavor.

    CHICKEN CACCIATORE – THE EASY WAY

    CHICKEN CACCIATORE

    4 boneless, skinless chicken breasts

    1/4 cup flour

    1/2 teaspoon sea salt

    1/4 teaspoon white pepper

    4 tablespoons light olive oil

    4 tablespoons butter

    1 bunch green onions, chopped

    2 teaspoons minced jar garlic

    1 cup white Zinfandel wine

    1 cup chicken broth

    3 tablespoons Classico spicy tomato pesto*

    1 teaspoon dried thyme

    1 teaspoon basil

    1 teaspoon marjoram

    *if this is not available use 1 can Contadina Italian tomato paste

    Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

    **I prepare the pasta in chicken broth for added flavor.

    BLT Chicken Sandwiches with Rosemary Mayo – Fire Day Friday

    I can’t say it’s the best looking sandwich I have ever made, but what I can say is that it’s one of the best tasting ones I’ve had in a long time.  I guess you truly can’t go wrong with bacon and cheese, though, can you?
    This is a fun way to jazz up a chicken sandwich or a BLT – however you look at it, you will not be sorry if you do make it!
    Don’t feel like grilling?  No worries, bake or pan sear the chicken, it will still be good.  Heck, use chicken tenders instead of breasts – it doesn’t matter, cause it will still be good 🙂
    BLT Chicken Sandwiches with Rosemary Mayo
    Adapted from Bon Appetit

    Printable Recipe 
    Ingredients:
    2 boneless, skinless chicken breasts
    olive oil
    garlic salt and pepper
    6 slices bacon, cooked crisp
    1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
    lettuce
    melty cheese – I used a jalapeno pub cheese – or you can skip the cheese all together
    2 hoagie buns or sandwiches rolls of your choice
    For the mayo:
    1/4 cup mayonnaise
    1-2 teaspoons freshly minced rosemary leaves
    1 Tablespoon lemon juice

    Directions:
    Mix all the ingredients together for the mayo, until well combined.  Cover and refrigerate until ready to use.

    Preheat grill to 375 degrees F.  Rub olive oil on both sides of each piece of chicken.  Season with garlic salt and pepper (or whatever spice mixture you prefer).  Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through.  Remove from grill and let rest for 5 minutes.

    Build your sandwich however you like, but I slathered mayo on the top and bottom bun – placed the chicken first, added the cheese, topped with bacon, tomato and lettuce – dinner is served!  Enjoy!

    CHICKEN FRIED CHICKEN with PEPPERED GRAVY

    Chicken Fried Chicken
    2 large boneless chicken breasts
    1 cup buttermilk
    1 cup flour
    1 teaspoon salt
    1 teaspoon pepper
    2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)
    • Rinse and pat dry the chicken breasts. 
    • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking. Make sure to coat chicken well and turn at least once during soaking. 
    • When ready to cook, drain, but do NOT rinse the buttermilk off the chicken pieces.
    • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
    • In a small ziploc bag mix together the flour, salt and pepper. 
    • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter. 
    • Cook on one side until edges begin to bleed and then turn. About 6 minutes each side depending on plumpness. 
    • Keep chicken warm.
    Peppered Gravy
    3 tablespoons butter
    5 tablespoons Wondra flour
    1 1/4 cups whole milk
    3/4 cup whipping cream
    3/4 teaspoon salt
    1/2 teaspoon Black pepper + (to taste)
    • Melt butter into bottom of pan you just cooked the chicken in. 
    • Scrape up any of the chicken pieces and mix into new butter. 
    • Add flour slowly, stirring until absorbed by butter and golden brown. 
    • Slowly add first the milk and then the cream. 
    • Stir constantly until thickens. If necessary sprinkle in more Wondra until desired thickness is reached. 
    • Serve over chicken and mashed potatoes.