One Pot Chicken and Vegetables - so easy, it's a little embarrassing

(Original recipe can be found at The Daily Dish.)

This is how mine turned out (and it was fabulous if I do say so):

I made some minor tweaks to the recipe for personal taste and based on what we had on hand.  You don't have to have a Le Creuset but using a dutch oven is what makes this such an easy recipe.  Being able to move the pot from stovetop to oven is a huge time saver!  My changes are in blue.

1 c. flour - I don't think you need near this much.  I used less than 1/2 c.
1 t. freshly ground black pepper
1 t. garlic powder
1 t. paprika
4 boneless, skinless chicken breasts
1/4 c. olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
5 medium carrots, peeled and cut into 1-inch pieces I had 2 large carrots ....tomAYto/toMAHto
Turkish Bay Leaves (4-5 medium sized)
6 small potatoes, halved or quartered (depending on size) - I used two medium potatoes sliced into about 1 inch pieces
1 T. Herbes de Provence - I am meh on buying Herbes de Provence since most of us have the contents in our pantries.  I used thyme, oregano, basil, and marjoram. You can find Emeril's recipe for Herbes de Provence here.
1/2 t. dried rosemary, crushed in hand Omitted (didn't have in pantry)
freshly ground black pepper to taste
1 1/2 c. low sodium chicken broth

The directions can be found on the original recipe site.  I didn't really change a whole lot in that regard.  I put the Turkish Bay leaves on top before baking.  Used my 4.5 quart Le Creuset Doufeu which is basically a dutch oven with a top that fits a few pieces of ice (putting the ice on top while baking supposedly keeps the meat more tender while cooking).  The potatoes weren't quite done at 30 min so I let the oven go the full 45 min.  Chicken and veggies turned out perfectly. Z liked this recipe a lot so I'll be using it again - he's my biggest fan and harshest critic so I tend to listen when he says anything about my food.  Ugh - that's sorta hard to admit now that I think about it.  Anyway, you should give this a try.  It was an easy and savory meal that didn't require a separate side item.

Poor Man's Margarita

"The Bullfrog"

This is an old family recipe.  I can remember my grandparents, great aunts and uncles, mom, dad, and the rest of the family huddled over a game of dominoes drinking round after round of Bullfrogs.  I always thought they looked so delicious, especially in the heat of summer.  I never could understand why they wouldn't let me have one.  Now I do.  Mixed right, this is one potent little beverage but you'd never know it because the limeade overpowers ANY alcohol taste. 

 If any of you are like me, you are desperately clinging to what's left of summer (even though, technically, I guess it's over).  Either way, there's still time to drown your sorrows in a glass of the soon-to-be world famous...BULLFROG!

 

 1 can frozen Minute Maid Limeade
 Vodka
 Ice

Pour Limeade into blender (you can let it sit out for a few minutes to soften if you like).  Fill empty Minute Made can with Vodka and pour on top of limeade.  Fill the remaining space in the blender with ice.  Blend.  Serve in cheesy red Solo cups.  If you want to get super fancy, you can salt the rim.  I wouldn't recommend getting too fancy though...sorta defeats the purpose.

Pork Chop Burritos - Yes, you read that right!

Pork Chop Burritos with Black Bean Puree


Given we're moving very soon and most of my pantry will be in storage for a couple of years (sigh), I am starting to get pretty creative with the meals around here.  Otherwise known as, I am not buying a bunch of groceries so you'll eat what I make...dammit!  There are no complaints, mind you, but it feels strange to feed someone you love with...whatever is left in the cupboard.

So today, instead of our typical ground turkey burritos, I made pork chop burritos.  That's right...you couldn't even call these puppies "carnitas" burritos.  It was literally pork chops cut up in tiny pieces and stuffed in a burrito.  Of course, that's not giving the meal NEAR the credit it deserves.  It was a pretty good amount of work (well, it was for me and I am definitely no Rachel Ray).  If you take some extra time with the pork chops, you really can make them tender enough to put in burritos.


1 jalapeno pepper, chopped (I didn't have one on hand so I substituted 1 TBSP Cayenne and 1/2 TBSP Chili Powder)
2 tsp cumin
2 tsp salt
4 boneless pork chops
2 tbsp olive oil
1.5 cups chopped onions
1.5 carrots, chopped
2 TBSP chopped garlic
1/4 tsp cinnamon
1 tsp of ground red pepper
1 can chopped canned tomatoes
1/2 can 8oz tomato sauce
2 cups low-fat chicken broth
1 can black beans, drained and rinsed (or pinto if you prefer)
1 pkg (20-oz size) burrito-size flour tortillas
2 cups cooked brown rice
1/2 cup shredded Monterey Jack cheese (Or cheddar or Mexican blend.  I used non-fat..shocking!)
1 cup shredded lettuce (optional)
Salsa

Rub half the cumin and half the salt on both sides of the pork chops. Heat a medium size Dutch oven (or skillet) over medium-high heat and add the oil. Brown the pork chops in the oil for about 2 minutes per side. Remove chops from pan/Dutch Oven and transfer to a cutting board. Cut the meat into 1/2-inch pieces, discarding any fat, and place pieces in a bowl. Set aside.  (You might want to try 1/4 inch pieces but if you do, I can offer no guarantees on how tender the pork will turn out)

Reduce the heat of the Dutch oven to medium and add the jalapeno, onions, carrot, garlic, cinnamon, red pepper and the remaining salt and cumin. Cook for about 5 minutes or until onion becomes slightly translucent.  Add canned tomatoes and tomato sauce and cook 2 to 3 minutes. Stir in the chicken broth, black beans, and cut-up pork. Bring mixture to a boil, cover and simmer for 30 minutes.

Prepare rice per directions on box.

Heat oven to 350 degrees. Transfer 1 1/2 cups of the bean mixture without any pork to a food processor or blender and puree (return any pieces of pork to the pan).   When pork is close to being done, bring pureed been mixture to a slight simmer over medium low heat (until cooked through).

Spoon some rice down the center of one tortilla. Spoon some bean mixture on top of rice.  Add burrito mix and sprinkle with some of cheese.  Wrap up burrito and secure with toothpicks.  Spoon a tad of bean sauce and a tad more cheese on top of burrito (optional).  Heat in oven until cheese is just melted.


Use remaining bean sauce or salsa for condiments.

Braising is so important with recipes like this

Like I said, you might want to chop your pork into 1/4 inch pieces but you'll likely lose some tenderness.

It doesn't look like much but after pureed and heated, it was yum!

Leave the burritos open-faced if you want to add lettuce later

Leave these in the oven just long enough for the cheese to melt.  Watch out for scorched toothpicks!

 Hindsight is 20/20:  

• Don't forget the bean sauce.  It will be kind of a pain to strain out the pork but it's worth it in the end.  The puree is yummy and you'll need to remove some of the beans and juice from the Dutch Oven or you'll have to much liquid to make non-messy burritos.  (NOTE: There will still be some extra liquid even if you take out the 1.5 cups of juice/beans but that's ok.  Just use a slated spoon when you're building your burrito.)

• I'd have made this spicier...but that's just me. :) 

•  It's possible cutting the pork chops into smaller bites would make the meat a little chewy but you might want to go for 1/4 inch pieces because they'll fit better in the burrito.  Z said it was a little strange that the pork was in chunks but that it tasted good.

I modified the below recipe to make this meal.  You didn't think I'd be brave enough to be the first to try pork chop burritos, did you?  Anyway, props to the original author.  This was a pretty good meal.

Read more: http://www.easybreezyrecipes.com/spicy-pork-and-pinto-bean-burritos.html#ixzz1TjNsvWvR

Chicken, Mio amore!

Italian Baked Chicken

Marinara

1 TBSP olive oil
1/4 onion finely chopped
2 garlic cloves, finely chopped
1/2 tsp dried basil
1 bay leaf
5 TBSP tomato sauce
2 tsp sugar
1 tsp dried oregano
1 teaspoon italian seasoning
3/4 can rotel (diced tomatoes)
pinch salt
(p.s. if you're short on time, just use canned marinara)

Chicken

4 chicken breasts
1/2 cup parmesan
1 cup italian style bread crumbs (or regular bread crumbs with italian seasoning mixed in)
1/2 cup flour
2 eggs beaten
1 to 1 and 1/2 TBSP olive oil

Marinara:  Saute onion and garlic in olive oile.  Add tomatoes and remaining ingredients.  Stir for 2 minutes.  Remove bay leaf.  Put half of sauce on the bottom of a  buttered baking dish and set remaining half aside.

Chicken:  Preheat oven to 400 degrees.  Combine bread crumbs and cheese.  Dip each chicken breast in flour, then eggs, then bread crumb/cheese mix.  In a large pan, heat olive oil.  Saute chicken on medium high heat for about 2 minutes per side.  Move chicken to baking dish and top with remaining sauce.  Sprinkle with Parmesan.  Bake for 30-35 minutes.  (I pounded out my chicken until they were uniform and a little bit thinner.  Thirty minutes was plenty after tenderizing.)

You can see why I had to flatten some of the cluckers.  They weren't very uniform.

There wasn't very much to coat the bottom of the pan but you don't really need a ton.

The dredging trifecta

Color me flavor locked!  Don't they look yum already!?!

Before baking

After baking

GET...IN...MY....BELLAY!!!

Healthy Stuffed Jalapenos (sorry Dave)

Ok, first a quick caveat.  My brother is the famed stuffed jalapeno maker o' the family and I ask for them EVERY time I get to home.  Having said that, it's a guilty pleasure and I don't do many guilty pleasures in my own house with the exception of...um..the occasional libation.   So, because I don't get to go home nearly enough yet I crave these ALL THE FREAKING TIME - I came up with a healthier version of my brother's very wonderful Cream Cheese Stuffed Jalapenos.   As always, scroll to the bottom for the Hindsight is 20/20 bullets. 

Healthy Cream Cheese Stuffed Jalapenos

• 1 (8 ounce) package of fat free cream cheese (or reduced fat), softened
• 1/2 cup fat free or light mayonnaise
• 1/4 cup rotel, drained
• 1/4 cup fat free or reduced fat Parmesan cheese
• 1/4 cup fat free or reduced fat cheddar cheese
• 1 TBSP Chili powder
• 1TBSP Cayenne pepper (or not...whatever you like)
• Hot Sauce - to taste
• Several jalapenos cut in half lengthwise and seeded with veins removed- leave the stem on if you can.  (between 20 and 30 jalapenos should give you the right amount of pepper/stuffing ratio)
• Enough turkey bacon to wrap each jalapeno

Mix cream cheese, mayo, rotel, Parmesan/cheddar cheeses, chili powder, cayenne and hot sauce.  Stuff each jalapeno with mixture.  Bake in oven at 350 to 375 until bacon looks crisp and cheese has melted(Depending on the size of your jalapenos between 12-16 minutes).

I didn't have very many jalapenos and they were small to medium size at best so I pretty much halved the recipe

I am not sure what that looks like but I can assure you it looks better in a crispy, perfectly cooked jalapeno.

That's a tomato corer.  It works really well in hollowing out the jalapenos.

You can vary the amount of stuffing you use.  Some people like more cream cheese, less bacon/jalapeno or vice versa.

I like some of my jalapenos without bacon so I left some of them nekked

You can use toothpicks to keep the bacon on the jalapeno but if you measure the bacon right, you ought to be able to flap it over without using a toothpick.

Bacon should be crispy but not burnt and any cheese you used should be melted.  Try not to overcook the jalapenos as they'll dry out.

Ready to eat!  YUM!

 Hindsight is 20/20

•  As usual, lighten up on the cayenne and hot sauce if you can't take the heat ;-).  Having said that, if you can't take the heat, best to stay away from jalapenos altogether!
• Some of my jalapenos were too small and got a little overcooked.  It would probably be better to use uniform jalapenos.  I was just using what I had on hand. 
• These were really pretty good.  I could tell they were healthy...the cream cheese mix was not quite as salty and no surprise, the turkey bacon didn't cook quite the same as regular bacon. But I'm ok with that.  I can eat all the stuffed jalapenos I want and still feel like efforts at spin class weren't cancelled out!
• If you're feeling froggy, you could add some shredded cheese on top of the jalapenos when you have about 2-3 minutes of cooking time left.  Just remember, they will be less finger-food-like.  You might actually have to get a fork out....bummer. 
• Speaking of finger food, the stems make the jalapenos easier to handle during prep and easier to eat later on.  Try and leave them on if ya can! 

Couscous Stuffed Chicken with Curry and Dijon Glaze

HEY HEY HEY!!!  Happy weekend everyone!  I decided to make one last recipe for the week after all and..oh...my...lord!  I am so glad I did.  This turned out verra verra nice.  I was pleasantly surprised.  There are plenty alterations you could make to this so don't be skerred.  That's what EBKS is all about after all!  We're here to clean out cupboards people!! Waste not...well...just waste not ok?!?

Cous Cous 

• 1/4 cup uncooked couscous
• 3 TBSP tomato, diced
• 1/2 cup chicken broth, low sodium
• 1 Jalapeno, diced
• 1/2 cup canned green peas
• dash salt
• dash pepper
• 1 TBSP olive oil
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 garlic clove

Coat skillet with cooking spray and saute jalapeno and tomato until slightly brown.  In a small sauce pan, bring chicken broth to a boil.  Add couscous, jalapeno, tomato, and remaining ingredients to pan.  Remove from heat.  Cover with lid.  After several minutes, fluff with fork and let sit while preparing chicken.

Chicken with Curry and Dijon Glaze

• 2 (6 oz) Chicken breasts
• 1/4 cup Honey
• 1/4 cup Dijon
• 1/3 TBSP dried curry
• 1/4 tsp black pepper
• 1 tsp crushed red pepper
• 1/4 TBSP olive oil 

Heat oven to 400 degrees. 
Glaze:  Mix honey, Dijon, curry, black pepper and red pepper in a small dish and set aside. 
Place chicken breasts between two sheets of wax paper. Pound to 1/4 inch thickness.  With a basting brush put a light layer of glaze on the inside of the chicken breasts.  Put a layer of couscous mixture on top of the glaze and roll into croissant shape, using toothpicks to secure chicken.  Lightly glaze tops of chicken.  Heat olive oil over medium high heat in oven safe skillet.  Add chicken to skillet and let cook for approximately six minutes.  Remove toothpicks and gently turn chicken to other side.  Lightly baste tops of chicken and cook in oven for 5-8 minutes, or until cooked through.

Whatever would I have done if I hadn't picked up tomatoes and jalapenos at the farmer's market last Saturday?!

Glaze

Cooked couscous - pre fluffing ;-)

Chicken wrapped in wax paper or a dead body...hard to tell in this house

Glaze me glaze me!!  I swear it's good...you can't use too much of it if the mix is right

Peas peas try the peas!  They made this a very pretty finished product. (and they were tasty too of course)

Wrap me, glaze me, cook me up!  whoa!  um..sorry...got a little carried away

6 minutes on medium high.  Don't flip...you'll burn your toothpicks and make a mess

Smack it up, flip it, RUB IT DOWN...oh nooooooo :)  (gotta love the early 90s)

Careful with your pans here ladies and gents.  Not all pans are oven safe, k? k!

Can I eat them both because seriously, it's been about an hour and it STILL looks good.

See!  I told you!!  Look at those peas!  They look like pieces of asparagus or something. 

This is the picture where I cut you off.  They're gonna make sweet sweet chicken love in my belly.  Can't you tell by the vignette that's been created.  When the mood hits your eye like a big pizza pie...that's....NOM NOM NOM!

Hindsight is 20/20:

• Chicken turned out perfect so don't mess with the cooking times too much
• You can, as always, omit the jalapeno if you want
• Olives and feta would also be good mixed in the couscous...I just didn't have any
• You can play with the portions on the glaze as long as the proportions are fairly uniform
• This was very tasty and would be nice with a side of green beans.  I didn't feel like I needed another veggie since I added peas to the couscous.  A salad with olives and feta would also be yummy.