Tag Archives: cooking

Best Grilled Chicken Sandwich EVER

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I could eat these weekly! I love grilled chicken sandwiches and there are two things necessary to make these truly amazing. You must marinade your chicken and you must put all this goodness in between bakery fresh ciabatta rolls! I need to find a recipe for these, but I have no hesitation about purchasing these from our local club store. As long as I can pronounce all the ingredients, I will happily pay whatever price!
I love these ingredients for my chicken marinade. It’s so easy and extremely flavorful and it hasn’t failed me yet! Fresh ingredients are best with anything, especially when you’re using those ingredients are the main flavor component. I marinade my chicken for at least four hours, longer if I’m using thighs and I try to watch the amount of acid I use in marinating. If there is too much acid, you can run the risk of “cooking” your meat and changing the texture of the final product….yuck! I don’t measure my marinade ingredients because I have made this so many times, but I will give some estimations of amounts for you. Thanks for reading, enjoy!
Chicken Marinade –
  • 1 1/2 lbs – 2 lbs boneless, skinless chicken breasts, split in half
  • the zest and juice of one lemon
  • fresh garlic (2 cloves, roughly chopped)
  • fresh thyme (8-10 sprigs, pull the leaves off if you’d like)
  • white wine (a splash – maybe 2 TBSP)
  • 1/4 cup olive oil (more if needed)
  • kosher salt and pepper to taste

Sandwich toppings –

  • cooked bacon
  • avocado
  • lettuce
  • tomato
  • sliced Swiss cheese
  • split and toasted ciabatta rolls, *once these are off the grill, rub with cloves of garlic*

Place prepared chicken pieces into a zip top bag. Mix all marinade ingredients together and pour over top the chicken pieces. Mush the bag to distribute marinade and place in a glass baking dish. Be sure to mush the bag ever hour or so.

Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. Assemble sandwiches as desired ( you’re going to lose some while eating – there are lots of slippery toppings in these )

Ground Beef Tacos II

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When in doubt, ask your nine-year old what you should make for dinner…the boy loves tacos! Any Tex-Mex style foods, really. We haven’t had tacos in a while, so I agreed; searched through Pink Parsley and chose this recipe. M is anti-corn tortilla for some reason, so I haven’t decided if I want to fry up the flour tortillas I’ll be using for these.

Verdict: Yum! The leftovers didn’t last more than one day either! I served this with my fave rice, fresh pico de gallo, pepper jack cheese and lettuce. Everyone enjoyed these and my picky daughter even ate more than a few bites. This is the second ground beef taco recipe that I have posted here, and I’m happy to report that this one is going to be my go-to recipe. Thanks for reading, enjoy!

Ground Beef Tacos – adapted from Pink Parsley via Cook’s Illustrated

  • 2 teaspoons vegetable oil
  • 1 small onion, chopped (about 2/3 cup)
  • 4 garlic cloves, minced
  • 2 Tbs chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano (*I used Mexican oregano)
  • 1/4 tsp cayenne pepper
  • kosher salt and ground black pepper
  • 1 pound 90% lean (or leaner) ground beef
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp brown sugar
  • 2 teaspoons apple cider vinegar
Directions:

Heat oil in a large nonstick skillet until shimmering.  Add the onion and cook, stirring occasionally, until softened, about 4 minutes.  Add the garlic, spices, and 1/2 teaspoon salt.  Cook, stirring constantly, until fragrant, about 1 minute.  Add the ground beef and cook, breaking up meat with a wooden spoon and scraping the bottom of the pan to prevent scorching, about 5 minutes longer, until meat is no longer pink.

Add tomato sauce, broth, brown sugar, and vinegar; bring to a simmer and reduce heat to medium-low.  Simmer uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes.  Adjust seasonings with salt and pepper and serve with your favorite taco fixin’s.

 

 

Asian Inspired Baked Chicken

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Quick Post:  I was inspired by this recipe, but I added a little of this and that to the mix which resulted in some really tasty chicken. I made this last month and forgot to post about it sooner, but I remember that we all really enjoyed it 😉 Serve it over rice and steamed veggies of your choice and don’t waste any of the delicious sauce!

Asian Inspired Baked Chicken – 

  • 1/4 cup low sodium soy sauce
  • 2 TBSP honey
  • 3 cloves of garlic; minced
  • 1″ of fresh ginger, peeled and minced
  • 1/4 cup pineapple juice
  • 1 TBSP Mirin
  • fresh ground pepper to taste
  • 3 pounds chicken thighs (or preferred chicken meat)
  • prepared rice
  • steamed vegetables

Directions:

  1. Preheat oven to 425°F.
  2. Mix first 7 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
  3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator. Marinade for at least 6 – 8 hours, turning the bag once every few hours.
  4. When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.

Brown Sugar Waffles

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Another weekend, another waffle recipe! Maybe next week I will try a chocolate waffle, although that would probably be much more appropriate as a dessert (with vanilla ice cream on top…yum!) This recipe made nine waffles which was more than enough for the four of us. I like larger batches like this one so the leftovers can go into the fridge or freezer for quick breakfasts during the week for my kids. Next time I make these, I will plan ahead to have the candied bacon the recipe calls for! Thanks for reading, enjoy 🙂
Brown Sugar Waffles – adapted from Pink Parsley
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2/3 cups canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups buttermilk

Set your waffle iron a clean level surface, and set to preheat.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar together in a large bowl.  In a medium bowl, whisk together the oil, eggs, vanilla extract, and buttermilk.  Make a well in the center of the dry ingredients, and fold in the wet ingredients.  Stir until just combined (its okay to still be lumpy).  Gently fold in the bacon, being careful not to overmix.

Cook in the waffle maker according to manufacturer’s instructions. Serve immediately or leave keep them warm in a 250 degree oven until it’s time to eat! 🙂

Steak Marinade

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Now, I’m not usually for fiddling with a perfectly good steak; but while searching through Pinterest, I came across this and the combination of flavors worked well and I thought “why not?”. Steak was on the menu, and I already had all the marinade ingredients so, again – “why not?”. Three strip steaks are soaking in this now and soon I will flip them over to marinade a little longer on the other side.

Verdict: These had great flavor and were so much more juicy than the steaks that were not marinated. M accidentally overcooked the steaks, but it didn’t dry out the marinated ones at all – they were still tender! Thanks for reading, enjoy 🙂


Steak Marinade – adapted from Kayotic Kitchen

  • 3 tbsp oil (*I used grapeseed)
  • 1 1/2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 2 tsp fresh lemon juice (*I didn’t have lemon, woops!)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 large garlic clove, sliced
  • 1 large shallot, sliced
  • 2 rosemary sprigs, crushed to release the oils
  • tabasco
  • pepper
  • salt

Directions –

1. Combine all ingredients in a bowl and pour over top steak. I placed my steaks in a glass baking dish, then covered with plastic wrap. Marinade for at least 4 hours.

Crockpot Garlic and Herb Chicken and Cheesy Orzo

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Quick Post: This meal was a hit at my house – even my picky daughter ate it up 🙂 Enjoy!

Crockpot  Garlic and Herb Chicken – adapted from How Sweet Eats

  • 4 boneless, skinless chicken breasts
  • 4 tablespoons olive oil
  • 6 tablespoons dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • steamed broccoli
Directions –

The night before, season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight.

The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo.

Cheesy Orzo – adapted from Sprinkled with Flour

  • 2 cups orzo pasta
  • 2 cups chicken stock
  • 1/4 cup Parmesan cheese
  • 1/4 cup Romano cheese
  • kosher salt and fresh cracked pepper to taste
Directions –

Add stock to a medium pan and bring to a boil. Add the orzo, cover pot and reduce heat to simmer. Cook for 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Watch the pasta during the last few minutes, if too much liquid has evaporated, you can add a few tablespoons more of broth. When pasta is done remove the lid and stir in the cheese. Season with salt and pepper, to taste.

Panera Mac and Cheese

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This is so rich and creamy! The kids loved the mild flavor of the cheeses and already mentioned wanting to eat the leftovers. Hopefully my picky husband will appreciate it – he’s hard to please when it comes to new macaroni and cheese recipes. His absolute favorite is this one, and no other recipe I have tried can hold a candle to it in his opinion!

His verdict: 7 out of 10! I’ll take it – besides, he ate two bowls and happily brought some to work the next day. Thanks for reading, enjoy!

Panera’s Stove Top Mac and Cheese – adapted from Annie’s Eats via Panera Bread

  • 16 oz shell pasta
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk, heavy cream, or half-and-half
  • 4 oz white American cheese, chopped or torn into pieces
  • 8 oz extra sharp white Vermont cheddar, shredded
  • 2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes)
  • 1 tsp Kosher salt
  • 1/4 tsp hot sauce (like Frank’s)
Directions:
1. In a large stockpot, cook pasta according to package directions.  Drain well.
2. While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat.  When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
3. Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, and hot sauce.  Return the sauce pan to the heat and stir in the pasta.  Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.

Cilantro Lime Flank Steak Tacos with Homemade Tortillas and Salsa Fresca

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There is a lot going on here, but all of it was pretty tasty. Rather than post the full recipe for the flour tortillas, here is the link. I had some issues while making them! They’re not difficult to make, but when I thought of separating them with pieces of waxed paper (to save on counter space), that’s when it all fell apart. The dough stuck to the paper so badly! Most of the tortilla rounds became mangled while I tried to remove them from the paper – I was so bummed! I did take some of the scraps and rolled them out again, which is a little more difficult the second time around. The surviving tortillas turned out pretty well, but they’re nothing like the best tortillas I have ever had! Those are found in San Diego, California at Old Town Mexican Cafe! I could go for some of that now 😉 Thanks for reading, enjoy!
Cilantro Lime Marinade & Flank Steak Tacos – adapted from Simply Scratch
  •  1/3 cup grapeseed oil
  • Juice of 1 Lime
  • 1 Garlic Clove, smashed
  • A handful of Cilantro
  • 1/2 red onion, roughly chopped
  • 2 teaspoons of Honey
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Ancho-Chili Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • Kosher Salt and Fresh Black Pepper, to taste
  • 1.5 – 2 pounds flank steak
1. Place the steak in a zip top bag, set aside. Combine all ingredients and blend well with a stick blender, or mini food processor. Pour marinade over the steak, place it in the fridge to marinade for several hours.
2. Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded iceberg lettuce, Salsa Fresca and top with shredded Monterey Jack cheese.
Salsa Fresca – adapted from Simply Scratch
  • 4 Roma Tomatoes, cheeks removed, sliced and diced small
  • 1 small red onion, diced small
  • 1 Serrano Pepper, diced finely (*I couldn’t find these, so I substituted two jalapenos)
  • 1 Clove of Garlic, smashed, peeled and minced
  • 3 green onions, white and dark green parts sliced
  • 1 handful of cilantro, chopped (*I love cilantro, so I always use more)
  • Juice of a half a Lime (*I used the whole lime)
  • 1/2 tablespoon of Olive Oil
  • A pinch of Kosher Salt
  • A few grinds of Black Pepper
Directions:
Combine all ingredients into a large bowl. Toss until all ingredients are mixed. Cover with plastic wrap and refrigerate for at least 30 minutes. Serve with tortilla chips or on top of your favorite tacos.

Rosemary Olive Oil Potato Bread

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Quick Post: This experiment was inspired my husband who told me he likes potato bread. I haven’t bought it in years, but I decided to search for potato bread recipes. I always like to try new breads and this one seemed easy enough. I like the addition of rosemary, and thought this would be a great bread to go with steak or chicken. These kind of loaves are great because they have that “wow” factor. It looks and sounds fancy, but it isn’t at all difficult to make. The texture is soft, with a dense crumb and a chewy crust – perfect for sopping up juices on your plate or bowl of soup. Thanks for reading, enjoy!
Rosemary Olive Oil Potato Bread – adapted from What Megan’s Making
  • 1 cup cold, roasted mashed up potatoes, skins removed (*Can also use mashed potato flakes to make 1 cup of mashed potatoes)
  • 4 Tbsp olive oil
  • 1 envelope (1/4 oz) active dry yeast
  • 1 cup warm water
  • 3 cups white flour
  • 1 cup whole wheat flour
  • 2 tsp salt
  • 2 tsp fresh rosemary, finely chopped

Directions:

In a small bowl mix together the mashed potatoes and olive oil. Set aside.

In a large bowl, mix the warm water with the yeast and let sit for 5 minutes, or until bubbly. Add the flour, whole wheat flour, salt, rosemary, and potato/oil mixture and mix together. Add more water or flour as needed to form a soft dough. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Clean out the mixing bowl and lightly spray with cooking spray. Place dough in the bowl and cover with a dishtowel. Let rise 1 hour, or until doubled in size.

Turn risen dough out onto a floured surface and knead a few times. Flatten the dough with your hands and fold up like business letter. (You could also separate the dough into two smaller loaves at this point.)Turn it seam side down, form into a plump oval shape, and place on a lined baking sheet. Sprinkle the top with flour, cover with a towel and let rise for 30 minutes, or until doubled in size.

Preheat the oven to 400. Using a sharp knife make 3-4 diagonal slits in the bread to make a criss-cross pattern. Bake for 30-35 minutes or until golden brown and the loaf sounds hollow when you tap on it. Transfer to a wire rack to cool. Let cool completely before slicing.

Lemon Thyme Chicken

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Quick Post: I made this awhile back and forgot to post! It’s from Annie’s Eats, so if you’re a fan of hers, you know that she wont steer you wrong. This dinner is cheap, quick and flavorful and tasted great with this garlic rice pilaf – which is also one of Annie’s recipes. Pair it with a nice green salad and you’ve got a complete meal that is good enough to share with company. Thanks for reading, enjoy!

Lemon Thyme Chicken – adapted from Annie’s Eats

  • 2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total)
  • Kosher salt and freshly ground pepper
  • ½ cup all-purpose flour
  • 1½ tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme leaves, minced
  • ½ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • Juice of 1 lemon
  • 3 tbsp. butter

Directions

  • Season both sides of the chicken pieces with salt and pepper.  Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken.  (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.)  Remove the chicken pieces to a plate, tent with foil, and set aside.
  • Add the garlic and thyme leaves to the pan and sauté  just until fragrant, about 1 minute.  (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.)  Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits.  Return the pan to the heat and bring the liquid to a simmer.  Stir in the chicken broth.  Reduce until the sauce has thickened, about 4-5 minutes.  Add the lemon juice to the pan.  Add in the butter and whisk until completely melted.  Season with salt and pepper to taste.  Serve immediately, spooning the sauce over the chicken.