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How to Make Fish Tacos

06 Feb

Fish Tacos

Having just returned from a trip to Miami and being dazzled by the authentic Cuban flavors that influence South Florida’s cuisine, I felt I had to try my hand at Fish Tacos. This simple dish was featured everywhere from roadside stands to gourmet restaurants.

It is incredibly easy to make, but getting the right balance and depth of flavors is the trick. My favorite part of the Fish Taco is the bright mix of Cilantro and Lime that really packs a punch for your tastebuds! Mahi Fish Tacos are both light and satisfying, so I don’t feel bad about eating 2 (ahem 3) in one sitting!

Since building the taco is often the most fun…here is a step by step guide to making this delish dish at home.

You can really choose whatever fish you want for the tacos (think…shrimp, catfish, tilapia etc.). I picked Mahi because it flakes well and it is really hearty.

Pan Seared Mahi with Onions and Peppers

Pan Seared Mahi Mahi

  • 2 Mahi Fillets
  • 1 tsp Olive Oil
  • 1 tsp Black Pepper
  • 1 tsp Garlic
  • 1 tsp Red Pepper Flakes
  • 2 tsp Lime Juice
  • 1 tbsp Butter
  • 1/2 Medium Onion
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 2 tbsp Fresh Cilantro Leaves

Marinate Mahi Fillets for 30 minutes – 2 hours in Olive Oil, Pepper, Garlic, Red Pepper Flakes and Lime Juice. Pan sear evenly on both sides until cooked through (about 15 minutes over medium heat).

Slice Onions and Peppers (julienne) and saute in butter over high heat. When Onions and Peppers are soft and have a slight char, add Cilantro Leaves and remove from heat.

With your fish done, it is time to assemble the taco! First you need a Corn Tortilla (no flour tortillas…they get too soggy). Then guacamole is always my first layer. I love guacamole, but I haven’t really mastered how to make it, so I kind of fake it.

Fake-A-Mole on a Corn Tortilla

Fake-A-Mole

  • 2 Ripe Avocados
  • 1/3 Cup Medium Salsa
  • 1 tbsp Lime Juice
  • 1/2 tsp Salt
  • 2 tbsp Fresh Cilantro Leaves

Mash Avocado until you have a softened paste consistency with some chunks. Fold in Salsa, Lime Juice, Salt and Cilantro. Done and Done!

Layers of Guac, Cheese, Peppers and Onions

Now finish your tacos with whatever ingredients you like best. Black Beans, Corn, Cheese, Sour Cream, Salsa, Rice…the options are deliciously endless!

And...that's a Wrap!

 
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Posted by on February 6, 2012 in Lunch, Recipes, Seafood Recipes, Seasonal Dishes

 

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Fun with Food: National Popcorn Day

19 Jan

Fancify Your Popcorn

I may have mentioned one or five times that I love to make unexpected recipes! Whether it is adding something sweet to a savory dish or featuring snack food in a major meal, that extra element makes food fun. I was reading up on Punchbowl’s Reason to Celebrate and discovered that today is National Popcorn Day. I decided to set out (sit at my desk) on an exhaustive search (Google) to find a way to do something savory with my favorite snack.

I didn’t want to go to my usual suspect recipe sites, so I went straight to the source – - Popcorn Brand Sites. I sifted through the top four and while the recipes were delicious on three of them, I found that they lacked originality. It wasn’t until I visited Jolly Time Popcorn – number four in the market, number one in my heart – that I found what I was looking for!

The delicious recipes actually came from The Popcorn Board which, I was surprised to learn, exists in the world. NOTE: All recipes below must be made with Jolly Time Popcorn because loyalty is important!

  • 2 cups popped popcorn
  • ½ cup dried shiitake or porcini mushrooms
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon vegetable oil
  • 4 (1 ¼ lbs) tilapia filets
  • Lemon wedges, for serving

Here’s How: Place popcorn, mushrooms, onion powder, garlic powder and salt in a blender (or food processor) and blend until powdery and almost smooth; pour into a wide, shallow bowl.

Beat egg in a shallow bowl; set aside.

Heat oil in a large, non-stick skillet over medium-high heat. Dip tilapia into egg and then into popcorn mixture, coating both sides. Cook tilapia about 3 minutes per side or until fish is golden and center is cooked. Serve with lemon wedges.

Variation: Substitute boneless, skinless chicken breasts for tilapia and adjust cooking time as needed.

  • 2 cups popped popcorn
  • 1/2 cup chopped peanuts
  • 1 egg
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon hot pepper sauce
  • 3 tablespoons vegetable oil
  • 4 (1 3/4 lbs.) boneless, skinless chicken breasts

Here’s How: For the Thai Peanut Sauce: Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth.

Preheat oven to 350º F. Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.

In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside.

Heat oil in a large, oven-proof skillet over medium-high heat. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated. Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through. Serve with Thai Peanut sauce.

 
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Posted by on January 19, 2012 in Chicken & Turkey Recipes, Dinner, Events, Recipes, Seafood Recipes

 

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Sticking to your New Year’s Resolution

16 Jan

Happy New Year

So, it’s been a little over two weeks since you made a promise to yourself. “This is the year, I’m going to eat healthy…cut down on the adult beverages…run a marathon…quit smoking.” Whatever your New Year’s Resolution was (and hopefully still is), chances are you’ve started to come across some of the challenges that it presents.

It is around the two week mark that we all have to make a decision. Do we carry out our plans and continue working on our resolutions or do we say we gave it the old college try and have a cheeseburger…wash it down with a beer…sit on the couch…and inhale? The way to stick to a resolution like working out or eating healthy is to make it a habit.

There are several views on how long it takes to form a habit (especially a good one). Based on personal experience, I side with those who think it takes about 30 days to form a habit, but it depends mostly on the person and the activity. I have made a little diagram to illustrate my point:

Fun Activity (Voluntary) Fun Activity (Obligatory) Not So Fun(Voluntary) Not So Fun(Obligatory)
Easy 7 Days 14 Days 21-30 Days 30-60 Days
Moderate 14 Days 21 Days 30-60 Days 60-90 Days
Difficult 21 Days 30 Days 60-90 Days 90-?? Days
Sample Activities Recreational Sports Team, Charitable Volunteer Rewarding Job, Fitness Group, Food Club 5am Fitness Boot Camp with a Crazy Instructor Court Mandated Community Service

For the purposes of this table the difference between Voluntary and Obligatory are simply that you aren’t necessarily in control of the schedule or your reason for doing it (hence, the feeling of obligation). For instance you may love love love your Rewarding Job, but you must be there from 9 to 5 and you need to go to pay your bills – - making it a Fun Obligation (I’m asking you to think positive here).

On the other hand, you may hate super hard early morning workouts, but you choose to attend Military Style Morning Workouts with a trainer who thinks he’s prepping Soccer Moms for combat in order to achieve the healthy body you want…i.e. a Not So Fun yet still Voluntary Activity. These are the activities where I find myself thinking, “Andrea, you bring these things upon yourself.”

The trick is to move every activity you want or need to achieve into either the Fun Voluntary or the Fun Obligatory Activity category. There are ways to make everything at least a little more fun, like attending crazy boot camp with funny friends (or trading it in for a high energy class that has the same calorie burn, but doesn’t give you Post Traumatic Stress Disorder).

This week, put all of your activities into these four categories. Insert a “Habit Column” to the left of the “Fun Voluntary Column” and try moving a healthy activity one column to the left each week. Soon you will have healthy habits that you can stick to until your resolution becomes a reality!

NOTE: You may be wondering how you would move “Court Mandated Community Service” into the Fun Category. Here’s a hint – - Watch Mighty Ducks. It worked for Emilio Estevez!

 
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Posted by on January 16, 2012 in Health and Wellness

 

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Turkey Taco Salad

07 Dec

Turkey Taco Salad

Following the Thanksgiving holiday, I tend to get a little Turkey’ed out. After the main event, you have turkey sandwiches, turkey soup and some unidentifiable turkey dishes that you make up just to get rid of the leftovers. You would think that we would buy a smaller bird, but you always think that somehow you will use up all of the Thanksgiving leftovers without overdosing on that massive roast.

Being more of a sides person (Macaroni & Cheese, Green Bean Casserole, Dressing & Collard Greens are my drugs of choice), I don’t really get too caught up in the creative uses for poultry. A few nights ago however, I found myself with a bit of a dilemma. I had ground turkey all ready to make turkey burgers when I realized that I didn’t have buns, tomato slices, cheese slices or anything to go with it. Ummmmm, bummer.

What I did have was a pound of defrosted turkey and a hunger headache. I began to burrow through the cabinets and refrigerator like the orphaned love child of Mother Hubbard and MacGyver. Boom! In less than 15 minutes, I was happily enjoying dinner and a movie by relying on an old favorite – Taco Salad, with a new star – Turkey!

1 lb Ground Turkey
1 Medium Onion, Diced
1/2 packet Taco Mix
1 Cup Taco Sauce
4 Cups Shredded Lettuce
1/2 Cup Shredded Cheddar Cheese
1 Cup Salsa
1/2 Cup Sour Cream
OPTIONAL: Tortilla Chips, Jalapeno Peppers

Saute Ground Turkey and Onion over Medium High heat. Add Taco Mix and cook through (about 8 minutes). Add 1 Cup of Taco Sauce and saute another 2 minutes.

Saute Ground Turkey

Divide Lettuce into two deep plates. Top with Ground Turkey. Garnish with Cheese, Salsa and Sour Cream.

Garnish with Your Favorite Taco Toppings

Serve with Tortilla Chips and Jalapeno Peppers.

 
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Posted by on December 7, 2011 in Chicken & Turkey Recipes, Lunch, Recipes

 

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Pork Roast for Dummies

29 Nov

Pork Roast for Dummies

The roast is a vital part of the holiday season. Whether you are preparing a full thanksgiving feast or simply having the family over for Sunday dinner, a roast becomes the centerpiece of your meal.

Most of us are pretty comfortable making the T-Day turkey and know our way around a whole chicken, but what happens when we go beyond the poultry? I, for one, resort to panic. I consider myself a pretty confident foodie. I know what I know, I do what I do and I do that pretty well. On the other hand, experimenting in the kitchen is a relatively new development and for our purposes, it is mostly a job hazard.

My first non-poultry attempt was a Frenched 4-Bone Pork Roast. Loved it because – anything with a Frenched Bone cut creates instant elegance. Hated it because – it was new and new things are scary! Overall, the recipe was fairly simple, the execution was fully laughable and the end-result was amazing (in spite of the mis-steps along the way).

Pork Roast alla Romana (I made this name up, but taking on such an intimidating roast seemed like a job for the Romans)

Frenched 4 Bone Pork Roast
1 tsp Cinnamon (optional)
1 Tbsp Rosemary
1 Tbsp Oregano
1 Tbsp Thyme
1 tsp Coarse Ground Salt
2 tsp Coarse Ground Pepper
2 Cups Baby Carrots
1 Medium Onion, Thick Slice
2-4 Celery Hearts, Thick Slice
1 Cup Red Wine
2 Tbsp EVOO
Onion Soup Mix (Vegetable or Chicken Broth may be substituted)

Allow Roast to reach room temperature and place in a large bowl. Tenderize the roast by piercing with a fork. Season evenly with Cinnamon (optional), Rosemary, Oregano, Thyme, Salt and Pepper. Pat dry seasoning into the roast.

Pat Seasoning Into Roast

Pour Red Wine and 1 Tbsp Olive Oil evenly over the roast and vegetables. Allow to marinate for 30 minutes (more if desired), turning over once and spooning liquid/seasonings over the roast. Add Carrots, Onion and Celery.

Add Red Wine and Olive Oil

Preheat oven to 275. Heat a large saute pan to medium-high heat with 1 Tbsp Olive Oil. Place roast (without vegetables or juices) in the pan, fat side down. Sear for 3 minutes and turn over to sear an additional three minutes.

Balancing Act - Sear Roast On All Sides

Remove Roast from heat and place flat, fat side up, in a dutch oven. Pour Liquid and Vegetables around the roast. Mix Onion Soup Packet with water – according to packet directions – and pour over roast.

Place Roast Over Vegetables in your Dutch Oven Casserole Dish

Cover the dutch oven and place in oven. Cooking time will vary by weight of roast. Usually 20-25 minutes per pound.

 
2 Comments

Posted by on November 29, 2011 in Dinner, Pork, Veal & Lamb Recipes, Recipes

 

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Cinnamon Smoked Ribeye and Mashed Potato Cakes

09 Nov

This recipe was the winner of the Chianti pairing for the Santa Margherita Pour & Pair Challenge. Apparently, the judges and voters agreed that it was quite the mouthful when paired with Santa Margherita Chianti! Flavors of Cinnamon and Coffee give the All Natural Ribeye a rich flavor that is complemented by the floral notes and enhanced by the nutty notes found in Chianti Classico.

A lot of people think it’s weird to put Cinnamon on your proteins, but it is like having a smoker without the hassle. You just have to balance the flavors. Too much can turn your savory dish into a meaty dessert!

Ingredients

Cinnamon Smoked Ribeye:
4 All Natural Black Angus Ribeye Steaks
1 Cup Brewed Dark Roast Coffee
1 tsp Cinnamon
1 Tbsp Olive Oil
2 tsp Coarse Ground Salt
1 tsp Black Pepper
2 tsp Minced Garlic

Mashed Potato Cakes:
4 Medium Potatoes (peeled, large dice)
1/2 Cup Evaporated Milk
1/3 Stick of Butter
2 Eggs
1/2 Cup Flour
1/3 Cup Green Onion, Chopped
2 Tbsp Vegetable Oil

Directions

Preheat oven to 350. Tenderize Ribeyes with a thick-prong fork. Pat each steak evenly with cinnamon and cover with brewed coffee. Set aside, but do not refrigerate (steaks should be at room temperature when cooked).

In a large pot, bring water to a boil. Add potatoes and boil until tender (15-20 minutes). Drain and return to pot. Add evaporated milk and butter. Beat with a hand mixer until almost smooth. Mix in egg, flour and green onion evenly. Form into 1/2 inch cakes and set aside.

Remove steaks from coffee. Toss with olive oil, salt pepper and garlic. Heat a large saute pan to medium-high heat. Sear both sides of each ribeye for 2 minutes. Remove from heat, place on oven safe pan and place in oven to finish (8-10 minutes depending on desired doneness).

While steak is in the oven, heat a large saute pan to medium high heat. Add 1 Tbsp vegetable oil. Fry 4 potato cakes until golden brown on each side. Remove and drain on a paper towel. Add remaining 1 Tbsp of vegetable oil. Fry next 4 potato cakes until golden brown on each side. Remove and drain on paper towel.

Serve Ribeyes with two potato cakes each and an impolite pour of Chianti Classico or your favorite red wine!

 
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Posted by on November 9, 2011 in Dinner, Recipes, Steak & Beef Recipes

 

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National Men Make Dinner Day: Easy 3-Course Menu

03 Nov

National Men Make Dinner Day!

According to Punchbowl.com, today is National Men Make Dinner Day! I know that this poses a complication for some of you, especially since retiring the grill, but don’t fret. Some of the most romantic, “awww-inspiring” meals are very simple to whip up.

I would be remiss if I didn’t point out that National Men Make Dinner Day seems odd to me. Not because women should make dinner all the time, but because it shouldn’t just be a special occasion. If you currently make dinner for your lady once a year, make it once a month. If you make it once a month, make it once a week. If you make it once a week…Call Me!

For those of you who are culinary neophytes, find recipes with a few simple ingredients that you recognize and pay attention to presentation. Light a candle, serve polite portions, throw on a shirt that still has all of its buttons and use cups that don’t say Solo on them. This is your time to shine and so gentlemen, get in the kitchen and give some if you want to get some in return.

Here is a basic 3-course menu that will give you an A for effort and an A+ for taste.

1st Course: Appe-teaser

Since you are going through all of this effort to make dinner for the misses, I guess we can update the traditional Mussels in White Wine recipe for you. So here it is – - Mussels in Beer! You’re Welcome. Mussels are perfect because they have the perception of a lot of effort without actually containing that many steps.

WORD TO THE WISE: Smell Mussels before you purchase or prepare. They should smell like the ocean and not like your gym locker. Soak in cool water for 20-30 minutes before cooking. Scrub under running water with your hands or a brush to remove sand or barnacles. Throw out any Mussels that are open prior to cooking.

Beer...Good! Mussels...Good! Beer Steamed Mussels...GOOOOOD!

Beer Steamed Mussels. Prep Time: 15 minutes.

1 tsp Olive Oil
2 tsp Minced Shallots
2 tsp Minced Garlic
2 Tbsp Green Onion, Chopped
1 1/2 lb Mussels
12 oz Amber or Golden Wheat Beer
2 Tbsp Minced Cilantro
2 Tbsp Butter

In a large sauté pan, add the Olive Oil and bring to medium high heat. Add the Shallots, Garlic and Green Onion. Sauté a couple of minutes until softened. Add Mussels and Beer to the pan; reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the Mussels begin to open. Turn the heat off, add Cilantro and Butter. Stir well to coat the Mussels with your Beer Broth. Serve with Pinot Grigio.

2nd Course: Entrée

Let’s be honest, for many of you – - National Men Make Dinner Day could stop after the appetizer and we would all be impressed. But, since you’re in there, why not make a night of it and create a whole meal.

Follow up that app with a melt in your mouth chicken dish and you will seal the deal!

Mediterranean Stuffed Chicken. Prep Time:  40 minutes.

2 All Natural Chicken Breasts
Salt & Pepper, to taste
1 Tbsp Italian Blend Seasoning
1 tsp Lemon Juice
1 Tbsp Olive Oil
½ Cup Baby Spinach, Chopped
2 Tbsp Black Olives, Pitted & Sliced
4 Tbsp Feta Cheese
2 Tbsp Sun Dried Tomatoes, Diced
2 Toothpicks (soaked in water)
1 Cup Chicken Broth

Preheat oven to 350. Butterfly Chicken Breasts lengthwise (cut in half, but not all the way through) and sprinkle with Salt, Pepper, Italian Seasoning and Lemon Juice. In a bowl, mix Spinach, Olives, Feta and Tomatoes – set stuffing mixture aside. Heat Olive Oil on Medium-High heat in a large sauté pan. Place Butterflied Chicken flat in the pan and sear for 2-3 minutes per side.

Remove from heat and place flat in an oven-safe dish. Cover one half of the chicken with one half of the stuffing mixture. Fold the chicken closed and secure with water soaked toothpick. Repeat with second butterflied chicken breast. Pour chicken broth in the dish and place in the oven. Cook for 25 minutes, basting occasionally with pan juices.

Orzo Salad. Prep Time: Varies by Box.

1 Box Orzo
½ Cup Feta Cheese
½ Cup Cherry Tomatoes, Diced
¼ Cup Black Olives, Diced
¼ Cup Parsley, Chopped
3 Tbsp Greek Salad Dressing

Prepare Orzo by box directions and let cool. Add Feta, Tomatoes, Olives, Parsley and Dressing. Toss until thoroughly mixed. (Add additional Diced vegetables as desired). Pair entree with Sauvignon Blanc.

3rd Course: Dessert

Dessert should be simple, but something you want to linger over and preferably something that you can feed to each other. You can run to the store for strawberries and champagne (Awww, I feel just like Julia Roberts in Pretty Woman, except…). You can Order Her Favorite Dessert in advance and have it delivered to your place ahead of time (Awww, you thought ahead). Finally, you can make a dessert (Awww, he’s a keeper).

Artisanal Cheese & Fruit Plate. Prep Time: 10 minutes

French Baguette
Butter
1 tsp Cinnamon (Optional)
4 slices Sharp Cheddar or Smoked Gouda
4 oz. St. Andre French Triple Crème or Brie
2 oz. Blue Cheese or Gorgonzola
4 Dried Figs (mixture of whole and sliced) or Dried Apricots
1 Bunch Red or Purple Grapes

Cut ½ inch slices of Baguette (the long, fancy bread in the bakery section). Butter lightly and sprinkle with Cinnamon (optional). Toast to golden brown and let cool. Arrange bread in an overlapping semi-circle at the back of a large platter or wooden cutting board. Alternate cheese (please fan it out…don’t just throw it on there) and fruit in front of the bread. Serve with Prosecco, Riesling or Gewurztraminer…

There you have it. From zero to hero in just over an hour. Now get to work!

 
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Posted by on November 3, 2011 in Chicken & Turkey Recipes, Dinner, Events, Recipes, Seafood Recipes

 

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Seafood Farming: Are There Plenty of Fish in the Sea?

16 Oct

Blog Action Day 2011 is devoted to food and so is That’s A Mouthful. With so many issues of hunger and famine in the world today, it is important to take a look at alternative methods of food production in living up to the demands of the population. Much like the energy crisis, we have to look beyond our current needs to plan for the future. This brings seafood farming to the forefront as a sustainable and economical solution. At the same time, it is important to be cautious with new methods of food production.

In the US, seafood farming seems to have earned a bad name, but with North America only representing about 2% of the fish farming industry, there is little known about the practice and limited access to facilities worldwide. This leads to misconceptions and misrepresentations because it is only the horror stories that make the news.

But there are more factors to consider when it comes to farmed seafood than the horror stories and even ethics.  As a growing world population facing famine, poverty and unemployment, we have to develop economical, safe and sustainable ways to feed the projected 9 billion people that will inhabit the earth in 2050.

Just like the cattle farming industry, there are good and bad facilities. In the U.S. we often hear about crowded conditions and cleanliness issues as well as the disappearance of the hardworking fisherman. As a relatively new and thus imperfect practice, seafood farming hasn’t reached its full potential.

Cleanliness: In the news, we see farmed seafood products sitting is sedentary, muddy water, piled on top of each other and subject to disease. However, there are several facilities making use of free-flowing water pins that cycle fresh water into tanks where fish are only introduced to food and forms that they would encounter in their natural environment to create natural, clean flavor.

As this industry continues to develop, advances will be made to ensure that, especially in times of oil spills and contamination in open waters, consumers are still have a source for clean, high-quality seafood.

Productivity vs. Demand: With the automation of seafood processing facilities and the advent of fish farms, comes the fear that the fisherman and local seafood stores will lose jobs and business. However, with an ever-growing population and a renewed focus on eating healthy and lean, the seafood industry stands to see a consumer increase. This projected upswing is too large for either the wild-caught or seafood farming sectors to handle alone.

In addition, bouts of hunger and famine call for low-cost, high-yield relief efforts. Seafood is a restorative product packed with essential nutrients that, when produced on a large scale, can help  to address issues of malnutrition and hunger.

Pricing: Fuel costs, labor and several other financial factors are built into the cost of wild-caught seafood. While some of these costs are justified by the freshness and quality of the products from wild-caught seafood programs, the current global economy calls for affordable seafood options. Farm-raising, offers low-cost solutions for consumers who can not always indulge in more expensive wild-caught seafood. When seafood farming facilities are held to and adhere to high quality standards, consumers can get a comparable product at an economical price.

Sustainability vs. Over-Fishing: Over-fishing, as a result of increasing demand, has led to the endangerment of certain marine species. Striking a balance between wild-caught and farm-raised seafood programs can address issues of sustainability allowing consumers to enjoy the seafood they love over time.

 
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Posted by on October 16, 2011 in Food for Thought, Health and Wellness, Industry News

 

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European Chicken Casserole: Sober and Broke Chicken

28 Sep

Sober and Broke Chicken

When food blogging or “flogging” (ok, no one calls it that), it can be easy to get stuck on one particular ingredient or type of food. For instance, when you are feeling snacky…you may follow up a post about Ramen Noodles with a post about Taco Dip. Just sayin’…

Every once in a while though, preparing a meal that represents multiple food groups and is actually somewhat balanced, is the prudent thing to do. I tried to get my Julie and Julia on the other night and found that, similar to the movie, when you try to emulate someone as great as Julia, anything and everything can and will go wrong – like my oven breaking.

The meal, despite several mishaps, misfires and bouts of creative engineering, tasted and even looked pretty delicious. The recipe wasn’t followed, the oven didn’t work and patience wore thin, but in the end it was worth it. What began as an attempt to make classic Coq Au Vin, ended with the discovery of a new favorite recipe – Sober and Broke Chicken.

Sober because I didn’t have the suggested wine necessary for Coq Au Vin. Broke because while most of the herbs are the same, I used veggies that were already in the house rather than grabbing Pearl Onions and Button Mushrooms (honestly France, we get it…you’re fancy).

Sober and Broke Chicken

3 Cups Water
4 Bouillon Cubes
3 Assorted Bell Peppers, Thick Sliced
1 Red Onion, Thick Sliced
10 Large White Mushrooms, Quartered
20 Baby Carrots
1/2 lb Fingerling Potatoes, Quartered
4 Semi-Boneless European Chicken Halves
Olive Oil, to coat
Whole Wheat Flour, to coat
Salt and Pepper, to taste
1 Tbsp Butter
8 Sprigs Fresh Thyme, Diced Leaves Only
2 Sprigs Fresh Sage, Diced Leaves Only
2 Sprigs Fresh Rosemary, Diced Leaves Only
1 Tbsp Fresh Garlic, Minced

Preheat Oven to 375°

Fresh Veggies and Herbs

In a large pot, bring Water to a boil and dissolve Bouillon Cubes. Add Bell Peppers, Red Onion, Mushrooms, Carrots, Potatoes.Reduce to simmer, stirring occasionally. (Whisk in 2 Tbsp Flour or Corn Starch to thicken broth as desired)

Pan Sear Chicken

Cut Chicken Halves; separating the wing from the thigh. Lightly rub Chicken with Olive Oil and Toss in Whole Wheat Flour, Salt and Pepper – shaking off excess. Heat a large saute pan over medium high heat. Melt butter, evenly coating the pan. Pan Sear Chicken for 2 minutes per side.

Sober and Broke Chicken Casserole

Place Chicken in an oven safe casserole dish. Pour Vegetables and Broth over and around the Chicken. Bake for 30-35 minutes, spooning broth over dish occasionally.

It's not Coq Au Vin...but it's Delicious!!

 
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Posted by on September 28, 2011 in Chicken & Turkey Recipes, Dinner, Recipes

 

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Tacos! Deconstructing Taco Night

25 Sep

Taco Dip...The Alterna-Taco!

Taco Night has been a tradition in households and restaurants for quite some time. This crispy and customizable treat is definitely a crowd pleaser. On the other hand, things can get messy when you overload your shell. The only way that I’ve found to keep the mess at bay and get the perfect bite every time is to deconstruct the traditional taco dish.

Separating the elements allows you to savor each bite and enjoy the full Taco Night experience! For this particular evening, a taco dip seemed to be the best bet. It’s quick and simple with only four staple elements - – Tortilla Chips, Ground Beef, Ground Chicken or Ground Turkey, Salsa and Cheese. The remaining toppings are up to you and your guests! This dish is perfect for football season!!!

1 Lb Ground Beef, Ground Chicken or Ground Turkey
1/2 Medium Red Onion, Diced
1/2 Pack Taco Seasoning
1/2 Cup Taco Sauce
1 Cup Chunky Salsa
1 Cup Shredded Cheddar Cheese
Large, Unbroken Tortilla Chips

Preheat oven to low broil. Heat saute pan to medium high. Add Ground Beef, Chicken or Turkey (you can also combine ground meats including uncased sausage) and Red Onion.

When meat is nearly cooked through, add Taco Seasoning and Taco Sauce (Optional: Add Black Beans). Transfer to an oven safe casserole dish.Toss meat with Salsa and top with Cheddar Cheese. Place in over and bake until cheese is melted and slightly browned.

Spoon a hearty helping onto your Tortilla Chip and pile on the toppings for a guaranteed perfect deconstructed taco bite.

Optional Toppings:

Sour Cream
Shredded Lettuce
Diced Tomato
Jalapenos (best when sliced micro-thin and toasted in the oven)
Roasted Peppers
Diced Avocado or Guacamole

 
3 Comments

Posted by on September 25, 2011 in Chicken & Turkey Recipes, Dinner, Recipes, Steak & Beef Recipes

 

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