Monday, June 28, 2010
Kristi was away for the weekend and I had two chicken breasts in the refrigerator and had picked up 4 mango's at the store the other day. Instead of going with the easy grilled BBQ chicken I wanted to add some fresh citrus flavor. After making those scallops with the jalapeno mango puree, I realized you can create all kinds of great flavored puree's. While looking through the refrigerator I came up with the salsa idea and it turned out better than I imagined. The combination of the chicken, puree and salsa tasted perfect, enjoy!
• 2 boneless skinless chicken breasts
• 3 tablespoon lime juice
• 1 ½ tablespoon lemon juice
• ½ teaspoon garlic powder
• 2 mango's
• 2 tablespoons chopped cilantro
• 2 tablespoons honey
• 2 tablespoons your favorite BBQ sauce
• 1 tablespoon apple cider vinegar
• ¼ teaspoon chili powder
• ¼ cup diced red pepper
• ¼ cup diced yellow onion
• ½ jalapeno seeded and diced
• Salt and pepper
Start by marinating the chicken in 1 ½ tablespoons lime and lemon juice, garlic powder, salt and pepper. Cover and refrigerate for 1-2 hours.
Add 1 mango, 1 tablespoon cilantro, 1 tablespoon honey, 1 tablespoon lime juice, BBQ sauce, vinegar and chili powder in blender and puree. Let it chill in refrigerator while chicken marinates.
For the salsa the key is to dice 1 mango, red pepper, onion and jalapeno in same size pieces. Add 1 tablespoon honey, ½ tablespoon lime juice and a pinch of salt. Mix salsa and put in refrigerator until ready to plate.
Grill chicken over medium high heat. Start with skin side down for 2-3mins., turn 90 degrees to create good grill marks for another 2-3mins. Flip over and grill until chicken is cooked all the way through (time depends on how thick the chicken is).
Monday, June 21, 2010
I've been thinking of ways to add one of my favorite vegetables (asparagus) into a pasta dish and figured out a great combination! I will admit I got some advice from two friends at the Art Institute of Dallas, one I work with and the other is taking culinary class there. This is one of those dishes you want to make for a special occasion, because if you eat this every night you'll pack on the pounds quick. Clarified butter and heavy cream make things taste delicious! I also made a nice sweet side salad with strawberries, aged white cheddar cheese, red onions and candied pecans ( I sauted them for 2mins and then added some brown sugar, turned out great) with a balsamic vinaigrette. Pictured below.
Cook time: 1 hour including prep
Yields: 2 serving (there will probably be leftovers because it is filling)
• 6 thick stalks asparagus
• ¼ red pepper roasted and thinly sliced
• 2 boneless skinless chicken breast
• 9 ounces fettuccine noodles
• 1 cup heavy cream
• ¾ cup white wine (I used Riesling)
• 2/3 cup parmesan cheese
• 4 cloves garlic minced
• ¼ cup shallots
• 3 tablespoons clarified butter
• 1 tablespoon minced parsley for garnish
• Salt and pepper
Blanch (drop in boiling water) the asparagus for 30 seconds, remove, shock (drop in ice water) and then take out and dry with paper towel. Cut off the tips and set aside for garnish. Run stalks through a mandoline so they look like fettuccine noodles and set aside.
Add 2 tablespoons of clarified butter to pan and heat to medium high. Flatten chicken and season with salt, pepper and a pinch of the minced garlic. Place chicken in pan skin side down and cook until a golden brown forms on bottom (about 4mins). Flip over and finish cooking, remove and set aside.
In the same pan add remaining clarified butter to the juice that is already in pan. Add garlic and shallots, sauté for 3-4mins. Add white wine, bring to boil and then simmer until liquid is almost gone. Add the heavy cream, parmesan cheese and simmer for about 4-5mins. Add asparagus and cooked fettuccine, season with salt and white pepper and toss so noodles are covered.
Serve in a shallow bowl. Place pasta in the middle, slice chicken at an angle and place around the pasta. Add roasted red pepper slices on top of chicken, place 3 asparagus tips on top of pasta and sprinkle with parsley.
Thursday, June 10, 2010
There isn't anything raw in these sushi rolls! If you are interested in a fun and easy dessert recipe where you can get creative and have fun ... this is it! Even though I don't have children of my own yet, I can already picture having fun making these dessert rolls with my kids when they are out of school for the summer. My wife and I had so much fun going through the candy aisle and making these, because you really can't go wrong with what you come up with.
Roll Ingredients (the outside)
Follow the Rice Krispie treat recipe on the box:
- 3 tablespoons Margarine or Butter
- 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
- 6 cups Kellogs Rice Krispies cereal
Sushi Ingredients (the insides! you can use whatever you think will work but this is what we used)
- Swedish Fish
- flavored frosting or cool whip (we used strawberry and cream cheese flavored frosting)
- Fruit by the Foot
- Gummy Worms
- Sprinkles (we used red sugar sprinkles)
Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Mix in Rice Krispies cereal. Stir until well coated.
Spread the mixture using a butter spatula or waxed paper evenly in a 13x9x2-inch pan coated with cooking spray.
While the Rice Krispies are still warm, cut them into strips about 1 1/2" x 4".
Take frosting or cool whip and spread a layer on Rice Krispie strip.
Add 3 Gushers and a Swedish Fish to one of the Rice Krispie strips and roll the strip into a sush roll.
Sprinkle the outside of the roll with red sprinkles and wrap a piece of Fruit by the Foot around the roll.
Make some more and try new creative ways with each one... Enjoy!!
Sunday, June 6, 2010
I'm not a huge seafood fan, but have decided it's time to start giving it a shot. One of the first types of seafood I can recall enjoying was blackened scallops. While looking through a cook book the other day for some ideas, I saw a recipe for scallops with mango sauce that looked delicious. It was a very plain recipe, but seemed to be a good starting point. I had some mango's at the house since they are in season and decided to run over to Market Street to pick up some jumbo scallops. While in the vegetable area a great idea came to me, I'll add jalapenos and honey to the sauce, now I was getting excited! This souped up recipe was one of the best I've ever made and highly recommend giving it a try!
- 5 or 6 jumbo scallops
- 1 mango peeled (click here for best way to peel)
- 1/4 jalapeno seeded and diced
- 1 tablespoon honey
- 1 tablespoon milk
- dash of cayenne pepper
- 1 tablespoon clarified butter
- a few pinches of The Salt Lick Original Dry Rub
Put mango, jalapeno, honey, milk and cayenne pepper in blender and puree the mixture. Don't over do the cayenne pepper or you will make the puree too spicy.
Preheat non-stick pan with clarified butter to medium high. Sprinkle scallops with The Salt Lick Rub and cook for 2-3 minutes on each side. This should achieve a nice brown glaze look on the scallops.
*Hint: Scallops are done when the center is still clear and appears raw. If overcooked, they become rubbery and tough.
Place the mango jalapeno puree in the middle of plate and add the scallops on top. Garnish with parsley.
Thursday, June 3, 2010
Kristi always told me about this dinner she made back in college called cream cheese chicken. Now, I've never been a big fan of cream cheese so it's not a recipe I would normally think about making, but last weekend she was craving this dish. She went to the store, bought the ingredients and I made it (and of course added my personal twist to make it even better). Pleasantly surprised, I came to find out that I enjoyed it much more than what I expected! I was happy to have leftovers the next day and couldn't believe how good this turned out. I'll be making this quick, easy and tasty recipe again!!!
- 4 small skinless, boneless chicken breasts
- 8oz light cream cheese softened
- 4 slices of turkey bacon (Kristi's choice)
- 1 teaspoon minced garlic
- 1/4 cups chopped scallions
- 1 jalapeno seeded and diced (my added touch)
- 1 tablespoon melted butter
Preheat over to 350 degree
First thing you have to do is flatten the chicken. Another option is to butterfly the chicken if it is too thick to flatten. Mix garlic, scallion and jalapeno into the cream cheese, form cream cheese into 4 balls and place each ball on a piece of chicken.
Roll the chicken around the ball, wrap with a piece of bacon and stick it with a toothpick.
Place in a baking dish and pour over melted butter. Bake for 25-30mins or until chicken is completely cooked (this is why it's important to get chicken flat).