Week 9, Recipe 1: Puerto Rican Spaghetti with Chicken

Recipe courtesy of Daisy Martinez in Rachael Ray's February 2010 magazine

• 2 tablespoons extra-virgin olive oil
• 8 large chicken drumsticks and thighs (about 2 3/4 pounds)
• Salt and black pepper
• 1 red bell pepper, thinly sliced
• 1 spanish onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• One 28-ounce can crushed tomatoes
• 2 bay leaves
• 1 teaspoon crushed red pepper
• 1/4 cup chopped cilantro
• 1 pound spaghetti

For a change, shred the chicken before arranging on top of the pasta.

Directions:

1. In a large skillet, heat the olive oil over medium heat. Season the chicken with salt and black pepper and add to the skillet. Cook until golden on both sides, about 10 minutes; transfer to a plate.
2. Pour out all but 2 tablespoons of fat from the skillet and add the bell pepper, onion and garlic; cook until softened, about 8 minutes. Stir in the tomato paste, then add the crushed tomatoes, bay leaves and crushed red pepper. Add the chicken and any juices; lower the heat, cover and simmer until the chicken is cooked through, about 25 minutes. Discard the bay leaves and stir in the cilantro; season with salt and black pepper.
3. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Top with the chicken and sauce.

Results:  Just okay.  Too tomatoey.  Probably the fault of the paste.  It needed different flavors in it.  I should've followed my instinct and put in my Italian seasonings.  I subbed parsley for cilantro.  The red peppers were really yummy.  I used angel hair because I love the taste!  I served it with fresh Italian bread topped with butter and garlic salt.  That bread was amazing.  Am I turning into a bread person?  Or just a fresh bread person?  Figures.  Me and my expensive tastes.

Week 8, Recipe 3: Middle Eastern Lamb Burgers with Roatan Rum Punch

Burger recipe courtesy of Rachael Ray via her mag in August 2007

• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 small eggplant, peeled and chopped
• 3 cloves garlic, finely chopped
• 1/4 cup tahini (sesame seed paste)
• Grated peel and juice of 1 lemon
• Salt and pepper
• 1-1/2 pounds ground lamb
• 1/4 cup finely chopped flat-leaf parsley or cilantro
• 1 tablespoon ground coriander (about a palmful)
• 2 teaspoons ground cumin (about 2/3 palmful)
• 1 teaspoon turmeric (about 1/3 palmful)
• 2 pinches ground cinnamon
• 4 crusty rolls, split and lightly toasted
• 4 leaves romaine lettuce

Swap it
Use a warmed pita pocket in place of the toasted roll.

Directions:

1. In a medium nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the eggplant and garlic and cook until tender, 12 to 15 minutes. Let cool for 5 minutes. Transfer to a food processor along with the tahini, lemon peel and lemon juice and puree until smooth. Season the baba ghanoush with salt and pepper. Wipe out the skillet.
2. Meanwhile, in a large bowl, combine the lamb, parsley, coriander, cumin, turmeric, cinnamon, 3/4 teaspoon salt and 1/4 teaspoon pepper. Form into 4 patties.
3. In the skillet, heat the remaining 1 tablespoon EVOO over medium heat until rippling. Add the burgers and cook, turning once, for 5 minutes each side for medium-rare.
4. Slather each roll top with the baba ghanoush. Set the burgers and lettuce leaves on each roll bottom and cover with the roll tops.
   
   Results: I had a horrid time finding tahini. I have some now but didn't when I made this recipe. The eggplant mix was still good. I won't call it baba ghanoush since I didn't have tahini. The burgers were yummy! I would've liked more of some flavor, though. I used parsley, mint and dill. Should've used more dill I think.
   
   
   
   Roatan Rum Punch recipe from Food'o del Mundo
   Dark rum (we use Bacardi O and/or Bacardi Select)
   Fresh pineapple juice
   Fresh orange juice
   Fresh grapefruit juice
   Any other fresh juices you want to add
   
   Results: I used pineapple nectar, oj & light rum but thought the color wasn't pretty enough so I added grenadine.  DELICIOUS!!
   

Week 8, Recipe 2: Balthazar Brioche French Toast

I bought this AMAZING brioche at the Dekalb Farmer's Market (aka my ATL 2nd home) and knew I had to make french toast.  Can I tell you this bread is so amazing that I ate a slice by itself driving back to Gainesville?  I don't even like bread like that.  Anyway, this recipe is from Martha Stewart's site.

Serves 4 to 6

• 6 large eggs
• 1/2 cup superfine sugar
• 4 cups milk
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• 1 loaf day-old brioche or challah bread, cut into 1-inch slices
• 1/4 cup Clarified Butter
• 2 tablespoons unsalted butter
• Confectioners' sugar
• Syrup, for serving
• Fresh fruit or crisp cooked bacon, for serving (optional)

Week 8, Recipe 1: Spicy Open-Faced Egg Sandwiches

I've been wanting to try out some interesting breakfast recipes so I did that this week with some yummy results. :)  This recipe courtesy of my favorite girl, Rachael Ray's mag (October 2007).

• 4 ounces fresh goat cheese
• 4 large slices crusty Italian bread
• 1 tablespoon butter
• 1 large poblano chile, seeded and chopped
• 6 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Swap it
Use zucchini or onion in place of the chile.

Directions:

1. Position a rack in the top third of the oven and preheat to 400°. Spread one-quarter of the goat cheese on each slice of bread. Place on a baking sheet and bake until bubbly, 10 minutes.
2. Meanwhile, in a large nonstick skillet, melt the butter over medium heat. Add the poblano and cook, stirring occasionally, until softened, about 3 minutes. Add the eggs, salt and pepper and cook over medium heat, stirring until the eggs are scrambled, about 3 minutes. Remove from the heat. Top each toast with the scrambled eggs.
   
   Results: MMM!  I really liked these!  I of course halved the recipe served them with bacon.  I know it looks crazy with the eggs all of the place but scrambled eggs don't play nicely for food photography so deal with it!  Lol.

Week 7, Recipe 3: Pollo Tropical

When I went to Stace's house she made this AWESOME pollo tropical! This is the recipe she gave me.

Whole chicken season with s & p, lemon pepper, garlic salt, and cilantro, olive oil; salsa to top, voila!

Results: Just okay.  Hers was better.  I hate lemon pepper.  Don't own it, won't own it.  I also used chicken quarters.  I had this with roasted garlic salsa (Publix & AWESOME), rice, black beans and chipotle corn.  Everything else was delightful!

Week 7, Recipes 1 & 2: Creamy Polenta with Parmesan and Sausage & Rapini and Garlic

The first is my NYT recipe premiere

2 tablespoons olive oil

4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt 1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

1. Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
2. Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.
3. Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.
Yield: 4 servings.

Results: I halved this recipe.  It was pretty yummy but IDK if I'll ever make polenta again even though I did find it less high maintenance than expected.


And my side dish is courtesy of Rachael Ray

• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
• 1 cup low sodium, no-fat chicken broth

Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens. 

Results: Not bad.  I cooked it a little too long but it had none of the bitterness people say these greens can have.  It definitely needed salt, though so I added a generous amount.

Week 6 Recipes 1 & 2: Blackened Tilapia & Chipotle Corn

Both recipes from Aaron McCargo, Jr.

Tilapia

Blackening spice:

• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried ground thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

For Fish:

• 4 tilapia fillets
• 2 tablespoons grapeseed oil
• 1/2 lemon, juiced

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter. 

Results: I didn't have grapeseed oil, paprika or garlic powder so I winged it adding more cayenne (too much for me) and some cumin.  I subbed EVOO and butter for the grapeseed oil.  I didn't love this.  It looked good but I was not delighted by the flavor.  Probably would've helped if I'd measured the ingredients I DID have... just a guess.

------------------

Chipotle Corn  

• 8 ears fresh corn, husks and silk removed
• 1/2 red bell pepper, diced
• 1/2 red onion, chopped
• 2 tablespoons sliced green onion
• 2 chipotle peppers, minced
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 lime, juiced
• 1 1/2 tablespoons kosher salt
• 1 teaspoon coarsely ground black pepper

Preheat the grill to medium.

Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes

Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine. 

Results: I don't have a grill and it's not summer so no fresh corn.  Instead I boiled frozen corn and the last few minutes pulsed in the food processor the onion, garlic, salt and chipotle then added it to the corn to knock off some of that raw onion & garlic flavor.  AWE.SOME!!!  I will definitely make this again!  The lime juice kicked it up a notch!  I have a new go to dish!  Easy and delicious!!  (And I left out the green onion & bell pepper.) 

Week 5, Recipe 3: Creamy Strawberry Bars

1 1/4 c. Quick oats
1 c. flour
1/2 c. sugar
3/4 c. soft butter
1/2 c. brown sugar
1/3 c. sugar
1 egg
8 oz. pkg. cream cheese
1 c. raspberry jam

 

Mix oats, flour, 1/2 cup sugar, butter, coconut, nuts and brown sugar in a large bowl until crumbly.Put 1 1/2 cups of mixture into a small bowl and set aside. Pat the rest into a 13 x 9 inch pan to form crust. Bake 15 minutes at 350 degrees. Cool 5 minutes. Spread jam on top of crust.

In a small bowl, mix 1/3 cup sugar, egg and cream cheese until creamy. Spoon and spread on top of the jam. Sprinkle remaining crumb mixture on top. Bake 20-25 minutes at 350 degrees. Cool before cutting.
Makes 36 bars.

Result: YUM-O!  I heart these and will definitely make them again!

Week 5, Recipe 2: Guacamole

Recipe from Rick Bayless' book Authentic Mexican

• 2 medium ripe avocados
• 1 clove garlic, peeled and finely chopped or crushed through a garlic press
• Salt
• 2 tablespoons chopped cilantro 
• About 1 tablespoon fresh lime juice
• Fresh hot green chile to taste (I like 1 serrano or ½ to 1 jalapeño), finely chopped ¼ small white onion, finely chopped

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork or potato masher. Stir in the garlic and about ½ teaspoon salt, plus onion and jalapeno.
2. Rinse the white onion first under cold water, shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.

 Results: YUMMMMMMM!!!  Thanks Rick!!  This was similar to other guacs I made but that didn't diminish my love for it!

Week 5, Recipe 1: Spinach Balls

Recipe from nola.com for the Super Bowl

2 (10-ounce) packages frozen chopped spinach
3 cups herb-seasoned stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
¾ cup melted margarine
½ cup grated Parmesan cheese
1 teaspoon pepper
1½ teaspoons garlic salt
½ teaspoon thyme

Cook spinach according to package directions. Drain well and squeeze to remove excess moisture. Combine spinach and remaining ingredients. Mix well.
Shape mixture into three-quarter-inch balls and place on a lightly greased cookie sheet. Bake at 325 degrees for 15 to 20 minutes.

Results: AWESOME.  Everyone loved these.  I will definitely make these again.  They'll probably become go-to party food since they're quick and easy and tasty.