Sticky WIngs

Another Junk Food Friday.  Wow, they just seem to come so quick.  Where on earth did the week go?  I am sure all of you have heard we are expecting bad weather in a few days.  I escaped the ominous weather news by heading to the kitchen.  We all are aware that wings are probably one of the foods that we are all to avoid.  The adjectives are endless: bad, fat, excessive, decadent, inject your veins with fat, heart attack waiting to happen, and so on and so on.  But ya' know what? It is Junk Food Friday!  I will justify this with, I did not fry them, I did not add a ooey gooey sauce, and I served with a very generous portion of fresh veges!!  This recipe is from the Food Network Kitchens.  It ranked very high on their ratings list.  It deserves to get a high mark for easy, flavor and certainly appropriate for Junk Food Friday!!!

Sticky Wings

1/2 c. chopped green onion
1/4 c. honey
2 T. Asian Chili Sauce
2 T. Oyster Sauce
2 T. Sesame Oil
1 tsp. ground ginger
2 cloves garlic, minced
2 lbs. chicken wings, cut at the joint, tip discarded (actually, I save them for stock!)

Heat oven to 450 degrees
Mix green onion, honey, chili sauce, oyster sauce, oil, ginger and garlic together.

Toss wing pieces in the sauce.

Lay on baking sheet in a single layer.

Bake for 25 minutes, turning half way through.
Turn the broiler on high.
Continue to cook under the broiler for 5 minutes until dark and crispy.

SEE I served with a light parmesan pepper dip and LOTS of fresh veges!!

Chicken Salad

We all have those days where planning gets thrown out the window.  We unexpectedly needed to go support a friend tonight.  My dinner plans simply flew out the window.  However, I am goal driven.  When I received the call that I would need to be out for the evening, I realized I needed to share a simple lunch with all of you to keep up with my challenge.  Sometimes I give myself a little extra attention with lunch.  Because I work from home, it is easy to brush aside the luxury of lunch.  Today I decided I deserved a restaurant worthy lunch. This quick chicken salad is one I bring out often.  It is an Ina Garten recipe.  I had the last of the roast chicken left.  I easily pulled together a lunch that was healthy and fast; yet special.

Chicken Salad

2 c. chopped cooked chicken
1-1/2 c. chopped celery
1/2 c. chopped almonds
1/4 c. mayonnaise
1 T. lemon pepper
salt and pepper to taste

Easy Peasey, mix it all together!

Thanks for understanding the quick recipe for today!

Pasta Primavera

Today was one of those days that it just seemed nothing went wrong, but nothing went right either.  You know, you start something and don't finish it; you think something will take a few minutes and it ends up taking an hour; or everything you touch, you drop.  Ay yi yi, not a bad day in the hierarchy of bad, but a head shaking day.  As I have mentioned before, chopping vegetables is relaxing too me.  I chopped A LOT of vegetables today, simply to get into my happy zone.  I made a primevera based on a Ree Drummond recipe.  This was a lighter consistency from a creamy, heavy primevera.  Do not be put off that it uses a tad of butter and half and half.  A tsp. of butter and a 1/2 c. of half and half spread throughout this massive amount of veges is nothing.  I opted for a whole grain pasta and this meal is totally guilt free.

Pasta Primavera
printable recipe

3 T. olive oil
2 large carrots, sliced on the diagonal
1 c. bite size broccoli florets
1 whole red bell pepper, cut in strips
1 tsp. butter
4 oz. sliced white mushrooms
2 medium zucchini, sliced on the diagonal
1 yellow squash, sliced on the diagonal
1/2 c. frozen peas
I added some asparagus I had on hand!

1 lb. pasta, cooked according to package *usually in a primevera linguine is used.  I had some orcichetta and it worked just fine.

Sauce:
4 cloves of garlic minced
1/2 of an onion
1/2. chicken broth
1/4 c. white wine
1/2 c. half and half
1/2 c. grated parmesan cheese
1 T. dried basil
salt and pepper

 Heat 1 T. of oil in a large skillet.  Saute carrot for a minute.

Add the broccoli and red pepper.  Cook for another minute.

Remove the vegetables to a platter.
Add the butter and a little bit more of the oil to the pan.  Add the zucchini, squash and mushrooms (I added the asparagus too). Saute for another minute or two until soft. Remove from the pan with the other vegetables.

Add the onion and garlic to the hot pan.  Stir until soft and translucent. Pour in the broth and wine.  Bring to a boil and reduce until half.

Add the cream and cheese.  Stir until the cheese is melted and the sauce is creamy.  Use some of your pasta water if the sauce needs to tighten up a little more.  Add the basil, salt and pepper.

Combine the pasta, sauce and vegetables.  Toss together.  Serve with a sprinkle of extra parm if you like.  I had the chicken left from last night, which gave us a nice clean protein.

This made a lot.  It will give us both lunch for Thursday and Friday.  Not bad for 2 dinners and 4 lunches. The sauce is light and tasty.  No guilt in eating a hearty portion!

Whole Roasted Chicken Infused with Tangerine and Rosemary with a Tangerine Glaze

As you may remember, I am a huge fan of roasting a whole chicken.  Roasters were BOGO this week at my local grocery.  I am happy to say this chicken, which will be used tomorrow too, was only $6!  I believe a simple roast chicken is the perfect food.  I usually keep the process simple and the ingredients fresh.  However, I had read this Emeril Lagasse recipe a long time ago and it intrigued me.  Rarely do you see tangerines as an ingredient.  Their sweet sticky juice is delightful.  BUT.....although this was not difficult, and the chicken was tender and moist, it wasn't really necessary to use the number of ingredients that are called for. Even the title is a bit too pretentious and unnecessary.  I am all for a complicated recipe that involves time and concentration; but, this seemed complicated, just to be pretentious.  As I post the directions I will give you the commentary to support my opinion (wow, that sounded so collegiate; in other words, follow the bouncing ball below and you will see what I mean!)


Whole Roasted Chicken Infused with Tangerine and Rosemary with a Tangerine Glaze
not printable-simple google it if you need more information!

1 whole chicken, about 4 lbs.
2 T. unsalted butter
salt and pepper
Emeril's Essence, recipe below
1 yellow onion, quartered
3 tangerines, quartered
4 sprigs fresh rosemary
1 c. fresh tangerine juice
1 T. honey

Essence (makes more than needed)
2-1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Preheat oven to 400 degrees.
Rub Chicken all over with butter (I prefer to use olive oil, but I followed the directions).
Season the chicken generously with salt, pepper and Essence, including the cavity and the area between the skin and the breast meat. (Ok, too much.  The Essence has enough salt and pepper for flavor.  And by adding all of this over the butter, the dry spices burned too easily.  This created a bit of a bitter flavor.)

Season the onions and tangerines with salt and pepper (again not necessary, and it was too many.).

Stuff the cavity with the onion, tangerines and rosemary.

Place chicken on a rack, in a roasting pan.  Roast the chicken for 45 minutes to an hour.  (Roast it until it is done.  Mine took 40 minutes longer.)
After the chicken roasts for 20 minutes, baste the entire bird with the pan drippings.  Baste every 10 minutes. (I did not have pan drippings enough to baste for much longer and by then the seasoning had burned slightly)

For the glaze:  When finished allow the chicken to rest while making the glaze.  In a small saucepan add the pan drippings, tangerine juice and honey.  Boil until reduced by half and thickened.  (ok, here is where this was good.  This sauce was yummy.  Yup yummy, I can't think of another word to use.)

Drizzle the glaze over the chicken when serving.  I did a simple roasted potato and asparagus.  Umm, again, after my soap box lecture of time, cost and effort, factoring into what I choose to cook, this chicken was simply not worthy of the effort.  Good but not great.

Traditional Pot Roast

In this bizarre winter we are having, planning Monday Meals for my daughter's family as well as us, has been a challenge.  Today I decided not to pre-plan. Usually I do all of the prep at home; but today I bagged up the groceries and took them with me to prepare at her house.  I really look forward to giving them a night off every week from cooking.

Traditional Pot Roast (Ree Drummond Recipe)
printable recipe

Salt and Pepper
1-2 lb. chuck roast
1-2 T. olive oil
3 whole carrots, unpeeled, cut in 2 inch chunks
2 onions, peeled and cut in half
3 potatoes, cut in chunks
1 can of beef broth
3/4 c. dry red wine
3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme

Heat oil in an oven proof dutch oven.  Place the onion halves cut side down and allow to brown.
Add the carrot pieces and stir to cook for 2 minutes.

Remove the vegetables to a plate.
Season the meat generously on both sides with salt and pepper.
Add to the hot pan and brown on both sides.

 Remove to a plate.
Add a bit of the wine and broth to deglaze the brown bits from the bottom of the pot.

Add the beef and vegetables, including the potatoes, back to the pot.

Add the remaining broth and wine. Toss in the fresh herbs.
Cover and place in a 250 degree oven for 3-4 hours until meat is falling apart.

A one pot, no fuss, hearty meal after a long day.  I came home and enjoyed the same long-cooked deliciousness that I smelled there all day!
This is one of those 'go-to' feel good recipes.  No other way to describe it but with the word COMFORT.

Breakfast Casserole

We had dinner plans with friends today.  In order to keep my 365 Recipe Challenge I decided to put a spin on brunch.  It seems there a bazillion breakfast bakes out there to try.   Most call for frozen this and canned that.  I took this basic Taste of Home recipe and tweaked it to make it more health friendly and cost effective.

Today's soap box lecture: All too often we are all lead to believe the grocery store is filled with prepackaged foods to save us time.  And, yes, I do occasionally use them.  However, if you test the theory of time, effort and expense, chances are fresh is less $, equal effort and time, and a bonus of knowing exactly what you are eating.  Keep in mind, I am really ordinary.  I don't have a zeal for excessive anything.  I am not obsessive about saving a buck or eating pure.  I just believe if you pay attention most of the time you are ahead of the game.  Most breakfast casseroles call for frozen hash browns.  They need thawed-time; they are about $4-expense; ingredients-potato, dextrose, disodium pyrophosphate, potassium sorbate, and sodium bisulfite; ok, I'll give that they are minimal effort.  1 real potato-pennies if that; ingredients-potato; a tad effort because all of you will argue that the food processor needs cleaned, really? the other reasons don't make this more than worth the effort?  I am done with my argument!

Breakfast Casserole
printable recipe

8 oz. loose breakfast sausage
1/4 c. chopped onion
1/4 c. chopped green pepper
6 eggs
1/2 c. milk
1 large shredded potato (I know I show 2 in the picture; but one turned out to be plenty)or 8 oz. frozen hash browns, thawed
1/2 c. shredded cheddar
1/2 tsp salt
1/4 tsp pepper (I go heavier on this, we like pepper)
1/2 tsp dill weed

With your shredder tool attached, shred one large potato in a food processor.  Wrap in a paper towel.

In a small skillet brown the sausage and crumble.  With a slotted spoon remove the sausage and add the onion and peppers.  Saute until soft.

In a large bowl combine the potatoes, egg, milk, cheese, salt, pepper and dill.

Add the sausage, onion and peppers.

Mix all together.
Spread mixture in a small casserole.

Bake for 30-40 minutes at 350 degrees.  Let rest 5 minutes before serving.

This recipe makes 6 hearty servings.  I would like to point out that I could have made fried potatoes, eggs, sausage and perhaps toast for brunch. Used some butter to fry the eggs, oil to crisp up the potatoes and butter on the toast.  However, when you break down the ingredients to 6 servings, it is surprising that each serving is one egg, 1/6 of a potato, a splash of milk, less than an ounce of cheese and no other fat.  Impressive.  I wrapped up the other servings individually to be heated for breakfast this week. The splash of dill with the pepper gives this a savory flavor.  This is holiday breakfast worthy!

Onion Soup with Fontina and Thyme

Cravings.  No one can really explain them.  Everyone seems to joke about them.  But we all know, when we get hit with a craving, nothing, NOTHING, will make it go away until you simply have it.  I was so craving French Onion Soup.  It is a standard order for me when I see it on a menu.  Most onion soup recipes are fairly similar.  This recipe is so simple, that I was afraid it would taste like beef broth and onions.  however, the combination and the method is remarkable.  I would almost say complex; definitely gourmet.  Credit for this delightful soup goes to Giada De Laurentiis.

Onion Soup with Fontina and Thyme

2 T. olive oil
2 large sweet Vidalia onions
1/2 tsp. kosher salt
1 tsp. black pepper
1 tsp. fresh thyme leaves
4 c. beef broth
4 slices of ciabatta or Italian bread
4 oz. sliced Fontina cheese

Slice the onions.

Heat the oil in a heavy bottom saucepan.
Add the onions, salt and pepper.

Slowly cook the onions down until tender. Stir occasionally.

Add the broth ad thyme and bring to a boil.

Simmer for 25 minutes uncovered.

Ladle the soup into ovenproof ramekins.

Top with the bread cubes.

Add the cheese slices.

Heat under the broiler until the cheese is melted and bubbly.

Yup, I dare you to eat onion soup once in your life.  It is something I guarantee you will at some point CRAVE more of the gooey cheese, the sweet onions and the bite of the black pepper!

Chicago-Style Deep Dish Pizza

It is Junk Food Friday!  Amazing how quickly Friday roles around.  I figured it was time for a pizza night; it has been a few weeks.  A couple of years ago, I visited Chicago with a friend and she took me to an old hang out of hers, Giordano's.  I have dreamed of tasting that delicious, decadent, pie ever since!  I did a little research and read about a few secrets in making this unique pie.  I felt confident trying something out of the ordinary for me.  This recipe is a combination of several blogs, websites and recipes.

Chicago-Style Deep Dish Pizza
Dough (I have encouraged you before to make your own dough.  Very simple and cost friendly)

1 pkg. or 2-14 tsp. dry yeast
1 tsp. honey
1 c. warm water
3 c. flour
1 tsp. kosher salt
1 T. olive oil

Add the yeast and honey to the water to allow it to bloom.
Add the flour and salt in a medium bowl.
Add the oil and yeast mixture.

Mix the dough together until it forms a ball.

Kneed the dough on a floured surface for 2-3 minutes longer until the dough becomes smooth and firm.

Oil a bowl and roll the dough ball around so it is coated in a light film of oil.  Cover with plastic wrap and a towel and allow to rest and double in size, about 1-1/2 hours.

Punch down and allow to rise once again.
In an oiled cast iron skillet, press the dough on the bottom and up the sides of the pan about an inch and a half.  Allow to rest 5 minutes.

Sauce

2 T. olive oil
1 T. chopped garlic
2 tsp. basil
1 tsp. oregano
1/4 tsp. fennel seeds
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1 (28 oz.) can of whole tomatoes, coarsley chopped
2 T. dry red wine
1 tsp. sugar

Heat the oil in a skillet.  Add the chopped garlic and cook for 30 seconds. (I used the same skillet that I browned the sausage in; I hate to wash dishes!)

Add the spices and stir for another 30 seconds.

Add the tomatoes, sugar and wine.  Bring to a boil.  Reduce heat and simmer for 20 minutes until thick.

Pizza

8 oz. shredded mozzarella (I added some asiago to give it some bite)
8 oz. sliced mushrooms
1 green pepper cut in strips
1 small onion cut into thin rings
1/2 lb. cooked, crumbled Italian Sausage
1/2 c. grated parmesan

crust and sauce

In this order layer the toppings on the dough: mozzarella, mushrooms, onions, and peppers.

Coat all with the tomato sauce.
Sprinkle with the parmesan.

Bake in a 475 degree oven for 25-30 minutes.
Let rest for 5 minutes.

 Cut in pie wedges and ENJOY! I love the concept of Junk Food Friday-it makes eating healthy the other days all that much easier!

Not as good as Giordano's; but well worth the effort and experience.  My husband went so far as to say it was noteworthy and too bad we didn't have guests!