Sweet and Savory Empanadas

Thank goodness we get an extra day off this week! You know where I'll be spending it...in the kitchen :)! Especially now that I'll be working twice as much as I used to during the week. Yay! No complaints here, though, I look forward to a busier work schedule. I love the feeling of having my hands full -- especially when they're full of dough! Even though I'll be working more, I still plan on keeping up with this blog. No excuses, I promise! Later on this week, I'll post a couple of pie recipes (and even a tasty summer cake recipe) because there's always time for baking and blogging, right?! Yes. I won't even let the 95 degree weather stop me from baking; I'll sweat my way through one dessert recipe after another while the AC is off any day! I can't decide if that makes me a dedicated baker or just plain crazy... :)


On to the post! Earlier this week, Mansi from Fun and Food invited me to join in on the Monthly Mingle event. I thought it sounded like fun, especially since I'd never put together an actual appetizer before, so I told her I'd like to do it...then, earlier today, I thought I could combine the Monthly Mingle appetizer with my Traveling the World One Plate at a Time recipe. To come up with ideas, Jose and I flipped through a few of the many half-read foodie magazines stacked up near my desk. Jose came up with a great idea after reading an inspiring recipe -- why not make empanadas, little ones? So that's what we did. I wanted to make a savory version...and because my sweet tooth has a bigger mouth than I do, I couldn't ignore it's unrelenting cry for sugar, so I gave-in and made sweet empanadas too. The savory vegetarian empanadas are stuffed with a variety of hearty ingredients (like tomatoes and portabella mushrooms), while the sweet empanadas are filled with sweet potatoes and warm spices (like cinnamon and cloves).

This is how they should be stuffed, except this one is really loaded! :)

I was inspired by Chef Jim Moffat's empanada dough recipe; as for the filling -- I decided to get creative with that. You'll find the recipe for both the sweet and savory empanadas below. Please note that there was quite a bit of filling leftover from each recipe. So, tomorrow, I plan on using the savory ingredients to make omelets for breakfast...and I might just bake up something using the mashed sweet potatoes :). The spiced sweet potatoes can be eaten on their own, though, they're so good!

Mini Maple Walnut Cupcakes and Caponatina

One of the best things about being an adult is getting to eat dessert before dinner without having to worry about anyone saying I'm going to spoil my appetite :P! So I'm posting the dessert before the meal ;). I found this recipe in a cheap cupcake cookbook I purchased at the pharmacy last weekend. It had such cute, delicious pictures, I assumed the recipes would be just as pleasing. Well, the mini cupcakes I made didn't turn out badly, I was just disappointed that they lacked flavor and spice. I followed the recipe for apple streusel cupcakes, but I was bummed when the crumbly part melted into the cupcake batter while it baked. I'm sure I didn't measure the topping properly, I can't imagine it was entirely the recipe's fault. When I discovered that the crumble had dissolved into the batter, I'd only used a little less than half of the topping. I didn't want to throw the rest away, so I figured I'd go ahead and make an interesting frosting with the remaining crumble. These are the ingredients that went into the crumble, followed by the ingredients I used to turn it into a frosting! I should call these Frankenstein cupcakes, because I used so many strange ingredients to make a frosting that would bring these tiny desserts to life!

Topping
1/3 cup all-purpose flour
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
2 1/2 TBSP butter

To end up with the frosting I made, you'll need to divide that recipe in half then add the following ingredients to the mix. I didn't measure, I just kept adding things until I ended up with something frosting-like in texture :) <---I know it sounds really silly, but somehow it worked and folks at work even said they were delicious! Sometimes I remind myself of Amelia-Bedelia in the kitchen! (I was a big fan of hers as a kiddo, in all honesty, I could never be as fabulous as she is :D):

Frosting with Topping
1 -2 TBSP heavy cream
a few tablespoons brown sugar
1-2 TBSP maple syrup
a few more sprinkles of cinnamon
about a cup of powdered sugar

and as for the cupcake recipe (you might want to add a few extra spices, I think I should've used apple pie spice with these)
1/2 tsp baking soda
1 1/4 cup apple sauce
4 TBSP butter
1/2 cup brown sugar
1 egg
1 1/4 cup self-rising flour
1/2 tsp cinnamon
1/2 tsp nutmeg

bake at 350 for about 12 minutes (for mini cupcakes)

As you can see, these cupcakes aren't exactly healthy. Just staring at the list of ingredients is making one of my molars hurt, can you feel a cavity developing ;)? Now that we've all had our sugar rush for the day, let's move on to dinner...

So my new friend Michele said it was ok to post the yummy Caponatina recipe she shared with me! I made this hearty Italian dish to go along with the chicken picatta I made for dinner this past weekend. It was the first time I tried both eggplant and caponatina. I was so happy to discover that it wasn't too difficult to make, despite its complex flavor. I divided the following recipe in half and didn't bother storing it in a jar because I had a feeling my husband and I would devour it in just two days -- I was right!

oops, I forgot to unpeel the eggplant! Can you believe I just noticed?! :D

Grandma Rose’s Caponatina Sicilian Style
2 lb unpeeled eggplant, cut into 1” cubes
½ cup olive oil
1 large onion, chopped
1 cup chopped celery
3 ½ oz. tomato paste
1 cup water
1 lb green olives, salted and pitted
2 oz jar of capers, unsalted and drained
salt and pepper to taste
1 heaping tsp. sugar
¼ cup wine vinegar

Heat olive oil in a large skillet. Add onion and celery, cook until almost tender. Remove onions and celery and place in a bowl. In same skillet, sauté eggplant until light brown. Remove. In same pan, over med flame, cook tomato paste and water, stir until dissolved. Add olives, eggplant, capers, onion, celery, salt and pepper. Mix well. Bring to a boil over high flame. Lower flame and simmer for 5 minutes. Add sugar and vinegar. Stir and cook for ½ minute. Remove from heat and allow to cool. Makes 2 quarts. Sterilize jars before using. Cover tightly.
Keeps in refrigerator for 6 weeks.

I found the chicken picatta recipe in a magazine I received in the mail last week! It's called Cuisine At Home, it isn't sold in stores yet; it was a free gift I received most likely for subscribing to 3 other foodie magazines. It's really great because it offers pictures along with step-by-step instructions, and some other fun cooking tips. The recipe called for 4 chicken cutlets, but I only had 5 drumsticks so I improvised a little :).

Instructions:
Well, they say you should sprinkle the cutlets with salt and pepper then lightly cover them in flour. But just a few pages away from this recipe in the same magazine was a short article that convinced me I needed to first dip the chicken in a mix of egg whites and corn starch THEN roll them in flour (I used whole-grain, it gave it a heartier flavor) seasoned with salt, pepper, paprika, and a bit of parsley. It was something new I wanted to try, so I went ahead and tried it on the chicken. I was happy with the results.

So here are the rest of the instructions:
Sautee in 2 TBSP oil (they suggest veg oil, I used olive) then once the chicken pieces are browned on all sides, set them aside. In the same pan that you used to lightly fry the chicken, add 1/4-1/2 cup white wine (depending on how much chicken you're using) and 2 minced garlic cloves. Then add 1/2 cup chicken broth, 2 TBSP fresh lemon juice, 2 TBSP butter, and 1 TBSP fresh capers. I wanted a thicker sauce, so I added a bit of flour to the mix. Since I used chicken drumsticks instead of cutlets, I went ahead and placed a few lemon slices in an oven-safe platter, then set the drumsticks on top of the slices. I then poured the "sauce" on top of each lightly fried chicken drumstick. Because I accidentally got a little more caper juice in the sauce than I wanted :D, I drizzled a bit of honey on top of the chicken before placing it in the oven to bake at 350 for about 45-50 minutes. If you're using cutlets, you can go ahead and continue cooking the chicken in the pan with the sauce until it's no longer pink. Though pink is one of my favorite colors, it's not very flattering on chicken ;).

Traveling the World, One Plate at A Time: Escalivada and Pollo A La Española

This weekend, our taste buds decided to take a trip to Spain. Using our kitchen as a vehicle for getting there, we discovered we didn't need a plane! So, a few hours ago, Jose and I put together two dishes that brought us closer to the Mediterranean than we've ever been. Our passport was a refrigerator full of delicious Spanish vegetables and ingredients, all of which we purchased earlier today at one of our favorite grocery stores, Central Market. We decided, instead of going out to eat on the weekends, we'd spend some time together in the kitchen preparing delicious, hearty meals that would give our very uneducated palates a greater appreciation for the world's many colorful flavors. It's a win-win situation: we get to spend more time together, and we actually end up saving money in the process! Even if you're on a budget, you can still travel; the kitchen is an amazing teleporter, you don't even have to ask Scotty to beam you up!

This week's dishes were Escalivada and Pollo A La Española, two very vegetable-loaded meals that will leave you feeling full and satisfied. I found these recipes in an old cookbook my husband purchased awhile ago, it's called Spanish: Over 150 Mouthwatering Step-By-Step Recipes by Pepita Aris. The chicken recipe gives the cook the option to use bacon lardons or pancetta; we thought it'd be fun to use pancetta since we've never tried it. We're so glad we did! Unlike bacon, it has a very mild, almost sweet flavor that enhanced the entire meal's flavor without taking the spotlight away from the rest of the dish. I didn't imagine it'd be this tasty! It is pretty fatty, but it actually seemed less fatty than bacon. I simmered the pancetta veggie sauce with the chicken for almost an hour. As a result, the often-dry boneless, skinless chicken breast pieces I normally use came out moist and full of flavor, even when eaten without the sauce (I didn't eat too much of the pancetta, but I noticed I still picked-up it's flavor in the chicken and I think it definitely contributed to its moistness).

So here are the ingredients for both dishes :)
Escalivada (this recipe makes enough for about 8 people, so I divided it in half and I still have leftovers for tomorrow)

2-3 zucchini
1 large fennel bulb
1 Spanish Onion
2 red bell peppers
1 butternut squash
6 whole garlic cloves
5 TBSP olive oil
juice of 1/2 a lemon
pinch of crushed cumin seeds
4 sprigs fresh thyme
4 medium tomatoes
salt and ground black pepper

Bake at 375 for about 40 minutes

Before turning on the oven, I suggest steaming the butternut squash. It didn't bake in the time it was supposed to, though all the other veggies were already soft and crisp on top. If I had to do it again, I'd bake it for 20 minutes at 375 or steam it for the same amount of time. Then I'd let it cool so that I could cut it into cubes and remove the skin. All the other vegetables get sliced long-ways; the tomatoes should be chopped, the garlic smashed (the skin stays on). The veggies need to be placed in a large-enough platter so that they're all level and not piled up too high. Basically, everything gets baked together, except for the tomatoes (those don't get added in until the rest of the veggies bake). The olive oil and lemon juice serve as a dressing for the veggies. The veggies get drizzled with olive oil/lemon juice right before the cumin gets sprinkled between the thyme sprigs and veggies. All these aromatic ingredient bake for 25 minutes. After these 25 minutes are over, remove the veggies from the oven and mix-in the chopped tomatoes, then bake all the veggies for another 15 minutes.

This is how the veggies should be chopped (I love that purple garlic, it's so tasty):


Pollo A La Española (this makes enough for 4)
1 tsp paprika
4 portions of chicken
3 TBSP olive oil
5 oz smoked bacon lardons or diced pancetta
1 large onion, chopped
2 garlic olives, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced 1
4 oz can of tomatoes or 1 lb fresh
2 TBSP chopped fresh parsley
salt and ground black pepper

This dish could be a meal in itself and tastes great with something as simple as white rice. Even if you use chicken breast, they'll still come out moist if you simmer them over a low flame with the pancetta/veggie sauce for a good amount of time. As for the instructions: lightly lather the chicken pieces with paprika, then fry the chicken in 2 TBSP olive oil - cook covered. In another pan, cook the diced pancetta in 1 TBSP olive oil until it starts to get slightly crispy, then add the onion and garlic - mix and cook covered until the onions are soft. Add the green and red bell pepper to the chicken, continue cooking until the chicken is no longer pink. Add the tomatoes and chopped parsley to the pancetta and simmer for 5 minutes, then sprinkle with salt and pepper. Add the tomato/pancetta sauce to the chicken; then simmer the ingredients for at least 30 minutes, or until you're ready eat :).

Once all the ingredients simmer together, you'll get something like this...


I highly suggest using the pancetta if you've never tried it! I personally think bacon would be too strong for this dish, but the pancetta is so delicate in flavor and texture that it practically melts in your mouth :)!

Very Tasty Caribbean Stew and Jerk Tilapia

One of the best parts about cooking is that you can take a handful of random ingredients that are actually good for you, cook them with a few interesting spices and sauces, then you end up with something colorful, tasty, and healthy. Last week at work, my friend brought in a bowl of wonderful stew, it was from a recipe that her father initially introduced her to. She gave me some to try so that I'd know how to describe it on the Key Ingredient blog. Right after the first spoonful, I was convinced that this was a stew I definitely needed to make, asap!

This hearty meal was inspired by Moosewood's Caribbean Stew. The recipe is delicious as is, my friend Heather just added a few more veggies - I pretty much did the same. In my opinion, the more veggies, the better! This is a vegetarian stew that's filling as is, but it can also be served with rice or jerk tofu. I loved the idea of the jerk tofu, but I recently purchased some fish that needed a marinade; I thought the spicy/sweetness of the jerk would complement the tilapia quite well, and it did.

Because I wanted a baked and breaded fish, I mixed a few tablespoons of breadcrumbs with a tablespoon of melted butter and created a topping for the fish that also included some of the marinade. The end result was a flavorful meal without the fishy flavor, but I think next time, to preserve the light flavor of the fish, I'll just marinade then bake the tilapia in the jerk sauce. Though I only added half the amount of chili in both recipes, it was still spicy enough to be considered tasty.

If you want to give your taste buds a wake-up call, the stew and jerk recipes will do the trick. As for the stew, its spiciness wanes against the sweet potato's natural honey-like taste and the kale's deep earthy flavor. What's more, together, the cilantro and lemon add an herby freshness while the onions give the already rich broth an even fuller flavor. This stew is mouth-watering, to say the least, and your body will definitely thank you for eating such a healthy meal! The jerk sauce/marinade has a sweet and spicy flavor that even smells great, thanks to the freshly grated ginger that's like heaven for the olfactory glands. If you can't already tell, I'm a huge fan of this soupy stew. If it were a musician, I'd definitely make it a point to get its autograph.

The Jerk recipe will make enough marinade for about 3-4 small fish, I marinated the fish for about 2.5 hours before popping them in the oven for about 15 minutes at 425. Jose and I decided to take our fish and stew outside and make a picnic out of our dinner; the weather was beautiful and the meal was the perfect end to a fun-filled day spent at Wimberly and in the kitchen baking. (This month I'm baking 60 different batches of cookies for a little project I was assigned at work. My last day is the 23rd of April, so I'll be busy baking for the next few weeks! I can just see the Doughboy planning an invasion in the name of sweets, just like last time!)

Speaking of the little guy, look who I saw tagged and behind bars at Wimberley Market Days early this Saturday morning! It's a very old Doughboy, an antique! But I decided I couldn't deal with anymore tricks, so I had to leave him there for someone else to adopt!

Honey Glazed Porkchops with Veggies in a Marsala Wine Reduction

Part of the reason why it's taken me so long to post the recipe for these pork chops/veggies is this: I haven't been able to come up with a short enough title that accurately captures the tasty ingredients I used to make the dish! I know it seems silly, why should I have to mention all of them? Well, it's a loaded dish with a variety of savory flavors which combine to create something that can't be summed up in a few words. The cranberries add a tartness that's balanced out by the sweetness of the honey-grape juice reduction...that's complemented by the marsala wine and parsley covered pork chops...that are covered in sweet, diced carrots and sauteed onions...that melt in your mouth while you're wondering if it's ok to keep eating such an illegally rich yet healthy dish. Well, it's more than OK! With only 2 tbsp of butter to thicken the light glaze-like sauce covering the pork chops, and a bit of extra virgin olive oil for flavor, these pork chops are lean! You know you're safe with the carrots, onions, and cranberries; even if you're not an onion fan, you will probably like how lightly candied they taste in this dish. The sourness of the cranberries is also softened against the natural sweetness of the carrots.

I initially planned on posting this recipe before Easter. I thought it'd be a fun alternative to the usual glazed ham dinner, but this year we (my husband and I) had a vegetarian Easter feast. It might seem a odd that we ate lentils and homemade veggie pizza for Easter, but who knew that such simple comfort foods can be really delicious and colorful when made with the right ingredients? Take lentils, they're not very pretty, and they have a very rich earthy taste (that I've personally loved for years) but with a little tomato sauce, spinach, and a few finely diced veggies, they can light up even the most boring, plastic bowl. Vegetables have the ability to add beauty to whatever dish they become a part of, just look at that pork chop picture. A couple of meat slabs on a plate wouldn't look very appealing to me, but those bright and orangey carrots bring the picture to life! It's nice to know that the most naturally beautiful foods, veggies and fruits, are actually the healthiest :). I'll post the lentil recipe next!

4 large pork chops
1 tsp parsley
1 tsp thyme
salt and pepper
1/4 cup marsala wine
1/8 cup honey
1/8 cup grape juice
1/8 cup water
1/2 cup sliced sweet onion
2 carrots, chopped
1/2 cup dried cranberries
1 1/2 TBSP flour
3 TBSP Olive Oil
2 TBSP butter
1/8 tsp lemon juice

First I drizzled the olive oil in a large all-purpose pan. Then I sprinkled salt, pepper, parsley, and thyme on both sides of the pork chops. I lightly browned the pork chops on both sides, then added the carrots and onions on top of the pork chops, along with the marsala wine. I let these ingredients cook over a low-medium flame until the carrots were soft - about 30 minutes (by this time, the pork chops should also be cooked). While the pork chops/veggies cooked, I put the cranberries into a warm cup of water and let them soak for about 5 minutes, until they rehydrated. I then strained the cranberries and added them to the pork chop/veggie mix in the pan. I let them simmer for a few minutes more. After this, I removed the pork chops from the pan with a fork and added the grape juice, lemon juice, honey, water, and butter. I stirred these ingredients together then removed the veggies/cranberries. I then added the flour, to thicken the sauce, and then put the pork chops back in the pan. I raised the flame to a medium-high setting and let the sauce become a glaze for the pork chops, turning the pork chops over so that both sides were equally covered in the thickened glaze. Finally, I put the flame on a low setting and added the veggies/cranberries back into the pan with the pork chops. After I let all these ingredients rest in the covered pan for about 5 minutes, I turned off the stove and uncovered the pan until the pork chops were cool enough to serve.

Sheesh! That was a long set of cooking instructions! But you know what? Once you stare at the ingredients for awhile, you'll see that it's hard to go wrong with this combination of ingredients, you can even add more to the list if you like. I know I've been baking like crazy lately. It's because I have an official sweet tooth now! I had my first cavity filled last week - EEK! It wasn't a pleasant experience. I miss experimental cooking, though. They (Anthony Bourdain and Bobby Flay) say cooks don't bake, and even though I consider myself more of a "cooker" than "baker" (simply because it comes a lot easier to me) I don't see why I, or anyone else, can't be both! But I have to admit, cooking is a lot less stressful than baking. It's a lot easier to cook rather than bake on a whim, I've discovered (which is why IF I go to culinary school in the near future, I will not become a pastry chef!).

quick and healthy stuffed bells

Hey Everyone,
I made these stuffed bell peppers on Friday night in about 30 minutes! They are super healthy, and if you don't eat oranges, eating bell peppers is a great way to get in a good amount of Vitamin C to help prevent those common winter colds. Here's another tidbit: Did you know that the lighter a bell pepper is, the sweeter it tastes? So the yellow ones are significantly sweeter than the green ones, but this time of year they're also a lot more expensive. But once these green bell peppers are boiled for just a few minutes (about 5), they are tender enough to bite into, and their overall strong, raw flavor subsides during the cooking process.

You can stuff these bell peppers with almost anything, but I used the basic recipe template that my mom introduced me to, which included ground turkey and rice. I added in a few extra veggies to the rice, because I like incorporating veggies into my dishes as often as possible. Here's the general recipe I used. I didn't get a chance to measure because I was so hungry. I just wanted to eat! But I really do think these are pretty easy to whip-up and hard to mess-up. They're so flavorful, and not to mention festive looking!

This is what went into the rice (I made this in the rice cooker!)
1 cup white rice
2 cups water
1/8 cup chopped olives
1 1/2 tsp olive oil
a few pinches of garlic salt
1 chicken bouillon cube
2 TBSP dehydrated veggie soup blend
2 medium-sized celery sticks, chopped
about 1/3 cup frozen peas & carrots

One thing I'd like to mention is that I mixed the rice half way into the cooking process because I wanted to make sure all the ingredients were equally distributed-it didn't negatively influence the rice (I know it's not a good idea to continually stir rice when cooking it, but I think doing it once or twice is ok, I haven't had any problems with this yet). Oh, and this recipe will make enough to fill about 5 bell peppers.

As the rice cooked, I cooked 1 lb of ground turkey with the following ingredients:
2.5 TBSP Pace Picante
a few pinches of garlic powder
a few pinches onion powder
2 tsp basil
a few sprinkles of black pepper
1/8 cup chopped sweet onion
1/8-1/4 cup chopped green onion

While the meat cooks in one pan, you can wash the bell peppers, then cut the tops off with a knife. You'll also want to use the knife to cut out the "insides" of the bells. I filled up a small soup pot with about 1 1/2 cups of water, then set the bell peppers in there standing upright. I cooked them over a medium flame for about 5-7 minutes, or until they were slightly tender but not falling apart. I made sure to put the tops in the pot too.

I also made the sauce that goes along very well with the bell pepper, it adds a little bit of natural sweetness to the dish
1 1/2 tbsp butter
1 tsp olive oil
1/4 cup cheese
2 tbsp sour cream
about 1/2 cup of tomato sauce
a pinch of salt
1 1/2 tsp Italian Seasoning

This should simmer in a sauce pan for about 5 minutes over a low-med flame, or at least until everything is melted together.

It's a good idea to mix the rice and meat together before stuffing the bell peppers. I also think that adding in a few sprinkles of colby/jack cheese to the rice/meat blend adds some nice flavor. After serving the bell peppers, each person can drizzle the tomato sauce/topping on top of the bell pepper, or you can serve it on the side. It's that easy, and it really is pretty good...but the best part about these bell peppers is how healthy they are!

easy ravioli minestrone soup

Jose came down with a pretty bad cold this weekend: fever, cough, sneezing, and all those other nasty symptoms associated with this common but vicious virus that strikes us all, at one point or another. I wanted to make him something that would make him feel better. We still had some chicken left-overs, but I thought a soup would be much better for someone fighting a bad cold on a fairly cool (thank God! I have been waiting for this cold front's arrival!) Autumn evening. So, after work, I stopped by the grocery store and picked up a couple of items to make a very quick minestrone soup. It was already pretty late at night, so I couldn't exactly dedicate hours to cooking, the way I could in the past. This soup was perfect because even though it quickly came together, it was still very healthy and really cheap to make. Those are two things I definitely like any meal to be, whether I make it myself or purchase it at a restaurant.

Since I keep talking about how little time it took to make this soup, I should mention the actual amount...about 20 minutes! Even if you're tired and cold (and I mean really tired from driving around far too long, lost in some obscure part of the Texas Hill Country for a good 40 minutes because you were really trying avoid traffic on the congested highways...hmm, that sounds way too familiar!), it's still no trouble to make because the soup basically makes itself, you just have to throw a few things into a pot and wait for it to cook.

Though I used primarily frozen veggies to make this soup, I did add a few extras for more color/flavor, like:

green bell pepper
corn
a few chopped carrots
green onion

The spices I added amounted to about
a pinch or two of black pepper
about 1/2 tsp garlic salt 1 tsp parsley
1-1/2 salt free garlic & herb spice
and also a few others that would match this soup, like basil

This soup is so flexible, you can pretty much add whatever you like and it'll taste good. The main components of the soup were a small can of tomato sauce and 16 oz of chicken broth (basically the amount that comes in the little carton). I also added 1/2 a bag (about 1 1/2 cups) of a Mediterranean frozen veggie blend, along with 1 10 oz bag of 4 cheese ravioli. I guess this was a vegetarian meal, but it was still very filling and hearty-the colors were very Christmasy too :).

marinated pork chops

I made these pork chops a few weeks ago...but I didn't bother posting the recipe or photo because, to be honest, I've been getting lazy with that. Also, it seems life has been pretty crazy lately, but not in the bad way, we've just been going out of town a lot on the weekends and I started working at another job, in addition to the one I already have. So, I'm sure you can understand why posting has been a little difficult for me lately. I do feel bad that the excitement of having a new food blog is sort of wearing off, but I refuse to continue neglecting it the way I have been.

Annyhowww, As the holidays approach, I hope to bake a lot more. I've always wanted to learn how to make a pumpkin pie from scratch, or any pie for that matter, so that's a recipe I'll be experimenting with...and I think Jose's actually going to be helping me with that. I want to figure out how to make it before Thanksgiving. I even need to figure out how to make a moist turkey in the oven...because I think he and I are going to be in charge of making the turkey this year, that should be exciting... I am a little nervous, though. I've never baked such a large piece of protein like that, but I do know there are tips posted all over the web. Does anyone have any seasoning ideas or turkey basting/baking tips that always seem to work? The good thing is, I used to help my parents put the turkey together a couple of times when I was growing up, so it's not entirely unfamiliar to me--they rubbed a garlic/spice butter blend on their turkey every couple of hours until it finished cooking...but I wonder if olive oil would work? Would it taste funny? Hmm...

Now, getting back to the pork chops... I've recently started making pork chops about once a week, and I've experimented with different ways of marinating them...so far this is my favorite way of making pork chops. They cook really fast, it definitely helps that they are thinly sliced. I don't remember the exact amounts I used, but this is the general idea. When it comes to marinating, it usually doesn't really matter how much of each "sauce" or seasoning you use, as long as the flavor isn't too overwhelming, or so it seems. For these pork chops, I used the following ingredients:

I think this was about 3/4-1 lb of pork chops
1/3-1/2 worcestershire sauce
1/4 cup brown sugar
a pinch of pepper
a pinch of paprika
1 small garlic clove, finely chopped
1/2 tbsp Italian seasoning
a sprinkle of salt, or garlic salt
a sprinkle of onion powder

Later, when the pork chops were almost done cooking over a low-medium flame, I added in about
1/3 of a small sweet onion--doesn't matter what kind
1 large roma tomato, diced
about 1/2 cup chopped up mushrooms
I seared these over a high flame with the pork chops until the onions were slightly darker, then I covered the all-purpose pan that held these ingredients and simmered them together for about 7 minutes over a low flame. I think it took about 20-30 minutes to make these--but I marinated the pork chops for about 3 hours ahead of time. If you don't have time to marinate them, they will still taste good--I think they should be seared a little longer, though, because, at least to me, they tend to taste better that way if they weren't able to absorb the flavors of the marinade sauce.

Hopefully I'll post again soon :). Thanks for leaving such nice messages for me to read when I least expect it!

honey ginger chicken and a fun seasonal veggie mix

When there isn't much time to make something fancy to eat, I try to make up for the lack of complexity with a dash of spices, a quick vinaigrette, or a fun texture. I tried to incorporate all those things into this dish, making sure to use up one of the many squashes I've managed to collect in my refrigerator. Chicken breast is a versatile protein I like to work with, though it does tend to be a little dry if it's cooked the wrong way. Essentially, I would've preferred to let the chicken marinate over night in the "sauce" I made for it, but, like I mentioned earlier, I didn't have the time. Instead, I decided to let the chicken cook on a very low setting for a few minutes, then sear in all the flavors by cooking the meat over a high flame for a much shorter period of time. In doing so, the end result was reasonably moist and very flavorful. I would still like to know how to get a perfectly juicy piece of chicken breast, though; most of the time it seems that the fattier meats are the juiciest, but I'm sure there's a trick out there I've yet to learn that could easily prove that idea wrong...time will tell :).

I used about a pound of chicken breast to make this dish, and I actually sliced each chicken breast in half so it would cook faster. After cutting the chicken into smaller portions, I placed it in a pan with a little olive oil and 1/3 cup of orange juice. One thing I'd like to note again is that I cooked the chicken breast with the seasonings covered with a lid over a low setting for about 40 minutes. Afterward, for about 3 minutes, I uncovered the chicken and raised the flame to a very high setting until almost all the liquid/juice evaporated and the chicken itself was slightly browned on one side--I think this is what helped "lock-in" the flavor.

Here are the ingredients I added to each side of the chicken pieces equally:
1 3/4 tsp ginger
3/4 tsp onion powder
1/4 tsp pepper
2 1/2 tsp parsley
2 TBSP honey

While the chicken cooked over a low setting, I prepared the veggies. Sometimes veggies can use a little bit of sweetness for extra flavor, so why not incorporate fruits when preparing them? I decided to add raisins to a mix of carrots and squash, but I also added chopped almonds because nuts tend to add a fun bite to whatever they're thrown in--I will never use pine nuts, though...just discovered I was allergic to those a few years ago, and it was not a fun discovery, to say the least :P.

Here are the measured ingredients I added:
1 1/2 cups cubed squash pieces
3/4 cups chopped carrots (a smart chopper does a great job with this)
1/8-1/4 cup chopped almonds
1/4 cup raisins
3/4 tsp fine herb spice
pinch of salt and pepper
2 TBSP olive oil

the veggies cooked pretty fast, especially the squash. I think it's best to actually cook the carrots alone in the olive oil before adding the other ingredients; the squash cooks a lot faster and almonds burn easily. By the way, burned almonds smell horrible...kind of like popcorn--I know because I burned some a few weeks ago and they do not give off a very pleasant smell when that happens :D.

Random Sidenote:
Oh, here are a few interesting excerpts from a CNN article about produce:
A research review of 41 studies conducted by the University of California at Davis found that, on average, organic produce contains as much as 27 percent more vitamin C, 21 percent more iron, and 29 percent more magnesium compared with traditionally grown foods.

USDA researchers have found that if it's [produce] not handled properly, produce can lose up to half its nutrients in transit. Water-soluble nutrients such as vitamin C are particularly
vulnerable.

You can read the rest of the article here

cranberry chicken summer salad with citrus honey sauce

This is something I made this weekend when I was feeling too lazy to make something more time consuming. I basically made baked chicken fingers, a quick veggie/cranberry salad, some seasoned rice and decided I'd call it a salad. It was fast and easy but still flavorful. I didn't measure the spices I added to the bread-crumbs that covered the chicken, but here's a rough estimate of what all went in to this part of the meal:
about...
1 lb chicken breast tenders
3/4 cup garlic and herb bread crumb
1/4 tsp salt
1 tsp paprika
1/4 tsp black pepper
1 1/2 tsp basil
Then the chicken breast tenders were dipped in an egg wash, covered in the bread crumb seasoning mixed. They cooked in the oven for about 30-35 minutes at 325.

The "salad", if you want to call it that, was also easy to make. Most of the prep time for this dinner was spent cutting up the ingredients I used, which included:
1/2 sweet onion
1/4 cup sweet, dried cranberries
1/4-1/3 cup finely chopped celery
1 finely chopped onion
2 TBSP olive oil
a pinch of salt and pepper
1/2-3/4 cup chopped mushrooms
I then seared all these veggies/fruits together until they had a sweet and spicy aroma.

The rice was cooked in chicken broth and a mixture of spices, then I made the dressing last, so I could throw it over the baked chicken before serving. This is enough dressing for about 2 people:
1/2 tsp balsamic vinegar
1/2 tsp brown sugar
2 1/2 tsp freshly squeezed tangelo or orange juice (I actually squeezed a tangelo...and I've only recently heard of them :)
1/2-1 tsp honey (depending on how sweet you want it)

This was all pretty quick and easy to make, I had a very lazy weekend. Today we made a pizza...and I'm really happy with how well the bread maker makes pizza dough! With just a few extra seasonings sprinkled over the dough after rolling it into a pizza shape, and the proper veggies and cheeses, the bread maker pizza dough, and the pizza in general, comes out so much better than delivery! I should have taken a picture, but it was so good that I couldn't resist diving into it before getting the camera out. Slow weekends are nice...especially on cold winter days...which I am definitely looking forward. But there's good news, it seems the unbearable Texas heat is finally giving in, at least a little, to the slight coolness of the approaching autumn days...we're finally in the low 90s!