Category Archives: Recipes

September 2, 2012 · 11:38 pm

Juicy Chicken Breasts

Boneless, skinless chicken breasts–frozen or fresh–are so convenient, but they can be unforgiving if you overcook them the least little bit. I’ve tried marinades, brines, and sauces. An easier solution is to buy skinless chicken breasts with the bone intact. The bone adds cooking time, but it also keeps the chicken meat flavorful and moist.

Here’s how I “fry” a chicken breast. First, I preheat a dry skillet over medium-high heat (this needs to be a quality stainless or cast iron skillet; aluminum may warp). Then I position the breast in the pan (do not move or the meat will tear). It will stick to the skillet. Cover, lower the heat to medium, and time for 20 minutes. Turn the chicken and cook another 5 minutes or until juices run clear. Remove the chicken then add a little liquid to the pan and whisk up the cooked on “fond” for au jus gravy. The chicken is crusty good yet tender and moist on the inside.

In the time it takes to cook chicken breasts, you can have your vegetables steamed, your drinks poured, and the table set. Thirty minute meal!

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August 27, 2012 · 8:48 am

Speedy Black Bean Chili

There is a growing trend of going meatless on Mondays. I’m no vegetarian or vegan, but I certainly see the advantages to “Meatless Mondays.” Choosing one day a week to enjoy meals without meat, seafood, or poultry gives me the opportunity to stretch my creative cooking muscles. I look for ways to boost fiber and nutrition while saving a buck (meatless meals almost always cost less). Black Bean Chili is my contribution to this week’s “Meatless Monday.” If you make this chili, don’t skip the fresh herbs. Chopped fresh cilantro (or if you prefer, parsley) brightens the flavors. You won’t miss the meat!

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RECIPE

BLACK BEAN CHILI

 

There’s no need to presoak beans if you’re using a pressure cooker. If you don’t have a pressure cooker, substitute a large (15.5 oz.) can of black beans for the dried in the recipe. Cook over low heat in a covered saucepan for an hour.

 

Ingredients:

  • Nonstick cooking spray
  • 1 onion
  • 2 – 4 cloves garlic
  • 2 cups (1 pound) dried black beans
  • 1 Tbsp. chili powder
  • 1 can diced tomatoes and green chilies
  • 1 quart + 1 cup liquid (broth, water, beer—your choice)
  • 1 cup fresh chopped cilantro or parsley
  • Salt and pepper (optional—taste before adding)
  • Juice of one lemon (optional)

 

Directions:

  1. Spray the inside of a 6-quart pressure cooker with the nonstick cooking spray.
  2. Chop the onion and garlic (I use the Vitamix).
  3. Over medium heat, sauté the onions and garlic. Add the chili powder.
  4. Rinse beans and remove any hulls. Add beans to the pressure cooker pot.
  5. Add tomatoes and green chilies, stir to combine, then pour in all the liquid.
  6. Secure lid to the pressure cooker and bring to pressure.
  7. Cook under pressure for 35 minutes.
  8. Remove pot from heat and allow pressure to drop on its own for 5 minutes.
  9. Carefully release pressure and open pot according to your manufacturer’s instruction.
  10. (Optional step) Scoop out a cup of the beans and puree then stir in to thicken chili.
  11. Stir in chopped cilantro (or parsley), the juice of a lemon (optional but good!), and then serve topped with a tablespoon of your favorite topping, such as sour cream, shredded cheese, or salsa.

Yield: 6 1-cup servings

If you prefer chili that’s more soup-like in consistency, increase the liquid to 1½ quarts. Vary the recipe with different kinds of beans and flavorings. Caution: Do not decrease the liquids as they are necessary to pressure cooking safety.

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Filed under beans, Chili and Stew, Cilantro, cooking, Healthful Eating, Mexican, Recipes

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August 20, 2012 · 7:55 am

Jalapeño Patty Melt Burger

Delicious and spicy, the jalapeño patty melt burger!

We love burgers, but we limit our red meat to one serving per week. Consequently, I look for alternatives to the juicy beef burger. (Boca Burgers and MorningStar Farms aren’t an option for me right now because they contain soy, which interferes with medication I take; however, veggie burgers are a good alternative if your doctor agrees)

I buy lean ground turkey for making my own sausage, pasta sauce, etc. and I’ve experimented with ways to make it more palatable as a burger. The problem is the taste. Turkey has a tendency to be bland, so it’s necessary to bump up the flavors. One solution is my recipe that’s a knock off of a popular beef burger at a fast food chain, the jalapeño patty melt burger. It has a kick, especially if the salsa is hot. If you aren’t a fan of spicy hot food, you can vary the recipe with milder cheese, salsa, and peppers.

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RECIPE

Ingredients:

  1. ½ pound lean ground turkey
  2. dash of salt and pepper
  3. 1 jalapeño pepper, thinly sliced
  4. 2 Tbsp. salsa, divided
  5. 1 bunch fresh cilantro leaves, chopped
  6. 2 ounces pepperjack cheese, divided in fourths
  7. 2 whole wheat burger buns

Directions:

  1. Preheat a cast iron grill pan, outdoor grill, or contact grill.
  2. Combine ground turkey with the salsa, chopped cilantro, salt and pepper. Do not overwork the meat.
  3. Form turkey mixture into two equal patties (make a bit thinner in the centers to prevent burger bulge)
  4. Cook for five minutes on hot grill or grill pan, turn, and cook opposite sides of burgers five minutes.
  5. While burgers cook, separate the bottoms and tops of the buns. Place on fourth of the cheese on each bottom.
  6. Remove burgers from heat and place on the cheese on the bottom portions of the buns. Add a fourth of the pepperjack cheese, and the jalapeño slices.
  7. Place burger, bun and all, back in the grill pan or on the grill. Weight the burger down and cook one minute or until cheese melts. (If using a contact grill, no weight is necessary)
  8. Carefully remove jalapeño patty melt burger from the grill and serve.

Yield: 2 burgers

Variations: Mix the salsa with 1 Tbsp. sour cream and spread on each bun before adding the cheese.

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Filed under Burgers, Cilantro, Healthful Eating, Mexican, Recipes, salsa, turkey, Turkey Recipes

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August 13, 2012 · 8:31 am

Pecan Waffles

Making your own waffles is fun, especially if you have company. Make the batter ahead of time and store in a pitcher in the refrigerator. Then when you’re ready for breakfast, brunch, or (My favorite) dinner, you simply heat up the waffle iron and start cooking. These are so tasty, the syrup is optional!

RECIPE

Pecan Waffles

Ingredients:

  • ½ stick real butter, melted
  • 1 cup whole wheat flour
  • ½ cup all purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 Tbsp. brown sugar (light or dark, your choice)
  • ½ cup egg substitute or 2 eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 1¼ cups milk
  • ½ cup chopped pecan pieces
  • nonstick cooking spray

Directions:

  • Preheat the waffle iron.
  • Combine all ingredients and stir just to combine.
  • Spray waffle iron plates with nonstick cooking spray.
  • Pour about 1/3 of a cup of batter per waffle (mine cooks two waffles at a time) and spread to cover the waffle plate.
  • Close lid and time for 4 minutes (Or as your waffle iron’s manufacturer suggests). Waffles should release easily and be golden brown.
  • Serve immediately with pure maple syrup or honey.

Yield: Six waffles (waffle iron plates vary in size)

Variation: Dust with powdered sugar before serving and skip the sypup or honey.

The pecans and whole wheat flour bump up the protein and fiber. Resist cheap syrups. Use the real thing. As with butter, a little bit goes a long way. You’ll use less and get great flavor.

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