Week 3 begins

Is it over yet? This all feels like a dream we're about to wake up from right?

I was convinced that tomorrow was Wednesday, but alas only Tuesday. All the days are blurring together. Today was a particularly difficult working/homeschooling/mom'ing day and I did none of these things particularly well. Good thing tomorrow is a new opportunity!

On a lighter note, we made a warm spinach salad for dinner and it was good. The girls ate it all up (I mean bacon anything C'mon...) and it only took 15 min of prep work.

Link to recipe here:
Spinach Salad

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Week 1

Social Distancing Week #1 is complete. I'll be honest with you, it wasn't easy and that was with two added helpers (Mom and Dad were visiting). Week 2 begins tomorrow, without any helpers. School sent some awesome homeschool material but how exactly do you "work" and guide your kiddos through the curriculum? I'll let you know after this week!

In the meantime, have y'all been cooking at home a lot? Meal planning to make the most of grocery runs has been super important for us. I have been trying to plan out 5 meals at a time (main + sides). We gave this easy Beef Stroganoff a try tonight and it was great, ranking high on the effort vs reward matrix :) We made it with a mix of venison and beef because that's what we had and opted for the 2 hour stove version rather than the slow cooker. The dijon gives it a nice tangy flavor.

Recipe: Beef Stroganoff

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Chicken Satay

This Thai chicken satay is fresh on my mind because it's fresh in my belly! Brother came over for dinner and per the usual I forgot to take pictures. But, this blogger didn't:

https://dishnthekitchen.com/2018/08/14/classic-thai-chicken-satay/

You'll make this dish and kick your favorite Asian carry-out place to the curb, at least for one meal. This recipe makes a whole lot of the satay sauce so don't double it like we did. We also served it with white rice and grilled broccoli. Enjoy!

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Street Corn Pasta

When I got home from work I turned the grill on, let it heat up, and then put my "training" to work grilling corn. I didn't even have to call Ross and ask him questions. Weird. I learned that corn takes way longer to grill than I thought it would. But grilled corn is the only way to go when making this Street Corn Pasta.

Please head over to this blog for the recipe and pictures:
https://ohsweetbasil.com/elote-mexican-corn-pasta-salad-recipe/

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Spinach Stuffed Chicken

We're talking chicken today. This recipe put the wind in my sails after a long weekend of "solo parenting" while Ross was at the ranch (doing very hard things I'm sure). The chicken is seasoned well and quite cheesy, but you feel like you've gotten away with something because there's also a ton of fresh spinach in there.  Hope you check it out!

Here's the recipe: Spinach Stuffed Chicken

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Panzanella Salad

New Recipe Alert!

Earlier this week I made an Ina Garten Panzanella Salad and it was a hit... not so much with the kids but definitely for Ross and I. I loved the simplicity of all the fresh, colorful ingredients in this salad. If you can surmount the chopping, then it's quite simple. Don't skimp on the basil, it adds color and flavor!

As I was snapping some food pictures I hear "CHEEESE" and look over to find Paige Renae just smiling ear to ear. Cuteness.

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Paella on the Grill

It's been awhile since we made a meal that took 2+ hours to prep, prepare, cook, etc. (I know you know this due to lack of food recipes on the blog...)

Anyway with our new outdoor grill, Ross has had the itch to make a grilled paella. It meant that I had to watch the girls for awhile, but it was worth it :)

The finished paella was beautiful with Scallops, Chicken, Shrimp, and Chorizo buried in rich saffron rice with peas and red bell peppers. I would post the recipe but Ross combined a couple from Cook's Illustrated to come up with this one.

I hope we can make it again soon!

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Dijon Pork Chops

I still remember a meal Ross and I had when we visited Munich, Germany years ago.

Sidenote- I couldn't remember the year we went so I looked back on the blog and viola, there it is. We went to Germany in 2009 during my birthday and Oktoberfest. I'm so thankful for this online diary!

Back to the story...
We were in a little neighborhood pub near the English Garten, nothing fancy, just good food and a memorable atmosphere. I ordered a Dijon Turkey dish and it was delicious. I feel like I have been on a quest to find a dijon sauce that reminded me of that meal.

I think this NYT recipe for Pork Chops with Dijon Sauce is the closest thing I've come to. It's not overly complex, but the sauce has great flavor. As a matter of fact, it's so great you should consider making a double recipe :) I served over brown rice.

Texas Sized Pork Chop!

This meal was kid tested and approved also :)

PORK CHOPS WITH DIJON SAUCE

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
•  Salt and freshly ground black pepper
• ¼ cup chopped green onions or shallots
• ½ cup dry white wine
• ¾ cup chicken or veal stock
• ½ cup heavy cream
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon chopped parsley(optional)

PREPARATION

1. Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
2. Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
3. Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

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Recipe Finder

My favorite place to find new recipes is Foodgawker.com because it's all about the pictures. You can basically eat with your eyes and let them decide what looks good enough to actually make yourself. Tonight we made "one pot Cilantro Lime Chicken and Rice", which I found on this website. It got a thumbs up from the whole family, except for Paige, who just wanted more mandarin oranges. She did pick the black beans out and eat them, so I'm calling it a winner. I didn't get any pictures so follow the link above to eat with your eyes, then make it yourself!

One Pot Lime Chicken and Rice

One Pot Lime Chicken and Rice – healthy and filling meal with rice, beans and flavor-packed chicken thighs cooked in one pan. Easy weeknight dinner; comes ready in less than 45 minutes!

Ingredients

Chicken Thighs Marinate 

• ¼ cup canola oil
• 2 1/2 -3 pound chicken thighs (about 5-6 pieces)
• 1 1/2 teaspoon salt (adjust to taste)
• ½ Tablespoon lime juice (adjust to taste)
• 1/2 -1 Teaspoon minced garlic 
• 2 tablespoons Adobo seasoning or your favorite chicken seasoning 

Chicken and Rice 

• ½ medium onion , diced
• ½ jalapenos pepper , diced
• 2 small bay leaves
• 1 teaspoon cumin spice
• 1 teaspoon paprika
• 2-3 garlic clove , minced
• 2 cups uncooked long grain rice
• 3-4 . Tablespoons fresh cilantro , chopped
• 4 cups chicken broth or water
• 1/2 Tablespoon Lime Juice 
• 1 lime grated zest 
• 15.5 oz black beans , rinsed and drained
• Cilantro and lime Slices (for garnish)
• 1 Teaspoon White pepper 
• Salt to taste 
• 2 cups Frozen Peas 

Instructions

1. Wash chicken thighs For faster cooking, make a ½ ” slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel. Season with salt (about 1 ½ teaspoons).  Sprinkle lime juice on chicken, followed by garlic  
2. Generously rub both sides with adobo spice blend. Or your favorite spice mix. If desired this can be done hour before to let it marinate .
3. Place chicken skin side up in a skillet/Dutch oven or oven safe pot/pan for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.
4. Preheat Oven to 350 degrees F.
5. Meanwhile, place the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out, then repeat twice until the water runs clear.
6. Wipe the same pan with paper towel or napkin to remove any burns from pan. If not visible burns proceed with the next step .
7. Add about 2 tablespoons oil or more, followed by onions, jalapenos, cumin, paprika, and bay leaf .Sauté until soft but not golden, about 2-3 minutes. Then add garlic and stir for another minute.
8. Next, add rice, stir for about a minute , then pour over chicken stock/broth ,lime juice, grated lime zest, and beans. Season with white pepper  and  salt   to taste.
9. Add the chicken back to the pan, with it's juice. 

   Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.
10. Remove, let it cool and serve, garnish with slices of lime and cilantro

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Seared Pork with Roasted Grapes

I went to a Sur la Table cooking class with a friend and learned a thing or two or twenty :). Did you know you say table like "Taub"? Apparently I've been saying it wrong for years. I didn't much care for the instructor but this seared pork tenderloin recipe is pretty much on point. I think the roasted grapes were one of the biggest epiphany's I had in the class. It went something like this "Grapes? I have those. And I roast things all the time. I should do this. Who thought of roasting grapes? why didn't I think of this sooner?"

Don't be shy with the salt and I definitely recommend letting the meat marinade all day or overnight. Enjoy!

As much as an iPhone picture can entice you... look at that herb crust!

Our meal wasn't just meat.

And the girls pretty much didn't touch any of this meal. Mostly because Paige is big time teething right now and is only interested in yogurt and applesauce. No fun.

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Roasted Grapes is a Thing?

I didn't know you could roast grapes up until last weekend when I took a Sur la Table cooking class with my friend Katrina. I mean who would've thought? They add a delicious sweetness to a savory dish without being over powering. And the pork tenderloin itself was quite tasty too; the longer the herbs sit on the meat the more intense the flavor is. Rosemary has been my herb of choice lately (thanks to Ross's newfound hobby of homemade popcorn and toppings) and this recipe really highlights the herbs.

Very unprofessional photo of Ross's plate, but you get the idea.

And here's how to re-purpose your meal for kids. Add some cheese to the plate, pull avocado and oranges out of the salad and wellla!

I used red and green grapes...

Try it out next time you want to make pork!

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Hungarian Mushroom Soup

Even the biggest carnivore needs to take a break from meat sometimes right? In my opinion mushrooms are a great substitute for meat- maybe it's their chewy texture? One of my favorite restaurants in Anchorage (Moose's Tooth) served up a delicious Hungarian Mushroom soup. However, I didn't eat it much because I was always so stuffed with salad and pizza, but I loved it. So I decided to find a recipe and make it this weekend. I was thinking of a comfort/winter food, but Texas did not cooperate; it was hot and muggy. Oh well. It was still good I promise.

Here's the recipe. I used a mix of bella, cremini, and portabella mushrooms and also made a double recipe for the leftovers. Just go for the fresh herbs- it always pays off. I suggest pairing with some crusty bread with greyere cheese melted on top. Check out the pictures on the recipe blog because mine don't do it justice!

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Slow Cooker Peanut Chicken and Broccoli

This meal of Peanut Chicken and Brocooli was waiting for us when we got home from work/school today. I would recommend with a couple minor tweaks:

*Serve with rice. Brown, white, basmati, etc. I served with brown rice noodles and I don't think it soaked up the broth as nicely as rice would

*Don't skimp on the broccoli or the thai curry sauce

*Add some extra salt if you use low sodium chicken broth and unsalted natural PB

*You'll definitely want that siracha sauce if you like spicy food

This was a solid weeknight slow cooker meal; a one pot meal that didn't need much prep. Go to the link above to see some pretty pictures!

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Slow Cooker Chicken and Wild Rice Soup

What? 2 recipes posts on the blog in the same week??! This is big. This is a sign that baby Paige is 6 months old and more regularly sleeping through the night, giving us more energy to devote to food rather than just viewing it as sustenance. Though we have found our favorite food pickup spot near our house to be Peli Peli Kitchen, a South African restaurant. Claire thinks they make a mean macaroni and cheese.

I will try to get better at taking pictures of the meals, but most of these recipes are accompanied by enviable pictures so I don't feel like I'm neglecting you too much :) This recipe includes a nice amount of veggies with the ease of one pot meal. I mean anytime you don't have to cook rice separately is nice too right? There's some spice to the dish because of the red curry paste.

Thai Slow Cooker Chicken and Wild Rice Soup Recipe

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One Pan Chicken

Were you wondering if we still cooked at our house? I will admit, recipes on the blog have been few and far between lately. But keep in mind I do the screening for you and only post recipes if they're worthy. So when I say this "One Pan Chicken" is amazing and you should make it, you really should :)

The Recipe is from a blog called Nerds with Knives here. You can find beautiful pictures of the dish on this site.

The biggest modifications I made were:
1) Used un-cased venison italian sausage
2) Cooked orzo separately and added to the pan at the end

One­Pan Baked Chicken, Sausage and Brussels Sprouts
Author: Emily Clifton ­ Nerds with Knives This crispy chicken, sausage and brussels sprouts dish bakes in a bed of spiced flavors and best of all it uses a single skillet.

Ingredients 
1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large) 5 shallots, peeled and quartered 1 lemon, thinly sliced into rounds, seeds discarded 3 tablespoons (45ml) extra­virgin olive oil, divided ¾ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 3 medium cloves garlic, minced or grated 1½ tablespoons (20ml) Dijon mustard 1½ tablespoons (20ml) honey 1 tablespoon (15ml) Worcestershire sauce 3 teaspoons chopped fresh rosemary needles (from about 5 sprigs)
4 bone­in, skin­ on chicken thighs (about 1½ pounds; 680g) 4 large Italian sausages, hot or sweet, cut into 2­inch lengths ] 
1 lb Italian venison sausage, ground
2 cups cooked orzo

Instructions

1. Position rack in lower third of oven and preheat to 450°F (232°C). 2. Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil and ¼ teaspoon each salt and pepper in a 12­inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) 3. In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil, ½ teaspoon salt, and ¼ teaspoon pepper, stirring to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts. 4. Roast on lower rack until Brussels sprouts are browned and tender and an instant­read thermometer inserted into thickest part of chicken without touching bone registers 165°F (74°C), 25 to 30 minutes. (If chicken & sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.) Add cooked orzo to pan. Serve.

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Mongolian Beef

I've been taking a break from Blue Apron meal delivery and trying out a few quick Weeknight recipes I've had my eye on in preparation for my return to work in a couple weeks.

This Mongolian Beef Noodle Bowl recipe (found here) was delicious! I doubled the recipe because there's not much better than cold Chinese take-out type food for leftovers the next day. I used 2 bags of pre-prepared coleslaw mix and low sodium soy sauce to make it healthier. Next time I make I will also try cut back on the brown sugar.

Mongolian Beef Noodle Bowls 

Description:  Mongolian Beef Noodle Bowls taste just like take out, swapping rice for chewy rice noodles!

Ingredients serves 4
8oz gluten-free rice noodles
1/2 cup low-sodium gluten-free Tamari OR low-sodium soy sauce (dish will not be GF if using soy sauce)
1/3 cup brown sugar
1/4 cup water
1/4 teaspoon red chili pepper flakes (or more or less)
2 Tablespoons grapeseed or vegetable oil, divided
1lb flank steak, sliced very thin against the grain
salt and pepper
5 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
3 cups coleslaw mix
1/2 teaspoon freshly grated ginger (from 1" piece of ginger)
3 garlic cloves, minced

Directions 
1. Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
2. Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
3. Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.
4. Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.

Yum!

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Crockpot Korean Beef

Welp I can't seem to find pictures of this meal, which I made for dinner a couple weeks ago. So, once again you'll have to take my word that it was good. I think the fact that it only took 15 minutes to throw together made it taste even better.

I'd recommend doubling the recipe for some great leftovers; be sure to make some basmati rice to accompany.

Korean Beef

INGREDIENTS

• 1 cup beef broth
• 1/2 cup reduced sodium soy sauce
• 1/2 cup brown sugar, packed
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha, or more, to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon white pepper
• 3 pound boneless beef chuck roast, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon sesame seeds
• 2 green onions, thinly sliced

INSTRUCTIONS

• In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
• Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

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Chicken Tikka Masala

I've made 3 dinners in the slow cooker over the past week and they've all been good... I mean make again, add to your rotation kinda good. 3 for 3 is a pretty good record I'd say. Anyway I wanted to pass along this recipe for slow cooker Chicken Tikka Masala that I made for Mom on her birthday. (Happy Birthday Mom!). I served it over brown rice and it was a nice combo. But, if you want to go one step farther I'd recommend serving with homemade naan. YUM. Sorry I didn't take a single picture- what a bad blogger right?!

Here's the original recipe, with some adaptions shown below.

Slow Cooker Chicken Tikka Masala

Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs I used chicken breasts
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala go for 2!
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk 1/2 cup was plenty, use coconut milk

2 cups peas, frozen or canned. Add at the end when adding coconut milk.Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

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Crockpot White Bean Chili

Now that I'm a) working full time again and b) making the daily commute downtown I am constantly looking for new crockpot recipes. A working mom must have invented the crockpot... Actually, let's do a little research on this matter. Here's what Wikipedia had to say:

History[edit]

The Naxon Utilities Corporation of Chicago, under the leadership of Irving Naxon, developed the Naxon Beanery All-Purpose Cooker. Naxon was inspired by a story his Jewish grandmother told about how back in her native Lithuanian shtetl, her mother made a stew called cholent, which took several hours to cook in an oven.^[2]The Rival Company bought Naxon in 1970 and reintroduced it under the Crock-Pot name in 1971. Slow cookers achieved popularity in the US during the 1970s when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. In 1974, Rival introduced removable stoneware inserts making the appliance easier to clean. The brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. 

So it wasn't a mommy afterall. Now we know.

So back to the crockpot, I made this White Bean Chili over the weekend and we enjoyed it (sorry I forgot to take pictures). I served it up with cilantro, avocado, tortilla chips, and grated cheese. I think the toppings really jazz the dish up.  I will make this recipe again for sure!


White Bean Chili

INGREDIENTS

• 1 large onion, chopped
• 1 Tablespoon olive oil
• 3 cloves garlic, minced
• 1.5 pounds chicken breasts, cut into small pieces
• 2 - 15 ounce cans cannellini beans, drained and rinsed
• 1 - 15 ounce can garbanzo beans, drained and rinsed
• 3 cups chicken broth
• 1 cup salsa verde
• 2 Tablespoons cumin
• 1½ teaspoons sea salt
• ¼ teaspoon white pepper
• 1 teaspoon garlic powder
• ⅛-1/4 teaspoon cayenne pepper (optional)
• 1½ Tablespoons cornstarch or arrowroot powder + 3 Tablespoons water
• optional: cilantro and avocado for toppings

METHOD

1. Place the olive oil and chopped onion in the crock pot.
2. Add the drained and rinsed beans, salsa verde, and chicken broth. Place the cover on the crock pot.
3. Cook for 4 hours on high heat, or 6-8 hours on low heat.
4. Just before serving, combine the cornstarch or arrowroot powder and the water in a small container with a lid. Shake well. Drizzle the mixture into the crock pot and stir. Place the cover back on and let it cook for a few minutes so that the chili thickens up.
5. Serve chili topped with chopped avocado and fresh cilantro.
6. *To Freeze: Place all ingredients except broth and cornstarch in a gallon size freezer bag.
7. Thaw completely in the refrigerator, then place in the crockpot, add the chicken broth, and follow the cooking instructions above.

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A vegetarian meal?

I don't eat or prepare vegetarian meals very often, but after trying this dish (thanks Mom) I'm thinking it's not so bad. Mom made this Rachel Ray recipe for Roasted Mushrooms with a Chipotle Pumpkin Polenta a few nights ago. The mushrooms have a hearty, almost chewy texture that fool you into thinking you're eating steak- ok maybe that's a stretch, but you get the idea. I failed to take any pictures but go check out the link and see for yourself!

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