oneslave – Page 2 – The Burgeoning Gourmet

November 10, 2013

Basil Lime Chicken

Chicken is probably my favorite meat protein … right behind bacon. And maybe behind filet mignon, but I can’t afford that very often. I love finding some fun things to do with chicken and I’ve been spending too much time on Pinterest. I have two boards there dedicated to cooking – recipes to try and ones I have tried. I’ve seen some pretty … interesting recipes come up on Pinterest but the majority of them look pretty good.

This is one that I found and liked a lot, but I did substitute a few things. I realized when I went to make the marinade that I was out of Worcestershire sauce, so I used A1 steak sauce, but reduced the amount by 1 tablespoon. I also substituted fresh basil, which I didn’t have, with some of the basil paste that I had left over from another recipe. Still turned out good, but the oil needed reducing in the sauce.

Marinade Ingredients:

4 lbs boneless, skinless chicken breasts
2 limes, juice and zest
3 T olive oil
3 Tb Dijon or brown mustard
3 Tb Worcestershire sauce
3 Tb soy sauce
3 green onions, finely chopped
3 garlic cloves, finely minced
1/2 tsp salt
1 tsp freshly ground black pepper

Sauce Ingredients:

1 lime, juice and zest
1/4 C extra virgin olive oil
3 green onions, finely chopped
3 garlic cloves, finely minced
1/4 chopped fresh basil
1 tsp salt
1/2 tsp freshly ground black pepper

Preheat oven to 350. I use an olive oil spray in a pan to make sure nothing sticks. Lay the chicken out and pop it in the oven. The amount of time to take to cook this depends on the size of your chicken breasts – I had some fairly large breasts, so they needed to cook for about 30 minutes.

When done, let it rest about 5 minutes or so. Slice and top with the sauce. Tasty and pretty easy to make! I served it with some Red Lobster biscuits and roasted potatoes. The biscuit recipe is coming tomorrow.

November 9, 2013

Baked Mac ‘N Cheese

I spent a lot of my childhood wanting my mother to make her ‘from scratch’ mac ‘n cheese. Kraft is more convenient, but let’s face it – it’s no where near as good. This is not her recipe, it’s from someone else who does a great job in the kitchen – Alton Brown. If you don’t know who he is, get out of the kitchen.

This is the link to Food Network, where the great Alton Brown works.

Now, this recipe is good. I’ve made it twice now. But, the addition of a touch of garlic powder with the milk mix is a great addition. And you can always add bacon – which I plan on doing next time I make it. *grin*

Ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter for topping
1 cup panko bread crumbs

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

November 8, 2013

Oven Baked Zucchini Sticks

I’m always looking for new ways to make fresh veggies more appetizing for the Man. I happen to love zucchini and want to have more of it on a regular basis. I have probably a dozen or so recipes now on cooking (or not cooking) it, and I really like this one.

Word of caution: The length of time cooking it really depends upon how thick or thin your slices are.

Ingredients:

2-3 medium-sized zucchini … or one really fat one like I had
3/4 cup bread crumbs or panko – use whatever to your taste
1/4 cup parmesan cheese, grated
1 tsp oregano
1/2 tsp ground pepper
1/2 tsp garlic powder
1/4 tsp salt or onion salt works well too
1 tbsp olive oil

Preheat over to 450. Spray large cookie sheet with spray of your choice. Slice zucchini length ways, roughly 1 1/2 thick or whatever you like. You can also cut it into rounds as well – unless the whole ‘stick’ thing gets to you. Toss zucchini in a bowl with olive oil to coat. Mix the rest of the ingredients together in another bowl and coat each slice of zucchini. Lay out the slice on baking sheet and bake for 20 minutes. Turn zucchini and bake for another 10 minutes or until golden brown.

I used panko crumbs and it came out pretty good. This is being added to a more regular rotation of our dinners. *grin*

November 7, 2013

Paula Deen’s Easy Crock Pot Potato Soup

Fall is upon us here – enough so that I’m actually wearing sneakers instead of my almost always present sandals. Seriously, I wear them every day I can. Anyway, cooler weather means warmer, comfier foods. I came across this recipe of Ms. Deen’s and thought, what the hell? I’m *not* a fan of her at all and it has nothing to do with her food. Southern food is fucking AWESOME.

You never know unless you try something. Simplistic recipe, few ingredients, and bonus – it’s in a crock pot! So, let us give it a try, no?

Ingredients:

1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)

In a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cook (covered) on low for 5 hours. Add the cream cheese, stirring a bit to blend it all in. Cook for another 30 minutes.

Here: have some pics.

Cheese, green onion, and bacon bits. You’ll need the garnish!

Pretty damn simple, right? It was simple alright and for what it’s worth, it tasted … okay. Honestly, it needed more seasoning and the hash browns get too soft for my taste. I have another recipe I’m going to try in a week or two.

And then another one after that. Did I mention that I really like potato soup? *grin*

November 6, 2013

German Chocolate Cookies

I have this friend, who absolutely loves anything to do with German Chocolate. Cake, cupcakes, brownies, etc., pretty much anything you can come up. So, cookies were mentioned and I offered to take up the mantle to try. I searched for a good recipe and you’d be amazed at how many sites offered “German” Chocolate cookies that contained NO German chocolate. *eyeroll*

Found this one and tried it. They turned out kind of dry but am planning on making them again – with the most delicious coconut/pecan frosting on top.

As for my friend, I’ve apparently been given the job of feeding his German Chocolate addiction. I don’t mind. *grin*

Ingredients:

½ cup butter, softened
½ cup brown sugar, packed
¼ cup sugar
1 egg
1 teaspoon vanilla
1 4-oz. bar German’s sweet chocolate, melted
1-1/4 cups flour
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1-1/2 cups flaked coconut
1 cup chopped pecans

Preheat the oven to 350 degrees. Line baking sheets with silicone baking mats.
In a large bowl beat butter and sugars with an electric mixer until fluffy. Add egg and vanilla and stir until combined. Add the melted chocolate and stir until combined.

In a separate bowl, combine flour, cocoa, baking soda, and salt. Gradually add to the butter mixture, beating until combined. Stir in the coconut and pecans. Drop batter by tablespoonfuls onto the cookie sheet.

Bake for 10-12 minutes or until cookies are set in the center. Let cool on the cookie sheet for 2 minutes and then remove to a wire rack to cool completely.

November 2, 2013

Pumpkin Chocolate Chip Cookies

I marred my ex-husband in September of 1998. That Christmas, my now ex-mother-in-law sent a care package, containing the best banana bread I’ve ever tasted, pumpkin bread, bon bons, and the ultimate pumpkin chocolate chip cookies. She was kind enough to send me the recipes for all of them, minus the banana bread. Wench.

I made these recently for a bunch of friends and they couldn’t get enough. I understand that. 🙂

Ingredients:

2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 cup pumpkin (*not* pumpkin pie filling!)
1 cup chocolate chips
OPTIONAL: 1 cup nuts

Preheat over to 375. Cream butter, sugar, vanilla, and pumpkin. Add flour, baking soda, cinnamon, nutmeg, and chocolate chips (and nuts if adding.) Drop on greased baking sheet about 2″ apart.

Bake about 15 minutes. Makes roughly 4 dozen … depending on how big you make them.

August 3, 2013December 12, 2017

Signal Boost

If you can help, please do. Even if you can’t, it costs nothing to tweet, post, pin the link.

Help Crime Victim Rhonda!

July 25, 2013

Healthier Blueberry Muffins

I find a lot of recipes on Pinterest that look interesting, and have even set up three separate boards there for cooking. I love trying new recipes and then tweaking them for my own tastes … which I think everyone should do. This is one of those recipes and I found these muffins strangely addicting. I won’t say how many I’ve had since I made them yesterday.

Ingredients:

2 cups all-purpose flour
1 cup oats–quick or regular oats, plain
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces honey nonfat greek yogurt or 1 1/2 cups (basically 2 of the single serve Chobani)
2 large eggs, lightly beaten
4 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

Preheat oven to 350°. In one bowl, combine the dry ingredients – flour, sugar, oats, baking powder, baking soda, and salt. In another bowl, combine the wet ingredients – yogurt, eggs, butter, and vanilla.

Fold yogurt mixture into the dry mix. The batter looks rather dry when done, but it’s okay. Gently fold in the blueberries.

Spray muffin tin with cooking spray or use liners. Spoon the mixture into the muffin tin. Cook for 15-20 minutes.

June 13, 2013

Sticky Rice with Mango

Growing up, I wasn’t a fan of any Asian foods except a little Chinese. Pork Fried Rice is still a favorite. As I’ve aged, I’ve branched out with Japanese, Thai, Vietnamese, etc. I keep finding new things that I end up adoring.

One of those things has been Thai Sticky Rice. I’d had plenty of Thai food, but have always skipped dessert. Usually because I’m too damn full, but rice for dessert never sounded appealing. Then a friend had me try it a few years back and I realized …

I was an idiot. A HUGE idiot.

I’m very lucky that I have two Asian markets not far from my house, so finding sticky rice (or sweet rice) wasn’t a problem. This is one of the easiest, tastiest, completely awesome-est desserts you can make. I crave this stuff too much to always eat out, so I’m happy this is so easy to make.

Ingredients:

1 cup Sticky Rice

1 cup Coconut Milk

2 tbsp Sugar

Pinch of salt

Now, I do not have a rice cooker. But this can easily be made in the microwave and doesn’t take a lot of time.

Put the rice into a microwavable bowl. Cover the rice with about a cup or so of warm water (water level should be above the rice) and let this soak for at least 10 minutes. After it’s done soaking (and don’t skip that step!), put in the microwave, cover with a plate or whatever, and cook for 3 minutes on high.

Take out and stir it well. Put it back in for another 3 minutes. Keep cooking at 3 minute intervals until all the rice is cooked – looks translucent.

While that’s cooking, you can prepare the coconut milk. Usually found in cans, shake it up a bit first. Pour the coconut milk into a small saucepan, on medium heat. Add the sugar and salt and allow to cook for a little bit. DO NOT BOIL.

When the rice is done, pour the coconut milk in with the rice. It’ll absorb quickly and be a bit mushy. This is what you want it to look like.

I like it with mango, but feel free to add whatever or nothing at all. This is so easy and so awesome.

June 6, 2013

Juicy Turkey Burger w/Better than Fries side

I did this for the competition a while back. I hate turkey, no matter how it’s cooked. I just don’t like the flavor of it and I only eat it once a year. But these came out so well, that I am making them more again this summer, minus the ginger snaps.

Juicy Turkey Burger

Ingredients:

3 lbs. ground turkey

1 small yellow onion, diced

¼ cup of ginger snap crumbs (or substitute bread crumbs)

1 tsp. thyme

2 tsp. Meat Magic (combination of spices by Chef Paul Prudhomme)

2 eggs

2 tbsp. olive oil

1 tsp. salt

1 tsp. pepper

3 cloves garlic, minced

In a bowl, toss in the ground turkey, thyme, Meat Magic, salt, pepper, and eggs. Using a rolling pin, I took the ginger snap cookies and ground them down to bread crumb consistency.

Toss into the bowl. Dice up the onion and garlic then sauté it in the olive oil. While this is sautéing, you can start work on the potatoes. Let the onions and garlic cool a bit, until you can touch the oil without hurting yourself.

Put all of it, oil included into the meat mixture. The added oil will help keep the turkey juicy! Mix well and make patties as thick/thin as you like.

Cook as you desire. It’s apparently summer here for the day, so I’ll be grilling! These turned out so good, and the ginger snap gave it a really nice flavor. I swear, I never would have thought it was turkey!!!

Better Than Fries Side

Ingredients:

Russet potato

Olive oil

Sea Salt

Pepper

Butter

Wash and dry your potato(s). Carefully slice down, not going all the way through. After slicing, wash them again, fanning out the slices a bit. Place on a non-stick baking sheet. Melt down butter and drizzle over the potatoes and then drizzle with olive oil. Sprinkle with pepper and sea salt. Feel free to sprinkle rosemary or other herbs you like on your potatoes!

Bake at 425 for roughly 40-60 minutes, depending on how big of a potato you picked out! About 20 minutes in or so, I pulled them out to drizzle a bit more oil on them. This makes the skin nice and crispy. You can just pull the slices out when it’s done.

Also, add cheese in the final 5 minutes for even more tasty goodness!!

Oh, and here you go – me when I cook. Yes, those are headphones – I need the music to drown out any noise from the ever irritating roommate and allows me to focus.