Perfectly Prepared Indoors Bone-In New York Strip

Never fear, even when the inclement weather prohibits you from firing up the grill so you can enjoy a perfectly prepared medium rare flame grilled bone-in New York strip steak, you can get a fantastic result without stepping foot outside.   

Start with a fabulous piece of meat that has been brought to room temperature.  Make sure the oven is preheated to a ferocious 450 degrees.  Heat a heavy bottomed cast iron skillet with a tablespoon of olive oil on the stove over medium high heat.  Meanwhile season the steak according to your taste.  My preference is to simply enhance the flavor of the meat with some sea salt and freshly cracked black pepper.  Once the olive oil just begins to smoke lay the steak in the pan.  Just sear the steak for about 2 minutes and turn it over and sear the other side for another 2 minutes.  Place a generous pat of butter on the top of the steak and place the pan in the oven.  Let roast for about 5 minutes or until the center is cooked to your preference.  Remove steak from the pan to a plate and pour the olive oil and butter pan juices over the steak.  Let rest 10 minutes and enjoy!  

Buffalo Wings

You have probably ordered Buffalo chicken wings from your favorite local sports bar or casual restaurant a million times and snacked on them at every Super Bowl party you've ever attended.  But, have you ever considered making them at home? They are surprisingly easy to prepare and can be made much healthier, without any losing that sense of indulgence, right in your own kitchen.  They are also extraordinarily adaptable, so whether you like them screaming hot, buzzing with a garlicky kick, or sweet and sticky you can make an affordable, delicious and healthier version of your favorite pub food anytime the craving hits.   

Buffalo Chicken Wings

1 package chicken drummettes

1 tablespoon dry rub

1/4 cup hot sauce (Frank's or Louisiana)

2 tablespoons apple cider vinegar

3 tablespoons butter

salt

pepper

Preheat oven to 425 degrees.  Place chicken drummettes on a parchment lined rimmed baking sheet and pat them very dry.  Season with salt, pepper and your favorite dry rub. Place them in the oven and bake for 15 minutes, turn them over and bake for 15 minutes more.   Make the sauce by heating the hot sauce and vinegar in a saucepan over a medium flame.  Just before tossing with the wings and serving, turn the burner off and whisk in the butter.  Do not let the sauce come to a boil after adding the butter or it will become greasy.  Whisking the butter in off the heat will make a nicely incorporated sauce.  Toss wings and sauce together and serve hot with blue cheese or ranch dip with sliced raw vegetables.

Creamy Chicken and Spinach Pasta

Comfort food at it's most satisfying!  You ever have one of the days where everything is just "off" from the moment you step out of bed onto the floor and as each hour of the day progresses, it gets worse?  Nothing serious, just a string of missteps and unfortunate events which add up to a day you can not wait to be over...finally!  That's just the sort of day I muddled through yesterday.  Only one way to end a stinker like that and that's with a plate of comfort food extraordinaire which for me was this delectable creamy, cheesy pasta and one (more more) very big glass(es) of wine!

Creamy Chicken and Spinach Pasta
1 boneless skinless chicken breast, cubed
1 cup baby spinach
1 cup short pasta
1 garlic clove, minced
1/4 onion, diced small
1 teaspoon hot pepper flakes
1 cup heavy cream
1 8 oz. can tomato sauce
grated Parmesan cheese
salt
pepper

In a sauce pan, saute onions, garlic and hot pepper flakes in olive oil until fragrant and translucent. Season with salt and pepper.  Add tomato sauce and heavy cream and bring to a boil.  Reduce to a simmer and let cook for approximately 20 minutes.  Meanwhile, cook pasta according to the directions on the package.  Drain and set aside.  In a large skillet, saute the chicken until cooked through.  Add the sauce to the chicken with the spinach and stir to combine.  Add pasta to the sauce, chicken and spinach with a good shower of grated cheese.  Stir well to combine and let pasta cook together for about 5 minutes.  Serve hot with more Parmesan cheese! 



Barbecue Chicken Pieces, Chuck's Steak Fries and Caesar Salad a la Nan

I think I have figured out that Nan makes me stand outside, sometimes for hours at a time, grilling the main course of our weekly family dinner so that she can keep her kitchen free from as much mess as possible.  Fine when the weather is nice, but last night it was down right cold.  Hopefully, as the weather continues to deteriorate, Nan is going to break out some one-pot meals that can cook all day in the oven if she wants to maintain control over her kitchen this winter, because grilling is fun when it's fun and not so much fun when it's cold out. Still, despite my whining, it was a delicious meal with sauce courtesy of Bobby and Jamie Deen and Oven Roasted Potato Fries from Chuck Hughes of "Chuck's Day Off" on the Cooking Channel.  

Sweet Hickory BBQ Sauce   ...from the kitchen of Bobby and Jamie Deen


1 1/2 cups ketchup
3/4 cup unsulphured molasses
2 tablespoons Worcestershire sauce
1 tablespoon + 1 teaspoon of liquid smoke
1 tablespoon apple cider vinegar
2 teaspoons chili powder

Combine all in a large bowl. Store in refrigerator until ready for use.



Oven Roasted Potato 'Fries'        ...courtesy of Chuck Hughes

4 large russet potatoes, scrubbed, but not peeled

3 to 4 tablespoons olive oil
Pinch sea salt
Freshly ground black pepper
Dash smoked paprika
Dash steak spice seasoning
Heat oven to 425 degrees F.

Cut the potatoes into nice thick 'handcut fry slices' put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch.

Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika. Bake until tender and golden crispy outside, about 40 minutes.

When out of the oven, hit them with some dashes of steak spice.

Eggless Caesar Salad Dressing

1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 garlic clove, minced
2 anchovy fillets, minced
zest of 1/2 lemon
juice of 1/2 lemon
freshly grated Parmesan
dash Worcestershire sauce
extra virgin olive oil

Combine first eight ingredients together in a mixing bowl.  While whisking constantly, drizzle in olive oil until the dressing thickens and the mixtures emulsifies.  Use sparingly over romaine lettuce and croutons. 

Steak Corn Tortilla Soft Tacos

I spent yesterday as I suspect many others did, at home keeping one eye on my nieces, who I was babysitting, and the other on the tv to keep up with college football scores.  Well, not really score(s), I actually only cared about the outcome of one game...the Notre Dame game.  Unfortunately, despite the highest hopes and confidence in the new coach, we were once again disappointed with the outcome, a loss to Stanford.  Halfway through the game, in order to get my mind on something else, I took a trip across town to a local Farmer's Market to pick up a fresh chicken for Sunday night's Barbeque Chicken at Nan's.  While there I pondered what to fix for myself for dinner and contemplated what comfort food to wallow in after the inevitable third Irish loss.  It always comes back to tacos (...or a cheeseburger, but I just had that on Friday night...or pizza, but I just had that on Thursday).  They were having a special on some gorgeous bone-less Rib Eye steaks for about $4.80 per pound, so I picked out my little lovely cut of beef, my Mom's cut-up chicken and headed back home to see the end of disappointing game.  Despair not, at least there was good food to eat and, as the saying goes, there is always next week. 

Steak Soft Tacos
1 bone-less rib eye steak
high quality corn tortillas
sliced onion
sliced green pepper

Preheat the grill to high.  Prepare the steak with your favorite dry rub or a combination of ground chili powders, cumin, garlic powder, salt and pepper.  Grill the steak for approximately 4 minutes per side.  Remove to a plate and let sit for about 10 minutes, lightly covered with foil. Brush the corn tortillas lightly with canola oil and grill for about 2 minutes per side until warm and pliable. 

Meanwhile, in a large skillet preheated over medium high heat saute the onions and green pepper in some canola oil until vegetables are soft and tender but still with a bit of bite.  Slice the steak into very thin strips.

Top the corn tortillas with steak, vegetables and other optional items such as jalapeno slices, hot sauce, salsa, guacamole and sour cream.   

Official Good-Bye to Summer Grilled Cheeseburger

Looks like my long anticipated grilling season is, alas, coming to an end.  With temperatures falling and the first snow just around the corning, I was hoping for one final opportunity to be able to practice my "real" grilling skills on the new charcoal fired Weber, but considering the 30-40 mph winds whipping around yesterday evening, I figured a gas grilled burger was a better alternative to potentially burning down the neighborhood.  Despite the fact that summer is, in fact, technically over and fall arrived last week, the is my official way to say good-bye to summer.  Until next year my dear hazy, hot and humid friend....

BBQ Chicken Pizza

I am traditionalist when it comes to pizza, though it may not appear so by this BBQ Chicken version I fashioned for dinner last night.  Without a doubt my favorite pizza ever is of the thin crackly crust variety simply topped with fresh tomato sauce, verdant sweet basil and mild fresh mozzarella with a few shards of Parmesan tossed on for good measure.  A while back, however, I was intrigued by the idea of using my  leftover BBQ chicken to pile high atop homemade pizza dough, blanket it with mild cheddar cheese, sliced sweet onion and hot pickled jalapeno peppers. It was simply sublime!  Now, I almost go out of my way to have BBQ chicken just so I can look forward to my new favorite pizza, the BBQ Chicken Pizza.

If you read yesterday's entry on Oven Roasted Salmon with Hoisin Barbecue sauce, then you knew that I was saving the remaining sauce for just this purpose.   

Hoisin BBQ Sauce

1/2 onion, diced
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1/2 cup ketchup
1/2 cup hoisin sauce
2 tablespoons soy sauce
1-2 tablespoons Asian hot sauce
2 tablespoons honey
2 tablespoons rice wine vinegar


Basic Pizza Dough     adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"

1 (1/4-ounce) package active dry yeast
1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging
3/4 cup warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.

Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.

To shape the dough, do not punch down. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes before preparing as desired.

To assemble the pizza, spread the dough with the Hoisin BBQ sauce or other sauce of your choice.  Top with leftover bbq chicken or other shredded chicken such as a store bough rotisserie.  Place several slices of fresh mozzarella on with some shredded cheddar, sliced sweet onion, spicy pickled jalapenos and a grating of Parmesan cheese.  Bake in a hot 500 degree oven for approximately 15-20 minutes.  Let cool slightly before slicing and eating.

Salmon with Hoisin Barbecue Sauce

Since I have come to eat Salmon on average about once per week, I have been experimenting with preparing it many different ways and with a variety of flavors and techniques so as not to get bored. I have grilled it, pan seared it, cedar planked it, coated it in crispy panko and poached it.   Last night I tested out this simple oven roasted salmon filet with a hoisin barbecue sauce which was outstanding. A terrific blend  of sweet, salty, tangy and spicy.  Make sure to save any leftover sauce!  Mine is going to be the based of a BBQ chicken pizza tonight.

Hoisin BBQ Sauce

1/2 onion, diced

2 garlic cloves, minced

2 teaspoons fresh ginger, minced

1/2 cup ketchup

1/2 cup hoisin sauce

2 tablespoons soy sauce

1-2 tablespoons Asian hot sauce

2 tablespoons honey

2 tablespoons rice wine vinegar

In a saucepan, saute the onions, ginger and garlic over medium heat with two tablespoons of canola oil until soft and translucent. Add remaining ingredients and stir well to combine.  Bring to a boil and reduce to a simmer.  Let cook for just 5-10 minutes for flavors to combine and the sauce to thicken.  Remove from heat and set aside. 

Preheat the oven to 425 degrees.  Place a salmon filet on a parchment lined roasting pan (makes for easy clean up).  Season the fish with salt and pepper and brush with hoisin barbecue sauce.  Bake in the oven for approximately 12-15 minutes.  Let rest about 5 minutes before serving.  

  

Corned Beef is a Reuben, Turkey is a Rachael, Sliced Pork is a ???

I used leftover pork in yesterday's entry "Pork and Lo Mein Noodle Stir Fry" which obviously had an Asian flare.  Since sliced pork roast is so versatile, is really one of my favorite meats, (particularly on a sandwich) and not wanting to waste a bit, I jet setted towards Germany and prepared this take on a Reuben, or a Rachael or, well... I really don't know what this sandwich would be called.  Despite the rye bread, sauerkraut, baby swiss cheese and Russian dressing all grilled to crispy melted perfection, it's definitely not a Reuben because, as we know, that sandwich is made with sliced corned beef and a Rachael is a masterpiece of sliced turkey so what would one call a sandwich with similar ingredients but made from sliced pork?  The obvious answer is "delicious" but that is not really a name just a very accurate description.  Whatever you call it, the next time you have some left over pork roast, make sure you try it!       

Pork and Lo Mein Noodle Stir Fry

This is a great dish on it's own, but also the perfect use for leftover pork.  After savouring the most delicious bowl of stir fried vegetables and Asian pasta I have ever eaten at a local Arts and Crafts Festival, I have been wanting to try to remake it at home so I could feed my craving anytime.  Simple fresh vegetables and common Asian ingredients, I think was what made it so good.  No deep fried meat nuggets or food hiding under a thick, sticky, sweet sauce (though those dishes have their place as well), just fresh healthy ingredients simply prepared. The version I had at the Amish Acres Festival was vegetarian but I had some left over pork to use which made a heartier dish. 

Pork and Lo Mein Noodle Stir Fry
1 cup shredded pork
lo mein noodles
broccoli, cut into florets
yellow pepper, diced
onion, diced
1/4 cabbage, thinly sliced
green onions, thinly sliced
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1/4 cup soy sauce
2 tablespoons rice vinegar
dash Asian hot sauce
drizzle toasted sesame oil
drizzle honey    

Cook lo mein noodles according to the directions on the package.  Drain, rinse under cold water and drain well, again.  Set aside.  Heat a large skillet or wok over medium high heat with a 2 tablespoons canola oil.  Add shredded pork and stir fry just until heat through and crispy bits form around the edges.  Remove pork to a plate and set aside.  If necessary, add a little extra oil to the pan along with the onions, yellow pepper, cabbage and broccoli and stir fry until tender.  Add ginger and garlic and toss to combine.  Next, add the noodles to the pan along with a mixture of soy sauce, rice vinegar, hot sauce, sesame oil and honey.  Stir fry to combine and heat through.  Add the pork back to the pan and toss along with some green onion.  Serve immediately with additional green onions as a garnish and extra hot sauce for those who dare! 

One Final Salad Full of Summer

Despite the Autumn Festival which was taking place this weekend at the South Bend Farmer's Market, I still found the vendors to have an abundance of summer delicacies. However, I can feel Fall nipping at my heels and the reality is that heirloom tomatoes, sweet basil and fresh corn are soon to take their place in our memories of Summer 2010.  Obviously, I was beyond thrilled to find one last basket of a variety of heirlooms and dashed home to included them in this "One Final Salad Full of Summer".     

One Final Salad Full of Summer
Juice of 1/2 lemon
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
salt
pepper
heirloom tomatoes
red onion, thinly sliced
capers
Kalamata olives
roasted red peppers
fire roasted mild jalapenos from our garden (optional, I used them because I just made them)

fresh basil, torn

fresh mozzarella, cubed

In a mixing bowl, combine first seven ingredients together and whisk until an emulsion forms.  Set aside.  On a large platter, arrange the remaining ingredients adding as much or as little of any one ingredient according to your taste.  Season with sea salt and freshly ground pepper.  Drizzle the dressing over the salad.  Enjoy with grilled sourdough bread!

Cook's Country Crunchy Potato Wedges and Chili Rubbed Pan Seared Ribeye

For those of you who are passionate about potatoes, these Crunchy Potato Wedges are sure please your palette!  Here in South Bend, IN our local supermarket makes a spud similar to these and I have experimented many times with my own variation in a feeble attempt to achieve the same equally flavorful and crispy exterior coating and the complimentary fluffy potato pulp inside, to no avail.  Then, while browsing my local Sam's Club just the other day, I was perusing the culinary publications as per my normal routine and I was instantly awestruck by this recipe in Cook's Country magazine.  It appeared to be the perfect technique for recreating my favorite taters at home.  I was obsessed and could not wait until an opportune time to test the test kitchen's recipe would arise.  I had already decided I would be dining on a rib eye steak (pan seared in a cast iron skillet because my gas grill was just depleted of propane) and could think of no better accompaniment then these crunchy potato wedges.  Hands down, bar none, absolutely the best potato I have ever eaten!!!  It is a few more steps, granted, then simply baking a potato in the oven and plopping on a pat of butter and spoonful of sour cream, but I cannot stress how worth it the additional work is!  

Crunchy Potato Wedges       ...a recipe from Cook's Country

From the episode: Family Supper
Serves 6

Ingredients
4 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

Instructions

1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl. 

2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)

3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)

4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.

Taco Salad with Amy's Chunky Salsa

I am not one who desires a gadget for every single individual task to be done in the kitchen.  I definitely prefer a more old school multitasking approach when it comes to the functionality of culinary tools.  However, that doesn't mean that I don't appreciate a nifty device when it comes along.  A girl can certainly take some help when she can get it! So, knowing my obsession with all things taco, I could not wait to dine on my first home made taco salad with the help of my new tortilla bowl mold. Though the multi-functional use may not be evident just yet, it definitely served a desired purpose.  Actually, now that I think about it, I absolutely see a gigantic taco salad shell shaped cupcake in my future.

To form the tortilla bowls I brushed a corn tortilla lightly with canola oil and pressed it in the mold.  After preheating the oven to 400 degrees, I baked the shell for about 10 minutes until it became golden brown and crunchy.  After unmolding onto a plate I filled it with shredded iceberg lettuce, seasoned taco meat, colby/monterey jack cheese, Amy's chunky salsa, sour cream and some hot sauce.  Scrumptious!  Oh, just so you know, it's the chunky salsa that MAKES it!!!         

Amy's Chunky Salsa
1 avocado, diced
1 mango, diced
1/2 red onion, finely diced
1 small can black olives, drained
1 tomato, diced
pickled jalapeno slices, to taste
juice 1/2 lime
salt
handful of fresh cilantro, chopped

Combine all of the ingredients in a mixing bowl and stir to combine.  Great topping for taco salad, tacos, enchiladas or just by the spoonful!

Country Spare Ribs and Kraut Braised In Apple Cider with Buttermilk Mashed Potatoes

Usually I wait to have this, rather dull in appearance but huge in flavor, meal until the weather turns a bit colder, but the dinner spirit moved me last night and I had to oblige.  The slightly pungent but equally enticing aroma of sauerkraut slowly simmering in the kitchen has no choice but to harken memories of Thanksgiving meals past.  I have mentioned many times before that Baltimore, my hometown, has a tradition of serving sauerkraut with most meals wherein poultry is served, but most definitely when turkey is the main attraction. So when the scent of sauerkraut wafts through the house I can not help but feel nostalgic.  While sauerkraut and poultry is probably the most common combination, there certainly is nothing wrong with a pairing of kraut and country pork ribs.  Serve them along side a pile of billowy buttermilk mashed potatoes and be sure to use the kraut drippings as gravy!

Country Pork Ribs Kraut Braised in Apple Cider
1 large jar of sauerkraut
country pork spare ribs
1 granny smith apple, peeled, seeded and cut into eighths
1 McIntosh apple, peeled, seeded and cut into eighths
apple cider
dry white wine
2 tablespoons fennel seed, coarsely cracked
coarse ground pepper
sea salt

Preheat oven to 350 degrees.  In a large oven proof skillet or dutch oven heat 2 tablespoons olive oil over medium high heat until just smoking.  Combine fennel, salt and pepper and liberally season pork ribs.  Place ribs in hot skillet and brown on all sides.  Remove ribs to a plate.  Add apples to the skillet and cook just a minute to two to absorb some of the flavor in the pan.  Add about 1 cup of white wine and deglaze the pan.  Add sauerkraut and pork ribs back to the pan and pour over enough apple cider to cover half way up the ribs.  Tightly cover and cook in the oven for 1 1/2 to 2 hours or until pork is tender and falls off the bone.     

Buttermilk Mashed Potatoes
Yukon Gold potatoes
milk
buttermilk
butter
chives
salt
pepper

Place potatoes in a large saucepan and cover with cold water.  Place over a high burner and bring to a boil.  Turn heat down to keep potatoes at a gentle boil and cook for approximately 15 minutes or until they are fork tender.  Heat a couple of tablespoons of butter and a 1/2 cup milk or so together.  Drain potatoes and return to hot pot.  Pour milk and butter mixture over potatoes and mash together.  Add several tablespoons of buttermilk and stir vigorously.  Add salt, pepper and chives to season and stir to combine.  Serve immediately. 

Crispy Panko Shrimp with Spicy Peanut Soba Noodles

I have been anxious to make these spicy peanut soba noodles since seeing them on Claire Robinson's show on Food Network, "5 Ingredient Fix".  The flavorful sauce was made from some of my very favorite ingredients and I could, therefore, imagine just how delicious they would be.  Claire is limited to 5 ingredients on her show but I, obviously, am not so thinking that a little crunchiness could only make them better, I added carrots, yellow pepper and green onions.  Then, instead of Claire's cold poached salmon accompaniment (which, btw, looked amazing and I will also be trying another night!) I used this as an opportunity to sneak in some crispy panko crusted shrimp.     

Spicy Peanut Soba Noodles                ...adapted from a recipe by Claire Robinson

Soba noodles

1/4 cup crunchy all natural peanut butter

1/4 rice seasoned wine vinegar

1 tablespoon soy sauce

1 tablespoon Asian hot sauce (Srirachi or garlic chili paste)

carrots, thinly sliced

yellow pepper, thinly sliced

green onion, thinly sliced

Cook soba noodles according to the directions on the package, drain, rinse under cold water and drain again.  In a large mixing bowl, combine the peanut butter, vinegar, soy sauce and hot sauce.  Add soba noodles, carrots, yellow pepper, green onion and toss well to combine.  Serve immediately or cold after refrigerating.  *Note: Add a few tablespoons of hot water to loosen the sauce after refrigeration.

Crispy Panko Shrimp

10-15 count Gulf shrimp

1 egg, beaten

1 cup panko

1/2 cup flour

canola oil

salt

pepper

In a large frying pan heat 1 inch of canola oil to 350 -375 degrees. Peel, clean and devein shrimp. Dredge shrimp in flour, dunk in beaten egg seasoned with salt and pepper and thoroughly coat with panko.  Fry for about 3 minutes on each side or until shrimp are golden brown and cooked through, but not over cooked.     

Chicken in a White Wine and Tomato Braise

I was just saying this morning that for someone who loves to cook as much as I, it is ridiculous how many evenings I am rifling through my freezer at the very last second trying to decide what to have for dinner.  The funny thing is that (most of the time) my favorite meals are as a result of ideas born from pantry ingredients.  Those dishes that require a special trip to the supermarket to purchase a bunch of rarely used ingredients that takes all day to prepare and all night to clean up have their place, especially on a cold and snowy day, but the satisfaction derived from enjoying a fabulous meal prepared from items effortless combined can't be beat.  Here is one the easiest and tastiest dinner's I have had in quite some time and a meal that I created on the fly yesterday evening from chicken legs and thighs that I already had in the freezer, a bit of left over white wine, a can of tomato paste, some onions and garlic and few sprigs of fresh rosemary from the garden.    

Chicken in a White Wine and Tomato Braise
Chicken pieces, bone in and skin on
flour, 1/2 cup should be sufficient
butter, 2 tablespoons
olive oil, 1/4 cup
1/4 cup Brandy

1 cup white wine

3/4 can tomato paste

1 onion, cut into eighths

2 cloves garlic, smashed

1 cup water

sprigs of fresh rosemary

salt

pepper

Preheat oven to 350 degrees. In a large high sided skillet, heat butter and olive oil over medium heat. Lightly coat chicken pieces with flour and brown in the butter and olive oil.  Turn off burner, pour over Brandy and, carefully, ignite the pan allowing the alcohol burn off.  Once the flame has disappeared, remove the chicken pieces to plate.  Turn the burner back on to a medium flame and add the onions and garlic cloves and let them saute for several minutes.  Next, add the tomato paste and stir to incorporate into the onions and garlic.  Deglaze the pan with approximately 1 cup of white wine and an additional cup of water.  Add the chicken back to the pan with any accumulated juices.  Tuck in several sprigs of fresh rosemary in and around the chicken and season liberally with salt and pepper.  Cover and place in the oven for approximately 30 minutes.  Uncover and cook an addition 20 minutes to thicken the sauce and brown the tops of the chicken.  Serve hot over fluffy white rice or pasta.  

Mini Meatball Sandwiches

What to do with those left over meatballs you will inevitably have after a spaghetti dinner feast like the one my family had on Sunday night?  The traditional meatball sub, I would surmise, is the most common reincarnation and, admittedly, as tasty one at that.  However, in my experience, meatball subs tend to get soggy and limp due to an excess of tomato sauce and end up reminding me more of a wet dish sponge than the tasty crispy flavorful sandwich it could be.  My version is a bit more dainty than the usual meatball sandwich (can you even use the word dainty in the same sentence with meatball sandwich?) and not nearly as bulky, but with all the flavor and even oozy cheese. 

I heated the sauce and the meatballs in a covered sauce pan over medium heat for about 10-15 minutes until they were warmed through. Leftover french baguette is sliced on the diagonal to create a little more surface space, drizzled with olive oil and toasted on both sides.  Next, slice the meatballs into and place them on the crostini. Spoon over a little bit of sauce and top with a generous shaving of Parmesan cheese.  Place the tiny sandwiches under the broiler for just a minute to melt the cheese.  Deliciously crispy little toasts with tasty tomatoey meatballs and even melted cheese without any soggy sponge effect!     

Meatballs in Tomato Sauce

It was back to dinner at Nan's last night for our weekly family meal.  Like most families, I am sure, some of our regular get-togethers tend to be more hectic than others and I find this to be directly proportionate to Nan's degree of patience on that particular day and the level of complexity involved in the meal being made. Although I am confident she really does cherish having her family steamroll through her lovely home every Sunday and leave in their wake piles of dirty dishes, a somewhat freaked out Maltese and a sticky "sippy cup" trail on her hardwood floors, some weeks are more (shall we say) challenging than others. Since she does not desire to spend the totality of the afternoon working up a sweat in the kitchen (who would, really) but would much prefer to join in the general afternoon silliness, she has become an expert in the "make ahead meals that give the most bang for the buck". Each and every week without fail, Nan throws down a feast for the ages complete with home made dessert (most of the time).  So take advice from the expert, meatballs in tomato sauce with a side of pasta and perhaps some good crusty bread for soaking up every last drop of this fabulous sauce, is a terrific option when you want to feed a crowd, spend some time with your family and guests, and as Nan likes to say "making memories"!

                                           

Actually, this sauce is best when made the day before and allowed to sit in the refrigerator overnight.  The flavors really have an opportunity to come together for a deliciously complex flavor.  Prepare the meatballs early in the day, place them on a foil lined baking sheet, cover with plastic wrap and store in the refrigerator until you are ready.  

Homemade tomato sauce is very easy to do, much more nutritious than most of the commercial sauces and way more delicious ! Place two cloves of minced garlic and 1 teaspoon red pepper flakes in the bottom of a cold dutch oven or sauce pan and cover with 1/4 cup of olive oil. Turn on the burner heat to medium and allow the garlic and pepper flakes to steep in the olive oil while it comes up to temperature. When the garlic begins to sizzle add 2 large cans of San Marzano whole tomatoes. Use a potato masher to break up the tomatoes into a smooth but still substantial texture. (HINT - prick the tomatoes with a knife before mashing, otherwise the juice inside may squirt all over you and your kitchen walls....) Add 1 small can of tomato paste, 1/2 cup of red wine, a good tablespoon or so of salt, a teaspoon of salt and a little water if it looks thick, considering it will continue to thicken as it cooks for about an hour. Just before serving add a bunch of chopped basil. Combine sauce with meatballs.

There are a lot of different techniques for making meatballs but I tend to follow the traditional and less fussy method (this philosophy applies to most foods I make). Start by placing 2 pounds of ground round beef in a large mixing bowl. Add 2 minced garlic clove, 1/2 sweet onion finely chopped, 1/4 cup chopped parsley, good shaving of fresh Parmesan, a tablespoon of Worcestershire sauce, 1 beaten egg, a rounded teaspoon of salt and pepper to taste and about 1/2 cup of breadcrumbs. Combine all just until it is well mixed. Avoid tough, dry "hockey puck" like meatballs by over mixing and packing too tightly. Form into 15-16 well formed, but not too compact, meatballs. Place in a rectangular baking dish and cook for 20-30 minutes at 400 degrees, turning once halfway through. When the meatballs finish cooking in the oven, add them to the pot of sauce before serving.

Skirt Steak Cheese Steak with Mushrooms, Onions and Peppers

It was a chilly, rainy college football Saturday here in South Bend and I spent the better part of the day hanging out with my nieces while my brother and sister-in-law tailgated on the drenched parking lot of Notre Dame stadium.  Unfortunately, the outcome was not what the throngs of loyal fans and, most certainly, coach Brian Kelly desired.  Though it was a well fought effort and despite the fact they almost came through in the end, they did indeed fall short and lost to University of Michigan.  

While caught up in playing "school", opening more imaginary birthday presents than I can recall and getting made-over a million times by Sophie and Zoe, my lunch consisted of a handful of Cool Ranch Doritos and 3 cheese peanut butter crackers.  When I finally got back to my house later in the day I was starving and on the verge of a big time carb crash.  In my mind, the best I could conjure up to counteract my malnourishment was some more carbs (hash brown potatoes and a big sub roll) with an accompaniment of a juicy meaty thinly sliced steak piled high with sauteed mushrooms, onions and bell peppers.  In a attempt to include the proper daily serving of vegetables, there was also a lovely little green salad on the side, it just didn't make it in the pic ;) .

Skirt Steak Steak Sandwich
1/2 pound skirt steak
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 large garlic clove, minced
1 tablespoon chili powder
ground fresh pepper 
2 tablespoons canola oil 

Cut skirt steak into 4 or 5 inch pieces for easier handling and place in a zip lock bag. In a mixing bowl combine remaining ingredients and stir to combine. Pour over skirt steak and let marinate in the refrigerator for a couple of hours. Remove from marinade and dry meat really well with paper towels.  Cook on the grill over high heat for about 3 minutes per side or, if it's raining, sear on a screaming hot cast iron skillet for a couple of minutes per side.  Let rest before slicing as thinly as possible, against the grain.  Pile sliced skirt steak on a crusty roll with sauteed onions, mushrooms and bell peppers and a few slices of American Cheese.  Wrap the sandwich in some foil and place in a 425 degree oven for about 15 minutes to heat the sandwich through and melt the cheese.        

Beer Braised Baby Backs and Home Fried Onion Loaf

You may not realize it, but baby back ribs are a perfect meal to prepare for dinner, even when you plan on spending a busy day out and about running errands, chauffeuring the kids or just tearing up the mall.  While we all probably agree that ribs of all types are at their best when slowly smoked over a stoked fire for the better part of a day, they are also delicious when cooked low and slow in a crock pot or sealed in a foil packet and braised in some beer right inside your oven.

Beer Braised Baby Backs
1 rack baby back ribs
1/2 warm beer
pork dry rub
favorite BBQ sauce

Preheat the oven to a low 275 - 300 degrees. Cover a heavy duty shallow rimmed baking sheet with foil (for easy clean up) and place the ribs on the sheet.  Massage a liberal seasoning of pork rub into the ribs. Pour over about 1/2 beer, massage the ribs again and add more dry rub as necessary.  Brush on a layer of your favorite BBQ sauce and tightly cover the entire baking pan with foil.  Cook for about 3-4 hours, without opening the oven or sneaking a peek at the ribs.  After 3-4 hours remove the baking sheet, turn the broiler to high, take off top piece of aluminum foil and brush ribs with another coating of BBQ sauce.  Place the ribs under the broiler for just a few minutes to develop some caramelization and a few crunchy bits.  Enjoy with extra sauce on the side.  

In my opinion, there is not a more desirable accompaniment to ribs than an onion ring.  However, the onion ring is only made more perfect when transformed into a loaf and served with the zesty dipping sauce.  

Onion Loaf (mini version, serves 2)
1 onion sliced into rings
2 eggs
3/4 cup milk
1 teaspoon salt
1 cup of Bisquick mix

Preheat fryer oil to 375 degrees. Preheat oven to 400 degree. In a large mix bowl or even a giant zip lock bag, combine eggs, milk and salt and add onions.  Stir or shake to cover and let sit for about 15 min to 1/2 hour.  Coat onions in Bisquick mix by placing in a large zip lock bag and thoroughly shaking Bisquick and onions together.  Deep fry onions until golden brown.  Drain well and season with a little salt.  Place onion rings in a small (mini) loaf pan and firmly form in the loaf shape, but do not press down. Bake in the oven for 15 minutes and turn out onto a plate to reveal a deliciously, crispy onion loaf. 

Onion Loaf Dipping Sauce
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon horseradish
dash hot sauce
sprinkling of seasoning salt

Combine all ingredients together in a mixing bowl.  Place in the refrigerator for at least 1 hour before serving to give flavors a change to combine.  Serve in individual little dipping bowls and garnish with another sprinkle of seasoning salt.  Fabulous with fries too!!!       

Calzone and Caesar Salad

I am usually a devout thin and crispy crust pizza eater, but recently I have had this image of a calzone stuffed with spicy pepperoni, sweet bell pepper, earthy mushrooms, onions, fresh tomato sauce and oozing with melty mozzarella cheese in my mind that I simply had to have.  Actually, I think it was the first calzone I have ever eaten.  Delicious, indeed!! 

You can certainly use any pizza dough but I happened to have a ball of my favorite pizza dough recipe in my freezer which I used.  After letting it thaw and rise in a covered bowl placed in a warm place, I rolled it out to a thin 1/8 inch round.  Next, so as not to create a soggy calzone, I lightly covered the dough with my favorite fresh tomato sauce and sprinkled over some shredded mozzarella.  I thinly sliced mushrooms, bell pepper and onion and placed a layer of veggies over the cheese.  Finally, a few pepperoni rounds, a shaving of pecorino romano cheese and a sprinkle of oregano.  Carefully, peel one end of the pizza up and fold the whole pie in half such that it resembles a half moon shape.  Crimp the edges as you would the crust of a pie, brush with olive oil and top with pecorino romano cheese and oregano.  Bake in a 425 degree oven on a pizza stone or baking sheet for approximately 20-30 minutes.  Let rest for at least 10 minutes before serving.  A perfect meal when enjoyed with a crispy Caesar salad!  

Caesar Salad
Romaine lettuce
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 lemon, juiced
2-3 tablespoons of extra virgin olive oil
pecorino or parmesan cheese
anchovy filets, optional (but delicious!)
salt
pepper
croutons

Wash and thoroughly dry romaine lettuce.  Tear into bite sized pieces and place in a large bowl.  In a separate bowl combine mayonnaise, mustard, garlic, lemon and minced anchovy.  Drizzle in olive oil until dressing becomes creamy, thick and emulsified.  Add fresh grated cheese and salt and pepper to taste.  Dress salad sparingly with the dressing, add croutons and toss well to combine.  Serve cold with a few extra grinds of fresh pepper.  

Indecisive Nacho Topped Quesadilla Monstrosity

This is what happens when I am unable to come to a decision about what to fix for dinner.  At least once a week, sometimes more, I am at a loss for some clear dinner direction and, when in such a predicament, I generally turn to one of my many Mexican inspired favorites.  However, once an easy "go to" meal, my cantina fare obsession has now developed into a  new conundrum for me as I am virtually incapable of choosing between tacos, tostadas, quesadillas, fajitas, enchiladas or nachos. So, why choose was my flawed thinking.  Hence, my own ridiculous indecision was the catalyst for this nacho topped quesadilla monstrosity.  I have faith that a more clear culinary direction will follow tomorrow.         

Chorizo Quesadilla
2 flour tortillas
1/2 pound bulk chorizo
sliced black olives
finely chopped red onions
shredded Monterey Jack cheese

In a preheated skillet, crumble the bulk chorizo and brown until cooked through.  Preheat a separate skillet or griddle with a tablespoon of canola oil and place one flour tortilla in the pan.  Layer a bit of shredded Monterey Jack cheese onto the flour tortilla and top with crumbled chorizo, black olives, red onion and a bit more cheese.  Cover with second flour tortilla and cook until bottom tortilla is brown and cheese starts to melt.  Carefully flip over quesadilla and cook until heated through, cheese is melted and bottom tortilla is nicely brown.  Cut into quarters and serve with salsa, sour cream and fresh cilantro.    

Chicken Paillard with Tomato, Kalamata Olive and Blue Cheese Bread Salad

I was horrified to realize that my local farm stand has closed up for the season and I apparently already enjoyed the last of the heirloom tomatoes without even being aware I was doing so!  I suppose it does indeed make sense that Labor Day also signals the end of summer's fresh roadside produce, but it seems to have snuck up on me without warning this year.  As I began to prepare for last night's dinner, a simple chicken paillard (a boneless, skinless chicken breast which is pounded out to a uniform thickness of approximately 1/4 inch) with one of my favorite salads of home made croutons, juicy heirloom tomatoes, bunches of fresh basil, kalamata olives, crumbled local Amish blue cheese, minced garlic and a simple dressing of balsamic vinegar and olive oil, I realized I only had one tiny tomato left on the counter.  I quickly jumped in the car and scooted over the few blocks or so the produce stand only to find it empty!  A hugely disappointing blow to the tasty image of my soon to be ready dinner I had created in my mind.  Off the supermarket where I was able to locate a locally grown tomato which appeared to be nicely ripe and ready to eat. 

Upon my arrival back home and as I began to assemble my bread salad, I was once again disappointed to find the tomato I just purchased to be grainy and mealy with no discernible tomato flavor or aroma.  Really no surprise but I had been somewhat encouraged by its appearance. My one tiny tomato would have to do. 

After seasoning my chicken breast with a little fresh lemon juice, some chopped rosemary from my garden, a bit of balsamic vinegar, extra virgin olive oil, salt and pepper and sauntered outside to preheat the grill.  Alas, my trusty Weber grill would not ignite despite the gas gauge showing a bit less than 1/4 tank of propane left.  Defeated, I headed back to the stove where I sauteed the chicken breast in a hot skillet for several minutes on each side.  All turned out well in the end as I finally tumbled my cherished bread salad over the chicken breast and enjoyed my long anticipated dinner.     

Sliced Flank Steak on Garlic Toasts: Dinner at Nan's, My View

Back about 25 years ago, in the roaring 80's, when lavish holiday parties for business acquaintences, friends and families were the norm, I recall this was one of the favorites at the omnipresent "carving station".  Thinly sliced rare flank steak piled high on slices of garlic bread and garnished with a horseradish sauce was the opitomy of any catered affair. Since then it has been a common way, in our family, to reinvent leftover meat of various types and each time we enjoy this tasty little blast from the past we wonder why it's popularity has waned.  In a nostalgic nod to more prosperous times and in a hope to steer ourselves in that direction once again, we resurrected this time tested classic. Here is my view of our Sunday night dinner at Nan's.   

Included on this lovely plate is also Nan's potato salad and cold sweet and sour green bean salad.   She also put together one killer apple pie!

Marinated Flank Steak
1 flank steak
1 cup red wine
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon Dijon mustard
salt
pepper

Combine red wine, soy sauce, Worcestershire sauce, garlic, mustard, salt and pepper in a mixing bowl and transfer to a large zip lock bag.  Place flank steak in bag and securely seal.  Leave flank steak to marinate in the refrigerator for an hour or up to 8 hours before preparing. 

To grill, preheat to high heat.  Remove flank steak from the marinade and pat dry.  Season liberally with salt and pepper and grill over direct heat for 4-5 minutes per side.  Let rest 10-15 minutes before slicing very thin and serving with garlic bread slices and horseradish sauce.

Garlic Bread
1 loaf Italian bread
1 stick unsalted butter, softened
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh lemon juice
pinch cayenne pepper
1 teaspoon salt
1/2 teaspon freshly ground pepper

Preheat oven to 425 degrees.  Slice loaf of bread in half, lengthwise.  Combine remaining ingredients and slather both halves of bread with the garlic butter.  Place bread on a baking sheet and bake for 15 minutes or until bubbly and just starting to brown.  Slice bread into 2 inch slices.  

Horseradish Sauce
1/2 cup sour cream
1 tablespoon mayonnaise
2 heaping tablespoons bottled horseradish
dash Worcestershire sauce
salt
pepper

Combine first four ingredients in a small mixing bowl and season with salt and pepper.  Transfer to a pretty serving bowl and refrigerate for one hour before serving to allow flavors to mingle.  Serve as a garnish with thinly sliced flank steak on garlic bread. 

Creamy Shrimp and Pasta Salad

As you know I love to cook (why else would I be writing this blog, right?) but what you might not know is that I love to shop almost as much.  It's not that I necessarily feel the need to always make a purchase, in fact, I have been known to fill up my cart at a discount store and then just leave it and walk out the door.  The fun is the search for the bargains, I feel victorious when I have found them, but I may not always need them, so I leave them. Anyway, the point is, Labor Day weekend is a huge sidewalk sale holiday and I wanted to take full advantage of any bargains at our local outlet mall.  Since I was not planning on being home in time to make supper and because I knew I'd be to pooped to cook at that point anyway, I made dinner in the morning so it was waiting for me when I got home.  In case your interested, all I bought was some cosmetics BUT today I am going to have to go purchase a TV because mine blew it's bulb last night....grrrr!  Fortunately, there are still sales to shop!!!

Creamy Shrimp and Pasta Salad
1 pound raw shell on shrimp
1/2 pound small pasta (elbow, bowtie, shells, mini penne)
lemon
Old Bay
cider vinegar
1/2 cup mayonnaise
1/4 cup ketchup
several dashes hot sauce
1 teaspoon horseradish
fresh dill
fresh parsley

Cook pasta according to the directions on the package.  Drain, rinse with cold water and drain again.  Place pasta in a large mixing bowl.  In a sauce pan bring 3 cups of water, a splash of vinegar, several tablespoons of Old Bay seasoning and half a lemon to an easy boil.  Add peeled, cleaned and deveined shrimp to the cooking liquid and cook for approximately 3-5 minutes or until shrimp is just cooked through.  Reserve approximately 2 tablespoons of cooking liquid and add it to the cooled pasta.  Drain the shrimp and let cool.  Meanwhile, make sauce by combining mayonnaise, ketchup, hot sauce, horseradish and bit of chopped fresh dill, parsley and a tablespoon or so of Old Bay seasoning in a mixing bowl.  Add shrimp to the pasta and pour over the creamy sauce.  Stir well to combine and refrigerate in an air tight container. 

Hot Dogs, Baked Beans and Cole Slaw

Sometimes the humble hot dog actually tingles the taste buds more than the finest filet mignon.  True All American Labor Day fare but when combined with a creamy cool coleslaw and smoky hot and sweet baked bean it is a feast fit for a king (or Lady Liberty as the case may be).

Creamy Cool Coleslaw
1 package shredded cabbage
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt 
1/4 teaspoon pepper

Combine mayonnaise, cider vinegar, sugar, salt and pepper in a small mixing bowl and incorporate into shredded cabbage.  Refrigerate for several hours before serving. 

Smoky Hot and Sweet Baked Beans
1 can vegetarian baked beans
2 slices thick peppered and smoked bacon, cut into 1/4 inches pieces
1/4 cup red onions, small dice
1 garlic clove, minced
2 tablespoons chipotle puree 
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon cider vinegar
salt
pepper

Preheat oven to 350 degrees. In a bean pot or sauce pan, slowly heat bacon to render fat until crispy. Add onions and cook until transparent.  Add garlic and saute just a minute or until fragrant and remaining ingredients and stir to combine.  Bring to a simmer and remove from heat.  Place in the oven and cook for approximately 30 minutes or until bubbly.  Let sit a few minutes before serving.  

Seared Ahi Tuna Steak

This is starting to rival tacos in the most often prepared category of "Amy's Dinners".  However, knowing that today (Saturday) is the first Notre Dame football game of the Brian Kelly era and with football comes endless buffets of tasty wings, dogs, dips and burgers in which I will inevitably indulge.  Therefore, I decided to have a lovely healthy little meal before the food festivities begin.    

I purchased a beautiful rose colored ahi tuna fillet from the supermarket and started by seasoning it with salt and pepper.  Next, brush a thin coat of Hoisin sauce all over the fish, which is not only tasty but also acts as a glue for the panko.  Press the fillet into the panko bread crumbs and black sesame seeds combination.  Heat a skillet with about 2 tablespoons of canola oil over high heat until very hot.  Carefully place the tuna in the hot pan and cook for approximately 2 minutes per side.  Let cool and then cover and refrigerate until ice cold.  Slice thinly and serve over shredded iceberg lettuce and garnish with chopped green onion and cilantro.  Serve with a little finger bowl of soy sauce, pickled ginger, wasabi and srirachi hot sauce too!

Easy Chicken Enchiladas with Green Sauce

One of my favorite meals is always the one that follows a roast chicken. Many times I crave a dish, such as this, that includes shredded chicken but honestly I don't have the time or the inclination to roast a chicken in advance of preparing a meal. However, the convenience of having cooked chicken handy right in the refrigerator is indeed invaluable.  It is so versatile that it lends itself to a multitude of cuisines from Indian to Italian to Thai to Mexican and countless others as well.  Don't worry though, if you have a hankering for these easy chicken enchiladas and you did not have a roast chicken last night, this is a perfect time to take some help from the store in the form of a rotisserie chicken.  Just bring it home, let it cool just until is it easily handled and shred.  Save the leftovers (if there is any) for lunch time chicken sandwiches. 

Easy Chicken Enchiladas with Green Sauce
1 cup shredded chicken
3/4 cup favorite jarred Salsa Verde
1 cup shredded Monterey Jack cheese
corn tortillas

queso fresco, crumbled (Mexican crumbling cheese)

lettuce, shredded

1 teaspoon cider vinegar

tomato, diced

red onion, diced

black olives, sliced
pickled jalapeno slices
fresh cilantro

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Lightly brush each side of corn tortillas with canola oil and stack them on the the parment lined baking sheet.  Warm in the oven for about 5 minutes or until pliable.  Meanwhile combine shredded chicken, 1/4 cup of Monterey Jack cheese and 1/4 cup salsa verde in a mixing bowl.  Fill each warmed tortilla with 1/3 of chicken mixture, roll tightly and place in a small casserole dish, seam side down. Cover with remaining salsa verde and Monterey Jack cheese.  Bake for approximately 20-30 minutes or until hot and bubbly and cheese is melted.  Let rest 10-15 minutes before serving.  Serve over shredded lettuce dressed with hint of vinegar and seasoned with salt.  Top with queso fresco, tomato, onion, olives, jalapeno and fresh cilantro.   

"Anticpating Autumn" Salad

Even though we have not yet begun to feel to the first chills of Fall (though I understand I will in the next day to two), apples have started appearing in the supermarket just as Summer's peaches are fading away.  While I wish Summer would stick around forever, I do look forward to a change in seasonal produce and welcome the reappearance of one of my favorite of Autumn's bounties.  This salad is a potpourri of Fall ingredients and flavors and is the perfect match with a simple roasted chicken.

"Anticipating Autumn" Salad 
Romaine lettuce, chopped
1 apple of choice, diced (I used Pink Lady)
red onion, sliced
pecans
blue cheese, crumbled
home made croutons
balsamic vinegar
extra virgin olive oil
salt
pepper

Wash and dry lettuce very well.  Chop and place in a large salad bowl.  Add chopped crunchy apple, sliced red onion, just toasted pecans, crumbled bits of tangy blue cheese and home made croutons.  Dress lightly right over the bowl with balsamic vinegar and extra virgin olive oil.  Season with salt and pepper and toss well to combine.