I have always been intrigued by the idea of beer can chicken. You know the drill: place a whole chicken on top of an upright, open beer can and grill it. The flavor of the beer is supposedly imparted to the chicken. However, there are two problems with this scenario, the first being I don't grill (it's my husband's job), and the other being all the research I've done has shown that you don't really get much beer flavor from beer can chicken. If you don't get the beer flavor, what's the point? I'm about to remedy the situation and it starts with my favorite kitchen tool...you know it...you love it...you know I love it...the crock pot!
Season chicken thighs with a homemade rub then simmer in the crock pot with, you guessed it, BEER! For this application, Ethos IPA from Tallgrass Brewing Company was an excellent pairing. I poured an entire can of that hoppy, yet juicy tasting beer on top of the chicken and let it cook low and slow all day. The result was fall-off-the-bone, beer-infused chicken that did not require me standing over a hot grill only to be delivered beer-less chicken. How disappointing would that be? So, save the grill for another day and opt for the crock pot. You'll be glad you did!
Crock Pot Beer Chicken (adapted from funnyisfamily.com)
1 t. garlic powder
1 t. paprika
1 t. salt
1 t. onion powder
1 t. dried parsley
1 t. dried basil
1/2 t. pepper
12 bone in, skin off chicken thighs (feel free to use any bone in, skin off chicken you prefer)
1 (12 oz.) can beer, such as Tallgrass Brewing Company Ethos IPA
In a small bowl mix together the garlic powder, paprika, salt, onion powder, parsley, basil and pepper. Sprinkle evenly over the chicken pieces and rub to infuse with the flavor. Place the chicken pieces in the crock pot then crack open the beer and pour the whole thing on top! Cover and cook on low for 4-6 hours or on high for 2-4 hours. I served this with this Easy Addicting Corn recipe which I doubled (and salted - trust me, it needs it). The corn is the perfect pairing because it's sweet and the beer chicken is a little bitter.
6 servings (252 calories each serving) according to my calculator on loseit.com
Lately I've been experimenting a bit more with beer in my cooking. I feel confident cooking with wine, but using beer has always seemed daunting. Maybe because of the bitterness, fizziness from the carbonation, or the fact that I am not sure on how the taste when drinking translates to the taste imparted when cooking. But what better way to find out than to just dive in!? Last weekend I made this BBQ sauce to go on pulled Kalua Pork sandwiches (which by the way might be my favorite AND easiest pork recipe in the history of ever - just THREE ingredients). This sauce is interesting; it uses chili sauce as a base instead of the usual suspects, tomato sauce or ketchup. This intrigued me because I knew it would be spicy, but retain the acidic, yet sweet aspect I was looking for, since the base for chili sauce is tomato paste. I also liked the idea of molasses adding an earthy sweetness, but thought it might need something to offset the bitterness it and the beer would also bring to the party, so I added a little honey for a floral sweetness. I chose Tallgrass Brewing Company Buffalo Sweat for the beer, a rich and luscious oatmeal cream stout which complements the spice and sweetness perfectly. This recipe is totally adjustable to your taste, so start with it as a base, then taste and see where you want to go from here. I tasted the perfect balance of heat, sweet, and spice but you can play around and see what you think. Most of all, don't be afraid to experiment in your cooking; it's good to branch out and get out of your comfort zone every once in a while. No matter the outcome, at least you still have part of a beer leftover to drink.
Beer Molasses Barbecue Sauce (adapted from epicurious.com)
1 (12 oz.) jar chili sauce
1/2 c. molasses
1/4 c. honey
3/4 c. stout beer (such as Tallgrass Buffalo Sweat)
2 T. Dijon mustard
2 T. chili powder
2 t. soy sauce
2 t. hot sauce
1 1/2 t. freshly squeezed lemon juice
2 T. ketchup
1 t. Worcestershire sauce
1/4 t. garlic powder
Combine all ingredients in a medium saucepan and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, stirring occasionally. Allow to cool to room temperature before serving.
Makes approximately 2 cups of barbecue sauce (1 T. is 43 calories according to my calculator on loseit.com)
My six-year-old had ear surgery yesterday. Everything is fine; he had tubes a few years ago and there was a residual hole in his eardrum that never healed. They patched the hole using his own fat, which is hilarious because the kid hardly has any fat anywhere on his body! Anyway, we got up at 5am to be to the hospital by 6, and were home by 9:30. When lunchtime rolled around and I assessed my fridge, I realized I had some leftovers, but not enough to get us through for lunches the rest of the week. Not to mention dinner that night, and I had absolutely nothing to eat for lunch if I was saving leftovers that my nine-year-old could eat at school. What's a girl to do? I ended up making a Blueberry Chicken Chopped Salad for lunch but then I realized (oops) that was supposed to be our dinner for tonight. Give me a break, by 11:30am it had already been a long day. So, I went back to my fridge and sized up the contents (again) as if something might have sprouted there since I last stuck my head in. It hadn't. Dang. I did realize that I had eggs, leftover diced ham, shredded Parmesan cheese and a red bell pepper. I could make this work - quiche to the rescue! I checked my freezer and realized I had a pie crust. Score; it wouldn't have to go "crustless." I'm not at all opposed to crustless quiche, but sometimes you just need the crust. And this time I also needed to use the blueberry muffin mix in my pantry to go with the quiche). Because then, when my husband came home hungry after putting in some extra hours at work he exclaimed, "Alright, breakfast for dinner!" He assumed I had it planned all along.
The totally rad thing about this quiche is any of the ingredients can be substituted. I used ham, but you could use bacon or sausage. You could even replace the ham with veggies for a vegetarian quiche. I had a red pepper but any veggie works great. I actually decided to roast my red pepper (here's a great tutorial on roasting your own peppers at home), but you could just as easily saute peppers (or any other veggies) in a small pan before adding them to your quiche. I would definitely advise sauteing or roasting any veggies you decide to use to soften them up a bit. I used five large eggs but if you want to use egg whites or egg substitute feel free to do so. My milk product of choice was fat free half & half but skim, 1%, 2%, whole milk or even heavy cream would be good too! Same thing with the cheese. I had Parmesan but any cheese is good. So, not to beat a dead horse, but the point is to USE WHAT YOU HAVE! Anything goes when it comes to quiche. The good news is there will probably be leftovers and you won't be left puzzling about lunch or dinner tomorrow.
Ham and Cheese Quiche
5 large eggs
1/3 c. fat free half and half (any milk works)
4 oz. diced ham (bacon or sausage works too)
1 roasted red pepper, diced (1/2-3/4 c. of any veggie you have on hand)
4 oz. Parmesan cheese (or any cheese you have on hand)
1 t. salt
1/2 t. pepper
1/2 t. dried thyme (use any dried herb you like)
1 (9") deep dish frozen pie crust
Preheat the oven to 375. In a medium bowl combine the eggs and half & half and whisk to combine. Add the ham, red pepper, Parmesan, salt, pepper and thyme and whisk until all ingredients are combined. Pour into the pie crust and bake for 35-40 minutes until the quiche is lightly browned and set (not jiggly) in the center.
6 servings (305 calories each serving) according to my calculator on loseit.com
I don't know about you but here in KC we're in this weird weather transition stage. If you live here you know what I mean; it could be 75 and sunny one day and 50 and drizzly the next. This is the time of year when you have to look at the forecast every day because mother nature is so finicky (she is a woman, after all). For me the unpredictable weather means I am in a food dichotomy as well because I want to be eating salads with fresh ingredients but I also want pasta and soup. This dish might be the perfect combo for the weather conundrum we're in. Pesto (yes, it's from a jar) with pasta, chicken sausage and brussels sprouts. Pesto is something I typically think of eating in the summer time. In fact, I like to make big batches and then freeze it to have on hand when I am in a winter slump. In this case I had run out of my winter stash however, there are some really great jarred options out there (including the basil pesto at Aldi) and that's what I used in this dish. Brussels sprouts, on the other hand are a decidedly fall and winter vegetable in my mind. If you don't like brussels sprouts, roasted asparagus would be an excellent (and spring-y!) substitute here. This is, quite possibly, the perfect dish for your seasonal confusion, assuming the seasons are confusing you like they are me. Mostly it's just an excuse to eat pasta which is never a bad thing!
Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts (very slightly adapted from gimmesomeoven.com)
1 lb. fresh brussels sprouts, ends trimmed and outer leaves removed then cut in half
2 T. olive oil, divided
1/2 t. salt
1/2 t. pepper
1 lb. short pasta of your choice (penne, rigatoni, etc. I used pipe rigate)
4 fully cooked chicken sausage links (I used Johnsonville Three Cheese Italian Style)
5 cloves garlic, minced
1/3 c. basil pesto
1/2 c. Parmesan cheese plus more for serving if desired
Preheat the oven to 400. In a large bowl mix together the brussels sprouts, 1 T. olive oil, salt and pepper and toss to combine. Prepare a baking sheet with cooking spray and spread the brussels sprouts on it evenly. Roast for about 15-25 minutes depending on the size of your brussels sprouts. Mine were pretty tiny so they roasted only 15 minutes. Remove from the oven and set aside.
Meanwhile cook the pasta according to package directions, reserving 1/2 c. of pasta cooking water before draining. Drain and set aside.
While the brussels sprouts and pasta are working heat the remaining 1 T. olive oil in a medium skillet and add the sausage and cook, stirring occasionally until browned, about 6-8 minutes. Add the garlic and continue cooking for 1 minute more.
Once all components are cooked add the brussels sprouts, chicken sausage and pesto to the pot with the pasta and add the reserved pasta cooking water along with 1/2 c. Parmesan cheese and stir to combine. Divide the pasta among six bowls and serve with an extra sprinkling of Parmesan if desired.
6 servings (546 calories each serving) according to my calculator on loseit.com
Sometimes life calls for simplicity. In fact, I believe we could all benefit from making our lives less fast-paced and a little more low-key. We rush here and there doing this and that and wondering, "does it all matter, does it make a difference"? When we reach the finish line, what are people going to remember? That we were busy? That we never had time to relax? That we never had a face to face conversation?
Wow, all of a sudden it just got fairly philosophical for a Tuesday. One of my favorite things in life is sitting down to share a great meal with my people (there are many of you and you know who you are). It doesn't have to be difficult or time consuming, it just has to taste good. Just like this meal I want to share with you: Start with chicken thighs (or your preferred cut of chicken) in the crock pot, pour a great sauce on top, let it cook on low all day then serve accompanied by steamed rice and broiled asparagus. Boom; you have a recipe for a relaxed dinner with your people that doesn't make you want to fall asleep at the dinner table because you've slaved over a hot stove all day. Simple, delicious food that your friends will remember and conversations that don't take place via social media. A timeless, winning combination.
Lime Chicken (adapted from gimmesomeoven.com)
8 bone-in, skin-off chicken thighs (or other cut of your choice)
1/2 c. freshly squeezed lime juice
1 T. worcestershire sauce
2 garlic cloves, minced
1/2 t. salt
1 t. pepper
1/2 c. fresh cilantro, chopped
Place the chicken thighs in a 6 qt. slow cooker that has been sprayed with cooking spray. In a small bowl whisk together the lime juice, worcestershire sauce, garlic, salt and pepper then pour over the chicken. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Garnish with cilantro and serve over rice (if desired) with sauce for drizzling.
4 servings (233 calories each serving) according to my calculator on loseit.com
You may think Spring Break has thrown me off the calendar because I'm posting a “Taco Tuesday”-type recipe today. Let me assure you, I'm not. The reason I'm sharing this recipe today is because you need it in your life. This is yet another recipe that I've made twice in the last week. Once to go with our Chile Colorado Burritos last week and again this week for a surprisingly substantial lunch. I enjoy absolutely everything about this salad. From the bitter kale to the starchy hominy to the creamy avocado which makes an appearance AND the dressing, I could go on for hours (maybe it feels like I already have). It's extremely versatile too: if you don't like kale, use romaine; if you don't like hominy, use corn; you can use whatever onion and beans you have on hand. Just be sure to make the avocado dressing and toss it really well so it gets super creamy. I promise there will be no leftovers, and it's guilt-free, because it's SALAD! It's right there in the title, so I know I'm not confused about that.
Mexican Kale Salad (adapted from ifoodreal.com)
For the salad:
5 oz. baby kale
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can yellow hominy, drained
1 red bell pepper, seeded and sliced
2 avocados, 1 1/2 chopped for the salad, the other half reserved for the dressing
1 large tomato, diced
4 green onions, sliced
1/2 c. cilantro, chopped
1 jalapeno pepper, seeded and minced
For the dressing:
Remaining 1/2 avocado
2 T. olive oil
Juice of 1 lime
1 t. cumin
3/4 t. salt
1/2 t. pepper
Combine all the salad ingredients in a large bowl and set aside. In the bowl of a food processor combine all the dressing ingredients and pulse until smooth and creamy. Toss the salad with the dressing and serve immediately.
8 side dish servings (211 calories each serving) according to my calculator on loseit.com
Lo mein is one of my husband's favorite Chinese dishes. I can guarantee it’s his take-out choice, and when we go to a Chinese buffet (which is not often, trust me) he piles his plate high with the stuff, no matter what protein or variety they’re serving. He’ll heap those noodles with meat and veggies high on the plate with abandon. It's really funny because carbs are not typically his thing (they’re totally my nemesis) but lo mein...oh boy, he loves the stuff. With that in mind, anytime I find a new and different lo mein recipe to try I know he’ll be stoked. This must have been a really good one, though, because even as he was slurping noodles into his mouth he was saying "when can you make this again?!” Nailed it!
In case you've never tried sriracha before (what rock have you been living under, might I ask?) let me give you some background: it is a trendy little Thai hot sauce made with chili peppers, vinegar, salt, sugar and garlic, recently making an appearance in many different products and recipes, including Taco Bell burritos, Lays potato chips, Jack Links jerky, and even Rogue sriracha stout beer. It's ubiquitous and for good reason: it is packed with flavor, appealing to the masses by bringing actual heat without going too spicy. Those guys over at Huy Fong foods know what they are doing and they are doing it well!
Now, about this recipe. Yes, it requires you to dirty up three pans and has a long ingredient list. I know, I know, part of my M.O. here at Shel's Kitchen is simple, easy recipes (which to me often equals fewer pans and ingredients) but stay with me because I think this recipe is worth it. First you have to boil lo mein noodles. That's pan number one. Your chicken mixture (including sriracha!) is in pan two. Finally, you need a third pan to sauté the veggies (with more sriracha!) for the lo mein. I would normally say to go ahead and use the same pan for the veggies as the chicken. But as the chicken cooks, the brown sugar and cornstarch reduces and turns it quite thick and syrupy, so no dice, baby. I promise when you see your loved ones slurping down lo mein (and then maybe scraping the sides of the chicken pan, scavenging for sauce remnants) it will all be worth it.
Sriracha Chicken and Broccoli Lo Mein (adapted from bakerbynature.com)
For the Chicken and Broccoli:
1 T. olive oil
1 1/2 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 lb. fresh broccoli cut into florets
Salt and pepper
2 T. sesame oil
2 T. sriracha hot sauce
6 cloves garlic, minced
1 c. reduced sodium soy sauce
1/4 c. water
1/4 c. brown sugar
1/4 c. cornstarch
For the Lo Mein:
1 (12.8 oz.) package lo mein noodles
2 T. olive oil, divided
1 t. crushed red pepper
1 large egg
3 medium carrots, peeled and shredded
1 lb. snow peas
6 cloves garlic, minced
2 T. brown sugar
1/4 c. reduced sodium soy sauce
3 T. sriracha hot sauce
1 t. dried ginger
2 t. sesame oil
4 green onions, thinly sliced
For the Chicken and Broccoli:
Heat the olive oil in a large skillet over medium heat. Add the chicken and saute, stirring occasionally, until the chicken is lightly browned. Add the broccoli and continue cooking for 5 more minutes, seasoning with salt and pepper, until the chicken is cooked through and the broccoli is tender but not mushy. Meanwhile in a medium bowl whisk together the sesame oil, sriracha, garlic, soy sauce, water, brown sugar and cornstarch. Once the chicken and broccoli are cooked add the sauce to the pan and stir to coat. Cook an additional 5 minutes or until the sauce has thickened. Set the chicken mixture aside.
For the Lo Mein:
Bring a large pot of water to a boil and cook the lo mein noodles according to the package directions. Drain and set aside. Meanwhile, heat 1 T. of the olive oil in a medium skillet over medium heat. Add the crushed red pepper and cook for 30 seconds. Add the egg and stir gently until the egg is cooked through and scrambled. Transfer the egg to a small bowl or plate and return the skillet to the heat, adding the remaining 1 T. olive oil. Add the carrots and snow peas to the pan and saute, stirring occasionally, for 3 minutes. Meanwhile in a medium bowl whisk together the garlic, brown sugar, soy sauce, sriracha, ginger and sesame oil. Add the sauce to the carrots and snow peas and stir to combine. Add the chicken and broccoli mixture along with the carrot and snow pea mixture to the pan with the lo mein and toss all to combine. Serve immediately.
8 servings (499 calories each serving) according to my calculator on loseit.com
We are not going low-fat or low-cal today. I repeat, NOT low-fat or low-cal. Don’t worry, we’re still going full flavor, so fasten your seat belt for what is easily the simplest and best burrito recipe north of the Pecos. Allow me to introduce the chile colorado burrito. For those familiar with chile colorado you’ll remember it's simply beef (pork is evidently an abomination in this here recipe) cooked in red sauce. In this instance I slowly cooked beef stew meat in enchilada sauce I fortified with bouillon cubes. Three little ingredients, people! After it cooks, shred the beef, stuff it into flour tortillas with refried beans, then top with the remaining sauce and cheese. Done. Serve these burritos with a simple salad like Marinated Green Beans with Cilantro and Garlic because…well, you'll see the calorie count below. Or just avert your eyes amigo; your choice!
Chile Colorado Burritos (adapted from chef-in-training.com)
1 1/2 lb. beef stew meat
1 (15 oz.) can red enchilada sauce
2 beef bouillon cubes
1 (15 oz.) can fat free refried beans
6 burrito sized tortillas
1 c. shredded cheese (cheddar, co/jack, pepper jack)
Place the beef, enchilada sauce and bouillon cubes in a 4 qt. slow cooker, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the beef from the slow cooker with a slotted spoon (saving the sauce to top the burritos later) and shred with two forks. Preheat the oven to 375. Heat the beans in a medium saucepan over medium heat. Build your burritos by smearing 1/6 of the refried beans on a tortilla, followed by 1/6 of the meat then roll, folding in the sides so it will stay closed and place in a 9X13 baking dish that has been sprayed with cooking spray. Repeat with remaining ingredients then spread the remaining sauce on top of the burritos and sprinkle with cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake another 5 minutes until the cheese is bubbly and browned. Serve immediately (with salad)!
6 servings (321 calories each serving) according to my calculator on loseit.com
If you're Irish, one of the quintessential drinks is Guinness beer. Being a big fan of stout beer myself this is one of my favorites. However, here in Kansas there's a brewery called Tallgrass Brewing Company that makes a stout beer of merit too called buffalo sweat stout. Even better is their winter version; vanilla buffalo sweat stout. On their website it is described as "oatmeal cream stout infused with Ugandan vanilla beans. This enhances the beer's natural dark-roasted flavors of espresso, chocolate and creamy sweetness" and boy howdy are they right! This is the beer to have in your hand on St. Patrick's day.
The first time I tasted vanilla buffalo sweat I was at a new KC barbecue restaurant called Q39 with my girlfriends, Julie and Cori. I took one sip and said "oh my gosh girls you have to taste this." They are not beer drinkers but complied because I was so emphatic (okay, insistent). Then I texted my friend Rich and said "vanilla buffalo sweat has changed my life" to which he replied "IKR!" because we're hip like that. After dinner I told my husband about it and he was like "yeah, I know babe". WHAT? You knew about this and you didn't tell me?! It's okay, he's forgiven because he bought me a four pack the next day. After savoring another one at home it got me thinking...ice cream! So I went on the hunt for a stout beer ice cream recipe. When I came across one with chopped heath bars added at the end I knew it was the one I wanted to try.
Making ice cream is a pretty simple process, just heat your milk, add it slowly to your egg yokes while whisking like the dickens (or end up with scrambled ice cream base, your choice) then chill and freeze in an ice cream maker. I have a 4 qt. Cuisinart ice cream maker that I love to pieces. Just freeze the insert, add the ice cream base and churn, plug that puppy in and twenty to thirty minutes later, ice cream! Tomorrow's the big day! If you're Irish I mean. Heck, even if you're not
Irish you can celebrate. I can't think of a better way to celebrate
than with stout beer ice cream. If you're a purist and want to use Guinness feel free, but I would add a splash of vanilla to the ice cream base before you freeze it. Either way you'll win because the flavor of beer is prevalent but not overpowering and you'll have something life-changing to share with your friends.
Stout Beer Ice Cream with Toffee Bits (adapted from thegalleygourmet.net)
1 1/4 c. fat free half and half (a
word about milk choices: I chose fat free half and half because I wanted this to be a little bit healthier. If you don't care about that you could use regular half and half or even heavy whipping cream or a combination of the two. It should also be noted that if you use the fat free variety the milk mixture will not get super thick as you cook it.)
2/3 c. stout beer (such as Tallgrass Vanilla Buffalo Sweat, Guinness or other stout beer of your choosing)
pinch of salt
6 large egg yolks
1/2 c. firmly packed light brown sugar
2 (1.4 oz.) heath bars, finely chopped
In a medium saucepan warm the half and half, beer and salt over medium heat but do not boil. In a medium bowl whisk together the egg yolks and brown sugar. Slowly pour the warm milk into the egg yolks whisking constantly. Pour the mixture back into the saucepan and cook, stirring constantly with a rubber spatula, over medium heat until the custard is thick and coats the back of the spoon. Pour the custard through a fine mesh sieve set over a bowl. Set over an ice bath to cool. Cover and refrigerate the mixture for several hours our overnight. Freeze in an ice cream maker according to manufacturer's instructions. At the end of the churning cycle add the heath bars and churn until just combined. Transfer to a freezer safe container and freeze until firm.
6 servings (308 calories each serving) according to my calculator on loseit.com
Can we talk for a minute about dried beans? (I'm sure it's the first thing you thought of this morning when you woke up.) So at the risk of being crucified by "food purists" I'm gonna throw this out there: I have never seen the allure in using dried beans. It’s like opening a can of worms: it takes forever to pick through them, soak, and then cook. Investing that amount of time is beyond my ability to understand…unless you can’t get canned beans that don’t have sugar added, you can’t find a particular bean in a can (like adzuki beans) or somebody has blessed you with a huge sack of beans you need to use.
It's so dad-blamed easy to open up a can of beans, drain, rinse and presto! BEANS without the headache (which I now have just thinking about the bean preparation and cooking process). If cooking beans makes your head hurt too, but you want them in your diet (because you should; they are full of vitamins, minerals, complex carbohydrates and fiber), this recipe is for you.
Chock full of beans with a delectable combination of rice and fortified using the most outrageous cilantro pesto you have ever tasted in your life, I’d like to introduce you to your new favorite side dish for, well, anything. Let me put it to you this way: I rarely repeat recipes two weeks in a row at home, but have made this black bean and rice dish twice in as many weeks. It starts with a little bit of bacon (as almost every good recipe should), adding sautéed onions, rice, beans and pesto. Really quite simple but FULL of flavor. I served this with the Cuban Pork recipe I posted yesterday as the ideal sidekick. In fact, this could serve as a nice light lunch on its own. If you're vegetarian you could leave out the bacon and it would still taste phenomenal. So that's my bean story for today. If you like dried beans and the hassle they entail, knock yourself out. But if you're like me and want some ease in your life, open the can. Of beans, not worms.
Black Beans and Rice (adapted from foodnetwork.com)
3 slices bacon, cut into bite sized pieces
1 large yellow onion, diced
1 1/2 c. white rice
3 c. water
2 c. fresh cilantro leaves
3 T. sliced almonds, toasted
3 cloves garlic
1/4 c. olive oil
2 t. salt
1/2 t. pepper
3 (15 oz.) cans black beans, drained and rinsed
In a medium saucepan place the bacon pieces and cook over medium heat until they are browned. Using a slotted spoon remove the bacon to a paper towel lined plate and set aside, leaving the bacon grease in the pan. Add the onion to the pan and saute, stirring occasionally, for 3-4 minutes. Add the rice and coat with the onion mixture. Pour in the water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until the water is absorbed and the rice is tender. Meanwhile, combine the cilantro, almonds, garlic, olive oil, salt and pepper in the bowl of a food processor and pulse to combine. Once smooth, add to the cooked rice along with the beans and reserved bacon. Cover, turn off the heat and allow the ingredients to meld for about 5 minutes.
10 servings (302 calories each serving) according to my calculator on loseit.com
I dislike surprises immensely. Just ask my husband, he'll tell you, surely shaking his head while you ask because he knows I just can't take it! I still like being in on surprises for other people because it’s way more fun: I get to be in the know, help plan, and decide when the surprise is happening. I have a surprise for you today! It's a new recipe for Cuban pork which I should have posted for taco Tuesday. Monday was just too gosh darn nice to sit inside and blog. I enjoyed playing with my 6 year-old who had a new bat and wiffle ball, then played catch with my 9 year-old after school. Monday night, book club, err…wine club…I mean BOOK club! Before you go judging we do discuss our book but there is wine too. Et vinum liberi. Amen.
So here's how it went down in my muddled brain: I had a Throwback Thursday (today's) recipe ready but nothing for Tuesday or Wednesday. Then I decided to skip Tuesday (see above re: nice weather and book club) but didn't want to leave you hanging on Wednesday, so I went ahead and posted today's banana bread recipe yesterday. And since I didn’t want to go a whole week without Taco Tuesday, we’re having Taco Tuesday on Thursday. My brain is atrocious, I know. At any rate, you're getting a recipe. Aren't you glad to be out of my tangled web of a mind?
I found this recipe for Cuban pork in the latest issue of issue of ‘Every Day with Rachael Ray’ in a spread she did about dutch ovens. Now, I love my dutch oven, don't get me wrong. But when it starts to heat up outside there is nothing cool about having your oven going for hours on end. I'm sure you know where I'm going with this. Yep, straight to my trusty crock pot. As I've said before, braising meat in a dutch oven is basically the same thing as cooking it in the crock pot. Just brown the meat on all sides (or don't, I didn't this time) then cook it low and slow in the crock pot with a little bit of liquid until it shreds easily with two forks! As my six year old would say, "easy, peas-y, lemon squeeze-y". You'll notice the side of black beans and rice in this picture I'm sure. It's a beautiful thing and I will share the recipe tomorrow (whatever day that is), I promise. Until then, enjoy the (hopefully) spring-like weather with your family and try not to have nightmares about the crazy brain of this food blogger, or try to surprise me. The struggle is real, my friends.
Cuban Pork (adapted from Every Day with Rachael Ray, March 2015)
1 1/2 t. paprika
1 1/2 t. dried oregano
1 1/2 t. ground cumin
3/4 t. garlic powder
1 1/2 t. salt
2 lb. boneless pork loin
1/4 c. freshly squeezed orange juice
2 T. freshly squeezed lime juice
Combine the paprika, oregano, cumin, garlic powder and salt in a small bowl and stir to combine. Rub the spice mixture all over the pork loin and place the pork loin in a 4 qt. crock pot that has been sprayed with cooking spray. Add the juices, cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and serve!
6 servings (146 calories each serving) according to my calculator on loseit.com
There are many, many banana bread recipes in the world. Here at Shel's Kitchen alone I've highlighted ten variations. Folks are always putting a new twist on it: they add peanut butter, chocolate chips, other fruits such as blueberries or even roasted strawberries, but sometimes it's nice to break out an old standby. You know, the one that requires only the basics in your pantry and comes out flawlessly every single time you make it. This, my friends, is that recipe. Even better, it's inspired by the one my mom made when I was growing up. I remember her in the kitchen at night after dinner whipping up a batch of banana bread, baking it for what seemed like FOREVER, then finally pulling it out of the oven piping hot and risen to perfection. She would let it sit in the pan for a few minutes before turning it out onto a cooling rack and slicing a piece, slathering it with butter and taking it to my dad to eat for dessert. My dad loved the stuff. My mom always put walnuts in her version so if you like them, knock yourself out. I am not a big fan of nuts in breads or cookies so I leave them out. The ingredient list is rather versatile too, so I will include suggestions for substitutions to the side of the recipe when possible. Enjoy going back to the basics and childhood today, because sometimes old dogs don't need new tricks; just banana bread.
Mom's Banana Bread (adapted from mom)
1/2 c. unsalted butter, melted and cooled (could also you butter flavored shortening like my mom does. I don't keep it on hand)
1/2 c. sugar (my bananas were extremely overripe, so consider adding more sugar the less ripe they are, up to roughly 3/4 c.)
4 medium overripe bananas, mashed
2 c. white whole wheat flour (or all purpose)
1 t. baking soda
1/2 c. light sour cream (buttermilk or skim milk, heck any milk works)
1/2 c. chopped walnuts (if desired, I leave them out)
Preheat the oven to 350. Spray a 9X5" loaf pan with cooking spray and set aside. Combine all ingredients in a large bowl and stir with a rubber spatula to combine. Pour the batter in the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 15 minutes then turn out onto a cooling rack. Eat a piece slathered with butter while it's warm. It will change your life. Allow the bread to cool completely before storing in an airtight container.
10 servings (269 calories each serving) according to my calculator on loseit.com
It's Meatless Monday! I know some folks that do this weekly and several full-time vegetarians too, but cooking vegetarian is more of a “sometimes thing" for me, and not always on Monday, because I like to mix it up (I'm such a rebel like that). Now some might assume going meatless means going tasteless (that would be the short-lived Tasteless Tuesday fad that never caught on) but that is not the case, my friends. As a matter of fact, this dish is a great example of how going meatless can set off an explosion of flavor in your mouth (no family members were harmed in the making or eating of this dish, promise). Just boil up some pasta, make a quick sauce from broccoli, red pepper, goat cheese (amen) and vegetable broth and toss in some toasted sliced almonds for garnish. Boom! Even the carnivores will be happy, and if they're not…well, they can make their own peanut butter sandwich, which ironically does not contain meat either. I love it when I get to win in the kitchen.
Goat Cheese Pasta with Broccoli, Red Pepper and Sliced Almonds (adapted from therecipecritic.com)
1 lb. short pasta (I used rotini but penne or rigatoni would work too)
1 T. olive oil
1 lb. broccoli crowns, cut into bite sized pieces (about 4 c.)
2 red bell peppers, sliced
2 c. vegetable broth (chicken broth works too. Well, it doesn't work if you're a vegetarian but you know what I mean.)
2 T. unsalted butter
8 oz. goat cheese, crumbled
1/4 c. sliced almonds, toasted
Salt and pepper to taste
Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 c. of pasta cooking water, drain and set aside. Meanwhile, heat the olive oil over medium high heat in a large skillet. Add the broccoli and red pepper and saute until tender but not overcooked, about 7-10 minutes. When the vegetables are tender add the broth and allow it to reduce by about half. Add the butter and goat cheese and stir until smooth and creamy. Pour the sauce into the drained pasta along with some of the reserved pasta water and sliced almonds, adding more pasta water until the sauce is the consistency you prefer. Stir to combine, taste and season with salt and pepper to taste.
6 servings (485 calories each serving) according to my calculator on loseit.com
It has been relatively cold here in Kansas City this week. You can tell it’s cold when the moms at school pickup (even the transplants from Minnesota) have not been standing outside to chat. That's cold, people, because we cherish our mom time! Take heart though, because spring is on the way. In fact, we are going to get a little taste of springtime (near 60-degree) weather starting tomorrow here in good 'ole KC so I thought I'd share a recipe for grilled ribeye steaks today.
I have been wanting to make coffee-crusted steaks for quite a while now and I am so glad we did. Even if you're not a fan of coffee I think you would like this spice rub. The coffee adds a nutty, rich flavor that can't be beat, which combined with the spiciness from the chili powder and the sweetness of the brown sugar makes quite possibly the best spice rub of all time!
If you have a husband like mine (he's the griller, not me) he will grill in any weather. In fact, he's been known to grill in the snow. Gosh I love that man. If, however, you wait to grill until the weather is a little warmer I totally understand. Kansas Citians this is your weekend! Go to the store, grab some ribeye steaks and make these puppies. We made these steaks for Valentine's day this year along with Broiled Asparagus and Mashed Cauliflower for a wonderful dinner at home at a fraction of the cost of going out. In fact, why not celebrate the return of warmer weather, longer days (don't forget to “spring forward” one hour this weekend) and singing birds. To me, that's always a cause for celebration!
Coffee Crusted Ribeye (adapted from foodnetwork.com)
2 T. chili powder
1 T. paprika
1 T. ground coffee (I used decaf)
1 T. brown sugar
1 1/2 t. salt
1 1/2 t. pepper
1 1/2 t. dry mustard
1 1/2 t. oregano
1 1/2 t. ground coriander
1 t. ground ginger
4 (12 oz.) ribeye steaks
Combine the first 10 ingredients in a small bowl and stir to combine. Divide the rub evenly among the steaks and use your fingers to work the rub onto the meat. For grilling instructions follow this link.
4 servings (901 calories each serving - gasp! I know. It's a special occasion. Plus, your sides are low cal and low carb, right? Breathe.) according to my calculator on loseit.com
I have a cold. Yes, last week after having a sick kiddo for half the week it seems I have acquired some of the nastiness. Kids are funny about giving; they won't share their toys but they will share their germs. With that said, Tuesday evening I did NOT feel like cooking. In fact, as I stood prepping two pounds of brussels sprouts for this soup I was feeling rather resentful. Why couldn't my six year-old who passed this cold on to me get his butt in the kitchen and fix his mom some soup? Is that too much to ask? Yep, I'm afraid so. Suffice it to say I was not very pleasant to be around on Tuesday night. However, my mood was greatly improved upon sitting down to a delicious steaming bowl of this soup. The prep was all worth it. Here's the deal: sauté up some chorizo (a spicy Spanish sausage), add diced onion, brussels sprouts, potato and a bunch of chicken broth. Let that simmer then add evaporated milk (for creaminess) at the end. Pure genius and NEVER a combo I would have thought of myself…but I'm sure glad someone else did. The mild spiciness of the sausage mixed with the slight bitterness and lingering earthiness of the brussels sprouts and the creamy, hearty potatoes were the big soup-y hug I desperately needed. Today my ears are stopped up, Yippee! But I have leftover soup, so nothing else matters. On the bright side, I can barely hear the kids ‘not sharing’ their toys.
Creamy Chorizo and Brussels Sprouts Soup (adapted from gimmesomeoven.com)
1 lb. chorizo sausage, finely diced (if you can find ground, even better!)
1 large yellow onion, diced
4 cloves garlic, minced
2 lb. brussels sprouts, ends trimmed and finely chopped
8 c. chicken broth
1 lb. yukon gold potatoes, diced
2 t. paprika
2 t. salt
1/2 t. pepper
1 (12 oz.) can evaporated milk
In a large soup pot brown the chorizo sausage then add the onion and cook for 5 minutes, or until the onion starts to soften and turns translucent. Add the garlic and brussels sprouts and cook for 3 minutes more, stirring occasionally. Add the chicken broth, potatoes, paprika, salt and pepper. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes or until the potatoes are cooked through and the brussels sprouts are tender. Leave the heat on low and add the evaporated milk, allowing the soup to warm through. Ladle into bowls and serve!
8 servings (257 calories each serving) according to my calculator on loseit.com
One staple you can always find in my freezer is corn. In particular, Trader Joe's roasted corn. Basically grilled corn, shaved off the cob and frozen. I used to brave the winter months armed only with a couple bags of leftover grilled corn from our summer meals before Trader Joe's came to town, but now I can stock up without sending "A Boy Named Sous" out to the grill or doing all that prep work. Ah, modern convenience. Why do I love it so? The grilling or "fire roasting" adds a little extra smokiness and balances nicely with the corn's natural sweetness. It's a welcome addition to soups and stews, or can serve as the main attraction in a side easily dressed up with a few ingredients. Take today's recipe for example: With a small supporting cast you can elevate and transform a bag of frozen corn into the perfect side dish for taco night. Reminiscent of my favorite side dish for a BBQ meal, this cheesy corn recipe. Cheesy corn on taco night? Si, senorita. It's so easy (no chopping!) and it comes together in about 15 minutes. Three cheers for frozen corn!
Chili Cheese Corn (adapted from julieseatsandtreats.com)
1 (8 oz.) package light cream cheese, cubed
2 T. unsalted butter
4 c. frozen corn, thawed (I used Trader Joe's Fire Roasted Corn)
1 (4 oz.) can chopped green chilis
1/4 c. skim milk
1/4 t. garlic powder
1/8 t. cayenne pepper
1/2 t. salt
1/4 c. chopped cilantro
Combine cream cheese and butter in a medium saucepan and cook, stirring constantly, over medium heat until the cream cheese and butter are melted and smooth. Add the corn, green chilis, milk, garlic powder, cayenne pepper and salt and cook on medium low heat until heated through, about 5-10 minutes. Remove from heat, stir in cilantro and serve.
6 servings (191 calories each serving) according to my calculator on loseit.com
Need a cure for your case of the Mondays? I gotcha covered today! Yep, that's right you can sit back, relax and enjoy the ride because today is gonna be a great day. If you'll recall from my post this past Friday, last Monday I awoke at 5:45 a.m. with high expectations. I managed to get out of bed to do my Bible study before everyone else in the house got up, posted my blog, started laundry, ate breakfast in peace (can I get an amen?) and then...I went in to wake up my 5 year old. He was sick. And when I say sick I mean fever of 102, lethargic, headache, not going to preschool sick. There went my plans to go to the grocery store. Luckily I had a few leftovers of Mongolian Beef in my fridge from the night before and a few frozen pizzas in my freezer. Dinner for Monday and lunches for Tuesday were covered. Whew. Until...the 9 year old said "mom I don't LIKE frozen pizza." Did I mention he waited until I was heating up the oven to cook the frozen pizza at 5:15? When did he become such a little food snob anyway?! When I stepped back to think about it I realized that this kid rarely complains and, in fact, is always complimenting my food. I mean the kid calls me "Kitch" (short for kitchen) more than he calls me mom. I am not even joking. What's a mom to do? Make homemade mac and cheese, that's what. I had some elbow macaroni, half and half, velveeta and frozen diced onion in my freezer (never go without frozen onion friends, it's a lifesaver in situations such as these) so I said "would you like some mac and cheese?" to which I was served a big smile and a hug. Mom to the rescue! I was so pleased with the results that I had to share them here. I hope you'll make a pot tonight and cure your Monday (or frozen pizza) blues.
Stove Top Mac and Cheese
12 oz. elbow macaroni
1 T. olive oil
1 small yellow onion, diced
1/2 t. salt
1/4 t. pepper
1/2 t. paprika
12 oz. velveeta cheese, cut into cubes
2 T. unsalted butter
1 c. fat free half and half
Prepare pasta according to package directions. Drain and return to the pot. While the pasta cooks, heat the olive oil in a small skillet over medium heat and saute the onion until softened and translucent. Season with salt, pepper and paprika. Add the onions, velveeta, butter and half and half to the drained pasta and cook, stirring constantly over low heat until the cheese is melted. Serve immediately.
6 servings (420 calories each serving) according to my calculator on loseit.com
