Poppyseed Salad with Lemon Marinated Chicken

May 7, 2012 by

When my hubby asked what I want for dinner on Mother’s Day, I knew immediately what to pick.  This.  I’m a sucker for a good salad, and this one is amazing.
Lemon zest is one of my favorite ingredients, and this chicken proves why.  While the lemon juice acts as the acid to really flavor and tenderize the chicken, the zest adds the flavor.
This is a great make ahead meal too, since you could even make the chicken ahead of time and serve cold with the salad, and all of the salad components can be made ahead as well.
And if you are participating in Bountiful Baskets, you might still have some of that amazing red leaf lettuce to use! (We ate all of ours lickety split) : )

POPPYSEED SALAD WITH LEMON MARINATED CHICKEN
For the Salad:
Lettuce (I use red leaf, sometimes with a little romaine mixed in)
Thinly sliced red onion
Crumbled cooked bacon
Cherry tomatoes, halved
Sugared almonds, recipe below
Lemon Marinated Chicken, recipe below
Poppy Seed Dressing, recipe below

Variations: You could also use green leaf, romaine, spinach, or a combination of a couple for the greens.  For a side dish salad, omit the chicken.  If you like cheese in your salad, try shredded swiss or mozzarella cheese.

Sugared Almonds:
Granulated sugar
Almonds  I use sliced, but you could also use whole or slivered

Put equal parts sugar and almonds in a pan and heat over medium high heat, stirring until sugar is melted and becomes amber colored.
Spread out on a silicone mat to cool.  (I keep a container of these in the freezer to pull out for salads, no need to thaw)

Lemon Marinated Chicken:
1 1/2 lbs boneless, skinless chicken breast
1 tsp kosher salt
1/3 cup olive oil (If desired, you can omit the oil entirely, but it really isn’t going to absorb the oil.)
1/3 cup lemon juice
zest of 2 lemons
3 garlic cloves, minced
1 tsp black pepper

Whisk everything but the chicken together then place the chicken in a zip top bag and pour marinade over. (This is optional, but I butterfly the chicken breast to make thinner pieces).
Turn the chicken to make sure it is coated well and seal bag.  Place in the refrigerator and let marinade for 4 hours or more.
Cook on grill or grill pan indoors.  Let rest for a few minutes, then cut in slices.  I serve it room temperature with the salad.

Poppy Seed Dressing:  (Makes about 2 cups)
2/3 cup sugar
1 tsp salt
1 tsp dry mustard powder (I LOVE Colman’s brand, it’s sold in the bright yellow tin, it’s the only mustard powder I use)
1/3 cup red raspberry vinegar (or red wine vinegar)
1/2 cup chopped white onion (about 1/2 a large onion)
1 cup canola oil
2 T poppy seeds

Combine everything except the poppy seeds in a blender until combined.
Stir in the poppy seeds.  If you don’t have a blender, just combine all except the poppy seeds and oil in a bowl, then add the oil in a steady stream while whisking.

Recipe Source: Chicken marinade adapted from Ina Garten, Salad adapted from The Sisters Cafe

Filed Under: Chicken / Turkey, Salad / Dressings

Parmesan Sweet Potato Fries

May 3, 2012 by


I’ve been working on getting a Bountiful Baskets site going here in my town for some time now, so I was beyond ecstatic when we started up this last weekend.
We got some amazing produce, and I knew exactly what I was going to do with the sweet potatoes when I saw them.
I find sweet potatoes a little overly sweet, so I like them best paired with smoky, salty flavors, like parmesan and paprika.  These go great with burgers, or even salad, or… well, anything. : )

PARMESAN SWEET POTATO FRIES
2 1/2 to 3 lbs sweet potatoes, cut into 1/4″ thick fries
1/3 cup grated Parmesan cheese
1 T olive oil
1 tsp garlic powder
1 tsp paprika
salt and pepper, to taste

Toss everything together, then place in a single layer on a large rimmed baking sheet.
Bake in a preheated 450 degree oven for 12 minutes, then flip, and bake another 12 minutes.  Broil for a couple minutes to crisp if needed.

Filed Under: Side Dishes

Carrie’s Tacos

May 1, 2012 by


My good friend Carrie grew up eating Mexican food, unlike me, and can cook some seriously good tacos.  One day she brought all the fixings over to my house and cooked my family a big taco feast.
They are now one of our favorite meals and I suspect they will be what my hubby requests for his birthday dinner!
They are fun to make as a family and also with friends, and I wouldn’t be surprised if you don’t hear any complaints!
Carrie is serving in Afghanistan right now, so I’m really looking forward to her getting back home and cooking for her!

CARRIE’S TACOS
Corn tortillas
oil for frying
shredded cheese, (a mexican blend or cheddar and Monterey jack)
chopped tomatoes
chopped onions
shredded lettuce
cilantro
ground beef (cooked with a little taco seasoning or garlic salt)
refried beans
green taco sauce
salsa
sour cream
guacamole

Put about 1/2 an inch of olive or canola oil in a pan and heat over medium high heat.  When hot, cook the tortillas a few seconds on each side.  You want to soften them, not make them too crispy.
As each tortilla is cooked, transfer to a paper towel-lined plate and blot off any excess oil.  (This is a good time to have a helper, it will go faster.)

Put a little cheese on the tortillas and fold in half.


Put on a baking sheet as you go, keeping warm in a 200 degree oven.
Repeat with remaining tortillas.
When ready to eat, open your tortillas and the cheese should be melted

Pile on toppings of your choice, repeat, and enjoy!


Recipe Source: my friend Carrie

Filed Under: Beef, Mexican

Guacamole

April 27, 2012 by


My hubby hates avocados.  And you know what?  That’s just fine.  More for me. : )
A few friends have asked for this recipe, and I realized that while this is super simple- it really is the simplest of things people want to make well.  Because that’s what we eat 99% of the time, if not more.
I serve this as an appetizer with salsa and tortilla chips, or with tacos, or you can even spread it on sandwiches.

GUACAMOLE
avocados, mashed
lime juice, a drizzle for each avocado
garlic salt, to taste
salsa (I always make my homemade), I add 1-2 T per avocado

Mix everything together, serve immediately.

Filed Under: Appetizers / Dips / Snacks, Mexican

Matt’s Layered Chip Dip

April 25, 2012 by


This recipe comes from my brother-in-law, Matt, and is a great appetizer.
You can make it earlier in the day and store in the fridge until you need it.
I like to put in 2 smaller dishes instead of a 9 by13 pan, so I can keep one in the fridge and pull it out when the first is getting low.
Maybe I’ll pry Matt’s Navajo Taco recipe from him to share as well.
He’s pretty famous for them!

MATT’S LAYERED CHIP DIP
1 1/2 cups homemade refried beans (or 1 can)
1 cup salsa
4 avocados
lime juice
3/4 cup mayonnaise
3/4 cup sour cream
2 tsp taco seasoning
4 cups shredded lettuce
1 cup sliced black olives
2 cups chopped tomatoes
1/2 cup sliced green onions

Mix refried beans together with the salsa and spread in a 9 by 13 pan.
Mash avocados with a drizzle of lime juice, layer on top of the beans.
Mix the mayo, sour cream, and taco seasoning together and layer on top of the avocados.
Top with the lettuce, then olives, then tomatoes, then green onions.
Serve with tortilla chips.

Recipe slightly adapted from my brother-in-law Matt

Filed Under: Appetizers / Dips / Snacks, Mexican

Whole Wheat Tortillas

April 23, 2012 by


I had planned on sharing all kinds of Mexican recipes with you all last week, for Cinco de Mayo.  Well… I shared about 4 anyways. : )
I usually buy my tortillas for convenience, but I am kind of shocked at how much more expensive whole wheat ones are last time I checked.
So, I decided to make my own, of course!
Tortillas are really easy to make, especially if you have a tortilla press.
And if you have kids, pressing the tortilllas is something mine usually love to do.
Just remember to plan ahead and make your dough in the morning, since these are almost completely whole wheat it really helps if the dough has a full 8 hours to rest.  If you don’t, they’ll still be okay, you just won’t be able to roll them as thin.

WHOLE WHEAT TORTILLAS
1 cup white flour
4 cups whole wheat flour
1/2 cup plus 2 T shortening
2 tsp salt
1 3/4 cups boiling water

Mix the flours and salt together in a bowl, then use your fingers to rub in the shortening.  Make a well in the center and pour in the water.
Use a fork to mix well.  Knead to a smooth dough, sprinkle with a little extra flour if needed.  Divide into 24 balls, place on a tray and cover with a tea towel.  Let rest for at least a couple of hours, up to 8.
Either roll out the balls to desired thickness, or use a tortilla press.


(I line mine with a cut open gallon Ziplock bag)
Cook on a dry skillet or griddle without oil until golden and cooked through.  If your tortillas are hard to roll or press, try letting the dough rest longer.
Makes 24 tortillas.

Recipe adapted from Shelf Reliance

Filed Under: Bread, Quick & Muffins, Mexican

Horchata

April 19, 2012 by

I had never tried horchata before visiting Mexico, and I was totally hooked the first time I tried it.  It is light and cooling, and very refreshing with spicy food.  I’ve seen quite a few variations of horchata, and you can even make flavored varieties, like strawberry, but we prefer it plain.  I’ve seen recipes that use no milk, but contain almonds. I love how easy this one is to make and it’s just our favorite.

HORCHATA
1 quart milk, I use fat free
4 cinnamon sticks
3/4 cup sugar
1/3 cup uncooked white rice, ground to a powder in a blender
1 T vanilla
2 quarts water

Place the milk, cinnamon sticks, and sugar in a pot and bring to a low boil.  Reduce heat and simmer for 5 minutes, stirring.
Remove from heat and let cool for 15 minutes.
Discard cinnamon sticks.  Place rice powder, vanilla, and water in a pitcher, pour cooled milk in as well.
Stir well, then chill for at least 4 hours.
When ready to serve, don’t stir.  Pour horchata off the top, leaving the sediment on the bottom.  Serve with cinnamon sticks if desired.

Filed Under: Drinks, Mexican

Lime Jicama

April 18, 2012 by


This “recipe” isn’t so much a recipe… but it is genius.  GENIUS I tell you!  Did I get your attention? : )
It only has 3 ingredients, but I could seriously eat a platter full and not want a thing.  I serve this as a snack, or a side dish with taco night… or sneak some out of the fridge at 2 am when I’m up with a kiddo.

Jicama is a tuber, like a potato, and you don’t eat the skin.  It has a crispy, watery texture, similar to water chesnuts or asian pears.
It has a very subtle flavor, which reminds me of the flavor of sugar snap peas. It can be stored on the counter at room temperature, but once you cut it open wrap it tightly in plastic wrap to prevent drying out and store in the fridge.

LIME JICAMA
Jicama
Lime
Kosher salt

Cut peel off jicama and cut into 1/2 inch sticks.
Squeeze fresh lime juice over, and add a little lime zest, if desired.
Sprinkle with salt.  Store leftovers (if there are any), in a covered container in the fridge.

Filed Under: Mexican

Pork Carnitas

April 17, 2012 by


I’ve had quite the day, so excuse me for not adding a lengthy recipe description that will make your mouth water.
Usually the first thing I say to hubby when he comes home from work is “How was your day?”  Today?  I said “Unless your pants caught fire at work, your day was better than mine”.  So I made my escape for a bit and wandered around Costco aimlessly for a bit.  The life of a stay at home mom.  Exciting, I know. : )

Not everything I make for Mexican dinners is time intensive, like these pork carnitas.  They whip together super fast, and you can even throw all of the ingredients in the crock pot on high for a few hours with good results.  I have used pork butt, but it is fattier so you’ll need to trim more fat off first, I prefer using pork loin roast, it is really lean, which is how we prefer it.

PORK CARNITAS
3 lbs pork butt, shoulder, or boneless loin roast, cut in 2″ chunks
1 large white onion, chopped
6 garlic cloves, smashed
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder (more if you want it spicier)
2 tsp cumin
2 tsp oregano
1/4 cup lime juice (juice from 1 large lime)
3/4 cup water

Combine everything in a 9 by 13 baking pan or roasting pan.
Cover with foil and bake at 350 degrees for 2 hours, then remove foil and bake for 1 more hour.
Serve with tortillas and desired toppings.  (We like red onion, cilantro, and sour cream).

Filed Under: Mexican, Pork

Red Rice and Refried Beans

April 16, 2012 by


We love taco night around here.  I tend to go a bit overboard and turn a simple taco night into a day of cooking.    We never had authentic Mexican food when I was a kid, so when I went on a trip to Mexico City(many years ago) with my friend Carrie I was totally smitten by the food.
So with Cinco de Mayo coming up, I wanted to share some of my favorite Mexican dishes with you all.  So stay tuned, they’ll be coming every day this week!  Now, here’s my favorite side dish for Mexican night:

This is my favorite part of making tacos.  Weird, I know.  For whatever reason, it is.  I don’t care for canned beans, but homemade?  I love.
I am lucky enough to own a Cuisinart electric pressure cooker so I can cook dried, unsoaked beans quite quickly, but you could also just cook them on the stovetop.

RED RICE
1/2 pound bacon
3 T oil (or reserved fat from bacon)
1 1/2 cups long grain white rice
1/2 white onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp chili powder, more if desired
1/2 tsp cumin
2 1/2 cups water
1 1/2 cups crushed tomatoes

Chop bacon, cook in skillet until crisp.  Remove from pan and either drain off fat and add the oil, or just leave the bacon fat in the pan.
Over medium high heat, add the rice to the oil or fat and toast until fragrant and golden.
Add the onion and garlic, saute for a couple minutes.
Add the water, tomatoes, reserved bacon, chili, cumin, and salt.
Bring to a boil, cover and reduce heat to a simmer for 30 minutes.  Turn off heat and let rest, covered, for 10 additional minutes.
Add more salt and pepper to taste.
ADAPTIONS: You could omit the onion, garlic, or bacon,  substitute tomato sauce for crushed tomatoes, and if you want it spicier you can up the amount of chili powder.

REFRIED BEANS
2 1/2 cups cooked pinto beans
1 T oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt

Heat oil in a skillet over medium high heat.
Add beans and cook for a couple minutes, then add remaining ingredients and mash in skillet.  Add water as needed to reach desired consistency.

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Filed Under: Mexican, Side Dishes