Crispy Salt and Vinegar Potatoes

I saw this in the May 2014 Bon Appetit Magazine.  I cannot believe that my chive plant survived the worst winter in decades under my back porch.  It's as green as can be and about 7 inches tall so we'll have fresh chives for these potatoes.  I may make them this weekend when Chris smokes a brisket.

2lb. baby Yukon gold potatoes, halved or quartered if large
1 C. plus 2 tbsp. distilled white vinegar
1 tbsp. kosher salt, plus more
2 tbsp. unsalted butter
Freshly ground black pepper
2 tbsp. chopped fresh chives
Flakey sea salt

Combine potatoes, 1 C. vinegar, and 1 tbsp. kosher salt in a medium saucepan.  Add water to cover by 1".  Bring to a boil, reduce heat, and simmer until potatoes are tender, 20 to 25 minutes; drain and pat dry.

Heat butter in a large skillet over medium high heat.  Add potatoes; season with kosher salt and pepper.  Cook, tossing occasionally until golden brown and crisp, 8-10 minutes.  Drizzle with remaining vinegar.  Serve topped with chives and sea salt.

Dark Chocolate Bacon Cupcakes

I think I may have found Chris' new birthday cake.  What could be better than chocolate and bacon.  Thank you allrecipes.com!

12 slices bacon
2 C. all purpose flour
3/4 C. plus 1 tbsp. unsweetened cocoa powder
2 C. white sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 eggs
1 C. strong brewed coffee, cold
1 C. buttermilk
1/2 C. vegetable oil
This makes 24 cupcakes so if you only have one muffin pan, halve the recipe.

Preheat the oven to 375 degrees.  Line 2 12 cup muffin tins with cupcake liners.  Place bacon in a larges, deep skillet.  Cook over medium high heat until evenly browned.  Drain, crumble, set aside.

In a large bowl, stir together flour, 3/4 C. cocoa powder, the sugar, baking soda, baking powder, and salt.  Make a well in the center and pour in eggs, coffee, buttermilk, and oil.  Stir just until blended.  Mix in 3/4 of the bacon, reserving the rest for garnish.  spoon batter into prepared cups, dividing evenly.

Bake in preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.  Cool in pan set over a wire rack.  When cool, arrange cupcakes on a serving platter.  Frost with your favorite chocolate frosting and sprinkle with reserved bacon crumbles.  Dust with remaining tablespoon of cocoa powder.

Orzo and Ricotta Meatballs with Marinara

This is a Giada DeLaurentiis recipe I found in the May 2014 issue of Food and Wine.  I need to try this.  C'mon Spring...I need to get my fresh basil plants going!

1/4 C. orzo
1 large egg
1 large shallot, minced
2 garlic cloves, minced
1/8 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1lb. ground chuck (preferably 20% fat)  Fat is flavor!!!
1/2 C. fresh ricotta cheese
1/4 C. water
1 tsp. kosher salt
1/4 tsp. pepper
1/4 C. chopped basil, plus more for garnish
2 tbsp. extra virgin olive oil
24 oz. jar marinara sauce  (I may use my own while it lasts)
Shaved Parmigiano Reggiano cheese

In a saucepan of salted boiling water, cook the orzo until al dente.  Drain and let cool.

In a bowl, beat the egg, shallot, garlic, cinnamon, and nutmeg.  Add the orzo, ground beef, ricotta, water, salt, pepper and 1/4 C. of the chopped basil and mix well.  Shape into 1 1/4 inch meatballs and transfer to a rimmed baking sheet.

In a large deep skillet, heat the olive oil.  Cook the meatballs over moderately high heat, turning until just cooked through (7 minutes).  Transfer to a plate.

Add the marinara sauce to the skillet and cook over moderate heat until hot, five minutes.  Add the meatballs and simmer until hot (3 minutes).  Spoon the meatballs and sauce into shallow bowls, garnish with basil and serve with shaved cheese.

Pepperoni Crisps

OK, you're in a hurry and you need a quick appetizer...why not pepperoni crisps??

1oz. sliced pepperoni
1 tsp. Cajun seasoning (optional)

Preheat the oven to 375 degrees.

Arrange the pepperoni in a single layer on an ungreased cookie sheet; sprinkle with Cajun seasoning.

Bake in preheated oven for 10 minutes.  Remove sheet from oven and pat away grease with paper towels.  Return to oven and bake until crisp, 2 to 4 additional minutes.  Drain on paper towels.  Store cooled chips in an airtight container.

Chicago Style Pan Pizza

I found this on allrecipes.com.  While I have been studying the art of homemade pizza for the last 6+ years, I haven't tried making pan.  Some on my homemade thin crusts get a little doughy but I think I may need to see if my middle name is Malnati, or Gino, or Uno.

1 lb. loaf frozen bread dough, thawed
1lb. bulk Italian sausage
2 C. shredded mozzarella
8oz. sliced fresh mushrooms
1 small onion, chopped
2 tsp. olive oil
1 28oz. can diced tomatoes, drained
3/4 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. fennel seed
1/4 tsp. garlic powder
1/2 C. freshly grated Parmesan cheese

Preheat the oven to 350 degrees.  Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.

Crumble the sausage into a large skillet over medium high heat.  Cook and stir until evenly browned.  Remove the sausage with a slotted spoon and sprinkle over the dough crust.  Sprinkle mozzarella cheese evenly over the sausage.

Add the mushrooms and onion to the skillet; cook and stir until the onion is tender.  Stir in the tomatoes, oregano, salt and fennel seed and garlic powder.  Spoon over the mozzarella cheese.  Sprinkle Parmesan cheese over the top.

Bake for 25 to 25 minutes in the preheated oven, or until crust is golden brown.

Saucy Beef Kabobs

A sure sign of Spring???  Chris brought the grill out of the crawlspace under our family room.  If you would have asked me a few weeks ago when the pile of snow in front of the crawl space door would have been melted, I would have told you June.  Mother Nature has been a bit kinder in the last few weeks and it's been almost like spring should be.  Yesterday was even a bit summer like.  Right now the weather is in a bit of flux...I know, shocking in Chicago, right?  At any rate, I think we're going to get a little wet snow tomorrow...don't worry though, the only constant in Chicago's weather is its changeability.  This will be a great recipe for grilling season.

2 C. tomato juice
1/2 C. butter
1/4 C. finely chopped onion
1/3 C. ketchup
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. freshly ground black pepper
1 clove garlic, minced
1 tbsp. Worcestershire sauce
1 dash hot sauce
2lbs beef sirloin, cut into 1 inch cubes
1/2lb. fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large green bell pepper, cut into 1 inch pieces
skewers

In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce.  Simmer for 30 minutes, remove from heat, and allow to cool.

Preheat grill for medium heat.

Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired.  Drizzle some of the sauce over the kabobs.

Oil the grill grate.  Arrange the kabobs on the grill.  Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs.  Baste with sauce during the last 5 minutes.

Smooth Sweet Tea

Last Spring when down South, I drank my share of sweet tea.  There aren't many things that I think are worth it drink wise for the calories but sweet tea is divine!

1 pinch baking soda
2 C. boiling water
6 tea bags
3/4 C. white sugar
6 C. cool water

Sprinkle a pinch of baking soda into a 64oz. heat proof glass pitcher.  Pour in boiling water, and add tea bags.  Cover and allow to steep for 15 minutes.

Remove tea bags, and discard; stir in sugar until dissolved.  Pour in cool water and refrigerate until cold.

Chicken with Mushrooms

This is something I can make quick for a weekday dinner.  I am glad that Chris has decided to like mushrooms because I love them and will put them anywhere if given the chance.

3 C. sliced mushrooms
4 boneless skinless chicken breast halves
2 eggs, beaten
1 C. seasoned bread crumbs
2 tbsp. butter
6oz. mozzarella cheese sliced
3/4 C. chicken broth

Preheat oven to 350 degrees.

Place half of the mushrooms in a 9x13 inch pan.  Dip chicken into beaten eggs, then roll in bread crumbs.

In a skillet, melt butter over medium heat.  Brown both sides of chicken in skillet.  Place chicken on top of mushrooms, arranging remaining mushrooms on chicken and top with mozzarella cheese.  Add chicken broth to pan.

Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Grilled Cantaloupe

Let's just keep the grilled fruit theme going.

1 cantaloupe, peeled, seeded and cubed
1/4 C. butter
1/2 C. honey
1/3 C. chopped fresh mint leaves
Skewers

Preheat the grill for medium heat.

Thread the cantaloupe chunks onto 4 skewers.  In a small saucepan, heat butter with honey until melted.  Stir in mint.  Brush cantaloupe with honey mixture.

Lightly oil grate.  Grill skewers 4 to 6 minutes, turning to brown on all sides.  Serve with remaining sauce.

Grilled Pineapple

Well, we managed to have Spring, Summer and Fall this weekend so far and we still have a few hours left.  If Winter doesn't arrive tonight, I am told it will be here tomorrow.  I can hardly wait.  Let's talk about grilling fruit instead of the return of Winter even if it is temporary.

1 fresh pineapple, peeled, cored and cut into 1 inch rings
1/4 tsp. honey
3 tbsp. melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag.  Add honey, butter, hot pepper sauce and and salt.  Seal bag and shake to coat evenly.  Marinate for at least 30 minutes or preferably overnight.

Preheat an outdoor grill for high heat and lightly oil grate.

Grill pineapple for 2 to 3 minutes per side or until heated through and grill marks appear.

Chicken Parm Meatballs

I found these on Pinterest under a blog called Daydream Kitchen.  I made some tweaks which I will note as I go.  They smell fantastic!

• 1 1/4 pounds minced chicken-- I bought ground chicken and ran in through the food processor to mince it up.
• 2 tablespoons onion, chopped-- I used a large shallot
• 1/2 cup Parmesan
• 1/2 cup breadcrumbs--I was out of regular breadcrumbs so I used panko
• zest of 1/2 lemon
• 1 tablespoon parsley, chopped
• 1 minced  clove garlic
• 1 tsp fennel seeds
• 1 egg, whisked
• salt & pepper to taste
• 1 14-oz  canned pizza sauce--I used a marinara
• 3 tablespoons olive oil
• 4 oz fresh mozzarella--This time around I am going to use shredded mozzarella.

1. Preheat oven to 400 degrees with the wrack near the top.
2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
3. Make large balls with your hands, and arrange them on a foil sheet
4. Open the canned pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 tsps olive oil.
5. Use a brush to rub the mixture on the meatballs.
6. Put in the oven and bake for 15 mins.
7. When ready, take out from the oven and add some pizza sauce to the meatballs.
8. Slice the cheese and place a slice on each meatball.
9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
10. Empty out can of sauce into a pot/pan and heat up.
11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
    
    
    
    

Beef Pitas with Yogurt Sauce

This is another entry from Taste of Home April/May 2014.  I love Mediterranean food.  It is especially good with fresh herbs.  I am counting down to my herb garden on the deck (which if you've been following along through the winter is finally free of snow).  I bet I can get the kids to eat this.

1 C. fat free plain yogurt
1/4 C. minced fresh parsley
1 garlic clove, minced
1/8 tsp. plus 1/2 tsp. salt divided
1lb. beef top sirloin steak, cut into thin strips
1 tsp. dried oregano
1 tsp. minced fresh rosemary
1/4 tsp. pepper
4 tsp. olive oil, divided
1 large sweet onion, sliced (I will probably use a red onion here)
4 whole pitas, warmed

In a small bowl, mix yogurt, parsley, garlic, and 1/8 tsp. salt.  Toss beef with herbs, pepper and remaining salt.

In a large nonstick skillet, heat 2 tsp. oil over medium high heat.  Add onion; cook and stir 4-6 minutes or until tender.  Remove from pan.

In same skillet, heat remaining oil over medium high heat.  Add beef; cook and stir 2-3 minutes or until no longer pink.  Serve in pita; top with onions and sauce.

Per serving: 405 calories, 10g. fat, 47mg. cholesterol, 784mg. sodium, 45g. carbs, 2 g. fiber, 33 g. protein.

Greek Style Chicken Skewers

These caught my eye from the April/May issue of Taste of Home.  Taste of Home is the first cooking magazine I started getting regularly YEARS ago.  These are grilled and super easy to make.  I think this would be something my sister could make for the niece and nephew...they are not big meat eaters but they do like chicken and what is more fun that chicken on a stick??

3/4 C. reduced fat plain yogurt
1 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. poultry seasoning
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. grated lemon peel
1/4 tsp. onion powder
1/4 tsp. pepper
1lb. boneless skinless chicken breasts, cut into strips

In a bowl, combine all ingredients, tossing lightly,  Refrigerate chicken for 10 minutes or for up until 8 hours.

Remove chicken from marinade and discard marinade. Thread chicken onto eight metal or soaked wooden skewers.  Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat 5-7 minutes or until chicken is no longer pink, turning once.

Per serving: 134 calories, 3g. fat, 63mg. cholesterol, 120mg. sodium, 1g. carb, trace fiber, 23g. protein.