Salsa Verde Pork Carnitas

These are the BEST pork carnitas!! Thank you so much to Elise on Simply Recipes as the author of this recipe (found here). I have made these twice, both times for a crowd of friends and they really are wonderful. First of all, I love pork shoulder--it is so economical and after all day in the crockpot, it just falls off the bone, yielding a lot of tender meat. The flavors in this recipe are great--coriander seeds, cumin, salsa verde, and cilantro. Yum! Continue for recipe.

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Crustless Quiche

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Baked Salsa Chicken

I'm trying to enhance my repertoire of easy and quick dinners for the week nights. I would love to hear your favorites! This is simply chicken breast halves, salted, and topped with salsa and a dollop of sour cream and baked for about 30 minutes. Finish with shredded cheese and bake for 5 more minutes to melt. Couldn't be any easier and tastes great. I serve with Spanish rice and slice the leftovers and roll in tortillas for lunch the next day.

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Cabbage Rolls

Yum! Warm and comforting--stuffed cabbage rolls: a mixture of beef, rice, onions, tomato paste, and allspice rolled into steamed cabbage leaves and simmered in tomato sauce. So easy and fun to put together and so satisfying! Thanks to the wonderful blog, Smitten Kitchen, for the idea to make these again. My husband's mom makes a variation of these "piggies," as she calls them, in the winter and lets them stew all day in the crock pot. Enjoy! Continue for recipe.



Cabbage Rolls

1 head of cabbage
1 lb. ground beef
1 cup uncooked rice
1/2 onion
2-3 T tomato paste
pinch of allspice
pinch of cinnamon
salt and pepper
your favorite tomato sauce

Steam cabbage in boiling water until leaves are soft.
Saute diced onion in large saucepan until translucent.
Mix beef, rice, onion, tomato paste and spices in bowl (you can dice and add some of the leftover cabbage to this mixture.)
Remove cabbage leaves and cut out center vein.
Place a dollop of beef mixture in the cabbage leaf and roll like a burrito. (You should get 2 rolls per leaf.)
Place rolls in saucepan that you cooked the onions in. Cover with tomato sauce.
Simmer gently for about 1 hour.

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Souper Soup/Goolash

My mom makes this "kitchen sink" type soup often. It's a great way to use ingredients in your pantry and yields a very hearty and satisfying meal. Pair with a green salad and you have a nice wintertime meal--with plenty of leftovers that are even better on the second day. Thanks mom! Continue for recipe.

Souper Soup

1 lb. ground beef
1 onion, chopped
2 cloves minced garlic
1.5 celery stalks, chopped
2-3 carrots, chopped
2-3 potatoes, chopped
1 can pinto or red beans (I usually leave this out)
1 can green beans
2 cans diced tomatoes
1 qt. water
3-5 beef bouillon cubes
1-1.5 cup noodles (I like spiral noodles)
parsley
salt and pepper to taste

Brown meat, onion, garlic, and celery together. Drain. Add rest of ingredients, except noodles. Cover and simmer until potatoes are nearly soft -- about one hour. Add noodles and cook until done -- approxiumately 20 more minutes. Even better on day two!

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Tamale Pie

Comfort food--ummm. Today I wanted something filling and easy that would make enough for leftovers and decided on this Tamale Pie. It's been awhile since we've had this and it was nice to revisit an old favorite.

This "pie" is made with ground beef, tomatoes, green pepper, spices, salsa, and whatever else you want to throw in. Today I felt like corn but sometimes I add beans too. This mixture is topped with a thick layer of cornbread that is great to sop up the juices of the filling. I like to break up my cornbread and mix it all together on my plate. The sweetness of the cornbread is really nice with the spiciness of the filling. Of course, you can use a cornbread box mix to top this as well, but I find it just as easy to make up my own and it's tastier. You can also add spices or chiles to the cornbread, (really good with cilantro), but it's great without any additions. Serve with a salad, and you have a complete meal! Continue for Tamale Pie recipe.

Tamale Pie

1/2 onion, diced
1 green pepper, diced
1 lb. ground beef
1 t coriander
1/2 t cumin
1/2 t chili powder
1/2-1 cup salsa
1 14oz can diced tomatoes
1 14oz can corn
1 T Mexican hot sauce or several dashes of Tabasco
salt to taste

1 cup flour
3/4 cup yellow cornmeal
2 generous T sugar
2 t baking powder
1/2 t salt
2/3 c milk
1 1/2 T butter, melted
1 egg
cilantro (optional)

Heat large skillet to medium high. Add onions, green peppers, and beef. Cook, breaking up the beef with spoon, until meat is fully cooked and vegetables are soft.
Stir in spices.
Add salsa, tomatoes, corn, and hot sauce.
Taste and salt, adjusting hot sauce if needed.
Preheat oven to 350.
Pour beef mixture into a 3 quart baking dish.

For cornbread topping:
Mix flour through salt in medium bowl.
In measuring cup, mix milk, egg, and butter.
Add milk mixture to flour and stir until just barely combined.
Add cilantro, if using.
Drop spoonfuls of batter onto beef mixture.

Bake for about 35 min, or until cornbread is done.

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Fast and Easy Chicken Two Ways: Salsa and Sesame

I'm always on the look-out for quick dishes that can be thrown together when I walk in from work and am starving. It's nice to have these in mind so I don't go straight for the dessert. :) And these are made with ingredients that I usually have on hand in the pantry. Both are served over rice, and so I usually start that simmering immediately. Salsa Chicken is spicy and Sesame Chicken is sweet--two great choices that both always sound good! Continue for Chicken recipes.

Salsa Chicken

1- 1 1/2 lb. boneless, skinless chicken breasts or thighs, but into 1-inch pieces
Several teaspoons of taco seasoning
1 cup prepared salsa (I like medium)
1 small can diced green chiles
1 8oz can tomato sauce
sharp cheddar cheese

Heat a little oil in a skillet over medium heat.
Generously sprinkle chicken on one side with taco seasoning.
Place chicken in single layer in skillet.
Sprinkle top-side of chicken with salt and pepper.
Cook chicken several minutes, until browned.
Flip chicken pieces over, and cook several more minutes, until browned.
Add salsa, chiles, and tomato sauce.
Cover the skillet and simmer until chicken is cooked through, about 5 more minutes.
Sprinkle the top with cheese.
Cover skillet until cheese melts.
Serve over rice.


Easy Sesame Chicken

adapted from Culinary in the Country

3 tablespoons honey
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
1 garlic clove, minced
sprinkle of red pepper flakes
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless/skinless chicken breasts, cut into 1 1/2"chunks
salt and fresh ground black pepper
2 tablespoons canola oil
1 1/2 pounds broccoli, cut into large florets


In a small bowl, whisk together honey, sesame seeds, soy sauce, garlic, and red pepper flakes.

In a large bowl, whisk together egg whites and cornstarch. Add chicken, season with salt and pepper and toss well to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Place half of the chicken into the skillet - cook, turning occasionally, until golden and cooked through, about 6 to 8 minutes. Transfer chicken to a plate and repeat with remaining tablespoon oil and chicken. Place all of the chicken back into the skillet and pour in the honey sauce - toss well to coat and remove from the heat.

Meanwhile, steam broccoli until crisp-tender.

Serve sesame chicken over the rice and broccoli.

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Quinoa with Moroccan Winter Squash and Carrot Stew

This is one of my favorite vegetable stews. It is perfect for a fall day and has wonderful flavors. I love butternut squash and it's sweetness is nicely balanced by the combination of spices in the stew. Today I added parsnips along with the carrots and squash--yum! The spiced quinoa really goes well with it. It's nice to use an alternative grain, like quinoa, for a change from the normal rice, bulgur, or couscous. It has great texture and is beautiful too! This is definitely one of my favorite recipes. And my husband will eat it too!! Continue for recipe.

Quinoa with Moroccan Winter Squash and Carrot Stew
Bon Appetit

Stew

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 cup water
1 can diced tomatoes (14 1/2 ounce)
2 tablespoons fresh lemon juice
3 cups cubed, peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4 inch cubed, peeled carrots (I used use a little more squash and a little less carrots)

Quinoa

1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water

1/2 cup chopped fresh cilantro, divided

1. For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes.

2. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients.

3. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots.

4. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 40 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

5. For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes.

6. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

7. Rewarm stew. Stir in half of cilantro. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

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Beef Chili with Kidney Beans

This is just a great basic beef chili. Nothing fancy or out-of-the-ordinary, but really nice flavor. I usually fuss around with my chilies, and love to add butternut squash, allspice, and cocoa which pair so nicely with the chili and meat. But today I wanted something basic--no messing around--and this was the perfect recipe from The New Best Recipe. And it tastes even better the following day. Great for a day of football! Continue for Chili recipe.

Beef Chili with Kidney Beans
from The New Best Recipe

2 medium onions, chopped fine
1 medium red bell pepper, cored, seeded, and cut into 1/2 inch strips
6 medium garlic cloves, minced
1/4 cup chili powder
1 T ground cumin
2 t ground coriander
1 t red pepper flakes
1 t dried oregano
1/2 t cayenne pepper
2 lbs. ground beef
2 (15 oz) cans dark red kidney beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato puree
Salt
Pinch of sugar (if needed)

Heat several T oil in a large stock pot over medium heat. Add onions, pepper, garlic, and spices and cook, stirring occasionally, until the veggies are soft and beginning to brown.
Increase the heat to medium-high, and add halt the beef. Cook, breaking up the chunks with a spoon, until no longer pink. Ad the remaining beef and cook until no longer pink.
Add the beans, tomatoes, puree, and 1/2 t salt. Bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove the cover and continue to simmer 1 hour longer (if the chioli looks too thick, add a bit of water).
Adjust the seasonings with additional salt to taste.

**Flavor improves the longer it sits. It's even better the day after cooking.

Black bean variation: Fry about 8 slices of chopped bacon in your stock pot. Pour off all but 2 T of the fat, leaving the bacon in the pot. Follow directions above, substituting black beans for the kidney beans.

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Enchiladas and Spanish Rice

Today was one of those days when I got home from work, starving, and didn't have much in the fridge. I needed something fast that didn't involve fresh produce. :) I had bookmarked these cheese enchiladas and spanish rice from Simply Recipes quite some time ago, and decided to give them a try. What a nice and easy meal!! I think the entire process took only 30 minutes to prepare--and how tasty!! Thanks Elise for a wonderful dinner! I keep going back to her recipes because they have all been so good.

For the enchiladas, corn tortillas are first lightly toasted in a frying pan before rolling with cheese to bring out their flavor. I had never done this before and it really made them flavorful. The technique is great also--this was a great trick to learn. The sauce is so simple but very good: Fire-roasted tomatoes, salsa, onion, garlic, tomato paste, water, and a pinch of sugar. I filled the enchiladas with a Mexican cheese blend. After assembly, they only bake for 10 minutes and they're done! Paired with the Spanish Rice, they are a filling meal, made with ingredients that I usually have on hand. Another great find from Simply Recipes! Continue for recipes.

Enchiladas
from Simply Recipes

Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated (Mexian blend is great)
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce


1 Preheat oven to 350 degrees F.
2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.
3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.
4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt.


Spanish Rice
adapted from Simply Recipes

2 tablespoons olive oil
1/2 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3-4 cups chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained (I also tossed in the remaining tomatoes from the enchiladas sauce)
Pinch of oregano
1 teaspoon salt

In a frying pan, brown rice in olive oil, medium/high heat. Add onion and garlic.
Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt.
Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.

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An Indian Meal: Beigan Bharta, Spiced Cauliflower, and Laila's Spiced Fresh Beans

I really enjoy Indian food. Houston has some great restaurants but it's fun to cook some of my favorites at home. My wonderful friend Laila has really spoiled me--she always brings new dishes for me to try or has me over for chai and snacks. She also shares her recipes with me. Thanks Laila! Yum!

Perusing various blogs, I found a great monthly blog event, Think Spice. This month, mustard seeds have the spotlight. Naturally, I thought of Indian cuisine and decided to make two of Laila's dishes, spiced cauliflower and beans, that are spiced with brown mustard seeds. I love the "pop" that they make in a hot pan. :) Both of these dishes are really nice. In addition to mustard seeds, the cauliflower is spiced with cumin, tumeric, coriander, and kitchen king masala powder--giving it a nice heat. This recipe is also great with potatoes and peas.

I love these spiced beans with freshly shelled black-eyed peas that are available for a large portion of the year here in Houston. Laila brought back a special spice blend from India that she has ground when she is back home. It has over 20 different ingredients (I'll try to get a list from her--or at least a sampling of the key spices). And it is good! It's not very hot, but has a very nice flavor. As with the cauliflower, brown mustard seeds and cumin are toasted in a hot pan to start off the recipe. Pop!


Beigan Bharta does not have mustard seeds but I absolutely love eggplant and this is probably one of my top favorite Indian dishes. And so I had to make it to go along with the other dishes! This recipe is great--easy to make, and so flavorful, and the perfect amount of heat. My mouth is watering! Continue for Beigan Bharta, Indian- Spiced Cauliflower, and Laila's Spiced Beans recipes.



Beigan Bharta

2 large eggplants
2 small green chilis (thai/asian), very finely minced (I used 1/2 of a serrano today)
1/2 onion, very finely diced or pulsed in food processor
2 garlic cloves, very finely minced or processed to paste (can use 1t garlic paste)
1 teaspoon ginger paste (approx. 1/2 inch grated ginger if using fresh)
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder (don't use a mix--straight chili powder, cayenne is ok)
1 teaspoon salt
3 roma tomatos, pureed in processor/blender or finely diced
2 tablespoons half and half (or any cream/milk)
2 tablespoons cilantro
1 1/2 teaspoons freshly ground coriander seed
1/2 lime, juice

1. Bake eggplant until soft: Drizzle with EVOO and place cut side down on baking sheet and bake until tender--scoop out flesh and reserve. OR if you don't mind the skins, cut eggplants in slices, drizzle with oil, bake, and use entire eggplant.
2. Heat several tablespoons oil in saute pan.
3. Add green chilis, onion paste, garlic paste, and ginger paste. Cook over medium hi, constantly stirring. (I like to put my onion, garlic, ginger, and chilis in my mini-chop and puree them together, then add to saute pan).
4. Add cumin, red chili powder, and salt.
5. Cook until onion is very soft, adding several tablespoons of water to pan to prevent charring and add steam.
6. Add tomatoes and half and half.
7. Add eggplant and cilantro and coriander.
8. Mash eggplant as it cooks--don't add water.
9. Cover and simmer.
10. After finished cooking, squeeze juice from 1/2 a lime over and stir.


Indian-spiced Cauliflower (or potatoes or peas)

1 head cauliflower (3-4 cups)
1/4 teaspoon brown mustard seed
1/4 teaspoon cumin seed
1/4 onion, diced very finely (or pureed)
1 tablespoon tomato paste, heaping tablespoon
1 teaspoon salt
1/4 teaspoon tumeric
1 teaspoon coriander
1 teaspoon kitchen king masala powder (heaping teaspoon)
2 tablespoons cilantro



1. Heat oil in pan on high.
2. Add mustard and cumin seeds; toast.
3. Add onion and brown, stirring constantly until soft.
4. Turn heat to low. Add tomato paste; stir.
5. Add salt, tumeric, coriander, masala powder; stir. Add a bit of water to make a paste.
6. Add cauliflower (or potato) and mix.
7. Add cilantro.
8. Add several tablespoons water; cover and cook on low until soft.


Laila's Spiced Fresh black-eyed Peas or Beans (very small red beans)

1 pound fresh black-eyed peas (about 2 cups)
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seed
1/2 small onion, very finely chopped or processed into paste
1/4 teaspoon tumeric
1/2 teaspoon cayenne, red chili powder (or to taste)
1 teaspoon Laila's spice mix (very generous teaspoon)
1 teaspoon sugar
2 Tablespoons flaked, unsweetened coconut blended in blender --optional (I like it without)
salt, to taste

1. Warm 2-3 tablespoons oil in saute pan. Add mustard and cumin seeds. Cook until they "pop" over medium high.
2. Add onion and brown well.
3. Add beans; stir; add spices. Saute.
4. Add enough water to cook beans (approx. 1 cup) and barely cover, or a bit more. Cover pan with a plate and add water to top of the plate.
5. Reduce heat and simmer until beans are done, 45 min. to 1 hour. (The longer the better--let's the spices meld)
6. Serve with rice.

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Black Beans and Rice

Beans and rice is a staple in our home. There are so many variations and bean/vegetable combinations that it never gets tiring. And so economical and healthy! Tonight I made my standard black beans, seasoned only with onions, garlic, peppers, salt, and tomatoes. Such basic ingredients yet so flavorful! Sometimes simple is really nice.

For my rice, I usually toast a bit of garlic and rice in a saucepan until fragrant, before adding water to cook. Today I added green onions also. This really enhances the flavor of the rice and the garlic is great with the beans. I love garlic! I really like these beans with smoked sausage also but opted for no meat tonight. Continue for Basic Beans recipe.

Basic Black Beans

1/2 onion, finely chopped
about 3 cloves minced garlic
1 green pepper, chopped (I used 2 mild hatch chilis tonight; red is also good)
1 can diced tomatoes
2 cans black beans**
salt

Heat a little oil in a large skillet over medium heat.
Add the onion and cook several minutes.
Add garlic and pepper and cook until soft.
Add tomatoes, salt, and beans.
Cover and simmer until heated.

**Often, I use dried beans: Soak overnight with a bay leaf. Cook with water (and sometimes I like sausage) in a large stock pot or all day in the crockpot. Saute vegetables and add to beans along with the tomaotes after they haved finished cooking. Simmer about 15-30 minutes to combine flavors.

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Pulled Pork Sandwiches

Happy Labor Day! It's been a rainy day here in Houston and perfect for slow-cooking pulled pork. I found this recipe on one of my favorite blogs, Simply Recipes, and it is really, really good. The pork butt is marinated and simmered in a tangy, sweet, slightly spicy sauce. After several hours, the pork shreds easily and is added back to the sauce after it has reduced. It has a great flavor and is so tender! Yum! I absolutely love pulled pork and Elise, you were right--this is the best! Continue for Pulled Pork recipe.

Pulled Pork

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder OR I used 1 chipotle pepper in adobe sauce and 2 t of the sauce and it was perfect.
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 bay leaf
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
3 lbs of pork butt, trimmed of excess fat
Hamburger buns

1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.

2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2-3 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauuce and shred into small pieces. Set aside.

4 Reduce the sauce by two thirds (This is important--the sauce will thicken and taste less vinegary) . Add the pork back to the sauce. Serve hot over open-face hamburger buns.

Serves 6 to 8.

If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

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Chicken and Broccoli Stirfry

One of the things on my growing list of "Must Learn" is to master several great new stirfry sauces. Stirfries are so easy, fresh, and healthful. And a great and quick way to use veggies that need to be used. I have one sauce that I really like that I got years ago from Cooking Light but I need to branch out. So I tried this Spicy Schezuan sauce from Pam Anderson's The Perfect Recipe. It was ok--but not very spicy and too much sesame oil, in my opinion. So, the search continues! Any great suggestions?

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Chicken Nuggets

I called my husband and said that we were having some kind of chicken for dinner and he immediately requested chicken nuggets. He's like a kid--give him burgers, nuggets, and pizza everyday and he would be happy. But they really are nice for a change from "grown-up" food. They're so fast and easy to make--I had forgotten how much I liked the small breaded bites--yum! And you can change around the seasoning of the breading, giving them different tastes. Tonight I served them with bulgur, cooked with a little thyme and garlic, and green beans. Continue for recipe.

Baked Chicken Nuggets

1 lb. chicken breasts, cut into 1 inch pieces
buttermilk
1/2 cup Italian bread crumbs
1 T Parmesan cheese (or more)
2 t salt (or less, depending on amount of cheese)
1/2 t thyme
1/2 t basil
1/2 t paprika

Soak chicken in buttermilk.
Preheat oven to 400 degrees.
In a gallon sized ziploc bag, mix crumbs and seasonings.
Add chicken to bag and shake to evenly coat all pieces.
Spray a baking sheet with cooking spray and place chicken on sheet. (For a crispier nugget, place chicken on a cooling rack and place on top of the sheet.)
Lightly spray chicken with cooking spray.
Bake for 15-18 min.
Broil for 2 more min.

**Feel free to vary the spices: Old Bay, Creole are nice for some spice.

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Garlic Cheese Stromboli

How can anyone not love stromboli? Delicious! This recipe came from The Bread Bible by Beth Hensberger. The bread was really lovely. It had a tender texture and sturdy crust. I liked the garlic and mozzarella filling in the roll--it is a perfect combination for an Italian meal. Next time, I will try one with pizza sauce also. Yum!! This is a definite keeper! Recipe to come.


Garlic Cheese Stromboli

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Chicken Fried Steak

There is really no good way to make chicken fried steak look appetizing! I have to admit, I am definitely not a fan of this breaded and fried steak. But I had some beef cutlets and thought that I would branch out and try something new. This recipe is from America's Test Kitchen and if you like chicken fried steak, it's probably a good method. The steak is dredged through flour, then a mixture of buttermilk and egg, and then re-dipped into seasoned flour. The resulting crust is thick enough to stand up to the onion gravy and turns a nice golden brown when it's fried. It did slide off of the steak when cut though. Something different for dinner, although I don't think I'll make it again.

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Mom's Marvelous Marinade for Steak or Pork Kabobs

I just love this marinade. It reminds me of summer grilling: Dad outside tending the grill with a frosty mug of some unusual beer; Mom inside making her standard white rice, cutting a loaf of french bread, sampling a slice spread with margarine; guacamole and chips sitting on the counter to nibble on; the wonderful smell from the combination of all of these things. Summer.

Mom always used this marinade for beef kabobs, but the sweetness works really well with pork also. It can be used for larger cuts of meats too, not just kabobs--although the smaller surface area of the meat means more marinade coating--yum! I think I'll try this with a slow cooker roast next--pulled pork/beef sandwiches would be great. (Rump roast in a slow cooker with all of the marinade for about 10hrs. on low). I usually reserve a little marinade to coat grilled veggies. Continue for recipe.

Mom's Marinade

1 cup beef broth
1/4 cup Worcestershire sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup wine vinegar
4 tablespoons oil
4 cloves garlic
pepper

Whisk all ingredients together.
Marinate with meat at least several hours, preferably overnight.

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Meat Sauce

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Stuffed Peppers with Meat Sauce and Rice

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