Monday, June 25, 2012

Honey Creole Mustard Glazed Chicken

I have been obsessed with these flavors a bit lately. It may not be showing on the blog but I have been cooking a ton with creole mustard. I think I even like it better than Dijon mustard and I am a bit obsessed with that too. The Tortured Teenager has an obsession with mustard too. She puts it on just about everything. The way some Californians use Ranch dressing. Tonight's dinner came together in a flash. I love meals like that. I practically wanted to lick the glaze off the pan.

Honey Creole Mustard Glazed Chicken
4 Chicken breasts
1 lemon juiced
1 tsp Mrs Dash Seasoning
1 TB olive oil
2 TB Creole mustard
2 TB honey
1 TB olive oil for glaze

Start by marinating the meat. You could do this quick for 15 minutes or all afternoon. Put the chicken in bowl or even a zip lock bag. Squeeze the juice of one lemon
add one TB olive oil
and TB of Mrs Dash, then give it a mix up and cover and let sit.
If you have time to kill, put it back in the fridg
Ok so mine sat for two hours and you can see that the marinate has done it's magic
Put into a backing dish and bake at 400 degrees (preheated) for about 30 minutes or until the internal temperature is 155. They wont be done.
Almost done but not quite. These would be yummy with just the marinate but we have a glaze for them
Here's what you need
Mix equal parts honey and mustard and thin it out with one TB of oil
over the chicken and stick it back into the oven, cranking the temp up to 450 for an additional 10 minutes

Friday, June 22, 2012

CN's Cashew Chicken Salad Recipe

This just might become my new favorite chicken salad. Since CN has given it to me I have made it over and over again. I love that it is heavy on celery yet doesn't taste like it is. She calls for cooking chicken but I cheated and purchased a rotisserie chicken breast. I made a batch and we had it for lunch, I sent it to work with the Fireman, it was leftovers for the next day and it was amazing. This will become a summer favorite.

CN's Chicken Cashew Salad Recipe
1 1/2 lbs boneless skinless chicken breast
7 stalks (ribs) of celery
1 big bunch of grapes ( you can use red or green or both)
1 can cashew pieces
2 TB mayonnaise
Lawry's season salt

Here's what you need. Again I cheated on the chicken. But if you didn't cheat with the chicken you would cook it in some oil with a little seasoning and once cooled add to the bowl.
Come on Momma! Share some of that chicken!! I'm a growing boy! My sister Lucy is sleeping!!
Star by dicing up the celery. Maybe eat a couple stalks while you are chopping. The Fireman keeps telling me that it will lower my blood pressure...
It is a lot of celery but I promise you will love it
Next for the grapes. These are for the salad. There is a pile off to the side for me.
All halved...
ok time to chop up the chicken.
Into the bowl. Sorry Louie!!
Now for the dressing, it is crazy how easy it is. Take the Mayo and the Lawry's and thin the mixture with a TB or two of water
Then pour over the chicken mixture
Add the cashews and mix. I topped with cashews and held back some for serving so they were crunchy.
Amazingly good!

Wednesday, June 20, 2012

Auntie Banana's Famous Green Enchiladas

Auntie Banana's Famous Green Enchiladas

Usually all names are changed to protect the innocent. Except when my dear friend BCB (sounds like a designer name right?) asked if I could help a friend out by making her son The Birthday Boy his favorite Auntie Banana's Green Enchiladas. Now I've never made them. Never had them. But if they are a favorite, sure! I can do it. And when she said the name was "Auntie Banana's" I knew no names would be changed to protect the innocent.

The first time I had green enchiladas it was at a fire department pot luck. They were so ooey and gooey. I wanted to make them. I looked online but there was a million recipes. So I came up with one that I thought was close enough. Auntie Banana's takes me back to that first time I ever had them.

Auntie Banana's Famous Green Enchiladas
2 Chicken Breast cut up into small chunks
1 can cream mushroom soup
1 cube cream cheese
1 large can green enchilada sauce
Suzy Q seasoning (salt, pepper garlic powder mixture)
Cheddar/Jack cheese Mixture

Mind you I am making a TON of enchiladas and my recipe is for one tray so my pictures will be for the mass amount I was making. But these chicken breasts are HUGE!!!! Start by chopping the breasts into cubes. Since I am making so much I am tossing into a huge bowl.
Yes, I am really making that much.
I am not cooking in my own kitchen, so I would usually have two pans going but we are improvising, using an electric skillet. Season with the Suzy Q. If you don't have that, just use salt, pepper and garlic powder.
This is going to take a while and I have to say I am not really happy with the way it is steaming (that is because I have too much in the pan) but it will all be fine.
Getting there...
So the meat is done. I have washed my original bowl out with warm soapy water and transferred only the amount of meat that is needed for one recipe. Keeping the meat in the warm pan, add one can of Cream of Mushroom Soup
One one cube (or tub as was purchased for me) of cream cheese
I added about 1/4 cup of the green sauce to the mixture to. Some habits die hard. I am not sure if that is how the original recipe goes. I dont have it written down, just verbally given to me.
Now here is the messy part. Get your tray ready by covering the bottom with green enchilada sauce. I dip both sides of the tortilla in the sauce, spoon filling (about 1/2 cup) into the tortilla and cover with cheese. Roll up. Keep doing until the pan is filled.
Cover the top of them with cheese
Then take sauce and drizzle over the top.
Bake in a 350 degree oven for 30-45 minutes. These crispy corners are my favorite!


Monday, June 18, 2012

Pork Fried Rice

This was my FIRST attempt at fried rice. There are more post to come. This recipe is damn good, especially if you have everything in your pantry (as I just about did!) I made this so dang long ago that I cant even remember what I paired it with which I am embarrassed about. Don't worry I have it on my Facebook where I upload pictures to torture The Tortured Teenager and such but you get the point. This recipe is stored on Martha Stewart's site but it is a Mad Hungry recipe.

Pork Fried Rice
Mad Hungry Blog
recipe adapted from Mad Hungry

12 ounce pork tenderloin, cut into 1/2-inch dice
2 tablespoons hoisin sauce
1 tablespoon honey
3 tablespoons soy sauce
3/4 teaspoon Chinese five-spice powder (I didnt have so I left out)
2 tablespoons peanut oil (I used canola)
1/2 large white onion, finely chopped (1 cup)
4 cloves garlic, minced (2 tablespoons)
1 medium carrot, finely diced (1/2 cup)
3 cups cooked white rice
4 large eggs, lightly beaten
5 ounces frozen peas, thawed
3 scallions, thinly sliced on the bias
1 teaspoon sesame oil

Day old rice is best. I dont have day old rice so I made rice this morning and put in the fridge.
Items you will need
Start chopping veggies. If I had it to do over I would buy frozen carrots
I dont mind chopping onion so much
In a medium bowl, combine pork, hoisin, honey, soy sauce, and five-spice powder.
This recipe was prefect for tonight because I only had two pork chops
Chop up the meat trimming of the fat (I dont mind the fat so much but The Ballplayer does)
Marinate for 15 minutes.
Heat a wok (or pan if you are like me and do not have one) over high heat. When wok smokes, add oil.
I am getting my eggs ready anticipating that this could go quickly
When oil shimmers, add onion and garlic and cook, stirring, for 30 seconds.
Strain pork, reserving marinade, and cook, stirring, until browned, 2-3 minutes.

Create well in center of wok, pour in eggs, and scramble.

Add carrots and rice to wok with reserved marinade and cook, stirring constantly, until rice absorbs liquid, about 2 minutes. Except I forgot the carrots

So I put the carrots into a micro save bowl and heat for a minute
And added to the pan
Add peas , scallions, (which I didnt have) and sesame oil to wok and stir until incorporated. Remove from heat and serve immediately. I sprinkled some sesame seeds which her recipe did not call for but my local restaurant uses.

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