Wednesday, October 7, 2015

Cilantro Lime Rice

This cilantro lime rice is a great Chipotle copy-cat recipe.  I served it alongside some grilled tandoori chicken (yum!).

Cilantro Lime Rice
From Tide and Thyme

1 tbsp butter
1 cup basmati or jasmine rice
2 cups water
2 tbsp cilantro, chopped
juice from 2 limes
salt to taste

1. Heat a saucepan over medium heat.  Melt butter and add rice, saute for about a minute.
2. Add water and bring to a boil. Lower heat and cover, cook 18 minutes.
3. Remove from heat.  Stir in cilantro, lime juice, and salt.

Will it satisfy all of your Chipotle rice cravings? You decide!

Sunday, October 4, 2015

Grilled Tandoori Chicken

This marinade is a great way to change up your usual grilled chicken routine.  It comes together in a flash, perfect for any night of the week.

Grilled Tandoori Chicken

1 lb boneless skinless chicken breasts
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp onion powder
1 tbsp minced garlic
1 tbsp garam masala
1 tbsp cilantro
1 tsp cumin
1/2 tsp fresh grated ginger
1/4 tsp cayenne pepper

1. In a small bowl mix ingredients from yogurt to cayenne.  Place in a Ziplock bag with the chicken.  Smush it around a bit so the chicken gets evenly coated.  Refrigerate at least 30 minutes or up to overnight.
2.  Remove chicken from bag and grill it!  That's it!

Sprinkle the chicken with some more chopped cilantro when it's finished.  I served this with a cucumber riata and cilantro lime rice (recipe to come!).

I'm not ready to put my grill away just yet!

Sunday, September 27, 2015

Buffalo Chicken with Bacon Blue Cheese Waffles

Buffalo chicken with bacon blue cheese waffles. Do you really need me to say anymore?  

Ok, I'll say 1 more thing. It's a total piece of cake to prepare! Yay!

Buffalo Chicken with Bacon Blue Cheese Waffles
Adapted from Pillsbury

buffalo chicken fingers, I used Tyson and made 2 pieces for each of us
1 can crescent rolls
1/2 cup cooked chopped bacon
1/2 cup crumbled blue cheese
1/4 cup apricot preserves
2 tbsp dijon mustard

1. Prepare chicken as per package directions.
2. Unroll crescent rolls. Press bacon and blue cheese on to 4 triangles.  Top with the other triangle dough pieces and press to seal.  Bake in a waffle iron for about 3 minutes, until golden brown.
3. In a small bowl mix jam and mustard.  Heat in the microwave until warm, stir to combine.
4. Serve waffles topped with sauce and alongside chicken fingers.  Do yourself a favor and cook up a vegetable too.  I sauteed some garlic-y spinach.

Ohhhhhhhhhhhhhhhh my god this was a great night! I want to travel back in time!

Don't skimp on that waffle drizzle, it is really everything.

The perfect bite!

Wednesday, September 23, 2015

No Bake Crispy Chocolate Peanut Butter Bars

This right here is the best kind of dessert.  It's a no bake (yeaaa) and it's chocolate and peanut butter (ooohhh yeaaa)!

Check out that flowing melted chocolate! Yes, please!

No Bake Crispy Chocolate Peanut Butter Bars

1 cup butter, melted
1 cup graham cracker crumbs
1 cup powdered sugar
1 cup creamy peanut butter, divided
pinch of salt
1 cup chocolate chips, melted
3/4 cup rice cereal

1. Spray a 9x9 or 8x8 pan with cooking spray. Mix melted butter, graham cracker crumbs, sugar, salt, and 1/2 cup peanut butter. Press into pan. Refrigerate for 15 minutes.
2. Wipe out bowl.  Mix together melted chocolate, remaining peanut butter, and rice cereal. Spread on top of chilled graham cracker layer. Refrigerate until firm. Cut into squares. Limit yourself to one a day...or 2...

Seriously guys, this recipe is so easy and comes together so quickly you need it. You NEED it. 

OK, it's official I need another batch of these right now.

Sunday, September 20, 2015

Fake Shack Burgers


This was my reaction after biting into this burger.

How had I been able to capture the Shake Shack flavor so well right in my own kitchen!? I have Deb Perlman over at Smitten Kitchen to thank for that.

Buttery potato rolls toasting in the pan. YES.

You have to make the meat this odd shape, freeze it for a bit, them SMASH it! It's fun and it makes a perfect crust on the burgers.

Fake Shack Burgers

1 lb ground beef, 80/20 ratio

1/4 cup sour cream
1 1/2 tsp pickle juice, straight from the jar
1 1/2 tsp ketchup
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp onion powder

2 tbsp butter
4 potato buns, Martin's if you want the real deal
2 tbsp oil

optional burger accouterments: lettuce, tomatoes, cheese, pickles

1. Prepare the meat: form beef into quarter pound meat pucks, about 2 1/2 inches thick. Place them on a plate lined with plastic wrap or waxed paper.  Freeze for 30 minutes.
2. While meat is freezing, mix together all the sauce ingredients, from sour cream to onion powder above.
3. The meat is still freezing, so toast the buns! In a cast iron skillet melt butter.  Toast buns until...toasty...
4. Remove meat from the freezer. In the same skillet you toasted the buns, heat 2 tbsp of oil on high, until oil begins to smoke.  Now, to cook the burgers you are going to need to flatten it to 1/2 an inch thick.  I used this awesome cast iron press.  You can also use a meat pounder. Or you can press down with 1 spatula and use an additional weight on that to really mash it. Season with salt and pepper. Flip after the first side is nicely browned, about 1.5 to 2 minutes. Flip and cook 1 to 2 minutes more.
5. Top with sauce and any additional toppings you desire.  Really, these don't need a lot of dressing up.

I think the really incredible part of this creation is the imitation shack sauce. I was so excited to dive in I forgot that I usually cheese-ify my burger, but it didn't need it!

Of course I had to serve it with krinkle fries, it is the Shake Shack way!

Wednesday, September 16, 2015

Philly Cheese Steaks

I recently took a trip to Philadelphia and I did not have the opportunity to eat a cheese steak.  In fact, I will admit I have never eaten a cheese steak, Never! Gasp!

I scoured the internet for recipes.  There are many different kinds of meat and many kinds of cheeses you can go with, according to the web.  I used skirt steak and cheddar cheese.

Philly Cheese Steaks
Adapted from America's Test Kitchen

2 lb skirt steak
4 sub rolls, toasted
2 tbsp vegetable oil
1/2 tsp salt
1/8 tsp pepper
1/4 cup Parmesan cheese
1 cup cheddar cheese, shredded

1. Divide steak in 3 pieces.  Place on a plate in the freezer for 1 hour. Shave frozen steak against the grain as thin as possible. Coarsely chop steak 10-20 times.
2. Heat oil in a large skillet. Add meat and cook without stirring for 4-5 minutes until meat is browned. Stir and continue to cook until meat is no longer pink. Transfer meat to a colander. Wipe skillet dry. 
3. Return meat to skillet. On low heat add in salt, pepper, and Parmesan cheese. Divide meat into individual mounds and top with cheddar cheese.  When cheese is melted, place on toasted rolls and serve.

*I grilled up some onions to go on the sandwiches also.  Feel free to add peppers or mushrooms too!

I will have to have an official Philly cheese steak some day, until then, this will do! I hope you agree.

Sunday, September 13, 2015

Chow Mein

Would you like to have dinner ready in 15 minutes? OK! DONE!

These chow mein noodles can be cooked up way faster than waiting for take out to be delivered.

Chow Mein
Adapted from Kevin and Amanda

4 packages ramen noodles
2 tbsp vegetable oil
1 package cole slaw mix
1 tsp grated fresh ginger
2 tsp sugar
1 tbsp minced garlic
1/2 cup soy sauce
2 tsp sesame oil

1. Boil a large pot of water.  Cook ramen 4 minutes, drain.
2. Heat vegetable oil in a large pan. Cook cole slaw mix until carrots soften. Add in ginger and garlic and cook until fragrant.  Add in cooked ramen noodles, soy sauce, and sesame oil.  Stir to combine.

I had about 2 cups of cooked chicken in the fridge that I threw in to make it a little heartier.