Bang Bang Chicken

I found this on the P (yes, okay, I really do have a problem these days), and it said as a takeoff from PF Chang's... since I haven't been there in a few years, I'm not sure about that.  I do know that I loved it, and Mike loved the chicken.  He did find that he liked using BBQ sauce for dipping more than the sauce that came with it (I loved the sauce that was with it). 

Ingredients (serves 2 people... 3 meals apparently!):

• 4 boneless, skinless chicken breasts, cut into small pieces
• 1c buttermilk (I used kefir and Mike didn't notice the change)
• 3/4c flour
• 1/2c cornstarch
• 1 egg
• 1T garlic pwder
• 1t smoked paprika
• 1T hot sauce
• salt and pepper to taste
• Panko breadcrumbs
• oil for frying

   For the sauce:

• 1/2c mayonnaise
• 1/4c sweet chili sauce
• 1T hot sauce
• 2T honey

 Directions:

1. Combine flour, cornstarch, and spices together in a bowl, then add the hot sauce, egg and buttermilk into them... whisking until you have a smooth batter.
2. Add the chicken pieces to the batter and toss to ensure all pieces are coated then set aside.  Put the panko breadcrumbs in a shallow dish or plate.
3. In a small bowl, mix all ingredients for the sauce together and place in the fridge until ready for serving.
4. Heat the oil in a large skillet.  One by one, remove chicken from the batter and dredge through the breadcrumbs, coating completely.  Fry chicken on each side for approximately 3-5 minutes (until cooked through).
5. After frying, move to paper towel lined plate to drain any excess oil then repeat until all chicken is cooked.
6. Serve with the sauce (either drizzled or for dipping). 

Hot Crab Dip

Delicious crab dip, made in the crockpot (slow cooker, whatever you want to call it).  When I made it, I wished I would have had the smaller serving pots (to keep warm while serving) but it was delicious even without that convenience!

Ingredients (supposedly serves 8):

• 1c mayonnaise
• 8oz shredded cheddar cheese
• 4 scallions, minced
• 6oz canned crabmeat, drained
• 1 clove garlic, crushed (I obviously used 2-3 because that's how I roll)
• 3oz cream cheese, softened

Directions:

1. Combine all ingredients in a slow cooker and stir together.
2. Cover and set to low.  Let cook for 1 hour.
3. Stir together to blend the (now) melted cheeses then re-cover and let cook for another hour.
4. Serve with delicious veggies for a low carb version, or crackers/toasted bread for carb lovers!

Diablo Crabby Crab Legs

I may not be a caveman, or even eat like one all of the time, but I do love experimenting with different things to eat and I don't judge recipes these days based on a certain type of diet.  I call it equal opportunity eating... okay, so I try not to eat too much sugar, or a lot of carbs, but I still make them and sample.  Anyway, this recipe is safe for the cavemen (and ladies) to eat, and is delicious with crab and shrimp also!

Ingredients (serves 4.. or so):

• 5 snow crab leg bunches
• 2T extra virgin olive oil
• 1 medium yellow onion, diced
• 1/2 jalapeno, diced
• 2 plum tomatoes, seeded and chopped
• 6 garlic cloves, crushed
• 1t cayenne pepper

Directions:

1. Fill a large pot with water and bring to a boil.  Add the crab and cook for approximately 6 minutes.
2. Heat the oil in a skillet over medium heat, add the onion and cook for 5 minutes (until onion is transparent).  Stir in pepper and tomatoes and continue cooking for 2 minutes, then add the garlic and cayenne and remove from heat.
3. Puree the tomato/onion/garlic mixture in a food processor and use as a dipping sauce for the crab.

Ricotta (super easy, super delicious)

This recipe was a find in a cookbook that I found on super sale - yay for Good Housekeeping and for book sales!  It's almost completely idiot-proof which is great for me!  I do tend to use full milk that we buy from a local farm for this recipe (and the kefir), but it works also with the D milk from the store! 

Ingredients (makes about 2c):

• 8c whole milk
• 1t salt
• 3T fresh lemon juice

Directions:

1. Either use a large strainer lined with cheese cloth, or a small handheld strainer and some patience (the texture was better with the cheesecloth but the cleanup was traumatic), set this close to working space.
2. In a heavy bottomed 4 quart saucepan, bring milk and salt to a boil, stirring occasionally to prevent the milk from scorching.  If using a not "heavy bottom" saucepan, stir frequently to prevent.
3. Once milk reaches rolling boil, quickly add the lemon juice then remove from heat.  Cover and let sit for 5 minutes (the milk will start to separate once the juice is added, it's normal!).
4. Using a slotted spoon (or very carefully pouring) transfer the whey into the strainer and let sit for 3 minutes to continue to drain.  Discard the whey (or use to water the plants) and you're left with some delicious cheese!!

Stuffed Shells

I found a recipe online for pesto stuffed shells and that sounded awesome... unfortunately, I didn't have pine nuts... or enough olive oil... sooo no making pesto for me.  I did a little improvising, and came up with this recipe that I found to be quite delicious!

Ingredients (makes about 9x12 dish):

• ~1c arugula (leftover from a "grassy" tasting smoothie
• 2c ricotta (I made mine because it's super easy... I should post this recipe next)
• 1.5c shredded mozzerella
• 4-5 garlic cloves (I used 5, and it was really garlicky, so if you don't like it, 3-4 may be better)
• 2T olive oil
• 8-10 basil leaves
• 1 egg
• 1 box shells
• 1-2c tomato sauce

Directions:

1. Preheat oven to 350(f).
2. Combine arugula, ricotta, 1 cup of mozzerella, garlic, olive oil and basil in a food processor until thoroughly chopped and combined then add the egg (I did two rounds with half the ingredients in each, then added the egg after since our food processor isn't huge).
3. Cook shells according to directions (10 minutes in salted/oiled water), then run under cold water.
4. Spread half the tomato sauce on the bottom of the baking dish (enough to cover completely.
5. Stuff the shells - they should have approximately a .25 inch gap from the stuffing, and put into the baking dish.  Cover with the remaining tomato sauce, then sprinkle the top with the remaining .5c of mozzerella.
6. Bake for 30 minutes.

Berry Banana Oatmeal Smoothie

I've been on a smoothie kick recently, so Mike has been faithfully drinking them - even the ones that "taste like freshly cut grass".  Apparently he's not a huge fan of arugula in his breakfast smoothie.  ;)  He did like this one as his (current) favorite though!

Ingredients (makes 2 portions or 1 very very large portion):

• 1 banana, cut into slices and frozen
• 4-6 strawberries, cut up
• 1/4 c oats
• 1/2t vanilla
• 3/4c milk (I used about 1c to make it less thick)

Directions:

1. Put the oats in the blender and let it run until they are a fine powder (this helps hide to oat taste).
2. Add the remaining ingredients and blend until smooth.
3. Drink and enjoy!  :)

Fresh Mozzerella and Basil Bites

I had some hesitation here to use wonton wrappers for italian food... but my overgrowing basil plants were begging me to use them, and so I did.  Turned out to be great - minus burning my fingers as I had never actually pan fried things before and didn't pay attention to the idea of not picking up things from oil.  So we learn.  ;)

Ingredients (makes quite a few- I think about 30?):

• 8oz fresh mozzerella cut into cubes (I realized after that the next time I make mozz I should make in a sheet, then cut into triangles for this recipe)
• 1 egg, beaten with 1T water added
• 15 fresh basil leaves
• 30 sheets wonton wrappers
• 1c extra virgin olive oil (or combo of oil for frying)
• 1c favorite warm tomato sauce

Directions:

1. Wash the basil leaves and stack together (about 5 at a time), then roll and cut into strips (aka chiffonade if you'd like to be fancy).  I think it would also work to dice, as long as they can get into small pieces!
2. Take wonton wrapper, and put a bit of basil in the middle, top with the cheese (you can do this the opposite way, but I found the cheese keeps the basil down and out of the egg wash).
3. Brush the edges of the wonton with the egg wash (just a little here), and press the edges together to form a triangle then fold the ends under and let rest for a minute (or more while you do the rest).
4. Heat the oil in a large pan until it reaches 350 (f).
5. Place the little parcels in the pan at about 6 at a time, keeping in mind that by the time you put the last one in the pan, the first one should be flipped over. 
6. Cook until golden brown on both sides, then drain on paper towels.
7. Sprinkle with parmesan cheese, and garnish with some extra basil (if there's any left!).
8. Serve immediately with warm tomato sauce.

Blueberry Cheese Rolls

I came across this recipe and thought "yummy!" so I made, and the man of the house agreed.  We also learned in the process that our puppy will do just about anything for a frozen blueberry!!  I tried these with strawberries the second time, and since it's not the appropriate time of year, used frozen berries both times (I did defrost first).  The results were awesome and I may use mixed fruit next!

Ingredients (makes 4):

• 1 pkg. refrigerated crescent rolls (we determined original was better than butter)
• 4 oz cream cheese, softened
• 2T sugar (or splenda)
• 1/2c blueberries

Directions:

1. Heat oven to 375(f).
2. Unroll dough into four rectangles, firmly pressing together the perforations to seal (or buy the uncut package and cut into fourths.
3. Combine the cream cheese and sugar and spread onto the rectangles, leaving about 1/2-1/4 inch border.
4. Divide the blueberries between the four rectangles, placed on the cream cheese, then bring the corners to the middle and press to seal.
5. Bake for 11-13 minutes, or until golden brown.

While I think they say this should be eaten immediately, they're still delicious the next day, or frozen and reheated a few days later as a quick breakfast.  :)

Spinach & Brie Puff Pastries

I found this recipe on the P(interest), and decided to try it.  The first time, I did as written, with spinach and brie... then I realized I still had more puff pastry... and since we had some corned beef from dinner, I made Reuben versions (corned beef, sauerkraut, and swiss) that were even more amazing than the spinach and brie!  I'm basically now addicted to using puff pastry for sandwiches.

Here it is as the corned beef reuben:

Ingredients (4 puffs):

• 1c fresh spinach, chopped
• 4 thin slices brie (I used a little thicker because brie is awesome)
•  egg, beaten
• 4t freshly grated nutmeg
• 1 puff pastry, thawed if frozen
• salt and petter, to taste
• sesame and poppy seeds for decoration (I didn't mind these not being there)

 Directions:

1. Preheat the oven to 350(f).  Line a baking sheet with parchment paper.  
2. Put the spinach in a bowl, stir in half the beaten egg and nutmeg then season to taste with salt and pepper.
3. Roll out the pastry on a floured surface into a rectangle (16x8 inches) and trim the edges (or don't).  Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches wide by 8 inches tall.
4. Cut 1 inch wide strips diagonally on both sides of the pastry, leaving the center intact (to use later for weaving on top).  Try to cut an equal number of strips on both sides.
5. Divide the spinach equally between the rectangles, n the center, top wth the brie, then braid by crossing the strips over the filling alternating from side to side.
6. Brush the tops of the pastries with the remaining beaten egg (after adding about 1T of water), then (if you've chosen the seeds) sprinkle these on top.
7. Bake 20-25 minutes or until delicious looking!

PS.  I realize I need to add pictures of this the next time I make them!!

1950s Style Meatloaf

The favorite meatloaf of Mike!  I found this recipe a few years ago when my friend and I had a 1950s dinner party for our boyfriends (meatloaf, salad, mashed potatoes and jello).

Here is a picture made the non-traditional way (in a single serving, heart shaped springform pan) to celebrate Valentine's day:

Ingredients (serves 1 very hungry Mike):

• 1.5lbs ground beef (80/20)
• .5lb ground pork sausage
• 2 eggs, lightly beaten
• 1c fine breadcrumbs (or ground pork rinds)
• 1 large garlic clove, pressed (I use 2-4)
• .5 c minced sweet onion
• .25 c minced green bell pepper
• 1 tsp each oregano and kosher salt
• 1 T worchestershire sauce
• 1 pkg dry onion soup mix
• .5 c milk
• 6oz can tomato paste
• 4 (or 6) strips of bacon

Directions:

1. Preheat oven to 350 (F).
2. Combine beef, sausage, eggs, bread crumbs, garlic, onion, pepper, oregano, salt, worchestershire sauce, soup mix, milk, and half the tomato paste in a bowl.  Gently mix until combined - do not overwork the meat or it will become tough.
3. Form into loaf and cover with the remaining tomato paste. 
4. Weave the bacon strips over the top.
5. Bake for 1 hour, let meatloaf rest for 15 minutes before cutting to serve.

Cajun Seafood Pasta

This requires quite a few spices we didn't own the first time, and a little planning, but is really amazing (one of the most asked for recipes I make).

My picture... keep in mind that the shiritake doesn't absorb as much sauce as quickly, so usually I add the noodles and continue to cook for a little to help absorption (here, it doesn't look like I did that).  They also will get a little less "saucy" if you can leave them alone overnight.

Ingredients (Serves 3-4 with shiritake):

• 3 packages shiritake noodles (I think the original recipe asked for 2lbs of spaghetti)
• 2c heavy whipping cream
• 1T chopped fresh basil
• 1T chopped fresh thyme
• 2t salt
• 2t ground black pepper
• 1/2-1t crushed red pepper (I think the original recipe said 1.5t but it was really spicy)
• 1t ground white pepper
• 1c chopped green onion
• 1c chopped parsley
• 1 pound shrimp
• 1/2c shredded swiss cheese
• 1/2c grated parmesan cheese

Directions:

1. Pour cream in large skillet and cook over medium heat, stirring constantly until just about boiling.
2. Reduce heat, add herbs, salt, peppers, onions and parsley.
3. Simmer 7-8 minutes or until thickened, then stir in seafood cooking until shrimp is no longer transparent.
4. Stir in cheeses, blending well then serve over noodles.

I usually cut up my shiritake noodles a little and add them to the skillet while it's still warm and then let them cook for a couple minutes together.  I think this helps them get a little more of the flavor.  Also, I think that I typically cook this a little longer to get it thicker (when there aren't starchy noodles to absorb the extra sauce boiling a little longer to reduce helps out).  With the crushed red pepper, consider that less may be more, and if you're packaging this to eat for lunch the next day, the pepper taste does increase over time!!

Roasted Salmon with Lemon & Herbs

This is a really great, really quick, low carb dinner!

1/2 c extra virgin olive oil
1 onion, sliced
1 leek, trimmed and sliced
juice of 1/2 lemon
2 T chopped fresh parsley
2 T chopped fresh dill
1 pounds salmon fillets
salt and pepper
cooked baby spinach leaves and lemon wedges, to serve

1. Preheat oven to 400(F).  Heat 1 T of the oil in a skillet over medium heat.  Add the onion and leek and cook, stirring, until slightly soft (about 4-5min).
2. Meanwhile, put the remaining oil in a small bowl with the lemon juice and herbs and season with salt and pepper.  Stir together well.  Rinse the fish under cold running water, then pat dry with paper towels.  Arrange the fish in an ovenproof dish.
3. Remove the skillet from the heat and spread the onion and leek over the fish.  Pour the oil mixture over the top, making sure that everything is well coated.  Bake in the preheated oven for about 10 minutes, or until the fish is cooked through.
4. Arrange the cooked spinach on serving plates.  Remove the fish and vegetables from the oven and arrange on top of the spinach.  Serve with the lemon wedges.

I make some variations, including using the frozen salmon fillets from Wegmans (about 4-5).  I use dried parsley and dill if I do not have fresh in the house (I don't like wasting most of a bunch of herbs).  I also found that I can eat it just with the onion and leek mixture and it's amazing, so no extra lemon or spinach involved.  I will openly admit that it's probably healthier to eat with the extra greens!!  :)