Thai Steamed Mussels and Dipping Sauce

Ingredients for steaming the mussels don't need to be exact. Throw in what you have. Seems like there isn't enough juice to steam but there is.

Ingredients

4 pounds mussels, cleaned and debearded
3 stalks lemon grass, chopped
5 shallots, chopped
1 cup basil leaves
4 green jalapeno peppers, sliced
2 tablespoons fish sauce
2 tablespoons lime juice (I thrown the lime carcasses into the pot too)
Sliced galanga

Instructions:

Place all the ingredients in a large pot and stir thoroughly. Turn heat to medium-high (or high), cover and steam for 5 minutes or until the mussels open and are hot. Remove from heat and serve with the dipping sauce below.

Dipping Sauce Ingredients:

6 garlic cloves, finely minced
8 green Thai chilies, finely chopped
1/3 cup fish sauce
1/2 cup lime juice
3 tablespoons sugar
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons thinly sliced green onion

Combine all dipping suace ingredients until the sugar dissolves.

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Servings: 6

From: Half Baked Harvest

Notes: I halved the chicken breasts so that they were thinner. I also finely chopped up the sun-dried tomatoes. I didn't have orzo so I used some very small elbow macaroni, which everyone preferred over orzo. Cooked the pasta a little bit longer since it was bigger than the orzo.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or small thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt & pepper
2 tablespoons butter
1 medium shallot, chopped
2 cloves garlic, minced
1 cup dry orzo pasta
1/3 cup dry white wine
1 cup heavy cream
2 teaspoons Dijon mustard
1/3 cup grated parmesan cheese
2 cups fresh baby spinach
1/2 cup oil packed sun-dried tomatoes, oil drained
Juice of 1 lemon
Fresh rosemany, for serving (optional)

Instructions

1.    Preheat oven to 400 degrees F.

2.    Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3.    To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any accumulated juices left of the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4.    Serve the chicken topped with lemon juice and rosemary, if desired. 

Twice -baked potatoes

 I like to double the recipe and freeze them before putting them under the broiler. I will let them defrost and then broil at future dinners

From Cooks Illustrated

4 medium russet potatoes, scrubbed, dried and brushed lightly with vegetable oil

4 ounces sharp cheddar cheese, grated

8 ounces bacon, cooked and diced

1/2 cup sour cream

1/2 cup buttermilk

2 tbsps unsalted butter, softened

3 medium scallions, sliced thin

1/2 tsp salt

ground black pepper to taste

1. Adjust oven rack to upper-middle position and heat to 400 degrees. Bake potatoes on a foiled lined sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about an hour. Transfer potatoes to a wire rack and cool for 10 minutes

2. Using an oven mitt or folded towel to handle hot potatoes, cut eat potato in half so that the long, blunt sides rest on the work surface. Using a small spoon, scoop flesh from each half into a medium bowl, leaving 1/8 to 1/4 inch thickness of flesh in each shell. Arrange shells on lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes. Meanwhile, mash the potatoes until smooth. Stir in remaining ingredients until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady, spoon mixture into crisp shells, mounding it slightly at center, and return potatoes to the oven. Broil until spotty brown and crisp on top, 10-15 minutes. Allow to cool for 10 minutes, Serve warm.

Basil Balsamic Dressing

 This dressing is from Waterwater Cooks at Home. It is great on salads, roasted vegetables and as a dip for veggies. The dressing keeps well in the fridge but does become thick when cold.

1/3 cup balsamic vinegar

3 tbsp maple syrup

2 tbsp dijon mustard

2 tsp garlic, minced

1 tsp salt

1 tsp black pepper

1 cup vegetable or olive oil

2 cups fresh basil

Combine the balsamic vinegar, maple syrup, dijon mustard, garlic, salt, pepper and basil n a blender and blend until smooth. Add the oil in a steady stream while blender is running. Blend until thick and emulsified. 

 Cincinnati Chili

Serves 6 to 8

1 tablespoon vegetable oil

1 to 1.5 onions chopped fine

2 tablespoons tomato paste

2 tablespoons chili powder

2 tablespoon dried oregano

1-1/2 teaspoons ground cinnamon

2 garlic cloves, minced

Salt & pepper

1/4 teaspoon ground allspice

2 cups chicken broth

2 cups canned tomato sauce

2 tablespoons cider vinegar

1-1/2 pounds 85% lean ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add tomato paste, chili powder, oregano, cinnamon, garlic, 1 teaspoon salt, 3/4 teaspoon pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to a boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. (NOTE: I usually end up simmering for at least an hour). Season with salt to taste and serve.

Serve over cooked spaghetti and top with grated cheddar cheese. Can also top with chopped white onions and red beans.

Refried (Soupy) Beans

Ingredients

2 tbsp oil
1/2 cup finely chopped yellow onion (approx. 1/2 a medium onion)
1/2 cup finely chopped green bell pepper (approx. 1/2 pepper)
Salt and pepper
2 cloves garlic, minced
2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained
1/2 cup pico de gallo or salsa
1/4 smoked paprika

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add onion and bell pepper, season with salt and pepper, and cook stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquicd, and 1/2 cup water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper.

Jeanne's Tortilla Soup

Tortilla Soup

Serves 8

 

Ingredients:

·         12-ounces chicken breasts (2 or 3 depending on the size) (NOTE: I find it's easier to use shredded rotisserie chicken instead of raw chicken breasts)

·         8 cups chicken broth

·         1 large white onion, trimmed of root end, quartered, and peeled (only half an onion needed if you’re not cooking the chicken)

·         4 garlic cloves, peeled (only 2 if not cooking the chicken)

·         8-10 springs of cilantro, plus more chopped up for garnish

·         Salt

·         1 8-ounce can diced fire-roasted tomatoes, drained

·         ½ to 1 jalapeno (if you want it spicier use a whole jalapeno – you can also remove seeds and ribs to make it less spicy)

·         1 tablespoon minced canned chipotle chile in adobo sauce

·         1 tablespoon vegetable oil

·         Tortilla chips

·         Shredded cheddar cheese

 

1.      OPTIONAL: If using raw chicken, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro sprigs, , and ½ teaspoon of salt to a boil over medium-high heat in a large saucepan. Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate to cool. Pour broth through a fine-mesh strainer and discard solids. When chicken is cool enough to handle, shred chicken into bite-size pieces.

2.      Puree the tomatoes, 2 onion quarters, 2 garlic cloves, jalapeno, and chipotle in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering. Add tomato-onion puree and ¼ teaspoon salt and cook, stirring frequently, until the mixture has darkened in color, about 10 minutes.

3.      Stir broth into tomato mixture, crumble in a couple of big handfuls of tortilla chips, bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Using an immersion blender, puree the soup in the Dutch oven until smooth and tortilla chips have been incorporated. Add shredded chicken and simmer until heated through, about 5 minutes.

4.      Serve soup with garnishes. You can top each bowl with additional crushed chips, cheese, squeeze of lime, and chopped cilantro.