Monthly Archives: April 2013

Chicken Scampi

ChickenScampi

Many years ago, when we first moved to Colorado in 1987, I bought my first cookbook titled  Creme de Colorado. I am amazed that it is still in print. On second look, maybe it is not in print. Although it does say 25 years of cooking. Anyway, we were looking through it the other day and found a recipe that we used to cook a lot because it was easy and could be prepared very quickly. It is a very simple recipe, but of course I modified it slightly to add a bit more flavor, but the idea is still there. I will have to dig for some more meals that I have not made in a long time. In the meantime, try this one.

Chicken Scampi

Ingredients:

  • 4 Tbsp butter

  • 3 Tbsp olive oil

  • ¼ cup finely chopped green onions

  • 2 cloves garlic, minced

  • ½ lemon, juiced

  • 1 ½ pounds chicken breast, ½ inch slice

  • salt and freshly ground black pepper

  • ¼ cup dry white wine

  • ¼ cup parsley, minced

  • 3 roma tomatoes, seeded and diced

  • 1 pound thin pasta

  • Freshly grated parmesan cheese

Instructions:

  1. Cook pasta in salted water to al dente.

  2. Add 1 tablespoon olive oil to hot skillet.

  3. Pat chicken dry, salt and pepper, and add to skillet.

  4. Brown and cook thoroughly.

  5. Remove to plate and cover to keep warm.

  6. Add wine to deglaze skillet, be sure to scrape up the brown bits.

  7. Add butter and remaining olive oil.

  8. Once butter has melted, add garlic and onions.

  9. Cook until fragrant and add lemon juice and tomatoes.

  10. Add chicken and any juices on plate.

  11. Heat thoroughly.

  12. Add pasta and parsley, toss to combine.

  13. Serve immediately with freshly grated parmesan.

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Asian Spring Rolls

AsianSpringRollsInnards

It’s Monday again and I need something quick and easy. I almost always have some chicken on hand. Pair that with some quickly diced vegetables and quick made dipping sauces and you have a cool treat for the spring weather. For the spring rolls, just use what sounds good to you. The ingredients I listed below are just what we typically use. I did not specify amounts, just decide based on your needs. I always make the sauce first so the flavors have time to mingle while I am slicing and dicing the makings for the spring rolls. This can turn in to quality family time if you enlist folks in the preparations and having everyone make their own customized rolls. Have fun!

Asian Spring Rolls

Ingredients:

  • Thinly sliced chicken
  • julienned red pepper
  • julienned carrots
  • julienned cucumber
  • cilantro, mint, or basil
  • crushed peanuts
  • rice vermicelli
  • rice wrappers

Instructions:

  1. Soak the rice wrappers in warm water until they soften.
  2. Place your ingredients on the lower third of the wrapper.
  3. Fold the bottom half over the ingredients.
  4. Fold in the sides and roll up to the top.
  5. This is the same technique as for a burrito.
  6. I like to put the herbs down first so they will show on the outside for pattern and color.

Ginger Soy Dipping Sauce

Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 Tbsp onion, minced
  • 1 Tbsp sugar
  • 1 Tbsp toasted sesame oil

Instructions:

  1. Combine all ingredients in a lidded jar.
  2. Shake it like you mean it for at least one minute.
  3. Let flavors meld for at least an hour.
  4. Dip away!

Peanut Sauce

Ingredients:

  • 1 Tbsp fresh ginger, minced
  • 1 clove garlic, chopped
  • ¼ cup brown sugar
  • ½ tsp Sriracha sauce
  • ½ cup peanut butter
  • 1 Tbsp soy sauce
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil

Instructions:

  1. In a food processor, purée the ginger, garlic, sugar until smooth.
  2. Add the Sriracha and peanut butter and process again.
  3. Incorporate the rest of the ingredients and mix well.
  4. Pour the sauce in an air tight container and refrigerate.
  5. Set aside for at least an hour for the flavours to meld.
  6. If the sauce thickens too much, add a tablespoon or so of water to thin it.

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Blackberry Margarita

BlackberryMargarita

Hey, remember when we made the Chicken Stuffed Roasted Pobalno Peppers yesterday? Well, you didn’t think we were just going to drink a soda with it. Did you? It’s berry season! In Colorado, that is a BIG maybe. At least they are showing up in the store and they are not five dollars a pint anymore. I love blackberries, and I just had to make a blackberry margarita. I chose to kick it up a notch and use Leopold Brothers Blackberry Liqueur, but you could always just puree some blackberries instead. Or make blackberry simple syrup. I like 100% Blue Agave Blanco Tequilas in my margaritas.  Herrdura Silver, El Corazon Silver, and Milagro Silver are all favorites of mine.

Blackberry Margarita

Ingredients:

Instructions:

  1. Add all ingredients except blackberries to a cocktail shaker.
  2. Add ice.
  3. Shake it like you mean it for at least one minute.
  4. Your choice as to whether you sugar, salt the rim, or leave it alone.
  5. Pour into a margarita glass.
  6. Garnish with three blackberries skewered on a cocktail pick.
  7. Sip immediately!

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Chicken Stuffed Roasted Poblano Peppers

ChickStuffedPoblano

I wanted something mexican tasting today, and I wanted to keep roasting vegetables. So, I took my roasted tomato salsa, mixed it with chicken and put it on top of roasted poblano peppers. Of course I covered it with freshly shredded monterey jack cheese and stuck in back into the oven until it was all bubbly and delicious. So good!

Chicken Stuffed Roasted Poblano Peppers

Ingredients:

  • 3 cups shredded chicken

  • 1/4 cup sour cream

  • 2 cups shredded monterey jack cheese

  • 4 Poblano Peppers, halved, seeded, and ribs removed

  • 4 Roma Tomatoes; halved, cored, and seeded

  • 1/2 Yellow Onion, quarter inch slices

  • 1 jalapeno, halved and seeded

  • 2 garlic cloves, smashed

  • ¾ ounce fresh lime juice

  • 1 Tbsp fresh cilantro, chopped

  • 1 Tbsp Chili Powder

  • Salt & Pepper

  • Olive Oil

Instructions:

  1. Place tomatoes, peppers, onion, jalapeno, and garlic on foil lined baking sheet.

  2. Drizzle olive oil and salt and pepper both sides of vegetables.

  3. Turn broiler on high.

  4. Place baking sheet under broiler until vegetables start to blacken.

  5. Remove and turn veggies over and repeat.

  6. Remove from broiler and let cool.

  7. Add vegetables (except poblanos) to food processor along with cilantro and lime juice.

  8. Process to desired consistency.

  9. Alternatively, you could rough chop with a knife.

  10. Add to a bowl with chicken, sour cream, lime juice,and seasonings.

  11. Mix thoroughly.

  12. Taste and adjust seasonings if necessary.

  13. Divide equally and spoon into poblano halves.

  14. Cover with shredded cheese.

  15. Bake in a 350 degree oven 20-30 minutes.

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Roasted Sugar Snap Peas

SugarSnapPeas

I love to roast vegetables! Preferably on the grill, but under the broiler will work in a pinch. Now, sugar snap peas are great in stir fries and such and my daughter eats them raw. But I love to roast them in olive oil and a few seasonings. Please feel free to use whatever you like best. Below is a recipe for lemon and thyme.

Roasted Sugar Snap Peas

Ingredients:

  • About half a pound of sugar snap peas, strings and stems removed
  • 1 Tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • half a lemon

Instructions:

  1. Preheat oven to 450 degrees. 
  2. Toss peas with olive oil, thyme, salt, pepper until coated. 
  3. Spread on a cookie sheet and bake for 8-12 minutes.
  4. Keep on eye on them and don’t let them burn.
  5. Squeeze half a lemon over top and toss.
  6. Serve warm.

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Roasted Red Pepper Chicken Cavatelli

RedPepperCavatelli

The last time I was going to make this, I was missing quite a few ingredients and my dinner turned into something else. This time, I had most of the ingredients, but not quite all. I made some modifications and it still turned into a dish that we really like. I think this would be good with grilled Italian sausages cut up in the pasta. I also think it would be good with grilled summer vegetables. So, I was out of ricotta and used a shredded cheese blend. Since I would not have the smooth cheese to mix with the pureed red peppers, I left them chunky. We all liked it very much, but one of these days I will make it as designed. In the meantime, try this variation or try the above suggestions.

Roasted Red Pepper Chicken Cavatelli

Ingredients:

  • 2 cups cavatelli pasta (I used the whole pound, but maybe it meant 2 cups cooked)

  • 2 Tbsp extra-virgin olive oil

  • 2 chicken breasts, diced into small pieces

  • 2 roasted red bell peppers

  • 1 Tbsp smoked paprika (I only used 1/2 Tbsp)

  • 4 ounces Whole Milk Ricotta Cheese ( I had 2 cups shredded italian cheese blend)

  • salt and pepper to taste

  • 1/4 cup freshly chopped parsley (I did not have any)

Instructions:

  1. Bring a large pot of salted water to a boil.

  2. Add the cavatelli and cook until al dente.

  3. Place the two peppers in a food processor and pulse until smooth. (I left them rough rough chopped like a salsa)

  4. Transfer peppers to a small sauce pan and bring to a low simmer. (Not necessary)

  5. Add the smoked paprika and continue to simmer while you finish the rest of the meal. (Just mix the paprika into the chopped peppers)

  6. Heat the oil in a large skillet over medium-high.

  7. Add the diced chicken.

  8. Season with salt and pepper and sauté until browned on all sides and cooked through.

  9. Drain the pasta water and add the pasta to the chicken.

  10. Then add the pepper sauce and ricotta cheese.

  11. (I just added everything to a really big bowl while it was all still hot)
  12. Stir to fully combine everything.

  13. Taste and season accordingly.

  14. Add fresh parsley and serve immediately!

  15. You can also garnish with freshly grated Parmesan if you prefer. 

RoastedRedPepperRoasted Red Peppers Ready to get Roughed up

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Sour Cream Pancakes

PancakeBreakfast

Sometimes you just gotta have pancakes! I just wanted a nice hearty breakfast with some pancakes today. Nothing fancy. So I thought I would try a new recipe. These little babies are like miniature yellow cakes, simply delicious. You must try them. Today it was with some grade B dark amber syrup. My son actually ate them without syrup, just plain. Amazing! Next time, I will try some different toppings like candied pecans or toasted coconut. Give them a try, I think you will like them a lot.

Sour Cream Pancakes

Ingredients:

  • 1 cup Sour Cream

  • 1 cup all purpose flour

  • 4 Tbsp Sugar

  • 2 tsp baking soda

  • 1 tsp salt

  • 4 eggs

  • 1 tsp vanilla extract

  • butter

  • maple syrup

Instructions:

  1. In a bowl, whisk together eggs and vanilla.

  2. In another bowl, stir together flour, sugar, baking soda, and salt.

  3. Stir in the sour cream with the dry ingredients until just combined.

  4. Whisk in the egg mixture until just combined.

  5. Heat a griddle over medium-low heat.

  6. Brush melted butter where you will drop the batter.

  7. Drop batter by 1/4 cup servings onto the griddle.

  8. Cook on the first side until bubbles start to form on the surface and edges are starting to brown.

  9. Flip to the other side and cook for another minute.

  10. Makes a dozen, serve with softened butter and syrup.

  11. Eat immediately!

PancakesGriddle

Griddle Up!

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