Jerked Chicken with Southwest Cilantro Quinoa

Queue up Bob Marley on your ipod because you will surely want to be “jammin’ mon” once you taste this dish!  Last night, we made an entire meal inspired by Bobby Flay’s Boy Meets Grill cookbook.  His recipe for Jerked Chicken with Mango-Cilantro Relish and Barbecued Red Onions was the perfect taste of summer that we needed. 

The heat from the jalapeno peppers (Bobby Flay recommended the even spicier scotch bonnet peppers) was complimented by the warmth of cinnamon, cloves, nutmeg, and allspice.  The fresh ginger and lime juice brightened the flavor of the marinade.  Grilling the chicken added the right amount of smoke to an already fiery dish.

We served our chicken with our own Southwest Cilantro Quinoa.  Corn and black beans not only made this dish healthier, but it added a festive burst of color.  The fresh flavor of this side dish came from the cilantro, citrus, and garlic.

Southwest Cilantro Quinoa

  

Ingredients:

1 cup quinoa

1 3/4 cups chicken stock

3 garlic cloves, minced

1 can black beans, drained and rinsed

1 8-oz package of frozen corn, thawed

2 tbsp cilantro, finely chopped

1 tbsp olive oil

zest of one lime

juice of one lime

juice of a small orange

salt and pepper to taste

Directions:

1.      Bring chicken stock to a boil in a small saucepan.  Add the quinoa, cover and simmer until tender, approximately 20 minutes. 

2.      Meanwhile in a skillet, sauté the corn in olive oil to slightly char the kernels.  Add the garlic and drained black beans to the corn.  Stir until the garlic is mixed throughout and slightly golden.

3.      Add the cooked quinoa to the skillet and combine with the lime zest, citrus juices, and cilantro. Salt and pepper to taste.

4.      Enjoy!

“Every little thing gonna be alright” – Bob Marley

La Bonne Vie!

~Denise and Jen

Tonight’s Beyond Basics Class at the Culinary Underground was all about seafood!  We started with the preparation:  how to fillet a whole fish and how to clean shrimp.  I was so happy to learn how to properly sear scallops.  I always seem to overcook mine, and they become rubbery.  The key is to start with a really hot pan and cook the scallops only 1 – 2 minutes on each side.  We served our scallops with a citrus reduction and Gremolata, which is an Italian herb condiment made of citrus zest, garlic, and parsley.

  

Seared Scallops with Gremolata

by Chef Lori at the Culinary Underground

Ingredients:

12 sea scallops, dry

1 tablespoon olive oil

1 tablespoon butter

salt and pepper

Directions:

1. Heat the butter and olive oil in a large skillet on HIGH heat. 
2. Pat dry the scallops with paper towels.  If there is any moisture on the surface of the scallops, they will steam rather than sear.
3. Season the scallops with salt and pepper.
4. When the pan begins to smoke, add the scallops.  Be sure not to crowd the pan.
5. Cook the scallops 1 – 2 minutes on each side until a golden brown crust forms.
6. Serve with Citrus Reduction and sprinkle with Gremolata. (See recipes below)
7. Enjoy!

Citrus Reduction

3/4 cup orange juice

1/4 cup white wine

2 tablespoons butter

- In a small saucepan on HIGH heat, reduce the orange juice, white wine, and butter until it forms a glaze.  Pour over the seared scallops.

Gremolata

Zest of one lemon, lime, and orange

2 – 3 cloves garlic, minced

1/4 fresh parsley, chopped

- Mince together the lemon, lime, and orange zest with the garlic and fresh parsley.  Sprinkle over the seared scallops as a condiment.

http://www.culinaryunderground.com/

La Bonne Vie!

~Jen

Ice Cream Cake

Today is my Hubby’s birthday and I used his favorite ice cream to make him a Birthday Ice Cream Cake.  It was super easy and no baking required!  All you need is ice cream, cookie crumbs, plastic wrap, a bowl, and a freezer.

Hubby’s Birthday Ice Cream Cake

Ingredients:

1 pint pistachio ice cream, softened

1 pint chocolate ice cream, softened

1 box vanilla wafer cookies, crushed

Directions:

1. Lay two sheets of overlapping plastic wrap inside of a small mixing bowl.  Fold the excess plastic wrap over the edge of the bowl.  This will act as a handle to help you remove the cake from the bowl when it is frozen.

2. Spoon the pistachio ice cream into the bowl about one-third of the way up.

3. Cover the ice cream with a layer of cookie crumbs.

4. Cover the cookie crumbs with a thin layer of chocolate ice cream.

5. Cover the chocolate layer with cookie crumbs.

6. Use the remaining pistachio ice cream to completely fill the mixing bowl to the top.

7. Freeze your ice cream cake for approx. 4 hours.

8. Dip the outside of the mixing bowl in hot water for a few minutes to help release the cake.

9.Gently pull the edges of the plastic wrap to release the cake from the bowl. Invert the mixing bowl onto a serving platter, and then remove the bowl and the plastic wrap from the cake.  Voila!

10. Decorate with icing, chocolate sauce, or whipped cream.

11. Enjoy!

La Bonne Vie!

~Jen

This is my husband’s favorite salad!  He ordered a pear salad while we were out to dinner one evening, and I thought… I can totally make that!  This salad includes mixed salad greens, red wine poached pears, blue cheese, walnuts, and dried cranberries. 

Red Wine Poached Pear Salad

Ingredients:

4 peeled, whole pears (Bosc or Anjou)

1 1/2 cups of red wine (Red Zinfandel, Shiraz or Merlot)

3/4 cups of granulated sugar

3 strips of lemon zest

2 whole cloves

1 cinnamon stick

2 cups of mixed salad greens

1/4 cup chopped walnuts

1/4 cup dried cranberries

2 oz blue cheese

2 tablespoons of raspberry vinaigrette

Coarsely ground pepper to taste

Directions:

1.      Peel four whole pears, leaving the stem intact.  Combine red wine, sugar, lemon zest, cloves, and cinnamon stick in a small saucepan.  Over Low heat, stir to dissolve the sugar into the wine.  Position the pears so that they fit snuggly into the saucepan.  You may need to add water to cover the pears depending on the size of your saucepan.  Slowly simmer the pears for 15 – 20 minutes, or until they are tender and can be easily pierced with a knife.  Remove the pears from the poaching liquid and allow them to cool.

2.      When the pears have cooled, cut them in half and use a spoon to remove the seeds.  Then thinly slice the pears.

3.      On a salad plate, arrange the mixed salad greens, walnuts, cranberries, and blue cheese.  Drizzle the salad with the vinaigrette, and then top with the sliced pears and coarsely ground pepper.

4.      Enjoy!

La Bonne Vie!

~Jen

Slow Cooker Spiced Oatmeal

I am normally not the "biggest fan" of oatmeal because of its mushy texture.  But this slow cooker spiced oatmeal is excellent.  I used steel cut oats (aka Irish Oats) instead of the traditional quick-cooking oats or rolled oats. Steel-cut oats are whole grain groats (the inner part of the oat kernel) which have been cut into only two or three pieces by steel blades, rather than being rolled.  Steel cut oats taste nutty and are much more firm and chewy than traditional oats.  Prepare this recipe in a slow cooker overnight, and you will have a delicious, hearty, and healthy breakfast when you wake up.

Slow Cooker Spiced Oatmeal

Ingredients:

2 cups steel cut oats

1/2 cup slivered almonds

1/2 cup chopped walnuts

1 cup dried cranberries

2 apples, diced

3 cups water

2 cups milk

1 tablespoon ground cinnamon

2 teaspoons pumpkin pie spice

Directions:

1. Combine all of the ingredients in a slow cooker.

2. Cook on Low overnight for 6 - 8 hours.

3. Serve with brown sugar, honey, or maple syrup if desired.

4. Enjoy!

La Bonne Vie!

~Jen

Erin Go Bragh! Corned Beef and Cabbage

Erin Go Bragh!  In honor of my Irish heritage, I am making Corned Beef and Cabbage.  For the last few years, my mom has made delicious Corned Beef and Cabbage using Wellshire Uncured Corned Beef Brisket from Whole Foods.  It is a superior cut of beef with no nitrates or preservatives.  Other than the beef, ingredients include: water, sea salt, raw sugar, beet powder, crushed bay leaves, mustard seed, allspice, and garlic. And this year, it’s my turn to give it a try.   

Corned Beef and Cabbage

Ingredients:

4 to 5 pounds corned beef brisket (already seasoned)

4 to 5 garlic cloves, smashed

1 onion, peeled and quartered

1 small head cabbage, cored and cut into wedges

6 – 8 new potatoes, quartered

1 bag baby carrots

salt and pepper to taste

Directions:

1.      Place the seasoned beef brisket and smashed garlic in a 6-quart Dutch oven.  Fill pot with water to cover the meat plus one inch. Bring to a boil and cook for 20 minutes. Skim off any scum that floats to the surface. Reduce heat to a simmer, cover, and cook for 2 to 3 hours, until meat is tender.

2.      Once the meat is done, add the cabbage, potatoes, onion, and carrots, submerging them down into the liquid. Simmer for an additional 30 minutes or until the potatoes are tender. 

3.      Season the meat and vegetables with salt and pepper to taste.  Remove the meat and allow to rest for 15 minutes before slicing it on the diagonal against the grain. Serve on a platter and spoon juices over meat and vegetables.

4.      Enjoy!

La Bonne Vie!
~Jen

Most Chicken Cacciatore dishes are saturated with fat and oil. My recipe is much healthier, using only a small amount of heart-healthy oil and tons of vegetables.    

This is a rich and hearty meal that will leave you completely satisfied.

 

Healthy Chicken Cacciatore

Ingredients:

6 boneless, skinless chicken thighs

1 tbsp canola oil

1 tbsp olive oil

One 8-oz package of button mushrooms, sliced

1 large green bell pepper, seeded and cut into large dice

1 small onion, cut into large dice

3-4 cloves garlic, minced

1 cup plus 2 tbsp dry white wine, such as chardonnay

2 cups prepared marinara sauce

1/2 cup torn basil

1 tbsp cornstarch

salt and pepper to taste

Directions:

1.      Heat a dutch oven over medium heat. 

2.      Remove all visible fat from the chicken thighs and season liberally with salt and pepper.

3.      Add canola oil to heated dutch oven and brown the chicken thighs on both sides.  Transfer browned chicken to a plate.

4.      Add olive oil to the dutch oven, and sauté the onion, green bell pepper, mushrooms, and garlic over medium-low heat.

5.      When vegetables have softened, add 1 cup of wine to the dutch oven.  As the wine is reducing, use a wooden spoon to scrape the browned bits, or “fond”, from the bottom of the pan.  This will add extra flavor to your dish.

6.      When the wine has reduced by half, add the marinara sauce and stir to combine.  Then add the browned chicken and juices to the pot.  Be sure to submerge each piece of chicken in the sauce.

7.      Slowly simmer for 20 minutes, or until the chicken is cooked through. 

8.      To thicken the sauce, mix together 1 tablespoon of cornstarch and 2 tablespoons of wine in a small bowl.  Add this thickening mixture, or “slurry”, to the chicken cacciatore off the heat and stir well to avoid lumps.

9.      Serve over whole-wheat pasta or brown rice.

10.  Enjoy!

La Bonne Vie!
~Jen