Ceviche

In the past few years middle age has kicked in and the metabolism has pretty much come to a halt.  I have been trying to find recipes that still have the great taste and offer something you truly want to eat.

While in Chicago a few weeks ago, I suggested making Ceviche for my mom.  She had never had it before and I really loved the recipe I found.  I adapted it from a recipe created by chef Rick Bayless for Food and Wine magazine.  She loved it!  Although Kevin doesn't like seafood, the recipe could certainly be adapted to substitute chicken.  Definitely a new staple in our home!

Ceviche

• 1 pound raw shrimp; peeled and deveined
• or 1 pound cooked boneless skinless chicken breast
• 1½ cups fresh squeezed lime juice
• 4 tablespoons fresh squeezed orange juice
• 1 sweet white onion; chopped in ½-inch pieces (make sure you use a sweet onion)
• 2 Roma tomatoes; medium sized cut into ½-inch pieces
• or 16-ounce red grape tomatoes
• 1 large Poblano pepper; stemmed, seeded, and finely chopped
• 1 bunch cilantro; leaves only and chopped
• 1/3 cup Manzanillo olives; chopped
• 2 ripe avocados; peeled, pitted, and diced
• 2 tablespoon olive oil
• Tostadas, tortilla chips, or you can serve on a bed of lettuce for a low-carb version

1. 1.  In a 1 1/2-quart glass or stainless steel bowl, combine the shrimp, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. Reserve liquid and onion for adding to remaining ingredients.  If you use chicken, simply add the chicken, lime juice, and onion to the remaining ingredients.  
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3. Variation:  You can quickly grill the shrimp until opaque or chicken until cooked through on the grill.

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5. 2.  In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the shrimp or chicken and season with salt, usually about 1/2 teaspoon. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Make ahead

Working ahead: The shrimp may be marinated a day in advance; after about 4 hours, when the shrimp is "cooked," drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the shrimp no more than a couple of hours before serving.

NOTES

There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.  You can also serve on a bed of chopped, green leaf lettuce.

SUGGESTED PAIRING

Chile tends to be known for inexpensive reds, but the real secret is the country's terrific Sauvignon Blancs. The cold winds off the Pacific give Sauvignon Blancs like this one a finely-tuned citrus zestiness, perfect for ceviche (something else they do extremely well in Chile).

Buffalo Sloppy Joes

This recipe combines the great flavors of bar-style buffalo chicken wings and the speed of putting together a pot of sloppy joes.  A good Lousiana-style hot sauce gives this dish the tart zing that replicates those great wings.  The creamy tang of the blue cheese tones down the heat just enough to make you want to keep eating more.

I used ciabatta rolls instead of hamburger buns.  Using a denser, harder roll prevented the buns from falling apart while eating.  I also used ground beef in preparing the pictured recipe.

Buffalo Sloppy Joes

2        pounds extra-lean ground turkey or beef

2        celery ribs; chopped

1        medium onion; chopped

1        medium carrot; grated

3        garlic cloves; minced

1        8 ounce can tomato sauce

½       cup chicken broth

¼       cup Louisiana-style hot sauce

2        tablespoons brown sugar

2        tablespoons red wine vinegar

1        tablespoon Worcestershire sauce

¼       teaspoon pepper

8        hamburger buns; split

1        cup crumbled blue cheese; optional

1. In a Dutch oven, cook the first five ingredients over medium heat until the ground beef or turkey is no longer pink. 

2. Stir in the tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and pepper; heat through.

3. Serve on buns; sprinkle with blue cheese; if desired.

White Chicken Chili

Even though we are in mid-May and the weather should be starting to break, it has been extremely chilly for the past few weeks.  You would expect to be smelling barbecued steaks or ribs, but instead, it has been too cold.

I had a taste for chili and thought I would try something different.  We had White Chicken Chili a few years ago when our friend, Linda, made it for us.  Unfortunately, I could not find her recipe.  I tried this recipe I found and both Kevin and I couldn’t get enough of it.

White Chicken Chili

1        tablespoon vegetable oil

1        onion, chopped

3        cloves garlic, crushed

1        4-ounce can diced jalapeno peppers

1        4-ounce can chopped green chile peppers

2        teaspoons ground cumin

1        teaspoon dried oregano

1        teaspoon ground cayenne pepper

2        14.5-ounce cans chicken broth

3        cups chopped cooked chicken breast

2        15-ounce cans white beans

1        15-ounce can light kidney beans

1        cup shredded Monterey Jack cheese

Directions

1.  Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.

2.  Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.

3.  Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

4.  Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Chicken with Dill Pickle Sauce

Years ago, my mom tried a Dill Pickle Pot Roast recipe she found in a cookbook from Jeff Smith, the Frugal Gourmet.  For someone who absolutely hated pot roast, this turned out to be my favorite way to prepare.  So, when I found this recipe for Chicken with Dill Pickle Sauce, I was very excited to make it.


The light flour dredging gives the chicken some substance and holds the sauce but does not have the heavy breaded taste.  I also used the homemade zesty dill pickles I put up over the summer.  The recipe was prepared as written and I really can't think of any modifications for the dish.   


I served the chicken with couscous and cauliflower but the next time I will definitely make it over egg noodles or mashed potatoes.

 Chicken with Dill Pickle Sauce

4  6-ounce skinless, boneless chicken breasts

    Kosher salt and freshly ground pepper

    All-purpose flour for dredging

2  tablespoons unsalted butter

1  medium onion; chopped

1  tablespoon chopped fresh thyme

1  cup chicken broth

2  large egg yolks

1/2  cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar

5  scallions, finely chopped

1/4  cup chopped fresh parsley

1.  Slice the chicken breasts in half horizontally to make 8 thin cutlets.  Season with salt and pepper and dredge in flour.  Heat the butter in a large skillet over high heat.  Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side.  Transfer to plate. 

2.  Add the onion, thyme and 1/2 teaspoon salt to the skillet.  Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes.  Reduce the heat to medium low.

3.  Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl.  Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute.  Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil).  

Chicken Fettuccine Alfredo

The combination of garlic, mushrooms, and Parmesan cheese add to the rich flavor of this dish.  Surprisingly creamy with only ½ cup half-and-half and even less sour cream, this is a great version of a restaurant classic that is relatively easy to prepare for a weeknight meal.


The trick to making these types of dishes is having all prep done in the morning before leaving for work assemble and cook the dish once you are home from work.  Within 20-30 minutes, I usually can have everything done in the morning.  


I hope you enjoy this Italian classic.  This dish makes 4 servings.

Chicken Fettuccine Alfredo
3          skinless, boneless chicken breast halves - cut into cubes
3          tablespoons butter, divided
2          cloves garlic, minced, divided
½         tablespoon Italian seasoning

½         pound fettuccini pasta

½         large onion, diced

1          (4 ounce) package sliced mushrooms

¼         cup all-purpose flour

½         tablespoon salt

1/3       teaspoon ground white pepper

1 ½       cups milk

½         cup half-and-half

1/3       cup grated Parmesan cheese

4          ounces shredded Colby-Monterey Jack cheese

1          roma (plum) tomatoes, diced

¼         cup sour cream

1.  In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from 

skillet and set aside.

2.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3.  Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. 

Slowly add milk and half-and-half, stirring until smooth and creamy.

4. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccine.

Chicken Cordon Bleu

Most people only eat Chicken Cordon Bleu at restaurants or those awful frozen hockey pucks in plastic bags.  Actually, to make this at home is not all that difficult.  Some ham, chicken cutlets, swiss cheese and breading ingredients all leave you with a very tender and juicy dinner entree.

Chicken Cordon Bleu
4 chicken breasts; boneless and skinless
4 slices deli ham; thinly sliced
4 slices swiss cheese
1 egg
1/2 cup milk
1 cup crushed cornflakes, panko, or breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper


1. Flatten chicken to 1/4-inch thickness.  Top each with a slice of ham and cheese.  Roll up and tuck in ends; secure with toothpicks.


2.  In a shallow bowl, whisk eggs and milk.  In another shallow bowl, combine cornflakes and seasonings.  Dip chicken in egg mixture, then roll in crumbs.


3.  Place on a greased baking sheet.  Bake at 350 degrees for 40-46 minutes or until chicken juices run clear.  Discard toothpicks before serving.

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

I found this recipe in an old Pillsbury Casserole cookbook and decided to make it over the weekend.  My sister-in-law Deb was p for the weekend and we had this for dinner on Saturday evening.  Deb typically does not eat seconds but with this one she did!  I think it was a big hit.  This will definitely be in the permanent rotation.

Buffalo Chicken Enchiladas with Creamy Ranch Sauce
1  can (10 3/4 ounce) cream of chicken soup
1  cup refrigerated ranch dip
2/3  cup chopped green onions (about 10)
3  cups chopped cooked chicken
1/2 cup buffalo wing sauce
12 soft flour tortillas (6-inch)
3 cups shredded cheddar cheese


1.  Heat oven to 350F.  Spray 13x9 inch baking dish with cooking spray.  In a medium bowl, mix soup, dip and 1/3 cup onions.  In a large bowl, mix chicken and buffalo wing sauce until coated.


2.  Spoon 2 tablespoons soup mixture down the center of each tortilla; set remaining mixture aside.  Reserve 1/2 cup cheese for garnish.  Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese.  Fold sides of tortillas over filling; place seam side down in baking dish.  Spoon remaining soup mixture over filled tortillas.


3.  Cover dish tightly with foil.  Bake 40 to 45 minutes or until hot and bubbly.


4.  Remove from oven.  Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions.  Bake uncovered about 5 minutes longer or until cheese is melted.

Peanut Butter Chicken

This morning I woke up and had quite the craving for Chinese food.  There are three things that I can not live without.  Chinese, pizza, and hot dogs!  So, when the urge for Chinese hit, I thought lets try something different.  I ran across this recipe for Peanut Butter Pork.  I would suggest adding the honey and chili paste to your taste at the end.

4          pork chops

2          eggs

1/4      cup milk

1          cup panko bread crumbs; seasoned with salt and pepper

1          medium onion; finely chopped

1          can cream of mushroom soup

½        cup peanut butter

2          cups water

½         teaspoon garlic powder

2          tablespoons honey

½         chili paste 

1.  Cut pork into 1-inch pieces.  Beat eggs and milk.  Dip pork into egg mixture and then into bread crumb mixture.  Brown pork chops in approximately 1-inch of vegetable oil; remove from pan to a plate lined with paper towel.

2.  Put peanut butter and soup in pan and heat, adding water gradually; stir until smooth.  Add garlic powder and chopped onion.  Simmer 10 minutes, stirring constantly.

3.  Add honey and chili paste to taste.  

4.  Reduce heat and simmer 5 minutes.

5.  Serve with rice.

Moroccan Chicken and Couscous Salad

Tonight's dinner was courtesy of Julie B-C, a co-worker of Kevin's.  We have been to several parties where Julie has brought dishes and each and everyone have been outstanding.  Julie is a great lady.  One of the most genuine people we know.

This salad has just the right amount of sweet to heat.    I needed to make some minor adjustments since some of the ingredients were not available locally.  I will share the recipe as written.  My modifications included regular peas for the snow peas, dried apricots instead of the raisins/currants, and I added chopped tomato.

Either way....this salad is a must try for summer!

Moroccan Chicken and Couscous Salad

3 cups chicken broth
1 1/2 cup uncooked couscous
1 tablespoon fresh parsley; chopped
1/2 teaspoon thyme
2 tablepoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
2 cups snow peas, cooked until crisp-tender
1 1/2 cup cooked chicken; diced
3/4 cup scallions; thinly sliced
1/2 cup green bell pepper; chopped
2 tablespoons raisins or currants
1/4 toasted almonds; chopped coarse

1.  Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley, and thyme.  Remove pan from heat, cover and let stand for 5 minutes until broth is absorbed.
2.  Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper.  Add cooked couscous and toss to coat.
3.  Add snow peas, chiken, scallions, green pepper and raisins.  Toss to mix well.
4.  Cover and refrigerate at least 1 hour.  Sprinkle with nuts just before serving.

Makes 8 cups/4 servings

Chicken Pomodoro

Two weeks ago my very good friend, real estate mogul (?!?), Jeanne came to dinner.  We went to look at a house that my sister-in-law was interested in and I decided I would make dinner.

Jeanne and I go WAYYYY back.  We worked together many years ago as sales managers at a local resort.  We had the pleasure of eating in many great restaurants over the years we worked together. 

I wanted to treat her to some great Italian as a way of saying thank you. 

This meal was very easy to prepare.  I made it with a Lemon Pepper Pappardelle noodle.  I found them at Trader Joe's ( I love that store!)  However, any wide pasta would work fine.

Chicken Pomodoro
4 chicken cutlets

2 tablespoons vegetable oil
¼ cup vodka
½ cup low sodium chicken broth
2 tablespoons lemon juice
¼ cup tomatoes; chopped
2 tablespoons heavy cream
1/3 cup scallions; minced

1. Season cutlets with salt, pepper, and dust with flour.
2. Saute cutlets in oil. Transfer to platter; pour off excess oil
3. Deglaze pan with vodka. OFF OF HEAT. Cook until vodka is almost gone
4. Add broth and lemon juice to pan. Return cutlets to pan. Cook 1 minutes each side.
5. Transfer cutlets to warm plate.
6. Finish the sauce with tomatoes and cream. Heat through, then pour over cutlets. Garnish with chopped scallions.

Buttermilk Chicken and Biscuits

I found this recipe on the internet and made some modifications.  The buttermilk gives it a great flavor.  There is just something about down-home cooking to warm you up during the cold winter months.  You could also make this recipe using biscuit dough to create Chicken with Biscuits.  Another variation would be topping the dish with puff pastry sheets cut into strips.  Be inventive and creative!

Chicken Pot Pie

1 cup potato; diced
1 cup onion; diced
1 cup celery; diced
1 cup carrot; diced
1 cup red pepper; diced
1 stick butter
½ cup flour
2 cups broth
1 cup buttermilk
2 teaspoons sage
½ teaspoon thyme
1 teaspoon salt
¼ teaspoon pepper; to taste
4 cups chicken; cooked and chopped
(1 ½ pounds cooked in broth with two bay leaves)

BIscuit Topping:
1 cups buttermilk
2 1/4 cups baking mix


1. Preheat oven to 400˚F.
2. Cook chicken in chicken broth and bay leaves.
3. Sauté onion, celery, carrots, potato, and red pepper in the butter for 10 minutes.
4. Add flour to sautéed mixture, stirring well. Cook one minute stirring constantly.
5. Combine broth and buttermilk.
6. Gradually stir into vegetable mixture.
7. Cook over medium heat stirring constantly until thickened and bubbly.
8. Pour into a glass 13x9-inch baking dish.
9. Mix biscuit ingredients and spoon over the top of the baking dish
10. Bake for 40 to 50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Lemon Oregano Chicken

I have been craving this dish for months.  My parents used to make this using lamb chops but Kevin is not a fan of lamb.  So, tonight I decided to make the recipe with boneless-skinless chicken breasts.  This substitution definitely payed off.  Kevin said the chicken was definitely blog-worthy

Even today, I can still remember how my mom, dad, sister and I would sit around the table and soak up the juices with a loaf of bread.  Well, tonight, Kevin and I actually sat there and scarfed down a full loaf of french bread and boy was it good!

Now, this is my own recipe so you may need to adjust for taste, as I did.  Some may like more lemon, some may like more oil, some may like more oregano.  Always taste before serving. 

Lemon Oregano Chicken

2 boneless skinless chicken breasts

1 tablespoon oregano

Juice of 2 large lemons

1/2 cup olive oil

2 large cloves garlic; chopped

1/2 teaspoon salt

1/4 teaspoon pepper
Loaf of French Bread

1. Mix all ingredients in a large zip-top bag to make the marinade. Add the chicken breasts and refrigerate for 8 hours.

2.  After marinating for 8 hours, preheat a grill pan over medium-high heat. Remove breasts from marinade and place on grill.  Reserve marinade for au jus.

3.  Cook chicken breasts 3 minutes on first side.  After 3 minutes, rotate the breast 45 degrees and grill for an additional 3 minutes.  This will create the cross marks.

4.  Turn breast over and repeat step 3.  Breast should be cooked through but still juicy.  Make a small slit in the thickest part of the breast and check to see if cooked through.

5.  While chicken is cooking, place marinade in small sauce pan and bring to boil.  Lower heat and simmer for 5 minutes.  Bringing the marinade to a boil will make it safe to eat.  At this point, you will need to adjust ingredients for taste. 

For example, I added 3 tablespoons of additional olive oil, 2 tablespoons lemon juice and about 1 teaspoon salt. 

Serve with a loaf of sliced, warmed french bread.

Crispy Baked Rosemary-Garlic Chicken Legs

I saw this dish prepared on an episode of "The Ultimate" with Tyler Florence (One of my top three chef choices on the Food Network.)  He served this with a pasta dish on the side and it looked great.  It was also my first attempt at using Panko bread crumbs. 

The dish did turn out very well.  Crispy and light without being greasy.  The chicken legs were completely cooked through in allotted time.  One key note:  Do not forget to put the sheet tray into the oven while preheating.  Makes a huge difference!  The legs will start to cook immediately when you place them on the tray.

Crispy Baked Rosemary-Garlic Chicken Legs - Serves 2

6  chicken legs

1  clove garlic; minced

2  stems fresh rosemary; leaves picked and roughly chopped

2  cups Panko bread crumbs
    kosher salt and pepper
1  egg
1  cup whole milk
1 1/2 cups flour
    Extra-Virgin olive oil
    Lemon wedges; for serving

1.  Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.

2. Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.

3.  Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.

4.  Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. (Cook's Note: you could also bread the legs by putting the bread crumbs in a large plastic bag and shaking the legs in the crumbs inside the bag.) Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.

5.  Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.

Chicken Enchiladas

The flavor of the filling was great.  I did add a pinch of cayenne pepper. I would spray the baking dish with non-stick spray.

                                                                            

1 cup chopped onion

2 tablespoons olive oil
1 teaspoon each: chili powder, garlic powder and cumin
1 8 ounce package cream cheese
6 cups shredded cooked chicken
8 ounces shredded cheddar; reserve some for top of baking dish.
¼ cup chopped black olives
12 corn tortillas
2 cans enchilada sauce

1. Preheat oven to 350˚. In a large saucepan cook onion in oil (5 minutes). Stir in spices. Add cream cheese, cook over low heat until smooth. Remove from heat, stir in olives and most of the shredded cheddar cheese.

2. Wrap all 12 tortillas in foil and heat in oven for 8 minutes.

3. Spread ¼ cup enchilada sauce over bottom of tortilla. Spoon 1/3 cup chicken mixture over sauce. Roll and place, seam side down in pan. Top with remaining sauce and cheese.

4. Bake 15 to 20 minutes.

Lemon Chicken with Artichokes and Capers

I pulled this recipe off of one of my favorite sites, www.recipezaar.com . We had this tonight for dinner and it was very good. I made a minor tweek to the amount of lemon juice, as it was just a bit lemony. This would make a great meal in the summer-time. Also, it would be good with the fresh asparagus in place of the artichokes and capers. I hope you enjoy!

Lemon Chicken with Artichokes and Capers

4 boneless skinless chicken breasts
¼ teaspoon salt
½ teaspoon ground pepper
2 tablespoons olive oil
2 ½ cups chicken broth
¼ cup lemon juice
1 ½ cups uncooked instant rice
1 14 ounce can quartered artichoke hearts; drained
2 tablespoons capers; rinsed
1-2 tablespoons chopped parsley


1. Sprinkle chicken breasts with salt and pepper.

2. Saute chicken in hot olive oil in a large skillet 5-6 minutes on each side or until done.

3. Remove chicken from skillet.

4. Add chicken broth and lemon juice to skillet and bring to a boil.

5. Stir in rice, artichokes, and capers.

6. Top with chicken.

7. Cover, remove from heat and let stand for 5 minutes.