Honey Berbere Chicken Strips

IMG_2194 I was so excited last week when my friend, Mark Deal, shared a collection of his new spice blends with me. All of them were exotic or unique and I took it as a personal challenge to use them in some new recipes that would show them off properly.
After a little research, I decided to start with the Ethiopian Berbere blend. This elaborate spice blend layers hot peppers with spices westerners commonly use in sweet foods such as cinnamon, ginger, and allspice. The fragrance is amazing and I knew it needed to be in a recipe that could focus on that layered goodness without too much distraction.
In the end, I came up with these simple Honey Berbere Chicken Strips. I served them over a green tossed salad with Vidalia sweet onion vinaigrette. Oh my heavens! It’s like a party in your mouth!
Ingredients
2 lbs chicken tenderloin or chicken breasts sliced in half
1/2 stick butter, sliced
2 Tbsp Berbere seasoning
1/2 cup Honey
* I added a handful of almonds on top for added crunch.

Instructions
1. Melt 2 Tbsp butter in the bottom of an oven safe skillet or Dutch oven.
2. Coat the chicken in the Berbere seasoning and place in the skillet.
3. Sauté until cooked on one side then turn over.
4. Drizzle honey over the top of the chicken evenly and spread remaining butter slices out evenly across the top.
5. Cover and bake at 350 for another 15 minutes. Uncover and bake 5 minutes.

Helpful Hint:
Bake extra chicken and store in a freezer bag, frozen, for quick and easy meals on nights you are feeling rushed. Or, take it to work with you and eat with salad and fruit slices for a healthy meal so you aren’t tempted to grab cheap burgers on the run. Delicious!

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Dinner Cheats: Balsamic Chicken

2015/01/img_2150-0.jpgTomorrow I’m teaching a private class on cooking chicken and sauces. I can’t wait to show them how easy it is to turn plain old boring chicken into something delicious. Here’s a simple dinner cheat for chicken that I use all the time!
Start with a few chicken breasts or tenderloins. Whatever you have handy will work. I actually used two chicken breasts I had left over from a “family pack” I bought for dinner the other night. It had 8 pieces in it and I only needed six. So, I threw the other two in a gallon sized ziplock bag.
Then, I added a dash or two of my favorite garlic salt blend, 1/4 cup olive oil and 1/8 cup of balsamic vinegar. (I may have added a little more balsamic. We love that stuff!)
Zip it up and toss it in the fridge if you’re going to cook it in the next 48 hrs. Or, you can label it with a permanent marker and toss it in the freezer. When you’re ready to cook, defrost it and dump it in a baking dish. Bake at 350 for 45 minutes. Or, if you prefer, slice it up and sautéed it in a frying pan.
This is great sliced on top of a green salad or tossed in pasta, but we’ve also had it with rice and green veggies. I like to keep it handy for those busy days when I want to eat healthy, but I’m too busy to cook. It’s even gluten and dairy free for those of you with allergies.
Happy eating!

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Dinner Cheats: Pesto Chicken

Are you tired of being stressed out over dinner plans? Looking for something crazy easy, fast to prepare, and simply healthy? Of course it MUST be delicious!
Dinner Cheats is designed to save your weeknight sanity. Each week I’ll post a new recipe to help you reach your mealtime goals. This week our recipe is so simple, my 10 year old daughter could do it without any help.
Pesto Chicken
Boneless skinless chicken breasts
Pesto sauce (My favorite brand is Artisan Fresh, available at Sam’s Club.)
Garlic salt

Spread pesto in the bottom of a baking dish. Lay the chicken in the pan and season with garlic salt. Then, spread another layer of pesto on the chicken. Cover and bake at 350 for 45 min. Uncover and bake another 10-15 minutes.

Serving ideas:
Serve with buttered pasta.
Slice over a crisp green salad.
Top with steamed veggies and Parmesan cheese.

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Winter Minestrone

We’re cuddled up by the fire watching Christmas movies tonight and I’m wishing I had made soup instead of salad. I’m always looking for the perfect soup that is healthy, delicious, filling, AND so good it comes with the high praise of my adoring family while they cheer from the rooftops of my culinary genius.

While I’m still searching for THAT particular recipe, I have found a few they love. Here’s one that I created years ago and has become a family favorite. It’s so loved, that I was brave enough to enter it into the Minor’s Bocuse D’or Soup Contest this fall. It didn’t win, but I don’t think we should hold that against it since some of the top entries called for things like quail and truffles. Clearly I was out of my league, but when it comes to good old comfort food that your family will love, I think this recipe deserves a gold medal.

Winter Minestrone recipe

Four Cheese Baked Pasta

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I’ve been sick for two weeks and that means I’ve gained a few pounds. Comfort food is definitely my drug of choice, but it turns out all the carbs in the world won’t cure bronchitis. Go figure.
Still, I tried my best and I found that one dish popped up more than once on our table during my convalescence. It was so delicious, that I decided to whip up a big pot of it for my mother-in-law’s birthday dinner this week. She loves Italian food, so I made a feast of Caprese salad, prosciutto mozzarella baguettes, Parmesan chicken, and this fabulous Four Cheese Baked Pasta.
It not only tasted delicious, it looked beautiful in my new Le Creuset brazier.
Here’s how it’s done:
Ingredients
2 lbs pasta (I used mini shells)
30 oz Ricotta
1/2 cup Parmesan Romano blend (1/4 c each)
1 cup mozzarella
1/2 tsp garlic salt
2 eggs
2 cups pasta sauce

1. Boil your pasta to al dente and preheat your oven to 350.
2. Mix together the ricotta, Parmesan, Romano, garlic salt, and eggs. Stir until smooth and well-mixed.
3. Drain your pasta and mix in with your cheese mixture and pasta sauce, stirring well.
4. Spread pasta into a casserole dish and top with mozzarella.
5. Bake 30 minutes and then share this awesomeness with people you love.

What’s your favorite comfort food?

Recipe:Alfredo Sauce

I love pasta. LOVE. Really.
My favorite pasta has always been miniature shells in Alfredo. I can’t get enough of this creamy sauce and I just adore how the tiny shells cradle little puddles of the sauce so that they explode in my mouth like bursts of awesomeness. Mmmmmmm.
When I first realized I could learn to make the foods I loved most, Alfredo sauce was near the top of the list (just behind my grandmother’s dinner rolls.) it took a few years and lots of experimenting to find the perfect recipe. But then, one day, it all came together in a tiny saucepan and I’ve never looked back. Now family and friends often request my Alfredo when were together for dinner. It’s shocking how simple it is to put together. So easy, I even taught my youngest how to do it just last week. She’s excited to be able to make her favorite pasta now (though she prefers bow tie pasta with her Alfredo.)

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Alfredo Sauce
1/2 c butter
1/2 c heavy cream
1/2 c Parmesan cheese
Melt butter in a saucepan with the cream. Stir in cheese and stir until melted. You can add some garlic or basil if you prefer. (I prefer to sauté minced garlic in the butter before adding the cream.)

That’s it. Isn’t it easy?
One thing I’ve learned is that Kraft grated Parmesan will thicken up your sauce better. I suspect this has something to do with the anti-clumping agent used in that product. If you use a fresh grated Parmesan then you’ll get better depth of flavor, but it will also be more “stringy” as it melts.

And that’s all there is to it. Go forth and make great pasta.

The Quest

imageSo, the other day I’m soliloquizing about “the recipe that got away.” It’s a painful subject for me, one that often leads to tears and angst-ridden baking. You see, it was a recipe handed down for generations in my family and it generated the absolutely most delicious dinner rolls you could possibly ever put in your mouth! Honestly, it’s THE recipe that ignited my passion for cooking. (Followed closely by Alfredo pasta, but that’s another story.)

My grandmother used to bake this bread recipe twice a week. It was so delicious that they used it for EVERYTHING that needed bread; dinner rolls, sandwiches, sausage breakfast sandwiches, even bread crumbs for thanksgiving dressing! It was basically the cornerstone of her entire menu. The problem was, we lived 6 hours away. That meant I only had this delicious treat a few times a year. My heart wanted more! I longed for it, craved it, dreamt about it at night (I’ve always been a bit dramatic and food-obsessed. You’ll get used to it.) So, naturally, when I grew a little older, I asked my grandmother to teach me. And to my surprise and delight, she agreed!

She gathered the ingredients and began explaining how to mix them properly. “With a wooden spoon, or your hands, but never a metal spoon or whisk!”
With painstaking patience she demonstrated the proper technique needed to form perfectly shaped dinner rolls with smooth tops and fluffy centers. “You pinch, and pull outward, then tuck it in the bottom.”

Ok, this is where I start to cry. You see, my grandmother had severe rheumatoid arthritis. Over the course of her life she had multiple surgeries on her hands which were gnarled and twisted by the disease. I know it must’ve been painful to make rolls, to cook in general, but she never once complained in front of me. Not. Once.

She taught me to bake bread and I memorized every single detail, but there was no written record of the recipe. She claimed it wasn’t necessary, it was too simple to forget. So, I went home and practiced. I made bread just the way she taught me and they came out beautifully. I couldn’t wait to put that delicious substance in my mouth! Everyone oohed and ahhed over my pan of dinner rolls that night.
“Just like grandma’s! Wow!”

Then…we ate them. And I cried. And I cried. And I cried. And I may have tried to throw them all in the trash. They were NOT just like grandma’s! They tasted like mere bread. My mom kept trying to reassure me that they were fabulous, a great success for a first-time bread maker, but I knew the truth. It was just bread. It wasn’t grandma’s bread. I had failed.

And then…she died. She died before I could see her again. Before I could ask her to explain the mystery, before I could learn ANYTHING! There was so much I wanted to know now. How long had that recipe been in our family? How was it different before store-bought flour? How old was she before her mother taught her to make it? And where were all her other recipes? I suddenly wanted to know them all! How I wished I’d spent every moment in the kitchen with her instead of in front of the tv or in the yard playing when I could be soaking up her knowledge. Knowledge that was now lost. Holidays were never the same after that. Eating dinner rolls always reminded me of her and what I’d lost. Not just a recipe, but history, and a chance to connect with the one woman in my life that had always been the hardest for me to relate to…my grandmother.

So, there I am at the dinner table, complaining again about the one recipe I’ll never have, the only one that really matters. And my mom gets this funny look on her face. “Wait. What recipe are we talking about?”
“Mom! Grandma’s bread recipe!”
“You mean her dinner rolls?”
“Yes!”
“Oh. But, Heather, I have that recipe.”
“What?!”
“Yeah, it’s at home in my box. I didn’t know you didn’t have it.”
And suddenly my world is upside down. How could I have been so close all this time?
After a few days and a little more begging my mother gave me the recipe (and a bunch more! But that’s another story.) I couldn’t wait to bake a batch. So, I hurried home and got to work. It wasn’t long before I sensed something was wrong. The technique was all wrong for one thing and it called for an egg. Hmmm…that can’t be right.
I baked it anyway and soon discovered my instincts were right. It was NOT my grandmother’s recipe. It was just bread. My family insisted it was delicious (flashbacks anyone?) and they ate the whole pan, but it was little comfort.
“Maybe it’s time to let it go. Instead of searching for her recipe, why don’t you begin perfecting your own bread recipe? Your bread can be the new family bread recipe for the next generation.”
I don’t know why, but I just couldn’t let it go. I couldn’t stand the idea that it had been lost. So much has been lost!
Mom suggested I write to a cousin who had been asking for family recipes. Her mother was my grandmother’s sister and they both learned the recipe from their mother Hazel. So, I wrote to my cousin Anita and asked if she knew the recipe. To my surprise she answered right away. Yes! She had the recipe! She’d blogged about it and gave me the link. It turns out my cousin is an avid cook and prolific blogger. I was thrilled to find not only detailed instructions for the recipe, but many other family treasures as well, like my great aunt Virginia’s pecan pie recipe. I cried. Then, I got to work.
I’ve never been happier baking than I was last night baking that batch of bread. The house filled with the most precious smell and when I pulled it out of the oven I KNEW it was the perfect recipe.
My son took one bite and his face lit up. “Mom, can you make these every week?!”
I certainly can. Every week for the rest of my life.
Want to try my grandmother’s rolls for yourself? You’ll find the whole recipe complete with excellent photos on Anita’s fabulous blog, Sugar, Spice, and Spilled Milk.

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You can’t eat just one