Caramelized Chipotle Chicken

Here I go again with the chipotle. I'm not going to apologize, though. If you're sick of chipotle, you haven't tried it yet. (Not by itself of course. That would be a hot mistake. In or on something.) These tender juicy chicken pieces smothered in a caramelized chipotle sauce would do the trick. They are finger-lickin', bone-suckin', spicy-sweet delicious.

I didn't bake two whole chickens (that would be overboard for just the two of us). I cut the recipe in half and it still fed us for several nights. The leftovers make a yummy taco/fajita/or wrap filling. I made arepas (little cornmeal cakes that I'll someday share a recipe for) and we stuffed them with the leftover sticky chicken and some guacamole-sour cream.

Since you aren't roasting the chicken whole, it cooks a LOT faster. The recipe calls for skin-on chicken, which I neglected to notice. I bought mine skinless but with the bone in tact (which is essential for juicy tenderness). The skin would have provided even more flavor, so if you are going to use it, make sure to get the sauce under the skin so that it has contact with and flavors the meat.

INGREDIENTS
2 whole chickens (about 3 lbs. each), each cut into 8 pieces (You can buy them in parts- it makes your work a lot easier)
1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 Tbsp. Dijon mustard
2 Tbsp. packed dark brown sugar
1/4 cup canned chipotle chiles in adobo, chopped
1 Tbsp. Worcestershire sauce
2 Tbsp. cider vinegar
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS
1.Heat oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.

2. Add garlic and remaining ingredients, except chicken, to skillet with 1 tsp. salt and 1/2 tsp. pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

NOTE: The sauce can be made up to a day ahead and chilled until ready to use.

3. Preheat oven to 450°F with rack in middle.

4. Coat chicken with half of sauce, then roast, skin side up, in a large heavy sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25*** minutes more. Remove from the oven and let sit for a few minutes before serving.

***NOTE: Mine cooked a lot faster than this. It was completely done after about 25 minutes in the oven. I suspect it was because I only roasted 1 chicken (and my oven has always been hyperactive). Watch your chicken carefully. It probably won't take the full amount of time.

Serves 8.

(Adapted from Gourmet)

Caramel Apple Crisp (with Homemade Caramel Sauce)

I have this protocol I follow, where after I make a recipe I add it to my queue of recipes to post. They're always in chronological order, so they get posted in the order that I made them. I'm such a rule follower- I feel guilty about breaking my own self-inflicted habit. But tonight I'm a rebel. I'm posting a recipe out of line. I'm going to close my eyes and pretend I don't notice, and let this one cut, because honestly, it can't wait!! And since apple season is upon us, I can't let the opportunity to make this dish pass you by!

Last post I asserted that the best recipes come from friends (and family). Well, here's further proof. This crazy-delicious Caramel Apple Crisp came from a friend back at school in Utah. I'm not sure where she got it from- maybe, reader, it was you! All I know is, I had it once and was hooked! I made a minor change (or two). We'll call them enhancements. First, I made my own caramel sauce. And it was easy. And second, I spiced it up with several dashes of cinnamon. The result would make any apple pie jealous.

This dessert must be served a la mode. With the best creamy vanilla bean ice cream you can get your hands on (Breyer's Natural Vanilla is our top choice). Drop a scoop of vanilla bean on top of your caramel-oozing warm apple crisp and take a taste. Now you know why it couldn't wait.

INGREDIENTS
2 cups all-purpose flour + 1/2 cup for thickening the caramel sauce
1 1/2 cups brown sugar
1 cup butter, softened
2 cups oatmeal
1 tsp. baking soda
1/2 tsp. cinnamon
5 apples, peeled and chopped (tart green ones works best for baking)
1/2 cup walnuts, chopped (optional)

Caramel Sauce: (OR use a 12 oz. jar of canned caramel sauce)
1 1/4 cups (packed) brown sugar
1/2 cup salted butter (I always use unsalted butter for baking, but in this case salted is necessary)
1/2 cup heavy cream

DIRECTIONS
1. To make the caramel sauce, whisk sugar and butter in a heavy-bottomed saucepan over medium heat until it melts. Bring to a boil, remove from heat, and whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Let cool. It can be stored in the refrigerator until ready to use.

2. Preheat oven to 350 F. In a large bowl, mix together flour, sugar, oatmeal, baking soda, and cinnamon. Add the butter, and with your hands, incorporate until the mixture is crumbly. Press half of the crumb topping into a 9x13 pan and bake for 8 minutes. Remove from the oven.

NOTE: You can add the cinnamon to the crumb topping or you can toss it with the apples to coat (which is what I did). Either way, I'm sure it will taste splendid!

3. Meanwhile, bring the caramel sauce and 1/2 cup flour to a boil in a saucepan over medium heat, stirring constantly. Reduce heat and cook until it thickens, about 5 minutes.

4. Sprinkle apples and nuts (optional) on the crust. Pour caramel sauce over the apples. Sprinkle the remaining crumb mixture on top. Bake for 30 minutes, until golden brown. Remove from the oven. Let sit for 30 minutes before serving warm with vanilla ice cream. (If you serve it immediately it will be too runny.)

Fills a 9x13 pan.

(Recipe courtesy of Jamie Adcox, Caramel sauce from Bon Appetit)

Britt's Black Bean Salsa

The best recipes come from friends (family is included in that statement). The ones you've tried and decided you can't live without. I'm no longer shy about requesting recipes. If I'm served a dish I love, I want to be able to have it again, and again! I figure its the greatest compliment you can give (and get).

This recipe came from my friend Brittany and she has graciously permitted me to share it with you. It's a simple and scrumptious black bean salsa. It makes the perfect party appetizer or Mexican side dish. Try it on top of grilled fish, in your taco, or straight outta the bowl. It's even good without the chips!

INGREDIENTS
1 can black beans, drained and rinsed
1 can of corn, drained
1 1/2 avocados, chopped
2 large tomatoes, diced (I used a pint of cherry tomatoes)
1/2 red onion, diced
1/2 bunch of fresh cilantro, chopped
2 limes, juiced
jalapeno pepper, minced, to taste
fresh garlic, minced or garlic powder, to taste
salt and pepper, to taste

DIRECTIONS
1. Combine beans, corn, avocado, tomatoes, and onion in a large bowl. Toss with lemon juice and cilantro. Season to taste with jalapeno, garlic, salt, and pepper. Refrigerate for several hours before serving.

Makes a large bowlful.

(Recipe courtesy of Brittany Miles)

Asian Beef Lettuce Wraps with Sweet Chili Lime Dipping Sauce

I'm having a hard time thinking of clever things to say tonight. I'm exhausted. I've been hit with an avalanche of assignments and tests and projects, not to mention the long days on my feet. Nursing is no joke. It's hard work. Much harder than cooking. And not as immediately rewarding.

Cooking is fun! For me, it's therapeutic. What do I do to say sane? I'm not sure if it's working, but my answer would be that I cook. Sometimes it's a hassle... all the planning and ingredient purchasing that goes into a meal. But its never not worth it. (When dinner turns out, anyway.)

I hope someday I'll say that about school- about all the hours I've spent studying (fighting sleep) when I could have been cooking. Problem is, I won't be able to afford cooking for much longer if I don't get a career. As lovely as it would be, to spend my life eating, drinking, and daydreaming about food, it's not the only thing that matters. But it does provide a wonderful escape from the pressures/due dates/deadlines of real life. Just me and a kitchen of possibilities. That's how it should be.

INGREDIENTS
1-2 heads Bibb lettuce leaves, rinsed and dried
1 lb. lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. low-sodium soy sauce
1/4 cup hoisin sauce
2 tsp. fresh ginger, minced
1 Tbsp. rice wine vinegar
1/4 tsp. sriracha sauce
1 5-oz. can water chestnuts, drained and chopped
1 bunch green onions, sliced

Optional toppings:
cucumber, thinly sliced
carrots, shredded
cilantro, chopped
rice or cellophane noodles, prepared according to package direction
peanuts, crushed

Sweet Chili Dipping Sauce:
2 Tbsp. rice wine vinegar
1 Tbsp. fish sauce
2 Tbsp. hot water
1 Tbsp. sugar
1/2 lime, juiced
1/2 tsp. garlic, minced
1/2 tsp. red chili paste

Dark Dipping Sauce:
1 tsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. chili paste
drizzle of honey

DIRECTIONS
1. Preheat skillet over medium high heat. Brown the ground beef, drain, and set aside. Add the onion with a little oil to the pan and saute until soft. Stir in the garlic, soy sauce, hoisin, ginger, vinegar, and chili paste. Return the ground beef to the pan and add the water chestnuts, green onions, and sesame oil. Stirring frequently, cook for 2 more minutes to heat through.

2. To make the Sweet Chili Lime Dipping Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl and serve with lettuce wraps.

3. To make the Dark Dipping Sauce, combine all the ingredients in a small bowl and whisk together. Serve with lettuce wraps.

4. Serve beef and lettuce alongside toppings of choice and dipping sauces.

Serves 2-4 as a main course and more as an appetizer.

(Filling adapted from All Recipes and Sweet Chili Lime Dip from Food Network)

Quinoa and Black Bean Salad

Quinoa is a nutty, delicate, grain-like seed. It's actually related to spinach, beets, and tumbleweed, but neither looks nor tastes anything like them. It comes dry and after boiling for 10-15 minutes, puffs into tender little pearls packed with protein and fiber. This was my first taste of quinoa and I was shocked how wonderful this simple recipe was! Quinoa is naturally gluten-free and makes a great substitute for those with wheat intolerance.

INGREDIENTS
1/3 cup quinoa
2/3 cup low-sodium chicken or vegetable broth
1 tsp. extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
salt and pepper, to taste
1/2 tsp. cumin
1/8 tsp. cayenne
1/2 cup corn (frozen, canned, or fresh)
1 can black beans, drained and rinsed
1/4 cup cilantro, chopped
tomatoes, diced (optional)

DIRECTIONS
1. Heat olive oil in large skillet over medium heat. Saute onions and garlic until lightly browned. Add quinoa and broth. Season with cumin, cayenne, salt, and pepper. Bring to a boil, cover, then reduce heat and simmer 20 minutes, or until the quinoa is soft and has absorbed the liquid.

2. Add corn and black beans. Simmer for 5 more minutes until heated through. Remove from the heat and add tomatoes and cilantro. Toss and serve.

Serves 2-4.

(Adapted from All Recipes)

Coconut Banana Bread

Half a can of coconut milk was sitting in my fridge just tempting me to take advantage of it. I can't look at coconut milk without thinking of this recipe. So I gave in and ended up with coconut banana bread muffins! My favorite improvement was sprinkling coconut over the muffins before they went into the oven. Topped with toasted coconut flakes, there is no mistaking these beauties for ordinary banana muffins.

1/22/09: It is surprising that this is the first bread recipe I've posted! I am the queen of carbs: I adore breads, rolls, muffins, bagels, and the list goes on! That being said, I try not to bake them too often (especially the sweet varieties) in fear that my diet will become dangerously unbalanced. Ice cream, brownies and such-not a big temptation. But if you leave a loaf of warm sweet something on the counter it'll be gone before you know it! This loaf is no exception. (I've already frozen what was left as soon as it cooled. This helps the loaf last maybe a week instead of an hour.) I'm having a hard time not digging it out of the freezer right now, just writing about it! The unique banana and coconut combo is amazing! It is much more moist than any banana bread I've ever made. I used half whole wheat flour and I doubt you could tell the difference. In the future I will try all whole wheat and see how it works out. This recipe would make perfect muffins as well.

INGREDIENTS
2 cups white whole wheat flour (You can use all-purpose but you'll want to add another 1/4 cup flour)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup evaporated cane sugar (I reduced the sugar from the original recipe, which was 1 cup. If you prefer your bread very sweet then you can increase the sugar to your taste.)
2 large eggs
1 cup very ripe banana (2 med-large), mashed
1/2 cup lite coconut milk
1/4 cup plain non-fat yogurt (I used Greek style, use butter for a richer bread)
1 tsp. vanilla extract
1 cup shredded coconut + extra for topping (optional)

DIRECTIONS
1. Preheat oven to 350F. Lightly grease a 9x5 loaf pan or muffin tin (or fill with liners).

2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.

3. In a large bowl, beat the eggs and sugar until well combined, then whisk in the mashed banana, coconut milk, yogurt and vanilla extract.

4.Pour dry ingredients into wet ingredients and stir until just combined. Stir in shredded coconut and pour batter into prepared baking pan/divide among muffin tins.

NOTE: If you are making muffins, you can sprinkle shredded coconut over the tops at this stage and they will come out of the oven with a lightly toasted coconut top. I don't suggest this for the loaf because it takes so long to cook that the coconut will likely burn.

5. For a loaf, bake for 50 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached. For muffins, bake for 15-17 minutes, or until it passes the same toothpick test. Turn loaf/muffins out onto a wire rack to cool.

Makes 1 loaf or 15 muffins.

(Adapted from Baking Bites and Cooking Light)

Mediterranean Veggie Wrap

 
Even though I have healthy habits, I still have a hard time eating mountains of raw vegetables. By themselves, they're just not that enticing. But when they come wrapped up in a cute little package they seem much more appealing. A creamy layer of hummus and crumbles of tangy feta impart richness to this veggie medley. If you want to go all out drizzle a little balsamic vinegar over the whole shebang. That's one fancy sandwich!

These same ingredients would make an awesome panini. Something about grilling your wrap/sandwich makes it even more satisfying. Hot off the press the outside is crisp, the vegetables crunch, and the melted cheese comes oozing out.

INGREDIENTS
whole wheat wrap or tortilla
hummus
baby spinach
red bell pepper, sliced (or you could try roasted red peppers)
cucumber, sliced
tomatoes, chopped
red onion, thinly sliced
kalamata olives, halved
feta, crumbled
sprouts (optional)
balsamic vinaigrette (optional)

DIRECTIONS
1. Spread hummus over the wrap. Place baby spinach on top of the hummus and then layer red peppers, cucumbers, tomatoes, red onion, and olives. Top with feta and sprouts (optional). Drizzle with balsamic vinaigrette (optional). Fold the sides in and tightly roll up with wrap.

2. To grill, preheat panini press. Place on the press and cook until grill marks form and the cheese is beginning to melt. Serve hot.

Vietnamese Summer Rolls with Peanut Sauce

I'm sneaking a few last summer-y recipes into September. I can't let go of the long days and warm nights quite yet. According to the calendar, it is summer until September 22! (I've always had this date memorized. You can see how affected I am by seasons.) That means we have 5 whole days of the sunny season to go!

The title of this Vietnamese appetizer/snack is not a direct translation. To be accurate they should really be called "mixed salad rolls". But some creative fellow named them summer rolls because they are not fried and are served cold (light and healthy for the hot season). And not to be confused with Chinese Spring rolls which are fried.

I've provided you with two different filling combinations and a fantastic peanut sauce for dipping. Really, though, you can fill them with anything you'd like... chicken, pork, beef, tofu, any variety of vegetables, fruits, and herbs. Get creative. I think these recipes are a good starting point. Don't despair if your rolls don't look pretty at first. It takes a little practice to become an expert wrapper. Pulling the rice paper tight is key so that your fillings aren't spilling everywhere.

Shrimp and Vegetable Summer Rolls:
cellophane noodles, prepared as directed below
2 tsp. extra virgin olive oil
2 tsp. fresh ginger, minced
16 uncooked medium shrimp, peeled and deveined
salt and pepper, to taste
Bibb lettuce leaves, rinsed and dried
green onions, sliced in long strips
cucumber, seeded, peeled and julienned
carrots, peeled and shredded or julienned
red bell pepper, seeded and julienned
fresh cilantro, chopped
fresh mint leaves, minced (optional)
Rice paper wrappers

Mango Avocado Summer Rolls:
cellophane noodles, prepared as directed below
mango, thinly sliced
avocado, sliced and tossed with lime juice
Bibb lettuce leaves, rinsed and dried
fresh cilantro, chopped
Rice paper wrappers

Peanut Dipping Sauce:
1/3 cup peanut butter
3 Tbsp. soy sauce
1 tsp. rice vinegar
3 Tbsp. brown sugar
1 Tbsp. sesame oil
1/2 tsp. sriracha chili sauce (adjust to taste)
3-4 Tbsp. water (to thin it down- I had to add even more after it had been refrigerated)

Cellophane noodles:
1 package cellophane noodles
1 Tbsp. rice vinegar
1 Tbsp. sugar

DIRECTIONS
1. Prepare the cellophane noodles according to package directions. Rinse with cold water and let drain.Toss with vinegar and sugar. Set aside.

2. To make the peanut sauce, combine peanut butter, soy sauce, vinegar, brown sugar, and sesame oil in a small bowl and microwave for 30 seconds (it could also be heated over the stove). Stir together. Add the sriracha to taste. Add water, by the Tbsp. until you achieve the desired consistency.

3. To cook the shrimp, heat olive oil in a skillet over medium-high heat. Add ginger and saute for 10 seconds. Add shrimp and saute until just cooked through (they'll turn opaque). This will only take a minute or two. Remove from the heat and season to taste with salt and pepper.

4. To assemble the summer rolls, soften the rice paper in hot water, according to package directions. Place the fillings (don't forget the noddles) on the center of the paper, fold up the sides and then roll tightly. Repeat with the remaining rice papers and ingredients. Slice on the diagonal, drizzle with peanut sauce, and serve (with extra sauce for dipping).

(Adapted from Love and Olive Oil)