Hiccup

Things had been going so well... I was eating and cooking and wanting to try new recipes again. And excited that I had a few more months to get back to posting before I became a momma. And then last week we had a little (or rather big) hiccup. It started with a little pain in the butt that progressed to I can't stand or walk or roll over without feeling like my pelvis is being torn apart. I guess I shouldn't have been surprised when the doctor acted like this wasn't completely normal (at 33 1/2 weeks). She sent me up to L&D where we discovered I was effacing and contracting regularly and in other words in pre-term labor. Baby's head has dropped down onto my posterior pelvis and she is engaged as if ready to come out! (Hence the misery.) After a two day hospital stay the contractions were under control and baby was prepped with some steroids in case she decides to come right away. And so I'm home with orders for partial bedrest and narcotics and "keeping her in there a week or two longer, please".

And it would be hard to comply if I wasn't in so much pain. Getting to the fridge for a snack is a feat... preparing a meal, just about impossible. Sorry, no more trips to the grocery store. (Not to mention all the shopping I still needed to do for baby gear. I have hardly anything!) Thankfully, baby's doing great and we're honestly not worried. At this point I'm just excited to have her here... and hoping I don't have to wait six more weeks in this state (as long as she's healthy and ready, of course). I'll be thrilled if I find a way to make something new to share, but the odds aren't looking good. And so now we wait...

*Speaking of hiccups, literally, baby girl has them non-stop. And since her head is jammed into the bottom of my pelvis I'll let you guess where I feel this fun sensation!

Grilled Pineapple Chicken Sandwiches, Revisited

I've updated this recipe with a few variations. This time instead of using a Hawaiian marinade, I coated the chicken in barbecue sauce before grilling. The flavor from the marinade does a better job of permeating the meat, but I liked the barbecue version just as well. You can top it with gouda or cheddar or mozzarella (go for smoked) and choose from mustard or mayo or honey-mustard (my favorite). Then add the grilled pineapple and crisp bacon. And of course, the lettuce, tomato, and onion. I promise it'll make a juicy delicious mess.

6/10/10: When I stopped buying apples last month (They are, after all, a Fall fruit. And I want to be able to appreciate them more when they come in season again.), I had to find other fruits to replace them. I think that's when my pineapple craze began. Pineapples are sweet and tart and juicy and rather large. A single piece of fruit that will last you all week. I've had no trouble finding creative new recipes to use pineapple in. This one I invented myself. I used a Hawaiian-style marinade (posted here last year) for chicken breast that is grilled right alongside sliced rounds of fresh pineapple. The chicken is topped with melted smokey gouda, lettuce, tomato, and onion and it's all piled together on a sesame-seed bun (which can be found here as well).

Grilled Pineapple Chicken Sandwiches

INGREDIENTS
4 boneless skinless chicken breast halves, pounded to an even thickness
Hawaiian marinade (recipe below) OR favorite barbecue sauce
4 whole wheat sandwich rolls or hamburger buns
smoked gouda, cheddar or mozzarella, thinly sliced
fresh pineapple, thinly sliced
lettuce
tomato, thinly sliced
red onion, thinly sliced (optional)
bacon, cooked until crisp (optional)
mayonnaise, Dijon mustard, or honey-mustard (I use honey-mustard)

Hawaiian Marinade:
3 Tbsp. soy sauce
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 tsp. fresh minced ginger
1 tsp. fresh minced garlic

DIRECTIONS
1. If using the marinade, whisk to combine the marinade ingredients in a small bowl. Place the chicken in a resealable plastic bag and pour the marinade over the chicken. Marinate in the refrigerator for at least two hours (I let mine sit for about 8 hours and it was amazingly juicy and flavorful!).

2. Preheat an outdoor grill or indoor grill pan to medium-high heat. Discard the marinade (if using) or brush the chicken with barbecue sauce. Lightly grease the grill with cooking spray and cook the chicken until the juices run clear. Top chicken with the sliced cheese several minutes before it is done cooking to allow the cheese to melt. Meanwhile, grill the pineapple several minutes on each side.

3. Place the grilled chicken (with melted cheese) on a bun (spread with mayo, Dijon, or honey-mustard- all optional) and top with lettuce, tomato, onion (optional), bacon (optional) and pineapple.

Makes 4 sandwiches.

(Marinade adapted from All Recipes)

Barbecue Chicken Pizza, Revisited

I know I've posted this pizza twice before. But it deserves the repeat mention, since I'm sure I've made it more than any other recipe on this blog. And it's awesome every time. Never grows old. My go-to meal for pleasing husbands, kids, family, and friends. Trust me that making your own dough makes all the difference (and it's easier than you think). If you follow the "pizza dough" link I've written detailed instructions on the process. Don't be intimidated by yeast. A little bit of fungus can do wondrous things.

1/31/09: This is my favorite pizza in the entire world. Not exaggerating. Using a high quality barbecue sauce makes a huge difference. (Our current favorite comes from Trader Joes.) The smoked Gouda also sets this recipe apart from its ordinary imitators. When my brother left for Ukraine this pizza was his parting dinner request and he recently wrote telling me he misses it and is going to try making his own foreign version! I'm warning you it's addicting. I always make extra, hoping there will be leftovers for lunches the rest of the week.

Barbecue Chicken Pizza

INGREDIENTS

1 recipe pizza dough
3/4 cup your favorite barbecue sauce

about 1/2 cup smoked Gouda

about 2 cups mozzarella

1 cooked boneless, skinless chicken breast half, diced or shredded (see note on preparing chicken)

red onion, thinly sliced (to taste)

fresh cilantro, chopped (to taste)

DIRECTIONS

1. Prepare dough according to recipe directions. While dough is rising you can bake your chicken breast and prep your other ingredients.

NOTE: For tender juicy chicken that won't dry out while you are baking your pizza, I suggest the following coking method: Preheat oven to 350 F. Season the chicken breast with salt and pepper and drizzle with olive oil. Loosely wrap it in aluminum foil and place it (directly on the rack is fine) in the the preheated oven and bake for 30-40 minutes until the juices run clear. After removing it from the oven let it sit for at least 10 minutes to cool and to let the juices settle before shredding or dicing it. At this point you want to use 1/4 cup of the barbecue sauce to cover the chicken with. This will also help keep it moist and impart more of that delicious bbq flavor! If you are cooking your chicken ahead of time it will keep well in the fridge.

2. See post on pizza dough for instructions on preheating your pizza stone and baking the pizza.

3. Top prepared dough with 1/2 cup bbq sauce, then chicken, red onions, mozzarella, and Gouda.

4. Bake in 450 degree oven for 8-10 minutes until crust is lightly browned and cheese is bubbly.

5. Remove from the oven and let rest a few minutes before slicing. Garnish with fresh cilantro.

Makes 1 pizza.

(Inspired by California Pizza Kitchen)

Pineapple Pulled Pork Sandwiches

This was the main event in our family dinner Sunday. Something I could throw together the night before and have on the table with the littlest of effort the next day. My sister declared it her favorite pulled pork ever. And I'd have to agree that the flavors here are pretty perfect. Just a bit smokey. Ever-so-slightly sweet. Even spicy if you up the pepper flakes (I was conservative in this regard because baby-on-the-way doesn't appreciate heat). Served with this salad and these sweet potatoes.

Pineapple Pulled Pork Sandwiches

INGREDIENTS
3-4 lbs. pork shoulder (Boston butt), cut into 2-inch cubes
1 onion, diced
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup brown sugar
1/4 cup tomato paste
2 Tbsp. worcestershire sauce
2 Tbsp. sweet paprika
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. crushed red pepper (or more to taste)
20 oz. can crushed pineapple

soft wheat sandwich rolls, for serving

DIRECTIONS
1. Combine all ingredients in a large slower cooker. Cover and cook on low for 8 hours until tender.

2. Remove the pork from the liquid and let the liquid cool before skimming the fat off the top. Meanwhile, remove the bones and gristle and shred the pork with two forks. Return the pork and some of the juices to the slower cooker to keep rewarm. Serve on soft wheat sandwich rolls.

Serves 6-8.

(Adapted from What's Gaby Cooking)

Butterscotch Ice Cream

This ice cream was devoured before I could snap a picture of it. So I'm posting the recipe photo-less, since it was too good not to be shared. My family was visiting for the weekend and my mom baked my favorite German Chocolate Cake (an early birthday celebration). And I picked this ice cream to accompany it. It was the perfect duo. Rich chocolate cake with boiled coconut-pecan frosting and light creamy butterscotch delight. It was excellent served soft right from the ice cream machine as well as spooned from the freezer a few days later.

Butterscotch Ice Cream

INGREDIENTS
1 cup brown sugar
2 Tbsp. butter
1 Tbsp. pure vanilla extract
1 1/2 cups whipping cream
2 cups half and half
6 large egg yolks

DIRECTIONS
1. In a saucepan over medium heat, stir brown sugar, butter, and vanilla until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat.

2. In a separate saucepan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.

3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.

4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.

5. Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.

Makes about 1 quart.

(Adapted from Sunset via Smitten Kitchen)

Spinach Salad with Oranges, Avocado, and Pistachios

As much as I'm ready for spring and relishing these 70 degree days (well, yesterday was warm and sunny- today it's snowing), I'm still enjoying winter eating. This season brings the best of citrus and what better way to enjoy an orange than in a tangy-sweet salad accompanied by creamy avocado and nutty pistachios. I whipped together a honey-orange vinaigrette to drizzle atop. I was hosting (half) my family for dinner and this salad disappeared quick. A new winter favorite.

Spinach Salad with Oranges, Avocado, and Pistachios

INGREDIENTS
6 oz. baby spinach
6 oz. mixed greens
2-3 navel oranges
2 avocados, pitted and diced (toss in a squeeze of orange juice to prevent browning)
pistachios, toasted

Honey-Orange Vinaigrette:
2 Tbsp. orange juice
1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. honey
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the vinaigrette, whisk to combine the orange juice, vinegar, Dijon and honey. Slowly stream in the olive oil while whisking constantly to emulsify. Season to taste with salt and freshly ground black pepper.

2. In a large bowl combine spinach, mixed greens, oranges, avocado, and pistachios. Drizzle with vinaigrette, toss, and serve.

Serves 6-8.

(Adapted from Serious Eats)

Zucchini Walnut Spice Muffins

I think my love of muffins is in my genes. One of my little sisters (I have three!) started cooking and posting recipes on her blog recently. As of when I checked today, 8 of her 40 posts (that's 1 in 5, or 20% if you like to do math, like me) were muffin recipes. (And that doesn't count the pumpkin bread, banana bread, etc. that could be easily mistaken for muffins in a different form.) Luckily, she too likes to eat healthy. And so most of her muffins contain whole wheat and other nutritious things. Like I said, muffins must run in the family.

It had been far too long since I spent the afternoon whisking together a bowl of muffin batter, impatiently staring through the oven door as the muffins formed their peaks under the heat, and then helped myself to two or three long before they cooled properly. And that's how it went today. These were soft and moist, flecked with chunks of walnut and shreds of zucchini. One of my favorite healthful snacks to have on hand. (I freeze whatever I don't devour instantly and reheat them throughout the week.)

Zucchini Walnut Spice Muffins

INGREDIENTS
2 cups white whole wheat flour
1 cup all-purpose flour (or use all whole wheat flour)
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice (I used 1/2 tsp. allspice + 1/4 tsp. nutmeg + 1/4 tsp. cloves)
1/2 cup brown sugar (you can add up to 1/4 cup more sugar, but I thought they were plenty sweet)
2 eggs
1/4 cup canola oil (I replaced with 1/4 cup unsweetened applesauce)
3/4 cup milk
1 tsp. pure vanilla extract
1 1/2 cups zucchini, grated
1/2 cup walnuts, chopped

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or line a 12-cup muffin pan.

2. In a small bowl, whisk to combine flours, baking powder, salt, and spices. In a large bowl, whisk to combine sugar, eggs, oil (or applesauce), milk, and vanilla. Slowly stir to combine the wet and dry ingredients (don't overmix). Fold in the zucchini and walnuts.

3. Spoon batter into the prepared muffin pan. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack.

Makes 12 muffins.

(Adapted from For the Love of Cooking)

Cranberry-Almond Grilled Chicken Salad

For the first few months of this pregnancy I could barely eat anything that resembled a vegetable. Lettuce? Forget it. And meat was equally repulsive. Bread and fruit kept us alive. Thankfully, I've recovered much of my appetite and I'm getting my greens again. Salads are especially enticing. And since I've been surviving off of this one lately, I figured it was time I shared it with you. It was inspired by a salad I ordered at a local cafe, and conveniently uses ingredients that I usually have on hand. I've made it a dozen times, and half a dozen different ways. In fact, this time I forgot to add the carrot. No biggie. But it's best with all the elements to play off each other- sharp cheddar and crisp apple, tart-sweet cranberries and toasty almonds, juicy tomato and cool cucumber. The chicken is definitely optional. I've paired it with a honey-mustard vinaigrette here, but it's equally delicious with balsamic or pomegranate dressings as well.

Cranberry-Almond Grilled Chicken Salad

INGREDIENTS
mixed greens
spinach
carrot, shredded
grape tomatoes, halved
cucumber, diced
cheddar cheese, grated
apple, thinly sliced
sweetened dried cranberries
sliced almonds, toasted
chicken breast, seasoned with salt and pepper, grilled and thinly sliced

Honey Mustard Vinaigrette:
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the salad, combine mixed greens, spinach, carrot, tomatoes, cucumber, cheddar, apple, cranberries, and almond on a large plate or bowl. Top with grilled chicken breast.

2. To make the vinaigrette, whisk to combine the vinegar, Dijon, and honey. While whisking constantly, slowly stream in the olive oil to emulsify. Season to taste with salt and freshly ground black pepper. Drizzle over salad and serve.

Vinaigrette serves 3-4.

(Vinaigrette from this recipe)