Chorizo-Cod-Potato Stew

This is a Rachael Ray recipe that can be found in her Express Lane Meals cookbook. There are three sections in the cookbook: Meals for the Exhausted, Meals for the Not Too Tired, and Bring It On (But, Be Gentle). This is in the Meals for the Exhausted section; you normally only need to buy a few things for these recipes on your way home from work. If you follow her recommendations on what to keep on hand, the only things you need to buy for this meal would be the chorizo and cod.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
• 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
• 1 large onion, chopped
• 1 carrot, peeled, thinly sliced in half, and sliced into half moons
• 4 garlic cloves, chopped
• salt
• black pepper
• 1 cup dry white wine
• 1 (14 ounce) can diced fired-roasted tomatoes
• 1 quart chicken stock
• 2 jarred roasted red peppers, chopped
• 1 1/2 lbs fresh cod, cut into 2-inch chunks
• 1/2 cup fresh flat-leaf parsley

Directions:

1. 1
   Preheat a soup pot over med-high heat with the oil.
2. 2
   Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
3. 3
   Add in the potatoes; continue to cook for 2 minutes.
4. 4
   Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
5. 5
   Add in the white wine and cook for 3 minutes.
6. 6
   Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
7. 7
   You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
8. 8
   Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
9. 9
   Finish the soup with the parsley; taste for seasonings and serve.
   
   
   
   
   

Chipotle Chicken Chili

Isn't it beautiful?! I have always wanted a Le Creuset 7.25 Quart French Oven. Now I have one. Yes, it was a splurge. Yes, it's orange/red. I bought this on Memorial Day weekend (sale) in the San Marcos, TX Outlet Mall (sale). This is normally $305. Yes, expensive. Since I bought it at an outlet location on Memorial Day weekend, I got it for 37% off. Yes, I paid just under $200 for this. That normally would get you a 2 Quart French Oven. So no matter the up front cost, our family can grow into this pot (which is good because I want a big family). I don't like that the orange is a fading color but my kitchen stuff is red, and I starting to transition to orange (GO POKES!) so this pot will bridge the gap.

On to the recipe....

J and I had the house to ourselves for a few days. So, we decided to cook our dinners. We've realized that we used to cook a lot when we lived by ourselves. We cooked almost every night. I had gone shopping for four meals last week but with all the picky eaters around, I was asked to skip a few since it was hot outside, they didn't feel like that, etc. How did my mom do it all those years?! I'm the picky one in our marriage so if I like it, J will definitely like it & wish I left all the ingredients in.

We both love smoky & spicy foods so I thought this recipe would be good. It was really good and not spicy at all. This is a Rachael Ray recipe from the Look & Cook Cookbook.

Oh! Quick Rachael Ray tip. She uses a garbage bowl. What you see below is actually what she sells as her garbage bowl. (notice the orange/red color in it too!)

I place a plastic grocery bag in mine so that 1) I don't have to wash the bowl when I'm done, 2) the trash can be tied up & sealed, & 3) if the kitchen trash accidentally doesn't get emptied, it doesn't stink up as fast.

Ingredients

• 1 cup buttermilk
• Juice of 1 lemon
• 1/4 cup finely chopped chives
• 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 6 slices smoky bacon, chopped
• 2 1/2 pounds ground chicken breast
• 2 medium onions, chopped
• 4 cloves garlic, finely chopped or grated
• 2 to 3 tablespoons puréed chipotles in adobo
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 3 tablespoons tomato paste
• 1 quart chicken stock
• Salt and ground black pepper
• 1 yellow bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped
• 2 jalapeños, seeded and finely chopped
• 1 medium red onion, chopped
• 3 to 4 shots tequila (1.5 ounces per shot)
• Juice of 1 lime
• 1/4 cup cilantro leaves, chopped
• 1 avocado, pitted
• 1 cup buttermilk
• Juice of 1 lemon
• 1/4 cup cilantro leaves, chopped
• 1 avocado, pitted
• Crushed tortilla chips, for garnish

Preparation

Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until golden brown, about 5 minutes. 

Add the chicken to the pot and continue cooking until golden brown, 5-6 minutes.

Add the onion and garlic to the pot and cook until the veggies are tender, 4-5 minutes. 

Add the puréed chipotles, cumin, coriander, paprika and tomato paste to the pot and cook until the spices are aromatic and beginning to caramelize, about 1 minute. 

AMY SIDE NOTE: Since this recipe asked to have the chipotles pureed, I did the whole can at once. Do you have one of these?

Immersion blenders are the greatest inventions ever! They come in handy if you need to take a chunky soup into a bisque or anything (like potatoes) into a creamy texture. They also make great smoothies & you don't have to wash a whole blender, just the part without the plug (what you see on the right of the photo).

Before

During

After

END OF SIDE NOTE

Add the chicken stock, some salt and pepper to the pot and bring up to a bubble. Reduce the heat to medium and simmer until thickened, about 5 minutes.

While the chili is simmering, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the peppers and red onion to the skillet and cook until the veggies are tender, 4-5 minutes. 

Remove the skillet from the heat and add in the tequila. 

Return the skillet to the heat and flame the tequila to burn off most of the alcohol. 

I used a lighter because
1) the sides of my pan were too high and
2) the grates cover most of the flame height on my stove.

Do you see the purple on the sides of the pan?
That's the flame. It's hard to catch in a picture.

Add the lime juice, cilantro and some salt to the salsa. Reserve.

In the bowl of a food processor combine the avocado, buttermilk, lemon juice and chives.

Process until smooth then season with salt and pepper.

Serve up the chili topped with some of the tequila-pepper salsa and avocado ranch. 

Garnish with some crushed tortilla chips.

My bowl. So pretty.

Hubs bowl. He made sure I took a picture.
He wanted everyone to see his beautiful creation. =)

ENJOY!!!!

Red Chicken & Rice

This has become an Elders (my maiden name) tradition and must whenever we're all home.

If you read this blog much, you know that my dad & little (& by little I only mean younger) brother are VERY picky eaters. I'm a picky eater but those two: RIDICULOUS! Not kidding, they eat no fruits or vegetables. Ok, Dad eats potatoes. Bubba only eats potatoes in the form of French Fries. (apparently, it's a texture thing.) Thankfully, Pioneer Woman is really helping out in this area for my family. Both my Dad & brother enjoy things that come from her Marlboro Man (Cowboy) Approved recipes.

Anywho, whenever Bubba is home from college, we REALLY struggle to find food everyone will eat. Red Chicken & Rice is a quick go-to for Mom & I. Last night, Mom made this recipe & I was able to snatch some pictures. I can't believe that I haven't posted this yet!

Ingredients

Chicken tenderloins - get how ever much you think will be eaten. We never have enough. I think we made 2 pounds for the 5 of us. All of it was gone. All of it.


Marinade:
1/2 cup vegetable oil
1/4 cup honey
1/3 cup white cooking wine
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil

Sauce:
Exact same as the marinade except substitute ketchup for the vegetable oil.

Directions

Marinate the chicken. 

The longer it marinates, the better.

Get rid of the marinade.

Grill the chicken.

My mom broils it.

This is as much of my mom that I was 

allowed to post on the blog...her hand. haha.

This is all of the chicken cooked!

This is the sauce heating on the stovetop.

The longer you let it heat, the thicker it gets! Wahoo!

This is my plate. Too much? No way!!

Please enjoy!

Beef and Bean Burritos

Once again by Pioneer Woman.

Found here.

The only thing I changed was, instead of canned refried beans, I used leftover Spicy Beans.

I made her Mexican Rice found here.

Once again...Amen.

P.S. My picky dad & brother loved it!

P.P.S. I am really considering buying her cookbooks even though her recipes are mostly available on her website for free download. Love her & her food so much!

Spicy Beans & Cornbread

by the Pioneer Woman.

Yum. 

That is all.

No seriously.

Go here for that recipe. 

NOW!!

(hehe)

I got the cornbread-from-scratch recipe here.

To die for!

In the words of Ree...Amen.

Stuffed Pork Chops

Jerome and I ended up having the ranch to ourselves starting Saturday afternoon through Easter Sunday when we left in the evening. We decided to make dinner in the wonderful kitchen. I have had the ingredients for this recipe for about a week and we never got around to making it at home. So, I took the ingredients out to the ranch. I bought this great cookbook by Food Network - Great Easy Meals: 250 Fun & Fast Recipes. 

Ingredients

• Kosher salt
• 1/4 cup sugar
• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• 1/2 medium head escarole
• 2 cloves garlic
• 4 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 4 slices provolone cheese (about 2 ounces)
• 4 fresh sage leaves, chopped
• 1 (19-ounce) can cannellini beans, drained and rinsed

Directions

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. 

 Look at the handsome chef! He's so good at grilling & cooking!

Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate.

Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. 
Serve the pork with the beans.

We were going to eat this meal in front of the tv. So, Jerome decides to cut up his food before we leave the kitchen. Good idea. Then, I see this:

Haha. He said it tasted so good, he didn't want to waste the meat he accidentally left attached to the bones. Hope that encourages you to try this meal.

Turkey Cutlets with Yummy Sides

Ok, I know I know. "This blog is back?! What about simplifying your life and not worrying about multiple blogs?" Here's the truth: I'm too OCD to combine my blogs. Have you seen my Pinterest page?!

(I had one board "Recipes" but that has been split into all the TYPES of food I have found. I had a board of "Room Designs" but that is now split into all the rooms. I had a board of "Crafts" that has been split into all the seasons/holidays.)

It's been bothering me that my recipes are on a blog with my new craft creations. Literally, I've been kinda stressing out that they were together & it didn't make sense to me. I know I'm crazy. I accept that. Can you? =)

Now to the newest recipe. The most recent cookbook purchase I've made is from Rachael Ray's new cookbook Look & Cook. There are multiple pictures for 100 recipes, step by step pictures!

I copied the recipe from her website here. Sorry there is no picture for this. But, if you have the cookbook, there are 6 pictures, 5 of the process & 1 of the result.

Turkey Cutlets with Sausage & Zucchini & Tipsy Gravy

INGREDIENTS

• 1 1/2 pounds turkey breast cutlets
• Salt and pepper
• 1 teaspoon poultry seasoning
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup cornmeal
• 1/2 cup grated Parmigiano Reggiano cheese
• Zest of 1 orange
• 2 sprigs fresh rosemary, leaves finely chopped
• Olive oil or vegetable oil, for shallow frying
• 3/4 pound bulk sweet Italian sausage or 3 short links, removed from casing
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 large cloves garlic, chopped
• 2 small to medium zucchini, cut into bite-size chunks
• 2 tablespoons chopped fresh thyme leaves
• Salt and pepper

For the gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup red wine, such as Pinot Noir
• 2 cups turkey or chicken stock
• Salt and freshly ground black pepper

Serves 4

PREPARATION

Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the breadcrumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the breadcrumb mixture.

In a medium size skillet, heat a drizzle of oil over medium-high heat. Add the sausage and brown and crumble it for 5 minutes. Stir in the onion, pepper, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10-12 minutes

Heat a sauté pan with a quarter-inch of oil over medium to medium-high heat.

Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

For the gravy:

Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3-4 minutes. Season with salt and pepper, to taste.

Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.