Fall Coleslaw

Fall is the perfect time to make Coleslaw.  It has all the right vegetables in season -- cabbage, carrots, and radishes.  It keeps for a good long while and most importantly, the tangy-sweet dressing combined with the hardy vegetables is delicious!  You can also add other vegetables to the mix.  For the version pictured, I added one peeled, grated raw beet and one peeled, grated raw turnip.  This is a great way to hide vegetables that you or your loved ones may not like much, because once they're in the vinegar mix you don't even know they're there!

Not only is this salad great as a side dish (or even a main dish), but it's great on top of a pulled pork sandwich, or nestled alongside some BBQ ribs.  It's fantastic with anything rich and meaty, as it cuts the fatty flavor and accents the sweet tangy undertones of the meat.  Yum!


Fall Coleslaw
Recipe adapted from AllRecipes
Serves 8-10

Ingredients:
1 head of cabbage (medium)
2 large carrots
1 onion (I prefer red but you can use yellow or white)
2-3 radishes
1 beet (optional)
1 turnip (optional)
1/2 - 1 cup sugar (if you're using lots of spicier veggies, like the onion, radishes, and turnips, you may need more sugar)
1/2 cup white vinegar
1/2 cup apple cider vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon parsley
1 teaspoon prepared mustard

First, finely chop the cabbage and onion.  Peel the carrots, beets and turnip and trim the root ends off the radishes.  Grate carrots, beets, turnip, and radishes on the large holes of a cheese grater.  Toss all vegetables together.  Add sugar and toss to coat.  Let sit while preparing dressing.
In a small saucepan combine vinegars, oil, salt, parsley, and mustard.  Bring to a boil and cook, whisking constantly, for 2 minutes.  Remove from heat and let sit until mostly cool, around 20 minutes.  Pour dressing over cabbage mixture and toss to coat.  Refrigerate for at least 8 hours. 
This salad keeps very well for a week, and I believe the flavor improves daily! 

President's Day Activity: Food Faces

It's President's Day here in the US, celebrating the births of George Washington and Abraham Lincoln. I decided to have a little dinnertime activity where we made faces of these presidents using our dinner.  We were eating mashed potatoes, mixed vegetables, and grilled chicken.  Here are the results:

Washington, using potatoes, corn, lima bean, and green bean

Lincoln, using potatoes, chicken, lima beans, and green bean

Washington, using mixed vegetables and chicken

We're not sure what this is.  My two-year-old didn't specify...

Lincoln, using potatoes, chicken, lima beans, peas, corn, and green beans

Washington, using chicken, potatoes, and mixed vegetables

Which do you like?  And what creative things do you do with your food?

Home Fries

Home Fries, or sometimes they're called hash browns, are ridiculously easy to make and are so homey and delicious.  They are good for breakfast or dinner, with pancakes or pork chops.  They're really just potatoes that are pre-cooked, then seasoned and browned.  Easy-peasy, and sure to please everyone!

Home Fries

Ingredients:
3 large baking potatoes (Russets are the best!)
1 Tbs butter
1 Tbs vegetable oil
Salt and pepper, to taste

Wash potatoes and stab a few times with the tines of a fork.  Place in a microwave oven and cook on high for 12-15 minutes, or until potatoes feel tender when you squeeze them (use a hotpad!).  Alternatively, you could use leftover baked potatoes.  Remove potatoes from microwave and carefully slice the skins off using a paring knife.  Discard skins, then cut potatoes into 1/2" cubes.

Combine butter and oil in a large skillet over medium-high heat.  Add potatoes and sprinkle with salt and pepper to taste.  Stir potatoes carefully with spatula to coat all sides in butter/oil mixture.  Let brown, stirring every 3-4 minutes, until potatoes are slightly crisp and browned on all sides, about 15 minutes total.  Serve immediately.

Makes 4 side-dish servings.

Chicken, Sausage, and Leek Pot Pie

Chicken pot pie is one of those homey foods, like macaroni and cheese, that just feels comfortable on a cool fall night.  This recipe fulfills all those comfort-food requirements, but is dressed up enough to serve to company.

The sausage is really the key to making this recipe amazing.  Don't leave it out!

A note on leeks.  Leeks are usually pretty dirty when you buy them, and even if they look clean, they need solid washing.  Cut of the tops first, then slice the stem part into rounds.  Separate the rounds and put them in a sink or bowl of clean water.  Let all the dirt settle to the bottom, and then scoop out the clean leeks.

Chicken, Sausage, and Leek Pot Pie
Recipe adapted from Jamie Oliver

Ingredients:
1 T olive oil
2 T butter
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces (you can use breasts, but it won't taste as good)
2 medium leeks, trimmed, sliced, and washed
2 carrots, peeled and roughly chopped
3 sticks celery, finely sliced
2 tsp fresh thyme leaves (or 1/2 tsp dried)
2 Tbs flour
1 cup white grape juice or white wine
1/2 cup water
1 1/4 cups milk
Salt and pepper, to taste
8 oz ground italian sausage
1 sheet of puff pastry
1 egg + 1 tsp water

Preheat oven to 425F.  Remove puff pastry from freezer and set out to thaw.

In a large pot heat oil and butter over medium heat.  Add chicken, leeks, carrots, celery and thyme and cook slowly on the stove for 15 minutes, stirring occasionally.  Turn heat to medium-high and add flour, stirring constantly for 1 minute.  Add juice, water, and milk and season with salt and pepper to taste.  Bring to a boil, stirring constantly, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until chicken is tender, stirring occasionally so the bottom doesn't stick.  If sauce is still very thin, simmer uncovered until mixture thickens slightly.

Meanwhile, cook the sausage in a skillet until browned and crumbled.  Mix them into the thickened chicken mixture.

Pour the chicken mixture into a 9-inch pie pan.  Roll out the puff pastry to 1/4-inch thick.  Make an egg wash with the egg and 1 tsp water beaten together.  Rub the rim of the pie pan with the egg wash and then put the pastry on top of the pie.  Trim the edges of the pastry and crimp the edges.  Using a knife, lightly score the top of the pastry in a crisscross pattern, which will allow it to puff without shrinking around the edges.  Egg wash the entire top of the pastry, then place in the oven.

Bake for 30 minutes at 425F.  Let sit 10 minutes before serving.
Serves 6.

Furry Chicken

There are a million recipes out there for breaded chicken breasts.  I have at least three on the blog, and many more in the cookbooks that line my shelves.  But this is one of my favorites, because the flavor is unique and extra delicious.  Give it a try--it makes a great quick dinner.

You can also make the chicken ahead of time and freeze it until you're ready to use it.  Just bake at 425F for 20 minutes instead of following the baking instructions below.

Furry Chicken
Recipe by Ruth Beal

Ingredients:
4 Boneless-skinless chicken breasts, sliced horizontally to create 8 thinner chicken breasts
1/2 cup butter (1 stick), melted
1 Tbs Worcestershire sauce
1 Tbs Dijon mustard
2 cloves of garlic, minced
1 1/4 cup bread crumbs
1/4 cup chopped fresh parsley, or 1 Tbs dried parsley
1/4 cup freshly grated parmesan cheese

Preheat the oven to 375F and lightly grease a large baking pan or cookie sheet.
In a medium bowl combine melted butter, Worcestershire sauce, mustard, and garlic.  In a shallow dish (such as a pie pan) combine bread crumbs, parsley, and parmesan cheese.  Dip the chicken first into the butter mixture, then into the bread crumb mixture, patting the crumb mixture on to coat.  Place coated chicken onto baking pan.  Bake at 375F for 15-25 minutes, or until chicken reaches an internal temperature of 165F.  Let sit for 5 minutes before serving.
Serves 8.

Tomato Basil Tart

The other day we were eating this for dinner and my sister, who often dines with us, asked why this recipe wasn't on my blog.  I was shocked.  Surely it was on my blog.  This is a go-to summertime recipe for me.  So I checked, and lo and behold, she was right.  So here it is.

This recipe is a great way to showcase your garden tomatoes, especially if you (like me) get about 20 ripe all at once.  It's prettier if you have tomatoes of varying size and color, but plain red ones will work just fine. 

The thing I love about this recipe is that it's unique.  The crust is made with pureed corn as well as cornmeal, and gives a great flavor to the crust, which in my opinion is usually the worst part of the pizza.  The fresh herbs and rustic look just add to the overall light and fresh feeling.  It really is my favorite thing to make in summertime. 

As a note, if you can't find fontina cheese you can substitute mozzarella, but it's really much better with the fontina.

Tomato Basil Tart
Adapted from Cooking Light

Ingredients:
2-3 lbs tomatoes
1 tsp salt, divided
1 cup corn kernels (you can use canned, fresh, or frozen)
1 T fresh lemon juice
3 T sour cream
1 1/2 cups flour
1/4 cup cornmeal
1/4 cup cold butter
1 T cornmeal
1/2 cup thinly sliced fresh basil (you can substitute dried, about 2 T)
4 oz shredded fontina cheese
1 T chopped fresh oregano (or 1 tsp dried)
1/4 tsp ground black pepper

Slice tomatoes into 1/4"-thick circles and arrange in a single layer on several layers of paper towels. Sprinkle with 1/2 tsp salt and let stand about 20 minutes, while you make the rest of the tart.

Preheat oven to 400F. 
In blender or food processor combine corn, lemon juice, and sour cream, processing until mostly smooth.  In a medium bowl whisk together flour, 1/4 cup cornmeal, and remaining 1/2 tsp salt.  Using the large holes in a box grater, grate the cold butter over the flour mixture.  Use hands to toss and rub the butter into the flour mixture until evenly distributed.  Add the corn mixture and mix into a soft dough.

Lay out two overlapping sheets of plastic wrap.  Place the dough on the wrap and press into a circle.  Cover with two more overlapping sheets of plastic wrap.  Roll into a 14-inch circle, then place the dough in the freezer for 10 minutes.  Meanwhile, sprinkle the 1 T cornmeal on a baking sheet in a 12-inch circle.  Combine basil, fontina cheese, oregano, and ground black pepper in a small bowl.

Remove dough from freezer.  Removing plastic wrap, place dough on baking sheet.  Arrange cheese mixture on dough, leaving a 2" border around the edges.  Arrange tomato slices on the cheese, overlapping and creating more than one layer if you have that many tomatoes.  Fold edges of dough in towards the center, slightly overlapping the tomatoes, and crimping the edges to seal. 

Bake at 400F for 35 minutes or until the edges are browned.  Let sit for 10 minutes before cutting and serving.

Makes 4-5 servings.

Spoon Bread

I have to admit that I had never heard of spoon bread before making this recipe.  Apparently it's quite popular in the Southern US, and is served alongside meats for lunch or dinner, or with syrup for breakfast.  It's not a bread in the traditional sense, more like a cross between cornbread and a souffle.  It's quite delicious, and although this is the first recipe for it I've tried, I'm willing to bet that it's one of the better ones just because it comes from America's Test Kitchen.  I can imagine that it would be fantastic with a Pot Roast, or with Pulled Pork or BBQ Chicken.  Anything that has a bit of sauce or juices to soak up would be good.  Try it out.  And to my Southern friends, what do YOU serve spoon bread with? Leave a comment and let me know, because I want to make it again!

Spoon Bread
Recipe by America's Test Kitchen

Ingredients:
3 cups half-and-half (no substitutions, or the texture and volume with suffer!)
1 tsp salt
1 cup white or yellow cornmeal (fine-ground is better if you have it)
2 Tbs butter
3 large eggs, at room temperature, separated
1-2 tsp water

Heat oven to 350F.  Butter or grease a 1 1/2 quart souffle dish, or an 8-inch high-sided cast iron skillet.

Bring half-and-half and salt to a simmer in a large heavy saucepan.  Reduce heat to low, then slowly whisk in the cornmeal.  Don't stop whisking or you'll end up with lumps.  Once cornmeal is all added, continue whisking for another 2 minutes or so, until it thickens and develops a satin sheen.  Turn off the heat and stir in the butter.  Set aside.

In a small bowl whisk together egg yolks and 1-2 tsp water until lemon-colored and very frothy, about 2 minutes.  Stir them into the slightly cooled mush, a little at a time so the yolks don't set.  In a separate bowl, beat the egg whites on high until they just form stiff peaks, but they still look wet.  Gently fold them into the mush.

Pour the mixture (or spread--it's rather thick) into the greased souffle dish.  Bake until the spoon bread is golden brown and has risen about the rim of the dish, about 45 minutes.  Serve immediately.  If you don't serve immediately, it will fall a bit, but will still taste delicious.  You can refrigerate leftovers and eat them with syrup for breakfast. 

You can also add in 1/2 cup grated cheese along with the butter if you'd like a cheesy variation.

Serves 6-8.

Fresh Cherry-Almond Crumble

A few years back I developed a recipe for a cherry crisp that used coconut and almond in the topping.  It was delicious, but it used canned cherries, and since cherries are in season and I happened to have a whole bag of them sitting on my counter-top, I decided to alter the recipe to use the fresh cherries.  I wasn't sure how it would turn out but it was fantastic!  So here it is, for you to enjoy.  You could, of course, leave out the coconut and/or almonds if you prefer, but I think they add a bit of flavor and texture that really makes this dish unique.  We served it with homemade vanilla ice cream on top.

As a note, if you don't have a cherry pitter you can just slice the cherries in half and remove the pit.  It takes a little longer but will still get the job done.

Fresh Cherry-Almond Crumble

Cherry Filling Ingredients:
4 cups fresh cherries, pitted
1/2 cup sugar
1 tsp lemon juice
1/4 cup water
1 Tbs cornstarch
1 Tbs butter

Crumble Topping Ingredients:
6 T all-purpose flour
1/4 cup brown sugar
1/4 cup white sugar
2 T shredded coconut
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup oats
1/4 cup chopped almonds
6 T butter

In a medium saucepan, combine the cherries, sugar, and lemon juice.  Stir together and let sit for 15-30 minutes to release the juices. 

Meanwhile, preheat the oven to 400F and make the topping. 

In a small bowl combine all the topping ingredients except the butter.  Using the largest holes on a cheese grater, grate the butter over the topping mixture.  After all the butter has been grated, mix it lightly with your hands until the butter is evenly distributed.  Refrigerate the topping until needed.

Once the cherries have released some juices, add water and cornstarch to the saucepan with the cherries and heat over medium-high heat, stirring occasionally.  Bring the mixture to a boil, then stir constantly and continue to boil for at least one minute, or until the liquid thickens and the cherries are very soft.  Remove from heat and stir in the butter.

Pour cherry filling into an ungreased 8" or 9" square baking dish.  Spread topping evenly over cherry mixture.  Bake at 400-degrees F for 20 minutes.  Serve with whipped cream or vanilla ice cream.

Serves 6-8.

Barbecue Pork Ribs

There are few things in this world that I like more than Barbecue Pork Ribs.  Several years ago, when my husband and I were living abroad, some friends invited us to dinner and served ribs.  I was in heaven.  They were amazing.  And then I found out how they were made, and was astounded at how simple they were to prepare.  Yes, they take all day to cook, but that's hardly difficult.  Since then I've made these on all my special BBQ occasions, such as Memorial Day, July 4, and Labor Day.  And sometimes I make them just because.  Because they're divine.  I'm often told by my guests that they're better than those you get at expensive restaurants. 

You can make as many racks of ribs as you want.  A rack usually has twelve rib bones in it and will serve 2 or 3 people, depending on how much they eat.  I don't recommend buying them without the bones, as you will lose some meat that way and definitely sacrifice on flavor.  By the time you're done cooking these the bones will be falling out of their own accord, so don't worry about them.  Generally when you buy ribs at the store they come packaged two racks together, though I've also seen them with three.  I buy some whenever they're on a good sale and throw them in the freezer until I'm ready for that special day.

Barbecue Pork Ribs
Recipe from Andrew Hill

Ingredients:
2 racks pork ribs, bone-in
1 jar of your favorite barbecue sauce
2 T to 1/4 cup water
Salt and pepper

To begin with, wrap a large baking sheet (jelly-roll pan) with foil.  You'll probably need two overlapping sheets.  Turn the oven to 215F.  It's not very hot, because you'll be cooking them all day long.

In a small bowl mix 1 cup of barbecue sauce with 2 T water.  You want the sauce to be thin enough that it's easy to brush thinly over the meat, but not so thin that it's watery.  If you need more water, add more, up to 1/4 cup.

Place the raw ribs on the pan, bone-side up.  Sprinkle with salt and pepper, then brush with the thinned-out barbecue sauce.  Flip the meat over and repeat. 

After both sides have been covered with the sauce, they'll look like this:

Cover the whole tray very tightly with foil and place in the oven.  Cook at 215 F for at least 6 hours or up to 8.

 

When they come out of the oven they'll look like this:

 

Next you need to glaze them.  Some people prefer to glaze them on a grill, and you're certainly welcome to do so.  I prefer to glaze them under the broiler because it's easier not to move them so much when they're that tender.  Either way, you need to brush full-thickness barbecue sauce over the top of the ribs.  Be generous.  Then, if you're using the broiler, place the whole tray under the broiler (about 6 inches from the element) and let the sauce carmelize a bit, about 3-5 minutes.  If you'd like to you can carefully turn them over with tongs and do the other side, but I have to say that I usually just do the meaty side.

If you want to glaze on a grill, then apply the barbecue sauce to both sides of the cooked ribs (use tongs to turn), and then carefully lift the ribs AND the foil onto the preheated grill.  Let them carmelize for about 3 minutes, then carefully turn them over and do the other side. They should look like this:

Serve these babies immediately.  Serves 4-6.

Short version of the recipe:

Barbecue Pork Ribs
Recipe from Andrew Hill


Ingredients:
2 racks pork ribs, bone-in
1 jar of your favorite barbecue sauce
2 T to 1/4 cup water
Salt and pepper


To begin with, wrap a large baking sheet (jelly-roll pan) with foil.  You'll probably need two overlapping sheets.  Turn the oven to 215F.  It's not very hot, because you'll be cooking them all day long.


In a small bowl mix 1 cup of barbecue sauce with 2 T water.  You want the sauce to be thin enough that it's easy to brush thinly over the meat, but not so thin that it's watery.  If you need more water, add more, up to 1/4 cup.

Place the raw ribs on the pan, bone-side up.  Sprinkle with salt and pepper, then brush with the thinned-out barbecue sauce.  Flip the meat over and repeat.  Cover the whole tray very tightly with foil and place in the oven.  Cook at 215 F for at least 6 hours or up to 8.

Next you need to glaze them.  Some people prefer to glaze them on a grill, and you're certainly welcome to do so.  I prefer to glaze them under the broiler because it's easier not to move them so much when they're that tender.  Either way, you need to brush full-thickness barbecue sauce over the top of the ribs.  Be generous.  Then, if you're using the broiler, place the whole tray under the broiler (about 6 inches from the element) and let the sauce carmelize a bit, about 3-5 minutes.  If you'd like to you can carefully turn them over with tongs and do the other side, but I have to say that I usually just do the meaty side.


If you want to glaze on a grill, then apply the barbecue sauce to both sides of the cooked ribs (use tongs to turn), and then carefully lift the ribs AND the foil onto the preheated grill.  Let them carmelize for about 3 minutes, then carefully turn them over and do the other side. 


Serve these babies immediately.  Serves 4-6.

Grilled Chicken and Garden Salsa

This recipe is from Southern Living Magazine, and is a lovely and quick thing to cook on a nice hot day.  It's a great idea to cook the vegetables on the foil, because they still get grilled, but without falling through the grates.  The flavor was great and I felt good about all those vegetables!  Enjoy!

Grilled Chicken and Garden Salsa
Recipe from Southern Living (May 2012)

Ingredients:
2-4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
3 Tbs freshly grated Parmesan cheese
3 Tbs mayonnaise
2 tsp lemon zest
1 tsp fresh lemon juice
2 medium zucchini, cut lengthwise into 1/2"-inch-wide strips
1 small onion, sliced
1 medium red bell pepper, quartered
2 Tbs olive oil
1/2 cup chopped fresh basil

In a small bowl, combine Parmesan cheese, mayonnaise, lemon zest, and lemon juice. Sprinkle chicken with salt and pepper, then brush with cheese mixture.  Toss vegetables with oil, then place on a large piece of aluminum foil. 
Place chicken and vegetables (on the foil) on a preheated medium-high grill.  Grill for 6 minutes, flipping chicken and stirring up vegetables after three minutes.  Turn heat to medium-low and cook an additional 3-6 minutes, flipping halfway through.
Let chicken rest 5 minutes before serving.  Sprinkle basil over vegetables just before serving. 
Makes 4 servings.

Navajo Tacos

Camera phone picture. Sorry.

These are something that takes me straight back to my childhood.  I grew up in Utah, and whenever we would go to the county or state fair there would always be a booth where the Navajo people were selling these tacos.  You can also use any dough recipe you'd like, or buy frozen dough like Rhodes and use that. The base is either refried beans or chili, whichever you prefer. The toppings vary, and you can put on pretty much whatever you want. They're so good!  If you have leftover fried bread, slather on some honey butter and serve it for dessert.

Navajo Tacos
(also called Indian Fry Bread)

Toppings:
1 can refried beans or chili
Shredded cheese
Shredded lettuce
Tomatoes
Avocados
Sour Cream
Salsa
Chopped black olives
Chopped green onions
Whatever else you desire!
 
Fry Dough:
1 1/4 cup warm water
1 T yeast
1 T sugar
1 T salt
3 cups flour
Oil for frying (I use either canola or peanut oil)

Dissolve yeast in warm water.  Add sugar, salt, and flour and mix until dough comes together.  Let rest in bowl for 20-30 minutes, or until a bit risen.  Divide into 8 balls.  Cover and set aside until ready to fry.
Heat 1 inch of oil in a deep-dish pan over medium-high heat.  When oil is hot (test it by putting a tiny bit of dough in.  If it bubbles and pops and browns within a minute, it's hot enough), stretch one ball of dough into a flat pancake shape.  It doesn't need to be perfectly round or flat.  Gently place flattened dough into oil and cook until lightly browned, flipping once so both sides get browned.  It should take about 2-3 minutes total to cook.  If it takes longer, your oil isn't hot enough.  If you cook it faster than that, you might have a doughy middle.  The dough should puff up as it cooks.  Cook as many at a time as can easily fit into your pan.  When they're cooked, remove with tongs and place on a paper-towel lined plate to drain.  Let cool for at least 10 minutes before serving.

To serve, spread some refried beans or chili on the top of a piece of fry bread.  Add cheese, then whatever other toppings you desire.  Enjoy!
Serves 6-8. 

BBQ Chicken Pizza

I love BBQ Chicken Pizza.  When I go to one of those fancy pizza restaurants it's always what I order.  When my sister-in-law Natalie mentioned that the Slow-Cooker BBQ Chicken from the previous post was great on pizza, I thought, "I have to make that!"  Most of the ingredients for the pizza are the same as the sandwiches, so save some of everything if you want to make the pizza later on in the week.  Of course, you could always just make the chicken for the pizza, too!

BBQ Chicken Pizza

2 cups BBQ Chicken
Pizza dough (see recipe below)
1/2 cup whole milk
4 T melted butter
1 T flour
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese (the real stuff, people, not the kind in the green can)
2-3 T chopped red onion
1-2 T chopped cilantro
1 cup mozzarella cheese, shredded
Corn meal

Preheat oven to 425F.  Sprinkle corn meal in a 10" circle on a baking sheet.  Roll out pizza dough into a 10" circle and place on baking sheet.  Refrigerate until needed.
In a small saucepan, combine milk, butter, flour, garlic powder, salt, and black pepper.  Turn heat to medium-high and whisk continuously until mixture begins to bubble and turns thick.  Remove from heat and whisk in Parmesan cheese.
Remove pizza crust from refrigerator.  Spread warm milk mixture over crust.  Top generously with BBQ chicken, then red onion and cilantro.  Finally, top with shredded mozzarella cheese.
Pizza can be refrigerated until ready to use, or baked immediately.
Bake at 425F for 15 minutes, or until the cheese is melted and slightly brown. 

Pizza Dough
Makes 2 10-inch pizza crusts

1 1/2 cups warm water
1 tsp sugar
1 T yeast
1/2 tsp salt
3 1/2 - 4 cups flour (I use 2 1/2 cups whole wheat flour, and the rest white, or you can use all white)

In a mixer combine water, sugar, yeast, and salt.  Add 3 1/2 cups flour and stir well.  If dough is very wet and doesn't come away from the sides of the bowl, add additional 1/2 cup flour.  Cover with plastic wrap and let rise for 1 hour.  After 1 hour, turn onto lightly floured surface and divide dough into two.  Form into pizza crusts, add toppings, and bake at 425F for 15 minutes.
Makes 2 crusts.

Barbecue Beef Brisket

Brisket is one of the classic barbecue meats.  In fact, to be considered a "Master Barbecue Chef" you have to prove your worth with brisket.  Although it is a tough cut of meat, when cooked slowly it gets tender and juicy, and if you rub in some great seasonings and top it with barbecue sauce, it is heaven on earth!  You can slice it and eat it on its own, or put it on buns for a sandwich (with coleslaw, if you're in to that!).  Last night I served it with a side salad and some garlic mashed potatoes.  Tonight we'll have the leftovers as sandwiches.  Traditionally it's cooked in a pit, or a smoker.  This recipe bakes it in the oven, and I don't think it loses much from the difference except about 8 hours of cooking time! 

This recipe came originially from the cookbook, "Comfort Food Fix" by Ellie Krieger.  However, I've altered her recipe a bit to make the flavors (in my opinion) better, and simplified the instructions as well.

A note on the meat itself: brisket comes in different sizes.  If you get a true whole brisket it will be very large, as in about 14-inches long.  Sometimes butchers separate the brisket into two parts, which makes it about half that size.  This recipe is for the whole long brisket.  If your brisket is of the smaller variety, you may want to cut the recipe in half.

Barbecue Beef Brisket

Rub Ingredients:
2 Tbs sugar
1 Tbs chili powder
2 tsp smoked paprika
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp dry mustard
1 tsp ground cumin
1 tsp salt
1 tsp freshly ground black pepper

Sauce Ingredients:
1/2 cup prepared yellow mustard
1/2 cup molasses
1/4 cup cider vinegar
2 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp hot pepper sauce (Tabasco)
1/4 tsp freshly ground black pepper

Other ingredients:
One beef brisket, trimmed of excess fat if desired
2 T canola or vegetable oil
1/2 cup water

Combine all the rub ingredients in a small bowl.  Rub generously over both sides of the brisket.  Let spices absorb into meat for at least one hour, or up to 1 day.

Preheat oven to 300F.  In a medium bowl, combine all the sauce ingredients.  Whisk together until well mixed.  Set aside.

In a large non-stick skillet or dutch oven, heat oil over medium-high heat.  Add brisket and sear both sides until deep brown, about 8 minutes total.  If using a dutch oven, you can bake it in that pan.  Otherwise, transfer brisket to a roasting pan.  Add water and 1/2 cup of the barbecue sauce.  Cover tightly and transfer to oven.  Cook until the meat is fork-tender, 2 1/2 to 3 hours.

Remove meat from pan and place on cutting board to rest.  Transfer pan drippings to a medium saucepan.  Add remaining barbecue sauce to the drippings and bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer until sauce has reduced slightly, 5-10 minutes. 

After brisket has rested at least 5 minutes, slice into 1/4-inch slices.  Serve with the sauce.


Makes 6-8 servings.

Corn Chowder

I really wanted to call this post "Chunky Corn Chowder that Won't Make You Chunkier."  This is a great recipe submitted to another cooking blog I contribute to called "The Recipe Roundtable."  The first time I made it I made it as is, but this time around I thought I'd make a lighter version.  It was a huge success, and every bit as rich and delicious as the first one. 
This recipe is fantastic served with some crusty bread or homemade dinner rolls and a salad.  Perfect for those cold winter nights.

Corn Chowder

Ingredients:
1/4 cup butter
2 T olive or canola oil
1 large yellow onion, chopped
1 T garlic, minced
3/4 cup flour
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
3 large russet potatoes, baked*, peeled, and cubed
1 lb bacon, cooked and crumbled
1 16-oz package frozen corn, thawed OR 1 can (15 oz) canned corn, drained
4 1/2 cups whole or 2% milk
1 cup chicken broth
1/2 cup sharp cheddar cheese, grated
1/2 cup light sour cream

Melt butter in a large pot over medium heat; add oil.  Add onion and garlic and cook until onion is tender, about 5 minutes.  Whisk in flour, salt and pepper.  Gradually add milk and chicken broth while whisking.  Stir in bacon, potatoes, and corn.  Heat until thickened, about 20 minutes, stirring frequently.  Be sure not to turn the heat up or the bottom of the soup will burn.  Stir in cheese and sour cream and cook an additional 5 minutes.

Serves 8.

*You can easily bake the potatoes in a microwave.  Stab each potato with a fork a few times, then microwave them on high for 8-15 minutes.  Check after 8 minutes to see how cooked they are by squeezing gently while wearing an oven mitt.  If they give, they're ready.  If they're still quite hard, cook an additional 2 minutes and check again.  Repeat until cooked.  Let cool, then peel and cube.

Flank Steak Salad

I was sure I'd already posted this recipe since it's one of my old stand-bys, but I don't see it anywhere.  I make this all the time in the summer, and whenever the weather is nice enough to grill during the rest of the year.  You can alter the salad ingredients to whatever you have on hand.  I usually serve with a loaf of homemade wheat bread.  As a note, flank steak shrinks a lot when cooking.  Just something to keep in mind when purchasing.

Flank Steak Salad

Ingredients:
1 flank steak (can also use skirt steak if you can't find flank steak)
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp garlic salt
1/2 tsp ground ginger
1/4 tsp cayenne pepper
Salad greens (I use a mix of baby spinach and baby romaine or a spring mix)
2 tomatoes, cut into 1/2" pieces
1 cucumber, cut into 1/2" pieces
1/2 cup black beans, drained and rinsed
1 avocado, sliced into 1/2" cubes
1/2 a small red onion, thinly sliced
1/2 a red bell pepper, thinly sliced
Your favorite salad dressing (my recommendation is either Ranch or Poppy Seed)

For the steak:
In a small bowl combine cumin, coriander, chili powder, garlic salt, ginger, and cayenne pepper.  Rub over both sides of flank steak.  Heat grill or broiler.  Cook on high or medium-high for 3 minutes each side.  Reduce heat to medium-low and grill an additional 3 minutes per side.  Let rest at least 5 minutes. After meat has rested, slice in 1/4"-thin slices crosswise to the grain.  Then if desired you can cross-cut the slices to form bite-sized pieces.

For the salad:
Combine all ingredients except dressing and toss lightly.  Add the steak and dressing on top. 
Serves 4-6 as a main dish.

Classic Sunday Pot Roast with Root Vegetables

Pot Roast is one of those things that brings back memories from childhood.  Although I'm sure it wasn't every Sunday, it seems like it's the quintessential Sunday Dinner from when I was a child.  My mom would put the pot roast in to cook before we went to church, and when we got home the smell would drift out of the house to greet us.  It's still one of my favorite dinners, especially served with some steamed green veggies or a salad and a basket of homemade rolls.

Classic Sunday Pot Roast with Root Vegetables

Ingredients:
1 Chuck or Pot Roast
1 envelope Dry Onion Soup Mix
2 Tbs minced garlic
1/2 cup dried mushrooms OR 8 oz fresh mushrooms, sliced
5 large carrots, peeled and cut into 2"-long pieces
2 large baking potatoes, cut into 2"-long pieces
1/4 cup water (omit if using fresh mushrooms)

Place mushrooms, carrots, and potatoes in slow cooker, then put roast on top.  Distribute the garlic on top of the meat, then sprinkle the dry onion soup mix on top.  Cover and cook on low for 6-7 hours or on high for 3-4 hours. 
If you would like the turn the drippings into gravy, 30 minutes before serving combine 2 T cornstarch with 1/4 cup cold water in a small bowl.  Add to the slow cooker and stir in as best you can.  Finish cooking, and drippings will become gravy. 
Serves 6.

Spicy Honey Chicken Salad

Apparently this is one of the most popular recipes on the Our Best Bites blog.  I can see why.  The chicken itself is to-die-for.  It's the perfect combination of savory, sweet, and spicy.  The salad sets it off nicely by adding tartness, creaminess, and a little bite.  It's amazing.  Seriously.

Spicy Honey Chicken Salad with Honey-Citrus Vinaigrette
Recipe by Our Best Bites

Chicken Ingredients:
8 boneless, skinless chicken thighs (don't use breasts!)
Cooking spray
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder (I skipped this and didn't miss it)
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (you could substitute 1/8 tsp cayenne pepper)
1/2 cup honey
1 Tbs cider vinegar


Dressing Ingredients:
1 clove garlic, minced
1 1/2 tsp grated red onion
1/3 cup fresh orange juice
3 Tbs lime juice
2 Tbs honey
3/4 tsp cumin
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup vegetable oil


Salad Ingredients:
1 bag baby greens salad mix
1 ripe mango, chilled
2-3 ripe avocados
1/2 small red onion, sliced


For the chicken:
Spray chicken pieces with cooking spray on both sides.  Combine garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle chili powder in a small bowl. Rub spice mixture over all sides of the chicken.  In a separate small bowl, warm honey in the microwave for 15 seconds.  Stir in cider vinegar.  Reserve 2 T of honey mixture in a separate bowl; the rest will be used for glazing the chicken during the cooking process.
Over a medium-high grill or under a broiler, grill or broil rubbed chicken for 2 minutes per side, then brush honey glaze over each side and grill an additional 2-3 minutes per side, reapplying glaze between flips.  When chicken is cooked through, remove from grill and drizzle reserved glaze on top.  Let sit for 5 minutes before slicing.

For the salad:
Combine dressing ingredients with a whisk in a medium bowl.  Set aside.
Peel mango and slice into 1" cubes.  Slice avocados into 1/2" cubes.  Combine in large serving bowl with salad greens.  After chicken has rested for at least 5 minutes, slice into 1/2" cubes and add to salad.  Serve immediately with Honey-Citrus Vinaigrette.
Serves 4-6.

Fauxtisserie Chicken

This recipe comes from the brilliant ladies over at Our Best Bites. It's great because it tastes like an oven-roasted chicken, but it cooks in your slow-cooker, so it's easy-peasy.  I am changing the recipe a little to what I personally do, but you can find their original recipe in their cookbook or possibly on their blog.  I served this with homemade rolls (these, also from Our Best Bites), salad, and mixed veggies. Delicious Sunday dinner.

Fauxtisserie Chicken


Ingredients:
1 whole roaster chicken (3-5 lbs)
5 cloves garlic, minced
4 T softened butter
1 tsp dried sage
1 tsp Herbs de Provence
1 onion
3 carrots
2 stems rosemary, each about 4" long

Make 3 balls of aluminum foil about 2 inches in diameter.  Place them in a triangular pattern on the bottom of the slow cooker.  These hold the chicken off the bottom of the dish so the chicken doesn't turn into shredded chicken.
Rinse chicken inside and out in cold water, discarding any chicken parts in the cavity. Pat dry (inside and out) with paper towels.
Place chicken on a plate with the breast facing up and the legs pointing towards you.  Loosen the skin of the chicken all around, gently separating it from the bird while keeping the sides attached. 
In a small bowl, combine butter, garlic, sage, and Herbs de Provence.  Use fingers to spread mixture under all the skin, including legs.  Spread a little bit over the outside of the skin as well.
Peel the onion and cut it into quarters.  Peel carrots and cut into 2-inch pieces.  Stuff two onion pieces and as many carrots as will fit into the chicken, and place the remaining pieces in the bottom of the slow-cooker.  Place the chicken in the slow-cooker.  I would recommend placing it breast-side down, so the juices run through that part of the bird, making them juicier.
Cover with the lid, turn heat to low, and cook for 6-7 hours.
Serves 6.

Honey-Crisp Oven-Fried Chicken

Fried chicken is one of those things that I love, but just can't make myself buy or make.  The fat is just too much.  This recipe, from the "Comfort Food Fix" cookbook, solves the problem.  But that's not all.  Not only is it a healthier "fried" chicken, but it has a rich complex flavor that is so much more grown up than KFC.  It was crunchy on the outside, juicy on the inside, and sweet and hot and delicious all the way through. 

Honey-Crisp Oven-Fried Chicken
Recipe by Ellie Krieger

Ingredients:
4 skinless bone-in chicken thighs (about 1 1/2 pounds)  (I couldn't find skinless bone-in, so I bought thighs with the skin and bone, and then removed the skin, which was very easy and took all of five minutes)
2/3 cup buttermilk
4 cups cornflakes
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper (this seems like a lot, but it doesn't make it spicy because it's countered by the honey)
2 Tbs honey
Cooking spray

Place the chicken in a bowl or bag with the buttermilk and toss to coat.  Marinate in refrigerator for 1-4 hours.
Place cornflakes in a food processor and process until crumbs form.  Transfer to a shallow dish and mix in paprika, garlic powder, salt, black pepper, and cayenne pepper.
Preheat oven to 350F.  Spray a baking sheet with cooking spray.
Remove the chicken from the buttermilk, shaking off excess.  Discard remaining buttermilk.  Brush each piece of chicken with honey on both sides (I found this was easier if I microwaved the honey for about 8 seconds, so it was thinner but not runny).  Dip the honey-coated chicken pieces into the cornflake mixture, pressing hard so the crumbs adhere well.  Place coated chicken on the prepared baking sheet.  Lightly spray the top of each chicken thigh with cooking spray.  Bake until chicken is crisped and cooked through, 45-50 minutes.
Make 4 servings.         

Apricot Chicken

This is a great easy recipe to use when you're not sure what to do with that chicken.  It takes nearly no time at all and is delicious!  It's sticky and sweet and salty all at the same time.  Yum!  Thanks to my friend Audrey for the recipe.

Apricot Chicken

Ingredients:
2 lbs boneless skinless chicken breast
1 cup apricot jam or preserves
1/2 cup soy sauce
2 t garlic, minced

Combine the jam, soy sauce, and garlic.  Add chicken and toss to coat.  If desired, leave to marinate for 10-30 minutes, or cook immediately. 

To cook in the oven:
Bake chicken in a casserole dish for 35 minutes at 350 degrees Fahrenheit, or until the internal temperature of the chicken reaches 165F. 

To cook on the grill/broiler:
Grill over high heat for 3 minutes per side, then an additional 3 minutes per side on medium-low heat, or until the internal temperature of the chicken reaches 165F.

Makes 4 servings.