Saturday, August 31

Walnut Pesto Tuna Pasta Salad: Perfect Labor Day Salad

Labor is coming... just a couple more days. This particular holiday doesn't hold the same splash of impact as when I was a kid. It makes me miss being hauled to family functions, sometimes camping or swimming outside, or going to my grandma's house, playing games with cousins, aunts, and uncles, and OF COURSE eating way too much really good food. It was heightened particularly because it was the last big fun thing before the the start of school the following week.

As an adult, married, with a kid, the holiday's meaning has adapted to mean a quiet relaxed gathering with friends or without friends, watching sports, eating grilled comfort foods, going for a nice walk, and just enjoying the day off. I must say the going for the walk part was a lot easier in California Haha. Here in Southern Arizona its pretty warm for long walks, although the weather is slowly cooling. Finally. Happily cooling down.

Speaking of good food.....


I have to tell you about this walnut parmesan pesto tuna pasta salad! Its absolutely yummy and perfect for labor picnics, family gatherings, and bbq's. It has no mayo and can be made in about 9-17 minutes depending on your altitude (how long it takes to boil water at your house). The hardest part is waiting for the water to boil. You boil pasta, drain pasta, soak pasta in cold water to stop the cooking, chop veggies, open a can of tuna, drop stuff into a bowl, and combine. Ta Dahh you are done. You can even do the pesto the day before and save yourself like 3 minutes. My four year old even commented wow dinner was fast tonight mom. Yup fast enough I felt like I could heat up some bread in the oven to make the salad into a full meal :)

Note: As most foods if you can keep it in the cooler, in the shade until its time to eat you can add an hr or two to the food's shelf life. Although, its not really a good idea to gamble with your families stomachs, unless you have that devious streak running through your head about someone always pinching your cheeks and calling you little so and so, just remember nothing can hang out in the heat for hours and hours and still taste good. Error on staying safe. Anything served outside and let sit outside should be tossed at the end of the day. With this pasta salad with yummy cheesy, nutty pesto dressing I am not sure you will have that problem.


Pesto Tuna Pasta Salad (Mayo Free) 
Makes 3-4 meal size portions or 6-8 side portions 

Step 1: Make pesto

In a food processor blend together 1/2 cup of chopped or whole walnuts or pieces (whatever is cheaper), 1oz of good parmesan cheese grated already or in slices, 1 handful of basil (1/8 cup- 1/4cup), 1 cup of fresh parsley (half of a bunch rinsed well and roughly chopped), 1/2 tsp lemon juice, and a large drizzle of olive oil 1/4 cup - 1/2 cup. Blend it together for maybe a minute until its smooth to your liking. Taste it, add salt and pepper to your liking. Most of the time I only need 1/4 tsp salt & 1/4-1/8 tsp pepper because of the nuts and cheese. Set aside or refrigerate it for when you need it. Can be made in advance.

Step 2:  Pasta

Boil your pasta as per directions on the box. I boiled 4 oz which is someplace inbetween 1/4 and 1/2 of a regular sized box. I always go 1 minute under the directions on the box for al dente just incase it takes me a minute to get to the stove. You never know with a 4 yr old around ;)  As soon as the timer goes pour the pasta into a strainer and run COLD water over it to stop cooking. Another method is to have a strainer resting in a large bowl of cold water and ice. Whatever method you do - just do it so your pasta doesn't get mushy. You want it to absorb all those yummy pesto flavors and it won't if it keeps cooking and gets overcooked. I used whole grain rotini because I like the spiral shape and the whole grain for the kiddo. It also helps with the whole eating fiber thing that we are all supposed to be doing.


Step 3: Vegetables & Tuna

In a large bowl combine 1 stalk of celery, 12 grape tomatoes washed & halved, 1 can of tuna regular sized (6 oz) drained, 2 green onions sliced thin (if you have kitchen scissors this is really quick and easy), 1 red pepper finely chopped, and some salt and pepper to taste.

Note: the recipe didn't call for capers but capers always taste awesome with tuna.  I used all red grape tomatoes but for a stunning presentation spend an extra dollar fifty and buy two colors. It will make your salad pop with life.

Step 4: Toss & Eat or Refrigerate for later

Toss the tuna and veggies with the cooled pasta. Coat everything with that delish pesto you previous made.



List of ingredients for shopping: 

1/2 cup of chopped or whole walnuts or pieces
1oz of good parmesan cheese grated already or in slices
1 handful of basil (1/8 cup - 1/4cup)
1 cup of fresh parsley (half of a bunch rinsed well and roughly chopped)
1/2 tsp lemon juice
olive oil 1/4 cup - 1/2 cup
1/4 tsp salt & 1/4-1/8 tsp pepper  (or to taste)
1 stalk of celery
half of package or 12 grape tomatoes, washed and halved
6oz regular can of tuna, drained
1 red pepper
2 green onions or scallions, whites and green parts finely chopped
4-5 oz of whole grain pasta (depending how heavy you want the pasta to be) I went lighter with 4oz
capers (optional)





Stay safe & have a good Labor Day! If you are swimming with kiddos please be extra careful. Be in the water with them, leave your phone, and apply sunscreen all day long.... yeah the mom in me had to say that.  

From my kitchen to yours! 





Wednesday, August 28

Top Football Foods

This is one of my best ideas yet.... we'll have to wait and see how it goes. I joined a league, playing fantasy football this year with my hubby and his work buddies. I haven't ever done anything like that before. I have hit a few softballs at the work guys softball game and hit a few softballs when we were all hanging out at some batting cages, but this is new territory. Football is way more important than softball. I really don't want to embrass myself. So I am sort of freaking out in a good way. I do love a good challenge, I just don't want to be that wife or that girl. Just for the record. I do love football. It's my favorite sport. I have lots of t-shirts and even have a jersey with one of my all time favorite Seattle player. But this fantasy thing is a bit more involved than only recognizing key players by name or number, knowing the names of plays, yelling at the tv, of course and showing up with good football food. So yeah. Here goes it. The draft thingy is tonight. I have a list. I think I have spent about 3 hrs watching youtube videos trying to figure this thing out. Any other bloggers doing the fantasy football thing this year?


I have combiled a list of top football foods I have made in the past and some that I am lookin' forward to making this year. In our house football is a perfect reason for consuming as much food as humanly possible with our hands. Of course not eating at the table and eating foods on a stick is my son's dream. Whats your favorite food to eat while watching sports? 


Football Food - already on my blog that I made last year. 
1. Pizza - Definitely (made several versions here, here, and there)
2. Pizza bites - one of my son's favorite lunches & a freezable app that you can do the day before or week before a big game so you can relax.
3. Bacon Guacamole to go with all those bags of chips we'll be eating. That's a given.
4. Sliders - Cheesy, Smoky - Delish and small enough you can have 2 or 3 and not be overdoing it too much.


Ten (or so) Football Foods I want to make this year 
1. Pretzel-y things and dip like this
2. Pretzel Dogs like made here
3. Super cute football shaped cookies like these
4. Tacos in a different package like these taco wantons
5. Guacamole Bruschetta - the perfect side to pizza
6. Or some savory cheesy garlicky pull apart bread like this whole wheat wonder
7. I will definitely be tweaking this slow cooker - taco soup in bread bowl idea as seen here
8. Baked Mozzarella Sticks. This recipe has 66 positive reviews. Can't wait to try!
9.  Pesto Cheesy Bread - Sounds amazing. Click here if you want to be hungry like me now.
10. PW's Drippy Beef Sliders - looks amazing
11.  A slider version of these Chicken Parm Burgers would be good
12. Quesadillas - Maybe even sneaking in some amazing veggies like butternut squash & kale
13.  Pepperoni Pizza burgers - The best of both worlds pizza & burger.

Okay so I got more than 10 on my list. Cooking football food is fun though. Its different than any other holiday or season. You get to focus on flavor, and portablity. You don't have to fuss with how things look per say unless you are at a super bowl party and get the team colors wrong on a cupcake. Football food is relaxed comfort food without much consideration to anything else including calories. There I said it. There is a reason why people wear sweaters in the fall, right? :) Okay I tried to include some veg and whole grain items in there but in all reality I make at least a dozen pizzas over a course of football season easily. I don't even want to know the calories there. Kudos to the other bloggers that these ideas came from. Since obviously I spent more time last season making pizza than anything else football food worthy on my blog.... for now. Stay tuned. Football food coming up next.

Happy Football Season to ya
From my kitchen to yours!  



Tuesday, August 27

Emeril Lagasse's Coq Au Vin Blanc





Once upon a time there was a beautiful princess who heard about a french dish called Coq Au Vin. It was described as wonderful, mouth-watering, slow cooked,and delicious. But since she couldn't cook well she was intimidated by the french name, and cooking with an entire bottle of wine. So she never made the recipe, and never asked anyone to make it for her. Every once in awhile she heard someone mention the fall of the bone tender chicken dish, and would wistfully declare that she would try it someday. 

2 years passed and the girl fell in love with a handsome prince. He swept her off her feet. It was so romanic. He read her poetry and brought her flowers. It was a perfect match. They both were so in love that they were like a balloon that someone let go at a state fair that was sailing off into the sky. Completely gone. (To the best of my knowledge they are still in love and that balloon is fairly high and enjoying the ride). This handsome prince however, did not drink alcohol, so she put the idea of trying this dish on the back burner. 

Another 2-3 years passed and by that time the couple begin to have the occasional adult drink or a glass of wine together. Things were finally looking up for the princess at trying her hand at the coveted, coq au vin recipe. But the handsome prince favored sweet wines especially white ones. So the earthy, spicy reds that the princess adored were far and few in between. The idea of cooking with them was additionally postponed especially since everyone knew that Coq Au Vin was made with red wine. 

Fast forward 7 more years. So many trials and life had toughened the princess up enough that she began to experiment more and more in the kitchen. She wasn't the shy princess that married the prince almost 10 years ago. She was constantly trying new recipes (even though she had a personal chef).  Then it happened. She found that recipe that had eluded her for so many years, recreated, and made with white wine. She couldn't believe it. The princess was overwhelmed with joy even as she squared her shoulders mentally preparing to take on her long time foe.

Her butler printed the recipe, the kitchen gathered and prepped the ingredients, and soon all was ready for the anticipated moment when she tried the recipe. The princess cooked it to a perfection. The sauce was creamy and thick just like gravy. The veggies were perfectly tender but not mushy. Even the chicken was perfectly tender half way falling off the bone. Her handsome spouse and wonderful son enjoyed very bite! The satisfaction of finally overcoming the recipe, despite so many obstacles, was almost as juicy and flavorful as the leftovers. 

They lived happily ever after. 
The end. 




Moral of the story: 

Don't let the name of a recipe fool you, this is not Shakespeare. The name does not always tell you what you need to know. The name had fooled the princess into thinking it was a complicated french dish. Instead it is a slow cooked, home style stew like, extremely tasty and affordable dish that makes amazing leftovers. It uses affordable bone in chicken, and fun veggies like parsnips (a white, flavor spiked cousin of the sweet orange carrot), and a leek, a veg that looks like a stick with a mild celery/onion flavor. The flavors that are created over slow cooking in your oven will delight perhaps help you taste your "happily ever after". 


Coq Au Vin Blanc with White Rice
Serves 4-5



Ingredients

3 pieces of smoky bacon, raw cut into thin strips 
Note: if you freeze it first or pull it straight from the freezer its easy to cut
1 whole chicken cut up into 8 pieces
3/4 Tbs salt
1 Tbs black pepper
1/2 cup of all purpose flour + 1 1/2 Tbs for later use
1 ziplock bag
1 1/2 Tbs unsalted butter, organic 
1 medium fennel bulb, cut into 1/2" inch wedges - rough chopped
1 stalk of leeks (white & light green part only) sliced and rinsed throughally into thick half circles
2 parsnips, washed & cut in med-large chunks (like you would for a stew) *don't peel these
1 stalk of celery, washed and chopped in similar size chunks as the parsnips, include the leaves. Great flavor in there. 
Note: Celery root would be a good addition as it carries  even more celery flavor
 than the stalk does. 
1 1/2 Tbs minced garlic 
one whole bottle of white wine, such as chardonnay. (I used an affordable ca barefoot sauvignon blanc.)
1 huge handful of seedless green grapes - 10 or 12 cleaned, whole  (tastes good i promise)
2 cups of chicken broth, homemade or from the store, low sodium
2 sprigs of fresh thyme
1 bay leaf
Cooked white rice, french bread, egg noodles for serving (I went with white rice - easy pantry ingredient)

*parsnips, white carrots as my son likes to call them, have an amazing amount of b vitamins that you will loose if you peel them like a carrot. They don't look as pretty but you should just wash them good and keep the nurition. 


Directions:

1. Grab your dutch oven or a very large heavy pot, oven safe, that has a lid. 

2. Slice up your bacon, and start cooking it until its brown beautiful and crispy approx 8-10 minutes.

3. While the bacon is getting crispy, stir it around a little and chop up your veggies, and put the all purpose flour in the ziplock bag. 


4. Line a plate or bowl with paper towels and set aside the bacon after its finished cooking. Keep the bacon fat in the pot, don't pour it out, for creating a base of flavors with the chicken. 

5. Sprinkle each piece of chicken with salt and pepper both sides. 

6. Take 2 pieces at a time and put them into the ziplock bag and coat with them with flour. This was fun to shake the bag around my son asked me if I was playing with the food. My answer left him quite puzzled with I happily said yes with a huge smile on my face. 

7. Once all the pieces are coated in flour brown each piece in the bacon fat. Work in batches with a clean plate ready to put the browned meat on. I had to do 3 batches to make sure to give each piece some room. You want nice brown marks. If you crowd it, you won't get that great color.  Takes 3 minutes each side over medium-high heat.  So about 12-15 minutes to get them all browned depending on the size of pot you are working with. 

8. Pour half of the bacon fat out of the pot and set it aside for later discarding or for another meal. Note: Pancakes cooked the next day cooked in a bit of the bacon fat is amazingly good.

9. Add the butter to the pot and when it begins to bubble drop all your veggies in. Saute the leeks, parsnips, celery, fennel, and garlic. Cook and stir them until the veggies start to become tender approx 6 minutes over medium heat. 

10. Add in the remaining flour (1 1/2 Tbs) Cook and stir for another 2 minutes.


I served it over easy to prepare white rice
11. Add in 1 cup of wine to deglaze and scrape up any bits of flavor from the chicken and bacon from the bottom of the pot. Cook for another 2 minutes - most of the liquid should be evaporating. 

12. Add in the stock, grapes, thyme, bay leaf, black better, remaining wine and bring it to a brisk simmer. Stir and then add back in the chicken and bacon. Nestle the chicken back in. Cover the pot with the lid. Cook in the oven for 2 - 2 1/2 hrs. The chicken should be fully done, tender and the sauce will have thickened up like a gravy.

13. Remove the thyme sprig little branches and the bay leaf, serve the dish over the cooked rice or noodles with bread (optional) for dipping and eating along side. 

*Note: Since most of the meat may be just barely hanging on the bone. I did take a few moments to let it cool so I could take the bone out of my kiddo's dish so it would be easier for him to eat. My husband asked me to do the same for him next time I make the dish. 



So it looks complicated, the name may be complicated, but like the princess found it, its not. It is a lot of little easy steps with wholesome good for you ingredients that will make a lot of full stomachs and happy smiles. This is definitely going to be apart of my family's dinner rotations especially when the weather cools off and I want that warm comforting meal. Now it can a part of yours too. 


From my kitchen to yours!




Saturday, August 24

Egg Tomato Breakfast Sandwich Melts

This fun breakfast idea is quick enough for early work or school mornings and will put the standard scrambled egg mundane breakfast into a brilliant new light. Most ingredients you probably already have and you can easily adapt to fit each kiddo or adults taste buds. Highlight those last few summer fresh tomatoes from your local grocery store or farmers market with this easy simple breakfast recipe. This original recipe is adapted from skinnytaste.com. Head on over there to check out other healthy options as I rather unhealthified her version hahaha. What can I say, egg whites first thing in the morning isn't going to cut it in my household.


Crunch into something yummy. Perfect Breakfast for my kiddo while recovering on the couch. 


Similar to my banana breakfast this is plate, fork, spoon, & bowl free. So go ahead and make it, hand out paper towels, and eliminate those pesky breakfast dishes with these cute muffin open faced sandwich melts. Yeah, I am looking out for you :)



So I made this two ways. One with fresh spinach and the other without. Both were delish! Makes enough for 2-4 people. My three yr old ate one and was full so it depends on whom you are feeding. I ate two and felt full with some berries.




Next time I am going to do it with bacon. Bacon and tomatoes just taste so good together. I suspect you could try a good number of different veggies to hide under the cheese and it would taste good similar to veggies tasting inside omelets.


Ingredients:
2 whole English Muffins, split in half (she originally used whole grains - I definitely recommend that. I caved and got sourdough)
3 whole eggs
2 scallions/green onions chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 cup or so of shredded cheese, I used a Mexican combo already shredded for easy breakfast
1 roma tomato, sliced into 4 beautiful rounds
1 tsp olive oil

Directions:
1.Preheat your broiler
2. Put the muffins on a cookie/baking sheet cut side up
3. Toast them for 2 minutes until they start taking on color, then pull them out and set aside
4. In a small-medium sized skillet saute the green onion with the olive oil for 2-3 minutes
5. While onions are softening, scramble your eggs in a small bowl
6. Add the scrambled eggs to the onions. Add salt & pepper to the onions and eggs.
7. Stir and cook the eggs until set, fluffy, and done. Low-Medium heat probably 3-5 minutes.



8. Divide the eggs among the English muffins and top with the tomato and the cheese.
9. Put the muffins back into the oven to broil for another 1-2 minutes or until the tops are melted and golden.


Easy fun breakfast. Any morning in which I don't have to remind my son 
to stop playing with his fork or spoon (as they like to turn into rocket ships at the table) 
is a good morning for me! Lol

The first way I followed the directions above exactly. The second way I added fresh baby spinach 1/4-1/2 cup roughly chopped. I placed the spinach on top of the eggs and pinned it down under the tomato and yummy cheese. The spinach was slightly heated in the broiler but not overheated and wilting.


Enjoy. Happy mornings to ya 
(after you drink some coffee maybe)! 
From my kitchen to yours!

Friday, August 23

Ree Drummund's Blackberry Cobbler (almost)


There are some recipes in life that just don't need to be tweaked much if any. This recipe, bursting with  juicy sweet black berries, from Ree Drummund is like that. My son recently had surgery so I may be over doing it with sugarly yummy treats but this one was one I had been wanting to try for awhile. If you haven't ever been on her blog. You have to check it out. The recipe below is all hers, only halved to serve 4 people instead of 8 and changed the type of flour and added some brown sugar. I heart baking with brown sugar!  Enjoy some sweet berries as summer draws to a close. 


Blackberry Cobbler



2 pints of blackberries, fresh (approx 3 cups)
1/4 cup of sugar 
2 Tbs brown sugar for the topping
zest of half of a lemon*
1/2 Tbs lemon juice*
1 cup of whole wheat white flour
1/8 tsp of salt
1/2 Tbs baking powder
1/8 cup of vegetable shortening (Crisco) I just eyeballed it
2 Tbs of unsalted butter, organic
1 egg
1/4 cup of milk

*Tastes best if you use fresh lemon so grab a lemon at the store for like a quarter. Then wash really good. Dry it. Zest it. Then slice it and drizzle the fresh lemon juice into your bowl cut side up so the seeds stay with the lemon. 


Directions: 

1. Preheat your oven to 425.

2. In a bowl combine blackberries, the white sugar, lemon zest, and lemon juice


3. In another bowl, combine almost everything else starting with the flour and butter and shortening. The mixure at first will be crumbly as you combine/work the butter and veg shortening into the flour. You can use your hands, a pastry blender or if you are sort of lazy or sleep deprived like me you can pulse it a few times with your food processor. Then add in the milk, egg and mix it together. 




4. Butter a glass baking dish. I used my 8 x8 square. 

5. Spread the berry mixture out into the dish. 


6. Spread the wet dough out across the berries. Its slightly difficult to work with but will turn out great no matter if there are gaps where you can still see some berries. 




7.Sprinkle the brown sugar on top of everything. 

8. Bake for 30 minutes. Should be golden and delicious. Let it cool for about 3-5 minutes and serve it with your favorite ice cream or whipped cream. 


9. Enjoy the smiles afterwards from friends and family.








Easy & good
Perfect for celebrating the end of summer! 
From my kitchen to yours 

I liked strawberry ice cream on top of mine ;)




Thursday, August 22

5 Ingredient 5 Step 5 Minute Banana Breakfast or Dessert


These banana creations are exactly what you need to be having this summer. Chances are you have most of the ingredients already. Its only 5 ingredients and 5 steps. Super easy.

Its been averaging 109-115 degrees lately here in southern Arizona. Football season is starting very soon and all I can think about is trying to stay cool and calm and get through the last bit of summer. Last September was awesome 90-100 degree bbq weather. I loved every minute of it. But its not September yet so I need to cool my jets and eat another one of these yummy pintrest banana creations. Try one or five. I promise you'll like it. 

Also love this little creation for its flexibility. You can use your kiddos favorite flavor of yogurt, use nuts instead of granola, dip and cover the bananas in almond butter, peanut butter, or dip in any kind of chocolate for a fun easy kid friendly dessert. AND unlike all those ice cream type desserts your banana won't melt all over your floor!  


Long live bananas :) 

                        Recipe's author is  Chocolate Covered Katie - a healthy desert blog. 
This recipe makes 4 servings
Takes 5 minutes to prep + minimum of 4 hrs of freezing time on parchment lined cookie sheet for less mess 

Ingredients

2 bananas, cut in half

1/4 cup plain organic yogurt 

1 handful granola your choice, you want it small chunks (large ones tended to fall off) if you have clusters just hit them in a plastic bag with a rolling pin or unopened can of food 

small handful of your favorite candy, pieces of chocolate, or small chocolate chips

4 popsicle sticks (this took me forever to find... don't know why the regular grocery stores didn't carry it... check micheals or another craft store if you need them)

directions 











Thanks for stopping by!
Stephanie

Monday, August 19

Tips for cooking with wine - 3 myths debunked

Wine. This is an interesting topic to me. I generally perfer red wine BUT my husband prefers white and if possible the sweetest he can find (hello moscato). So over the course of the last 5 years, when I really started to cook instead of preheating boxed commericalized foods, I stumbled and tripped through learning the ropes of cooking with red AND white wine. If you haven't ever cooked with wine before let me reassure you its super easy. So lets debunk 3 myths associated with cooking with wine. 

Side note: The cooking wine that you can find on the shelf at the grocery store is to be avoided at all costs. Why? It is not the same thing as wine. Don't cook with anything you wouldn't personally drink, and I promise you it doesn't taste good. Most of them have very high sodium levels. Save the salt for something yummy like french fries or a salted pretzel. Then there is the problem listed in the Handbook of Diabetes Medical Nutrition Therapy that not all cooking wines have thier salt percentages listed on the labels so you have no idea what you are getting (Powers, 439). Heres another reason for not using cooking wine.... its expensive. The blogger at Casual Kitchen explains it this way, don't pay "
$3.49 you can get 12 lousy ounces of Holland House Super Sodium Special Unpalatable Wine" when you can buy a bottle or in her case a gallon of something else that tastes amazing for a few dollars more.


cooking with red wine (my favorite!)


Myth #1 Cooking with wine is for expensive meals, not everyday foods. 

This is definately not true. I keep wine stocked in my pantry one bottle of each for everyday meals that I make for my family. Almost anything you can do with water or chicken broth you can do with wine while cooking. My most common thing I use wine for its deglazing a pan to get drippings up to make a sauce or a gravy.  

Click on any of the titles here to the recipes for some favorite everyday family meals using white wine: Garlic Dijon Chicken with White Wine & Wild Rice, Walnut Pesto Crusted Fish TacosRosemary-Leek Chicken Couscous,  Veggie Chicken biscuit Stew, and Pork Chops with a Rosemary Reduction. P.S. The garlic dijon chicken is a make ahead freezer meal - very very family budget friendly. 

Myth #2 Cooking with wine is expensive. 

Most grocery stores have really affordable wines. Expensive wine doesn't always mean it tastes better. Don't be fooled by the price tag. Read the description on the label and look at where the wine is coming from. Most of the stuff I buy is between $4-12 per bottle. I like to buy wine from California, Oregon, and Washington but that's my personal preference. Its easy to buy regionally so go support places you love. Some of it is about experimenting so go ahead and buy 2 different $4- $6 bottles on your next grocery shopping trip and see which one you like better. If it tastes good in a glass, it will only enhance the food. If its cheaper you will be less intimated to cook with it. 


cooking with white wine - Coq Au Vin Blanc - Yum!!!

Myth #3 Cooking with wine will completely NOT eliminate the alcohol in food. 

So yeah. I didn't think this was true for a very long time. But out of all the food "celebrity" chefs on foodnetwork and the cooking channel Alton Brown, has the most food cred. So I believe he knows what hes talking about. Most of it will be cooked out in my dishes that I feed to my family so I am not struggling with it just as long as I keep an eye on the amount that I am using per cooking length of the foods. So when I am using an entire bottle of white wine like I did last night I am thankful that the food simmered away in the oven for 2. 5 hours and had only 5% or so in the food. To see a list of cooking times/ different food preperations versus alcohol percentages click over here

My favorite recipe to cook red wine in is a easy veggie filled make ahead/freezable red pasta sauce. I use this pasta sauce on everything and yes it simmers for at least 2 hrs on low and as long as 3.5 hrs. I use this versalite sauce to make sloppy joes, Spaghetti with Mozzerella Stuffed Meatballs,  as pizza, Bruschetta Chicken Spaghetti, meatball subs, and Chicken Parm. Your family will have no idea that they are getting summer squash, zucchini, carrots, and red peppers hidden in this red or slightly orange red smooth delish creation. 

So go drink. Just kidding. Just don't be afraid to try something new in the kitchen with wine.  Its fun. Additional side note from experience who knows and loves people who have drinking problems and/or have been in bad car accidents because of it. Please use your head and some moderation if ever you are drinking. All things (most things these days) are permissible but not everything is beneficial (paraphrased from Paul, in the bible). 

Happy Monday!
From my kitchen to yours





Thursday, August 15

Chicken Chipotle Toasted Corn Fettuccine

Hey there. Wow time is passing fast. Fall is almost here Yay!! Fall is absolutely my favorite season. Summer in southern Arizona is similar to winter everywhere else. Most of the time we are indoors not really able to do much outside including bbq-ing which is rather sad.  So most of my bbq or grilled recipes are done on the stove or get some real action in September when it cools down.


Before fall gets there though.... I knew I had to try this recipe with some of summer's best sweet corn. It was awesome! The leftovers are still calling me from the fridge.  Confession: I am not a huge fan of fettuccine alfredo. I love pasta but that store bought fake tasting white sauce - ugh sends me to go order anything with a nice tomato red sauce. This recipe has me rethinking that. In case anyone asks, I am blaming it on the Greek yogurt. I heart Greek yogurt. I have to say that this sauce is awesome. It doesn't taste fake, which may have to do with the Greek yogurt, or not coming from a jar, but is a quick easy sauce any cook can create.

The sweet crunchy smoky roasted corn, chipotle smoky heat, grilled chicken covered in hardy long noodles and creamy white sauce was nothing short of wonderful. Do try before the summer corn season ends....  Four reasons to make this: its moderately healthy, takes 20-25 minutes to make,  something to help you warm up to on those upcoming cold fall school nights, AND it is a great way to use up leftover chicken from another meal.

Serves 4

Ingredients:
2 ears of fresh corn
1/2 box of uncooked fettuccine noodles
1/2 tsp heaping minced garlic
2 Tbs unsalted butter
1/4 tsp salt
scant 1 cup of milk
2 Tbs all purpose flour
1/4 cup of half and half
1/4 tsp black pepper
1/4 cup Greek yogurt, plain
1/8 tsp chipotle powder
1 chicken breast, pan fried with simple salt and pepper seasoning or 1 & 1/2 cups of leftover chicken chopped
3/4 cup of water (from where the corn was boiling)
fresh basil (1/2 cup sliced thin) for super yummy garnish

Directions:
1. Lets multi-task and do it all at the same time. Its easy. Grab 2 large pots, 1 one medium skillet, and 1 medium pot.

2. In pot #1: Fill it with water and bring it to a boil. Clean the corn & boil it for 3-5 minutes. Cover the pot and turn off the burner for an additional 5 minutes to finish the the parboil cook.  Remove it from the water and let it cool enough to cut the corn off.

3. After  you par-cook the corn use a measuring cup to set aside some water from the pot

4. In pot #2: Fill this one with water for the pasta. Don't forget to salt the water probably 1-2 tsp. Don't add the pasta until the water is boiling. Boil the pasta using the directions on the side of the pasta box to al dente.


5. Use the skillet to put the corn in, once the ears are cool to the touch, and you can cut them off the stalk. Put the skillet on medium high heat and toast the corn for 3-5 minutes without stirring. You don't need butter or anything just the corn by itself to create toasted, yummy smoky corn. It will start to turn brown or black on the edges. Once the corn has turned brown or black on the edges stir/flip/turn over the kernels and let it sit another 3-5 minutes on the other side without stirring. Remove from the heat in the pan to cool or pour into a bowl like I did below.




6. Right before the pasta is done using another measuring cup dip in and grab 1/2 cup - 1 full cup of starchy cooking water.


7. While pasta is cooking cook your chicken in the skillet if you don't have any leftovers you want to use. Most chicken breasts cook 5-6 minutes each side. If you butterfly or pound it thinner check it after 4 minutes. Once its cooked, and cooled. Chop the chicken into bite sized pieces.


8. In a medium sized pot make your sauce. Melt the butter over low heat. Add the garlic and cook for 2 minutes. Add in the flour and whisk to combine. Let the flour cook for 1 minute. Whisk in the milk, half & half, salt, pepper, chipotle powder, and the water from cooking the corn. The sauce will slowly thicken up like a bechamel sauce does. Keep whisking and turn the heat to medium. Should take 1-2 minutes. Once its thick enough to coat and not run off of a spoon. Stir in the Greek yogurt and remove from heat.
letting the flour cook out

9. Drain the pasta, return it to pot on the stove. Dump in the toasted corn, chopped cooked chicken breast, and toss with the sauce. To loosen up the the sauce, or create more creaminess slowly add the starchy cooking pasta water as needed. Sprinkle with fresh basil and enjoy! :)




Recipe adapted 

Hope you are enjoying the last part of summer with bbqs, swimming pools, walks on the beach, and picnics, and fresh sweet corn with 2 extra pieces to try this little recipe out. 
From my kitchen to yours.