Look at what's cookin

My adventure's in feeding my family

Cheesey Chorizo Caramelized Onion Dip October 31, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I was looking for a good dip to make while we were working outside. Instead of a full meal, I like the idea of a snack we can munch on all day long and this recipe fit the bill.

Ingredients:

  • 2 cups onion, chopped
  • 3 tablespoons butter
  • ⅛ teaspoon thyme
  • ½ chorizo sausage, about 6 ounces
  • 8 ounce package of cream cheese
  • ¼ cup mayonnaise
  • ⅓ cup mozzarella cheese
  • ¼ cup chopped chives or green onions
  • kosher salt

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Directions:

Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with spoon and stirring occasionally. Set aside.

In another skillet, melt butter over medium heat and add onion. Add thyme, season with kosher salt and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and caramelized.

In a medium sized bowl add cream cheese and mayonnaise and mix well until smooth. Add mozzarella cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.

Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices or tortilla chips.

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Skirt Steak With Warm Spicy Corn and Peach Salsa October 29, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This was delicious, alas I was a few beers in by the time I took the photo so it’s blurry oops! Overall a simple recipe and something that everyone enjoyed.

Ingredients:

  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 2 pounds skirt steak, trimmed and cut into 5- to 6-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 2 ears of corn, kernels sliced off and cobs discarded
  • 1/2 medium red onion, diced
  • 1 jalapeño, seeded and diced
  • 2 medium peaches, diced
  • 2 tablespoons fresh juice from 2 limes
  • 1/2 cup fresh cilantro leaves and tender stems, roughly chopped

Directions:

Stir togehter cumin, oregano, and cayenne pepper in a small bowl. Season steak with salt and pepper and rub with the spice mixture. Set aside.

 

In a 12-inch skillet, heat canola oil over medium-high heat until lightly smoking. Add steaks and cook, flipping every 1 minute, until an instant-read thermometer registers 115 to 120°F for medium-rare or 125 to 130°F for medium, about 5 minutes total. Transfer steaks to a large plate, tent with foil, and let rest.

 

Meanwhile, pour off all but 1 tablespoon of fat from the skillet and heat over medium heat until shimmering. Add corn, red onion, and jalapeño and season with salt. Cook until corn begins to char and onions and jalapeño soften, about 3 minutes. Scrape corn mixture into a large bowl and add peaches, lime juice, and cilantro and stir to combine. Season with salt and pepper. Slice steak across the grain and serve with corn salsa.

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Chicken Florentine Pasta October 27, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So this was a simple quick recipe, but not my favorite. I used arugula instead of spinach because I had it around but I don’t think that is what made this dish so bland.

Ingredients:

  • 1 pound Penne
  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 3/4 cups Dry White Wine
  • 3/4 cups Low-sodium Broth, More If Needed
  • 1 bag Baby Spinach
  • 2 cups Grape Tomatoes, Halved Lengthwise
  • 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

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Directions:

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

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Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) October 25, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

It’s the time of year when summer squash, eggplant and other such goodies are ready to be eaten. Even though this recipe seems basic, it is super flavorful and makes a great side dish.

Ingredients:

  • About 1/2 cup extra-virgin olive oil, divided
  • 3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • Kosher salt
  • 3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 3 medium cloves garlic, crushed
  • 1/4 cup chopped yellow onion (from 1 small onion)
  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand
  • 1 teaspoon chopped fresh oregano or marjoram leaves
  • Freshly ground black pepper

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Directions:

In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.

 

In a medium saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add garlic and onion and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes, bring to a simmer, and cook, stirring and adjusting heat to maintain simmer, for 15 minutes. Blend to smooth puree with a hand blender or in a countertop blender, then add marjoram or oregano. Season with salt and pepper.

 

In an earthenware, ceramic, or glass baking dish, spoon just enough sauce to cover bottom of dish in a thin, even layer. Arrange sautéed vegetable slices in an alternating layered pattern (see note above) on top of sauce until entire dish is filled. Spoon a thin layer of sauce on top of vegetables; reserve remaining sauce for another use.

 

When ready to bake, preheat oven to 450°F. Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.
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Moroccan-Style Braised Chicken October 23, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I have been on a Moroccan spice kick lately. The flavors are so warm and pair well with many different meats. This recipe allowed me to use up some chicken and also included a more recent favorite of mine, chick peas.

Ingredients:

  • ¾ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • 4 bone-in, skin on, split chicken breasts
  • Olive oil
  • 1 large onion, quartered and sliced
  • 4 cloves garlic, pressed through garlic press
  • 2 tablespoons tomato paste
  • 4 Roma tomatoes, chopped
  • 1 (15 oz) can organic chickpeas (garbanzo beans), drained and rinsed
  • 1 teaspoon orange zest
  • 2 cups chicken stock, hot
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon cilantro leaves, chopped
  • 1 teaspoon lemon zest

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Directions:

In a small ramekin, combine the sea salt, black pepper, cumin, cinnamon and smoked paprika with a fork, and set aside.

Place the 4 split chicken breasts into a large bowl or onto a large platter, and drizzle them with about 1 tablespoon of the olive oil; next, sprinkle about half of the spice mixture from the the ramekin over the chicken breasts, and rub the spices into the chicken; set the remaining half of the spice mixture aside for a moment.

Place a large, heavy-bottom or cast iron braising pot over medium-high/high heat, and drizzle in about
2 tablespoons of the olive oil; once the oil becomes very hot, add the chicken breasts, skin-side down, and allow the skin to sear and become golden-brown, about 5-6 minutes; then, flip the chicken over, and allow it to sear on the bone-side for another 2-3 minutes; remove the chicken breasts from the pot, and set them aside for a moment; next, reduce the heat to low/medium-low, add in the sliced onion, and allow it to lightly caramelize for 2-3 minutes (add a touch more olive oil if needed), scraping up any brown bits from the bottom; next, add in the garlic, and once it becomes aromatic, add in the remaining half of the spice mixture from the ramekin, and stir to incorporate; next, stir in the tomato paste, and allow it to cook for just a moment or two; then add in the chopped tomatoes, the chickpeas, the orange zest and the hot chicken stock, and stir to combine; next, add the chicken breasts back into the pot, bone-side down and skin-side up, cover the pot with the lid slightly askew to vent, and simmer the chicken gently on low for about 40 minutes; to finish, stir in the chopped parsley, chopped cilantro and lemon zest, and add a pinch or two more of salt/pepper, if necessary; you can leave the chicken breasts on the bone, or remove the bones/ribs and cut the breasts into slices, to serve.

To serve,  garnish with a sprig of fresh cilantro, or some toasted almond slices.

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Shredded Pork in Ancho-Orange Sauce (Chilorio) October 21, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So we are entering a series of posts with no ingredient pictures. Not sure why I spaced. Anyways, I had half a pork butt in the freezer and decided to make this recipe. The sauce was tasty but I accidentally let the pork cook down to much and burn so I had to remake the sauce. Ooops!

Ingredients:

  • 3 pounds boneless pork butt (shoulder) or loin, preferably with some fat, cut into 2-inch chunks
  • 1 1/4 cups freshly squeezed orange juice
  • 1 1/4 cups water
  • 1 1/4 teaspoons kosher or coarse sea salt, or more to taste
  • 4 ancho chiles (2 ounces), rinsed, stemmed, and seeded
  • 1/2 cup coarsely chopped white onion
  • 4 garlic cloves
  • 1/2 cup chopped fresh Italian parsley
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2/3 cup apple cider vinegar
  • 3 tablespoons vegetable oil
  • 16 flour tortillas, warmed

Directions:

Place the pork in a heavy 12-inch skillet or Dutch oven. Add the orange juice, water, and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, or until most of the liquid has cooked away and the meat is lightly browned and has rendered most of its fat. Set aside to cool.

 

Meanwhile, place the chiles in a bowl, cover with hot water, and soak for 10 to 15 minutes, until softened.

 

Place the chiles, along with 1 1/2 cups of their soaking liquid, in a blender or food processor, along with the onion, garlic, parsley, oregano, cumin, the remaining 1/4 teaspoon salt, the pepper, and vinegar and puree until completely smooth.

 

When it is cool enough to handle, shred the pork with your hands or two forks and place it and any juices in a large bowl.

 

In the pot in which the meat was cooked, heat the oil over medium heat. Pour in the chile puree, bring to a simmer, and simmer for 8 to 10 minutes, stirring often, until thickened and darkened. Toss in the shredded meat and juices and cook until the meat has absorbed most of the chile sauce, 20 to 25 minutes. Taste for salt.

 

Serve the meat rolled up in the warm flour tortillas or with the tortillas on the side.
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Chicken Thighs With Honey-Roasted Parsnips and Collards October 19, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I have never before come across a recipe that had collards cooking so quick. I am used to low and slow all day. I was a bit unsure of this recipe but thanks to using the rendered chicken fat and the addition of raisins is tasty. The parsnips are also delicious!

Ingredients:

  • 1 1/2 pounds parsnips, cut into 3-inch lengths, halved or quartered if thick
  • tablespoon honey
  • tablespoons olive oil
  • kosher salt and black pepper
  • small or 4 large bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
  • 1/3 cup golden raisins
  • tablespoons white wine vinegar
  • bunch collard greens, stems discarded and leaves thinly sliced (about 8 cups)

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Directions:

Heat oven to 425° F. Toss the parsnips, honey, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing occasionally, until golden brown, 30 to 35 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and brown in batches, 4 to 6 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Roast the chicken in oven until an instant-read thermometer inserted in the thickest part of a thigh registers 165° F, 5 to 7 minutes for small thighs and 12 to 15 minutes for large ones.

Add the raisins, vinegar, ¼ teaspoon salt, and ½ teaspoon pepper to the drippings in the skillet and cook, scraping up the bits stuck to the pan, until the vinegar is reduced by half, 30 to 45 seconds. Add the collard greens and cook, stirring, until wilted, 1 to 2 minutes. Serve with the chicken and parsnips.

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