BBQed Jerk Chicken

I found a few different recipes for Jerk chicken online, threw what spices and ingredients from those recipes that I had into a plastic bag, added chicken, waited an hour, threw on the grill, basted, and tasted. I didn't measure anything, but here's what the marinade consisted of:

brown sugar
cinnamon
allspice
thyme
basil
cayenne pepper
nutmeg
ginger
cumin
chili powder
red pepper flakes
salt
pepper
cider vinegar
soy sauce
olive oil
garlic-minced
onion-minced

It was delicious, man! (I hope you read that with a Rastafarian inflection.)

Better than any wedding luncheon you've ever been to

Got some extra herbs and about an hours time? This dish is so succulent it's ridiculous; definitely worth the extra prep time. Also, it is a feat of catering genius. I must remember it for when I start my catering business.

"Chef" Jessica's Chicken Kiev

2 chicken breasts
3 Tbsp butter-softened
2 Tbsp fresh herbs--chopped and divided (I used a mixture of thyme, parsley, and dill. Tarragon would also work nicely.)
salt and pepper to taste
1/4 cup flour
1 egg--beaten with a splash of water
1/2 cup plain bread crumbs
olive oil

1. Mix together butter, 1 Tbsp of the herbs, and salt and pepper
2. Prepare a three-container breading system: mix flour with salt and pepper in one shallow container, beat the egg with water in another, and mix bread crumbs with salt, pepper, and 1 Tbsp. herbs in the third.
3. Heat 2 Tbsp olive oil in a skillet to medium and preheat the oven to 350.
4. pound chicken to about 1/4 inch.
5. Spread herb butter on one side of chicken and roll. (You can use tooth pics to fasten chicken rolls. I didn't have any, so I didn't and it was fine.)
6. Dredge chicken in flour, then dip in egg, and finally bread the chicken by patting the crumbs onto it.
7. Pan fry the chicken in the olive oil on each side for a couple minutes.
8. Transfer to a baking dish.
9. Bake at 350 for 20-25 minutes.
10. Serve with mashed potatoes and a vegetable of your choice.

Cinco de Mayo 09

The makings of a delicious chicken tortilla soup:

1 small onion
1/2 cup carrot--diced
1/2 cup celery--diced
1/4 cup green pepper--diced
3 cloves garlic--minced
2 cups chicken broth
1 14 oz can diced tomatoes
2 Tbsp. tomato paste
1 packet taco seasoning
2 breasts chicken, raw
1 1/2 cups corn
1 14 oz can black beans
1/2 lime--squeezed
rice
shredded cheese
sour cream
tortilla strips

Saute veggies in oil. Add tomatoes, tomato paste, chicken broth, seasoning, and chicken breasts. Simmer on med-high for about 20 minutes or until chicken is cooked through. Shred chicken. Add corn and black beans. Simmer for 5 minutes, or until heated through. Stir in the fresh lime juice. Serve with steamed rice, shredded cheese, sour cream, and tortilla strips.

Cheesy Baked Ziti with Chicken

Mark gave it 4 stars.

4 cups penne pasta, cooked according to package directions
1 chicken breast, seasoned, grilled, and sliced

olive oil
1/2 onion-finely chopped
1/2 tsp red pepper flakes
2 garlic cloves-minced
2 (8 oz) cans tomato sauce
salt & pepper to taste
1 tsp sugar
1 tsp basil
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
4 slices provolone cheese

Saute onion in olive oil. Add garlic and red pepper flakes. Saute for another minute or so. Add tomato sauce, sugar, salt, pepper, and basil. Simmer for about 15 minutes. Add ricotta and parmesan cheese and cook until heated through. Add chicken and pasta. Top with provolone slices and broil for 5 minutes.

Party Salsa

I call this recipe "party salsa" because a) it's great for parties b) it literally creates a party of flavor in your mouth. There are certainly variations that can be made, and, as always, my measurements are not exact. But this is the second time I've made it, and both times it has been delightful.
Party Salsa:

1 can black beans--drained and rinsed well
1/2 cup frozen sweet corn
1/3 cup red onion--small dice
1/2 cup sweet red bell pepper--small dice
1 jalapeno pepper-small dice
1 mango--medium dice
juice of 1 lime
2 cloves garlic--minced
a handful of cilantro-chopped
1 Tbsp honey
1 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 tsp ground cumin
1 ripe avocado--medium dice

Directions:

1. Mix everything together in a bowl except the avocado.
2. Let the mixture sit for several hours, or overnight.
3. Add the avocado just before serving.
4. Serve with tortilla chips, fish tacos, and more.

Ole!

A Tribute to Grandma Wanda

My grandmother was known for one epic meal: Chicken and Noodles. It was a chicken noodle soup of sorts with made-from-scratch noodles, dished over mashed potatoes, and served with her homemade rolls. It was an all-out event when grandma made chicken and noodles. It took her 2-whole days, and people would come from far and wide to partake of the delicious fare. My brother has tried to reincarnate the dish a couple of times; but unfortunately we just don't cook the way they used to. Here is my version, which is a far cry from the real thing but actually quite tasty.

Chicken and Noodles (sans noodles and not quite the same as grandma's)

2 Tbsp butter
1 whole onion-diced
1/2 cup celery-diced
1/2 cup carrot-diced
2 chicken breasts (I used frozen; it's a-ok)
salt and pepper-be liberal
1 Tablespoon paprika
1 tsp. dried thyme
2 cups water
1 bay leaf (which I actually didn't have when I made it but would be a nice addition)

Your favorite mashed potatoes recipe

1. Cook the onion, celery, and carrots in the butter at medium heat until soft
2. Add the chicken, seasonings, and water
3. Boil on high until the chicken is cooked through and tender
4. Meanwhile, make potatoes
5. Shred chicken, add back to soup
6. Serve soup over potatoes
7. Enjoy

Hopefully, grandma isn't rolling in her grave.

A Halloween Tradition!

Dinner in a Pumpkin

1 medium (4 lb.) pumpkin
1 1/2 lbs ground beef
1 medium onion-diced
1 green pepper-diced
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup soy sauce
2 Tbsp brown sugar
small can of mushrooms
2 cups cooked rice

Cut off top of pumpkin and clean out seeds and goo.

Brown beef. Add chopped onion, green pepper, and celery. Cook until vegetables are soft.

Combine the remaining ingredients with the beef/vegetable mixture.

Pour mixture into pumpkin.

Bake at 350 for 1-1 1/2 hours.