Showing posts with label cheap. Show all posts
Showing posts with label cheap. Show all posts

Saturday, December 15, 2012

Michael Symon's Braised Chicken Thighs with Spicy Kale

One of my favorite celebrity chefs is Michael Symon. I have been fortunate enough to visit two of his restaurants, B Spot and Lola. If you are ever in the Cleveland area I highly recommend both. There is also a new B Spot in the Pittsburgh airport you can check out.

I recently purchased his new cookbook called Carnivore and it is awesome. I picked a chicken thigh recipe to share because if you have been following my blog you know I love thigh meat.

recipe
I cut this recipe in half because as the name of the blog informs you, I would be dining alone. Preheat your oven to 375 degrees and lets get started.

ingredients
You will need lemon, parsley, carrot, tomatoes, kale, chicken, wine, onion, garlic, bay leaves and bread crumbs. You know what else you need, jalapeno, because the name of the recipe includes SPICY. But guess who forgot the darn jalapeno? Yep, this lady. But cooking is all about improvisation, so I just dashed in some tabasco. Problem solved.

chicken salted the night before
The recipe says to salt the chicken the night before, and somehow I remembered to do that. I have done this a couple of times with meat based on Chef Symon's recommendation and I really like how it really brings out the flavor of the meat. It doesn't make it overly salty, don't worry.

zested
I like to zest the lemon first because it smells so wonderful.

chopped veggies
Chop up your veggies.

chopped kale
Chop up your kale. You can use spinach or swiss chard in this as well.

topping
Combine the parsley, bread crumbs, and lemon zest.

olive oil
Get some olive oil in a large pot and heat it up.

chicken
Put your thighs in skin side down and let them cook for about 4 minutes or until browned.

chicken
I am always paranoid about stuff sticking so I may have flipped mine too early. Cook on the other side for another 4 minutes.

chicken out
Get them out of there and let them hang out on a plate.

onions
Drop in the onions and let those cook with some salt for about a minute.

carrots and garlic in
Add in the carrots and garlic. If you actually remembered the jalapeno it goes in now. Cook these for 2 minutes.

veggies swimming in wine
Add in the wine and scrape everything up from the bottom of the pan. Cook this until half of the wine is gone.

tomatoes and bay leaf in
Add in the tomatoes and bay leaf and once it starts bubbling you can put in your kale.

kale in
This looks like a ton of kale but don't worry this will reduce way down.

le creuset love
Put the lid on for about five minutes. I love my Le Creuset dutch oven!

ready to go in the oven
After the kale has reduced down put the chicken back in and put the lid back on. Put this in the oven for 20 minutes and walk away!

done!
When it comes out of the oven sprinkle it with the breadcrumb mixture and you are ready to eat.

Michael Symon's Braised Chicken Thighs with Spicy Kale
This was so delicious, and so simple. Thighs are always on sale and I think they have a much better flavor than chicken breasts by a long shot.

Here is my bonus tip for leftovers...

leftovers will go into the crock pot tomorrow with broth for soup
Strip the meat off the leftover thighs and put it into a container with any leftover veggies and bread crumbs. The next day put all of this in a crockpot with some chicken broth and let it cook on low for 5-6 hours. You will have the most amazing soup with no work at all!

leftovers as soup!
So easy and so delicious.

Sunday, March 25, 2012

Roasted Vegetable Salad

I had some veggies hanging out that I wasn't sure what to do with when I came across this recipe in Everyday Food Light.

recipe everyday food light
I didn't follow the exact recipe, but guess what, that is ok. Recipes are just a guide...you don't have to do EXACTLY what they say. Baking is a little less forgiving of tweaks...but that is why I don't bake :) Preheat your oven to 450 and lets go!

ingredients
You will need some lettuce, yogurt, garlic, veggies to roast, olive oil and vinegar.

veggies ready to roast
I roasted up some sweet potato, red onion and sweet peppers. You can roast whatever you have on hand. Chop them pretty evenly, throw them in a bowl with some olive oil, salt and pepper and give them a toss. Lay them out in a single layer on a rimmed baking/cookie sheet and get them in the oven. Let them roast for as long as you want, these took about 40 minutes. I like mine really roasted.

roasted vegetables
Yummy sweet and savory goodness.

dressing
Now all you have to do is make the dressing and you are ready to eat.

Roasted Vegetable Salad
This was refreshing and filling and had so many fun textures, colors and flavors. If you are not a fan of hot and cold or sweet and savory this probably wouldn't be for you, but I loved it.

Wednesday, February 15, 2012

Hungry Girl Spicy Taco Tuna Salad

I love tuna fish, I don't care if it comes in a can and smells a little weird, I love it. My husband leaves the room when I eat it, but it is one of my favorite things to have when I need something quick and filling. This recipe takes tuna to a whole new spicy level!

recipe
This comes from my Hungry Girl cook book and I have made it once already since this initial preparation.

ingredients
You need some mayo, chili powder, cayenne, taco seasoning, peppers, tuna, salsa, hot sauce and some onion. You probably have most of this at your house already.

veggies
Chop up your veggies, I used my awesome (and cheap) Victorinox chef's knife.

sauce
Combine the mayo, hot sauce, salsa, and seasonings.

looks good already
Add in the chopped veggies.

salad
Stir in the tuna and pop it in the fridge for about a half an hour so the flavors have time to really combine.

Spicy Taco Tuna Salad
You can serve this over lettuce, on a taco shell, or with some tortilla chips like I did. I absolutely loved this. You can make it even more low fat by using yogurt instead of mayo if you want. I will be making this again and again I am sure.

Monday, December 26, 2011

Reuben Casserole

A lot of people eat pork and sauerkraut for new years, this recipe is a good way to use up any extra sauerkraut you may end up with.

recipe from taste of home 2005
This comes from Taste of Home, one of my favorites. Preheat your oven to 350 and lets gather up some ingredients.

ingredients
You need some kraut, onions, corned beef, swiss cheese, garlic, sour cream, butter and some bread.

sauerkraut and garlic in
Rinse and drain the sauerkraut.

swiss cheese
Shred the swiss.

corned beef - YUM
Chop up the beef.

onion
Dice up the onion. Chop up your garlic too, that didn't make it into the pictures.

everyone in
Combine the sauerkraut, onion, garlic, beef and sour cream in a bowl.

bread cubed
Cube up your bread, I just used white bread.

cheese on
Put the meat mixture in a greased casserole dish, I am using cute Pyrex of course! Put the cheese on top.

bread on
Put the bread on top and drizzle with the butter. Put it in the oven for about a half an hour and that is it, you are ready to eat!

Reuben Casserole
I used my toaster oven so the bread got a little extra toasty, but it was still great.

Reuben Casserole
I am so glad I made two servings of this because I also enjoyed the leftovers.

I hope you all had a happy holiday season and are looking forward to a new year!

Sunday, December 18, 2011

Spicy Sesame Noodles

This recipe is also from the Healthy Cooking for Two or Just You that I mentioned in my last post. I really recommend it if you are cooking smaller portions. The funny thing about the recipe I am sharing today is that I planned on making it just for me. Then the hubby started lurking in the kitchen and asking questions about what I was making. So after he scanned the ingredients he decided to give it a try. So I doubled the recipe and we actually ate together...and he LIKED it. I was pretty excited.

So here is the recipe that was husband approved:

Spicy Sesame Noodles
Most of this is probably in your pantry already. Get a pot of water boiling and start gathering ingredients.

ingredients
You will need pasta, tahini, ginger, red pepper, rice vinegar, oil, garlic, soy sauce, mushrooms, onion and celery...which I didn't have but it was fine without it.

ginger grated
Chop up your veggies and grate the ginger. You also need to chop your garlic but I missed getting a picture of that.

sauce combined
Combine the water, soy sauce, tahini, vinegar and red pepper flakes if you want them. Oh look there is the garlic hiding behind the measuring cup!

veggies in for 3 minutes
Get your noodles into the boiling water and get your veggies in the pan for about 3 minutes.

garlic in for one minute
Add in your garlic and stir for about a minute.

boil the sauce until it is smoooooth while stirring
Pour the sauce mixture in and stir that around until it is bubbling and smooth.

pasta in to get saucy
Drop in the pasta, give it a stir, and you are done!

Spicy Sesame Noodles on Pyrex!
Tasty, simple, spicy...the trifecta! My husband ate two servings, I would say that was successful.

I cannot believe Christmas is next weekend!! I hope everyone is having a wonderful holiday season, stay safe and eat well.