Parmesan Polenta

I love sides. I LOVE them. Who even needs a main course? I could eat sides all day long... polenta, risotto, orzo, buttermilk mashed potatoes (those are my favorites!)... in fact when Sam's gone for supper usually I do just eat a side! I will be posting all of the above in the coming days/weeks...a series of sorts... whenever I am home and have groceries/time to whip them up!!



But today - basic parmesan polenta. This is a great dish for a meat main course, or even better as a base for stew, or a hearty sauce. Recipe courtesy Giada de Laurentiis in her Everyday Italian cookbook with small tweaks from me. This is SO simple, so quick, and couldn't be cheaper!

Ingredients
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter, cut into pieces
1/2 cup shredded parmesan

Directions
In a large, heavy saucepan, bring the water to a boil.

Add the salt, then gradually whisk in the cornmeal.

Reduce the heat to low, and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.

Remove from the heat and stir in the butter and parmesan.

Turkey Chipotle Chili and Pepperjack Cornbread

This is my new favorite chili recipe - it has such a delicious flavor! And a great part - its a Rachel Ray recipe - so it only takes 30 minutes!! I added some notes in italics where I deviated from the recipe, but I thought you might like to have the original. One more thing - I don't like beans, so I left those out of my chili - but if you want to put those in, add 1 can red kidney beans along with the stock and tomatoes. Try it with my spicy pepperjack cornbread... delicious!!

TURKEY CHIPOTLE CHILI
Ingredients
2 tablespoons extra virgin olive oil
1 package ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder
2 chipotles in adobo, chopped, or 1/2 cup hot chipotle salsa may be substituted (I used the chipotle salsa - about 2 tablespoons was plenty hot for me)
salt
1 cup mexican beer (I used white wine because I had it on hand)
2 cups chicken stock
1 can chopped stewed tomatoes (28 oz)

Directions
Heat pot over medium high heat. Add oil and turkey. Crumble meat as it cooks. Add the onions and garlic, chili powder and chipotle. Cook another couple minutes to soften onions and garlic. Add salt.



Add beer/wine and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock and tomatoes, and bring to a bubble. Reduce heat and simmer 10 minutes. (I sometimes let mine simmer up to 45 minutes while I make cornbread - but its also delicious after 10 minutes).




PEPPERJACK CORNBREAD
Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter
1 block of pepperjack cheese, shredded

Directions
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Set aside.

Add 1 tablespoon of butter to a 10 inch iron skillet. Place in a 400 degree oven until butter melts. Remove pan from oven, swirl butter to coat bottom and sides of pan.

Meanwhile, in a small bowl combine eggs, milk and oil/butter. (If using the melted butter, be sure its not hot and scrambles the eggs). Add the egg mixture all at once to flour mixture. Stir just until moistened. Add cheese.

Check out how much cheese I used - yummmm.



Pour batter into hot skillet or pan. Bake 15-20 minutes until a wooden toothpick comes out clean. Serve warm.

Chicken Kababs 2 Ways with Chipotle Rice

Hi all! Well, I have a few inspirations for these three recipes. Last night, I had dinner with Nancy at her condo. She made a delicious Chicken Tapas. It had some heat to it, so I knew Sam would like it and decided to make it tonight. Then my coworker won the weekly drawing at Chipotle and got to bring 9 friends for a free lunch today! Oh yes - I got a huge fajita bowl, chips and pop - for free. (This made my day!). I LOVE Chipotle's rice so I decided to find a recipe for it. Then... I had the chicken satay recipe I've been meaning to try - and since it had the same prep time and cooking time as the tapas, I thought it would be the perfect time to try!

Remember to soak your skewers if they're wood!

CHICKEN SATAY
(Pictured above)

Ingredients
1 envelope Onion Soup Mix
1/4 cup olive oil
2 tablespoons firmly packed brown sugar
2 tablespoons peanut butter
1 pound boneless, skinless chicken breasts, pounded and cut into thin strips

Directions
In a large plastic bag, combine soup mix, oil, brown sugar and peanut butter. Add chicken and toss to coat well. Close bag and marinate in refrigerator 30 minutes.

Remove chicken from marinade, discarding marinade. On large skewers, thread chicken.

Grill or broil chicken until chicken is no longer pink.



SPICY TAPAS CHICKEN

Ingredients
1 lb boneless, skinless chicken breast, cut into pieces
1 cup mayonnaise
1 bell pepper, finely chopped
1 clove garlic, finely chopped
2 teaspoon red pepper flakes

Directions
Combine mayo, pepper, garlic, and red pepper flakes in a large plastic bag. Add chicken. Toss to coat well. Marinate 30 minutes.

Thread pieces onto skewers evenly and place on baking sheet. Broil 4-6 inches from the heat until chicken is cooked, turning occasionally.

CHIPOTLE RICE

Ingredients
1 teaspoon butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

Directions
In a saucepan, heat butter over low heat, stirring occasionally until melted. Add rice and juice from the lime, stir for 1 minute.

Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.

Add chopped cilantro.

Casserole Queens

I am sitting here watching food network and I just think this is the cutest idea!! These two ladies from Austin, Texas call themselves the Casserole Queens. They do home delivery of frozen home-made casseroles (my favorite part)... in 50's housewife dresses!! Click here to visit the website.

The make about 15 different casseroles - including breakfast ones! They are famous for their chicken pot pie - here's the description: This ain't just any old potpie. We took this everyday comfort food to new gourmet heights. White wine, tarragon, and shallots are just some of the savory ingredients folded in a homemade golden brown puff pastry.

This one sounds awful good too! Chicken and Proscioutto Pasta: Hearty and filling this casserole combines spices and a clever mixture of marinara and alfredo sauces. Prosciutto and capers add an inviting gourmet touch any four-star restaurant, or you, would be proud to serve.

Yummm - I'm in the mood for some pot pie!!

Chocolate Eclair Dessert

Here's a recipe I've been making non-stop. I got the recipe from my friend, Anna's, mom. I have such good memories of playing at her house when we were little, and she'd make us this yummy dessert!! I've taken it to parties, made it for when guest come, and for my coworkers. I like to cut the recipe in half and use an 8X8 pan when its for Sam and I and friends, and I use the 9X13 portion below for the whole office.

INGREDIENTS
2 (3oz.) packages French vanilla instant pudding
3 cups milk
9 oz. cool whip
Whole graham crackers
2 squares unsweetened baker's chocolate, melted
3 Tbsp. butter
3 Tbsp. corn syrup
3 Tbsp. milk
1 tsp. vanilla
1 1/2 cups confectioner's sugar

DIRECTIONS
Line a 9X13 inch pan with graham crackers. Mix pudding and milk. Add cool whip. Spoon half the pudding mixture over the graham crackers.
Add another layer of crackers. Top with remaining pudding mixture and another layer of crackers.


Melt chocolate and butter together. Add remaining ingredients. Mix to spreading consistency.
Spoon chocolate topping over crackers. Refrigerate.


I like to refrigerate overnight to give the crackers time to get soft. Now, doesn't that look like comfort food?? Yum!

Great Depression Cooking

I came across this adorable lady after a coworker told me about her... her name is Clara Cannucciari and she is 91 years old in this video (by now she's 93 I believe). Her grandson made videos of her cooking food that she had during the Great Depression, and they've become a YouTube sensation! Her meals are very cheap, and still have enough nutrients to live on. She uses a lot of pasta, eggs, bread and potatoes. I have a feeling as our economy continues to get tighter, her following is going to grow even more! Enjoy - she is so adorable - and very resourceful too!

Cream of Tomato Party Soup

Two posts tonight! :) This is kind of an interesting recipe - cream of tomato which uses sour cream. It gives it quite a bit of tang. It also has an interesting blend of spices - definitely not your basic tomato soup!! Sam doesn't like this one, so I always half the recipe - its just enough for me! :)

Ingredients
drizzle olive oil
3/4 medium onion, diced
2 (10 oz) cans of tomato soup
1 tsp. dried dill
1/4 tsp. allspice
dash pepper
1/2 tsp sugar
2 tsp. lemon juice
1 c. chicken broth
3/4 c. sour cream

Directions
Saute onion in olive oil until softened.

Add tomato soup, dill, allspice, pepper, sugar, lemon juice, and chicken broth. Stir and warm over low/medium-low heat.


Turn heat down to low and add sour cream. Blend well using a wisk. Heat till warm, and serve.

Southwest Turkey Burgers

You've already seen my maple-apple version, here's the southwest version (Sam actually prefers this one - its a little hot for me). We made ours without the bacon and pepperjack, but if I was you I would definitely include those! Recipe courtesy Rachel Ray:

Ingredients
8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 cloves garlic, finely chopped
1/2 onion, finely chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh cilantro leaves
1/2 small bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped (don't get rid of all the guts if you want the spiciness though!)
2 teaspoons ground cumin
1 to 2 teaspoons cayenne hot sauce, several drops
2 teaspoons grill seasoning blend
Vegetable oil or olive oil, for drizzling
Pepper jack cheese
4 crusty kaiser rolls or hamburger buns

Directions
Chop your garlic and veggies. (There's a lot to chop in this recipe!)

Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.

While bacon cooks, combine turkey meat, garlic, onion, thyme, cilantro, bell pepper, jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper.


Divide mixture into 4 equal mounds then form meat into patties. Cook in skillet with olive oil over medium high heat for 5 to 6 minutes on each side. (Ours were really thick, and we just watched them until they were done all the way through - the 5-6 minute guideline may not work for you). Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.


Pile cooked cheeseburgers into buns. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon, lettuce, relish, mustard, etc. according to your preference.


I served them to Sammy with some home-made french fries and store-bought potato salad!