Georgetown Gem

Honey Spiced Glazed Chicken with Roasted Chili-Lime Cauliflower November 19, 2012

Filed under: Uncategorized — kekirkpatz @ 9:00 am

GG’s Thoughts: I promise we do eat more than just roasted cauliflower! However, it was too good of a match to not pair with this Spiced Honey Glazed Chicken that I’m sure you’ve seen floating around on Pinterest from Nutmeg Nanny. The ingredients were all things I already had on hand, so it was a quick meal to throw together without needing a big shopping list at the grocery store. Sweet and spicy, this chicken is a tasty main dish that goes very well with a (very obvious) favorite side of ours, Roasted Chili-Lime Cauliflower.

 

 

Spiced Honey Glazed Chicken (Original recipe found here. Photo by GG.)

Roasted Chili-Lime Cauliflower (Original recipe found here.)

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

Mix spices together and set aside. Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler.

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal. Remove from oven when brown and crispy on top.

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.

 

Velvet Chicken Bok Choy November 16, 2012

Filed under: Uncategorized — kekirkpatz @ 9:00 am

GG’s Thoughts: This recipe is an all-time favorite because of not only how easy it is, but how much flavor is packed into this stir fry without a lot of extra ingredients. After making this meal many times, I decided I wanted more vegetables in the dish than just bok choy, so I added bell peppers this time, and they were delicious. To make sure they were cooked tender but not over done I added them when I added in the bok choy stalks (see note below). Also, to make sure this dish goes quickly, prep everything ahead of time. I even get out all of my measurement spoons and set them beside the ingredients because once you begin cooking it goes fast! The technique used to cook the chicken was definitely new to me, but it does exactly what it claims, making the chicken “velvety” and moist. Healthy, quick, and flavorful… what more could you ask for in a meal?

Velvet Chicken Bok Choy (Adapted from Eating Well. Picture by GG.)

1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons Shao Hsing rice wine (see Note) or dry sherry, divided {I use dry sherry as it’s easier to find.}
1/2 teaspoon salt, divided
3 tablespoons peanut oil or canola oil, divided
1/3 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground white pepper
6 cups water
2/3 cup chopped scallions, divided
1 tablespoon finely julienned or minced fresh ginger (see Tip)
1/4 teaspoon crushed red pepper

1 red pepper, thinly sliced into strips and then halved
*8 cups trimmed and halved baby bok choy (about 12 ounces)

*Note: I separate the leaves of the bok choy from the stalks of the bok choy. I then wash each and put the leaves into one bowl and the stalks into another. I added red pepper to this dish, so I halved my strips to make them the same size as the stalks and then cooked the stalks and the red pepper slices at the same time before adding the leaves. This allows the stalks and red pepper slices to become tender without the leaves over cooking into mush. 

Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.
Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.
When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn’t clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy stalks,  red pepper slices and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add in the bok choy leaves and cook for 1 minute or until wilted. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.

 

Meals This Week November 11, 2012

Filed under: Uncategorized — kekirkpatz @ 1:49 pm

Over the past couple of weeks I’ve either been eating out (I’m very tired of Chinese food) or traveling (aka: eating out some more). Finally, M and I are both home this week and I’m ready to get back into the kitchen and cook up some excellent meals! This is what we’ll be having this week:

Sunday: Rosemary Garlic Roast Chicken (with Root Vegetables)

Monday: Salmon Florentine with Quinoa Pilaf

Tuesday: Mexican food with friends before seeing Skyfall

Wednesday: Lemon Garlic Shrimp over Cauliflower Mash

Thursday: Quinoa, Feta and Spinach Stuffed Chicken Breasts

Friday: Pan Grilled Lamb Shoulder Chops

I have cooked some meals that I haven’t updated on here yet, so hopefully I can use some down time this week to get those pictures and recipes posted. Happy Veteran’s Day!

 

Garlic-Herb Marinated Salmon with Slow-Roasted Chili-Lime Cauliflower October 3, 2012

Filed under: Uncategorized — kekirkpatz @ 8:00 pm

GG’s Thoughts: I paired this recipe together because I didn’t want to waste any cilantro; I had no idea how well they would go together! I love recipes that come together quickly, and even though the cauliflower slow-roasts for over an hour, it’s something I threw together when I first walked in and was able to enjoy by the time M got home. Both parts have so much flavor but compliment each other… Not to mention you’re not buying an entire bunch of cilantro just for one recipe. {I’m also going to use the cilantro for a snack later this weekend, so I’ll probably end up using the entire bunch!}

 

Garlic-Herb Marinated Salmon (Original Recipe from All Recipes. Picture by GG)

4 salmon fillets {I used only 2 salmon fillets but kept everything the same except how much onion power and red pepper flakes I put on the salmon while in the baking dish.}

salt and pepper to taste

1 tablespoon onion powder

1 teaspoon crushed red pepper flakes

1/4 cup olive oil

1/4 cup fresh lemon juice

4 cloves garlic, minced

3 tablespoons white balsamic vinegar

2 tablespoons white sugar

2 tablespoons chopped green onions

2 tablespoons chopped cilantro

 

Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours. {I marinated mine over night this time and it’s much better than just marinating for a smaller amount of time. I also flipped mine in the morning so it marinated evenly.} Preheat oven to 450 degrees F (230 degrees C). Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more. {If cooking with the cauliflower, only slow roast the cauliflower for an hour, and then increase the temperature to 350 degrees. Cook the salmon for 10-18 minutes until done to your likeness while the cauliflower continues to finish cooking.}

 

Slow-Roasted Chili Lime Cauliflower (Original recipe from REM Cooks.)

1 large head Cauliflower

3 cloves garlic, minced

1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico) {I didn’t have either of these so I did about 2.5 tsps of regular chili powder and then 1/2 tsp of an Indian chili powder that is a bit spicier. Cayenne would probably work as well.}

1/2 tsp crushed dried Red Chile {I used Red Pepper Flakes}

1 tsp Cumin seeds toasted and ground {I used regular ground Cumin… Toasting and grinding? No thank you.}

4 Tbsp Olive Oil

1/4 cup Cilantro leaves, chopped

1/2 Lime, juiced

Salt to taste

 

Preheat oven to 325 F. Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well. Spread the seasoned Cauliflower in a shallow roasting pan. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done remove from oven, squeeze lime juice over top, and sprinkle with cilantro. {I needed the half of a lime plus a little more on the side to cut down on the heat. But then again, I am a wimp when it comes to spicy food!}

 

Asian Glazed Drumsticks & Baked Zucchini Sticks with Lemon-Garlic Dipping Sauce

Filed under: Uncategorized — kekirkpatz @ 8:09 am

GG’s Thoughts: I always feel drumsticks should be dripping with sauce so you can dip them back in as you eat through the skin into the actual meat part of the drumstick. This sauce is thick and flavorful, especially if you let it thicken as long as the directions say to. The zucchini fries, on the other hand, left much to be desired. I really want to like these zucchini fries, especially because we no longer eat regular fries or potatoes on a normal night. Gina’s recipe recommends marinara sauce to dip them in, but I like something with a little more tang, so I whipped up the dipping sauce to hopefully make me like them more. This is the second time I have tried making these, this time with a few tweaks, but they still are so soft and mushy I just can’t keep trying. Luckily, we know we really like the dipping sauce, as simple as it is, so it will have many other uses with different vegetables in meals to come.

 

Asian Glazed Drumsticks (Original recipe from SkinnyTaste.)

8 medium chicken drumsticks, skin removed {I didn’t remove the skins}

olive oil spray

1 cup water

1 tbsp Sriracha hot sauce (more or less to taste)

1/2 cup balsamic vinegar

1/2 cup soy sauce

4 tsp agave nectar (or sugar)

3 cloves garlic, crushed

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. {I combined this all into a measuring cup as I measured out the ingredients so I could quickly dump everything into the pan at once.}

3. Reduce heat to low and simmer, covered for about 20 minutes.

4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick)

5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

 

Zucchini Sticks with Lemon-Garlic Dipping Sauce 

 

Baked Zucchini Sticks  (Original Recipe from Gina’s Weight Watcher Recipes.)

3 medium zucchini sliced into 3″ x 1/2″ sticks

1 large egg white

1/3 cup seasoned whole wheat bread crumbs

2 tbsp grated Pecorino Romano cheese

cooking spray

1/4 tsp garlic powder

salt

fresh pepper
In a small bowl, beat egg whites and season with salt and pepper. In a Ziplock bag,place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.

 

Lemon-Garlic Dipping Sauce

1 garlic glove

1 lemon

1 cup of mayonnaise

 

Mince the garlic clove and add to the cup of mayonnaise.  Squeeze half of the lemon into the bowl, and then add a bit of zest (1/2 tsp or so) to the mixture. Season with pepper if desired, but it shouldn’t need any salt. Adjust seasonings to taste.

 

Tonight’s Dinner August 16, 2012

Filed under: Uncategorized — kekirkpatz @ 4:06 pm

Tonight’s dinner is all about leftovers! I planned the meals this week around needing to use up a full 1.5 cups of lemon basil pesto. I also wanted to make sure we were sticking to as many low carb meals as possible before the beach, and were able to eat everything we made before heading out of town.

Baked Pesto Chicken {Kayln’s Kitchen}

Baked Pesto Chicken

Broccoli & Cauliflower Casserole  {McCormick Website}

 

Pancetta Risotto December 21, 2011

Filed under: Uncategorized — kekirkpatz @ 9:00 am

First, this is not a cheap meal, but it is easy. (We spent $14 on pancetta, but we had 2 meals each out of it and rice and broth basically cost nothing.) We stayed in this past weekend (well, we shopped all weekend but stayed in at night) and decided we would treat ourselves by cooking something we’d never tried before with an ingredient we also don’t use very much instead of venturing out. I’m so glad we learned how to make a risotto because it really is not the scary beast I thought it would be. So many recipes say you have to heat the broth and the ladle it bit by bit while stirring constantly for 15-20 minutes. That’s absurd! This risotto did not require that and it was every bit as delicious as ones I’ve had in restaurants. Also, a side note: We bought our pancetta from Harris Teeter in pre-diced packages. Later on in the weekend I found a wine/cheese shop that also sells meats and it was actually cheaper there by a couple dollars, so make sure you check the grocery store and local places to compare prices if you’re on a tight budget or just frugal (cheap?), like me.

The recipe is from Fabio who was on one of the few seasons of Top Chef that I watched. I didn’t really like him on the show, but this video is actually pretty funny. M found this and sent it to me and basically demanded (nicely) that we make it soon. I’m so glad he did. Make this for someone special in your life, or just because you want to experiment with new ingredients!

Easy Pancetta Risotto

Yields 4 servings

8 oz. pancetta, diced
2 Tbsp. olive oil
Pinch of pepper
4 handfuls, approximately 1 ½ – 2 cups risotto
2 quarts chicken stock (forgot it said stock and used broth we already had on hand)
1 Tbsp. butter
1 cup grated Parmesan cheese
2 Tbsp. parsley, chopped
1 ea. lemon, zested

Method:

In a large sauce pot, render the pancetta in olive oil until crisp and golden brown. Remove 3 large Tbsp. of pancetta and reserve for garnish.

Add to pot 2 cups of Risotto and toss with pancetta and oil so that the rice absorbs the fat (1 minute).

Add enough chicken stock to cover rice and let come to a simmer.

As the stock is absorbed, stir in more stock while the rice is cooking, enough to just cover the rice. You will add the stock about 3 times. (We actually ended up doing this 4-5 times.)

Taste the rice to see if it is cooked, then mix in butter and parmesan cheese.

To serve, garnish with reserved pancetta, chopped parsley, and lemon zest.

(Recipe from Chow Ciao, Shine Recipes. Picture is mine, along with edits in parentheses.)