tomatillo chicken enchiladas, black beans
creamy lemon chicken pasta
beef with broccoli, rice
veal strips in wine and cream sauce, mashed potatoes, peas
crockpot Italian chicken with peppers and polenta
Jambalaya "Marylaya", rice, fat bread
oven baked Sriracha chicken, corn on the cob, snap peas

Monday, August 29, 2016

Tiger Bread aka Marble Bundt Cake

We spent an amazing couple of weeks in Fiji and New Zealand.   We returned home on a Sunday and Miss F started school the next Wednesday.  Her request for her school snack was "Tiger Bread."  She had it nearly every morning at our hotel in Fiji.  It was essentially marble cake, but since it was served at breakfast, they called it "bread."  Miss F helped make this cake and really enjoyed swirling the batter to create the tiger stripes.  After a week, the entire cake had been eaten...for breakfast, for snack, for dessert...  This recipe was adapted from Sailu's Food
Tiger Bread aka Marble Bundt Cake

1/3 cup cocoa powder
3 tablespoons sugar
1/3 cup hot water
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup butter, softened
1 ½ cups sugar
4 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Preheat the oven to 350 degrees. Grease a bunt pan with shortening, then flour it, tapping out any excess. In a small bowl, stir together the cocoa powder, 3 tablespoons sugar and hot water until smooth. Set aside to cool. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer, cream the butter for 2 minutes. Add the 1 ½ cups sugar and beat for 3 minutes more. Add the eggs and beat on low for 1 minute more. Stir in the flour in four additions, stirring until well combined. Transfer a bit less than half of the batter to a bowl and stir in the cocoa mixture. Alternate scoops of vanilla and chocolate batter into the bundt pan using an ice cream disher. Use a knife to swirl the batters into one another, smoothing the top. Bake for 55 to 60 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes, then invert to the wire rack to cool completely. Dust with the powdered sugar after cooling.
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Thursday, August 25, 2016

Instant Pot Bolognese

Miss F first had Bolognese sauce on Valentine's Day at Casa Tua in Aspen. She loved it! It is such a complex tasting sauce and takes a day to make.  Enter the Instant Pot.  I found this recipe and decided to adapt it a bit to better suit my family.  I am still learning how to use the Instant Pot, but this recipe really cuts down on the time it normally takes to make Bolognese sauce.  C is quite entertained by the Instant Pot and my ineptness with it.  The first thing I made in it, I left the steam valve open...oops.  That dinner took a bit longer than it should have.  He even DVRed a pressure cooking television show for me, so I could properly learn the correct (and quick) way to cook.
Instant Pot Bolognese

4 ounces pancetta, cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 pound ground beef
¾ cup red wine
1 six ounce can tomato paste
1 cup beef stock
1 teaspoon salt
¼ teaspoon pepper
1½ cups water, hot
2 tablespoons heavy cream
1 pound rigatoni, prepared per package instructions and drained

In the cold pressure cooker with no oil or butter, with the top off, sprinkle the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. After the pancetta begins to sizzle (in about 5 minutes) add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil. Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle). Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock and add salt, pepper. Pour the stock mixture into the cooker and stir well. Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure. When time is up, open the cooker by releasing the pressure through the valve. Add hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure. When time is up, open the cooker by releasing the pressure through the valve. Stir in the cream and rigatoni. Serve.
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Monday, August 22, 2016

ABCLT Chopped Salad

In the summertime, I could eat a salad every night for dinner. I do get picky about proteins in my salad, I always prefer them to be warm, cold meats just don't do it for me. I made this salad the first night back from our amazing vacation to Fiji and New Zealand. I didn't have high culinary expectations for either location, but I was pleasantly surprised by both...especially Fiji.   This salad is a take on one of my most favorite sandwiches, the ABCLT.  C was happy to trade his tomatoes for my croutons and Miss F was with my parents, so there was minimal whining about having a salad for dinner.
ABCLT Chopped Salad

4 slices bacon, chopped into bite sized pieces
2 boneless skinless chicken breasts, cut into bite sized pieces
¼ teaspoon pepper
4 cups chopped green leaf lettuce
2 roma tomatoes, seeded and chopped
1 avocado, seeded and chopped
¾ cup croutons
½ to ¾ cup ranch dressing (I like Confections of a Foodie Bride’s recipe)

Heat the bacon in skillet over medium low heat, cook until crisp. Remove the bacon to a plate and drain all but 1 tablespoon of the grease from the skillet. Add the chicken and pepper, sauté for 4 to 5 minutes, until chicken is cooked through.

In a large bowl, toss together the chicken, bacon, lettuce, tomato, avocado, and croutons. Pour ½ cup of the ranch dressing and toss well to coat. Add more dressing if necessary. Divide among for plates and serve.
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