Soy Roasted Potatoes

Growing up we had shishkabobs quite often, especially in the summer. My ideal shishkabob as a kid was mushrooms, chicken and potatoes, I really wasn't that into vegetables. Potatoes on a shishkabob you may wonder...they were the new potatoes in a can that had been soaking in the soy sauce-pineapple juice marinade and they were amazing. Like no other potato you have tasted.  So I knew for certain that I would love this recipe from Mary Ellen's Cooking Creations via the Cookaholic Wife.  I swapped the cilantro for parsley to better suit my tastes.  This dish was amazing.  Almost as good as marinated potatoes from a can...

Soy Roasted Potatoes

5 red potatoes
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon chopped parsley
salt and pepper
cooking spray

Preheat the oven to 450 degrees. Rinse off the potatoes and cut into small wedges. Transfer the potatoes into a large bowl. Add the soy sauce, oil, parsley, salt and pepper . Toss well to coat. Spray a baking dish with cooking spray. Put the potatoes into the baking dish. Bake for approximately 45 minutes or until the potatoes are soft.

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Easier than a Bread Machine Bread

This recipe was originally published in the New York Times several years back. I had pinned it on Pinterest and was very curious to try it. My mom and I were making Corn and Crab Chowder for dinner one night and she asked me to bring bread. I figured this was the perfect time to try out the recipe since it looked so easy. It was unbelievably easy and more importantly, the bread was amazing. My bread machine may be spending some additional time in the pantry since it just got downgraded. I still cannot believe that such a simple process provided such a gorgeous and tasty loaf of bread.

Easier Than a Bread Machine Bread

3 cups bread flour
¼ teaspoon yeast
1 ½ teaspoons kosher salt
1 ½ cups warm water
Covered oven safe pot (I used my Dutch oven)

Mix together the flour, yeast, salt and water in a large bowl. Cover the bowl with plastic wrap and sit in a wrap place for 12 to 18 hours.

After the dough has set for 12 to 18 hours, wet your hands and shape the dough into a ball. Place the ball on a sheet of parchment paper. Transfer the dough by holding the parchment paper back into the bowl. Cover the bowl again with plastic wrap and allow to sit for two hours more.

Preheat the oven to 450 degrees with the pot inside. Add the dough to the pot, cover and bake for 30 minutes. Remove the cover and bake for 20 minutes more.

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Chipotle Chicken Pasta

I have been having a minor pasta obsession of late. Pasta was on sale for less than 50 cents a package, so I stocked up. And the pile of pasta in my pantry calls to me every night...cook me...cook me...add cream... And I do! I think we have random versions of creamy pastas weekly.  C ate every last bit, but Miss F wasn't as big of fan.  She complained that it was too spicy, but she usually enjoys spice, so I am not sure what her deal was.  This recipe was adapted from Homemade by Holman.  Feel free to add cilantro if you like it (we don't!)  I will probably add fresh tomatoes at the last minute next time I make it.

Chipotle Chicken Pasta

2 boneless skinless chicken breasts
juice of one lime
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons olive oil
1 pound pasta (I used linguine)
1 large red bell pepper, sliced
1 cup corn kernels
1 red onion, sliced
1 chipotle pepper + 1 tablespoon of adobo sauce, minced
¼ cup white wine
½ cup chicken stock
½ cup heavy cream
¼ cup Parmesan cheese

Trim fat from chicken breasts and cut into bite-size pieces. Combine lime juice, ½ of minced garlic, chili powder, and salt and mix together. Pour over chicken to coat and marinate chicken about 30 minutes.

Heat a large pot of water to boiling. Add generous amount of salt and add pasta. Cook according to package directions until al dente. Drain and set aside. Meanwhile, add olive oil to large sauté pan and heat over medium heat. Add chicken, bell peppers, corn, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened. Add wine, chicken stock and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3. Reduce heat to low and add cream and cheese. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce. Cook about 5 minutes and serve.

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