Pork Souvlaki

Pork Souvlaki

½ cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
½ teaspoon salt
¼ pepper
1 ½ pounds pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes

2 cups of Greek yogurt
1 English cucumber, peeled and grated
1 clove of garlic, minced
1 tablespoon lemon juice

1 bell pepper, seeded and chopped
12 pitas, warmed
1 tomato, seeded and chopped

Whisk together the olive oil, onion, garlic, lemon juice, vinegar, oregano, salt and pepper. Pour over the pork and let marinate at room temperature for 30 minutes.

Stir the yogurt, cucumber, garlic and lemon juice. Stir and set aside.

Thread the pork onto skewers, alternating with the bell pepper. Broil for 5 to 7 minutes, until the pork is cooked through. Serve skewers with pita, tomato and cucumber yogurt sauce.

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Spicy Corn Chowder

We were in Colorado this past weekend, where it actually felt like fall...and then winter.  A huge winter storm rolled in on Sunday and we made it out of town just in time.  Vail Pass was closed overnight because of the poor driving conditions and the next morning our neighbors reported that we had gotten over a foot of snow!  Hopefully this is a good omen for ski season.  And then we returned to the land of eternal summer, but I can still pretend it is fall and make all sorts of soups for the 90 degree weather.  This recipe is adapted from The Neelys on Food Network.

Spicy Corn Chowder

4 pieces thick-sliced bacon, chopped
1 medium onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
2 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup half and half
16 ounces frozen corn
¼ teaspoon cayenne pepper
1 bay leaf

In a Dutch oven over medium heat, cook the bacon until, remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and red pepper, sauté until tender, about 5 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic, saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the half and half, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

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Emeril’s Shrimp Etouffee

Emeril’s Shrimp Etouffee

2 tablespoons unsalted butter
2 ½ tablespoons flour
½ cup onions, chopped
½ cup green bell pepper, chopped
3 cloves garlic, minced
3 Roma tomatoes, seeded and diced
1 bay leaf
½ teaspoon salt
2 teaspoons Cajun seasoning Emeril's Original Essence
1 ½ cups vegetable stock
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a large sauté pan over mmedium heat, melt the butter. Add the flour, stirring continuously to make a roux. Stir until the roux is peanut butter colored, about 5 minutes. Add onions, peppers and garlic to roux, cook stirring often for about 5 minutes. Add the tomatoes, bay leaf, salt and 1 teaspoon of the Cajun seasoning. Cook for 2 minutes. Add the vegetable stock, whisking well to incorporate the roux. Bring to a boil, reduce heat to low and cook for 20 minutes, stirring occasionally. Season the shrimp with the remaining Cajun seasoning. Add the shrimp to the pan and cook for 5 minutes, until the shrimp are cooked through. Serve over rice.

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Sticky Ginger Chicken

This dish is inspired by the Sticky Ginger Chicken from Budget Bytes.  I had a bell pepper and broccoli in the fridge, so I decided to incorporate them both into the meal.  Pretty much any vegetable that works in a stir fry will work with this sauce.  Miss F was disappointingly, not a fan, but C and I were major fans.  I think it was really because she had a friend over to play and they had snacked on chips and guacamole that afternoon, so much was eaten that I don't think she would have enjoyed anything that I served for dinner that night.  I usually use chicken thighs in stir fry, it really works wonderfully, and that is no different here.

Sticky Ginger Chicken

¼ cup brown sugar
3 tablespoons soy sauce
2 cloves garlic
1 tablespoon fresh ginger, grated
1 teaspoon Sriracha
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken thighs, cut into strips
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
1 teaspoon sesame seeds

Whisk together the brown sugar, soy sauce, garlic, Sriracha and 1 tablespoon oil. Place the chicken in a shallow bowl, pour the marinade over top. Marinate at room temperature for 30 minutes. Heat the remaining oil in a large skillet or wok over medium-high heat. Add the chicken, bell pepper and broccoli to the skillet. Cook for 3 to 5 minutes, until the chicken is cooked through. Remove the chicken and vegetables from the skillet, then pour the marinade into the pan. Bring the marinade to a boil and let it thicken. Return the chicken and vegetables to the pan, tossing to coat in the sauce. Serve over rice, sprinkled with the sesame seeds.

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Chopped Salad with Creamy Garlic Vinaigrette

Chopped Salad with Creamy Garlic Vinaigrette

2 cloves garlic, minced
1/3 cup red wine vinegar
1 large egg yolk
1 teaspoon sugar
½ teaspoon Dijon mustard
1 cup extra-virgin olive oil

1 head romaine lettuce, chopped
1 cup grape tomatoes
1 cucumber, chopped
1 yellow bell pepper, seeded and chopped
½ cup shredded mozzarella

Process the garlic, vinegar, egg yolk, sugar and mustard in a food processor. Stream in the oil with the processor running. Salt and pepper to taste. In a large bowl, toss the lettuce, tomatoes, cucumber, bell pepper and mozzarella with the prepared dressing. Serve.

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Chicken Ramen Bowls

I have a small ramen obsession. My most favorite "snack" is drained ramen noodles doused in "lite" soy sauce. Preferably eaten with chopsticks. I used to enjoy this snack after school when I was a kid. It is a comfort food for me. The best flight ever for me was on Eva Air, manily because there was an unlimited ramen supply in the back of the plane...you could have it all flight long! I adapted this recipe from my favorite stir fry recipe.  Feel free to add whatever vegetables you have on hand....carrots, mushrooms, onions, zucchini...whatever works!

Chicken Ramen Bowls

2 packages ramen soup
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces

Bring four cups of water to boil in a saucepan. Discard the seasoning packet from the ramen, then boil the ramen noodles for 3 minutes. Drain and set aside. In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the chicken, bell pepper and broccoli. Sauté for five minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Divide the noodles between four bowls, then top with a quarter of the chicken mixture in each bowl. Serve.

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Sriracha Shrimp Stir Fry

I wanted to make my most favorite stir fry ever, Ultimate Sriracha Chicken Stir Fry, with shrimp. I knew it would be great and I knew Miss F would gobble it up.  I was right on both accounts.  Miss F celebrated Lunar New Year this past week at her school, they had take out Chinese food and she was thrilled they had dumplings, but quite disappointed that there weren't any shrimp dishes.  Thank goodness we can have it at home whenever we like, as long as C isn't hope to complain about the seafood smells.

Sriracha Shrimp Stir Fry

½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon Sriracha
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced ginger
1 pound shrimp, peeled and deveined
½ onion, chopped
1 bell pepper, seeded and chopped
1 head broccoli, cut into bite sized pieces
5 mushrooms, quartered

In a two cup measure, whisk together the broth, soy sauce, vinegar, oyster sauce, Sriracha and cornstarch. Set aside. In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger, sauté for 20 seconds. Add the shrimp, onion, bell pepper, broccoli and mushrooms. Sauté for 5 minutes, until chicken is cooked through. Pour the broth mixture into the pan, heat for a minute more, until thick. Serve over rice or noodles.

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Instant Pot Chipotle Shredded Beef

I am still learning on perfecting my skills with the Instant Pot, but I do very much love the results when I cook with it. The only thing I wish is that I had a better grasp of how long it will take to come to pressure and for how long it will take to release the pressure naturally.  When I have other things cooking for dinner, like the cheesy refried bean casserole, it would be very helpful to know exactly how many minutes before the Instant Pot is done.  If you do things well in advance, there is no worry since the Instant Pot switches to an easy "keep warm" mode.  This beef was amazing.  We had tacos the first night and then into quesadillas with the leftovers.  This recipe was adapted from Taste and Tell.

Instant Pot Chipotle Shredded Beef

1 pound beef chuck roast
1 tablespoon olive oil
1 chipotle in adobo, chopped
1 teaspoon dried cumin
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
½ onion, peeled and quartered
½ green bell pepper, seeded and cut into large chunks
½ cup water

Set the Instant Pot to saute. Add the olive oil. Brown the roast in the heated oil, about 3 minutes per side. Spread the chipotle over the roast, then sprinkle with cumin, oregano, salt, pepper and chili powder. Add the onion and bell pepper, pour the water around the edges of the roast. Close the Instant Pot and set for high pressure for 35 minutes. Allow the natural pressure to release when complete. Remove the meat from the Instant Pot and allow to rest for 5 minutes. Shred the meat with two forks and return to the Instant Pot, stirring into the liquid. Serve in warmed tortillas.

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Barbecue Pork Tenderloin with Skillet Summer Hash

This recipe started with me trying to use up fresh veggies from my parents' garden.   They gave me zucchini, bell peppers and tomatoes...all fresh from the garden plot.  You could easily grill the pork tenderloin, but sadly, I don't have that option at our house.  I sure wish I did.  One day I will own a grill again.  What a happy day that will be!   Frozen corn can easily be substituted for the fresh corn, a small bag of frozen corn will work just perfectly in the hash.  C thought the hash was missing potatoes, but I thought it was incredibly delicious without!

Barbecue Pork Tenderloin with Skillet Summer Hash

1 pork tenderloin
¼ cup of your favorite barbecue sauce

2 tablespoons butter
1 clove garlic, minced
3 ears corn, shucked and kernels stripped
1 zucchini, cut into half moons
1 green bell pepper, seeded and diced
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
3 tomatoes, seeded and diced

Preheat the oven to 425 degrees. Place the pork tenderloin in a greased shallow baking dish. Brush with the barbecue sauce. Bake for 35 to 40 minutes until a meat thermometer reads 160 degrees. Let the pork rest for 10 minutes.

In a large skillet, heat the butter over medium high heat. Add the garlic and sauté for 30 seconds. Add the corn, zucchini, bell pepper, basil, salt and pepper. Saute for 5 to 7 minutes, stirring often. Add the tomatoes and cook for a minute more.

Slice the pork and serve over top of the vegetable hash.

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Southwest Chicken Chopped Salad

Miss F spent five blissful days at "Camp Grammy and Grandad", which meant that we could have salad as an entrée without any whining. Or so I thought.  As soon as I plated the salad, C asked what we were having as an entrée...um, salad?  This salad is summer on a plate.   Fresh corn, avocado, tomatoes, bell pepper...all sweet and delicious.  I appeased C with the crushed tortilla chips and cheese, I could have lived without both.  The salad recipe is my own, but the chicken cooking technique comes from The Kitchn.  It is so incredibly easy and cooks chicken perfectly every time.

Southwest Chicken Chopped Salad

1 avocado
¼ cup white wine vinegar
2 tablespoons water
2 teaspoons sugar
¼ teaspoon salt
¼ cup olive oil

2 boneless skinless chicken breasts
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon pepper

1 tablespoon butter
2 ears of corn, shucked and kernels cut from the ear
Juice from ½ lime

1 head romaine lettuce, chopped
2 roma tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
1 avocado, seeded and chopped
½ cup shredded Colby jack cheese
½ cup crushed tortilla chips

Place the avocado, vinegar, water, sugar and salt into a food processor. Process until smooth. Stream in the oil and process until emulsified; set aside.

Preheat the oven to 400 degrees. Coat the chicken with the vegetable oil, salt and pepper. Place in a glass baking dish. Cover the chicken with a sheet of parchment paper, tucking it around the chicken. Bake until the internal temperature of the chicken reaches 165 degrees, about 30 minutes or so. Remove the chicken and set aside to cool. When cool, cut into bite sized pieces.

Heat the butter in a small skillet over medium heat. Add the corn and lime juice, sauté for 3 to 5 minutes, until corn is tender.

In a large bowl, toss together the chicken, corn, lettuce, tomato, bell pepper, avocado, cheese and tortilla chip pieces. Pour over half of the avocado dressing and toss well to coat, adding more dressing as necessary. Divide among 4 plates and serve.

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Cajun Crispy Shrimp Pasta

When C has a last minute dinner out with friends or co-workers, I usually try to convert our meal plan for the evening to have seafood in it somehow. C doesn't eat anything from the sea and the rest of us are obsessed with anything that comes from the sea. Miss F's most favorite at the moment is shrimp. I buy a ton whenever we go down to the Seabrook seafood markets and freeze it in one pound portions. And she can easily take down a half pound of shrimp.  Cajun chicken pasta is a favorite around here and I decided to swap out the chicken for crispy shrimp...it was delicious!  Miss F was a huge fan and cleared her plate.  And so did I.

Cajun Crispy Shrimp Pasta

12 ounces linguine
1 pound shrimp, peeled and de-veined
2 teaspoons Cajun seasoning (I use Tony Chacheres)
2 tablespoons flour
2 tablespoons butter
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 clove garlic, minced
¼ cup white wine
¾ cup cream
½ teaspoon dried basil
½ cup grated parmesan cheese

Prepare the linguine per package instructions, drain and set aside. Toss the shrimp with the cajun seasoning and flour. Heat the butter in a large skillet over medium heat, saute the shrimp and bell pepper for 5 to 6 minutes, until the shrimp is crispy and cooked through. Add the garlic and cook for 30 seconds more. Add the wine to deglaze the pan, scraping up any brown bits on the bottom. Bring to a simmer. Add the cream and basil, stir and heat through. Stir in the parmesan and linguine, toss to coat and serve.

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Ginger Soy Chicken Kebabs

I love kebabs. I do wish we had a grill for cooking them, but the broiler works just fine and they cook up just as quickly. I invested in a broiler pan and that makes everything so easy.  Miss F loves skewering, she always makes herself a skewer heavy on the meat and without a single mushroom.  Feel free to add whatever vegetables you have on hand to the skewer.  Zucchini, summer squash, cherry tomatoes...I've even used new potatoes.  I serve these over rice, rice noodles or even over ramen noodles.

Ginger Soy Chicken Kebabs

1 large garlic clove, minced
1 tablespoon vegetable or canola oil
1 tablespoon fresh minced ginger
2 tablespoons soy sauce
1 teaspoon Sriracha

1 pound chicken boneless skinless breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 pound of whole mushrooms
1 onion, cut in 1 inch pieces

Pre-soaked bamboo skewers

Whisk together the garlic, oil, ginger, soy sauce, and Sriracha together in a large bowl. Add the chicken bell peppers, mushrooms and onion; toss to thoroughly coat. Allow to marinate at room temperature for 20 minutes. Thread chicken on skewers alternating with the bell pepper, mushroom and onion. Brush the vegetables with some of the excess marinade. Grill over medium heat, turning every few minutes, for 8 minutes or until cooked through. Alternatively, broil on high for 8 minutes, turning half way.

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Chicken Fajita Kabobs

Isn't food more fun when served on a stick? And it certainly is quite more fun to cook, especially when you have a seven year old helper that loves skewering.  These skewers don't take a long marinade time, so your fajitas can be ready for an easy weeknight meal.  I broiled them, but they would be lovely on the grill, perfect for summer.  This whole plate full was gone in one sitting, they were quite a huge hit.  Be sure to use fresh lime juice, it really makes a difference. This recipe was inspired by Two Peas and Their Pod.

Chicken Fajita Kabobs

2 tablespoons vegetable oil
1 tablespoon fresh lime juice
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper

1 pounds boneless, skinless chicken breast, cut into 3/4 inch pieces
1 red onion, cut into ¾ inch pieces
1 red pepper, cut into ¾ inch pieces
1 green pepper, cut into ¾ inch pieces

Whisk together the oil, lime juice, chili powder, cumin, garlic powder, oregano, salt and pepper. Add the chicken to a re-sealable plastic bag and pour the marinade over the chicken. Allow to sit at room temperature for 30 minutes. Grease a broiler pan with cooking spray. Thread the chicken, onion and bell pepper onto skewers and place on the broiler pan. Broil on high for 5 minutes, flip and broil for 4 minutes more. Serve.

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Crockpot Mexican Chicken Soup

Miss F is a huge fan of the Food Network. Her favorite shows are Cake Wars and Chopped Junior.  She also really enjoys watching Pioneer Woman, most of her recipes are right up Miss F's alley.  When she saw this recipe for Mexican Chicken Soup on a recent episode, she insisted we put it on the menu for the following week.  She thought it would be much like her favorite soup, Crockpot Chicken Enchilada Soup, or as she calls it, "Crocky."  This soup was a huge hit!  She devoured a couple of bowls and then ate all the leftovers for lunches.  I keep chipotles in the freezer, then I can just take one or two out as needed.

Crockpot Mexican Chicken Soup

1 pound boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
One 28-ounce can whole or diced tomatoes, with juice
3 ½ cups chicken broth
One 15-ounce can black beans, drained and rinsed
One 10-ounce can Rotel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
½ lime, juiced
1 cup shredded Colby jack cheese

Place the chicken in a crockpot. Sprinkle with chili powder, cumin, salt and pepper. Add the tomatoes, broth, beans, Rotel, tomato paste, onion, bell peppers and chipotles to the crockpot and stir well to combine. Cover and cook on high for 5 hours or on low for 8 hours. Stir in the lime juice. Serve, topped with cheese.

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Emeril’s Shrimp Creole

Miss F liked this meal so much, she requested it for the next trip C had out of town. The use of fresh tomatoes really amps up my usual Shrimp Creole recipe. I have been making Shrimp Creole for years, but always with tomatoes from a can. Making it with fresh tomatoes is about a million times better.  Miss F inhaled her shrimp.  She also doused hers in lots of Tabasco sauce, such a smart kid.  The sauce is so rich and tastes as if it has been cooking for hours.  In reality, this meal comes together incredibly quickly.  It is going to be in our standard daddy is out of town rotation.

Emeril’s Shrimp Creole

¼ cup butter
1 cup chopped onions
1 cup chopped green bell peppers
½ teaspoon salt
1/8 teaspoon cayenne
1 bay leaf
1 pound peeled, seeded and chopped tomatoes
1 ½ teaspoons minced garlic
Dash of Worcestershire Sauce
Dash of hot sauce
1 tablespoon all-purpose flour
½ cup water
1 pound of large shrimp, peeled, tail-off, and deveined
1 teaspoon Cajun seasoning
2 cups cooked long-grain white rice

In a large sauce pan, melt the butter over medium heat. Add the onion and bell peppers to the pan, season with salt and cayenne; sauté for 6 to 8 minutes. Stir in the bay leaf, tomatoes and garlic. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes, add water if needed. Add the Worcestershire and hot sauce. Whisk the flour and water together in a small bowl, stir into the tomato mixture and cook for 5 minutes more. Season the shrimp with the Cajun seasoning and add to the pan, cook for 5 minutes more. Serve over rice.

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Corn Chowder

I am somewhat obsessed with corn chowder. It has about all my favorite things in it: corn, potatoes, bell peppers and bacon. I saw a recipe that started out by making a corn infused stock on Spoon Fork Bacon.  I used the infused stock from the recipe, but not much else.  I simplified things a bit so that Miss F could help me make it.  She is an excellent corn shucker, except that it always ends up in corn silks in every nook and cranny of the kitchen.  I loved this soup.   This may be my new go to corn chowder, I am not sure I will make it again without making a corn stock.  It was so incredibly simple, but added so much sweet corn flavor to the soup.

Corn Chowder

3 ears corn, kernels removed from cob
4 cups chicken stock
2 cups water
4 slices bacon, diced
½ medium yellow onion, diced
1 garlic clove, minced
1 poblano pepper, diced
1 red bell pepper, diced
3 red potatoes, diced
¼ cup all purpose flour
1 teaspoon oregano
1 teaspoon salt
½ cup heavy cream

Place ½ of the corn plus the cobs in a pot with the chicken stock and water. Bring to a boil, reduce heat to low and simmer for 40 minutes. Remove the cobs from the pot and discard. Puree the corn and stock, set aside.

In a large pot, sauté the bacon until crisp, about 5 minutes. Remove from the pan and drain on paper towels. Drain all but 1 tablespoon of the grease from the pan. Add the onion, garlic, poblano, bell pepper, potatoes and remaining corn to the pan. Saute for 5 to 7 minutes, until the vegetables begin to soften. Add the flour and stir, sautéing for 3 minutes more. Add the stock to the pan, stirring constantly and simmer for 5 minute to thicken. Stir in the oregano, salt and cream. Simmer for 5 minutes more , serve.

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One Pot Creamy Sausage Pasta

I am not a huge ground meat fan. Everyone else in my family is, so when I saw this recipe on Smells Like Home, I knew it would be a hit. I pawned off most of my meat to Miss F, who was happy to eat it.  C complained that it was too "saucy" but Miss F and I enjoyed it very much.  The one pot pasta trick makes for such an easy clean up.  Why haven't I been making pasta like this all along?  It really makes sense.   I used a jar of Kroger brand marinara, which worked just fine and only cost $1.

One Pot Creamy Sausage Pasta

2 tablespoons olive oil
1 red bell pepper, chopped
½ onion, chopped
2 cloves garlic, minced
¼ teaspoons red pepper flakes
1 pound ground Italian sausage
¼ cup dry white wine
24 ounce jar marinara sauce
4 cups water, divided
16 ounces penne pasta
½ cup cream
¼ cup grated Parmesan cheese

Heat the oil in a large skillet over medium-high heat. Add the peppers, onion, garlic, red pepper flakes and sausage to the pan. Break up the sausage as it sautés. Cook for 5 minutes until the sausage is browned. Add the wine to the pan, scraping up any browned bits from the bottom of the pan. Pour the sauce and 3 cups of the water into the skillet, bring to a simmer and stir in the pasta. Reduce the heat to medium-low and cover. Cook for 15 minutes, stirring every 5 minutes or so, adding more water if necessary. Stir in the cream and cheese, cook for 2 minutes more. Salt and pepper to taste and cool for 5 minutes before serving.

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Arroz Con Pollo

I absolutely loved this meal. No one else did. C said that it tasted too smoky (paprika?) and then Miss F chimed in with the same complaints. They were both happy to have the chicken only, but both refused the delicious rice, which was infuriating since I had made a huge pot full.  I am tempted to try it again and really cut down on the paprika and amp up the tomato flavor, maybe with some tomato paste.  The leftovers were just as good as the night I served it, which was great since I had a ton of leftovers to eat.  This recipe was adapted from Gourmet magazine.

Arroz Con Pollo

8 bone-in chicken pieces
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, cut into ½ inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 ¼ cups dry white wine
1 ¾ cups chicken broth
¾ teaspoon crumbled saffron threads
1 bay leaf
1 (14-ounce) can diced tomatoes including juice
1 cup frozen peas

Preheat the oven to 350 degrees. Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add the onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in the chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate. Cover and put the whole pan in the oven, bake for 45 minutes. Stir in the tomatoes and peas, uncover and bake for 15 minutes more.

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Mexican Street Corn Pasta

I am obsessed with fresh corn in the summer. I could have it every meal, no matter all the corn silks lurking on my kitchen floors. This recipe was inspired from Half Baked Harvest via Pinterest.  I had to make several changes.  I don't have a grill and in the original recipe, the bacon was an afterthought.  I figured everything tastes better when sautéed in bacon grease, so I cooked the corn in it instead.  This pasta was absolutely incredible.  The sauce was rich with white cheddar and parmesan while the bell pepper and corn added a great crunch.  Miss F and I loved the lime juice squeezed on top, C was very happy without.  This is a huge winner in our house!

Mexican Street Corn Pasta

1 pound pasta
6 slices bacon, chopped
3 ears of corn, kernels removed
1 red bell pepper, seeded and sliced
½ onion, finely chopped
1 jalapeno, seeded and chopped
1 lime
1 ½ cups half and half
½ teaspoon paprika
½ teaspoon chile powder
½ teaspoon salt
½ cup shredded white cheddar
1/3 cup grated parmesan
½ cup fresh basil, julienned

Prepare the pasta per package instructions. In a large skillet, fry the bacon over medium heat until crisp. Remove the bacon from the pan and reserve for later use. Drain all but 1 tablespoon of grease from the pan. Add the corn, bell pepper, onion and jalapeno. Saute for 5 minutes, squeezing the juice of half the lime over top. Add the half and half, paprika, chile powder and salt to the pan. Bring to a simmer, then reduce heat to low. Simmer for 5 minutes. Stir in the cheddar and parmesan, keep stirring until all the cheese has melted into the sauce. Add the pasta and basil, toss well to coat. Serve, topped with the reserved bacon and lime wedges.

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Greek Salad

I love Greek salad. I have been so lucky to receive a ton of lettuce from my mom's garden. Neither of us are sure what kind of lettuce it is, but it is delicious and perfect for Greek salad. No one else at dinner would touch the salad. I can usually count on C to have salad and Miss F to at least eat the lettuce. But this night, they were both too into naan and chicken souvlaki to have any.  I will be making this salad often this summer, hopefully with tomatoes and cucumbers from the garden, though I doubt the lettuce will make it much longer once it starts getting Houston hot.  The dressing is adapted from Ina Garten.

Greek Salad

1 clove garlic
½ teaspoon dried oregano
½ teaspoon Dijon mustard
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup good olive oil
4 cups chopped lettuce
½ red bell pepper, chopped
1 tomato, chopped
½ cucumber, chopped
¼ cup feta, crumbled
Handful of black olives

Add the garlic, oregano, mustard, vinegar, salt and pepper to the bowl of a mini food processor. Stream in the olive oil with the processor running. In a large bowl, toss together the lettuce, bell pepper, tomato, cucumber, feta and olives. Toss the salad with the dressing and serve.

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