Al Pastor Chicken Tacos

2-4 chicken breasts
1/4 - 1/3 cup olive oil
2-3 cloves garlic, minced
2-3 Tbsp chili powder
1-2 Tbsp cumin
1-2 tsp salt
1-2 Tbsp hot sauce (like Valentina or Cholula)
2-3 Tbsp balsamic vinegar
16-14 oz pineapple rings (or fresh pineapple - even better)
1 large onion, cut into 12 wedges (in half, then each half into sixths)
juice of one lime
small corn tortillas
sliced avocado, tomato, onion and cilantro (pico de gallo), and limes

1. combine chicken breasts, olive oil, garlic, spices, hot sauce, vinegar and pineapple juice in a crock pot and toss a few times. add water to almost cover chicken. cook 4 hours on high, six on low.
2. after three hours of cooking, shred chicken in the pot using two forks. add pineapple rings and onion wedges and stir together. cook for remaining time, stirring a couple more times. squeeze and stir in lime juice just before serving.
3. serve on warm corn tortillas (wrap stack of tortillas in foil and heat in 350 oven for ten or so minutes) with avocado, tomatoes, cilantro, onions, limes, etc.

Red Soup

a family recipe passed down from G'ma Lillis Remington Brooks. tangy and spicy - perfect for a blustery, stormy day.

1 Tbsp olive oil
1-2 cloves garlic, minced
1 large onion, copped
2 carrots, chopped
1 large (46 oz) can vegetable juice
2 cups broth
2 medium potatoes, chopped
1/2 cup frozen peas
1/2 cup frozen corn
2-3 Tbsp Worcestershire Sauce (or more to taste)
black pepper to taste (but at least 1 tsp)
browned and seasoned - with garlic salt - ground beef (optional)

1. sauté garlic, onion and carrots in oil on medium heat for 7-10 minutes until onions are tender.
2. add vegetable juice, broth, potatoes, peas, corn, any other veggies you like, optional ground beef and stir. add Worcestershire Sauce, black pepper and stir to combine.
3. simmer for at least 20 - 30 minutes, stirring occasionally. serve with warm crusty bread.

(Marvelous) Steamed Broccoli

1 large bunch broccoli
1 Tbsp olive oil
salt to taste*
1-2 cloves garlic, minced*
red pepper flakes to taste (optional)

*to simplify, you can replace the salt and garlic with garlic salt.

1. cut broccoli flowers and small stems into bite-size pieces. place in a pot with 1/4 cup cold water (no basket steamer needed). add olive oil, salt, garlic and red pepper flakes and stir to combine.
2. bring to a boil, cover tightly, reduce heat to medium and steam until the broccoli is bright green, approximately 5-7 minutes (but no more) depending on how crunchy or tender you prefer. remove with a slotted spoon and serve at once. if desired, squeeze a little fresh lemon or lime juice over the broccoli just before serving.

Easy French Onion Soup

This quick and will not disappoint.

2 cups thinly sliced yellow onion (2 large)
2 T. butter
4 C. beef broth
2 T. dry sherry or dry white wine (optional)
(I added a bit of apple cider vinegar instead)
1 tsp. Worcestershire sauce
Dash black pepper
6 slices French Bread, toasted
1 cut shredded Swiss, Gruyere, or Jarlsberg cheese (4 oz).
(I prefer sliced, not grated)

In a large saucepan cook onion, covered, in hot butter over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Meanwhile, arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 inches from heat for 3 to 4 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice.

tips for this recipe: close doors to all bedrooms and other rooms and open windows if possible while onions are cooking to avoid lingering onion smell.

Recipe from the Better Homes and Gardens Cook Book

Teriyaki Marinade

I've used this marinade a number of times. Very good.

1/4 cup soy sauce
3 tbsp. sugar (white or brown)
3 tbsp. wine vinegar
3/4 cup vegetable oil
1 tsp. fresh grated ginger (or ground)
1 tbsp. diced garlic (or 1 tsp. ground)

Whisk ingredients together and allow meat (3-4 chicken breasts or 1.5 lb steak) to marinate for at least an hour. When cooking, place some of marinade in with the chicken. Serve over rice.

Asian Salsa Beef

1 (2 lb) boneless roast (chuck, rump, or shoulder roast will do)

1 Tbsp olive oil

1 cup salsa

2 Tbsp brown sugar

1 Tbsp soy sauce

1 clove minced garlic

1 cup chopped cilantro

1 Tbsp lime juice

Trim fat from roast and cut into 1-inch cubes. Heat oil in large covered pot and brown meat. Pour off drippings. Add salsa, brown sugar, soy sauce, and garlic. Bring to a boil, then reduce heat to low. Cover and simmer 1 hour or longer. Remove lid and continue cooking an additional 30 minutes. Removed beef from heat and add cliantro and lime juice. Serve over cooked rice. Serves 4.

recipe adapted from Salsa Beef in Remedies for the "I Don't Cook" Syndrome

Kel's Homemade Chili

Kel sent this out to us back in 2007 so I thought I'd place it on the blog. It hits the spot on a cold evening.

1-2 Tbsp olive oil
1 large onion or 2 small onions, chopped
1-2 cloves minced garlic or garlic salt
1 green bell pepper, chopped
1 can pinto beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
1 can corn, drained or 1 1/2 cups frozen corn
2 Tbsp chili powder
1 Tbsp cumin
2-4 Tbsp balsamic vinegar
salt and pepper to taste
(add browned ground beef if desired)

1. saute garlic, onion and bell pepper in oil on medium heat for a five minutes. add chili powder and cumin, coat veggies and continue to saute another minute or two.
2. add beans (including liquid), tomatoes (including juice), corn - and optional beef - and stir.
3. simmer for at least 20 - 30 minutes, stirring occasionally.

it's always better the second day. and goes very well with cornbread.

Chicken Stroganoff

A superb variation on an old favorite and so very tasty!

2 tablespoons olive oil
1 onion, thinly sliced into rings or crescents
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces (15 medium) button mushrooms, thinly sliced
2 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1/2 cup white cooking wine
3/4 cup chicken broth
1+ tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 - 1/2 cup sour cream (depending on how creamy and saucy you like it)

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the mushrooms, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Set veggies aside in a medium bowl.

2. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken until golden brown and cooked through. Add it to the vegetables.

3. Pour the wine and broth into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the Worcestershire (add more than the 1 tablespoon if you are big fans), and mustard. Whisk until smooth. Boil until the liquid has reduced by just less than half.

4. Remove from heat and whisk in the sour cream. Do not let the sauce boil after adding the cream. Return the vegetables and chicken to the pan and heat through. Serve over rice, pasta, or toast.

Adapted from Real Simple, photo from Real Simple.com (photo shows Stroganoff made with green peppers, which, frankly I cannot endorse).

Coconut Curry

This recipe is a standard in our house and finds its way to our table twice a month on average. It's a great meal when entertaining and it makes great left overs too.

2 chicken breasts
or
14 oz (one package) extra firm tofu
olive oil
1 medium onion, chopped
3 carrots, chopped
2 medium potatoes, chopped
1/2 cup frozen peas
3+ tsp yellow curry powder
1/2 tsp cumin
1 tsp grated fresh ginger or 2 tsp powdered
1/2 tsp coriander (optional)
1/4 tsp allspice (optional)
1/4 garam marsala (optional)
garlic salt
1 can coconut milk
1/2 cup plain yogurt (optional)
fresh cilantro

1. Heat empty pan over medium heat. If using chicken, cut into cubes and sauté over medium high heat in a tablespoon of oil, half of the ginger, 1/2 teaspoon cumin, 1 teaspoon yellow curry powder, and garlic salt to taste until edges are slightly browned. Set aside in a small bowl.
If using tofu, drain and dry with a clean kitchen towel to get most of the moisture out. Cut in to half-inch 'cube-sticks'. Prepare 1/3 cup water + 1 teaspoon curry powder + 1/2 teaspoon cumin + half the ginger + 1/2 teaspoon garlic salt, stir. Place tofu in dry pan and cook off more moisture until edges turn a light golden color. Give 1/3 cup prepared curry mixture a quick stir and pour over tofu and sauté until all the water is evaporated. Add a tablespoon of olive oil, turn heat up to medium high and sauté until thoroughly browned (about 10 more minutes). Set aside in a small bowl.

2. Add another tablespoon olive oil to the hot pan and sauté remaining ginger (if using fresh) and onions for about five minutes. Add carrots, sauté for a couple minutes, then potatoes, sauté, then peas and sprinkle with another 2-3 more teaspoons of curry powder, ginger (if using powdered), coriander, allspice, and Garam Marsala. Sauté for three or four more minutes.

3. Cover with just enough water to cover the veggies. Cover pan and simmer for 12 minutes or until potatoes are tender. Turn off heat. Stir in chicken or tofu, then coconut milk and yogurt. Cover and let sit for at least 20 minutes before serving (to allow the flavors meld). Serve over cooked jasmine or basmati rice and garnish with cilantro.

Chickron*

For those who prefer a salad minus the over seasoned, mouth injuring, dry bread (like me), this delicious play on the classic crouton is quick, easy, and an excellent substitute.

1-2 chicken breasts thawed

1 egg

1/2 to 1 cup dry bread crumbs

these next ingredients to be added to taste:

grated Parmesan

ground pepper

Italian seasoning

1. Preheat oven to 450 degrees. Cut chicken in to bite-sized strips.

2. In a large mixing bowl, mix bread crumbs, Parmesan, ground pepper, and Italian seasoning. In a separate bowl, beat egg lightly. Coat chicken pieces with egg. Transfer coated chicken to the bread crumbs mixture and coat well.

3. Place breaded chicken pieces separately on a foil lined and lightly greased (with olive oil or olive oil spray) cookie sheet (a silpat works well too). Bake for 15 minutes or until done, flipping halfway through baking time.

This is an experiment that actually turned out to be delicious. I made some potatoes this same day that were not so successful, however. Let me know how this recipe works for you.

*Name attributed to K. J. Busby.

Sweet Potato Wedges

do you like yams (or sweet potatoes)? if you didn't before, you will now. and if you already did, you'll be eating these once a week!

1 teaspoon coriander

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon dried oregano

1/4 teaspoon dried hot red pepper flakes
 (optional)
1 teaspoon salt

2-3 medium sweet potatoes

3 tablespoons vegetable oil
2 tsp balsamic vinegar

1. Preheat oven to 425°. Stir together spices and salt, then oil and vinegar.

2. Cut potatoes lengthwise into 1-inch wedges. Stir up the oil mixture again to combine oil and vinegar. Toss wedges with oil and spices, place on a cookie sheet and roast in middle of oven 15 - 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 10 - 15 minutes more.

adapted (and photo stolen) from the smitten kitchen.

Spicing up your tuna

We eat a lot of tuna in this house (either it's good protein or incredibly easy...wait, it's both!). Here is a spin on the classic mix.

1 can tuna
4 Tbsp mayo
1 Tbsp parmesan cheese
2 Tbsp sweet relish
a pinch of garlic powder
1/4 tsp curry powder

Serve on sandwiches, crackers, or with pilaf. Very simple.

Cranberry Sauce

This recipe will have your salivary glands singing!

1 bag (12 oz.) fresh cranberries
1 and 1/2 cup sugar

1/4 cup water

1 cinnamon stick

a little under 1/2 tsp allspice

a little under 1/4 tsp nutmeg

1 small orange zested and juiced

In a saucepan, combine the cranberries, sugar, and water. Stir and bring mixture to a boil over medium heat. Reduce to simmer and add cinnamon stick, allspice, and nutmeg. Stir in spices and allow to simmer for 5 to 7 minutes. Add the orange juice and zest. Stir and allow to cool before serving.

I adjusted this recipe to work for a 12 oz. bag (since that is how they are sold), while the original recipe is for a pound (or 16 oz.) of cranberries. See the original recipe from the food network site.