Sweet Paprika Chicken

Have you ever seen the movie The Mirror Has Two Faces?  I actually don't remember anything about it except for that Barbra Streisand's character is incredibly passionate about food and loves to make every bite "the perfect bite".  She carefully loads her fork and thoroughly enjoys each tasty morsel.  I get it; I love good food this much too.

This little dish reminded me of Barbra because the ingredients create a pretty fantastic flavor explosion.  And, if you have the patience to form the perfect bites, with a little lime rice, sweet and spicy paprika chicken, and fresh mango, you'll be a very happy camper.  Such a great combo.

SWEET PAPRIKA CHICKEN

• 4 chicken breasts
• 2 tablespoons packed brown sugar
• 2 tablespoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoons coconut oil (or vegetable oil)
• fresh mango slices 

Place chicken breast between two sheets of parchment paper and pound out the chicken until it is about a half an inch thick.  You can also cut the chicken breast into two thinner pieces if they are thick enough.  

In a small bowl, combine brown sugar, paprika, salt, pepper, and garlic powder.  

Pat chicken dry with paper towls and then spread spice mixture onto the chicken breasts.  Use your hands to rub the mixture into the chicken to create an even coating. 

In a large nonstick skillet, heat the coconut oil over medium heat until hot and rippling.   

Add the chicken in a single layer and cook for 4-5 minutes on each side, depending on how thick the chicken is.  The chicken will register 160 degress on a thermometer when fully cooked.    

NOTE #1:  You may need to cook the chicken in separate batches.

NOTE #2: The chicken will darken quite a bit due to the brown sugar in the spice rub.  Adjust the heat as necessary, but be careful not to overcook it because nobody likes dry chicken.   

Let chicken rest for 5 or so minutes.  

Serve with lime rice and fresh mango slices.  

Source:  Mel's Kitchen Cafe

Glazed Salmon

I've made this three weeks in a row.  It makes me feel a little more confident in my fish-cooking abilities.  I did almost set off my apartment building's fire alarm last week, but even that didn't shake my confidence.  Because after aggressively fanning the smoke alarm with a cookie sheet, the smoke cleared out, and the salmon tasted amazing.  And, as an added bonus, I think I've figure out how to avoid previously mentioned smoke.  See notes below! 

  












GLAZED SALMON

• 2 tablespoons butter
• 1 garlic cloves, minced
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons dry mustard
• 1 tablespoons ketchup
• 2 tablespoons soy sauce 

Preheat oven to broil and move rack to the second level from the top.


Whisk all ingredients together in a small saucepan over medium heat, just until better melts.  Whisk until smooth.  


Line baking sheet with foil.  


Spread sauce on fish and broil 8-12 minutes in oven.  Do not turn over.  


Cook just until fish flakes easily with a fork.   

NOTES:

• I reduced the amounts above because it felt like I was wasting a lot of sauce.  If you're cooking a big piece of salmon, you'll probably want to double the sauce.  
• I find that brushing the sauce on works best.  When there is excess sauce on the foil it tends to smoke and burn.  Brush on as much sauce on top of the filet as you can without too much of it running down to the foil.  

Source: A Bountiful Kitchen

Granola

My friend Gina passed this recipe along to me and now it's my latest breakfast fave. I made yet another batch today.  I've tweaked it a bit to include only ingredients that I like (no thank you on pumpkin seeds) and are easily accessible to me. Feel free to adapt this recipe in any way that makes sense to you; it really is quite versatile.  As for dried fruit, I think cherries are a must. I love this with milk and especially appreciate the fact that it fills me up for much longer than my other breakfast options.  Enjoy!

GRANOLA

• 3 cups oats
• 1 cup sunflower seeds
• 1 cup unsweetened coconut chips
• 1 cup walnuts, roughly chopped
• 1 1/2 cup almonds, roughly chopped
• 1 teaspoon salt
• 3/4 cup pure maple syrup
• 1/2 cup coconut oil
• dried fruit 

Preheat oven to 300 degrees. 

Line a rimmed backing sheet with parchment paper.  

In a large bowl, combine oats, seeds, coconut, nuts, and salt.  Stir to mix. 

Add maple syrup and coconut oil and stir until well blended.  

Spread mixture in an even layer on the baking sheet.  

Bake, stirring every 15 minutes, until the granola is brown and toasted, about 45 minutes.  

Cool completely. 

Add dried fruit.  

Store in an air tight container.  Glass jars work nicely.

Source: Emily Cavanaugh

White Bean Dip with Pita Chips

Welp, summer has come and gone and I'm back to the heat and the sand.  It's actually quite nice to be back to my bed and a routine. And, it's amazing to not be new to everything.  So amazing that I might just stay one more year . . .

I cooked very little this summer because I was busy meeting friends for lunch (Qdoba mostly), playing outside, and spending time with these two.

One of the few things I did make this summer was this yummy bean dip.  If you need something quick and tasty to take to a get together, this is it.  The dip was garlicky and the pita chips slightly chewy (which is how they should be, in my opinion).

Tuck this recipe away for when you're in a pinch for time (and money) because homemade doesn't get easier than this!

WHITE BEAN DIP

• 1 can (15 ounces) cannellini (white kidney) beans, drained and rinsed
• 2-3 cloves garlic
• juice of 1 lemon
• 1/3 cup olive oil
• 1/4 cup loosely packed fresh Italian parsley leaves
• salt
• pepper

Place beans, garlic, lemon juice, olive oil, and parsley in the food processor. 

Pulse until the mixture is coarsely chopped.  

Season with salt and pepper, to taste. 

PITA CHIPS

• 6 pitas
• 4 tablespoons olive oil
• salt
• pepper
• oregano

Cut each pita into wedges. 

Arrange pita on a large baking sheet.  

Pour olive oil over pitas and toss to coat evenly.  

Spread out wedges evenly and sprinkle with salt, pepper, and oregano. 

Bake for 8-10 minutes, or until toasted and golden in color. 

Source:  Giada De Laurentiis 

Whipped Frosting

I've been a sugar-cookie-making machine lately.  I made them twice in the last week for birthday celebrations.  I tried out this new frosting recipe (since the one I typically use is a little boring and a touch too sweet) and fell in love.  It is light and fluffy and very, very smooth.  It's not too sweet either, which can be a good thing.  Oh, and also, it uses granulated sugar instead of powdered sugar.  I like this because the powdered sugar where I live can be very gritty and not yield very good results when it comes to frosting.

You'll definitely want to use a stand mixer for this one; the frosting needs to be beat for a pretty significant amount of time in order to get everything mixed to a perfect smoothness. If you're having any trouble, just let your stand mixer work its magic a little longer.  

Here is my cute taste-tester:

WHIPPED FROSTING

• 7 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 teaspoons almond extract (or vanilla)
• 1 1/2 cups salted butter, room temperature
• 1 1/2 cups granulated sugar
• pinch of salt

In a small sauce pan, whisk flour into milk and heat on medium heat, stirring constantly, until it thickens.  It will be the consistency of thick pancake batter.

Stir in vanilla.  

  

Remove from heat and let milk mixture cool to room temperature.  

While mixture is cooling, cream butter, sugar, and salt together until light and fluffy on medium-high speed for about 5 minutes.  

Add the completely cooled milk mixture.  

Beat it for about 5 minutes on medium-high to high speed until it looks like whipped cream.  

NOTE:  It may looked separated at first, so keep beating it until it comes together.  

Source:  i heart eating 

Fruit & Cheesecake Parfaits

I've been in transition the last few weeks.  I finished up my school year, spent a few days in Madrid, headed home for summer, and then spent several days dealing with the repercussions of travel and jet lag.

Madrid was lovely.  The weather was perfect.  The streets were beautiful and full of interesting people.  And, the food wasn't too shabby. (Minus one nasty empanada. Bleh.)

I particularly enjoyed the churros and chocolate. Oh, hello.  Freshly fried churros + chocolate to dip them in?!  Genius.  Those Spaniards really nailed it on the head with that one.

And now on to these delicious fruit and cheesecake parfaits . . . The perfect treat for summer.

This post is LONG overdue.  Like, I made these in March for book club, overdue.  But, regardless of how late I am, this recipe is worth sharing.  These parfaits are simple (always a favorite recipe attribute of mine), beautiful, and semi-healthy since they are mostly fruit.  Use fruit that is in season and won't cost you a fortune.

And, speaking of book club, have you read eleanor and park?  Good read.

FRUIT & CHEESECAKE PARFAITS

• 2/3 cup heavy cream
• 3/4 cup powdered sugar (divided)
• 8 ounces cream cheese
• 1 teaspoon vanilla
• 2 tablespoons milk
• fresh fruit: blueberries, kiwi, mango, and strawberries

Using a stand mixer with the whisk attachment or a hand mixer, beat the cream until it begins to thicken.  

Add in 1/4 cup of powdered sugar.   

Continue to beat mixture until stiff peaks begin to form.


NOTE:  Stiff peaks = the cream holds its shape and stands up straight when beaters are removed.  Be sure you've got stiff peaks, otherwise your cheesecake mixture will be too soupy.   

Set aside in refrigerator.  

Beat cream cheese until it is smooth. 

Add in remaining powdered sugar, vanilla, and milk.  

Gently fold in the whipped cream until just combined.  

Place fruit in the bottom of the glass, followed by a layer of the cheesecake mixture.  

NOTE:  I put the cream cheese mixture in a pastry bag and piped it into the glasses.  It was easier and didn't muck up the glasses.  

Continue layering.  Finish with fruit on top.  

Here's a 4th of July version I made recently.  Fun and festive.

Source:  Glorious Layered Desserts by Glory Albin 

Pastry Cream

As a kid, my Nana always made English trifle for Christmas dessert.  Colorful, layered, fruity.  There were always two trifles; the sprinkled one signified the kid-friendly, alcohol-free version. Man, I loved those sprinkles.

My British friend Robert recently celebrated a birthday and requested trifle, which worked out well since I'd been wanting to try it out.  The version I put together wasn't totally traditional since it included chocolate cake and pudding, but it did include pastry cream (custard), which is a prerequisite for true English trifle, which is where this recipe comes in to play.

This particular trifle included chocolate and vanilla pound cake, whipped cream, strawberries, and, of course, pastry cream!  It was quite tasty and especially delicious as breakfast the next day.  And, per the usual, I used my little Ikea glasses since I don't own a trifle dish.  They turned out pretty darn delicious!

PASTRY CREAM

• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise
• 6 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter

Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10-15 minutes.


Whisk the egg yolks and granulated sugar until light and fluffy.


Add the cornstarch and whisk vigorously until no lumps remain.


Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated.


Whisk in the remaining hot milk mixture.


Pour the mixture through a strainer back into the saucepan.


Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.


NOTE:  This seemed to happen quickly, so pay attention and remove it from the heat as soon as the thickening starts!  


Remove from the heat and stir in the butter.


Let cool slightly and cover with plastic wrap, lightly pressing the plastic agains the surface to prevent a skin from forming.


Chill at least two hours or overnight.


Source: modified slightly from Food Network