Cashew Chicken

So for lil' sis' encore performance we decided to work our way through Ms. Martha's cookbook which gives lots of options for the chicken eaters among us, especially those with minimal kitchen skills. I am particularly in love with the cashews in this, which give it a bit more of a dynamic texture when it could have fallen short.

Cashew Chicken

From: Everyday Food
1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
fresh ground salt and ground pepper
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews, toasted

Toast Cashews: Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes.
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Chicken Stir-fry Wraps

Soooo.... with the lil' sis' return to Beantown, the kitchen has become a bit of a laboratory. You see, the sis is not so lingual in all things culinary so we're taking the time to add some recipes to her repertoire. This one brings back memories of our mom and her stir fry's, can be whipped up in minutes, and includes delicious lettuce wraps.
Chicken Stir-fry Wraps
Adapted From: Everyday Food

1.5 lbs boneless, skinless chicken breasts chopped into half inch pieces

fresh ground salt and black pepper

2 tablespoons olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, ribs and seeds removed and thinly sliced

3 garlic cloves, minced

1.5 teaspoons grated, peeled, fresh ginger

1/4 to 1/2 teaspoon red pepper flakes

3 tablespoons soy sauce

3 tablespoons rice vinegar

1.5 teaspoons cornstarch mixed with 1 tablespoon water

~12 lettuce leaves for wrapping the stir fry mixture in

Season the chicken with salt and pepper. In a large non-stick skillet, heat 1 tablespoon of the oil over high heat. Add half the chicken and cook through (about 4-5 minutes). Transfer cooked chicken to a clean plate and repeat with remaining half of raw chicken.

When all the chicken has been cooked, add the remaining tablespoon of oil to the pan, along with the onion and pepper. Cook until the onion is golden and tender (about 4 minutes).

Reduce the heat to medium and add the garlic, ginger, and red pepper flakes (1 minute).

Stir in the soy sauce, vinegar, and cornstarch mixture and remove from the heat. Add the chicken back into the pan with any rendered juices and toss to coat.

Serve in the lettuce cups.

Val's Squash

We're always looking for new ways to use up summer squash here, and my sister has been raving about this recipe since our mom first made it for her. I had no idea what to expect, but was IN. LOVE. within 2 bites, and had a baguette in the oven within 4 bites (to soak up all of the veggie goodness). Now run to the farmers market and grab all the summer squash and zucchini you can, before the pumpkins take over!

Sauteed Summer Squash

From: Val's kitchen

2 tablespoon Olive oil

4 small squash, mix of summer and zucchini, sliced 1/8" thick (a mandolin may help)

2 large tomatoes, peeled and chopped

1 red onion, chopped

3 cloves of garlic, minced

1/4- 1/2 chili pepper, de-seeded and minced (I love spice so I go a bit heavier so I leave it up to you)

1/2 teaspoon ground cumin

1 tablespoon cilantro, chopped

juice of 1/2 lime

salt and pepper, to taste

Heat oil over medium high heat and cook squash until tender (3-5 minutes). Add in tomatoes, onion, garlic, cumin, and chili pepper. Saute until everything is cooked through (5 minutes or so). Take off heat and add lime, cilantro, salt, pepper, and more cumin if needed.

Serve as a side dish, or heat up a baguette like I did and soak up all of the goodness!

Gingered Mango Salsa

Looks like it's been a big summer for mangoes. Here's the salsa we used with the pork tenderloin, but it could be easily paired with chicken, shrimp or fish as well, or even finely diced with tortilla chips! I made this for our dinner at the Shore, and Mr. Smith's dad actually used it on his eggs the next morning. Enjoy!

Gingered Mango Salsa
From: Allrecipes.com
1 cup chopped peeled mango
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 tablespoons minced fresh mint
1 tablespoon minced fresh ginger root
1/2 teaspoon olive oil
1/4 teaspoon salt

In a bowl, combine all ingredients. Let stand for 30 minutes before serving.
Can also be made a day or two ahead of time.

Cole Slaw

So, to go with those super trashy pulled pork sandwiches, I love to whip up a batch of crunchy cole slaw. Somehow a love of all things cabbage eluded me for the first 3 decades of my life, but I have embraced it with a vengeance! Deb over at Smitten Kitchen shares my love and has a great recipe which I share below. Keep in mind, this is more technique than actual ingredients, so please use whatever your heart desires!

Dead Simple Slaw
Adapted from: Smitten Kitchen
2 1/2 lb green cabbage, cored and cut into chunks, then finely shredded
1 lb red cabbage, cored and cut into chunks, then finely shredded
1 medium onion, finely chopped
3 large carrots, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar

Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Do ahead: Slaw can be chilled up to 1 day.

Mango Salsa

As a thank you for our last project, one of the analysts that I work with gifted me his fruit of the month club (he's a dreamboat). Three perfectly ripe honey mangoes sat on my desk for almost a week. I considered the margarita, the mojito, and even the daiquiri... I stared at them without a clue until I decided to grill pork chops last weekend. Pork chops and applesauce, you have been schooled by pork chops and mango salsa! Consider yourself on notice (Mr. Smith agrees).


Mango Salsa
3 ripe mangoes, peeled and chopped (about 2 cups)
1/2 cucumber, peeled, seeded, and diced
1/2 cup red onion, diced
1/3 cup cilantro, finely chopped
1/2 jalapeno, seeded and diced (add more depending on how much heat you like)
juice of 2 limes

Mix all ingredients in a bowl and refrigerate up to 24 hours. Serve along side grilled meats or with chips as a dip.

Soba Noodles with Sesame Seeds

One of my all time favorite tv "chefs" has got to be Nigella. With the soft lighting in her kitchen and British accent, I could watch her for hours. She even manages to look fantastic as she's licking the bowl or raiding her fridge at midnight, in a way the Paula Deen will never pull off. Her soba noodle recipe is an absolute go to in the summer months when it's too hot to cook, and you want to eat something cold and straight from the fridge. This would be a great side for a bar-b-q, or even topped with grilled shrimp.


Soba Noodles with Sesame Seeds
From: Forever Summer
1/3 cup sesame seeds
salt
8 ounces soba noodles
2 teaspoons rice vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 scallions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
Bring a large pan of water to a boil and add some salt. Put in the soba noodles and cook them for about 6 minutes until they are tender, but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
In a bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Let the noodles set in the fridge for at least an hour before serving cold.

Pigs in a Blanket with Honey Mustard

Last weekend was filled with a little of this...

mmmm.... fried turkey

many shenanigans....

Mr. & Mrs. StP.... dancing machines

a whole lotta this...

wine, booze and a stuffed dog seeking world domination...

and to help the next day...

Mrs. StP's perfect Bloody Mary's with a water back

We love our friends and having a whole weekend to enjoy each others company, eat, drink, harass, and laugh our asses off, is beyond well deserved for us all. Everyone comes armed with their marching orders and menus, and delicious food comes from the kitchen fast and furious, just ask my too tight pants (sweatpants are mandatory by Sunday morning/ Saturday night). Although this recipe is by no means gourmet, I whipped up a quick batch of pigs in a blanket and some honey mustard dipping sauce to go with all of the beer being consumed. As simple as honey mustard is, I've tried lots of recipes and this is the best yet. Due to high demand, this batch never left the kitchen. When you a quick snack, they will satisfy crowds of all ages!

Pigs in a Blanket

From: Cooks.com

One package Mini Sausages

Two tubes of Crescent Rolls

Cut each crescent roll triangle into 3 pieces, wrap around sausage, cook according to crescent roll package directions. Serve fresh from the oven with dipping sauces such as the honey mustard that follows.

Honey Mustard
From: Recipezaar.com
1 cup mayonnaise (don't use Miracle Whip)
1/2 cup mustard (use what ever you have- any mixture of yellow, Dijon, stone ground, etc...)
1/2 cup honey
1 pinch salt
1 pinch cayenne pepper

Whisk everything together and chill for at least one hour.

Bolognese

When you've had a long day/ week/ month at work, you need a recipe in your rotation that is as soothing as it is quick. This sauce is just as good in a half hour as it would be on a long Sunday afternoon.


Simple Bolognese
From: Everyday Italian

1/4 cup extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 pound ground beef chuck (you can also substitute ground turkey)
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf parsley, chopped
8 fresh basil leaves, chopped (you can also substitute 2 tablespoons of pesto)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley, basil, salt and pepper and cook over medium low heat until the sauce thickens, about 30 minutes. Finish bolognese with the grated cheese and serve over spaghetti or penne pasta.

Vietnamese Meatball Sandwich

The neighborhood that we live in has a large Vietnamese community, so I've been seeing Banh Mi sandwiches on the side for a bit. What's not to love... fresh baked french bread, crisp sweet veggies, and pork :::sigh::: So when I saw this recipe in Bon Appetite last month I slid it right into the rotation. Although there's a bit of chili sauce and a splash of jalapenos, the heat is less than you would find on a buffalo wing and the veggies are able to cool it off a bit. Since you can prep everything a day in advance, it makes for a relatively painless weeknight meal. Or better yet, stuff everything into a baguette and slice it into bite sized pieces, and have a new party favorite for the big game!


Pork Meatball Banh Mi
Adapted from: Bon Appetite, January 2010

2/3 cup mayo
2 green onions, finely chopped
1 tablespoon hot chili sauce (I used 1/2 sriracha and 1/2 chili garlic sauce)

2 cups grated carrots
2 cups grated, peeled daikon (Japanese radish)
1/4 cup rice vinegar (I had some with garlic on hand)
1/4 cup sugar
1 teaspoon sea salt
1 tablespoon sesame oil (plus extra for frying)

1 lb ground pork
1/4 cup fresh basil, finely chopped
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon fresh ground black pepper
1 teaspoon sea salt

1 jalapeno, with ribs and seeds removed, and sliced thin
1 bunch of fresh cilantro springs
1 full size french baguette

Sauce:
Mix the first three ingredients together. Cover and chill.

Veggies:
Mix together carrots, daikon, rice vinegar, sugar, salt, and 1 tablespoon sesame oil. Cover and let sit for one hour (or overnight in fridge if being prepped ahead).

Meatballs:
Mix together basil, garlic, green onions, fish sauce, 1 tablespoon sriracha, sugar, cornstarch, salt and pepper. Add in ground pork and gently mix until everything is incorporated. Roll mixture into 1 inch balls. (If this is being prepped ahead, place balls onto lined cookie sheet, cover and refrigerate.) Heat 1 tablespoon sesame oil in a frying pan and saute the meatballs over medium- high heat, turning once, until they are cooked through. Be sure not to crowd them in the pan or they will steam instead of caramelize.

Slice the baguette, and spread the sauce over the inside. Arrange the drained veggies, cilantro, jalapeno, and top with the meatballs. Enjoy!

Turkey Corn Chili

Oh Rachel Ray, how you irk me with your orange and green kitchen, your EVOO, and all those "sammies" and "stewps". But somehow I let you in, back in my early years, to teach me about smashing and peeling a garlic clove with the back of your knife and putting your pasta water on to boil when you start your meal- so it's waiting for you, not you waiting for it.... (rocket science I tell you). I first saw your picture in the Globe as you trotted after a vacation on $40 a day here in Boston. After a quick search, I discovered this thing know as "the Food Network" (and let me tell you it's been a full blown war with Mr. Smith over the remote control ever since... suck it ESPN). Somewhere along the way I even bought your first cookbook, and allowed some of the recipes into my kitchen. If you come looking for this book at my house, I assure you that I hide this guilty pleasure in the back of the pantry where I keep the crock pot, in fear of embarrassment that someone actually sees I have it.


Turkey Corn Chili
Adapted from: Rachel Ray's 30 Minute Comfort Meals

1 tablespoon corn oil
1 medium onion, chopped
3 garlic cloves, minced
1 – 1 1/2 pounds ground turkey meat
1 red bell pepper, seeded and chopped
2 cups frozen corn kernels
1 (28-ounce) can crushed or diced tomatoes
1 (12- ounce) can diced tomatoes
1 tablespoon chili powder
1 tablespoon poultry seasoning
1 tablespoon ground cumin
2 tablespoons cayenne pepper sauce
3 scallions, white and greens, chopped
salt & pepper

Heat a deep pot over medium high heat. Add oil to your pot and heat one minute. Add onion and cook 3-5 minutes until softened. Add garlic and cook for additional minute. Add in turkey and cook until thoroughly cooked and broken up (5-7 minutes).
Add pepper, corn and tomatoes and bring to a simmer. Stir in spices, pepper sauce, and scallions and reduce heat to medium low, and simmer for 7 to 10 minutes. Season with a little salt and pepper, to taste. Garnish chili with chopped scallions and cheddar cheese and serve with tortilla chips or quesadillas.

Chicken with Mushrooms & Gruyere Cheese

So last night my darling hubby sat me down for a course in "how to get the pictures out of the camera thingy". The whole tutorial lasted no more than 3 minutes... how dumb do I feel? (And look at the picture below!!!) So in turn for his intellectual property, I made Mr. Smith one of his favorite meals, Chicken with Mushrooms and Gruyere cheese. This is a recipe that has been in our rotation since we first lived together in sin, and in fact it's one of the first Sunday dinners I ever made. 10 Years later he's still around, so it either my daring wit or this recipe.




Chicken with Mushrooms & Gruyere Cheese
Adapted From: From the Heart of our House

2-3 Chicken Breasts, boneless and skinless
4 eggs, beaten
1 cup of fine bread crumbs
1/2 cup of butter
1/2 lb fresh mushrooms (baby bellas work best), sliced
1 cup of Gruyere cheese, shredded
1 cup of chicken broth
1 tsp salt

Cut the chicken into strips. Combine the eggs and salt in a large bowl and mix well. Add the chicken. Marinate, covered, in the fridge for 1 hour.
Pre-heat the oven to 350 degrees.
Remove the chicken from the marinade, and discard remaining marinade. Coat the chicken with the bread crumbs. Melt the butter in a frying pan and cook the chicken in it until lightly browned. Remove to an ovenproof casserole dish.
Sprinkle mushrooms and then the cheese over the cooked chicken. Pour the broth over the chicken. Bake for 20- 25 minutes until the chicken is cooked through and the cheese has melted.
Serve with Mr. Smith's favorite side- garlic mashed potatoes.

Variation: You can lighten this dish a bit by baking the chicken breasts in the 350 degree oven for 10 minutes instead of frying them in the butter. Also, I love panko bread crumbs, but find that this dish is better with plain bread crumbs to help develop that nice coating.