The Weekend Chef: Mustard-Whisky Glazed Ham

This was the main dish we served at my daughter's party.  Both her and my son LOVE ham.  Lucky for me I got this one "free" from Shoprite (after spending a gazillion dollars!) right before Easter and stuck it in the freezer until her party.  My husband was responsible for cooking it since I was busy cooking all of the side dishes.  Because we only have one oven (one day I'll get my dream kitchen with a double oven!) he decided to grill the ham.  Good choice because I had no room in the oven with all of the sides!  The original recipe had cinnamon, nutmeg, clove, and allspice in the glaze.  I'm not a huge fan of those spices in savory dishes so my husband ended up adding just a little nutmeg into the sauce.  The glaze created a nice crust on the ham, as seen in the pic below, and added a nice sweetness to the ham.  Both my daughter and son loved this! Of course we ended up with a ton of leftover ham, so more ham recipes will be coming soon!

Mustard-Whisky Glazed Ham
recipe adapted from Serious Eats, courtesy of Joshua Bousel

Ingredients:
1 ready-to-eat bone-in ham, around 10 pounds
1 1/4 cups dark brown sugar, packed
1/4 cup dijon mustard
2 tablespoons Jack Daniels Whiskey
1/4 teaspoon ground nutmeg

Directions:1. Remove ham from packaging, wash, and pat dry with paper towels, allowing it to come to room temperature.

2. Heat grill (we used a Weber charcoal grill).

3.Mix the dark brown sugar through ground allspice into a thick paste in a medium bowl to form the glaze, set aside.

4. Cook ham to desired temperature, about 4-5 hours for a ten-pound ham to reach 120 degrees. Brush on the glaze during the last hour of cooking. Remove from grill, slice, and serve.
  Family Rating: 1 1/2 thumbs up.

Might Have Missed Monday: Sweet Potato Chicken Curry

Here's another recipe that you "Might Have Missed."  This is a recipe that my husband, The Weekend Chef, made last November.  From my original post, I remember that I did not read this recipe in its entirety before I had my husband start making this at 6:30 at night.  It takes some time and is not a weeknight meal.  However, it's hearty and tasty! It does have a little "kick" to it and because he started it so late, the kids did not eat this, but we really enjoyed it!

Sweet Potato Chicken Curry
recipe from Cooking Light, November 2009

Ingredients:
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1/2 cup frozen green peas
1 tablespoon fresh lemon juice

Diretions:
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Mommy & Daddy Rating: 2 thumbs up!

This post is being shared at:
Manic Monday @ Bobbi's Kozy Kitchen
Mangia Mondays @ Delightfully Dowling
The Bulletin Board @ Mrs. Happy Homemaker
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home

The Weekend Chef: Indian Rice Pudding

For our Indian themed supper club my husband decided to make Indian Rice Pudding.  When he did a search for Indian desserts this was by far the most popular.  We've eaten this plenty of times at the local Indian Buffet.  But I have to say that this isn't my most favorite dessert.  If I'm going to eat rice pudding, I have to admit that I like it plain, without the spice and in this case, pistachios.  This did get me to visit the local Middle Eastern store to buy some rose water.  While the recipe is easy enough, like my recipe for Saag Paneer, the cooking time does not account for the constant stirring of the milk to bring it to a boil which took forever!  Everyone at supper club seemed to enjoy this....so I think it's my own biased opinion (and blog!) that's giving this 1 1/2 thumbs up versus the 2 that my husband would like to give it!

Indian Rice Pudding
recipe from foodnetwork.com, courtesy of Aarti Sequeira

Ingredients:
1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar
1 teaspoon rosewater, or 1 teaspoon vanilla extract
3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish

Directions:
In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.

Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.

Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

Family Rating: 1 1/2 thumbs up.

The Weekend Chef: Panko Chicken with Grapefruit Honey Sauce

It's become more the norm now that I will plan the menu for the week but when the weekend comes around my husband, a.k.a. "The Weekend Chef" will do the cooking.  It was getting too difficult waiting for him to pick his recipes and then make the grocery list.  I like to menu plan for the week and get all of the shopping done on Monday, minus a quick trip later in the week for the extra produce needed later on.  So, here's another recipe that I found but my husband cooked.  This is basically a chicken cutlet breaded in panko and fried and then drizzled with a grapefruit honey sauce.  The sauce was really different and tasty - tangy and sweet at the same time.  The kids LOVED this, sauce too! The Weekend Chef said it was quick and easy to make.  Since the kids loved it so much I would definitely make this again!

Panko Chicken with Grapefruit Honey Sauce
recipe from Creative Kitchen Adventures via Art From My Table

Ingredients
4 chicken breasts, sliced in half to make thinner
Panko breadcrumbs
2 eggs beaten
Olive oil for pan
sea salt
pepper

FOR SAUCE:
1/2 cup grapefruit juice (2 grapefruits juiced)
1 small clove garlic, minced
1 Tbsp honey (I’ll add a little more next time)
sea salt
pepper

Directions:
1.Rinse and slice chicken in half to make thinner chicken cutlets. Beat eggs in dish and have ready for dipping. Pour a cup or so of panko breadcrumbs into another container for dipping.

2.Using a mallet, pound to flatten chicken.

3.Preheat cast iron or other skillet with about a tablespoon of oil.

4.Dip each chicken cutlet into egg coating thoroughly, and then dip in panko. After you have 4 cutlets done, place into pan at the same time. Pan heated to medium (btwn 6-7 on electric stove).

5.Cook about 3 minutes on each side being careful not to burn, lowering heat as needed.Season with salt and pepper. Dip and cook remaining 4 cutlets. Chicken should be cooked through, but if a little nervous like I was, I placed them in my convection toaster oven for another 5 minutes at 350 degrees.

6.After all chicken is cooked, wipe out pan to use or grab a new skillet. Heat a small amount of olive oil. Soften minced garlic on low being careful not to burn. Burning garlic will make it taste bitter.

7.Add in grapefruit juice, honey, sea salt and pepper, and whisk thoroughly. Heat on medium to medium low stirring fairly often and reduce to a thick syrup.

8.Serve chicken breast with grapefruit honey sauce drizzled on top or use as a dipping sauce.

Family Rating: 2 thumbs up!

The Weekend Chef: Gnocchi I

Because of Hurricane Sandy and the lack of mass transit down to the city, my husband was home with us for several days.  I needed gnocchi for a recipe that I wanted to make (see tomorrow's post) and had some potatoes that needed to be used up.  I asked my husband if he wanted to help make dinner and he gladly agreed.  He was in charge of making these gnocchi while I got the rest of the dish ready.  I don't make home made pasta....like ever!  It seems like way too much work for what you get.  However, I don't know why we don't make gnocchi more often.  Gnocchi is my husband's favorite patsta (although can you really call it pasta if it's made with potato?!) We've made ricotta gnocchi before but I don't think we've ever made traditional potato gnocchi.  This was really easy to make and tasted so good! Although these would be great with red sauce or even just some butter and cheese, I used them in tomorrow's featured recipe!

Gnocchi I
recipe from allrecipes.com by Anna

Ingredients:
2 potatoes
2 cups all-purpose flour
1 egg

Directions:
1.Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

2.Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.

3.Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.  

Family Rating: 2 thumbs up!

The Weekend Chef: Pumpkin-Turkey Meatloaf Muffins

As I mentioned in a previous post, this month's supper club theme was "Halloween" food.  My husband and I both had some difficulty picking our recipes.  Eventually, my husband and I agreed that pumpkin was a fall/Halloween food and he decided to make these meatloaf muffins.  There was definitely some prep to this dish.  I feel like my husband was chopping for quite awhile and then the onion, garlic, and mushrooms had to be sauteed.  Once put together though I thought that these meatloaf muffins were really tasty!  Baking in a muffin tin means less cooking time.  The pumpkin flavor wasn't overwhelming and helped moisten them up.  And I loved the addition of the home-made cranberry sauce.  My daughter ate her muffin but my son wasn't a big fan (no surprise there!). Everyone at supper club seemed to enjoy these too. 

Pumpkin-Turkey Meatloaf Muffins
recipe slightly adapted from Cara's Cravings

Ingredients:
1 cup finely chopped onion
1 8oz package mushrooms, chopped finely
3 cloves of minced garlic
1 lb 93% lean ground turkey breast
1 cup pumpkin puree
1 egg white
1/3 cup plain bread crumbs
1 tsp each minced fresh thyme and rosemary
Freshly ground salt and pepper

1 cup fresh cranberries
1/4 cup sugar
1/4 cup water

Directions:
Preheat oven to 400F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables are tender. Add to a bowl with the turkey, pumpkin, egg white, oats, sage, salt & pepper. Toss gently to combine. Divide the mixture evenly among the muffin tin. Place in the oven, bake for 20 minutes.

Combine cranberries, sugar and water in a small saucepan. Bring to a boil and then simmer for 10-15 minutes. Spoon onto the meatloaf muffins, and bake for another 15 minutes. Remove from the oven and let rest for 5 minutes before serving.

Family Rating: 1 1/2 thumbs up.

This recipe was shared at:
Church Supper @ Everyday Mom's Meals
Weekend Potluck @ 4 Little Fergusons
Sundae Scoop @ I Heart Nap Time

The Weekend Chef: Dutch Oven Chicken

My in-laws were coming over for lunch a couple of weekends ago and I put my husband in charge of cooking.  He loves using his Dutch Oven and was excited to cook something in it for his parents, since they are the ones who bought it for us last Christmas.  He found this recipe, but instead of using a whole chicken, cut up, like the original recipe called for, we decided to use thighs.  Less prep work for the chef!  The ingredient list had me skeptical....canned mushroom soup mix and beer??!!  However, this dish came out really flavorful.  As always, when we use the Dutch Oven, the chicken was falling off the bone tender.  The kids ate this, which is always a plus!  It was a perfect chilly, autumn day weekend dish.

Dutch Oven Chicken
recipe slightly adapted from food.com courtesy of panner50

Ingredients:
3 lbs. chicken thighs, skin on
3 -4 medium potatoes, cubed
1 large onion, quartered
3 -4 carrots, diced
3 cloves garlic, minced
flour (for dredging)
1 can cream of mushroom soup
1 can beer
salt and pepper
1/4 cup oil

Directions:
Preheat oven to 350 degrees.

Dredge chicken in seasoned flour and brown in dutch oven or heavy pot.

After chicken is brown add veggies, garlic, and 1/2 the beer.

Cover and place in oven for 30 minutes.

After 30 minutes add the soup and the rest of the beer, cook another 30 minutes or until everything is done.  

Famly Rating: 1 1/2 thumbs up.

The Weekend Chef: Paprika Shrimp

This was my husband's dish for our "spice grab bag" themed supper club last month.  He had picked Paprika.  At first he really wanted to make the classic Hungarian Goulash.  However, with me making chicken and rice we thought that it might be a tad bit on the heavy side.  Plus, one of our members doesn't eat pork or beef and we wanted to make a dish that everyone could eat.  So, he found this recipe, with the spice name right in the title.  This dish was super quick and easy to make.  There were some leftovers and we gave some to the kids the next day.  It wasn't too spicy and they ate the shrimp right up. 

Paprika Shrimp
recipe from The New York Times, Dining & Wine, December 29, 2004

Ingredients:
1/2 cup extra virgin olive oil
1 tablespoon mild Spanish paprika
1 1/2 teaspoons ground cumin
2 teaspoons salt, or to taste
Pinch cayenne
3 cloves garlic, sliced
3 pounds large shrimp, peeled and deveined
Juice of 2 lemons.

Directions:
1. Place oil in a small saucepan. Add paprika, cumin, salt, cayenne and garlic. Bring to a simmer, and cook just until garlic starts to brown. Remove from heat, and remove garlic.

2. Place shrimp in a bowl. Toss with oil and spice mixture. Arrange shrimp in a single layer in a baking dish.

3. Heat broiler. Place shrimp under broiler until lightly browned. Douse with lemon juice.

Family Rating: 1 1/2 thumbs up.

The Weekend Chef: Grilled London Broil With Soy-Mustard Sauce

A couple of weekends ago we had a Sunday where we weren't crazy busy with a gazillion things to do.  I thought it would be nice if my husband, The Weekend Chef, grilled a steak.  This was probably one of our last meals on the Weber Grill before it gets put away until next spring.  I had a london broil in the freezer, not a flank steak, but followed the original recipe otherwise, minus the cilantro, which we didn't have in the house (and I wasn't going to make a trip to the store, just for that!).  Normally, when we make london broil, we marinate it first.  I don't think we had ever prepared it this way before where we pre-season the meat a little bit and then have a sauce to dip it in after it's cooked.  Well, the kids LOVED the sauce!  My daughter loves steak and was really enjoying this.  Even my son, who normally finds steak to chewy and doesn't eat it, was eating this, making sure each nibble of steak we cut for him was drenched in sauce! The broccoli we served with this went in the sauce as well.  The sauce was easy and quick to make, which I made while my husband was grilling the meat.  I would definitely make this again, especially since the kids enjoyed it so much.

Pan Grilled Flank Steak with Soy-Mustard Sauce
recipe slightly adapted from For The Love of Cooking

Ingredients:
1 lb flank steak
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 tsp canola oil
2 cloves of garlic, minced
2 tbsp soy sauce
1 tsp Dijon mustard
1-2 tbsp water
3/4 tsp sugar
1 1/2 tbsp 2% milk

Directions:
Season both sides of the london broil with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat grill.  Once the grill is hot, place the london broil on grill and cook for 4-5 minutes on the first side, flip and cook for 2-3 minutes on the other side for medium-rare. Transfer to a cutting board and let the meat rest for 5-7 minutes before slicing across the grain.

While the steak is cooking prepare the sauce. Add the oil to a small pan over medium heat; add the garlic and cook, stirring constantly, for 45 seconds. Add the soy sauce, Dijon mustard, water, and sugar to the pan. Cook for 1 minute or until bubbly. Remove from the heat and stir in the milk. Taste the sauce and add more water if it's too salty.

Serve the london broil with the sauce.

Family Rating: 2 thumbs up.

The Weekend Chef: Honey-Molasses Chicken Drumsticks

This was a recipe that I was planning on making later in the week but the weekend came, we got busy, and my husband thought that he had time to make homemade steamed pork buns.  Needless to say, I had all the ingredients for this recipe and told him to just make it. I'd figure something else out for dinner the night I had planned to make this.  Now, I know this dish doesn't look like much from the picture below.  I'm not a big chicken on the bone eater and my husband was nice enough to take all the chicken off the bones, as seen below.  The sauce was super tasty and we all really enjoyed it!  This recipe was meant to be served cold, picnic-style.  However, we enjoyed it warm. I'm thinking this recipe can be adapted for a slow cooker.....hmm, may have to try it out again!

Honey-Molasses Chicken Drumsticks
recipe from Cooking Light, March 2005

Ingredients:
1 tablespoon brown sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Combine first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.

Family Rating: 2 thumbs up!

Around the World: Chinese-Barbecued Pork Tenderloin (The Weekend Chef)

Again, I'm not sure if this pork recipe is authentic Chinese, but I had a pork tenderloin in the freezer and saw this recipe in Cooking Light.  Based on the ingredient list it definitely had Asian flavors so we went with it.  The Weekend Chef (my husband) prepared this dish to go along with the Vegetable Lo Mein that I posted yesterday.  This was quick and easy to prepare and was surprisingly flavorful!  The kids enjoyed this too and ate all of their pork.

Chinese-Barbecued Pork Tenderloin
from Cooking Light, July 2000

Ingredients:
1 (1-pound) pork tenderloin
2 teaspoons brown sugar
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Cooking spray
1 tablespoon hoisin sauce
1 tablespoon orange juice
1/2 teaspoon dark sesame oil

Directions:
Preheat oven to 400°.

Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.

Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink).

Family Rating:  1 1/2 thumbs up.

Around the World: Vegetable Lo Mein (The Weekend Chef)

I have to admit this is a recipe that I've made before.  Many years ago, but nonetheless, I have made this.  My husband, "The Weekend Chef" wanted to make a noodle dish to go with the pork tenderloin he was making (see tomorrow's post).  I remember making this dish and it having a sweet and tasty sauce.  I didn't remember the recipe having a little heat, which my daughter didn't like! We adapted the recipe to use a can of baby corn and straw mushrooms that we found in our cabinets! Although probably not authentic Chinese, we enjoyed this tasty noodle dish.

Vegetable Lo Mein
recipe adapted from allrecipes.com by ANGCHICK

Ingredients:
8 ounces uncooked spaghetti
1/4 cup vegetable oil
1 can straw mushrooms
1 can baby corn
1 cup shredded carrots
1 onion, chopped
2 cloves garlic, minced
1/2 cup chopped green onions
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder

Directions:
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, corn, onion and garlic until tender. Stir in green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.

3.Add cooked spaghetti, and toss. Serve immediately.

Family Rating: 1 1/2 thumbs up.

The Weekend Chef: Grilled Chicken with Cola Sauce

The menu for our son's family birthday party was really a last-minute job.  My husband perused the circular Friday night and said, " How about chicken? Chicken thighs and legs are on sale?"  Okay we could do that.  I found two different grilled chicken recipes and let my husband pick since he was doing the grilling.  This recipe calls for 3/4 cup of cola.  This was a great way to use the bottle of Pepsi that we have had in our cabinet for over two years now!  Yes, it was flat, but we didn't need the bubbles for the recipe.  Just the sugary sweetness.  The original recipe used 6 chicken breast halves.  My husband ended up doubling the recipe since we were making 16 chicken legs and thighs.  We ended up with a bunch of rub and sauce left over and might not have needed to double it, but I always like to have more than not enough.  I did post the original recipe below though, with the original ingredient amounts.  Everyone seemed to enjoy the chicken.  I'm not a big chicken on the bone eater so I had nibbles of the pieces that I cut off for my son.  I found the sauce to be tasty though and the chicken juicy.....so I guess this was a good recipe! 

Grilled Chicken with Cola Sauce
recipe from Cooking Light, September 2011

Ingredients:
1 tablespoon canola oil
2 1/2 tablespoons finely chopped onion
1 garlic clove, minced
3/4 cup cola (such as Coca-Cola)
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6 oz ) skinless, boneless chicken breast halves
Cooking spray

Preparation:
1. Preheat grill to medium-high heat.

2. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in cola and next 4 ingredients (through chili powder); bring to a boil. Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally. Set 6 tablespoons sauce aside.

3. Combine sugar and next 3 ingredients (through cumin), stirring well. Rub spice mixture evenly over both sides of chicken. Arrange chicken on a grill rack coated with cooking spray; baste with 3 tablespoons remaining sauce. Grill 5 minutes. Turn chicken over; baste with 3 tablespoons sauce. Grill 5 minutes or until done. Serve with reserved 6 tablespoons sauce.

Family Rating: 1 1/2 thumbs up.

The Weekend Chef: Memphis-Style Baby Back Ribs

Happy Father's Day!  I hope everyone is enjoying this day with their families.  We will be enjoying a bbq with one of my daughter's school friend's and her family and then having some family over for our own little bbq. 

In honor of Father's Day, I thought that I'd post a "manly" dish.  I had a rack of ribs in the freezer that I had been wanting my husband to make for awhile.  I had thought he'd grill them but he wanted to slow cook them in the oven.  What's nice about slow cooking them in the oven was that after the initial preparation, he was free to do other things.....like powerwash our shed, mow the lawn, etc.  We don't eat ribs very often, so these were a tasty treat.  We ended up having a spur-of-the-moment bbq with our neighbors that included hotdogs, grilled corn-on-the-cob, these ribs, cole slaw, baked beans, and sauteed zucchini.  The sauce was a little spicy, which my daughter didn't enjoy.  But everyone else thought that these were great. 

Memphis-Style Baby Back Ribs
Every Day With Rachael Ray, Ocotber 2008

Ingredients:
2 teaspoons sweet paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper
2 racks pork baby back ribs (about 5 pounds total)
2 8 ounce cans tomato sauce
1/2 onion, finely chopped
6 tablespoons apple cider vinegar
3 tablespoons brown sugar
1/2 teaspoon hot pepper sauce

Directions:
1.Preheat the oven to 275 degrees . In a small bowl, whisk together the paprika, chili powder, garlic powder, oregano, 1 tablespoon salt and 1 teaspoon pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.

2.Arrange the ribs, meaty side down, in a single layer on a baking sheet. Roast, turning halfway through, until very tender, about 3 hours.

3.Meanwhile, in a small saucepan, bring the tomato sauce, onion, vinegar, brown sugar and hot sauce to a boil. Lower the heat and simmer until thickened, about 10 minutes. Season with salt and pepper. Cut the racks into individual ribs and serve with the sauce on the side.

Family Rating: 1 1/2 thumb up.

The Weekend Chef: Braised Herb Chicken Thighs with Potatoes

Recently, I've been doing the grocery shopping on Thursday mornings.  So  on Wednesday nights I'll ask my husband what he plans on cooking over the weekend.  This usually gets an, "Oh yeah, let me check the grocery circular."  Sometimes I'll give him a recipe to make and other times he'll find or create a recipe of his own.  I think that he picked this recipe for two reasons.  First, because chicken quarters were on sale at the grocery store and second, he got to use the Dutch oven.  Since we've started using the Dutch oven that we received as a Christmas present he can't get enough of the thing!  He's always looking for an excuse to cook something in it!  Not that I blame him though.  I think everything that we've cooked in it so far has been delicious.  This dish was no exception.  It was very comfort food-ish with the chicken and potatoes.  I thought the sauce was delicious.  And though I'm not a big eater of chicken on the bone, this chicken was so tender from braising, that it came off the bone very easily with a fork.  Our son, as usual, didn't eat very much.  But the rest of us really enjoyed this.

Braised Herb Chicken Thighs with Potatoes
Recipe adapted from Cooking Light,  January 2005

Ingredients
2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
4 chicken quarters, skinned and split (4 thighs, 4 legs)
1 teaspoon olive oil
1 large onion, cut into 8 wedges
1 dozen white mushrooms, cut in half
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatoes, quartered

Preparation:
Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add mushroom and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

Family Rating: 1 1/2 thumbs up.

The Weekend Chef: Not Sure What Collard Greens are Supposed to Taste Like, Collard Greens

To go with the Fried Chicken (see yesterday's post) The Weekend Chef decided to make collard greens.  He wanted to go with a "Southern" theme and they were on sale when he was looking through the weekly grocery circular when deciding on what to make.  I have to say, never having eaten them before I was kind of impressed!  They came out tasty, with just a hint of spice.  Both kids tried some without fighting us, though they didn't like it.  My son commented, "it tastes like the little green balls" (brussel sprouts!)!

Not Sure What Collard Greens are Supposed to Taste Like Collard Greens
Recipe by The Weekend Chef

Ingredients:
1 lb. collard greens, washed and chopped approximately 2 inches wide
1/2 lb. bacon
2 cups chicken broth
1 cup water
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon Frank's red hot sauce (or other pepper sauce)


Directions:
1.  In a Dutch Oven cook bacon on low for approximately 10 minutes (you don't want it crispy, just cooked through).

2.  Turn heat up to medium and add collard greens, cooking until wilted, approximately 4-5 minutes.

3.  Add chicken broth and water. Season with the black pepper, garlic powder, and pepper sauce.   Bring to a boil and then turn back to low, cover, and simmer for 40-45 minutes.

4.  Drain from cooking liquid and serve.

Family Rating: 1 thumb up.

The Weekend Chef: Ham, Brie, and Pear Panini

The second dinner The Weekend Chef decided to make was a Ham, Brie, and Pear Panini.  We don't have sandwiches for dinner very often so this was a nice change.  This was an adultified (again, I think I'm making up my own words!) version of a grilled cheese, if I do say so myself.  It sounded delicious and it was quick and easy to make.  However, no one was really impressed when eating it.  I felt like it was missing something.  We had talked about possibly adding some caramelized onions and ended up not.  They might have helped a little bit.  We don't think that the pears were sweet enough to offset the saltiness of the ham and brie.  This recipe still needs some tweaking.....suggestions are welcome!

Ham and Pear Panini
Recipe by The Weekend Chef (his own)

Makes 3 sandwiches

Ingredients:
6 slices, large-sliced Panella bread (or bread of your choosing)
9 slices deli ham
1 pear, peeled and thinly sliced
6 oz. wedge of brie cheese, rind cut off and cut into 6 thick slices
butter

Directions:
1. Place two slices of brie on each of three pieces of bread.  Place three slices of ham on the cheese.  Top with thinly sliced pear (to your liking).  Put another slice of bread on top.

2. Butter the top and bottom of sandwich and place in preheated cast iron pan (medium heat).  Cook until browned, approximately two minutes on each side.

Family Rating: So-so.

The Weekend Chef: Chicken Cordon Bleu II

The Weekend Chef's dinners this past weekend revolved around deli ham.  The first dish that he decided to make was Chicken Cordon Bleu.  This is a dish that I like but rarely, if ever, make.  While I don't think that the dish was too difficult to make, the time involved in making it does not make it an ideal weeknight meal.  The sauce definitely made the dish!  This was delicious and looked nice (though the picture below doesn't really do it justice!). He served it with roasted potatoes and honey carrots.

Chicken Cordon Bleu II
allrecipes.com - by Behr

Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions:
1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Family Rating:  two thumbs up!

The Weekend Chef: Soy and Cola-Braised Pork Shoulder

We have wanted a Dutch Oven for the longest time and finally got one as a Christmas present from my in-laws.  Knowing we had the oven, I saw this recipe and thought it would be a perfect time to try it out.  I just picked the recipe and bought the ingredients, then left the rest for The Weekend Chef.  We opted for the Asian-style tacos and served the shredded meat in soft tortillas with marinated match-stick cucumbers (in rice vinegar).  This really is a weekend type recipe because it cooks for almost two hours and requires occasional turning.  However, depending on the size of the pork shoulder and the size of your family, you may have leftovers which can either be eaten as lunch or another dinner.  We served ths with some roasted potato wedges.  All I can say is YUM!  The tenderness of the pork with the sweetness of the sauce.  Amazing!  The Weekend Chef is now pysched to cook up some more deliciousness in the Dutch Oven, so stayed tune for more recipes!

Soy and Cola-Braised Pork Shoulder
Cooking Light, October 2011

Serve this East-meets-West pulled pork on hamburger buns or Kaiser rolls with shaved cucumber and carrot ribbons tossed with rice vinegar. Or stuff it into tortillas for Asian-style tacos with matchstick-cut cucumber and carrot.


Ingredients:

1 tablespoon dark sesame oil
1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
1/2 teaspoon kosher salt
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola (such as Coca-Cola)
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 cup diagonally sliced green onions

 Preparation:
1. Preheat oven to 300°.

2. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.

3. Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.

Family Rating: 2 thumbs up!

The Weekend Chef: Ricotta Gnocchi

Since the spanakopita only needs 1/2 cup of ricotta, we were trying to find a recipe that we could make that uses ricotta.  The Weekend Chef (a.k.a., my husband!) found this recipe and cooked and served it with the spanakopita.  The kids were lucky since they mostly ate this gnocchi for dinner.  My daughter even requested it for lunch the next day. The recipe found on allrecipes included directions for homemade sauce.  We used jarred pasta sauce to save time.

Ricotta Gnocchi
allrecipes.com - by shelbi

Ingredients:

Gnocchi:
1 (8 ounce) container ricotta cheese
2 eggs
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
1 jar pasta sauce, warmed

Directions:
1.Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

2.Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

4. Bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain. Toss with sauce!

Family Rating: 2 thumbs up!