cooking the recipe: April 2018

Friday, April 20, 2018

foil wraped Cajun Chicken and Veggies

Ingredients

2-3 boneless skinless chicken breasts cut into 1-inch pieces
1 large zucchini chopped
2 cups broccoli florets
1 bell pepper chopped
2 cloves garlic minced
2 tablespoons olive oil
1 teaspoon EACH garlic powder cayenne pepper, paprika, ground, oregano, black pepper, salt

Instructions

Pre-heat oven to 450F. Cut 4 sheet of foil into long rectangles (about 12''x12''). Set aside.
Combine all the ingredients in a large bowl. Spoon mixture evenly onto the 4 foil sheets. Fold and seal foil.
Place foil packs on a cooking sheet and bake 20-25 minutes. Serve chicken from foil packets. Be careful when opening packets; steam is trapped inside.

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Saturday, April 7, 2018

This recipe uses frozen corn kernels. You can of course use corn from grilled corn on the cob. Usually I don't have any leftover corn when I grill corn, and if I do grill it, I want to eat it right then and there, on the cob.
Mexican crema is a lot like runny sour cream. I don't usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema. But if you have crema, use it!

Prep time: 15 minutes
Cook time: 15 minutes
Assembly time: 5 minutes
Yield: Serves 8

gredients

2 Tbsp canola oil (or other high smoke point oil)
1 pound frozen corn (about 3 cups), still frozen
2 Tbsp mayonnaise
14 ounce bag low salt tortilla chips
1 pound monterey jack cheese, grated (do not buy pre-grated, it won't melt properly)
1 Tbsp cornstarch
1/2 cup cream
1/2 cup milk
1 clove garlic, minced
1/4 cup crumbled Cotija cheese (can sub crumbled feta)
1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika)
2 Tbsps of Mexican crema or 2 Tbsp sour cream that have been slightly diluted with water
1/2 lime, sliced into wedges
2 Tbsp chopped cilantro

Method

1 Sear the corn, then mix with mayo: Heat oil on high heat in a large, cast iron pan. When the oil is almost smoking hot, add half of the frozen corn (not defrosted) to the pan. Spread it out in the pan and let sear.
Stir occasionally, until most of the corn kernels have browned a little on at least one side. You'll know the corn is ready when some of the kernels start "popping".
Remove the corn from the pan to a bowl, and repeat with the remaining frozen corn kernels.
Mix the corn with the mayonnaise and set aside.

2 Toast tortilla chips: Preheat oven to 350°F. Spread the tortilla chips out on a large sheet pan and place in the oven for 10 minutes, until lightly browned.
3 Make cheese sauce: While the tortilla chips are toasting, make the cheese sauce. Set up a double boiler with an inch of water in the lower pan.
If you don't have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water.
Place the grated monterey jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk (can use half and half if you want). Add the minced garlic.

Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth.
4 Assemble nachos: Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter.
Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn. Sprinkle with cotija cheese crumbles. Sprinkle with chipotle chili powder. Drizzle with the crema or diluted sour cream. Sprinkle with cilantro.

Sprinkle with a little lime juice and serve immediately with lime wedges.

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Sunday, April 1, 2018

Grapefruit-Kumquat Scones

SERVING SIZE

8-10

INGREDIENTS

1 cup fresh kumquats, thinly sliced and seeds removed
1 cup heavy cream
3 tablespoons fresh grapefruit juice
1 tablespoon grapefruit zest
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 cup sugar
1 stick (4 ounces) butter, ice cold
Glaze;
1 cup powdered sugar
1/4 cup grapefruit juice
2 teaspoons grapefruit zest

INSTRUCTIONS

Preheat oven to 375 degrees F. Prepare a 10 inch baking pan with parchment then nonstick spray.
In a small bowl, thinly slice the kumquats and remove the seeds with a skewer. Set aside.
In another small bowl, add heavy cream, 3 tablespoons grapefruit juice and 1 tablespoon grapefruit zest. Stir and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Using a pastry cutter, cut in the ice cold butter until the mix looks like pea sized crumbles. Slowly drizzle in the heavy cream mixture until the dough just comes together (Do Not Overmix and you might have a little cream left over).
Add in ½ cup of the kumquats, save the rest for the garnish on top.
Press the dough into the prepared cake pan in an even layer. Brush the rest of the cream mixture on top if there is any left.
Place in the oven and bake for 15 minutes. Take the pan out and cut 10 slices (you do this so the scones will be easier to cut when they are finished baking). Place the cake pan bake in the oven and finish baking until a skewer comes out clean in the center.
Meanwhile, in small bowl mix together the powdered sugar, grapefruit juice and zest. Set aside.
When the scones are finished baking, while the scones are still hot, carefully slice them again to make sure that they will separate. Let cool for 5 minutes.
Remove the scones from the cake pan, drizzle the glaze on top, and sprinkle over the kumquats and serve.
Yum !

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