Improvisational Mexican Cornbread

I'm always looking for quick and tasty recipes (although I'm not sure that I can actually call this a recipe...) to prepare for weekday meals with things we have on hand.

Lucky for me, my friend Bret, came up with this Mexican Cornbread that you can basically make however you want! It's AWESOME!

First, you start with your base... some Trader Joe's Cornbread. In a large bowl mix together the ingredients on the box.

 

Then the improvisation comes into play. You basically just throw whatever you want into the cornbread mix. We threw some Rosis's Organic Precooked Chicken (an awesome buy from Costco that makes meals go SO much faster), diced green chiles, and drained/rinsed black beans. You can also add canned corn (although there already is some corn  kernals in the cornbread), cheese, and really anything else you can think of that goes good with the ingredients you have already added.

Then you grease a Pyrex dish, pour the mixture in and bake per the instruction on the cornbread box. 

And voila!!

A sweet and savory improvisational meal in 35 minutes!

Do you have any quick and easy meals that you make on a weeknight? If so, please share!

Adventures in the Kitchen - Spiced Pork Chops with Apple Chutney

So it has been awhile since I've graced you all with an "Adventures in the Kitchen" post. The Hubs and I just have been that adventurous lately. We've also been lazy. and out of sync when it comes to planning.

The Hubs doesn't like to plan ahead, he likes to wing it. I, on the other hand, like to pick recipes, make a list, grocery shop and cook. Last week, after a bit of heated discussion about what to do for dinners for the week, we decided to go to the store with the cookbook and randomly pick two recipes based on what we saw. Although this method induced some anxiety in me, it ended up working out and we picked two recipes that we both liked fairly well. I was also impressed that neither one had any carbs in them, which is something for this bread loving girl. Our Paleo friend would be proud!! :-)

The first recipe we tried was Spiced Pork Chops with Apple Chutney. The recipe came from Cooking Light Way to Cook, a great recipe book with step by step instructions for the novice cook (like me!) and LOTS of pictures for those who don't like to read (like The Hubs!).

Image Source: Amazon

 Ingredients

Chutney

• 1 tablespoon butter
• 5 cups (1/4 inch) cubed peeled apple (about 3 apples) ** This was a TON of apples. Probably could have done with 1/2 to 3/4 of the amount.**
• 1/4 cup dried cranberries
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 2 teaspoons minced peeled fresh ginger  ** I substituted 1 teaspoon of ground ginger and it worked fine. **
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground allspice

Pork

• 3/4 teaspoon ground chipotle chile pepper **Since we didn't have exactly this, I had The Hubs ground up red pepper flakes as a substitute. **'
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 4 (4-ounce) bonless center-cut pork loin chops, trimmed
• Cooking Spray

First up was to prepare the Chutney. I was so excited to use my new Le Creuset Dutch Oven that I used it to do my Chutney preparation. It worked great and after using it for the last few things we've made, I'm in love!

Combine all of the spices and put aside in a separate container.

Then, melt the butter in a nonstick pan of your choosing over medium-high heat. Add apples and saute for 4 minutes until lightly browned.

 Add cranberries, spices and cider vinegar and bring to a boil. Note this will be a small boil since there isn't a whole lot of liquid going on.

Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.

For the pork, clean and pat dry the chops.

Combine all of the spices in a separate container and the sprinkle over the pork.

Coat a grill pan with cooking spray and add pork to pan.

The recipe says to cook for 4 minutes on each side or until done. We did some research and found out that we were supposed to cook to 150-155°C and then letting it sit for 5-10 minute to let it reach the USDA recommended 160°C. Well, it ended up being more than 4 minutes on each side and since we are conservative, we probably cooked it longer than we had to, but we were having trouble getting it to the right temperature.

I also made string beans as a side (since it was suggested with the recipe). For these, I cooked the string beans in olive oil for a few minutes, stirring occasionally. Then I stirred in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves. I continued cook for 5 minutes until the garlic was lightly browned.

Finally, everything was plated and a beautiful, healthy (and yummy!) meal was created!

This ended up being The Hubs's favorite dish of the two we made last week. The pork was nicely spiced and had a good contrasting flavor with the slightly sweet and tangy apple chutney. I also really like the flavor of the string beans. It was nice to veer from the traditionally steamed beans we usually eat! It really felt like a gourmet meal, especially since pork is not something we normally cook.

You all will have to let me know how you like this recipe if you do try it out (and if you substituted anything that made it even better!)!

Have a great weekend everyone!

Spaghetti Squash Spaghetti with a Squash Medley

The Hubs and I love squash and zucchini. They are staple veggies at our house that we cut up and saute because it is quick, easy and tasty.

So of course, when I first learned about spaghetti squash (which I have to admit, wasn't that long ago...), I knew I wanted to try to it out. I picked up a squash last week at TJ's and decided today would be the day to try it out.

I had cut out a small article in Better Homes and Garden about how to cook spaghetti squash and decided to use that as the method of cooking.

I washed the squash and then began to attempt (keyword is attempt) to cut the squash in half like the instructions said. Holy moly was this thing hard to cut! I ended up having to call in the reserves (aka The Hubs) to help! (I found out later from Katie at She Likes Ruffles, He Likes Truffles on Twitter that I could have just put the whole thing in the oven and it would have been much easier. She also recommended a great recipe she's made).

After a slight struggle, The Hubs was able to cut it. Then I removed the seeds from the inside of both halves.

And placed the cut sides down in roasting pan. I added 1/2 a cup of water to the pan, covered with foil, and baked at 350°F for 1 hour

For a side, I decided to make a squash medley recipe that I found in the August issue of Family Circle. The only ingredients needed I had on hand.

I cut up the squash and zucchini into 1/4 inch coins and the red bell pepper into chunks. Everything went on a cookie sheet where I tossed with EVOO.

At this point, the spaghetti squash was ready to come out to cool, so out came the spaghetti squash and in went the squash medley. The squash medley had to cook at 350°F for 15 minutes.

Once I was able to handle the spaghetti squash, I used a fork to spaghettify (a technical term) the squash.

And because I am a master chef (NOT!), I timed things such that once I was done spaghetifying, the squash medley was ready to come out. And voila!

I really enjoyed the meal and have a ton of leftovers that I can hopefully finish this week. I love that the entire meal had pretty much zero carbs (except for whatever was in the sauce). So healthy! The Hubs wasn't as enthralled with the meal, but it figures since he avoids any foods that are healthy (no matter how hard I try!)

Anyone else have any yummy spaghetti squash recipes I can try this week?
Do you have a spouse that avoids healthy foods? Any tips on turning their tastes??

"Adventures in the Kitchen" - Avocado Stuffed Chicken

I love me some avocado! It is seriously one of my favorite foods.

So the other day I had some chicken thawing on the counter and thought to myself... "Is it possible to make a meal with chicken and avocado that ISN'T a sandwich?"

Lo and behold, this recipe for Avocado Stuffed Chicken over at About.com came up. The site even had a video on how to make the dish which is great for the beginner cook. I was a bit intimidated to make it at first since I've never stuffed anything before, but it was surprisingly easy.

Since there is already a video showing exactly what to do, I didn't take the time to document every step in the cooking process.

I was however very proud of the work I created so here is our dinner in all its Avocado Stuffed Chicken, Quinoa and Aparagus glory.

And a couple of shots to show you how well the chicken stayed stuffed.

The Hubs and I both really like the dish! It had a lot of flavor and felt really gourmet to eat even though it was super easy to make.

Here's the full recipe as transcribed from About . com

Avocado-Stuffed Chicken Ingredients

For this recipe, you will need:

• 4 chicken breasts, pounded flat
• 2 avocados
• 3 tablespoons lime juice
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup fresh, minced basil leaves
• 1 large diced tomato
• 1/2 cup chopped sweet onion
• pepper mill

Slice the Avocados

Preheat the oven to 350 degrees. Cut the avocados lengthwise all the way around. Twist the halves and using your knife, strike and remove the pit.

With a large spoon, scoop the avocado out of its peel. Then, with a small paring knife, slice the avocado lengthwise.

Make the Stuffing Mixture

Place the slices in a mixing bowl. Add the lime juice, the pepper, the garlic powder, the minced basil, the diced tomato, and the chopped onion. Mix this all together.

Stuff the Chicken Breasts

Next, lightly oil a baking dish with cooking spray. Now, lay a piece of chicken out on a flat surface.

Scoop out a spoonful of the mixture and lay it onto a chicken breast. Roll the meat over the mixture and tuck in the ends.

Place the stuffed chicken in the dish. Do this with all of the chicken; aim to use just about half of your avocado mixture. Then sprinkle the top of the chicken with the cracked peppercorns.

Bake the Avocado Stuffed Chicken

Place them in the oven and bake for 45 minutes. I like to serve this chicken with brown rice. Lay a piece of chicken against the rice and then spoon the more of the avocado mixture all around the chicken.

"Adventures in the Kitchen - Dessert Edition" - Chocolate Cabernet Molten Lava Cakes

It's been awhile since I've written an "Adventures in the Kitchen" post and I actually have 3 lined up in my drafts with meals I've made weeks ago! However, I couldn't wait any longer though to share this latest recipe I tried...

Now I know this dessert is not the healthiest and definitely not Weight Watcher friendly (which I have been loosely following...and I do mean loosely...I really need to get back on the wagon...), but I have been wanting to make individual molten lava cakes at home for over a year.  The Hubs and I ate at least one lava cake a night while we were on our Honeymoon cruise to Mexico and they were the most delicious things ever - cakey on the outside, gooey chocolaty goodness on the inside.

For the past year, not having the right size ramekins has always prevented me from attempting to make these, but since my mother-in-law gifted me with 12 perfectly sized 4 oz ramekins for Christmas, I now have no excuses.

So when one of my best friends who moved to London last year was in the US for a visit, I figured what better time to try whipping these up.

Here's the recipe which I got from McCormick (yes...that's the spice brand and no, I didn't use their spices!):

Molten Spiced Chocolate Cabernet Cakes

Ingredients

4 ounces semi-sweet baking chocolate or 3/4 cup of semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)

Since I didn't have any baking chocolate on hand, I found a conversion online where I could substitute 3/4 cup of chocolate chips instead. (Sidenote: I was really proud of my improvisational skills here!)

Microwave chocolate and butter in large microwavable bowl on HIGH for 1 minute or until butter is melted. I ended up softening the butter first, so it was already a little melted when I put it in the microwave.

Use a whisk and stir until chocolate is completely melted.

Then add the vanilla extract, red wine (We used a Rutherford Cab. Rutherford is our favorite winery!), and confectioners sugar.

Once combined, stir in 2 eggs and 1 egg yolk.

Finally, add the flour and spices.

Butter the ramekins and then evenly divide batter into them.

I then put the filled ramekins in the fridge. I took them out 30 minutes before I planned on baking them. I then  baked at 425°F for 13-15 minutes. The cakes were done when a toothpick came out clean near the edges, but it was loose and jiggly (a technical term of course).

Let the cakes sit for 1 minute and then use a knife to loosen the edges.

I placed a plate on top of the ramekin, then quickly flipped it over to remove the lava cakes. I sifted a little powdered sugar on top for presentation and then served immediately with ice cream.

Cooked just perfectly!! Doesn't it look delicious!!!

I must say that these lava cakes are WAY easier to make than I thought. A gourmet looking (and tasting) dessert in under 30 minutes! However, if I were to make these over again, I think I would omit the cinnamon, ginger, and clove spices. Being a chocolate lover, these spices totally overpowered the chocolate and Cabernet flavors.

I will definitely be making Lava Cakes again soon!

"Adventures in the Kitchen" - Turkey Meatballs

For, the next installment (and first of 2011) of my "Adventures in the Kitchen" involves a recipe I've made before and is healthy and delicious!

These Turkey Meatballs are courtesy of my favorite gal, Oprah!

Ingredients (Serves: Makes 15-20 meatballs)

• 2 lbs of turkey (I used 1.25 lbs and kept everything else the same)
  
• 1 medium onion - chopped
  
• 1/2 red pepper - chopped
  
• 1/2 green pepper - chopped
  
• 3 cloves of garlic - chopped
  
• 2 eggs
  
• 1 Tbsp. bread crumbs
  
• 1 tsp. salt
  
• 1 tsp ground pepper
  
• Olive oil or vegetbale oil
  
• Flour

Directions (with a few modifications)
Heat oil in a skillet. Use just enough oil to coat the bottom of the skillet.

Add onion and stir briefly, until almost yellow.


Add red pepper, green pepper and fry for 2 minutes. Add garlic and stir for 2 minutes.


Remove skillet from stove. Let cool for 10 minutes

Mix together turkey, eggs, salt, pepper, sautéed onions and peppers and bread crumbs.


Place flour on a large plate to help create the meatballs. I use a tablespoon to grab some of the turkey mixture.


I place the turkey mixture on the flour and move it around so there is flour on all sides.


I then take the mixture into my hands and form a ball. I add flour as necessary to keep the shape.


These meatballs may break apart some since there are pieces of bell pepper and onion in them. (Don't worry! They still taste great!)

Oprah chooses to fry each meatball in the skillet until slightly brown, pressing the center slightly to ensure it is fully cooked.

I choose to place a piece of parchment paper on a shallow baking pan. I bake the meatballs at 400°F for 25 minutes. I flip them halfway through with tongs so that they brown on both sides.

Here's the finished product:


Once done, I served with pasta (whole wheat medium shells is our FAV), pre-made red sauce, and canned corn.  Leftovers are eaten in a sandwich or just by themselves (the Hubs LOVES to dip them in BBQ sauce.)! Bon Appetite!

"Adventures in the Kitchen" - Mom's Sweet Potatoes

I have to admit that I am not the best cook. I often just choose not to cook, let the Hubs deal with it, or make tried and true easy meals (i.e. tacos and speghetti AT LEAST once a week). I'm always worried that if I DO try out a new recipe it won't turn out or the Hubs won't like it.

Well, it's time to get over it! I want to finish out 2010 strong and start trying new things in 2011...including COOKING! I know that as our family grows cooking HAS to become a habit. Even if I get home late and don't feel like cooking, I don't think our future kiddos would be too happy with us if we told them to fend for themselves.

So in these "Adventures in the Kitchen" posts, I'll share a recipe I've tried that's hopefully not too hard to make, tasty, and healthy. And hopefully....practice will make perfect and cooking will become a habit!

The first recipe up is a family recipe that my mom makes for every holiday gathering, including Christmas Eve (which I can't believe is TOMORROW). I had never made these Candied Sweet Potatoes before by myself, so I had my mom come over and supervise while I documented my first attempt! This isn't necessarily the healthiest dish, but boy is it delicious. I look forward to every holiday just so we can have them!

Ingredients

• 5-6 sweet potatoes

• 1/2 cup of packed brown sugar

• 3 tablespoons of butter

• Splash of water

• Mini marshmllows

Directions

First, be sure to wash and scrub the sweet potatoes very well. Remeber, dirt wasn't part of the ingredients list!

Bring a large pot of water to a boil. Add sweet potatoes and allow them to boil.

Check the sweet potatoes by poking them with a fork. You'll know they are done when they are just soft enough to be poked through with a fork. Try not to over boil since it will make the potatoes so soft they break apart.

Once the sweet potatoes are done, strain out the water and let them cool. Once they are able to be handled, peel the skin off.

Next, slice each sweet potatoe into slices about 1/3 of an inch thick and lay them in a baking dish.

Now you're ready to make the topping. Place the butter in a sauce pan on a low heat setting. Move the butter around in the bottom of the pan until it is completely melted.

Next add the brown sugar.

Keep stiring the mixture until the brown sugar has completely melted.

Add a splash of water so that the mixture is just thin enough to pour. Don't add too much or it will make the sweet potatoes soggy. Once the ingredients are all well incorporated, pour the sugar mixture over the sliced sweet potatoes.

Top the sweet potatoes with handfuls of mini marshmallows. I like to add lots, as it makes a nice crispy sugary crust over the top of the sweet potatoes!

Bake the sweet pototoes at 325° for 20 - 30 minutes or until the marshmellows have melted and have a nice golden brown color.

The Hubs and I are definitely going to continue the tradition of making this dish at all of our family holiday gatherings!

Do any of you have any special dishes that your family makes year after year during the holidays?