I'VE MOVED!

Everyone,

I have received such wonderful feed back from so many of you that I decided that I am most definitely going to continue blogging and to do so I needed a site that allowed me more freedom and you an easier way to find the recipes you are interested in. 

Tonight I made a delicious Dijon & Maple Glazed Pork Chop with homemade Rice Pilaf & Roasted Carrots.  To see that meal as well as all the recipes that have been posted here and all the recipes that will be coming in the future please join me at:

http://jillianskitchen.com

- Jillian

Sautéed Asparagus

Sometimes the best tasting recipes are the simplest, and quite honestly I think Sautéed Asparagus is one of these great simplicities in life.  This is most definitely a recipe where a stalk or two may be missing by the time the rest are done, after all the chef has to ensure the quality right?

     Sautéed Asparagus:

     1 Bunch Fresh Asparagus

     2tsp Extra Virgin Olive Oil

     Salt & Pepper

Rinse your asparagus and break off the thicker, white end of the asparagus and discard – this may seem like a waste but it is bitter and tough and will not be worthy of eating. Heat up olive oil on a large skillet pan over medium heat.  Once the oil has heated up lay the asparagus in the pan, roll to coat in oil then sprinkle liberally with salt and pepper.  I like to stay at the stove while these are cooking and rotate with a spatula every 30 seconds so all sides get evenly cooked.  You will know it is done when the asparagus goes from a dull green to a vibrant green, a fork inserted in the center of the asparagus should still find a little bit of resistance to break through the skin but will then pass easily through the remainder of the stalk.

New Take on Buffalo Chicken & an experiment: Cauliflower Pancakes!

Do you love Buffalo Chicken but hate all the calories and fat associated with it?  I had a friend in college make a version of this about 8 years ago and I have modified it to be even tastier.  You also get a brief work out prepping the chicken!

     New Take on Buffalo Chicken:

     2 Boneless Skinless Chicken Breasts

     1/2C Fat Free Catalina Dressing

     1TB Red Hot Minced Cherry Peppers

     2-3 Shakes Red Pepper Sauce

     Salt & Pepper

     1/4C Blue Cheese Crumbles

The first step in this recipe is to pound the chicken down to approx 1/4-1/2” in thickness.  I like to do this using 2 sheets of wax paper with the chicken in between and a meat mallet; I then pound the thick end of the chicken until the breast is a uniform thickness.  Once the chicken is of a uniform thickness I sprinkle with salt and pepper and set to the side.  In a measuring cup mix the Catalina dressing, cherry peppers and red pepper sauce.  This mix will make a moderate heat sauce, you can add or subtract peppers and pepper sauce to meet your own desired spice level.  Evenly brush the sauce on all sides of the chicken and place the chicken on top of a wire cookie rack on top of an aluminum foil covered cookie sheet.  Bake at 350° for approximately 15-20 minutes, approximately 5 minutes before the chicken is finished baking spread 2TB of blue cheese crumbles over each chicken breast and complete baking.  Let sit approximately 2-3 minutes before serving.

Cauliflower Pancakes

A week or so ago I posted Zucchini Pancakes, a few weeks before that I saw a recipe on www.skinnytaste.com for cauliflower fritters and I thought “hey I could probably lighten those up even more and use a recipe similar to the zucchini pancakes” and then the idea for Cauliflower Pancakes was born.  Tonight was my first attempt at them and I would say it was a pretty good success, you still get the great nutty flavor of the cauliflower with an almost quiche like quality of the egg, while the butter helps create a nice crisp on the pancakes.  I may try to make with 1 egg and less flower next time, but they may not hold together well without the additional filler.

     Cauliflower Pancakes:

     1lb Raw Cauliflower

     Salt & Pepper

     2 Eggs

     5-6TB Flour

     1tsp Baking Powder

Rinse the cauliflower then slice into 1/4" sections and place in a steamer basket and steam until the cauliflower is able to be easily broken with a fork.  Remove to a large mixing bowl and break down the cauliflower into small pieces using the back of a fork to “mash”.  Once the cauliflower has stopped steaming, add beaten eggs, salt and pepper and stir to evenly coat, then add remaining ingredients and stir.  Spray a skillet with Pam and add 1tsp of butter to the pan over medium heat.  Once the butter has melted, carefully add the batter to the pan, I used a 1TB scoop to make even size pancakes, you will need to spread the batter out slightly so it is an even thickness.  You will see the batter start to cook from the top side, once it is no longer wet flip the pancake and finish cooking. 

Shrimp Creole

Want a great, healthy, spicy seafood dish filled with vegetables? Then you are in the right place!  This dish is a wonderful mix of sweet shrimp in great spicy tomato broth with the crisp bite of sautéed vegetables.

     Shrimp Creole:

     1lb Shrimp

     1 Onion

     1 Green Pepper

     1 Red Pepper

     2-3 Celery Stalks

     1 Bay Leaf

     1tsp Parsley

     6oz Tomato Paste

     2C Water

     2tsp Beef Bouillon

     Old Bay Seafood Seasoning

     1/2C White Distilled Vinegar

     1/2C Water

Chop all the vegetables into even pieces and in a large sauce pot sauté with butter, bay leaf & parsley, once the veggies are no longer raw add water, bouillon, old bay to taste (start with 1tsp and as it cooks decide if you want to add more) and tomato paste.  Bring up to a simmer and let boil on low for a half an hour. 

Make sure shrimp have been de-veined and are still in their shells, if frozen thaw in cool water and drain.  In a large sauté pan mix water, vinegar and 2TB Old Bay and bring to a boil.  Add shrimp in a single layer into the pan and stir.  Flip the shrimp after 2 minutes and continue to cook another 1-3 minutes until the shrimp are cooked through – if your pan is small you may need to cook the shrimp in batches, just remove the first batch and add the second.  Once the shrimp have cooled off enough remove the shells and if you would like cut into pieces that are the same size as the vegetables.

Once the sauce and vegetables have cooked for 30 minutes add the shrimp to the sauce and stir to heat through. 

I like to serve this over rice, but it would be okay on its own, with couscous as well as grits or polenta

Food Tip: Mayonnaise

Love the taste of real mayonnaise but aren't a big fan of all the calories?  I have found that mixing in equal proportions your favorite mayonnaise with Daisy's Light Sour Cream really cuts down on the calories but still gives you the great taste of mayo.  I like to mix 1/2C of each and keep in a container in the refrigerator so I don't have to mix it each time I want to add it to a sandwich.  Give it a try and see what you think!

Shepherds Pie

What is better than a warm comforting Shepherds Pie on a cold windy day?  This recipe started out as a Weight Watchers recipe that I have modified to have a little more taste but is still pretty healthy and easily serves 4 and could stretch to 6.  Many thanks to my friend who helped me make last nights dinner a success!

     Shepherds Pie:

     1lb Lean Ground Beef

     1 Onion Chopped
     2-3 Carrots Sliced Thin
     2-3 Celery Stalks Chopped

     3/4C Frozen Peas

     3/4C Frozen Corn

     1tsp Minced Garlic

     1TB Olive Oil

     1tsp Worcestershire Sauce

     1TB Crushed Rosemary

     1.5tsp Crushed Tarragon

     1 Can Beef Stock

     1/3C Water

     2TB Corn Starch

     3-4 Large Red Potatoes

     1/2C Sour Cream

     1TB Butter

     Salt & Pepper

Wash and cut the potatoes into 1/2" cubes and rinse under cold water to remove excess starch – I prefer to leave the skins on my potatoes but feel free to peel them if you are not a fan of skins in your mashed potatoes.  Place the cut potatoes in a pot of cold salted water and bring to a boil.  Cook potatoes until a fork can easily pass through the cubes.  Drain potatoes, return to the pot, and add: salt, pepper, sour cream and butter to the pot and mash to your desired consistency. 

While the potatoes are cooking brown the beef (you can also use a pound of ground turkey) in a large sauce pot, drain the meat and keep to the side.  In the sauce pot add olive oil and garlic to the pan over medium heat.  Let the garlic cook for about 30 seconds until it becomes fragrant than add carrots and let them cook for a few minutes, then add onion and celery, salt and pepper.  Let these vegetables cook for 2-3 minutes then toss in peas and corn, rosemary and tarragon, stir and then add the beef stock to the pot, stirring and bringing up to a low simmer.  While the pot is coming up to a simmer, mix water and cornstarch together, once the pot is simmering add the corn starch mix to the pot and allow to thicken, add the beef back to the pot and the Worcestershire Sauce and stir until the liquid has become a thick gravy coating.

 

Pour the meat and vegetable mix into a 13x9 pan and evenly spread mashed potatoes on top of the mixture.  Bake at 400 degrees for 30-35 minutes until the potatoes start to brown on top.  You may want to put a sheet of tin foil under the pan as the gravy will bubble up through the potatoes and sometimes will bubble out of the pan.

Let it sit for a few minutes before serving.  This is most definitely a recipe that gets even better on the second day and reheats very well. 

Hearty Chili with Vegetables

This chili recipe is my fathers, he has passed it onto me and now I am passing it onto you – secrets and all!

     Dad’s Chili:

     1lb Lean Ground Beef

     1 16oz Jar Salsa
     1 Onion
     1 Bell Pepper

     1 Can Diced Tomatoes

     1 Can Kidney Beans

     1 Sm. Can Mushrooms

     3 Cans Tomato Sauce

     1tsp Cayenne Pepper

     1-2 TB Chili Powder

     1TB Liquid Hickory 

            Smoke

     2TB Minced Cherry Peppers

Brown the Beef (you can also use a pound of ground turkey) in a large sauce pot, drain the meat and return to the pot.  I like to add the seasonings to the meat first, and then add vegetables, tomatoes and beans ending with the tomato sauce after the veggies and meat have had a chance to get warm.  Bring the chili up to a boil and reduce down to a low simmer.  Let cook for at least 2-3 hours on a low simmer until the vegetables get soft, stirring occasionally.  This can also be made in a crock pot, you first need to brown and drain the meat, then place in the crock with the remainder of the ingredients and cook on low for 5 hours until veggies are soft, stirring occasionally.

This chili freezes very well and only gets better with time.  If you are not a very big fan of spicy I suggest leaving out the Minced Cherry Peppers, and only using 1TB of Chili Powder.  You can always add more later to meet your tastes.

I like to eat my chili with a little bit of sharp cheddar cheese and a dollop of sour cream, but you may dress yours up however you would like it!

Crab Soufflé with Broccoli Casserole, Fresh Rolls and Cheesecake

This past week my parents celebrated their 38^th wedding anniversary!  As a present to them my sister and I decided to make them a nice dinner tonight.  Our dinner consisted of a Crab Soufflé, Broccoli Casserole, Country White Rolls and a Cheesecake for dessert.  Tonight I have the recipes for everything but the cheesecake which I will get in the next few days! 

     Crab Soufflé:

     2-1/4C Whole Milk

     2-1/4C Hellmann’s Mayonnaise
     1TB Old Bay
     1TB Dried Parsley Flakes
     10 slices stale white bread - no crust

     4 Hard Boiled Eggs

     2lbs Backfin or Lump Blue Crab Meat

Mix the first 3 ingredients together in a large mixing bowl until well incorporated.  Slice the bread into ¼” cubes and add to the liquid mixture.  Remove the yolks from the hard boiled eggs, smash up and add to the milk mixture.  Slice the egg whites into tiny slivers to resemble the crab meat and add to the mixing bowl.  Lastly pick through the crab meat removing any shells. Gently fold the crab meat into the liquid mix then once incorporated pour into a greased 13x9 pan.  Cover and refrigerate overnight. 

Tips: Do not use a light mayo or cheaper mayo as the oil may separate from the finished soufflé.

Bake at 325° for at least 60 minutes.  It can take up to 80 minutes to finish depending on your oven.  When you shake the pan it should not jiggle in the center.  Remove to the counter and let it sit for 5 minutes to firm up.

     Broccoli Casserole:

     20oz. Broccoli

     12oz Canned Corn
     6oz Sharp Cheddar
     4TB Butter
     2TB Flour

     1-1/2C Milk

     3/4C Cornflakes

     Salt & Pepper

Cut Broccoli into bit size pieces and steam until it is cooked but still crisp.  Crush cornflakes and shred cheese and set to the side.  In a separate pot over medium heat melt 2TB butter, add flour, salt and pepper and stir until incorporated.  Add the milk and while stirring constantly bring to a low boil.  Once boiling remove from the heat, quickly whisk in the cheese and 1/4C of the corn flakes.  Grease a casserole dish and place the broccoli and drained corn in first and pour the cheese sauce on top.  In a separate bowl mix 2TB melted butter and the remainder of the cornflakes together, toss the cornflake mixture over the casserole.

Bake at 350° for 30 minutes uncovered, remove from oven and let sit for 5 minutes before serving.

     Country White Bread Rolls:

     2C Milk

     2TB Butter
     2TB Sugar
     1/2C Warm Water
     1 Package Dry Yeast

     1 Egg

     6-7C White Flour

     2tsp Salt

Put milk and butter into a small sauce pan and over medium low heat scald the milk.  Do not let the milk boil, it is done when you notice tiny bubbles on the side of the pot.  Remove the milk to the kitchenaid mixing bowl and let cool to room temperature.  While the milk is heating up place the yeast into the warm water and put into a warm place to activate.  You will notice that your yeast will bubble up when it is ready.

Once the milk has cooled down, add sugar, salt and egg to the kitchen aid and mix to break the egg yolk.  Add yeast and with your dough hook attachment on the mixer, slowly add flour 1/2C at a time until the dough significantly pulls away from the sides of the bowl.  I can typically get 5.5-6C of flour into the dough with the mixer.  Once the dough has pulled from the sides remove the dough onto a floured surface and slowly knead more flour into the dough until it takes on a consistent silky texture.  Place the dough into a large mixing bowl and cover with a dish towel, place in a warm corner of your kitchen to rise.

The dough will slowly double in size, depending on the heat of the kitchen it can take as little as an hour and up to 2+ hours, you will know it is ready when you pinch the dough and it does not bounce back.  Remove the dough onto a lightly floured surface and knead again to remove air pockets. 

At this point you will need to either split the dough into rolls or into loaves.  If you are making loaves split the dough into 2 and shape into long tubes and place into buttered loaf pans.  Cover with a dish towel and let rise until doubled in size again.  If you are making rolls split the dough into approximately 36-40 small balls, place them in a buttered 13x9 with the edges just touching one another, cover and let rise. 

When you are ready to bake cover the tops of the loaves/rolls with melted butter and bake at 330° for 30 min.  Remove finished rolls and loaves to a cookie rack to cool or serve immediately.  To keep loaves of bread fresh, once completely cooled wrap with paper towels then tightly with aluminum foil and keep in the refrigerator for up to a week.  They will also freeze well.

Alteration: If you want a wheat bread use 50% white flour, 50% wheat flour when creating the dough.

Coming Up Soon:  

  - Vanilla Cheesecake 

  - Chili

  - Shrimp Creole

  - New take on Buffalo Chicken 

Tofu Ginger Stir Fry

Up until a few months ago I had never had Tofu.  I happened to stumble upon a gathering of neighbors where my friend, a vegetarian, was cooking a wonderful ratatouille with tofu.  I started to look up basic ways to make tofu and on advice from my friend was told to get the extra firm tofu and marinade it for a day or two then add it to my favorite recipes.  Below is a stir fry I have made a few times now and really enjoy, not just for its wonderful flavors but for the amazing health benefits of eating such a vegetable heavy meal.

     Tofu Stir Fry Sauce:

     1 Block Extra Firm Tofu, cut into small cubes. 

        Personally I like to slice it into 1/4” cubes.
     1C Water
     1tsp Chicken Bouillon
     1tsp Soy Sauce

     2tsp Teriyaki Sauce

     1tsp Diced Hot Cherry Peppers

     2tsp Corn Starch

Slice the tofu into equal size pieces and pour the sauce over it, cover and refrigerate for at least 24 hours. 

     Stir Fry:

     1tsp Minced Garlic

     1/2tsp Minced Ginger

     2-3 Sliced Carrots

     1 Diced Onion

     1 Diced Bell Pepper

     1 Chopped Zucchini

     2C Broccoli

     Peanut or Olive Oil

     Salt and Pepper

 

The above are my favorite vegetables to stir fry and I always tend to have them on hand.  You can also add green beans, snap peas, sprouts and any other of your favorite vegetables. 

Heat a wok over medium to medium high heat and add 1-2TB of oil to the wok, heat garlic and ginger and toss in carrots first, followed by the broccoli, pepper and onions, add salt and pepper and after a few minutes add the zucchini.  In general you want to add the vegetables that take the longest to cook to the wok first, keep the vegetables moving in the wok to make sure they don’t burn.  Right before the veggies are finished cooking, drain the majority of the sauce into the wok, leaving the tofu in it’s bowl – the tofu breaks easily so it is best to add it at the very last minute after the sauce has thickened. Once the sauce has thickened add the tofu and fold it in gently.

I like to eat it over brown rice but it can also be eaten alone or with couscous

Zucchini Pancakes - Side Dish

While watching Food Network one day I saw Ina Garten make zucchini pancakes and all I could think was “wow what a different way to use zucchini.”  Here is my version of Ina’s zucchini pancakes which is a little bit lighter version.  This has been my go-to quick veggie side dish since the summer.  I often eat it as a side dish or with a cup of rice.

     Zucchini Pancakes:

     2 Zucchini Shredded – approx 8-10” long and 1.5” in diameter
     2TB  Onion Shredded
     4-6TB Flour
     2tsp Baking Powder

     2 Egg – Lightly Beaten

     Salt & Pepper

     2tsp Butter

Shred Zucchini and Onion and place in a mixing bowl, add all remaining ingredients except for the butter and mix until thoroughly incorporated.  Make sure to use this mix at once as the longer it sits the more the salt will draw the liquid out of the zucchini.  Heat a skillet over medium heat with Pam and add the butter; once melted add the zucchini pancake mix in even amounts into the skillet and press down into a pancake form.  Once the top of the pancake starts to firm up flip the pancakes and cook on the other side until browned.  You can make them any size you want, I prefer to use about 1/4C of the mix per pancake. 

 

Make the pancakes in batches; you can put the finished pancakes in a 200 degree oven to keep warm while making the remainder of the mix.  I often halve this recipe when cooking for 1 and make 4 pancakes out of it, with a serving size of 2 pancakes.  If you make the full batch and have left overs I find they reheat okay in a microwave but even better when thrown back onto a skillet.

Freezing Teriyaki Chicken Legs

I have been asked if you can freeze the cooked chicken legs.  I have never tried to do this and imagine if you did when you thawed them the skin would be soggy and inedible.  The original recipe made enough for 2 people for 1 meal as well as leftovers for an additional couple of meals. 

I would recommend two different options:
1.  Simply halving the recipe if you do not want to be eating this recipe for a few days. 
Or
2.  After 2 days of marinating the raw chicken legs you could place them into freezer bags with some marinade prior to cooking and freeze until you are ready to cook them.  When you are ready to cook them thaw in your refrigerator and cook as directed on the original recipe.  This will ensure that the skin stays crispy and the chicken does not become over cooked from reheating.

Teriyaki Chicken Legs with Roasted Red Potatoes & Sauteed Cabbage

Today I am making a recipe given to me by my old roommate.  She made these for me once and it really is a versatile marinade that can be used for other recipes as well.  Please note this recipe is one you want to start a day or two in advance, not because it is very hard and difficult, but because it does well with a long marinade.

     Teriyaki Chicken Legs:

     1 Package of Chicken Legs

     1/2   Bottle La Choy Teriyaki Sauce
     2TB Soy Sauce
     1-2tsp Onion Powder

     1-2tsp  Basil

Mix all the sauce ingredients together in a 13x9 Pyrex baking dish.  If you do not have a pyrex, try to find a container that you can put the chicken legs in and lay flat so they can absorb the marinade.  Once you have mixed the sauce, toss the chicken legs in the marinade and put in a single layer, cover and refrigerate for at least 24 hours, preferably 48. 

I like to turn them twice a day. When you are ready to bake cover a baking sheet with tin foil, then take a wire cookie rack and place on-top of the cookie sheet, make sure to Pam the cookie sheet so the chicken does not stick to it.  Place the chicken legs on top of the wire rack in a single layer and place in a 375 degree oven for 45-60 minutes, turn chicken every 15 minutes.  When you remove the chicken from the oven transfer to a serving dish and wait a few minutes before serving so the chicken stays juicy.

This sauce can also be made in smaller batches and used to marinade chicken breasts and shrimp then either baked or pan fried to be eaten alone, in salads, or in stir fry.

     Roasted Red Potatoes:

     3-4 Red Potatoes – Rinsed and chopped into 1/2” cubes

     1TB Olive Oil

     Salt & Pepper

     1/4tsp-1/2tsp Garlic Powder

     1/4tsp-1/2tsp Onion Powder

     2TB Flour

     1-1/2tsp Paprika

Place the cut potatoes in a large mixing bowl and add oil, toss to coat, then add dry ingredients and toss and coat until potatoes are evenly covered.  Bake on a greased cookie sheet.  These can go in the oven at the same time as the chicken and toss every 15 minutes.  They will crisp up nicely and you can adjust the seasonings to your own preferences.  For an extra kick add 1/4tsp red pepper flakes.

     Sauteed Cabbage:

See yesterday's cabbage recipe.  I placed the leftovers in a saute pan over medium heat until reheated and ready to serve.

Tonight's Menu: Mahi Mahi Fish Tacos, with Sauteed Cabbage

Tonight I experimented with Mahi Mahi.  A friend went deep sea fishing and I ended up with some great fillets of a fish I have never really cooked with before.  My dinner tonight is inspired by a great fish taco I got at the Mount Washington Tavern (http://mtwashingtontavern.com/), it was tangy and sweet with some crisp cabbage inside a warm flour tortilla.  See below for my take on the fish taco!

     Fish Tacos for 2:

     1 Fillet of Mahi Mahi (approx. 8-9oz each)

     1/4C  La Choy Teriyaki Sauce
     1TB Soy Sauce
     1TB Lime Juice
     1tsp Minced Garlic
     1tsp Finely Grated Ginger
     1tsp Minced Hot Cherry Peppers

     1TB Peanut Oil

Mix all the sauce ingredients together and marinate the whole fillet for a few hours.  When ready to cook either grill or if you are like me and you don't have a grill, place a flat skillet on your stove top over medium heat.  Once hot, cook fish approx 5-7 minutes on each side until it flakes easily.  Remove and let sit for a few minutes before shredding/cutting into chunks for tacos.

I served it on whole wheat tortillas with some sliced avocado, it had a tangy sweet bite thanks to the addition of the ginger and red peppers while still allowing the flavor of the fish to shine through.

I'm not a huge fan of raw cabbage, so I decided to saute mine and serve as a side dish.  This is an extremely simple recipe that you can make ahead of time and reheat when you are ready to serve it.  In my case I am eating some tonight and saving the rest for later in the week. 

     Sauteed Cabbage:

     1 Head of Green Cabbage

     2TB Olive Oil

     Salt & Pepper

Slice the cabbage into quarters and rinse under cold water.  Remove the hard core in the center, then slice the cabbage into 1/4-1/2" slices.  

Place a large pot over medium heat and add olive oil.  Let the oil heat up then toss in the cut cabbage, salt and pepper then stir.  Leave on medium heat for 15-20 minutes stirring every 3-4 minutes.  It will gradually start to caramelize and wilt down turning into a fantastic nutty sweet dish that melts in your mouth.  After 15-20 minutes turn the heat down to medium low and continue to stir every 5 minutes until it is finished and you are ready to eat - I have let it go up to an hour before with great results.  

You can also add minced garlic to this while the oil is heating up and I have even thrown in corn for the last 10 minutes for a different flavor profile.

And in case you were wondering...on tomorrows menu:  Teriyaki Chicken Legs with Roasted Spiced Red Potatoes and left over Sauteed Cabbage!