Something Old: Peach Salsa Spiced Chicken

Chase and I made this recipe quite recently, or at least it feels like recently. I realized the other day that we've survived (and enjoyed) 8 months of living together now, so "recently" really just means "since I've moved up here."

Regardless of the date of invention, this recipe is quick to throw together and delicious to eat. That last part is a little unnecessary to say. I wouldn't share bad recipes with you!

Happy cooking!

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Peach Salsa Spiced Chicken June 22, 2010

Last week, Chase and I went on a camping trip to the beautiful Hocking Hills. In addition to all the traditional camping activities (hiking, fishing, feeding the campground raccoon), we also went shopping at the local market and found a great Amish food store. We bought, among other things, a jar of peach salsa that is to die for. When we got home with it, we decided we had to come up with a recipe that did it justice.

This is what we created. I’m pretty proud of our first “blank slate” recipe. I was always a little nervous about recipe invention, but Chase and I had such success with this, I think we’ll definitely be creating original dishes again. This was delicious!

Ingredients

1.5 lb boneless chicken breast

2 cups peach salsa (we used Amish Wedding brand)

¼ cup olive oil

1 tsp cloves

1 tsp dry oregano

½ tsp nutmeg

¼ tsp paprika

¼ tsp salt

¼ tsp pepper

aluminum foil

Note: We chose the spices based on the specific flavor of the salsa we were using (quite sweet,

very little heat). Be sure to taste-test your salsa first and adjust the marinade accordingly!

Directions

1. In a medium mixing bowl, combine all dry spices. Add olive oil and mix well.

2. Dip the chicken into the spice mixture, coating both sides. Place in a greased casserole dish and marinade in the fridge for 30 minutes - 1 hour.

3. About an hour before you're ready to eat, preheat the oven to 350 degrees.

4. Leaving them in the casserole dish, smother the chicken breasts with salsa. Cover the casserole dish with aluminum foil.

5. Cook for 40-50 minutes, until the chicken is cooked through.

6. Let the chicken set for 5 minutes. Serve and enjoy.

The spoils of our Amish shopping spree.

Everything in the casserole dish, ready to hit the oven.

Served with veggies and potatoes. Happy cooking!

Something New: Garlic & Ginger Pork Tenderloin

Hello again, food friends!

This week I got a special mission for the food blog. A friend was searching for a recipe and noticed that there were no pork tenderloin recipes on the blog. He asked if I had any good ones hiding off the blog, and since I didn't, I made it my goal to create a tenderloin recipe for today.

As you might have guessed by the title of today's post, I reached that goal! And it was quite tasty.

This recipe will require one special kitchen tool: a meat thermometer. If you don't have one, the good news is that they're only about 5 dollars at any grocery store.

If any of you have a recipe request, just let me know! I'd love to help you find a new recipe for your kitchen.

Happy cooking!

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Garlic & Ginger Pork Tenderloin

NOTE: This recipe requires time for marination, at least 6 hours and up to 24.

Ingredients

1 ½ lb pork tenderloin

1 ½ cups beef broth or stock

2-3 cloves garlic, minced

1-2 Tbsp finely chopped fresh ginger

½ cup chopped onion

3 Tbsp brown sugar

½ tsp salt

¼-½ tsp pepper

aluminum foil

Directions

1. In a large bowl, mix brown sugar into beef broth and stir until dissolved. Then stir in garlic, ginger, onion, salt and pepper.

2. Place pork loin in a gallon-size bag. Pour the marinade mixture into the bag.

3. Press the air out of the bag and seal securely. Place in the fridge to marinate for 6-24 hours.

4. About an hour before you're ready to eat, heat a large skillet to medium-high and coat with cooking spray.

5. Remove the loin from the marinade and sear in the skillet, about 3-4 minutes per side. This is not to cook the loin through, just to brown on some extra flavor.

6. Meanwhile, preheat the oven to 450 degrees.

7. Place the loin in a baking pan (any size your loin fits in) and pour the marinade into the pan.

8. Place in the oven and bake for 15-20 minutes, until the internal temperature reaches 155 degrees. Your loin may take longer to cook, depending on thickness.

9. Remove the loin from the oven and cover the pan with aluminum foil. Allow the roast to sit covered for an additional 10 minutes, until the internal temperature reaches 160 degrees.

10. Serve the pork loin sliced and topped with extra marinade.

Ginger, onion and garlic chopped for the marinade.

All together in the bag, heading for the fridge for marination.

Putting a pretty brown sear onto the loin.

Pork loin and marinade ready for slicing and serving.

Happy cooking!

Something New: Beef & Broccoli Stir-Fry

That's right! Chinese food!

I mentioned last week that Chase gifted me a wok for Christmas. We've been trying recipes ever since, and have had great success so far. I was quite nervous about trying out a new kitchen gadget, and about making from-scratch stir fry. Never should have worried, though. It's remarkably easy!

Also, fresh ginger may be my new favorite ingredient. Also also, you can buy jasmine rice at the grocery store and it tastes just like steamed white rice from a Chinese restaurant. Awesome discovery!

This recipe is based on a recipe from the cookbook Chase got to accompany the wok. The book suggests that this recipe can also be made in a deep pan. We of course used the wok (and I encourage everyone to get one! They're cheap!), but if you don't have one, you should try this recipe anyway.

Another helpful kitchen tool on this one is a food processor, but don't be afraid to commit to a little hand chopping for this one. It's worth it.

Happy adventurous cooking!

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Beef & Broccoli Stir-Fry

Ingredients

1 lb steak, cut into thin strips (I used top round steak)

2 cups broccoli, cut into long thin segments

1 cup carrots, cut to thin strips (optional)

½ cup baby corn, cut to thin strips (optional)

2 Tbsp peanut or vegetable oil (don't use olive oil!)

1 garlic clove, finely chopped

1 tsp fresh ginger, finely chopped

1 cup sliced onion

½ tsp salt

1 tsp soy sauce

Jasmine rice, prepared according to package directions

Marinade

1 Tbsp soy sauce

1 tsp sesame oil

1 tsp rice wine or sake

1 tsp sugar

½ tsp nutmeg

¼ tsp cumin

¼ tsp pepper

Directions

1. Combine the marinade ingredients in a bowl. Place the beef in the bowl and toss to cover with marinade.

2. Refrigerate and marinade for about 1 hour. Meanwhile, start cooking the rice.

3. A few minutes before you're ready to stir-fry, blanch the broccoli for about 30 seconds. Drain and set aside.

4. Place the wok over medium-high to high heat. Add 1 Tbsp of the oil to the pan. Stir-fry the garlic, ginger and onion for 1 minute.

5. Add the broccoli and stir-fry for an additional minute. Remove from wok and set aside.

6. Add the last 1 Tbsp of oil to the wok and stir-fry until the beef is almost cooked through.

7. Return the broccoli mixture to the pan. Add carrots, corn, salt and soy sauce and stir-fry until the beef is finished cooking.

8. Serve immediately over rice.

Frying in the flavor. Look at that beautiful patina we got on our wok!

Bright delicious broccoli.

Jasmine rice, my favorite!

Fast frying!

Happy cooking!

Something Old: Feta & Spinach Stuffed Chicken

Welcome to a very snowy Monday, at least in Columbus! There are only a few days left before Chase and I embark on our cross-country(ish) road trip to see as much family as possible for the holiday season. It's gonna be a doozy. (Which is a funny word).

In honor of all this snow, I'm revisiting the recipe that Bobbi and I made when we spend a day snowed (iced) in last year. The power had gone out in my apartment, and Bobbi was nice enough to let me crash and cook at her place. We made this stuffed chicken, and a cake since it was supposed to be the day of our joint birthday party, and we enjoyed a festive night in.

I originally found this recipe on Better Homes & Gardens, and made it with Chase one day when we were feeling ambitious. We made a few modifications as we went, and below is the recipe we came up with, the one Bobbi and I made together that snowy day.

Happy cooking!

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Feta & Spinach Stuffed Chicken January 16, 2010

** Note: Requires marination time! **

Ingredients

3-4 chicken breasts

4 cups chopped spinach leaves

½ cup chopped onion

6 oz (¾ cup) feta cheese

2 Tbsp olive oil

2 tsp paprika

1 tsp salt

½ tsp pepper

¼ tsp cayenne pepper (optional)

Directions

1. Trim fat off the chicken breasts. Make a pocket in each, slicing the breast like you are making a pita. Do not cut all the way through to the other side!

2. In a bowl, combine the spinach, cheese, onion and black pepper. Spoon spinach mixture into pockets in the chicken.

3. Tie kitchen thread around each tenderloin to hold the stuffing. (I didn't have thread, so I used toothpicks to close the pockets.)

4. In a small bowl, combine oil, paprika, salt and cayenne. Brush the mixture over each chicken breast.

5. Wrap the breasts individually in plastic wrap. Refrigerate and let marinate for 4 to 24 hours.

6. Approximately 1 hours before you're ready to eat, preheat the oven to 375 degrees.

7. Unwrap the chicken and place in a shallow pan. Bake in the oven for 40 minutes.

8. Remove from the oven. Let chicken rest in the pan for 5-10 minutes. After it has rested, carefully slice the chicken to show the stuffing.

9. Serve and enjoy.

Making pita slices in the chicken.

Securing the stuffing by pulling the bottom chicken lip over the top and

toothpicking in place.

Pretty little marinade.

Marinade on the chicken. Ready for wrap and refrigeration.

Beautifully stuffed and baked. Happy cooking!