pulled pork - a slow cooker recipe

I don't know how long I've been wanting a slow cooker... but I've been lusting after one for an embarrassingly long time.  (Maybe that came with having kids?)  I finally got one (this one - it was on sale at Target at almost 50% off), and the first thing I made was pulled pork.  Immediately I screamed "why didn't I buy a slow cooker earlier?!  We could have been eating this all the time!!"  It's good... like REALLY good.  The 2 year old is a picky eater and wouldn't try it - but the 11 month old couldn't get enough and was licking pieces from his arm after they'd fallen from his pork clenched fists.  I should have taken pictures of the process and finished product, but I was too busy enjoying every moment... maybe next time.

makes 8-10 servings | 30 minutes to prep, 6-10 hours to cook 

Ingredients:
2 medium yellow onions, thinly sliced

4 medium garlic cloves, minced

2 cups chicken stock or chicken broth, (or 2 cups of water and 2 bouillon cubes)

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon kosher salt, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 (3-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

Place the sliced onions in the bottom of the slow cooker and toss in the minced garlic.  Pour in the 2 cups of chicken broth.  (I actually cheated and tossed in 2 cups of water and 2 chicken bouillon cubes).  Combine the brown sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, 6 hours on high, or 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker.  Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. (Reserve leftover broth).  Taste and season with salt as needed.  Set slow cooker to warm and keep covered until ready to eat.

Serving suggestions:
Pulled Pork Sandwiches

Carnitas Tacos

Pulled Pork Pizza

Leftovers:
Freeze leftover broth in an ice cube tray.  When frozen, remove cubes from tray and toss into a Ziplock freezer bag.  Label it and use for pulled pork re-heats, soups or rice.

Freeze any un-used pulled pork in individual servings.  Using a muffin tin, fill each spot with pork, cover with saran wrap and freeze the tray for at least 2 hours.  Remove each serving of pork and throw them into a Ziplock freezer bag.  To defrost - let sit in fridge overnight.  When defrosted, toss into slow cooker with a cube or two of broth, or other sauce, as desired, (such as BBQ sauce, salsa verde, etc).

[baja chicken chalupa]

We used to love one thing at Taco Bell, and then they discontinued it… the Baja Chicken/Steak Chalupa. We finally missed it enough to clone it.

Makes 5 chalupas

Ingredients:
2 chicken breasts
Fajita seasoning
Olive oil
1/2 red bell pepper, diced
1 Tbsp red onion, diced
1 tsp minced garlic
1 tsp red wine vinegar
2 Tbsp mayonnaise
Northwoods Fire Seasoning
Lettuce, shredded
1/2 tomato, diced
1 Tbsp white onion, diced
Colby jack cheese, shredded
5 flatbreads

Directions:
Pound the chicken breasts to 1/4" thickness. Sprinkle with a generous covering of fajita seasoning. Sauté in olive oil on med/high heat. Flip when browned and sauté other side. Wrap chicken in foil pouch and let sit for 20 minutes until juices run clear.

baja sauce

Meanwhile, make Baja sauce: combine bell pepper, red onion and garlic. Add mayonnaise and red wine vinegar until desired consistency. Add one shake of fajita seasoning and 2 shakes of northwoods fire seasoning. Stir and adjust seasonings as desired. Let sit.

Brush olive oil on one side of each piece of flatbread. Heat griddle or panini maker and grill flatbread, rotating once, until golden brown and slightly crunchy on oiled side. Let sit.

Combine tomato and white onion. Let sit.

cubed chicken

When chicken juices run clear, cube chicken. Assemble chalupas: flatbread (crunchy side down), shredded lettuce, chicken, Baja sauce (Tbsp per chalupa), tomato and white onion, shredded cheese.

Enjoy.

[will's chicken]

A super flavorful but simple recipe.  I use chicken leg quarters (the leg and thighs connected), but substituting bone-in , skin on chicken breasts are fine too.  The skin and bones add depth to the chicken - just be sure not to eat the skin.  (Or bones... but that should be obvious!)

Sprinkle chicken (bone-in, skin on) with salt and pepper.  Heat skillet to medium/high, add a Tbsp (eyeball it) of Olive Oil and sear chicken until both sides are golden brown.

Make paste: 

2 Tbsp mayo

1 Tbsp (or more) sirachi

½ tsp minced garlic

½ tsp minced onion

¼ tsp rosemary

¼ tsp savory

Prepare a baking dish, like glass pyrex, with olive oil (to prevent sticking).  Place chicken in the dish and  smear paste on the skin side (facing up).

Bake at 425 for 20 minutes, until chicken reaches 165 degrees.

[cilantro grilled chicken breast]

I wanted something simple and foolproof, so I found this.  

Turns out it's damn good.

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons grapeseed or olive oil
salt & pepper
2 tablespoons Cilantro Herb Butter, recipe follows

Preheat a grill.  Prep the coals (if using charcoal) to indirectly cook the chicken.  Lightly coat chicken with oil and sprinkle each evenly on both sides with salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately cover with foil while the chicken rests.  To serve: top with 1 Tbsp of the cilantro herb butter on each breast.

Cilantro Butter:
1 stick unsalted butter, softened
1/2 Tbsp minced garlic
2 Tbsp minced red onion

2 Tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
Dash Worcestershire sauce
1 lemon, juiced
1 Tbsp white wine
 

In a bowl or mixer, whisk all ingredients until thoroughly combined. (I prefer to use my stand mixer and whip the butter mixture).  Refrigerate until ready to use.

[australian beer-barbecued wings]

based on 'Austrailian Beer-Barbecued Wings' by Steven Raichlen

wing with sauce

Note: prep takes 4 hours for marinating the wings

12-16 whole chicken wings

1/4 cup peanut oil

1/4 cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup Foster's Premium Beer

1 tsp salt

1 tsp black pepper

BBQ Sauce

2 Tbsp peanut oil

1 small onion, diced

1 clove garlic, minced

1 tsp ground ginger

3/4 tsp red pepper flakes

1 cup ketchup

1/3 cup Foster's Premium Beer

2 Tbsp fresh lemon juice

2 Tbsp Worcestershire sauce

2 Tbsp red wine vinegar

1 Tbsp packed brown sugar

1 Tbsp honey

2 tsp soy sauce

1 tsp dry mustard

1/2 tsp black pepper

Rinse the wings under cool running tap water.  Drain and blot with paper towels.  Make two or three deep slashes, to the bone, in the meaty part of each wing.  In a large non reactive bowl mix the following: 1/4 cup of peanut oil, 1/4 cup of lemon juice, 1/4 cup Worcestershire sauce, 1/4 cup of beer, the salt and the 1 tsp of pepper.  Add the wings to the mixture and toss to coat.  Cover the bowl and marinate in the fridge for 4 hours, turning occasionally.  

About an hour before the chicken is finished marinating, start making the BBQ Sauce.  Heat the 2 Tbsp of peanut oil in a medium-size saucepan over medium heat.  Add the onion, garlic, ginger and hot pepper flakes and cook, stirring with a wooden spoon, about 5 minutes.  Stir in the ketchup, 1/3 cup of beer, 2 Tbsp of lemon juice, 2 Tbsp of Worcestershire sauce, 2 Tbsp of vinegar, brown sugar, honey, soy sauce, mustard, and 1/2 tsp of pepper and bring to a boil.  Reduce the heat to medium/low and let the sauce simmer for 20 minutes, stirring occasionally.   Remove the BBQ sauce from the heat and let sit until ready to use.  

beer barbecued wings

As the chicken is reaching it's 4 hour marinating time, start the grill and get the heat to medium/high.  (We use charcoal - takes about a half hour to prep).  Pull the wings from their marinating sauce, (toss the sauce the chicken was marinating in), and place on the hot grill, trying to spread the wings as much as possible to expose all the skin.  Grill the wings, flipping several times, for 11 minutes.  (Watch for hot spots: grill marks = good, burned skin = bad).  Divide the BBQ sauce and use half for the wings.  Brush the sauce onto the wings and grill for 5 minutes, flipping and brushing on more sauce halfway through.  Chicken should no longer be pink in the center.  Remove the chicken from the grill and place the on a platter.  Cover the platter with foil and let the chicken sit for 5-10 minutes to let juices run clear and the chicken rest.  

Serve with the reserved sauce for dipping.  Cut up some celery and serve with Blue Cheese Vegetable Dip (for the celery and wings).

[crustless spinach quiche]

a full pie of awesome

Yields 6 servings (can easily be chilled and enjoyed in about a week)

Ingredients

1 Tbsp vegetable oil

1 onion, chopped

1 (10 oz) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster Cheese

1/4 tsp salt

1/8 tsp ground black pepper

Preheat oven to 350 degrees.  Lightly grease a 9 inch pie pan.  

Heat oil  in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until onions are soft.  Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper.  Add spinach mixture and stir to combine.  Scoop into prepared pie pan.

Bake in the preheated oven until eggs have set, about 30 minutes.  Let cool for 10 minutes before serving.

Note: For individual servings - distribute the spinach mixture into a greased muffin pan.  Each muffin tin should be a little less than half full.  

You can also use any other additional vegetables you want like mushrooms, sliced red pepper, scallions, green olives, tomatoes.  Feel free to mix up the cheese too - it's really just according to your preference.

[minestrone w/ turkey meatballs]

This is just the 'easy minestrone' recipe with turkey meatballs, but it makes a world of difference and it's amazingly good.  You're welcome

The soup: based on Nigella Lawson's 'Minestrone in Minutes'

The balls: based on Giada De Laurentiis' 'Mini Turkey Meatballs'

Serves 2-3

Turkey Meatball Ingredients:

1/2 small onion, grated or finely chopped

1 1/2 garlic cloves, minced 

1 large egg

1/8 cup dried bread crumbs

1 1/2 Tbsp ketchup

small handful of fresh Italian parsley leaves, chopped.  (or a large pinch of dry)

1/4 cup shredded Parmesan

1/2 tsp salt

1/8 tsp ground black pepper

1/2 pound extra lean ground Turkey (I use the 99% fat free stuff)

2 Tbsp olive oil

Meatball Directions:

(These can be prepared ahead of time and then chill in the fridge for a day or two before you make the soup.)

 

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt & pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 

Heat the oil in a heavy large frying pan, or electric skillet, over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. (Note to self - turkey browns quickly - turn often).  Turn off heat. Transfer the meatballs to a paper towel covered plate.

Let the meatballs sit and prepare the soup...

Soup Ingredients: 

Meatballs

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini passta

Red Pepper flakes, optional

Soup Directions:

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Carefully add the meatballs and bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Usually 10 minutes).  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 10 minutes.   Serve the meatball minestrone with Parmesan, if desired.

[dutch oven chicken pot pie]

Campbell's Cheddar Cheese Soup

Campbell's Cream of Celery Soup

1/2 cup 1% milk

Chicken, cooked and cubed (1 boneless skinless breast per person, recipe below)

1 medium onion, diced

Canned peas, (small can with the pull top)

3 carrots, (cleaned, peeled and sliced)

Salt and Pepper, to taste

Canned Biscuits

Butter

Line a clean dutch oven with foil (for easy cleanup).  

Prepare 30 briquettes.  Place a large piece of foil on the ground where you'll place the dutch oven, (should be a fairly flat and clean area).  Gather all of the briquettes on the foil on the ground and place the Dutch Oven on top of all the briquettes.

Heat soups and milk in the dutch oven, stirring occasionally, (a large wooden spoon is best).

Stir in cooked chicken, onion, peas, carrots, salt and pepper. Let the mixture come to a boil, then remove the Dutch Oven from the coals.  Open the can of biscuits and place the biscuits over mixture.  Dot each biscuit with butter.  

Arrange the briquettes so 6 are on the foil (to be under the oven), and 18 are set aside to be placed on top.  (You'll have extra - this is so you can choose the best briquettes.)  Put the lid on the Dutch Oven and place over the 6 briquettes.  Carefully place the 18 briquettes on the lid.  Bake for 45 minutes, or until brown on top, rotating the dutch oven 45 degrees every 15 minutes or so.  Let rest and prepare each serving with one or two biscuits per person. 

[erin's master recipe for cooked chicken breast]

Skinless, boneless chicken breasts

Salt & Pepper

Olive Oil

Place the chicken breasts between sheets of plastic wrap and pound with a meat mallet (or large frying pan) until each is about 1/4 inch thick.  

Heat a small amount of olive oil (about a tsp per breast) in a large nonstick skillet over medium-high heat.  Season the chicken breasts with salt and pepper.  Once the pan is hot, place the breasts in the pan and cook about 6 minutes per side, or until each side is golden brown.  When both sides are browned, place them on a large piece of aluminum foil.  Carefully fold the foil around the chicken so they are fully enclosed in a foil package.  Let the chicken rest in the foil on the counter for 20 minutes.  After 20 minutes: serve, slice or chill for another use.  (For this recipe above, cube the chicken and chill until ready to pack for camping.  Keep chilled with your cold food until ready to use.)

[spatchcocked jack daniels chicken]

I made this up based on a meatball BBQ sauce I had and our love of Jack Daniels - and a spatchcocked chicken recipe I read once... we LOVE it - enjoy.

Heat 1/2 cup Jack Daniels in a medium saucepan on medium-high heat.  Let simmer until reduced by half.

Remove from heat and add the following to the warm saucepan:

1/2 cup Jack Daniels (yes, another 1/2 cup)

1 1/4 cup brown sugar

1 cup ketchup

1 Tbsp dry mustard

2 Tbsp Worcestershire sauce

2 Tbsp Red Wine Vinegar

1/2 cup freshly diced white onion

Mix well and bring to a simmer, lower heat and continue to simmer for 30 minutes.

Preheat the oven to 375 degrees.

Cut the backbone from a 3 1/2 pound whole chicken.  Flip the bird over so the breasts are up and press down to flatten the chicken and break the breast bone.  

Place chicken in a roasting pan and lightly season with salt, black pepper and garlic powder on both sides.  With a basting brush, brush both sides of the chicken with the BBQ sauce.  Place the chicken breast side up and place the roasting pan in the oven and cook the chicken for about 1 hour, or until the chicken reads 175 degrees with an instant read thermometer.  When it reaches 175, remove from the oven and cover with foil for 10-15 minutes.  Cut into segments, (breasts with wings, drumstick with thigh) and serve with BBQ sauce.

[warm potato salad]

based on Nigella Lawson's recipe of the same name

8-10 small red potatoes, washed and cut into 1 inch pieces

2 green onions, thinly sliced

1/2 Tbsp olive oil

1 garlic clove,  minced

1 Tbsp sherry

1 tsp red wine vinegar

1/2 Tbsp dijon mustard

salt

pepper

In a sauce pot bring 3 inches of water to a boil.  Add a little salt and the potatoes.  Boil the potatoes for 12 minutes, or until done.  Turn off the heat.  Drain the potatoes in a strainer and leave them in the strainer.  Return the pot to the warm stovetop.  Add the olive oil and the garlic clove to the warm pot and stir until fragrant.  Add the red wine vinegar, sherry and mustard.  Stir until combined.  Add the potatoes and green onions to the mustard mixture and stir to coat.  Season with salt and pepper as desired.  Place in serving dish, (or leave in pan), and let sit at room temperature up to 1 hour.  If you want, you can also chill the salad, but serve at room temperature.

[caramelized vegetables]

This recipe is so easy and so tasty, I was kicking myself that I'd never used my balsamic vinegar this way.  I know it's not that hard, and the veggies aren't really caramelized, but they look and taste like they are and we love it.  

2 pounds small red potatoes, cut into 1-inch pieces (depending on how big the potatoes are, I cut them into quarters so I have little 1 inch wedges)

1/2 tsp salt

1 pound asparagus, cut into 2-inch pieces

1/3 cup salted butter or Smart Balance (I always see how much butter this truly is when I'm cutting it, so I tend to use a Tbsp or so shy of 1/3 cup)

1 large onion, chopped (white, yellow or red depending on what you have or like), (about 1 cup)

1/4 cup balsamic vinegar

1/4 cup packed brown sugar

Pepper

Heat 2 inches of water to boiling in a 3-quart saucepan.  Add potatoes and 1/2 tsp salt.  Heat to boiling; reduce heat to medium.  Cover and cook about 12 minutes, or until tender, drain and set aside.

Heat 1-inch water to boiling in the saucepan that held the potatoes.  Add asparagus.  Heat to boiling; reduce heat to medium.  Cover and cook about 5 minutes or until crisp-tender; drain and set aside.  

Melt butter in the same saucepan over medium-high heat.  Cook onion in butter about 5 minutes, stirring occasionally, until golden brown and opaque.  Stir in vinegar and brown sugar.  Add the potato and asparagus to the onion mixture and toss to coat everything.  Season with pepper and serve immediately, or pour contents into large Pyrex pan and keep warm (about 200 degrees) until ready to serve.  (I like to make this first and keep it warm so it sits together and the potatoes soak up even more of the liquid).  

This dish could easily serve 6 people, or 2 very hungry people with a small main dish of fish or chicken.

[biscuit, ham and potato bake]

so simple... an easy Sunday morning feast

This recipe is based on a recipe by Pillsbury

Prep Time: 15 Min
Total Time: 55 Min
Serves: 2

Ingredients:

2 Pillsbury Grands frozen buttermilk biscuits (from 25-oz bag)

2 eggs

1/3 cup 1% or nonfat milk

1/4 teaspoon ground mustard

1 cup frozen potatoes, (diced hash browns, uncooked)

1/3 of a red bell pepper, diced

1/3 of a white onion, diced

1/2 cup diced ham

1/2 cup shredded Cheddar cheese (2 oz)

Directions:
Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.  Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.  Drizzle 2-quart Pyrex pan with olive oil.  Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.  Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

[parmesan crescent-topped chicken a la king]

based on pillsbury's recipe

Ingredients

2 tablespoons unsalted butter

3 large chicken breasts, cut into bite-sized cubes

1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)

2 cups frozen mixed vegetables, green beans, peas, corn

1/2 cup diced white onion

1/2 cup all-purpose flour

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups Chicken Broth

3/4 cup milk

1/4 cup grated Parmesan cheese

Topping

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg white, beaten

2 tablespoons grated Parmesan cheese

DIRECTIONS 

Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Lightly season chicken with salt and pepper and add chicken to the skillet; cook and stir 3 minutes. Add vegetables; cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally. 

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish. 

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

[chicken cacciatore]

serves 2 generous servings

serve with garlic bread

Ingredients:

3 skinless chicken breasts

salt and freshly ground black pepper

2 tsp olive oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, minced

1/2 cup dry white wine

1 (14.5 oz) can whole tomatoes in juice

1/2 tsp dried oregano

1/2 tsp red pepper flakes or more to taste

Directions:

Rinse the chicken and pat dry with paper towels.  Season the chicken with salt and pepper.  Heat the oil in a saute pan, or large electric skillet, over moderately-high heat.  Brown the chicken on both sides, about 8 minutes.  Remove the chicken.  

Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown.  Add the wine and the garlic, cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer on low heat,  covered for 10 minutes.  Return the chicken breasts to the pan and simmer on low heat, covered, until the chicken is just done, about 20 minutes longer.

[thanksgiving for two]

We've had our share of what others would consider "odd Thanksgiving meals".  We've done everything from Cornish game hens (so good!) to tacos to chili... but once in a while we sneak in some turkey just for kicks.  Here's what we made for Thanksgiving 2010 - a Thanksgiving feast - just for two.  

Adapted from eatingwell.com

Ingredients:

2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 turkey breast, remove skin and bone, or buy boneless/skinless
Corn bread stuffing (we lucked out and found the kind that had directions for making a small serving by combining your own celery, onion, chicken broth and butter - find something similar and add your own additives)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cup dry white wine

Preheat oven to 375 degrees F.
 

Stuffing:

(Follow the directions on the cornbread stuffing mix or proceed to the following with cornbread crumbs); Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.

Turkey:
Meanwhile, place turkey breast between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet. 

Add cornbread stuffing mix to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place majority of the stuffing mixture in the middle of the pounded breast; compress the stuffing into a log. Fold and roll the meat over the stuffing. Stab the turkey roll in 4 places with toothpicks to hold roll together.

Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a large skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.

Line a large pyrex glass pan, or high rimmed cookie sheet with aluminum foil.  Transfer the browned turkey breast to the lined pan and place in oven and bake until the turkey is cooked through, about 20 minutes.  (do not overcook).

Cover the turkey roll with foil and set aside to keep warm. 

Gravy:
Return the skillet to medium-high heat, add wine.  Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. 

Remove the toothpicks from the turkey; cut into 1/2-inch-thick slices and spoon half the sauce over each portion. Serve warm.

[Tacos Carne Asada w/ Pico De Gallo]

Based on recipe by Tyler Florence

Makes 8 (very filling) tacos (we could only eat 3 each). 
We had leftover carne asada we used for burritos and sandwiches.

Tacos:
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Diced white onion, for serving
Shredded Colby Jack cheese, for serving
Pico de Gallo, recipe follows
2 limes, cut in wedges for serving

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
 

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste.  Add the lime juice, orange juice, vinegar, and oil. Whisk it up really well to combine.

Pico De Gallo:
2 vine-ripe tomatoes, chopped
1/3 medium red onion, chopped

1 green onion, white and green parts, sliced
1 Jalapeno chile, minced
1 small handful fresh cilantro leaves, chopped

1 large garlic clove, minced
1/2 lime, juiced
1/8 cup extra-virgin olive oil
1/2 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 1 cup

[fish tacos]

based on Bobby Flay's Fish Taco recipe

4 small servings, (side dish needed), or 2 large servings (no side dish needed)

1 pound white flaky fish, we used mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

garnish:

Shredded white cabbage
Fresh cut limes
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

shredded cheese, we use aged smoked cheddar and spotted cow cheddar
Pureed Tomato Salsa, recipe below

pureed salsa:

2 tablespoons sesame seed oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon oregano
1/4 cup chopped fresh cilantro leaves
1 tablespoon lime juice

Salt and pepper

Heat oil in medium saucepan over medium high heat, add onions and garlic and cook until soft. Lower heat to medium and add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender (or in a couple batches in a blender), until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.  Set aside to bring to room temperature.  (There will be leftovers of this - so be sure to have some chips on hand for the next day).

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 5 minutes on the first side and then flip for 2 minutes, or until fish is cooked and beginning to flake, and remove. Let rest, covered with foil for 5 minutes then flake the fish with a fork and remove any bones and skin.  Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

[tuna melt panini]

2 (5 ounce) cans solid white tuna in water, drained

2 Tbsp mayonnaise
1/4 cup finely chopped celery (1 stalk)
2 green onions, sliced thinly
1 Tbsp chopped parsley
3/4 tsp red wine vinegar
1 pinch salt
1 pinch black pepper
4 slices wheat bread

4 slices ripe tomato

4 slices Swiss cheese

Combine the tuna, mayo, celery, onion, parsley, vinegar salt and pepper.   Toast the bread, or place in panini maker until golden brown.  Spread tuna on two pieces of bread.  Divide each slice of cheese into two triangles and place two triangles on each sandwich.  Place 1 tomato slice on each piece of cheese and top with remaining 4 triangles of cheese, one on each tomato.  Assemble sandwich with other piece of bread and place in panini maker until golden brown.  Cut each sandwich in half and serve.

[frontega chicken panini]

Frontega Chicken @ Panera

We used to get this sandwich at Panera - but then they changed their bread so it didn't taste like foccacia bread, but cardboard... so we've missed it.  Now we have the panini maker and I thought I'd give it a shot and as Ben said "Nailed It!"  We're happily basking in the afterglow of a full meal, so I better write this down before I forget what I created...

Chipotle Mayo: (eyeball these amounts)

1/4 cup mayo

1 tsp ground chipotle

1 tsp dried basil

1 tsp dried rosemary

Mix together and adjust to personal taste - cover and place in fridge until ready to use.

2 chicken breasts

3 slices mozzarella

red onion 

foccacia round - about 8" (our local Target sells these rounds that have Parmesan and tomatoes on top -we use that)

Salt and pepper

Olive Oil

In a large skillet, heat about 1 tbsp of olive oil over medium high heat.

Pound chicken breasts to about 1/2 or 1/4" thickness.  Sprinkle with salt and pepper and place in hot skillet.  Flip chicken when side is golden brown.  Prepare a large square of aluminum foil.  When both sides of chicken are golden brown - place on foil and wrap tightly in a foil "purse".  (Note - this means carefully fold the foil so the chicken is well wrapped, but not crushed.  Don't grab the foil and just mush it up - fold it!)  Let the chicken sit for 20 minutes.  

Slice the red onion into very thin slices (you'll need about 6 thin slices of onion, use all of it except the very middle - you want all the circles from each slice).  Set aside.

Cut the foccacia (so you have a top and bottom).

Once the chicken has rested for 20 minutes, remove it from the foil and slice into 1/4" thick strips.  Get the mayo and slather about 1/3 of it onto the bottom piece of the foccacia.  Layer the two chicken breasts, now in strips, on top of the mayo.  Spread out the onion on top of the chicken, try to make it evenly distributed.  Place 3 slices of mozzarella on the chicken.  Slather the top foccacia piece with the rest of the mayo and place on the mozzarella.  Place in a panini maker until cheese is melted.

[spicy shrimp scampi]

a variation on the chicken scampi

Sauce:

1 1/2 Tbsp butter

1 Tbsp minced white onion

1/8 cup minced garlic (4-6 cloves)

3/4 cup sherry (regular, not cooking sherry)

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

1 jalapeno, sliced

1/2 cup heavy cream

1 1/2 cups (dry) shell shaped pasta

2 Tbsp olive oil

1/2 pound, peeled & deveined uncooked shrimp

1/4 cup all-purpose flour

1 green bell pepper, cut into bite-size strips

1/2 chopped white onion

Optional: freshly grated Parmesan cheese

Make Sauce: Melt butter in a pan over medium/low heat.  Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown.  Add the minced garlic and saute for 30 seconds.  Add wine, salt, Italian seasoning, red pepper flakes, and black pepper.  Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half.  Add jalapeno and cream and simmer uncovered for about 10 minutes.  Do not let mixture boil.

Bring water to a boil in a large pot.  Add the shell-shaped pasta and cook according to directions on the box  or until pasta is al dente.  Drain the pasta and rinse with cold water to keep it from continuing to cook.  

Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat.  Lightly pepper the shrimp, then coat with flour.  Shake excess flour from shrimp and add to hot pan.  Saute for 3 to 5 minutes on one side or until golden brown.  

When the shrimp is brown on one side, flip each of the pieces and move them to the side of the pan.  Add the sliced peppers and chopped onion to the center of the skillet.  Continue cooking the shrimp and vegetables for 4 to 6 minutes or until the shrimp is browned and the veggies begin to brown on the edges.  Pour the sauce over the shrimp and vegetables and add the cooked pasta.  Toss everything and continue to cook for a couple minutes.  Divide evenly between two plates and sprinkle with Parmesan (if using).