Courtesy of allrecipes.com
¼ cup quinoa
½ cup water
1 tsp olive oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
1 (20-oz) package ground turkey
1 tbsp tomato paste
1 tbsp hot pepper sauce
2 tbsp Worcestershire sauce
1 egg
1½ tsp salt
1 tsp black pepper
2 tbsp brown sugar
2 tsp Worcestershire sauce
1 tsp water
Bring quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat your oven to 350˚.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.
Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl.
Rub the paste over the top of the meatloaf.
Bake in your preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160˚. Let the meatloaf cool for 10 minutes before slicing and serving.
As you can see, I love this served with roasted carrots and steamed green beans. Enjoy!
Tuesday, September 18, 2012
Chicken with Roasted Peppers, Goat Cheese and Pesto with Balsamic Reduction & Kale Chips
4 chicken breasts (skinless, boneless)
2 tbsp olive oil
salt and pepper
8 oz Montchevre goat cheese
8 slices roasted red peppers
Pesto – a few drops goes a long way
½ cup balsamic vinegar
kale chips (recipe to follow)
Preheat the oven to 350˚. Heat the olive oil in a large skillet until hot. Season the chicken breasts with salt and pepper on both sides and sear until golden brown and almost cooked through – about 6 minutes per side. Place the chicken on a foil-lined baking sheet and top evening with goat cheese and roasted peppers. Cook in your oven for a few minutes (this really depends on your oven – my nuclear reactor takes about 3 minutes to cook everything) – until the chicken is cooked through and the goat cheese and peppers are warm.
While the chicken is cooking, add the vinegar to the skillet and reduce to a few tablespoons, scraping the brown bits off the bottom. The vinegar should turn dense and syrupy.
Plate each chicken breast and drizzle a little pesto and balsamic reduction around each. Top with kale chips.
Kale Chips
Adapted from Roasted Kale Chips with Parmigiano-Reggiano from Whole Foods
1/8 tsp kosher salt
Preheat your oven to 350˚. Line a baking sheet with parchment paper. Discard tough stems from kale and trim large leaves to about 2 inches (small leaves can be left whole). Toss with oil, chili powder and salt in large bowl and lay on baking sheet in a single layer. Bake for about 10 minutes – the edges should just turn brown.
2 tbsp olive oil
salt and pepper
8 oz Montchevre goat cheese
8 slices roasted red peppers
Pesto – a few drops goes a long way
½ cup balsamic vinegar
kale chips (recipe to follow)
Preheat the oven to 350˚. Heat the olive oil in a large skillet until hot. Season the chicken breasts with salt and pepper on both sides and sear until golden brown and almost cooked through – about 6 minutes per side. Place the chicken on a foil-lined baking sheet and top evening with goat cheese and roasted peppers. Cook in your oven for a few minutes (this really depends on your oven – my nuclear reactor takes about 3 minutes to cook everything) – until the chicken is cooked through and the goat cheese and peppers are warm.
While the chicken is cooking, add the vinegar to the skillet and reduce to a few tablespoons, scraping the brown bits off the bottom. The vinegar should turn dense and syrupy.
Plate each chicken breast and drizzle a little pesto and balsamic reduction around each. Top with kale chips.
Kale Chips
Adapted from Roasted Kale Chips with Parmigiano-Reggiano from Whole Foods
½ bunch kale
½ tbsp olive oil
¼ tsp chili powder1/8 tsp kosher salt
Preheat your oven to 350˚. Line a baking sheet with parchment paper. Discard tough stems from kale and trim large leaves to about 2 inches (small leaves can be left whole). Toss with oil, chili powder and salt in large bowl and lay on baking sheet in a single layer. Bake for about 10 minutes – the edges should just turn brown.
Boursin Chicken Breasts with Whipped Sweet Potatoes
4 split chicken breasts (bone in skin on)
1 package Boursin Garlic & Fine Herbs
7 tbsp unsalted butter
½ cup reduced-sodium chicken broth, stock or water
3 sweet potatoes
4 tbsp heavy cream
Salt, white and black pepper
Fresh parsley, chopped
Preheat the oven to 425˚. In a stock pot, heat about 8-10 cups of salted water. Slice or chop the potatoes into even chunks. Once the water starts boiling, throw in the potatoes and cook until tender when pierced with a fork - about 8-10 minutes depending on size.
Meanwhile, place the chicken in a 9x13 inch pyrex dish and pat dry. Starting at the larger end, gently pull the skin away from the meat with your fingers. Then, again using just your hands, stuff some of the cheese under the skin. Don’t worry about spreading it out evenly or making it pretty. The cheese will melt and spread out in the oven. Then crumble a pat of butter on each breast and sprinkle with salt and black pepper. Pour some chicken stock or water around the bottom of the chicken to keep the juices from burning.
Cook for 45 minutes, turning the pan once if your oven cooks unevenly. If the skin starts browning too much, simply tent some foil over the top.
While the chicken is cooking, drain the sweet potatoes and toss into your food processor.
Add the cream and 3 tbsp of butter and puree until silky smooth. Season with salt and white pepper.
Once the chicken is finished, you can reduce the pan sauce if you want. Garnish with fresh parsley and enjoy!
1 package Boursin Garlic & Fine Herbs
7 tbsp unsalted butter
½ cup reduced-sodium chicken broth, stock or water
3 sweet potatoes
4 tbsp heavy cream
Salt, white and black pepper
Fresh parsley, chopped
Preheat the oven to 425˚. In a stock pot, heat about 8-10 cups of salted water. Slice or chop the potatoes into even chunks. Once the water starts boiling, throw in the potatoes and cook until tender when pierced with a fork - about 8-10 minutes depending on size.
Meanwhile, place the chicken in a 9x13 inch pyrex dish and pat dry. Starting at the larger end, gently pull the skin away from the meat with your fingers. Then, again using just your hands, stuff some of the cheese under the skin. Don’t worry about spreading it out evenly or making it pretty. The cheese will melt and spread out in the oven. Then crumble a pat of butter on each breast and sprinkle with salt and black pepper. Pour some chicken stock or water around the bottom of the chicken to keep the juices from burning.
Cook for 45 minutes, turning the pan once if your oven cooks unevenly. If the skin starts browning too much, simply tent some foil over the top.
While the chicken is cooking, drain the sweet potatoes and toss into your food processor.
Add the cream and 3 tbsp of butter and puree until silky smooth. Season with salt and white pepper.
Once the chicken is finished, you can reduce the pan sauce if you want. Garnish with fresh parsley and enjoy!
Marinated Flank Steak
Courtesy of The Pioneer Woman
½ cup soy sauce
½ cup cooking sherry
3 tbsp honey
2 tbsp sesame oil
2 tbsp (heaping) ginger, minced
3 cloves (to 5 cloves) garlic, minced
½ tsp crushed red pepper flakes
1 flank steak
Combine all ingredients in a glass or ceramic dish.
Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.
Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky.
When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1½ minutes.
Now flip it to the other side. Cook using the same method on the other side, cooking for 1½ minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.
When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.
½ cup soy sauce
½ cup cooking sherry
3 tbsp honey
2 tbsp sesame oil
2 tbsp (heaping) ginger, minced
3 cloves (to 5 cloves) garlic, minced
½ tsp crushed red pepper flakes
1 flank steak
Combine all ingredients in a glass or ceramic dish.
Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.
Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky.
When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1½ minutes.
Now flip it to the other side. Cook using the same method on the other side, cooking for 1½ minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.
When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.
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