Friday, January 30, 2015

Sweet & Sticky Garlic Chile Chicken With Parmesan Roasted Potatoes

Listen up guys.  Listen carefully.  Because I don't want emails or comments telling me that I was misleading, or a bad influence, or enabler blah blah blah.  Listen. This is not a healthy recipe.  It won't help you with your New Year's resolutions, it won't help you ditch those last 5 pounds, it will not help you fit in to that little black dress.  But guys.  Are you listening?  It's really. good.  Like really good.  

I wholeheartedly admit that I cringed a little while making this dinner.  I may have literally choked back some guilt.  I generally cook healthy(ish) meals.  I don't usually use butter, or a ton of sugar.  But tonight I threw caution to the wind and said screw it!  Full fat butter?  Check!  White sugar and brown sugar?  Check!  High sodium content?  Check check check!!!

On the plus side, this was a quick meal to throw together, it used very few ingredients, and it was a winner with the family.  So who cares if we have to eat salads for the next few days?!?

Enjoy!!







Garlic Chile Chicken Legs
2 T veg oil
10 chicken legs
4 garlic cloves chopped
3/4 c white vinegar
1/2 c soy sauce
3 T red pepper flakes (I like things spicy - you can add more or your less based on your taste)
1/4 c white sugar
1/2 c brown sugar
1 c chicken stock
 



In a large saucepan, heat oil over medium-high. Add chicken, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Meanwhile mix remaining ingredients in a bowl and set aside.  Transfer chicken to a plate.  Discard all but 1 tablespoon oil from pan. Add garlic vinegar mixture to pan. Bring to a boil, then reduce heat to low, and add the chicken legs back in.  Cook, covered, for about 15 minutes. Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes. Serve with Parmesan roasted potatoes - recipe below.

Parmesan Roasted Potatoes


4-5 white potatoes, washed thoroughly and sliced into 1" slices
1 T garlic powder
1/4 c butter melted
3/4 c chicken stock
2-4 T Parmesan cheese grated
black pepper

Preheat oven to 425.  Place sliced potatoes into an 8" baking pan.  Melt butter in a microwave safe bowl for about 40 seconds.  Add garlic powder, and chicken stock.  Pour over potatoes and toss lightly to combine.  Put in oven and set times for 15 minutes.  At the 15 minute mark, toss the potatoes to ensure they are getting coated in all of that buttery goodness.  Put back in oven for another 15 minutes.  Remove, sprinkle evenly with Parmesan, and give those babies another 10 minutes to brown up.  Remove, top with black pepper, and serve with your chicken legs.

I promise will try to get some healthier recipes on here soon.  No promises.  Life is too short!

Thursday, January 15, 2015

Spinach Dip Chicken Pasta - Oh So Good!!!

I've got a killer recipe for you today.  Like, killer.  I made this on Friday night and my family was eating it the entire weekend, with no complaints!  In fact my daughter asked if she could have it in her lunch all week, but unfortunately we finished the leftovers before Monday rolled around.

This pasta is like eating a bowl of spinach dip, but with chicken, and so much cheese!  I found the recipe online and changed it up a bit, but you can find the original here.  Oh man...get ready for this one.  Seriously.



Spinach Dip Chicken Pasta
1 box of penne (or any other pasta you would like to use)
3 chicken breasts
1 T black pepper
1 T garlic powder
1 T seasoning salt
1/4 c flour
2 T olive oil
1 c sour cream (I used fat free but any will do, or you can use Greek yogurt)
1/2 c cream cheese (I used fat free)
1/2 c cream (or fat free evaporated milk - but this time I used cream.  So good.)
1 package of frozen spinach, thawed
270g package of Swiss cheese, shredded (or you can use mozzarella, but we really liked the Swiss)

Butter an 8" baking pan, set aside.  Cook pasta according to directions.  Dice chicken, season with pepper, garlic, and seasoning salt, and toss with flour in a bowl until coated.  Heat olive oil in a large skillet and add chicken.  Cook until no longer pink.  Meanwhile, mix the next 4 ingredients in a large bowl.  Add cooked chicken and pasta and mix thoroughly.  Transfer to your prepared baking pan.  If making this ahead of time, you can cover the dish with plastic wrap and refrigerate, or you can cover it with foil and freeze.  When you are ready to serve, top the pasta with the shredded cheese and bake for 10 minutes at 375. 

I am offering a 100% guarantee that you will LOVE this meal.  This has definitely made it on to the dinner rotation!!!  Can't wait to make it again!

Monday, January 5, 2015

Pork Belly Sandwich With Pesto Aioli - Delicious!

The other night the BF and I were wandering around the kitchen aimlessly, trying to figure out what the heck to have for dinner. I opened the freezer and came across a pack of pork belly.  Hmmm.  We also had burger buns that needed to be used.  Double hmmm.  I got to think - I've seen pork belly sliders on many episodes of Eat St.  I knew it could be done.  Why not give it a try?

Low and behold....the most amazing sandwich known to mankind.  Make it.  Now.  Trust me.





Pork Belly Sandwich
2 T cornstarch
1 T each garlic salt, black pepper, seasoning salt
1 pack cut up pork belly (or more depending how many sandwiches you are making - 1 pack made us 4 sandwiches)
1 T veg oil
1 onion, chopped
2 garlic chopped
1/2 c balsamic vinegar
1/2 c brown sugar
1 c chicken or beef stock
1/4 c mayo
1/4 c pesto
1 T EVOO
1 c shredded mozzarella
1 apple thinly sliced
watercress, parsley, green onion - all chopped and combined, for garnishing sandwich
shaved cucumber & carrots (use a peeler to create shavings)
burger buns (or any bun)

Mix the cornstarch with the next set of seasonings - put in a bowl with pork belly and toss to coat.  Heat oil in a pan over medium-high heat . Fry pork on all sides until golden brown, about 1 minute per side.  Remove to towel lined plate.  Add onion and garlic to same pan and saute until fragrant, a few minutes. Add next 3 ingredients, stir to combine, allow to come to a boil and stay there for a couple of minutes while the sauce thickens slightly, stirring occasionally.  Reduce heat to a simmer.  Add pork back in, cover and simmer for about 10 minutes.  Meanwhile mix next 3 ingredients in a small bowl, set aside. To assemble, spread pesto mayo on both sides of buns.  Sprinkle (liberally) with cheese.  Put in oven under the broiler until golden and cheese is bubbly, 5-8 minutes.  Build your sandwich!  Start with the apple slices on the bottom.  Add pork, being sure to scoop up some onions.  Add watercress, parsley & green onion mixture next. Top with shaved cucumber & carrots, and the other side of your bun. Enjoy!!!