New Orleans style shrimp and rice
Quattro fettucine alfredo, broccoli
Meyer lemon salmon, asparagus
crockpot cheddar beer chicken tacos, black beans, guacamole
drunken noodles
Cajun red snapper with lime beurre blanc, green beans
braised short ribs, cheddar polenta, carrots

Friday, January 30, 2015

Chipotle Chicken Skewers with Creamy Dipping Sauce

Chipotle Chicken Skewers with Creamy Dipping Sauce
When I saw these skewers on the amazing Tide and Thyme, I knew I had to make them. I always keep chipotles in our freezer, I love the smoky heat that they add to dishes. We ate these as a main dish, but they would make a great appetizer as well.  Miss F is fascinated by any food on a stick, so she was excited to eat them.  The dipping sauce is perfect, it has a great tang, but cools off the heat from the chipotles sufficiently.  I might try these next time with bell peppers and onions, they would be a fantastic addition to the chicken, I might even wrap the whole thing up in a tortilla.
Chipotle Chicken Skewers with Creamy Dipping Sauce

1 pound boneless, skinless chicken breasts
2 tablespoons light brown sugar
2 cloves garlic, minced
1 chipotle chile in adobo sauce, minced
1 teaspoon adobo sauce
½ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon black pepper
12 bamboo or metal skewers

¼ cup sour cream
¼ cup Greek yogurt
2 tablespoons mayonnaise
juice from one lime
1 tablespoon fresh parsley, minced
¼ teaspoon garlic powder
½ teaspoon salt
1/4 tsp black pepper

Slice the chicken breasts into long, thin strips, about 1/2-inch thick. In a small bowl, stir together the brown sugar, garlic, chipotle chile, adobo sauce, salt, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken and refrigerate for at least 30 minutes and up to 24 hours.

For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Cover the bamboo skewers with water and soak for 15 minutes. Skip this step if using metal skewers.

Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately with the dipping sauce.
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Wednesday, January 28, 2015

Crockpot Balsamic Pot Roast

Crockpot Balsamic Pot Roast
We have had a cold winter this year, it was 75 degrees yesterday, but overall, it has been cool for Houston. On Mondays, I don't get home until after 5pm because of Miss F's dance class. Crockpot meals are such an easy way to have a home cooked meal even when we get home late in the evening. I thought for sure C would call out the vinegar usage, but he didn't recognize it at all, thank goodness. He even took leftovers for lunch the next day.  This makes a large amount of food, so we both got to enjoy leftovers. I adapted this recipe from Julie's Eats and Treats.
Crockpot Balsamic Pot Roast

1 cup beef broth
¼ cup brown sugar
2 tablespoons balsamic vinegar
2 tablespoons flour
1 tablespoon soy sauce
¼ teaspoon crushed red pepper flakes
2 cloves garlic, pressed
3 pound beef roast
1 pound carrots, peeled and chopped
1 pound red potatoes, quartered
1 small onion, chopped

In a small bowl, whisk together the beef broth, brown sugar, balsamic, flour, soy sauce, red pepper and garlic. Set aside. Spray the bowl of the crockpot with cooking spray, place the roast in the bowl. Top with the carrots, potatoes and onion. Pour the broth mixture over top, cover and cook on low for 8 hours.
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Monday, January 26, 2015

Sesame Chicken and Green Beans

Sesame Chicken and Green Beans
Sesame chicken and green beans may overtake Sriracha Chicken Stir Fry as my most favorite quick and easy stir fry dish, especially since it doesn't involve peeling any carrots, which I despise.  I had never made a stir fry using boneless chicken thighs before and I totally regret not trying it sooner.  It made for such a flavorful dish that wasn't dried out at all, it really was amazing.  This meal was a huge hit at our house, which meant the leftovers all got sent out for lunch.  Which made me a little bit sad that I didn't get any.  Next time, I will be sure to make more!  This dish was inspired by Tastes Lovely, but very little of the recipe stayed the same.  I really changed up most of it to better suit my tastes.
Sesame Chicken and Green Beans

2 tablespoons soy sauce
1 tablespoon oyster sauce
½ cup chicken broth
1 tablespoon corn starch
1 teaspoon Sriracha
½ teaspoon sesame seed oil
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 garlic clove, minced

2 teaspoons vegetable oil
1 pound green beans, chopped
½ yellow onion, sliced
1 pound skinless, boneless chicken thighs, cut into bite sized pieces
1 tablespoon sesame seeds
2 cups cooked white rice

In a small bowl, whisk together the soy sauce, oyster sauce, broth, corn starch, Sriracha, sesame oil, rice vinegar, ginger and garlic. Set aside.

Heat a wok or large skillet over medium-high heat the vegetable oil. Add the green beans, onion and chicken; saute for 3 to 5 minutes, until the beans are crisp tender and chicken is cooked through. Pour the sauce over the chicken and vegetables, toss well to coat. Cook for 1 to 2 minutes, until the sauce thickens. Sprinkle with the sesame seeds and serve over rice.
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