Pepperjack Chicken

Certain cheeses complement chicken very well, and one cheese that has a zip to it is pepperjack.  Combined with chicken that has been sauteed with olive oil, a little butter, and fresh herbs, the cheese is the perfect finish.  I used three herbs from my garden - thyme, marjoram and sage - but feel free to experiment with different combinations.  You will get a different taste every time - and try substituting the cheese, too.  Swiss, havarti, and gouda are all good choices.  This chicken can be paired with wild rice, pasta or potatoes, and served with asparagus, broccoli, or a vegetable medley.  Bon appetit!

Peppperjack Chicken
4 chicken breast halves, pounded to 1/2 in. thickness
2 tbsp. olive oil
2 tbsp. butter
1 clove garlic (optional)
1 tbsp. each chopped fresh thyme, marjoram and sage (a few sprigs each of thyme and marjoram, leaves stripped off the stem, and about 5-6 sage leaves)
Sea salt
Freshly ground black pepper
4 slices (sandwich size slices) of pepperjack cheese

Season chicken breasts on both sides with sea salt and pepper.  In skillet, heat olive oil and butter together on medium heat.  Add minced or pressed garlic and chopped herbs, and saute for 20 seconds.  Add chicken breasts to skillet and brown on both sides.  Reduce heat to med. low and cover, cooking chicken until it is no longer pink inside, approximately 10 minutes, turning occasionally.  Remove cover and place 1 slice of cheese on each chicken breast.  Replace cover and continue cooking until cheese is just melted.  Serve immediately.  4 servings.

Blissful Mint Julep

Mint is flourishing in Michigan after the rainy spring we had, coupled with the mild summer now.  And what better time to think of ways to use it?  Since mint is often associated with desserts and beverages, I will present a few recipes in those categories, and then we'll dig into entrees that use mint.  Yum! 

Here is a recipe for an alcoholic beverage that uses fresh mint, garnished with mint sprigs.  It is one of the best Mint Julep recipes around.  If you've never had a Julep, be prepared to be surprised.  Enjoy!

Blissful Mint Julep

Lightly muddle 10 mint leaves and 1 tbsp. Simple Syrup (equal parts sugar and water, cooked in a saucepan over medium heat until sugar dissolves, then cooled - extra can be stored in the refrigerator) in a mixing glass/  Stir in 3 tbsp. VSOP brandy or your favorite brand of Cognac and  2 tbsp. rye whiskey.  Fill a Julep cup or glass with crushed ice.  Pour mixture over.  Stir until frost forms on outside of cup.  Add more crushed ice to make a mound.  Garnish with 4 mint sprigs and serve with a straw.  Makes 1.

Stir the Pot

One thing that always brings people together is cooking.  People like to help, and when they ask, sometimes one of the easiest things to do is hand them a spoon.  Contrary to cautionary tales, "stirring the pot" is very rewarding! 

Yesterday I made chili - and I wanted to experiment with using ground turkey instead of ground beef, pork instead of steak, and some farmers-market-purchased Italian sausage.  One thing I do fairly well is chili, and experimenting is always so much fun.  There are certain essentials to good chili flavor, and other than that, my only rule is "no beans".  I use fresh herbs instead of dried whenever possible, and since I've picked up a few herb plants from the Royal Oak Farmers Market recently, I had fresh thyme, oregano and rosemary on hand.  That is a wonderful thing, in the dead of winter!

So what are the essentials?  At the top of my list are cumin and chili powder.  Beyond that, I always include onions, fresh garlic, sea salt, pepper, Morton's Natures Seasons (I'm a huge fan of this seasoned salt) and crushed or diced tomatoes.  I like spicy chili, so I generally add chopped jalapenos or pepperoncini (and if jarred, some of the liquid from the jar), and I love chunky chili, so I have chopped celery and  green pepper in addition to the chunks of steak.  Here's where the fun comes in - going through the refrigerator and my spice cabinets to add everything else!  In no particular order, I add some of these to get an explosion of tastes: basil, parsley, thyme, oregano, marjoram, sea salt, black pepper, crushed red pepper, cayenne pepper, barbecue sauce, ketchup, mustard, V-8 juice or Bloody Mary mix, beef bouillon, onion soup mix or onion powder (even though I already have chopped onions in the recipe), garlic powder, apple cider or red wine vinegar, chocolate syrup (or if I use baking chocolate, then I also add some brown sugar), Frank's hot sauce or Tabasco (especially if I'm short on hot peppers) and tomato paste.  Chances are there are even more ingredients I've added in the past that just aren't coming to mind now.

The formula is always the same - saute the onions and garlic in olive oil in a large stockpot, then add the ground meat and chunks of meat to brown.  Drain the fat, and start adding the tomatoes and other liquid ingredients, then add any other vegetables, then the seasonings and spices.  Allow to simmer for at least an hour before adjusting any seasonings, stirring occasionally to keep meat from sticking to the bottom.  After two hours I usually add 1/2 can of beer (and then let someone drink the other half), and let the chili simmer at least another 1/2 hour.

This is a work in progress - I will add two chili recipes shortly!

Thai Chicken Lettuce Wraps

Lettuce wraps are flavorful, filling alternatives to sandwiches, lavash wraps and tacos.  This filling is slightly sweet, slightly spicy and easy to make.  The fresh basil intensifies the flavor, and the crunchy lettuce makes it very satisfying to eat.  You can make these wraps as appetizers or as a meal.  Enjoy!

Thai Chicken Lettuce Wraps
1 lb. chicken breast meat, boneless, skinless
Nature's Seasons or other seasoning salt
2 tbsp. veg. oil
4 cloves garlic, minced or pressed
2 tbsp. minced fresh ginger
1 lg. red bell pepper, seeded and thinly sliced
4-5 button mushrooms (optional), sliced
1 oz. canned sliced water chestnuts, sliced again into thin strips
1 cup shredded cabbage and 1 carrot, cleaned and shredded (or use packaged cole slaw mix of cabbage and carrots)
3-4 scallions, chopped
1/2 cup plum suace
1 tbsp. white vinegar or rice wine vinegar
1 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. oyster sauce (Optional)
2 tbsp. brown sugar
1/4 tsp. crushed red pepper flakes (Optional)
1/2 cup fresh basil leaves
1/2 head iceberg lettuce, cut into half again

Optional toppings:
Thai-style peanut sauce, chopped seedless cucumber, chopped peanuts

Directions:
Prepare all ingredients before cooking as this will cook quickly.

Thinly slice chicken (or make ground chicken in food processor). Saute chicken in hot oil in skillet, seasoned with Nature's Seasons or other seasoning salt to liking, approximately 1/2 - 1 tsp. Cook chicken, stirring often, until no longer pink, about 2-3 minutes. Stir in garlic, ginger, red bell pepper, mushrooms, water chestnuts, cabbage, carrot, and scallions and stir fry for 2 minutes. Stir in plum sauce, soy sauce, fish sauce, oyster sauce, brown sugar and crushed red pepper flakes. Simmer on med-low heat about 2 minutes. Add basil and cook long enough to wilt the leaves. Place spoonfuls of chicken into a piece of lettuce and add any of the optional toppings as desired. Fold lettuce around filling to form a wrap to eat.

Herb-a-licious cocktails

Rum-Thyme Lemonade

(thyme plant in background)

It's "Rum Time"!

Many cocktail recipes call for combinations of various liquors, sodas, and fruits, but outside of Mint Juleps, there isn't a lot of focus on adding fresh herbs to create a refreshing new cocktail.  Here are a couple from the Martha Stewart Living magazine, March 2011.  I couldn't find them online yet at http://www.marthastewart.com/ but they should be there eventually, along with many other cocktail recipes.

If you're not familiar with the term "muddle" there is a bar tool called a muddler that is used to mash (muddle) fresh herbs, fruits and spices in the bottom of a glass to release their flavor and oils.  You can use the end of a wooden spoon to serve as a muddler.

By the way, I was absolutely compelled to try making the Lemonade drink with rum instead of tequila, and take my word for it, it's delicious!

Tequila-Thyme Lemonade (from Martha Stewart Living)
( or Rum-Thyme Lemonade) (tested in-house!)
Muddle 3 thyme sprigs with 1 tsp. sugar and 2 lemon wedges in a glass.  Add 3 ounces silver tequila OR 3 ounces light (as opposed to dark) rum, 1 ounce cold water, and ice.  Stir.  Makes 1.



Mint-Ginger Caipiroska
Muddle three slices fresh ginger with 1 1/2 tsp. sugar in a glass.  Add 5 mint sprigs.  Muddle until fragrant.  Add 4 ounces vodka and ice.  Garnish with mint.  Stir.  Makes 1.

Who eats Brussels Sprouts?

For the most part, Brussels Sprouts have always been pretty low on my list of preferred veggies.  Maybe it's because I bought them once and by the time I used them they were mushy.  At any rate, using FRESH Brussels Sprouts in the amazing recipe below, you will learn to love them.  This recipe was in the article Ultimate Recipes for Vegetables by Diane Morgan in Bon Apetit Magazine, November 2010 issue.  This recipe is at http://www.bonappetit.com/recipes/2010/11/sauteed_shredded_brussels_sprouts_with_smoked_ham_and_toasted_pecans. For more recipes, go to www.bonappetit.com/recipes.

SAUTEED SHREDDED BRUSSELS SPROUTS with SMOKED HAM and TOASTED PECANS
Prep time 40 minutes - 10 servings

2 lbs. Brussels sprouts
2 tbsp. butter
3 tbsp. extra-virgin olive oil
2  1/4-inch-thick slices smoked ham (about 6 oz.) coarsely chopped
1 lg. garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher or sea salt
1/2 cup pecans, toasted, chopped

Trim root ends from Brussels sprouts.  Using sharp knife or processor fitted with coarse shredding disk, thinkly slice Brussels sprouts into shreds.  Can be prepared 1 day ahead. Cover and chill.

Melt butter with olive oil in large deep skillet over medium heat.  Add hamp; saute until golden, about 3 minutes.   Add garlic; stir 30 seconds.  Add Brussels sprouts and broth; saute until crisp-tender but still bright green, 3 to 5 minutes.  Season with coarse salt and black pepper.  Transfer to serving bowl.   Sprinkle with pecans.



Bacon-Wrapped Pork Loin with Apples & Sage

(Clockwise from left)

Sauteed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

Roasted Squash with Ginger

Baby Redskin Parsley Potatoes

Bacon-Wrapped Pork Loin with Apples & Sage

This past weekend we crossed the U.S./Canadian border to visit our dear friends, the Meyers, in Camlachie, Ontario.  We all share a love for cooking and eating, and as you can see by the feast above, this weekend was a gastronomic delight!  The pork loin recipe was featured on the cover of the Autumn 2010 Food & Drink Magazine published by the Canadian LCBO.  The fresh sage, garlic, bacon, apples and onions complimented the pork superbly.

Bacon-Wrapped Pork Loin with Apples & Sage

2 large pork tenderloins, about 2 lbs.
10 fresh sage leaves, very finely chopped (or 1 tsp. dried rubbed sage)
2-3 large garlic cloves, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
9 - 10 slices thick-cut bacon
Kitchen twine
3-4 large apples, such as Cortland or Spy
1 large cooking onion
2 tbsp. all-purpose flour
1 1/2 cups chicken broth or stock

1.  If any silver skin on loins is present,m cut away and discard.  Sprinkle sage, garlic, salt and pepper all over loins.  Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

2.  Lay out slices of bacon snugly together on a cutting board, forming a rectangle.  Place loins across bacon so bacon ends emerge from each side.  Beginning at one end, lift a bacon end up over loins at a 45 degree angle.  Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

3.  Cut five 12-inch lengths of twine and one 30-inch length.  Use the shorter lengths to tie up the roast along the width, spacing evenly.  Used the longer lenght twine to tie up the roast lengthwise.  Trim twine ends and discard.  At this point you can refrigerate meat up to half a day before cooking.  Allow 15 minutes extra cooking if refrigerated.

4.  When ready to roast, preheat oven to 425 degrees F.  Heat a large frying pan over medium heat.  Lightly brown roast on all sides, about 15 minutes total.  Transfer to a baking pan lined with a rack.  Place in oven, set time for 30 minutess.  Check and continue roasting until a meat thermometer reads 145 degrees F.  Remove from oven, transfer to cutting board.  Cover roats with foil, let rest 15 - 20 minutes.

5.  Meanwhile, peel, core and slice apples.  Thinly slice onion.

6.  Drain most of fat from frying pan, place back over medium heat.  Add onion; cook 10 minutes or until lightly browned.  Stir in flour, cook 1 minute.  Stir in chicken broth; add apple slices.  Bring to a boil; simmer, covered 5 to 10 minutes or until apples are tender and sauce ius lightly thickened.  Add more broth if too thick; keep covered and ot.

7.  To slice pork roastm snip off lengthwise string.  Then slice about 3/4 inch thick, removing crosswise strings as they are encountered.  Place a few saucy apples on each warm serving plate, top with a couple of slices of rost and drizzle with more sauce.  Serve with mashed or roasted potatoes and vegetable.  Serves 6 to 8.