Monday, September 20, 2010

Lunch: Sautéed Bologna with Onions, Squash, Mushrooms and Spicy Mustard on a French Baguette

Difficulty: Easy

Prep Time: 5 min

Cook Time 15 min

Serves (2)

Sorry, Ms. Propriety, this sandwich is a mess. Elbows will probably be placed on the table, and multiple napkins will definitely be used. Sautéed vegetables work together providing a rich body to the sandwich, while fried bologna and brown mustard combine for the perfect salty spice. Add in a light layer of mayo on a toasted baguette, and say goodbye to 4th grade lunch-ables.

Ingredients: 1/3 lb thin sliced all-beef bologna, 3 cups fresh spinach, 1 French baguette, 1 small yellow squash, 4 white mushrooms, 1/2 medium onion, 1/2-1 tsp garlic powder, spicy brown mustard, mayo, salt and pepper to taste

Thinly slice onion, squash, and mushrooms. Mince spinach.

Place onions and squash in oiled pan over medium-high heat. Sauté until onions begin to brown. Add mushrooms and spinach. Add garlic powder, salt, and pepper. Sauté for 3 min adding additional oil if necessary.

Slice bologna into strips and add to pan. Cook for additional 5-7 min.

While bologna is cooking, slice baguette into 2, 6" pieces. Cut open pieces and add a light layer of mayo to one side. Toast. Remove bologna mixture from heat and place on toasted bread. Top with spicy brown mustard

Saturday, September 11, 2010

Entrée: Shredded Chicken Burrito with Green Bell Pepper Mashed Sweet Potatoes and Peach Mango Pico de Gallo

Difficulty: Medium

Prep Time: 10 min

Cook Time:
2 hrs (chicken)
20 min (other ingredients)

Serves (4)

This dish is all about balance. The spiciness of the chicken is perfectly paired with amazing green bell pepper sweet potatoes, while fresh peach mango pico de gallo cools the pan seared burrito. Add in your choice of black beans, cheddar cheese, and sour cream, and your only regret will be that you can't stop eating.

Ingredients: 4 flour burritos, 1 lb chicken tenderloins, 2 medium sweet potatoes, 1 1/2 onions, 1 green bell pepper, 1 can low salt black beans, 2-3 tbsp chili powder, 2 tsp onion powder, 2 tsp brown sugar, 1 tsp garlic powder, 1/2 tsp cumin, salt, black pepper, sour cream, cheddar cheese, oil, butter Pico de Gallo: 3 medium tomatoes, 1 peach, 1/2 mango, 1/3 cup corn, 1/2 onion, salt, pepper, and cilantro to taste

**Chicken and Pico de Gallo can be made 24 hrs ahead of time.**

For pico de gallo, dice tomatoes, peach, mango, and onion. In medium mixing bowl, combine with corn, salt, pepper and minced cilantro to taste. Refrigerate at least 30 min.

Coat bottom of large pan with oil. Place chicken in pan with 2 tbsp of butter, 1/2 sliced onion, chili powder, onion powder, garlic powder, cumin, and sprinkle generously with salt and pepper. Cover and cook over low heat, 2 hrs.

As chicken finishes cooking, peel sweet potatoes and cut into small pieces. Place potatoes in 2 qt. saucepan, cover with water, bring to boil. Once boiling, reduce heat to medium and cook until tender (about 15 min).

If desired, heat black beans in 1 qt saucepan over medium heat.

Remove chicken from pan. Shred chicken with forks by pulling pieces apart. Cover and set aside. Slice bell pepper and sauté in the pan that was used for the chicken over medium heat. Cook peppers until they begin to blacken. Remove peppers from pan and mince.

Drain potatoes and mash. Over medium-low heat, combine mashed sweet potatoes and minced bell peppers back in the pan. Add 2 tbsp butter, brown sugar, and salt to taste. Remove from pan and set aside.

Sauté remaining onions in pan over medium heat. Remove from pan and set aside.

Place shredded chicken, sweet potatoes, black beans, sautéed onions, sour cream and cheddar cheese in center of burrito. Fold burrito sides in and over themselves to seal. Place burrito in buttered pan, folded side down, over medium heat. Cook each side 2 min. Remove from pan and top with sour cream and pico de gallo.

Thursday, September 2, 2010

Dessert: Chocolate Spice Zucchini Cake

Difficulty: Medium

Prep Time: 10 min

Cook Time 40-50 min

Serves (16-20)

This cake takes your tastebuds down a detour --away from the chocolate norm. If you're seeking a standard chocolate cake, this baby is not for you. Sophisticated and intricate, spicy cinnamon compliments sweet chocolate, while the introduction of brandy gives the cake a delicate earthiness. Shredded zucchini and oil provide rich moisture, ensuring that making a dry cake is nearly impossible. Top with melted chocolate, and let the eye rolling begin.

Ingredients: 3 eggs, 2 1/2 cups shredded zucchini, 2 cups flour, 1 1/2 cups sugar, 3/4 cup semi-sweet mini chocolate chips, 2/3 cup cocoa, 1/2 cup boiling water, 1/2 cup oil, 3 tbsp brandy, 3 tsp cinnamon, 1 1/2 tsp vanilla, 1 1/4 tsp baking powder, 1 tsp salt

Preheat oven to 350.

Grease and flour 12 cup bundt pan or 13x9x2 baking pan.

Shred zucchini. Bring 1/2 cup water to boil and pour over zucchini in large mixing bowl. Add remaining ingredients. Beat on low speed, 30 seconds, scraping bowl constantly. Beat on medium speed, scraping bowl occasionally, 2 min.

Pour into pan. Bake until toothpick inserted in center comes out clean (about 40-50 min).

Serving Suggestion: Drizzle sliced pieces of cake with melted chocolate and chocolate shavings, or use chocolate brandy sauce.