Santa Fe Chicken Salad

Serves 4.

Chicken:

2 lbs boneless skinless chicken breasts, pounded thin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon oregano

½ teaspoon smoked paprika

¾ teaspoon salt

¾ teaspoon fresh ground pepper

Olive oil

Dressing:

1 clove garlic, finely minced

Juice of 1 lime

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon smoked paprika

¼ cup sour cream

2-3 tablespoons honey (depending on level of sweetness you want)

¼ cup olive oil

Salad:

1 large head of romaine lettuce, washed and chopped

2 tomatoes, chopped

1 can of black beans, rinsed and drained

1 cup shredded cheddar cheese

½ cup tortilla strips

Cooking the chicken:

Combine all spices in a small bowl and mix well. Sprinkle evenly over both sides of chicken and rub into the skin.

Preheat a grill or grill pan. Drizzle chicken with olive oil. Grill chicken until completely cooked through and nicely browned, about 5 minutes per side. Remove chicken from heat and cut into slices.

Preparing the dressing:

Mix all ingredients except for the olive oil in a small bowl. Gradually pour in the olive oil, whisking as you add to combine. Whisk until all of the oil is incorporated.

Assembling the salad:

Divide the lettuce evenly among 4 bowls or salad plates. Top with beans, tomatoes, cheese, tortilla strips, and slices of chicken. Drizzle with dressing.

Spaghetti with Fried Eggs and Pangritata

Serves 2-3.

Pangritata:

3 tablespoons olive oil

1/3 cup panko breadcrumbs

2 teaspoons minced fresh rosemary leaves

1 lemon, zested

Pasta:

8 ounces spaghetti

1 tablespoon olive oil

3 tablespoons butter, divided

3-4 cloves garlic, minced

4 or 5  large eggs

2 tablespoons chopped Italian parsley

Salt and pepper, to taste

½ cup freshly grated Parmesan cheese

For pangritata:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs and sauté until golden and crispy, about 4-5 minutes.

Add in the rosemary, and remove from heat. Mix in the lemon zest and set aside.

For pasta:

Bring a large pot of well-salted water to a boil and cook pasta to just barely al dente.

While pasta cooks, wipe out skillet from pangritata, add 1 tablespoon olive oil and 2 tablespoons butter and melt together over medium heat.

Add the garlic and immediately break the eggs into the skillet. Salt and pepper to taste. Cook to desired doneness.

When spaghetti is done, drain and reserve about ¾ cup of the cooking liquid. Add pasta back to the pot. Add a tablespoon of butter and a squeeze of fresh lemon juice from the zested lemon. Dump eggs into pasta, and toss gently, breaking up eggs as you mix. If more liquid is needed, add a little bit of the cooking liquid. Salt and pepper to taste.

Serve pasta topped with pangritata and freshly grated parmesan.

Buttermilk Oatmeal Bread

This recipe makes a great sandwich/toast bread. It is also really good using half wheat/half bread flour.

1 teaspoon sugar

2 ¼ teaspoons active dry yeast

3 tablespoons warm water (about 110 degrees F)

1 cup buttermilk

½ cup rolled oats

2 tablespoons melted butter

3 tablespoons honey

1 ½ teaspoons salt

2 ½ - 3 cups bread flour

¼ teaspoon baking soda

Olive oil

Proof the yeast by mixing water, sugar, and yeast together in a small bowl. Set aside and let sit for at least ten minutes, until foamy.

In the bowl of a stand mixer fitted with a dough hook, mix together buttermilk, oats, melted butter, salt, honey, 1 cup of flour, and baking soda. Mix until well combined.

Mix in another ½ cup of flour, then add the yeast mixture. Mix, add another ½ cup flour, then mix well to combine.

Mix in another ½ cup of flour.  If dough looks really wet and sticky, add a little more flour, just a few tablespoons at a time, until the dough comes together. It should be a little tacky, but not too sticky. Let knead in the mixer for about 10 minutes on low, until soft and smooth.

Let dough rest for a few minutes. Lightly coat a large bowl with olive oil. Gently form the dough into a ball, place in bowl, and turn to evenly coat with oil. Cover lightly with a tea towel. Let rise until doubled, about an hour to an hour and a half.

Once doubled, punch down gently, knead a few times. Lightly oil a standard size loaf pan. Form the dough into a loaf, and add to pan. Let rise again until nearly doubled, about 45 minutes.

Preheat the over to 350 degrees F. Brush the top of the loaf with olive oil. Bake for about 55 minutes, or until the loaf is golden brown and sounds hollow when bottom is gently tapped.

Allow bread to cool on a rack before slicing.

Asian Ramen and Cabbage Salad

Great on its own as a side dish; add chopped cooked chicken for a light dinner or lunch.

Serves 4-6.

1 large head green cabbage, or 1 package coleslaw

2 (3 oz) uncooked packages ramen noodles

¼ cup butter

½ cup slivered almonds

3 tablespoons sesame seeds

½ cup vegetable oil

3 tablespoons vinegar (white or rice wine)

3 tablespoons white sugar

1 teaspoon sesame oil

Ramen seasoning packets

Salt and pepper, to taste

Shred cabbage and place in a large bowl.

Crush packages ramen noodles; reserve seasoning packet.

Melt butter in a medium saucepan over medium heat. Add crushed ramen noodles, slivered almonds, and sesame seeds. Cook until toasted and beginning to brown. Remove from heat and cool.

In a small bowl, whisk together oil, vinegar, sugar, and sesame oil. Add 1-2 packets of reserved ramen seasoning, according to taste. Season with salt and pepper.

Toss cooled ramen and almond mixture with cabbage. Pour dressing over salad, starting with a small amount, and adding more to desired taste. Some dressing may be left over. Serve.

Apple Strudel Muffins

Some of the white flour can easily be substituted for whole-wheat flour. About ½ and ½ is a good ratio.

Makes 12 muffins.

Muffins:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup butter

½ cup white sugar

½ cup brown sugar

2 eggs

1 ½ teaspoon vanilla

2 to 2 ½ cups apples, peeled, cored, and shredded or chopped small

Topping:

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Preheat oven to 375 degrees F. Grease a muffin pan.

In a medium bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples. Gradually blend in flour mixture. Batter will be thick. Spoon the mixture into the prepared muffin pan.

Make topping. In a small bowl, mix brown sugar, flour, and cinnamon together. Cut in butter until mixture consists of coarse crumbs. Sprinkle over tops of batter in muffin pan.

Bake 15-20 minutes in the preheated oven, or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool in pan for 5 minutes, and then transfer to a wire rack. 

Roasted Poblano and White Cheddar Soup

The recipe for this roasted poblano and white cheddar soup has been moved to my new food blog. Please click here to find the recipe for it, as well as many others!

Roasted Tomato, Mozzarella, and Pine Nut Pizza

Makes 1 small, 12 inch pizza.

Olive oil

About 16 slices of roasted tomatoes

5 oz. fresh mozzarella, sliced

3 large basil leaves, rolled and sliced into thin ribbons

1 tablespoon pine nuts

1 portion of pizza dough (whole wheat is good with this recipe)

Prepare pizza dough, oven, and pizza pan according to dough recipe.

Brush rolled out dough with olive oil. Top with roasted tomatoes, then with mozzarella slices. Bake according to pizza dough instructions, about 10-15 minutes, or until cheese is melted and crust is beginning to brown.

Remove from oven and top with ribbons of basil and pine nuts.