Sweet Dilled Macaroni Salad

Going to make this tonight along with the Peruvian Roast Chicken!


1 13 oz package elbow noodles
6 hard boiled eggs, diced
2 dill pickles, diced
2 cups mayo
1/8 cup apple cider vinegar
2/3 cup sugar
2 1/2 tablespoons mustard
4 thick slices of cheese, cubed
1 tomato, chopped
1 tablespoon dried dill
1 teaspoon fresh cracked pepper
1 teaspoon salt

1. Boil noodles as directed on package. Drain and let cool.

2. Combine remaining ingredients, stir in cooled macaroni. Chill and serve.

Peruvian Roast Chicken

Thought I would like to try a new way to make some roasted chicken.  Looks wonderful!

6 cloves garlic, chopped
Salt and pepper
2 teaspoons dried oregano
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 cup white wine vinegar
One 4 lb chicken, rinsed and patted dry

1. Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl.  Stir in the oregano, ginger, cumin, 1 teaspoon pepper, and the paprika.  Stir in the vinegar.

2. Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs.  Spread the marinade under and over the skin and inside the cavity.  Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours or overnight.

3. Preheat the oven to 400 degrees F.  Remove the chicken from the bag and place breast side up on the rack set over rimmed baking sheet.  Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour 15 minutes.  Let rest for 10 minutes before carving. 

Serve with Aji Verdi, french fries and roasted veggies! Aji Verde is a green sauce served with most Peruvian food.  It is made from a puree of spicy green chilies, onion, garlic, cilantro and vinegar.  It gives the roast chicken good heat!

T-Bone Steak w/Chipotle Aioli

You could really do this with any steak, it is the spicy aioli that I love! A must try soon!

1 t-bone steak, about 1 1/2 pounds
1 teaspoon ground cumin
salt and pepper to taste
1 tablespoon vegetable oil
1/2 cup mayonnaise
1 tablespoon lime juice
1 garlic clove, minced
1-2 teaspoons minced chipotle chiles in adobo sauce (see node below)

1. Pat steak dry with paper towels and season with cumin, salt, and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Cook steak until well browned, about 4-5 minutes per side. Transfer to cutting board and tent with foil.

2. Whisk mayonnaise, lime juice, garlic, and chipotle chiles in a small bowl. Slice steak thinly against grain. Serve with aioli and enjoy!

Note: Chipotle chiles vary greatly in heat. Start with 1 teaspoon in the aioli and increase the amount as desired.

Horseshoe

Try a new twist instead of the same old burger and fries!

1 9 oz bag of frozen French fries
1 lb ground beef
1 8 oz box of sliced mushrooms
4 oz shredded Parmesan cheese
1/2 cup oatmeal
1 egg
4-6 slices of bread, toasted
1/2 cup butter
1/4 cup all purpose flour
2 cups half and half
2 cups shredded cheddar cheese
salt and ground black pepper to taste

1. Preheat oven to 450 degrees F. Spread French fries out on a baking sheet. Bake for 20 minutes in preheated oven or until golden brown.

Meanwhile, combine the ground beef, mushrooms, Parmesan cheese, oatmeal, and egg together in a medium bowl. Form into 4-6 patties. Fry patties in a large skillet over medium-high heat until desired doneness.

2. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half and half so that no lumps form. Bring to a simmer then remove from the heat and add the cheddar cheese; stir until melted. Season with salt and pepper to taste.

3. Place toasted bread on dinner plates, top each slice with a hamburger patty. Top each patty with cooked French fries. Pour the cheese sauce on top of everything and serve immediately.

Too much chocolate cake!!!

So if you LOVE chocolate, you will LOVE this! When you are craving that special dessert that melts in your mouth...eat this, you won't be sorry. Just don't eat the whole cake, then you might regret it. (Eating the whole cake could be done easily...)

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chicken & Ancho Chile Soup with Hominy

My husband is not one for soup, so while he was out of town I made this...If I was glad he was out of town for any reason, it would have been to try out this soup!!!  But I sure do miss him so!  This is a must try if you love Mexican food. 

4 large ancho chiles, dried
2 cups boiling water
3 lbs chicken thighs (bones and skins on)
sea salt & freshly ground pepper
canola oil for browning
2 large shallots, minced
4 cloves garlic, minced
1 tablespoon cumin
1 tablespoon oregano
6 cups broth
1 can diced tomatoes
2 can hominy, rinsed and drained
1/4 cup cilantro leaves
1 lime, cut into wedges

1. Soak chiles in boiling water till softened about 25 minutes.  Transfer chiles and soaking liquid to a blender and process to a puree.  Strain through a fine mesh sieve, pressing the solids to extract as much liquid as possible.  Discard solids.

2. Season chicken generously with salt and pepper.  In a dutch oven (or a large heavy pot) warm 2 teaspoons oil over medium heat.  Work in batches to avoid overcrowding, place skin side down and cook till golden brown, about 5 minutes.  Turn chicken and cook till golden brown on the second side about 5 minutes longer. Transfer to a large plate.  Brown remaining pieces, adding more oil to the pot if needed.  Remove skins from the chicken.

3. Pour off all but 1 tablespoon of fat from the pot and place over medium heat.  Add chopped shallots and saute till softened about 5 minutes.  Stir in the garlic, cumin, and oregano and cook till fragrant, about 45 seconds.  Raise to high heat, add broth, and using a wooden spoon scrape up the browned bits from the bottom of the pan.  Add chicken, tomatoes with their juices and 1 1/2 teaspoons salt.  Bring to a boil.  Reduce heat to low and cover partially.  Simmer till chicken is tender about 40 minutes.

4. Transfer chicken to a plate.  When cool enough to handle, shred meat and discard bones.  Stir in shredded chicken, hominy, and chile puree into the pot.  Simmer to blend the flavors about 15 minutes.  Stir in cilantro and ladle into bowls and serve with a lime wedge.

Chipotle Garlic Fried Chicken

Wow, it has been forever since I posted something!!! Sorry everyone. Work has just been hectic leaving me tired. Not enough hours in the day! Plus cooking has been sporadic this last week and a half...so without further ado, here is my recipe for the day! I am serving this with garlic mashed potatoes, corn on the cob, and a fresh green salad.


4 boneless skinless chicken breasts
1 1/2 cups panko crumbs
1/2 cup flour
2 tsp chipotle chile pepper
1 tsp garlic powder
1 tsp fresh ground pepper
2 eggs, beaten
oil for frying

1. Combine panko crumbs, flour, chipotle chile pepper, garlic powder, and pepper. Mix well.

2. Dip chicken in eggs and then dredge through the coating mixture.

3. Fry in hot oil for about 20 minutes (I use my deep fryer.) check the doneness of the chicken before serving!