Hamburgers and Fries, with a Slight Tweak

Good evening everyone!  Here on the blog, we strive to bring you healthier options for meals.  When we find a healthy version of a popular meal, it's doubly as exciting.  Tonight, I'm taking a classic American dish, cheeseburger and fries, adding a bit of zing, and making it nutritious and oh so delicious.

The Recipe:  Salsa Verde Turkey Burgers
Recipe Found From Various Sources

What You'll Need:
1 Pound Ground Turkey
1 Egg (lightly beaten)
1/4 Cup Bread Crumbs
1/2 Cup Salsa Verde
4 Slices Pepperjack Cheese
1 Cup Pre-Made Guacamole
4 Buns


The Recipe:  Baked Zucchini Chips
Recipe Found From Various Sources

What You'll Need:
1 Zucchini
Seasoned Salt, (or other seasonings of your choice)

Let's start with the Zucchini Chips:  Preheat an oven to 225 degrees.  Line a baking sheet with parchment paper, spray with cooking spray, and set aside.  Using a mandoline slicer, slice the zucchini into 1/4 inch slices and place the slices on a plate.  As always, be careful using a mandoline, especially towards the end of the zucchini.  As we've noted before, it can be a dangerous item in the kitchen.

Place the zucchini slices on the baking sheet and lightly top with cooking spray.  You can sprinkle the zucchini with seasoned salt, but a little goes a long way.  The zucchini will shrink in the oven and the flavor from the seasoned salt with increase greatly once the slices will bake.

Place the baking sheet in the oven and bake for 45 minutes.  Once the 45 minutes are done, rotate the baking sheet in the oven and bake for an additional 30-50 minutes, or until the chips are crispy and browned to your liking.  Let the chips cool and serve with the burgers.

Zucchini Chips - some a little crispier than others

To make the Salsa Verde Turkey Burgers, place the turkey, egg, bread crumbs, and salsa verde in a large mixing bowl.  With your (clean) hands, mix these four ingredients until they are well combined.  Form this mixture into four, well-rounded patties and set on a broiling pan.  Place the broiling pan in the oven and broil the patties for 15-18 minutes, until they are browned and cut into the center, it is no longer pink.

Top the burgers with the pepperjack cheese and place back under the broiler.  Cook the burgers until the cheese is melted, about one minute and take out of the oven.  Spread the guacamole evenly over the four buns.  Place each cooked patty on one bun and top with the other end of the bun.  Serve with the zucchini chips and enjoy!

The End Result:

The chips are delightfully tasty.  They had the perfect amount of crunch and the right amount of seasoning which made them a perfect side dish.  You can whip these up with any meal, or if you want to create a perfect snack, these chips are for you.

The burgers were incredibly moist, due to the breadcrumbs and the salsa verde and that's what made it so delicious.  Granted, the salsa verde and the pepperjack cheese amped up the spicy factor, the guacamole helped cool the burgers down and eased the palate from burning incessantly.  Personally, I like turkey burgers a lot better than hamburgers, but they have to have the right amount of seasoning and ingredients to keep it moist, and that's what this recipe did.  The pairing of these two made a great, healthy alternative to the traditional burgers and fries that you can create any night of the week!

That's all we have for you tonight.  Join us tomorrow as Tyler continues on the alternative healthy route with another traditional dish that won't weigh too much on the waistline.  Until then,

~Cheers!

An Original Take on an Old Favorite

Good evening everyone!  Sometimes when we're looking for recipes to duplicate, it's difficult to find inspiration to create these dishes.  Whether it's the complexity of a dish or it seems too plain, cooking can be, more often than not, uninspired.  Tonight's dish will shatter that lull of dullness.  It's a first for me and will inspire me to create something completely different and not be afraid of the end results.

The Recipe:  Italian Pasta Bake
An Out of the Culinary Original!

What You'll Need:
8 Ounces dry Elbow Macaroni
1 1/2 Cups thinly sliced Red Bell Pepper
2 Cups sliced Zucchini
8 Ounces thinly sliced Chicken Sausage
1/2 Cup shredded Mozzarella cheese

For the Sauce:
1 1/2 Teaspoon Olive Oil
2 Teaspoons Garlic
3/4 Cup Chicken Broth
2 Ounces 1/3-less-fat Cream Cheese
1/4 Cup grated Parmesan Cheese
1 Tablespoon Flour
1/4 Teaspoon Salt
1/4 Teaspoon Pepper

To start, preheat an oven to 350 degrees and bring a pot of water to boil and add the dry elbow macaroni.  Do not add any salt, to reduce the caloric value, and cook according to package directions.  Once cooked, drain the pasta in a colander.  The pasta may have to sit a while, due to the next couple of instructions.  Just make sure to shake the pasta every now and then to make sure it doesn't clump together.

Next, heat 2 teaspoons of olive oil in a large, nonstick skillet.  Add the chicken sausage and saute until the sausage is cooked through, 7 to 9 minutes.  With 3 minutes left to cook, add the red bell pepper and zucchini and sauté until they soften.  After the vegetables and sausage is heated through, bring the heat to low and add the noodles.  Stir together and keep warm by placing a lid over the skillet.

So, chicken sausage, red bell pepper, zucchini, and elbow macaroni walk into a bar...

To make the sauce, heat the oil in a saucepan over medium high heat.  Add the garlic and cook until fragrant, about two minutes.  Once the garlic is cooked, add the chicken broth and bring to a boil  Whisk in the cream cheese, Parmesan cheese, flour, salt, and pepper.  Cook this mixture for three minutes and stir constantly as so there are no clumps in the sauce.

After the sauce is cooked, add it to the macaroni, chicken sausage, and vegetable mixture so the sauce is coated throughout.  Add this entire mixture to a large baking dish.  Sprinkle the top with the mozzarella cheese with a even coat.  Place in the oven and cook for 25 to 30 minutes, or until the cheese is slightly browned and bubbling.  Remove from the oven, serve, and enjoy!

Adding the saucy goodness

The End Result:

This is a great filling meal and great tasting at that.  The chicken sausage has an incredibly savory flavor and cooking the zucchini and red pepper makes the flavor pop even more.  The sauce is cheesy, but not overly cheesy, which will please any palette.  The mozzarella topping makes for a nice, even coating and doesn't weigh the dish down.  Overall, I'm pleasantly surprised at how well this dish turned out and how great it tastes.  

Thanks for joining us this week.  Tune in next week as we continue to venture into the culinary world.  Until then,

~Cheers!

Using Old Inventory - Creating New Flavors

Good evening everyone! Every now and again Maggie and I like to do something we call “The Great Pantry Cleanout”. Despite its epic name – it’s really not that exciting. Essentially, you dig through your freezer, pantry – etc, and make a few recipes that week based on the ‘extras’ you already had laying around. It’s a great way to save money on your grocery bill and a nice way to clean out your cabinets.


I happened across tonight’s recipe a few months back but never got around to giving it a try. After sorting through our excess food items, this dish came to mind. Nearly everything on the ingredient list we had tucked away in a cabinet or freezer (outside the leeks – which don’t exactly ‘keep’ in a cabinet).

The Recipe: Pan Roasted Chicken With Leeks
Original Recipe Found In: Food Network Magazine

What You’ll Need:
(Serves 4)

3 Slices Bacon (Thick cut works well) chopped into ¼ inch pieces
8 Chicken Drumsticks (or 2 pounds chicken – we’re using breasts)
3 Cloves Garlic (Smashed)
1 Bunch Leeks (White & light green only) halved and sliced thinly
2 Tablespoons All Purpose Flour
1 Cup Low Sodium Chicken Broth
½ Cup Half and Half
2 Tablespoons Chopped Fresh Parsley (2 Teaspoons dried)


Begin by preheating your oven to 425 degrees. Place a large (heavy bottom) oven safe skillet on the stovetop over medium high heat. Add the bacon to the skillet and cook until some of the bacon fat has rendered and the bacon begins to brown lightly. Slide the bacon to the side of the pan and add the chicken (lightly seasoned with salt and pepper) to the skillet.

Allow the chicken to cook for 3 to 5 minutes per side – just long enough to develop a nice browning on the outside of the chicken. Remove the chicken from the skillet and set aside. Add the garlic and leeks to the skillet, stirring well to make sure everything is evenly incorporated. Once mixed, return the chicken to the skillet, making sure the chicken is setting atop the leek / bacon mixture.

Place the skillet in the oven and allow the chicken to roast for 25 to 30 minutes, or until the thickest part of the chicken registers 160-165 degrees on an instant read thermometer. Once the chicken has reached the perfect temperature, transfer the chicken to a platter and set aside.

(Carefully) return the skillet to the stove top over medium heat and sprinkle in the flour. Stir in the flour and allow the mixture to simmer for a minute before adding the chicken broth and half and half. Stir the mixture well and allow it to cook for 2 minutes. Increase the heat to medium high and bring the mixture to a boil and allow the liquid to reduce. This should take around 5 minutes. Finally, stir in the parsley and a squeeze of lemon juice – serve the leek mixture over the chicken and enjoy!


The Results:

Chicken is one of my favorite foods to cook with because it’s simply so agreeable with a multitude of flavors. The leek sauce is a true star of this dish – adding a great, onion like flavor with a fresh hint (thanks to the lemon) to the delicacy that is oven roasted chicken. At only 400 calories per serving, this flavorful and healthy meal has something for everyone. Give it a try yourself and see just how good this dish is!

That’s all we have for you tonight. Maggie takes to the kitchen tomorrow night continuing our theme of the ‘Great Pantry Cleanout’. Until then,



~Cheers

Resourceful Risotto

Good evening everyone!  I'm feeling a bit better from the last two days.  Tyler has come up with a name for what I have:  collergies.  Since I'm not sure if what I have is a cold or allergies, I have decided that it's both.  If it's allergies, it's been the worse case I've had of them in quite some time.  Nevertheless,  tonight I'm feeling up to cooking in the kitchen and ready to whip up a brand new dish.

We've tried our fair share of a tasty little number called risotto.  Whether it's with butternut squash or with leeks and bacon, it's one of our favorite mediums to test with rice.  Tonight, I'm trying another vegetable variant, but with one very unique ingredient for a risotto dish.

The Recipe:  Tomato and Mozzarella Risotto
Original Recipe Found In:  Cooking Light, October 2012

What You'll Need:
3 1/4 Cups organic Vegetable Broth
1 Tablespoon unsalted Butter
1/2 Cup finely chopped Onion
1 Tablespoon minced fresh Garlic
1 1/4 Cups uncooked Arborio Rice
3/4 Cup canned crushed Tomatoes
1/2 Cup shredded fresh Mozzarella cheese
1/4 Teaspoon freshly ground Black Pepper
1/8 Teaspoon kosher Salt
2 Cups torn baby Spinach
1/4 Cup chopped fresh Basil

To start, bring the vegetable broth to a simmer in a medium saucepan, but do not bring to a boil  Keep the broth warm over a low heat.

In a large saucepan, melt the butter over medium heat.  Add the onion and garlic to the pan.  Saute for two minutes until the onion is tender, stirring frequently.  Next, add the rice and cook for one minute, stirring constantly.  Add a 1/2 cup of broth to the rice mixture and cook for five minutes until the liquid is absorbed and continue to stir constantly.  Reserve 1/3 of the broth and use the remaining broth for the rice mixture.  Adding 1/4 cup at a time and stir constantly until each portion of the broth is absorbed before adding the next.  This entire process should take about 22 minutes and your arm will get really, really sore.  But the end result will be really worth it.  (And unfortunately, it's a extremely hands-on process that doesn't lend itself to a lot of pictures.)

After the risotto is cooked, stir in the tomatoes and cook for one minute.  Add the cheese, pepper, salt to the rice and stir until the cheese is melted.  Remove the pan from the heat and stir in the 1/3 cup of broth, spinach, and basil.  Serve and enjoy!

The End Result:

As always, when cooked properly, the risotto should be creamy and incredibly savory.  Adding tomatoes and mozzarella cheese to the mix?  I've had great risotto before (the butternut squash part deux was probably the best,) but this risotto was right up there.  There were so many flavor elements that made it incredibly delicious.  The cheese adds a nice hint of flavor, but it's not overwhelming, which is great for those that don't like a lot of cheese in their dish.  The risotto soaks up all that tomato flavor and adds a whole new flavor element to the rice.  Risotto is always a hit with us and when something that takes so much effort and tastes so good in the end, it makes all that work very worth it.

That's all we have for you this week.  Thanks for joining us and come back next week to find out what new culinary adventures we embark upon.  Until then,

~Cheers!

Spanish Turkey Meatball Stew

Good evening everyone! Long time readers of the blog know that we like to experiment with different flavors and different recipes from around the world. While we enjoy adapting Italian recipes, trying our hand at French cuisine and cooking up some Mexican style dishes - we don't limit ourselves to any one area or style of dish.

When this month's issue of Food Network Magazine came to our doorstep, I was immediately drawn to a cultural dish that we had yet to fully explore - Spain. Based around hearty tomatoes, lean meats and a rich, savory flavor, I knew I had to give this stew a try. Let's get cooking!

The Recipe: Spanish Turkey Meatball Stew
Original Recipe Found In: Food Network Magazine: October 2012 Issue

What You'll Need:
(Serves 4)

2 Tablespoons Extra Virgin Olive Oil
1 Large Onion (Chopped)
5 Cloves Garlic (Minced)
1 Teaspoon Smoked Paprika*
1 Cup Sliced Carrots
14 Ounces Diced - Fire Roasted Tomatoes**
2 Cups Low Sodium Chicken Broth
1 15 Ounce Can Chickpeas (Garbanzo beans) Drained & Rinsed
1 - 1.5 Pounds Ground Turkey

*Smoked paprika is common in many Spanish dishes. It's deep earthy flavor imparts a whole different element on a dish than standard paprika. While you can substitute for standard paprika if needed - smoked is preferred.

** Check your canned tomato section at your local grocer. You'll be surprised to find there are a LOT of variations of fire roasted tomatoes. It sounds like a hard to acquire item - but it's actually right alongside all of the other tomato products.

Place a large (12 inch) non stick skillet over medium high heat. Add the olive oil, onion and garlic along with a pinch of salt and cook the mixture until the onions begin to soften. Be sure to stir occasionally to keep the mixture from sticking. After the onions have softened (about 5 minutes) transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet. Cook for about 1 minute before adding the tomatoes, chicken broth and chickpeas. Stir well to incorporate the mixture. Increase the heat to medium high and bring the mixture to a boil. Allow the mixture to simmer until the sauce thickens. This should take about 6 to 10 minutes.

While your sauce is simmering, you can begin construction of the meatballs. Add the ground turkey to the onion mixture bowl that you reserved from earlier. Using your hands, evenly incorporate the turkey with the onion mixture. Begin forming the meatballs by breaking off small sections of this mixture and rolling them into balls with your hands. You should be able to get 15 to 20 meatballs (you'll want to err on the smaller side as it will expedite cooking).

Place the finished meatballs in the skillet with the sauce mixture and allow them to simmer for 3 to 5 minutes per side (turning once) until they are cooked through. Top the finished dish with a pinch of pepper and fresh parsley and enjoy!

The Results:

This dish has the best of both worlds - a hearty, rich base formed by the tomatoes, paprika and chickpeas - but it manages to stay lean and light with turkey in place of beef or pork.  This flavorful stew comes in at just under 450 calories per serving, so it's a great low calories option for dinnertime. With a great flavor and no "oddball" ingredients, this dish is sure to please just about anyone in your family!

That's all we have for you this evening. Maggie takes to the kitchen tomorrow night to dabble in her favorite category. See what she's got cooking tomorrow evening! (Side note - Maggie's feeling a little under the weather at the moment, so her night to cook could be bumped back a few days) Until then,

~Cheers

Nothing Wrong with Gnocchi

Good evening everyone!  There's nothing quite like a warm, soul-filling recipe that fills you up when the temperature cools down.  Especially when a dish could take all evening to cook and has an end result of something quite fantastic.  That's what I will attempt this evening:  a homemade dish, from start to finish, that has an incredibly homey feeling that will make you crave more.

The Recipe:  Potato Gnocchi with Browned Butter and Sage
Original Recipe Found On:  www.americastestkitchen.com

What You'll Need:

Gnocchi:
2 Pounds Russet Potatoes
1 Large Egg, lightly beated
3/4 Cup, plus 1 Tablespoon, All-Purpose Flour
1 Teaspoon, plus 1 Tablespoon, Salt

Sauce:
4 Tablespoons unsalted Butter, cut into four pieces
1 Shallot, minced
1 Teaspoon minced fresh Sage
1 1/2 Teaspoon Lemon juice
1/4 Teaspoon Salt

Start by heating an oven to 450 degrees.  Poke each potato eight times with a paring knife over the entire surface of the potato.  Microwave the potatoes until the ends begin to soften, about ten minutes, flipping the potatoes halfway though cooking.  Transfer the potatoes directly to the oven rack and bake until the potato can be easily pierce, about 18 to 20 minutes.

Using a potholder or a kitchen towel, peel each potato with a pairing knife.  Process the potato through a rice or a food mill onto a rimmed baking sheet.  Gently spread the potatoes in an even layer and let cool for five minutes.  If you have oven gloves, I would highly recommend to use them during this part of the cooking process.  The potatoes will be extremely hot and it's best to be overly cautious while handling them during this part of the recipe.

Next, transfer three cups of the warm potatoes to a bowl.  Using a fork, gently stir in the egg until just combined.  Sprinkle the flour and one teaspoon of salt over the potato mixture.  Again, using a fork, gently combine until no pockets of dry flour remain.  Press the mixture into a rough ball and transfer to a lightly flour dusted counter.  Gently knead until smooth, yet slightly sticky, about one minute.  Lightly dust the counter with flour as needed to prevent sticking.

Line two baking sheets with parchment paper and liberally dust with flour.  Cut the dough into eight pieces.  Roll each piece of dough into 1/2 inch thick rope.  Then cut the rope into 3/4 lengths.  Holding a fork with prongs facing down in one hand, press each dough piece cut side down against the backside of the tongs with thumb of the other hand to create an indentation.  Roll the dough down to form ridges on the sides.  Transfer the formed gnocchi to sheets and repeat with remaining dough.

Or, you could buy a package of pre made gnocchi, like we did.

To make the sauce, melt the butter in a large nonstick skillet over medium high heat, swirling occasionally, until the butter is browned and releases a slightly nutty flavor, about 1 1/2 minutes.  Take the skillet off the heat and add the shallot and sage.  Stir until the shallot is fragrant, about one minute.  Stir in the lemon juice and salt.  Cover to keep warm.

In a large pot, bring four quarts of water to a boil.  Add to the pot the remaining one tablespoon of salt, and using the parchment paper as a funnel, gently slide the gnocchi into the water.  Cook the gnocchi until it's just cooked through, about 90 seconds (the gnocchi should float to the top after a minute.)  Using a slotted spoon, transfer the gnocchi into the skillet with the sauce, gently toss to coat the gnocchi in the sauce, serve, and enjoy!

The End Result:

The gnocchi had almost a creamy texture to it that made it incredibly delicious.  The hints of sage and shallots scattered throughout the gnocchi added a savory flavor and the browned butter amped those flavors to a higher degree.  Although making your own gnocchi would be quite an adventure, but premade gnocchi was definitely the way to go, especially if you want to make this recipe in a pinch.  Overall, a great, savory dish where a little will go a long way.  I would definitely make this recipe again, perhaps with a different sauce and/or seasonings.

That's all we have for you this week.  Join us next week as we continue to delve into new culinary adventures and experiences.  Until then,

~Cheers!

Pan Seared Steaks With Asian-Chili Sauce

Good evening everyone! We've been featuring a lot of fall themed recipes on the blog recently - for good reason - it is fall after all! But tonight I'm breaking from that trend and using a traditional summer time staple - steak. Now, it's not grilling season and it's not exactly prime weather to have a BBQ, so why would we be featuring a steak recipe now? Well, this steak recipe doesn't use the grill at all - and yet it may result in the best steak you've made all year.

But we're not just cooking up any boring old steak (you should know us better than that by now) we're taking in some flavors of the orient and creating a delicious butter sauce to top the whole meal off. Let's get cooking!

The Recipe: Pan Seared Steak With Thai Chili Butter Sauce
Original Recipe Found In: The Complete America's Test Kitchen Cookbook 2011 Edition

What You'll Need:
(Serves 2)

2 - 8 Ounce Sirloin Steaks

For The Butter Sauce:

4 Tablespoons Unsalted Butter (Softened)
1 Tablespoon Chopped Fresh Cilantro Leaves
3 Teaspoons Asian Chili-Garlic Sauce
1 Small Garlic Clove (Minced)
2 Teaspoons Fresh Lime Juice


Begin by preparing the steaks. Set you oven to 275 degrees and pat the steaks dry with a paper towel. Season each side of the steak with salt and pepper, and place them on a wire rack set atop a rimmed baking sheet (as pictured).

Place the baking sheet in the middle of the oven and allow the steaks to cook for 15-20 minutes for medium rare, 25 to 30 for medium or 35 for medium-well. Use a meat thermometer to ensure you're hitting the 'doneness' of choice. 90 to 95 degrees at the thickest part of the steak indicates a medium-rare steak while 100 to 105 is medium and 110 and above is medium-well.

Next, heat 1 tablespoon of vegetable oil in a large (12 inch) non stick skillet over medium high heat. Once the oil begins to shimmer, place the steaks into the skillet and cook for 1 to 2 minutes per side, or until the steaks develop a nice sear. If you so choose, you can stand the steaks on their side (using tongs) and sear the sides of the steaks as well.

Once the steaks are nicely seared, transfer them back to the wire baking sheet and loosely tent them in foil. Allow them to rest for 10 minutes prior to serving.

While the steaks are resting, you can begin making the butter sauce.

Place the butter in a small bowl and whip it vigorously with a spoon or fork until it becomes soft and fluffy. Once fluffy, add the chili-garlic sauce, garlic clove, lime juice and cilantro, making sure to stir well until everything is evenly incorporated.

By now, you steaks should be ready to serve. Simply spoon a dollop of the butter sauce on top of each steak and allow it to melt slightly before serving. Enjoy!

The Results:

The method of cooking the steak is similar to methods we've used for pot roasts in the past. By cooking the steak at a low temperature for a long amount of time (relatively speaking in regards to steaks - 20 minutes is a long time) and then searing at the end, you're allowing all the natural juices to stay within the steak while still creating a great crispy sear.

The Asian-chili butter sauce added a nice spicy kick to the final flavor of the dish. The rich and savory beef flavor helped tone down some of the heat from the butter sauce - resulting in a harmonious blend of rich and warm flavors.

You're free to adapt the butter sauce in any way you see fit (or even try another form of sauce entirely) tonight's blog provides two creative muses for the at home chef - a fall friendly steak cooking method and a new way to spice up the everyday steak. Try one, try both - either way you won't be disappointed!

That's all we have for you this evening. Join us tomorrow night as Maggie takes to the kitchen to create a brand new dish featuring a new form of an old favorite. Until then,

~Cheers

Savory Root Vegetable Soup

Good evening everyone! In yesterday’s recipe, Maggie spoke about fall being her favorite season. Cooler weather, warmer dishes and savory flavors all come into their prime during the fall months, making it one of my favorite seasons as well. One of my favorite aspects of fall cooking is that root vegetables (potatoes, sweet potatoes, carrots, parsnips – etc.) all come into their prime. My favorite fall dish (or side dish) is slow roasted root vegetables. Drizzled with honey or lemon juice and allowed to roast in a low temp oven all day – yum, yum, yum!


The dilemma, of course, is what to do when you’re craving slow roasted root vegetables but don’t have the time to babysit an oven all day. The simple answer? Break out the slow cooker! (Yes, this is the third week I’ve turned to a slow cooker. I’ve been busy with no days off during the week – I’m adapting the best that I can!)

I decided to take things one step further in fulfilling my root vegetable craving. I’m combining one of my favorite dishes, potato soup, with the savory flavors of roasted root veggies – the end result is an Out of the Culinary original creation:

The Recipe: Root Vegetable Soup
An Out of the Culinary original!

What You’ll Need:
(Serves 8)

1 Pound Yukon Gold Potatoes (Peeled, roughly chopped)
1 Pound Sweet Potatoes (Peeled, roughly chopped)
2-3 Large Carrots (Peeled, diced) or 1 Small Bag Baby Carrots
3 Medium Sized Parsnips (Peeled, roughly chopped)
3-5 Cups Low Sodium Chicken Broth (Or vegetable broth)
1 Tablespoon Dried Rosemary
2 Cloves of Garlic
3 Tablespoons Unsalted Butter
Pinch of Dried Parsley, Cumin, Celery Seed or Garlic Salt (Or all 4)


You might recall the parsnip making an appearance or two on the blog before. It made its debut in ‘What The Heck Is A Parsnip?’ and has popped up in a few other side dishes here and there since that first recipe. A parsnip is a root vegetable related to the carrot. It has a waxy outer skin, its “flesh” feels similar to condensed Styrofoam and it smells like a pine tree…while tasting like a mash up between a sweet potato and carrot. It’s a unique little veggie. (Kudos to the first guy that dug that up and thought “Yeah, I’d eat that”)

Once slow roasted, however, the parsnips turn into a lovely harmony of sweet and earthy flavors, making it a perfect companion to potatoes and carrots in a side dish or stew.

When you’re peeling and dicing the veggies, don’t worry about chopping them too fine – they are going to slow roast for hours and where eventually blending everything anyway, so rough cuts will work just fine.

To begin, grab a 4 to 5 quart slow cooker and toss in all of your veggies (including the garlic). Sprinkle in the rosemary and give the mixture a few good stirs to distribute the seasoning evenly. Next, add the chicken or vegetable broth. You’ll want to add enough so that the veggies are just covered by liquid. This amount will vary – thus the 3-5 cup range given in the original ingredients.

After everything is in the slow cooker, set it to low and allow it to stew away for 6 to 8 hours.

This low and slow process achieves similar ending flavors as roasting the veggies would. It’s the best alternative to using your oven for 3 hours and it requires a lot less babysitting!

Once your veggies have roasted for at least 6 hours and have become incredibly tender and flavorful, you can begin the final preparations for the soup.

Put a large stock pot or Dutch oven on the stove over medium high heat. Add the 3 tablespoons of butter and allow it to melt before adding the vegetables from the slow cooker. Move a majority of the broth with the veggies – but reserve some of the broth for the final stages of the soup.

Use a potato masher to break down the larger chucks in the pot before switching to an emersion blender to mix everything together. If the soup is too thick, add some of the reserved chicken broth. If you’d like a creamier soup, you can add splashes of half and half or whole milk to the soup – but be sure to do so in small quantities and taste test the soup before adding more – the flavor profile can become too rich if you add too much cream.

Once everything is blended smooth and the large lumps have been removed, give the soup another taste test. Add a pinch of dried parsley, celery seed, cumin or garlic salt (or any combination of those 4) to change the flavor profile to your liking. Cumin and parsley compliment root vegetables well, so if you’re unsure of which seasonings to add, opt for those first.

Once you’ve hit the flavor you want, all that’s left is to serve and enjoy!





The Results:

A recipe like this is ideal for days like we had today in the greater Des Moines metro. It was a cold and rainy day that invoked thoughts of October and changing leaves. This warm and savory soup hit exact spot we were looking for. Full of rich earthy flavors, this soup is destined to warm up any cool fall afternoon. The best part is the overall recipe clocks in at about 250 to 300 calories per serving!

That’s all we have for you this week. As always, we’ll be back next week with more brand new recipes to share. Until then,



~Cheers

A Maggie Family Classic

Good evening everyone!  As Tyler mentioned last week, in the central Iowa metro, we are finally starting to settle into the autumn season.  Fall is probably my favorite season: seasonal warm beverages, big fleecy sweaters, favorite comfort food that's only acceptable during this time of the year; yeah, I love Fall.  Comfort food is definitely on top of my list and tonight's recipe is my epitome of comfort food.  I've made this recipe before, but I have since received the "official" recipe and with the proper tools, I will create this delicious treat.

The Recipe:  Pannekoeken (Dutch Pancakes)

What You'll Need:
2 Eggs
2 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Sugar
3 Cups Milk (we used plain soy milk)

To start, whisk all the ingredients in a medium mixing bowl.  You can whisk the eggs together before mixing in with the other ingredients, just so everything can get incorporated.

What this batter will form will be incredible (a slight over exaggeration, maybe...)

Meanwhile, heat a nonstick skillet over medium high heat.  The important ingredient in this whole dish is actually a utensil: the nonstick skillet.  Last time I attempted this recipe, we had only stainless steel pans and did I pay for making that mistake.   Not only is the skillet important, but melting a 1/2 tablespoon of butter in the skillet beforehand will help form the pancakes.

Once the skillet is warmed and the butter is melted, add 1/2 cup of the batter to the skillet.  Swirl the batter until it reaches the edges of skillet.  This will help make a thin pannekoeken, which is the way it is served traditionally.  Cook the batter between three to six minutes, until bubbles begin to form on top of the pancake and the batter looks "cooked".  Using a spatula (or a nonstick fish spatula,) flip the pancake over and continue to cook between two to four minutes.  The second side doesn't take nearly as long as the first side, so make sure to keep an eye on them.  About every two pancakes or so, add another 1/2 tablespoon of butter, to help the pancakes from keeping them from sticking to the skillet.

When the pancakes are done, keep them warm between two plates until serving.  Serve with butter, powdered sugar, and syrup and enjoy!

The End Result:

Unlike my previous attempt, these pancakes kept their shape and thin-like consistency.  My attempt tonight created the pannekoeken were just like the ones I had when I was a child, and I couldn't be more happier.  It's always great when you grew up with a certain dish and you are able to recreate it.  The pannekoeken was light, fluffy, and incredibly delicious.  I mentioned serving these with butter, powdered sugar, and syrup, but you can have sliced strawberries, bananas, cinnamon/apples, blueberries, whipped cream, regular granulated sugar, Nutella - the possibilities are endless!  These pancakes are a little slice of heaven and the ultimate form of a fall, comfort food for me.

Join us tomorrow as Tyler concocts a brand new, original recipe.  Until then,

~Cheers!

Saturday Bonus: The Best Cornbread Muffins You'll Ever Have

Happy Saturday everyone!  Every fall, the collegiate football season has produced a rivalry between two of the larger universities in our state:  Iowa State University and University of Iowa.  Today, these two teams will battle it out on the football field.  But, before the big game starts, why not make a delicious cornbread muffin that will soothe any bitterness between the two teams.  These muffins are great for a tailgate party or spending an evening in.

The Recipe:  Famous Dave's Copycat Cornbread Muffins
Original Recipe Found In:  Various Sources

What You'll Need:
1 3/4 Cup Cornmeal
1 1/2 Cup All-Purpose Flour
2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 Eggs
2/4 Cup Granulated Sugar
1/4 Cup Shortening
1/2 Teaspoon Vanilla Extract
3/4 Cup Whole Milk
1/4 Cup Buttermilk
1/3 Cup Vegetable Oil
4 Tablespoons Honey

To start, preheat the oven to 400 degrees.  If your cornmeal isn't finely ground, almost to a flour-like consistency, grind it in a food processor for five minutes.  This will help the dry ingredients keep the same consistency when mixing.  Pour the cornmeal, flour, baking powder, salt, and baking soda into a large mixing bowl and mix until all the ingredients are incorporated.

In another mixing bowl, combine the eggs, sugar, shortening, and vanilla.  Using an electric mixer, cream these ingredients together until they are well combined.  Next, pour the wet ingredients into the large bowl with the dry ingredients.  Stir together until smooth.  

Line two 12-cup muffin tins with paper muffin cups.  We used silicon muffin cups and they pop out the muffins much more easier than paper muffins cups.  Fill each muffin cup until it's 3/4 full with batter.  Place the muffin tins in the oven and bake for 18-20 minutes or until a toothpick inserted comes out clean.  Serve with butter and honey and enjoy!

The End Result:

I have been to Famous Dave's Restaurant several times and I always love to have their muffins.  Now, I won't need to go to their restaurant, because these muffins are way better.  The muffins have a little bit of moistness still left in them, even after baking in the oven for 20 minutes.  The sweetness isn't too much, but there is enough there to make it incredibly delicious.  Pairing the muffins with butter and honey is one of the ways we enjoys cornbread muffins, but you can decide what to pair with them.  We love these muffins so much, that I made them twice in a month.  Even if you aren't a cornbread muffin fan, we would definitely recommend that you try these, you won't regret it.

Thanks for joining us this week on Out of the Culinary.  Check back next week as we share with you our culinary expeditions.  Until then,

~Cheers!

Light Mexican Style Chili

Good evening everyone! With the calendar officially reading September, the ‘fall season’ is now upon us. That means cool mornings, changing leaves, brisk nights and warm delicious dishes on the supper table. Of course, you could have fooled us that fall was here yesterday – it reached a balmy 90 degrees in the greater Des Moines metro! Minor heat wave aside, with the season slowly turning to fall, we too will slowly turn to fall recipes.


We’ve cooked up a few versions of white chili on the blog before (chicken, broth based, white beans) with a set of nice results. Tonight I’m expanding on that white chili concept and applying it to a more traditional chili base. Now, neither Maggie nor I are big fans of tomato based sauces, so we’re tweaking the recipe to suit our needs, but the main premise remains the same. Traditional chili, with a nice, low calorie, twist.

The Recipe: Light Mexican Chili

What You’ll Need:
(Serves 8)

2 Large Boneless Skinless Chicken Breasts
1 28 Ounce Can Diced Tomatoes (Drained)
1 14.5 Ounce Can Kidney Beans (Rinsed)
1 14.5 Ounce Can Black Beans (Rinsed)
1 14.5 Ounce Can Corn (Or fresh sweet corn, cut off the cob – preferred)
1 Tablespoon Chili Powder
1 Packet Taco Seasoning
2 Cups Low Sodium Chicken Broth

Be sure to take the time to rinse and drain the canned beans. The beans (even the organic ones) are canned in a salty “gunk” that adds an extra 20% of sodium to the beans. Rinsing them not only cleans off the gunk from the can, but washes away most of that excess sodium.

In addition, be sure to drain your canned tomatoes. The soupy juice in canned diced tomatoes is also sodium laden and carries an…interesting flavor (battery acid) – you’re better off creating your own broth base and omitting the canned juices.

Begin by adding the black beans, kidney beans, corn, tomatoes, taco seasoning and chili powder to a large (4 quart) slow cooker. Give everything a good stir to make sure all of the ingredients are evenly incorporated. Next, nestle the chicken in underneath and amongst the bean mixture.

Finally, add the chicken broth to the slow cooker. You’ll want to add enough so that all of the ingredients are covered by a small layer of liquid. This is typically 2 cups but could vary based on the size of your slow cooker and other minor variables.

The original recipe called for a tomato sauce base – but as I mentioned in the open, Maggie and I are not big tomato sauce fans. In its place, we’re using a low sodium chicken broth. This broth will pick up the bean and tomato flavors while keeping the base of the chili relatively light. Since we’re using a smaller quantity of liquid, we’re not going to get a soupy “broth base” that you see in some white chili dishes. The liquid should mostly absorb during cooking and allow the chili to thicken up.

Once everything has been added to your slow cooker, set it to low and allow it to cook for 8 to 10 hours.

After 8 to 10 hours, locate the chicken breasts in the chili and move them to a small bowl. Using metal tongs or two forks, shred the chicken into smaller pieces. Add the shredded chicken back to the chili and stir well. You can add a splash of chicken broth or water if you want to thin out the chili slightly. Serve and enjoy!

The Results:

Imagine if the consistency of chili were to blend with the flavors of white chili and then they all took a trip to Mexico and picked up some “Mexican flavor”. That’s the end result of this dish. It’s a lighter, chicken based chili that packs all the flavors of its meat and tomato based counterpart. At only 200 calories per serving this light chili won’t knock you off your diet either!

That’s all we have for you this evening. Maggie will be back this weekend to share her corn muffin recipe that was promised last week. No, we didn’t forget – we simply ran out of time last week to post the recipe. Be sure to follow us on Twitter or like us on Facebook to get first notice of new recipes – including the corn muffin recipe coming up this weekend. Until then,



~Cheers

Simplified Chicken Florentine

Good evening everyone!  We hope all of you got to enjoy some part of the last blast of summer, also known as Labor Day.  We took an extra day, in addition to our three day weekend, to celebrate our two year anniversary.  It only seems like yesterday that we got married, but my, how time flies!

These last two years also is an anniversary, of sorts, of our blog.  Granted we started it a couple of months before our wedding, it's been an activity that we've worked on and it's been an experience we've grown together on.  We're constantly coming up with ideas and find new sources to share with all of you.  So we'd like to say thank you, for sharing in our journey and we hope you continue to be with us as we grow and evolve as cooks.

Speaking of new ideas, we're trying a new one this week.  The concept isn't new, but we're trying it to see how it works.  The concept of using one main ingredient for both of our recipes has been used when trying to have a structured meal plan for families.  It can also be used for couples, like us, who want to try to meal plan, without spending a lot of money for groceries.  Tonight, I'll highlight the main ingredient in a fresh and flavorful way.

The Recipe:  Grilled Chicken Florentine Pasta
Original Recipe Found In:  Cooking Light, September 2012

What You'll Need:

2 (6 Ounce) bone-in Chicken Breasts, skinned
8 Ounces uncooked Linguine (we opted for a whole-wheat linguine)
2 Tablespoons Canola Oil
3 Tablespoons all-purpose Flour
1 Teaspoon chopped fresh Garlic
1 Cup Whole Milk
1 Cup fat-free, lower sodium Chicken Broth
3 Ounces Parmesan Cheese, grated (about 3/4 cup)
4 Cups fresh Spinach leaves

To start, heat a grill pan to medium high heat and coat it with cooking spray.  Sprinkle the chicken with salt and pepper on both sides and place the chicken on the pan to start to cook.  Cook the chicken for eight minutes on each side, or until a meat thermometer reads 165 degrees.  Place the chicken in a foil tented plate and let it rest for ten minutes.  This will help keep the juices in the chicken and add an increased flavor in the finished dish.

While the chicken is cooking, being a pot of water to boil.  Once the water is boiling, salt the water and add the linguine.  Cook until package directions indicate al dente and drain the water.  Return the pasta to the pot and cover with a lid to keep warm.

When the chicken is resting, you can begin to cook the sauce.  In a large nonstick skillet, over medium high heat, add the oil to the pan and swirl to coat.  Add the flour and garlic and cook until the garlic is browned, about two minutes, stirring this combination constantly.  Add the milk and broth, stirring with a whisk.  Bring this combination to a simmer and cook for two minutes or until thickened.  Next, add the cheese, stirring until all the cheese is melted.  Sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the spinach.  Stir until the spinach has wilted.  Finally, add the chicken and the pasta and toss to combine.  Serve and enjoy!

The End Result:

In the years we've been doing this blog, I have never combined a grilled meat with a pasta variant.  I had to say that it is quite a delicious combination.  Letting the chicken rest gave the whole dish a savory result, which really enhanced the flavor and added a new depth.  The homemade sauce was much better than any pre-made sauce that came from a can or a jar.  Since the original recipe called for wilted spinach, I was afraid that the flavor would leave a giant gap.  But, in fact, I couldn't imagine this dish with the spinach in it.  In place of the spinach, I would definitely recommend an herb, like parsley or basil.  Overall, a fantastic quick fix for any night of the week.

Join us tomorrow as Tyler completes our one main ingredient week with a whole new flavor from our favorite style  Until then,

~Cheers!

Beef Brisket Tacos: It's Okay To Drool

Good evening everyone! A few weeks ago, Maggie and I made a stop at the Mexican restaurant franchise "On The Border". I gave their brisket tacos a try and was very pleased with the delectable morsel they placed in front of me. Of course, when you combine brisket and barbeque sauce you're almost always guaranteed a successful dish. That got me inspired to cook up my own version of brisket tacos. I had a barbeque sauce recipe that was sitting around begging to be used - so tonight seemed like a great opportunity to break it out. I should note, this recipe is not an attempt to recreate the On The Border version, rather it's a brand new creation simply inspired by my first encounter with this dish. Let's get cooking!

The Recipe: Brisket Tacos

An Out Of The Culinary Original Creation

What You'll Need:

(Serves 4-6)

2.5 - 3 Pounds Beef Brisket

3 Cups Low Sodium Beef Broth

3 Cloves Garlic

12 Ounces Prepared Onion Fries / Strings (AKA Fried onions) 

Memphis Style BBQ Sauce

Original Recipe From: Food Network Magazine July 2012 Issue

What You'll Need:

2 Tablespoons Vegetable Oil

1 Cup Chopped White Onion

2 Cloves Garlic (Minced)

3 Cups Ketchup (Store brand - go as cheap as you can find)

1/2 Cup Apple Cider Vinegar

1/4 Dark Brown Sugar (Packed)

1/4 Steak Sauce (Brand of your choice)

1/4 Cup Worcestershire Sauce

3 Tablespoons Molasses (Dark)

3 Tablespoons Yellow Mustard

1/2 Teaspoon Ground Celery Seed

1 1/2 Teaspoons Liquid Smoke

We've perfected two barbeque sauce recipes on the blog so far. One was an Out of the Culinary original, the other was based on a sauce my mom makes. With two well established and tested sauce recipes, why are we trying a new one? Well, what's life with out a little adventure, right? This Memphis style BBQ is thick and suited for serving amongst beef and shredded meat - it's built to be used in a dish like this. Who knows, if this sauce turns out fantastic, we might have a trio of perfect BBQ sauce recipes on our hands!

Begin preparing your brisket by seasoning the top side with salt and pepper (you can ignore the bottom half of the brisket as that contains a thick "fat cap" that seasoning won't really impact). Place the brisket in a 4 quart slow cooker and toss in the garlic cloves (they can be whole) and add the 3 cups of beef broth ( you want the brisket to be covered by the liquid - the quantity of broth may have to be adjusted based on the size of your brisket and slow cooker). Set your slow cooker to low, cover and allow the brisket to slow roast for 6 to 8 hours.

While your brisket is cooking, begin constructing your BBQ sauce. In a medium sized saucepan, add the vegetable oil and warm over medium high heat until the oil begins to shimmer slightly. Add the onion and garlic and allow the onions to cook until they become slightly translucent. This takes about 5 minutes.

Next, add all of the remaining ingredients (seriously - all of them) and stir well. Bring this mixture to a boil before reducing the temperature to medium low and allowing the mixture to simmer. Let this sauce cook for about 15 minutes or until the onions have cooked through.

Pour the sauce through a mesh strainer to remove any large pieces and store in your refrigerator in an airtight jar or canister for 3-4 months.

Once your brisket has slow roasted all day, remove it from the slow cooker and transfer it into a large mixing bowl. (You may have to do this in sections as it's very likely that the brisket will be falling apart). Once all of the brisket is transferred, add in the BBQ you prepared earlier. The exact quantity is up to your personal preference. You can make the brisket be the star of the taco or simply slather it in sauce - the choice is yours and yours alone. If you want to add an extra bit of flavor to your brisket, add in a few splashes of the cooking liquid - that beefy flavor will add an extra layer of flavor to the sauce.

Serve up the brisket on a warm flour tortilla and top with the onion fries.

Now, you certainly can make these fries on your own at home, and we're usually the champions of making ingredients yourself, but there are times when it is just way more practical to use the ready made version. You can cut up an onion, make the batter, and fry the pieces to make your own onion strings or you can spend the $2 on a prepared container and simply add them at the end. Your call - but we (the cook-it-yourself happy chefs) opted to go premade.

Unless you despise onions, I'd encourage you to add them to the taco (don't omit them!) the fries add a nice texture contrast to the dish and create a great contrasting flavor from the beef brisket and BBQ sauce. It's an element that seems trivial on the surface, but is actually a large block of this dish's final flavor.

The Results:

Like I mentioned in the open, you really can't go wrong with BBQ beef brisket. It's a flavor pairing that was created in flavor heaven. The tortilla shell acts as a nice vessel to carry and meld all of the final flavors. I suppose adding the shell makes it a "taco" but this dish is Mexican in the way that Taco Bell is authentic Mexican cuisine; it has the elements, but lets not call it a cultural dish.

Region, naming or culture inspiration aside - you can't go wrong with this easy to prepare and flavorful dish. If you're too busy to cook at home most nights, this recipe is right up your alley. The sauce can be prepared ahead of time and the brisket is about as hands off as you can get. All in all a great recipe!

That's all we have for you this week. We're back next week with two brand new recipes and more culinary adventures. Until then,

~Cheers

The Diverse World of Frittatas

Good evening everyone!  When cooking the evening meal (dinner, supper, etc.) it's always nice to "switch it up" every once in a while.  For us, that means having breakfast for dinner.  Tonight, I'll be creating a not-so common breakfast dish, suitable for any time of the day.  That not-so-common dish has actually been featured on the blog numerous times: the frittata.  I've probably made about 6, 981 variations of frittatas for the blog (number slightly exaggerated).  But since it's such a versatile dish, it's impossible to duplicate the same results.

The Recipe:  Onion Frittata
Original Recipe Found In:  Bon Appetite

What You'll Need:

8 Large Eggs
1/2 Cup finely shredded Parmesan Cheese
3 large Basil leaves, torn into pieces*
3 large Sage leaves, torn into pieces*
1 Teaspoon minced fresh Rosemary*
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
3 Tablespoons Extra Virgin Olive Oil
1 Cup thinly sliced Onion
1/3 Cup Whole-Milk Ricotta

*Note:  We tend to opt for dried herbs over fresh, so the rule of thumb is always 1 teaspoon dried equals to 1 tablespoon fresh.  Since the basil and sage isn't exactly a tablespoon amount, I would do 1/2 teaspoon of dried basil and sage.  Also, using 1/4 teaspoon of dried rosemary would equal to 1 teaspoon of fresh rosemary.

To start, preheat an oven to 400 degrees.  In a medium, nonstick, ovenproof skillet, heat the olive oil.  In a medium mixing bowl, whisk together the eggs, parmesan cheese, basil, sage, rosemary, salt, and pepper.  Set this mixture aside.  

Eggs, parmesan cheese, and herbs, in perfect harmony.

At this point, the oil should be to the point of heated to almost smoking.  Add the onion and saute until soft, about six minutes.  Make sure to stir about every minute, to be sure the onions won't stick to the pan.

Reduce the pan heat to low.  Once the pan is cooled considerably, add the egg mixture to the skillet.  This will reduce the risk of the eggs cooking instantly on impact and not burning them.  Spoon dollops of the ricotta evenly into the egg mixture in the skillet.

Next, cook the frittata until it begins to set, about two minutes.  Place the skillet in the oven and bake until the frittata is just set, about seven to nine minutes.  You'll want to make sure that the frittata isn't completely runny, yet when shaking the skillet, it will be firm.  Prepare a platter and, once removed out of the oven, slide the frittata on to the platter.  Cut into wedges, serve, and enjoy!

The End Result:

Even though the onion get the name sake for this recipe, it should be renamed Onion and Herb Frittata. The herbs play just an equal role in the dish as the onions do.  The onions also aren't overwhelming, which makes the frittatas delectable.  This recipe also won't be too time consuming.  It's not an overly complicated dish and it's something you can create almost instantly.  There are so many additions to this recipe you can add to make this dish uniquely yours.  Whether adding more, or different, types of cheese (cheddar or even pepper jack,) any type of meat (canadian bacon or mushrooms comes to mind,) and more vegetables (green peppers, green onions, asparagus, and more,) would really give this dish a flavor boost and make for one incredible frittata.  Overall, an easy, lightweight meal with incredible diverse results.

Join us Wednesday as Tyler whips up a delicious variant on one of our favorite recipes.  Until then,

~Cheers!

Tasty Taco Salad

Good evening everyone! While it was great to be away on vacation for a few weeks, Maggie and I are happy to be returning to a little bit of a routine. Plus, you don't exactly eat as healthy on vacation - so returning to home cooking is a welcome thing for our stomachs too!

Tonight, we're focusing on healthy cooking by going vegetarian. We try to cook up a vegetarian dish every few weeks on the blog for two reasons. First, vegetarian dishes are much healthier for you than dishes that feature meat - even those healthy white fish recipes. While Maggie and I love meat too much to ever go 100% vegetarian, the flavors in vegetarian dishes are usually comparable if not equal to those in a meat dish, so it makes it easy to forgo meat every now and again. Secondly, vegetarian dishes are much cheaper to prepare than meat based dishes. Much of your grocery bill can be allocated to a cut (or cuts) of meat. By removing those elements you can cook up a healthy dish for pennies on the dollar versus their meat based counterpart.

Healthy, great tasting and affordable - why wouldn't we want to go vegetarian every now and again?

Tonight's dish is a spin on our favorite medium, Mexican cooking. We're cooking up a vegetarian taco salad that's packed so full of flavor that you wouldn't even know there's no beef to be found. Let's get cooking!


The Recipe: Vegetarian Taco Salad
Original Recipe Found On: Eatingwell.com

What You'll Need:
(Serves 4)

2 Tablespoons Extra Virgin Olive Oil
1 Large Onion (Chopped)
1 1/2 Cups Fresh Corn Kernels (Frozen works well too - just thaw them first)
4 Large Tomatoes*
1 1/2 Cups Cooked Brown Rice
1 15 Ounce Can Black Beans (Drained & Rinsed)**
1 Tablespoon Chili Powder
1 1/2 Teaspoons Dried Oregano
1/4 Teaspoon Salt
1/2 Cup Fresh Cilantro (Chopped)
1/3 Cup Prepared Salsa (Fresh / whole chunk style - not jarred)
2 Cups Shredded Romaine Lettuce
1 Cup Shredded Pepper Jack Cheese
2 1/2 Cups Crumbled Tortilla Chips

* I've said it before on the blog - but we'll say it again for any new readers - we don't like tomatoes. Okay, that's not entirely true. We do like tomatoes in salsa and occassionally thinly sliced on a burger, but the majority of the time in our recipes tomatoes are not welcome. I'm omitting them from this dish, but will keep the original instructions in place so you can use them if you so choose.

** Be sure to drain the beans before cooking with them. They come canned in what is supposed to be "water" but usually resembles some form of "creature form the black lagoon" sludge. Plus, that sludge is full of sodium that you don't want in your recipe. By rinsing and draining the beans, you can remove up to 25% of the sodium content from the beans.

Begin by heating your olive oil in a large (12 inch) non stick skillet over medium high heat. Once the oil begins to shimmer lightly, add the onions and corn. Cook the onions until they begin to brown slightly. This should take about 5 minutes.

Next, add the chili powder, beans, oregano, rice, 1 chopped tomato (if using) and 1/4 teaspoon salt to the skillet. Mix well and allow the mixture to simmer for about 5 to 10 minutes or until everything has cooked through and the tomato has completely broken down and is incorporated into the dish.

Meanwhile, coarsely chop the remaining three tomatoes and combine them in a medium bowl with the salsa, cilantro and remaining oregano. Mix well and set aside.

In a large serving bowl, toss the chopped lettuce with the bean mixture and the salsa/tomato mixture from the previous step as well as 2/3 of the shredded cheese. Mix well until nicely combined. Sprinkle the tortilla chips over the top of the mixture and add the remaining cheese. Serve with a lime wedge and some additional fresh salsa and enjoy!


The Results:

Like I mentioned in the opening, vegetarian dishes usually do such a nice job at creating flavors that you don't even notice that there is no meat in a dish. This recipe certainly follows that trend. The blending of the fresh veggies with the salsa creates a beautiful harmony of Mexican flavors. This dish tastes like any authentic taco salad you've ever tried - but is much, much healthier for you than its meat based counterparts.

That's all we have for you this week. We're back once again next week with some more brand new recipes including what we can easily call the greatest corn muffins you will ever consume in your life.

Until then,

~Cheers

Unique Chicken

Good evening and welcome back to Out of the Culinary!  Our goal here on the blog is to provide healthy, and relatively simple, recipes that are easy to duplicate for you and yours.  I think sometimes there are titles of recipes that tend to deter people from cooking them because of what it has in it.  Tonight is no exception - with beer in the title, most would shy away from the alcoholic persuasion.  But, in fact, it's another flavor component of an incredibly easy recipe.  

The Recipe:  Chicken with Honey-Beer Sauce
Original Recipe Found In:  Cooking Light, September 2012

What You'll Need:

2 Teaspoons Canola Oil
4 (6 Ounce) Boneless Skinless Chicken Breast halves
1/4 Teaspoon freshly ground Black Pepper
1/8 Teaspoon Salt
3 Tablespoons thinly sliced Shallots
1/2 Cup Beer (an inexpensive, full flavored beer will do)
2 Tablespoons lower-sodium Soy Sauce
1 Tablespoon whole-grain Dijon Mustard
1 Tablespoon Honey
2 Tablespoons fresh flat-leaf Parsley leaves (optional)

To start, heat a large nonstick skillet over medium high heat.  Add the oil to the pan and swirl to coat.  Sprinkle the chicken evenly with salt and pepper.  Once the skillet is hot, add the chicken to the pan, saute the chicken for six minutes on each side, until the chicken reads 160 degrees with a meat thermometer.  Remove the chicken from the pan.  Keep warm by covering with foil on a plate.

Perfectly browned chicken

Next, add the shallots to the pan.  Cook the shallots for one minute or until translucent.  In a small bowl, combine the beer, soy sauce, dijon mustard, and honey and whisk until thoroughly combined.  Add the beer combination and bring to a boil, scraping the pan to loosen any brown bits.  Cook for three minutes or until the liquid is reduced to a half a cup.  If you are concerned about using alcohol for this dish, the majority of the alcohol will be cooked out and only the flavor will be left behind.  Also, most grocery stores sell individual bottles of beer, so you don't have to buy more than one and not use the other five.

Such a unique blend of flavors into one pan

Remove the chicken from under the foil and return to the skillet.  Turn the chicken to coat with the sauce.  Sprinkle evenly with parsley, serve, and enjoy!

The End Result:

The chicken is moist and juicy, which is the great basis for any chicken dish.  The sauce is well, quite something else.  The combination of shallots, beer, soy sauce, mustard, and honey is very delicious.  The beer and mustard flavor is definitely cooked out.  But the honey, and hints of soy sauce, is what amp up the sauce to a whole new level.  It's the perfect combination of sweet and tart and neither are too strong, which is perfect for a coating sauce, such as this.  The best part of this dish?  Each chicken breast is 245 calories, so it's a light dish with plenty of flavor to spare.

That's all we have for you this evening.  Join us Thursday as Tyler takes to the kitchen with brand new recipe.  Until then,

~Cheers!

A Guilty Pleasure

Good evening everyone!  Here on Out of the Culinary, we tend to focus on the healthy, yet delicious, aspects of cooking and for the majority of the time, we stick to those recipes.  However, there are those recipes that speak to you that aren't really the best for you and I usually try out those recipes.  Tonight, I have a tasty dish that will make your mouth water and hopefully, you won't feel too guilty about gobbling up a few bites of this.

The Recipe:  Cheesy Taco Pasta Bake
Inspired by Various Sources

What You'll Need:

8 Ounces uncooked Rigatoni
1 Pound Ground Beef
1 package Taco Seasoning
1 Cup Water
4 Ounces Fat-Free Cream Cheese
1 1/2 Cup shredded Colby Jack Cheese (shredded Mexican cheese would be an acceptable substitute as well)

To start, bring a large pot of salted water to a boil.  Once the water has started to boil, slowly pour the uncooked rigatoni into the pot and cook the pasta until package directions indicate al dente.  Once cooked, drain the pasta, shaking to remove the excess water.  Pour the pasta into a large baking dish and cover with aluminum foil.


Once the pasta is cooked, preheat an oven to 350 degrees.  While the oven is preheating, heat a large nonstick skillet to medium high heat.  Once the skillet is heated, brown the ground beef.  If you use a higher percentage of fat in the ground beef, you will need to drain the excess fat.  In a small bowl, mix the taco seasoning and water together.  Add the browned beef back to the skillet after draining the fat and add the taco seasoning water over the beef.  Let this mixture simmer for about five minutes, or until the liquid has reduced.  Add the cream cheese and stir until the cream cheese is melted and combined.  Remove the skillet off the heat.


In the baking dish with the pasta, stir in one cup of the shredded cheese.  Next, add the ground beef mixture and stir the beef and pasta together until everything is throughly mixed and the pasta is coated.  Top the beef and pasta with the remaining half cup of shredded cheese.  Put the baking dish in the oven and bake for 30 minutes.  Serve and enjoy!

The End Result:

As I mentioned before, this recipe might not be the healthiest, but it is definitely cheesy goodness.  The cream cheese with the taco seasoned beef added an extra flavor boost that you don't usually get with taco beef.  Mixing the cheese with the pasta also helps with the savory flavor.  There are multiple ways of add more flavor to this dish.  You could add crushed taco chips, diced tomatoes, (if you like a little heat) diced jalepenos - there are multiple ways to add even more delicious flavor to this original dish!


That's all we have for you this evening.  This will be the last recipe for the next two weeks, as we are off during this time.  We could never thank our loyal readers enough for joining us every week as we share our cooking experiences with you.  We will keep you updated via Facebook or Twitter when we will be sharing another recipe with you.  Until then,


~Cheers!