Poached Chicken

Although I do love making me some crazy stuff, I also like to share the basic techniques that help us launch yummy dishes or just get something healthy and simple on the table so we can get back to that Queer Eye for the Straight Guy marathon on Bravo. Enter the poached chicken. It goes in any recipe you want cooked chicken for or you can steam some veggies, season with a little lemon, salt, and pepper and check ‘behaving yourself’ off your list. It’s a must have technique.

Poached Shredded Chicken

Poached Chicken

Ingredients

  • 1 6-8 oz frozen chicken breast
  • 1/2 cup white wine
  • 2-8 cups water
  • 1 large chicken boullion cube
  • Aromatics such as fresh basil, rosemary, thyme, garlic, sage, or dill can be added if desired.

Note: Aromatics is your chance to fold in some complex and delicate flavor that can either enhance the meat if you are eating with sides or you can pair the aromatics with flavors and spices you’ll be using in the dish the chicken is intended for. 

Prep

  • In a medium-sized pot, place the chicken breast inside and begin adding water, 2 cups at a time until the breast is covered. Add the 1/2 cup of wine. Add in aromatics if using.
  • Turn on the flame to a medium high and cover with a well fitted lid.
  • Bring to a boil. Remove the lid and crumble the bouillon cube into the boiling water. Replace the lid and continue boiling for one minute.
  • Turn off the flame and leave the lid on. Allow the chicken to poach for 20 minutes.

Note: You can use pre-made chicken broth or homemade stock if you have those on hand. Just swap them for the water and bouillon. 

Poached Chicken

Remove from the water and place on a cutting board. To check for doneness, I like to pull off a few large chunks with a fork. It should come apart easily if its tender. If you see any pink parts, you can return them to the water and let sit with the lid on for a few more minutes.

You now have moist, flavorful poached chicken that can be a base for TONS of recipes or served with veggies and a starch for a weeknight meal. You never need to buy an over priced can of shredded chicken or pick up a rotisserie chicken again. It’s low fat and hands off so you can be making other parts of your dish or even be poaching chicken to take to work in the morning while you get ready. And as a bonus, the toddler loves it.

~Nom On

Sweet Heat BBQ Sauce

Sauces are one of those things that seemed hard or mysterious to me. After all, if they weren’t hard, why is buying them pre-made such a prevalent practice, even among those who consider themselves good cooks? Why do we surrender the biggest flavor payload in our dish tos omething that makes a gloopy sound as it oozes out of plastic or glass jars? A few weeks ago when I hosted my late summer BBQ, I decided to make my own sauce and it was really pretty easy.

Sweet Heat BBQ Sauce

Sweet Heat BBQ Sauce

Ingredients

  • 1 tbsp extra virgin olive oil (EVOO)
  • 1/2 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup organic or reduced-sguar ketchup
  • 1/4 cup white or apple cider vinegar
  • 1/4 molasses
  • 3/4 cup water
  • 2 tbsp brown sugar
  • 2 tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tbsp chili powder
  • 1/4 cayenne pepper
  • 1/4 tsp salt
  • 1/2 tsp pepper

Prep

  • Finely chop your onion and garlic.
  • In a medium saucepan, heat your EVOO. Add the onion and garlic and cook, stirring often, for about 3 minutes until soft.
  • Add the remaining ingredients and stir.
  • Bring the sauce to a gentle simmer and stir occasionally for about 10 minutes. Keep scrapping and folding the sauce off the sides of the pot and stirring. If the sauce seems a little thin you can simmer for another 2 minutes, but keep stirring and folding so it doesn’t get gooey.
  • Taste the sauce and add a little more salt and pepper, as needed.

The end result should be a crowd pleasing, sticky sauce with a nice balance between sweet, savory, and heat. I personally prefer ridiculously spicy sauces like Famous Dave’s Devil Spit or the Memphis/Kansas City varietals, which are hotter and more vinegary, but this sauce was lovely and hit the right notes for a crowd where you can’t go to far in one direction or another. You know a sauce is great when people lick their fingers instead of using a napkin and I saw a lot of that going on.

~Enjoy the bragging rights for making your own sauce and Nom On

The Case of the Disappearing Tequila-Habanero Spiced Pineapple Wontons

In case you are wondering why I have no picture for you, it’s because twice I made these, twice I served them to guests to give me feedback on my new recipe with the warning not to eat them all because I still needed a picture, and twice I turned around about 3 minutes later to see an empty plate where my wontons should be.

“Hey!,” I exclaim, “You were not supposed to eat them all before I took a picture!” The individual who swiped the last one chews more quietly, looking anywhere but at me. I sigh, “Never mind, I’ll make another batch later….” Except the spousal unit drank the last of the tequila and the rest of my pineapple went into a pineapple-blueberry wonton so it’s going to be awhile before I make these again. Given how delectable they are, I figured I had better share the recipe before your next party.

Missing

Tequila-Habanero Spiced Pineapple Wontons

Ingredients

  • 1 cup pineapple chunks
  • 1 habanero pepper, finely diced
  • 1 cup tequila (The best you can afford)
  • 4 oz cream cheese, softened
  • 1/2 small, red onion, diced
  • 2 tbsp cilantro, diced
  • 1/2 pkg wonton wrappers
  • 1 egg, beaten

Prep

  • Finely dice the habanero pepper. Add your pineapple chunks to a small tupperware container and add the tequila and diced pepper. Cover and give the mixture a shake to make sure its distributed. Let the pineapple soak for a few hours. You can even leave these soaking for a few days if you want a stronger flavor.
  • Once your pineapple is ready, extract the chunks and finely dice them. Set aside.
  • Place your softened cream cheese in a medium bowl, and using a hand mixer, whip until soft and fluffy.
    If you are unfamiliar with whipping cream cheese, start the blades on slow and circle around a few times. The cheese will start to cling to the blades. Put the speed to high and beat against the side of the bowl in a circular motion and the cheese will come loose as it becomes soft and whipped.
  • Finely dice your onion and cilantro.
  • Add the diced pineapple, cilantro, and onion to the cream cheese. You should also add in the diced habanero from the marinade. Combine and stir with a rubber spatula until you have a well blended mixture.
  • Preheat the oven to 400 degrees and lay out your wonton wrappers. Start with 12 wrappers.
  • Beat your egg in a small bowl and set aside.
  • Place approx 1 tbsp of the mixture into the dead center of the wrapper.
    Use any manner of deep breathing techniques and chanting of ‘a little dab will do ya’ to resist the urge to add larger and larger globs of filling to the wontons. It will look like you didn’t put enough, but I promise it’s correct. The filling expands in the heat and will burst your wonton open.
  • Dip your finger in the egg and trace around the edge of each wonton. Fold the sides into an X and pinch together to seal.
  • Spray a little non-stick on a cookie sheet and transfer the wontons. Make sure they are evenly spaced apart.
  • Bake the wontons for 10-12 minutes until lightly golden and crisp.
  • Serve immediately.

What do you recommend as a dipping sauce? 

I can’t figure this part out. The flavors are so fusion. Do you want spicy? Do you want sweet? Do you want an asian sauce or a salsa? I offered 2 options and what I noticed is that my taste testers had very different preferences when they tried each sauce and then just started popping them in their mouth, sans sauce, at an increasingly rapid pace. Here’s what I made for your experimenting pleasure.

If you want to offer something with sweet notes, maybe you can rock a ponzu? If you try that, let me know how it goes!

Warning: Make sure you hold back one or two wontons before you serve these or you may find yourself lost in a godzilla-like rage similar to what we all feel when someone eats the last spring roll without asking if anyone else wanted it.

~Nom On

Orgasmic Summer Squash

I wasn’t really sure what the hell to call this dish, but then it occurred to me that everyone rolled their eyes back in their heads at first tasting, so there you have it. Perfect side for a BBQ gathering or if you just want a bowl of rad, this is a fun way to get freaky with those infused oils you see in the store and are never sure if you should buy. I am here to say … BUY THEM.

Orgasmic Summer Squash

Orgasmic Summer Squash

Ingredients

  • 1-2 Zucchini
  • 1-2 Yellow Squash
  • 1 small, White Onion
  • 1 basket cherry tomatoes
  • Fancy-pants infused olive oil
  • Salt and pepper

Prep

  • Pre-heat your oven to 450 degrees. Roll out a large layer of foil.
  • Slice your squash up and then halve the slices. Toss them on the foil.
  • Quarter your small white onion. Toss them on the foil.
  • Dump your cherry tomatoes on the foil, too.
  • Now, for the fun part. Liberally pour your fancy-pants infused oil on your veggies. Using your hands, mix them all around to coat in the oil. For my veggies, I used a citrus-habanero infused oil.
  • Liberally season your veggies with salt and pepper. Again, use your hands to mix well. Taste to make sure you have a nice balance.
  • Fold the veggies up into a pocket with the foil and crimp the edges for a tight seal.
  • Place the packet in the oven and bake for about 30 minutes. I pulled mine out after 20 minutes to check on them and I recommend you do the same. The should be nice and soft by the end, but not mushy.

This is a lovely side and a great way to enjoy seasonal squash from the farmers market and infused oils. Everyone raved about them at my Lammas Day celebration. If you are looking for a light meal on a weeknight, this would also work well because you are getting the fat from the oil and the anti-oxidants from the veggies. A very balanced dish, nutritionally.

~Nom on

Seasonal Berry Compote

Do those gorgeous pallets of raspberries, blackberries, strawberries, and blueberries that are in just about every stall at the farmers market during the summer entice you as much as they do me? They are so pretty! I just get all dizzy with fantasies of mixed berry tarts and sundaes and pies, oh my! But tarts and pies take forever, and lets face it, we’ll probably be too drunk from our sippy-sippy while we cook to finish anything that delicate and time consuming. Am I right? Well, that’s why the good lord invented compotes. Great on sundaes, waffles, pancakes, sponge and pound cakes, or as a side to dip your butter cookies in, the reasons to make a compote are endless. And it’s ok if you are drunk by the time you pour it over pancakes at 10 am. No judgement!

Mixed Berry Sundae

Seasonal Berry Compote

Ingredients

  • 1/4 cup sugar
  • 2 tbsp water
  • 2 cups mixed spring or summer berries
  • 1 tsp freshly squeezed lemon juice (which is approx. 1/2 medium lemon)
  • 1 pinch salt
  • 3 tbsp butter

Prep

  • In a small sauce pan, bring water and sugar to a boil.
  • Reduce heat to low and add in the remaining ingredients, except the butter.
  • Return to a boil and stir a few times. 45 seconds boiling, tops.
  • Turn off the heat and add in butter. Stir until fully melted and combined.
  • Using a potato masher, crush berries until you have a nice lumpy sauce. Don’t over crush, just make sure all berries are broken down.

Now that you have your delicious compote, what you pour it on is up to you! It’s lovely served warm on ice cream, pancakes, waffles, etc, but you can also store in a jar in your fridge for a week or so and add to milk shakes and smoothies. It can also work well as a jam on toast and scones, or you can get a little freaky and make a squishy ice cream and compote cookie sandwich with Nilla wafers. Heck if you need to get fancy, make cream puffs, also known as profiterole, and fill them up. We’ll all be impressed.

~Nom your sweet tooth on

Bruschetta Salsa

A staple starter in pretty much every Italian eatery, and most bar and grilles, I think bruschetta get’s over looked. It’s also really easy to make an utterly underwhelming batch; just use off-season tomatoes and dried basil instead of fresh and you will be one sad mac. Here’s how to make it right, and then you can put it on everything!

Bruschetta Mozzarella

Bruschetta Salsa

Ingredients

As a general note, you should shop for all your fresh ingredients at the farmers market for this dish. Good bruschetta hinges entirely on how vibrant the produce and herbs are. Get your toms, garlic, basil, and parsley from the market the day you plan on making the salsa and choose with care.

  • 4 plum, ripe, in-season tomatoes
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup fresh minced basil
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh, minced parsley
  • 3 cloves minced garlic
  • 2 tsp balsamic vinegar
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 crushed red pepper flakes

Prep

  • Combine all your ingredients and let soak and chill in the fridge for about an hour before you serve.

If you want an elegant, low-carb snack or starter …

pick up a log of fresh mozzarella and slice into small medallions. Arrange a few large basil leaves on a plate, then 3-4 medallions. Spoon the salsa over the medallions. If you have time, make a simple balsamic reduction and drizzle a little over the dish. Magnifique!

Bruschetta Toast

If you want classic bruschetta toast ….

cut a fresh baguette into thick slices. Spread a little butter on each slice and toast to a medium-well. Getting the slices the right thickness and level of crispy is crucial because the salsa has oil and vinegar and it really soaks through the bread. I can’t tell you how many restaurants have blown this aspect and I am left with a soggy mess and a serious case of situational depression.

I like to add a little leaf of basil to eat slice of bread before I spoon the mixture on. It adds color and a pop of freshness, plus it helps slow the pace of the bread soaking and breaking down. If you think the toast will sit awhile because you are setting it out for a gathering, I recommend this.

Again, if you have time to make a quick balsamic reduction, drizzle this on as a finishing touch. Don’t get carried away though. It’s a strong flavor.

What else can I do with this lovely salsa?

Man, it’s almost endless. The salsa is the flavor so if you want a quick, light vegetarian entree, top off some angel hair pasta and drizzle with balsamic reduction. You can make the dish heartier with slices of grilled chicken.

If you want low-carb, grill chicken breasts or flank steak in a garlic butter and sauté some squash. Top the meat with the salsa and serve with a dollop of balsamic reduction on the side for dipping.

Want a fabulous vegetarian burger? Grill up a portabella mushroom, top with a fat slice of mozzarella cheese and the salsa. Serve on toasted wheat buns with garlic butter. Or, if you want to try something fun, make garlic bread and use two thick slices of that for your bun. Dude.

If you aren’t ready to nom on at this point, you may be hopeless!

Sangria: Spanish Red Wine Punch

Red wine drinkers are always faced with a conundrum during the summer: switch to white wine or sweat through their usual glass of chianti. But wait! The Spanish have found the answer to drinking red wine in the heat; make it into a punch and add more booze! Hooray! If you haven’t tried this lovely and refreshing beverage, stop everything and go whip up a batch. The refrigerator does most of the work.

Sangria

Red Wine Sangria

Ingredients

  • 1 bottle of red wine
  • 1/4 cup of brandy
  • 1/4 cup of triple sec
  • 1/4 cup of sugar
  • 1/2 large naval orange
  • 1/2 large lime
  • 1 sweet apple, like gala or fuji
  • 1 750 mil bottle sparkling water

Prep

  • In a large pitcher, add the wine, brandy, triple sec, and sugar.
  • Squeeze the juice of both the lime and the orange into the pitcher. Watch for seeds.
  • Slice up the orange, lime, and apple into thin slices. Add them to the pitcher.
  • Stir the pitcher to blend all the ingredients and move the fruit all through the solution.
  • Refrigerate for about 2 hours.
  • When you are ready to serve, add the sparkling water and stir.

I like to ask guests if they want fruit in their sangria or not. Some really love chunks of fruit in their glass that they can nibble on and some feel like they are eating a booze-y fruit salad.

Now all you need to do is fetch some sort of pool floaty, a bathing suit, and one of those silly sun hats so you can float around and sip away, enjoying the good life.

~Salut, and of course, nom on

BLT Deviled Eggs

What is it about the summer that just makes one jones for bacon, lettuce, and tomato? It’s never not awesome, right? Well, today I decided to stuff it in my deviled eggs and declare it breakfast! Low-carb, of course, if you are looking for an excuse to skip the bread and always appreciated as an appetizer.

BLT Deviled Eggs

BLT Deviled Eggs

Ingredients

  • 6 eggs
  • 1/4 cup mayo or miracle whip
  • 3 slices bacon, pan friend and crumbled
  • 1 large roma tomato, finely diced
  • 1 tbsp dried parsley
  • salt, pepper, and cayenne to taste
  • 12 small shreds of green, leafy lettuce

Prep

  • Pan fry your bacon strips and drain on a paper towel. Set aside.
  • Next, bring a pot of water, about 4 cups, to a rolling boil. Set your timer for 9 minutes and place your six eggs into the water and boil. This is the perfect time for creamy yolks and firm whites that you need for a deviled egg. As soon as the timer goes off, remove from heat and transfer the eggs into a bowl of cold water.
  • Allow the eggs to cool and set in the cold water while you crumble your bacon and finely dice your tomato.
  • Remove the shells of each egg and slice in half.
  • With a small spoon, gently remove the yolks from each egg and place into small bowl.
  • Combine the egg yolks with the mayo and stir until soft and creamy.
  • Fold in the bacon crumbles and diced tomato. Taste. If bland, add in a pinch of salt and pepper. Stir and taste again.
  • Once your mixture is complete, take a piece of lettuce and push into the center of the egg white and then add a spoonful of the yolk mixture. It will heap over because of the bacon. Repeat for all the egg halves.
  • Sprinkle each egg with a little parsley and cayenne pepper for garnish.
  • Chill for at least 10 minutes before serving.

A few notes…

Personally, I think real mayo is nasty. It tastes like fish to me. If your first batch tastes a little ‘fishy’ or off to you, try it with miracle whip next time.

If you like spicy food, you can stir in a 1/4 tsp of horseradish for a kick. If you are unfamiliar with this condiment, there are many layers of heat and style you can buy. They can be creamy or grainy, mild or very hot. You’ll need to experiment, but I think they are all really tasty.

~Nom On

Mushroom-Stuffed Pork Tenderloin

I have shared a recipe for pork tenderloin before, but I really like this cut so I decided to up my game a little and stuff it with caramelized mushrooms and onions. After all that butterflying and spreading eagle and stuffing and tying with string, it started to feel a little 50-shades-of-grey…for the pork I mean. Get your mind out of the gutter! Anyway, the end result was super tasty, and of course, made great left overs.

Mushroom Stuffed Tenderloin

Mushroom-Stuffed Pork Tenderloin

Ingredients

  • 1 1/2 pound package of pork tenderloin
  • Extra Virgin Olive Oil or Grapeseed Oil (*Don’t be cheap alert)
  • 1 cup mushrooms, chopped
  • 1 large, yellow onion, chopped
  • 1/2 tsp dry oregano
  • 1/2 tsp dry rosemary
  • Salt and pepper

Prep

For the filling…

  • Heat 1 tbsp of olive oil in a medium pan. Add the chopped onion and sauté until translucent.
  • Add the mushrooms and sauté for about 3 minutes.
  • Remove from heat and stir in seasonings. Set aside.

Now,

  • Pre-heat the oven to 400 Degrees.
  • Trim any silver skin and excess fat from roast, wash it off thoroughly, and pat dry with a paper towel.
  • Rub the roast all over with the oil and place in a roasting pan.
  • Sprinkle the roast with salt and then freshly ground black pepper.
    Make sure you roll the roast around so it gets coated everywhere with the seasoning.
  • Butterfly the tenderloin by cutting it straight down the center to about 3/4 of the roast’s depth. Spread open and spoon the mushroom sauté into the middle.
  • Using butcher string, close the roast up and wrap the string around in about 1 inch intervals. Tie it off. This part is messy; don’t over think it. Just close the roast up and secure as best you can.
  • Roast in the oven for about 30 minutes. Now is a good time to make stuffing or whatever sides you’ll be serving is this is a fancy, Sunday dinner.
  • After the timer goes off, grab your digital thermometer and check the temp in the thickest part of the roast. If it’s between 158 and 160 degrees, pull the roast out and cover it with foil. Let it rest for at least 10 minutes before slicing.

If you want gravy….

  • Grab a baster and suck out the drippings. Add a 1/4 cup of the drippings into a small sauce pot and turn the flame on low. Stir 1/4 cup of flour into a measuring cup filled with 2 cups of COLD water and mix well.
  • Now comes the tricky part. While stirring the drippings constantly, slowly add the flour/water mixture to the drippings. Keep stirring! Keep stirring and stirring until you start to see the gravy get thick and smooth. If it’s thin, don’t stress. The cold air will thicken it when you are done cooking.
  • Taste it. If it’s bland, add in more drippings a 1/4 cup at a time until you reach gravy nirvana. You can add in salt and pepper to season. You can add in a splash of white wine or sherry if its handy, or a dash of cayenne if you want a little zippy-do-dah thing happenin’.

It was funny because the high heat scalded my drippings as the roast cooked so I was freaking out about my gravy. I wanted to serve it sliced over french bread, open-faced sandwich style with stuffing on the side. I spent so much time making the roast that I ran out of energy and patience to make stuffing and now I would have no gravy?? I ended up doing some weird gravy hack using cream of chicken soup, just to have something to soak the bread. It turns out, we didn’t need gravy at all. The mushroom mixture was so delicious and savory and the roast turned out so perfectly tender, it didn’t need a date to this disco. Live and learn.

~Nom On

Greek Turkey Burgers

The summer continues and so do my experiments with burgers. Today I made a low-carb Greek burger with homemade tzaziki sauce and it was quite yummy.

Greek Turkey Burger

Greek Turkey Burgers

Ingredients

  • 16 oz ground turkey
  • 1/4 cup finely diced red onion
  • 1 egg, beaten
  • 2 tbsp breadcrumbs
  • 2 oz – 3 oz crumbled feta cheese, depending on how strong you want the feta flavor
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Thick slices of beefsteak tomato, cucumbers, leafy lettuce, and red onion for serving.

Prep

  • Combine the ground turkey, onion, beaten egg, and breadcrumbs together in a medium-sized bowl. Use your fingers and mix well.
  • Fold in your feta cheese crumbles and mix well.
  • Finally fold in your spices. Mix well and form into 4 equally sized patties. Set aside.
  • Heat up your griddle and brush with a little olive oil.
  • Grill the patties for about 4 minutes on each side, or until the patties reach 160 degrees internally. Transfer to a plate and let rest for a couple minutes.

Quick Tzaziki Sauce

Ingredients

  • 1 cup sour cream or greek yogurt
  • 1 half cucumber, diced
  • 1 large roma tomato, diced
  • 1/4 cup red onion, diced
  • 1 large garlic clove, minced
  • Salt and pepper to taste

Prep

  • Combine all your ingredients except the salt and pepper. Mix well.
  • Add in about 1/4 tsp of salt and 1/8 tsp of pepper and taste.

Note: Tzaziki isn’t meant to be salty, it should taste refreshing. This recipe is by no means a traditional sauce, but it’ll get you the majority of that flavor and it’s quick and easy to prep. Some traditional tzaziki sauces can be very garlic-y and if you like that, add in another fresh garlic clove or add a pinch of garlic powder. 

If you are serving this low-carb, arrange the patties on a bed of leafy lettuce and layer on the sauce. Top with a little more feta, if desired. You can serve with thick slices of tomato, red onion, and cucumber dusted with salt and pepper and a dollop of hummus for dipping. I make my sauces with the veggies and toppings basically folded in so you don’t need to add those extra veggies if you don’t want to. The flavors are all there.

~Nom On