Mojito Chicken

This is one of the recipes we've adapted from Food Network's Guy Fieri.  He's crazy, and sometimes so are his lists of ingredients.  This one, however, is pretty reasonable, even with a three-stage flavor process.  We recommend serving this with rice, and a Murky Mojito.

The Rub
2-3 chicken breasts (with bone & skin; trust us)
2 Tbs garlic powder
1 Tbs onion powder
1/4 tsp ground cumin
1 Tbs dried oregano
1 Tbs kosher salt
1 Tbs freshly ground black pepper
1 tsp paprika

The Marinade
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 Tbs sliced garlic
1/4 cup dark rum

The Glaze
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves

Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl.

Get your grill piping hot.  Remove chicken from marinade and shake off excess.  Place skin-side down on grill, turning periodically until cooked almost all the way, about 160 degrees.  Brush chicken with the glaze and continue grilling until chicken reaches 165 degrees.

Serve immediately with more glaze on the side.

Grilled Mustard Chicken with Green Bean Coleslaw

Paul and I are always on the lookout for quick dinners. It's becoming a bit of a problem to eat a variety of foods, make delicious, non-prepackaged meals, and still make it to our evening activities. When I saw this recipe in (big surprise) Bon Appetit, it definitely qualified. However, because it involves the grill, there's obviously some get-the-coals-hot time that needs to be built in.

Paul also already makes his own balsamic dressing, so we just used that instead of making more/buying white balsamic vinegar. It probably didn't look as pretty, but still tasted good. Additionally, the coleslaw would be much better with fresh green beans, so that is changed as well.

Nonstick vegetable oil spray
4 teaspoons mustard seeds, divided
9 oz fresh green beans, sliced thin
2 cups very thinly sliced green cabbage
1 small sweet onion (such as Maui or Walla Walla), very thinly sliced
1 tablespoon chopped fresh tarragon
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
3 tablespoons Dijon mustard, divided
1 large egg white
4 boneless chicken breast halves with skin

Coat grill rack heavily with nonstick spray. Prepare barbecue (medium-high heat).

Toast 1 teaspoon mustard seeds in skillet over high heat until beginning to pop, 3 to 4 minutes.  Set aside. In a large bowl, add green beans, cabbage, onion, and tarragon. Place toasted mustard seeds on top.  Whisk oil, vinegar, and 2 teaspoons Dijon in bowl. Mix into slaw; season with salt and pepper.

Whisk egg white and 2 tablespoons plus 1 teaspoon mustard in small bowl. Sprinkle skin side of chicken with salt and pepper. Brush thickly with mustard glaze; sprinkle with some of remaining mustard seeds.

Place chicken, skin side down, on grill. Sprinkle chicken with salt and pepper; brush with glaze and sprinkle with remaining mustard seeds. Grill 5 minutes. Turn chicken. Grill until cooked through, about 5 minutes. Top with slaw and serve.

Caramelized onion, sausage and basil pizza

Again, I can't take full (or any) credit for this recipe since it is actually one of Giada de Laurentiis' recipes, but it was delicious and easy and worth sharing :) We used way more cheese than the recipe calls for, but we're also big fans of blue cheese. If there's a Whole Foods near you, they make excellent, ready-made pizza dough if you don't feel like going to the work of making homemade pizza dough, although they sell it in 22 oz packages, so either split it and save the rest for later in the week or make two pizzas if you have lots of mouths to feed!

Ingredients

Cornmeal, for dusting
3 tablespoons extra-virgin olive oil, plus extra for drizzling (I didn't think this was necessary as the sausage had enough residual fat).
1 tablespoon unsalted butter, at room temperature
2 onions (about 1 1/2 pounds), thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spicy turkey or pork sausage, casings removed, crumbled
All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
1/4 cup chopped fresh basil leaves

Directions

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet with cornmeal and set aside.

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

Beer Bread

Generally, making bread is a concept that frightens me slightly.  I can do quick breads with little anxiety, but a real, add-the-yeast-knead-the-dough bread seems difficult.  Thus, imagine my delight when at a church picnic last summer, one of our friends introduced us to beer bread.  It's stupid easy, but lighter and more bread-like than most quick breads (which to me are more muffin-like).  Regardless, these are still more of a breakfast bread than a sandwich bread (though, I imagine it depends on the beer, too).

As a bonus, it's easy to change up the flavors by using a different beer.  Boom - instant seasonal bread.  Our friend makes hers with Miller Light, but because we're beer snobs, I rejected that option.  In the fall, I made ours with Dogfish Head's Punkin Ale (delicious, nutmeggy tones), and in the winter, I used New Holland's The Poet Oatmeal Stout (a rich, hearty flavor).  I'm about to see what Bell's Oberon will do, and will keep you posted.

3 cups self-rising flour, sifted
1/2 cup sugar
12 ounces beer (your choice)

Preheat the oven to 375 degrees.  Butter a loaf pan and set aside. 

In a large bowl, combine the flour, sugar, and beer, and mix well (don't over do it, though).  Pour into the loaf pan and bake for one hour, or until tester comes out clean.  Cool and enjoy.

Strawberry and Rhubarb Crumble

This is the taste of late spring. My parents had a rhubarb plant at my childhood home, and each year there was a bountiful harvest. Other family members sometimes complained about having rhubarb-everything, but I loved it (even the orange-rhubarb jam that never quite jammed). Serve with a scoop of vanilla ice cream. (From Bon Appetit.)

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
large pinch of salt
6 Tbs. (3/4 of a stick) chilled unsalted butter, cut into small cubes
1/2 cup old-fashioned oats (can be made with quick oats)
1/2 cup husked hazelnuts, toasted and coarsely chopped (can sub walnuts)
1/2 vanilla bean, split lengthwise
1 lb. strawberries, hulled and halved (4 cups)
12 oz. rhubarb (bright red), ends trimmed, stalks cut crosswise into 1/2-inch thick pieces

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. Cover and chill.

Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish.

Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.

Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.