New Mexican Rubbed Pork Tenderoin with Bourbon-Ancho Sauce

This was BY FAR my favorite part of my 24x24 menu.  My mouth was watering just looking at the ingredient list.  Pork loin?  Yes please.  Chile powders?  Thank you.  Bourbon?  Heck yes!  I had a good feeling Bobby Flay wouldn't disappoint me, but once I had the sauce made, one taste told me this dish was certain to exceed my expectations.

I made a few slight modifications to Flay's original recipe, mostly so I could complete as much of it the day before my party.  I have to say, with the adaptations, I could now see making this for a weeknight meal!  

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce

adapted from Bobby Flay, Mesa Grill Cookbook

Ingredients:

For the sauce:

2 TBSP olive oil
1 medium red onion, finely chopped
2 c. plus 2 TBSP bourbon
3 ancho chiles, soaked, seeded, stemmed, and pureed

5 c. chicken stock
1 c. apple juice concentrate, thawed
8 whole black peppercorns
1/4 c. light brown sugar

salt, to taste

1 tsp. cornstarch, if necessary

For pork loin:

3 TBSP ancho chile powder
2 TBSP light brown sugar
1 TBSP pasilla or chipotle chile powder
2 tsp. chile de arbol powder (Cayenne will work if you can't find it)

1 tsp. Kosher salt
2 tsp. ground cinnamon
2 tsp. allspice

2 lb. pork tenderloin

2 TBSP oilve oil

chives, for garnish

Directions:

1.  To prepare the sauce, heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about four minutes. Add the bourbon and cook until reduced to a few tablespoons, 5-6 minutes.  

2.  Add the remaining ingredients and cook until reduced by half, approximately 10-12 minutes.

3. Strain through a fine mesh strainer, then return mixture to the pan and cook to sauce consistency, 10-15 minutes.  If sauce isn't thickening, make a slurry with cornstarch and a couple of teaspoons of water.  Add to sauce and cook three minutes more.  Add the remaining 2 tablespoons of bourbon and cook for 2 minutes; season with salt.  Can be made one day ahead and kept in the refrigerator. 

4.  To create spice mix, combine all ingredients, ancho powder through allspice, in a small bowl.

5.  Sprinkle spice rub over pork loin, then wrap tightly with plastic wrap and store in the refrigerator overnight.

6.  To cook the pork loin, preheat oven to 400 degrees F.  Heat olive oil in a medium ovenproof pan over medium-high heat.  Brown pork on all sides, 8-10 minutes total.  Transfer pan to oven and roast pork until medium, 10-12 minutes.

7.  Remove the pan from the oven and let rest five minutes before slicing into one-inch pieces.  Ladle some of the sauce onto individual plates or serving platter.  Place pork pieces in the pool, drizzle with more sauce, and garnish with chives.

Meatless Monday--Spinach Salad with Hominy Croutons and Chipotle-Balsamic Dressing

Both M and I eat our fair share of salads during the very hot summer months.  That can sometimes get tedious, so I try to mix things up as much as I can.  One of the easiest ways to vary our salads is through homemade dressings and flavorful and seasonal toppings. 

This delicious salad was part of the menu at my Foodbuzz 24x24 party I called "Some Like it Hot".  The dressing, with it's chipotle chile, had a slight kick of heat which was emphasized by the balsamic.  The creamy summer avocado, bright red onion, and buttery cotija cheese made for a beautiful blend of flavors.  But what really took this salad to a new level was the homemade hominy croutons.  They took a little forethought, but they were so worth it.  I ended up not frying all the croutons, but I wish I had because I had such a hard time not snacking on them before the party!

Spinach Salad with Hominy Croutons and Chipotle-Balsamic Dressing

croutons from Bobby Flay, Mesa Grill Cookbook

dressing adapted from Rick Bayless, Mexican Everyday

Ingredients:

For croutons:

2 c. plus 2 TBSP canola oil

1 small Spanish onion

2 cloves garlic, pressed or finely minced

4 c. cold water

1 c. dry white wine

1 c. white or yellow cornmeal

salt and pepper, to taste

For dressing:

1/2 c. olive oil, vegetable oil, or mixture of the two

1/2 c. balsamic vinegar

1-2 canned chipotles in adobo

1 tsp. adobo sauce (chipotle canning sauce)

1 tsp. dried oregano, preferably Mexican

1-2 tsp. honey

salt, to taste

For salad:

spinach

avocado, cut into 1-inch cubes

thinly sliced red onion

cotija cheese, crumbled

fresh black pepper

Directions:

1.  To make the croutons, line a 12x17-inch rimmed baking sheet with parchment paper and spray lightly with cooking spray.  (I did not use parchment.  Instead, I generously sprayed the baking sheet.)

2.  Heat 2 TBSP oil in a medium saucepan over medium-high heat.  Add the onion and cook until soft, 3-4 minutes.  Add the garlic and cook one minute more, then add the wine and cook until reduced by half, another 3-4 minutes.

3.  Stir in the water and bring to a boil.  Slowly whisk in the cornmeal and continue whisking until slightly thickened, 2-3 minutes.  Reduce the heat to medium and continue cooking, whisking occasionally, until fully thickened, 10-12 minutes.  Season with salt and pepper. 

4.  Spread the mixture onto the prepared pan, cover tightly, and place in the refrigerator until firm, between two and 24 hours.

5.  To cook the croutons, pour the two cups of oil in a medium saucepan over medium heat until it reaches 360 degrees F on a deep-frying thermometer.  Meanwhile, remove polenta from refrigerator and cut into one-inch squares.  Once oil reaches the desired temperature, fry the croutons, in small batches, until golden brown, about two minutes.  Drain on a plate lined with paper towels and season with salt and pepper.

6.  To make the dressing, combine all ingredients in a food processor and process until smooth.  Season with salt, to taste.  Keep in an airtight container in the refrigerator up to one week.

7.  To create the salad, use desired amount of spinach, avocado, onion, and cotija.  Dress the salad and top with croutons.

one year ago: chilled avocado soup

two years ago: easy weeknight chicken stir fry

Foodbuzz 24x24: Some Like It Hot

 
Summers get hot, hot, HOT in the Sonoran desert.  So should the food and fun!  

  
Taking inspiration from Arizona's notorious summer temperatures,  I set the stage for a great night of inviting aromas, energetic Latin music, casual ambiance, and fiery food. 
  

Spicy food isn't just about putting salsa or Tabasco on top of something--it's so much more.  It's sharp heat, smoky heat, and especially that sneaky heat that builds with each delicious bite.  I created a menu that would highlight the incredible variety of chiles readily available in the American Southwest.

pineapple-chile margaritas

white sangria

lime-cucumber coolers (the fire extinguisher!)

sweet and spicy almonds

pepper-infused cheese board

chile-dusted mango cubes

New Mexican rubbed pork tenderloin with bourbon-ancho sauce

spinach salad with hominy croutons and chipotle-balsamic dressing

chipotle-glazed sweet potatoes

chocolate-ancho cake with chile-spiked whipped cream

 

I'll be posting recipes for many of these dishes in the next couple of weeks.  I've already had a request for the cake recipe, so I'll be sure to put that one toward the front.

A sincere thanks to Foodbuzz for selecting my menu and sponsoring the party! 

Shrimp with Green Apple-Chipotle Salsa

This dish is the result of what may just be the best compliment I've ever received.  For M's birthday, I told him we could either go out to dinner or I'd cook whatever he wanted (knowing I'd be making his favorite lemon bars either way).  Imagine my pride when he chose my home cooking over going out to dinner.  Yippee!!!  What a fantastic compliment, especially for a new bride!

M went through a few of my cookbooks and chose this recipe.  I was a skeptic because many of the recipes from the Canyon Ranch cookbooks lack flavor, in my opinion.  However, it was his birthday choice, so I was going to make his selection one way or another.  I must admit I pumped up the spice and flavor quite a bit, but we both really liked it.  In fact, M even gave me a big kiss and told me how much he appreciated me making these shrimp when he brought home the empty container he'd used for his lunch leftovers.  If that's the reaction I get for making this dish, I'll gladly make it every month!

Shrimp with Green Apple-Chipotle Salsa

adapted from Scoot Uehlein, Canyon Ranch Cooks

Ingredients:

For the salsa:

1/2 c. diced Granny Smith apple

1/4 c. diced red onion

1/4 c. diced red bell pepper

2 TBSP chopped fresh cilantro

2 TBSP apple cider vinegar

1/4 tsp. chipotle chile powder

1/8 tsp. Cayenne pepper

salt and black pepper, to taste 

For the shrimp:

1 TBSP olive oil

1 lb. shrimp, peeled and deveined

1/2 tsp. paprika

1/2 tsp. ground cumin

1/4 tsp. black pepper

1/4 tsp. salt

1/2 tsp. chili powder

1/2 tsp. ground ginger

1 tsp. light brown sugar

Directions:

1.  Combine all ingredients for salsa in a medium bowl and mix well.  Cover and refrigerate at least one hour before serving.

2.  To cook the shrimp, heat the oil in a large saute pan over medium heat.  Meanwhile, combine shrimp and all spices in a large bowl.  Toss to coat.

3.  Place shrimp in the saute pan and cook one to two minutes per side, depending on size of shrimp.

4.  Serve shrimp over a bed of salsa. Serves four.

one year ago: One of the treats I made for our wedding--oat chocolate chip cookies with walnuts and coconut from our beloved Garland's Lodge.

three years ago: grilled Margherita pizza

Meatless Monday--Summer Berry Muffins

We don't have muffins all that often around here, so I try to make them extra tasty when we do.  With all the delicious summer berries in the markets right now, it's simple to do.  I've used raspberries and blueberries here, but feel free to use whatever you'd like.  

***A tip for baking with berries--To keep them from getting smashed and turning the batter purple, clean them, dry them, and put them in the freezer the night before using.  No need to thaw before adding to the batter. 

Summer Berry Muffins

adapted from Williams-Sonoma, Savoring America

Ingredients:

2 1/4 c. all-purpose flour
1/3 c. sugar
1 TBSP baking powder
1/2 tsp. salt
1 c. milk  

1 egg, at room temperature  

1 tsp. almond extract

1/2 tsp. vanilla extract
1/2 c. unsalted butter, melted and cooled slightly
1/2 c. fresh, frozen blueberries

1/2 c. fresh, frozen raspberries

Directions:

1. Preheat oven to 375 degrees Farenheit.  Spray a twelve cup muffin-pan with with baking spray or line with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended.  Create a well in the center.

3. In a small bowl, whisk together milk, egg, and two extracts until well blended.

4. Pour the milk mixture and melted butter in to the well in the flour mixtures and stir until mostly combined.  Fold in berries.

5. Spoon batter into prepared muffin cups, dividing evenly. They should be no more than 3/4 full.

6. Bake until muffins are golden and a toothpick inserted into the center comes out clean, approx. 18--20 minutes.

7. Let muffins cool in the pan on a rack for five minutes, then remove and continue to cool on the rack.

one year ago: pizza with prosciutto, peppers, and goat cheese

three years ago: summer fruit salad with Sambuca

Cucumber-Honeydew Salad

Mexican with black beans, chips, and salsa.  Italian with a side salad.  Boring!  As much as I love to cook, I do find myself falling into a side dish rut.  I'm trying to be very conscious about this, though, because once you become aware of a problem, the next step is to address it, right? 

I took that step with this side dish.  Partly to address the aforementioned problem and partly becuase I realy wasn't sure what to serve with Thai chicken pizza.  Is it Italian?  Thai?  What do I do with that?  Luckily, Josie came to my rescue with this suggestion, which she said her family really enjoyed.  

I wasn't quite sure what to expect from it, but was intrigued by the ingredient combination.  M and I both love everything in it, so I figured why not?  Wasn't I trying to expand the side dish repretoire, after all?  Josie's recommendation was right on target and I'm happy to say we liked the salad just as her family did.  It had an entirely different flavor than any side dish I've made before (score!) and put summer produce to great use.  I'd call that a win-win!

Cucumber-Honeydew Salad

slightly adapted from www.epicurious.com

Ingredients:

1 TBSP plus 2 tsp. rice-wine vinegar

1 TBSP minced peeled fresh ginger

2 tsp. reduced-sodium soy sauce

1 tsp. sugar

1 tsp. sesame oil, or to taste

1/2 tsp. red pepper flakes, or to taste

2 TBSP vegetable oil

1 cucumber, halved lengthwise, seeded, and sliced thin (about 2 c.)

2 c. 1-inch cubes of honeydew melon

2 scallions, minced

1 TBSP sesame seeds, toasted lightly and cooled

Directions:

1.  In a bowl whisk together the vinegar, the ginger, soy sauce, sugar, sesame oil, red pepper flakes, and oil until the dressing is combined well. 

2.  Add the cucumber, melon, and scallions.  Toss until combined well, and sprinkle with sesame seeds.  Can be made up to four hours ahead.

one year ago: basic pizza dough

three years ago: oven-friend chicken

Watermelon Frozen Yogurt

What a fun and unique summer treat!  As soon as I saw this on Ommy Noms, I knew I'd be making it.  It's really difficult to top sitting in the back yard with your family and a big ol' slice of watermelon on a summer night, but this fro yo might just come pretty darn close.  It's slight, refreshing, and perfectly sweet for a summer dessert.  If you're looking for a fun twist on watermelon, give this a try!

Watermelon Frozen Yogurt

slightly adapted from Ommy Noms

Ingredients:

2 c. seedless watermelon chunks
1 c. Greek yogurt or 1 1/2 c. regular yogurt, strained
about 1/4 c. sugar (adjusted to taste)
1 TBSP lime juice
1 TBSP light rum or vodka 

Directions:

1.  Puree watermelon chunks in a blender or food processor.  Strain out the grainy pulp and discard.

2.  Return watermelon juice to the blender.  Add the yogurt, lime juice, and rum or vodka, and blend until well-combined.  Add sugar a little at a time.  Taste and adjust as necessary. 

3.  Freeze the mixture in an ice cream machine according to the manufacturer's directions.  Enjoy as soft yogurt immediately or place in a freezer-safe container to achieve a hard freeze.  Keeps up to two weeks.

Meatless Monday--Loaded Veggie Pizza

I'm sorry to be sharing another pizza recipe so soon, but this one was just so good that I wanted to share it right away.  It was simple and healthy and loaded down with delicious seasonal veggies.  I had originally planned to include some of the golden tomatoes I have, but I forgot.  The good news there is two-fold--the pizza was still great and now I have an excuse (as if I needed one) to make it again!  

Loaded Veggie Pizza

an "Apple a Day" original

Ingredients:

1 TBSP olive oil, plus more for brushing

1 red onion, cut in strips

1 small eggplant, cut into one-inch cubes

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. red pepper flakes

2 cloves garlic, minced or pressed

1 red pepper, chopped  

1/2 recipe pizza dough

cornmeal, for dusting

1/2 c. thick tomato sauce

1 1/2 c. mozzarella cheese

1/2 c. feta cheese, crumbled

1/3 c. Kalamata olives, halved

handful fresh basil, julienned

Directions:

1.  Place pizza stone in the oven and preheat to 500 degrees Farenheit.

2.  Heat oil in a large saute pan over medium heat.  Add onions and saute for three minutes.  Add eggplant cubes and saute three minutes more.  Add salt and peppers and stir mixture.  Add garlic and peppers and saute veggie mixture for a final three minutes.  remove from the heat.

3.  Dust work surface with cornmeal and shape pizza dough.  Brush outer edge with olive oil.  Place pizza dough on a pizza peel, if using.  Otherwise, carefully remove pizza stone and place dough directly onto stone to build.

4.  Working quickly, spread sauce over dough, then top with half the mozzarella.  Pile veggie mixture on top, then sprinkle remaining mozzarella, feta, and olives on top.

5.  Place pizza in the oven and bake until cheese is bubbling and beginning to brown, about twelve minutes.

6.  Remove pizza from oven and allow to cool for five minutes.  Sprinkle top of pizza with basil just before serving.

one year ago: frozen cherry limeade pie

31 While 31--Challah

Are you wondering why I didn't title this post "challah bread"?  No?  Well, let me tell you anyway because I learned this fun fact while doing my research for this recipe.  Challah translates directly to "bread".  If I'd titled this "challah bread" it would be like saying, "Here, readers, is a recipe for bread bread."  See the issue?  **end word nerd scene**

I have always loved challah for its rich, eggy flavor, golden color, and gorgeous sheen.  I can now say I love it for how simple it is to make and how beautiful it looks.  The braided loaf is one of those distinctive items I couldn't help but feel pride in recreating.  All throughout the process, I kept thinking things were going too well.  (Have I mentioned I can sometimes be a type A worrywart?)  I had visions of putting a beautifully plaited loaf into the oven only to find it had come unbraided as it rose and baked.  I bet I checked on it three or four times.  When the timer went off, I was so relieved to see an in-tact, shiny braid of challah waiting for me to dive into.

Fresh from the oven, it tasted every bit as good as the challah from my favorite bakery.  When it cooled, it was equally delicious.  The bonus?  Challah french toast the next morning.  Sooo good.

Challah

combination of recipes from Beantown Baker and Williams-Sonoma Baking Book

Ingredients:

1 c. warm water (105-115 degrees F)

1 package active dry yeast (2 1/4 tsp.)
2 tsp. plus 1/4 c. sugar
1/4 c. vegetable oil, plus more for greasing the bowl

3 eggs

2 tsp. Kosher salt
4 to 4 1/4 c. all-purpose flour, plus more for dusting

1/2 c. raisins (optional)

Directions:

1.  Pour water into the bowl of a stand mixer fitted with the paddle attachment.  Sprinkle yeast and two tsp. sugar over the water.  Wait one minute for it to begin dissolving.

2.  Add oil into yeast and quickly mix to combine.  Beat in two eggs, one at a time, with remaining sugar and salt.  

3.  Add in four cups of flour, one cup at a time.  If dough looks too sticky, add up to 1/4 c. more.  When dough holds together, it is ready for kneading.

4.   If using a stand mixer, change to the dough hook and knead on low until dough is smooth, about seven minutes.  If working by hand, turn dough onto a floured surface and knead until smooth. 

5.  Clean out bowl and grease it, then return dough to bowl. Alternately, have a separate bowl oiled and ready to go before beginning.  Cover with plastic wrap, and let rise in a warm place for one hour, until almost doubled in size. You may also let dough rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half hour.

6.  Turn dough out on to a floured work surface.  Knead in raisins, if using.  Divide dough into three equal pieces.  Join the three pieces at one end and tuck under.  Braid the dough and tuck the other end under.

7.  Beat remaining egg and brush it on loaf.  At this point, either freeze bread or let rise another hour.

8.  If baking immediately, preheat oven to 375 degrees and brush egg wash over loaf again.  If freezing, remove from freezer five hours before baking.

9.  Bake in middle of oven for 30 to 40 minutes, or until golden.  If using an instant read thermometer, take the bread out when it hits an internal temperature of 190 degrees.  Cool bread on a rack, if you can wait that long!

Thai Chicken Pizza

Even though I shouldn't, I always crack a, all-knowing smile when people turn up their noses and say, "We don't eat at chain restaurants."  Really?  You never eat at chain restaurants.  Please. 

Sure, if M and I were to create a list of our favorite eateries, it would not be filled with places like Applebee's, Chili's, and Cracker Barrel.  But we all have those times and places where we want a low-key, low-cost, reliable meal.  When we find ourselves in that spot, one of the places M and I go is California Pizza Kitchen.  We both like the Thai Crunch salad but find the Thai Chicken Pizza to be too sticky and strangely sweet.  But with just a few simple adaptations to a copycat recipe, we now have a new pizza to enjoy at home.  And as long as I have some pizza dough in the freezer, we can easily get that low-key, even lower-cost meal at home!

Thai Chicken Pizza

adapted from www.food.com

Ingredients: 

For the sauce:

1/2 c. smooth peanut butter

1/3 c. hoisin sauce 

1 TBSP red wine vinegar

2 tsp. minced ginger

3 minced garlic cloves

2 TBSP toasted sesame oil

2 tsp. low-sodium soy sauce

2 tsp. chili sauce (such as Sambal Oelek)

1 TBSP fish sauce

2-3 tsp. water

For the pizza:

cornmeal, for dusting

1/2 recipe basic pizza dough

olive oil for brushing crust

1 large chicken breast, cooked and shredded

1 1/2 c. shredded part-skim mozzarella

4 scallions, slivered diagonally

1/2 c. bean sprouts

1/4 c. shredded carrot

3 TBSP peanuts, toasted and chopped

1/4 c. cilantro, chopped

Directions:

1.  Combine all sauce ingredients in a medium saucepan.  Bring to a gentle boil for one minute.  Divide sauce into two portions.  Combine one portion with chicken and reserve the other.

2.  Place a pizza stone in the oven and preheat to 500 degrees Farenheit.

3.  Dust working surface with cornmeal.  Roll out pizza dough and cover with as much of the reserved sauce as you wish.  Brush uncovered bordered with olive oil.  Sprinkle half the cheese over the sauce, then top with chicken.  Sprinkle remaining cheese over the chicken, then top with scallion, bean sprouts, and carrots.

4.  Place pizza on pizza stone using a pizza peel or large spatulas.  Bake for 9-12 minutes or until cheese is bubbling and golden.  Remove pizza from oven and top with peanuts and cilantro.  Let cool for three minutes, then serve.

one year ago: Spiced peach preserves--a great way to use up summer's bountiful harvest.

Oven-Baked Sweet Potato Chips

These were the chips I made with the goat cheese and strawberry grilled cheeses I posted yesterday.  They were so delicious, I didn't want to wait any longer to share them with you.  They were quite simple to make, but I do have a couple of quick tips.  First of all, if you have a mandolin or food processor, use it to slice the potato.  Having thin and even slices are crucial to an even baking time and crunchy chips.  Secondly, be sure to watch the chips in the oven.  They go from vibrant orange to brown very quickly.  The brown ones still taste delicious, but they sure don't look as pretty!

Oven-Baked Sweet Potato Chips

from Tiny Urban Kitchen

Ingredients:

1 sweet potato per two people

vegetable or canola oil for spraying
sea salt

black pepper, chili powder, cumin (optional seasoning)

Directions:

1.  Preheat oven to 375 degrees Farenheit. 

2.  Slice potatoes with a mandolin slicer or food processor, if possible.  Spread the slices out in a single layer on baking sheets.  Spray the potatoes lightly with the oil on each side then sprinkle lightly with salt or any other seasoning. 

3.  Bake for 10-20 minutes, flipping halfway through baking time.  Be sure to monitor the chips frequently to make sure they don't burn, puling out any chips that may finish cooking early.

one year ago: chicken with roasted pears and wild rice

three years ago: bourbon-peach cobbler

Meatless Monday--Goat Cheese and Strawberry Grilled Cheese

Readers, this is not your typical grilled cheese sandwich.  This grilled cheese isn't meant to be put alongside a cup of tomato soup.  With it's fresh basil and seasonal bright red strawberries, it's meant to celebrate summer.  Excellent, right?

My friend Josie brought this one to my attention.  She and the sweet baby boy growing inside of her have been craving anything and everything that combines goat cheese and fruit.  Thank goodness for that because this sandwich was really delicious!  Paired with oven-baked sweet potato chips, it made for a perfect summertime lunch.

Goat Cheese and Strawberry Grilled Cheese

seen on Pink Parsley, originally from Southern Living, March 2011

Ingredients:

4 oz. goat cheese, softened

butter

6 slices bread

5 tsp. red pepper jelly

3/4-1 cup sliced fresh strawberries

6 large basil leaves, sliced thin

salt and pepper to taste

Directions:

1.  Heat a large skillet or griddle over medium heat.

2.  Spread one side of each slice of bread lightly with butter.  Flip the bread over, spread half the slices with pepper jelly, and top with half the goat cheese.  

3.  Place the strawberry slices in a single layer on top of the goat cheese, then sprinke with basil, salt, and pepper.  Spread goat cheese on the remaining slices of bread.  Assemble the sandwiches.

4.  Cook 2-3 minutes per side, or until golden-brown.  Serve.

one year ago: peanut butter chocolate chip cookie bars

three years ago: anise biscotti

Blackberry Pancakes

I'm pretty sure I eat my weight in berries every summer.  I just can't resist.  Last week, blackberries were 77 cents a cartons and I went wild.  I bought eight eight cartons.  I probably should've held back a little, but I was just so excited.  I couldn't help it.

As soon as I got home with those gorgeous, plump berries, I started searching for recipes.  I hit the Internet and my cookbooks looking for ideas.  I asked the ladies on the cooking board I frequent, as well, and many of the ladies there suggested blackberry muffins or pancakes.  Blackberry pancakes.  YES!

I started with my favorite buttermilk pancake recipe from Joy of Cooking.  By making just a few simple substitutions, I had a delicious recipe for a terrific summer weekend breakfast.

Blackberry Pancakes

adapted from The All-New Joy of Cooking

Ingredients:
1 1/2 c. all purpose flour

2 TBSP sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
3 TBSP butter, melted
2 eggs
juice and zest of one lemon

1 (6 oz.) carton fresh blackberries, plus more for serving

Directions:

1.  Preheat a griddle over medium-high heat and the oven to the warm setting (200 degrees F).

2.  In a large bowl, combine the dry ingredients.

3.  In a separate bowl, whisk together the wet ingredients.  Pour the wet ingredients into the dry ingredients and whisk until just combined.  Some smaller lumps will remain.

4.  Fold in balckberries.

5.  Working in batches, scoop 1/4 c. batter at a time on to the griddle.  When bubbles begin to emerge, flip pancakes.  Keep on a baking sheet in the warmed oven until ready to serve.

one year ago: herbed pork loin with sweet onion marmellata

three years ago: chocolate chip cookies with hazelnuts

Quick Chicken Fajitas

Chicken fajitas aren't one of those things that usually do it for me but MAN, were these GOOD!  My initial reason for making them was simply to use up some chicken from the freezer, the bell peppers that were heading downhill, and one of the onions from the big bag of Vidalias M's step mom shared with me.  But let me tell you, readers, the next time I make these it will be because they were delicious! 

I wasn't sure how I was going to replicate the flavor of traditional fajitas, but the high heat and spice mixture hit it right on the head.  As if it the delicious flavor wasn't enough, this meal took less than 30 minutes to get on the table!  We enjoyed these with some shredded cheese, tomatillo salsa, Greek yogurt, and cilantro, but any toppings you like will be just great.

Quick Chicken Fajitas

adapted from www.epicurious.com

Ingredients:

3 TBSP vegetable oil

2 large onions, sliced

2 bell peppers, thinly sliced

1 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. cayenne pepper

1/2 tsp. garlic powder

1/2 tsp. dried oregano, crumbled

1/2 tsp. dried thyme, crumbled

1/2 cup c. chicken broth

1 TBSP adobo or chipotle sauce (such as Tabasco)

4 boneless chicken breast halves, skinned, cut into strips

warm tortillas

desired toppings such as salsa, cheese, sour cream, tomatoes, avocado, or cilantro

Directions:

1.  Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about ten minutes. 

2.  Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking one minute. Mix in broth and bring to boil. 

3.  Add chicken and stir until cooked through, about five minutes. 

4.  Serve immediately with tortillas and desired toppings.

one year ago: crunchy Asian cabbage salad

two years ago: summer salad of strawberries, goat cheese, and walnuts

three years ago: Angie's famous strawberry cupcakes