Bloody Mary Bar

After a month long hiatus, I am bringing back new recipes! We just moved into our first home and my apartment's kitchen was not in full working order last month... let's just say we started packing early! I am excited to show everyone some new recipies AND photos in our new, beautiful kitchen. Thanks for staying posted! Look for new (cooking) recipes this week.

Here is a new (drinking) recipe to hold you over. The first time we hosted anyone at our new home we had a bloody Mary bar. It was so much fun to make and garnish your own drinks. Thanks to the Oswalds for the great idea!

Here is what we included:
Belvedere vodka
Mr. and Mrs. T's bloody Mary mix (original)
Pickled green beans
Green olives
Pickled okra
Red and yellow peppers
Celery
Lemon slices
Worcestershire sauce
Green Tabasco sauce
Chipotle Tabasco sauce
Original Tabasco sauce

Chicken, Orzo, and Brussel Sprouts

I have a new found interest in cooking brussel sprouts. They serve them at my school cafeteria and they are amazing. The school where I work does not have the "normal" school lunch... it is consistently awesome! Anyways, I decided to make some brussel sprouts at home. They turned out to be wonderful along side the chicken and orzo.

10-15 brussel sprouts cut in half
1/2 onion; chopped
2 chicken breasts
Drew's Roasted Tomato Dressing for marinade
Olive Oil
1/2 cup of orzo
4 tablespoons parmesan
Salt
Pepper

1. Cut the fat off the chicken breasts. Marinate the chicken in Drew's Roasted Tomato Dressing and olive oil. It should just cover both pieces of chicken. Keep it in the fridge while you're cooking the brussel sprouts.

2. Heat the oven to 400 degrees F. Place the halved brussel sprouts and onions on a cookie sheet. Drizzle with olive oil and season with salt and peper. Place the brussel sprouts in the oven and shake the pan every ten minutes to loosen the brussel sprouts. Cook for 40 minutes or until browned.

3. Heat the water for the orzo and cook according to the directions on the box. Heat olive oil in the pan and cook the chicken.

4. When both sides of the chicken are browned and it is firm to the touch, take off the heat. Plate with the orzo (stir in parmesan and olive oil) and brussel sprouts. This went very well with a crisp glass of Pino Grigio!

Chicken, Broccoli, and Carrot Stir Fry

Kenny got a wok for Christmas and couldn't wait to use it. After a few experiments of yucky tasting food we came up with a great and simple recipe.

1 chicken breast cut into 1-2 inch pieces
1 head of broccoli cut into bite sized pieces
2-3 carrots cut into bite sized pieces
Olive oil
Soy sauce
Peanut sauce
Ginger seasoning
Pepper

1. Cut the veggies up and put them in a bowl.

2. Cut the chicken up and marinate using olive oil, soy sauce, peanut sauce, and ginger seasoning. Use equal parts of the sauces and a few teaspoons of seasoning. I do not use salt in this recipe because the sauces already have a good amount in them.

3. Heat the wok up over meduim-high heat and put some olive oil in the pan. Heat the oven to 300 degrees F while you cook the chicken until it is browned on both sides. Put the cooked chicken on a cookie sheet and keep warm in the oven.

4. Add oil to the wok and cook the veggies for about 2-4 minutes over medium-high heat.

5. After the veggies are cooked stir in the chicken and combine.

6. Serve in bowls.

Mushroom, Brie, and Smoked Gouda Fondue

This Valentine's day, Kenny and I made fondue. It is a quick and easy meal that is always a crowd pleaser. We halved the recipe so that there wouldn't bee too many leftovers.

1 wheel of brie
2 tablespoons corn starch
1 cup of shredded smoked gouda cheese
1 container of baby portabella mushrooms
1 shallot
2 tablespoons of butter
1 cup of dry white wine

1 baguette of crusty, french bread
1 rotisserie chicken (meat cut off the bone)
1 head of broccoli (steamed)

1. Cut the rind off the brie; rip the cheese into 1-2 inch pieces and toss with corn starch. Add the shredded gouda and toss again so the corn starch coats all of the cheese. Refridgerate until the other ingredients are ready.

2. For the french bread we get the one at Kroger where you bake it at home. Pre-heat the oven and bake the bread according to the directions on the bag.

3. While the bread is baking, cut skin off the rotisserie chicken. Use the white meat from the breast of the chicken and cut into bite sized pieces.

 4. Boil water to steam the broccoli. Cover the broccoli for 1-2 minutes until it turns a bright, green color.



5. When the broccoli is done, cut up the scallion and mushrooms. Blend them in a food proccessor until they are finely minced.

6. When the bread is done baking, cut it into bite sized pieces. Set up all the food you are dipping in the cheese next to the fondue pot (bread, chicken, and broccoli). Our fondue pot is an electric one made by Cuisinart; it is non-stick and regulates heat on it's own. I highly reccomend it! I turned mine onto heat setting 4 1/2 to melt the butter. Add the mushroom scallion mixture and cook for 1-2 minutes.

7. Get the cheese out of the fridge and add in gradually, stirring with a non-stick wisk.

8.When the cheese is melted and smooth you are ready to dip your bread, chicken, or broccoli. Turn your fondue pot down (I turned mine to heat setting 3).



Italian Skillet

Kenny and I love going to Tin Lizzy's, a great Tex-Mex restaurant. They make a great dish called a skillet. This is our take on a skillet but using Italian ingredients.

1 chicken breast cut up into bite sized pieces
1/2 white onion
2 cups of uncooked orzo
mozzarella cheese
2 cloves of garlic
1 tomato
4 cups fresh spinach

1. Put water on the stove to boil for the orzo. When the water begins to boil add the orzo (cook for 9 minutes, drain, and reserve). While the orzo is cooking cut up the raw chicken. Put the raw chicken pieces into a bowl. Season them with salt and pepper. Add them to a warm cast iron skillet (on medium-high heat) with a little olive oil.

2. In a separate, nonstick skilled cook the onions and garlic until the chicken is finished cooking. When the chicken is done put it in a bowl to the side. Add the partially coked onions and garlic to the cast iron skillet. This way the flavor of the chicken will be cooked in.

 

3. Stir the onions and garlic and let them brown for 1-2 minutes over medium heat. Stir in the tomatoes and cook for about 2 minutes. Add the cooked orzo and chicken to the pan.

4. Add the spinach and stir until it is wilted.

5. Add the mozzarella and stir. Serve in bowls.

Ginger Chicken Salad

I love buying rotisserie chickens. They are inexpensive and always tasty. It takes the hassle out of having to cook the chicken for a simple dish. I chose to make chicken salad with ours and it turned out great! By adding ginger seasoning it really gave it a great flavor.

1 rotisserie chicken
1/2 cup dijon mustard
1/2 cup olive oil mayo
salt
pepper
ginger seasoning
cherry tomatoes
10 fresh rosemary leaves
4-6 fresh chives

1. Let the rotisserie chicken cool. Cut off the white meat and slice into bite size pieces.

2. Put the chicken in a bowl. Chop up the rosemary and add to the chicken. Add the mayo, dijon, salt, and pepper and stir to combine.

3. Chop up the tomatoes into fourths. Chop up the chives. Add them to the bowl and stir them in gently.

You can serve it by itself, on a sandwich, or over greens.