Barley Pilaf with mushrooms, spinach, and red bell peppers

This was just okay. But it's pretty healthy and it's pretty hearty. So here it is.

Ingredients

• About 2 Tbsp olive oil
• 1/2 large onion, diced
• 1/2 C. plus 6 Tbsp medium pearl barley
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1 tsp garlic salt
• 2 C. chicken broth
• 12 oz assorted mushrooms
• 1/2 large red bell pepper, seeded and diced
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 2 C. fresh spinach leaves, torn
• 1 Tbsp good balsamic vinegar

Directions

1. Heat about 1 Tbsp olive oil in heavy saucepan on medium. Add onion and sauté until soft (3-4 minutes).
2. Add barley, 1 clove minced garlic, and thyme, stirring until fragrant, about 30-60 seconds. Pour in broth and bring to a simmer. 
3. Cover and simmer over low heat until the liquid is absorbed and barley is tender. About 45 minutes. Might need to add a bit more broth if barley isn't cooking fast enough.
4. At about minute 35, heat remaining 1 Tbsp olive oil in large nonstick skillet over medium-high heat. Add mushrooms, garlic salt, and remaining minced clove of garlic. Saute until nearly done. 
5. Add bell pepper and spinach and saute another 2-3 minutes, until spinach is just wilted. Season with fresh ground pepper.
6. Add spinach, mushroom, bell pepper mixture to barley mixture. Stir gently to mix. 
7. Add 1 Tbsp balsamic vinegar and more garlic salt and pepper if necessary. 

Pilaf will keep in air-tight container in the fridge for up to 2 days.

Chicken Breasts Stuffed with Cheese, Tomato, and Basil

Ingredients

• 2 boneless skinless chicken breasts (you can use the bone-in kind. It'd actually be better, I'm sure, but it's better for you to use the skinless ones)
• 1/4 C. packed fresh basil leaves
• 4-6 sun-dried tomato halves, drained from a jar of oil-packed sun-dried tomato halves.
• 1 garlic clove, peeled
• Coarse salt and ground pepper
• 2 oz fresh mozzarella cheese, cut into chunks
• 1 tsp olive oil

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with nonstick aluminum foil and set aside.

2. With a paring knife, cut a 1 inch long slit in the thick side of each breast. Insert knife, without enlarging opening, carefully work around inside to form a pocket (make sure you don't go through the other side).

3. On a cutting board, pile basil, sun-dried tomatoes, garlic, 1/2 tsp salt, and 1/8 tsp pepper, finely chop together. Divide mixture evenly and spoon into breast pockets in chicken, spreading it around evenly. Insert cheese into each chicken pocket, too.

4. Close pockets, using 2-3 toothpicks (or butcher's twine) per breast. Arrange (skin side up, if you're using chicken breasts with skin) on baking sheet. Rub with olive oil and season generously with salt and pepper. Roast until well browned and an instant-read inserted in the thickest part of the breast (avoiding the bone) reads 165 degrees. Or about 30 minutes and check to make sure it's cooked through. Let chicken rest a few minutes and remove toothpicks before serving.

Chicken Stir-Fry Wraps

I think I got this from Delish, too. I was a little worried about the rice vinegar as rice vinegar stinks to high heaven, but the rice vinegar makes the dish.

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, halved horizontally and thinly sliced
• 2 Tbsp olive oil
• 1/2 large onion, halved and thinly sliced
• 1 large red bell pepper, ribs and seeds removed, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 tsp grated peeled fresh ginger
• 1/4 tsp red-pepper flakes
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1 1/2 tsp cornstarch, mixed with 1 Tbsp water
• 12 Boston lettuce leaves (or whatever large clean lettuce leaves you can find)

Directions

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 Tbsp olive oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 4-5 minutes. Transfer to a plate and repeat with the remaining chicken.

2. Add remaining Tbsp olive oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes. Cook, stirring until fragrant, 30-60 seconds.

4. Stir in soy sauce, vinegar, and cornstarch mixture. Remove from heat. Add chicken and any juices that have accumulated on the plate. Toss to coat. Serve in lettuce cups. 

Note: I think this would also be good over basmati rice (without the lettuce cups).

Slow-Cooker Chili Chicken Tacos

I might have gotten this from Delish. It is, for sure, delish. It's one of our favorites. It's a lot of little bowls of stuff to carry to wherever you're eating, but it's totally worth it.

I use Abby's Guac and Cilantro Rice (both of which you can find on this blog somewhere).

Ingredients

• 2 lbs (about 6) boneless, skinless chicken breasts (you can use thighs, or both)
• 4 cloves garlic thinly sliced
• 1/2 C. prepared tomato salsa (plus more for serving). I often use a chipotle salsa.
• 2 Tbsp chopped canned chipotle chiles in adobo
• 1 Tbsp chili powder
• coarse salt and ground pepper
• hard corn taco shells and/or soft corn tortillas
• Abby's guac
• Cilantro rice
• fresh cilantro, shredded cheese, lime wedges, and sour cream for serving

Directions

1. In slow cooker, combine chicken, garlic, salsa, chili powder, 1 tsp salt, and tsp pepper. Cover and cook on high for 2-3 hours (or low for 4-6 hours).

2. Transfer chicken to a serving bowl and shred, using 2 forks. Return to slow cooker and turn the slow cooker off. 

3. Serve with shells/tortillas, guac, cilantro rice, shredded cheese, lime wedges, fresh cilantro, salsa, and sour cream. 

Handmade baked chicken tenders

Ingredients

• 2 boneless skinless chicken breasts, cut into strips and/or chunks
• 1 C. or so of skim milk
• 1/2 - 3/4 C. bread crumbs (you can either get Italian bread crumbs or plain bread crumbs and add basil, oregano, parsley, and salish salt. If I get Italian bread crumbs, I add the salish because it's a good smokey salt). 
• Nonstick aluminum foil
• olive oil spray

Preparation

1. Heat oven to 450 degrees.

2. Line a cookie sheet with nonstick aluminum foil and spray lightly with olive oil

3. Mix breadcrumbs, salt, and seasoning (if using plain with own seasonings) in a bowl

4. Soak chicken tenders in milk for a few seconds

5. Roll tenders in bread crumbs to coat completely. Place on pan.

6. Spray tenders lightly with more olive oil.

7. Bake 12-15 minutes.

Pasta with Whiskey, Wine, and Mushrooms

I stole this from The Pioneer Woman, who is a genius. I realize that she likes onions more than I do (and I like onions) and garlic less than I do (and she likes garlic). And that woman loves her heavy cream. I don't tend to love cream sauces, but this was AMAZING. I've adjusted here for onion and cream and for portion (as hers serves 8).

Ingredients

• 16-24 ounces thickly sliced baby portobello mushrooms
• 1 Tbsp olive oil
• kosher salt
• black pepper
• pinch brown sugar
• 21(more) Tbsp olive oil
• 1 Tbsp butter
• 1/4 C. onion, thinly sliced
• 1/2 C. dry white wine
• 6 Tbsp Jack Daniels whiskey
• 1/4 Chicken broth (I used shrimp stock)
• Just under 1/2 C. heavy cream
• salt and pepper to taste
• 8 ounces penne, cooked al dente

Preparation

• Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
• In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and a pinch of brown sugar and saute for a couple of minutes, or until beginning to turn translucent. 
• Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. 
• I think you can start the pasta now
• Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
• Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and serve immediately.

Shrimp Etouffee

I adapted this (slightly) from NOLA Cuisine.

I started by making my own shrimp stock.

Shrimp Stock Recipe

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or chinois.

Apparently stock freezes very well, but I haven't done that. I might pick up a new set of ice cube trays to freeze it. 

I also made my own Creole Seasoning, too.

My Creole Seasoning Recipe

1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight jar or plastic container.

Okay, now the actual shrimp etouffee:

Shrimp Etouffee Recipe
2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock
2 Tbsp Minced Garlic
4-5 sprigs of Fresh Thyme
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Raw Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

1. Season the shrimp with 1 Tbsp of the Creole Seasoning.
2. Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
3. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes. I had to add more shrimp stock to the whole thing to thin it out a bit.
4. Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

And here's the Creole Rice

Creole Boiled Rice

I just made Basmati in a rice maker with 2 bay leaves, a Tbsp kosher salt, and a Tbsp unsalted butter.