Food Trickery

I was thinking the other day about my culinary apprenticeship days.  Those days inspire a lot of my blogs.  I was surrounded by amazing chefs, people from all different places, and tons of amazing food.  My mind wandered to the tricks we used to play on each other.  When around the same people every day you bond, and become like family.  The best part of having a family is having fun.  Like the time I told a waitress that wasabi was pistachio ice cream, or the time Chef Jay rolled and deep fried a towel to look like a chimichanga, then topped it with queso and a dollop of guacamole, and gave to the wait staff as a treat.  Watching them hungrily try to cut it and eat it was priceless!  I also had some tricks played on me.  A cook put citric acid in my water, it won't hurt you but it's insanely sour.  My fellow apprentices (all boys of course) put a whole sandwich and boiled eggs in my knife box a time I left it unlocked.  The final trick was on my last day of the apprenticeship program I got a goat cheese pie in the face.  I look back on that with fondness.  It was all in good fun.  The recipe I have today is kind of a trick in itself.  It looks harmless but it has good kick to it.  I make this recipe often and my family loves it.  It's a delicious chicken salad with jalapenos and crushed red pepper to give it a kick.  Great on croissants for sandwiches, or on a bed of spinach.  Give this one a try!

Big K's Spicy Southwest Chicken Salad
Makes 1 Quart of Chicken Salad

3        Cups        Shredded Chicken

1/2     Cup          Mayonnaise

1/4     Cup          Pickled Jalapenos, Minced (I like the pickled for the briny flavor)

1/4     Cup          Lime Juice

1/4     Cup          Cilantro, Minced

1/4     Cup          Celery, Minced

4        Each         Green Onions, Minced (Green and White Both)

1        Tsp           Crushed Red Pepper

1/2     Tsp           Cumin, Ground

1        Tsp           Garlic Powder

1        Tsp           Salt

In a large mixing bowl whisk together all the ingredients except the chicken.  Toss the chicken in and mix until all coated.  Let sit in the fridge at least an hour, the longer it sits the spicier it gets!  As a tip for the chicken, my sister just buys a rotisserie chicken from the deli and shreds it up.  If you have raw chicken breasts, cover them in a pot with cold water and bring to a boil.  Lower heat and simmer for about  30 minutes, allow to cool before shredding.  Both options work great in this recipe.  Serve as a salad or on a sandwich and enjoy!  Love as always, "Big K"

Summer Time...and The Salsa's Easy

98 degrees at 10am in June.  Welcome to summer in Oklahoma.  Yes, that was me 3 months ago bitchin' about the cold.  I'm never satisfied.  Aside from the blistering heat, there are plenty of things I love about summer such as poolside sitting, cookouts, and margaritas.  I also love to have friends over for food any chance I get.  I like having get togethers at my place so I control the menu!  Yes I am an OCD control freak, but my house is always clean and the food aplenty.....and tasty if I say so myself!  I really like to make a lot of fresh salads and salsas in the summer when it's hot to keep it light and refreshing.  I love a mayo based side as much as the next guy, but not under the hot sun.  I love salsas because they can be a nice colorful addition to your table with all the fresh fruit and veggies available.  The one I make is full of fresh corn, avocado, and black beans.  Perfect by the pool with tortilla chips and that margarita!!

Black Bean Salsa with Fresh Avocado & Corn
Serves 4

2         Ears             Fresh Corn,
1         Each            Large Tomato
4         Each           Green Onions
1/2      Bunch         Cilantro, Leaves Only
1         Each           Jalapeno, Seeded
1         Each            Large Avocado (unless you are inviting my mom over, then use 2)
2         Cups           Cooked Black Beans, Rinsed (If you only have a can around that would work too)
1/4      Cup            Lime Juice
1/2      Tsp             Cumin
1         Tsp             Salt

Get a bowl ready.  Grab your cutting board.  Lay the corn down and use your knife the cut the corn off each side.  Toss in the bowl.  Finely dice the tomato, green onion, cilantro and jalapeno.  Toss in with the corn.  Cut the avocado in half, pull out the pit, then run your knife down and across the avocado to dice it.  Use a spoon to scoop the diced avocado into the bowl, leaving the skin behind.  Toss in the rinsed beans, lime juice, and spices.  Toss all together and serve with chips!  If you want to make this the night before leave out the avocado until just before serving.  Enjoy!!  Love as Always "Big K"

Food Fail #1

When I try to teach someone about cooking, the first thing I say is that cooking is a series of methods.  Once you learn the basics you can add different ingredients to change it up.  Sometimes, even if you know what you are doing, things can go wrong.  I was working at my first job after culinary school and we made a standard muffin mix.  We added a different ingredient each day to make a "muffin of the day".  I loved making up muffin flavors.  Cranberry-orange, raspberry-white chocolate, blueberry-oat, and so on.  One day I had the idea to make cinnamon-pecan muffins.  We had these amazing rum roasted pecans I was going to use.  I took the mix, folded in the cinnamon and the pecans, then popped them in the oven to bake.  Then, I put them in the warming drawer for the servers and went on my way.  A little later, my chef decided to sneak one for breakfast and I heard my name being shouted across the kitchen, and not in a good way.  I came around the corner to "what the H3$# did you put in these muffins!?"  Come to find out, right next to the rum pecans were spicy cajun pecans we used for salads.  So basically, I put cayenne in the muffins.  Not delicious!  Food Fail!  Even chefs have bad food days, but you fix it and move on.  Now, I make muffins at work all the time...hold the cayenne!  I came up with these banana muffins made with applesauce and pecans.  I love this recipe!  Great for breakfast or for a snack.

Big K's Banana Pecan Muffins
Makes 36 Mini Muffins

2            Each       Overripe Bananas
1/2         Cup        Applesauce
1/2         Cup        Brown Sugar
2            Each       Eggs
1/4         Cup        Melted Butter
1            Tsp         Vanilla
1 1/2      Cup        All Purpose Flour
1/2         Cup        Old Fashioned Oats
1/2         Cup        Pecans
2            Tsp         Cinnamon
2            Tsp         Baking Soda
1/2         Tsp         Salt

Preheat oven to 350 degrees.  Line mini muffin tins with 36 liners.  Mash bananas in a large mixing bowl.  Whisk in the applesauce, brown sugar, eggs, butter, and vanilla until incorporated.  In another bowl, sift together the flour, oats, pecans, cinnamon, soda, and salt.  Fold the dry ingredients into the wet ingredients until just combined.  Be careful not to over mix the batter because it can cause the muffins to be tough.  Fill lined muffin tins  almost to the top using a small scoop or spoon.  Bake for 15 minutes until tops are golden and bounce back to the touch.  Or you can do the toothpick trick, if it comes out clean they are done.  Allow to cool then I smother mine in butter and eat 5 more:)  Love as Always, "Big K"

Dinner Diva

Chicken.  What do I make for dinner with chicken?  I ask myself that a lot lately.  Since summer is coming and the thought of being a mom in swimsuit is haunting me, I'm on a health kick.  If you have read my blog then you know all about my addiction to Cheetos and Oreos.  It's hard habit to kick.  I mean come on, chicken or cheesy little puffs of goodness.  Not a contest.  So, the point is I have been trying to unborify plain chicken breasts.  I've done stir fry with veggies, served it over brown rice,  whipped up chicken salad made with greek yogurt.  Tonight I wanted something with a tex mex twist.  I had a couple of avocados that were getting soft and wanted  to use those up.  What I came up with was simple, but surprisingly flavorful.   I will definitely be adding that one to the dinner rotation.  My serving only had 350 calories.  Can't beat that!

Cumin Spiced Chicken Tenders with Avocado Pico
Serves: 4

For The Chicken:
1 1/2            Pounds           Chicken Tenders
1                  Tbsp              Olive Oil
1                  Tbsp              Garlic Powder
1                  Tsp                Paprika
1                  Tsp                Chili Powder      
1                  Tsp                Cumin
2                  Tsp                Salt, separated
For The Pico:
2                  Each              Avocados
1/2               Cup               Grape Tomatoes, Quartered
1                  Tbsp             Cilantro, Chopped
1                  Each              Lime, Juice Only
1                  Tbsp             Jalapeno, Minced
1/4               Cup              Red Onion, Minced


In a small bowl mix together the garlic powder, paprika, chili powder, cumin, and 1 tsp salt.  Take the chicken fingers and sprinkle both sides of them with the spice mix to coat.  Heat a skillet to medium heat, pour in the olive oil.  Put the tenders in and sear for 4 minutes on each side.  Take them out of the pan and set aside.  While the chicken fingers rest, make the pico.  Quarter the avocado and take out the pit.  Peel the outer peel off the avocado and then dice the flesh.  Toss it into a mixing bowl with the tomato, cilantro, lime, jalapeno, onion, and the other tsp salt.  Gently fold it together.  Divide the chicken onto four plates and top each with a fourth of the pico.  Serve hot and enjoy!  Love as Always "Big K"

Picnic Worthy Pasta

Finally!  Warm weather (aside from the fluke snow in April yesterday) has arrived!  Every year when it starts to warm up I take my son to do as many outdoor activities as I can.  The first one we did this year was at the zoo.  I didn't want to get stuck paying 6 bucks for a concession stand hot dog, so I thought it would be nice to pack a picnic.  My lil guy loves picnics!  During the winter we put a giant blanket on the living room floor and have indoor "picnics".  It's our thing.  I like coming up with  fun things to put in my basket.  I have been trying different types of sandwiches and some interesting salads to pack.  My favorite combo was a muffaletta sandwich with a basil tortellini pasta salad.  An italian twist on a picnic day.  I got a dirty look over putting onion in the prince's picnic, but he picked them all out and everyone was happy.  So, plan a spring picnic and pack this along with your sandwiches, add some fresh fruit and you are good to go!!

Tortellini Pasta Salad with Basil Dressing
Serves 6-8 As A Side

For the Salad:
20        Ounces        Fresh Cheese Tortellini
14        Ounce         Can Artichoke Quarters, Chopped
1          Pint             Grape Tomatoes, Rinsed
1/2       Small           Red Onion, Sliced Thin
4          Ounces        Feta Crumbles

For the Dressing:
1         Cup              Fresh Basil Leaves
1         Cup              Fresh Spinach Leaves
4         Cloves          Garlic
1/2      Cup              Extra Virgin Olive Oil
1/4      Cup              Red Wine Vinegar
1         Each             Lemon, Juiced
1         Tsp               Salt
1/2      Tsp               Fresh Cracked Pepper

Boil 4 quarts of water in a sauce pot.  Put the pasta in  the pot and boil for 5 minutes or until pasta floats.  Drain and rinse in cold water to cool.  In a large bowl toss the cooled pasta, artichokes, tomatoes, onion, and feta.  To make the dressing, put all the dressing ingredients in the blender until smooth.  Toss the pasta and dressing  together and chill before serving.  I refrigerated mine over night and it seemed a little dry.  I tossed in a little more olive oil and tossed it again and it was just perfect.  Give this yummy salad a try!  Love as Always, "Big K"

Smoothie Boss

In my house anytime the blender comes on, my son assumes a smoothie is happening.  He loves smoothies at anytime of day made with just about anything he can find.  I like them too because they are healthy and I can throw in fruit that is starting to ripen too much.  I have also experimented with peanut butter,pumpkin, and cinnamon to come up with yummy new flavors.  My son is so fixated on smoothies that whenever he goes to my sister's house he demands to have her bananas.  When she asked him why, he informed her he needed them for his smoothie.  She asked me if I denied him bananas.  No!!!  I do not deny the little diva his bananas.  He must just be greedy when it comes to food.  Wonder where he got that from?  Maybe the mother who used to hoard chip bags from the vending machine at school in her closet (don't judge me, my dad always ate the good snacks).  He at least likes healthy food better than I do.  One night he said "Momma, cookies are a treat, not dinner".  Again, with the judgement!  So, instead of cookies for a meal, whip up one of my delicious smoothies!  They are healthy, filling, and great on the go!

Lil T's Favorite Fruit Smoothie
Makes 2 12 Ounce Smoothies

1        Cup        Fresh Pineapple, Cubed
1        Cup        Fresh Strawberries, Halved
1        Large      Banana Cut Into Four Chunks
1       Cup         Peach Mango Juice (or any juice blend you like, this is the princes favorite)
1       Cup         Vanilla Greek Yogurt

Put all your fruit in a ziploc and freeze for 1 hour.  Put all the frozen fruit and yogurt in the blender, pour the juice on top.  Make sure your lid is on tight and blend until all the fruit is smooth.  Pour into a glass and serve with a straw.  Yum!

Tiny Food Snob

My son will eat just about anything.  I got lucky with that.  He asks me for broccoli, avocado, and oranges for snacks.  How is this possible with a skittle pushing, oreo hoarding, cheetos in the glove box mom?  I'm not sure, but I'll take it!  Where does he draw the line?  Mushrooms.  I ordered a pizza with pepperoni and mushrooms.  He peeled one off, popped it in his mouth, and right back out it came.  "Ewwwwwwwwwww!"
He seemed downright disgusted that I would have ordered his favorite treat and put those on there.  Needless to say I no longer get mushrooms on my pizza.  I still love mushrooms.  There are so many different kinds.  Cremini, button, portabello, shiitake, oyster, morel, the list goes on.  One night when the little boss wasn't in charge of dinner I rebelled and bought mushrooms.  The result was this fantastic soup.  Earthy mushroom flavor with a smooth silky texture.   I made it again for blog testing purposes and the final step is to put it in the blender.  When he heard the blender he came running in the kitchen and shouted "Yay! Smoothies!".   You can guess that after the soup came out  I was whipping up the prince a smoothie.  Gotta love motherhood.  So, when you are in the mood for soup, give this one a try.  

Creamy Mushroom Soup with Havarti Soup
Serves 6-8

2f        Tbsp        Olive Oil
3        Cups        Mushrooms, Cleaned and Sliced (I used Cremini and Shiitake)
2        Each        Celery Stalks, Diced
1        Each        Small White Onion, Diced
4        Each        Cloves Garlic, Minced
2        Each        Small Russet Potatoes, Peeled and Diced
4        Cups        Chicken Broth
2        Cups         Heavy Cream
8        Ounce      Block Havarti Cheese, Shredded
2        Tsp          Salt
1/2     Tsp          Fresh Ground Pepper
Minced Chives for Garnish

Heat  olive oil in a large sauce pot over medium-high heat.  Add in the onion, garlic, and celery, saute for 2 minutes.  Add in the mushrooms and potatoes, saute for 2 more minutes.  Pour in the broth, cream, salt, and pepper, bring to a boil.  Turn down to low heat and simmer for 30 minutes.  Take off the heat and puree.  If you have an emulsion blender that would work great or you can do it in the regular blender in two batches.  Pour back in the pot and whisk in the cheese.  Ladle into bowls and serve hot, topped with the chives.