Chicken Diablo

This recipe is courtesy of Rachel Hall and is one of my current favorites! It's so yummy, has lots of flavor and is pretty healthy too.

Chicken Diablo

¼      cup butter (I use olive or canola oil instead)

½      cup honey (I use raw agave nectar, in the same aisle as the other sugars)

1        teaspoon sea salt

1        teaspoon curry powder

¼      cup prepared mustard

1        3 pound chicken, cut up, (I usually use boneless, skinless chicken breasts)

½ - 1 teaspoon garlic powder(optional)
brown rice
steamed broccoli

Mix oil, honey, mustard, salt, curry and garlic powder.  Pour over chicken in the Crock pot and cook for about 4-6 until chicken is tender. You can turn/stir the chicken so it all gets coated after some cooking time. I serve this with brown rice and steamed broccoli over the top. Kids love it too!

Red Beans and Rice

Red Beans and Rice - Louisiana Masterpiece

3 C of white rice

2 cans, diced tomatos
2 cans, red kidney beans
1/2 tsp cummin
1/2 tsp chili powder
1/4 tsp red pepper
1/2 green pepper
3/4 lb smoked sausage

1 Tbsp corn starch

Tony's Creole Seasoning to taste

Cook rice according to preference. Sticky rice is the best for this meal in my opinion.

Dice green pepper and smoked sausage and add to pot with a little bit of olive oil; cooking until softened and browned. Stir in tomatos, beans, and spices, then place on stove at medium heat. You can drain the tomatos and beans for a chunkier dish. I don't drain them in order to get a thicker sauce. Add spices. Cook covered on medium heat for 20 minutes stirring occasionally. In a small bowl, mix corn starch with a little cold water to liquify it. Add Tony's Seasoning to taste, or if you don't have it add a 1/2 tsp of garlic powder and salt to taste. Turn down the heat and simmer covered another ten minutes. It can continue to simmer or be served immediately over the rice. Add more chili powder and red pepper for more spice. Spicy is always best.

Anytime I fly to Louisiana, which is pretty often, I can't wait to get some red beans and rice. Lake Charles, LA is a favorite destination for Columbus pilots simply because of this dish. So very good. This is the best replication I've tried, but I will admit the stuff I get in Lake Charles is better, and pretty much to die for. It is usually served with garlic bread and a house salad with French dressing. Try it!

-Jeff

Chicago Style Deep Dish Pizza: Maegan

Chicago Style Deep Dish Pizza (Takes about an hour)

Dough:


2 1/3 cup flour
1/2 tsp salt
1 pkg yeast (1 Tbs)
1 cup skim milk
2 Tbs olive oil
2 tsp sugar
10 inch round pan
4 Tbs olive oil to coat pans

Sauce: (Makes enough for 2 recipes, so refrigerate or freeze the other half for next pizza night)
1 Tbs olive oil
2 cloves garlic minced
1 28 oz can crushed tomatoes

Toppings:
mozzarella (3 cups ish)
pepperoni
sausage
etc.

Preheat your oven to 200.

Whisk flour, salt and yeast in mixer. In a small bowl mix milk, olive oil and sugar. Mix wet mixture into mixer on low. Turn to medium-low once flour is incorporated and mix 5 minutes. Dough should be smooth and shiny - add flour if too wet and sticky a tablespoon or two at a time. My dough is always much stickier than when I make bread, so just add enough flour to make it manageable.

During the 5 minute mix, put oil and garlic for sauce into cold sauce pan and turn on low for two minutes. The garlic will start to get fragrant, but does not really cook or golden.

When dough is done with 5 minute mixing, turn out and knead a few times. Put dough into a greased glass bowl, turn dough, then cover bowl with plastic. Turn off the preheated oven and put the dough in for 20 minutes.

During the 20 minute wait, pour crushed tomatoes into sauce pan and simmer for 15 minutes. Add a little salt and pepper.

Pour 3 Tbs olive oil each into 2 10-inch pans and tilt to coat. (I only have 9-inch pans)

After 20 minutes in oven, pull dough out and split in two. Preheat oven to 400 and move the rack to the bottom.

Turn dough out onto floured surface. Don't work dough too much. Roll the dough out with a pin until it is an inch or two wider than the pans all the way around. Place dough centered over the pan and gently make sure it is flush to the corners and sides of the pan (kind of like a pie crust).

Put the cheese on the dough first. Put toppings on the cheese. Cover everything with 2/3 cup of sauce. Put in oven and cook for 20 minutes.

Call me and tell me what you think 801-693-8027

We discovered this recipe this summer from our new favorite recipe source - America's Test Kitchen. They make deep dish by rolling the dough out to 1/2 inch smaller than the pan all the way around and put sauce, then cheese then toppings. We adapted it into Chicago style. Our favorite is sausage and pepperoni, so I cook up some Italian sausage while waiting for the dough to rise.

We made this pizza on everyone's last night in Utah for our farewell dinner. We miss you all and are grateful you are so willing to be our recipe guinea pigs!

Rolled Pork Tenderloin: Courtney

Ingredients

• 2 tbsp nuts (almond and walnuts are good)
• 1/4 c cilantro
• 1 lb pork tenderloin
• 1 medium jalapeno, seeded (optional)
• 1 garlic clove, minced
• 2 tbsp lime juice
• 3/4 tsp salt
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp brown sugar
• 1/4 tsp dried oregano

Directions

1. Preheat oven to 375, spray a small roating tray with oil.
2. Toast nuts over med-low heat, stir frequently until they pop and are lightly brown (2-3 min). Cool.
3. Butterfly the pork by slicing lengthwise. Cut NEARLY through. Open meat and flatten out.
4. Combine cumin, chili powder, brown sugar, oregano and 1/4 tsp salt and set aside.
5. Combine all other ingredients in blender and pusle until fine.
6. Fill meat with mixture and securely close with toothpicks.
7. Rub first mixtureall over meat and place seamside down in the roastin pan. Spray meat with nonstick spray.
8. Roast about 40 minutes. Let stand 10 minutes before slicing.

Memory: I love this dish (pork is one of my favorite main courses!) My best friend from college, Melissa, gave me this recipe when Jeff and I got married. It reminds of the early days of just Jeff and I. It was something I made (and still make) when I wanted to impress Jeff.