Mango Margaritas

Mexican themed Family Game Night needed a Mexican themed drink.  A couple weeks ago, we were all shopping at BJ's and Catherine wanted to try mango.  Well, you know shopping at BJ's... you don't leave with just one mango -- you come out with a package of 6 huge mangoes.  Not surprising, I'm not sure how much Catherine really managed to eat, but I remember that I gave at least 2 or 3 to LaDawna, and I think we cut up at least 1.  Looking in the fruit drawer, there were still 2 remaining.  I had asked my friends "what to do with mango?", hoping to get ideas.  My friend, Cindi, came up with the awesome idea of Mango Margaritas, and gave me her recipe.  For our game night of 6 people, I quadrupled this recipe, and had a little leftover for me to enjoy tomorrow.  Muy delicioso!

• 1¼ oz. silver tequila  (Oops!  I think I actually used white)
• 1 oz. triple sec
• 1½ oz. freshly squeezed lemon juice
• 2 oz. simple syrup  (See instructions below)
• ¾ cup partially frozen mango, unsweetened  (Jim actually added a little of the tequila before he put in the freezer)

DIRECTIONS

1. Make simple syrup -- In a small saucepan, boil 1 part water.  Dissolve 2 parts sugar into the boiling water, stirring constantly.  Once the sugar is dissolved completely, remove the pan from the heat.  Allow to cool completely and thicken.
2. Place all ingredients in a blender and blend until smooth.
3. Pour the mixture into hurricane-style glasses.

Fajitas

It was time to make the meal plan for the next Family Game Night.  Gabi came over last week to help me plan it, and somehow we got on the idea of making it a Mexican theme.  We thoughts Fajitas would be fun, and also added all the fixings, plus Sangria, Margaritas, and Key Lime Pie.  Never having made Fajitas before, I took to the internet and found a recipe on Food Network, by Giada De Laurentis, that used the same marinade recipe for both chicken and steak.  I quadrupled the below recipe, to make enough marinade for the meat that I bought.  I ended up getting one piece of steak and one piece of chicken for each person (we were a party of 6 tonight).  I fresh squeezed all of the juices and Jimmy grilled it all outside.  Sampling some of the steak as I was cutting it, it tasted delicious, but I was a little surprised how non-Mexican it tasted.  Of course, I said to myself, I took the recipes from the Italian cooking show, so why am I so surprised?  lol.... But once we put it together with the tortillas, the grilled onions and peppers, and the other fixin's (my homemade guacamole, sour cream, shredded cheddar cheese, and salsa), these Fajitas were pretty amazing (if I do say so myself).

• ½ cup orange juice  (I used fresh squeezed)
• ¼ cup olive oil
• 2 large limes, zested and juiced
• ¼ cup agave nectar, or 3 Tbsp. brown sugar  (I used the brown sugar)
• 3 cloves garlic, minced
• 1 Tbsp. dried oregano  (I omitted this)
• 1 Tbsp. chili powder
• ½ tsp. kosher salt
• 4 boneless, skinless chicken breast  (I used thin chicken cutlets, and cooked 1 per person)
• 1 (12-16 oz.) skirt or flank steak   (I cooked 1 per person) 
• Flour tortillas 

DIRECTIONS

1. In a bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar), garlic, oregano, chili powder, and salt.
2. Pour the mixture into a marinating container or gallon-sized plastic bag.
3. Add the chicken and steak and refrigerate for 4 hours, turning meat occasionally.
4. Reserve the marinade  (Oops! I forgot to do this part... this probably would have tasted good too!)
5. Grill the chicken, about 5-8 minutes on each side.  Grill the steak, about 5 minutes per side for medium.  Allow the meat to rest before slicing.
6. (This is what I forgot to do)  Meanwhile, put the marinade in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria).  Boil for 5 minutes until slightly thickened.  Pour the marinade over sliced meat and toss until coated.
7. Serve meat in warm tortillas with fixings of your choice.

Stuffing Crusted Chicken Tenders

Tonight was Wicked Weather Wednesday -- we had a severe weather in the form of tornado warnings followed by a pretty amazing thunder and lightening storm.  We, thankfully, were spared the most severe weather, between our trips to the basement and being glued to the tv at the tornado destruction in Springfield, dinner time had quickly slipped my mind.  (Well, it slips my mind often.  Tonight, I just had a legitimate excuse.)  I found some chicken tenders in the freezer that I was able to quickly defrost, but I wasn't sure what to do with them, other than the usual of coating with bread crumbs, which sometimes tastes "eh".  I quickly searched allrecipes.com and came up with the following.  I added a little egg to help the stuffing adhere to the chicken tenders, and I have to say, I thought this was a pretty good experiment.

The below is the recipe from allrecipes.com (by Lynne B), but I used more chicken tenders, so I kept making more of the stuffing/butter mixture to ensure there was enough for all of the chicken tenders.

• (1) 9 oz. package of chicken tenderloins
• ½ cup finely crushed dry stuffing mix
• 2 Tbsp. melted butter
• 1 egg
• Dash of milk or light cream

DIRECTIONS

1. Preheat oven to 350° F.
2. Line a 9x13" baking dish with foil.  Rinse and pat dry chicken.
3. Beat egg with milk in one bowl.
4. In a second bowl, melt butter.  Add dry stuffing mix and combine.
5. Take each chicken tender and coat with egg mixture and then stuffing mixture and line in the baking dish.
6. Sprinkle any remaining stuffing mixture over top of chicken tenders.
7. Bake for 40 minutes, until chicken is cooked through.

Flourless Chocolate Cake

Happy Mother's Day 2011!  Catherine decided to add to the Mother's Day meal of pork tenderloin and mashed potatoes, and made a fantastic dessert.  She pulled out the Delicious Disney Desserts book we bought while on our 2009 Disney Cruise, and found the Flourless Chocolate Cake that we believe we had during the Golden Mickey's formal night while onboard.  You know how when you go out to a restaurant and you have a dish that you feel like you would never be able to replicate at home?  Well, I have to say, Catherine did an amazing job (with a tiny little help from moi)!  This little cake was moist, rich, and full of decadent chocolatey goodness!

For the Cakes:

• 1 cup butter, cut into small pieces
• 1 cup dark chocolate chips
• ½ cup cocoa powder
• 2 Tbsp. freshly brewed espresso
• 2 Tbsp. hot water
• 6 eggs
• 1 cup granulated sugar
• 2 Tbsp. rum

DIRECTIONS

1. Preheat oven to 325°F.  Grease muffin tin (capacity of 12).
2. Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds.  Stir until smooth.  If not melted completely, return to microwave for 15-second intervals, stirring between each until melted.  Set aside.
3. Combine cocoa powder, espresso, and water in a separate bowl.  Stir until smooth and set aside.
4. Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly.  Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture.  Whisk until smooth and creamy.
5. Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes.
6. Cool, then refrigerate for at least 3 hours.
   (We only had them cool for about 10 minutes and then removed from tins and cooled on a rack until the ganache was ready)

For the Ganache:

• 1 cup heavy cream
• 1 cup dark chocolate chips

DIRECTIONS

1. In a medium saucepan over medium heat, add heavy cream and bring to a boil.
2. Remove from heat and stir in chocolate chips, whisk until smooth.
3. Set a wire rack over a large bowl and, one cake at a time, place on wire rack and coat with ganache, making sure cover the sides of the cake.
   (We added an extra touch of sifting powdered sugar over the tops)
4. Refrigerate until ready to serve.

Cincinnati Chili

I wasn't always from 'round these parts. A long time ago, in a galaxy far, far away... ok, so it was the Midwest... anyway, my early youth was spent in Chicago and then Cincinnati, before we moved to Red Sox Nation. Now, during those first few years, I'm sure I didn't really have a lot of interest in something like chili, but I remember even after we moved to Massachusetts, we would make our yearly pilgrimage back to the Midwest to visit my grandmother in Michigan, with a stop in Ohio. Somewhere along the line, I have recollections of trying and liking Cincinnati Chili. Sadly, my grandmother has been gone almost 10 years now, and I have no idea when the last time I had Cincinnati Chili was, but for the past couple years, every now and then I would get a hankering for it.

Flash forward to this past week as we were hosting another Family Game Night... what to cook, what to cook? I decided this would be my chance to make Cincinnati Chili! Although a couple nameless family members were afraid to try it because of the spices in it, I have actually gotten several raves on this recipe when it was served hot off the stove, but also as next day leftovers.

• 1 large onion, chopped
• 1 lb. extra lean ground beef
• 1 clove garlic, minced
• 1 Tbsp. chili powder
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• ½ tsp. red (cayenne) pepper
• ½ tsp. salt
• 1½ Tbsp. unsweetened cocoa
• 1 (15-oz.) can tomato sauce
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. cider vinegar
• ½ cup water

DIRECTIONS

1. In a large frying pan, over medium-high heat, saute onion and ground beef, until ground beef is browned. Add garlic and chili powder and stir until combined.
2. Add allspice, cinnamon, cumin, cayenne pepper, salt, cocoa, tomato sauce, Worcestershire sauce, cider vinegar, and water.
3. Reduce heat to low and simmer for 1 hour and 30 minutes.

TOPPINGS
Traditionally, Cincinnati Chili is served on top of spaghetti. That is called a Two-Way

A Three-Way, also adds shredded cheddar cheese.

A Four-Way, also adds chopped onions.
(In the picture above, I used green onions)

And the ultimate Five-Way, also adds kidney beans on top.


For Family Game Night, I also had baked potatoes available and another options was to put the Chili on top of the potato.

Yields: 6-8 Servings

Original Recipe

Buffalo Chicken Macaroni and Cheese

This winter has been rough with all of the cold and snow, and it has called for some good, hearty meals. One that we have enjoyed has been the Macaroni and Cheese that I received while making my sister's wedding cookbook. Looking to try some other variations of mac and cheese, I was so excited to see my friend Stephanie post this recipe on Facebook. She actually writes a column for the Miami's examiner.com. She posts some amazing recipes, and she's one of my new go-to people (after Martha, of course ;-)). Anyway, this recipe is simply that -- AMAZING! I made a few minor tweaks along the way, but I'm quite impressed!

• 8 oz. of pasta -- half of a box
  (I used penne because I didn't have any casserole macaroni left)

Chicken

• 1 large chicken breast
  (The original recipe called to stir fry it with 2 Tbsp. olive oil, 2 Tbsp, butter and 1 tsp. minced garlic, but I just boiled it on the stove and then added the hot sauce)
• About ¼ cup hot sauce
  (The original recipe called for about a 1/2 cup, but knowing my family isn't into spicy, I cut it down, and it still tasted delicious)

Sauce

• 1 Tbsp. butter
• 1 Tbsp. flour
• 1 tsp. dry mustard
• ½ cup light cream
  (The original recipe called for 1 1/4 cups of heavy cream. To cut down the calories, I used the light cream, and the following milk)
• ¾ cup fat free Hood Smart Milk
• 2 Tbsp. hot sauce
• 1 cup shredded cheddar cheese
• 4 oz. cream cheese
• ¼ cup sour cream

Topping

• ¼ cup plain bread crumbs
• 1 Tbsp. butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to boil. Add the pasta and cook until al dente and drain and set aside.
3. Prepare the chicken -- either with the ingredients from the original recipe, or simply boil it. Dice the chicken. Toss the chicken with the ¼ cup hot sauce in a bowl and set aside.
4. Prepare the sauce by melting the butter in a saucepan over medium heat. Whisk in the flour and the dried mustard until a smooth paste forms. Whisk in the cream/milk. Once the cream comes to a boil, whisk in the hot sauce, cheddar cheese, and cream cheese. Once the cheeses have melted, add the sour cream.
5. Combine the cooked pasta, diced chicken and cheese sauce.
6. Pour into an 8x8" casserole dish.
7. Prepare the topping by combining the melted butter with the bread crumbs until they bread crumbs are evenly coated with the butter.
8. Sprinkle bread crumb mixture over top of pasta.
9. Bake for 10-15 minutes at 350 degrees, or until golden brown.

Yields 6 Servings
Nutritional Information
453.9 Calories, 34.1 Total Fat, 21.2 Saturated Fat, 71.8 Cholesterol, 950.6 Sodium, 39.2 Potassium,
20.3 Total Carbohydrates, 0.9 Dietary Fiber, 4.7 Sugar, 15.2 Protein

Chicken and Gnocchi Soup

Just before Christmas, I met my friend Amy (who I work with) for lunch at The Olive Garden. Amy suggested the unlimited soup, salad and breadsticks. I'm a big chicken soup fan, and their Chicken and Gnocchi Soup looked different. It was delicious. I had two bowls and really wanted more, but I was stuffed. I came home and looked on the internet and found a few people had come up with their own versions. On the fourth no-school-snowy day of the year, Catherine wanted to cook something, and I told her it was a good soup kind of day. With a little help from mom, this is the one Catherine made for our lunch. Although I cannot remember exactly what The Olive Garden one tasted like, this one was definitely a winner.

• 2 cups chicken breast, cooked and diced
  (I boiled 2 chicken breasts. The original recipe also recommends using rotisserie chicken)
• 4 Tbsp. butter
• 4 Tbsp. flour
• 1 cup light cream
  (the original recipe called for 1 quart half and half. We only had a little light cream and milk, and since it still tasted great, I will continue to make it this way, as it will cut down on the calories and fat)
• 3 cups milk (I used Hood Fat Free Smart Milk)
• 3 cups chicken broth
• ½ cup celery, chopped
• 2 cloves garlic, minced
• 1 cup carrots
  (the original recipe calls for shredded carrots. I used several baby carrots, cut length-wise, and then sliced as thin as I could without cutting my fingers off, and then cut those slices in half, to make little "shreds")
• 1 cup onion, diced
• 1 cup spinach
  (the original recipe calls for fresh spinach, but I used about a half of a package of frozen, thawed and drained)
• 1 Tbsp. extra virgin olive oil
• ½ tsp. thyme
• ½ tsp. parsley
• Salt and pepper to taste
• 1 lb. gnocchi
  (I found pre-made gnocchi in the pasta aisle -- not refrigerated. Next time, I might want to try with a fresher version, or even a frozen)

DIRECTIONS

1. Cook gnocchi according to the package directions.
2. Saute the onion and celery in the butter and olive oil over medium heat.
3. When the onion starts to become translucent, add the garlic.
4. Cook for 1 minute and then add the flour to make a roux.
5. Let the butter and flour mixture cook for about another minute.
6. Add the cream and milk.
7. Into the roux, add in the carrots and the chicken.
8. Once the mixture becomes thick, add the chicken broth.
9. Once the mixture thickens again, add the cooked gnocchi, spinach and seasonings.
10. Simmer until the soup is heated through.

Yields 8 Servings
Nutritional Information
330.3 Calories, 14.8 Total Fat, 7.0 Saturated Fat, 38.9 Cholesterol, 634.8 Sodium, 66.2 Potassium,
33.7 Total Carbohydrates, 1.9 Dietary Fiber, 8.5 Sugar, 16.7 Protein