Are you hungry?: 7/1/11

Sunday, July 24, 2011

Sour Creamy Chicken and Potatoes with Jalapeno

Made with Breakstones new jalapeño flavored sour cream this creamy chicken and potato recipe was darn delicious. The recipe evolved as a result of hosting a Breakstones Sour Cream House Party. Ready in just over an hour, busy moms will find this quick and easy chicken recipe a suitable and tasty weekday meal choice. I recall very much appreciating one dish meals when my boys were young.

4 large skinless chicken thighs
3 large baking potatoes, washed and sliced
1 small Vidalia onion, sliced
1 10 oz. can cream of celery soup
1/2 can milk (5 ozs.)
4 Tbsp Jalapeno Sour Cream
1/2 tsp rosemary
Salt and pepper to taste

Preheat the oven to 375. Arrange potato slices in a 9 x 11 baking dish. Cover with half of the onion slices. Wash chicken thighs and pat dry. Sprinkle chicken with salt and pepper and add to the baking dish. Sprinkle the rosemary over the chicken and potatoes. In a small bowl, combine the soup and milk, mixing until completely blended. Stir in the sour cream and mix well. Pour the soup mixture over the chicken and potatoes. Bake for about one hour or until potatoes are soft and chicken juices are clear.

Breakstones flavored sour cream added a rich depth and spicy bite to an otherwise ordinary meal. I served this chicken and potatoes with a fresh garden salad. The recipe as written served three adults however the quantities can easily be doubled to serve a family of four or five.

Are you hungry? ♥

Comments Recipe Tags: casserole, chicken, dinner, spicy

Wednesday, July 20, 2011

Easy Greens Stuffed Pork Loin

Pork loin is an economical and healthy cut of pork. Being as such, I often purchase whole pork loins for added savings, which are generally 9 – 10 lbs, and divide before freezing. Upon scripting this pork loin recipe, five pork loin roasts were in the freezer.

The North Carolina Pork council addresses the question of fats in pork:

How does pork compare to other meats for fat, calories, and cholesterol?

"Pork today compares favorably for fat, calories, and cholesterol with many other meats and poultry. Many cuts of pork are as lean or leaner than chicken and meet the government guidelines for “lean” or “extra lean.” Any cuts from the loin - like pork chops and pork roast - are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg ("fresh ham") are also lean choices."

My initial recipe thought was a stuffed pork loin, devoid of a long and complicated process. Are You Hungry demonstrates my style - the not being fond of a complicated method - and I admit to seeking and utilizing the easiest means to prepare a delicious meal. Is an easy stuffed pork loin even possible?

This video provided clear instruction for preparing the pork loin for stuffing. The method was relatively easy. Cutting around the first curve was the most difficult part however the pork filet turned out relatively flush considering it was my first attempt.

Stuffed Pork Loin with Greens

3 lb pork loin, trimmed of excess fat
1 Package of seasoned stuffing
1 cup chopped frozen greens - spinach, mustard, kale, chard - thawed and drained well
Butter
Water or broth
1/4 cup Parmesan cheese
Dried rosemary
Salt and pepper to taste

After carving was complete, I prepared the stuffing using a stuffing premix and adapted the directions just a bit. Combine the seasoned bread cubes, butter, and 2/3 of the required water in a large bowl. Microwave 1 minute. Add to the stuffing 1-cup of thawed and well-drained greens, I used mustard greens. Toss to mix. Add 1/4 cup grated Parmesan cheese and mix well. Heat for about another minute in the microwave to help ingredients stick together.

Season the pork with salt, pepper, and rosemary. Spread a layer of stuffing over the pork about a half an inch thick.

Gently roll the pork being careful not to make the roll tight enough to squeeze out the stuffing. Start at one end, wrapping string around the roast to secure the roll, knotting each revolution, until the roast is secured. Running out of kitchen string, I skewered the pork loin from end to end. **sad face**

Sprinkle the stiffed pro loin with rosemary and black pepper. Bake at 350 until roast is cooked to an internal temperature of 160. My roast took just about an hour to cook.

The whole meal took about an hour and half to prepare. Tender and juicy, the guys simply loved it. Dad doesn’t even like greens, yet truly enjoyed the stuffing. The greens added a nice color and flavor to the stuffing while the parmesan cheese offered just the right amount of sharp cheesy bite.

Simply, fast, and oh so tasty, this stuffed pork loin recipe is perfect for a busy mom on a tight budget.

Are you hungry? ♥

Comments Recipe Tags: dinner, pork, stuffing

Monday, July 11, 2011

Buffalo Marinade Acclamation - Chicken & Pork Recipes

Being a spicy foods enthusiast, I jumped at the opportunity to test the new KC Masterpiece Buffalo Marinade. As luck would have it, the bottle arrived just as “the other brand” of buffalo sauce was empty. Don’t you just love it when fate works in your favor! Buffalo sauce is used in my kitchen quite frequently as a coating for chicken, pork, and occasionally even beef.

Hubby’s favorite chicken is fried and spicy. In my continued effort to provide the family more healthy meals, I no longer prepare traditional fried chicken. Instead I opt for baked variety, eliminate the egg but use legs and thighs as a compromise. The family unanimous enjoys dark meat portions.

I am pleased to announce hubby - aka the carnivore - says my spicy oven fried chicken is the real deal. Don’t tell him but this oven fried chicken is the easiest recipe ever! Buffalo sauce, Italian breadcrumbs, and chicken thighs.

Spicy Oven Fried Chicken Thighs

8 chicken thighs
1/2 cup KC Masterpiece Buffalo marinade
1/2 – 1-cup Progresso Italian style breadcrumbs

Wash chicken and pat dry with white paper towels. Place chicken thighs in a plastic bag add the buffalo marinade. Seal the bag, removing as much air as possible. Refrigerate for at least 30 minutes, longer marinating time will enhance both flavor and heat.

Preheat the oven to 375. Lightly spray a baking sheet with cooking spray. Pour breadcrumbs into a high-rimmed bowl. Remove one piece of chicken from the bag, push into breadcrumbs and shimmy the bowl until breadcrumbs coat over the sides of the chicken. Flip the chicken and repeat. Place on prepared baking sheet. Repeat process with remaining chicken thighs, adding breadcrumbs as needed. Discard bag and any remaining breadcrumbs. Bake for 45 minutes. Remove and immediately turn chicken onto a serving platter.

The chicken is crispy on the outside and juicy inside with a spicy buffalo flavor throughout.

Sweet and spicy is an ideal combination with chicken, a combination along the lines of sweet and sour in my opinion. Will this marinade compliment pork too? I set out to find the answer. Thick and zesty, this marinade will perform well as a sauce or glaze. Pantry check- pineapple slices in natural juice, sweet Vidalia onions, white rice, smoked paprika, garlic powder, Adobo seasoning. Fridge check - Lean 3 lb pork loin, buffalo marinade, chicken broth.

Sweet and Spicy Pork Medallions
3 lb. pork loin sliced 3/4” to 1” thick
1/2 cup KC Masterpiece Buffalo Marinade
Adobo Seasoning
1-cup pineapples cut in chunks (about 1/2 20 oz can)
1/2 cup pineapple juice
1 small Vidalia onion cut into small wedges
1/4 -1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Slice the pork loin and sprinkle liberally with Adobo seasoning. Place slices in a plastic bag and add the buffalo marinade. Seal the bag, removing as much air as possible, and. refrigerate for 1.5 hours.

Spray a large frying pan or skillet with cooking spray. Place contents of bag, marinade, and pork loin medallions, in the pan. Cover and cook on low heat for about 10 minutes or until pork just begins to cook through. Add the pineapples, onions, and juice. Cover and continue cooking until pork is cooked through and tender, about 30 minutes. Cooking time will vary depending upon the thickness of the pork medallions. Sprinkle with garlic powder and smoked paprika and stir in chicken broth to increase liquid. Stir to blend, turn up the heat one or two notches, and allow cooking uncovered for about 5 minutes to incorporate spices and thicken the sauce. Serve on a bed of white rice topped with the pineapple buffalo sauce.

The pork was tender and spicy with the perfect level of heat; not burning the mouth but a zing to the tongue. The sweetness of the pineapple and onion blended well with the spicy, smoky heat creating a perfect sauce.

Overall, this dish was good however not up to my flavor expectation. The color was bland and perhaps set me off in a negative direction. In hindsight, I am thinking okra, zucchini, or perhaps even carrots would have made this spectacular. Any suggestions?

Saving the best for last, I grilled up our favorite Italian infused buffalo chicken breasts. All I can say is OMG was it ever good! Made with red pepper, garlic, and paprika, the robust flavor and thick texture of this marinade offers a wide range of culinary purpose. I highly recommend the new KC Masterpiece Buffalo Marinade for cooking, grilling, and creating recipes with a buffalo style kick!

I received one bottle of KC Masterpiece Buffalo Marinade as part of the Food Buzz Tastemaker program. Opinions and recipes herein are 100% mine.

Are you hungry? ♥

Comments Recipe Tags: chicken, dinner, grilled, pork, spicy

Monday, July 04, 2011

Spicy Summer Salads - Ham, Pasta, and Flavored Sour Cream

Being an enthusiast of spicy and Latin flavors, I was delighted when presented with an opportunity to sample and share Breakstone’s new flavored sour creams. I’m sure my family and friends laughed receiving an invitation to a spicy sour cream house party. I know I would have.

Breakstone’s new Zesty Blends sour creams are available in 3 flavors, Chipotle, Roasted Garlic & Herb, and Jalapeno. Of the three sour cream flavors the roasted garlic and herb is the strongest flavor and tasted least like sour cream. In fact, one would not know it was sour cream if it weren’t for the label. The flavor was good but overpowering; therefore, I think it works best in Italian style recipes such as pasta salads, dips, and dressings when used sparingly. My guest agreed the Chipotle and jalapeno were about tied as far as flavor went. The traditional chipotle flavor was a bit stronger offering just a hint of sour cream flavor whereas the jalapeno was definitely sour cream being enhanced by bits of jalapenos. Both of these can easily be substituted when sour cream is used as a topping or as a recipe ingredient. The chipotle was my favorite of the three sour cream flavors.

The party food included load your own ham and cheese potato skins with all the fixings on the side, a variety of wraps filled with ham, smoked turkey, cheese, and veggies with chipotle or jalapeno sour cream, and a roasted garlic and herb pasta salad. You can visit my house party here.

Since the party, I have adapted and developed a few favorite recipes with great success by substituting Chipotle sour cream in this Burrito Bake, my three cheese loaded beef and potato casserole, and this seafood salad . The newest salad creation was a ham and avocado salad. Not fond of ham salad, Hubby initially requested an alternative for dinner. However, after a moment of thought and a puzzled puppy look from me, he agreed to try it. I’m happy to report he was pleasantly pleased with his decision. In the near future, I’ll share a creamy chicken and potato recipe that turn out delicious.

Roasted Garlic and Herb Pasta Salad

8 oz medium shells (about ½ box) cook as directed

1 cup diced Hormel ham

1 cup frozen peas, thawed

2 plum tomatoes

1 cup chopped cucumber

¼ cup light mayo

3 Tbsp Breakstone’s Roasted Garlic & Herb Sour Cream

1 tsp lemon

1-3 Tbsp milk as needed

Salt and pepper to taste

Cook the pasta according to directions on the package. Drain well and allow cooling. Set out the peas to thaw. Meanwhile chop or dice the vegetables and the ham. In a small bowl, combine the mayo, sour cream, and lemon juice mix well. When the pasta is complete cooled, season with salt and pepper, and then add the ham and veggies to the pasta. Toss lightly. Add the dressing and mix well. Add the milk a little at a time as needed to integrate the dressing. Chill completely before serving.

Because this sour cream flavor is so strong, there is really no need for additional seasonings. My guests unanimously agreed.

Ham and Avocado Salad

2 cups minced Hormel ham

1 ripe Haas avocado

4 Tbsp light mayo

3 Tbsp Jalapeno Sour Cream

¼ tsp dry mustard

1 tsp limejuice

Black pepper to taste

Cut ham in chunks and process to mince. Pour ham into a mixing bowl and set aside. Process the avocado until creamy. Add the limejuice and pulse a few times to mix. Add the mayo, sour cream, and mustard then pulse until completely blended. Sprinkle the ham with black pepper and fold in the avocado mixture. Blend completely, taste adding more pepper as needed. Chill until ready to serve.

I served this ham salad on toasted whole grain buns with shredded lettuce and thin cucumber slices. This salad is definitely a keeper. Sorry no photo, just close your eyes and try to imagine a whole grain bun piled high with zesty ham salad!

If you have opportunity sample these flavored sour creams. The recipe uses and options are endless.