Grilled Pizza Party

If you want to see how this is done, go to youtube.com and search whitney klein. I'm the girl in the pink shirt. I've always wanted to make a movie like the food network and this was my chance. Although we weren't the most professional and I got teased while trying to talk, we had a blast making this. I especially want to thank Patrick Akhamlich for filming, editing, and doing some sweet graphics.

I had the guys over for a poker/fight night so I wanted to do something fun and customizable so everyone was happy. If I did this again I would buy more pizza dough because the guys could have eaten 2 mini pizzas each.

Buy pizza dough (4.50 for large ball of dough)
mozzarella cheese
fontina cheese

possible toppings:
pepperoni
bell pepper
onion
chicken
roasted garlic
basil-cheese
proscuitto
chorizo

tomato sauce:
1 28 oz can crushed tomatoes
1 tbs oregano
3 tbs fresh basil
red chili flake
up to 2 tbs of sugar

For directions You'll just have to watch my video and see for yourself! please leave comments so I can improve for the next video which should be beef stew.

here's the link http://www.youtube.com/watch?v=DcDkr5nRImc

Pineapple and Onion Chicken with Brown Rice and Green Beans

Marinade:
1 can pineapple chunks and liquid
1/2 vidalia or sweet onion, thinly sliced
1/4 cup olive oil
3 tbs. soy sauce
1 tbs dry thyme
1 tsp red pepper flake
zest of one lemon

6 pieces of chicken (I prefer dark meat)
green beans
shallot
butter
brown rice
chicken stock

optional: extra onion, thinly sliced and caramelized to top chicken after baking

Directions:
1. combine all ingredients for marinade in a plastic bag. combine well and then add chicken. Remove as much air as possible from bag so marinade has maximum contact with the chicken. Allow to marinate in the fridge for at least 4 hours and up to 24.

2. Preheat oven to 350 degrees. Remove chicken from marinade and place on a foil lined baking sheet. Add pineapple pieces and onion slices to cook alongside chicken. bake chicken for 55 minutes.

3. While chicken cooks prepare any side dishes you like. I made brown rice according to the package directions except instead of water, I added chicken stock. I also made some green beans like I have in other posts so check those out for directions.

4. Remove chicken from oven and allow to rest for 5 minutes. Serve everything together. For a fresher/brighter taste I like to squeeze a little lemon or lime on top of the chicken right before serving.

Remaking Favorites

CHICKEN RISOTTO


Chicken and Cheese Ravioli with Marinara Sauce


Meatloaf and Yukon Gold Mashed Potatoes


Some dishes just make me happy inside or are just great go to meals. I recently remade my meatloaf (posted in September), frozen store bought ravioli (posted in February), and chicken risotto (posted in September). These meals are all crowd pleasers and use things that I usually keep on hand.

Veal Schnitzel

This dish is a Czech favorite of mine. We like to make it for special occasions because veal can be a little pricey. Most stores don't carry veal but you ca order it and they will get it for you. Do this a few days before you plan to serve it. If you don't like the idea of eating veal you can do this same thing with thinly sliced pork or thin cuts of tender beef like the tenderloin.

I've already posted this recipe on here in October so look for it there. This dish is so tasty and it turned out really well this time. Give it a try if your looking for something new!

Fajitas

Today I felt like fajitas because they're quick cooking and they can marinade while I'm at work. Then when I get home I just have to grill them.

I really wanted to use chipotles in adobo sauce (found in a can) but I couldn't find any at the store. If you do find some, chop them roughly and add them to the marinade but cut down on the chili powder and red chili flake so the meat doesn't get too spicy unless you like that.

Ingredients:
2 lbs skirt steak
20 flour tortillas (any size you like)
1 can pinto beans (any beans you like)
2 onions, sliced thin
2 bell peppers sliced thin
1 avocado, for topping
sour cream, for topping
cheese, for topping
salsa, for topping

Marinade for Skirt Steak:
4 cloves of garlic, roughly chopped
1 tsp red chili flakes
1 tbs. worchestire sauce
1 tbs. hot sauce
1 tsp. red wine or rice vinegar
spices to sprinkle directly on the meat (use as many as you have and put a light sprinkle of each):
paprika
chili powder
salt
pepper
onion powder
garlic powder
thyme
oregano
cumin

Directions:

1. combine all the ingredients for the marinade into a plastic bag and rub spices onto meat. Place meat into bag of marinade and seal tightly. Squish everything together with your hands and then allow to marinade in the fridge for up to 10 hours. I suggest putting the plastic bag inside a container so it doesn't spill or leak all over your fridge.

2. Remove meat from fridge and preheat a grill

3. Slice the onion and pepper thinly and place into a pan with a drizzle of olive oil over medium high heat. Season with a little salt and pepper. Allow to cook until veggies get soft. Set aside when finished.

4. Pour can of pinto beans into a sauce pan and season with a little salt and pepper. Heat through over low heat. Set aside

5. Place meat onto the grill and allow to cook on one side for 3 minutes. Turn once and continue cooking 3 minutes on the other side. Remove to a plate and cover loosely with foil. Allow to rest 4 minutes.

6. Slice avocado and set out any other sides and toppings you'd like with your fajitas. Heat tortillas (I suggest flour) about 20 seconds per side over high heat. I just use the open flame and keep turning the tortilla with tongs. Place into a clean dishtowel so they stay warm.

7. Slice meat thinly perpendicular to the grain. This cuts the meat fibers shorter so it feels more tender in your mouth. Toss with any juices on the plate and serve.

8. Put the meat and any topping you'd like together onto a single tortilla and enjoy!

Fried Chicken

I had some left over buttermilk from making cornbread so I decided to make something I've only made once before, fried chicken. The first time I made it I put the wrong crust on it so the crust burned and the chicken was raw inside. It was disgusting in all honesty. Luckily this time it turned out all right. If you want to watch how to make this dish before cooking it, I suggest going to food network and looking up Alton Brown's recipe for fried chicken (also below) and watch his video. I think the key to this chicken is soaking it over night in buttermilk. It just makes the texture and flavor of the final product so good.

Ingredients:

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon chili powder
Flour, for dredging
Safflower oil, for frying

Directions:

1. Place chicken pieces into a plastic bag and cover with buttermilk. Place in a plastic container to prevent leakage disaster and cover and refrigerate for 12 to 24 hours.

2. Pour oil so it comes 1/2 inch up the side of a cast iron skillet. Make sure oil comes about half way up chicken cuz you'll flip it once and you want even cooking.

3. Drain chicken in a colander. Combine salt, paprika, garlic powder, and chili powder. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. It's a good idea to let the chicken rest for about 2 minutes so the coating will stick better to the chicken.

4. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

5. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Grilled Pizza Party

If you want to see how this is done, go to youtube.com and search whitney klein. I'm the girl in the pink shirt. I've always wanted to make a movie like the food network and this was my chance. Although we weren't the most professional and I got teased while trying to talk, we had a blast making this. I especially want to thank Patrick Akhamlich for filming, editing, and doing some sweet graphics.

I had the guys over for a poker/fight night so I wanted to do something fun and customizable so everyone was happy. If I did this again I would buy more pizza dough because the guys could have eaten 2 mini pizzas each.

Buy pizza dough (4.50 for large ball of dough)
mozzarella cheese
fontina cheese

possible toppings:
pepperoni
bell pepper
onion
chicken
roasted garlic
basil-cheese
proscuitto
chorizo

tomato sauce:
1 28 oz can crushed tomatoes
1 tbs oregano
3 tbs fresh basil
red chili flake
up to 2 tbs of sugar

For directions You'll just have to watch my video and see for yourself! please leave comments so I can improve for the next video which should be beef stew.

here's the link http://www.youtube.com/watch?v=DcDkr5nRImc