The B.E.L.T.

I don't know anyone who doesn't like bacon... I mean I've had a form of bacon in every country I've ever been. If that doesn't prove my point that bacon is a product of love then I don't know what will. Bacon, its meat candy!

So the B.E.L.T. as most of you know is a Bacon.Egg.Lettuce.Tomato. Sammich'. No you read right, its not a sandwich, its that deliciousness when you bite down and when someone asks you what you're eating you say. "A sammich'." I like mine with a little garlic aioli, possibly ripe avocado if I had it on hand. OH! You have to remember to season your tomatoes too man! A little salt and pepper never hurt anyone!

Ingredients:
2 slices of your favorite bread toasted
4 slices good bacon halved
lettuce of your choice
tomato seasoned with salt and pepper
egg cooked to your liking
mayo, or your favorite sammich' spread

 We've got here a piece of toasted whole wheat

 

Now with a little mayo...

 

Bacon... Yes, bacon.

 

Over easy egg, oh can you imagine when that yolk breaks open and drips all over the sammich'?

Pure. Bliss.

 

Remember to season your tomatoes, like I said a little salt and pepper never hurt anyone!

 

Lettuce is our friend if its baby field greens... yes.

 

Here we go folks. The B.E.L.T. now go eat it like its the last sammich' you'll ever have. Mmmmkay?

Ameeeerica!

Chicken Wrap

I've mentioned before that I love to make wraps for lunch. Since I've made roasted chicken earlier in the week I decided to make a chicken wrap. I like to add rice and veggies along with sauces. Sauces could be hummus, vinaigrette, aioli... catch my drift? There are so many options and the good thing, you can make it very healthy.

Ingredients:
1 whole wheat burrito sized tortilla
1/4 cup chicken diced
1/4 cup rice
lettuce
red onion chopped 
sauce of your choice. I'm using the raspberry chipotle sauce made earlier.

Warm up your tortilla until soft. Then add all the ingredients. 

 Roll up the tortilla like a burrito 

and you're done!

 

Its that simple, try one and see how you like it. There is no longer a need to spend a pretty penny on a wrap when you can make them at home!

Provecho!

Raspberry Chipoltle Sauce

I love this sauce. Its so yummy to baste chicken with when grilling, or to put on a nice piece of fish. I love to make wraps for lunch and I usually drizzle a little bit of this sauce on a wrap with chicken, black beans, jasmine rice and veggies.

You can use fresh or frozen raspberries, If you have fresh use em' if they are frozen make sure they are without syrup and unsweetened. You can store it in a airtight container up to 2 weeks.

Ingredients:
2 6oz packages of raspberries
2 tbs of olive oil
2 jalapenos seeded and diced
2 large cloves of garlic minced
4 tbs chipotle chile adobo sauce
1 chipotle pepper
1/3 cup red wine vinegar
1/4 cup brown sugar
1/2 cup white sugar

Sautee jalapenos and garlic until fragrant, add adobo and one chili from the adobo sauce. Allow to simmer for about 2 mins.  Add raspberries and cook until soft, add sugars and vinegar.

Simmer for 5 mins.I take my hand emulsifier and blend all the ingredients at the end, you can also place it in the blender or food processor. If you prefer a clear sauce, omit the chipotle pepper. Allow to cool before serving, this can be stored in a airtight container in the fridge for 2 weeks.

Simple Roasted Chicken

In our house my husband can count on having roasted chicken usually in the beginning of week. I like to roast chicken and use the leftovers for lunch items like chicken wraps, and various salads. I often use the carcass to make stock. It beats buying roasted chicken from the deli any day!

So the way I roast my chicken is not the typical way you'll see it done, but I think it helps to make a juicy chicken that's easier to store in the end. I like to season it either the night before or in the morning and place it in the a ziploc. Its almost like you're koshering it, but not.

This is a simple chicken, there are plenty of variations that can be made. I also like to use fresh herbs by chopping them up together finely and rubbing the herbs under the skin of the chicken. Chicken is versatile, try mixing your favorite seasonings and herbs. Please note that the skin of the chicken will be salty, but the meat underneath will be juicy and flavorful.

Ingredients:

1 chicken 3.5-4 pounds
2 tbs of Kosher salt
1 tbs of granulated garlic
1/2 tbs of fresh cracked pepper
1 tsp paprika
1tbs poultry seasoning
3 tbs olive oil

Cut chicken in half, removing the back bone. I usually save the back bone for stock. Rinse and pat dry. then coat the chicken with olive oil.

  In a small bowl mix together all the seasoning and sprinkle all over both sides of the chicken halves. Place the chicken in a gallon size ziploc and into a shallow dish in the fridge for at least 6 hours.

  Allow chicken to come to room temperature. This allows for even cooking. Preheat the oven to 375 degrees. Place chicken skin side up, and cover with more foil, always remember to place the foil shiny side up. 

 Roast for 45 mins. covered. Raise the temperature to 400 degree and remove the foil and roast for another 20 mins until the skin has browned.

 I hope you like it!

Will Be Back Soon!

Hi Everyone!

I'm back home in Kentucky due to family illness. I won't be back in my kitchen until this weekend. Keep your panties on, cause I'ma gonna' be cooking like crazy.

xoxo,
M

Knives

So many times have I been at a friend's house and decided to whip something up and BAM there I am faced with a dull knife, with no way to sharpen it. This is huge hazard in the kitchen. With a dull knife you have a better chance of cutting yourself then a with a sharp knife. I like to keep a ceramic knife sharpener in my house, its easy to use and sharpens my knives well. If you don't feel comfortable sharpening your own knives, most butchers will sharpen them for you. All you have to do is wrap them up in a towel and drop them off at the butcher as you do your grocery shopping.

Not only does a dull knife hinder a job in the kitchen, but so does having the wrong knife for the job. For example if I need to peel a apple I need a paring not a huge chef knife. If I want to chop veggies I don't need a paring knife I need a chef or santoku knife. I personally have several knives that I keep in my kitchen, a large chef knife, santoku, cleaver and paring knife.

Now that we've covered knives, we need to work on knife skills. Cutting yourself sucks, trust me I've gotten myself good before. One needs to have decent knife skills and can't be intimidated by holding a knife. Here is tutorial that can help you with basic knife skills if needed Basic Knife Skills Video

Hope this helps! Thanks for reading.

Best Damn Breakfast Sammie (that I've made in a long time)

This sammie was so darn good, once again simple food made me do the happy dance around my kitchen, I have yet to come up with a name for it but I think I just may have to make it for my husband on valentines day just to show him through a breakfast sammie how much I adore him... That kinda' reminds me of the scene from Lady and the Tramp with the whole meatball thing. Anyway, you have to try this. If you don't then you just plain ol' hate Amuuurica!

Ingredients:

• 2 English muffins or you can check out these nifty sandwich thins I love 
• 2 eggs 
• 1/2 cup of sweet yellow onion sliced thin
• 2 slices of good ham 
• 2 tsp of the glorious roasted garlic aioli
• 1 tsp olive oil
• pinch of good salt
• pepper to taste

 

In a med low heat with a tsp of olive oil add onion, salt and pepper.

Lower heat and cook onions until caramelized, be careful not to burn these babies or they'll just taste bitter

When the onions are done move them to the side of the pan to keep warm and place ham in the pan to brown.

When ham is browned on both sides, top them with the caramelized onions. If I could have cheese I would melt a slice of really good gouda on here, better yet good goat cheese...

In a egg pan cook eggs anyway you please, we happen to like ours sunny side up or over easy. Meanwhile toast your muffins (lol I know what I just said)

When the bread is toasted spread the garlic aioli on both sides.

 

Place the ham topped with onion on top, then the egg. There you have it folks.

Provecho!