Jerk Chicken Pasta with Vegetables

It's been awhile since I have cooked anything blog worthy. Tonight I was inspired by asparagus which is finally back in season! This fresh veggie pasta was a success!

Ingredients
Serves 2-4

2 handfuls of farfalle pasta
1 chicken breast
1/4 red bell pepper, chopped
1/4 orange bell pepper, chopped
12 sprigs asparagus, chopped
2 handfuls of fresh spinach
4 green onions, shaved
1/4 cup skim milk
1/3 can low sodium, fat free chicken broth
olive oil
hot ajvar
jerk seasoning
black pepper
onion powder
garlic paste
paprika
red pepper flakes
shaved grana, optional

Eastern European Eggplant-Red Pepper paste meets Caribbean Jerk Spice!

Start with your pasta and prep everything else while it boils. Chop one boneless, skinless chicken breast and cook on medium heat with a small amount of olive oil and a tablespoon of jerk seasoning. I used Busha Browne's Traditional Jerk Seasoning.When the chicken was cooked through I added the chicken broth, skim milk, and a heaping spoon of ajvar. I like to use the ZerGut Hot Ajvar. I let everything come to a boil and then added the veggies. Cover with a lid so the spinach and asparagus can steam for about 5 minutes. When the asparagus was tender I added the pasta and additional spices (black pepper, onion powder, garlic paste, red pepper flakes and paprika). Depending on how much flavor and heat you like you might want to add a little more jerk spice or ajvar. Drizzle with a small amount of olive oil, toss, and serve. I had a little grana in my fridge and shaved it over the dish right before it was served. This was a delicious experiments in flavors. I can't wait to swap the pasta for quinoa next time.

Cooking!

The finished dish with shaved grana!

If you don't have access to specialty food store where you live you can purchase the ajvar and jerk spice online at Amazon.com.


http://www.amazon.com/Zergut-Ajvar-Hot-EuropeanGarden-zergut-24oz/dp/B000LRG16E

http://www.amazon.com/Busha-Brownes-Authentic-Jerk-Seasoning/dp/B0079FMZ48/ref=sr_1_1?s=grocery&ie=UTF8&qid=1332128781&sr=1-1

Citrus Kale Salad

Always on a quest to use kale in everything. I made this sweet salad to compliment a savory soup.

Ingredients
Serves Two

2 cups finely chopped kale, no stems
1 segment of a red pepper, diced
1 half carrot cut into matchsticks
1/2 cups mandarin orange segment's (I used canned ones)
garlic powder
sea salt
black pepper
rice vinegar
olive oil
juice from 1/2 ruby red grapefruit

After making sure your kale is washed thoroughly shake of excess water and/or pat dry. Remove the tough stems leaving just the leafy green. Roll several leaves into a log and chiffonade until they are in thin strips. Place into a mixing bowl and sprinkle with sea salt. Using your hand wilt the kale until it is soft and fluffy. Once the kale is soft enough you can add your carrots and red pepper.

Sprinkle the mixture with olive oil and rice vinegar. I used probably about 1 tsp each, you do not need much. Then sprinkle with black pepper and garlic powder. Finish by squeezing 1/2 of a grapefruit's juice over everything. Mix to combine flavors. Add the mandarin orange segments last so they remain whole.

Cover and chill until ready to serve.

Won Ton Taco Bites

Won Tons seem to be the new rage in appetizer creations. The options are endless for what they can be filled with. I had small amounts of stuff left over from a taco night and made these to serve as a side to a southwest chowder. I really don't think these even warrant a firm recipe. Use this recipe as a guide to make your own version.

Ingredients
12 servings

12 won ton wrappers
taco meat
green onions, chopped
cooked black beans
frozen corn
green pepper, diced
salsa of your choosing
shredded cheese. I used monterray jack for this version
roma tomatoes, sliced
black pepper
non stick spray

Preheat your oven to 375 degrees. While the oven is heating up you can spray your muffin tin and press one won ton wrapper into each cup.

Now you can layer your ingredients into the cups. I started with a layer of cheese, then added the meat, beans, and corn. I added a spoonful of salsa over each one and packed the ingredients down with the a spoon. Then I sprinkled each cup with the chopped green onions and green pepper. I added another layer of cheese and then topped each one with a slice of tomato and a sprinkle of fresh ground pepper.

Bake for 12 minutes or until the edges of the won tons are golden. Remove from oven and let sit about 10 minutes, serve warm.

Warm Chickpea and Spinach Salad

This is the most delicious thing I have made in ages. I could eat it everyday! Thanks to the many people who had various versions of this on the web. I made it my own, and I made it delicious!


Ingredients
Serves 4

1 can chickpeas, drained
3 roma tomatoes, chopped
1 medium yellow onion, chopped
1 bunch spinach, washed, stems chopped off
3 baby lemons, juiced
3 cloves garlic, chopped
sea salt, to taste
black pepper, to taste
oregano, to taste
red pepper flakes, to taste
paprika, to taste
olive oil

Saute the onions and garlic in olive oil until the onions are soft. Add the chickpeas and tomatoes along with red pepper flakes, paprika, and oregano. Cook covered for about 18 minutes, stir on occasion. Then add one bunch of fresh spinach and cook for another 7 minutes. Finish with salt and pepper and the juice of fresh lemons.

Garnish with chilled and segmented roma tomatoes. 

Bacon & Veggie Chowder

Once again I am cleaning out the fridge and trying to make something delicious with not much. After look at all sorts of chowder recipes on the web I felt pretty confident I could wing my own. For a first attempt at chowder it was pretty delicious!

Ingredients
Serves4-6

2 cans low sodium chicken broth
1 can diced green chilies
1 red potato, skin on, diced
1/2 medium yellow onion, diced
2 garlic cloves, chopped
4 strips bacon, cooked and crumbled
2 roma tomatoes, diced
2-3 green onion stalks, chopped
frozen corn, 1 handful
black beans, cooked, 1 handful
1/4 cup flour
1 cup skim milk
1 1/2 cups shredded cheddar or jack cheese
black pepper, to taste (I used tons)
cumin, to taste
paprika. to taste
onion powder, to taste
garlic powder, to taste
sea salt, a pinch

Bring chicken stock and 1 cup water to boil. Add all veggies and spices to pot and simmer for 30 minutes until potatoes are tender. While the veggies are simmering you can cook your bacon until crispy. Remove bacon and cook chopped garlic in the bacon drippings. Add browned garlic and crumbled bacon to the soup. Lower heat and continue to cook covered.

In a separate bowl add 1 cup of skim milk and add 1/4 cup flour. Whisk until there are no lumps, or you can use an immersion blender which is much faster. Add mixture to soup and stir well. Now you can add your shredded cheese. Stir well and let cook for another 10 minutes to ensure everything is blended well.

Serve with tortilla strips and chopped cilantro.

Potato, Kale, and Sausage Soup

I am starting to think I should call my blog "Sausage and Kale" instead of "Rhubarb and Mint" seeing as these two ingredients make their way into my cooking on a pretty regular basis. Kale is pretty much boss in terms of awesome ingredients, especially as fall is starting to creep its way into Seattle. This is my first attempt at a Potato, Kale and Sausage Soup...Per usual I am just winging it, no recipe to follow per se, just throwing my favorite things into a pot.

Ingredients

3 tbs olive oil
1 lg shallot, diced
2 tbs mashed garlic
1 lb sweet Italian sausage, ground
14oz chicken broth
2 lg red potatoes, halved and sliced thin (skins on)
1 half bunch of kale, finely sliced
4 cups water
garlic powder, to taste
onion powder, to taste
fresh ground black pepper, to taste
paprika, to taste
red pepper flakes, to taste

Heat olive oil in a soup pot and add shallots and garlic. Stir until onions soften and start to brown. Once the onions are cooked add the sausage and brown on medium heat. After the sausage is thoroughly cooked you can add your chicken broth and water. Bring to a boil and add your potatoes, kale and spices. Let boil for about ten minutes and then turn onto low heat and let simmer until the potatoes are soft, about 45 minutes.

So much kale....

Steaming Hot and Delicious

Perfect start to the Fall season!

Garnish with fresh grated Parmesan cheese and crusty bread. I also put a little dollop of sour cream in one bowl, and it was divine.

Makers Mark Pecan Cheesecake

If there is one thing I know how to bake it is a cheesecake. I worked as a dessert chef at a restaurant that was known for its cheesecakes. I was trained well and now like to experiment with and modify the numerous cheesecakes options out there...They are endless and so are my ideas...I love to bake with bourbon and have used it in caramels, cookies and now it is time to put it in a cheesecake. I looked at a lot of recipes online and found one at www.andreasrecipes.com that I used for my inspiration.

Yields 1 9" Cheesecake

Ingredients for the crust
9 whole graham crackers
2 tbs white sugar
4 tbs pecans
4 tbs butter, melted

Ingredients for the ganache
2 tbs heavy cream
1/2 cup chocolate chips

Ingredients for the filling
12 oz cream cheese (1.5 packages) softened
1/2 cup white sugar
2 eggs
1/2 cup heavy cream
1 tbs Makers Mark (or your favorite bourbon)
1 tbs vanilla extract

Ingredients for the topping
2 eggs
4 tsp white sugar
4 tsp brown sugar
4 tsp corn syrup
1 tbs Makers Mark
pinch of salt
1 tsp vanilla
chopped pecans (about 1/2 cups but you can use more or less)

Preheat oven to 350 F. Prepare your 9" spring form pan as follows: wrap the bottom and sides in tin foil to ensure no moisture gets into the pans seam while baking. Spray your pan with a vegetable oil spray. Line the bottom of the pan with a circle of parchment or waxed paper.

The Crust: Combine all dry ingredients into your food processor and process until everything is combined into a fine crumb. Place into a small mixing bowl and combine with your melted butter. Once the mixture is evenly combined dump into the bottom of your spring form pan. Press the mixture firmly into the bottom of the pan and about half way up the sides. Place into oven and bake for 7 minutes. Then remove and set aside.

The Ganache: Combine chocolate chips and heavy cream into a sauce pan and cook on low. Stir the entire time until the chocolate is melted and is smooth. Once the ganache is ready pour immediately onto the bottom of the crust, and spread carefully if needed.

The Filling: On medium speed combine your cream cheese and sugar for a few minutes. Stop and scrape the sides, and then beat some more. You want this to be as smooth as possible with no lumps. Next add your cream and eggs. Beat, scrape, beat, scrape. Finally add your bourbon and vanilla and beat again. If the mixture looks smooth with no lumps then it is ready. Pour the batter into the spring form covering both the crust and ganache.

The Topping: Sprinkle your pecans onto the top of the unbaked cheesecake. Combine all topping ingredients (eggs, brown sugar, white sugar, corn syrup, salt, vanilla, and bourbon) and pour over the pecans. Your cheesecake is now ready for the oven.

Before going into the oven

Place onto a baking sheet that will allow you to surround the spring form in a water bath. Place the sheet in the oven, then pour the water onto the baking sheet, so its not hard to move from the counter to the oven. Set your timer for 25 minutes and then check the water level. If more water is needed add it, if not leave it alone. The water helps to maintain moisture in the oven and in your cheesecake.

After checking the water set your time for 20 minutes. Once it goes off check it every 5 minutes thereafter until is is ready to come out of the oven. You will know its set when you move the pan and the cheesecake wobbles slightly and the edges seem browned. At this point you can take it out of the oven to cool. Let it cool for several hours until removing the spring form. You may need to use a sharp knife to loosen the top edge before removing the side of the pan.

Once the sides are removed place into your fridge to cool over night. The next day you will need to remove the bottom of the pan and the parchment paper before serving. I find the best way to do this is to heat the bottom of the spring form pan over an open flame briefly. I then place a cutting board or plate on the top of the cheesecake and then flip it over, exposing the bottom of the pan and the parchment. Remove both, and then place your serving plate onto the bottom of the cheesecake and flip over carefully. Trust me this is not for the fainthearted, but I have done it dozens of times and have yet to drop, crack, or break a cheesecake. They are firm and can handle a little movement once cooled.

This is now ready to slice and serve. A trick I use from my baking days is to place a large knife into a pitcher of hot water. Dip the knife into the bowl and wipe with each cut for a smooth and professional appearance with each piece you plate.

Ready to serve

Ready to serve