I'll share my recipe, if you'll share yours, June 26, 2012

luckygardnrJune 26, 2012

Queso Fundido con Chorizo (Chorizo dip)

Recipe courtesy Food Network Kitchens


4 ounces fresh chorizo, casings removed, crumbled

Olive oil, as needed

1 small red onion, chopped

1 clove garlic, finely chopped

5 teaspoons all-purpose flour

1/2 cup Mexican lager-style beer, such as Negra Modelo

1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice

3/4 cup milk

4 ounces Monterey Jack cheese, finely diced (about 1 cup)

4 ounces whole-milk mozzarella, finely diced (about 1 cup)

2 tablespoons chopped cilantro

Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping


1. Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.

2. Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil.

Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes.

Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

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I took a book out of the library: The best Chicken Recipes by Cook's Illustrated. There are 300 recipes and so far it looks really good. I'd love to be able to find it and buy it. It's a thick book, with no pictures, and I do like to see some pictures.

I made this on Saturday and we raved about it.

Orange-Honey Glazed Chicken Breasts (Cook's Illustrated)
Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful.

4 bone-in skin-on chicken breasts
1 1/2 cups orange juice, plus 2 tbsp
1/3 cup light corn syrup
3 tbsp honey
1 tbsp dijon mustard
1 tbsp vinegar
1/8 tsp red pepper flakes
salt and pepper
1/4 cup flour
2 tbsp vegetable oil
1 medium shallot, minced (3 tbsp)

Preheat oven to 375.

Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside.

Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess.

Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate.

Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet.

Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes.

Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.

    Bookmark   June 26, 2012 at 7:42AM
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Another summer main dish salad.


3-4 c cooked rice (I use about 3.5 cups)
2 c cooked chicken, cubed or shredded
1 stalk celery, diced
1 green onion, sliced
1 1/2 c mayonnaise
2 1/2 Tbsp fresh lemon juice
1/2tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 c frozen peas, or more to taste
1c+ salted cashews, for garnish

In a large bowl, combine rice, chicken, celery, and green onion. In a small bowl, combine mayonnaise, lemon juice, curry, salt, and pepper. Stir until well mixed. Toss dressing with rice mixture until well-coated. Fold in peas. Just before serving, top with salted cashews.

    Bookmark   June 26, 2012 at 10:53AM
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quiona watermelon and feta salad

In a serving dish, add quinoa, watermelon, red onion, feta and mint. Gently toss to combine. Drizzle in olive oil and balsamic vinegar. Toss to combine. Top with mint garnish. Serve chilled.

2 cups Cooked Quinoa
3 cups Watermelon Balls Or Cubes
1/4 whole Red Onion, Thinly Sliced
4 ounces, Feta Crumbles
12 leaves Mint, Torn, Plus Extra For Garnish
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar

    Bookmark   June 26, 2012 at 12:25PM
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