So.....Much....Garlic....

The garlic is getting ready to go bad. I have been trying to use it as much as possible. I used five heads for this recipe and I STILL have probably about twelve left. Ugh. I never thought I would say it, but I might be getting sick of garlic.

Roasted Garlic Chicken

5 heads of garlic

3/4 cup olive oil

1 tsp. salt

1/2 tsp. pepper

1 tbs. rosemary

4 chicken breasts

Preheat oven to 400 degrees. With a knife, cut off about 1/4 of an inch off the top of garlic heads exposing cloves. Place in baking dish. Pour oil over garlic. Sprinkle with salt, pepper and rosemary. Cover with foil and bake 30-40 minutes. Remove from oven and let cool. Once cool, remove cloves from head into a processor. Add the oil that the garlic was roasted in. Puree until smooth, and add salt to taste. Pat chicken breasts dry and place on a foil lined baking sheet. Generously rub the garlic puree on breasts. Giggle. Bake in a 375 degree oven for 30 minutes.

Easy as Fried Rice ;)

This is one of the easiest, yummiest dishes. Living with a gluten-free Vegan, we have plenty of leftover rice on a regular basis. Plus, if you read my blog often, you know I have a  metric butt ton of garlic at my disposal. I'm also a lazy little beeotch. 

Here's my fix.

Garlic Fried Rice

1 1/2 tbs. wok oil or olive oil

3 garlic cloves. minced

1 1/2 cups cooked rice, cold

1 stalk green onion, finely chopped

1/2 tsp. salt

1 1/2 tsp. soy sauce

Heat oil in a wok over high heat. Add garlic and stir quickly to avoid burning, about a minute. Add rice and stir quickly to coat with oil, also about a minute. Toss in green onion and add salt and soy sauce. Mix well and remove from heat. 

Put some Sriracha on that mutha for a kick. 

Seriously super easy lunch.

I know, you don't need to tell me how awesome I am. In the words of my amazing friend Chelsea Allen. I live the life :)

Curry Jones ;)

I needed Merm to watch Jack tonight. I am the queen of buttering up people with food. 

She is Vegan AND gluten free. Fack.

But luckily I am a freaking genius.

EAT YOUR VEGAN HEART OUT :)

Cauliflower and Cashew Curry

4 oz. firm tofu, cubed

1 tsp. vegetable oil

1 cup coconut milk

2 tbs. yellow curry powder

1/2 tsp. salt

1/2 an onion, chopped

1 garlic clove, chopped

1/2 cup water

1 cup snow peas, trimmed and cut into segments

1 1/2 cups cauliflower, cut into small florets

1/3 cup toasted cashews

cilantro 

basmati rice

Heat oil in a medium pan over medium-high heat. Fry tofu for a couple of minutes, stirring, until golden and crispy. Remove from pan. In same pan, bring half of the coconut milk to a simmer and whisk in the curry powder. Make sure to work out any clumps. Stir in onion and garlic, cook for a minute or two. Stir in remaining coconut milk and water, and then tofu. Cook down the liquid for a few minutes before adding snow peas and cauliflower. Cover and simmer for 2-3 minutes, or just until the cauliflower and snow peas lose their raw edge. Remove from heat and stir in cashews. Adjust salt to your taste. Serve over rice and garnish with cilantro.

Even for being Vegan, it is simply amazing. Something about cauliflower and yellow curry that makes my heart flutter.

Fun For The Chil'ren

Who's the best Mommy and Auntie Corey in the world? Don't play.

Serenity Murphycakes was not here to help make them, but she sure did enjoy eating them. Jack has been on me lately to help me in the kitchen. But, I am such a control freak when it comes to cooking, I let him help kind of before I tell him to VACATE THE KITCHEN. Soooooooooo, I came up with something that was easy and he could help me do.

Corndog Muffins

 

1 cup cornmeal

1 cup flour

1 tbs. baking powder

1/2 cup sugar

1 tsp. salt

1 cup milk

2 eggs

1/2 stick butter, melted

1/4 cup honey

4 turkey dog franks, sliced

Preheat oven to 400 degrees. In a large bowl, mix cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the milk, eggs, butter and honey. Add to the dry ingredients and stir until just combined. Fold in turkey dog slices, poor batter into greased muffin tin. Bake for 15 minutes, or until golden. Let cool slightly before serving, but serve warm. 

Watch the kids devour them like they haven't ever eaten anything in their lives. It's magical. 

 

Show Me Some....Beignets??

Facebook is responsible for these beignets...these dirty, dirty little beignets.

The Butcher totally called me out on making something for Mardi Gras. To be honest, it hadn't even crossed my mind. I said I would make something with Nutella, considering that I had just gotten a new jar the night before. She said beignets. Keep it Cajun. 

CHALLENGE ACCEPTED.

M F'n Nutella Beignets

1 tsp. active dry yeast

3/4 cup warm water

1/4 cup sugar

1/2 tsp. salt

1 egg

1/3 cup + 2 tbs. + 1 tsp. evaporated milk

3 1/2 cups flour

2 tbs. shortening

oil for frying

1 jar Nutella

In a large bowl, or the bowl of a stand mixer, dissolve the yeast in the warm water. Add sugar, salt, egg, evaporated milk and blend well. Mix in 2 cups of flour and beat until smooth. Add shortening, and then the remaining 1 1/2 of flour. Mix until completely combined. Cover and chill in refrigerator for one hour. On a lightly floured surface, roll out dough to about an 1/8 on an inch thick. Cut into 2 1/2 inch squares. Fry in oil heated to medium high. Be sure to let oil heat up all the way before dropping dough. They will float to the top almost immediately. Fry to golden brown and transfer to paper towel lined plate to drain. Spoon a few heaping tablespoonfuls into a piping bag fitted with the smallest tip, or a sandwich bag with the corner cut off. Turn over beignets and poke a small hole big enough for tip and squeeze yummy Nutella into the doughnut, repeat with rest. Dust with powdered sugar. 

Love them.

Shit, marry 'em.

I would....

 

Winner Winner Chicken Dinner!!

I have become Tessa's personal chef. I say chef, she says slave. This is her all time favorite dish that I make.

Mediterranean Stuffed Chicken

6 boneless, skinless chicken breasts

4 tbs. olive oil

1 tbs. butter

1 tbs. oregano

1 tbs. garlic salt

1/2 tsp. rosemary

1/2 tsp. thyme

salt and fresh ground pepper

3/4 cup crumbled feta

1/2 cup chopped red bell pepper

1/2 of a red onion, finely chopped

2 cloves, minced

1 6.5 oz. jar of marinated artichoke hearts, chopped

1/3 cup chopped Kalamata olives

Place chicken breasts in a gallon size storage bag. Using the flat side of a meat tenderizer, pound out chicken until about 1/2 an inch thick. Lay out on cutting board and season with spices from oregano to salt and pepper. Set aside. In a medium skillet, over medium heat, melt butter and add 2 tbs. olive oil. Add onion, bell pepper, garlic and salt. Saute until onions are tender. Add remaining ingredients, and cook until the feta somewhat melts. Remove from heat and let cool. Preheat oven to 350 degrees. Place about 2 tablespoonfuls of veggie mixture onto chicken and roll up, making sure to tuck in sides as you go. Secure with toothpicks. In the same skillet, add remaining olive oil. Sear chicken rolls until golden brown on each side, about 4-6 minutes. Place chicken in a baking dish and bake for 30 minutes. Take out of oven and let sit for at least 10 minutes before cutting or serving.

I serve this over Basmati rice only because Basmati is just yummy. You could even serve it with pasta that has been tossed into a little olive oil and butter.

< Insert Clever Line About Kimchi Here >

I am no good at this blogging thing. I really need a secretary. Who wants to be my personal food blog slave?

I will pay you in food :)

Cucumber Kimchi

3-4 large English cucumbers

2 tbs. sugar

1 tbs. salt

5 cloves garlic

1 1/2 in. piece fresh ginger, peeled

1 dried red Thai chili

1/2 cup chili powder

2 tbs. soy sauce

1/4 cup water

Wash and dry the cucumbers. Cut in half lengthwise, then cut into 1/2 inch quarter pieces. Toss cucumber with the sugar and the salt. Refrigerate overnight. The next day, strain the cucumbers and set aside. Place the remaining ingredients in a food processor. Process until smooth. Toss with cucumbers. Cover and let sit in refrigerator 6 hours before eating.

Eat it up, bitches.