Queso Fundido

Last week my girlfriend Rachel had a company "Souper" Bowl party at work and was asked to bring a dish.  While we all know Queso isn't necessarily a soup, she was told she could bring anything as long as it was in a crock pot.  When she first asked me to prepare something I immediately thought of this yummy Queso Fundido recipe from my Cook This Not That book, and since she loves queso I decided it would make the perfect contribution.  Many of you would assume that I'm the designated cook in our household, and well, your assumption would be right on target but this time I decided to let Rachel take the reigns and step into my sanctuary.  She accepted the task, with some hesitance, but was ready to go full force.  After sauteing the veggies for her, I prepped the remaining ingredients the night before and gave her a quick consultation and sent her on her way. The morning of the event she finished preparing the queso dip and it turned out to be some of the yummiest stuff  I ever did taste!  She also mentioned it being a huge hit at the event, and it being totally devoured.  It's not often at all that I relinquish control and let her enter the kitchen, but I have to say, she did a fantastic job...I'm proud of my little grasshopper!

Queso Fundido


Ingredients

• 6 corn Tortillas cut into triangles (we also recommend Baked Tostitos)
• 1 1/2 Tbsp Canola Oil
• 1 small Onion, minced
• 2 cloves Garlic, minced
• 2 cups Mushrooms, diced
• 1 cup diced Tomato
• Salt & Pepper to taste
• 1 can (4oz) Green Chiles
• 1 1/2 cups shredded Pepper Jack cheese

Preparation

1. Preheat the oven to 425 degrees.  Toss the tortillas with 1 tablespoon of the oil and arrange on a large baking sheet.  Bake until lightly brown and crispy, about 10 minutes.
2. Heat the remaining 1/2 tablespoon oil in a large cast-iron skillet or saute' pan over medium heat.  Add the onion and garlic and cook for 2 to 3 minutes, until translucent.  Add the mushrooms and tomato and cook for 2 to 3 minutes, until softened.  Season with salt and pepper.  Turn the heat down to low and add the chiles and cheese, stirring constantly so the cheese melt uniformly.  When the cheese has fully melted and starts to bubble, immediately remove from heat and serve, using the tortilla chips to scoop directly from the pan.

*Makes 4 servings

*340 cals, 21g fat (10g saturated), 470mg sodium

*Cost per serving: $1.46

*Compare to: Chili's Skillet Queso w/ Chips, 920 cals, 73g fat (30g saturated), 4,040mg sodium, $4.99

Beijing "Sticky" Wingz

As we all know yesterday was Super Bowl Sunday (did your favorite team win?), and I was invited to a Super Bowl party.  Of course I couldn't go empty handed so I decided to reference my handy dandy Cook This Not That book to see what appetizer recipes I could choose from to prepare for the occasion.  I chose their Beijing Wing recipe and adapted it to make it my own, hence the name Beijing "Sticky" Wingz.  These wings are great for any type of casual gathering (recipe can be doubled) or for a nice laid back meal at home.  Judging by all the bare bones lying on empty plates, I'd say the wings were a hit!  What were some of your favorite Super Bowl snacks?

Beijing "Sticky" Wingz

Ingredients

• 1/2 cup low-sodium Soy Sauce
• 1/4 cup Brown Sugar
• 4 cloves Garlic, minced
• 1 Tbsp grated fresh Ginger
• 2 lbs Chicken Wings
• 2 Tbsp Butter
• 1 Tbsp Sriracha
• 1/2 cup Sweet Chili Sauce
• Juice of 1/2 lime
• 1/2 Tbsp dried Parsley for garnish (optional)

Preparation

1. Combine the soy sauce, half the brown sugar, the garlic, and ginger in a sealable plastic bag.  Add the wings, mix to coat, and seal the bag.  Marinate in the refrigerator for at least 1 hour or up to 8.
2. Preheat the oven to 450 degrees.  Remove the wings from the marinade and lay out on a baking sheet lined with lightly oiled aluminum foil, making sure they're evenly spaced.  Roast for about 15 minutes, until the meat firms up and is cooked through and the skin begins to caramelize and crisp up.
3. Heat the butter, sriracha, lime juice, sweet chili sauce, and the remaining brown sugar in a large nonstick skillet.  When the butter has melted, add the wings and saute' for 2 to 3 minutes, until the sauce clings lightly to the chicken.  Garnish with the dried parsley.

*Makes 4 servings

*290 cals, 10g fat (4.5 saturated), 890mg sodium

*Cost per serving: $1.94

Compare to: Outback Kookaburra Wings, 1,377 cals, 100g fat (31g saturated), 3,819mg sodium, $7.95

Jerk Pork

In Chicago there are many great Jamaican/Caribbean eateries offering up delicious dishes like Escovitch Fish or Jamaican Beef Patties.  My favorite Jamaican dish would have to be Jerk Chicken.  Jerk is a Caribbean take on grilling/barbecuing in which the meat is seasoned and marinated in spices such as Allspice and Nutmeg, with added heat imparted via the Scotch Bonnet or Habanero peppers.  My family is such huge fans of Jerk that we do everything from Jerk Ribs to Jerk Shrimp.  Having prepared Jerk Chicken before (everyone loved it!), I was eager to try Cook This Not That's recipe for Jerk Pork.  I have to say, this dish was true to the Caribbean Jerk taste.  I normally use a prepared marinade which is great, so when I first tasted the pork it was quite surprising that it tasted exactly like it had been prepared with a bottled version but it was from scratch which made it even better!  What are some of your favorite Caribbean dishes?

Jerk Pork

Ingredients

• 2 Habanero/Scotch Bonnet peppers, stemmed & chopped
• 8 Scallions, roughly chopped
• Juice of 2 Limes
• 2 Tbsp Canola Oil
• 3 cloves Garlic, chopped
• 1 tsp Allspice
• 1/4 tsp Nutmeg
• Salt & Black Pepper to taste
• 1lb Pork Loin

Preparation

1. Place the peppers, scallions, lime juice, oil, garlic, allspice, nutmeg, and a good pinch of salt & pepper in a food processor or blender.  Pulse until the mixture forms a paste with the consistency of pesto, adding a bit of water if it's too dry.
2. Place pork (chicken drumsticks work great, too) in a sealable plastic bag and pour the jerk marinade over it.  Squeeze out the air, seal the bag, and rub the pork around to make sure it's evenly coated.  Marinate in the refrigerator for at least one hour, but preferably overnight.
3. Preheat a grill, Remove the pork from the marinade and season with a bit more salt and pepper.  Grill, cooking on all sides, for about 10 minutes, until lightly charred and cooked through.  (An internal thermometer inserted into the center of the pork will read 140 degrees.)

*Makes 4 servings

*240 cals, 11g fat (2g saturated), 510mg sodium

*Cost per serving: $2.23

*Compare to: Macaroni Grill Prime Pork Loin, 670 cals, 24g fat (6g saturated), 1,820mg sodium, $14.99

Served w/ Brown Rice & organic Black Beans

Margarita Chicken

Right here right now, I'm going to proclaim that this is not only the best dish I've made from Cook This Not That  but it is the best dish I have EVER cooked!  When I took my first bite the flavors began to do the Cuban Shuffle all around my mouth, can you tell I've taken Zumba, lol?.  Mexican/Hispanic cuisine has been a long time favorite of mine but never have I tasted anything like this where the flavors just came alive.  Being that I'm a "spice snob" when it comes to recipes I tend to add a little something extra.  First, I seasoned the chicken with granulated garlic, sea salt, and a Latino spice blend of Adobo y Sazon and let it marinate in a little bit of lime juice and olive oil; this has got to be the reason the chicken ended up perfectly tender.  Oh, and did I mention how easy this dish is to prepare?  I can see myself cooking Margarita Chicken at least 3 times a month!  What are some of your favorite foods?

Margarita Chicken


Ingredients

• 1/2 can (14-16oz) Black Beans drained
• 1/4 tsp Cumin
• Juice of 1 Lime
• Salt & Pepper to taste
• 1/2 Tbsp Canola/Olive Oil
• 4 boneless, skinless Chicken Breasts (6oz each)
• 1 cup prepared salsa, preferably Salsa Verde
• 1 cup shredded Pepper Jack cheese
• Chopped fresh Cilantro

Preparation

1. Preheat the oven to 450 degrees F.  Combine the black beans and cumin in a saucepan and heat all the way through.  Squeeze in the lime juice and adjust the seasoning with salt and pepper.  Remove from heat, but warm before serving.
2. Heat the oil in a large skillet over medium-high heat.  Season the chicken all over with salt and pepper and sear in the hot pan for 3-4 minutes on the first side, until a nice crust develops, then flip.  Cook for another 3-4 minutes, then spoon salsa over meat, top with the cheese, and place in the oven.  Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minutes.  Divide the beans among 4 plates, top with chicken, and garnish with cilantro.

*Makes 4 servings

*330 cals, 12g fat (4.5 saturated), 480mg sodium

*Cost per serving: $2.49

Compare to: TGIFriday's Sizzling Chicken & Cheese, 1,200 cals, $11.49

"This is what Mexican food should taste like"-Rachel

Meatballs w/ Polenta

My girlfriend Rachel loves pasta so I decided to make one of the pasta dishes featured in Cook This Not That. This dish turned out to be very flavorful and filling.  Check out how great the pictures came out!  Can't wait to get a real camera of my own.


Meatballs w/ Polenta


Ingredients

• 8 oz ground Sirloin
• 8 oz ground Turkey
• 1 egg
• 1/2 cup chopped fresh Parsley, plus more for garnish
• 1/4 cup grated Parmesan, plus more for garnish
• 1/2 tsp Fennel Seeds
• Salt & Black Pepper
• 1 slice White Bread, torn into small pieces and briefly  soaked in milk
• 1/2 Tbsp Olive Oil
• 1 small Onion, minced
• 2 cloves garlic, minced
• Pinch of Red Pepper Flakes
• 1 can (28 oz) Crushed Tomatoes
• 1 cup dried Polenta, prepared according to package instructions

Preparation

1. Preheat oven to 450 degrees
2. Combine the sirloin, turkey, egg parsley, Parmesan, fennel seeds, & 3/4 teaspoon salt in a large mixing bowl.  Squeeze the excess milk from the bread and add to the bowl.  Use your (clean clean clean!) hands to gently mix the ingredients together.  Form meatballs the size of golf balls, about 1" diameter, being careful not to overwork the meat.  Place the meatballs in a baking dish and bake for 25 minutes, until nicely browned all over.
3. While the meatballs bake, heat the oil in a large saute' pan over medium heat.  Add the onion, garlic, and pepper flakes and cook for about 3 minutes, until the onion is soft and translucent.  Add the tomatoes, plus salt and pepper to taste, and simmer while meatballs finish cooking.
4. Transfer the meatballs straight from the oven to the sauce.  Cook for at least 10 minutes (preferably 20-30), turning the meatballs so that all parts have a chance to simmer in the sauce.  Serve the meatballs and sauce over soft polenta, topped w/ a bit of chopped parsley and grated Parmesan.

*Instead of using polenta I used Whole Grain Spaghetti.  Also, I made homemade garlic bread using a Whole Grain Demi French Baguette from Whole Foods.

*Makes 4 servings

*380 cals, 14g fat (4.5 saturated), 1,010mg sodium

*Cost per serving: $2.99

*Compare to: Romano's Macaroni Grill Spaghetti & Meatballs Bolognese, 880 cals, 37g fat (14g saturated), 2,400mg sodium, $10.99