recipe swap

All posts tagged recipe swap

Recipe Swap: Jerk Mango Chicken Kebabs

Published July 26, 2013 by jenmatteson

The latest edition of recipe swap was a grilling/cookout theme, hosted by Sarah at A Taste of Home Cooking.  I was excited to be WC-Recipe-Swap-badge-1assigned a recipe from Kate’s Recipe Box for two reasons.  First, I hadn’t visited her site before, so it’s always exciting to explore new blogs and new blog friends!  The second reason I was excited is that it was chicken kebabs, something that I was positive Nate and I would love.

Jerk Mango Chicken Kebabs

The recipe was for jerk mango chicken kebabs, and it really couldn’t have been simpler.  Well, except for the mango part.  I’ve only worked with mango a handful of times, and I always have a hard time cutting it up without completely butchering it.  Mangos have these weird shaped pits that make cutting it into uniform shapes not so easy.  There are several sites with step by step tutorials and videos that will help walk you through it, but I’m still somewhat mango disabled.

Jerk Mango Chicken Kebabs

Although the mango wasn’t so beautiful, the kebabs were amazing.  I used green peppers and added onions just to have some extra veggies.  Usually, I like to keep veggies/fruit and meat on separate skewers due to their cooking times, but I did like the flavor that the mango added to the chicken.  For some reason, I always forget to spray the vegetables with some olive oil, so they did turn out a bit dry, but still delicious.  This is a great, quick recipe and would be perfect for entertaining this summer!

Jerk Mango Chicken Kebabs

Jerk Mango Chicken Kebabs

Source: Adapted from Kate’s Recipe Box
Servings: 4

Ingredients:

juice of 1 lime
1 1/2 tsp chili powder
3/4 tsp cayenne pepper
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp salt
2 cloves garlic, minced
1 1/2 tsp brown sugar
pinch of cinnamon
2 boneless, skinless chicken breasts, cut into 1″ cubes
1 mango, cubed into 1″ pieces
1 bell pepper, cut into 1″ pieces
1/2 onion, cut into large wedges

Directions:

1. In a large zip top bag, combine lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar, cinnamon and chicken breast. Seal and toss ingredients to combine and coat chicken.  Refrigerate chicken in marinade for at least one hour.

2. If using wooden skewers, soak for at least 15 minutes before threading.

3. Preheat grill to medium high heat.  Thread skewers with chicken, mango, peppers and onions.  Grill for 10-12 minutes until chicken is cooked through, turning frequently to ensure even cooking.  Remove from heat and serve.

Checkout what the other ladies are grilling up for the cookout!

Recipe Swap: Jalapeno Cilantro Pesto Crusted Tuna

Published June 7, 2013 by jenmatteson

This week’s edition of recipe swap, hosted by Sarah at Taste of Home Cooking, was Mexican.  I was assigned creamy citrus jalapeno cilantro pesto from Jey at The Jey of Cooking.  I love pesto and I WC-Recipe-Swap-badge-1love cilantro and jalapenos, so I was looking forward to making this.  The ingredients were somewhat similar to the cilantro pesto I recently made from Thug Kitchen, but with the addition of citrus, which was appealing.

Jalapeno Cilantro Pesto Crusted Tuna

I had to change a few things from Jey’s original recipe, but not much.  Her recipe calls for pistachios, which I love, but Nate is allergic.  So instead, I used almonds.  I also had to add additional cilantro because my pesto was very watery.  I used the juice of one orange and 1/2 grapefruit, but maybe my fruit was really big or extra juicy, because I couldn’t get the pesto to thicken up as pictured on Jey’s post.  I added almost no oil because it was already so runny.  I should have added the juice a little at a time, but now I know for next time.

Jalapeno Cilantro Pesto Crusted Tuna

Jey recommended serving this over chicken or tossing with pasta.  Seeing as though I’m really getting down to the wire for my 30 Before 30 list, I thought I’d take a risk and try it with tuna and check another item off.  All the flavors go really well together, so Citrus Jalapeno Cilantro Pestowhile it was a risk, it wasn’t by any means epic.  I marinated the tuna steaks in the pesto for about 30 minutes – I didn’t want to do it too long so as to start to cook the tuna with the acid in the pesto.  After quickly searing the tuna, I sliced and served it over a wasabi vinaigrette slaw and drizzled additional pesto over the tuna.  Not only was the tuna cooked to perfection (we like it rare, but feel free to cook it further if you like), but the pesto added the perfect amount of flavor, without over taking the clean taste of the tuna.  The crusted pesto added the perfect amount of crisp to the outside of the tuna, while the drizzled pesto added it a little more freshness. Nate and I both quickly cleaned our plates and adored this recipe!

Jalapeno Cilantro Pesto Crusted Tuna

Jalapeno Cilantro Pesto Crusted Tuna

Source: Cilantro Pesto slightly adapted from Jey of Cooking, Tuna is Pigzilla original
Servings: Pesto makes about 1 1/2 cups, 2 servings of tuna

Ingredients:

For the cilantro:
1 orange, juiced
1/2 grapefruit, juiced
1 cup walnuts
1 1/2 cup almonds
1 bunch cilantro
1 onion, roughly chopped
1 jalapeno, seeded
6 cloves garlic
salt and pepper
2 tbsp honey
1-3 tbsp olive oil

For the tuna:
2-8 oz sushi/sashimi grade tuna steaks
salt and pepper
olive oil

Directions:

1. To prepare the cilantro pesto, combine walnuts, almonds, cilantro, onion, jalapeno and garlic in a food processor.  Pulse a few times, until ingredients are well combined.  Add juices a little at a time – you might not need all of it – until pesto comes together and has thick consistency.  With processor on, drizzle in olive oil until pesto has reach desired consistency.  Season with salt and pepper to taste.

2. Season tuna steaks with salt and pepper then coat with pesto.  Refrigerate for up to 30 minutes.

3.  Heat 1 tbsp olive oil in a cast iron skillet over high heat.  Reduce heat to medium-high and add tuna steaks.  For rare tuna, cook for about 3 minutes on one side.  Turn steak up on one end and cook for one minute more.  Turn once more, so first seared side is facing up.  Cook for 2 minutes.  Finally, turn once more, cooking the edge that has not yet been seared.  Remove from heat and let rest for at least to minutes.  Slice thinly and dress with additional jalapeno cilantro pesto.  (I served mine over a wasabi vinaigrette slaw and a little basmati rice).

Check out what the other ladies did for the Mexican Recipe Swap:

Recipe Swap: Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Published May 10, 2013 by jenmatteson

The latest installment of recipe swap was themed seafood, which I was over-the-moon excited about.  Again, this swap was hosted by Sarah, at A Taste of Home Cooking.  I submitted Scallops with WC-Recipe-Swap-badge-1Tarragon Butter Sauce, and  couldn’t wait to receive my assigned recipe.  Honestly, I was slightly disappointed to find that I was assigned crab cakes. But not because I don’t like crab cakes, rather because I already have two crab cake recipes in my blog (Bethany Frankel’s Crab Cakes and Crab Cakes with Chiptole Mayo), and I really enjoyed both of them.  But, that’s the spirit of the recipe swap; you never know what you’re going to get (you know, like a box of chocolates), and really, how could I be disappointed to make crab cakes – I love them!

Crab Cakes with Tangy Butter Sauce

Another great benefit of the recipe swaps is to connect with other bloggers, and many times, blogs you might not have otherwise visited.  I’ve definitely visited The Redhead Baker blog before, and may have even bookmarked a handful of Coleen’s recipes, but I believe this would be the first time I’d be making one.  And what a great recipe to make! The recipe originally comes from Cooking Light, and it certainly is a lightened up version of crab cakes, which I love.  Less filler, more crab, exactly the way they should be.

Crab Cakes with Tangy Butter Sauce

Crab Cakes with Tangy Butter Sauce

I had gotten everything I needed for this recipe last week at the grocery store, and I generally am very good at knowing exactly what, and how much I have of everything in my kitchen.  I was absolutely convinced that I had Old Bay seasoning, but come Sunday when I was putting these together, I didn’t.  I Googled a recipe to make my own Old Bay (what would we do without Google?), and had most spices on hand, so just used what I had.

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Tangy Butter Sauce

Coleen’s recipe included a tangy butter sauce to go with the crab cakes, which I thought sounded interesting.  If you read either of my other crab cake recipe posts, you’d know that I am generally a creamy-sauce-with-my-crab-cakes kinda girl.  But, I’m always happy to try something new!  I’m not sure if this is the sauce pictured in Coleen’s picture, as her’s does look like a creamy mayo based sauce.  Either that, or mine turned out completely different.  But good different!

Crab Cakes with Tangy Butter Sauce

The tangy butter sauce was a great compliment to the crab cakes and the vegetables.  While I was reducing the sauce, the vinegar smell was strong, so I was concerned it would be too acidic, but once I added the butter, it was much more subtle.  The crab cakes were perfect!  Meaty without a lot of filler, firm enough to stay together, but still fork-flakey like you’d want.  Breading the outside in panko added a perfect amount of crunch.  The vegetables were an added bonus.  It was perfect that they roasted for the same amount of time it takes for the crab cake mixture to refrigerate and come together.  Coleen’s recipe didn’t include green beans, but the original did, and I thought the plate needed some color, so I added those to the mix.  However, I didn’t think they would need to roast for 30 minutes, so I added them into the vegetable mix after 15 minutes.  Turns out, that’s exactly what the Cooking Light recipe instructed.  Great instincts!  Overall, it was a great little meal and I was happy to have tried a new crab cake recipe!

Crab Cakes with Tangy Butter Sauce

Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Source: Adapted from The Redhead Baker
Servings: 4

Ingredients:

For the crab cakes:
1/4 of a red onion, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp light mayonnaise or olive oil mayonnaise
2 tsp Dijon mustard
1 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
2 egg whites, lightly beaten
1 lb lump crab meat, picked over for shells
1 1/2 cup panko breadcrumbs
olive oil

For the vegetables:
3 carrots, chopped
4 shallots, quartered
5 red potatoes, quartered
8 oz fresh green beans
olive oil
1/2 tsp kosher salt
fresh ground black pepper

For the butter sauce:
2/3 cup low-sodium chicken stock
3 tbsp white wine vinegar
3 tsp finely chopped shallots
2 tbsp butter

Directions:

1. In a medium bowl.combine red onion, cilantro, mayonnaise, Dijon, Old Bay, Worcestershire and egg whites.  Gently fold in crab meat until combined.  Stir in 3/4 cup panko.  Cover with plastic wrap and refrigerate for 30 minutes.

2. Meanwhile, preheat oven to 450 degrees and prepare a baking sheet with foil.  Combine carrots, shallots, and red potatoes in a bowl and coat lightly with olive oil.  Dump onto prepared baking sheet and spread out into a single layer.  Sprinkle with salt and pepper.  Roast for 15 minutes.  Remove from oven and mix green beans in with the rest of the vegetables.  Return to oven and roast for another 15 minutes.

3. Put remaining panko breadcrumbs in a shallow dish.  Remove crab mixture from refrigerator and divide into eight equal portions, forming each into a tight patty.  Dredge each patty in the panko, evenly coating both sides.  In a large frying pan, add enough olive oil to coat the bottom and heat to medium.  Once oil is ready, gently place four patties in the pan and cook until browned on the bottom, about 5 minutes.  Carefully flip patties and cook until browned, another 5 minutes or so.  Transfer to a paper towel and repeat for remaining four patties.

4. In a saucepan, stir together chicken broth, vinegar and shallots.  Bring to a boil and continue boiling for 5-8 minutes, until reduced by half.  Remove from heat and swirl in butter.  Spoon sauce over crab cakes and vegetables and serve.

Take a look at what the other ladies cooked up for the seafood swap!

Recipe Swap: Coconut Lime Chicken with Chilies

Published March 29, 2013 by jenmatteson

I have been majorly lacking in participating in recipe swaps.  I couldn’t even tell you the last time I did one.  But, it’s finally time to get back in the game!  This month’s swap is once again, bloggers choice, hosted by Sarah at Taste of Home Cooking  I was assigned Kylee Cooks.  I was happy that she had a lot of chicken recipes as we eat a lot of that, although it seems like it’s been forever since I’ve blogged a chicken recipe, or even a dinner recipe for that matter.  I carefully sifted through each recipe that stood out to me including grilled chicken satay skewers with peanut dipping sauce, chicken diablo, beer and onion braised chicken, and what I thought I’d ultimately settle on, Thai chicken meatballs.  Unfortunately, she didn’t care for the sauce that the original recipe called for, therefore didn’t blog it.  The actual meatball recipe was a pretty basic meatball recipe, so without the sauce, I decided to pass.

Coconut Lime Chicken

I ended up settling on coconut lime chicken with chilies.  I liked everything about the recipe: chicken, coconut, lime, chilies.  The only substitution I made was using a fresh Serrano chili as opposed to canned.  I don’t care for canned chilies all that much because they lose a lot of their heat.  If you don’t like the heat, use canned, or even a fresh jalapeno would be less spicy than the Serrano chilies.

The pictures don’t do it much justice, as it just looks like chicken with cilantro served over rice, but let me tell you, it’s so much more than that.  The coconut is not too sweet, but just sweet enough to compliment the Serrano chili.  I was surprised that it wasn’t spicier, though it did have some nice underlying heat.  I’ve never used coconut milk before, but it sure packs a lot of flavor!  Nate and I both really enjoyed this simple and quick dinner!

Coconut Lime Chicken

Coconut Lime Chicken with Chilies

Source: Adapted from Kylee Cooks
Servings: 4

Ingredients:

olive oil
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1/2-1 tsp curry powder
8 oz can light coconut milk
1 Serrano chili, seeded and diced (sub 4 oz can of chilies or 1 jalapeno, seeded and diced for less heat)
zest and juice of 1/2 lime
salt and pepper
2 tbsp green onions, chopped finely
1 tbsp fresh cilantro, chopped
1 cup basmati rice, cooked to package directions

Directions:

1. Heat olive oil (one turn of the pan) in large skillet over medium heat.  Add chicken and garlic and cook until browned on all sides, about 5 minutes.

2. Add curry powder and cook, stirring for 1 minute.  Add coconut milk, chilies, lime juice and zest and reduce heat.  Simmer until chicken is just cooked through, about 5 minutes.  Salt and pepper to taste.

3. Remove from heat and stir in green onions.  Serve over rice and garnish with cilantro.

Take a look at the other participants in the bloggers choice swap:

Recipe Swap: Slow Cooker Sloppy Joes

Published August 13, 2012 by jenmatteson

The theme of the most recent recipe swap was “Too Hot to Cook”, so all the recipes submitted were ideally no cook recipes, so at least no stove/oven, but grilling and slow cooker were allowed.  I submitted my Chili Lime Shrimp Salad.  I received Tina’s blog, Tasty Treats by Tina, and she submitted sloppy joes.  This was originally a swap recipe she’d received in the past, but altered to her own liking the second run, so I went off of her recipe.

I was a bit hesitant as I’m very particular about sloppy joes, and I’ve only liked my mother’s recipe growing up (and still).  My only change to her recipe is to use ground turkey instead of ground beef.  No biggie.  Nate and I love them; I guess I should blog it sometime – though I’d have to get permission from Mrs. Pigzilla 😉

Anyway, I did the same thing with Tina’s recipe and substituted turkey meat for ground beef, and omitted tarragon, really just because I didn’t want to buy any just before leaving on vacation.  I also adjusted the measurements for my own taste.  After tasting it after it’d been in the slow cooker for a while, it was a little too tomatoy for my taste, so I did add more mustard to combat that.

In the end, they were pretty tasty.  Nate commented that they were a little too sweet, and I even lowered the amount of brown sugar it called for.  Next time, I’d probably omit the sugar as I find it unnessicary.

Sloppy Joes

Source: Tasty Treats by Tina
Servings: 4

Ingredients:

i lb ground turkey
1/2 large onion, chopped
3-4 cloves garlic, minced
1/2 tbsp cider vinegar
1/4 cup yellow mustard
5-8 leaves fresh basil, chopped
2 tsp Cajun seasoning
2 tbsp brown sugar
1/4 cup ketchup
1 can tomato paste
salt and pepper

Directions:

1. In a large frying pan, brown turkey meat over medium heat.  Drain and add to slow cooker.  Add remaining ingredients, mix, and cook on low for 6-8 hours.  *Since I only used 1 lb of turkey meat (vs. Tina’s 2 lb ground beef), I only cooked my sloppy joe’s on low for about 4 hours.

2. Serve on toasted bun.

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