Frybread

Frybread!  So good.  It's not complicated, but it takes time to get it right.  Careful not to pop yourself when you fry it.

4 c flour
2 tbsp baking powder
1 tsp salt
2 c warm water
Shortening for frying


Mix the flour, baking powder, and salt in a large bowl.  Gradually stir in the warm water until the dough becomes soft and pliable without sticking to the bowl.

Knead the dough on a lightly floured surface or in the bowl for 5 minutes, folding the outer edges of the dough into the center.

Return the dough to the bowl, cover with a towel, and let rise for 30 minutes.  Shape the dough into egg-sized balls and roll out to a thickness of 1/2 inch on a lightly floured board.

Place a piece of dough between your hands and pat it from hand to hand until you get it stretched to 8 to 12 inches diameter.  Repeat for all pieces of dough.

With your finger, poke a hole in the center of each piece to prevent the dough from bursting during frying.

Add shortening to your large skillet and heat over medium until hot but not smoking.  Carefully slide in the first piece of dough into the hot oil and cook until golden brown and starts to puff up.  Turn carefully and brown the other side as well.  Remove from heat and place on a paper towel to absorb extra oil as it cools.  Repeat with all pieces of dough.

Best if served warm.

Cream Cheese Pound Cake

Those of you who know me know that I don't bake.  Too much measuring, mess and precision when I want simple!  But it is my daughter's birthday and I wanted to make her a special treat to celebrate.  I took this recipe from the Joy of Baking site because the instructions were simple and the cake is delicious.

Ingredients

3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. unsalted butter, room temperature
8 oz. block cream cheese, room temperature
2 3/4 c. sugar
2 1/2 tsp real vanilla extract
1/4 tsp lemon juice (optional)
6 eggs, room temperature

Preheat oven to 350.  Prepare your bundt pan--spray and flour (or oil and flour--use what you have).

In a large bowl, sift together the flour, baking powder, baking soda, and salt.  Set aside.
Using the paddle attachment of your mixer, beat together the butter and cream cheese until smooth.  Gradually pour in the sugar, using your spatula to scrape the side of the bowl.  Continue mixing over medium-high until it is light and fluffy.  This will take about 5 minutes, so be patient.  Add in the vanilla and lemon, then add the eggs, one at a time, until each are incorporated.  Add in your flour mixture in thirds, and mix until just incorporated.

Like I said...messy.  

  Pour the batter into your bundt pan and smooth off the top so it bakes evenly.  Bake for 1 hour or until the cake is golden brown and a toothpick comes out clean.

Remove the cake from the oven and place on a wire rack to cool for 30 minutes.  This will allow the cake to set and not crumble.  Remove from the pan to finish cooling.  Drizzle with your favorite glaze to finish, or eat it plain if you just love cake.

Asian Chicken Thighs Over Rice

Chicken thighs are a (relatively) cheap meal and are really versatile.  I usually prefer the juicy breast meat, but sometimes thighs are just the thing for a recipe.  This is an easy working day dish that you can marinate the morning of for extra flavor, or skip this step to save time and get it right into the oven.  Up to you, and great either way.  Serve over rice and enjoy!  This recipe is an adaptation from Martha Stewart's Everyday Food magazine.  Thanks, Martha!

Ingredients
3 tbsp. olive oil
1/3 c. soy sauce
1/3 c. honey
2 tbsp. brown sugar (packed)
2 cloves of garlic, minced
1/2 tsp seasoning salt (I like Lowry's)
3-4 lbs chicken thighs

Directions

If you are going to marinate the chicken beforehand, mix the first 6 ingredients together in a bowl.  Put your chicken into a large ziploc bag and pour the marinade over the chicken, making sure to coat each piece.  Place into refrigerator until ready to cook.

Preheat your oven to 425.

If you are going straight to the oven, mix up your first 6 ingredients and be sure to coat all of the chicken pieces thoroughly before placing them in your baking dish skin side up.  Pour any additional sauce over and around the chicken.

Bake for 25-30 minutes, then turn the pieces and bake for an additional 15 minutes with the bottom side up.  Your sauce and chicken should be getting nice and caramelized.  Turn one final time to finish crisping up the skins, about another 10 minutes until the thighs are 165 degrees internally.

Serve over rice.  Tonight we are using steamed white rice, but whatever rice you prefer will be great.

That's it!  So easy, and ready in under an hour.

Smoked Gouda Grits

Grits!  So many people I talk with have never even tried grits.  I feel a little bit like I'm in that scene in "My Cousin Vinny" when they are eating breakfast in the restaurant and they don't know what grits are, and I'm the dumbfounded diner cook trying to describe grits to them.  They are the perfect side for my Tennessee Whiskey Pork Chops.  The cheesy creaminess works really well with the glazed pork chops and is easy to throw together while the pork chops are finishing.  This recipe is simple, but tastes fancy.  Enjoy!


Ingredients
32 oz chicken broth
2 c milk (I used whole for extra creaminess)
1 tsp salt
2 c quick cooking grits
1 2/3 c shredded smoked gouda cheese
3 tbsp unsalted butter

Directions
Bring chicken broth, milk, and salt to a boil in a medium saucepan and slowly whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

That's it.  So simple, and delicious.  If you didn't like grits before, I think you will like these.

White Chicken Chili

More soup!  I know, it's hot here in the desert, but I love soup.  Tonight I used a rotisserie chicken to create an easy chicken chili that is perfect to throw together after work.  No real cooking skills needed!

Ingredients


2 cloves minced garlic
1 tbsp olive oil

1-2 c shredded chicken
2  (16 oz) cans Cannellini beans
1 (16 oz) can great northern beans
1/2 small can green chilis.  You can use the whole can, but I don't like as much.
2 (14 oz) can chicken broth
1 tbsp cornstarch
1/4 cup heavy cream
Seasoned salt (I use Lowry's)


Directions

In your soup pot, cook the minced garlic in olive oil over medium heat until soft and fragrant, about 2 minutes.  Keep stirring so it doesn't burn.  Add the shredded chicken to the pot and continue stirring.  Add the beans, chilis, and chicken broth.  In a small bowl, stir you cornstarch and heavy cream, then pour into your soup.  Continue stirring until it is fully incorporated, then turn heat to medium low and allow to simmer for at least 20 minutes.  The longer, the better, but you can serve once it's hot and bubbly.

Serve with tortilla chips or crackers, and top with sour cream and shredded cheese.

Tennessee Whiskey Pork Chops

This is my new favorite way to eat pork chops, and it's an easy dish to prepare.  And you know it's a good one, because I got it from America's Test Kitchen, and those people are amazing.

I served with bacon green beans because we don't get enough veggies around here, but I am sure it would be delicious with mashed potatoes or rice.  Basically any side you choose works.  I made it after work so I skipped their suggestion to marinate 1-2 hours, but I will try that next time.  Either way, I'm sure it's good.

Ingredients

1/2 c Jack Daniel's whiskey.  I suppose you could use bourbon, but I like Jack.

1/2 c apple cider

2 tbsp packed brown sugar

2 tsp apple cider vinegar

1 tbsp dijon mustard

1/2 tsp vanilla extract

1/8 tsp cayenne pepper

4-6 pork chops

2 tsp olive oil

1 tbsp butter

Salt to taste

Directions

Combine whiskey, cider, sugar, vinegar, mustard, vanilla, and pepper together in a bowl and whisk.  If you are going to marinade the chops before had, take  1/4 cup of the mixture and pour over your chops in a 1-gallon ziplock bag.  Press out the air and seal, turning the bag to completely coat the chops.  Refrigerate for 1-2 hours.  Put the remaining sauce aside in the fridge until ready.

*Again, I skipped this step because I made this after work, so I used the entire sauce in the pan while cooking.

Remove chops from the bag, and discard marinade.  Heat oil in your skillet over medium high heat.  Salt your chops and cook until brown on both sides (about 10 minutes or so) turning halfway through cooking.  Transfer your chops to a plate and cover tightly with aluminum foil.  I put mine aside in the microwave to keep the heat in a smaller space.  

Add your whiskey mixture to the skillet and bring to a boil, scraping up the leftover browned bits with your spoon.  Cook until reduced to a thick glaze, about 5-8 minutes, then reduce heat to medium low.

Carefully take the chops you have set aside on a plate,  You will have some delicious juices under them--pour these accumulated juices back into your skillet.  Whisk in the butter and simmer this glaze until thick and sticky.  Mine took about 5 minutes.  Remove the pan from heat.  

Return the chops to the skillet and let them rest in the sauce about 5 minutes, turning occasionally to coat both sides so the sauce clings to them.  Test your chops to be sure they are heated to 145 degrees internally, then transfer to a platter and spoon the sauce over your chops.  Serve and eat.

Honey Glazed Pork Loin

Pork is such a versatile meat, and fairly affordable.  On my quest to cook more, I picked up a few different cuts of pork on sale and will be trying some different recipes on the family.  Tonight I am making honey glazed pork loin from a recipe I found on about.com's southern foods recipes and will be serving with my easy cheesy mashed potatoes.   I call this one a "day off dish" because it takes more than an hour to prepare and serve, but it's worth the time involved.

Ingredients
3-4 lb pork loin
2 tsp pork seasoning blend (your choice--I used McCormick's)
1 c apple cider
1/3 c honey
1/2 c brown sugar

Directions
Preheat oven to 400.  To save cleanup, line a baking pan with heavy duty aluminum foil and place the roast on the foil.  Rub the pork loin all over with your seasoning, then roast for 20 minutes.  Combine the apple cider, honey, and brown sugar and mix well.

After 20 minutes, reduce heat to 325.  Roast for 60-90 minutes, basting frequently with the honey glaze until the internal temperature is about 155 degrees.  Let the roast rest for about 10 minutes before slicing.

And there you have it!  A simple, juicy pork roast your family will love.