Rachael's (Ray) Chimichurri Chicken Bites with Sauteed Carrots

I found this recipe on foodnetwork.com. It is one of Rachael Ray's recipes. I ended up marinating the chicken for a couple of hours and not using the rest as dipping sauce. I also didn't grill the chicken, I just cooked them in a little butter in a pan.

1 rounded tablespoon sweet paprika
3/4 cup flat-leaf parsley leaves, a couple of handfuls
3 tablespoons fresh oregano leaves
3 tablespoons fresh thyme leaves
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
3 cloves garlic
1 teaspoon cayenne
1 cup extra-virgin olive oil, eyeball it
1/4 cup red wine vinegar, 3 splashes
1 teaspoon coarse salt
1 1/2 to 1 3/4 pounds chicken tenders

Preheat a grill pan over high heat.

In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.

Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.

Cut chicken tenders into thirds and place in a shallow dish. Wash hands.

Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.


Sauteed Carrots

I got this one also from Ina Gartin on foodnetwork.com. I added a little flour to thicken up the sauce.

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

I thought they were both excellent. I would rate them both an 8 or 9.

Honey Lime Chicken Enchiladas

Sorry about the blurry picture. It was so good so I wanted to share it with you. I found this recipe on Our Family Treat Blog (on our family blog side bar). It sounded so good so I had to make them. The only problem was was that I got the wrong green sauce at the store. The recipe calls for green enchilada sauce in a can and I accidently got the taco sauce in a bottle. The sauce in the bottle is thicker so I had to thin it out and add more flavor. I added chicken broth, olive oil, onion, salt, oregano, garlic salt and about a quarter cup of canned tomato pieces (with sauce). The recipe rolls the chicken up inside the tortilla but I grew up with enchiladas sort of casserole style (layered with tortillas, chicken, sauce and cheese). We had company over when I served it and everyone loved it. We ate almost all of it. I also served it with sour cream on the side.

4 chicken breasts-shredded
4 tablespoons lime juice-or juice from a lime
5 tablespoons honey
1 teaspoon chili powder
1 teaspoon garlic powder
6-8 flour tortillas
mexican cheese or cheddar-we only had cheddar on hand
1 can green enchilada sauce


Mix together the chicken, lime juice, honey, chili powder, and garlic powder. Layer a small amount of your enchilada sauce on the bottom of your 9x13 pan. On your tortillas put about 1/4 a cup of your chicken mixture, then sprinkle with cheese and roll up. Place seam side down. Once all rolled up, pour the enchilada sauce on your enchiladas. Then sprinkle with cheese. Bake at 350 for 25 minutes.

I would rate this a 9 out of 10. I forgot to rate the last two posts so I will now. The pie would have been definately a 10 and the calas would have been a 6 or 7.

Luscious Layer Lemon Pie

My dad came down the weekend of his birthday and I knew he needed a birthday pie, I say pie because he likes pie more than cake. I found this recipe on foodnetwork.com and it was so good. It took a bit of time to make but it was so worth it. I thought it would be really sweet but it wasn't.

Pie Crust Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water

Bottom Layer Ingredients:
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup fresh lemon juice 1/2 cup cold water
3 egg yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon zest, optional
3 drops yellow food coloring

Second Layer Ingredients:
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups cold whole milk
2 packages instant lemon pudding

Top Layer Ingredients:
1 cup powdered sugar
8 ounces cream cheese, softened
16 ounces whipped cream or dessert topping

Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).

Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.

Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.

Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.

Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown.

Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.

Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.

Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.

Calas

I had some leftover coconut rice and I hate having leftover rice because it never gets eaten so I decided to use it in a different way. I found this Calas recipe online on some community site. It was so easy and tasted so good, even Porter liked them.

CALAS

Ingredients
6 tbsp. flour
3 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. vanilla
2 cups cooked rice
2 eggs
pinch of nutmeg
canola oil
powdered sugar

Directions
Stir together the flour, sugar, baking powder, salt, and vanilla. Mix the rice and eggs together in a separate bowl. Add the dry ingredients to the rice and egg mixture and stir until thoroughly blended. Heat about ½-inch of oil in a cast iron skillet until the oil shimmers, about 360 degrees. Drop spoonfuls of the rice mixture into the hot oil and fry until brown. Place fritters on paper towels to drain excess oil. Sprinkle with powdered sugar (or serve with honey) and eat them while they’re hot.