Oatmeal Butterscotch Cookies

I have been kind of all over the place lately.  Probably 7 out of the past 8 weeks, I have been without my own kitchen.  Or without my kitchen stuff.  So, I have borrowed plenty of people's kitchens.  And made lots of salads and sandwiches.  And smoothies, because for some reason a blender was one of the kitchen tools I have kept by my side (and my knives, which now go everywhere with me).  Now, I am finally back at home.  With all my kitchen gear.  I was so ready to cook and eat real food.  And eat whatever I want.  And to eat VEGETABLES!  Summer is almost over!  Ahhhh!

Unfortunately, Hurricane Irene has left us without power...in our kitchen.  We are pretty lucky since tons of people have no power at all.  We live by a main road so we got our power turned back on right away.  However, there is some damage and our whole house is only getting half the power.  We will just be using our grill and eating all the delicious fresh produce available right now.  The tomatoes are completing my life.  Why can't someone invent a way to eat summer tomatoes all year round?

Anyways, I just returned home from one heck of a wedding celebration.  Weddings are somewhat life-changing.  Each one in their own way.  I love participating in a close friend's wedding and then meeting all of her close friends and family.  I feel like weddings make me love people again.  And relationships.  

I made these cookies for the bridal shower.  Although the entire menu for the shower was inspired by the bride (lots of comfort food), these cookies were my own selfish preference.  During the shower and bachelorette party, everyone was raving about the other options (Cookie Dough Truffles and Lemon Poppyseed Cookies) and it seemed to me that many people didn't even try the oatmeal cookies.  However, I couldn't stop thinking about them.  I normally can control myself around sweets.  I usually get sick of whatever I make after eating it once or twice.  But I probably ate at least 15 of these cookies.  I gave some to Scot's grandparents when we went over there for dinner.  They ate them the next morning (for breakfast, which by the way is an excellent idea).  Grandma R. called me up immediately after finishing off the entire batch I gave her and said they are the best thing ever.  I had a similar (somewhat emotional) reaction myself, so I was so glad to share the same taste with Grandma R.  

These are a soft oatmeal cookie with butterscotch chips, toffee bits, and a little shredded coconut.  They have some flour in them which I find essential for soft, chewy, non-flat oatmeal cookies.  One of my favorite cookies in a long time.  

Oatmeal Butterscotch Cookies

originally from Taylor Takes a Taste via Annie’s Eats

3/4 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

8 tbsp. unsalted butter, at room temperature

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1/2 tsp. vanilla extract

1 1/2 cups old fashioned oats

3/4 cup shredded coconut

1/2 cup butterscotch chips

1/4 cup toffee bits

Preheat the oven to 350° F. Line baking sheets with silicone baking mats or parchment paper. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes. Beat in the egg until incorporated. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart. Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking. Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

(Servings: 24 cookies, Prep time: 30 min., Bake time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Prosciutto Wrapped Figs and Blue Cheese

When I ate one of these for the first time, I cursed in my head.  If there is a more perfect bite in the world, I don't even want to know.  

I need to tell you something.  I am not really fancy.  But I pretend to be.  And for the longest time, I was intimidated by fancy ingredients.  I have always been frugal.  And even though most people probably wouldn't consider me frugal nowadays, I used to be hardcore (and I have gradually loosened up as I have gotten older...and richer).  I used to question buying Green Giant canned green beans or just go with the Kroeger brand.  I used to think it was frivolous to buy deli meat at the deli counter rather than the prepackaged deli "meat".  And I used to buy frozen chicken breasts in those zippy bags.  So believe me, I have been there.  

For those of you who worry and budget and stress about your grocery bill, have no fear.  I am here to tell you that fancy food does not need to be expensive.  I know I go on and on about Whole Foods, but it is my favorite place on earth.  It is what inspired me to make these...because Black Mission Figs just started showing up.  And are on sale.  $3.99/lb.  The nice thing about Whole Foods is that you can always buy exactly how much you want.  This is what it came to for me:

Figs:  $3 

Prosciutto:  $4

Goat's milk blue cheese (amazing):  $2.50

I know it ain't no pigs in a blanket...$3 for 30 people-kind of appetizer.  But it isn't as scary as I once thought.  

Don't go crazy with the prosciutto.  Ask for it to be sliced as thin as possible.  I don't like it to completely cover the fig, because then it just tastes like pork fat.  Share with bro-in-law over skype.  

Prosciutto Wrapped Figs and Blue Cheese

recipe courtesy Michael Chiarello via FoodNetwork

8 Black Mission figs

1/2 cup blue cheese, cut into cubes

8 prosciutto (thinly sliced, cut in half lengthwise)

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.

Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.

Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.

(Servings: 4-8, Prep time: 10 min., Cook time: 10 min. Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  1/5

Chicago Style Deep-Dish Pizza

After all the holiday fun and food, I randomly decided to make deep dish pizza tonight. I also made fish tacos last night. Did you know I make fish tacos a lot? Oh, you.

My dad grew up in Chicago. I have been to Chicago more times than I can count. And I have had plenty of Chicago Style pizza. Lots of good. Lots of bad. But, I am definitely no expert. I just know I love it.

To me, the key to good deep dish pizza is first: the crust. Pretty obvious. And it needs to be soft, buttery and flakey on the inside and golden and crispy on the outside. The other key to a good deep dish pizza is the sauce. It HAS to be amazing. I am extremely picky when it comes to tomato sauces. It can't be too sweet and can't have to many complicated dry spices in it. This recipe satisfies both of these requirements, as far as I am concerned.

This recipe makes two 9 inch pies. I pulled a Martha Stewart and made both and froze one. God, I am domestic. I obviously can't tell you how the frozen one turned out, but I can tell you that I froze it after I assembled (but before baking). 

And I labeled it. Makes me feel organized, even though I hardly freeze anything and totally have a mental inventory of what is in my freezer. Rubber bands? Good question.

I do have to give a few shout outs. I found out about this recipe via Annie's Eats. Then, since I didn't have access to the original recipe from Cook's Illustrated, I googled the recipe to find the original typed out (not halved like Annie's) and found this which I used too: The Food Spot.

Lastly, I have to say that anytime I am trying a new pizza recipe or tasting one of "the best" pizzas out there, I always go for very simple toppings (in this case: bottomings). And pepperoni is my ultimate favorite, so that is what I added. Sausage would also be great.

Chicago Style Deep-Dish Pizza

slightly adapted from Cook’s Illustrated

For Dough:

3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour

1/2 cup (2 3/4 ounces) cornmeal

1 1/2 teaspoons salt

2 teaspoons sugar

2 1/4 teaspoons instant yeast

1 1/4 cups water (10 ounces), room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon olive oil

For Sauce:

2 tablespoons unsalted butter

1/4 cup onion, grated

1/4 teaspoon dried oregano

1/2 teaspoon salt, plus more to taste

2 medium garlic cloves, finely minced

1 (28-ounce) can crushed tomatoes

1/4 teaspoon sugar

4 tablespoons coarsely chopped fresh basil leaves

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

For Pizza:

4 tablespoons of olive oil

16 ounces mozzarella cheese, shredded (about 4 cups)

1/2 ounce of parmesan cheese, grated (about 1/4 cup)

6-8 slices of pepperoni (optional)

Prepare Dough: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer with a dough hook, run on low speed for about 1 minute. While still running on low, add the water and melted butter and mix until fully combined–scrape down the sides as needed. Increase the speed to medium.  Allow to run until the dough is smooth and pulls away from the bowl, about 5 minutes. It should be fairly smooth and only slightly tacky.

Coat a large bowl with 1 tsp olive oil and transfer the dough to the bowl. Turn the dough ball once or twice to coat lightly with oil. Cover with plastic wrap and allow to rise at room temperature until nearly doubled.

Prepare Sauce: While waiting for dough to rise, melt 2 tablespoons butter in a large saucepan over medium heat. Add onion, oregano, and 1/2 teaspoon salt and cook until the onion turns golden brown, about 5 minutes. Add garlic and cook for 30 seconds more. Stir in tomatoes and sugar and bring to a simmer. Continue simmering until the sauce is reduced to 2 1/2-3 cups (about 30 min). Before using, stir in shredded basil and oil, season with salt and pepper to taste.

Laminate Dough: Remove the risen dough from the bowl and roll it out on a dry work surface into a large rectangle (approx 15 x 12 inches). Spread the softened butter over the dough. Leave about 1/2-inch along edges unbuttered (this will allow the dough to seal again). Roll dough into a cylinder starting from the shorter side. Place seam-side down and gently flatten into an 18 x 4 rectangle. Cut rectangle in half to make two 9 x 4 smaller rectangles. Set one of the halves aside for the moment.

Take the other half and fold into thirds like business letter (the top folds about a third of the way down, then the bottom comes up to cover it). Pinch the seams together to seal it into a taught ball, don’t force the dough too much or it may tear. Repeat with remaining half. Place the two balls into oiled bowls and cover tightly with plastic wrap. Let the dough rise in the refrigerator until nearly doubled in volume, 40 to 50 minutes.

Assemble Pizza: Adjust oven rack to a lower position and preheat oven to 425 degrees. Oil two 9-inch round cake pans (or cast iron skillet) with 2 tablespoons olive oil each. One at a time, roll out the dough balls to make 13-inch disks about 1/4 inch thick. Transfer dough to baking pan. Press the dough into the pan and 1 inch up the sides. If dough is tough and resists stretching, let it relax for at least 5 minutes before trying again. Layer on half of the shredded mozzarella, pepperoni and sauce. Top with half of the grated parmesan cheese.

Repeat with remaining dough and ingredients.

Bake the Pizza: Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

(Servings: 4-6, Prep time: 2.5 hrs., Cook time: 30 min., Difficulty: Intermediate)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  5/5

Effort:  5/5

Braised Short Ribs over Creamy Goat Cheese Polenta

This meal was ridiculously good.

I love short ribs.  And all braised meat.  I have been waiting for a special occasion to make this meal and finally made it for my and Scot's "holiday dinner".  When combined with the goat cheese polenta, I am telling you, you will not be able to imagine anything better.

The meat just falls off the bone.  The sauce turns into a reduction of beef broth and red wine with all the chopped veggies.  And I really like the carrots.  Since the sauce reduces so much, it is very strong and pretty salty, but you just want to put a little over the top and it is perfect.

We finished off the dinner, sipped on egg nog, and exchanged gifts.  It was a wonderful way to celebrate.

Braised Short Ribs
slightly adapted from Pioneer Women

4-8 beef short ribs (about 4 lbs, depends on how they are butchered)

kosher salt & pepper, to taste

1/4 cups flour

4 strips bacon, chopped

2 tablespoons olive oil

1 whole medium onion, diced

3 whole carrots, diced

2 whole shallots, peeled and finely minced

2 cups red or white wine

2-4 cups beef broth (enough to almost cover ribs)

2 sprigs thyme

2 sprigs rosemary

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.

Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.  Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper.  Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta (recipe below), spooning a little juice over the top.

Creamy Goat Cheese Polenta

adapted from Pioneer Women

3/4 cup fine cornmeal or polenta

1/2 teaspoon salt

1.5 tablespoons butter

2 ounces goat cheese

Bring 2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for a few minutes, adding salt and extra tablespoons of water or cornmeal, as needed. When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste. Serve with your favorite meat main course. Yummy!

(Servings: 4, Prep time: 30 min., Cook time: 3 hrs, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  10/10

Effort:  4/5

Dishwashing Effort:  3/5

Oxtail Soup

Happy Halloween!

Even though chili is what halloween is all about, I have already made chili twice in the past several months.  So, I didn't even think of making it really.  Instead, I decided to try some oxtail soup.  I love oxtail soup.  I have had it lots of times, but this is the first time I have made it.  SO good.  

I have to admit, I thought oxen were some sort of special animal.  Turns out, they are just cows.  Let me break it down for you US style (wikipedia).  

-cattle:  kind of the general name for what we call "cow"

-bull:  intact adult male

-cow:  adult female who has had a calf

-heifer:  female who has not had a calf and is under three years of age

-calf:  young male or female cattle (as they get older they are called weaners, then yearlings)

-steer:  castrated male

and finally, 

-ox:  a castrated male kept for draft purposes (sometimes a female or bull will be kept for this too).  

What is a draft animal?  Well, ever played Oregon trail?  Remember the oxen that pulled your wagon?  Yeah, draft animals do stuff like that.  You keep them around to be useful instead of to eat.  However, we still eat their tails???  Kind of rude.  

Well, traditionally, these oxtail soups were made from tails of ox.  But now, oxtail just refers to the tail of cattle.  Some people think the oxtails from ox (older, working cattle) are better because the have more flavor and muscle and whatnot.  But, I am sure I couldn't tell one way or the other.

I got my oxtail from Whole Foods.  I checked several other places with no luck.  They showed me the entire tail (before cutting it), when I was ordering it.  Pretty cool.  I mean, it looks like a big fat tail without hair.  Kind of awesome.  

I really love this soup.  I am a broth fanatic.  I could eat it every day.  And the oxtail really does give the broth a delicious and interesting flavor so different from your typical beef broth.  And the soup is served with a squeeze of lemon juice, which for me, seriously brings the whole thing together.  

PS:  Anyone (Pioneer Woman included) please feel free to correct me on my cattle lesson.  I know nothing more than what wikipedia tells me.  

Oxtail Soup

slightly adapted from Joy of Cooking

Heat in a soup pot:

  2 tbsp olive oil

Add and brown:

  2 lbs oxtails, 2-inch sections

  1/2 cup sliced onion

Add:

  8 cups water

  1.5 tsp salt

  4 whole black peppercorns

Bring to a boil, reduce the heat, and simmer, partially uncovered, about 4.5 hours. Add water as necessary to keep the meat covered. Strain the stock and chill, then remove the fat. If desired, remove the meat from the bones and dice. To serve, reheat the stock and add:

  1 cup diced celery

  1/2 cup diced carrots

  1/2 cup peeled, seeded, and chopped tomatoes

  1/4 cup pearled barley

  1 tsp dried thyme

  1 bay leaf

Simmer until the vegetables are tender, about 45 minutes. Discard the bay leaf. Brown in a skillet:

  1 tbsp all-purpose flour

Add and stir until blended:

  2 tbsp butter

Slowly add to the stock, then add the reserved meat. Season with:

  Salt and pepper, to taste

Serve soup with:

  Lemon slices

(Servings: 4, Prep time: 5 hours, Cook time: 1 hour, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Spaghetti and Meatballs

What are we having for dinner?  

Spaghetti.  

That is what we always called spaghetti with marinara sauce growing up.  Just spaghetti.  And when my mom made it, it was a huge pot of "spaghetti sauce" with meatballs, sausage and ribs.  It was a family favorite.  It took all day to make.  Throughout the day, everyone would go tear off a piece of bread and dip it in the pot.  You know, to see how it was coming along.  

This recipe is much different from my mom's.  But I love them both.  For different reasons.  

This is the 3 ingredient, simple tomato sauce that I fell in love with last winter.  Tomato, butter and onions.  It such a delicious sauce.  Can I say it is beautiful?   

The meatballs are pretty typical Italian meatballs.  The main difference from most that I have made is that they aren't pan fried in oil before being submerged in the sauce.  They are cooked all the way through in the sauce.  The result is a much softer meatball.  Kind of to die for.  I was eating some leftovers for lunch and I was seriously giving myself mad props up in the cubicle.  

I love this recipe.  

Spaghetti and Meatballs

by Molly Wizenberg via Bon Appétit

For the sauce:

2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved,

tomatoes finely chopped

1/2 cup (1 stick) unsalted butter

2 medium onions, peeled, halved through root end

1/2 teaspoon (or more) salt

For the meatballs:

1 cup fresh breadcrumbs made from crustless French or country-style bread

1/3 cup whole milk

8 ounces ground beef (15% fat)

8 ounces ground pork

1 cup finely ground (not grated) Parmesan cheese

1/3 cup finely chopped Italian parsley

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs

2 large garlic cloves, pressed

1 pound spaghetti

Freshly grated Parmesan cheese (for serving)

For the sauce: Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

For the meatballs: Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture. Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.

Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.

DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

(Servings: 6, Prep time: 90 min., Cook time: 75 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  4/5

Italian Drip Beef

If I eat meat, I really like to go for it.  Give me ribs.  Give me a juicy steak.  Or give me a drip beef sandwich.  

We loved this recipe.  It is a beef chuck roast cooked low and slow with Italian seasoning and pepperoncini peppers.  Cooking it in a beef broth mixture results in the most tender meat plus the tastiest dipping sauce.  

Then, you take the shredded beef and put it on a toasted roll.  Top with cheese.  Throw it under the broiler to melt the cheese.  And serve with some of the cooking liquid.  It is amazing!

The Italian twist is wonderful.  It has a little bit of a kick.  Tons of flavor.  Make this!

Italian Drip Beef

adapted from Pioneer Woman

1 whole beef chuck roast, 2.5 to 4 lbs

2-4 cups beef broth

3 tablespoons (heaping) Italian seasoning

1 teaspoon salt

1/2 -1 cup water

8 oz pepperoncini peppers, with juice

sliced provolone cheese

buttered, toasted deli rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Throw out large pieces of fat. Serve immediately, or keep warm over a simmer on the stove.

If making the day before, store in the refrigerator after it has cooled down. Remove the hardened fat from the top before reheating. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

(Servings: 6-10, Prep time: 5 min., Cook time: 5-6 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  2/5

Coconut Chicken Salad

I am going to get right to the point.  This is my favorite salad (and possibly, favorite meal) ever.  This salad is on the menu at Jam's in Omaha, NE.  I thought it was my little secret.  My favorite salad ever.  However, apparently, this salad has a cult following.  People who will start riots if Jam's ever takes it off their otherwise seasonal menu.  Dangit!  My secret it is out!

But it is fine because I have now recreated this at home.  And let me tell you, this recipe was everything I wanted and more.  Perfect.  Spot on.  Exactly like the Jam's version.

What I love about this salad, is that it doesn't mess around.  You know how salads always have one kind of luxury item?  You know:  the artichoke hearts, the avacado, the fried chicken, the croutons, the cheese, the creamy dressing...well, this one has it all!  And you might be thinking...ew?  Well, you are wrong!   It is one of those things that doesn't seem like it should work, but oh, it works.  

It is surprisingly not heavy.  All the crazy ingredients work so well together.  And the coconut chicken?  To die for.  The raspberry sauce?  Don't leave it out.  In fact, don't leave anything out.  Usually I am all for substitutions.  But, this salad is perfection.  You don't want to mess with it.  If you do, the Coconut Chicken Salad cult will find out, and probably shun you.  And you don't want that.  

Coconut Chicken Salad

idea stolen from Jam’s restaurant, Omaha, NE

For croutons:

2 cups bread (stale is fine), cut into 1/2-1 inch cubes

olive oil

salt

For dressing:

1/2 cup sour cream

1/2 cup milk

2 tbsp of chopped herbs (I used chives, dill, and parsley)

1 tbsp of Dijon mustard

splash of red wine vinegar

salt and pepper

For raspberry sauce:

1/2 cup seedless raspberry jam

splash of balsamic vinegar

For chicken:

2-4 cups of vegetable oil (or any light frying oil)

1 lb chicken breasts (or tenders)

1 cup flour

2 eggs

splash of milk

1 cup coconut flakes

1 cup Panko bread crumbs

salt and pepper

For salad:

5 ounces of Spring lettuce mix

1/2 cup shredded Swiss cheese

1/4 cup of thinly sliced red onions

1 tomato, diced

1 can of quartered artichoke hearts (not marinated), drained

1 handful of shaved almonds

1 avocado, diced and tossed in lemon juice

For croutons: Preheat oven to 375° F. On a baking sheet, toss bread cubes with olive oil and salt. Bake for 10-15 minutes until golden and crispy. Shake pan and toss croutons every five minutes while baking for even browning.

For dressing: Whisk all dressing ingredients together.

For raspberry sauce: In small sauce pan, cook down jam and vinegar until smooth. Cool slightly. Pour in zip-top bag.

For chicken: Using a medium sauce pan, pour in vegetable oil. You need about 3 inches of oil in the bottom of the pan. Heat oil to 340° F.

Prepare assembly line for coating the chicken. In one bowl, put flour. In another bowl, put eggs and a splash of milk. Whisk until smooth. On a plate or shallow dish, combine coconut flakes and Panko bread crumbs. Season all three stations with salt and pepper.

If you using chicken breasts, cut into 1 inch strips. Dredge in flour, dip in egg mixture and coat with coconut/bread crumb mixture. Set all of the coated chicken strips aside until ready to fry.

Fry in batches of 3 or 4. Continue to check the temperature of the oil and try to keep it at 340° F. They will take about 3-4 minutes. As soon as they are brown, they should be done. Let cool on a plate covered with paper towels.

Assemble salad: Toss lettuce, cheese, red onion, tomato, artichoke hearts, almonds, croutons, and dressing together. Add avocado and lightly toss. Place salad on a large salad plate (it is easiest to toss the salad one serving at a time…this recipe will make approximately four servings). Top with 3 chicken strips. Drizzle with raspberry sauce (either with a spoon or snip the corner off the zip-top bag) and a little more dressing.

(Servings: 4, Prep time: 45 min., Cook time: 25 min, Difficulty: Intermediate)

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Grilled Fish Tacos

Just added another favorite, to "my favorites".  These tacos are SERIOUSLY good.  I mean, I really love fish tacos so I am not surprised.  

I am into tacos that have no cheese.  The Korean tacos that I made a while back, also didn't have cheese.  It makes them so fresh.  YUM!

I picked this recipe to try for the marinade.  It is actually a really simple vinaigrette.  It is mainly lime, garlic and cilantro.  And it is really delicious.  I am excited to use it for salads.  In fact, I tossed the cabbage in some of the vinaigrette for these tacos (in addition to using it to marinate the fish in).  

As always with tacos, it takes some time to prepare all the different toppings, but 100% worth it.  

Grilled Fish Tacos

1/2 lb any white fish (I like tilapia because it is cheap)

8 small corn tortillas

1 mango, diced

2 avocadoes

1 quarter of a red onion, finely minced

3 roma tomatoes, diced

1 bunch cilantro, chopped

2 limes

salt

1 quarter of a small cabbage (I like red)

1 batch of Cilantro-Lime Vinaigrette (recipe below)

Cut fish fillets into 1-1.5 inch long strips (1/2 an inch wide). Place in small dish and pour over enough of the cilantro-lime vinaigrette to cover (saving at least 1/4 of a cup). Marinate for 20 minutes.

Prepare mango-tomato pico de gallo. Mix together mango, 1 tomato, 1/2 the red onion, some cilantro and the juice of 1/2 - 1 lime. Season with salt to taste. Prepare guacamole. Mash avocadoes with salt and juice of one lime. Add two tomatoes, 1/2 the red onion, and a nice big handful of cilantro. Mix, taste and adjust seasonings.

Prepare cabbage. Thinly slice cabbage and toss in enough of the cilantro-lime vinaigrette to coat.

Prepare corn tortillas. In a small skillet, add a drizzle of olive oil and preheat over medium high heat. Fry corn tortilla in pan, 1-2 minutes per side. Cooking some of the raw-ness out of corn tortillas is KEY.

Cook fish. Remove fish from marinade and sauté fish pieces in batches in a hot non-stick skillet. They will only need 1-2 minutes per side.

Assemble tacos and eat! Can use leftover vinaigrette as more sauce for tacos.

(Servings: 2-3, Prep time: 1 hour, Cook time: 20 min., Difficulty: Easy)

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Cilantro-Lime Vinaigrette

by Our Best Bites

1/4 c. fresh lime juice (about 2-3 juicy limes)

1/4 c. white wine vinegar or rice vinegar

4-5 cloves garlic

1/2 tsp. Kosher or sea salt

2 tsp. sugar

1 c. canola oil

1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken

down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Korean Tacos

I made a double batch of the Bulgogi (Korean BBQ beef) over the weekend.  I cooked it all up because I don't think the beef should sit in the marinade for more than one day.  The leftover bulgogi made this Korean taco meal very easy.  And I REALLLY liked these tacos.  If I had a favorite tag, I would use it.  I am going to make one.  

The tacos are made up of the Bulgogi, a Korean salsa, and a few simple toppings.  I had already cooked beef, that I just warmed up.  However, if you marinate the meat the night before, cooking it up only takes about 5 minutes because it is so thinly sliced.  The toppings take just a few minutes to chop and mix up.  One is an onion and cilantro relish (basically just onion, cilantro and lime juice...delicious).  The other is lettuce dressed in a quick Korean dressing.  The salsa takes about an hour.  I made it right before we ate it, so it was still warm.  I thought I would prefer it cold, but when it was in the taco, it was good warm too.

Korean tacos like these are becoming popular, especially in California.  I have heard lots and lots about them.  But never had them.  We don't have Korean taco vans in Boulder.  That I know of.  Please let me know if there are any in a 50 mile radius of me.

I love that these tacos don't have cheese.  I am sick of cheese.  I ate too much of it over the past month.  And I need a break.

Great for those of you suffering from seasonal allergies and who have lost your sense of taste.  Scot could kind of taste this meal!

Korean Tacos

by Closet Cooking

12 small tortillas

1 lb Bulgogi (Korean BBQ beef)

1 cup Korean style salsa roja (recipe below)

1 cup onion and cilantro relish (recipe below)

2 cups shredded lettuce in a Korean sesame vinaigrette

6 tablespoons sesame seeds (toasted and crushed)

Assemble tacos.

(Servings: 4, Difficulty: Intermediate)

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Korean Style Salsa Roja

1/2 pound plum tomatoes

1/4 pound tomatillos (husked and washed)

1 cup water

1 ounce (about 20) dried chilies de arbol (toasted)

1/2 cup onion (chopped)

1 tablespoon garlic (grated)

1 tablespoon ginger (grated)

2 tablespoons gochujang

1 tablespoon sesame oil

1 tablespoon sesame seeds (toasted and crushed)

Roast the tomatoes and tomatillos until charred on all sides, about 10-12 minutes.

Place the tomatoes, tomatillos, water, chiles de arbol and onion into a sauce pan, bring to a boil and simmer until the onions are tender, about 20-30 minutes.

Drain the water reserving it.

Place everything except the sesame seeds into a food processor or a blender and puree adding some of the reserved liquid if necessary.

Mix in the toasted and crushed sesame seeds.

(Servings: 2-3 cups, Prep time: 10 min., Cook time: 45 min., Difficulty: Easy)

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Onion and Cilantro Relish

1 sweet onion (chopped)

1 bunch green onions (sliced, optional)

1 handful cilantro (chopped)

1/2 lime (juice)

Mix everything.

(Servings: 4, Prep time: 5 min., Cook time: 0 min., Difficulty: Easy)

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Shredded Romaine in a Korean Sesame Vinaigrette

1 tablespoon sesame oil

1/2 lime (juice)

1 tablespoon soy sauce

1 tablespoon gochugaru (Korean chili powder)

1 tablespoon sesame seeds (toasted)

1/2 head romaine lettuce (shredded)

Mix the dressing and toss with the lettuce.

(Servings: 4, Prep time: 5 min., Cook time: 0 min., Difficulty: Easy)

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