Tomatillos are one of those fascinating and underused ingredients in your everyday kitchen. I can understand why. They have an odd papery husk, they’re sticky as all get out, and are almost inedibly sour when served raw (confession: for many years I believed that raw tomatillos were poisonous – don’t ask me where or how I gleaned this “knowledge”.) They’re just, well, weird. But also incredibly delicious, tart, and a staple in Mexican cuisine.

I baked these up on a Sunday afternoon and have been eating them off and on all week. Like any good casserole it reheats beautifully (even with the sour cream on top) and the whole thing comes together pretty easily. The flavor is tangy and refreshing, but still hearty with the chicken and tortillas melting together in one awesome layer. It’s a light casserole, perfect for an 80 degree fall day.

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Tomatillo Enchiladas 

Serves 6

Based on the recipe from Everyday Food.

Ingredients 

• 2 lbs. tomatillos, husks removed, washed, and chopped
• 1 Tbsp. canola oil
• 1 onion, chopped
• 3 garlic cloves, minced
• Salt and pepper
• 12 6-inch yellow corn tortillas
• 2½ cups cooked, shredded chicken (rotisserie chicken is great here)
• 3 Tbsp. sour cream mixed with 2 Tbsp. water
• ½ cup chopped fresh cilantro

Directions

1.) Preheat oven to 400 F, coat a 9×13″ baking dish with nonstick cooking spray and set aside.

2.) Puree tomatillos in a food processor until smooth. Sauté onion and garlic in oil until softened. Add tomatillo mixture to onions and bring to a boil. Reduce heat and simmer 10 minutes. Season with salt and pepper.

3.) Wrap tortillas in a damp paper towel and microwave 30 seconds. Fill each tortilla with some chicken, fold in half, and arrange in baking dish. Top with tomatillo mixture, cover with foil, and bake 25 minutes.

4.) Cool 5 minutes. Drizzle with sour cream mixture and sprinkle with cilantro.

© Jessica J. for jonesing for..., 2011. | Permalink | One comment | Add to del.icio.us
Post tags: chicken, mexican, salty, vegetables

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It’s time for… Oscar Oscar!

This year I’ve gone all out. I mulled over the idea of throwing an Oscar party and finally decided to go ahead and do it when I found this recipe for Popcorn-Raisinet Cookies I just about died over. Me being me, I had to embrace my old nickname of The Hostess with the Mostest and really have fun with the menu. The fact that the majority of my guests tonight will be my coworkers (aka great cooks but also junk food indulgers) made it extra fun. I wanted to theme everything served around a Best Picture nominee and here’s what I came up with:

Amputated Roasted Chicken Wings

Ingredients

Directions

1. Line rimmed baking sheet with aluminum foil, and set rack inside. Carefully dry chicken wings with paper towels. Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings
2. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours.
3. Adjust oven rack to upper-middle position and preheat oven to 450°F. Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 25 minutes longer.
4. Meanwhile, combine butter and hot sauce in small saucepan and cook over medium heat, whisking until combined. Transfer wings to large bowl, add sauce, toss to thoroughly coat, and serve immediately with blue cheese dressing and celery sticks.

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Popcorn-Raisinet Cookies

Recipe courtesy of Bluebonnets & Brownies.

Makes about 18 large cookies.

Ingredients

• 2 cups all purpose flour
• ½ tsp. baking soda
• ½ tsp. table salt
• ¾ cup (1½ sticks) butter, melted
• 1 cup brown sugar
• ½ cup sugar
• 1 Tbsp. pure vanilla extract
• 1 egg plus 1 egg yolk
• 1 cup Raisinets (2 small boxes)
• 1 cup popped Kettle Corn popcorn, cooled and crushed

Directions

1.) Preheat oven to 325° F. Line baking sheets with parchment and set aside.

2.) In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment beat together sugars and butter. With mixer running, beat in vanilla, egg, and egg yolk. Beat until batter is light and creamy, about 3 minutes. Add flour in 3 parts, letting mixture completely combine before adding next addition. Fold in raisinets and popcorn by hand.

3.) Using an ice cream scoop, scoop batter onto baking sheets. Give at least 3 inches of space between dough balls – about 6 to a sheet. Bake 17-19 minutes or until edges are lightly browned. Cool on baking sheet and move to cooling racks.

© Jessica J. for jonesing for..., 2011. | Permalink | 9 comments | Add to del.icio.us
Post tags: chicken, cookies, indulge, spicy, sweets

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Sriracha is one of those running jokes amongst people in the food & beverage industry. You can walk into any kind of restaurant kitchen – Italian, French, Latin American, etc, – and more than likely, a bottle of the green-lidded fiery red sauce will be found somewhere. For some, it’s a substitute for everything from ketchup to mayonnaise, and will be poured on any and everything they eat. I always think of the episode of Top Chef when Casey put it into her Cold Stone Creamery ice cream. I’m not that hardcore, but it is delicious. It’s simply a paste of chili peppers, vinegar, garlic, sugar and salt. Spicy, sweet, and commonly seen with Thai or Vietnamese food, it’s well-loved (and rightly so).

So when I saw a recipe for buttermilk sriracha salad dressing a few months ago I kept it in the back of my mind, waiting to use it until the right idea struck. And finally, it did.

I’m a big fan of indulging in spicy chicken wings dipped in ridiculously rich and cooling sauces, so the idea of chicken drumsticks dipped in this srirarcha buttermilk ‘ranch’ seemed perfect. Making a Vietnamese-themed marinade (I know I know srirarcha is Thai but it’s right there on the table at any Vietnamese restaurant, too!) and grilling the chicken makes this a fresh and fun summer dish and great to serve at parties. You can go with wings and legs (or even breasts), just use whatever chicken you like best. It’s all good.

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Vietnamese Chicken Drumsticks

Serves 4

Ingredients

• 12 chicken drumsticks (about 1½ lbs.)
• 5 tablespoons fresh lime juice
• 3 tablespoons canola oil
• 4 garlic cloves, crushed
• 1 jalapeño, halved lengthwise and thinly sliced
• 1 shallot, thinly sliced
• 3 tablespoons Asian fish sauce
• 2 tsp. cane sugar
• 1 tablespoons chopped fresh cilantro

Directions

1.) Combine all ingredients in a large plastic bag and shake to combine and coat. Set the bag in a dish and refrigerate 30 minutes to 4 hours to marinate. Once marinated, discard sauce.

2.) Preheat a grill pan (or charcoal grill) and grill chicken until done, about 12-14 minutes. Serve with Sriracha ‘Ranch’ for dipping.

Sriracha ‘Ranch’ Dressing

Makes about 1 cup dressing.

If you’d like to make this more dip-like than dressing, just reverse the ratio of buttermilk-to-yogurt.

Based on the recipe from Lime Cake.

Ingredients

• 1½ cups buttermilk, shaken
• ¼ cup sriracha
• 2 tablespoons Greek yogurt or mayonnaise
• 1 tablespoon chopped cilantro
• 2 tablespoons finely chopped chives
• Salt to taste

Directions

1.) Combine all ingredients in mixing bowl and whisk to combine. Season to taste. Chill until ready to serve.

© Jessica J. for jonesing for..., 2010. | Permalink | 4 comments | Add to del.icio.us
Post tags: asian, chicken, dressing, spicy, summer

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Long time, no post! Sorry bout that, folks – took some time to get my new life organized but hey! Lease is signed, moving truck is packed, and I’m almost ready to go. One last dinner at home first, though.

I’ve never been a huge fan of spring. It’s my least favorite season, mostly due to the rain, mud, flip-flopping weather, and return of allergy season. The one saving grace is that the best produce of the season is finally en route, gardens everywhere finally start blooming, and better yet, summer is almost here!

This is my favorite summer dinner and I made it a little early to celebrate my new job with my family. The orzo salad is a bit fussy and has lots of side steps (plus it’s best made a day in advance), and the chicken is also best marinated for at least a day, so the whole meal is something you really can’t just throw together, but it’s so worth the wait.

Tangy feta and and sun-dried tomatoes tossed with crunchy arugula and pine nuts (plus orzo), this side dish is so refreshing and summery, plus open to any interpretation or additions, it really is my favorite side dish of the season. And although I am usually a complete Arthur Bryants devotee, making a special BBQ sauce for a special dinner can be fun, and I’ve always loved this tangy and sweet version from Giada deLaurentiis. Reduced balsamic vinegar is one of the best things on the planet, so incorporating it into BBQ sauce… well… it’s just plain awesome.

I love these living herb plants you can get everywhere now.

Not to endorse products…. but… accept no substitutes.

Spring spread.

Champagne to celebrate, brownie for dessert.

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Orzo Salad with Feta and Arugula

Based on the recipe from Giada deLaurentiis.

This salad is best served the next day after it’s had to time to thoroughly chill and marinate, so try making it a day in advance if you can!

Serves 6-8

Ingredients

• 1 pound orzo pasta
• 5 ounces feta cheese, crumbles or block (crumbled)
• 3 cups arugula (about 3 ounces), destemmed, rinsed, and dried
• 1/3 cup pine nuts
• 20 basil leaves, washed and julienned
• 8 ounces chopped sun-dried tomatoes packed in oil, drained and oil reserved
• 2 tablespoons lemon juice
• Non-stick cooking spray
• Extra virgin olive oil
• Salt & pepper

Directions

1. Spray a large jelly roll pan or cookie sheet with edges with non-stick spray and set aside.
2. Bring a large pot of water to boil. Salt well and add a glug or two of olive oil to the water to prevent the orzo from clumping. Add the orzo and cook until al dente, about 4-5 minutes.
3. Drain the orzo very well and spread out onto the jelly roll pan to cool. Drizzle a few tablespoons of the reserved sun-dried tomato oil and toss with the orzo.
4. While the orzo cools, prepare everything else. Heat a small sauté pan over medium-high heat and add the pine nuts. Shake them around in the pan for about 60-90 seconds until fragrant and toasted. Remove from the heat.
5. In the largest bowl you have, add the arugula, feta, basil, sun-dried tomatoes, pine nuts, and lemon juice. Add a small pinch of salt and about 20 turns of fresh cracked pepper from your pepper mill (or about 1 teaspoon).
6. Once the orzo has cooled completely, add to the bowl and toss everything together really well. Taste for seasoning and add more lemon juice, salt, and pepper as needed.
7. Chill thoroughly (preferably overnight), toss with more olive oil and lemon juice, and enjoy with barbecued chicken.

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Balsamic BBQ Chicken

Based on the recipe from Giada deLaurentiis.

For me, charcoal grilling BBQ chicken is the only way to go, but I’ve given instructions on how to do it in the oven as well.

Makes about 3 cups sauce (plenty for 6 large chicken breasts).

Ingredients

• 2 cups balsamic vinegar
• 1½ cups ketchup
• 2/3 cup light brown sugar
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 6 large bone-in, skin-on chicken breasts, rinsed and dried

Directions

1. Heat a medium-sized saucepan over medium-high heat. Add all the ingredients except the chicken, and stir well. Bring to a simmer and cook until reduced by a third, about 20 minutes.
2. Let the sauce cool completely. Once it cools, put the chicken in a large dish or bowl and pour about a cup of the sauce over the chicken. Toss well and then cover with cling wrap.
3. Refrigerate and let the chicken marinate for at least 4-5 hours, or overnight if you can. Separate the sauce into two bowls (one will be used to mop raw chicken, the other will be used for cooked).
4. Once you’re ready to cook, prepare your charcoal grill. When the coals are hot enough, add the chicken breast-side down directly over the coals. Using the sauce set aside for raw chicken, brush all the breasts with sauce. Cover with the lid (unvented) and cook 10 minutes.
5. After 10 minutes, turn the chicken (it will be blackened and delicious) and cook the other side directly over the coals another 10 minutes. Every time you turn the chicken, brush with more sauce.
6. Move the chicken off the direct heat and turn over so it’s breast-side down again. Cook 15 minutes (lid-on), flip, and cook another 15 minutes (lid-on).
7. Using a probe thermometer, check the internal temperature of the chicken. It should be at least 155° F, and if it’s not, keep cooking and checking every 5 minutes or so until done.
8. Remove the chicken from the heat and put on a tray. Cover loosely with foil and let rest about 5 minutes. Serve with orzo salad and ice cold beer.
9. Alternatively if you can’t grill, preheat your oven to 375° F and bake the marinated chicken for about 35-40 minutes. Let rest 5 minutes before enjoying.

© Jessica J. for jonesing for..., 2010. | Permalink | 3 comments | Add to del.icio.us
Post tags: bbq, chicken, pasta, savory, sidedish, summer

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Okay, it’s not the most photogenic thing in the world, but trust me – the ugliest foods always taste the best.

My buddy Clif recently asked me about making green chile chili and ever since I gave my tips, I couldn’t get it out of my head. And then as I was cleaning out the seemingly bottomless cabinet of appliances I have under my sink, my crock pot was staring me in the face, practically glowing with the suggestion to use it.

So here is quite possibly the easiest recipe I have on the site so far – even easier than the 2-ingredient ‘ice cream’! Only one step! This is the greatest set it and forget it kind of meal, and it reheats superbly, which is exactly what I need right now. Thick and rich from the beans and their natural starch, plus packed with flavor from all the spices – it could be served on a cold winter’s day with hot cornbread, or a warm summer afternoon with chips and guacamole.

Freshly ground white pepper.

Cannelini beans.

Mise.

It just needs 8 hours of love.

One hearty spoonful.

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White Bean Chicken Chili

Makes 6 servings

I prefer thigh meat for anything like this because it just has so much more flavor than breast. Since there really isn’t any fat in the dish anyway, you don’t need to fret about the calories, but feel free to use white meat if you just don’t like the flavor. Also, I’ve recommended it before, but using your bulk bin spices (if available) for recipes like this is divine. I just don’t need green chile powder or celery salt that often, so only having to buy a teaspoon at a time is so wallet-friendly.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into pieces, trimmed of excess fat
• 4 cups low-sodium chicken stock or broth (or even water)
• 3 15-ounce cans cannelini or white beans of your choice, drained and rinsed
• ½ cup chopped freshly smoked green chile (or 1 4-oz can chopped green chiles)
• 1 large yellow onion (not sweet), roughly chopped
• 1 jalapeno, seeded and membrane removed, but not sliced
• 4 gloves garlic, minced
• 1 tsp Mexican oregano (or regular oregano)
• 2 tsp green chile powder (or regular chili powder)
• 1 tablespoon ground cumin (or 2 tsp cumin leaves if you have them)
• 2½ tsp kosher salt
• ½ tsp celery salt
• 1 bay leaf
• 1 tsp honey
• 2 tsp freshly ground white pepper

Directions

1.) Add everything to the crock pot, give it a stir, and set to low. Cook for 8-9 hours on low (5-6 on high), skimming fat occasionally (if you can) and towards the end, mash everything up a bit with a potato masher to thicken the chili. Taste for seasoning before serving.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: chicken, crock pot, soup

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