Chickado

(Avocado Encrusted Chicken..."Chickado" naming rights go to my dad :))

This was an experiment that could have turned out very bad, or very good.  Gratefully, it turned out delicious!  Two guests (one child and one adult) suggested that this be on a restaurant menu :).  In the event you're up for trying it, here you go:

Chicken breasts
Mashed/pureed avocado

1 1/2 cup Panko
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
2 Tbsp minced cilantro


Preheat oven to 400.
Line baking pan with parchment paper.

Combine Panko, garlic powder, salt, pepper, paprika, and cilantro.  Set aside.

Pound chicken breasts to even thickness.  Pat chicken dry.

Spread avocado over each piece of chicken, then dip in Panko mixture (I spread avocado on one side and set it in the Panko mixture, then spread avocado on the top side, and put the Panko mixture over that).

Set coated chicken onto parchment-lined pan (ungreased).  Bake for 25 minutes, or until it reaches 165.

Baked Beans

I found this recipe here:  http://ourbestbites.com/2010/05/not-too-sweet-baked-beans/

We're not a fan of spicy, so I excluded the hot sauce.  I couldn't find baby butter beans, so I used regular ones.  I was a bit nervous because they were huge, but they were fine.  I opted for the slow cooker version.  This will be my go-to bean recipe.

Not-Too-Sweet Baked Beans

Recipe adapted from The Big Book of Backyard Cooking

Ingredients:

1 15 1/2-oz. can Great Northern beans
1 15 1/2-oz. can navy beans
1 15 1/2-oz. can baby butter beans
1 15 1/2-oz. can pinto beans
2 14 1/2-oz. cans stewed tomatoes
1/3 c. molasses
2 Tbsp. light brown sugar
2 Tbsp. prepared mustard
1 tsp. Kosher salt
1/2 tsp. Tabasco or other hot sauce
6 oz. bacon (1/2 of an average-sized package), divided
1 medium onion, thinly sliced

Instructions:

Preheat oven to 350. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it’s cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.

Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.

When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1″ pieces and place over the beans. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.

Slow Cooker Instructions:

Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.

Kaye's Sweet and Sour Spare Ribs

This is the basic recipe, that is sufficient for 1-2 pounds of pork spare ribs.  We do boneless...I'm sure you could do bone-in if you were inclined.  Kaye suggested 5-timesing the recipe for big groups.

3 Tbls. Brown Sugar

2 Tbls. Corn Starch

1/2 tsp. Salt

1/4 C. Apple Cider Vinegar

1/2 C. Ketchup

8 oz. Crushed Pineapple

1 Tbls. Soy Sauce

Simmer sauce for 20 minutes, constantly stirring.

Cut spare ribs in half.

Cook on low in crock pot.

[Kaye's directions were to cook on low all night (8 hours), or 4 hours at 325 in large glass bowls.]

Serve with rice and peas.

Chili - The ONE

This chili is so good!  And you can crock pot or stove top it, to boot!  My dad, who has been the tasting participant in many a chili cook-off, boldly declared that this is the best chili he has ever had. It's that good.

Combine it with a batch of Famous Dave's cornbread (mix from Costco) and his honey-butter recipe, and you've got a happy family.

I found the recipe here:

http://www.pipandebby.com/pip-ebby/2014/2/15/the-best-chili-on-earth.html

Without further ado:

Serves: 12

Total time: 8-9 hrs (crockpot), 2.5 hrs (stovetop)

Ingredients:

• 2 pounds ground beef, turkey or venison  [I use turkey.]
• 4 tablespoons extra-virgin olive oil
• 1 yellow or white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped   [I just use a shake of dried parsley.]
• 2 jalapeño peppers, finely chopped (optional)   [I omit these.]
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1/4 teaspoon cayenne pepper   [We don't love spice, so I leave this out.]
• 46-oz. can tomato juice   [I have just use a quart of home-bottled pureed tomatoes]
• 28-oz. can diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can pinto beans, drained and rinsed   [I typically use great northern beans instead.]
• Shredded cheese and sour cream, for topping

Instructions:

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Dutch Honey Syrup

Jen gave me this delicious caramel syrup.  It is amazing paired with French toast :).

1/2 cup butter
1 cup Karo syrup
1 cup brown sugar
1 cup cream

Heat until thickens a little.

Lemon Garlic Vinaigrette

This recipe is from my sister-in-law Adrienne, and has become a Poulsen family staple:

1 lemon (juiced)
3 cloves garlic
1/2 tsp. pepper
1 tsp. salt
1/4 -3/4 c. vegetable oil (the original recipe calls for 3/4 cup; Jen only uses 1/4 cup)

Blend thoroughly.  Serve over salad with romaine lettuce, slivered almonds, bacon, cheese (if you're into that :)), tomatoes, etc.

Salted Caramel Rice Krispie Treats

I could generally take or leave Rice Krispie treats, but the salted caramel twist on these treats is amazing! Definitely a taker.  

I found this recipe here:  http://ourbestbites.com/2014/08/salted-caramel-rice-krispie-treats/    

Enjoy!!!

(Recipe slightly adapted from Food Network)

Ingredients:
6 cups Rice Krispies
1 stick unsalted butter
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

Instructions:
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.  [I was short on marshmallows, so I did not use this extra cup of marshmallows in the Rice Krispies.]

Spray an 8×8″ baking pan with non-stick cooking spray and set aside.

In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. 

When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. 

Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.