Chicken Juicy Lucy

It's BBQ season and Juicy Lucy's are kind of a BIG DEAL in Minneapolis.  However I'm not a big fan of ground beef.  This is my take on the classic juicy lucy.  If you don't know what a juicy lucy is let me explain....A CHEESE STUFFED BURGER!

Hope you like!







Ingredients

1 package of ground chicken
1/2 brick of pepperjack cheese
1 clove of garlic
1 egg
1 tablespoon Extra Virgin Olive Oil
1 teaspoon of flour
2 teaspoons zesty italian dressing or other marinade that you have laying around
Salt and Pepper


Directions

Start by slicing the garlic and then cooking it in a pan with olive oil.  Cooking the garlic before you BBQ helps tone down the taste. Once the garlic is browned combine with the remaining ingredients except for the cheese.  Mix well.  Form medium sized patties and put on a plate.  Thinly slice the cheese.  Place 3 pieces of cheese on one of the patties.  Then put another patty on top and seal.  Do this with all remaining cheese and patties.  Grill for 8-10 minutes or until done!

Subgum Chicken Chow Mein

This is one of my favorite meals that I have tweaked to accomidate my food allergies. I am allergic to nuts and sesame so it is hard to find chinese food I can eat. Hope you enjoy the recipe! I love it!


Ingredients 

1 package of thinly sliced chicken breasts
1 1/2 cups of chicken broth
1 yellow onion
3 stalks of celery
1 tablespoon Extra Virgin Olive Oil
1 teaspoon of butter
2 teaspoons brown sugar
Soy Sauce
2 cups uncooked rice
1 tablespoon Extra Virgin Olive Oil
2 cups water
2 cups chicken broth
crunchy chow mein noodles

Directions

Start by cooking the rice. You will want to give this time to cool after it has cooked.
Combine 2 cups rice and 1 tablespoon of olive oil and saute in pot until rice starts to take on a light brown color. Then add the 2 cups of water and 2 cups of chicken broth. Bring to a boil, then turn heat to low and cover. Simmer on low for 20 minutes.
Slice celery and onion into small bite size pieces.
In your saute pan put 1 tablespoon of olive oil. Add chicken. Continue to cook chicken until cooked all the way through. Add butter,chicken broth, and brown sugar and bring to a simmer. Remove chicken and put on a plate. Add celery and onions to broth mixutre. continue to simmer until onions are soft. Slice up chicken breasts and place back in saute pan. Add Soy Sauce. Remove from heat.
Combine fluffed rice and chicken and vegetables mixture. Add some chow mein noodles on top for a little extra crunch! Enjoy!

Artichokes: God's Gift To Man

Artichokes...Need I say more?


Ingredients 

2 Large Artichokes
3/4 Cup Parmesan Cheese
1/2 Cup Bread Crumbs
1 Tablespoon Butter
3 Cloves of Garlic

Directions 

Bring a large pot of water to a boil.
Cut the stem off of both artichokes.
Cut the artichokes in half lengthwise.
Scoop out all of the small leaves and artichoke "hairs"
Boil artichoke for 40 minutes.
Place oven on Broil
Drain artichokes.
Lay them in an oven safe dish scooped out side up.
sprinkle parmesan cheese, bread crumbs, butter, and garlic on the inside of each artichoke half.
Broil for 5 minutes.
Enjoy!

Simmer Down Now: French Onion Soup

After the delicious French onion soup I had at Pracna over in NE Minneapolis today I decided to take a crack at it myself.  Although I did not have any ramekins handy to place the soup under the broiler what I did have turned out great.

Ingredients

1/2 Cup Unsalted Butter
1 red onion
1 yellow onion
1 can beef broth
1 can chicken broth
olive oil
Parmesan cheese
marsala wine

Directions

heat up pan and add  butter
slice onions and add to melted butter mixture (do not brown the onions)
once the onions are translucent add the evoo and marsala wine
add the beef and chicken broth
cover and simmer for 30 minutes
top oven safe bowls with cheese
broil for 3 minutes or until browned

NUT FREE! Alternatives to Peanut Butter

Peanut allergies are becoming more and more frequent among American children. In fact many schools have a NUT FREE zone that segregates the allergic children from the fun loving peanut eating children. What are alternatives for people who either can't eat peanuts (like me) or people who have a child with peanut sensitivity?

Sandwich Substitutes:

1. Cream Cheese

2. Guacamole

3. Whole Berry Cranberry Sauce

4. Hummus

5. Vegetable Purees

6. Salad Dressing

7. Bean Dip

8. Soy and Sunflower Butters: Soy Nut butter tastes a little funky on it's own but is a good in stir fry and other Asian inspired dishes.

9. Other Nut Butters: Some people that are allergic to peanuts are also allergic other tree nuts as well. Proceed with caution.

Peanut Butter Alternatives - Top Nine Substitutes for Peanut Butter

The Art of The Perfect Poached Egg

I have tried Numerous times to attempt poaching an egg.  Unfortunately I have failed miserably each time.  Today however I stumbled upon a website solely dedicated to the perfect poached egg.  Hopefully with these detailed instructions I too will be able to cook a perfect poached egg.  I wanted to pass along the knowledge to those of you who have been punked by the egg on numerous occasions....


The Perfect Poached Egg

Wine and Food Pairing for Dummies

I spent a lot of time researching the art of wine and food pairing.  Unfortunately most of the articles I found were written by wine snobs for wine snobs.  I finally stumbled upon a simple straight forward article that I was able to understand.  So instead of reaching for my handy two buck chuck or Hess Chardonnay next time I am going to pair my vino of choice with the dish I'm cooking.


Below is some of the information I gleamed from the articles I read:

• Complementary and Contrast are a "big deal"
• Complementary: choosing a wine that is similar to the food that you are preparing.
• Contrast: choosing a wine that is also dissimilar to the food that you are preparing.

Key characteristics that can complement or contrast with a meal are:

• Flavor: earthy, herbal, fruity
• Intensity: scale from weak flavor, moderate flavor, to very flavorful
• Texture: from crisp and firm to soft and supple
• Weight: light-bodied, medium-bodied, and full-bodied

For those of you who are like me and do not have the educated pallet that it takes to determine all of these characteristics I have listed classic pairings below:

• Oysters and traditional, unoaked Chablis
• Lamb and red Bordeaux (Chianti is good with lamb, too)
• Port with walnuts and Stilton cheese
• Salmon with Pinot Noir
• Amarone with Gorgonzola cheese
• Grilled fish with Vinho Verde
• Foie gras with Sauternes or with late-harvest Gewürztraminer
• Braised beef with Barolo
• Dry amontillado Sherry with soup
• Grilled chicken with Beaujolais
• Toasted almonds or green olives with fino or manzanilla Sherry
• Goat cheese with Sancerre or Pouilly-Fumé
• Dark chocolate with California Cabernet Sauvignon

To Read More visit How to Match Food With Wine