Roasted Tomato & Jalapeno Salsa

Mr. Vittles and I have grown our own veggies almost every year since we met.

Some years have definitely been more successful than others.  Before we owned a home, we would plant everything in containers on our deck, but last summer was our first time having a "real" garden space.

Interestingly enough, it was our worst crop to date.

Thankfully, this year we redeemed ourselves, and I think next year will be even better now that we've had two growing seasons in our home to learn from our mistakes.

One thing I learned this summer was to let Mr. Vittles do all the harvesting.  He got rather prickly when I picked a bell pepper before it was apparently 'ready.'  Jeez... do NOT mess with a man and his peppers.  Just sayin'.

Anyway, our jalapeno and tomato plants were going crazy toward the end of summer, and I could not keep up.  I love a good caprese salad, but we were getting tired of that, and there is only so much one can do with fresh tomatoes!  And I was really at a loss with the jalapenos, because even if I would use a sprinkling here & there in various dishes, there was always a bunch still left.

So I made this slightly time-consuming salsa, and it killed two birds with one stone... used up our veggies, and tasted amazing.  Totally worth the extra time and effort of roasting.

In fact, I'm not gonna lie - I basically had a dinner of chips and salsa a couple nights after I made it.

And even the Mini enjoyed it!  My dad & stepmom were over a little while after it was finished, and we were all hanging out on our deck.  I put the salsa out with some chips, and my dad (her Poppa) was breaking off chips for her - naturally, she wanted to dunk them in the salsa, too.  He was a little skeptical that it would be too hot, but I knew she likes other spicy things, so I figured we should let her try it.  Lo and behold, she loved it.

The next day, just Mini and I were sitting on the deck in the very same place.  She got a far-off look in her eye and said "Poppa.  Chips.  Hot."

Dreaming of food - that's mommy's girl.

And that's how memorable the salsa was!

Roasted Tomato & Jalapeno Salsa

• 1 1/2 lb. ripe whole tomatoes (about 10 medium), preferably plum
• 2-3 fresh jalapeño peppers, stemmed (amount depends on your preference for spicy & also size of the peppers)
• Half of a small white onion, sliced into 1/4 inch thick rings
• 4 garlic cloves, peeled
• 1/3 C. chopped fresh cilantro, loosely packed
• 1 t. salt
• 1 1/2 t. cider vinegar

Preheat the broiler on high. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the flame and broil for about 6 minutes, until darkly roasted on one side.  The tomatoes may split and lose some juices. Using a pair of tongs, flip over the tomatoes and chiles and roast the other side for approximately 6 more minutes. The tomatoes may get charred on the outside, but the idea is to cook them through. Set aside to cool.

Turn off broiler, and preheat oven to 425 degrees. Place onion rings & garlic on another baking sheet, and roast in the oven, stirring every couple minutes, until the onions are browned and wilted and the garlic is soft and browned in spots (approximately 15 minutes). Cool to room temperature.

Peel the cooled tomatoes with your fingers and cut out the cores, working over your baking sheet to keep all the juices. Place whole jalapenos with the onion and garlic in food processor and process until finely chopped, scraping everything down with a spatula as needed. Place jalapeno mixture into a large bowl.  Without washing the processor, coarsely puree the tomatoes & excess juice from baking sheet.  Then add them to the bowl with cilantro, and stir to combine.  If needed, stir in some water to achieve a spoonable consistency.  Add salt & vinegar to taste, using ingredient amounts as guidelines.  Can be eaten immediately, or covered & refrigerated for up to 5 days.

Recipe Slightly Adapted from Rick Bayless with JeanMarie Brownson and Deann Groen Bayless, as found on Epicurious

White Chipotle Chicken Chili

Did everyone enjoy their St. Patrick's Day?

Last year, Mr. Vittles and I took the train into New York City for a party, and even though we left NJ early in the morning, the train was already filled with crazy drunks.

This year.... was a little more low-key for us.  The highlight was probably dressing up Mini Smalls in her St. Patty's Day outfit from my dad & stepmom, which later included some ridiculous green sunglasses.

And while most people were probably making corned beef & cabbage, I was making white chipotle chicken chili.  I do have some Irish in me, but not enough I guess!

The Mini and I have been recovering from a cold so chicken soup probably would've been a better choice for me, but Mr. Vittles and I are really not soup people.  So I figured chicken chili was the next best thing.

Not much other news to report.  As my friend from work (who has a son 2 months older than the Mini) pointed out - every day is like Groundhog Day, and we are probably living parallel lives in separate households.  Get up, take care of the baby, rush to work, rush home, take care of the baby, wash bottles, try to figure out what to eat for dinner, hang out for an hour or so, feed the baby again, and go to bed.

Not exactly setting the world on fire over here!  But I do have some good news.  For one, I did well on my promotional exam at work (that I mentioned I was "preparing" for a few weeks ago).  It turns out I got the highest score of the 70+ people that took it, so I should hopefully be in a good position whenever they announce the openings for my title.

And two - the Mini rolled over from her back to her tummy today!  Mr. V and I were your stereotypical kooky parents on Monday night - we actually sat watching her with the video camera for about 15 minutes because we were sure she would do it then.  (My mother-in-law told us she had been incredibly close at her house, numerous times that day).  But... nothing.  Then today I put the Mini down on a rug in our bedroom, while I made the bed.  I looked away for maybe 10 seconds, looked back and there she was on her tummy!  Go figure.  So no one witnessed it, but it seems she reached a milestone nonetheless.

She will be 5 months old on Monday, I can't believe how times flies.  Everyone said it would, but it still surprises me.  In the meantime, I'm wondering if I should have doubled this chili.  Then we could have eaten it four nights this week, and it would really feel like Groundhog Day :)

White Chipotle Chicken Chili

• 2 C. reduced-sodium chicken broth, divided
• 2 15-oz. cans canellini beans, drained, rinsed & divided
• 2 T. canola oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 1/4 t. chipotle chili powder
• 1 1/2 t. cumin
• 1/4 t. salt (or to taste)
• 1 4.5-oz can green chiles
• 1 lb. chicken breast, cooked & shredded
• 1/4 C. half & half
• 1/4 C. fresh cilantro, minced

In a food processor or blender, puree 1/2 C. of chicken broth with 1 can of drained & rinsed canellini beans until mixture is smooth.  Set aside.

In large dutch oven, heat oil over medium heat.  Add onions & cook, stirring until softened (about 5 minutes).  Add garlic and cook 30 seconds until fragrant.

Add remaining 1 1/2 C. chicken broth & can of canellini beans along with chili powder, cumin, salt, green chiles, and chicken.  Bring mixture to a boil (increasing heat slightly if needed) and simmer 10 minutes.  Stir occasionally to prevent sticking.

Add reserved bean puree and half & half.  Reduce heat to medium low & cook, stirring frequently, until mixture is heated through.  Stir in cilantro & adjust seasonings to taste.  Serve topped with sour cream and/or cheese, if desired.  Serves 4.

Recipe Adapted from Organic Gardening

Smoky Black Bean & Bacon Chicken Chili

So I'm not gonna lie to you guys- this mom stuff is tough!

Especially when your little monkey is having digestion issues like ours.  We ended up having to take Mini Smalls to a pediatric gastroenterologist when we found out that in addition to her milk protein intolerance, she has a bad case of reflux.

The poor little muffin has not been able to get through a meal without stopping frequently and crying.  You can tell when the Tummy Gremlins are acting up - she is happily eating away when suddenly she stops, goes completely stiff & arches her back, then starts wailing.

With all the stopping & starting, it takes an hour or more for her to eat - so by the time she gets just a few ounces in her, she is usually exhausted and falls asleep.

But in addition to feeling absolutely horrible for her, I must admit I've been feeling pretty badly for myself.

As the Grinch would say "Oh the noise, noise, noise, noise, NOISE!"  All that crying can really get under your skin, especially when it is happening so frequently & there is nothing you can do to soothe the little critter.  Which is a huge contributor to my stress as well - our little girl is in pain, and as of yet there has not been a damn thing we've been able to do to stop it! Sooo frustrating.

By the time Mr. Vittles gets home from work, I've had it up to here with the crying, barfing, diaper changes, bottle-washing, and laundry.  Close to going off the deep end, cooking is usually the furthest thing from my mind.

Don't get me wrong, I knew motherhood would not be easy; but I had been imagining my maternity leave to be a bit more peaceful than it's been.  I want so badly to enjoy my time with my daughter, but in truth that's been very challenging at times - and I now go back to work in less than a month.

Ugh!

So this past week, we were having some beautiful weather & I decided to get out of the house and bring the Mini to a place that always makes me feel better - my hometown of Point Pleasant Beach.   And more specifically, the inlet (a waterway where the nearby Manasquan River meets the ocean).  Growing up I spent a lot of time hanging out there with my friends, and I would often take walks there alone to clear my head.

Luckily, this week it had the same effect on me that it had when I was a teenager.  As I pushed Mini in the stroller along the road that parallels the river (called Channel Drive) and up to the point that looks out over the inlet to the town of Manasquan, my exhaustion floated away and I felt content.

Along the way, many happy memories came flooding back.  I thought about climbing on the jetty as a middle-schooler, and writing "I love so & so" on the rocks.  We were all warned by our parents not to play on the rocks, but naturally we did it anyway.  And at the time, you had to swing out over the water around this fence to get to one part (that was always the scariest) but it never stopped us!

I also thought about the time that, right before we left for college, my best friend Lauren and I schmoozed our way to the very top of the Coast Guard station... only to be "propositioned" by a creepy officer more than twice our age.  (Almost twelve years later, the guy is still stationed there - I actually saw him!)

I thought about all the hours we spent in the car in the parking lot of the inlet, when we were home from college - we would go there after a party or bar-hopping to recap the events of the night.  "OMG, can you believe what he said about her???"  Ain't no drama like 21 year-old drama!

I also thought about when, four years ago this March, Mr. Vittles brought me out to the jetty and made me the happiest woman alive by asking me to marry him.

And then I thought that, someday, Mini will have such funny & happy memories.  (Hopefully not of creepy men trying to get in her pants, but ... yeah, probably those too.)

And I realized that my mother-in-law is so right when she says that 'this too shall pass.'  It's just a phase.  Our trip to the specialist has brought me hope that we can get these issues under control, and either way she'll eventually grow out of them as her system matures.  She won't cry & cry forever.

And someday I will wish I could return to these days, when she was tiny like this again.

When the slightest smile between those chubby little cheeks could light up my morning.

When she didn't mind that I covered her perfect face in about a million kisses every day.

When she could wear a bear hat and hold up her little fist of fury and melt my heart.

It really put things into perspective for me.

Later that day, when Mini was down for a nap, I talked to Lauren ("Hey, remember the time we...?")

We talked for almost two hours straight while I made this chili.

And all felt right with the world again :)

Smoky Black Bean & Bacon Chicken Chili

• 1 T. vegetable oil
• 1 large red onion, finely chopped
• 1 large garlic clove, minced
• 1 lb. lean ground chicken
• 1 T. + 1 t. chili powder
• 1 t. ground cumin
• 1 3/4 t. smoked paprika
• 1 T. dried cilantro (or more, if using fresh) 
• 1/4 t. cayenne pepper (or to taste)
• 1/4 t. salt (you can add more later to taste, but the bacon & broth are salty)
• 1 14.5-oz. can diced fire-roasted tomatoes
• 1 8-oz. can tomato sauce
• 1 C. low-sodium chicken broth
• 1 t. Worcestershire sauce
• 1 T. brown sugar
• 1/3 C. cooked, finely chopped or crumbled bacon
• 1 14.5-oz. can black beans (undrained)
  

In a large, heavy-bottomed pot over medium heat, heat oil.  Add onion and cook, stirring occasionally, until translucent, 4 to 7 minutes. Stir in garlic, and cook 1 minute.

Increase heat to medium-high and add ground chicken; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes.

Stir in spices and salt and cook 1 minute. Add tomatoes, tomato sauce, broth, Worcestershire, brown sugar, and bacon - bring to a boil.  Reduce heat to medium-low, cover partially, and cook 30 minutes.

Add beans and cook 10 minutes, uncovered. Season to taste with additional salt and/or freshly ground pepper if desired. Serve warm.  Serves 4

Recipe adapted from myrecipes.com (originally Sunset Magazine, January 2007 issue)

Snack Mix Roasted Potatoes

If you've ever read my post on homemade Chex Mix, you know that I have a very specific method for eating it.

My friend Natalie was the best person for me to share a pre-made bag with because I only like the Chex & pretzels, and her favorite was the bagel chips & breadsticks.

So when my mom started making her own Chex Mix, I saw no reason for her to put in those silly little pale breadsticks & disgusting rye bagel chips.

And seriously - wheat Chex?  Please.

For the birds, I say.

But she flat out refused, claiming plain corn Chex & pretzels was far too boring.

There had to be variety.

So.... I just continued to pick out the pieces I liked, and left whatever I didn't want.

(I used to do this with other things too.  I was always getting yelled at for picking out all the M&Ms and raisins from a jar of Costco trail mix she kept in our kitchen).

Then my birthday came around.

My mother asked, "What kind of cake do you want?"

"Whatever - something chocolate.  But I also want Chex mix - with only corn Chex.  Not even pretzels."

She shook her head.  "I wouldn't exactly call that a mix, but hey - it's your birthday."

Yep.  Chex 'mix' with just corn Chex.  She and my stepdad never let me live that one down.  (Mr. Vittles eventually joined in on the fun as well, as it became a birthday tradition).

But I ate the entire batch by myself, and loved every second of it.

Only recently did it occur to me that the seasonings of Chex mix would probably transfer well to roasted potatoes.

But these aren't technically a 'mix' either .... I guess if you're feeling crazy you can throw in some bagel chips?

Snack Mix Roasted Potatoes

• 1 1/2 lb. russet or yukon gold potatoes, skinned & cut in 1" dice
• 2 T. canola oil
• 1 T. Worcestershire sauce
• 1/2 t. kosher salt
• 1/2 t. onion powder
• 1 t. garlic powder
• 1/4 t. smoked paprika (or regular, is fine)
• 1/2 t. seasoned salt
• dash cayenne pepper

Preheat oven 400 degrees.

Combine oil with Worcestershire and spices in a small bowl or measuring cup.  Skin & dice potatoes and place in large bowl.  Cover with oil mixture, and toss to coat.

Spread out potatoes on a baking sheet greased with nonstick spray, and bake in preheated oven 45 minutes to one hour, stirring carefully with a heatproof rubber spatula every 15 minutes until done.  Adjust seasonings to taste, and serve immediately.  Serves 3-4

Original Recipe

Slow-Cooker Summer Chicken Chili

I know I've been kinda MIA lately, but we made it through Hurricane Irene safe & sound!

The worst that happened was that we lost power until Tuesday night, and also had some flooding in our basement. 

Thankfully nothing got ruined except for a few things I unfortunately forgot to take off the floor, and a lot of empty cardboard boxes we were storing for our next move. 

But there was a decent bit of cleanup and a decent bit of me being in a really bad mood over the whole thing.

And... a decent bit of Mr. Vittles being in a bad mood because I was in a bad mood.

So I decided that yesterday I needed to make something nice. 

I haven't made hardly anything in about 2 weeks, let alone any new recipes, but I saw this recipe for Slow Cooker Summer Chicken Chili on Friday evening and knew I had to try it.

Especially before summer is OVER! Can you believe it's Labor Day already?  I have no idea where August went. 

Maybe it got washed away in the storm?

 McLoone's, Asbury Park Boardwalk 8/28/11 - © 2011 Reuters

(This picture was taken right up the street from my house!  As I'm sure you can tell, waves are not supposed to be crashing onto the boardwalk.)

In any case, since the summer to fall transition is nearly upon us, this was actually a dual-season meal - I made a really fun & different fall-flavored cornbread to go with that I think you guys are going to like.  But more on that soon!

Until then - enjoy these final days of summer and have a safe & happy Labor Day!

Slow-Cooker Summer Chicken Chili

• 8 oz. can tomato sauce
• 15-oz. can kidney beans, drained and rinsed
• 15-oz. can black beans, drained and rinsed
• 1 C. frozen corn
• 1 medium onion, diced
• 1 green pepper, diced
• 1 clove garlic, minced
• 1 jalapeno, seeds removed, finely diced
• 1 1/2 lbs. tomatoes, diced
• 3 T. chili powder
• 1 T. cumin
• 2 T. oregano
• 1 t. brown sugar
• Salt & freshly ground pepper, to taste
• 1/4 C. white wine
• 1/2 C. water
• 2 large, boneless, skinless chicken breasts (about 1 lb. total)
• optional : shredded cheese, sour cream, chopped cilantro for serving

Combine all ingredients except for the chicken breasts in the basin of a large slow cooker.  Place chicken breasts on top, and cover slow cooker.

Cook on high for 4-6 hours or low for 8-10.  Remove chicken 30 minutes before serving, and shred using two forks.  Return to chili and stir well.  Adjust seasonings if necessary, then continue cooking.  Serve chili with sour cream, cheese, and/or chopped cilantro if desired.

Recipe Adapted from Back to Her Roots

Chipotle Chicken Tostadas

Ok so... seriously?

With this heat?

I can't even even.

I have no idea how Mr. Vittles works outside on days like this.  Although he must be a glutton for punishment because he just got home from work... and decided to go for a run.

Isn't that what everyone does when it's 96 degrees out?

But hey, the longer he's out of the house the longer I have to finish watching last night's episode of the Bachelorette on the DVR.

Er... I mean... who watches that garbage?

As you can probably imagine, Mr. V is not a fan of the show. 

I know he's right, it's hardly 'reality' and the couples never even stay together.  But that doesn't stop me from watching every silly episode of every silly season.

I just have to do it by myself.

Similarly, my husband's surprising distaste for these tostadas probably will not dissuade me from making them again. 

For myself.

He thought the chipotle was too much, I thought it was absolutely delicious.  But he also prefers more Americanized Mexican dishes and while I love me some sour cream and loads of shredded cheese, these were good in a totally different way.

Ah well.  We can't like all the same things.

Chipotle Chicken Tostadas

• 1 lb. boneless, skinless chicken (about 2 breasts)
• 2 small yellow onions, divided
• 1/2 C. + 1 C. diced fire-roasted tomatoes in a can (14.5 oz), drained
• 2 garlic cloves, divided
• 1/2 one 7-oz. can chipotle chiles in adobo
• 1 t. salt
• 8 prepared tostada shells
• queso fresco, for sprinkling (I used feta)

Cut one of the small onions in half.  Place one half in the bottom of a medium stockpot, and add 3 C. water, 1 t. salt, 1.2 t. minced garlic (or 1 garlic clove, cut in half) and chicken breasts.  Cover and bring to a boil over medium-high heat.  Simmer 25-30 minutes or until chicken is cooked through.  Remove chicken, but reserve stock for later.  Cool the chicken and shred.

In a blender, combine other half of onion, 1/2 C. fire-roasted diced tomatoes, chipotle chiles, and another 1/2 t. garlic.  Add 1/2 C. reserved chicken stock, and blend until smooth.  Set aside chipotle sauce.

Dice remaining onion.  In a large saucepan/skillet, heat 2 T. canola oil over medium heat.   Add onions and saute about 5 minutes until translucent.  Reduce heat if necessary, and add remainder of drained tomatoes.  Saute 5 minutes over medium-low.

Add shredded chicken and chipotle sauce, and increase temperature enough to bring to a boil.   Then reduce heat back to medium-low and cook 7-10 minutes until most of liquid is absorbed.

Serve on tostada shells with sprinkled queso fresco.  Serves 4 (2 tostadas each).

Recipe Adapted form Muy Bueno Cookbook

Slow-Cooker Pulled Pork Sliders

Ok so I just joined a boot camp class, and my first one was last night.

Oh. Sweet. Jesus.

I did a similar thing years ago in college ... key words being 'years ago.'

This is only a 45 minute class but honestly - I don't think I could take much more than that.

Muscles that I didn't even know I had are sore.  And I can only imagine what tomorrow will bring, as I find I usually feel the worst 2 days after.

Just in time to go back.

Ahaha! :)

In the meantime... delicious pulled pork sliders!

Slow-Cooker Pulled Pork Sliders

• 1 t. vegetable oil
• 1 2 to 2 1/2 lb. boneless pork roast
• 1 C. barbecue sauce
• 2 T. apple cider vinegar
• 2/3 C. water
• 2 T. light brown sugar
• 1 T. yellow mustard
• 1/2 C. ketchup
• 2 T. Worcestershire sauce
• 1 t. chili powder
• 1/2 onion, chopped (about 1 cup)
• 1 clove minced garlic
• package of 12 slider rolls

Combine all ingredients except roast & rolls in pot of a slow cooker.  Whisk or stir until ingredients are evenly distributed.  Score both sides of roast with a few diagonal cuts, and place in slow cooker.  Roll roast to coat with sauce, and cover. 

Cook on low for 7-8 hours (high for 5-6) or until roast shreds easily with a fork.  Shred in pot (or remove to shred, then return to pot) and stir to coat meat with sauce.  Toast slider rolls if desired.  Spoon pork onto buns and serve.  Makes12 over-stuffed sliders.

Recipe Adapted from Allrecipes.com

Lemon-Spiked Basmati Rice

A long, long time ago I shared with you a recipe for Chili Lime Basmati Rice.  Since then, it has become my go-to rice recipe and to put it mildly - I'm obsessed with it.

Mr. Vittles calls it "Your Rice" (meaning mine) because every time I make it I can't shut up about how delicious it is.

I pile giant scoopfuls on my plate and sometimes go back for seconds.

I eat the leftovers without anything else as the 'main' dish (because it's really the main dish of MY meal anyway.)

Let me tell you why I love this rice.  First of all- it's made in the oven.  Which is perfect for someone like me, who always manages to completely ruin a pan of rice on the stoveptop.

Second of all, the citrus in the rice makes it smell and taste absolutely heavenly.  Nevermind the cream and the butter, which certainly don't hurt either!

The Chili Lime recipe was the result of minor changes to a recipe by Kathy Casey for Lemon-Spiked Basmati Rice but I recently decided that since I loved the lime so much, I should at least give the lemon one a try.

And while the lime version is still my favorite, the lemon is awesome. 

I beg of you - try one of these versions of this rice.  It will seriously change your life.

Lemon-Spiked Basmati Rice

• 1 C. basmati rice, rinsed and drained well
• 3 T. butter
• 3/4 C. 1/4-inch-diced onions
• 1 1/2 t. minced garlic
• small pinch cayenne
• 1 1/2 C. water
• 1 T. fresh lemon juice
• 2 t. minced lemon zest
• 1 1/4 t. salt
• 2 T. thinly sliced chives or fresh cilantro

Preheat oven to 375°F. Place the very well-drained rice in a 1 1/2-quart baking dish.

Heat the oil in a nonstick or heavy saucepan. Add the onion and sauté over medium heat until the onions are soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the remaining ingredients, except the rice and chives, and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving, then fold in the chives.

Recipe from Kathy Casey

Chicken Crunch

So if you're a regular visitor to Vittles and Bits, I'm sure you've noticed that I completely revamped the design of my blog.

In fact, I apologize if you came to the site at all yesterday, because you probably saw some cra-zazzle things. 

I'm unfortunately pretty inexperienced with blog 'design', so it took a lot of tweaking to get the site looking the way it does now.

I guess it would have been smarter to work on it late at night or on a weekday?  But once I get something in my brain, I can't rest until I do it.  (I have a similar problem with recipes, if I am struck by an idea I must make it immediately!)

In any case, you're not the only people to whom I owe an apology for yesterday's blog madness - poor Mr. Vittles would not stop complaining that I wasn't paying attention to him.

He sulked.  He pouted.  He sat on me.  He tickled me.  He threw things at me.  He put our bird's butt in my face.

Basically anything to distract me from the computer.

(FYI, despite how gross 'bird butt' sounds, it's really not.)

Now in my mind, I wasn't really ignoring him at all - but I will say I was quieter and more focused on my laptop than usual.  And as someone who rarely sits still, all this house time with me and my damaged tootsies is probably taking it's toll on him.  I'm surprised he's not climbing the walls yet.

Soooo.... in an effort to make up for my behavior yesterday, I decided to make one of Mr. V's favorite meals tonight - chicken crunch!

This is actually a dish that was introduced to me many years ago by an ex-boyfriend "old friend".  His version was made with cream of mushroom soup as the 'sauce' and he really didn't follow much of a recipe.

But I don't like mushrooms, and I eventually developed my own sauce to avoid using canned soup.

To be honest, I'm not sure where the idea for chicken crunch originated.  Maybe he made it up - today I googled it for kicks, and didn't come up with anything like it, so who knows.

But wherever the idea came from... I stole it, tweaked it to my taste, and made up this recipe.

And it helped me get out of the doghouse with Mr. Vittles.

Or, the 'bloghouse,' as it may be.  Whatever.  But that's the power of the chicken crunch.

Chicken Crunch

• 1 - 1 1/2 lbs boneless skinless chicken (breasts or tenderloins)
• 3 1/2 C. dry, crushed (not cubed) herb-seasoned stuffing (with 1/2 C. reserved separately)
• 2 T. butter
• 3 T. flour
• 1/4 t. onion powder
• 1/4 t. garlic power
• pinch cayenne pepper
• 1/4 t. ground mustard
• 1 14-oz. can reduced sodium chicken broth (about 2 C.)
• 1/2 t. dried parsley
• 2 T. heavy cream
• freshly ground pepper, to taste
• 2 to 4 T. melted butter (optional)

Make the sauce*:  Melt butter in medium saucepan over medium heat just until foaming.  Meanwhile, mix flour, onion & garlic powder, cayenne, and ground mustard in small bowl until combined.  Add to melted butter, and whisk until fragrant (about 30 seconds).

Add can of chicken broth and bring to a boil, whisking occasionally.  Lower heat and simmer a few minutes, stirring occasionally, until mixture thickens to the consistency of heavy cream.

Remove from heat and add cream, parsley, and ground pepper.  Stir to combine.  Allow mixture to cool before coating chicken (you can cover loosely and refrigerate 1-2 hours until cooled.)

Preheat oven to 375 degrees, and grease a medium casserole dish (I usually use an 8x8 glass pan).

Reserve 1/2 C. of sauce (for serving) then place 3 C. dry stuffing and remaining sauce in two separate, shallow containers.  Dip each piece of chicken in sauce, then coat with stuffing crumbs.  Place chicken in prepared casserole dish.

Once all pieces are coated, top with reserved 1/2 C. of dry crumbs.  Then pour melted butter over top (if using).  Bake in preheated oven until chicken is cooked through and no longer pink, about 25-30 minutes for tenderloins and 35-40 minutes for breasts.

Warm remaining sauce and serve atop chicken, if desired.

*Time-Saving Tip:  You can either make the sauce a day in advance and refrigerate it, OR you can use a can of cream of chicken (or mushroom) soup sprinkled with ground pepper, onion powder, & parsley and thinned with milk until desired consistency is reached.

Original Recipe


 Hearth and Soul Hop-Volume 33!

Turkey Shepherd's Pie with Yukon Golds

I have two announcements and one recipe.

Announcement 1: I officially have a sponsor.  If you live in NJ, check out Taskmasters Handyman Services.  For all those jobs that are too small for a contractor but too big to fit on your husband's to-do list - they're da bomb.

And... I just said "da bomb."  Yikes.  Don't ever let me do that again.

Announcement 2: V&B has it's own official EMAIL ADDRESS!  I noticed a few readers have left comments that probably would be more appropriate in email format (not that commenting is bad - keep 'em coming! Lets me know you are reading :)) So if you have any questions, comments, advice, pictures, whatevs - email away at vittlesandbits@gmail.com.  I may not check it every single day but I promise I'll respond to you at some point.

And lastly - on to the recipe. 

For someone who used to think it was a mild catastrophe to have different foods touching on my plate, eating Shepherd's Pie is equivalent to man landing on the moon. 

Alright so that's a slight exaggeration.  But if you like your meat, potatoes and vegetables segregated, I will flat out tell you this is not for you. 

For whatever reason, men seem to love dishes like this though.  So when I make things like Spinach & Feta Rigatoni, I have to throw Mr. V a bone every now & again.

A bone that just happens to look kinda like something in your 4-month old's diapers, and for that I apologize. 

This and the meatloaf could seriously stand to take some modeling lessons.  I mean, it's downright brutal to snap a good pic.  But hopefully by now, at our six-month anniversary as blog friends (yay!), you know I would not steer you wrong.


Turkey Shepherd's Pie with Yukon Golds

Turkey Base:

• 1 1/3 - 1 1/2 lbs. ground turkey
• 1 T. olive oil
• 1/2 large sweet onion, minced
• 1 t. minced garlic
• 3/4 t. each of dried thyme and sage
• 1/2 t. cumin
• 1/4 t. celery seed
• 1/4 C. all purpose flour 
• 1 1/2 C. chicken broth
• 1 1/2 C. frozen mixed vegetables, drained (or 1/2 C. each of carrots, peas, & corn)
• 1 t. Worcestershire sauce
• salt & freshly ground pepper to taste

Potato Topping and Optional Garnish:

• 2 1/2 lbs. yukon gold potatoes, peeled & quartered
• 1 heaping t. minced garlic
• 1/3 C. milk
• 1 T. butter
• 1 egg, lightly beaten
• 1 t. seasoned salt (or regular salt)
• freshly ground pepper to taste
• optional - grated cheddar cheese & paprika for garnish

Grease a 9x13 baking pan and preheat oven to 375.

Boil quartered potatoes and garlic in large saucepan until potatoes are soft. Drain water and mash.  Add beaten egg, butter, milk, salt and pepper and mash (or mix with hand mixer) until well blended.  Set aside.

While potatoes are cooking, heat olive oil in large skillet over medium-low/medium heat.  Add onions and saute until soft, about 2 minutes.  Add garlic and saute until fragrant, about 30 seconds.  Add ground turkey and, stirring occasionally, cook until no longer pink.

Stir in flour, thyme, sage, cumin, celery seed, and chicken broth.  Bring to a boil, then reduce heat and simmer 10 minutes.  Add mixed vegetables and Worcestershire sauce, and season with salt & pepper to taste.

Remove from heat & place in prepared pan.  Spread mashed potato mixture over the top evenly, then rough up the surface with a fork.  Garnish with a sprinkling of grated cheese & paprika, if desired.

Place in oven and bake 25-30 minutes until cheese is melted & potatoes are golden brown in color.  Let rest for about 10 minutes after removing from oven before serving.  Serves 6.

Note: You can substitute russet/white potatoes and beef for the yukon golds & ground turkey if you prefer, I just happen to be partial to those ingredients.

Recipe adapted from RecipeTips.com

Salsa Verde

Ok so this has nothing to do with cooking - but I am totally freaked out right now.  And unfortunately Mr. Vittles is not home tonight, meaning I have no one else to share this with but all of you.

So I think by now you know how much I despise moths.

I had them on the brain earlier today because Mr. Vittles showed me a picture he snapped of a moth at the golf course, which spanned the length of a Bic pen.

I know this because there was a pen next to it in the picture.

Naturally my first thought was, Eww, he got close enough to that thing to put a pen next to it??

But now that I think of it - man, what a jerk my husband is.

"Hey I know you're deathly afraid of these things, but I saw this mammoth moth and thought of you."

Gee, thanks.

(Reminds me of when my college "friends" Nat and Flav Vittles brought me back a giant, framed moth from their summer trip to Spain, and then insisted we hang it on the wall of our apartment.)

So then on Graphics Fairy, a vintage clip art blog I like to look at, I see a recent post of this moth drawing:

Which I am sure to some people is very... lovely?  But to me it is positively revolting.  This image will probably give me nightmares, and sadly I'm not joking.

The caption says that it's from an early natural history book, and the moth is called a "Death's Head Hawk Moth."

See, Moth = Death.  I knew it.

Anyway, the most disturbing part is a comment that a reader left, saying that they are native to Europe & Asia (thank goodness) and they have a strange ability to squeak when irritated.

Umm... first of all, I'm not sure what constitutes moth "irritation".  Second of all... squeaking?  I don't really know what that means, but regardless it's creepy.

So then as I was doing some internet research on this filthy creature (rule #1 - know thy enemy!) I actually SAW a moth fluttering out of the corner of my eye.

And... I dropped my laptop.

The last time I did that I broke the power cord - thankfully, this time no damage was done.

Which is especially good since it was actually just a feather from our little parrot that got swept up in a breeze from the fan, and not a moth at all.

Our Senegal Parrot, C.J.

Ok!  Well on that note... I guess you're probably looking for a recipe.

I really have no good 'story' for this salsa so this is probably as good a time to post it as any.  I just felt like trying out a green salsa recipe because I always enjoy it at restaurants.  This one isn't quite as good, but it's pretty darn close.

So, uh, that's it.  End of story.

If you need me, I'll be in bed with the covers pulled over my head.

Salsa Verde

• 8 tomatillos, husked & chopped into large chunks
• 3 shallots (or, 1 medium onion), chopped into large chunks
• 2 cloves garlic, peeled
• 1 4 oz. can chopped chiles
• 1/4 C. fresh cilantro
• 1 jalapeno, seeded
• salt to taste

Place all ingredients in a food processor.  Using pulse setting, coarsely chop.  Cover & chill in refrigerator.

Recipe from AllRecipes.com

*Note: For anyone who has never worked with tomatillos - they come in a papery husk that you have to peel off and then you'll want to wash them thoroughly (they have a sticky exterior).  Otherwise, they are basically like a green tomato, just with more seeds.

 tomatillos

Fresh Guacamole

If you don't already know, I won't bother telling you what I do for a living.

It's not a popular profession and you probably won't like me anymore.  It gets a reaction that's similar to that of "I'm a cop."

Not that I have anything against cops, but for whatever reason its one of those things that people usually react negatively to?

Like one time, in a Spanish class I took with my work partner and very good friend Joe Vittles, we were learning how to say different professions.  We had to go around the room and say what we do for a living, and the teacher would translate it into Spanish.

Joe V went first, and lied about our job.  I went next and, feeling bold, I told the teacher what I really do.

The entire class booed me. 

And... I shall leave it at that.

However, I will say that I usually spend more time out of the office than in it...which is good since, as I already mentioned to you, my cubicle at our new office is practically inside the Men's Restroom.

I will also say that I have seen more of the state of New Jersey in the past 3 years than I have my entire life.

And, with that much time on the road, I have also seen more idiotic driving than I have my entire life.

But one good thing about driving all over the place is that we get to see fun destinations that are far from home without wasting our free time or gas.  And we can even make a stop here & there.

On our lunch break, of course.

For instance, the closest Rosa Mexicano is almost an hour and a half away from where I live.  But since Joe V and I were not 5 minutes from there for work, we were able to stop there for lunch. 

Now if you've never eaten at Rosa Mexicano, they are famous for making guacamole fresh right next to your table.

They literally peel the avocado and add all the chopped up ingredients, mixing everything in an authentic molcajete.

And let me tell you - it is heavenly.

Joe V and I were talking about how, even though they were making it right in front of our very eyes, we could probably never make it as good.

Which I figured was probably true... but that didn't stop me from trying.

I did a Google search to see if I could find the recipe anywhere and, lo and behold, I found it on none other than the Rosa Mexicano website!

I guess since they make it right in front of you, they figure there's no use in keeping it under lock & key?  Especially since they have a whole cookbook now of their recipes they are selling.

So I did give it a try, and while I don't have a molcajete and it probably will never be as good anyway (maybe it's just the fact that someone is preparing it for you?) its one of the best home-made guacamole recipes I've ever tried.

Let me know if you agree!

Fresh Guacamole 

Chile Paste Ingredients

• 1 T finely chopped white onion
• 1 firmly packed T. chopped fresh cilantro
• 2 t. finely chopped jalapeño, or more to taste
• 1 t. salt, or as needed

Additional Ingredients

• 3 medium, ripe but firm, Hass avocados (about 8 ounces each)
• 3 T. diced tomato
• 2 firmly packed T. chopped fresh cilantro
• 1 T. finely chopped white onion

Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground.  Alternatively, use the back of a spoon to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Using a spatula, gently fold all ingredients together and season with additional salt if necessary.  Serve with fresh tortillas or tortilla chips.


Recipe from Rosa Mexicano

Chili Lime Basmati Rice

Recently, Mr. Vittles' aunt Michelle Vittles was kind enough to share a recipe from one of her favorite cookbooks called "Lemon Spiked Basmati Rice."

This recipe sounded awesome, but I can't help but get a little nervous when I see "rice" in the title of a recipe.

Now here's a confession that's probably more embarrassing to me than being afraid of moths (which are vile creatures and I don't know why everyone isn't afraid of them?)

I can't cook rice.

I don't know what it is about the preparation of this silly grain that eludes me after all my time in the kitchen.  But somehow it either comes out too wet, or gets stuck to the bottom of the pan.

Or then there's my favorite scenario- where it comes out too wet ... and then I get impatient because it was timed perfectly with the rest of my meal which is now getting cold ... so I blast the heat to speed things up and end up burning it to the bottom of the pan.

Argh!!

I've tried rice all different ways, with all different cooking times and ratios of rice to water, yet somehow it comes out wrong 99% of the time. 

Nonetheless, I read on when I got this recipe and saw something miraculous - while the initial cooking is done on the stove, the rice itself is cooked in the oven.

This I had never tried.

So of course I had to give it a shot.  But I was making it to go with a Mexican dish, so I decided to switch things up a bit and use lime instead of lemon, chili powder instead of cayenne, and add some fresh cilantro.

I even cut the onions!

And let me tell you something.

I can do this.  It's amazing.  And it's delicious.

Chili Lime Basmati Rice

• 1 C. basmati rice, rinsed & well drained (uncooked)
• 3 T. butter
• 3/4 C. onion, diced to about 1/4"
• 1 1/2 t. minced garlic
• 1/2 t. chili powder
• 1 T. fresh lime juice
• 1 1 /2 t. minced lime zest
• 2 T. cream (or milk)
• 1 1/4 t. salt
• 1 T. chopped fresh cilantro
• 2 T. thinly sliced chives
  

Preheat oven 375 degrees.

Place well drained rice in a 1 1/2 quart baking dish.

Melt the butter in a nonstick or heavy saucepan.  Add onion & saute over medium heat until soft, about 2 minutes.  Add garlic and cook for about 30 seconds.

Add chili powder, lime juice, lime zest, cream, salt, and 1 1/2 C. water - bring to boil.

Stir entire mixture into the rice in baking dish.  Seal tightly with foil and bake for 20-25 minutes or until rice is tender & all liquid is absorbed.

Fluff with a fork, then fold in chives & cilantro before serving.

Recipe Adapted from Dishing with Kathy Casey

Fresh Pico de Gallo Salsa

Following an unbelievably fun (but extraordinarily busy) holiday weekend, I decided after work today that it was time to relax and enjoy the weather.

At least just for a little while.

So I got myself some lemon water (which I looove) and settled down on the back deck with my Kindle, which was a Christmas present from Mr. Vittles (that I also looove).

In case you care, I am currently reading The White Queen by Philippa Gregory (who, for those of you that don't know, also wrote The Other Boleyn Girl).  I'll admit I typically don't like "girly" books/movies - I'm more about thrillers, mysteries, and death & destruction.  But Philippa Gregory's books are super scandalous, and I like to indulge in them every now & again :)

So after reading several chapters, sipping my ice water, and overall enjoying the sun, I got to thinking about the next task at hand- dinner.

I was envisioning something light and fresh to go with the mood of the weather.  But unfortunately anything too fresh would require me going to the grocery store... Yucky.

I will put that one off until tomorrow. 

In the meantime, "Hmm, let's see what we're working with..."

Umm... Operation Fridge Recon was pretty disheartening, particularly in the "fresh" category.

The "nearly-bad lettuce" used to make Thursday's Honeyed Bacon BLTs was now officially bad.  Otherwise, there was a half an onion, a few potatoes, a few small tomatoes, and a lonely lime.

Yikes.  What to do, what to do?

Then I got to thinking about my Easter present from Pammy & Douggy Vittles ... which was a planter full of fresh herbs, YAY!  

Don't worry, it also had Reese's chocolate peanut butter eggs on top for Mr. V :)

But one of the herbs that was included in this glorious gift is CILANTRO.

By the way, I am also attempting to grow my own cilantro from seed.  But I am thinking it's not entirely ready to be used in a recipe yet ...

Yeah... not so much.

But anyway ... onion + tomato + lime + cilantro can only mean one thing in this house - fresh pico de gallo!

I noted that we also have flour tortillas, so with the canned goods I always keep on hand (for just such a lazy occasion), I can either make black bean enchiladas or refried bean & cheese quesadillas to go with.  I will see if Mr. Vittles has a preference when he gets home from work.

Not that I should bother, since his response 99% of the time is "Whichever.  They are both good."

So in the meantime, I'll share with you this very special recipe handed down from generation to generation in the Vittles family.

Its also extremely long and complicated.  So brace yourself.

...ready?  I hope you have at least 2 pieces of paper handy... 

Totally kidding. It's so easy you won't even believe it.  And sadly it's not a treasured family recipe - its based on one in a favorite cookbook that was a gift from my good friend Natalie Vittles, How to Cook Everything by Mark Bittman.

So if you, too, are in the mood for something fresh, I suggest you get to choppin'.

Fresh Pico de Gallo Salsa

• 2 large (or 3 smallish) ripe tomatoes, seeded & chopped
• 1/2 large onion (white or red works- I used white today)
• 1/2 teaspoon fresh minced garlic (or one clove garlic, minced)
• 1/4 C. fresh cilantro leaves, chopped
• Juice from half of a lime
• 2 t. white vinegar
• 1/2 t. garlic powder
• 1/4 t. chili powder
• 1/2 t. salt
• freshly ground pepper, to taste
• optional: minced jalapeno or cayenne pepper, to taste (if you like spicy)

Combine tomato, onion, garlic, cilantro, lime juice and white vinegar in a bowl.  Season with garlic & chili powders, salt, and pepper.  Add jalapeno/cayenne pepper if desired.  Stir and taste to adjust seasoning if necessary.

Let sit 30 minutes to allow flavors to meld. Serve within a couple hours of preparing with tortilla chips, or as a garnish to your favorite Mexican recipes.

Recipe adapted from How to Cook Everything by Mark Bittman