NomNom: Baked Ziti

Hi everyone! Hope you're enjoying the weekend so far. It's beautiful here in Washington, DC and my agenda for the next couple of days will include baking some nutella brownies (!!), meeting up with friends to grab food, and getting last minute errands done before I leave for Germany next week. To kick off the weekend, I made this wonderful one dish wonder of Baked ziti that really was the most perfect, comforting and cheesy filled meal.

I was surprised at how much depth of flavor the dish had and I think it's because whole can tomatoes (instead of crushed) are used and the pasta is actually cooked in the sauce which makes for good sauce absorption. I recommend using whole-milk or low moisture mozzarella cheese versus the pre-shredded kind because well, Test Kichen says it best, "the flavor-to-convenience compromise simply isn't worth it."

I highly recommend making this hearty and comforting meal for your next culinary adventure in the kitchen because it is a guaranteed home run. I promise this recipe will bring a satisfying smile to your face, as it did to mine.

Have a great weekend. Xo.

Ingredients (Adapted from America's Test Kitchen) Yields: 4 servings
1 (28-ounce) can whole peeled tomatoes
1 pound sweet or hot Italian sausage, casings removed (recommend the hot Italian sausage if you like a little spicy kick)
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
Salt and pepper
3 cups water
12 ounce (3 1/4 cup) ziti
1/2 cup heavy cream
1 ounce Parmesan cheese, grated (1/2 cup)
1/4 cup chopped fresh basil
4 ounces whole-milk mozzarella cheese, shredded (1 cup)

Procedure
1. Adjust oven rack to middle position and heat oven to 475 degrees. Pulse tomatoes and their juice in food processor until coarsely ground and no large pieces remain, about 12 pulses.

2. Cook sausage in 12-inch oversafe skillet over medium-hight heat, breaking apart meat until lightly browned and no longer pink, 3-5 minutes. Stir in garlic and pepper flakes and continue to cook until fragrant about 1 minute. Stir in processed tomatoes and 1/2 teaspoon salt. Reduce heat to medium low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes.

3. Stir in water, then add pasta. Cover, increase heat to medium-high and cook, stirring often and adjusting heat to maintain vigorous simmer until past is tender, 15-18 minutes.

4. Stir in cream, Parmesan, and basil and season with salt and pepper to taste. Sprinkle mozzarella evenly over top. Bake until cheese has elated and browned, 10-15 minutes. Serve immediately.

NomNom: Filipino Chicken Adobo

I'm always curious when it comes to native food from other cultures. Whenever I travel to a foreign country, I make it a point to look up food establishments prior to the trip so that I can fully embrace their culture and cuisine and not just "wing it." Although I admit, some of the best food memories I have from my travels have come from recommendations made by local shop owners. Trust me, they know the hidden gems.

I have yet to visit the Philippines and will admit, I am not too familiar in their cuisine; however, I do know "adobo" style of cooking is their thing. It's a style of cooking that either involves meat or seafood which is marinated in a sauce with lots of garlic and vinegar.

I've made this dish several times and it's one of those easy recipes that matches chicken and rice together perfectly. The recipe yields enough sauce where the chicken can absorb the flavors and be drizzled on your rice. Don't you just love that?

The sharp acidity from the vinegar plays so well with the sweetness from the coconut milk and after the chicken has been braising for a couple of hours, the meat just falls apart oh so wonderfully. It's a simple dish that can be part of your dinner rotation with no fuss and sure to please the family.

Have a great weekend. Xo.

Ingredients (Adapted from America's Test Kitchen)
8 bone in chicken thighs, trimmed
1/3 cup soy sauce
1 can coconut milk
3/4 cider vinegar
8 garlic cloves
4 bay leaves
2 teaspoons pepper
1 scallion, sliced (optional)

Procedure
1. Toss chicken w/ soy sauce in large bowl. Refrigerate for at least 30 min and up to 1hr.

2. Remove chicken from soy sauce. Transfer chicken, skin side down to 12 inch nonstick skillet, set aside soy sauce.

3. Place skillet over medium high heat and cook until chicken skin is browned, 7-10 min. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into soy sauce.

4. Transfer chicken to plate and discard fat in skillet. Return chicken to skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent
loosely with aluminum foil.

5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium high heat and cook until sauce is thickened, 5-7 minutes. Pour sauce over chicken, sprinkle with scallion and serve.

NomNom: One Pot Stove Top Macaroni and Cheese

This past week has been bitter cold here in the east coast and when the weather turns a corner like that and gives us a blast of chilly air, I seek warm, comfort food. Savory broths, soups or hearty dishes are pretty much what I yearn during the winter and this mac n' cheese recipe I'm sharing with you today is pretty much perfect to eat all winter....spring....summer....fall....365 days of the year long. Really.

When I made this baked mac n' cheese dish several months ago, I mentioned that mac n' cheese is one of my favorite comfort foods to eat and though I love to experiment with various ways to cook it all fancy, I still love the good ol' simplistic, cheesy, stove top way of cooking it. The stove top way doesn't require as much steps compared to the baked route and is seriously just as good.

So the crazy thing about this recipe is that it requires only ONE POT and NO OVEN IS REQUIRED. You cook the pasta in one pot and then continue the recipe in that same pot with the pasta. It's glorious because washing dishes is one thing I don't particularly enjoy when in the kitchen after prepping/cooking. I usually delegate that task to the guy, naturally.

The holidays haven't fared well for my waistline and I suppose this dish hasn't helped any but whatever. I mean, I had leftover broccoli in the refrigerator so I tossed that in the pot to make myself feel better, ok? Life is too short to worry about that extra pound (go exercise! eat in moderation! make this recipe!).

Have a great weekend. Xo.

Recipe (Adapted from whiteonricecouple.com) Yields 3-4
2 cups large elbow Macaroni, uncooked (about 1/2 lb)
2 cups low fat Milk (about 16 oz) , or more if needed
If more milk is needed, additional 1/4 cup milk at a time for final cooking. Macaroni pasta varies so much. Have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough.
1 tablespoon Butter, for flavor
1/2 teaspoon Mustard powder
1 teaspoon Salt, plus additional for final season later
Generous dash of Nutmeg
1 cup Grated Cheese, any one or combination of  (jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary,  softer, better melting cheese. Cheese varies in flavor and salt level too!
Additional (optional) toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes, leftover veggies
Black pepper to taste (optional)

Procedure 
1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.

2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.

3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.

4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly!

5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don't stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir!


6. Cook for about 15-20 minutes or until milk has been fully absorbed. **If macaroni is not cooked fully, add a little more milk or water  to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes.

7. When milk has evaporated, stir in grated cheese of your choice. Stir the  cheese evenly into the macaroni.

8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.

9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together. Serve immediately.

NomNom: Linguine with Clam Sauce

We're getting fancy today in the kitchen and by fancy I mean, clams. I invited a couple of my dear girlfriends over for dinner about a week ago and wanted to charm them with a dish that sounded fancy schmancy. As I was perusing through food magazines and cookbooks I came across this recipe from The Pioneer Woman's cookbook that sounded fantastic. I was a bit hesitant that the recipe's main star was clams but here's the not so secret part: the recipe calls for canned clams. Boom.

The best part(s) about the dish is that it was easy to cook, tasty to the palate, and elegant to the eyes. They always say you eat with your eyes first, right?

The bright lemon juice mixed with sauteed clams in butter, which is tossed together with pasta and parmesan cheese that melts through and through is just heavenly. I was ecstatic to see my friends help themselves to a second bowl of pasta that night and even saw one of my friends scoop up some of the creamy sauce from the pan with her baguette. That's always a good sign. Serve this dish with a loaf of crusty baguette (I made a baked olive cheese bread to go along with the dish) and you will have a dinner served for your friends/loved ones that will surely be appreciated.

Have a great weekend. Xo.

Ingredients (Adapted from The Pioneer Woman) Yield: 4 servings; Cook time: 15 min
1 pound linguine, cooked according to package directions
1 tablespoon olive oil
2 tablespoons salted butter
3 garlic cloves, minced
Three 5-ounce cans chopped clams, drained (juice reserved)
3/4 cup white wine
juice of 1/2 lemon, plus lemon slices for garnish
2 tablespoons chopped flat-leaf parsley
3/4 cup whipping cream
salt and freshly ground black pepper, to taste
grated Parmesan cheese

Procedure

1. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. Add the garlic and clams; stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3 to 4 minutes, until the sauce is reduced and less watery.

2. Add in 1 more Tablespoon of butter and stir to melt. Reduce heat and add lemon juice. Add parsley and cream. Add salt and pepper. Stir well and taste for seasonings, adding a splash of clam juice if the sauce needs thinning.

3. Cook over low heat for 3 additional minutes, or until heated through.

4. Place freshly cooked, hot pasta in a large bowl. Pour sauce from the skillet onto the hot linguine. Toss to combine.

5. Serve in individual bowls; sprinkle with Parmesan, more parsley and serve with lemon wedge for garnish.

NomNom: Mac and Cheese with Buffalo Chicken

Everyone has their own comfort food. I definitely have a couple, with one being mac and cheese. When I was younger, I would make out of the box mac and cheese after I got home from school as a "snack"  quite frequently and it's kind of amazing that I didn't blow up as a child just from my mac and cheese indulges. Thanks mom and dad for my metabolism.

Whenever I come across a recipe for my favorite comfort food, my interest and curiosity peaks to no levels. But with mac and cheese, it's a bit of a gamble because the prep time to make it is time consuming so the trial and error part of finding that perfect recipe isn't very efficient. But if you think about it, finding that recipe is a bit like life. Stick with me for a bit--I have a point. You learn as you get older and hopefully wiser that life is a bit of trial and error and the road to get to that "aha" moment/recipe might take awhile and I see this parallel with my road to finding the perfect mac and cheese recipe. A trial and error. Yes.

If you've been following my blog for awhile, you know that I'm a sucker for spicy food. This recipe has all the things that I love incorporated into this dish. The buffalo chicken is so, so perfect in this dish because the chicken along with the bites of cheesy mac you taste with a kick of spice from the hot sauce is pure comfort in one bite.

The hot sauce mixture set aside for the side is crucial for this dish. It really is necessary for this dish because once you spread half of the mixture in the casserole to bake, the sauce drys up a bit so you need a fresh reminder of that spicy kick from the saved hot sauce mixture.

Make this dish. Have a cold beer. It'll elevate your views on mac and cheese and make you fall in love with it all over again.

Have a great weekend. xo

Ingredients (Adapted from Bon Appetit) Serves 12 
Chicken
2 1/4 cups all purpose flour 
1 1/2 tablespoons cayenne pepper 
1 1/2 tablespoons paprika 
1 1/2 tablespoons salt 
1 1/2 tablespoons ground cumin 
1 1/2 tablespoons ground coriander 
2 cups whole milk 
3 large eggs, beaten to blend 
4 cups cornflakes, ground to crumbs in processor 
1 pound chicken cutlets, cut crosswise into 1-inch-wide strips 
Canola oil (for deep-frying) 

Macaroni
1 pound small elbow macaroni 
2 cups chopped green onions (about 8 large) 
2 tablespoons chopped fresh oregano 
8 tablespoons (1 stick) butter, divided 
3 cups chopped onions 
2 large garlic cloves, chopped
1/2 cup all purpose flour 
4 cups whole milk 
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed) 
8 ounces provolone cheese, coarsely grated (about 2 cups packed) 
2 teaspoons paprika 
1 teaspoon salt 
1 teaspoon freshly ground black pepper 
1 cup hot pepper sauce (preferably Frank's RedHot Original)

Procedure

Chicken

1. Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl.

2. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.

3. Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F.

4. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain.

5. Cut strips into 1-inch-long pieces.

Macaroni

1. Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.

2. Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper.

3. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.

4. Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead.

5. Serve, passing remaining butter and hot-sauce mixture separately.

NomNom: Pork and Cabbage Dumplings

My mom is a master of Korean cuisine. I'm sure that all Korean kids say that their mom is the best at cooking Korean meals but they're...wrong. My mom is the best and that's just a fact.

Looking back, I think my sister and I were somewhat spoiled with certain things, one being fed home made dumplings. My mom never once bought store bought dumplings to feed the family and instead would make it all from scratch (minus the wrapper..that still counts, right?)

As a kid, I remember this one time I was hanging out at my friend's house and her mom invited me to stay for dinner. She mentioned mandu (Korean word for dumplings) and I guess since I was so used to eating homemade dumplings I assumed all Asian households operated as is. Nope, totally not the case. My friend must've seen the look of hesitation from me when I saw her take the frozen bag of dumplings out from the freezer because she tried to reassure me that "this stuff was good."

Wrong. So, so wrong.

On dumpling days, my mom would call my sister and I down into the kitchen and tell us to help her assemble the dumplings. We begrudingly did as we were told but looking back now, I'm so thankful that she did. Not only was that her way of spending time with us, but it was also teaching us that as we get older, one of the roles we will someday step into will be to cook for the family. Learn by example. Smart lady.

What is it about summer that makes me feel like time moves a bit differently? It's already August and before we know it, fall will creep up. And then winter. Crazy.

After recent events that happened a couple of weeks ago with the family, I've been thinking about things that matter to me. Time and effort are two things running through my head. Making the effort to spend time with loved ones, whether it be family or friends no matter how "busy" life becomes are important. Life lessons.

To my friends who've visited/emailed/texted me periodically to check up on me: Thank you. I've been slow to get on the reply button because I still need my space but I haven't forgotten. Your words mean a lot and I really appreciate it.

Now, although my mom is an amazing cook, the woman does not have a exact measurements to her Korean cuisines. Problematic. After much perusing through magazines and online recipe hunting I came across this recipe found in Martha Stewart Living that showcased a Korean cook's dumpling recipe, which are very similar to the ingredients my mom uses to make her dumplings. 

Excuse the messy fingers. It can happen in the process. No biggie.

If you end up making too many dumplings, that's totally fine. Just freeze them on a lined (plastic wrap or aluminum foil) cookie sheet. Once frozen, transfer them to a zip lock bag or a sealed container. They are good for up to 3 months. Lazy days=leftover dumplings.

I'm grateful that my mom made my sis and I help her with dumplings because however you spend time with family/loved ones is something that is invaluable and simply put--time well spent. Dumpling making is a great way to interact with friends, kids, and boyfriend/husband. There are so many variations of dumplings out there that you could even host a dumpling party.

Note to self: Get on that.

Have a great weekend. xo.

Ingredients (Adapted from Eunsook Pai in Martha Stewart Living June 2012) Yields: 80
7 tablespoons vegetable oil, divided, plus more if needed
6 cups thinly sliced napa cabbage (about 1/2 head)
1 3/4 teaspoons fine sea salt, divided
2 cups thinly sliced Vidalia onion
1/2 cup chopped fresh chives (about 1 bunch)
1/4 cup thinly sliced scallions (about 4 scallions, plus more for garnish)
2 tablespoons finely chopped garlic (about 6 cloves)
1 1/2 pound ground pork
2 tablespoons toasted sesame seeds, plus more for garnish
1 egg
1 1/2 tablespoons soy sauce
1/4 cup sesame oil
1/2 teaspoon freshly ground pepper, divided
1 package of store bought frozen dumpling wrappers (defrost at room temperature for 30 minutes)


Ingredients for dipping sauce
1 tablespoon soy sauce
1/2 teaspoon Chinese chili oil/chili paste (optional but highly recommended)

Procedure
1. Heat 1 tablespoon vegetable oil in large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2-3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil and saute onion, stirring occasionally, until just softened, 2-3 minutes.Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool for 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.

2. Heat 2 teaspoons vegetable oil in pan over medium heat, and satue chives until just tneder, about 1 minute, and saute chives until just tender about1 minute. Transfer to chopped cabbage mixture and let cool. Stir in scallions, garlic, pork and sesame seeds, sesame oil, 1 1/2 tablespoon soy sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

3. Stir together soy sauce, vinegar, and hot chilli oil/paste in a small bowl, set dipping sauce aside.

4. Working with 1 wrapper at a time, moisten edge with beaten egg, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined/foil-lined rimmed baking sheet.

5. TO STEAM: Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until simmering, and sear dumplings until browned about 1 min. per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings in 2 minutes. Transfer to a platter and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.

6, TO BOIL (I used this method on today's post): When all dumplings are assembled, you can cook immediately or cover with plastic wrap and refrigerate for up to several hours. To cook, fill half of a large pot with water and bring to boil. Gently slide in 1/3 of the dumplings while boiling. Turn down the heat to simmer and gently cook for 5-7 minutes. Remove with slotted spoon and repeat with the rest of the dumplings. Serve with dipping sauce.

 

NomNom: Chicken Chimichangas

I love mexican food and that is a fact. The bright flavors that are usually involved in this cuisine just sings to my food loving heart--no lie. Several years ago I went to visit my friend in San Francisco and he took me to this glorious area known as the Mission District. It is a neighborhood where the majority of the people living there are of Mexican descent so there is obviously a plethora of Mexican food places. Bliss. I had my first taste of a "Mission burrito" and it was pure....joy. Chipotle got nothing on a Mission burrito.

While browsing the magazine section of the supermarket about a month ago, I noticed the new issue of Cook's Illustrated with the title in bold print: "Mexican Favorites." Now I don't know if you've noticed by now, but I am a huge fan of recipes from the fine people of Cook's Illustrated/America's Test Kitchen, so it was an obvious decision to buy the magazine. Zing.

The first thing I decided to cook was this chicken chimichanga recipe and am SO happy I did because it really set the bar for my expectations on the rest of the recipes in the magazine. I love chimichangas because it's a burrito with a twist. It has a little oomph in it because these babies are deep fried. Can you just picture what happens to the fillings when it enters that oil, all rolled up in a tortilla? The cheese gets oozy and the tortilla shell becomes crispy and slightly flaky. It's glorious.

These are best eaten hot out of the oil with toppings such as sour cream, guacamole, and salsa. I made a quick pico de gallo prior to making the chimichangas so the flavors could marinate in the fridge while I was prepping the chimichangas. Good decision on my part.

Please make these so we can share our penchant for Mexican cuisine. Have a great weekend. xo.


Ingredients (Adapted from Cook's Illustrated: Mexican Favorites 2012) Serves 4
1 1/4 cup low-sodium chicken broth
1 tablespoon minced canned chipotle chile in adobo sauce
1/2 cup long-grain white rice
salt and pepper
2 (6-ounce) boneless, skinless chicken breasts, trimmed
1 tablespoon plus 3 cups peanut or vegetable oil
1 onion, chopped fine
2 garlic cloves, chopped fine
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/3 cup chopped fresh cilantro
1 tablespoon all-purpose flour
1 tablespoon water
4 (10-inch) flour tortillas

Procedure
1. Whisk broth and chipotle together in 2 cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant., about 30 seconds. Add remaining 3/4 cup chipotle broth, parcooked rice, and beans and bring to boil.

3. Reduce heat to medium-low, add chicken and cook, covered, until chicken registers 160 degrees and rice is tender about 15 minutes, flipping chicken halfway through. Transfer chicken to cutting board and let rest for 5-10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.

4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, and pliable, about 1 minute. Working with 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.

5. Heat remaining 3 cups oil in clean pot over medium-high heat to 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until the chimichangas are deep golden brown about 2 minute per side. Drain on wire rack and set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.

NomNom: Shrimp Burgers with Creamy Chipotle Chile Sauce

I have a funny relationship with seafood. Back when I was in college I endured the most excruciating stomach pains ever--I got food poisoning from seafood. The night before, my friends and I went to eat at a seafood buffet and I must have consumed something bad because that whole night and following morning I was throwing up and running to the bathroom. Things were coming out from both holes (I'm sorry if that was TMI but that's the truth!!) and I had the worst stomach pains. Ever. I had to be rushed to the hospital because my stomach hurt so bad that it became this whole ordeal of having to be wheel chaired in because I was in so much pain to walk and the nurses putting IVs in me due to dehydration. Truly the worst experience with food.

After going through that, you can only imagine how much I steered clear of (raw) seafood for many, many moons--specifically anything raw shellfish. I've sloooooooowly started to incorporate seafood back into my diet a couple years ago but I'm still somewhat hesitant when a friend is like, "let's get oysters!" Ever since my food poisoning incident, I've felt indifferent towards certain seafood such as shrimp and crabs. They're aiight.

As I was perusing through my America's Best Kitchen magazine (best recipe source btw) I came across this shrimp burger recipe. I've never had shrimp in a burger form before and thought it might be worth exploring because the shrimp would be would be pulsed in a food processor so it wouldn't look like I'm eating shrimp. Am I weird for justifying it like that? Maybe.

Let me tell you--I was so very extremely and pleasantly surprised at how these burgers came out, so much so that I made it twice in one weekend. For reals. Have you tried crab cakes? Well, this has a very similar texture to crab cakes and good grief it is SO NOMNOMNOM. I can't even tell you. The recipe calls for simple seasoning and as the recipe mentions, the lemon zest really does accentuate the sweetness of the shrimp. Another great thing about it, is that it's much healthier for you than a regular beef burger. Win.

Top it off with the creamy chipotle chile sauce (highly recommend), fresh tomatoes, and your favorite burger topping, and you'll thank me for this recipe.

Have a great weekend.

Ingredients for Shrimp Burgers, Serves 4 (Adapted from America's Test Kitchen)
1 slice of hearty white sandwich bread, torn into 1-inch pieces
1 lb shrimp, peeled, deveined, and tails removed
3 tablespoons light mayonnaise
2 scallions, sliced thin
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
2 teaspoons canola oil
4 hambuger buns

Procedure
1. Pulse bread in food processor to coarse crumbs, about 4 pulses and transfer to bowl (you should have about 3/4 cup crumbs). Wipe food processor clean and pulse shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses.

2. Whisk mayonnaise, scallions, parsley, lemon zest, salt, pepper, and cayenne together in large bowl until uniform, Gently fold in processed shrimp and bread crumbs until just combined.

3. Scrape shrimp mixture onto small baking sheet each into 1-inch thick patty. Cover with plastic wrap and refrigerate for 30 minutes.

4. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay shrimp burgers in skillet and cook until crisp and browned on both sides, 8-10 minutes., Place burgers on buns and serve.

Ingredients for Creamy Chipotle Chile Sauce
1/4 cup light mayonnaise
2 tablespoons low-fat sour cream
1 tablespoon lime juice
2 teaspoons minced fresh cilantro
1 garlic clove,inced
1/2 teaspoon minced canned chipotle chile in adobo sauce
water
salt and pepper

Procedure
Combine mayonnasie, sour crea, lime juice, cilantro,m garlic and chipotle in bowl, dd water as needed to thin sauce consistency and season with salt and pepper to taste. Cover and refrigerate to 30 minutes before serving.

NomNom: Grilled Cheese With Bacon And Thousand Island Dressing

I remember the first time I discovered that the 'secret sauce' in McDonald's Big Mac sandwich was basically thousand island dressing. I sorta felt cheated. All that time I really had thought they created this special sauce but it is in fact a slight variation (they add garlic and mustard) to a generic salad dressing they used for their burgers. I suppose I can blame that on my unrefined taste buds as a child. I dunno.

I know much better now than to fill my stomach with fast food (minus the once in a blue moon cravings), but as a child, that was probably my favorite burger. When I came across this recipe that uses thousand island dressing in a grilled cheese, I couldn't help but be curious as to what it would taste like.

I'm a cheese lover. In fact, it's very, very, very rare that there is a cheese I don't like. I'm a huge supporter in that I think that cheese makes everything taste better--this is how I feel about bacon. When you add those two components together, well, I mean, what can I say? The idea of a simple grilled cheese sandwich not only conjures up fond childhood memories of my mom making them for my sister and I, but there's also something very comforting about this sandwich. Hmm tomato soup sounds good right about now too...

I made slight variations to the recipe but nonetheless, it was really tasty. Adding thousand island dressing to cheddar cheese and bacon adds another dimension to a simple grilled cheese sandwich that I highly recommend. There are so many variations to a grilled cheese sandwich, so why not start with this one? (It was also noted in the recipe that Greg Morris, owner of Oaks Gourmet in Los Angeles makes it every Wednesday at his shop's Grilled Cheese Night).

I'm off to the Bahamas today--in fact by the time you read this I'll probably be on the way! Posting will be sparse and I hope to resume by later next week, but I wanted to leave you with this recipe because I think it's something worth making.

Have a great weekend.

Ingredients: Yields 4 sandwiches (Adapted from Food Network Magazine, Apr 2011)
8 strips thick-cut maple-glazed bacon (I used turkey bacon)
2 tablespoons unsalted butter, plus more as needed
8 slices sourdough bread (I used wheat bread)
12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
4 tablespoons Thousand Island dressing

Procedure
1. Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate.Wipe out the skillet.

2. Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3-4 minutes per side. Repeat to make 2 mores sandwiches, adding more butter as needed.