Roasted Poblano Chicken Salad

Chicken salad is delicious, but sometimes I get bored with just regular chicken salad. My husband loves peppers of all kinds, and I prefer the milder type. Poblanos are located close to the top of my fave pepper list. They are even better roasted! Using already prepared rotisserie chicken from the grocery, makes this chicken salad an easy dinner to get on the table after a long day.

With LOVE from Texas,
The Pint-Sized Mayo

Roasted Poblano Chicken Salad

2-3 Servings

Ingredients:

• 2 poblano peppers
• juice of 1/2 lime
• 2 tablespoons mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle chili powder
• 1 celery stalk, diced
• 1/4 cup onion, diced
• 1.5 cups shredded chicken (I used half of a rotisserie chicken.)
• 2-3 sandwich buns, for serving
• 2-3 slices provolone cheese, for serving
• lettuce, for serving
• tomato, sliced, for serving

Directions:

Preheat oven to broil, and cover a small baking sheet with foil. Place the poblano peppers on the baking sheet, and put in the oven. Broil until the skin of the poblano browns and blisters. Once, this occurs, turn the poblanos over with tongs and repeat. This whole process usually takes me a total of 15-20 minutes, 7.5-10 minutes per side on my high broil setting. Remove the pan, and place the peppers in a small heat-proof bowl. Cover the bowl with plastic wrap, and allow the peppers to cool for about 15 minutes. (I roasted my peppers the night before, so I placed mine in a sealed plastic bag in the refrigerator over night. Sorry there are no pictures from the roasting.)

Carefully peel the blistered skin off, de-stem, and remove the seeds from the pepper.

Roughly chop the poblano flesh and place it in a food processor. Add the mayonnaise, lime juice, salt, pepper, cumin, and chipotle chili powder. Cover and pulse until everything is smooth and combined well.

In a medium bowl, combine the poblano cream mixture with the celery, onion, and chicken. Mix well until everything is blended together.

Place a large helping on a sandwich bun, and serve with toppings.

Enjoy!!

“Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.” – Helen Rowland

Lime Sriracha Chicken

This is a simple recipe that brings the freshness of lime and spiciness of Sriracha together. My husband loves putting Sriracha on everything, so why not add it to a marinade?

With LOVE from Texas,
The Pint-Sized Mayo

Lime Sriracha Chicken

4 Servings

Ingredients:

• 1 pound boneless, skinless chicken thighs (you can substitute thin cut chicken breasts)
• salt
• black pepper, freshly ground
• 1/2 yellow onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 1 lime, zested and juiced
• 2 garlic cloves, minced
• 2 tablespoons Sriracha
• 1/4 cup cilantro, for garnish

Directions:

On a clean surface, wash and pat chicken dry. Season each side with salt & pepper, and then place the chicken in a gallon sized bag with the onions.

In a bowl or a measuring cup, add the olive oil, lime zest and juice, Sriracha, and garlic. Whisk together, and pour into the gallon bag with the chicken and onions.

Massage and toss the meat around to coat well. Seal the bag and place in the refrigerator 1-2 hours.

Once time has elapsed, remove the bag from the fridge, and preheat oven to 400°F. Pour the bag contents in a large oven proof skillet or dutch oven.

Place the skillet/pot in the oven, and bake for 25 minutes. Then set the oven to broil, and allow the chicken to cook for an additional 5 minutes. Remove from oven, and allow to cool for 2-3 minutes.

Serve with cilantro and additional Sriracha if desired.

Enjoy!!

 

 – From Cafe Press

Grillades

Grillades is a traditional New Orleans brunch dish that is usually served with grits, affectionately known as “grits and grillades.” Although many recipes vary, the dish consists of veal or beef slow cooked with vegetables. The first time I had this dish was actually in Baton Rouge, LA at one of our friends’ day-after-wedding brunch. Obviously I liked it so much I had to make it at home. It is perfect for a lazy Sunday at home with the family.

With LOVE from Texas,
The Pint-Sized Mayo

Grillades

6-8 Servings

Ingredients:

• 5 cloves garlic, minced
• 2.25 teaspoons salt
• 1.25 teaspoons black pepper, freshly ground
• 1/2 teaspoon cayenne pepper
• 2-2.5 pounds veal or beef round, sliced into 1/4-inch thick slices (I used beef since that was readily available at my grocery store.)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 2 medium stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 1/3 cup dry red wine*
• 1 (14.5 ounces) can petite-dice tomatoes, drained
• 1.5 cups beef broth
• 2 teaspoons red wine vinegar

*I used our favorite Cabernet Sauvignon, J.Lohr. And as always, I reserved the remainder of the bottle to drink with the meal. (Well minus the glass I drank while at the stove. ;))

Directions:

In a small bowl, combine the garlic, salt, black pepper, and cayenne pepper.

Rub the meat slices on both sides with the garlic mixture. Make sure you reserve the garlic mixture if you don’t use all of it.

Heat a large dutch oven over medium-high heat, and add the butter and olive oil. Place the flour in a shallow plate, and place it by the dutch oven.

Dredge a few slices of meat, at a time, into the flour, shaking gently to remove excess, and place carefully in the butter/oil. Allow the meat to brown on both sides, about 2-3 minutes per side.

Remove the meat to a plate. Repeat with the remaining slices, being sure not to overcrowd the pot.

Once all the meat has been browned, add the onion, celery, green pepper, and any of the remaining garlic mixture to pot. Stir to combine, and cook until the vegetables are tender, about 5-7 minutes, stirring often.

Next, pour in the red wine, and scrape any browned bits stuck at the bottom of the pan.

Dump in the tomatoes and pour in the beef broth. Stir and bring the mixture to a boil.

Return the meat to the pan by gently placing it in the veggies and sauce.

Reduce the heat to a low simmer.  Cover the dutch oven, and cook for 1.5 hours, stirring about every 20-30 minutes.

Uncover the pot, and continue to cook until the sauce has slightly reduced and thickened, about 30-35 minutes longer.

Remove from heat, and finally add the vinegar. Stir keep warm until ready to serve.

Serve with grits!

Enjoy!!

“I want to have a brunch place, a bakery, and a Southern restaurant because my family is from Georgia and then I want a place that is all-over-the-world cuisine. I take a cooking class everywhere I travel. I find its the best way to get to know a culture.” – Blake Lively

Quick Creamy Cheese Grits

Grits grits grits. This is another staple of the south, and it is mainly consumed in the morning for breakfast. I actually prefer mine with shrimp (not for breakfast) or (if at brunch time) with grillades. I, of course, love the idea of brunch – mimosas, bloody marys, friends, and an assortment of breakfast and lunch foods (preferably on a beautiful patio)…what’s not to love?! This recipe can be whipped up in just a few minutes and is full of flavor!

With LOVE from Texas,
The Pint-Sized Mayo

Quick Creamy Cheese Grits

4 Servings

Ingredients:

• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 jalapeño, seeded & minced
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon cayenne pepper
• 1/2 cup quick grits
• 1 cup shredded sharp cheddar cheese

Directions:

Place a medium saucepan over medium heat, and add the butter.

Once it is melted, add the garlic and jalapeño. Sauté until they have softened, about 2 minutes.

Next whisk in the milk slowly, and season with the salt, black pepper, and cayenne pepper. Stir until all is well combined.

Bring the liquid to a boil, and then slowly whisk in the grits.

Allow the mixture to cook for about 5-8 minutes, or until the grits are tender and the mixture has thickened. Remove from heat, and add in the shredded cheese. Stir until all is incorporated.

Plate the grits on a plate, and serve with a meaty dish!

Enjoy!!

“Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits, which I also love. But I never make the instant kind, some things a Southerner just won’t do!” – Paula Deen

Layered Chocolate Pecan Pie Bars

Pecan pie…so Thanksgiving! This year my family is doing a low-key Thanksgiving because we have tickets to the Texas vs. TCU game in Austin. So instead of doing a fancy pecan pie from scratch, I opted for a pecan pie dessert. This has a yummy layer of chocolate pecan goodness in between to give a little bit of a surprise.

With LOVE from Texas,
The Pint-Sized Mayo

Layered Chocolate Pecan Pie Bars

Yields one 13″ x 9″ pan

Ingredients for the crust and chocolate layers:

• 2.5 cups all-purpose flour, divided
• 1 cup granulated white sugar, divided
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks) cold unsalted butter, diced
• 1 ounce Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 3/8 cup (or 1/4 cup & 2 tablespoons) shortening
• 1 cup pecans, chopped
• 1 large egg, beaten
• 2 teaspoons vanilla extract

Ingredients for the pecan pie layer:

• 1/2 cup brown sugar, firmly packed
• 1/2 cup granulated white sugar
• 1 cup light corn syrup
• 1/2 cup (1 stick) unsalted butter
• 4 large eggs, beaten
• 2 cups pecans, chopped
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F, and prepare the 13″ x 9″ pan with parchment paper and spray all over with nonstick spray.

In a food processor, place 2 cups of flour, 1/2 cup of white sugar, and the salt.  Pulse together until all is combined well. Next, add the cold pieces of butter, and pulse until the mixture looks like fine crumbs. Dump the crust mixture in the prepared pan, and press firmly on the bottom.

Place the chocolate chips and the shortening in a microwave safe bowl. Place in the microwave at 50% power for 1-1.5 minutes. Stir together to get rid of most of the lumps. Add in 1/2 cup white sugar, pecans, 1/2 cup flour, eggs, and the vanilla. Mix until all is combined. Dump this chocolate mixture over the crust, and press firmly as a layer on top. Take a fork and stab the layer all over. Place in the oven for 15 minutes.

While the crust and chocolate layer are in the oven, work on the pecan pie top. In a small sauce pan over medium-high heat, place the brown sugar, white sugar, corn syrup, and butter. Stir occasionally, and bring the mixture to a boil. Once it hits boiling, turn off the heat and remove from the burner.

In a medium bowl, whisk the 4 eggs together. Add about 1 cup of the hot sugar mixture while continually whisking. (I don’t have photos of this because I unfortunately only have 2 hands.) Once well combined, add the remainder of the hot sugar mixture.

Dump in the pecans and vanilla extract. Stir until everything is well combined.

Pour the pecan pie mixture into the pan, and place in the oven. Bake for 35 minutes.

Remove from the oven, and allow the pan to completely cool before cutting.

Enjoy!!

“Harry: Repeat after me. Pepper.
Sally: Pepper.
Harry: Pepper.
Sally: Pepper.
Harry: Waiter, there is too much pepper on my paprikash.
Sally: Waiter, there is too much pepper on my paprikash.
Harry: But I would be proud to partake of your pecan pie.
Sally: But I would be proud to partake of your pecan pie.
Harry: Pecan piiiiie.
Sally: Pecan piiiiie.”
– When Harry Met Sally

Blueberry Lemon Cheesecake Cookies

Have you tried the raspberry cheesecake cookies at Subway yet? They are delicious. The idea of a cheesecake flavored cookie instantly intrigued me. After doing a few iterations and some research, this is the recipe I landed on. Happy nomming!

With LOVE from Texas,
The Pint-Sized Mayo

Blueberry Lemon Cheesecake Cookies

Yields about 30-36 cookies

Ingredients:

• 6 tablespoons unsalted butter, softened at room temperature
• 1/4 cup shortening
• 1/2 cup brown sugar, firmly packed
• 4 ounces (half of one brick) cream cheese, softened at room temperature
• 1 lemon, zested and juiced
• 2 large eggs
• 2 (7 ounces) packages blueberry muffin mix (I used Jiffy.)
• 1.5 cups white chocolate chips

Directions:

In a stand mixer fitted with the paddle attachment, place the butter, shortening, and brown sugar.  Beat together until all is combined smoothly.

Add the cream cheese, lemon zest, and lemon juice. Mix until just combined (some pieces of cream cheese are fine).

Next, add the eggs one at a time, beating well after each addition.

Remove the bowl from the stand, and dump in the two bags of muffin mix. Stir until everything is just incorporated. Add the chocolate , and stir.

Place the dough in the refrigerator to chill for at least 1 hour.

Once the time has elapsed, preheat oven to 325°F, and line your baking sheets with parchment paper. Use a tablespoon cookie scoop or roll dough into tablespoon-size balls with your hands. Place on the lined baking sheets about 2-inches apart.

Place them in the oven for  for 12-15 minutes or just until just turning golden brown around the edges. (I found that if I placed my baking sheet on the bottom rack, the cookies rose more in the oven.)

Remove from the oven, and allow the cookies to cool for about 5 minutes on the baking sheet before moving to wire racks to cool completely. Repeat until all of the dough has been used. I also found it helpful to place the dough in the refrigerator while baking cookies to keep the dough firm.

Eat immediately or share if you are a sweet person!

Enjoy!!

“Life is uncertain.  Eat dessert first.”
– Ernestine Ulmer

Mediterranean Chopped Salad

At this point, if you have been following my blog or know me ;), you should know that I LOVE LOVE LOVE Mediterranean everything. I was feeling quite nostalgic about our recent trip out there last May. And, BAM…this salad was born. It is easy to whip up while being unbelievably delicious. It brought my tummy and heart back to those wonderful memories with my loved ones.

With LOVE from Texas,
The Pint-Sized Mayo

Mediterranean Chopped Salad

4 Servings

Ingredients for the dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the salad:

• vegetable oil
• 1/2 cup low fat buttermilk
• 1 cup Italian bread crumbs
• 9 ounces cheese ravioli, fresh
• 1 head romaine lettuce, roughly chopped
• 1/2 cup grape tomatoes, halved
• 1/2 cup olives, chopped (I used a mixture from the olive bar in our grocery)
• 1/2 cup cannelini beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup fresh mozzarella balls (if using the bocconcini size, cut in half – I used the perlini sized ones so I did not cut them.)

Directions:

Start by finding a container with a tight fitting lid to make the dressing. (I used a mason jar.) Place all the ingredients in the container, and seal tightly. Shake and store in the refrigerator until you are ready to serve your salad. (You may have to re-shake the container prior to serving.)

Place a medium sized saucepan over medium-high heat. Pour enough vegetable oil to make a 1/4-inch layer on the bottom of the pan. While the oil is heating up, set up your breading station. Place the buttermilk and the bread crumbs in two separate shallow bowls.

Completely coat the fresh raviolis with the buttermilk, being sure to shake off the excess. Then dredge the raviloi in the bread crumbs, pressing lightly to ensure it’s all coated.

Gently place the breaded raviolis into the heated oil. (Be sure that you give them room to cook and don’t over crowd the pan.) Cook for about 1-3 minutes on each side. They should be golden brown and puff up slightly. Once each ravioli has cooked, place on a plate with a paper towel to drain the excess oil. Repeat in batches with the remaining raviolis.

Layer the plates with the romaine lettuce, tomatoes, olives, beans, red onions, and cheeses. Add the ravioli, and then drizzle with your homemade dressing.

Serve immediately.

Enjoy!!

“I’ve never been a huge sweets eater, and I’ve always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.” – Rachael Ray

Smoked Brisket Pie

The inspiration for this dish came out of having leftover brisket. In the fall, I find myself eating an abundance of it due to football tailgating and parties (and it might just be because I live in Texas 😉). When contemplating what to make, I leaned towards a beef bourguignon because, let’s face it, who doesn’t love a red wine braise? This is my Texas spin on a sheperd’s pie.

With LOVE from Texas,
The Pint-Sized Mayo

Smoked Brisket Pie

6-8 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 small green bell pepper, diced
• 1 stalk celery, diced
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme
• 1/4 teaspoon Herbes de Provence
• 2 cups beef broth
• 1 cup dry red wine (I used a dry red blend.)
• 6 ounces baby brown mushrooms, de-stemmed and sliced
• 2 cups smoked brisket, cubed
• 1 recipe mashed sweet potatoes

Directions:

Place a medium pot over medium heat. Add the olive oil, and swirl around the bottom of the pot to coat. Add the bell pepper and celery. Sauté until they start to soften, about 5-8 minutes. Next add the shallots and garlic; continue to cook until they have softened and the mixture is fragrant.

Add the tomato paste, salt, pepper, thyme, and Herbes de Provence, and pour in the beef broth and wine. Stir, and bring the mixture to a boil. Allow the liquid to reduce by about half and the mixture to thicken.

Once it has thickened, add the mushrooms and brisket. Allow to cook for another 5 minutes to cook the mushrooms and heat through the brisket meat.

Turn the oven to the broiler setting, and spray a 8″x8″ baking dish with nonstick spray.

Carefully ladle and eventually pour the mixture into the prepared baking dish. Top the dish with the mashed sweet potatoes. (I had a little extra time, so I decide to pipe on the potatoes to make it look pretty.)

Place the baking dish in the oven under the broiler for about 5 minutes to heat everything up. You can leave it in there for longer if you want to crisp up the top of the potatoes as well – just be sure to keep an eye on it because it can go from a nice golden brown to burnt in a matter of seconds. Serve warm.

Enjoy!!

“Y’know nothin’ goes better with beef than beef!” – Adam Richman

Mashed Sweet Potatoes

Mashed potatoes are a common side dish. Mashed sweet potatoes are harder to find out at restaurants (unless if you reside in the south). The nutritional values of sweet potatoes heavily outweigh those of regular potatoes. So not only is this side yummy, it’s also better for you than the traditional. Savory and sweet flavors meet to make this a regular in our home!

With LOVE from Texas,
The Pint-Sized Mayo

Mashed Sweet Potatoes

4-6 Servings

Ingredients:

• 2 medium sweet potatoes, rinsed, peeled, and diced
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 1/2 tablespoon fresh thyme
• 1 teaspoon brown sugar
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt

Directions:

Put the sweet potato pieces in a medium pot with cold water. Place over high heat, and bring the mixture to a boil. Once it reaches a boil, lower to a simmer. Continue to simmer until the pieces are fork tender, about 15-20 minutes.

Drain potatoes thoroughly, and either put it back in the pot or move to another bowl.

Add the remaining ingredients. Next mash the mixture with a masher, immersion blender, or a paddle attachment on a stand mixer.

Serve warm.

Enjoy!!

“In the southern half of the country perhaps no crop has larger possibilities for quick increase of production of food for both men and animals than the sweet potato.”
– David F. Houston

Slow Cooker Beer Bratwursts

This year some of our friends got to go to Oktoberfest in Germany. Since we couldn’t join them, I decided to make a little German meal at home. I served this easy slow cooker meal with my cheese spätzle.

With LOVE from Texas,
The Pint-Sized Mayo

Slow Cooker Beer Bratwursts

4 Servings

Ingredients:

• 1 medium granny smith apple, peeled and roughly chopped
• 1 red onion, julienned
• 5 uncooked bratwurst links
• 2 cloves of garlic, smashed
• 1/2 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bottle (12 ounces) amber ale (I used Shiner Oktoberfest.)

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them. I also like to spray mine with non-stick cooking spray just to avoid the food sticking. (Better safe than sorry in our household.)

Layer the apples and onions at the bottom of the slow cooker.

Next place the bratwurst and garlic on top.

In a measuring cup, mix the apple cider vinegar, brown sugar, mustard, salt, and pepper. Pour this over the layered mixture in the slow cooker.

Finally, pour the bottle of beer over everything.

Cover and cook on low for about 6-8 hours.

Serve warm alone or in a hoagie bun with a side.

Enjoy!!

“You can’t be a real country unless you have a beer and an airline – it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.” -Frank Zappa