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Tuesday, May 26, 2015

Chipotle-Peach Glazed Grilled Chicken Breast


Summer! It's the time for peaches, kids running through the neighborhood, and backyard barbecues. This spicy chicken fits right in with all things summer. It brings a sweet heat to your outdoor grill. I use mine all the time. The grill makes it so easy to churn out healthy, flavorful, and satisfying meals. I love to indulge in all the fresh produce that summer brings and this recipe has a lot of it. You could serve this chicken along side other simple fresh summer produce, or even slice it and serve it on a salad. It would go great with corn-on-the-cob, grilled watermelon, my triple fruit salad, or even a more adventurous watermelon-avocado-cucumber salad. Keep summer meals light, bright, and absolutely delicious!





Prep Time: 10 minutes
Grill Time: 12 to 18 minutes
Yield: Serves 4

Ingredients

Chicken:
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 boneless skinless chicken breasts

Glaze:
1 peach, peeled
1 chipotle in adobo sauce
2 tablespoons lemon juice

Relish:
2 peaches, peeled and diced
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced sweet onion
2 tablespoons minced fresh cilantro

Instructions

1. Preheat an outdoor grill to medium-high heat. 

2. Combine salt, cinnamon, nutmeg, and cloves in a small bowl. Season chicken breasts on all sides with the mixture.

3. In a food processor, puree peach, chipotle, and lemon juice to make a glaze. Set aside.

4. Make the relish by combining diced peaches, bell peppers, onion, and cilantro in a bowl. Spoon a tablespoon of the glaze over and toss. Set aside.

5. Grill the chicken for 6 to 8 minutes per side, brushing with the glaze every two minutes. Cook to 170 degrees. 

6. Serve chicken hot topped with peach relish. 







Tender, juicy grilled boneless-skinless chicken breast with a Chipotle-Peach glaze.

Tuesday, May 19, 2015

Vegan Grilled Portobello Burgers with Avocado Chimichurri



It's that time of year where I spend a good portion of my evenings on the back porch cooking dinner on my grill. The grill is great for healthy, fast, and flavorful meals. I love a good burger, but I also like to keep it light sometimes. I'm a huge fan of mushrooms so portobello burgers are right up my alley. These are ultra simple burgers, but boy do they pack a punch. The creamy, avocado-based sauce with all the flavorings of chimichurri are what makes this burger shine. Chimichurri is one of my favorite things to make in the summer. I slap it on everything. It is addicting I tell you. This chimichurri uses cilantro instead of parsley for a fun little twist. Feel free to add toppings as desired. Whether you deck it out or keep it simple, this burger is tasty, healthy, and totally easy to make.




Time to Make It: 15 to 20 minutes
Yield: 4 burgers

Ingredients

4 portobello mushrooms
salt and pepper
2 tablespoons olive oil
2 roasted red bell peppers*
spinach or arugula leaves
4 hamburger buns

2 cups loose cilantro leaves
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 lemon, juiced
2 avocados, pitted


Instructions

1. Brush mushrooms with olive oil and season generously on both sides with salt and pepper.

2. Heat an outdoor grill to medium-high heat, or for indoors, heat a grill pan or heavy skillet to medium-high heat. Grill portobellos for 5 to 8 minutes per side with the lid closed, or a cover on the pan.

3. Meanwhile, prepare chimichurri guacamole. Place cilantro leaves, garlic, salt, red pepper, oregano, olive oil, red wine vinegar, and lemon juice in a food processor. Process for 10 to 15 seconds. Add in avocado and process until smooth.

4. Grill buns until lightly toasted on the grill or skillet, 15 to 30 seconds. Serve portobellos topped with arugula or spinach leaves, roasted red bell peppers, and a heaping spoonful of the avocado chimichurri. 


Other topping suggestions: grilled or sauteed red onion, provolone cheese for non-vegan



Recipe inspired by Foodie Crush

Thursday, May 14, 2015

Mustard Crusted Rack of Lamb with Herb Sauce

Mustard Crusted Rack of Lamb with Herb Sauce. This stuff is delicious! You will want to lick the plate!


I love a good rack of lamb. It's always tender and lamb has such a distinct and unique flavor compared to your standard chicken, beef, pork. This rack of lamb is crusted with dijon mustard and has a plate-licking herb sauce over it that makes for a killer meal. We love this sauce on our lamb. It is just so dang tasty! You can use red wine in place of the grape juice, but we roll family friendly alcohol free 'round here. As with most meats, remember that racks come in various sizes and thicknesses. Your actual cooking time will depend on how thick your meat is. Use a meat thermometer for best results. Rack of lamb is best eaten medium-rare. The meat gets tougher and chewier the more done it gets. Keep it medium-rare for a tender, tasty rack. 




Time to Make It: about 35 minutes
Yield: Serves 4


Ingredients

1 (about 1.5 lb) rack of lamb, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons dijon mustard
1/4 cup dried seasoned bread crumbs

Sauce
1 tablespoon olive oil
1/2 white onion, diced
2 tablespoons dried rosemary
2 tablespoons dried parsley
1 tablespoon all-purpose flour
1 cup chicken stock
1 cup red grape juice



Instructions

1. Season all sides of the rack of lamb with salt and pepper.  Heat the olive oil in a heavy skillet over high heat. Give the lamb a good sear until all the sides are browned. This should take about 8 minutes. Set the lamb aside to cool a little bit before proceeding so you don't burn your fingers. Keep the pan set aside for use in making the sauce.

2. Preheat oven to 450 degrees.

3. Use your fingers to rub the dijon mustard over the rack of lamb. Sprinkle the bread crumbs over the rack, pressing gently to make sure the crumbs adhere to the lamb. Place on a baking sheet or roasting pan and roast in the preheated oven until desired level of doneness is achieved. 145 degrees for medium rare should take somewhere around 15 minutes depending on the actual size of your rack. Let lamb rest for 5 to 10 minutes before cutting and serving.

4. While rack is resting, make your sauce by heating the olive oil in the pan you used to sear the meat over medium-high heat. Add in the onion and saute about 5 minutes, until onions start to turn translucent. Add in the rosemary, parsley, and flour until all white specks of flour have disappeared. Pour in the chicken stock and grape juice and heat until the sauce starts to thicken remove from heat.

5. Serve lamb hot with warm sauce spooned over. 



Thursday, May 7, 2015

Brown Butter Garlic Parmesan Angel Hair Pasta



The nutty flavor of brown butter adds a little flair to this simple, easy dish. Toss some grilled chicken (or fish) and veggies over it for a complete meal, or serve it as a simple side. It's plain enough that the pickiest of child eaters will still eat it, and delicious enough that the grown ups will all be happy too. This has been one of my go-to sides for years. It works with practically anything and I can easily swing it into a whole meal which makes this one a keeper. You can totally do this without browning the butter, but that brown butter adds such a nice touch, it's worth the extra few minutes of effort. The garlic cloves infuse the butter with garlic flavor which is just so dang tasty. I love the sediments left in the bottom of the pan after making brown butter. With the garlic I can't help but clean off the bottom of the pan with a piece of crusty bread. I'm always telling myself "don't fill up on bread!" but in this case, I can't resist!




Time to Make It: <15 minutes
Yield: Serves 4 to 6

Ingredients

1 pound angel hair pasta
1/2 cup butter
2 garlic cloves, peeled and halved
1/2 cup grated parmesan cheese
minced chives or parsley for garnish

Instructions

1. Cook pasta in salted water according to package directions.

2. Meanwhile, melt butter in a small saucepan over medium heat. Add in garlic cloves. Continue cooking over medium heat until butter foams, giving the pan a good occasional swirl. Once butter foams keep a close eye on it. The color will change from yellow to tan and then to brown. Once it reaches brown, remove it from the heat immediately and pour over the cooked pasta, discarding the garlic cloves.

3. Stir in parmesan cheese until melted. Serve hot with some minced chives or parsley. 


**Change up the flavors in this dish by garnishing it with a little tarragon. I absolutely love tarragon and when I have it, it's fun to use it to switch things up a bit and add a little "gourmet" feel to such a simple dish.







  • Brown Butter Garlic Parmesan Angel Hair Pasta. A quick, easy, elegant dish you can whip up in under 15 minutes.

    Monday, May 4, 2015

    Honey Roasted Smashed Potatoes


    This post is sponsored by Plugra Butter.

     

    This is one of those easy side dishes that will have you scraping the baking pan just to get all that extra goodness off the pan. Small potatoes are roasted off, smashed, and then drowned in a honey, butter filled pool of flavor. It's so easy to make. Aren't those always the best side dishes? We absolutely love these potatoes. They are neutral enough that they can be served with a variety of main dishes, and tasty enough that the serving plate will be licked clean. These babies are even good as leftovers. Make sure you serve them up with all that delicious butter that leaks out onto the pan. It will be absolutely heavenly!




    Prep Time: 5 minutes
    Roast Time: about 45 minutes
    Yield: Serves 4 to 6

    Ingredients

    15 small yukon gold potatoes
    1/2 cup butter, melted
    3 tablespoons honey
    1 tablespoons dijon mustard
    1/2 teaspoon salt
    1/2 teaspoon dried oregano

    Instructions

    1. Preheat oven to 400 degrees. Lightly grease a baking sheet.

    2. Clean the potatoes and place them on the prepared baking sheet. Bake for 30 to 40 minutes until potatoes can be smashed with a fork. Actual baking time will depend on the size of the potatoes. Larger potatoes take longer.

    3. In a small bowl, whisk together melted butter with honey, dijon mustard, salt, and oregano.

    4. Remove the baking sheet from the oven. Use a fork to smash each potato, as pictured. Pour the butter mixture over the potatoes. Return to the oven and bake 5 to 10 minutes more, giving it a little time to melt and slightly caramelize into the potato.

    5. Serve hot with juices.




    Honey Roasted Smashed Potatoes from The Stay At Home Chef

    Monday, April 27, 2015

    Homemade Chalupas



    This recipe goes way back for me. All the way to elementary school. In 4th and 5th grade I went to an elementary school in Southern Nevada. The most popular lunches in the cafeteria were pizza (of course, and chalupas. I was a bring-it-from-home-lunchbag girl, which means I always had something to trade for one of those glorious little chalupas. Snack cakes and cookies were always the price, but I always went for it. I loved those things! All they really were was some fried corn tortillas with beans and cheese in the middle and on top. There was always some excuse for a fresh salsa on top too. It's a school cafeteria after all. 

    Well, I knew it was high time I make a grown up version of this favorite childhood treat. Slow cooked chili-lime shredded beef is sandwiched between two fried corn tortillas with plenty of refried beans and cheese. It's topped off with a fresh avocado pico de gallo and a touch of sour cream. They are even better than I remember!




    Time to Make It: 30 minutes
    Yield: Serves 6 

    Ingredients

    12 corn tortillas
    vegetable or canola oil for frying
    1 cup refried beans
    1 recipe slow cooker chili-lime shredded beef
    shredded mozzarella cheese

    4 roma tomatoes, diced
    2 avocados, pitted and diced
    1/4 white onion, minced
    1/2 cup cilantro, chopped
    1/4 teaspoon salt
    1 lime, juiced

    sour cream for serving


    Instructions

    1. Pour oil into a heavy skillet to cover the bottom of the pan with about 1/2 to 1-inch of oil. Heat to 350 degrees.

    2. Working 1 or 2 at a time, fry tortillas for about 60 seconds per side until crisp and golden. Transfer to a paper towel-lined baking sheet to drain.

    3. Preheat oven to 350 degrees.

    4. Spread some refried beans on top of one of the cooked tortillas. Top with a pinch of mozzarella cheese, some shredded beef, and then more cheese. Top with another tortilla like a sandwich and add another generous pinch of cheese to the top. Place on a baking sheet. Repeat with the remaining tortillas until you have 6 chalupas. Put chalupas in oven for 5 minutes until cheese melts.

    5.  Meanwhile, make pico de gallo by combining tomatoes, avocados, onion, cilantro, salt, and lime juice in a bowl.

    6. Serve chalupas immediately with a heaping spoonful of pico de gallo and some sour cream. 

    Homemade Chalupas

    Saturday, April 25, 2015

    Mother's Day American Kobe Beef and Kurobuta Ham Dinner




    Mother's Day is fast approaching people! I've always had a bit of a strange relationship with Mother's Day. My birthday always falls around Mother's Day weekend and I had a few years as a child where I felt a little slighted because of it. Now that I'm well into adulthood and no longer selfish birthday-crazed, it is easier for me to take the time to fully offer appreciation to my own mother. I may have a lot of Mother's Days to make up for....

    Snake River Farms asked me if I'd be willing to review one of their Mother's Day package specials. When someone wants to send you Wagyu (American Kobe) Beef and a Kurobuta ham, you don't say no. These meats are the best of the best. All those fancy restaurants in New York, LA, San Francisco? This is their kind of meat. This is the best of the best. Doesn't mom deserve the best?

    Ordering meat from the internet can be scary for some people. No need to fear, it comes in this awesome packaging that keeps the food cold. My food was still frozen upon arrival.


    This package came with two Wagyu filet mignon steaks (can I get a drool here?), one Kurobuta ham, and a fancy espresso sea salt rub for the steaks. There are other options available as well, but holy cow is this a package to spoil a foodie or what?



    I took a little trip up to my mom's house the day after my package arrived to share this delicious meat with her. I decided to make the ham without any glaze so we could all truly experience the meat by itself. We did serve it with a fabulous pineapple chutney on the side, but holy cow, the meat totally stood on its own. It was obvious to everyone who ate it that this was a quality ham. We had 9 adults and 2 children at this dinner and still had leftovers too. And boy, do those leftovers sing!


    Now for those steaks...you should drool. We don't do the whole coffee thing so all I did was rub the steaks with a drizzle of high quality olive oil and seasoned them generously with salt and pepper and cooked them in a cast iron skillet on the stove. Look at that color and marbling...


    Totally easy. We savored every...single...bite. These are the kind of steaks that are fit for kings.


    Gourmet, high quality meat doesn't have to be full of technique and special cooking methods. These meats are amazing with the simplest of preparations. If you want to totally spoil your mother, you need to send her one of these packages. She will be blown away.

    Now, I realize that a lot of my readers are moms themselves. Ain't nothing wrong with ordering one of these packages for yourself. I totally would! Husbands and children can totally handle the dinner prep on these ones. Serve it up with a simple side salad and some roasted potatoes and you are good to go. This meal will be all about the meat!


    What are you waiting for? Treat yo'self and your mom this Mother's day!

    Special Offer:  Send your mom (or yourself!) one of these Mother's Day gifts and you'll get free shipping by using the code: LOVEMOM.  Click here for Mother's Day Gifts.  

    This is a sponsored conversation written by me on behalf of Snake River Farms/Double R Ranch. The opinions and text are all mine.

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