Onion & Cheese Bread

19 Apr

Today’s recipe comes Cooking with Doyle.

It’s been a while since I’ve been able to cook anything, because sometimes, life gets in the way. When I finally saw a day coming up where I’d have the time to cook and photograph it all, I scoured my StumbleUpon for a recipe that was easy and delicious. I found this onion & cheese bread, and it looked like a solid dish that could provide snackage for days. If you know how to cut bread, then you can handle this recipe, so get to trying it!

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Ingredients

  • 2 pounds sourdough loaf
  • 1 pound Monterey Jack cheese, thinly sliced
  • ½ cup butter, melted
  • ½ cup green onions, diced
  • 1½ teaspoons poppy seeds

Another Post-less Week

22 Feb

Hey everyone, just wanted to let you know that tomorrow there won’t be a new recipe. I’m taking this week off to catch up on the Oscar-nominated movies so that I can properly enjoy the awards show on Sunday. I even created my own drinking game for the event.

I also plan on live-blogging the ceremonies Sunday night, so if you’re into movies and going to be watching, come on over to my movie review blog, The Analytic Critic, and join me for my progressively disoriented opinions on the show!

Buffalo-Chicken Macaroni and Cheese

16 Feb

Today’s recipe comes from Food Network.com, though in the interest of full disclosure, I originally learned about it from Rainy Day Gal, who linked to the original Food Network recipe on her blog post.

After looking desperately for another food that could be considered “Ann Arbor” themed, I gave up and went to the reservoirs of my StumbleUpon likes. After narrowing my options down to three delectable-looking dishes, I chose one that is certainly the least-healthy thing I’ve made in all my time being Chef JAJ. You don’t need to look any further than the pound and a half of cheese that this recipe uses to know that it’s not for the Weight Watchers among us. But I absolutely love buffalo chicken, and the thought of it mixed in with some macaroni and cheese was enticing enough for me to eschew long-term health concerns for short-term hedonism.

A note for this recipe: I currently don’t possess a 9×13″ baking pan, and while I’ve made due in the past without one, this was the recipe that bucked the limits of the casserole dish I’ve been using. I couldn’t even use all of the cheese sauce that I had – though I saved the excess reserves to use as dip or something, because it was the greatest-tasting cheese concoction I’ve ever had. Just make sure you have the proper cookware before you begin this massive recipe.

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Ingredients

  • 7 tablespoons unsalted butter, plus more for the dish
  • 1 pound elbow macaroni, cooked according to package
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • ¾ cup hot sauce (preferably Frank’s)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 ½ cups half-and-half
  • 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 ½ cups)
  • 8 ounces shredded pepper jack cheese (about 2 cups)
  • ⅔ cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup crumbled blue cheese
  • 2 tablespoons fresh parsley, chopped
Buffalo Chicken Mac and Cheese 01

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Chicken Broccoli Bake

10 Feb

Today’s recipe comes from Chef Steve Meyers, who developed it for the Residential Dining Services at the University of Michigan. You can find it and other recipes for U of M food here.

I usually pick out my recipes at the last minute on Wednesday. Well, this Wednesday, I woke up and did a quick Facebook check before work, and saw that my good friend Walter posted the recipe to the University of Michigan’s residence hall’s infamous chicken broccoli bake on someone’s wall. What a serendipitous find! Not only is that dish clearly the greatest food in all of resident hall history, it follows the theme of Ann Arbor-related food from last week’s Hippie Hash. Perfect.

Quick note about the recipe – it calls for a pound of broccoli. Now, I don’t know about you, but I don’t have a food scale sitting around in my kitchen. So after some extensive Internet research (read: a 30-second Google search), I determined that a pound of chopped fresh broccoli is more or less equivalent to 4½ cups. While cooking, I decided that the extra ½ cup wasn’t all that necessary. So there you go.

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Ingredients

  • 4 cups broccoli, chopped
  • 12 ounces chicken breasts, diced
  • 2 tablespoons butter, margarine, or oil
  • 2 tablespoons onions, diced
  • 2 tablespoons flour
  • ¾ cup water
  • 1 teaspoon chicken bouillon granules
  • ½ cup sour cream
  • ¾ cup whipping cream
  • Salt and pepper to taste
  • 1½ tablespoons Parmesan cheese, grated
  • 1 tablespoon bread crumbs
Chicken Broccoli Bake 02

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Hippie Hash

2 Feb

Today’s recipe comes from… me! Well, kinda. Hippie Hash is a popular dish served at the Fleetwood Diner in Ann Arbor. This is simply my rendition of it.

Anyone who hails (hails) from Michigan (the leaders and the best) has probably spent at least one late night feasting on the delicacies provided at the Fleetwood Diner (located at S. Ashley and W. Liberty). The awesomely-named “Hippie Hash” happens to be the signature dish of this 24/7 diner, and they couldn’t have chosen a better flagship meal. Delicious and (mostly) healthy, this breakfast skillet is a must-try for anyone who fancies themselves some breakfast food (and really, who doesn’t?).

Here’re some notes about the following rendition. First off, and most importantly, this dish traditionally includes tomatoes and mushrooms. Unfortunately, I am a fan of neither. As such, they are sadly absent from this recipe. If you don’t share my distastes and are trying to cook yourself the real deal, I’d recommend using the same amount of both ingredients as the other vegetables here (that is, ½ cup of each). Dice the tomatoes and add them in at the last minute. Chop up the mushrooms, saute them, and add them when you add the steamed broccoli and peppers.

Secondly, I usually cook this with some sausage bits included, for extra protein and because, hey, why not? This time through, however, I forgot about them until I was already getting down to cooking business, and since I had already changed from my grown-up clothes into my comfy sweatpants, I wasn’t about to go out and get sausage. On the brightside, at least I get to add another entry to the “Vegetarian” category!

Oh, finally, if the amounts in the pictures look bigger than what you’ve got, it’s because I once again doubled the recipe. I like my cooking endeavors to feed me multiple times.

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Ingredients

  • 1-2 tablespoons vegetable oil
  • 2 cups grated potatoes (I used “Michigan baking potatoes” and it seemed like one large one yielded 2 cups grated)
  • ½ cup broccoli, chopped
  • ½ cup green pepper, chopped
  • ¼ cup onion, chopped
  • ⅛ cup feta cheese (crumbled)
Hippie Hash 1

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No New Post This Week

25 Jan

Hey Kitchen Studients, I just wanted to let you know that this week there will sadly be no visual recipe, due to a perfect storm of post prevention.

First off, my laptop went to the laptop afterlife last week (I can’t say which afterlife it was sent to, since it kept its personal morals private) and my new computer has yet to arrive. Secondly, the recipe I picked to make last night, a Korean grilled beef dish to continue the Asian food trend I was doing, was plagued by some problems resulting from the language barrier. It was very unspecific and seemed contradictory at times.

Despite these two hurdles, I started cooking as usual, hoping that today would be the day that my computer came in and assuming I’d be able to wing the recipe well enough. Unfortunately, in the midst of my cooking session, the lightbulb to my Kitchen Studio light burnt out, ensuring that I had no way to take quality photographs. It was this final blow that made me give up, for I felt there was nothing I could do.

But don’t fret. I’ll have my new computer within 48 hours, I shall order new lightbulbs, and I will stick to English-language websites for my recipes from now on. I’ll also probably begin making new posts on Thursday every week instead of Wednesday. So, on that note, see you next Thursday, and in the meantime, eat well!

–Chef JAJ

Almond Chicken

18 Jan

Today’s recipe comes from “Quick & Easy Chinese: 70 Everyday Recipes” by Nancie McDermott.

Continuing my theme of Asian food that I started with last week’s red beef curry, today’s dish comes from the more northern and much larger nation of China. When I chose this recipe, I was definitely thinking of a different kind of Almond Chicken – the breaded type you get with a sort of gravy from Chinese take-out restaurants. When I read over the directions, I realized that wasn’t the case, but I went ahead and made it anyway.

Again, I came across an ingredient that I wasn’t sure I’d be able to find, with the sliced bamboo shoots. And again, I was pleasantly surprised to find them in the Asian Foods aisle of my local Meijer. Say what you will about supermarkets, but Meijer keeps its food selection stocked as hell, and as an amateur cook, I greatly appreciate it. One more note before we start this 14-ingredient recipe: I doubled everything when I made mine, so if your portions are looking much more meager than the ones in my pictures, that’s why. I did this because buying the ingredients for this recipe proved to be more expensive than usual (what with the dry sherry, and the $4 tube of fresh ginger I got), so I wanted to make the money go further and feed me for a few days. The giant stash of Almond Chicken in my fridge is a testament to this plan’s success.

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Ingredients

  • 12 ounces boneless, skinless chicken breast
  • 2 tablespoons soy sauce
  • ¼ cup chicken stock
  • 1 tablespoon dry sherry or Shaoxing rice wine
  • 2 teaspoons cornstarch
  • 1 teaspoon Asian sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons chopped fresh ginger
  • ½ cup chopped onion (½-inch chunks)
  • ½ cup chopped green bell pepper (½-inch chunks)
  • ⅓ cup sliced bamboo shoots
  • ¾ cup dry-roasted, salted almonds
  • ¼ cup chopped green onion
Almond Chicken 1

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Red Beef Curry

11 Jan

Today’s recipe comes from “The Everything Thai Cookbook” by Jennifer Malott Kotylo.

I had this idea that each month I would do dishes from a different part of the world. I wanted to begin with North Africa and start off with an Algerian dish, but I never came across one that was equal parts appealing and simple to make. I had just about given up hope on fancy foreign dishes when I came across an entire book of Thai recipes. I dove right in and picked one mostly at random.

I really wanted to follow the recipe to make the red curry paste myself, but since I still don’t have a food processor and my grocery store didn’t have the proper chilies, I settled on store-bought. I didn’t really think I’d be able to find it in the store (and I was equally uncertain about locating coconut milk and fish sauce), but luckily it was all found in the Asian Foods aisle of my local Meijer (go figure).

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons Red Curry Paste
  • ½ cup coconut milk
  • 1 pound lean beef, cut into thin strips
  • 2 tablespoons (roughly) ground peanuts
  • 1-3 tablespoons (to taste) fish sauce
  • Sugar to taste
  • 1 green or red sweet pepper, seeded and cubed
  • ¼ cup chopped basil
  • Rice, cooked according to package directions
Red Beef Curry 1

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Salmon and Black Bean Patties

3 Jan

Today’s recipe comes from petitehourglass.wordpress.com.

My mother, knowing my culinary leanings, told me about a recipe she saw on Dr. Oz for some delicious-sounding salmon and black bean burgers. I couldn’t find any such recipe on his website, but, my interest piqued, I Googled around until I found a good looking recipe.

I left out the cilantro because I’m not a huge fan, but I included it in the recipe in case you wanted to use it. This was very easy to make, and the 30-minute cool-down period in the fridge gave me enough time to clean up half the mess I had made. Time management!

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Ingredients

  • 1 can (7.5 oz) pink salmon, drained
  • ½ cup black beans, rinsed and drained
  • ¼ cup dry bread crumbs
  • ¼ cup sliced green onions
  • egg white
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime juice
  • Pinch of grown red pepper or seafood seasoning mix
  • Salt and black pepper
  • 1 tablespoon canola oil
Salmon Black Bean Patties 01

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Chicken Enchiladas

4 Oct

Today’s recipe comes from Sunny Side Up in San Diego.

After a weekend of making pies, I decided that I was in the mood for something less American. These enchiladas that I StumbledUpon looked ridiculously delicious, so Mexican it was.

I made my enchiladas in two batches of four instead of eight all at once. It was a pretty simple dish to make, even though it got a little messy at the end.

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Ingredients

For filling:
  • 1-2 tablespoons vegetable oil
  • 1 pound lean ground meat (beef, turkey, or chicken; I used chicken)
  • 1 medium red onion, chopped
  • 1 bell pepper, finely chopped (any color works) – reserve half for the sauce
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • 1 cup shredded cheese (I used colby jack and cheddar jack)
For sauce:
  • 1 tablespoon vegetable oil
  • Other half of the reserved bell pepper
  • 15 ounces tomato sauce
  • ⅔ cup water
  • 1 tablespoon chili powder
  • 1 tablespoon dry parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • Salt and pepper to taste
For assembly:
  • 8 eight-inch tortillas
  • 1 cup shredded cheese

Chicken Enchilada 01

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