As I post this blog—I apologize to my readers that it is a day late. I have now been in the Valley for two years and I have noticed that my time fills up more quickly as I discover new passions (snowboarding, hiking instead of strolling, road 'cruiser' biking, fly fishing) and as I meet new interesting people. Along with getting to know my environment more intimately, spring, spring break, spring cleaning, dog hikes, jobs, and a NEW AND SHINY Sun Valley Magazine coming your way, I have been quite the busy little bee. I love it though so, no excuses, just an explanation.
Right now, I realize that I am so consumed with my daily activities that food isn't the first thing I think of in the morning and finding time to cook is a challenge—and I find myself wishing for a cooking fairy (JHT-this so means you) for the first time in my life. For those of you reading this rolling your eyes that this is a first for me, let me assure you that I don't have kids (so I am sure I don't quite understand 'busy'), just an awesome bulldog that is easy to feed. I need a cooking fairy that has the ability to feed me, instead of me feeding myself. Now, I realize that the kitchen can be a scary place for some people so I have posted some ideas and recipes using the basics (chicken breast or ground meat) to show you that you too can be a cooking fairy. So if you find yourself needing to step up to the plate or want to make a good and quick meal—check these out—and invite me to dinner!
Salad
Ok. They aren't my favorite things to make but are pretty, cheap, easy, and filling. Easily varied with tomatoes, avocado, and different cheeses.
1 bag of cleaned spring greens
1 apple, chopped
6 ounces of a soft, crumbled cheese that you like (goat or blue)
1/2 bag Craisens
1/2 cup of nuts (peanuts, almonds, walnuts, pecans)
1/2 cup good olive oil
1/3 cup good balsamic vinegar
2 tablespoons spicy mustard
salt and pepper
In a salad bowl, combine first 5 ingredients. In a separate mixing container (I use glass jars), combine remaining ingredients for dressing and mix well. Pour dressing over salad and serve.
Chicken Breasts:
Check your fridge because I bet you have most of the ingredients for the following recipes:
Cheesy Ranch Chicken
This was/is a staple for me. It is so easy to have a cooked meal in under an hour.
4 chicken breasts
1 cup prepared Ranch dressing
1 cup grated cheese (something meltable—cheddar or mozzarella are yum)
Preheat oven to 400 degrees. Place chicken in a casserole dish and pour ranch over chicken. Cook for 30 - 40 minutes, until the chicken is cooked and juices run clear. Top with cheese and cook for 5 more minutes. Serve.
Grilled Chicken with Salsa
This recipe can be altered by using different toppings. Try salsa verde with tomatillos, an avocado and tomato salsa, or a papaya salsa to liven it up.
4 chicken breasts
seasoning
1/2 can black beans
1 mango, peeled, cored, chopped
1/2 red onion, chopped
1/2 cup cilantro, chopped
1/4 cup fresh lime juice
Season chicken and let it soak up the spices. Grill chicken until cooked. Combine remaining ingredients for a salsa and top chicken. Serve.
Chicken Pot Pie
It is all about the 'goo' in the chicken pot pie.
3 chicken breasts, cooked and diced
2 prepared pie shells
2-3 cups any chopped veggies that you think would be good (I like the frozen spring blend of onions, peas, carrots, broccoli, etc)
flour
chicken broth
Preheat oven to 350 degrees. Cook veggies in chicken broth. Add flour one tablespoon at a time until broth becomes thick and gooey. The goo is very important. Add chicken. Put in pie and cook for 30 minutes or until set.
Ground meat.
Burgers are classic. As are tacos. Lasagna is easy here. Just cook meat, get the noodles you don't have to precook—and run with it. A great way to feed a number of people and make yourself look like you slaved. But I always loved easy stromboli.
Stromboli
I made this in college because it was so affordable and still make it now because it is good. Kids love it, it is a great lunch, and you can vary the recipe easily by choosing different vegetables or upgrade it by using bison meat or elk.
1 loaf french bread
1 - 1 1/2 pound lean ground meat
1 onion
1 bell pepper
1 cup pizza sauce
2 cups shredded mozzarella
Cut bread in half, long ways, and tunnel out each side of the bread (I usually toast the tunneled out part for homemade croutons). Set bread on a big piece of tin foil to reduce mess and for easy cooking. Preheat oven to 350 degrees. Saute meat and drain. Add vegetables and saute for 5 minutes, until they are slightly cooked. Pour your mixture on one side of the bread. Top with pizza sauce and cheese. Put the top on the bread and wrap up in tinfoil. Bake for 25 minutes, remove from oven, slice bread, serve.
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