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Loaded Nacho Chicken

Like many young twenty-something couples, my husband and I spent a good amount of our time, energy, and income on accumulating stuff. We needed the stylish duvet from Pottery Barn, the flatware set from Crate and Barrel, and the clothes from JCrew. When we married, we registered for the long list of items the registry guide told us we needed, fully believing that we would find frequent use for that 50-piece fondue set and the espresso maker with the milk foaming wand. We gathered our items and checked them off the list of things we were ‘supposed’ to have as well-equipped adults. We were consumers to the utmost degree.

But, recently, there’s been a major shift in how we handle our ‘stuff management’. I don’t know if it’s come with parenthood or age or just a general change of perspective, but we now purge, rather than collect. A few months ago, the microwave broke. I liked the counter space better than the microwave, so we didn’t replace it, and we’ve been totally fine since. The blu-ray player broke a few months before that. We dropped it off at the place for recycled electronics and left the shelf empty. This past summer, we sold  a good portion of the books and DVDs we’d accumulated over the years and have been thankful for the reduced clutter. Neglected toys and outgrown clothing, we regularly donate to our local rescue mission.

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And what we ‘need’ has changed too. Gone are our days of overpriced, trendy bedding and clothing. We buy mostly everything from Target now and when our Dyson, which served us well for many years, finally bit the dust, we replaced it with a bargain-priced Bissell. And you know what? It’s done the job just fine. Our priorities have shifted. We just don’t want the same things we used to think we needed; things which take up too much space in our lives and leave wanting holes in our budget.

A week ago, we made what was probably the biggest cut of all. We pulled the plug on the cable. Now, for people who are as serious about our tv-watching as we are, this is a humungous deal. We’d been toying with the idea for awhile. While we love our cable, seeing that bill every month was torturing us. We’d just rather have that money in our pockets. Liam cried when we told him what we were about to do. That alone may have signified that it was the right decision to make.

We kept our Netflix and through the convenience of modern technology, we are able to hook our computer up to the tv to get our weekly fix of Downton Abbey and our favorite network shows. I’ve felt no emptiness in my life without cable. In fact, life feels beautifully simpler now.

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When I told my mom I was making this loaded nacho chicken for dinner, she giggled at me, the ‘gourmand mom’, breading chicken breasts in crushed tortilla chips. But hey, no one ever said that good food needed to be complicated or utilize fancy ingredients. Simplicity can be positively blissful. The tortilla chips in this dish provide a fun variation on a basic breaded chicken breast. The tortilla coated chicken breasts are then topped with warm, delicious chile con queso and a generous dose of nacho toppings for a vibrant dish the entire family will enjoy.

**This dish could easily be adapted for a fun super bowl appetizer, but cutting the chicken into smaller pieces, skewering the cooked chicken, and serving with a big bowl of warm queso, topped with black beans, green onions, olives, and chopped tomato!

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Today’s Focus on Technique – Basic Breading Procedure

A basic breading technique can be used to coat veggies, meats, or seafood with a crispy, flavorful exterior. It is often used to prepare foods for pan-frying, but works swimmingly for baking as well. Foods can be breaded with basic seasoned bread crumbs, panko bread crumbs, or any variety of crushed crackers or even chips! Properly breading foods is a three step process. First, dredge the food in a bit of flour. Second, dip the item in a simple bath of eggs whisked together with a touch of milk. Third, press the food into your dry breading, until thoroughly coated. The flour adheres easily to the food. The egg adheres to the flour. The breading adheres to the egg. To prevent your fingers from getting breaded in the process, it’s a wise idea to handle the wet ingredients with one hand, while using the other hand for the dry ingredients. Once breaded, your food can be pan-fried in a bit of oil until golden brown and cooked through or oven baked for a lighter result.

Loaded Nacho Chicken

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon milk
  • 2 cups corn tortilla chips, finely crushed
  • 3/4 cup chile con queso dip (store-bought or homemade)
  • Black olives, sliced
  • Black beans, drained and rinsed
  • 1-2 green onions, sliced
  • 1 tomato, diced
  • Salt and pepper

Directions

Preheat oven to 375 degrees.

Season the chicken breasts with a sprinkle of salt and pepper.  To set up your breading station, spread the flour onto a plate. Whisk the eggs and milk together in a small baking dish or bowl. Spread the crushed tortilla chips onto a plate. Dredge each chicken breast in the flour, then dip in the egg mixture. Finally, press the chicken into the tortilla chips until well coated. Place the coated chicken breasts in a baking dish. Cook for 25-35 minutes, until the chicken reaches 165°F, as measured with an instant-read meat thermometer.

To serve, top the cooked chicken with a generous helping of warm chile con queso and a sprinkle of black beans, black olives, tomatoes, green onions, or your other favorite nacho toppings.

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Tomorrow will mark the one year anniversary of what we now jokingly refer to as The DeLine Family Super Bowl Massacre. Guess who’s not hosting a super bowl party this year?? Looking for some fun super bowl food ideas? Check out my Baked Asian Sticky Wings, Buffalo Chicken Monkey Bread, Spicy Mexican Wontons, Chicken Wing Dip (you know you want some), Creole Deviled Eggs, or any of the other fun recipes found in the party food section of my Recipe Collection.

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Baked Asian Sticky Wings

Teaching children to make good choices is one of the greatest responsibilities and most intense challenges of being a parent. Young children are clever, creative, and sneaky; oh so sneaky. Succeeding at this task requires the snooping skills of Sherlock Holmes, the vigilance of an air traffic controller, and the patience of Mother Teresa. You must watch, wait, anticipate, and react. You must act quickly to intervene before irreversible damage is done and you must sniff out clues like Scooby Doo to unravel mysteries. And most importantly, you must maintain a straight face; calm, but firm and consistent; in the face of discipline.

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But kids are devious and unpredicatable. Don’t be fooled by their sweet little button noses and soft, furry backs. They are constantly testing their limits and devising new methods for mischief. Stay sharp, captain.

My husband and I should have known something was up when we noticed that the stack of plastic kid plates was diminishing. We knew it was peculiar. And yet we just shrugged our shoulders in puzzled confusion and moved on. But all misdeeds come to light eventually, as did the mystery of the missing plates.

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It started when I was changing the baby’s diaper. I laid him down on the carpet which sits in the center of our living room. In the center of that carpet is a large trunk-style coffee table, with legs that raise it about three inches off the floor; just high enough for toys and things to slip beneath, but not tall enough to easily vacuum under. In the position I was in, sitting on the carpet with the baby, I saw what had previously been hidden. Peeking out from the edge of the table were the two plates I’d served the boys breakfast on, which they ate at their snack tables in front of the aforementioned coffee table. A small pile of discarded scrambled eggs sat on one of the plates. I scolded the boys for their lazy behavior and asked them if they thought we lived in a barn (’cause that’s what you’re supposed to say, right??). They hung their heads in appropriate shame and brought their plates to the sink.

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In retrospect, I don’t know why I didn’t put the pieces together at that point. I should have peeked under the table, but I didn’t. We moved on with our day. Then dinner time came along and I served the boys some of my new Asian sticky wings. Chicken wings don’t make frequent appearances on our menu, so I’d anticipated some normal apprehension. When serving something unfamiliar, I make a practice of always including something known and loved on the boys’ plates, so everyone has a chance to fill their bellies with something they like, while also having the opportunity to try something new. I don’t make a big deal about finishing everything on their plates or eating big portions of food they don’t enjoy. I only ask that they take a small taste of each new item, with the idea that over time, as their taste buds mature, they will enjoy a wide variety of foods. No pressure.

So, what happened next never should have happened.

Liam stood up with his dinner plate, proud to show me that he’d eaten everything on it and making a point that he was going to put it properly in the sink. The rice, the sugar snap peas, the yogurt, and the chicken wings were all gone. You catch that?? The chicken wings were all gone. “Where are the bones?” I asked. “Huh…the bones?” came his innocent reply. “Yes, the bones. Where are the bones?” And then he proceeded to explain that he’d eaten the bones. Clever lady that I am, I knew this could not be the case. I had a hard time keeping that ever-important straight face by this point. I knelt by the edge of the table to find the discarded chicken wings before the dog did. I found those wings under the table. I also found five of the kids’ plates. Another mystery solved, Scooby.

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But the wings…the wings are delicious, even if Liam wasn’t interested in them. I’ve been watching what I eat in the new year, but whereas in the past I’ve messed up by going all-in from the start, then losing steam, I’m trying to take a more long-term balanced approach this time. I’m making smart choices most of the time, but not denying myself the opportunity to enjoy some good food and drinks when the opportunity is ripe, like during a girls’ night out with my besties. On our most recent girls’ night out, at one of our favorite local joints, we ordered the Asian sticky wings, which became the inspiration for this recipe.

Healthy goals in mind, these wings are baked, rather than fried. I tried two different techniques in search of the crispiest result. While the resulting crispiness of the winning technique doesn’t quite match what you’d get from a fryer, they come pretty darn close. The secret is baking the wings on top of a rack, so that the excess juices drip below the wings, allowing the skin to become firm. A final few minutes under the broiler seals the deal with a golden brown exterior. Once cooked, the wings are tossed in a sweet Asian-style sauce, which has been reduced into a sticky, delicious glaze. They’d make a perfect addition to any super bowl menu!!

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Today’s Focus on Technique – Reductions

Cooking a flavored liquid by reduction is a method used in order to thicken the liquid and intensify flavors. It is typically used to prepare glazes and full-flavored sauces. To reduce a liquid, simply bring it to a boil in an uncovered pan. As the liquid evaporates, the remaining sauce will become thicker and more flavorful. It’s a wonderful technique for elevating the flavor-profile of a sauce. Using a pan with a wider base will spread the liquid over a greater surface area and increase the rate at which a liquid reduces.

Baked Asian Sticky Wings

Ingredients

  • Approximately 2 dozen chicken wings and legs
  • Juice from 1 orange (approximately 1/3 cup)
  • Zest from 1 orange
  • 1/2 cup honey
  • 1/2 cup hoisin sauce
  • 1/3 cup soy sauce
  • 1 1/2 teaspoons sambal oelek (or crushed red pepper, to taste)
  • 1 teaspoon garlic, minced
  • 1″ ginger root, grated (or 1/2 teaspoon ground ginger)
  • Sliced green onions and sesame seeds, for garnish

Directions

Preheat oven to 400 degrees. Set a rack on top of a baking sheet.  Arrange the chicken pieces in a single layer on top of the rack. Sprinkle with salt and pepper. Bake for about 40 minutes, then turn on the broiler. With the chicken several inches below the broiler, cook for 5-10 more minutes, until the exterior is golden brown and crisp.

While the chicken is cooking, prepare the glaze. Combine the orange juice, zest, honey, hoisin sauce, soy sauce, garlic, ginger, and sambal oelek in a saucepan. Bring the mixture to a bubbling boil over medium heat, stirring frequently. Allow the mixture to bubble away, uncovered, for approximately 10 minutes until the mixture has thickened to a glazy consistency. Taste and adjust flavor with additional honey, if a sweeter result is desired.

Toss the cooked wings in the warm glaze, then garnish with sesame seeds and sliced green onions. Serve with rice and/or steamed sugar snap peas.

Carnitas with Chile and Sweet Potatoes

If I told you that our Super Bowl party was literally a bloody awesome time, you may assume that I’m one of those people who wrongly uses the word ‘literally’ to express exaggeration rather than expressing actual events. But no…there was literally blood everywhere at my super bowl party. In fact, there is still blood everywhere.

It all began earlier in the afternoon. The boys were playing Xbox Kinect with my husband while I was preparing party food in the kitchen. Everything was coming along wonderfully. The spinach dip was made, the chicken wing dip prepped, and the creole deviled eggs ready to go. Then came the urgent call from the living room. It had appeared that our three year old had somehow cut his toe, as it was covered in fresh blood. Weirder yet, the entire living room appeared to be sprayed in the same blood. My husband started the clean up while I brought our little guy upstairs to clean and bandage the wound. I could find no wound to bandage, but everyone seemed ok, so we carried on with our party prep, puzzled by the mysterious blood.

A little while later, while my husband was giving the boys a pre-party bath, I spotted fresh blood on the sliding glass doors in the living room. At that point, I realized the blood had been coming from our dog, not our son’s toe. A bit of blood on his nose led me to believe it was caused by a nose bleed, but since the bleeding appeared to be under control, we carried on our merry ways.

Everything was going swimmingly at that point. All of the food had been prepped, the house was clean, the kids were dressed. And then our first guests arrived and everything fell into utter chaos. It all happened so fast. As our friends approached the door, along with their three young children, our dog began his typical guest-greeting frenzy, wildly wagging his tail in eager anticipation of our first guests. It was in that moment that we very quickly discovered the true source of the blood. As his tail wagged, smacking our entranceway baskets and walls, blood flew everywhere. And I mean everywhere. In a matter of seconds, the walls, baskets, floors, curtains, and clothing of anyone standing with 10 feet of the dog were instantly speckled with streams of bright red blood.

In walked our first guests, followed in rapid succession by our other guests. We quickly ushered young children through the blood soaked entrance as we frantically tried to make it appear less like the scene of a violent crime and more like the site of a festive occasion. We put the dog outside where I unsuccessfully tried to wrap his wagging tail in gauze. The children played and helped themselves to an unsupervised buffet of red, white, and blue jelly beans, while some of our friends grabbed wipes and cleaned dog blood off our floors. (I throw a great party, right??)

Ultimately, we came to the realization that our pup needed medical care. So, my husband packed our bloody dog into the car and headed off to the emergency vet, leaving me in our blood-speckled home with our houseful of guests and a gaggle of kids in the midst of a major sugar rush…one of which was now doubled over in bellyache pain.

Our friends are lovely though, and everyone took turns passing the baby around as I served drinks and heated the food, while breathing through the panic attack that lay just beneath the surface of my calm demeanor.  Our friends were even so gracious as to claim that it was a great party as they left later that night. (I think they were just being polite.) My husband arrived home by half-time with our dog (who had been shaved, sedated, and stitched) along with a hefty vet bill. The evening will forever be remembered as the Deline Family Super Bowl Massacre, as it would appear to anyone approaching our front door, which is still streaked in red.

I will spend the rest of the week cleaning up from the worst party I’ve ever hosted.

I’d hoped to be sharing a recipe for the Pepperoni Pizza Monkey Bread I made last night, which was insanely fantastic, but in the chaos of last night’s events, I didn’t take a single picture. So, that recipe will need to wait until I have a chance to make it again…Don’t worry, I’ll find some excuse soon!

In the mean time, here are a couple recipes for a really tasty meal…tender, slow-cooked pork carnitas in a sauce of sweet potatoes and spicy chiles. On the side, a simple variation on my favorite roasted brussels sprouts, cooked with spicy chorizo to coat the sprouts in utter deliciousness. The pork has a long cook time, but reheats beautifully. So, either prepare the pork a day ahead of time or plan it for a day you’ll be around to babysit the oven.

Enjoy, friends! Hope your super bowl celebrations were a bit less bloody than ours!

Carnitas with Chile and Sweet Potatoes

Ingredients

  • 1 6-7 pound pork shoulder, trimmed of most excess exterior fat
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 poblano pepper, ribs and seeds removed, chopped
  • 1 serrano pepper, ribs and seeds removed, chopped
  • 1 large sweet potato (yam), cooked until tender, skin removed, lightly mashed*
  • 4 cups chicken broth
  • 1 1/2 tablespoons honey
  • Salt
  • Ground cayenne pepper
*To prepare the sweet potato: Prick the exterior several times with a fork, then bake in a 375 degrees oven for about 60-75 minutes, until quite tender. Cut the potato in half and scoop out the tender interior. Use a fork to lightly mash the potato.

Directions

Preheat oven to 325 degrees. Generously season the pork with salt. Heat olive oil over medium/medium-high heat in a large dutch oven pan or oven-safe pot. Place the pork shoulder in the pan. Cook for 3-5 minutes on each side, until lightly browned. Remove the roast from the pan and set aside. Add the onion and peppers to the pan. Cook for 3-5 minutes, stirring frequently. Stir in the sweet potato, chicken broth, and honey. Return the pork shoulder to the pan, the cover with a tight-fitting lid and cook on the middle oven rack for about 3.5 – 4 hours.

After 3.5 – 4 hours, remove the pan from the oven and allow to cool at room temperature. Once the pork is cool enough to handle, remove it from the pan and use a fork or your fingers to pull apart the meat, which should be incredibly tender. (I prefer the use my fingers, since it’s easier to remove and discard any bits of fat.)

Allow the sauce to rest while you’re pulling the meat. As it rests, the excess fat should rise to the surface. Use a spoon to skim and discard the excess fat. Then, using a blender, food processor, or immersion blend, puree the sauce until smooth. Return the sauce to the pan and simmer for about 15 minutes over medium heat, until about 1 1/2-2 cups of nicely thickened sauce remains.Stir frequently to prevent burning. Taste and adjust the seasoning with salt and cayenne pepper, if desired.

Toss the meat with the sauce.

To reheat the meat and develop some nice caramelized bits, heat the sauced meat under a hot broiler for a few minutes until the top begins to turn a golden brown.

Serve in warm tortillas.

Roasted Brussels Sprouts with Chorizo

Ingredients

  • 4 cups brussels sprouts, halved or quartered
  • 4 ounces spicy Spanish chorizo, quartered and sliced
  • 1/4 red onion, chopped
  • 4 cloves garlic, thinly sliced
  • Salt

Directions

Preheat oven to 375 degrees. Combine all ingredients in a baking dish. Cook for 40-45 minutes, tossing every 10-15 minutes to coat the brussels sprouts with the delicious oil, which will render from the chorizo. Season with salt, to taste.

Diet Day: 37  Weight Loss: 13  Motivation: Stable…enjoyed myself at last night’s party, back on track today!

Cocktail Meatballs Three Ways

When it comes to any type of sport, I’m more of a go-to-a-game kind of person than a sit-on-my-couch-cheering-and-cursing kind of person. There’s a whole atmosphere to being at a game. There are people passing out beer and food. There’s music and singing. There are people doing ‘the wave’. And I really like ‘the wave’. I like the whole experience of attending a game. But watching sports from my couch…boring.

So, sports-watchin’…not really my thing. But game day snacks…totally my thing! We’re throwing a little super bowl party this year, because it’s a great excuse to have some friends over and enjoy some tasty food. We’ll eat. We’ll drink. We’ll laugh. We may even do the wave.

I’ll be serving of few of my old favorites, specifically chicken wing dip, creole-deviled eggs, and spinach dip along with a few new items, like pepperoni pizza monkey bread (doesn’t that sound delicious??) and these cocktail meatballs in three different sauces.

We’ll start with a basic, versatile meatball, made with a mix of beef, pork, and turkey, then we’ll dress them in three different, but equally delicious, sauces. Make one, two, or all three! These meatballs can be made ahead of time, tossed in their sauce and refrigerated or frozen until use. Reheat in a 350 degrees oven for 15 minutes or so, until heated through. Meatballs can be reheated from frozen, but allow for extra time.

**Each sauce recipe makes enough to thoroughly coat 1/3 of the meatball recipe. Doubling any of the sauce recipes should make enough sauce for the entire meatball batch.

Basic Cocktail Meatball

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground turkey
  • 3 eggs
  • 1 small onion, finely diced
  • 1 1/4 cup bread crumbs
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic, minced

Directions

Preheat oven to 350 degrees.

Combine all ingredients until well blended. Roll the mixture into balls, about 1″ diameter. Place the balls in a single layer on baking sheets which have been lightly rubbed with a bit of olive oil. Bake for 20-25 minutes, until fully cooked.

Makes about 90-100 meatballs

Honey Mustard Sauce

Ingredients

  • 3/4 cup spicy brown mustard
  • 2/3 cup honey
  • 2 teaspoons prepared horseradish

Directions

Combine all ingredients in a saucepan over medium heat until smooth. Pour over the meatballs.

Sweet and Sour Pineapple Sauce

Ingredients

  • 1 cup pineapple preserves
  • 3 tablespoons ketchup
  • 3 tablespoons apple cider vinegar

Directions

Combine all ingredients in a saucepan over medium heat until smooth. Pour over the meatballs.

Thai Peanut Sauce

Ingredients

  • 2/3 cup crunchy peanut butter
  • 1 can coconut milk
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground ginger
  • Salt, to taste
  • 3 green onions, chopped

Directions

Combine all ingredients, except green onions, in a saucepan over medium heat until smooth. Stir in most of the green onions, saving some for garnish. Taste and adjust seasoning with salt or additional red curry paste, as desired. Pour the sauce over the meatballs. Garnish with remaining green onions.

And if those meatballs don’t do it for you, check out these previously posted Gourmand Mom meatballs…

Buffalo Chicken Meatballs

Cranberry Chipotle Meatballs

Asian Style Turkey Meatballs in Hoisin Peanut Sauce

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