Category Archives: Recipes

Summer Recipe: Spicy grilled chicken w/ mango-pepper relish

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When my coworker asked me to house-sit for her this weekend, the first thing that came to mind was, “I’m gonna cook my heart out in her big kitchen.” And I did just that – it was a welcomed change from my tiny excuse for a kitchen in my 1-bedroom apartment.

Since the weather was absolutely gorgeous this weekend, my friend Missy and I decided to fire up the grill and recreate this Taste of Home chicken recipe we first tried during our mini-vacay in Eastern Washington last summer. 

We modified the recipe a bit by using mangoes in the relish since we didn’t have any peaches on hand.  I have to say, I actually prefer the mangoes – I’ve been on a mango kick ever since I discovered the champagne mangoes at Sosio’s in Pike Place Market a few weeks ago.

We rounded out the meal with some grilled corn on the cob, potato salad and ice-cold Hawaiian beer. YUM! This simple and super flavorful meal is a definite crowd-pleaser and perfect for those warm summer nights. If you end up with any left over relish, it tastes amazing the next day as a standalone salad.

Spicy grilled chicken w/ mango-pepper relish

Serves 4
Chicken
  • 1/2 tsp salt
  • 1/4 tsp each ground cinnamon, cloves and nutmeg
  • 4 boneless skinless chicken breasts  (6 ounces each)

Glaze

  • 1/4 cup apricot preserves
  • 2 Tbsp lemon juice
  • 1/4 tsp crushed red pepper flakes

Relish

  • 1 medium mango, peeled and finely chopped
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green bell pepper
  • 1-2 green onion, finely chopped
  • 2 Tbsp minced fresh mint

Combine the salt, cinnamon, cloves and nutmeg; rub over chicken.

In a small bowl, combine the glaze ingredients; set aside.

In another small bowl, combine the mango, peppers, onion, mint and 2 Tbsp glaze; set aside.

Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.


Cinco de Mayo Recipe: Grilled fish tacos w/ spicy tequila-lime guacamole

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I’ve always wanted to make my own fish tacos, but just never got around to it.  So I figured with Cinco de Mayo just around the corner, it would be the perfect opportunity to create a simple, delicious and festive fish taco recipe.

While I normally wouldn’t argue against fried food, I much prefer fish baked or grilled (I also wanted this recipe to be somewhat figure-friendly). I also like to keep my taco fixins’ pretty straightforward: some lettuce, tomatoes and guac….mmmmmmm guac. In my opinion, your basic guac is already perfection, but I wanted to add a little kick with two of my favorite ingredients: jalapenos and…TEQUILA! OK, I guess tequila isn’t a favorite ingredient per se since I’ve never actually cooked with it, but the Amateur Gourmand does love herself some good tequila (none of that gag-inducing cheap crap). My go-to tequila is Sauza Tres Generaciones Plata ($35-40), which I used in this recipe.

So anyway, what’s everyone doing for Cinco de Mayo (besides making these yummy fish tacos :P )? You can find me at Trophy Cupcakes during my lunch break – gonna try their margarita cupcakes w/ tequila-lime buttercream, holla! And later in the evening, I’ll be partaking in Tacos Guaymas’ block party in Greenlake, double holla! Jalapeno-eating contest anyone? :)

Grilled Fish Tacos w/ Spicy Tequila-Lime Guacamole

Serves 4 (2 tacos per person)

Guacamole recipe slightly adapted from Simply Recipes

Tacos

  • 2 lbs white flaky fish (halibut, cod, etc.)
  • Olive oil
  • Salt and pepper
  • 8 soft taco flour tortillas
  • Shredded lettuce, for topping
  • Chopped tomatoes, for topping

Guacamole

  • 1 ripe avocado, pitted and scooped from skin
  • 1 small jalapeno, seeded and finely minced (use more or less based on personal preference)
  • 2 Tbsp onion, finely diced
  • ¼ cup nonfat Greek yogurt
  • 1 Tbsp fresh lime juice
  • 1 Tbsp lime zest
  • 1 Tbsp clear tequila
  • 2 Tbsp fresh cilantro, minced
  • Salt and pepper, to taste

Using a fork or potato masher, mash avocado in a bowl. Add yogurt, lime juice, lime zest and tequila; mix well. Add jalapeno, onion, salt/pepper and cilantro; stir until all ingredients are incorporated and smooth. Adjust seasonings if desired. Pour finished guacamole into serving bowl; set aside.

Preheat a grill pan to med-high heat. Drizzle fish on each side with olive oil and season with salt and pepper. Grill fish on each side until opaque, about 4 mins. Remove fish from grill and flake into large chunks with a fork.

Heat tortillas on the grill pan until blisters form. To assemble tacos, spread a dollop of guacamole onto tortilla, add fish, and top with shredded lettuce and chopped tomatoes (or whatever toppings you prefer). Optional: squeeze additional lime juice over the fish.

Enjoy with a Mexican beer or tasty margarita! :) Note: if you have any leftover guacamole, serve it as a dip with tortilla chips!

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Grilled Fish Tacos W/ Spicy Tequila-Lime Guacamole

Cookbook Review: Discover Cooking w/ Lavender

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2009 Sequim lavendar festival. Photo: Jenn Davis, http://amateurgourmand.com

Once upon a time (slash this past summer), I went to my very first Sequim Lavender Festival and instantly became obsessed with lavender. And as is the case with anything I obsess over, I began to wonder how I could go about eating it (thank goodness lavender is actually edible…imagine if I’d taken a sudden liking to, say, Elmer’s glue…bleeeh).

Anyway, being the novice cook that I am, I thought to myself, “self, wouldn’t it be nice to have a ‘Lavender 101’ guide to walk me through how exactly to cook with this lovely herb?”

Lo and behold, Discover Cooking with Lavender entered my life and we became instant friends. Written by local author Kathy Gehrt (Twitter: @kgehrt), this cookbook is a great primer for anyone looking to learn to cook with lavender – perfect for amateurs and seasoned foodies alike. In addition to the drool-inducing recipes, the book also offers helpful background info and a list of stores that sell culinary lavender.

Given that this was my first time cooking with lavender, I decided to start small and keep it simple – one appetizer and one cocktail. Verdict: lavender in food = BOMB! Thank you, Kathy!

Grilled Pear Crostini & Honey Lavender Summer Gin

Grilled Pear Crostini

Makes 12 crostini

  • 2 red pears, firm
  • 1 Tbsp extra-virgin olive oil
  • 1 ½ Tbsp lavender buds, chopped or finely ground in a spice grinder
  • 4 oz goat cheese (Jenn’s note: I used spreadable feta instead because I.HATE.GOAT.CHEESE! The feta worked beautifully, btw :) )
  • 1 baguette, cut into 12 slices ¼-inch thick

Peel and core pears, then slice them into ¼-inch thick rings. Rub rings with olive oil and 1 Tbsp ground lavender buds. Grill pears over medium heat. Turn once after pears are softened and have grill marks, about 2 minutes. Cook another 2 minutes. Remove from grill and cute each ring in half. Grill baguette slices, turning once until slightly toasted, about 1 minute. Spread bread with goat cheese (No, no, no! Feta!) and top with pear slices. Place crostini on a platter and sprinkle with remaining ½ Tbsp ground lavender.

Honey Lavender Summer Gin

Serves 2

  • ¼ cup hot water
  • 1 tsp dried lavender buds or 1 Tbsp fresh lavender blossoms
  • ¼ cup honey
  • 6 Tbsp gin
  • 2 Tbsp freshly-squeezed lemon juice
  • Ice cubes

Steep lavender blossoms in hot water. Set aside for 5 minutes. Whisk honey into water/lavender mixture. Pour mixture through a strainer into a small bowl to remove the lavender blossoms. Add gin and lemon juice. Pour into a cocktail shaker filled with ice cubes. Shake well and strain into two chilled martini glasses. Jenn’s optional tidbit: coat the rim of the glass with a lemon zest-sugar combo. Garnish glass with a slice of lemon.

Curious about what other recipes are in the book? You can order a copy here. Oh, and for you Seattle-area folks, you can get your copy signed by Kathy at Fremont Place Books this afternoon (Sun. 4/25, 3pm) or at one of the other upcoming signing events listed on the site.

Disclosure: I received a free copy of Discover Cooking with Lavender in order to write this review. However, the freebie did not sway my opinion in any way.


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Fave Recipe Friday: Seared scallops w/ carrot-parsnip puree

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Greetings from the cold tile floor of the N-gate area of Sea-Tac Airport! Since I have over an hour until my flight boards, I figure what better way to pass time than to post a Fave Recipe Friday entry before jet-setting to Korea (jealous, much? :P ).

So you know the food that you just absolutely love but will only eat at a restaurant because you don’t trust yourself to cook it properly? Well for me, that food is scallops. I had heard the horror stories many times before — ya know, blink for even a nano-second and the scallops are overcooked, etc. But last week I decided to face my fear and try cooking scallops at home. With these helpful tips from some of my smart foodie friends, I managed not to screw it up:

  • When buying scallops, try to get the dry-packed kind — these haven’t been soaked with any additional liquids and therefore don’t need to be rinsed before cooking. If you can’t find dry-packed scallops, just remember to rinse them under cold water, drain and pat dry with towels before seasoning.
  • Use a screaming-hot non-stick pan.
  • Don’t overcrowd the scallops or they will end up steaming vs searing
  • Remove the scallops from the heat while they still have a bit of a “spring” when you press down on them. No spring = overcooked #FAIL
  • Scallops are best served immediately — if you wait too long, they turn rubbery (bleeeehhh!)

I had a bunch of parsnips and carrots from my monthly CSA box that I had to use up before heading to Korea — so I ended up making this sweet and creamy carrot-parsnip puree to go with the scallops. And for a little freshness, I added a simple Spring salad of baby spinach, strawberries, feta and balsamic vinaigrette. Nom nom nom!

Seared scallops w/ carrot-parsnip puree

Serves 4

Puree recipe adapted from Martha Stewart Living (Nov 1997)

Scallops

  • 12 large sea scallops
  • 2-3 tsp unsalted butter
  • 2-3 tsp olive oil
  • Salt & pepper, to taste

Add the butter and olive oil to a large nonstick pan on high heat. Salt and pepper the scallops. Once the butter/oil begins to smoke slightly, add the scallops (remember, don’t let them touch each other!). Sear the scallops for 1 1/2 minutes on each side. Remove from heat and serve immediately.

Puree

  • 1 Tbsp unsalted butter
  • 1/2 tsp EVOO
  • 2 medium parsnips, peeled and cut into 1/2-inch dice
  • 1/2 bunch carrots, peeled and cut into 1/4-inch dice (Note: Carrots are harder and take longer to cook than parsnips so they need to be cut smaller)
  • 1/4 small onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1/4 cup vegetable stock
  • 1/2 tsp honey
  • Salt & pepper, to taste

Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients and 1/4 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes. Transfer vegetables to a food processor or blender, and puree. Spoon onto dish and serve seared scallops on top. Optional: lightly drizzle black truffle oil on top of finished plate.

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Fave Recipe Friday: Delicata squash w/ roasted mushrooms

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It’s been ages since I’ve posted a Fave Recipe Friday entry and I’ve been wanting to share this amazing delicata squash recipe I tried awhile back. And what better timing to share a delicious vegetarian recipe than on a Friday in Lent! :)

I’m a gal who loves her some squash — zucchini, acorn, butternut, you name it. But up until a few weeks ago, I hadn’t yet tried the delicata squash. I had heard so many great things about its flavor and was just itchin’ to give it a try. Well, imagine the moves I busted out in my happy dance when I saw delicata squash listed in my CSA delivery last month. And imagine the encore performance when I stumbled upon this mouth-watering recipe on Epicurious.com.

The sweet flavor of the delicata combined with the savory roasted mushrooms is a match made in heaven. Although, I’m sure my slightly modified version of the recipe may have been considerably milder in flavor since I used fresh parsley instead of thyme (I didn’t have any on hand and wasn’t about to make a store run for one single ingredient :P ). I also only used cremini mushrooms since I had a large supply that I needed to use up. While this is a light meal, I found it to be pretty hearty and filling.

Delicata squash w/ roasted mushrooms

Courtesy of Gourmet Magazine (Nov 2004)

Serves 6

  • 6 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
  • 2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

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Cutting against the grain — say what?

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For the longest time, I never understood what it meant to cut meat “against the grain.” What grain? And by against, do you mean place the blade of my knife parallel to this mysterious grain, or are you instructing me to cut in the opposite direction?

After doing some research, I managed to clear up my confusion. In short: against means perpendicular. Let me elaborate. When you take a close look at a cut of meat (some cuts like flank steak are more obvious), you’ll notice lines – or grains – running through it. These are muscle fibers, which are pretty tough to chew. By cutting across these grains, you break down the tough fibers, resulting in a more tender piece of meat.

Wanna give this whole cutting against the grain business a try this weekend? Here’s a simple and delicious recipe – Martha Stewart’s Beef Orange Stir-Fry. I actually made this the other day while helping my friend pack boxes for her big move – I served it alongside some Jasmine rice and sautéed snap peas. While it tasted amazing, I was irritated by the “pulpy” and stringy consistency of the sauce (see photo below). After re-reading the recipe, I realized I didn’t cut the orange slices crosswise, which made them more susceptible to falling apart. Oh well, better luck next time!

Beef and Orange Stir-Fry

Courtesy of Everyday Food (Jan/Feb 2004)

Serves 4

  • 3 oranges
  • 2 cloves garlic, minced
  • 2 Tbsp soy sauce
  • 1.5 lbs trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
  • 1 Tbsp cornstarch
  • 1 to 2 Tbsp canola oil
  • 6 scallions, green parts only, cut into 1-inch lengths

Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot.

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Recipe: Almond-grape chicken salad

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Last weekend I had one of those “use-up-existing-ingredients-to-make-a-meal” moments, which turned out very successful, if I say so myself. I decided to put a little twist to the traditional chicken salad sandwich by adding a few “special” ingredients and serving it in lettuce cups. The almonds add a little crunch and the sweetness of the grapes brings extra flavor to the dish. And as you may remember from my post about deviled eggs, mayo and I are not friends so I always use plain Greek-style yogurt instead. This recipe really couldn’t be any easier and it’s a healthier (but still delicious!) alternative to a classic comfort food.

Almond-Grape Chicken Salad Lettuce Wraps

Makes about 2.5 cups of chicken salad

  • 1 cup cooked chicken breast, diced (or you can shred a rotisserie chicken)
  • 1/2 cup celery, diced
  • 1/2 cup plain Greek-style yogurt
  • 3 Tbsp red grapes, halved
  • 2 Tbsp slivered almonds
  • 2 tsp lemon juice
  • 2 tsp yellow mustard (or to taste)
  • salt and pepper, to taste

Combine all ingredients in a bowl and mix well. Serve scoops of the mixture in lettuce cups (or endive spears would work well, too). Garnish with additional slivered almonds on top. Leftovers of the mixture can be used in a sandwich or served with crackers as a quick snack the next day.

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Almond-Grape Chicken Salad

The ultimate lemon challenge

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A few weeks ago, when my post-holiday “lemonade” cleanse took an unexpected bad turn, I was left with more lemons than I knew what to do with.

So the challenge for the remainder of the week: make as many recipes that called for lemons. Those damn lemons were no match for my competitive drive and frugal mind – it was on like Donkey Kong! After tapping into a few of my favorite go-to recipes, trying new recipes from cookbooks and even asking for recommendations on Facebook (btw, thanks for all the wonderful ideas, folks!), I successfully used up every last one of those pesky lemons. A double bonus: I managed to incorporate many of my leftover CSA produce as well. Below are highlights of some of my favorite dishes from the “challenge.”

Pioneer Woman’s Baked Lemon Pasta

I love, love, love the Pioneer Woman’s cookbook and was thrilled to find this simple and delicious pasta recipe featuring the lemon as the star ingredient. You can easily adjust this recipe to feed a larger group if you’re entertaining. It also reheats wonderfully – I should know, I ate it for lunch for 2 days in a row :) .

Food Network’s Chicken with Lemon Herb Sauce

For this recipe, I opted to deglaze the pan with the herb sauce before serving it over the chicken. Flavor-wise, this was a good decision. The downside: the sauce went from a beautiful bright green to a poopy brown color – ick. I served the chicken with some brown rice and this recipe for grilled mushrooms basted with a “lemony” sauce.

Ina Garten’s Lemon Yogurt Cake

By midweek I was having a bit of a sweet tooth so I decided to step my challenge up a notch and face my ultimate fear in the kitchen: BAKING! I had actually seen a recent episode of Barefoot Contessa where Ina made this lemon yogurt cake and it took everything in me not to start licking the TV screen, haha!

I had some blueberries that I needed to use up so I added them to the glaze to give the cake a little extra pizazz. The cake was every bit as delicious as Ina promised it would be, but I actually prefer it sans glaze. Then again, I’ve never been a huge fan of glazes or frostings on my baked goods.

Chicken Souvlaki with Lebanese Tabbouleh

I have my lovely coworker Nathalie to thank for this meal — she responded to my S.O.S message on Facebook and shared her DE-LICIOUS Lebanese tabbouleh recipe. To round out the meal, I decided to keep with the Mediterranean theme and serve it alongside Cooking Light’s chicken souvlaki with homemade tzatziki sauce.

For those wanting to try the Lebanese tabbouleh, here is the recipe from Nathalie:

Serves a kajillion (but it stays fresh in the fridge for several days).

  • 1.5 cups bulgur wheat
  • 6-8 large tomatoes, finely diced
  • 1 large onion, finely diced
  • 1 large bunch parsley, minced
  • 3-4 fresh mint leaves, minced
  • ½ cup good quality olive oil (Jenn’s Note: Since this isn’t a cooked dish, it’s important to get a very good quality olive oil)
  • Juice of 10 lemons
  • 1 Tbsp cinnamon (Jenn’s Note: the subtle hint of cinnamon really makes this dish!)
  • ¼ tsp minced garlic (or to taste)
  • Salt and pepper to taste

Soak the bulgur in cold water; set aside. While the bulgur soaks, prep the remaining ingredients and mix together in a large bowl – adjust the seasonings to taste. (Jenn’s Note: I started off by adding about 1/3 of the lemon juice and gradually added more until the flavor was to my liking). Drain the bulgur and add to the rest of the ingredients; mix together well. Refrigerate for 3-4 hours before serving.

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Fave Recipe Friday: Sukiyaki Udon

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HAPPY NEW YEAR, everyone! Here’s to 2010 being the best year yet — full of joy, good health, and lots n’ lots of delicious food! :) Since I had to work today, I decided to keep my NYE low-key by staying home in PJs, drinking champagne and watching all the celerations on TV. 

On Wednesday night, my friend and I met up for dinner at Kozue , one of our favorite Japanese comfort food joints. My friend ordered sukiyaki – I had never tried it before so she let me have a taste of hers. HELLO, AMAZING! It has a nice sweet ‘n savory flavor profile…reminds me a little bit of bulgogi, a Korean-style BBQ beef dish I grew up eating.

Needless to say, I hadn’t been able to stop thinking about sukiyaki after trying it. So I decided since I was staying in on NYE —  and it was a crappy, cold, rainy night — it was a perfect opportunity to try making the dish at home. Luckily, it was super easy to make and it turned out fan-fricken-tastic — I think I might have even licked the bowl after haha!

Anyway, below is the recipe in case anyone else is itchin’ for some delicious sukiyaki — this recipe is adapted from Iron Chef Morimoto’s recipe on the Food Network website.

Sukiyaki Udon (Japanese beef hot pot w/ noodles)

Serves 4

  • 1 Tbsp oil
  • 12 oz thinly sliced beef (I was thrilled to find pre-sliced beef specifically for sukiyaki at Uwajimaya)
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 8 oz firm tofu, diced into 1″ cubes
  • 2 cups Napa cabbage, chopped 
  • 10-12 fresh shiitake mushrooms
  • 1/2 cup scallions, chopped into 1″ diagnals
  • 1 cup dashi stock (I made some on the stovetop by combining water with granulated bonito dashi)
  • 2 bunches Japanese chrysanthemum leaves (or you can use watercress)
  • 8 oz udon noodles

Preheat a large pan on med-low heat and add oil. Sear the slices of beef lightly. Meanwhile, combine the mirin, sake, soy sauce and sugar in a bowl until sugar dissolves; add this mixture to the beef and let simmer. Add the tofu, cabbage, mushrooms and scallions. Pour in the dashi. When the liquids come to a boil, add the chrysanthemum leaves and udon noodles. Cover the pan and let simmer until chrysanthemum leaves have wilted.

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Merry Christmas…and Fave Recipe Friday

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Merry Christmas! Hope the holidays have been full of fun, love, good food, laughter, and overall joy for everyone. Since my family all live overseas, I don’t get to spend every Christmas with them.  For the ones that we’re apart, I get together with my best friend and her mom for a little celebration. The day usually revolves around good food, lots of wine, a variety of movies/board games, and of course gifts.

So Santa was very generous this year and got me all kinds of great foodie gifts from Crate & Barrel, Oil & Vinegar, Penzeys Spices, and….drum roll please…tickets to the Savor Seattle Food Tours! I’ve been wanting to go on this tour for years, but just never got around to it — I’m so stoked!

All the wonderful foodie gifts from Santa :)

Ok, now onto the Fave Recipe Friday portion of this post. This week’s recipe: my version of deviled eggs. My friend’s mom loves these and made a special request for them today, so I thought I’d share the recipe with you all as well.

Those who know me well know that I despise mayonnaise. It totally grosses me out and I can detect it in a dish even if it’s only a small dollop. So I like to swap out recipes that call for mayo and use plain Greek-style yogurt (it’s strained and therefore thicker than regular yogurt) instead. No yucky mayo taste + healthier substitute = a winner in my book!

 Deviled Eggs w/ Greek-Style Yogurt

Makes 24 appetizers

  • 12 large eggs
  • 1/2 cup plan Greek-style yogurt
  • 3 tsp Dijon mustard
  • 1 tsp white vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Paprika and chives to garnish

Place eggs into a large saucepan and fill with cold water. Cover pan with lid and bring water to a boil; boil eggs for approx 10-12 minutes.

Place eggs into an ice bath to stop the cooking process. Once cooked, peel the eggs and slice in half length-wise.

In a medium bowl, mix together the cooked egg yolks, yogurt, mustard, vinegar, salt and pepper until well incorporated and smooth. 

Fill a piping bag (or just use a plastic food storage bag and cut a hole in the corner) with the yolk mixture and pipe into each egg half. Garnish with some paprika and chopped scallions. Refrigerate until ready to serve.

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