Dinner on the Grill: Quick, Easy & No Pans

Fast and simple. That's what's on the menu this week. Now that nicer weather has finally arrived, I'm finding that I want to spend more time outside. And that includes cooking!

We enjoyed a delicious grilled dinner of juicy Grilled Honey-Dijon Chicken, Grill-Roasted Potatoes, and Grill-Sauteed Mushrooms that took less than an hour to prep and prepare. Best of all? No pans to scrub at the end!

I'm sure the recipes I'm sharing today will look very familiar to many of you. I like to add red pepper flakes and garlic to my chicken to give it a little more kick. I also like to add garlic and onion to the potatoes and mushrooms for a little added flavor. If you like, you can also add herbs like rosemary and thyme to the vegetables to give them a little more flavor depth. It's all up to you! For our dinner tonight, I went the very simple route with a little garlic, salt, and pepper. Despite the simplicity, the meal was fantastic!

I started this meal by preparing the chicken for the grill . . . .

Grilled Honey-Dijon Chicken

1/2 cup honey

1/4 cup Dijon mustard (or grainy brown mustard)

1/4 tsp. red pepper flakes

2 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

4 boneless, skinless chicken breasts (pat dry)

In a bowl, combine the honey, mustard, pepper flakes, and garlic. Mix well. Pour half of the marinade into a resealable plastic bag and add the chicken breasts. Reserve the rest of the marinade for later. Place the plastic bag with the chicken breasts on a rimmed plate or other container and place in the refrigerator until about 30 minutes prior to grilling.


While the chicken was marinating, I prepared the potatoes and preheated the grill.

Grill-Roasted Potatoes

4 - 6 potatoes (I like to use Yukon Gold or russet potatoes, but you can use the type you prefer), cut into bite-sized cubes

1 small onion, chopped

1 - 2 cloves garlic, minced

salt & pepper, to taste (I use about 1 tsp. salt and 1/2 tsp. cracked black pepper)

1 tbsp. fresh chopped herbs (1 tsp. dried) like rosemary, thyme, parsley, mint, chives, dill

4 tbsp. butter, cut into cubes

Using a large piece of foil (double what is needed to hold the potatoes in a single layer), place the potatoes on one half of the foil. Sprinkle the onion and garlic over the potatoes. Add the salt, pepper, and herbs (if using) and dot with butter. Fold the other half of the foil over the potatoes and fold the three edges over to seal the packet. I like to use two layers of foil when grilling, so I make another foil packet to wrap the first one in. Carefully, poke a few holes in the top of the packet to allow the steam to vent.

I use indirect heat when roasting the potatoes on the grill, so I place the packet on the grill's top rack over medium-high heat for about 30 minutes. I lower the heat slightly and roast for an additional 10 - 20 minutes while the meat cooks on the grill.

Grill-Sauteed Mushrooms

8 oz. white button mushrooms (I used Cremini)

1 clove garlic, minced

salt & pepper, to taste (I used about 1/2 tsp. of each)

1 tbsp. fresh herbs (1 tsp. dried) like thyme, parsley, rosemary, sage, basil - mushrooms are versatile, so you can you almost any herb you like

2 tbsp. butter, cubed

I use the same foil packet technique for the mushrooms as I do for the potatoes. Place the mushrooms on half of the foil and sprinkle with the garlic, salt, pepper, and herbs (if using). Dot the mushrooms with butter, fold the other half of the foil over the mushrooms and seal the three edges. I also like to use two layers of foil for the mushrooms, as well. Be sure to carefully poke a few holes in the top to allow the steam to vent.

After the potatoes have been on the grill for about 30 minutes, I place the mushrooms on the top rack of the grill for indirect heat.

Once the potatoes and mushrooms are on the grill, I lower the grill heat to medium and place the chicken over direct heat. Grill the chicken breasts for 5 - 6 minutes on each side or until the juices are clear, basting occasionally with the reserved marinade. 

I let the chicken rest for about 10 minutes on a platter while I get the potatoes and mushrooms off the grill and ready for serving. Add a side salad, if you like, and dinner is served!

And there you have it. A simple, delicious meal with very little clean -up at the end.

Enjoy!!

My Mother's Day Treat

Happy Mother's Day! Today I have a special treat for you to enjoy on this beautiful Sunday in May.

Remember a day or two ago when I shared my recipe for croissants? Well, today I have another delicious French treat to share with you using some of the croissants made the other day. The hardest part of preparing this recipe was saving a few croissants to make it. Normally, we eat the croissants up within the first day!

And just what is this yummy treat we enjoyed at our Mother's Day brunch? It's a very French breakfast toast called Bostock. Until a few weeks ago, I had never heard of it and had to look up the definition to see exactly what it is. Perfection - that's what it is! Bostock is a syrup-soaked, frangipane (almond cream/paste)-topped delicacy made traditionally with day-old brioche. Today, I changed it up a bit and used croissants in place of sliced brioche. Wonderful! A breakfast treat you won't soon forget!

I found the recipe for the almond cream and syrup at Atelier Christine. You can find the original recipe by clicking on this LINK. "Atelier" is French for workshop (in case you were wondering), so her site name translates to Christine's Workshop. It's a great website with all kinds of fantastic recipes. Take a minute and look around. You'll love what you find.

To begin, I read through the recipe at Atelier Christine and learned that I would need almond meal to make the almond cream. Almond meal isn't an ingredient I use a lot of, so I don't keep it on hand. I decided to make my own almond meal and make just the amount I needed for the recipe. Making your own almond meal is quite easy. I started with whole raw almonds, blanched them, removed their skins, and ground them in a clean coffee grinder. The process sounds worse than it really is. You can buy almond meal at your local grocery story or, if you would like to make your own, just follow this LINK for instructions on how to blanch and skin the almonds. This LINK will take you to instructions on how to grind the almonds and turn them into almond meal.

Here is the recipe I used to make Bostock.

Croissants Aux Amandes

2/3 cup sugar

2/3 cup water

1/4 tsp. lemon juice

1/2 tsp. orange extract or 1 tsp. orange zest

1/2 tsp. vanilla

6 tbsp. butter, room temperature

2/3 cup sugar

3/4 cup almond meal

2 tsp. flour

1 tsp. cornstarch

1 egg, room temperature

1 tsp. almond extract

6 regular croissants

sliced almonds

powdered sugar, for dusting

First make the syrup:  combine 2/3 cup sugar, the water, and the lemon juice in a small saucepan. Bring to a boil. Lower the heat and allow the syrup to simmer until thick and syrupy. Remove from heat and add the orange extract (zest) and vanilla. Set aside to cool.

Next, make the almond cream (frangipane):  in a mixing bowl, blend the remaining sugar and room temperature butter until light and fluffy. Mix in the almond meal until combined. Stir in the flour and cornstarch and mix well. Blend in the egg and almond extract. Cover and refrigerate until needed.

Preheat oven to 350 degrees F. Cut the croissants in half and place cut side up on parchment-lined baking sheets. Lightly brush the syrup over the tops of the croissants and allow the syrup to soak in. Take care not to use too much syrup so the croissant doesn't get soggy. Spread 2-3 tsp. of the almond cream over the syrup to within 1/4" of the croissant edge. Sprinkle with sliced almonds, to your taste. Bake for 12-20 minutes or until the almond cream turns a light golden color.

To serve (either warm or at room temperature), dust lightly with powdered sugar. Enjoy!!

Le Croissant, Le Croissant . . . .

A few weeks ago, I shared the recipe and technique I use to make homemade puff pastry. Today, I'm here to tell you if you can make homemade puff pastry, you can make homemade croissants!

Really.

Do you know what I hear most often whenever I mention making croissants? "They're so hard to make."  Or "they're so labor intensive."

I reject both of those statements. Neither one is true and I'm going to prove it to you. I insist, anyone can make croissants. You just have to be a little patient and take your time with them. Making croissants, while not labor intensive, does require some time to do it right, but it is worth the effort. There is nothing better than a flaky, buttery, homemade croissant. And there's nothing more satisfying than being able to say, "I made these myself!"

The process for making croissants is almost identical to that for making puff pastry. You incorporate the butter into the dough in a series of three turns. I'm including photos of  the rolling, turning, and folding process (the "turns") in the post. Or you can watch Esther McManus and Julia Child as they make croissants by clicking HERE. And you can find the second part of the video HERE. If this is your very first time making croissants, I recommend the video. It's very informative and entertaining. Esther McManus explains the process beautifully.

Croissants

Makes:  about 12 croissants

3 - 1/2 to 3 - 3/4 cups bread flour

4 tsp. yeast

2 tsp. salt

1/4 cup sugar

1 large egg, room temperature

2/3 cup milk

2/3 cup water

14 tbsp.(3/4 cup + 2 tbsp.) unsalted butter, very cold

egg wash (1 egg mixed with 1 tbsp. cold water and a pinch of salt - mix about an hour before you need it)


I use a stand mixer with a dough hook to mix my dough, but you can also mix by hand. I also usually begin mixing my dough around 5 or 6 PM because the dough must rest in the refrigerator for at least 12 hours.

To begin, in a mixing bowl, combine the flour, yeast, salt, and sugar. Stir the ingredients with a whisk (this "sifts" the dry ingredients).

In a smaller bowl, combine the egg, milk, and water. Add the egg/milk/water mixture to the dry ingredients and mix until dough comes together. Scrape down the dough and continue mixing the dough for 3 - 4 minutes. The dough will be tacky.

Shape the dough into a ball and place it in a lightly floured bowl. Using a sharp knife, cut a cross ("X") into the top of the dough. Cover the bowl loosely with plastic wrap and place the bowl in the refrigerator. Leave the dough in the refrigerator overnight or for at least 12 hours.

I also prepare the butter the night before, so it will be ready for the next step. To do this, place the butter on a piece of plastic wrap (if the butter is in more than one piece, place the pieces very close together) and cover with another piece of plastic wrap. Using a rolling pin, gently tap the butter into one piece about 1/2 inch thick. I find it works best to start at the center and work your way out to the ends, returning to the center. The butter should be in one piece when you're done. Wrap the butter in plastic wrap and place in the refrigerator until needed.

After the dough has rested in the refrigerator for at least 12 hours, roll the dough out on a lightly floured surface. 

Roll from the center out to the four corners of the dough forming an "X" that is slightly thicker in the middle.

Remove the flattened butter from the refrigerator and, without touching the butter with your fingers (to avoid the heat from your fingers - I'm sure your hands are clean!), place the butter in the center of the dough.

One at a time, fold in the four corners of the dough over the flattened butter, enclosing it completely. Using a dry pastry brush, brush away any excess flour from the bottom of the dough as you fold the corners over.

Using your rolling pin and gently rolling lengthwise ONLY, roll out the dough into a rectangle approximately three times longer than its original length. It's best to keep your hands and either end of the rolling pin, outside the area of the dough, when rolling the dough. This hand position helps to evenly distribute the pressure over the dough which helps the dough stay an even thickness as it is rolled out. It also helps to lift the dough a little and move it around as your roll it out to prevent it from sticking.

Fold the dough into thirds, beginning with the bottom third. Be sure to brush away any excess flour.

Place the dough on a parchment-lined baking sheet or board. Cover loosely with plastic wrap and place the dough in the refrigerator for 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface with the edge of the dough facing right.

Roll the dough lengthwise only until it is approximately three times longer than the original length. Fold the dough in thirds, beginning with the bottom third. Brush away any excess flour and place the dough on a parchment-lined baking sheet or board, cover loosely with plastic wrap and return to the refrigerator for another 30 minutes.

Repeat the "turning" process a third time, allowing the dough to rest for 30 minutes more after completing the final turn. This is a good time to prepare the egg glaze. Beat the egg with a pinch of salt and 1 tsp. water, mixing well. Set aside.

We're now ready to form the croissants! To begin, roll the dough into a large (12" x 30") rectangle. Using a sharp knife or pizza cutter, cut the dough in half lengthwise and trim the edges. Save the scraps. 

To form traditional croissants, cut each strip (or just one strip, if you'd like to make a variety like I did) into triangles. When I cut the triangles for my croissants, the base is 5" wide. Cut a tiny vertical slit in the center of the base (as shown in the photo below) to help you form the croissant shape.

Photo courtesy of moroccanfood.about.com

Gently holding the base of the croissant in on hand, lengthen the sides of the croissants, using the thumb and first finger in a stroking motion with your other hand (Esther demonstrates this in part 2 of the video link above). Break of a small piece of scrap dough and roll it into a ball. Place the ball of dough just below the slit and gently roll the dough into the traditional croissant shape, curving the ends in toward the center slightly. Remember not to crush the dough. You should be able to unroll the croissant as easily as you rolled it.

To make filled croissants (I made strawberry-filled and chocolate-almond-filled croissants), cut the strips of dough into smaller rectangles. Place your chosen filling at one of the short ends of the rectangle and roll it into thirds. (Esther also demonstrates this technique in part 2 of the video link above.)

Place the croissants onto parchment-lined baking sheets, allowing enough room between the croissants for expansion during the rising process. Glaze the tops of the croissants with the egg mixture. Brush each croissant lightly from the center toward the tip so you don't end up with an excess of egg wash in the folds of the croissants.

Let the croissants rise - uncovered - in a warm, draft-free place. I like to use the (turned off) oven for the rising process. Let the croissants rise for 1 - 1/2 hours.

Preheat your oven to 375 degrees F. Bake the croissants for 20-25 minutes or until they are a beautiful golden color. Cool on wire racks.

Voilà! You have just made croissants. Congratulations!

Enjoy!

Enchiladas - the Perfect Cinco de Mayo Entree

We enjoyed these Spicy Chicken & Black Bean Enchiladas as our entree for our Cinco de Mayo dinner. I've never made enchiladas before (how that happened, I'll never know!) and I was very pleased with how these turned out. Being a fan of corn tortillas, I substituted them for flour tortillas. If you prefer, you can use flour tortillas instead. I hope you enjoy them as much as we did!

Spicy Chicken & Black Bean Enchiladas in Red Sauce

8 cups chicken broth or stock (omit this, if using cooked chicken)

1 - 1/2 lbs. skinless, boneless chicken breasts (or approx. 2 - 1/2 cups cooked, shredded chicken)

2 cloves garlic, peeled (omit this, if using cooked chicken)

1/2 tsp. red pepper flakes

1/2 tsp. cumin

1 tsp. oregano

1 small white onion, diced

1 - 4 oz. can green chilies, chopped

1 - 15 oz. can (or 1 cup) cooked black beans

salt & pepper, to taste

12-16 corn tortillas

1 - 28 oz. can red enchilada sauce (or you may use homemade red sauce, if you prefer)

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack cheese

If you are using cooked (leftover) chicken, you can omit the chicken stock and garlic. 

If you are using uncooked chicken breasts, place them in a large pot with the whole cloves of garlic and pour the chicken broth or stock over the chicken breasts. Place the pot over medium-high heat and bring to a boil. Reduce heat, cover, and simmer the chicken breasts until completely cooked through. Remove the chicken breasts from the cooking liquid to a platter or plate to cool. Reserve 1 cup of the cooking liquid. Discard the remaining cooking liquid.

When the chicken has cooled, shred it into bite-sized pieces. Place the shredded chicken in a large skillet and add the reserved cooking liquid, red pepper flakes, cumin, oregano, onion, green chilies, and black beans. Simmer the filling for 10 minutes or until the liquid is gone. Taste while the filling simmers and adjust seasoning with salt and pepper, to your taste.

Spray a 9 x 13 cake pan or casserole dish (I used two smaller baking dishes) with nonstick cooking spray. Preheat oven to 375 degrees F.

To assemble the enchiladas, spread enough red enchilada sauce to cover the bottom of the baking dish. Wrap the corn tortillas in a paper towel and microwave for about 30 seconds to soften them. Place a tortilla on the sauce in the baking dish and add some of the chicken and bean filling in the center of the tortilla (I used about 2-3 tbsp.). Generously spoon more red enchilada sauce over the filling and sprinkle with both cheddar and Monterey Jack cheese. Roll/fold the tortilla and place at one end of your baking dish. Repeat the process for the rest of the tortillas, snugly placing each filled tortilla next to another until the pan is filled with enchiladas.

Spoon more red enchilada sauce over the filled tortillas. You can be as generous as you like. Sprinkle the remaining cheeses over the enchiladas. Cover the baking dish with foil. Bake in the preheated oven for 30 minutes. Carefully (watch for steam!), remove the foil and continue baking for another 10-15 minutes. 

You can make the enchiladas ahead of time and keep them in the refrigerator (cover the baking dish with foil) until ready to bake.

Enjoy!

It's Not a Dinner Without Dessert

I can still remember the first time I tried Tres Leches (Three Milk) Cake. It was at a birthday party for my neighbor's son. It's terrible, but I can't remember how old her son was (at the time), but I do remember the cake with the pineapple filling that almost seemed to melt in your mouth. It didn't take me long to find out what kind of cake it was and then the search was on for a recipe so I could make this deliciously moist cake whenever I wanted. I've found many, many recipes, but the one I settled on is from Ree Drummond. Many of you know her as The Pioneer Woman. I use her recipe with a slight alteration in ingredients and technique.  What makes this cake so extraordinary is the addition of a mixture of three kinds of milk (hence the name, Tres Leches) once the cake has baked and cooled. Don't be concerned about ending up with a soggy cake. Even though it seems almost impossible that the cake can hold that much liquid, be assured that it can and the result is fantastic!

Tres Leches Cake with Pineapple Filling

You can make this cake as a sheet cake (the way Ree does) with the fruit on top, just underneath the whipped cream or you can make it as a layer cake. Either way works! And, if you prefer to have the fruit on the side, that's OK, too.

To begin, follow this LINK to get the recipe from The Pioneer Woman's website. She also has some fantastic photos of the process.

I told you I make a few adjustments. Here's what I do differently:

• I do not add any sugar to the egg whites when beating them, so (if you like) you can omit a 1/4 cup of sugar
• After separating the eggs, I beat the yolks by themselves for 3-4 minutes, then I add the 3/4 cup sugar and the vanilla and continue beating for another 3-4 minutes (the egg mixture will be very thick)
• I beat the egg whites in a separate bowl using a hand mixer (if you don't have a hand mixer, just follow Ree's directions and wash the bowl/beater)
• I combine the flour, baking powder, and salt in a bowl and give them a few stirs with a whisk (it provides a sifting action for the dry ingredients); then I incorporate the dry ingredients into the yolk mixture
• Finally, I fold the egg whites into the batter just until they are all combined
• When adding the three milk mixture, I follow the directions at Ree's site (be sure to hold back one cup of the milk mixture or you will end up with a soggy cake!); I placed each of the cake layers on a rimmed plate and divided the milk mixture between the two layers for my cake; I also let the cake layers "rest" and set-up in the refrigerator for a couple of hours before assembling

Any time I'm making a cake that will be removed from the pan for decorating and serving, I grease the pan(s) and line with parchment paper. So worth the effort. I find it saves a lot of heartache and frustration later.

While the cake is soaking up all that wonderful milk, I whip the cream for the frosting. I make one other teeny-tiny alteration to the original recipe:  I use confectioner's (powdered) sugar when beating the cream to avoid any grainy or gritty texture to the whipped cream frosting.

For the filling, I used a well-drained can of pineapple tidbits mixed with about a cup of the whipped cream in the center of the two layers. You can also use crushed pineapple, if you like. Just be sure to drain it well.

Cover the cake with the whipped cream and refrigerate until you're ready to serve. I like to let the cake chill in the refrigerator for at least 8 hours before serving. I find the cake usually sets up better, but if you don't have that much time, that's OK. The cake will be wonderful either way! If you like, you can add some maraschino cherries (whole or chopped) or strawberries as a topping when serving.

Enjoy!!