Chunky Artichoke & Jalapeno Dip

I recently went to visit my father in Arizona where I was introduced to this delicious dip. I highly recommend that you go to Costco and snap this delectable treat up! Scoop it up with your favorite chips or spread it on some bread and pop it in the oven to bubble up under the broiler.

Chicken Tikka Masala-Crock Pot Friendly

My dad was a pilot in the Air Force and remains a commercial pilot to this day. With his career he has had the opportunity to travel the world and being the food connoisseur that he is it was all about the local eats. I remember when growing up how whenever he would get home from a trip or deployment/assignment he would start recreating the cuisine at home. Some culinary phases lasted longer than others. I bemoan the day he quit experimenting for the perfect steak and to this day feel a full gag reflex kicking in when I smell miso-glazed salmon (I swear that and miso soup is all we ate for months). As an adult I am very grateful for his experimentation as it taught me to be open minded to food and try everything twice. This open mindedness has led me to many great finds such as lengua and several not so great (in my own personal opinion) discoveries like poi. I have developed quite a fondness for Indian food *cough cough chicken tikka masala cough* over the years but it is one of those cuisines I just didn't think I was capable of recreating at home until now...

Mind you I am not claiming this recipe is the real deal but it is pretty darn good and you can crock pot it!

Directions:

Marinade:

• 1.5-2 lb chicken cubed (I used thighs)
• 1 C plain yogurt
• 1 t salt
• 1 T coriander
• 1 T cumin
• 1 t cinnamon

Combine spices and sprinkle over cubed chicken. Coat chicken in the yogurt and let sit while chopping veggies for sauce then melt 2 T butter in pan over medium high heat or crank on that broiler, you choose. Brown chicken on stove or lightly broil ~4-5 minutes. Place chicken in crock pot.

Sauce:

• 2 T butter
• 1 large onion (minced)
• 5 cloves of garlic (minced)
• 1 green bell pepper (minced)
• 1 ginger root ~2in (peeled and grated)
• 1 serrano (minced) **use a jalapeno if your not big on spicy dishes**
• 1 t salt
• 3 T garam masala (spice found at Whole Foods)
• 4 C crushed tomatoes
• 1 T sugar

Melt 2 T butter over medium high heat and saute diced onion, diced bell pepper, and minced garlic. Then add grated ginger, minced pepper, 1 t salt, and 3 T garam masala. Increase the heat and stir in 4 C of crushed tomatoes and 1 T sugar. Simmer for several minutes and pour over chicken. Place lid on crock pot and cook on low for ~ 5 hrs.

Serve over rice and enjoy!

Burger Bar-Vegas

If you haven't been to the Top Chef Hubert Keller's Burger Bar in Vegas I highly recommend that you go. The gourmet burgers are an experience in themselves. The sweet potato fries are delectable. The shrimp salad is divine.

 However those things are not even the best part... it is ALL about the Nutella shake.

This delectable milkshake is just a glass full chocolatey hazelnut goodness topped with chocolate whipped cream.

http://www.burger-bar.com/

Rosemary Pizza Dough

I love Love LOVE rosemary! About a year ago I felt inclined to add it to a batch of pizza dough and I have never looked back.

Ingredients

• 1 teaspoon yeast (I use highly active yeast)
• 4 Cups flour
• Finely chopped rosemary leaves (as many or few as you like)
• 1/4 Cup olive oil
• 1 teaspoon salt

Instructions

1. Combine yeast with 2 cups warm water.
2. In a mixer combine all dry ingredients and then add wet.
3. I then flip the dough out onto the counter and knead it into a ball and place it back in the mixer bowl after first greasing it with olive oil.
4. Cover dough with plastic wrap and either leave it to rise for a few hours or put it in the fridge over night.
5. When it has risen punch it down and split the dough in half. From here make two pizzas or wrap up one of the balls of dough and stick it in the freezer.

**Give the rosemary a shot it is heavenly I promise!**

Tomatillo Salsa

Salsa sans avocado

Make sure you get your good lookin hubby to man the blender ;)

tomatillo salsa+avocado=Yum

Ingredients

• 2 lbs. fresh tomatillos, husked and rinsed
• 3-4 cloves garlic 
• 3 jalapenos
• 1 medium onion (I prefer purple)
• 2/3 cup roughly chopped cilantro
• 2 limes
• 3 avocados
• ~1/2 tsp salt

Instructions

1. Place tomatillos in a pot and fill with water until just covered then set over heat to boil until green tomatillos turn yellow.
2. Place jalapenos, onions, and garlic cloves on a baking sheet lined with foil and put it under the broiler for ~5 minutes.
3. Chop up garlic, onions, and jalapenos (remove seeds for reduced heat)
4. Place in blender and...blend 
5. Add cilantro, lime juice and salt, and pulse to puree to a slightly chunky consistency.
6. Add avocados if you prefer your salsa to be on the creamier side

Lengua

I have been encouraging Hubby to branch out from his usual texmex and try some authentic mexican dishes. Don't get me wrong I hail from the land of texmex and I love it but Texas also happens to be northern Mexico and I have had the opportunity to visit hole in the wall taquerias like Tortilleria de Zacateca off Camp Bowie and taste the heaven that is lengua tacos.

**The cow tongue is a very unattractive organ please feel free to find your closest carniceria and purchase this stuff precooked. It is much more asthetically pleasing and will have you eating much more quickly. However if you have a few hours and can handle the tongue without gagging please read on**

I went to a local hispanic market and purchased this cow tongue which my husband unwrapped gagged and then left threatening to not eat the end result. While laughing I put the tongue in a stock pot tossed in 2 quartered onions, peppercorn, dried crushed bay, leaves garlic, and salt. Add water until the tongue is covered by 2-3 in. and crank on the heat. By crank I mean bring to a boil and leave to simmer for ~3 1/2 hours if you are cooking a 3 lb tongue like me.

The tongue should turn white and float

 I know EEEWWW but it tastes delish I promise! Carefully cut off the rubbery white skin(shown above) and discard.

 I love lengua. I adore lengua. I cannot eat lengua unless it is diced. It is easier to put in tacos and/or enchiladas and if you do not dice you run the risk of a mouthful of taste buds... its a weird texture.... but the meat is gosh darn good so chop chop chop away. 

TADA!! Lengua tacos

Spinach Berry Smoothie

I know what your thinking, "you don't drink spinach", just try this recipe once and I promise you will not regret it!

INGREDIENTS:

This is a highly adaptable recipe do not feel the need to follow to a "T" experiment and enjoy!

2-3 C. Spinach leaves

2 C OJ (Use whatever brand you like or try some Almond Milk)

1 1/2 C Blueberries

1 1/2 C Strawberries

1 C yogurt (I use non-fat vanilla)

1 handful of Almonds

Blend to desired consistency add ice if/as needed. While writing this post I realized that I know these are healthy ingredients but I did not know why. So, I did some homework and here is what I came up with...

Blueberries come in at ~ 80 cal/cup, they are a great source for antioxidants and Vitamin C, not to mention some studies have shown cancer prevention benefits.
One cup of Strawberries contains over 100% of your Recommended Daily Allowance of Vitamin C. It is also a good source for antioxidants, fiber, and anti inflammatory benefits.

1 C of Spinach contains ~20% of your Recommended Daily Allowance for fiber and over 100% of your RDA for Vitamin A. It also aids with healthy skin and contains anti cancer properties.

Almonds lower cholesterol levels, prevent heart disease, and can help with weight loss.

Voila! There you have it, a delicious and nuritious breakfast on the go.