Peanut Butter and Julie

Grilled Chicken with Sweet Tomato Barbecue Sauce

I really love this time of year, because I start to use the outdoor grill almost every day to prepare dinner.  We typically don't use it for lunch, as the Las Vegas temperatures rise a bit too high for grilling to be tolerable during the daytime hours.  Grilling is one of my favorite methods of food preparation.  It allows to you take some extremely simple ingredients, such as a marinated chicken breast, some unshucked ears of corn, and a few pieces of ciabatta drizzled with olive oil, and convert them into a barbecue feast.  Something about those little perfectly angled criss-cross grill marks takes something that might be very ordinary coming out of the oven and makes it irresistible to onlookers. 

Although becoming a whiz at the grill isn't difficult, many people seem to be intimidated by it, spurred by too many memories of overcooked, overcharred, and overdried chicken breasts, burgers, and ribs.  After years of watching the grillmaster himself, Mr. Bobby Flay, on his Food Network shows: Hot Off the Grill, Grillin' and Chillin', Boy Meets Grill, and, well, you get the picture, I like to think that I've picked up at least a few proper grilling techniques.  The most important of these is to not move your food too much on the grill.  People have a tendency to want to flip and move their food around, and it really should only be flipped one time.  I also know to never cut into meats to check for doneness.  Use a thermometer or check for firmness instead, as cutting into it will release too many juices and dry out your food.  Third, Bobby seems to think that nothing goes better with grilling than a margarita (he makes them often), so always make a batch of these to go with your meal.

Properly grilled food requires little more than something simple to go on top, and this homemade roasted tomato barbecue sauce is just that.  With a smoky undertone from the sauteed bacon, tang from the balsamic vinegar, and a little bit of kick from the Tabasco, this recipe has something for everyone.  Best of all, it can be pulled together in no time, for an impromptu grill-fest!  Here are a few tips for this recipe, perfect for easy outdoor entertaining:

• To make this recipe lower in fat and calories, opt for some high-quality, preferably smoked, turkey bacon.
• The Tabasco sauce may be eliminated if spicy foods are not favored in your household.
• This barbecue sauce is very versatile, and it will last for several days, covered and refrigerated, so make a double or triple batch if you plans include a lot of grilling.  This sauce would taste great over pork chops, grilled salmon, or a firm white fish, such as halibut, seabass, or swordfish steaks.  You could also use it as a topping for burgers or grilled chicken sandwiches.

Grilled Chicken with Sweet Tomato Barbecue Sauce

Serves 4

Ingredients:

1 pint grape tomatoes

3 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts

2 tablespoons lime juice

4 slices center cut or pepper bacon, chopped

1 yellow onion, chopped

2 cloves garlic, chopped

3 tablespoons balsamic vinegar

2 tablespoons brown sugar, packed

2 teaspoons Tabasco sauce

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Preheat the oven to 400F degrees.  On a baking sheet, toss the tomatoes with 1 tablespoon olive oil and season with salt and pepper.  Roast until charred, 15-20 minutes.

Preheat a grill or grill pan to medium-high.  Drizzle the chicken breasts with 1 tablespoon olive oil and the lime juice.  Season with salt and pepper.  Grill, turning once, until cooked through, about 15-20 minutes.

Meanwhile, in a medium saucepan, heat the remaining tablespoon olive oil over medium heat.  Add the bacon and cook for 3-4 minutes, until slightly crisp.  Drain off all but 1 tablespoon of the fat.  Add the onion and garlic and cook until softened, 3 minutes.  Stir in the vinegar, brown sugar, Tabasco, and Worcestershire sauce.  Add the roasted tomatoes and mash together.  Season with salt and pepper.  Top the grilled chicken with the tomato sauce and serve.

Individual Mixed Berry Crostatas

This Sunday is a very important day for two reasons.  First of all, it is of course Mother's Day (you can thank me later if you forgot--run out and get a gift, pronto!).  Second, May 11 is also National Eat What You Want Day.  Don't believe me?  Check out Brownielocks, a fantastic website that I frequent, which lists all kinds of quirky, yet apparently official, holidays (No Pants Day, which fell on May 2, even has its own website--visit at your own risk.) 

It is no coincidence that these two occasions fall on the same day of the year.  In fact, I am willing to bet that a group of savvy mothers was responsible for the lesser known holiday earning an official spot on the calendar.  I mean, one wouldn't want to disrespect the tradition of National Eat What You Want Day any more than one would want to disrespect their mother.  This is a holiday that leaves no room for guilt after you have indulged in your favorite something sweet, and it allows one of the most important women in our lives to thoroughly enjoy her big day.

Preparing these individual Mixed Berry Crostatas for May11 would be killing two birds with one stone.  Taking the time to make a homemade treat is the perfect way to show mom that you care.  And after smelling the flaky, buttery crust and seeing the juicy roasted mixed berries, anyone would want to eat one of these.  Preparing individual sizes provides each person with their own personal treat--so much better than a slice.  After dessert, you can all brainstorm on your creations for Limerick Day (May 12)!  Here are a few extra tips for these berry tasty treats:

• Feel free to mix and match the types of berries that you use for the crostata filling.  You can do all one flavor, or a mixture of berries. 
• For some extra crunch, you can sprinkle the top of the crostata with nuts or with a streusel topping prior to baking. 
• Instead of making 8 miniature crostatas, you can make one large crostata with this recipe.  The baking time will likely need to increase 10-15 minutes to ensure that the crust in cooked through and golden brown on the bottom.
• Although this dessert is best eaten the day that it is prepared, it can be held at room temperature, covered, for one day. 
• Be sure to not overwork the pastry dough in order to achieve a light and flaky crust.

Individual Mixed Berry Crostatas

Makes 8 individual crostatas

For pastry

2 cups flour

3 tablespoons sugar

1/4 teaspoon salt

1 cup unsalted butter, cut into pieces

1 large egg yolk mixed with 3 tablespoon cold water

For berry filling

1 cup fresh blackberries

1 cup fresh blueberries

1 cup fresh raspberries

1/3 cup sugar

3 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 large egg mixed with 2 tablespoons milk

Additional sugar for sprinkling

Prepare the pastry:  Combine the flour, sugar, and salt in a large bowl.  Using a pastry blender, mix in the butter until the mixture resembles a coarse meal.  Pour the egg yolk/milk mixture into the flour mixture and stir until the dough just starts to form a ball.  Press together with lightly floured hands, and form into a flat round.  Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the oven to 375F degrees.  Combine the berries, sugar, cornstarch, cinnamon, ginger, and salt in a large bowl.

Remove the dough from the refrigerator and divide it into 8 pieces.  On a lightly floured surface, roll each piece into a 6-inch round (approximately).  Place the rounds on two baking sheets lined with parchment paper.  Scoop about 1/4 cup of the berry mixture into the center of each round and then fold 1-inch of the dough over the fruit all the way around to form a rim.

Brush the outside of each tart with the egg wash.  Sprinkle the tarts with the additional sugar.  Bake for 40-45 minutes, or until golden brown, rotating the baking sheet halfway through the baking process.  Let cool for 5 minutes and then serve with vanilla ice cream or lightly sweetened whipped cream.

Sun-Dried Tomato, White Bean, and Roasted Garlic Dip

"Tomatoes and oregano make it Italian; wine and tarragon make it French.  Sour cream makes it Russian; lemon and cinnamon make it Greek.  Soy sauce makes it Chinese; garlic makes it good."                 -Alice  May Brock (of Alice's Restaurant fame)

I always have a container of some sort of dip in my refrigerator, which I eat with my carrots sticks and pita chips as part of my lunch.  Because I don't like mayonnaise, sour cream, or cream cheese (yes, I know, it's odd), I am somewhat limited as to what the dips that I prepare can consist of.  There is usually some sort of canned bean base, whether I use garbanzos, pintos, black, or cannellini.  I'll sometimes add roasted red peppers or sun-dried tomatoes to get an extra layer of flavor and color.  As far as herbs and spices, cumin, cayenne, rosemary, and parsley are a few of my favorites.  But whether the dip is Mediterranean, Moroccan, Asian, or Italian inspired, there is one ingredient that I always include: garlic.

I have always loved garlic, as my family certainly can attest to.  Fortunately, I married a man who also enjoys a generous amount of the "stinking rose" in his food.  We buy those large jars of the minced version at Costco, and we go through them at an alarming rate.  Few smells are more enticing than freshly chopped garlic sauteing in butter or olive oil, and my homemade pestos just wouldn't be the same without it.

My favorite way to prepare garlic is to roast an entire head of cloves.  Roasting a head garlic, wrapped in foil with a little bit of olive oil, takes away any "bite" in the flavor and instead produces a sweet caramelized taste and soft spreadable texture.  We like to smear the roasted cloves on toasted baguettes for an easy appetizer, and I recently started mixing it into my dips.  This is my latest variation, inspired by some of my favorite Italian flavors, such as sun-dried tomatoes, rosemary, and lots of good garlic!  Here are just a few extra tips for this low-fat diet-friendly dip:

• The dip can be prepared one day in advance and then refrigerated, covered.  Serve cold or at room temperature with bagel chips, pita chips, crostini, or crudites.
• This versatile dip can also be used as a spread for sandwiches, burgers, and wraps, or even as a filling for omelets.
• Cannellini or garbanzo beans may be substituted for the Great Northern beans.
• Roasted garlic is also great on its own.  Simply squeeze the roasted garlic pulp onto toasted baguette slices, spread, and serve.

Sun-Dried Tomato, White Bean, and Roasted Garlic Dip

Makes about 2 cups

Ingredients:

1 whole head of garlic

1 (4-ounce) package sun-dried tomatoes, without oil

2 tablespoons olive oil

1 teaspoon chopped fresh rosemary

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne (optional)

1 (15 ounce) can Great Northern or white kidney beans, drained

Preheat the oven to 375F degrees.  Remove the papery skin from the head of garlic, but do not peel or separate the cloves.  Place the head in foil, drizzle with 1 teaspoon of the olive oil, and sprinkle with salt and pepper; close the foil around the garlic.  Bake for 45 minutes and then cool for 10 minutes.  Separate the cloves and squeeze to extract the garlic pulp into a food processor or mini  chopper.  Discard the skins.

Bring 1 cup of water to a boil in a saucepan.  Add the tomatoes, cover, and remove from the heat.  Let stand for 10 minutes.  Drain the tomatoes, reserving 1/4 cup of the liquid.

Add the tomatoes, 1/4 cup reserved liquid, remaining olive oil, rosemary, salt, pepper, cayenne, and beans to the garlic in the food processor.  Process the mixture until smooth.  Season with extra salt and pepper, if desired. 

Moroccan Spiced Kebabs with Pistachio Couscous

I went through a long phase of not eating any red meat, as I just associated it with being high in fat, high in cholesterol, and just plain bad for you.  Fortunately, I don't have the level of influence that Oprah has, as I seem to recall her spending the better part of a year fighting a nasty lawsuit, which was filed against her by the Texas cattle farmers, for voicing that very same opinion during her talk show.  Then, a few years ago, I was informed by my doctor that I have an iron deficiency, as many women do, and my options were to either start taking iron supplements or to start incorporating more iron into my diet.  I have never been one to pop a vitamin in order to get my nutrients, because I would prefer to get them by eating the right foods, and I had heard that the iron pills cause nausea, so I opted for the eating method.

I could only eat so many roasted beets and bowlfuls of steamed spinach, two foods that contain significant amounts of iron, so I found myself wandering over to the steaks section of the supermarket, intending to check out the nutritional labels.  Imagine my surprise to find several cuts that had calorie contents and levels of fat similar to those of chicken, pork, and even certain types of fish!  Yes, if you grill up a rib-eye, delicious as they are, you're really not doing your arteries any favors, but if your menu includes boneless sirloin, filet, or even flank steak, prepared correctly, then you will have a heart healthy, iron-rich meal. 

Marinated kebabs are one of my favorite ways to serve steak.  By marinating the meat for several hours, it becomes juicy and tender on the inside, with a slight char on the outside.  Kebabs cook very quickly, and you can tailor each one to each person's preferred level of doneness.  This Moroccan-inspired version uses many of the traditional Moroccan spices, such as cumin, turmeric, cayenne, and ginger.  Serving the kebabs over a healthy, pistachio-studded couscous makes a complete meal.    Here are my tips for this spiced steak supper:

• As noted below, feel free to substitute another meat, such as chicken or lamb, for the beef in this recipe.  You can also try a firm fish, such as swordfish or tuna, or you can make the kabobs with shrimp or scallops.
• If you want to alternate some vegetables with the meat on the kebabs, try using pieces of red onion, zucchini, red and yellow bell peppers, cherry tomatoes, or mushrooms.
• Dried cranberries or fresh pomegranate seeds would be good in place of the golden raisins in the couscous.  If using the pomegranate seeds, stir them with the pistachios as opposed to when you boil the chicken stock.
• These kebabs would also be great prepared on an outdoor grill over indirect medium-high heat.

Moroccan Spiced Kebabs with Pistachio Couscous

Serves 4

Ingredients:

1/2 cup plus 2 tablespoons extra-virgin olive oil

Zest and juice of one lemon

2 cloves minced garlic

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon grated ginger

1/4 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 1/2 pounds lamb, chicken, or beef, cut into 1-inch cubes

1 1/2 cups chicken broth

1/2 cup golden raisins

1 1/2 cups couscous

1/2 cup toasted pistachios, chopped

1/4 cup chopped flat-leaf parsley

In a large bowl, combine 1/2 cup of the olive oil, garlic, salt, cumin, ginger, turmeric, cinnamon, and cayenne.  Add your selected meat and marinate, covered and refrigerated for up to 4 hours.

Thread 4-6 skewers with the cubes of meat, reserving the extra marinade.  On a non-stick grill pan, over medium-high heat, grill the meat until slightly charred, about 3-4 minutes on each side, brushing with the reserved marinade.

Prepare the couscous:  In a medium saucepan, bring the chicken stock and the raisins to a boil.  Add the couscous, remove from the heat, and cover for 5 minutes.  Fluff with a fork, stir in the remaining 2 tablespoons olive oil, the pistachios, and the parsley.  Season with salt and pepper and serve with the kebabs.   

Pineapple Coconut Macadamia Nut Muffins

I'm really looking forward to this week because both my mom and brother are coming to visit .  My dad is unable to come due to a busy work schedule, which means that he must be really busy, because nothing usually stands in the way of my dad and his Vegas vacations (we promise to play a few hands of double double bonus poker for you, dad).   

Whenever my mom comes to visit, it's like I have suddenly been blessed with my own super over-achieving personal assistant.  She helps me to get all of the items that have been on my "to-do" list, usually since she left the last time, completed at an incredibly rapid pace.  When I was applying to graduate schools, she meticulously edited and critiqued my essays--no easy task mind you.  When our front yard needed a facelift, she spent hours planting beautiful new flowers for us (um, mom, most of them died--sorry).  This trip, she's helping me to pick out a new family room carpet, because I did not inherit one iota of her interior design acumen and our current one is showing severe signs of puppy dog wear and tear.  She'll give her granddogs tons of attention and she will just be fun to have around.  The least that I can do is make her some healthy muffins to have at breakfast.

I think that I did a pretty good job of incorporating flavors that my mom likes, such as coconut, macadamia nuts, and pineapple, into these low-fat muffins.  They have a tropical flavor, and since she always likes to have fruit for breakfast and throughout the day (the woman has a severe clementine obsession), these muffins will make a nice complement.  Try them warmed with a little bit of butter or your favorite jam.  Here are some tips for these healthy Hawaiian-style muffins:

• Instead of using macadamia nuts, try using toasted slivered almonds, chopped walnuts, or chopped pecans.
• If you like additional spice in your baked goods, you can add 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and/or 1/4 teaspoon cardamom to the batter.
• Dried cranberries, golden raisins, or chopped dried figs would also make nice additions to these muffins.
• If you prefer loaves of bread to muffins, pour the batter into a 9X5 inch loaf pan, that has been sprayed with nonstick baking spray, and bake at 375F degrees for 45-50 minutes, or until a toothpick inserted into the center emerges clean.
• These muffins can be frozen for up to 2 weeks.  Set one out the night before to have a muffin for breakfast the next day. 

Pineapple Coconut Macadamia Nut Muffins

Makes 12

Ingredients:

1 cup flour

1/3 cup whole wheat flour

1 cup oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup mashed ripe banana

1 cup buttermilk

1/2 cup brown sugar

2 tablespoons safflower or canola oil

1 teaspoon vanilla

1 egg

1/2 cup drained crushed pineapple, in juice (not syrup)

1/2 cup sweetened flaked coconut

1/4 cup finely chopped toasted macadamia nuts

Topping

3 tablespoons sweetened flaked coconut

2 tablespoons finely chopped macadamia nuts

1 tablespoon brown sugar

1 tablespoon oats

Preheat the oven to 400F degrees.  In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, and cinnamon.  Make a well in the center of the flour mixture and add the bananas, buttermilk, brown sugar, oil, vanilla, and egg to the bowl.  Mix together the ingredients until they are just blended.  Stir in the pineapple, coconut, and macadamia nuts.  Spoon the batter into 12 muffin cups coated with cooking spray.

To prepare the topping, combine the coconut, macadamia nuts, brown sugar, and oats in a small bowl.  Sprinkle the topping evenly over the muffins.  Bake for 18-20 minutes, or until the muffins spring back when touched lightly in the center.  Cool muffins for 10 minutes in the pan and then transfer to a wire rack to cool completely.