Garlic and Citrus Infused Shrimp with Angel Hair, Grilled Asparagus and Sweet Corn

So there was this amazing Italian restaurant called Santo Pietro's that I used to frequent when i lived in Studio City California.  My friends in Cali may remember it.  It was on the corner of La Brea and Ventura.  I worked right across the street at another place called the Daily Grill that got destroyed in the '94 Northridge Quake...it was eventually rebuilt, but my days of living large in LA were winding down and that effing earthquake was the cherry on the cake.  Anyway...I ordered a pasta dish one night and was amazed to see that pasta did not have to be buried in heavy red or white sauce.  It was a true culinary moment in hindsight.  All i had ever known of Italian cuisine was of course spaghetti with meat sauce and tons of that shake on cheese stuff.  It stuck with me over the years.  This is a take on that dish.  I have jacked it up and made it my own of course.  I used whole wheat angel hair pasta instead of penne.  I have added some crushed pepper flakes to balance the sweet elements and i topped mine with finely diced and seeded tomato.  This is a very "clean" dish.  The flavors all hold their own here.  One trick i will share is grilling the asparagus before chopping it into the dish.  If you par cook it on the grill to soften it you can really just toss it in at the last minute.  

What you will need:

1/2 pound raw white shrimp out of shell ($2.50...on sale at my HEB)

1/2 red onion thinly sliced ($.60)

1 small can of sweet whole kernal corn ($.40)

1/2 pound asparagus grilled and then chopped ($1.87)

1 roma tomato seeds removed and finely diced  ($.30)

1/4 cup olive oil

juice of 1 lemon ($.22)

4 cloves of garlic

1/2 pound of whole wheat Angel Hair pasta (on closeout for $.50)

How to make it happen:

You will want to start by cleaning the shrimp and hitting it with the lemon juice and setting it aside.  I cook off my pasta before i even start the saute.  I like to shock the cooked pasta with cold water to stop it from cooking.  I like my pasta al dente, but my family does not...so we all kinda compromise and go for kind of al dente...LOL.  Al dente, if you are not famaliar with the term, just means a firmer pasta that is not cooked as long as is traditionally the norm.  I let the pasta rest in cold water until i am ready for it.  Slice the garlic really thin and add it to the olive oil on medium heat.  I like to continuously stir the oil and garlic on medium for about ten or so minutes allowing the garlic flavor to infuse the oil.  This is the best way to pick up some huge flavor on the Angel Hair when it is tossed in.  I add the onions first and let them go for about 3 or 4 minutes before tossing in the grilled asparagus...once the asparagus is heated i add the corn and shrimp at the same time.  As you all know...shrimp cooks really fast and the corn heats just fine in that time.  All you have left to do is toss in the pasta.  It is very important the pasta gets tossed into this one...that is how it picks up the great flavor of the olive oil and garlic.  A little salad and some crusty whole wheat baquette and you got yourself one heck of a meal.  I asked the little one what she liked most and she said..."all of it!"...so there you have it...my much sought after validation for a job well done.  You can rock out this little Italian throwdown for under $7 bucks....fresh and fast.  I will say i paid a bit more for the dish i used to get at Santo Pietro's...but i'm making up for it now.

Sweet-Hot Pan Asian Chicken Lettuce Wraps

This one is for my girl Kristi.  She just had a beautiful baby girl...Willow...and she asked me to blog this.  There was a great Martini/Sushi bar in Flagstaff that i used to visit on a regular basis that introduced me to Pan Asian.  It is simply a fusion of flavors, be it Thailand, Japan, China or the Philippines inspiring it...just mix it up.  We had it over a couple of bottles of wine one night a while back...that was a good night.  I did change it up a bit from the original, but that usually happens in our kitchen quite often.  I added a "hot" element to these and went for toasted almonds slivers as opposed to the crispy chow mein noodles to finish it off.  Here the heat from the sriracha marinade gets balanced by the sweet sesame ginger dressing and the cool wrap.  I always thought butter leaf lettuce was the accepted norm, but after a little research i have decided that any substantial leaf lettuce will work just fine.  I chose red leaf this time around, but my favorite would have to be romaine.  This is a very light meal and works equally as well as an appetizer. 

What you will need:

6 lettuce leaves ($.50)
6 chicken strips ($2.50)
I can sliced water chestnuts ($.50)
1 cucumber ($.48)
1 carrot ($.15)
hand full of bean sprouts ($.36)
handfull of slivered almonds ($.38)
1/4 soy sauce
3 tbs sriracha
1 tsp crushed red pepper flakes
1/4 cup Ken's Steakhouse Lite Asian Sesamen Ginger Dressing

How to make it happen:

The chicken needs to marinate in the soy, sriracha and crushed red pepper flakes for a couple of hours.  Chop the chestnuts, carrot and cucumber (seeds removed) pretty fine...nice little chunks.  Add the bean sprouts and the dressing before tossing and allowing to chill in the fridge.  You need the salad to be nice and cold to balance the temp of the chicken when it comes off the grill.  The almonds need to be toasted on the stove top until they are browning and releasing their oil.  Grill the chicken and dice into chunks.  Each leaf of lettuce will get a spoon of the cold salad topped with chunks of chicken and the toasted almonds.  You could get really crazy and throw some grilled and chunked Asian pears into the mix if you wanted to.  There really is no wrong or right with this.  Asian flavors meld really well and often just elevate each other.   If you have never cooked with lemongrass....do me a favor and Google it right now.  I hope you like these....seriously one of my favorite things to eat.  Add it all up and you got a great, fun to eat meal with leftovers for...under...five bucks.  Unconventionally Gourmet wouldn't you say? 

Enchiladas con Pollo

Fast and EASY!!!  Absolutely the right choice for a Tuesday dinner.  Clifton hooked this one up for next to nothing.  This shiz had some flavor people.  I'm blogging it because it is completely unconventional and completely gourmet.  Gourmet on an everyday budget.  There are so many calorie cutting ideas in this one it is almost hard to know where to start.  My favorite is the use of the hot broth to soften the tortillas before rolling the enchiladas....very clever and way more flavorful than dipping them in oil.  The traditional Spanish rice has become Spanish couscous.  It could have even been done with brown rice.  These ordinary ingredients make for an extraordinary dish.  This one really works on the strength of the spices used.

What you will need:

6 corn tortillas ($.25)

6 chicken strips ($2.50)

1 cup couscous ($.50)

1 can tomato sauce ($.25)

1/4 cup any mexican cheese ($.40)

1/2 bunch cilantro ($.24)

1/4 chopped onion ($.30)

1 jalepeno

Spices:

fresh cracked pepper

garlic powder

1/4 tsp comino

2 cloves garlic

How to make it happen:

Ready for this....yes you....the one who is too busy to make a home cooked meal....listen.  Bring 2 cups of water to a boil with everything but the chicken, tortillas and couscous.  Add the chicken and boil until done.  Remove the chicken and allow to cool before shredding.   Use a hand mixer to blend the liquid mixture.  Dip the tortillas into the mixture to soften before rolling with the shredded chicken and placing into a baking dish.  Bring 1 1/2 cup of the liquid to a boil and toss in the couscous...cover and remove from heat.  Pour the remaing sauce mixture over the enchiladas and top with the cheese...cover with foil...bake at 350 degrees for 20 minutes.  You could even add a little non fat sour cream to the chicken if you wanted.  I know your tired, but you just fed a family of four for less than 5 bucks.  We paired this with a little salad...but you could just have easily added black beans for another $.65 or so.  I really love spending time in the kitchen preparing a great meal, but i have just as much respect for quick and easy.  This meal is a great way to avoid the drive thru because your pressed for time and provide a homecooked, nutritious meal for the family.

Rosemary Baked Chicken with Carmelized Onion Polenta and a Balsamic Pomegranate Reduction

My HEB had split chicken breast on sale for $1.00 a pound...so i picked up a pack.  In hindsight i wish i had picked up like six more.  I thought it was 2 breast and it was actually 3....this is alot of chicken.  I honestly had no idea what i was going to do with it.  I started thinking about it sunday morning and the idea of a baked rosemary chicken popped into my head.  I immediately thought about serving it with polenta.  I love polenta.  I was first exposed to it way back when at Via Fettuccini, a restaurant i waited tables at in Los Angeles.  Polenta is an Italian staple.  You can certainly purchase it premade or you can stick with me and save about $3.75 each time you make it.  A very helpful HEB cooking connection chef came up to me one day in the store and said "i can let you pay 5 bucks for that premade polenta or i can just tell you how my grandmother makes it..."...so long story short....1 1/2 part liquid to 1 part plain cornmeal.  Polenta, like couscous, will take on the flavor you impart upon it.  So spice it up.  Here we go!!!

What you will need:

3 bone in split chicken breasts ($2.40...on sale of course)

1 cup cornmeal

1 1/2 cup chicken broth ($.50)

1/2 cup nonfat milk

8 cloves garlic ($.15)

1/2 sweet yellow onion ($.60)

1 bag frozen zucchini ($1.18)

4 tbs olive oil

1/4 cup shredded mozzarella or parmesan cheese ($.40)

1 cup balsamic pomegranate vinegar ($.50)

How to make it happen:

     Polenta:

Carmelize 1/4 of the onion adding the garlic during the last 5 minutes.  Bring the chicken broth and milk to a boil and toss in the onion and garlic.  Slowly whisk in the cornmeal.  You will need to continually stir this as it thickens...mine took about 15-20 minutes and i added a few more pinches of cornmeal.  Remove from the heat and stir in the cheese.  Dump the polenta out on a cookie sheet lined with parchment paper...once it is cooled...press into a square shape about 1/2 inch thick.  Put it in the fridge for atleast an hour to cool.  Remove from the fridge and cut into any shape you like.  Rub the polenta with olive oil and bake at 450 degrees for 30 minutes.  Turn it once at the 15 minute mark.

I made a rub of fresh rosemary, minced garlic, thyme, salt, pepper and 2 tbs of the olive oil for the chicken.  I released the skin of the chicken and equally dispersed the rub on all three pieces before covering with the skin.  This went in a dutch oven for an hour and ten minutes at 350 degrees.  I kicked the oven up to 450 an hour in and popped the polenta in.  I took the chicken out, removed the skin and allowed it to rest while the polenta finished up.  I sauteed the zucchini down with the other 1/4 of sliced onion in the remaining olive oil.  The vinegar gets reduced down over a high boil until it reached a thick syrup like consistency.  Perfect to drizzle over the chicken and polenta.  The was a flavor packed meal.  If there is anything to take away from this I would say it is polenta.  This dish is so versatile.  One of my favorite versions is a smooth polenta (not shaped and baked) under roasted vegetables.  This recipe might prove to be more of a challenge, but well worth it.  I love being in the kitchen, escpecially when this is the outcome.  Give it a try....you can do it!!!  This meal cost less than $7 to prepare...and to be perfectly honest...one chicken breat fed all three of us.  The little one will be eating good at summer camp the next couple of days...lol.

Southwestern Roasted Poblano Corn Chowder with Blackened Shrimp

Hey everyone....sorry so long...i'm in this 6 week fitness challenge at work and i am trying to lose a few pounds...and by a few i mean alot....LOL.  This recipe just popped into my head and trust me the flavor combination is sick...and by sick i mean really sick!...I will warn you it is a bit labor intensive, but well worth it.  I told you from the start this blog would be healthy and budget conscious...so for anyone thinking to themselves "corn chowder....healthy?....heavy cream, butter and white flour...healthy?...sure David...what ever you say....".  I have substituted fat free milk for the heavy cream and instead of doing a traditional white flour and butter roux I have decided to allow the blended elements and a high boil thicken it for me.  I thought about a wheat flour and olive oil roux, but i really am trying to lose a few.  The gorgeous sweet flavor of the corn is seriously elevated by the underlying flavor of my roasted poblano chili pepper.  I thought the spicy blakened shrimp would be a great compliment and hey...the shrimp was on sale at my HEB!  This one works well....really well.  I am using sweet potato in this one because we love sweet potatoes and the creamy texture once it is blended is off the chain.

What you will need:

1 poblano pepper ($.48)
1 sweet yellow onion ($1.10)
2 cans cream corn ($1.20)
4 ears corn on the cob ($1.00)
1 can chicken broth ($.60)
1 pound shrimp ($3.98)
1 sweet potato ($.48)
1/2 quart nonfat or 2% milk ($.59)
4 cloves rough chopped garlic
sea salt (to taste)
fresh cracked pepper (to taste)

How to make it happen:

First things first.  Wrap the corn in foil and pop in the oven on 360 degrees for 40 minutes.  The poblano will go in for about 30 minutes.  Pull the poblano out and insert 2 skewers and then roast it stove top over an open flame to blaken the skin.  Set it aside to cool before peeling and removing the seeds.  Clean the shrimp and coat liberally with any blackening seasoning.  Allow them to hang out and take on some of the spice.  Now for the chowder.....Rough chop the onion and throw it in a pot on medium high heat with a couple teaspoons of olive oil.  Saute the onion to your liking...you know i like mine dark for the flavor.  Throw in the garlic and work it in the last 5 minutes of the saute.  Add the chicken broth, roasted poblano and canned corn and let that business simmer for about 20 minutes.  Using a hand mixer...blend all this together right on the stove while it continues to simmer.  I rough chop when i know i am going to be breaking it down with a hand mixer.  Remove the corn from the oven and allow to cool before shaving from the cob.  You can also roast for a few seconds over an open flame if you happen to be entertaining and want to add a little color for a great visual touch.  Add the milk, diced sweet potato and shaved corn as you bring the chowder to a boil.  Contiue to low boil without a lid, stiring frequently to avoid sticking while it thickens up.  Once it thickens to a pretty decent chowder like texture use the hand mixer to break down the sweet potato and shaved corn.  This can simmer on low while you cook them shrimps....Heat the skillet up with some cooking spray until it gets really hot...nothing new here...shrimp cook really fast...like a minute on each side.  We just served this up and dropped the shrimp and a bit of the roasted corn in at the last minute.  When its all said and done this one came in at about $9.50 for 10 servings....hmmmmm thats about ninety five cents a serving.  This could easily be done with blackened chicken or way outside the box...spoon onto a shallow plate and serve under a piece of blackened salmon.  If you re-invent this one....let me know so i can try it.

My Big Fat Greek Chicken Kabobs with Curried Cashew CousCous

I will never forget wandering into a Middle Eastern restaurant on Hollywood Boulevard shortly after moving to California way back in 1987. The smell was amazing...the only problem was that I had grown up in a household who's specialty was a chicken casserole with cream of mushroom soup and a bag of crushed Lay's potato chips. The only thing culturally different I had ever experienced was Mexican Food...and by Mexican food I mean Larry's Mexican Restaurant for my peeps from the berg. I had no idea what to order. I eventually decided on a Gyro and the first bite of the tender herb marinated lamb wrapped in warm pita bread owned me, thus inspiring my long standing love affair with Mediterranean food. It really is my favorite. Tonight i am making a relatively simple chicken kabob with tzatziki and a dynamite curried couscous with cashews, cucumber and dried cranberries.

What you will need:

2 chicken breasts cubed for kebabs ($4.50)

1/2 large red bellbepper cubed for kebabs ($.75)

1 large red onion cubed for kebabs ($1.20)

1 cup couscous ($.50)

1/2 head of cauliflower ($1.50)

3 tbs tzatziki ($.75...this is store bought but could be made)

1 can low sodium chicken broth ($.60)

2 tbs curry powder

1 cup plain greek yogurt ($1.50)

1/2 cucumber ($25)

1 lemon...zest it for the salad($.22)

1/2 cup dried cranberries ($.40)

1/2 cup coarsely chopped and toasted cashews ($.60)

2 tbs olive oil ($.50)

salt (to taste)

pepper (to taste)

How to make it happen:

Cube the chicken and marinate in lemon juice, salt, pepper, oregano and 1 tbs olive oil....toss it in the fridge. Bring the chicken broth to a boil with 1 1/2 tbs of curry powder...add the couscous and cover...remove from heat and set aside. Break down the 1/2 cauliflower into to site size pieces and roast in the oven on 425 degrees for 25 minutes. Prep your onions and bellpepper for the skewers. Fluff the couscous with a fork and transfer to a glass bowl...add the diced cucumber, dried cranberries, lemon zest and roasted cauliflower once it cools. Cover and refrigerate. The dressing for the couscous is a combination of the greek yogurt, 2-3 tsps of curry powder, salt, pepper and olive oil to thin it out. Toss this into the couscous and top with the freshly toasted cashews once you are ready to plate your dish. Now your ready to grill. Build your kabobs and place them on a nice medium to high heat grill. The grilling time will vary based on the size of your chicken. I like to plate my kabobs and spoon the tzatziki onto just the chicken. I put together a small traditional greek salad to finish the plate...and because I love feta cheese and you can't go greek without a touch of feta. The only thing missing from this meal is the warm pita bread, but alas i walked out of the grocery store this morning without it. I hope you enjoy this one. It turned out for us to be a great way to expose Cameron to another culture and of course alot of new flavors. This one tallys up to be a bit more than most i have shared, but i'm certain you will find it much cheaper than eating out. This dinner for 4 came in at under $14 bucks....and when you break it down your still at only $3.50 per person. Well worth it in my book.

Baja Fish Tacos

Well...the flavor train left the station about 7:30 tonight and I rode it all the way to the end of the line my friends. Clifton wasn't messing around in the kitchen tonight...boy got down to business. I'm going to keep this post relatively short and sweet in terms of the actual recipe...only because it can be taken in so many different directions. The sky is literally the limit on this one. I thought I would share with you a tradition my friend Jenni shared with me about fish taco night at her house. She likes to cut her fish in strips, coat with crackermeal and pan fry. She quick frys corn tortillas to soften them and then fills them with fish, fresh pico de gallo and a pinch of salt...thats it! Doesn't get much easier. Even better than Jenni's recipe for me is the family tradition that goes with it. This ain't no sit down meal ya'll...the whole family congregates in the kitchen with their favorite beverage and enjoys each others company...all the while eating Jenni's fresh fish tacos as fast as she can make them. I love it! Clifton managed to keep it really simple and slam some flavor at the same time...way to go babe!

What you will need:

3/4 pound fish (we used Orange Roughy...$7.75)

8-10 white corn tortillas ($.40)

1 roma tomato scooped and diced ($.25)

1/4 sweet yellow onion diced ($.25)

2 tbs chopped cilantro

1/2 cup whole wheat flour

1 egg white

1/4 cup nonfat milk

4 tbs olive oil ($.30)

2 leaves of shredded romaine

How to make it happen:

Clifton opted to cut our fish in strips just like Jenni G's before coating with dry mix, dunking in milk and egg mix and returning to dredge once more in the dry mix. He lightly pan fried the fish in the hot olive oil about 3-4 minutes per side and then set aside while he made the fresh pico de gallo by combining the onion, tomato and cilatro. He heated our tortillas over an open flame on the stove and tossed them into a warmer. The only liberty i took was adding a generous splash of aged balsamic before gettin' down on a taco. Clifton and Cameron hit their's with sliced jalepenos cuz they likes 'em spicy! This was definately enough to feed atleast five people. I hated throwing a little fish away, but i have a real thing about leftover fish. So, it doesn't matter how you make them...just get in the kitchen with the family and make them.