Adventures Recipes

Tuesday, October 31, 2006

Devilish Sloppy Chicken

Devilish Sloppy Chicken
adapted from Rachael Ray
2 tablespoons vegetable oil
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
1 tablespoon smoked paprika
2 tablespoons grill seasoning
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water

Heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.

Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Serve on burger buns.

Sunday, October 29, 2006

Pineapple Upside-Down Cornmeal Cake

Adapted from The Food Network

3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar - (abt 1 cup)
7 slices canned pineapple in heavy syrup
7 maraschino cherries
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour - (abt 1 cup)
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar - (abt 3/4 cup)
1/2 cup canola oil

1. Preheat oven to 350 degrees.
2. In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
3. Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices. Drizzle pineapple juice over top.
4. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
5. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk to the egg mixture and whisk to combine. Add this to the flour mixture and stir just until combined.
6. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

Monday, October 23, 2006

Peanut Butter Chocolate Bundt Cake

Peanut Butter Chocolate Bundt Cake
from Culinary in the Country (Desert)

For the filling
2/3 cup peanut butter
1/3 cup cream cheese, softened
1 tablespoon butter, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons all-purpose flour
For the cake batter
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons natural cocoa powder
3/4 cup boiling water
3 ounces quality bittersweet chocolate, chopped
12 tablespoons sour cream
12 tablespoons butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

1. Preheat oven to 350
2. To make the filling: In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.
3. To make the batter: In a medium bowl, whisk together flour, baking soda and salt.
In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.
In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example - mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.
4. Spray a bundt pan with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
5. Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached - about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely.

Wednesday, October 18, 2006

Spicy Thai Chicken

Adapted from Rachael Ray

1 1/2 cups jasmine rice
1 tablespoon light vegetable or peanut oil
1 tablespoon Asian hot chili oil
1 1/2 pounds chicken breasts
1 onion
1 red bell pepper
1 yellow bell pepper
4 cloves garlic
2 cups fresh bean sprouts
1 teaspoon coarse black pepper
1/4 cup tamari (dark soy sauce)
A few dashes Thai fish sauce, about 1 teaspoon or so
2 cups, about 40 leaves, fresh basil
1/4 cup salted peanuts
A handful of cilantro


Start rice according to package directions. (For "jazzier" jasmine rice, try it Rachael's way!)

Heat oils in large non-stick skillet or wok over high heat. Cut chicken into thin strips and chop into bite-sized pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir-fry 2-3 minutes, then combine with meat.

Add the garlic, bean sprouts and pepper, stir 1 minute, then add soy and fish sauces. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.

Vegetable Ravioli Lasagna

Adapted from Rachael Ray
(photo from
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
Pinch of freshly grated nutmeg
Couple drops of hot sauce
2 tablespoons extra-virgin olive oil (EVOO)
2 medium zucchini
2 red peppers
1 large eggplant
4 ounces chopped crimini mushrooms
4 cloves garlic
Salt and freshly ground black pepper
1 Family size package cheese ravioli
1 cup grated Parmigiano Reggiano
A handful of parsley


Pre-heat the oven to 400F.

Bring a big pot of water to a boil over high heat for the ravioli.

Melt the butter in a saucepan over medium heat. Once the butter is melted, add the flour and stir for about 1 minute. Whisk in the milk and let simmer for about 5 minutes until the sauce becomes thick. Once the sauce is thick, add a pinch of freshly grated nutmeg and a couple of drops of hot sauce, depending on how spicy you like it, to add a depth of flavor to the sauce.

In another skillet, over medium-high heat, add EVOO. Add the zucchini, red peppers, eggplant, mushrooms, and garlic. Let cook until the veggies are softened, about 5 minutes. Season with salt and freshly ground black pepper. Once the water boils for the ravioli, season the water with a generous handful of salt. Drop the ravioli in the boiling water and cook until they float to the top, about 5 minutes.

To assemble the lasagna, place a third of the sauce in the bottom of a baking dish. Add half of the ravioli. Top with half of the veggies. Repeat this layering, making the last third of the sauce the top layer. Top with grated Parmigiano. Bake in the oven until the cheese melts and is bubbly. Garnish with chopped parsley.

Monday, October 02, 2006

Green Tomato Cake

Green Tomato Cake
adapted from

4 cups green tomatoes, chopped
1 tablespoon salt
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped pecans

1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. Cream butter and sugar. Add eggs and beat until creamy.
3. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
4. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
5. Serve with a dusting of confectioners sugar if desired.