Cheddar Chicken

Sometimes you want to make (and eat) something simple. Something humble. Something ungourmet. Something that uses ingredients you know taste amazing, but might not be best for your diet. Something that makes you feel warm, fuzzy and “oh so bad” for eating it. I found that dish last week, from a somewhat unexpected place.

In my Real Simple, I read an article about a woman’s comfort food that her mother made – a recipe found on the box of her mother’s new blender. The recipe was called Cheddar Chicken and only included 5 ingredients – chicken, Ritz crackers, cheddar cheese, garlic and butter. Now that you have read the list of ingredients, you can surely understand my sentiment at the beginning of this post.

The dish is so drenched in butter (from the pure butter and the crackers) with a hint of garlic and the sharp, gooey cheddar cheese. It tastes nothing short of amazing. Nothing gourmet. No rare ingredients. No need to spend hours in the kitchen.

So anytime you want something that makes you feel satisfied, a bit guilty and takes nothing more than 45 minutes with your pantry staples, put this one in the oven. Serve with rice pilaf and you have a simple, flavorful dinner.

CHEDDAR CHICKEN
Serves 4

16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
wild rice pilaf and steamed green beans (optional)

Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.

Serve with the pilaf and green beans, if desired.

Mexican Feast: Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa, Grilled Corn with Cheese and Lime, and Tangy Cabbage Slaw

Sometimes I find myself cooking and grilling in one-offs – I find a great steak recipe then think of a good potato recipe to go with it. I see a kabob recipe that looks good then think of some orzo or rice to go with it. Rarely, I have a cookbook or magazine article that gives me a full menu. And, what I have found is the more I try to cook from full menus, the easier it is to create my own.

This one came from Real Simple on an article about BBQing Beyond the Burger. I like it because it is an unexpected grilling menu, but is a great “theme” dinner and makes a good excuse to have a margarita! It seems like a lot of components, but take the effort to make them all if you can. They all meld together on your plate and complement each other perfectly.

If you haven’t used ancho chile powder, use this as your excuse to buy some. I like to think of it as a milder chili powder that has a bit of smokiness. It is traditional in Mexican cooking, and once you try it you will see why.

I recommend trying this menu on a Sunday night like we did – grill it all outside and enjoy a nice, cold margarita!

GRILLED ANCHO-RUBBED PORK WITH SMOKY TOMATO SALSA
Serves 8

2 tablespoons brown sugar
1 1/2 tablespoons ground ancho chili pepper or regular chili powder
1 tablespoon ground cumin
4 tablespoons olive oil
kosher salt and black pepper
3 pork tenderloins (about 3 1⁄2 pounds total)
2 pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeño peppers, seeded and sliced
16 8-inch flour tortillas

Heat grill to medium-high. In a small bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1½ teaspoons salt. Rub the mixture all over the pork.

Divide the tomatoes, garlic, and jalapeño peppers between 2 large pieces of heavy-duty foil. Dividing evenly, drizzle with the remaining 2 tablespoons of oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches.

Divide the tortillas between 2 pieces of heavy-duty foil and wrap.

Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes; transfer the contents to a bowl. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve the pork with the tomato salsa and tortillas.

GRILLED CORN WITH CHEESE AND LIME
Serves 8

8 ears corn, shucked
1 tablespoon olive oil
kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

TANGY CABBAGE SLAW
Serves 8

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded – one one bag of pre-shredded cabbage
2 large carrots (about 1⁄2 pound), grated
3/4 cup chopped fresh cilantro

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Ham, Gruyere and Shallot Pizza

Pizzas really are so much fun to make at home, and there are so many different kinds to suit your mood. This particular recipe came from Real Simple and the moment we tasted it, we knew it was a winner.

I was a bit unsure about the thyme, since I don’t typically think of it as a pizza herb like basil or oregano, but it really works. Don’t forget the cornmeal on the bottom of the pan – gives the pizza that crunchy bottom of the crust you get at restaurants.

HAM, GRUYERE AND SHALLOT PIZZA
Serves 6

cornmeal for the pan
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 shallots, cut into thin rings and separated
12 sprigs fresh thyme
kosher salt and black pepper
1/2 pound thinly sliced deli ham
1/2 cup grated Gruyere or Swiss cheese (2 ounces)

Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle (or rectangle on jelly roll pan) and place on the prepared baking sheet.

Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.

Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.