BBQ-Stuffed Baked Potatoes

I've seen this idea popping up in a lot of cookbooks and on quite a few websites recently, and given my current continuing obsession with all things barbecue, I was drawn to it. I'd never considered topping baked potatoes with barbecued meat before, but as soon as I saw this recipe I thought to myself, "Of course. What a perfect pairing."

And it really is a perfect pairing. And so easy! This recipe uses prepared store-bought shredded barbecue chicken, something I'd never tried before. I used Lloyds, and I gotta say, I was really impressed with the flavor. You could also used leftover shredded meat (barbecued beef, pork, or chicken would all be delicious) or pick up some take-out from your favorite barbecue place. This was a hearty, delicious, and oh-so-simple dinner for us last week.

BBQ-Stuffed Baked Potatoes
source: slightly adapted from Cooking Light Fresh Food Fast

4 baking potatoes
1 1/3 cups shredded BBQ chicken
1/2 cup shredded cheddar cheese
1/2 cup sour cream
2 green onions, finely chopped

1. Pierce potatoes with a fork; arrange on paper towels in a microwave oven. Microwave on high for 10 minutes or until done, rearranging potatoes halfway through. Remove from microwave and let cool slightly.

2. Heat chicken in microwave according to package directions.

3. Slice potatoes lengthwise and fluff with fork. Top each potato evenly with chicken, cheese, sour cream, and green onions.

Weekly Meal Planning

Monday -- Soup or Salad: Pineapple chili, cheesy pineapple cornbread muffins. I've been taking some liberties with my categories lately -- does chili count as soup? What do you think? Probably not, but regardless, that's what we're having tomorrow night. Ever since Jessie first posted this recipe, this meal has been a quick and easy favorite in our house. I think the cheesy, pineapple-y cornbread is the perfect accompaniment.

Tuesday -- Pasta: Spaghetti with mozzarella-stuffed chicken parmesan meatballs (inspired by this recipe)

Wednesday -- Grilling: Ribeye steaks with sweet onion relish, mashed potato cakes, garlic toast

Thursday -- Quick and Easy: Tuscan chicken sandwiches, zucchini cakes

Friday -- Burgers and Fries: Sausage burgers on English muffin buns, hashbrowns. A carry-over from last week. I know, I know, it's been two weeks since I wrote a Burger and Fries Friday post. I've been slacking, but I promise it will be back this week!

Saturday -- Regional or International: Bavarian pork roast with sour cream gravy, mashed potatoes with sauerkraut, green beans

Sunday -- Comfort Food: Delivery pizza. Sometimes there is nothing more comforting than not having to cook at all, so I'm giving myself a little break.

Baking: Cookies and cream cheesecake cupcakes

Pepper Jelly-Glazed Chicken with Corn and Zucchini

One of my favorite, simple appetizers for parties -- and one of my favorite snacks to eat myself -- is crackers dipped in softened cream cheese topped with red pepper jelly. So when I saw this recipe combining pepper jelly and cream cheese with some of my other favorite things, I was immediately drawn to it.

The chicken was good, but not great. I think it would have been better if I'd used our outdoor grill, but we didn't feel like firing it up last night so I cooked this inside. The glaze wasn't quite as flavorful as I was hoping for. The vegetables, though -- they were incredible! I opted to use flat-leaf parsley instead of cilantro (cilantro, usually one of my favorite things, doesn't seem to like me too much lately), and it was delicious. I actually think the vegetables would have been just as good without the cream cheese.

I probably won't make the chicken again -- or I'll tweak the glaze to make it more flavorful -- but I already know that the vegetables are going to become one of my favorite summer sides.

Pepper Jelly-Glazed Chicken with Corn and Zucchini
source: adapted from Epicurious

1 pint cherry or grape tomatoes
1 large zucchini
1/3 cup chopped flat-leaf parsley
Half of a red onion, finely chopped
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 can whole kernel corn, drained
2 tablespoons red pepper jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 pounds chicken cutlets
2 tablespoons cream cheese

1. Halve tomatoes and cut zucchini into 1/2-inch pieces. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.

2. While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and pepper and grill on an indoor or outdoor grill just until cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.

3. Stir cream cheese into corn mixture until melted. Stir in parsley and salt and pepper to taste. Serve corn mixture topped with chicken.

Mock Risotto with Shrimp and Roasted Asparagus

When I was planning my menu for this week, I had no idea what to make on Tuesday night. That's pasta night in our house, and I love pasta, so you'd think I'd be overflowing with recipes to try -- but for some reason, I always have a hard time filling this category. I have no idea why. Hoping for some inspiration, I went to TasteSpotting and typed in "pasta" -- and this recipe for "mock risotto" was one of the first ones that popped up. I had orzo left over from the orzo salad I made a couple of weeks ago, and since orzo isn't a type of pasta we use very often, I thought this would be a perfect way to use it up.

You guys, this. was. so. good. The nutty asparagus, the sweet shrimp, the tangy lemon, the creamy cheese -- all the ingredients complimented each other so perfectly. I don't find regular risotto that difficult to prepare, but if you do, rest assured that this came together even easier -- and quicker! -- than a typical risotto.

We all liked this a lot, especially Andrew. I have never seen a child like asparagus as much as mine does. This doesn't really work great as leftovers due to the shrimp, so if you're only cooking for two I'd definitely use less orzo -- about half the amount the original recipe calls for would probably be plenty. This is definitely one to try. It's even fit for company. I'll definitely be making it again.

Mock Risotto with Shrimp and Roasted Asparagus
source: slightly adapted from Soupbelly

10 ounces orzo pasta (I used about 8 ounces, which was still a lot; I'd suggest using about 5 ounces)
16 asparagus stalks, cut into pieces and roasted
12 shrimp, thawed, deveined (I used a 6-ounce package of those tiny pre-cooked salad shrimp, which worked great)
1/2 red onion, finely chopped
1 clove garlic, finely chopped
Olive oil
32 ounces chicken broth
1 lemon, juiced
2 ounces soft cheese (I used cream cheese)
Parmesan cheese, grated for topping
Chopped flat-leaf parsley
Salt and pepper to taste

1. Heat oven at 400 degrees. Trim asparagus stalks then cut into one- or two-inch pieces. Drizzle with olive oil, salt, and pepper and roast for 15 minutes. Set aside.

2. In a pot, add orzo, onion, garlic, and 2 teaspoons olive oil. Saute until orzo is lightly browned. Pour enough chicken broth to fully immerse all the ingredients, plus one inch. Cook on high until boiling, then lower heat to simmer, stirring intermittently.

3. Keep adding chicken broth as the orzo soaks in the liquid, while stirring, for approximately 15 minutes, until pasta is al dente. Add salt and pepper to taste, cream cheese, lemon and 2 teaspoons olive oil, stirring until cheese has melted and orzo is creamy. Add shrimp and stir until cooked (or just until heated through, in my case).

4. Take off heat and stir in asparagus pieces. Serve topped with Parmesan cheese and parsley.

Buffalo Chicken Salad

I love chicken salad. It's something that can be prepared quickly and easily, and it works perfectly for lunches or for a simple weeknight dinner. So when I saw this recipe combining chicken salad with another of my favorite things, hot sauce, I was smitten. It was another one of those "Why in the world didn't I think of that?" moments that I seem to be having a lot lately when I'm browsing through recipes.

This was a definite winner in our house. I made a few modifications to fit our tastes; we're not blue cheese people, so I used ranch dressing instead. The sauce had the perfect amount of spice, which was balanced nicely by the creaminess of the ranch dressing and Miracle Whip. I love meals like this in the summer. I used a rotisserie chicken, so I didn't even have to turn on the oven. This came together in about 5 minutes and it was absolutely delicious. We'll definitely be making this version of chicken salad again!

Buffalo Chicken Salad
source: adapted from What's Cooking in the Orange Kitchen

1/2 cup Miracle Whip (or mayonnaise, but we love the flavor of Miracle Whip)

1/3 cup hot sauce (we strongly prefer Frank's Red Hot)

1/4 cup ranch dressing

1/4 tsp paprika

Salt and black pepper to taste

1 celery stalk, finely diced
2 green onions, thinly sliced
Handful of coarsely chopped flat-leaf parsley
2 cups cooked cubed or shredded chicken breast (a store-bought rotisserie chicken works perfectly)

In a medium bowl combine Miracle Whip, hot sauce, ranch dressing, paprika, and salt and pepper. (Taste test along the way and add more hot sauce if you want it spicier and more ranch dressing if you want it creamier.) When you have the right flavor add the chicken, celery, green onions, and parsley. Serve on sandwiches or in tortilla wraps.