I'm getting a late start working on my Thanksgiving menu this year. The menu doesn't change much from year to year, but I do try to find variations of our favorite Thanksgiving dishes just to change it up a little bit.
2 1/2 lbs sweet potatoes (about 6) peeled and cut into 1" wedges
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
2 Tbsp maple syrup (use the real stuff if you can afford to -- there's nothing like it)
1 tsp lemon zest
1/4 tsp nutmeg
Sea salt to taste
Preheat the oven to 425 degrees. Peel and cut the sweet potatoes into wedges. Toss the wedges with the olive oil salt and pepper. Place on a foil-lined baking sheet and bake for 20 minutes.
Remove the pan from the oven and place the potato wedges into a 3-quart baking dish. Toss the potatoes with the syrup.
Place the baking dish back in the oven and roast for about 15 minutes. Stir every 5 minutes.
Remove from the oven and sprinkle with the lemon zest, sea salt, and nutmeg.
Tuesday, October 30, 2012
Wednesday, October 17, 2012
Fried Chicken- Don't look here for a good recipe
Fried Chicken is one food I've never been able to perfect. In all honesty, I don't even come close to making good fried chicken. Everyone loves fried chicken and I keep looking for a way to make well-seasoned, fully cooked, crispy fried chicken, but I have come to the conclusion I am not intended to make fried chicken.
On an episode of Diners, Drive-ins, and Dives on Food Network last week I heard a chef say that he poached his chicken in a cooking liquid for three hours before dipping it in buttermilk, then seasoned flour, and deep frying it. I thought, "That's it!" So . . . Sunday, I poured four cups of chicken stock into a 12-quart stock pot and added carrots, onion, and celery tops. I let it come to a rolling boil and then added my whole cut up frying chicken to the stock. I covered that pot and left it at a very slow simmer for three hours. I removed the chicken from the stock and refrigerated it until cool.
I dipped it in buttermilk and then a mixture of 1 1/2 cups of flour and 1 Tbsp of Beer Can Chicken seasoning. I deep fried it to a light golden brown and served it.
It tasted great! BUT . . . It fell apart. The chicken was entirely too tender and just fell off the bones. In some of the pieces, the bones became downright dangerous!
And, as usual, out of every bad experience comes a good one. I drained my cooking stock to remove the solids and used it a couple of night later to cook Orzo. I had four cups of the tastiest stock. I brought it to a boil and added one package (12 oz) Orzo. Let it cook to absorb all liquid over medium-low heat. Slice six green onions into 1/4" slices and add to cooked Orzo after it is removed from the heat. Stir to mix through.
On an episode of Diners, Drive-ins, and Dives on Food Network last week I heard a chef say that he poached his chicken in a cooking liquid for three hours before dipping it in buttermilk, then seasoned flour, and deep frying it. I thought, "That's it!" So . . . Sunday, I poured four cups of chicken stock into a 12-quart stock pot and added carrots, onion, and celery tops. I let it come to a rolling boil and then added my whole cut up frying chicken to the stock. I covered that pot and left it at a very slow simmer for three hours. I removed the chicken from the stock and refrigerated it until cool.
I dipped it in buttermilk and then a mixture of 1 1/2 cups of flour and 1 Tbsp of Beer Can Chicken seasoning. I deep fried it to a light golden brown and served it.
It tasted great! BUT . . . It fell apart. The chicken was entirely too tender and just fell off the bones. In some of the pieces, the bones became downright dangerous!
And, as usual, out of every bad experience comes a good one. I drained my cooking stock to remove the solids and used it a couple of night later to cook Orzo. I had four cups of the tastiest stock. I brought it to a boil and added one package (12 oz) Orzo. Let it cook to absorb all liquid over medium-low heat. Slice six green onions into 1/4" slices and add to cooked Orzo after it is removed from the heat. Stir to mix through.
Tuesday, October 9, 2012
Make Your Own Air Freshener
We all have an empty spray bottle. Well here is the perfect way to recycle that bottle.
Pour 1 oz of fabric softener and 2 Tbsp baking soda into your spray bottle. Fill bottle with hot water and shake well.
Spray on fabric surfaces in your house to eliminate odors.
There are so many different scents available - pick your favorite. I like Downy Clean Breeze.
Pour 1 oz of fabric softener and 2 Tbsp baking soda into your spray bottle. Fill bottle with hot water and shake well.
Spray on fabric surfaces in your house to eliminate odors.
There are so many different scents available - pick your favorite. I like Downy Clean Breeze.
Monday, October 8, 2012
Make your own Ricotta
This is an easy recipe to make your own Ricotta. I You'll be surprised at how easy this is and how great it tastes. Do this the next time you plan to prepare a recipe that includes Ricotta.
4 cups whole milk
1 cup cream
1 1/2 tsp kosher salt
2 - 3 Tbsp lemon juice
Combine the whole milk, cream, kosher salt, and 2 Tbsp lemon juice in a saucepan and bring just to a boil without stirring. Immediately remove pan from heat.
Let mixture stand for 15 minutes at room temp. Curds will begin to separate from the whey. If only a few curds form, your lemons may not be acidic enough; add another 1 Tbsp lemon juice, and gently stir so you don't break up the curds too much, and let stand for 5 minutes more.
Using a large spoon (not slotted) or measuring cup, spoon curds into a cheesecloth-lined sieve set over a large bowl. The longer you drain the ricotta, the denser and more flavorful the cheese will be. Add to your favorite recipe using Ricotta Cheese.
Who knew it could be so simple to make your own?
4 cups whole milk
1 cup cream
1 1/2 tsp kosher salt
2 - 3 Tbsp lemon juice
Combine the whole milk, cream, kosher salt, and 2 Tbsp lemon juice in a saucepan and bring just to a boil without stirring. Immediately remove pan from heat.
Let mixture stand for 15 minutes at room temp. Curds will begin to separate from the whey. If only a few curds form, your lemons may not be acidic enough; add another 1 Tbsp lemon juice, and gently stir so you don't break up the curds too much, and let stand for 5 minutes more.
Using a large spoon (not slotted) or measuring cup, spoon curds into a cheesecloth-lined sieve set over a large bowl. The longer you drain the ricotta, the denser and more flavorful the cheese will be. Add to your favorite recipe using Ricotta Cheese.
Who knew it could be so simple to make your own?
Sunday, September 23, 2012
Drippy Ice Cream No More
I just found a great idea on MarthaStewart.com
They suggest dropping 2 or 3 mini marshmallows into the bottom of your ice cream cone before adding the ice cream to the cone. This will prevent the ice cream from dripping from the bottom of your cone.
They suggest dropping 2 or 3 mini marshmallows into the bottom of your ice cream cone before adding the ice cream to the cone. This will prevent the ice cream from dripping from the bottom of your cone.
Monday, September 17, 2012
Beer Can Chicken - With the Pampered Chef Roasting Pan
The new Pampered Chef Beer Can Chicken Roasting Pan is a great addition to my grilling collection. I made Beer Can Chicken a couple of weeks ago and was impressed, but tonight I switched it up and made an incredible dinner!
1 Roasting Chicken (6 - 7 lbs)
2 oranges
1 tsp thyme
1/2 tsp sea salt
2 Tbsp olive oil
2 Tbsp Weber Beer Can Chicken seasoning
Okay, I know I called it beer can chicken, but instead of a beer, I filled the can with orange slices tossed with Thyme and salt. The chicken was very juicy and very flavorful.
Rinse the chicken in cold water and pat dry. Place body over can (drumsticks down). Peel two oranges and separate into slices. Sprinkle with thyme and salt. Toss well. Stuff the orange slices into the opening in the top of the chicken. Brush olive oil over all skin. Sprinkle the Beer Can Chicken seasoning over the chicken. Use your hands to rub the seasoning on areas that you can not sprinkle.
Bake in 375 degree oven for 2 - 2 1/2 hours. Be sure to place the bottom portion of your broiler pan underneath the grill pan to catch grease. You will find this recipe will create a great deal of smokiness if cooked indoors instead of outside on the grill. However, outside on the grill will result in lots of fire. Have water ready.
After 2 - 2 1/2 hours you will remove a gorgeous browned, well-seasoned chicken.
Who doesn't like crispy skin from turkey or chicken? Yumm!!!
1 Roasting Chicken (6 - 7 lbs)
2 oranges
1 tsp thyme
1/2 tsp sea salt
2 Tbsp olive oil
2 Tbsp Weber Beer Can Chicken seasoning
Okay, I know I called it beer can chicken, but instead of a beer, I filled the can with orange slices tossed with Thyme and salt. The chicken was very juicy and very flavorful.
Rinse the chicken in cold water and pat dry. Place body over can (drumsticks down). Peel two oranges and separate into slices. Sprinkle with thyme and salt. Toss well. Stuff the orange slices into the opening in the top of the chicken. Brush olive oil over all skin. Sprinkle the Beer Can Chicken seasoning over the chicken. Use your hands to rub the seasoning on areas that you can not sprinkle.
Bake in 375 degree oven for 2 - 2 1/2 hours. Be sure to place the bottom portion of your broiler pan underneath the grill pan to catch grease. You will find this recipe will create a great deal of smokiness if cooked indoors instead of outside on the grill. However, outside on the grill will result in lots of fire. Have water ready.
After 2 - 2 1/2 hours you will remove a gorgeous browned, well-seasoned chicken.
Who doesn't like crispy skin from turkey or chicken? Yumm!!!
Tuesday, September 11, 2012
Casseroles For Fall
I can tell it's time for the weather to be cooler. The sun comes up a bit later in the morning and sets a bit earlier in the evening. This is the time of year that food starts to get appealing again. Believe it or not, I found myself thinking about my Thanksgiving menu a couple of days ago. I know that's crazy, but I like to find at least a couple of creative ideas each year.
Thanksgiving aside, I'm ready to start adding some casseroles back into my weekly dinners. So many of them are comfort food and tonight's is no exception.
Thanksgiving aside, I'm ready to start adding some casseroles back into my weekly dinners. So many of them are comfort food and tonight's is no exception.
Roasted Potato and Chicken Casserole
2 lbs boneless skinless chicken breasts (about 3 breasts)
8 medium potatoes
1/3 cup olive oil
1 1/2 tsp salt
1 tsp ground pepper
1 tsp paprika
1/2 tsp garlic powder
2 Tbsp hot sauce
2 cups shredded cheese - I like Kraft Mexican Blend with a Touch of Philly
10 slices of bacon (fried, drained, and crumbled)
1/4 cup diced green onions
Preheat your oven to 500 degrees.
Cut the chicken breasts into 1/2" cubes
Cut the potatoes (unpeeled) into 1/2" cubes
In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce
Add the potatoes into bowl and stir to coat
Scoop the potatoes into a 9 x 13" baking dish coated with non-stick spray
Bake to potatoes for 45 -50 minutes (stirring every 15 minutes) until browned on the outside
There should be olive oil mixture remaining in the bowl
Add chicken cubes to the bowl and stir to coat - let marinate while the potatoes cook
Lower the oven temp to 400 degrees
Top the potatoes with the raw marinated chicken
Mix together the cheese, bacon, and green onions
Sprinkle the mixture evenly over the top of the chicken
Bake for 15 minutes or until the chicken is cooked through and the topping is bubbly
Serve with sour cream, ranch dressing, or extra hot sauce.
Monday, September 10, 2012
Cooking With Fresh Produce - Stuffed Mushrooms
I picked up my second bag of produce from the Community Helpings Co-op tonight and it was stuffed full of wonderful fresh produce. This co-op is unbelievable! What a bargain. Just check out what I picked up for just $21.50. I should have taken pictures again so I could share. This is AWESOME!
4 cucumbers
6 plums
3 bell peppers
5 white onions
1 lb green beans
1 lb broccoli crowns
5 apples
8 pears
1 bunch bananas
1 spaghetti squash
1 clam shell of grape tomatoes
2 kiwis
1 bunch of red grapes
1 honey dew melon
1 bunch of celery
I'm sure there are things I'm forgetting - the bag was soooo heavy!
Emma and I created a fabulous recipe to use the fresh mushroom that came out of the last bag. We stuffed them with a mixture of the following:
1 lb sausage (cooked, crumbled, and drained)
8 oz cream cheese
1/2 cup shredded or fresh mozzarella
1 tsp thyme
salt and pepper to taste
Cook and brown the sausage. Make sure all grease is removed.
Add cheeses and spices. Stir to melt cheeses and mix spices.
Stuff 1 Tbsp full of mixture into mushroom caps.
Bake in 350 degree oven for 30 minutes.
Yummy!
4 cucumbers
6 plums
3 bell peppers
5 white onions
1 lb green beans
1 lb broccoli crowns
5 apples
8 pears
1 bunch bananas
1 spaghetti squash
1 clam shell of grape tomatoes
2 kiwis
1 bunch of red grapes
1 honey dew melon
1 bunch of celery
I'm sure there are things I'm forgetting - the bag was soooo heavy!
Emma and I created a fabulous recipe to use the fresh mushroom that came out of the last bag. We stuffed them with a mixture of the following:
1 lb sausage (cooked, crumbled, and drained)
8 oz cream cheese
1/2 cup shredded or fresh mozzarella
1 tsp thyme
salt and pepper to taste
Cook and brown the sausage. Make sure all grease is removed.
Add cheeses and spices. Stir to melt cheeses and mix spices.
Stuff 1 Tbsp full of mixture into mushroom caps.
Bake in 350 degree oven for 30 minutes.
Yummy!
Monday, August 27, 2012
A Fabulous Find!
A couple of months ago I read about this produce co-op and I thought it sounded like a good idea. But . . . I was reluctant to try it out. I didn't know anyone who had participated and I wasn't sure about the quality of the produce they would provide. The prices were great, but I had to pay in advance and then pick it up at a particular location within a 15 minute window. So much pressure!!! :)
Last Thursday I decided I would give it a try one time. I placed an order for the Produce Basket, the Lunch Box Kit, and 5 lbs of sweet potatoes. With the delivery fee and the required one time $2.00 contribution for coop bags, my total came to $40.00. Take a look at a snapshot of the Produce Basket.
This picture doesn't begin to do justice to what was in the basket. There were bananas, plums, nectarines, fresh ginger, cilantro, Napa cabbage, button mushrooms, tomatoes, lettuce, oranges, apples, carrots, potatoes, and cauliflower. The bag had to weigh about 30 lbs. The Lunch Box Kit had 10 single serve packages of baby carrots, pretzels, and animal crackers. There were five single servings of banana chips. There were baby bananas, 10 small apples, and 10 small pears. What a bargain at $13.50! Amazingly, everything was very fresh and well worth the money spent.
When I arrived at the pick up point, there were probably 50 people waiting in line to get their produce. Pick up went very quickly. Everything was sorted into bags and boxes and our orders were labeled with our names. I had quite a time carrying all of my purchases all the way to the car. I will certainly be back in two weeks for the next delivery. What a bargain!
Check out the co-op when you have time. Their website is www.communityhelpingscoop.com. There are groups all over the St. Louis area. I happen to be part of the High Ridge group. Be sure to sign up for a group, and they will e-mail you a couple of days ahead to remind you to order, and then send you a reminder to pick up your produce on the delivery date.
Last Thursday I decided I would give it a try one time. I placed an order for the Produce Basket, the Lunch Box Kit, and 5 lbs of sweet potatoes. With the delivery fee and the required one time $2.00 contribution for coop bags, my total came to $40.00. Take a look at a snapshot of the Produce Basket.
This picture doesn't begin to do justice to what was in the basket. There were bananas, plums, nectarines, fresh ginger, cilantro, Napa cabbage, button mushrooms, tomatoes, lettuce, oranges, apples, carrots, potatoes, and cauliflower. The bag had to weigh about 30 lbs. The Lunch Box Kit had 10 single serve packages of baby carrots, pretzels, and animal crackers. There were five single servings of banana chips. There were baby bananas, 10 small apples, and 10 small pears. What a bargain at $13.50! Amazingly, everything was very fresh and well worth the money spent.
When I arrived at the pick up point, there were probably 50 people waiting in line to get their produce. Pick up went very quickly. Everything was sorted into bags and boxes and our orders were labeled with our names. I had quite a time carrying all of my purchases all the way to the car. I will certainly be back in two weeks for the next delivery. What a bargain!
Check out the co-op when you have time. Their website is www.communityhelpingscoop.com. There are groups all over the St. Louis area. I happen to be part of the High Ridge group. Be sure to sign up for a group, and they will e-mail you a couple of days ahead to remind you to order, and then send you a reminder to pick up your produce on the delivery date.
Tuesday, August 21, 2012
Coleslaw - All Jazzed Up
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrot
2 Granny Smith apples (julienned)
4 Tbsp Miracle Whip
3 Tbsp olive oil
1 Tbsp apple cider vinegar
Juice of 1 lemon
1 Tbsp poppy seeds
1 1/2 tsp salt
Freshly ground black pepper to taste
In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
In a glass bowl, whisk together the Miracle Whip, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper. Pour mixture over cabbage mixture and stir to combine. Cover and place in the refrigerator for at least one hour.
2 cups shredded red cabbage
1 cup shredded carrot
2 Granny Smith apples (julienned)
4 Tbsp Miracle Whip
3 Tbsp olive oil
1 Tbsp apple cider vinegar
Juice of 1 lemon
1 Tbsp poppy seeds
1 1/2 tsp salt
Freshly ground black pepper to taste
In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
In a glass bowl, whisk together the Miracle Whip, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper. Pour mixture over cabbage mixture and stir to combine. Cover and place in the refrigerator for at least one hour.
Subscribe to:
Posts (Atom)