I have been horrible about posting stuff up here on the blog. However I have vowed to change that! My goal for this new year is at least one recipe a week, preferably something I am actually cooking that week. We'll see how this goes.
This highlight of this weekend was a Yogurt Marinated Roast Chicken, slightly modified from the Dec issue of Fine Cooking. The marinade worked wonders and the chicken remained moist throughout multiple reheatings. This was so simple and easy to throw together, fed 7 of us, AND had 3 more portions of leftovers that it's hard to beat the low cost, high flavor factor of it! We'll be making this again for certain!
Yogurt Marinade
(for 7 lb chicken)
1 whole small onion
3 cups plain yogurt
2 Tablespoons dried dill (they used fresh)
1/4 cup dried parsley (they used fresh)
2 tablespoons lemon juice
1 tablespoon pepper
generous seasoning with sea salt
Clean chicken, put onion in cavity. Combine rest of ingredients and Marinade overnight.
Directions:
Preheat oven to 450. We roasted the chicken for an hour and a half but ended up having to throw foil on it half-way through to prevent burning. I will probably lower the temp and leave it in longer next time to avoid needing to foil it. It had a lovely crispy skin though. Worked beautifully with roast broccoli and potatoes. Enjoy!
Tuesday, January 11, 2011
Friday, December 17, 2010
Toffee Butter Crunch
This recipe is not healthy in any manner whatsoever. Its two main ingredients are butter and sugar with a side of dark chocolate.
Well, I normally double the recipe and skip the nuts. It's still a wonderful treat minus the almonds or pecans. I generally only prepare a batch near the Holidays. That's mostly because it's forgiven to have it present at this time of year. It is always a hit at parties.
As for notes/alterations, I normally double the recipe and pour the molten toffee onto a wax paper lined 17x12 jelly roll pan.
I stir it every 45 to 60 seconds with a silicone scraper (won't melt at high temps).
I use my handy dandy Pampered Chef small spreader to spread the chocolate. I find that having the angle in the handle makes the difference between burned chocolate covered knuckles (often found with the use of a butter knife) and clean unscathed knuckles. I can also be a giant klutz when I get excited, and well, toffee & chocolate!
Immediately after pouring the corn syrup, soak the tablespoon measure in hot soapy water for a minute and wash. Immediately after pouring the toffee from the pan fill it with hot soapy water and insert the candy thermometer and scraper. Cleaning these immediately saves days of soaking by letting it sit for even 10 minutes. You are making crunchy candy.
Don't hate me, just eat it in moderation!
Well, I normally double the recipe and skip the nuts. It's still a wonderful treat minus the almonds or pecans. I generally only prepare a batch near the Holidays. That's mostly because it's forgiven to have it present at this time of year. It is always a hit at parties.
As for notes/alterations, I normally double the recipe and pour the molten toffee onto a wax paper lined 17x12 jelly roll pan.
I stir it every 45 to 60 seconds with a silicone scraper (won't melt at high temps).
I use my handy dandy Pampered Chef small spreader to spread the chocolate. I find that having the angle in the handle makes the difference between burned chocolate covered knuckles (often found with the use of a butter knife) and clean unscathed knuckles. I can also be a giant klutz when I get excited, and well, toffee & chocolate!
Immediately after pouring the corn syrup, soak the tablespoon measure in hot soapy water for a minute and wash. Immediately after pouring the toffee from the pan fill it with hot soapy water and insert the candy thermometer and scraper. Cleaning these immediately saves days of soaking by letting it sit for even 10 minutes. You are making crunchy candy.
Don't hate me, just eat it in moderation!
Friday, October 8, 2010
Loaded Cheddar Potato Soup
Serves 4-6
Soup:
2.5 lbs of potatoes, peeled and cubed
1 quart of chicken broth
2 cups (8 oz) of cheddar (and/or Monterrey jack), shredded
1 tbsp poultry seasoning (I use Bell's)
1 tsp thyme
1 tsp ground black pepper
Grease from Bacon (see toppings)
1/2 large onion, chopped
2-6 cloves of minced garlic (to taste)
1 cup of milk, sour cream, half & half, light cream, or heavy cream...
Optional - 2 cups of broccoli
Toppings:
4 strips of bacon, cooked and chopped
2 stalks of scallions (~1/2 cup), chopped
1 cup of cheese (cheddar, Monterrey jack)
1 cup of sour cream (optional)
Add potatoes, spices, and chicken stock to a large pot. Cover and boil ~20 minutes or until fork tender.
Meanwhile, cook bacon in a separate pan. Remove the bacon from the pan and cook the onion in the drippings. Set to low heat.
Once the potatoes are cooked, use a blender or food processor to blend 3/4 of the potatoes with the chicken broth until a smooth texture is achieved. Mash or break up the remaining potatoes to the size desired for chunks. (If no chunks desired, you may process all of the potatoes, but it keeps some texture in there.) Recombine all of the potatoes in the pot.
Turn the onions back to med-high heat and add the garlic. Once you just start to smell the garlic cook (30-45 seconds), add the milk (or whatever, unless using sour cream.***).
Use a spatula to transfer the onion, garlic, & milk mixture to the soup. Stir and bring to a boil.
Turn off the heat and slowly mix in the cheese. Let cool ~10 minutes.
If using broccoli, steam while the potatoes are boiling and set aside. Stir in once the heat is turned off just before adding the cheese.
Serve into bowls and top with bacon bits, scallions, cheese and sour cream. Loosely mix the toppings into the soup and enjoy!
Soup:
2.5 lbs of potatoes, peeled and cubed
1 quart of chicken broth
2 cups (8 oz) of cheddar (and/or Monterrey jack), shredded
1 tbsp poultry seasoning (I use Bell's)
1 tsp thyme
1 tsp ground black pepper
Grease from Bacon (see toppings)
1/2 large onion, chopped
2-6 cloves of minced garlic (to taste)
1 cup of milk, sour cream, half & half, light cream, or heavy cream...
Optional - 2 cups of broccoli
Toppings:
4 strips of bacon, cooked and chopped
2 stalks of scallions (~1/2 cup), chopped
1 cup of cheese (cheddar, Monterrey jack)
1 cup of sour cream (optional)
Add potatoes, spices, and chicken stock to a large pot. Cover and boil ~20 minutes or until fork tender.
Meanwhile, cook bacon in a separate pan. Remove the bacon from the pan and cook the onion in the drippings. Set to low heat.
Once the potatoes are cooked, use a blender or food processor to blend 3/4 of the potatoes with the chicken broth until a smooth texture is achieved. Mash or break up the remaining potatoes to the size desired for chunks. (If no chunks desired, you may process all of the potatoes, but it keeps some texture in there.) Recombine all of the potatoes in the pot.
Turn the onions back to med-high heat and add the garlic. Once you just start to smell the garlic cook (30-45 seconds), add the milk (or whatever, unless using sour cream.***).
Use a spatula to transfer the onion, garlic, & milk mixture to the soup. Stir and bring to a boil.
Turn off the heat and slowly mix in the cheese. Let cool ~10 minutes.
If using broccoli, steam while the potatoes are boiling and set aside. Stir in once the heat is turned off just before adding the cheese.
Serve into bowls and top with bacon bits, scallions, cheese and sour cream. Loosely mix the toppings into the soup and enjoy!
Wednesday, September 8, 2010
Chicken Pot Pie
Serves 6.
For this recipe, I normally turn to the vegetable drawer, the kitchen cabinets and the freezer and toss in whatever vegetables are handy. Tonight I used canned corn and frozen green beans. (Forgot to add the can of sliced shrooms. :( )
Preheat oven to 450 degrees.
Crust:
1 1/4 cups of flour
5 tbsp Butter (lard or shortening can be used also)
3-4 tsp cold water
1 tsp milk (for wash)
Cream the flour and the butter together until butter forms small pearls. Add water 1 tsp at a time until dough just begins to form. Shape into a ball and turn out onto a floured surface. Gently roll into a sheet the shape of the pan selected.
Sauce:
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup milk
1-3 cloves of garlic (to taste), minced
1 tsp thyme
1 tsp Italian seasoning
1/2 tsp black pepper (or to taste)
Melt the butter in a sauce pan over med-low heat. Add the garlic. When you begin to smell the garlic cooking (30-45 seconds) add the flour. Whisk together and let the roux cook for ~1 minute total from the time flour is added. Add seasoning.
Add the chicken broth ~1/3 cup at a time whisking the the mixture smooth. Let simmer until it begins to bubble. Repeat until all of the chicken broth has been added and then add the milk in the same manner. Set to simmer over low heat uncovered stirring occasionally.
Filling:
1 1/2 to 2 lbs of chicken meat - cooked and cut into 1/2 cubes
1/2 medium onion - coarsley chopped and sweated
~4 cups of vegetables to taste including:
For this recipe, I normally turn to the vegetable drawer, the kitchen cabinets and the freezer and toss in whatever vegetables are handy. Tonight I used canned corn and frozen green beans. (Forgot to add the can of sliced shrooms. :( )
Preheat oven to 450 degrees.
Crust:
1 1/4 cups of flour
5 tbsp Butter (lard or shortening can be used also)
3-4 tsp cold water
1 tsp milk (for wash)
Cream the flour and the butter together until butter forms small pearls. Add water 1 tsp at a time until dough just begins to form. Shape into a ball and turn out onto a floured surface. Gently roll into a sheet the shape of the pan selected.
Sauce:
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup milk
1-3 cloves of garlic (to taste), minced
1 tsp thyme
1 tsp Italian seasoning
1/2 tsp black pepper (or to taste)
Melt the butter in a sauce pan over med-low heat. Add the garlic. When you begin to smell the garlic cooking (30-45 seconds) add the flour. Whisk together and let the roux cook for ~1 minute total from the time flour is added. Add seasoning.
Add the chicken broth ~1/3 cup at a time whisking the the mixture smooth. Let simmer until it begins to bubble. Repeat until all of the chicken broth has been added and then add the milk in the same manner. Set to simmer over low heat uncovered stirring occasionally.
Filling:
1 1/2 to 2 lbs of chicken meat - cooked and cut into 1/2 cubes
1/2 medium onion - coarsley chopped and sweated
~4 cups of vegetables to taste including:
- corn
- green beans
- mushrooms
- peas
- carrots
- potatoes, cooked and cut into 1/2 inch cubes
Combine all of the filling items with the sauce and let warm.
Pour the filling into a 7"x12" or 9" round baking dish. Cover with the crust and poke holes with a fork. Gently brush milk onto the crust.
Bake on the upper rack of the oven (2nd height of 4) for 12-15 minutes until the crust is golden brown. (Place a foil lined cookie sheet on the lower rack to catch boiling sauce!)
Remove from oven and let cool for ~10 minutes. Enjoy!
Tuesday, August 31, 2010
Broccoli Cheddar Soup
We tried this soup out the other day and WOW was it tasty. Granted my proportions were a touch skewed since I had more then a pound of broccoli and put in WAAAYYY more cheese (I wanna say 16-20 ounces total between the cheddar, horseradish, and swiss. I feel justified though because we were using up stuff that would have gone bad.) Using fresh garlic, broccoli, and grating the cheese by hand really helped. Also use sharp cheddar not mild. Also bacon, the bacon is definitely mandatory.
Broccoli Cheddar Soup
Serves 6
1/4 cup butter
1 onion, cut into medium dice
4 cloves minced garlic
1 teaspoon ground white pepper
1 lb broccoli chopped
1 quart chicken broth (4 cups)
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk
salt to taste
8 ounces shredded sharp Cheddar cheese
4 ounces pepper jack or horseradish flavored cheese
Crumbled bacon
Directions
Cook Bacon.
Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
Season with salt to taste and sprinkle crumbled bacon on top.
Broccoli Cheddar Soup
Serves 6
1/4 cup butter
1 onion, cut into medium dice
4 cloves minced garlic
1 teaspoon ground white pepper
1 lb broccoli chopped
1 quart chicken broth (4 cups)
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk
salt to taste
8 ounces shredded sharp Cheddar cheese
4 ounces pepper jack or horseradish flavored cheese
Crumbled bacon
Directions
Cook Bacon.
Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
Season with salt to taste and sprinkle crumbled bacon on top.
Thursday, August 26, 2010
Kielbasa with Brussels sprouts
Sean and I tried this simple but very flavorful recipe recently and it has opened up a whole new world of Brussel Sprouts for us. :)
Kielbasa with Brussels sprouts
Serves: 4/Cal: 441
2 Tbs water
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
1 red onion, chopped
14 ounces baby Brussels sprouts, trimmed and cut in half
Salt and ground black pepper to taste
Spicy brown mustard
Egg noodles
Directions
Heat the water in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Continue to add water as necessary until kielbasa has added enough grease. Add the Brussels sprouts, and cook 10 minutes more. Cook egg noodles according to instructions. Season with salt and pepper and mustard to taste. Serve over egg noodles.
Kielbasa with Brussels sprouts
Serves: 4/Cal: 441
2 Tbs water
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
1 red onion, chopped
14 ounces baby Brussels sprouts, trimmed and cut in half
Salt and ground black pepper to taste
Spicy brown mustard
Egg noodles
Directions
Heat the water in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Continue to add water as necessary until kielbasa has added enough grease. Add the Brussels sprouts, and cook 10 minutes more. Cook egg noodles according to instructions. Season with salt and pepper and mustard to taste. Serve over egg noodles.
Saturday, August 21, 2010
Corn Bread Review
We normally just use a box of Jiffy and make muffins. One box does not a corn bread make, however.
So, I tried this recipe this morning to bring to a plot meeting.
We had white corn meal in the house rather than the yellow, and I used 1/3 C brown sugar + 1/3 C white sugar (because it sounded like a good suggestion in the comments). Otherwise, I followed the recipe.
It was quite enjoyable if a little too crumbly (even for corn bread). I'm going to try an extra egg for some additional binding power, but otherwise the flavor was nice.
So, I tried this recipe this morning to bring to a plot meeting.
We had white corn meal in the house rather than the yellow, and I used 1/3 C brown sugar + 1/3 C white sugar (because it sounded like a good suggestion in the comments). Otherwise, I followed the recipe.
It was quite enjoyable if a little too crumbly (even for corn bread). I'm going to try an extra egg for some additional binding power, but otherwise the flavor was nice.
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