This is a riff on a Rachael Ray recipe I saw on TV. I honestly have no idea what she made because I was at the gym and wasn't listening, but it looked like it had Oranges and Honey and herbs. So here is my take:
One Chicken cut into parts
2 lemons
2 oranges
1 head of garlic
1/2 cup honey
1/2 onion
Kosher Salt
Dried Thyme and Oregano (Or fresh, but I dont have any fresh yet this season)
Rinse the chicken and sprinkle with the juice of one lemon and kosher salt. Refrigerate overnight or for a few hours.
Preheat the oven to 424 F
Take Garlic, cut off the top to expose the inside of most of the cloves, sprinkle with olive oil and salt. Wrap in tin foil.
In a roasting pan, place slices of oranges and the last lemon and the half an onion, sprinkle with olive oil and salt and toss to coat. Move the citrus to the side of then pan and place the chicken around, skin side up. Drizzle with olive oil, salt, oregano and thyme. Rub to coat.
In the microwave, warm the honey to make it more spreadable, drizzle that over the top of the chicken.
Place the roasting pan and the head of garlic in the oven and roast for 45 minutes or until done.
Put the chicken, citrus, onions on a platter. Squeeze out the garlic cloves and scatter them around. Drizzle with the pan juices and serve. I will serve this with some bread, some rice, and probably some corn on the cob.
This is one of those meals that forces us to slow down and savor the time together at dinner, and gives us a reason to take a much needed break from our busy lives.
I think it even deserves homemade bread and maybe a special dessert. I will let you know what I find.
Thursday, April 22, 2010
Friday, April 9, 2010
Chicken Taco Burgers and Onion Rings
This tax season thing is really killing my blog. I am just too busy actually living life to write about it. But this came out yummy and I want to remember it. You should try it too!
Chicken Taco Burgers
1 1/2 lb chopped chicken
1 jalapeno pepper, minced
1/2 onion, minced (Use the small middles of the two onions for the next recipe, as minced onion in the burgers)
2 cloves of garlic, minced
1 egg
1 packet of taco seasoning
Mix the meat with all the other stuff other stuff and pop it in the fridge for at least 30 minutes. It is easier to work with cool.
Using a 1/3 cup measure to plop a pile of the chicken onto your grill pan or greased grill, flatten with a spatula and cook. Flip. Cook some more. Till done. I served these on potato rolls with some salsa con queso poured on top and a slice of crisp lettuce.
Onion Rings
2 onions cut into 1/4 inch thick rings
2 cups flour
2 cups buttermilk
2 cups canola oil
spices to suit your taste.
Heat oil in a large pot.
Split the flour into two bags and season. Drop a handful of rings into one bag, then dip in a bowl of buttermilk and place in the other bag. Shake to coat. You may have to add some more flour to the second bag and it gets too gooky. Is that a word? Drop in the oil, do not crowd them. Fry for a few minutes and drain on paper towels. Repeat until all the onions are cooked.
Chicken Taco Burgers
1 1/2 lb chopped chicken
1 jalapeno pepper, minced
1/2 onion, minced (Use the small middles of the two onions for the next recipe, as minced onion in the burgers)
2 cloves of garlic, minced
1 egg
1 packet of taco seasoning
Mix the meat with all the other stuff other stuff and pop it in the fridge for at least 30 minutes. It is easier to work with cool.
Using a 1/3 cup measure to plop a pile of the chicken onto your grill pan or greased grill, flatten with a spatula and cook. Flip. Cook some more. Till done. I served these on potato rolls with some salsa con queso poured on top and a slice of crisp lettuce.
Onion Rings
2 onions cut into 1/4 inch thick rings
2 cups flour
2 cups buttermilk
2 cups canola oil
spices to suit your taste.
Heat oil in a large pot.
Split the flour into two bags and season. Drop a handful of rings into one bag, then dip in a bowl of buttermilk and place in the other bag. Shake to coat. You may have to add some more flour to the second bag and it gets too gooky. Is that a word? Drop in the oil, do not crowd them. Fry for a few minutes and drain on paper towels. Repeat until all the onions are cooked.
Wednesday, March 31, 2010
The Secret to Great Matzoh Balls!!
Shhhhhhhh. No, really. This is a secret. Just between me and you. Promise you wont tell?
This is a compilation of the secrets I got from one very kind cousin who went out on a limb for me. (I mean it, no one else would help me. My cousins are all wonderful women, some of whom read this blog, but they can be tight lipped when it comes to Matzoh balls.) Oh, yes, a compilation of Cousin Susan's tips, some tips I read online, and some of my own ideas....
2 boxes Streits Matzoh Ball and Soup mix
2 boxes Streits Matzoh Ball mix (without soup)
Vegetable oil
Eggs
Prepare the mixes according to the box, but add one extra tablespoon of oil for each box. (this is the trick... the secret... shhhhh....)
Make the mix, let it sit over night in the fridge. In the morning, make the balls. I used my large cookie scoop and did two scoops per ball. Don't over handle the balls. I know I know. Heat up a big pot of water and add the two soup packets. Taste and add some bouillon if you think it needs it. It should be on the salty side for chicken broth. Drop the balls in and cook for 30 minutes (this will leave them slightly undercooked.) Remove the balls from the broth and cool on a cookie sheet. When cool, put in a Tupperware and refrigerate over night. (I did two nights).
The next day heat up your chicken soup (not the salty boxed broth of course, make your own. I have a few recipes on the blog, but it is easy to make it up yourself. I had made and frozen mine last week), and add some carrots and cook until they are tender. Bring the balls to room temp (this is important, the longer they are in the soup the more they will fall apart), drop the balls into the soup, cover, and heat for about 30 minutes at a simmer.
They were declared the best balls anyone had ever eaten.
Oh, as an extra bonus, and this is not necessary, I fry chicken fingers more often than I should. I save the oil I use and reuse it for a while, until it gets too salty. I used that oil in the balls (I didn't have enough, so I used some fresh oil as well) I am sure that adds even more flavor. So start using and saving your oil a few months before passover. ;)
This is a compilation of the secrets I got from one very kind cousin who went out on a limb for me. (I mean it, no one else would help me. My cousins are all wonderful women, some of whom read this blog, but they can be tight lipped when it comes to Matzoh balls.) Oh, yes, a compilation of Cousin Susan's tips, some tips I read online, and some of my own ideas....
2 boxes Streits Matzoh Ball and Soup mix
2 boxes Streits Matzoh Ball mix (without soup)
Vegetable oil
Eggs
Prepare the mixes according to the box, but add one extra tablespoon of oil for each box. (this is the trick... the secret... shhhhh....)
Make the mix, let it sit over night in the fridge. In the morning, make the balls. I used my large cookie scoop and did two scoops per ball. Don't over handle the balls. I know I know. Heat up a big pot of water and add the two soup packets. Taste and add some bouillon if you think it needs it. It should be on the salty side for chicken broth. Drop the balls in and cook for 30 minutes (this will leave them slightly undercooked.) Remove the balls from the broth and cool on a cookie sheet. When cool, put in a Tupperware and refrigerate over night. (I did two nights).
The next day heat up your chicken soup (not the salty boxed broth of course, make your own. I have a few recipes on the blog, but it is easy to make it up yourself. I had made and frozen mine last week), and add some carrots and cook until they are tender. Bring the balls to room temp (this is important, the longer they are in the soup the more they will fall apart), drop the balls into the soup, cover, and heat for about 30 minutes at a simmer.
They were declared the best balls anyone had ever eaten.
Oh, as an extra bonus, and this is not necessary, I fry chicken fingers more often than I should. I save the oil I use and reuse it for a while, until it gets too salty. I used that oil in the balls (I didn't have enough, so I used some fresh oil as well) I am sure that adds even more flavor. So start using and saving your oil a few months before passover. ;)
Friday, March 26, 2010
Linguini with White Clam Sauce and Love
I am in the mood for decadent. This is not a healthy version, but it is soooo good.
1 pound fresh linguine
2 cans minced clams, with their juice
2 cans chopped clams, drained
1/2 cup good quality salted butter
2 T olive oil
4 cloves garlic, minced
1 sweet onion, finely chopped
2 anchovy fillets, finely chopped
2 T fresh parsley, chopped
1 t crushed red pepper flakes
1/2 freshly grated Parmigiana Reggiano
1/2 cup dry white wine
In cast iron skillet heat olive oil and saute onion until translucent. Add anchovy and saute another 2 or 3 minutes. Add garlic and saute another minute. Add wine and reduce about 50%. Add the clams and the juice from the two cans, the butter, the grated cheese and the red pepper flakes and bring to a boil. Then reduce heat and simmer about 5 minutes. Add fresh parsley.
Meanwhile, boil the fresh pasta for about 1 minute in salted water. Drain and place in skillet with the sauce. Cook for about 1 more minute together and serve with additional grated cheese and garlic bread.
I am sorry I haven't been more verbose lately, I have been so busy and tired, and when I am not busy and tired and I training for a 5K. I hope your family is enjoying the start of spring, and this recipe is a great one for lent, so dig in!
1 pound fresh linguine
2 cans minced clams, with their juice
2 cans chopped clams, drained
1/2 cup good quality salted butter
2 T olive oil
4 cloves garlic, minced
1 sweet onion, finely chopped
2 anchovy fillets, finely chopped
2 T fresh parsley, chopped
1 t crushed red pepper flakes
1/2 freshly grated Parmigiana Reggiano
1/2 cup dry white wine
In cast iron skillet heat olive oil and saute onion until translucent. Add anchovy and saute another 2 or 3 minutes. Add garlic and saute another minute. Add wine and reduce about 50%. Add the clams and the juice from the two cans, the butter, the grated cheese and the red pepper flakes and bring to a boil. Then reduce heat and simmer about 5 minutes. Add fresh parsley.
Meanwhile, boil the fresh pasta for about 1 minute in salted water. Drain and place in skillet with the sauce. Cook for about 1 more minute together and serve with additional grated cheese and garlic bread.
I am sorry I haven't been more verbose lately, I have been so busy and tired, and when I am not busy and tired and I training for a 5K. I hope your family is enjoying the start of spring, and this recipe is a great one for lent, so dig in!
Tuesday, March 23, 2010
Boneless Buffalo Nuggets
Boneless Buffalo Nuggets
2 packages of chicken tenders
2 cups buttermilk
2 cups flour
2 eggs beaten with one 1/2 cup water
chicken seasoning
2 cups seasoned bread crumbs
1 stick salted butter
1 or 2 cups of hot sauce
Cut tenders into thirds. Marinade in buttermilk and a few spoonfuls of chicken seasoning for a few hours.
Drain in a colander.
Dredge each piece in flour mixed with some more seasoning.
Dip in egg wash.
Coat in bread crumbs.
Heat Canola Oil in a deep pot on the stove.
Fry each piece for a few minutes. Keep the oil hot enough to sizzle, but not so hot that the chicken burns before it is cooked. Usually a small nugget only takes around4 or 5 minutes to fry up. Work in small batches, don't crowd the nuggets.
Melt the butter and mix with desired amount of hot sauce. When chicken is all done drop in the sauce and mix around. Serve with blue cheese or ranch dipping sauce. I think I am going to serve them with some blue cheese mashed potatoes and some kind of veggie.
Also, I am leaving some without sauce for the kids. ;)
2 packages of chicken tenders
2 cups buttermilk
2 cups flour
2 eggs beaten with one 1/2 cup water
chicken seasoning
2 cups seasoned bread crumbs
1 stick salted butter
1 or 2 cups of hot sauce
Cut tenders into thirds. Marinade in buttermilk and a few spoonfuls of chicken seasoning for a few hours.
Drain in a colander.
Dredge each piece in flour mixed with some more seasoning.
Dip in egg wash.
Coat in bread crumbs.
Heat Canola Oil in a deep pot on the stove.
Fry each piece for a few minutes. Keep the oil hot enough to sizzle, but not so hot that the chicken burns before it is cooked. Usually a small nugget only takes around4 or 5 minutes to fry up. Work in small batches, don't crowd the nuggets.
Melt the butter and mix with desired amount of hot sauce. When chicken is all done drop in the sauce and mix around. Serve with blue cheese or ranch dipping sauce. I think I am going to serve them with some blue cheese mashed potatoes and some kind of veggie.
Also, I am leaving some without sauce for the kids. ;)
Sunday, March 21, 2010
St Patricks Day Dinner- Corned beef and Cabbage
2- 2 1/2 pound corned beefs with spice packets included
10 red potatoes, rinsed
10 carrots, pealed and halved
2 heads of cabbage, quartered
1 yellow onion, halved
Sauce-
2 T Yellow Mustard
2 T ketchup
4 T cider vinegar
1/3 c brown sugar
Trim corned beefs of most of the visible fat. Place in a pot and cover with cold water. Add spice packets. Bring to a boil, cover and simmer for 2 1/2 hours.
For the final hour add the potatoes and carrots.
Take the meat out, add the cabbage and simmer for 40 minutes while the meat rests.
Mix the sauce ingredients together.
After resting for 20 minutes, place the corned beef pieces in a pan and cover with sauce. Bake in the oven at 350 for about 20 minutes.
Slice the corned beef and arrange on a platter with the sauce poured over the top.
Place veggies in a bowl with a few cups of the cooking liquid.
Serve with yellow mustard, rye bread and Irish soda bread.
Today I am thinking of my Father in Law, who passed away last April. I miss him so much. I miss him cooking this meal, but in his honor and for my husband, I will do it each and every year.
Where ever you may be Bill, we love you, and we honor your memory today.
10 red potatoes, rinsed
10 carrots, pealed and halved
2 heads of cabbage, quartered
1 yellow onion, halved
Sauce-
2 T Yellow Mustard
2 T ketchup
4 T cider vinegar
1/3 c brown sugar
Trim corned beefs of most of the visible fat. Place in a pot and cover with cold water. Add spice packets. Bring to a boil, cover and simmer for 2 1/2 hours.
For the final hour add the potatoes and carrots.
Take the meat out, add the cabbage and simmer for 40 minutes while the meat rests.
Mix the sauce ingredients together.
After resting for 20 minutes, place the corned beef pieces in a pan and cover with sauce. Bake in the oven at 350 for about 20 minutes.
Slice the corned beef and arrange on a platter with the sauce poured over the top.
Place veggies in a bowl with a few cups of the cooking liquid.
Serve with yellow mustard, rye bread and Irish soda bread.
Today I am thinking of my Father in Law, who passed away last April. I miss him so much. I miss him cooking this meal, but in his honor and for my husband, I will do it each and every year.
Where ever you may be Bill, we love you, and we honor your memory today.
Monday, March 15, 2010
Green Cookies!
Tax season is taking it's toll on us these days. Sophia is home sick. I am tired. Nate is crabby. Paul is busy, and stressed. I haven't been posting much, but I am gearing up for three holidays. I am making Corned beef and cabbage on Sunday, the second night of Passover, and Easter. It's a lot to plan and a lot to cook. I am starting to get in the green spirit. Today at the supermarket I bought green grapes and green juice for my daughters class on Wednesday. I hope she is ready to go back to school for it. These cookies are really just for us. I am in the mood for a sugar cookie. I will make a few for me, without rolling them in sugar.
Luck O the Irish Cookies
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
a few spoons of green sanding sugar
Preheat oven to 350 degrees F.
Lightly grease 2 cookie sheets or line with silpat or parchment.
Cream together sugar and butter.
Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Roll in green sanding sugar. Flatten slightly with the back of a glass. Bake 9-10 minutes and cool for a few minutes on the cookie sheet.
Luck O the Irish Cookies
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
a few spoons of green sanding sugar
Preheat oven to 350 degrees F.
Lightly grease 2 cookie sheets or line with silpat or parchment.
Cream together sugar and butter.
Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Roll in green sanding sugar. Flatten slightly with the back of a glass. Bake 9-10 minutes and cool for a few minutes on the cookie sheet.
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