Spicy Oven-Fried Chicken

yum.
seriously. one of our new favorite meals.
i'm not one to sit over a hot pan of oil to fry my family up some good old fried chicken. i am, however, looking for good recipes using buttermilk, so when i came across this recipe i snagged it!
wow. really quite simple, and doesn't feel like it takes too long since you can soak the chicken the day before, letting all the flavors infuse the chicken.
we used our home canned hot pepper sauce, but you could use frank's hot, tabasco or any other hot sauce you like. and really, it doesn't end up being super hot - the kids could totally eat it. the chicken picks up only some of the heat, but gives amazing flavor.
i also liked that this uses meat on the bone with the skin on so that i could buy a whole cut up chicken which is quite a savings. since i have a little girl who loves to eat meat off the bone (actually requests chicken bones for dinner) this works great for us!
i baked this in my Pampered Chef bar pan, which i LOVE and use almost every single day! i was seriously licking the pan clean of all the drippings.
we enjoyed this with a green salad.
it was excellent the day after as a cold lunch!

here's the chicken, sitting in its marnade


simple basic spices


mixed together to make this lovely breading


the breaded chicken ready for oven-frying


the beautiful bar pan, right out of the oven. doesn't that chicken look amazing!


this stoneware is, in fact, why i started selling Pampered Chef products, so if you still don't have any stoneware, you should really consider! i bake everything from cookies to bacon, marinaded veggies to granola, pizza to rhubarb bars in this perfect pan! i use less oil, there aren't any toxins in this stone, and cleanup is a breeze!
click on the link to my website or give me a call!

Asian Noodle Salad with Toasted Sesame Dressing

i love cookusinterruptus.com
we tried this Asian Noodle Salad and it was a hit in our house.
the kids love noodles, and i loved the flexibility of using whatever veggies you have around. we tried it with broccoli and added chicken to make it a one dish meal, but really, you could use just about anything!

Sloppy Joes in a Bowl

Serves 10

2 cups dry brown basmati rice
2 cups clean water plus 4 tablespoons raw apple cider vinegar
2 cups stock
2 pounds grass-fed ground beef (or ground buffalo)
1 onion, diced
3 cloves garlic, diced
3/4 cup filtered water
1 can tomato paste
2 teaspoons sea salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
3 tablespoons raw honey
garnishes: sliced olives, thinly sliced or diced onions, diced tomatoes, diced avocado, and/or homemade cultured dairy, chopped cilantro, shredded raw cheese

In a 2 to 3 quart pot, soak the rice in the 2 cups of water and raw apple cider vinegar overnight. The next day, add the 2 cups stock. Bring to a boil. Reduce heat and simmer, covered, until all liquid is absorbed and grains are fluffy and tender. This will be about a half hour if the grains have soaked overnight. Remove from heat. Let stand for 10 minutes. Fluff with a fork.

While rice is cooking, put the ground beef in a 4 to 6 quart stock pot. Over medium heat, brown the beef. Add onions and garlic. Saute until soft. In a 4 cup measuring cup, whisk together: water, tomato paste, sea salt, pepper, olive oil, and honey. Add sauce mixture to meat. Cover and let simmer for 20 minutes.

Fill bowls with rice, then meat sauce, then desired garnishes.

Enjoy!

mac 'n ham 'n cheese

cook 8 oz noodles (i used brown rice macaroni noodles and no one knew the difference!)
set aside
melt 2TB butter in a saucepan.
add 1 cup milk, stirring constantly
slowly add 1-2 cups shredded cheddar, jack, asiago or other combo of cheeses
add noodles
1/2 cup diced ham (could also use sausage)
stir well
place in an oven proof pan
bake at 350 for 20 minutes or until top is crispy

Fiery Beef and Rice Noodle Salad

from the march 2010 issue of Cooking Light mag i found this recipe.
i couldn't leave it as is. i used romaine lettuce instead of iceberg
instead of habanero, i used a pablano pepper, but next time will use something a little hotter.
i used honey instead of sugar.
i wonder if cilantro would be as tasty as basil?

this was a light meal, but so very tasty! everyone loved it! it is the kind of recipe that makes me excited for summer, harvesting all these ingredients from our garden and enjoying such a refreshing meal in the heat of the evening.
ahhhhhhh

wings for dinner

two kinds of wings. really easy, but a prepare to spend a little time in the kitchen, watching them cook.

teriyaki
these were sweet, very flavorful and were consumed by all!

3lbs chicken wings (or drummies) - rinsed and dried
mix, then pour over wings:
2 TB olive oil
1/2cup tamari sauce
2 TB ketchup
1 cup honey
garlic, salt and pepper to taste

bake on a 9x13 bar pan at 375 for one hour, or until the wings are nearly burning.

hot 'n tasty!
melt a stick (or less) butter in a saucepan, remove from heat
add 1 bottle of Frank's Red Hot - i used our own canned pepper sauce.

rinse 3 lbs chicken wings, then cover in a packet of Ranch (i used a buttermilk mix from Penzey's spices).
place in a 9x13 bar pan and pour in almost all the hot sauce, leaving some for basting.
bake at 450 or 500 for about an hour. with 15 minutes, flip and baste, then again with 5 minutes remaining, and again if necessary. cook until nearly burned

tasty blue cheese dip (great with these hot wings!)
8oz sour cream
1/2 cup mayo
1/2 cup blue cheese
2 garlic cloves
1 TB white vinegar

coconutty-almondy-chocolatey-joy!

a sweet treat - gluten free and delish!
and super easy too!
find the recipe over here at my friend a.borealis who blogs at Rain Garden.
she eats a lot like we do, you'll probably love her stuff!!

Corned Beef and Cabbage

our expectations were exceeded when we made this version of Corned Beef for St.Patty's Day this week! in my usual style, i couldn't follow the directions exactly, so here are my changes:
i boiled the corned beef as explained in the recipe, but only added about 6 cups of water, just enough to cover the brisket.
seriously, the broiling with mustard horseradish crust is what does it! i'm thinking of doing this with a steak sometime - so super easy, and seems so very gourmet!
i cooked the potatoes and thought the lemon/parsley and butter combo went well with the beef.

when it called for adding the cabbage, i skipped this part and just kept dealing with that brisket.
i used a different cabbage recipe, one i have been wanting to try for a long time, from the Black Forest Inn in Minneapolis. this one batch was enough for four families to share:

combine the following ingredients in a large cooking pot (LARGE!) and bring to a boil. mix well and cook approximately 10 minutes:
1 3/4 cups red wine vinegar
3 cups applesauce
5/8 cups sugar (i used brown)
1 1/4 tsp cloves
2 bay leaves
3 tsp black pepper
3 TB salt
1 1/2 cups apple cider

Add 5 lbs sliced red cabbage
3/4 cups diced onions
cook approximately 13 minutes (sounds exact to me). the cabbage should be a little crunchy ans served warm. remove those bay leaves first!
this reheats well, and we have nibbled on the leftovers cold as well as warm.

Pounded Walnut Stozzapreti

From 101 Cookbooks. I couldn't find farro at the co-op so I used a different pasta that I thought would still cup some of the sauce inside it (and subbed in a gluten-free one for Shelley and me).

3/4 cup / 3.5 oz / 100g walnuts
1 clove garlic, peeled, germ removed if garlic sprouted
1/4 teaspoon fine grain sea salt

2/3 cup / 5oz / 150ml extra-virgin olive oil
3 tablespoons marjoram, chopped
3 tablespoons parsley, chopped
1/2 cup / 1 oz / 30 g pecorino Romano, grated
salt & pepper
1 pound / 16 oz / 460g short farro pasta

Start by heating a large pot of water, it will take a while for it to come to a boil.

In the meantime, toast the walnuts in a 350F / 175C degree oven until they are golden, 8-10 minutes. While still warm, wrap them in a clean dish towel and rub off the skins.

Place the garlic and salt in a mortar and pestle, and pound to a fine paste. Add the walnuts to the mortar and pestle and pound into a paste. Alternately, you can do this in a food processor.

Transfer the nut mixture to a bowl. Stir in the olive oil, then add most of the herbs. Stir in the pecorino, taste, and adjust the seasoning.

Salt the pasta water generously, and cook the pasta al dente. Drain and reserve a big cup of the pasta water. Toss the walnut pesto with the pasta, and thin out the sauce with the reserved water. Serve topped with a sprinkling of the remaining herbs.

Serves 6.

Lettuce Wraps

brown 1 pound of beef or chicken (a great way to use leftover chicken) in 1 TB oil.
Add one chopped onion, 2 cloves minced garlic, 2 TB soy sauce and 1/4c hoisin sauce.
Add 1-2TB minced ginger, 2 TB rice vinegar, and some Asian chili sauce (i have used rooster sauce, village wok sauce and even just chili powder)
stir in water chestnuts, carrots, peppers, green onions and 2 TB sesame oil.
spoon into bibb or butter lettuce, wrap and enjoy!

now i am thinking cilantro would be really good with these.
and triple ginger cookies from 101cookbooks.com

Vegetable Yaki Soba

Vegetable Yaki-Soba
Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008).

This traditional Japanese dish is one of my favorite dishes. My daughter has loved yaki-soba from kindergarten to college. I like to pan-fry the tofu cubes before adding them but the dish is equally good if the tofu is added raw. Soba is a hearty noodle made from buckwheat and wheat flour. Watch our video about soba.

1 package soba noodles
2 tablespoons toasted sesame oil
I onion, cut in thin half moons
2-3 cloves garlic, minced
1 carrot, cut into matchsticks
5 shitake mushrooms, cut into bite-size pieces
4 cups water
1/3 cup tamari or shoyu
½ pound firm tofu, cut into ½” cubes or fried tofu cubes (I used chicken breast)
1 tablespoon freshly grated gingerroot
2 cups chopped bok choy
2 scallions, cut into thin slices

Prepare soba noodles according to package directions. Drain and set aside.

Heat oil in a 4-quart soup pot. Add onion and garlic; sauté over medium heat until onion begins to soften. Add carrot and mushroom pieces; sauté a few minutes more. Add water, tamari, tofu and gingerroot. Bring heat up until mixture begins to simmer. Cover and let simmer for 10 minutes. Add bok choy and simmer until leaves are bright green. Serve this dish by placing a handful of noodles in each serving dish. Ladle broth and vegetables over the noodles. Garnish with scallions.

Preparation time: 30 minutes
Makes 4 servings

Navy Bean Soup with sour cream and dill

this recipe was created by Janette Turner who plans the What's for dinner recipes at the wedge. we sampled this at the wedge coop last week and my kids gobbled it up. serve with bread, salad, chips, or ham sandwiches!

2T butter
1 1/2 cups navy beans, soaked 12-24 hours
6 cups water
1 onion, diced
2 stalks celery, diced
1 1/2 tsp dill , i used a couple fresh Tablespoons
1/4tsp black pepper
1 bay leaf
1-2 tsp salt
1/2 cup sour cream

1. warm butter in a soup pot. add onions and celery
2. add beans and water, bring to a boil. skim off foam.
3. add dill, bay leaf and pepper. cook one hour, stirring
4. add salt and sour cream. stir well and adjust for salt.

Squash Enchiladas with Spicy Peanut sauce!

we found this recipe in the Wedge newsletter back in 2006. something made me try it and i am so glad we did!! the crazy combination of textures and flavors just works. most people question it, until they try it! we have found it to be a wonderful vegetarian, and gluten-free, and very satisfying dinner for the cooler months!

FILLING:
1 small butternut squash (about 1 pound)
1 med carrot, peeled and diced
1/4lb fresh mushrooms, diced (about 1 1/4 cup)
1/2 cup diced onion
2T oil
1/2 cup diced jicama
1 small apple, peeled and diced
1/4cup shelled sunflower seeds, toasted
1T white vinegar
1/2 tsp sea salt
2T cilantro, minced

SAUCE:
2 cups veg broth
1/2 tsp sea salt
1/2 tsp cumin
1 clove garlic, minced
2 canned chipotle chilis, chopped
3T chili powder
1T canola oil
1/2 tsp dried oregano
1T onion, minced
1 T flour (i'm trying almond flour)
3/4 cup creamy peanut butter
8-10 corn tortillas
4 oz cheddar cheese, grated
4 oz monterey jack cheese, grated

1) cut the squash in half and scoop out seeds.
place cut side down in a baking pan with a small amount of water, bake in 400 oven until tender, about 1 hour. when cool enough to handle, scoop cooked squash out of shell and set aside.
2) in a large skillet, saute carrot, mushrooms, and onion in the oil until the carrot is tender-crisp. add the squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro. mix well land remove from heat.
3) to make the sauce, combine broth, salt, cumin, garlic, chilis, and chili powder in a medium saucepan. bring to a boil.
4) meanwhile in a small saute pan, saute the oregano and onion in oil. add flour and cook, stirring for 1 minute.
5) add onion mixture to chili mixture. bring to a boil again; remove from heat and strain through sieve. a dd peanut butter and stir until well combined.
6) heat a small amount of oil in a shallow skillet. dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain.
7) preheat oven to 350. place a spoonful of the squash mixture down the center of each tortilla. roll up and place seam side down in a lightly oiled 9x13 pan. pour spicy peanut sauce over rolled tortillas and sprinkle with cheeses. bake 15-20 minutes or until cheese is melted and enchiladas are hot in the center.

crazy delish!

Yellow Split Pea, Kale and Italian Sausage Soup (from thenourishinggourmet.com)

2 cups of yellow split peas, soaked overnight and rinsed
1 onion, peeled and chopped into about 1/4 inch pieces
3 garlic cloves, pressed or finely minced
3 tablespoons extra virgin olive oil
2 teaspoons dried basil
I bunch of lacinato kale, washed, tough stems cut off and coarsely chopped
2 large tomatoes, washed and chopped into large chunks
3/4 pound of mild Italian sausage, in ground form, or casings removed from link form.
1 1/2 teaspoon ground cumin
2 teaspoons sea salt
freshly ground pepper
2 tablespoon balsamic vinegar

1-Heat oil in a large soup pot over medium heat, When hot (though not smoking) add onion and cook until just starting to soften (make sure you stir during this process).

2-Add garlic and cook one minute. Then add the yellow split peas, 8 cups of water, and the dried basil and cumin. Bring to a simmer and cook covered for about 30-40 minutes, until the yellow split peas are soft (but not mushy).

3-Add the kale and tomatoes and cook for 10 to 15 minutes, until the kale is soft. Meanwhile, fry up your sausage in a saucepan over med-high heat, stirring the meat and breaking up clumps, until cooked all the way through. If there is any fat, drain away.

4-Add the sausage and vinegar and add about 2 teaspoons of sea salt and one teaspoon of pepper and adjust to taste. Enjoy!

Coconut, Shrimp, and Corn Chowder, from Real Simple

a family favorite, quick and filling!
the recipe calls for shrimp, and i often add scallops, but i really liked the pieces of talapia added this time and will continue to add some sort of white fish in the future.

1 TB olive oil or coconut oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1 1/2 pounds Yukon gold potatoes (peeled, if desired), cut into 1/2 inch dice
3 cups corn
1 13 oz can unsweetened coconut milk
2 cups chicken broth
1 tsp cumin
1 tsp coriander
1 1/2 tsp salt
1/4tsp pepper
1/2 pound medium shrimp, peeled and deveined

heat the oil in a large saucepan over medium heat. add the onion and cook until softened, about 3 minutes. add the garlic, potatoes, and corn and stir to coat. add the coconut milk, broth, cumin, coriander, salt and pepper. bring to a boil. reduce heat and simmer until potatoes are tender, about 15 minutes. add the shrimp and simmer until pink and cooked through, about 3 minutes.
serve with bread.

Mushroom Casserole Recipe (from 101cookbooks.com)

Mushroom Casserole Recipe

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer. (I added steamed broccoli and its juice, as well as some fried-up veal sausage and its juice.)

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.

Potato and Leek Soup (from http://onebusymama-erica.blogspot.com)

Potato And Leek Soup

This is super yummy yummy, haha. It's equally as good if you use an onion instead of leeks. But there is something about using leeks that gives it a superior flavor.

You will need :)

3 Small Leeks, cleaned and sliced
4-6 Small Potato's, cut in chunks
Small amount of sliced Bacon (you can use more but this is for flavor and Bacon is expensive here, I use soups as budget stretchers, so making an expensive soup really kills that idea, eh?)
3ish Cups of Homemade Chicken Stock (I used about 3, maybe 3 1/2 cups, just depends on how big those potato's are!)
Salt, Pepper, and Parsley
Butter, of course.............
1 Cup Cream
1-2 TBS Flour

Slightly cook your bacon, then add in your leek and a TBS of butter and saute them together for a few minutes. In another pot; add your potato's, chicken stock, 1-2 TBS Butter, salt, and pepper together let them hang out behind your leeks and bacon in their own little pot.


Combine leeks and bacon into your stock and potato mixture. Let this simmer for and hour or so. I think mine stayed on the stove simmering at the lowest setting for close to two hours.

About 1/2 hour before serving..........Whisk in 2 TBS flour to 1 Cup of cream then add to your soup and simmer for another 1/2 hour or until it's at it's desired thickness. Add in some freshly chopped Parsley and serve with some nice toasted bread or in our case.......homemade grilled cheese on sprouted bread.