Sunday, May 24, 2009

Honey BBQ Chicken with Apple Cole Slaw

We first saw this recipe on the Food Network on Emeril Live and made it while we lived in Bountiful. I was going through old cookbooks recently and all of a sudden I was craving this again. I know that it is long and has quite the list of ingredients, but it really is a yummy recipe (which I can not take credit for at all since Emeril did it!) and is worth the effort.

Honey BBQ Chicken

1 cup soy sauce (I use the less sodium one)
3/4 cup finely chopped onion
1/3 cup rice vinegar
1/4 cup honey
1-2 Tbsp sriracha (hot red pepper garlic chili paste found in the oriental section) we do 1 Tbsp so it isn't too hot for the kids
2 Tbsp white sesame seeds
2 Tbsp chopped fresh ginger
2 Tbsp minced garlic
1 Tbsp sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds) (we usually de-bone them to make it easier to eat)

In a large bowl, combine soy sauce, onions, rice vinegar, honey, sriracha, sesame seeds, ginger, garlic and sesame oil. Stir well to combine. Place the chicken in the marinade. Toss to combine, cover and refrigerate overnight or at least 6 hours.

Preheat grill to medium..about 300-350 degrees. Leave the skin on the chicken to help keep it moist. Cook on the grill on both sides until done. Use a digital thermometer to verify the temperature.

Apple Coleslaw

1/4 cup mayo, plus 2 Tbsp
1/4 cup sour cream
1Tbsp honey
1 Tbsp apple cider vinegar
1 tsp salt
1/4 tsp fresh ground pepper
3 cups green cabbage, chopped (about 1/2 head)
2 Granny Smith apples, peeled, cored, and chopped
1 large carrot, peeled and shredded1/2 head Romaine Lettuce, washed and cut into bite sized pieces
1/2 cup finely chopped sweet onion
1/4 cup fresh parsley, finely chopped

In a large bowl, combine the mayo, sour cream, honey, vinegar, salt and pepper. Whisk well. Add cabbage, apples, carrot, Romaine, onion and parsley. Toss to combine. Cover and put in fridge until ready to serve.

This recipe was slightly adapted from Emeril Lagasse from Emeril Live.

Wednesday, May 20, 2009

Creamy Fruit Dip

There is nothing better than dipping strawberries into a creamy dip on a warm summer day!!

Creamy Fruit Dip

1 can sweetened condensed milk
1 8 oz pkg cream cheese
1 regular size Cool Whip

Mix together the condensed milk and the cream cheese with an electric mixer then with a rubber spatula, fold in the Cool Whip until well mixed. Dip with Strawberries or any other favorite fruit. This freezes really well too!!
This recipe was given to me from Holly M.

Creme Brulee French Toast

From dinnertime in the Jungles of India to brunch in a street cafe in Paris over-looking the Seine. One of my favorite memories while living in Germany was the trip to Paris that I went on with my Mom and 2 of my sisters. While a lot of people love the richness of French dinner cuisine, I love the simple baked desserts, breads and crepes.

Creme Brulee French Toast

1/2 cup unsalted butter
1 c brown sugar, packed
2 Tbsp light corn syrup
Bread, sliced, to cover butter mixture
5 large eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt

In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9x13 inch glass baking dish. Arrange bread pieces on top. Beat eggs together, half and half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.
*I would recommend that if you are doubling the recipe, that you do the butter mixture, bread, half and half mixture, then more butter mixture, bread and half and half. Then cover, chill and bake the next morning.
Recipe courtesy of Susie Powers featured in the Worldwide Ward Cookbook, pg. 28.

Thursday, May 7, 2009

Chicken with Curry Sauce

In this day of budget cuts and "stay-cations," it can be hard to visit other countries. Take a journey with me through the jungles of India and taste the spices of that land. This recipe was originally featured by Robin Miller on the Food Network and was slightly adapted by Melanie G. I tried this recipe with chicken and I liked it, and I have done it with a pork tenderloin, and it was fabulous as well.

Chicken with Curry Sauce

2-3 boneless, skinless chicken breasts, sliced into 1/2 inch strips
Salt and freshly gound black pepper
Olive Oil
1 (14 oz) can coconut milk
1 (4 oz) can diced green chilies
1 tsp curry powder *
1 tsp Garam Masala**
1/2 tsp crushed red pepper flakes (optional)
1 cup couscous, cooked according to package directions
2 Tbsp fresh cilantro for garnish

*There are two different types of curry spices. One is a green curry (which is the one Robin used) and there is a red Indian curry. I used the red curry because it smelled better to me, but either one will work for this recipe.

**Garam Masala is an Indian spice combination, just like Italian Seasoning is used in Italian cooking. I had trouble finding it at Smiths, so I had Cory go the International Market. I read that you can get it at Walmart. If you get desperate and can't find it, let me know and I will mail you some! :-)

Season both sides of chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium mixing bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken. Simmer 5 minutes until chicken is cooked through and sauce reduces slightly. You can choose to add 1 tsp cornstarch to 2 Tbsp water and pour that in the sauce and let simmer to thicken it, if you want it a little thicker. Serve the chicken and sauce over the couscous and garnish with the cilantro.

+for the pork tenderloin, I sliced it into medallions and pressed them with the palm of my hand to flatten them slightly. I followed the instructions as listed for the chicken.

With the chicken I did fry bread and couscous with it. With the pork I did a regular dinner roll (for time's sake) and sticky rice and both versions were great. We are sauce people, so you might want to 1 1/2 times the sauce recipe if you like to have it with rice and have leftover to dip your roll in. This dish is not as spicy as it sounds. Brynley eats it just fine, and I always add red pepper flakes to it. I hope you enjoyed your trip to India with me. I wonder what country I am going to do next???? :-)

Shauna's German Pancakes

Shauna was still living in Bountiful when she first cooked this for me. Whenever I make it, it reminds me of her and Andrew and their children. I am writing the recipe as Shauna gave it to me years ago..divided up into a 9" pie plate and then a 9x13" pan.

9" Pie Plate

1 1/2 cups milk
3/4 cup flour
3 eggs
1/3 cup sugar
1/4 tsp salt
1/8 tsp nutmeg
1/2 tsp vanilla

9x13" Pan

2 1/4 cups milk
1 1/8 cup flour
5 eggs
1/2 cup sugar
1/8 + a little more nutmeg
3/4 tsp vanilla

Preheat oven to 400 degrees. Melt butter in the pan and turn up the heat to 425 degrees. (I don't know how much butter Shauna uses, but I use 1/3 cup salted butter...but that may be the Paula Deen in me talking) Blend all ingredients in a blender. Pour into the heated pan. Bake at 425 for 20 minutes, then turn down the heat to 350 and bake for 8 minutes longer.

In the Fall this is especially good topped with apples and sour cream and brown sugar sauce.

Peel and slice 2-3 apples.
Add a little lemon juice.
1/4 cup brown sugar
3 Tbsp butter
1 tsp cinnamon

Cook on the stove until the apples are tender. Serve with sour cream mixed with brown sugar, to taste.

For the 9x13 inch pan recipe, the recipe is 1 1/2 timed. For a 15x10 pan double the recipe (the original size is the pie plate size).

Sunday, May 3, 2009

Italian Beef Sandwiches

Whoever I have to thank for inventing the slow cooker, I would personally like to shout several Hallelujahs their way! Not only is it easy, but it doesn't heat up the house for summertime. This recipe was adapted from I found it on My Kitchen Cafe blog by Melanie G. This has become my family's favorite meat sandwich ever...or in the words or my husband...please put it away before I have 500 sandwiches!

Italian Beef Sandwiches

1 1/2 cups beef broth*
1 cup water
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf (or 2 small ones)
1 (0.6 oz) packet of Good Seasons Zesty Italian dry salad dressing mix
1 (5 lb) chuck roast

*I used one of the extra large Knorr brand beef bouillon cubes that does 2 cups, so I did 2 1/2 cups of water plus the beef cube instead of doing separate broth and water and it turned out great!

Combine water, beef broth with seasonings. Whisk to combine. Season roast with salt and pepper and seare on all sides in olive oil. (I cut the 5 lb roast into four parts so it would lay better in the crock pot) Place meat in the slow cooker and pour seasoning mixture over the meat. Cover and cook on Low for 10-12 hours or on High for 4-5 hours. When done, remove Bay leaves, and shred the meat with a fork. Put the shredded meat back in the juices for about 45 minutes to get extra yummy. Serve on crusty rolls with Provolone cheese.