My husband loves to watch cooking shows. So one Saturday I was home early and he said "This is a really great show, they do fun stuff". So I watched. What an amazing recipe for Chicken! This quickly became a favorite and is really easy, too!!
So, thank you to "Cook's Country Test Kitchen" for creating this amazing recipe. Oh, and the coleslaw that goes with the chicken is pretty good, too. One of the things the tester kept saying was that if you make the sauce and coleslaw the day before, the flavors meld and taste even better - it's true!!
This is going to be cooked using the indirect method on the BBQ: briquets on either side of a foil pan in the bottom of the BBQ. Soak 2 cups hickory chips in water for 30 minutes prior to placing directly on hot coals. If using a Weber, open bottom vents fully; open top one, 1/2 way only to allow the smoke to lightly escape.
Chicken:
1 whole chicken, cut in 1/2 with backbone removed
2 tsp. each Salt & pepper
1/2 tsp. cayenne pepper
After cutting the chicken in 1/2, mix salt, pepper & cayenne together; sprinkle, then rub into the chicken. Refrigerate until ready to put on BBQ. When briquets are hot, and after putting soaked hickory chips on coals, place chicken on the BBQ, on the top rack, centered between the briquets. Close the lid and cook for 35 minutes. After the 35 minutes, flip over and cook until thigh reaches at least 165 degrees.
If you like, you may brush with BBQ sauce 10 minutes before removing from BBQ.
Definitely brush with sauce after removing from BBQ. I will make more sauce next time to dip the pieces in!
White BBQ Sauce:
3/4 cup mayo
2 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. horseradish
1/2 tsp. each salt & pepper
1/4 tsp. cayenne (I only used 1/8)
Mix together and set aside.(can even be made the day or a few hours before for best flavor)
Apple/Cabbage Coleslaw:
1 head green cabbage, chopped
1 med/large granny smith apple, cut into matchsticks
2 small green onions or 2 Tbsp. chives, chopped
After cabbage is chopped, place in a colander either over a bowl or sink and sprinkle with salt. Allow to sit at least 1 hour to remove as much water as possible. Rinse, dry and place in bowl to mix with apple and onions.
Dressing:
6 Tbsp. Vegetable oil
1/2 cup cider vinegar
1/2 cup
1/2 cup sugar
1 Tbsp. dijon mustard
1/4 tsp. dried red pepper flakes
Wisk together and bring to boil (yes, boil). While hot, pour over cabbage mixture and stir. Place in refrigerator until chilled and serve. Serve with chicken! YUM!
Experiment - but most of all - HAVE FUN!
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Saturday, January 30, 2010
Thursday, January 21, 2010
Mom's Applesauce Meatballs
Let me start by saying I have THE Best Mother-In-Law in the World! She has loved me unconditionally since we first met, always encouraged and supported me and I know she is a most awesome Prayer Warrior! God knew the right M-I-L to give to me - She is my Hero!!
Ok, now on to this recipe. When we were first married, Mom gave us several of her favorite recipes, this one included. I never made it because the thought of applesauce in meatballs was kind of gross. Well we were on a family vacation in Michigan and needed something for the family picnic. Mom insisted we make these and assured me they tasted better than they sounded. THEY DID!! They are now some of our favorite meatballs. I did make changes to the recipe for my diet, but put them between **
Really, these are wonderful and can be made ahead and frozen for later.
Meatballs:
2 lbs. ground beef
1 C. applesauce (unsweetened)
1 C. bread crumbs or crackers *I use finely shredded potato/press btwn papertowels*
2 tsp. salt
1/2 tsp. pepper
2 eggs
1 C. flour *I use potato flour*
2 Tbsp. oil
Sauce:
1 stalk celery, sliced thin
1 green pepper, sliced thin
1 onion, sliced thin
2 C. tomato juice *I use a tomato/vegetable juice* OR
1 can stewed tomatoes & 1 C. tomato juice
Salt & pepper to taste
Pre-heat oven to 350.
Mix beef, applesauce, crackers *potatoes*, salt, pepper and eggs. Form into small balls; roll in flour and brown in oil in frying pan over medium heat. After browned, remove from oil and place in 9x12 casserole dish.
To drippings left in pan add celery, bell pepper and onion and saute until onion is translucent. Then add tomato juice and mix well. Add more salt & pepper, if needed.
Pour sauce over meatballs and bake for 40 minutes.
Serve over buttered noodles or rice. YUM!
Experiment - but most of all - HAVE FUN!
Ok, now on to this recipe. When we were first married, Mom gave us several of her favorite recipes, this one included. I never made it because the thought of applesauce in meatballs was kind of gross. Well we were on a family vacation in Michigan and needed something for the family picnic. Mom insisted we make these and assured me they tasted better than they sounded. THEY DID!! They are now some of our favorite meatballs. I did make changes to the recipe for my diet, but put them between **
Really, these are wonderful and can be made ahead and frozen for later.
Meatballs:
2 lbs. ground beef
1 C. applesauce (unsweetened)
1 C. bread crumbs or crackers *I use finely shredded potato/press btwn papertowels*
2 tsp. salt
1/2 tsp. pepper
2 eggs
1 C. flour *I use potato flour*
2 Tbsp. oil
Sauce:
1 stalk celery, sliced thin
1 green pepper, sliced thin
1 onion, sliced thin
2 C. tomato juice *I use a tomato/vegetable juice* OR
1 can stewed tomatoes & 1 C. tomato juice
Salt & pepper to taste
Pre-heat oven to 350.
Mix beef, applesauce, crackers *potatoes*, salt, pepper and eggs. Form into small balls; roll in flour and brown in oil in frying pan over medium heat. After browned, remove from oil and place in 9x12 casserole dish.
To drippings left in pan add celery, bell pepper and onion and saute until onion is translucent. Then add tomato juice and mix well. Add more salt & pepper, if needed.
Pour sauce over meatballs and bake for 40 minutes.
Serve over buttered noodles or rice. YUM!
Experiment - but most of all - HAVE FUN!
Wednesday, January 20, 2010
Grain Free (good) Gravy
I LOVE biscuits and gravy. Can't have the bisquits anymore, but can have the gravy. I have tried many different ways to make it, and it either came out slimy (using tapioca starch-gross) or lumpy. So I experimented with a roux (melting butter or fat drippings with flour) using my potato flour. It worked great! No more lumps, it tastes great and, most importantly, it actually looks like gravy!
Since each serving will vary, I am estimating here...
1/4 cup. butter or other fat drippings
2-3 Tbsp. potato flour (or until fat is all absorbed)
1-2 cups liquid (milk, chicken/turkey/mushroom/beef stock)
Salt & Pepper to taste
Stir with whip over medium/high until all is blended together and starts to boil. Only cook until the gravy should starts to thicken. If it boils too long it will separate and not be good.
If there is too much liquid, LIGHTLY sprinkle more potato flour over it and whip into gravy. If too thick, just add more liquid. Season with salt & pepper.
If you have lots of people, you will probably have to adjust the quantity. Just have leftovers!
Experiment - but most of all - HAVE FUN!!
Since each serving will vary, I am estimating here...
1/4 cup. butter or other fat drippings
2-3 Tbsp. potato flour (or until fat is all absorbed)
1-2 cups liquid (milk, chicken/turkey/mushroom/beef stock)
Salt & Pepper to taste
Stir with whip over medium/high until all is blended together and starts to boil. Only cook until the gravy should starts to thicken. If it boils too long it will separate and not be good.
If there is too much liquid, LIGHTLY sprinkle more potato flour over it and whip into gravy. If too thick, just add more liquid. Season with salt & pepper.
If you have lots of people, you will probably have to adjust the quantity. Just have leftovers!
Experiment - but most of all - HAVE FUN!!
Easy, Easy Peppermint Bark
Never buy peppermint bark again! You know, the candy they sell mostly at Christmas time? I looked at so many recipes and came up with this one because, well, it made more sense to me than any of the others. This is only candy, no preservatives, corn syrup or chemicals, just dark & white chocolate with peppermint extract and crushed peppermint candies. SO easy!!
4 oz. dark chocolate with 1/4 tsp. peppermint extract (I used Bakers semi-sweet)
4 oz. white chocolate with 1/4 tsp. peppermint extract (I used Ghiradelli white)
3 crushed candy canes approx. 1/4 cup peppermint candies
Place the candies in a baggie (or something smashable) and crush them with either a wooden mallet or rolling pin (outside is best in case the bag leaks). OR place the candies in the food processor on pulse until they are the size you want.
Line a small cookie sheet with parchment paper. Set aside.
Be sure to wear an oven mit because the bowl can get hot!
It a glass bowl over a pan of hot, steamy (not boiling) water, melt the dark chocolate with the peppermint, just until you can pour it out. Less than 3 minutes.
Spread the chocolate into a square on the parchment paper, not too thin approx 1/16 thick. Put in refrigerator for 20-30 minutes until set. Clean the bowl before the chocolate cools too much and use again for the white chocolate. Less mess later.
After the dark chocolate is set and using the same bowl, melt the white chocolate with peppermint. Quickly spread over the dark chocolate so it doesn't melt and blend with the white. Then put the crushed candies on top.
Place in refrigerator for about 20-30 minutes until set. Break apart and eat! See? Easy!!
Experiment - but most of all - HAVE FUN!!
4 oz. dark chocolate with 1/4 tsp. peppermint extract (I used Bakers semi-sweet)
4 oz. white chocolate with 1/4 tsp. peppermint extract (I used Ghiradelli white)
3 crushed candy canes approx. 1/4 cup peppermint candies
Place the candies in a baggie (or something smashable) and crush them with either a wooden mallet or rolling pin (outside is best in case the bag leaks). OR place the candies in the food processor on pulse until they are the size you want.
Line a small cookie sheet with parchment paper. Set aside.
Be sure to wear an oven mit because the bowl can get hot!
It a glass bowl over a pan of hot, steamy (not boiling) water, melt the dark chocolate with the peppermint, just until you can pour it out. Less than 3 minutes.
Spread the chocolate into a square on the parchment paper, not too thin approx 1/16 thick. Put in refrigerator for 20-30 minutes until set. Clean the bowl before the chocolate cools too much and use again for the white chocolate. Less mess later.
After the dark chocolate is set and using the same bowl, melt the white chocolate with peppermint. Quickly spread over the dark chocolate so it doesn't melt and blend with the white. Then put the crushed candies on top.
Place in refrigerator for about 20-30 minutes until set. Break apart and eat! See? Easy!!
Experiment - but most of all - HAVE FUN!!
Accidental Peppermint Meringue Cookies
It all started because I had leftover meringue from the recipe below and needed to do something with it. So I thought, hmmm?, how about adding peppermint for little meringues? So I looked up how to bake meringues (300 oven for 10 minutes, then turn off the oven and let them sit in the oven overnight). Well, I needed to bake something else at 450 for 15 minutes; approx. 4-5 minutes after turning the oven up, I smelled something and realized it was the little meringues! They were pretty brown (and crunchy after cooling), but ended up being a most wonderful dessert and were the hit of the night! So, here is my accidental cookie recipe (follow the Pavlova recipe and add 1/2 tsp peppermint extract)
Pavlova Recipe (from http://elise.com/recipes/archives/004356pavlova.php)
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar *I use cream of tartar* OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch *I use tapioca starch*
1 1/2 cups granulated sugar *can also use birch sugar(xylitol) in equal exchange, but it takes longer to dissolve, for meringue to set and will not allow the meringues to become crunchy, just marshmallow-like*
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.
2 Mix sugar (xylitol if using), corn (tapioca) starch in small bowl. set aside.
3 In a large bowl (preferably cold and stainless steel) place the eggwhites, vanilla and cream of tartar. Beat until white and fluffy about 2-3 minutes
4 Add sugar mixture slowly until all is mixed in and stiff peaks are formed (when you put the back of a spoon in and the meringue doesn't fall down) *If making the peppermint cookies here is where you add the peppermint, too.*
5 If making Pavlova's, place enough meringue to make a 3" circle and make an indentation with a spoon (for the fruit, later). Bake for 50-60 minutes at above temperature until firm, but slightly golden in color. (if you underbake, you have most excellent marshmallows!)
6 *If making the cookies, make 1 1/2" circles, turn the oven up to 300 to bake for 12 minutes, then turn up to 450 for approx. 4-5 minutes until lightly browned. This should make crunchy, peppermint cookies. YUM! Low fat AND satisfying!*
Experiment - but most of all - HAVE FUN!!
Pavlova Recipe (from http://elise.com/recipes/archives/004356pavlova.php)
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar *I use cream of tartar* OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch *I use tapioca starch*
1 1/2 cups granulated sugar *can also use birch sugar(xylitol) in equal exchange, but it takes longer to dissolve, for meringue to set and will not allow the meringues to become crunchy, just marshmallow-like*
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.
2 Mix sugar (xylitol if using), corn (tapioca) starch in small bowl. set aside.
3 In a large bowl (preferably cold and stainless steel) place the eggwhites, vanilla and cream of tartar. Beat until white and fluffy about 2-3 minutes
4 Add sugar mixture slowly until all is mixed in and stiff peaks are formed (when you put the back of a spoon in and the meringue doesn't fall down) *If making the peppermint cookies here is where you add the peppermint, too.*
5 If making Pavlova's, place enough meringue to make a 3" circle and make an indentation with a spoon (for the fruit, later). Bake for 50-60 minutes at above temperature until firm, but slightly golden in color. (if you underbake, you have most excellent marshmallows!)
6 *If making the cookies, make 1 1/2" circles, turn the oven up to 300 to bake for 12 minutes, then turn up to 450 for approx. 4-5 minutes until lightly browned. This should make crunchy, peppermint cookies. YUM! Low fat AND satisfying!*
Experiment - but most of all - HAVE FUN!!
Di's Most Excellent Mushrooms
Our dear friend, Di, brought these mushrooms for dinner on New Year's Eve 2009. They were so good we are now addicted to them! We are fortunate enough to be able to go to our local Farmers Market in Fresno to purchase mushrooms that have not been grown in dirt! They are incredible and the best tasting mushrooms ever!
2 cups fresh mushrooms (any kind), sliced or chopped
2 Tbsp fresh herbs, sage, thyme, rosemary
3 Tbsp butter
Salt to taste, at the very end of cooking
Heat skillet with a medium heat, add butter, then mushrooms. Saute until lightly browned, then add herbs. Continue sauteing for 2-3 minutes, THEN add salt!
After shrinking, makes about (3)- 1/2 cup servings. You can eat alone or serve over potatoes, or anything you like! These are terrific!
Of course, you can adjust amounts according to quantity desired or taste. Experiment - but most of all - HAVE FUN!!
2 cups fresh mushrooms (any kind), sliced or chopped
2 Tbsp fresh herbs, sage, thyme, rosemary
3 Tbsp butter
Salt to taste, at the very end of cooking
Heat skillet with a medium heat, add butter, then mushrooms. Saute until lightly browned, then add herbs. Continue sauteing for 2-3 minutes, THEN add salt!
After shrinking, makes about (3)- 1/2 cup servings. You can eat alone or serve over potatoes, or anything you like! These are terrific!
Of course, you can adjust amounts according to quantity desired or taste. Experiment - but most of all - HAVE FUN!!
Kids Favorite Chocolate "Candy"
When my children were younger, they wanted something sweet, so I devised this "candy" for them and it is still a favorite today!
1/2 cup (1 cube) butter (make sure butter is not frozen or fat will separate when cooked)
1/3 cup maple syrup
3 level Tbsp. cocoa powder
1 3/4 cups uncooked oats
1 cup finely chopped pecans
In a large bottomed (at least 10.5") sauce/frying pan, place butter and maple syrup, boil for approx. 2-3 minutes, stirring constantly, until thick and smells like caramel. While still boiling stir in cocoa powder.
Remove from heat and stir in oats and pecans.
On a cookie sheet lined with waxed paper, drop heaping Tbsp sized drops of the mixture. Refrigerate until firm.
Due to the butter, the candies must be kept in the refrigerator. Makes about 25 with extra for sampling. :-)
*when I am craving this, as my allergies have increased, I actually use no oats, just increase amount of pecans, still great!*
Experiment - but most of all - HAVE FUN!!
1/2 cup (1 cube) butter (make sure butter is not frozen or fat will separate when cooked)
1/3 cup maple syrup
3 level Tbsp. cocoa powder
1 3/4 cups uncooked oats
1 cup finely chopped pecans
In a large bottomed (at least 10.5") sauce/frying pan, place butter and maple syrup, boil for approx. 2-3 minutes, stirring constantly, until thick and smells like caramel. While still boiling stir in cocoa powder.
Remove from heat and stir in oats and pecans.
On a cookie sheet lined with waxed paper, drop heaping Tbsp sized drops of the mixture. Refrigerate until firm.
Due to the butter, the candies must be kept in the refrigerator. Makes about 25 with extra for sampling. :-)
*when I am craving this, as my allergies have increased, I actually use no oats, just increase amount of pecans, still great!*
Experiment - but most of all - HAVE FUN!!
Artichoke Soup - YUMMY!
This recipe originally came from Chef Rob Ringler at the Ol Kettle Restaurant in Oakhurst. I made this soup according to the recipe. Tasty, but turned out to be ALOT of work as it wasnt very detailed with regards to the stringiness of the artichoke leaves. So I have revised it using
*for changes*. Hopefully this will make it more family friendly. Enjoy!
Original Recipe:
3 cups Hazelnuts, shelled
6 lbs fresh, whole artichokes, cut lengthwise into eights
2 large russet potatoes, peeled & cubed
1 large white onion, peeled & chopped
3 qts. Chicken stock
2 cups heavy cream
4 Tbsp. lemon juice
Salt & pepper
My Revised Recipe:
2 cups hazelnuts, roasted
2 pkgs frozen artichoke hearts OR 2 cans artichoke hearts, drain liquid*
3 med. gold* or white potatoes, peeled & cubed
3/4 large white *sweet* onion, chopped
2 qts. Organic* Chicken Stock
1 1/2 cups half & half*
2 1/2 Tbsp. lemon juice
Salt & pepper, to taste
Roast nuts for *15 minutes* in 350 oven. *Turn at least once.* Set aside 1/2 cup for garnish.
*Saute onion in large pot until golden, this brings out the sweetness of the onion*, add remaining nuts, along with artichokes, potatoes and chicken stock. *Bring to boil* then simmer for 1 hour.
*If you use either the frozen or canned hearts, add after 30 minutes OR if you choose to use the fresh artichokes, cut out the hearts, then place the leaves in a cheesecloth bag for ease of removal after cooking - so much easier!*
After the hour, *and removing the bagged leaves* puree soup either in food processor or *with a handheld stick mixer, then you can choose to make it smoother by putting through a sieve or just leave it slightly chunky.*
Put pureed soup back into pot and add the cream *do not let it boil.* Simmer until warmed.
Season with lemon juice, salt & pepper. Garnish with nuts. *Serve with hearty bread - YUM!*
***one alternative would be to either change the type of nuts used or leave them out altogether.
Experiment - but most of all - HAVE FUN!!
*for changes*. Hopefully this will make it more family friendly. Enjoy!
Original Recipe:
3 cups Hazelnuts, shelled
6 lbs fresh, whole artichokes, cut lengthwise into eights
2 large russet potatoes, peeled & cubed
1 large white onion, peeled & chopped
3 qts. Chicken stock
2 cups heavy cream
4 Tbsp. lemon juice
Salt & pepper
My Revised Recipe:
2 cups hazelnuts, roasted
2 pkgs frozen artichoke hearts OR 2 cans artichoke hearts, drain liquid*
3 med. gold* or white potatoes, peeled & cubed
3/4 large white *sweet* onion, chopped
2 qts. Organic* Chicken Stock
1 1/2 cups half & half*
2 1/2 Tbsp. lemon juice
Salt & pepper, to taste
Roast nuts for *15 minutes* in 350 oven. *Turn at least once.* Set aside 1/2 cup for garnish.
*Saute onion in large pot until golden, this brings out the sweetness of the onion*, add remaining nuts, along with artichokes, potatoes and chicken stock. *Bring to boil* then simmer for 1 hour.
*If you use either the frozen or canned hearts, add after 30 minutes OR if you choose to use the fresh artichokes, cut out the hearts, then place the leaves in a cheesecloth bag for ease of removal after cooking - so much easier!*
After the hour, *and removing the bagged leaves* puree soup either in food processor or *with a handheld stick mixer, then you can choose to make it smoother by putting through a sieve or just leave it slightly chunky.*
Put pureed soup back into pot and add the cream *do not let it boil.* Simmer until warmed.
Season with lemon juice, salt & pepper. Garnish with nuts. *Serve with hearty bread - YUM!*
***one alternative would be to either change the type of nuts used or leave them out altogether.
Experiment - but most of all - HAVE FUN!!
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