Thursday, November 8, 2018

baked sticky orange chicken drumsticks











We loved the flavor of the chicken!  However good the chicken was, my girls told me I have got to find a way to make this chicken without bones. :)  My son didn't mind the bones one bit,  he grabbed hold of the drumsticks and ripped the meat right off with his teeth as though he were feasting at Hogwarts.

baked sticky orange chicken drumsticks (sarah's cucina bella)
(I doubled the recipe)
4 pounds chicken drumsticks, about 12
kosher salt and ground black pepper
2/3 cup orange marmalade
2 tablespoons soy sauce
2 teaspoons seasoned rice vinegar

Preheat oven to 475 degrees.  Line a baking sheet with nonstick aluminum foil.  Arrange drumsticks on the baking sheet.  Sprinkle with salt and pepper.  (My baking directions are different from the original- I baked them a lot longer!)  Bake for 30 minutes.
While chicken is baking, whisk together the marmalade, soy sauce and vinegar.  Pull the chicken out of the oven and baste with 1/2 of the marmalade mixture.  Return to the oven and bake another 20 minutes.  Take the chicken out again.  Turn the chicken over and baste with the remaining marmalade mixture.  Bake another 10 minutes.  (The chicken was not dry at all!  The tops were nice and brown, the way we like them!)

Friday, November 2, 2018

disneyland bengal barbecue spicy beef skewers











Hall of Fame!! My husband made this for dinner tonight and I felt like I was eating the most delicious dinner I've ever eaten.  I know it can't be true but it felt like it as I was enjoying it.  He tried these skewers when we were at Disneyland in July and wondered where he could find a recipe (after 4 months they were still on his mind).  Fortunately almost any recipe can be found online these days.  These skewers were the perfect amount of spicy for me but they were too spicy for our kids.  I took a look at the recipe and I think there may have been a mistake- a tablespoon of black pepper?!  I think it's supposed to be a teaspoon so I'll go ahead and make that change below.
I have two friends at Disney currently- one in Florida and the other in California.  I hope they get a chance to try these little jewels.

disneyland bengal barbecue spicy beef skewers (key ingredient)
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cayenne
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch

beef
18 one-ounce pieces sirloin beef chunks
6 bamboo skewers
1 part soy sauce
2 parts lemon juice
1 part water and several grinds of pepper

korean sauce
Heat a teaspoon  of vegetable oil gently in a saucepan.  Add one tablespoon (or more to taste) of crushed fresh garlic.  Saute lightly, do not burn.  Add soy sauce, water, lemon juice, brown sugar, sesame oil, black pepper, red pepper flakes, cayenne.  Bring to a slow boil over medium to low heat.  Reduce heat and simmer to reduce slightly.  Mix 1 tablespoon of cornstarch with 1/4 cup water.  Mix well.  Add to simmering sauce.  Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce.  Taste it.  Adjust mixture according to taste.  Let this sit while you make the rest of the recipe.

beef
Cube sirloin into one-inch cubes.  Put into a ziplock bag with a marinade of 1 part soy sauce, 2 parts lemon juice, 1 part water and several grinds of pepper.  Let this marinate in the refrigerator at least 3 hours.

assembly
Gently warm the Korean sauce.  If it's too thick add a little water, lemon or soy sauce.  Put the meat on the skewers and grill over medium heat until they are medium rare to medium.  Once you put the skewers on a plate baste generously with the Korean Sauce.

Tuesday, October 30, 2018

green chili chicken and lime soup











I participated in a frozen soup swap last month and waited until the perfect evening to try it. It's delicious!!  (And it made enough to have leftovers which is a bonus!)

green chili chicken and lime soup (my friend Shonda)
2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
4 cloves garlic, minced
80 ounces chicken broth
4 cups shredded cooked chicken
2 1/2 cups cooked white rice
1 (10 ounce) can tomatoes with green chilies
1 (7 ounce) can diced green chiles
1/4 cup lime juice
1 1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1 1/2 cups chopped cilantro leaves

Heat the olive oil in a dutch oven over medium heat.  Add the onion and cook, stirring until tender about 5 minutes.  Add the garlic and cook.  Add the chicken broth, chicken, rice, tomatoes, green chilies, lime juice, cumin, salt, pepper and garlic salt and cook about 5 minutes.  Finally, add cilantro and stir to combine.  Serve with avocado, cheddar cheese, sour cream and tortilla chips.

Sunday, October 21, 2018

store bought favorite: rogan josh from passage to india























Hall of Fame!  I used these packets of simmer sauce tonight and they were delicious.  They have got to be one of my very favorite store bought favorites because the favors are so robust and dinner came together in a snap.  I found these packets at a Super Walmart 40 minutes away.  I hope I can find them in my town.

rogan josh simmer sauce (Passage to India)
Cut up some chicken breasts and saute in some oil.  When almost cooked through add the simmer sauce and fresh broccoli (the packet calls for halved cherry tomatoes).  Serve over rice.

Tuesday, October 9, 2018

pork chop soup











Always trust the reviews.  This soup was super flavorful and the pork was so tender and delicious.  Two of my kids thought the soup was spicy; I think it was the pepper so just cut that in half if you think you'll need to.  I love spicy so I thought it was great as is.
Note:  I doubled the recipe that is below and I was grateful I did!

pork chop soup in the slow cooker (adapted from allrecipes.com)
2 boneless pork chops (I used pork sirloin chops)
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 bay leaf
3 cups chicken broth
2 cups water
2 tablespoons soy sauce
1/4 cup flour
1 cup chopped broccoli
1 cup carrots, diced
1 onion, diced
2 stalks celery, diced
handful of green beans, cut

Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water and soy sauce in a slow cooker and turn to HIGH.  Add the carrots, onion and celery.  Let cook for several hours.  Take out 5 cups of the soup broth and put into a saucepan.  Heat to boiling.  
Combine the flour with about 1/2 cup of cooled soup broth and whisk into the boiling soup broth that is in the saucepan.  When it is nice and thick add to the slow cooker and stir to combine.  Add the broccoli and green beans and allow to cook for another 20 minutes or so until they are cooked through.  Remove the bay leaf.
Serve with crusty bread.



Sunday, October 7, 2018

lighter eggplant parmesan











I found a gorgeous eggplant at Trader Joes and wanted eggplant parmesan but nothing too heavy or fattening.  This turned out to be a GREAT recipe.  Is it still "lighter" if you eat half the 9x13?

lighter eggplant parmesan (adapted from skinnytaste)
1 large eggplant, 2 pounds
1 tablespoon olive oil
12 ounces fat free ricotta
1/4 cup plus 2 tablespoons Parmesan/Romano blend
1 medium egg
1 1/2 cups mozzarella
1 jar Classico pasta sauce

Slice the eggplant into 1/4 inch thick slices.  Lightly salt the slices and put in a colander to release excess moisture for about a half hour.  Lay on paper towels to soak up any extra moisture.  Preheat overn to 450.
Brush eggplant lightly with olive oil on both sides and place on cookie sheet.  Bake for 20-25 minutes, turning half way through.
In a medium bowl, combine ricotta, egg and 1/4 cup grated cheese.
In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish.  Top with 1/2 of the ricotta cheese mixture, mozzarella cheese and sauce.  Add another layer of eggplant and repeat until everything is used up.
Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400 degrees.  Remove foil and bake an additional 8-10 minutes.  Take it out of the oven and let it sit about 10 minutes before cutting.  Enjoy!
(My eggplant gave me 12 slices so my first layer was 6 slices and I topped those with another 6 slices.  It turned out pretty!)

Tuesday, September 4, 2018

homemade blueberry cheesecake ice cream













My friend Shonda made this and it rocks!  So much so that my husband was ready to go out and get a "real" ice cream maker- the kind that uses ice and rock salt. :).  It's rich and creamy and beautiful to look at.  Too bad I didn't get a pic with the graham cracker crust sprinkled on top.  Just imagine it.  

homemade blueberry cheesecake ice cream (my friend Shonda)
prep time: 30 minutes
total time: 6 hours

blueberry sauce:
1 1/4 cup blueberries, fresh or frozen (if you live in Oregon you'd better use fresh!)
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon lemon juice

graham cracker crust:
1 prepared graham cracker crust (what a relief!)

cheesecake ice cream:
1 1/2 cups sugar
2 cups milk
4 cups heavy whipping cream
2 teaspoons vanilla
1 small  package instant cheesecake pudding mix

Place blueberries in a medium-sized sauce pan.  Add 1/2 cup sugar, cornstarch, water and lemon juice.  Bring to a boil over medium high heat.  Allow it to simmer for 5 minutes or until the mixture has thickened.  Pour into a small container, cover and refrigerate until chilled.  Should take 1-2 hours.
In a large bowl, add 1 1/2 cups sugar, whipping cream, milk, vanilla and cheesecake pudding mix.  Whisk it to combine.
Pour into the ice cream maker and mix according to package directions.  If you have a machine that only makes 1 quart at a time, mix it in two batches.
Take a premade graham cracker crust and break it into chunks with a butter knife.  When the ice cream is done churning pour it into a two quart-sized containers.  Drop spoonfuls of the blueberry sauce over the top of the ice cream.
Sprinkle the graham cracker crust over the top.  Swirl it all together with a butter knife.  Cover tightly with plastic wrap and freeze for at least 4 hours or overnight.