Blog Archives

Guinness Lamb Stew

20160829_173927(1600x1200)This recipe was at the top of the first search page, I went pretty much with it as written.  I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer.  We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods.  The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense.  Maybe she was thinking mutton rather than lamb?  I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.

Crispy Baked Chicken Thighs Without Oil

Pan roasted chicken thighs

I could have sworn I posted this before, but I found this photo in my saved dinner photos and it hasn’t been used and I didn’t see any recipes using this technique. This is a great way to get very crisp and moist chicken thighs without added oil. It’s very similar to how you crisp up duck skin.

Start with a cast iron skillet or oven safe frying pan, COLD. Add two bone-in, skin on thighs (seasoned with salt and pepper), skin side down. Turn the burner to MEDIUM and let cook until the skin is super crisp, about 6 minutes. Turn heat down if it looks as if the skin will burn before rendering all the fat.

Preheat oven to 350 degrees.

Flip over thighs sprinkle rosemary or tarragon over them. Add quartered potatoes and sliced carrots, tuck them down and around the thighs so they cook in the rendered fat and juices. Bake at 350 degrees until thighs register 170 to 175 degrees. About 30-45 minutes.

Let rest for 5 minutes before serving. Serves two.

You can also braise chicken this way, recipe here.



 

Friday Recipe Exchange: Convection Roasted Chicken

Dinner is Served

After asking for and receiving some excellent advice on how to use my new convection oven, I decided to jump in and test it out. Roasting a chicken seemed like the most logical choice. If I ruined it, I could turn it into chicken salad. Sonoma Chicken Salad to be exact, found here.

This time of year, recipes seem superfluous – farm fresh corn, zucchini from my garden and sliced tomatoes need little embellishment. But I do have Tomato-Pasta Salad, here, that changes up the usual flavors.

For dessert, those plums needed to be used, so I went with a Plum Crumble (or as my cousin christened it, Plumble), recipe here. I used the convection feature,  which helped the crisp brown evenly. Bonus Bixby inspecting the plums here.

I don’t have any recipes from JeffreyW this week, but that could because this guy is keeping him busy:

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That’s the most adorable, Gabe, getting himself into a bit of trouble. I am looking forward to seeing how JeffreyW’s figs turn out, hopefully abundant enough for homemade fig newtons. But if not, just fresh off the tree. I love figs! Photos of his fig progression are here.

What’s on your menu this weekend as summer winds down? My grapes are starting to ripen, and of course I’m overrun with plums, so does anyone have some good plum or concord grape recipes they want to share? What else is cookin’ tonight?

Chicken's Done

Tonight’s featured recipe is pretty simple, since what I wanted was to test out how the convection oven treated my ingredients. I started with a local chicken, zucchini from my garden, potatoes from my dad’s garden and local corn.

I mixed together 2 tbsps of butter with dried, crushed rosemary and basil, along with crushed garlic and rubbed it under and over the skin of the chicken. I then rubbed more of the herbs and garlic inside  the cavity.

I put the chicken and the sliced potatoes into the roasting pan. I roasted them at 425 degrees, until the breast meat registered at 165 degrees and the thighs at 170 degrees. The high temperature, combined with the convection created a crisp skin that quickly sealed in the juices. Total cooking time was one hour for a five pound bird.

Convection Oven Roasting

I added the sliced zucchini about 15 minutes before the chicken was about to come out of the oven, so everything finished up nicely. The corn was microwaved for two minutes an ear (for a total of six minutes) with the husks on. If I had been more confident with my oven skills, I would have popped the ears into the oven just a bit before the zucchini and roasted them in the husks.

I am over the moon with what the convection feature can do – the potatoes were perfectly roasted, the chicken crisp and moist, the zucchini tender. The flavors were great and the herbs really permeated the meat.

That’s it for this week. I’m sitting here watching the welcome rainstorm drench my very thirsty yard, while contemplating my long list of things to do this weekend. Have a great weekend! – TaMara



 

Grilled Vegetable Salad

This works well as a side or a nice, fresh main course.

Grilled Vegetable Salad

  • 1 large red onion, quartered
  • 4 red potatoes, quartered
  • 8 oz baby carrots
  • 2 tbsp olive oil
  • 2 tsp rosemary, crushed
  • 1 tsp sage, crushed
  • 1 tsp crushed garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 oz bag spinach leaves or spring greens
  • 2 tbsp lemon juice
  • 1 tbsp melted butter

serving bowl, large bowl, grilling basket or foil

Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently.  Mix together lemon & butter.  In serving bowl, add greens, grilled vegetables and toss with lemon butter

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Memorial Weekend Recipes: Grilled Potato Packets

Grilled Potatoes and Peppers3

Grilled potatoes and peppers above can be found here 

These are so easy to make, one of my most requested and clean up is a breeze:

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper

foil

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil.  Grill, turning halfway through (about 15 minutes each side).  Cook until potatoes are tender and onions crispy.



 

Shredded Potato Encrusted Chicken

Shredded Potato Packet Final

This is one of my favorite quick dinners. Looks and tastes great if you want to impress guests, but quick and easy enough for weeknight dinner.

Potato Encrusted Chicken

  • 2 large baking potatoes
  • 3 green onions, chopped
  • 1/4 tsp Old Bay Spice
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp salted butter
  • salt & pepper to taste
  • 2 large boneless chicken breast , cut into equal halves

OR

  • 4 boneless chicken thighs

Wash and shred the potatoes on the large holes of a box grater. I don’t peel them. Drain them well. I squeezed the water out by hand and then patted with a paper towel. Then combine in a bowl with onions, salt, pepper and old bay spice.

Season chicken or fish fillets with salt and pepper. You want the fillets to be fairly equal in size, so halve the breasts and trim the fillets so they are about 4×4 in size.

Potato packets1

Heat the oil and butter in a large skillet.  When the oil and butter are hot, spoon 4 small, evenly spaced mounds of the shredded potatoes (each about 1/3 cup) into the skillet (my skillet is small, I had to do two at a time).

Press a portion of chicken into each mound and cover with the remaining potatoes. Cover the skillet. Cook the potato packages over medium heat for 6 to 7 minutes. Add additional oil if needed (I added a little as I turned each piece).

Turn them carefully with a large spatula and cook them for 4 minutes, remove the lid and continue to cook for an additional to 2 to 3 minutes uncovered. The potatoes should be nicely crusted on both sides.

Reduce heat to low and cook an additional 3-5 minutes or until the internal temperature reaches 165 degrees.



 

Friday Recipe Exchange: Mix It Up

Cucumber SalsaI did quite a bit of cooking this week, but it’s been busy enough that I haven’t put together the recipes or taken a lot of photos. So tonight I’m highlighting some past favorites.

Pictured above is Crisp Cucumber Salsa, always a hit when I make it. Recipe here.

Baked Ziti is my go-to for dinners to take to events or share when condolences are needed – I often take it unbaked so it can be fresh and hot when needed. It’s also a great make-ahead dinner for weeknights. Recipe here.

This week’s dinner menu is Cranberry Pepper Steak and Bleu Cheese Mashed Potatoes, click here for menu and recipes.

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This yummy photo is from JeffreyW – it’s Bacon Dill Potato Salad – instructions here.

What’s on the menu for you this weekend? Grilling yet? Have anything fun planned?

Pasta Jambalaya_Snapseed2

Tonight’s featured recipe is another quick but tasty dinner entry. When I was a kid I used to love the Friday nights my mom said, I’m tired of cooking let’s just have hamburger goulash – which was basically hamburger, tomato sauce and elbow macaroni with some spices thrown in. This recipe is like an adult version of that, with some real flavor.  Still easy to put together.

Pasta Jambalaya

  • 12 oz penne pasta
  • ½ tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 stalk celery, diced
  • 1 cup sliced carrots
  • 1 tsp crushed garlic
  • 1 tsp to 1 tbsp Cajun or Creole seasoning
  • 15 oz can black beans
  • 14 oz can diced tomatoes
  • 4 oz can chopped green chilies
  • 4 oz smoked sausage, sliced (I like Andouille)
  • 4 oz shredded Mexican 4-blend cheese

saucepan

Cook pasta according to package directions. Drain well. In the saucepan, heat oil and then sauté onion, pepper, celery and carrots until onions are translucent and celery soft. Add garlic, Cajun seasoning, tomatoes, chilies, beans, carrots and sausage. Bring to a low boil, reduce heat, add pasta and let simmer for 20 minutes. Serve with cheese as garnish.

Note: When a recipe says to add 1 tsp to 1 tbsp, or to taste of a spice, add it in small increments, 1/4 to 1/2 tsp at a time. Remember you can always add more, but it’s pretty tough trying to remove what you’ve added.😉

That’s it for this week. We’ve finally gotten rid of the clouds and it looks like a great weekend to spend outdoors Have a great weekend. – TaMara

 



 

Quick Crispy Braised Chicken Dinner

No photos because I completely forgot when it was done. If I make it again, I’ll update with a photo.

I picked up chicken thighs on sale last week and wanted to come up with some quick one-pan dinners for a few of them. That led to tonight’s dinner. It would work well with any bone-in, skin-on chicken pieces.

I like this recipe because it’s about 15-minute prep time, one pan and once it’s in the oven it’s hands-off. Tastes like a nice Sunday chicken roasted dinner. The crispy skin is a bonus.

Quick Braised Chicken Dinner
Serves 2*

  • 2 to 4 chicken thighs (depending on size)
  • salt and pepper to taste
  • rosemary sprigs
  • 2 large russet or Yukon gold potatoes, scrubbed
  • 2 large carrots, scrubbed and trimmed

large cast-iron or oven proof skillet

Pat dry chicken breasts. Salt and pepper generously, gently lift the skin and salt and pepper underneath it. Place skin-side down in a COLD skillet, no oil needed. Turn heat to medium-high and slowly heat chicken until skin is crisp.

By using a cold skillet, you allow the fat to render out of the chicken skin and it will crisp up nicely without sticking or burning. It will take about 10 minutes to crisp.

While the chicken is crisping, scrub and quarter potatoes and carrots

Turn chicken over – you’ll want to use a spatula so you don’t leave the skin behind. Remove from heat, add potatoes and carrots around the chicken pieces. Add enough water to cover all but the chicken skin (so it stays crisp). Top with rosemary sprigs.

Place skillet, uncovered, in oven and cook at 325 degrees for 45 minutes to 1 hour – until potatoes and carrots are tender and chicken is cooked through. Check occasionally to see if you need to add more liquid.

Serve with a salad for a quick dinner.

*if you want to double this recipe, you’ll want to use a roasting pan after crisping the chicken in the skillet.

For a saucy Italian version of this, click here.

Braised Chicken

Breakfast Pr0n – Corned Beef Hash

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Corned Beef Hash

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