Thursday, August 29

Spanish Roasted Chicken

Here is a great way to rapid roast a chicken and add a little spice to your meal!

Full time 1 1/2-2 hours (based on chicken size)
Serves 4-6 (based on chicken size)

You will need:

3-4 pound roasting chicken, cleaned and patted dry
1 medium onion, peeled
1 cup chicken stock
3 tbsp olive oil
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp paprika
1/2 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp chili powder
1/8 tsp cayenne pepper

Let us begin:

Preheat oven to 450 and put a wire rack in a roasting pan.

In a small bowl combine olive oil with all herbs and spices to create a rub.

Using hand rub chicken liberally and evenly with spice rub, making sure to get around legs and wings.

Place whole peeled onion into the chicken.

Place chicken on wire rack in roasting pan.

Pour stock into pan.

Roast in oven for 20 minutes, lower heat to 375 and give a quick baste.

Roast 40-60 minutes or until internal temp reaches 175'.

Remove from oven, give a quick baste and let rest 5-8 minutes before serving.

Remove and discard onion, carve.

Serve and enjoy!

Tuesday, August 27

White Chocolate Macadamia Cookies

Bakery fresh, cafe quality, these cookies are a real crowd pleaser.

Makes 2-3 dozen cookies, based on your drop size
Full time: 30 minutes (includes baking in multiple batches)

You will need:

2 eggs
2 1/2 cup flour
1 cup white chocolate chips
1 cup chopped macadamia nuts
1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract

Let us begin:

Preheat your oven to 350 and spray 2 cookie sheets lightly with cooking spray. 

In a medium bowl cream together butter and sugars.

Add in eggs, vanilla, and almond extract.

Add in all remaining ingredients and mix to form a soft dough.

Scoop and ball roughly 1 1/2 tsp size balls and place onto cookie sheet, roughly 2" apart.

Bake in oven 9-12 minutes or until edges begin to golden.

Remove from oven and let cool on tray 5-10 minutes.

Move to cooling rack to finish cooling, enjoy!

Sunday, August 25

Thai Garlic Zucchini and Mushrooms

A great accompaniment to any weeknight Thai meal, these vegetables are easy and flavorful. 

Full time: 15-20 minutes
Serves 4

You will need:

1 pint sliced mushrooms
1 medium zucchini, cut in half length wise and slice
3 tbsp butter
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp coriander
1/4 tsp chili powder

Let us begin:

In a large sauté pan, place butter, mushroom slices, and spices.

Turn heat to medium-high and allow butter to melt.

Once butter is melted, add zucchini to the pan, stir well to incorporate.

Cook 8-10 minutes or until zucchini n is soft, but not mushy.

Serve and enjoy!

Thursday, August 22

BAKE IT: Southern Dump Cake

Dump cakes are the new "it" Dessert. Everywhere you look you see recipes for them. Funny thing is, you actually do not need a recipe for one. The idea of a dump cake, is to literally dump all your ingredients together and bake. Dump cakes can have anything in them fruit, nuts, candy, ect. 

You can use any cake mix to do this, I am using chocolate or homemade cake mix. Here is a quick way to get you started dumping and baking.

Full time: 1 hour
Makes 1 cake

You will need:

2 eggs
1 1/2 cup water
1/4 cup vegetable oil

Decide your cake:

Chocolate Lovers (in photos)
1 box chocolate cake mix
1 box chocolate instant pudding
1 cup chocolate chips
1/2 cup chocolate chunks or broken Hersey bars, need to be frozen prior to baking

Chocolate Cherries
1 box chocolate cake mix
1 box chocolate instant pudding
1 cup maraschino cherries, drained
1/2 cup chocolate chips

Peanut butter Cup
1 box chocolate cake mix
1 box chocolate instant pudding
1 1/2 cup peanut butter chips

Vanilla Flavor Wave
1 box vanilla cake mix
1 box vanilla instant pudding
1 cup white chocolate chips 
1/2 cup white chocolate truffles, broken

White Chocolate Dream
1 box white cake mix
1 box vanilla instant pudding
1 cup white chocolate chips
1/2 cup macadamia but pieces 

Aloha Cake
1 box white cake mix
1 box vanilla instant pudding
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup almond slivers

Kitchen Sink
1 box yellow cake mix
1 box vanilla instant pudding
1/4 cup chocolate chips
1/4 cup miniature marshmallows
1/4 cup walnut or almond pieces
1/4 cup maraschino cherries, drained
1/4 cup M&M candies

*make any combination really, just make sure you mix-ins equal 1 1/2 cup

Let us begin:

Preheat your oven to 350'

In a bundt pan, pour oil and swirl around to coat sides.

Pour excess oil into large mixing bowl, set pan aside.

Dump in all remaining batter ingredients, cake mix, pudding, and mix well.

Dump in your mix-ins, stirring just to incorporate.

Pour batter into bundt pan, if there is a tad bit of oil pooled it is okay.

Bake in oven for 35-45 minutes or until inserted toothpick comes out clean.

Remove from oven and let cool 5 minutes in pan.

Invert onto serving dish and allow to cool completely.

Serve and enjoy!

Tuesday, August 20

Thai Garlic Chicken

Thai food is a easy way to bring a little zest and spice into your meal. Traditional ingredients and combination create a great base for most Thai dishes. Coconut milk, lemongrass, and ginger are just a few. This simple marinaded chicken captures several traditional ingredients with ease.

Full time: 1 hour (fast marinade, I actually do all day marinading)
Serves 2-4

You will need:

2 lbs. boneless skinless chicken thighs
1 cup coconut milk
1/3 cup honey
1/2 tbsp lemon juice
1/2 tbsp garlic powder
1 tsp coriander
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp salt

Let us begin:

In a large bowl, whisk together all ingredients (except chicken).

Add chicken into bowl, trying to submerge as much as possible.

Cover with plastic wrap and let marinade 30minutes. Or do what I do marinade while your at work all day, less time at night and more robust flavors.

Once marinaded, pre-heat your grill to a good medium-high heat.

Carefully, remove chicken from marinade and place on hot grill. Discard remaining marinade.

Grill 8-10 minutes, turn over.

Grill an additional 8-10 minutes or until thermometer reaches 180'.

Remove from grill, serve, and enjoy!

Sunday, August 18

Smokehouse Style London Broil

Zesty, hearty, and flavorful! This classic smokehouse inspired dry rub is sure to make your taste buds sing and crave more. Perfectly balance between sweet and savory you can easily make weeknight dinner magic with this one!

Full time: 25 minutes
Serves 2-4

The needs-

1 1/2- 2 lb. well trimmed London broil
1/4 cup brown sugar
1 1/2 tsp ground black pepper
1 1/2 tsp ground mustard
1 1/2 tsp salt
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp ground cloves 
1/2 tsp olive oil

The know-

In a small bowl combine brown sugar with all spices.

Lay London broil out and pat dry with paper towel.

Use approximately 1/4 tsp olive oil to moisten the meat surface, massage across surface.
(This is drizzle before massaged in)

Pat spice rub onto surface, nicely coating.

Flip over and repeat on the second side.

Get your grill preheating, this allows the meat to rest for a moment.

Once grill is nice and hot, gently lay London broil into grate and allow to cook  5-8 minutes.

Flip over and cook for 5-8 minutes. This will give you a nice medium rare.

Let rest 5 minutes before slicing or serving.


Friday, August 16

Colonial Apple Pan Dowdy

Pan Dowdy is a classic American cobbler style dish. Fruit is loving seasoned and then baked beneath a layer of bread. Origins if the dish are a little hazy but, a common notion exists that it was a way to use up old or stale bread while making a hearty dish. Originally served as part of a main course, pan dowdy is now commonly served as a dessert. There are three traditional versions apple, blueberry, and peach. Here is a great way to get started with my favorite, apple!

Full time 1 hour
Serves 4-6

You will need:

8 slices of bread
4 apples, preferably green but any will work
1/2 cup brown sugar, packed (or 1/3 cup molasses)
1/4 cup sugar
2 tbsp butter, softened
1/2 tsp salt
1/2 tsp allspice
1/4 tsp cinnamon 

Let us begin:

Preheat your oven to 350'. Lightly grease a 8" baking dish and set aside for a moment.

Core and slice each apple into 16 wedges. If your apple is large slice into more wedges, your wedges should be no more than 1/4" thick.

Place wedges into baking dish.

Dust over wedges with brown sugar (or the more traditional molasses), allspice, salt, and cinnamon.

Place in oven and bake for 25 minutes.

While this bakes we will work with the bread, start by removing the crusts. If you have a fancy cutter I suggest using it, if not you can use the bottom if a glass to make rounds.

Lightly spread softened butter on both sides of bread.

Sprinkle over lightly with sugar, nicely coating the butter.

Carefully remove baking dish from oven and lay bread across top creating a crust.

Return to oven and bake an additional 20-25 minutes.

Remove from oven and allow to cool slightly before serving.

Serve with ice cream, whipped cream, and enjoy!

Wednesday, August 14

Pollo Romantico (Italian Romantic Bistro Chicken)

Dim candle lights, a glass of wine, and a romantic meal. Perfect for the special occasion or the just because nights. Italian bistro chicken, is savory and hearty.  Full of flavor which is sure to impress your sweetheart or the in laws.

Full time 1 1/2 hours
Serves 2 (2 quarters per person)

You will need:

1- 2 lb. bone-in chicken quarters
1 cup white wine
2 tbsp olive oil
1 tbsp fresh rosemary
1 tsp dried thyme
1 tsp dried basil
1 tsp salt
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp dried oregano 

Let us begin:

Preheat oven to 400 place a wire rack in a roasting pan.

In a small bowl combine olive oil, all herbs, garlic powder, salt, and pepper. It will form a nice paste.

Wash a dry chicken well.

Using hands, slather chicken with herb paste. Making sure to get all the nooks and folds.

Place chicken on wire rack in roasting pan.

Pour white wine into bottom of roasting pan.

Roast in oven for 15-20 minutes, baste.

Reduce heat to 375' and continue roasting for 40-50 minutes or until chicken reaches 180' internal temp.

Remove pan from oven, baste. Let chicken sit 5, baste one last time.

Top with rosemary if desired.