PREPARATION PART:
4 Chicken Thighs (skin ON)
Tasty Marinade (I usually just mix up some soy sauce, lemon juice, a little olive oil, and some spices [garlic salt, pepper, a dash of cayenne])
Mix up marinade and pour on chicken thighs and let marinate for 2 hours or so (in fridge).
STUFFING PART:
1/2 Cup Panko (Japanese bread crumbs, but I bet plain flavored normal bread crumbs would produce the same effect)
1/2 Cup diced mushrooms (diced REAL small)
2-3 Tablespoons diced onion (also diced very small)
Zest of one lemon
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar (or plain or apple cider)
2 Tablespoons Water
Mix up bread crumbs, mushrooms, diced onion, and lemon zest. Add soy sauce, vinegar and water. Stir together till well moistened.
THE GROSS PART:
Slide your finger underneath the skin on the thighs, the skin should separate fairly easy from the thigh. Try to make a little pocket in the skin by keeping 3 sides still attached to the meat and having the only opening on one side.
Take a spoonful of the stuffing and place it underneath the chicken skin. You want at least a quarter inch of stuffing under the skin, spread out evenly. Max would be about half an inch. Now you have two options for cooking these babies.
TO BAKE:
Make sure the chicken thighs are DRY. Pat dry with paper towels and remove the marinade (or else it will puddle in your pan and your stuffing will be MUSHY. Gross.) Rub tops of thighs with a little olive oil for even browning and salt and pepper. Bake at 350 degrees for 45 minutes in a high-walled pan.
TO GRILL:
Don't worry about chicken being dry, the juices will drip out so you get a perfectly moist stuffing. Rub tops of thighs with a little olive oil and salt and pepper. Grill on indirect heat for a while until done... (honestly, I don't know how to grill chicken thighs, but if you do just use common sense [or google]. They are A LOT better grilled.)
Thursday, September 22, 2011
Grilled Sweet Potatoes, Squash, Peppers and Onions with Feta
1 Sweet Potato
1/2 Butternut Squash
2 Red Peppers
1/2 Bermuda Onion
Olive Oil
Balsamic Vinegar
1/2 cup Feta Cheese
Chop the sweet potato and squash in 3/4 inch cubes. Cut the pepper and onion in 1 inch pieces. Toss the roots in 1-2 tbsp olive oil and place in a bowl. Toss the pepper and onion with mixture of about 2 tbsp olive oil and 2 tbsp balsamic vinegar and marinade about an hour. Warm your grill (or I imagine you could roast in the broiler or oven...) and roast the roots till soft (about 10-15 minutes) and remove from grill. Grill the peppers and onions (about 5 minutes). Both will have slightly blackened edges and taste so sweeeeeeet!
Blend the grilled items in a serving bowl and sprinkle with feta.
Hungarian Mushroom Soup
Another classic Moosewood recipe. I first tasted this delicious soup at Sibley Station in Pequot Lakes MN and then again somewhere in northern Michigan when I while cross country skiing. Nancy.
4 tbsp butter divided
1 c onion, chopped
Salt and pepper
12 oz fresh mushrooms
2 tsp chopped dill
2 c broth (recipe calls for beef - I use vegetable)
1/2 c chopped parsley
1 tbsp paprika
3 tbsp flour
1 c milk
2 tsp lemon juice
1/2 c sour cream
Saute onions with half the butter and then add mushrooms, salt, half of the broth and half the dill. Cover and simmer 15 minutes. Melt remaining butter in saucepan and wisk in four, stirring constantly about 3 minutes. Add milk and continue stirring about 10 minutes until thick Stir in mushroom mixture an remaining broth. Simmer 10-15 minutes. Just before serving add pepper, lemon juice, sour cream and the rest of the dill. Garnish with parsley. Makes 4-6 rich servings.
4 tbsp butter divided
1 c onion, chopped
Salt and pepper
12 oz fresh mushrooms
2 tsp chopped dill
2 c broth (recipe calls for beef - I use vegetable)
1/2 c chopped parsley
1 tbsp paprika
3 tbsp flour
1 c milk
2 tsp lemon juice
1/2 c sour cream
Saute onions with half the butter and then add mushrooms, salt, half of the broth and half the dill. Cover and simmer 15 minutes. Melt remaining butter in saucepan and wisk in four, stirring constantly about 3 minutes. Add milk and continue stirring about 10 minutes until thick Stir in mushroom mixture an remaining broth. Simmer 10-15 minutes. Just before serving add pepper, lemon juice, sour cream and the rest of the dill. Garnish with parsley. Makes 4-6 rich servings.
Gypsy Soup
This is classic Moosewood. I crave it every fall. Nancy
2 tbsp olive oil
2 large onions
2-4 garlic cloves crushed
1/2 c chopped celery
2 c peeled chopped sweet potatoes
3 c broth
1 bay leaf
2 tsp paprika
1 tsp tumeric
1 tsp basil
1/4 tsp cinnamon
1/8 tsp cayene pepper
1 chopped red pepper
1 can or 2 cups garbonzo beans
Saute the onions, garlic, celery and sweet potatoes about 5 minutes. Add broth and spices and simmer 15 minutes. Add red pepper and garbanzo beans and heat 5 minutes more.
2 tbsp olive oil
2 large onions
2-4 garlic cloves crushed
1/2 c chopped celery
2 c peeled chopped sweet potatoes
3 c broth
1 bay leaf
2 tsp paprika
1 tsp tumeric
1 tsp basil
1/4 tsp cinnamon
1/8 tsp cayene pepper
1 chopped red pepper
1 can or 2 cups garbonzo beans
Saute the onions, garlic, celery and sweet potatoes about 5 minutes. Add broth and spices and simmer 15 minutes. Add red pepper and garbanzo beans and heat 5 minutes more.
Mulligatawny Soup
 |
| Just look at these ingredients - you know this soup has got to be good! I sprinkle a few cashews and golden raisins on rice and spoon the soup on top. This soup is excellent with naan - and don't forget to squeeze the lemon on top! I am quite sure they serve this dish in heaven. Nancy. |
1 large onion
6 cloves finely chopped garlic
3 tbsp finely chopped ginger
1/2 jalapeno, chopped
1 tbsp ground coriander
2 tsp cumin
1/1/2 tsp ground turmeric
1/4 c flour
1 3/4 c red lentils
9 c vegetable broth
3 tbsp minced cilantro, plus leaves for garnish
1 c unsweetened coconut milk
1/4 c fresh lemon juice plus wedges for garnish
Melt the butter and saute the onion, garlic, ginger and jalapeno until browned, about 12 minutes. Lower the heat and add dry spices, stirring about a minute and then add flour and stir a minute more. Pour in the broth and lentils and cook 45 minutes, then cool. When cooled, puree mixture in food processor and then reheat. Wisk in the coconut milk, lemon juice and salt and pepper to taste. Reheat and serve in bowls (optionally on top of rice and garnish with cilantro and lemon wedge.) If the soup thickens more then you like, more water may be added.
Pickle Power
The bread and butter recipe originates from Grandpa Mathias Thommes. I remember the gallon jar (along with limburger cheese - yuk!) always in his fridge. This is the first year I tried the dill recipe and the pepper flakes add a nice kick.
I purchased two of the large square jars from Target. It is also worth purchasing a small madoline to slice the cukes - they even tast better with the thin even slices you can get with the "slice device." XOX makes a $15 madoline that works just fine with cukes and onions. Nancy.
Grandpa Thommes Refrigerator Bread and Butter Pickles
7 c sliced cukes
1 c sliced onions
2 c sugar
1 c white vinegar
1 tsp pickling or kosher salt
1 tsp mustard seed
1 tsp celery seed
Dissolve the sugar in the vinegar heating slightly if necessary, cool and add spices. Pout over sliced cukes and onions and store in refrigerator. Tip the jar over every couple days to mix the brine. These tast good right a way but best after a week or so.
Refrigerator Dill Pickles
1 lb cukes sliced however you like but thin slices absorb the flavor best
1 c white vinegar
2 c cold water
1 tbsp sugar
2 tbsp kosher slat
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp red pepper flakes
1 c fresh dill tops
5 cloves of garlic, peeled
Mix all ingredients until salt and sugar are dissolved. Add sliced cukes to large jar and pour liquid and spice mixture on top. Rotate jar to mix spices every few days. These are good to sample early but best after a week or more.
Now that you have pickles...Greg just told me about trying peanut butter pickle hamburgers...hmmmm, think I will stick to tuna salad and pickles.
I purchased two of the large square jars from Target. It is also worth purchasing a small madoline to slice the cukes - they even tast better with the thin even slices you can get with the "slice device." XOX makes a $15 madoline that works just fine with cukes and onions. Nancy.
Grandpa Thommes Refrigerator Bread and Butter Pickles
7 c sliced cukes
1 c sliced onions
2 c sugar
1 c white vinegar
1 tsp pickling or kosher salt
1 tsp mustard seed
1 tsp celery seed
Dissolve the sugar in the vinegar heating slightly if necessary, cool and add spices. Pout over sliced cukes and onions and store in refrigerator. Tip the jar over every couple days to mix the brine. These tast good right a way but best after a week or so.
Refrigerator Dill Pickles
1 lb cukes sliced however you like but thin slices absorb the flavor best
1 c white vinegar
2 c cold water
1 tbsp sugar
2 tbsp kosher slat
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp red pepper flakes
1 c fresh dill tops
5 cloves of garlic, peeled
Mix all ingredients until salt and sugar are dissolved. Add sliced cukes to large jar and pour liquid and spice mixture on top. Rotate jar to mix spices every few days. These are good to sample early but best after a week or more.
Now that you have pickles...Greg just told me about trying peanut butter pickle hamburgers...hmmmm, think I will stick to tuna salad and pickles.
Wednesday, September 21, 2011
Brownies
4 sq/oz melted unsweetened chocolate
3/4 c (1 1/2 sticks) melted butter
2 c sugar
3 eggs
1 tsp vanilla
1 c flour
3/4 c (1 1/2 sticks) melted butter
2 c sugar
3 eggs
1 tsp vanilla
1 c flour
1 c chopped walnuts or pecans
Mix all ingredients but flour and nuts in bowl and mix till smooth. Fold in flour until just mixed in, no more. Add nuts and bake in greased 9x13 pan 30-35 minutes at 350 for metal pan of 325 for glass. Very fudgey brownies.
Pies! Pies! Pies!
In my world, there is not finer dessert then pie. In my household, most birthdays are celebrated with pies not cakes. I still bake a blueberry pie for David on August 22. Nancy.
This is an easy and tasty pie crust recipe. If you have time Baking with Julia (Child) has an even better recipe using chilled unsalted butter.
Pie Crust:
1 cup butter flavored Crisco
2 cups flour
1 tsp baking powder
1 tsp salt
6-8 tbsp ice water
Use a pastry mixer or two knives and mix the shortening and dry ingredients until pea sized - do not mix any more then that! Add the ice water and gently mix until just blended - again not any more then that - do not over handle to keep the crust light. Divide the dough in half and roll out in two sections of wax paper for top and bottom crust.
Fruit pies:
4 c sliced apples (Granny Smiths are best), or blueberries or mixed berries
Juice of 1 lemon
3 Tbsp flour
1 c sugar
2 tsp cinnamon
1 tbsp cold butter
Put fruit in rolled pie crust. Squeeze juice of lemon over fruit. Gently mix in sugar and flour, then cinnamon. Divide the butter in small slivers over the mixture and top with plain or latticed pie crust. Sprinklw with cinnamon and sugar. Bake at 375F about 45 minutes until fruit is soft an bubbly and crust is brown.
Rhubarb Custard Pie:
4 c thin sliced rhubarb
1 1/2 c granulated sugar
3 egg yolks
1/2 c flour
1/2 c milk
1/2 t cinnamon
1/4 t nutmeg
Place the cut rhubarb in rolled bottom pie crust. Mix all other ingredients in bowl and then pour over rhubarb. Place top crust and flute edges, decorate the top with extra dough or cuttings if you like. Sprinkle lightly with cinnamon and sugar. Bake at 375 for 50-60 minutes until crust is golden.
Pecan Cranberry Pie
1 c Karo Corn Syrup
3 eggs
1 c sugar
2 Tbsp butter, melted
1 tsp Vanilla
1-1/2 c (6 oz) pecans
1 c fresh cranberries (optional but unforgettable!)
Wisk the eggs and add all syrup, sugar and vanilla in a bowl. When smooth add pecans and cranberries. Pour into rolled pie crust. Bake 60-70 minutes at 375.
Pie baking is a right of passage at our house. Below are pics of Nic, Ali and Davyd with their first independently made pies. They look pretty proud, don't they? Nancy
This is an easy and tasty pie crust recipe. If you have time Baking with Julia (Child) has an even better recipe using chilled unsalted butter.
Pie Crust:
1 cup butter flavored Crisco
2 cups flour
1 tsp baking powder
1 tsp salt
6-8 tbsp ice water
Use a pastry mixer or two knives and mix the shortening and dry ingredients until pea sized - do not mix any more then that! Add the ice water and gently mix until just blended - again not any more then that - do not over handle to keep the crust light. Divide the dough in half and roll out in two sections of wax paper for top and bottom crust.
Fruit pies:
4 c sliced apples (Granny Smiths are best), or blueberries or mixed berries
Juice of 1 lemon
3 Tbsp flour
1 c sugar
2 tsp cinnamon
1 tbsp cold butter
Put fruit in rolled pie crust. Squeeze juice of lemon over fruit. Gently mix in sugar and flour, then cinnamon. Divide the butter in small slivers over the mixture and top with plain or latticed pie crust. Sprinklw with cinnamon and sugar. Bake at 375F about 45 minutes until fruit is soft an bubbly and crust is brown.
Rhubarb Custard Pie:
4 c thin sliced rhubarb
1 1/2 c granulated sugar
3 egg yolks
1/2 c flour
1/2 c milk
1/2 t cinnamon
1/4 t nutmeg
Place the cut rhubarb in rolled bottom pie crust. Mix all other ingredients in bowl and then pour over rhubarb. Place top crust and flute edges, decorate the top with extra dough or cuttings if you like. Sprinkle lightly with cinnamon and sugar. Bake at 375 for 50-60 minutes until crust is golden.
Pecan Cranberry Pie
1 c Karo Corn Syrup
3 eggs
1 c sugar
2 Tbsp butter, melted
1 tsp Vanilla
1-1/2 c (6 oz) pecans
1 c fresh cranberries (optional but unforgettable!)
Wisk the eggs and add all syrup, sugar and vanilla in a bowl. When smooth add pecans and cranberries. Pour into rolled pie crust. Bake 60-70 minutes at 375.
Pie baking is a right of passage at our house. Below are pics of Nic, Ali and Davyd with their first independently made pies. They look pretty proud, don't they? Nancy
Aunt Annette's Carrot Cake
 |
| I used Annettes recipe to make the grooms cake for Anna Tennis and Jesse Luoma's wedding. |
Cake:
1 cup brown sugar
1 cup granulated sugar
4 eggs
1 cup canola oil
1 tsp salt
2 tsp soda
2 tsp cinnamon
1/2 tsp nutmeg
1 cup crushed pineapple (crush fresh in food processor)
2 cups grated carrots
1 cup unsweetened coconut
1 cup chopped walnuts
2 cups flour
Mix sugars, oils and eggs and then all other ingredients except flour. Finally add flour and stir by hand until blended. Line two 9 inch cake pans with parchment and spray edges. Bake 30-40 minutes at 350F until knife comes out clean. Cool on wire rack.
Cream Cheese Frosting:
4 cup powdered sugar
16 oz cream cheese
1/2 cup butter
4 tbsp vanilla
Mancy's Best Chocolate Chip Cookies
If I have one claim to fame it is that I think I make the best chocolate chip cookies I have ever tasted. After years of playing with the Toll House recipe, I think I have reached my personal best. I have this recipe memorized and can whip them up in less then 5 minutes. Nancy.
1 c butter flavored crisco (or unsalted butter but crisco works better)
3/4 c granulated sugar
3/4 c dark brown sugar
1 egg
1 tsp good quality vanilla
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 c oatmeal
1 1/2 flour
2 c chocolate chips or for a real treat break up dark dove chocolates (thanks JohnT)
1 c walnuts (unless your Davyd, then never mind)
I always mix cookies by hand with my favorite wooden spoon. Cream the butter, sugars and vanilla. Add salt and baking soda and mix till blended. Add oats and flour and continue to blend. Mix in the chips and nuts. Try not to eat too much dough and bake at 375 for (depending on your oven) 10 minutes to keep them chewy or 12 if you like them crunchy.
1 c butter flavored crisco (or unsalted butter but crisco works better)
3/4 c granulated sugar
3/4 c dark brown sugar
1 egg
1 tsp good quality vanilla
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 c oatmeal
1 1/2 flour
2 c chocolate chips or for a real treat break up dark dove chocolates (thanks JohnT)
1 c walnuts (unless your Davyd, then never mind)
I always mix cookies by hand with my favorite wooden spoon. Cream the butter, sugars and vanilla. Add salt and baking soda and mix till blended. Add oats and flour and continue to blend. Mix in the chips and nuts. Try not to eat too much dough and bake at 375 for (depending on your oven) 10 minutes to keep them chewy or 12 if you like them crunchy.
Hints for Stuffing for a Turkey or Chicken
Start by sautéing a large onion till translucent in 2 tbsp of olive oil. Then add 8 oz sliced mushrooms and saute them for 3 minutes with the onions. Moisten about 3-4 cups dried bread bread with a cup of vegetable or chicken broth and then add 2-3 cups of cooked wild rice and 1-2 cups of fresh or dried cranberries. Season with sage, salt and pepper and stuff in the cavity of a turkey or make a smaller amount for a chicken.
Potatoes Three Ways
Mashed Potatoes - Boil in salted water until they can be pierced with a fork. Add just a little butter an milk and perhaps a clove or two of garlic or chives and mash with a potato masher.
Roasted Potatoes - Cube potatoes, sweet potatoes and beets and toss in a light layer olive oil with slat and pepper. Place in vegetable basket if grilling or on cookie sheet if baking in a 400F oven. Bake until they are soft when pierced with a fork (about 20-25 minutes usually) and if they do not have golden brown edges they are best if you put them under a broiler a few minutes.
Oven fries - (The best excuse to eat catsup!) Slice the potatoes into 1/4 inche rounds or in long 1/2 inch thick slices and toss in a couple tbsp of olive oil. Place in single layer on cookie sheet. Generously sprinkle with kosher salt and a little bit of pepper. Bake at 400F for 20-15 minutes until crispy on the outside but still soft on inside. Sweet potatoes are good this way too.
Potato Corn Chowder
I large onion
3 tbsp olive oil
4 c vegetable broth
2 c preferably new potatoes, sliced or cubed if larger
2-3 ears of boiled or roasted sweet corn - sliced off the cob
2 c cream
pinch of cayenne
salt and pepper
Saute the onion in olive oil till translucent. Add the broth and boil the until the potaotes are just about tender but not breaking. Add the sweet corn and the cream and heat slowly. Add spices.
3 tbsp olive oil
4 c vegetable broth
2 c preferably new potatoes, sliced or cubed if larger
2-3 ears of boiled or roasted sweet corn - sliced off the cob
2 c cream
pinch of cayenne
salt and pepper
Saute the onion in olive oil till translucent. Add the broth and boil the until the potaotes are just about tender but not breaking. Add the sweet corn and the cream and heat slowly. Add spices.
Lasagna
This recipe hails from Beans and Barley in Milwaukee, WI. You can add roasted veggies or Italian sausage if you like but it is the best lasagna recipe I have tasted, just as it is. Its a cheesey one! Nancy.
Sauce:
2 Tbsp olive oil
2 cloves minced garlic
22 oz can imported plum tomatoes
2 Tbsp tomato paste
1/2 c water
2 tsp dried basil
pinch of red pepper
1 tsp salt
1/2 tsp sugar
Filling:
2 lb ricotta cheese
1 1/2 c grated parmesan
1 tsp salt
1/2 tsp salt
1/2 tsp black pepper
1/2 c chopped parsley
2 c or about 1/2 lb shredded mozzarella
1 lb uncooked lasagna noodles (imported best)
2 c shredded mozzarella
Saute garlic in olive oil. Add crushed pepper for 30 seconds then add tomatoes and cook for 15 minutes. Add remaining sauce ingredients and simmer about 10 minutes more.
In a 9x13 pan make 3 layers of 1/4 of sauce-dry noodles-1/3 of filling. Top with remaining sauce. Bake covered in foil in 350F oven and then take off foil and add last 2 c of mozzarella. Bake until cheese is partially browned and bubbling. Allow to set 20 minutes before cutting. Tastes even better if made a day ahead and this also freezes well.
Sauce:
2 Tbsp olive oil
2 cloves minced garlic
22 oz can imported plum tomatoes
2 Tbsp tomato paste
1/2 c water
2 tsp dried basil
pinch of red pepper
1 tsp salt
1/2 tsp sugar
Filling:
2 lb ricotta cheese
1 1/2 c grated parmesan
1 tsp salt
1/2 tsp salt
1/2 tsp black pepper
1/2 c chopped parsley
2 c or about 1/2 lb shredded mozzarella
1 lb uncooked lasagna noodles (imported best)
2 c shredded mozzarella
Saute garlic in olive oil. Add crushed pepper for 30 seconds then add tomatoes and cook for 15 minutes. Add remaining sauce ingredients and simmer about 10 minutes more.
In a 9x13 pan make 3 layers of 1/4 of sauce-dry noodles-1/3 of filling. Top with remaining sauce. Bake covered in foil in 350F oven and then take off foil and add last 2 c of mozzarella. Bake until cheese is partially browned and bubbling. Allow to set 20 minutes before cutting. Tastes even better if made a day ahead and this also freezes well.
Yellow Cake with Chocolate Frosting
Until my friends Connie and Mary shared this recipe, I thought chocolate cake was the only cake to crave. This one breaks all the rules. It is incredible - you will want it for every birthday! Nancy
2 c sugar
4 eggs
1 c vegetable oil
1 c dry white wine
2 1/2 c flour
1/2 tsp salt
2 1/4 tsp baking powder
1 tsp vanilla
Preheat the oven to 350F and grease and flour two 9 inch round cake pans. Beat the sugar and eggs until light (about a minute.) Add the remaining ingredients and mix another minute. Bake about 30 minutes or until knife comes out clean. Cool and frost with this delightful frosting:
1 1/2 c chocolate chips
1/2 c unsalted butter
2/3 c of milk or cream
1 tsp vanilla
1 c powdered sugar
Fresh blackberries
Melt butter and chips in microwave, 30 seconds at a time, stirring until melted. Stir in cream and vanilla and then gradually add the sugar and beat until the mixture is smooth with electric mixer - it will be runny. Refrigerate for an hour , beating the frosting every 15 minutes. Frost cake and top with fresh blackberries.
Instructions for this Blog
 |
| In honor of Stojan and Michelle.... |
Here are the recipes Michelle requested. Its okay if we have different recipes for the same dish. Be sure to add other favorites too!
Lasagna
Macaroni and Cheese
Chicken Pot Pie
Meatloaf
Potato Soup
Roasted Potatoes
Baked Beans
Cornbread
Biscuits and Gravy
Mashed Potatoes
Fried Rice
Pizza
Stuffed Tomatoes
Sloppy Joes
Stuffing
Spanish Rice & Refried Beans
Bread Pudding
Pumpkin Bread
Banana Bread
Cinnamon Bread
Apple Cinnamon Muffins
Pancakes and Cinnamon Syrup
Beer Bread
Chocolate Chip Cookies
Oatmeal Cookies
Yellow Cake and Chocolate Frosting
Apple Pie
Apple Crisp
Pecan Pie
Brownies
Subscribe to:
Posts (Atom)