Kohlrabi & Carrot Slaw

Kohlrabi & Carrot Slaw

2 T. Onion, Very Finely Chopped

1/2 C. Sour Cream, Low Fat

1/2 C. Mayonnaise

1 T. Dijon Mustard

2 T. Lemon Juice

2 T. Dill, Fresh Chopped

2 T. Parsley, Chopped

1 1/2 lbs. Kohlrabi, peeled and shredded (about 4 C.)

2 medium Carrots, shredded

To Taste Salt & Pepper

 

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Optional ingredients may be added including grated horseradish, chopped bell pepper, halved cherry tomatoes, celery seed and shredded or finely sliced fennel or small flowerettes of broccoli.

Burger & Fry Sauce

Burger & Fry Sauce

Hot Burger Sauce

 

½ C. Mayo

¼ C. Ketchup

2 T. Relish

1 T. Sriracha

2 tsp. Dijon Mustard

1 tsp. garlic Powder

1 tsp. Onion Powder

¼ Sea Salt

Pinch Cayenne

 

Combine ingredients in small bowl until combined.  Spread on burgers.  Leftover sauce will keep 5 days in tightly sealed jar in fridge.

 

 

 

Fry Sauce

 

1 C. mayonnaise (could be low fat)

2 1/2 T. ketchup

1 1/2 T. honey

1 T. hot sauce

2 tsp. Cajun Seasoning

1 1/2 tsp. Worcestershire sauce

 

Combine well.

Coconut Shrimp with Pear Chutney

Coconut Shrimp with Pear Chutney

3T. unsalted butter

1pound large raw shrimp, peeled and deveined

½ C. shredded unsweetened coconut

3/4tsp. curry powder

1/2tsp. salt

 

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Prepare Pear Chutney. Meanwhile, melt butter in skillet. Remove from heat. Add shrimp and coat with butter. Mix coconut with curry powder and salt in small bowl; spread mixture on dinner plate. Press shrimp into coconut mixture to coat all sides. Place shrimp on prepared baking sheet. Roast shrimp 4 minutes. Turn over and roast another 2 minutes or until almost cooked through. Serve with Pear Chutney.

 

Pear Chutney

 

1T. vegetable oil

1jalapeño pepper, seeded and minced

1-1/2tsp. grated fresh ginger

1small shallot, minced

1medium unpeeled ripe pear, cored and diced into 1/2-inch pieces

1T. cider vinegar

1tsp. brown sugar

1/8tsp. salt

1T. water

1T. chopped green onion

 

Heat oil in medium saucepan. Add jalapeño, ginger and shallot. Cook over low heat 5 minutes or until shallot is tender. Add pear, vinegar, brown sugar and salt. Stir in 1 T. water. Cover; cook over low heat 15 minutes or until pear is tender. Add 1 T. water if mixture becomes dry. Stir in green onion; cook 1 minute to soften.

 

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

4 T. butter

5 T. flour

3 C. 1% milk

4 cloves garlic, minced or pressed

2 5.2 oz packages Boursin cheese, crumbled

1/2 tsp. ground nutmeg

1/4 tsp. cayenne pepper

1 tsp. fresh thyme, chopped

Salt & pepper, to taste

1/4 C. fresh parsley, chopped

4 lb. russet potatoes, peeled, thinly sliced and patted dry

2 oz grated parmesan

6 strips bacon, cooked and chopped

 

In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

8 eggs

2 tsp. minced fresh rosemary

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

4 T. unsalted butter

1 small onion, finely chopped

1/2 C. cherry or grape tomatoes

2 C. finely chopped leafy greens (Swiss chard, collards, mustard or kale)

4 ounces fresh goat cheese, at room temperature

 

Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and sauté until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 tsp. salt and some pepper; sauté for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit — not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Pina Colada Muffins

Pina Colada Muffins

1/2 C. sugar

1 egg

1/4 C. margarine softened at room temperature.

1 C. sour cream

1/2 tsp. rum extract

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. flour

1 small can crushed pineapple well drained

1/2 C. flaked coconut

 

Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or C., filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

 

5 chicken thighs (bone-in, skin on)

2 T. olive oil

1 tube goat cheese, sliced into 1/2″ medallions

1 T. dried parsley

1 tsp. sea salt

1/4 tsp. black pepper

 

Preheat the oven to 375°F. Place the thighs on a large baking sheet with 1″ sides. Use your fingers to gently pull the skin up from each thigh, creating a small pocket. Gently slide 1 piece under the skin of each thigh. (Eat any leftovers with crackers.) Drizzle the tops of the thighs with olive oil, then sprinkle with salt, pepper and parsley. Bake the chicken thighs for 50 to 55 minutes, or until a thermometer reads 160°F in the meatiest part of the largest thigh. The cheese should start to ooze, and the skin should be golden brown and crispy. Let the thighs rest for 10 minutes before serving. Notes: Any kind of goat cheese will do! If you have plain goat cheese, try rolling it in your own mix of scallions, fresh herbs, red pepper flakes, or even garlic powder. There are so many delicious flavor possibilities!

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Sour Cream Pastry Dough:

1 1/4 C. all-purpose flour, chilled in freezer for 10-15 minutes

1/4 tsp. salt

1/2 C. (1 stick) frozen unsalted butter, cut into small chunks

1/4 C. sour cream, very cold

2 tsp. fresh lemon juice

1/4 C. ice water

Mushroom & Goat Cheese Filling:

2 T. unsalted butter

1 1/2 lbs thinly sliced mushrooms (equal amounts of shiitake and cremini)

1/2 large yellow onion, finely julienned

3-4 cloves of garlic, smashed

1/2 C. dry sherry

large sprig of fresh thyme

large sprig of fresh rosemary

salt

pepper

5 ounces Humboldt Fog goat cheese (or another ripened young goat cheese), separated

 

Prepare Dough: Combine salt and flour in bowl. Add chunks of butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas. In another bowl, whisk together the ice water, cold sour cream, and lemon juice. With fingertips or wooden spoon, slowly add the liquid mixture to the dry mixture until large lumps form. Pat all the lumps into a large ball–do not overwork the dough. Cover with plastic wrap and refrigerate for 1-2 hours (if dough is too soft after an hour, allow to chill for another hour).

 

PREPARE FILLING: Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated. Add the sliced onion and smashed garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond. Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste. Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves).

 

Assemble Galette: Preheat the oven to 400 degrees (F). Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet. Crumble 3 ounces of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently. Spread the mixture into the center of the dough–leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center exposed. Bake for 30 minutes–remove from the oven–sprinkle with remaining 2 ounces of goat cheese–and continue to bake for another 5-10 minutes. Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

Beef Tenderloin with Easy Cranberry Balsamic Sauce

Beef Tenderloin with Easy Cranberry Balsamic Sauce

1 whole beef tenderloin roast (about 4 to 5 pounds)

2 T. chopped fresh thyme

1 T. pepper

1/3 C. balsamic vinegar

3 T. finely chopped shallots

1 can (16 oz.) whole berry cranberry sauce

1/4 tsp. salt

 

Heat oven to 425°F. Combine thyme and pepper; reserve 1 tsp. seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. Carve roast into slices; serve with sauce.

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

 

1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)

2 T. olive oil

Salt

2 to 3 large shallots, finely diced (1/3 C.)

2 garlic cloves, finely diced

8 ounces goat cheese, softened

2 T. heavy cream

1T. adobo sauce from a can of chipotles

1/4 C. chopped cilantro

All-purpose flour for rolling out the puff pastry

1 14-ounce package all butter puff pastry

2 T. queso anejo or parmesan

 

Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.

Beef Kabobs with Grilled Pineapple Salsa

Beef Kabobs with Grilled Pineapple Salsa

1-1/2 pounds beef shoulder center steaks (Ranch Steaks), cut 1 inch thick

 

Marinade: 

2 T. fresh lime juice

2 T. olive oil

2 large cloves garlic, minced

1 medium jalapeño pepper, minced

1/2 tsp. ground cumin

 

Pineapple Salsa:

1/2 medium pineapple, peeled, cored, cut into 1-1/2-inch chunks (about 3 C.)

1 medium red onion, cut into 12 wedges

1 large red or green bell pepper, cut into 1-1/2-inch pieces

2 tsp. freshly grated lime peel

1/2 tsp. salt

 

Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 T. for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.  Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.  Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.  Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 tsp. salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.

Apple Chutney

Apple Chutney

Apple Chutney

Chutney is a piquant relish. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.

 

1 cup pitted prunes, chopped

1 1/2 cups apple cider vinegar

2 cups brown sugar

1 teaspoon coriander seeds, ground

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 to 1 teaspoon ground cayenne pepper (optional)

3 medium-sized (crisp) apples, peeled, cored and chopped

1 cup currents, chopped

1 cup onions, chopped

2 medium tomatoes, peeled, seeded and chopped

Cover the prunes with water and boil for 10 minutes. Drain and chop. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.

 

To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturer’s instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.

Japanese Beef Steak Salad with Sesame Dressing

Japanese Beef Steak Salad with Sesame Dressing

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)

3 C. each sliced Napa cabbage and romaine lettuce

1/2 C. each thinly sliced carrot, cucumber and radishes

1 C. hot cooked rice

24 pea pods, blanched

 

Marinade & Dressing:

3 T. each dry sherry, reduced-sodium soy sauce and rice wine vinegar

2 T. hoisin sauce

1/2 tsp. grated fresh ginger

2 T. chopped green onion

1 T. each sugar and dark sesame oil

 

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 C. marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 C. water, green onion, sugar and sesame oil to remaining marinade; mix well. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak.  Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.

Red Velvet Cupcakes

Red Velvet Cupcakes

1 1/2 cups Flour (may use all-purpose or cake flour)

3 Tablespoons Unsweetened Cocoa Powder

1 teaspoon Baking Soda

1 teaspoon Salt

2/3 cup Buttermilk

1 1/2 teaspoons White Vinegar

2 teaspoons Vanilla

1 teaspoon Red Gel Food Coloring (if using liquid red food coloring, you may want to add more)

1/2 cup Unsalted Butter (softened)

1/4 cup Oil

1 cup Sugar

2 large Eggs

Cream Cheese Frosting:

1/2 cup Butter (softened)

8 ounces Cream Cheese (softened)

3 1/2 cups Powdered Sugar

1 teaspoon Vanilla Extract

 

Preheat oven to 350 degrees. In a bowl, mix flour, cocoa powder, baking soda, and salt together. In another bowl, whisk together the buttermilk, vinegar, and red food coloring.  In a mixing bowl, beat the butter and sugar together for 4 minutes, or until light and fluffy. Scrape the sides of the bowl and add the oil and cream for 2 more minutes. Add the eggs one at a time and beat for 2 minutes longer. Add vanilla.  Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture, mixing after each addition until it is all added.  Drop the batter into cupcake liners and bake until a toothpick placed in the center comes out clean, about 16-19 minutes. Don’t OVERBAKE. Let cool.  In a bowl, whip together butter, cream cheese, powdered sugar, and vanilla. Spread all over the cooled cupcakes.

Cold Noodles with Sesame Sauce

Cold Noodles with Sesame Sauce

1 pound(s) fresh egg noodles

2 tablespoon(s) sesame oil

1 tablespoon(s) dark soy sauce

2 eggs

1 pinch(s) salt

1 tablespoon(s) peanut or vegetable oil

 

Sesame Sauce:

2 tablespoon sesame seed paste, diluted with 3 tablespoons warm water

2 tablespoon dark soy sauce

2 clove garlic, finely chopped

2 scallions, finely chopped

1 tablespoon white rice vinegar

2 teaspoon sugar

2 teaspoon hot oil (chili oil)

1/2 teaspoon salt

 

1 cucumber, peeled, seeded, and shredded

1/2 pound roast pork, cut into 2-inch strips

 

Cook the noodles in a large pot of boiling water 4 to 5 minutes. Rinse under cold water and drain thoroughly. Add the sesame oil and soy sauce to the noodles and toss well. Cover and refrigerate until ready to serve. Beat the eggs with the salt and set aside for 10 minutes. Heat a scant teaspoon oil in a wok over medium-high heat. Pour in 1/4 of the beaten egg and make an egg sheet by swirling egg onto sides of wok. Lift up and flip over and let cook briefly on the other side. Repeat to make 3 more sheets. Let the egg sheets cool. Shred into 2-inch-long strips. Set aside. To make the Sesame Sauce: Mix the sesame seed paste, soy sauce, garlic, scallions, vinegar, sugar, hot oil, and salt in a small bowl. When it is time to serve, add the sauce to the noodles and toss well. Transfer the noodles to a large platter. Top with the egg strips, shredded cucumber, and roast pork and toss to mix. Variations: Shredded cold chicken can used instead of roast pork. You can also substitute bean sprouts and shredded Chinese cabbage for the cucumbers. From: Dim Sum Made Easy

Beet Relish

Beet Relish

Beet Relish

 

Bright, vibrant color and surprising citrus flavor will turn even the most serious beet-phobe into a beet fanatic.

 

2 pounds beets

2 oranges

2 cups cider vinegar

1 cup brown sugar, lightly packed

1 cup granulated sugar

1 onion, diced

2 garlic cloves, minced

1 tablespoon salt

4 whole cloves

1 bay leaf

1 cinnamon stick

 

Prep the beets by boiling or roasting them until nearly tender. Cut into 1/2-inch dice and set aside. Remove the zest from the oranges and set aside. Supreme the oranges by cutting away the peel and slicing between membranes to liberate the pulp. Squeeze the juice from the membranes into a small bowl and discard the solids. Set aside the juice and pulp.  i. Combine the vinegar, brown sugar, granulated sugar, onion, garlic, salt, cloves, bay leaf, cinnamon, and zest in a medium nonreactive saucepan, and bring to a boil. Simmer for 15 minutes. Add the beets and the orange juice and pulp and simmer for 10 minutes longer. Divide the mixture between two clean, hot pint-size canning jars, leaving 1/2 inch of headspace between the top of the liquid and the lid. Refrigerate: Cool, cover, and store in the refrigerator for up to 3 weeks. Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

Bagels with Leeks & Cheese

Bagels with Leeks & Cheese

2 Leeks

2 tbsp butter

Generous 1 cup grated Gruyere cheese

2 scallions, finely chopped

Salt and pepper

1 tbsp chopped fresh parsley

2 fresh bagels

 

Trim the leeks, discarding the green ends, and split down the center, leaving the root intact.  Wash well to remove any grit and slice finely, discarding the root. Melt the butter over low heat in a large sauté pan and add the leeks. Cook, stirring constantly, for 5 minutes, or until the leeks are soft and slightly browned. Let cool. Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt and pepper to taste together. Split the bagels and toast lightly on the bottom. Spread the cheese mixture over the top of each bagel and place under the preheated broiler until bubbling and golden brown.  Serve at once.

Berry Vinegar

Berry Vinegar

Berry Vinegar

This vinegar has a bright taste and a gorgeous color. Decant it into clean recycled bottles of all shapes and sizes for lovely homemade holiday gifts.

2 cups berries

2 cups distilled white vinegar

Puree the berries and vinegar in a blender. Transfer to a quart jar. Let stand 5 to 7 days in a cool, dark place, shaking the jar daily to blend the flavors. Strain through a double thickness of cheesecloth and discard the solids. Return the strained vinegar to the jar or decant into a decorative bottle. Vinegar keeps at room temperature for up to 1 year.

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

3 rabbit legs (or chicken thighs)

Sea salt and freshly ground black pepper

3 1/2 tablespoons (50 g) butter

3 1/2 tablespoons (50 ml) olive oil

A few sprigs fresh thyme

1 cup (250 ml) white wine

About 1/2 cup (125 ml) crème fraîche

3 tablespoons chopped fresh tarragon

Juice and finely grated zest of at least 1/2 lemon, or to taste

Crusty’ bread, a nice baguette, or toast

Possibly some cornichons (small French pickles)

 

Of course the name technically isn’t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The crème fraîche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.

 

Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn’t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you’ll end up with baby food, and that’s not what I have in mind. The meat’s texture shouldn’t be broken down. Add the crème fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.

 

Remove the rillettes from the fridge several hours before serving so they won’t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.

Pear & Roquefort Open Sandwiches

Pear & Roquefort Open Sandwiches

4 slices walnut bread, about 1/2 inch thick

4 thin slices prosciutto

2 ripe pears, peeled, halved, cored and thinly sliced lengthwise

3 1/2 oz. Roquefort cheese, sliced very thin

Mixed salad greens, washed and dried

 

WALNUT VINAIGRETTE

1/2 cup walnut oil

3 TBLSP fresh lemon juice

1 tsp. Dijon mustard

1/2 tsp. superfine sugar

Salt and pepper to taste

2 TBLSP chopped walnuts

 

Place vinaigrette ingredients in screw top jar and shake until an emulsion forms. Set aside. Preheat broiler and toast bread slices on both sides until crisp but not brown. Fold prosciutto to cover each slice of bread, divide pear slices evenly and top each slice of bread. Evenly divide cheese slices and top each slice of bread. Return to broiler and cook until cheese melts and bubbles. Mix salad greens with vinaigrette and serve with sandwiches.

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

3 lbs. whole blood oranges

2 Meyer Lemons – about 1/2 cup juice

1 bottle Prosecco

(All to equal 5 1/2 cups total juice)

3 1/2 cups sugar

1 pkg. Low Sugar Sure Jell Pectin

 

Prepare 8 half-pint jars and lids and a boiling water bath.  Measure the juices and Prosecco to equal 5 1/2 cups total. Place into a large pot. Measure 3 1/2 cups sugar. Remove 1/4 cup of the measured sugar into a small bowl and stir in the contents of the pectin packet. Stir the sugar and pectin mixture into the juice and bring to a boil. When it has reached a full. rolling boil, stir in the remaining sugar. Return to a full, rolling boil and boil for 1 minute exactly. Remove from the heat and skim any foam. Ladle into hot, prepared jars and process in the boiling water bath for 10 minutes. Remove carefully and let stand, undisturbed, until the lids pop.   Makes about 8 half pints.

Mini Golden Fish Balls

Mini Golden Fish Balls

Mini Golden Fish Balls

 

Vegetable Oil for Shallow Frying

Pat of Butter

1 Onion, peeled and finely chopped

1 lb. finely chopped fish, such as cod or tilapia

½ C. Carrots, peeled and finely grated

1 T. fresh Parsley, chopped

2 tsp. Sugar

½ lightly beaten Egg

1 T. Flour

Salt and Pepper

 

Heat a tablespoon of oil and butter in small frying pan.  Add onion and sauté until just softened, about 5 minutes.  Place fish in mixing bowl; stir in onions, carrot, parsley, sugar, egg and flour. Season to taste and form the mixture into  24 balls, each about the size of a cherry tomato.  Heat a further 3 tablespoons of oil in the frying pan.  Add fish balls and fry about 10 minutes, until golden brown all over.

 

 

From First Meals

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

4 (1 1/2-inch thick) boneless pork loin chops

Salt and pepper

4 T. extra-virgin olive oil, 3 turns of the pan

2 leeks

1 C. hazelnut or filbert nut pieces

1/2 C. dried sweetened cranberries

1 C. Pinot Noir (recommended: Willamette Valley Oregon)

1 C. chicken stock

1/2 stick butter, divided

2 shallots, thinly sliced

1 lb. crimini (baby portobello) mushrooms, cleaned and sliced

1/2 lb. shiitake mushroom caps, sliced

1 bunch kale, chopped, 4 to 5 C.

1 (15-oz.) can sliced beets, drained

8 oz. blue cheese crumbles (recommended: Oregon)

1 loaf crusty whole-grain bread

3 T. chopped chives

 

Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 T. extra-virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry. Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and brown 2 to 3 minutes then remove and reserve them. To chop skillet, add another T. extra and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes. To the hash skillet, add a T. extra-virgin olive oil and 1 T. butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings. Preheat broiler. Pull chops from their sauce. Raise heat and bring back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 T. butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

18 ounces (500 g) carrots in a mix of colors, peeled

1 thumb-size piece fresh ginger, sliced

2 lemon slices

Sea salt

A splash of olive oil

A cube of butter

1/2 cup (75 g) grated Dutch goat cheese

1/2 (17-3-ounce/49O-g) box frozen puff pastry dough (1 sheet), thawed

 

Cook the carrots for a few minutes in boiling water with the ginger and lemon slices and a spoonful of salt until they are nearly al dente. Drain and sprinkle with oil. Butter an 8 x 8-inch (20 x 20-cm) square baking dish, line with parchment paper, and butter the paper. Place the carrots in a single layer in the dish. Sprinkle with the cheese. Roll out the puff pastry on a floured countertop until you have a sheet that fits over the carrots. Make a hole in the middle with an apple corer, to allow steam to escape. Place the dough on top of the carrots and tuck in the edges. Refrigerate until ready to bake. Preheat the oven to 4OO°F (200°C). Bake the carrot tatin for 15 to 20 minutes, until golden brown, let rest for 2 minutes, then invert the baking dish onto a plate and serve immediately.

Italian Sub Stoup and Garlic Toast Floaters

Italian Sub Stoup and Garlic Toast Floaters

2 T. extra-virgin olive oil, 2 turns of the pan, plus 1/4 C. for croutons

3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing

1/4 lb. piece stick pepperoni, diced

1 ham steak, diced (about 1/2 to 3/4 pound)

1 green bell pepper, seeded, quartered and sliced

1 medium yellow onion, peeled, quartered and sliced

1 (15-oz.) can diced tomatoes

Kosher salt and freshly ground black pepper

6 C. chicken stock

1/2 lb. gemelli pasta or other short-cut pasta

5 C. cubed crusty bread

3 large cloves garlic, cracked from skin

1/2 C. grated Parmigiano-Reggiano, a couple of handfuls

1 tsp. crushed red pepper flakes

1/2 tsp. dried oregano

2 bunches arugula, trimmed and coarsely chopped (about 4 C. s)

 

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks. In a large skillet heat about 1/4 C. of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese. Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.

Chicken & Sweet Corn Fritters

Chicken & Sweet Corn Fritters

Chicken & Sweet Corn Fritters

1 T. EVOO

1 Onion, diced

1 clove Garlic, peeled and crushed

1 ½ slices White Bread

3 T. Milk

¾ lb. ground Chicken (or chicken breast fillet)

1 small Egg, lightly beaten

4 T. Catsup

1 tsp. Worcestershire Sauce

2 T. chopped Parsley

½ T. fresh Thyme

Salt & Pepper

1 1/3 C. canned Sweet Corn, drained

Vegetable Oil, for frying

Heat EVOO in a pan and sauté the onion with the garlic until soft, but not golden brown.  Soak bread in milk.  Add chicken to food processor; if using breast meat, cut into chunks and chop for a few seconds.  Tear bread into pieces and add to the chicken along with beaten egg, catsup, Worcestershire, parsley, thyme, and salt and pepper to taste.  Transfer to bowl and stir in sweet corn. You can refrigerate up to 24 hours if making ahead, otherwise form mixture into 18 small rounds.  It will be very sticky; a wet spoon can help form the discs.  Sauté in vegetable oil until golden and cooked through.   From First Meals

Honey & Soy Salmon Skewers      

Honey & Soy Salmon Skewers      

Honey & Soy Salmon Skewers

¼ lb. Salmon Fillet, skinned and cut into ¾” cubes

1 T. Honey

1 T. Soy Sauce

1 T. Vegetable Oil

 

Mix together all ingredients except salmon in a shallow dish.  Stir in the cubes of salmon, turning to coat them all over.  leave to marinate about an hour, turning occasionally.  Meanwhile soak bamboo skewers in water.  Preheat broiler to high.  Line broiling pan with foil, thread the cubes of salmon on the skewers and arrange on foil.  Brush salmon with marinade and broil about 5 minutes, basting and turning every minute or so, until outside is golden.  Add remaining marinade to a small pan and simmer until reduce.  Serve kebabs with rice, and spon reduced marinade over the top.

 

Age 2+

From First Meals

Zippy Italian Popcorn

Zippy Italian Popcorn

1 sack reduced fat natural flavor microwave popcorn, cooked to package directions

2 T. butter

1 tsp. garlic powder or granulated garlic

1 tsp. dried oregano

1 tsp. crushed red pepper flakes

1/3 C. grated Parmigiano, eyeball it

 

Pop the corn and place in a bowl. Place butter and spices in a small C. or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.

Cheesy Bread Animals

Cheesy Bread Animals

Cheesy Bread Animals

2 C. Flour

Pinch of Salt

½ T. fast-acting dried Yeast

½ tsp. Honey

Pinch Cayenne Pepper

1 tsp. Dry Mustard

2/3 C. Warm Water

½ C. Grated Cheddar Cheese

2 T. freshly grated Parmesan Cheese

 

Decorations:

1 Egg, beaten

Raisins, Sesame Seeds

Poppy Seeds

Grated Cheddar Cheese

 

Sift flour and salt into a mixing bowl.  Stir in yeast, honey, cayenne and mustard and just enough of the water to form a soft dough.  Transfer to a floured surface and knead lightly about 5 minutes to make a smooth pliable dough.  Gradually knead the grated cheeses into the dough (this will produce a slightly streaky effect).  Shape the dough into six animal figures and transfer to a floured baking sheet.  Cover loosely with a clean towel and leave to rise in a warm place for about an hour, or until doubled in size.  Preheat oven to 400 degrees.  Brush with beaten egg and add raisins for eyes, sprinkle the tops with sesame or poppy seeds, or grated cheese.  Transfer to preheated oven and bake 20 minutes, or until golden brown.  Leave on wire rack to cool.

 

from First Meals

Harvest-Thyme Beef Sandwiches

Harvest-Thyme Beef Sandwiches

1- pound boneless beef top sirloin steak, cut 3/4 inch thick

1/4 tsp. salt

1/4 tsp. pepper

8 large oval slices rye or sourdough bread, toasted

Lettuce

 

Relish:

1 C. shredded carrot

1 C. shredded turnip

3 T. sliced green onions

2 T. prepared fat-free Italian dressing

1/4 tsp. dried thyme leaves

 

Heat large nonstick skillet over medium heat until hot. Place beef steak in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Season with salt and pepper.  Meanwhile in medium bowl, combine relish ingredients; mix well.  Line 4 slices of toasted bread with lettuce; spoon equal amount of relish over lettuce. Trim fat from steak. Carve steak crosswise into thin slices. Arrange beef over relish; close sandwiches with remaining toasted bread.

Toasted Seeds with Honey & Soy Sauce

Toasted Seeds with Honey & Soy Sauce

Toasted Seeds with Honey & Soy Sauce

 

1 tablespoon vegetable oil

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 tablespoon honey

1 tablespoon soy sauce

 

Heat the oil in a non-stick frying pan over medium heat. Add the seeds and cook, stirring constantly, for about 2-3 minutes, or until the seeds begin to brown. Remove from heat and add the honey and soy sauce to the pan. Return to heat and stir for about 1 minute, until seeds are coated evenly. Spread the seeds on a baking sheet to cool. Store in an airtight container.

 

Seeds may stick together a bit.

 

From First Meals

Braised Beef with Tomato-Garlic White Beans

Braised Beef with Tomato-Garlic White Beans

4 beef chuck mock tender steaks, cut 3/4 to 1 inch thick (about 6 oz. each)

1 tsp. olive oil

1-1/2 C. chopped onions

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/4 tsp. salt

1/4 tsp. pepper

1 can (15 oz.) white beans, rinsed, drained

2 C. coarsely chopped fresh spinach

Grated or shredded Parmesan cheese (optional)

 

Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Remove steaks; keep warm. Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.  Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

1/2 tablespoon vegetable oil

1/2 onion, very finely chopped

1/2 garlic clove, crushed

1/4 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1 cup finely chopped mushroom

3/4 cup cauliflower, cut into very small florets

1 carrot, very finely chopped

2 teaspoons superfine sugar

3 teaspoons plain yogurt

salt and pepper 12 phyllo pastry sheets

4 tablespoons butter, melted

 

Heat the oil in a skillet, add the onion and garlic, and sauté for 2-3 minutes. Stir in the spices and sauté for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes. Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter. Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triangle, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling. Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.

 

From First Meals

Belize Beef on Spiced Potatoes

Belize Beef on Spiced Potatoes

1 pound ground beef round

1 can (14-1/2 oz.) zesty diced tomatoes, undrained

1-1/2 tsp. jarred minced garlic

1 tsp. Caribbean jerk seasoning

2 large unpeeled baking potatoes, such as russets (8 to 10 oz. each)

 Salt, pepper and Caribbean jerk seasoning

 

Topping:

1/2 C. plain yogurt

3/4 tsp. jarred minced garlic

1/2 tsp. Caribbean jerk seasoning

 

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Reserve 1 T. diced tomatoes. Add remaining tomatoes with liquid, 1-1/2 tsp. garlic and 1 tsp. jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.  Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.  Combine topping ingredients and reserved 1 T. tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.

 

Yield: 4 servings

Calories: 370 (85% lean ground beef)

Fat: 15g

Fiber:  

Sticky BBQ Drumsticks

Sticky BBQ Drumsticks

Sticky BBQ Drumsticks

 

4 Chicken Drumsticks, scored with a knife

½ T. Vegetable Oil

1 small Onion, diced

1/3 C. Dark Brown Sugar

Juice of ½ Lemon

½ T. Worcestershire Sauce

4 T. Catsup

1 T. White Wine Vinegar

 

Heat oil in small frying pan and sauté onions until soft.  Stir in sugar and cook gently for 1-2 minutes.  Add remaining ingredients except chicken and marinate at least 30 minutes and up to 12 hours in the refrigerator.  Pour into non-reactive container and allow to cool.   Add drumsticks, turning to coat.  Preheat broiler to a high heat.  Transfer drumsticks to a baking dish, baste well with marinade, and place under broiler.  Cook for 20 minutes, turning halfway through.  When fully cooked, wrap foil around ends to make an easy handle; serve hot or cold.

 

Good lunch box food

 

From First Meals

Chipotle-Marinated Beef Flank Steak

Chipotle-Marinated Beef Flank Steak

1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)

 

Marinade:

1/3 C. fresh lime juice

1/4 C. chopped fresh cilantro

1 T. packed brown sugar

2 tsp. minced chipotle chilies in adobo sauce

2 T. adobo sauce (from chilies)

2 cloves garlic, minced

1 tsp. freshly grated lime peel

 

Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.  Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

Grown Up Mini Muffin Pizzas

Grown Up Mini Muffin Pizzas

Grown Up Mini Muffin Pizzas

 

3 whole wheat English Muffins, halved

2 T. Tomato Paste

2 T. Pesto

1 T. Olive Oil

½ Red Onion, thinly sliced

3 Mushrooms, sliced

½ Zucchini, thinly sliced

2-3 slices ham or 6 slices Salami

scant 1 C. grated Cheddar cheese or 6 slices Mozzarella

 

Mix tomato paste and pesto together in a small bowl and spread equally among the muffin halves.  Heat oil in nonstick skillet and cook onion, mushrooms and zucchini until soft and beginning to brown.  Preheat broiler to high.  Divide vegetables between the muffins, top with the meat, then the cheese.  Cook under broiler 3-4 minutes, until cheese is melted.  Serve hot or cold.  Wrap in waxed paper for a lunch box.

 

From Delicious Lunches

Scramblewiches

Scramblewiches

1 baguette

2 T. unsalted butter

1/2 lb. sliced ham or turkey or pastrami or corned beef (deli-sliced)

8 large eggs

1/8-1/4 fluid oz. milk (a splash)

1 tsp. hot sauce

 Salt

 Fresh ground black pepper

4 slices Swiss cheese (halved lengthwise to fit bread)

 Chopped fresh chives or fresh flat-leaf parsley

 

Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out. Cut each bread in half again, across, making 4 boats; switch the broiler on. Heat a large nonstick skillet over moderate heat; add the butter and let it melt. Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces. In a bowl, beat the eggs with a splash of milk, the hot sauce, salt, and pepper; add to the skillet w/the meat; scramble, keeping the eggs a little soft. Divide the eggs among the bread and cover with the cheese; melt the cheese under the broiler; take sandwiches out as soon as the cheese softens and melts. Garnish with chopped chives or parsley.

Sticky Drumsticks

Sticky Drumsticks

Sticky Drumsticks

 

3 T. Plum Jam

1 T. Soy Sauce

1 tsp. Lemon Juice

Few drops Tabasco Sauce

1 tsp. Sesame Seeds

4 Chicken Drumsticks, skinned

 

Mix together all ingredients except chicken in a shallow bowl.  Wash drumsticks and pat them dry with paper towels.  Score each one with a knife several times and place in marinade.  Leave for 2 hours to overnight in the refrigerator.  Heat broiler to high.  Place chicken on baking sheet 4-5 inches below heating element and broil for 20 minutes, basting with marinade halfway through and turning occasionally to prevent burning.

 

From Lunch Boxes and Snacks

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

½ C. Self-Rising Flour

1 T. Sugar

¼ tsp. Baking Powder

Pinch Salt

1 Egg

3 T. Milk

1 T. Vegetable Oil, for frying

¼ C. Plain or Vanilla Yogurt

2 tsp. Maple Syrup

Whisk the flour, sugar, baking soda, and salt, if using, together in a medium bowl. Beat the egg and milk together in a separate bowl and add to the dry ingredients, then mix together until just combined. Let the batter stand for 5 minutes—it will thicken slightly, and you will see some bubbles forming.  Meanwhile, heat a large, heavy-bottomed frying pan over medium heat. Brush a little of the oil on the bottom and drop teaspoonfuls of the batter into the pan. For larger pancakes, use tablespoonfuls of batter. Cook for 1 1/2 to 2 minutes, until the pancakes are golden on the bottom and bubbles have formed on the surface. Flip the pancakes over and cook for 1 to 2 minutes more, until they are cooked through and brown on the second side. Lower the heat slightly if they are browning too quickly. Transfer the cooked pancakes to a plate and keep warm in a low oven. Re-oil the pan and continue cooking batches of pancakes until all of the batter has been used up. Divide the yogurt among four small bowls and drizzle half a teaspoon of maple syrup over the top of each. Serve with the warm pancakes.

Suitable for freezing: Let the cooked pancakes cool, and wrap in foil. Reheat directly from frozen in an oven preheated to 400°F. Put the foil package(s) on a baking sheet and bake for 5 to 6 minutes. Let cool slightly before serving.

 

From Top 100 Finger Foods