Month: June 2023

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Chicken Kabobs

Lyn’s last day is today then she joins me in the “Everyday is Saturday Club”

My wise brother explained to me that when retired choosing to treat all days as Saturdays is the best, It’s a weekend day so you free to do what you want and there is no work the next day.

Anyway Lyn grabbed this off her healthier cooking recipe work site and it was pretty good, you can do kabobs or just breast your choice no pressure. I was hanging with our 5 month old granddaughter so Lyn made the breast under the broiler to avoid the rain and I came home to this with a avocado side salad and corn tortillas. It was yummy especially after fighting the rush hour traffic on Mass Pike and the 495 exit work. Anyway enjoyed this.

Ingredients

1 1/2 lb. boneless, skinless chicken breasts

2 large red bell peppers

2 small yellow onions

1 tablespoon garlic powder Steve Note: she used a Low Fodmap Foods substitute for this

2 teaspoons onion powder Steve Note: she used a Low Fodmap Foods substitute for this

1 tablespoon ground cumin

2 teaspoons chili powder

1/4 cup extra virgin olive oil

Directions

1. Place all ingredients in a Ziploc bag and toss well to coat the chicken and vegetables with the oil and spices. If making a double batch, you can freeze at this point. Thaw completely before proceeding. 

2. Alternate chicken and veggies onto a kebab stick (I recommend the metal ones).

3. Place on the grill and cook until the chicken is cooked through.

Pan-Roasted Juniper and Thyme Pork Chops
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Pan-Roasted Juniper and Thyme Pork Chops

Lyn and I took a vacation in Booth Bay area Maine back in 2020, we rented a small cabin in a cluster. There were about 6 scattered through the property. Looking out over the harbor and eating a great meal. I had pork chop which was prepared in a Juniper berry based brined. I was so impressed that I asked the chef how he created. He quickly rattled off the ingredients and I tried to duplicate. Came close but never hit it on the nose. I tried many variations of my recipe Pan Fried Pork Chops With Juniper and Rosemary.

Anyway I became a fan of juniper berry and while searching for some Ideas I came up with this we both liked this and will ad my tweaks to our rotation. I’ll add notes as to some changes I made.

The ultimate moist and flavorful pork chops. Well worth the time! Recipe by jmjodar  https://www.allrecipes.com/recipe/284395/pan-roasted-juniper-and-thyme-pork-chops/

Note: First only had two thick ButcherBox pork chops so i sort of cut ingredients in halve below is the full recipe.

Ingredients

  • 4 cloves garlic divided
  • 2 cups water
  • 1 cup kosher salt
  • 1 cup white sugar
  • 2 teaspoons juniper berries Steve Note: I did not cut this in half
  • 2 teaspoons whole black peppercorns
  • 2 sprigs fresh thyme, divided Steve Note: I did not cut this in half
  • 5 cups ice Steve Note: did not use Ice
  • 4 (1-inch thick) bone-in pork chops Steve Note: Only had 2 chops
  • 3 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • sea salt to taste

Directions

  1. Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
  2. Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Steve Note: I had errand to run so I left on the stove t cool skipped the ice then refrigerated until ready to brine the chops. The next morning I added pork chops in plastic bag, sealed, and chilled in the refrigerator for 8 to 12 hours.
  3. Remove chops from the brine and pat dry. Discard brine.
  4. Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet. Steve Note: just used my cast iron pan.
  5. Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
  6. Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
  7. Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
  8. Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

Next time I’ll try crunching the juniper berries bringing out more of the flavor.

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I Just Love the taste of Rhubarb

Strawberry Rhubarb Crisp

spring has come and almost gone and to me it seems that the Rhubarb is late to the shelfs this year but the other day we hit it right he went in the back and made a package for us. Wholefoods had some strawberries on sale so everything worked out and via Barefoot Contessa we had our I just Love the taste of Rhubarb

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1¼ cups granulated sugar, divided
  • 1½ teaspoons grated orange zest
  • 1 tablespoon cornstarch
  • ½ cup freshly squeezed orange juice
  • 1 cup all-purpose flour (see note for gluten-free)
  • ½ cup light brown sugar, lightly packed
  • ½ teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal, such as McCann’s (see note for gluten-free)
  • 12 tablespoons (1½ sticks) cold unsalted butter, diced
  • Vanilla ice cream, for serving

Preheat the oven to 350 degrees

For the fruit, toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Note: To make this recipe gluten-free, substitute 1 cup Cup4Cup all-purpose gluten-free flour for the 1 cup all-purpose flour and use gluten-free oatmeal, such as Bob’s Red Mill, for the quick-cooking oatmeal.

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved